Manual Cooks Essentials 99740 (page 7 of 16) (English)

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10. The unit will begin to count down in minutes, after the appropriate

pressure has been reached. (The floating valve will rise when the

pressure is reached.) The pressure cooker will beep at the end of the

cooking time.

11. When cooking is finished, let the pressure drop on its own (also called

the natural release feature), or release immediately by turning the

pressure regulator knob towards STEAM in short bursts (also called the

quick release method) until the pressure is reduced. CAUTION: When

turning the knob to release pressure, hot steam/liquid will be ejected.

NOTE: Press the START/STOP button when cooking time is complete, or to

cancel and reset. Otherwise, the pressure cooker will beep periodically

as a reminder that the cooking time is complete.

WARNING: Do not hold the pressure regulator knob. Hot steam/liquid

will be ejected. Keep hands and face away from steam vents, use pot

holders when removing the inner pot or touching any hot items, and

never force the lid open. The lid will only open once the pressure is

released. Remove the lid by lifting it away from you to avoid being

burned by the steam.

Warm Setting

This program reheats or keeps cooked food warm for a long period of

time.

1. Place cooked food in removable cooking pot.

2. Place lid on pressure cooker.

3. Turn the pressure regulator knob to STEAM.

4. Press the WARM button. The light on the button will flash and the

digital display will read 0.0.

5. Press the START/STOP button to begin the program. The indicator light

will stop flashing.

Brown Setting

This program allows you to brown your food before cooking it under

pressure. Brown your meat or poultry for the best flavor and texture, unless

otherwise indicated in the recipe. Food should be patted dry with a paper

towel before browning. For best results, make sure the oil is hot before

adding your meat or poultry. Brown in batches to keep the correct

temperatur

Minestrone

I have probably enjoyed a 100 different variations some more like stews, most of

them delicious. One of the delights of adding Minestrone to your Pressure Cooker

is that you can create a light soup or a hearty dinner in just ten minutes. Here is

my favorite basic recipe, plus some ideas for making it heartier.

Serves: 6

1 ounce dried mushrooms, your favorite (I like porcini)

2 cups boiling water

2 tablespoons olive oil

1 1/2 cups white onions chopped

3 cups vegetable stock (Use your homemade for this recipe if you have it)

2 28 ounce cans chopped tomatoes

3/4 cup small shell pasta, I like elbows or ditalini

1 1/2 tablespoons Italian spice mix, to taste

Salt and pepper to taste

1/3 teaspoon red pepper flakes

1 teaspoon sugar

4 stalks celery, cut into 1/2-inch slices

4 large carrots, 1/2 inch slices

2/3 pound green cabbage, shredded

3 large cloves garlic, minced

1 1/2 cups Parmesan cheese, freshly grated or ready to shave

Place the dried mushrooms in a large mixing bowl and pour the boiling water over

them, cover, set aside. Stir after five minutes. They will be soft in 10. Strain the

mushrooms through a colander into another bowl and save the mushroom liquid.

Chop the mushrooms into bite size pieces. (Your bite)

ess the

own

button. Pr

ess

Star

t/Stop

button. Add the oil to the inner pot of the

essur

e cooker. Add the onions right away and soften until translucent, do not

brown. Press the

Start/Stop Button. Add the broth, and the mushroom liquid.

Add tomatoes, pasta, soaked mushrooms, Italian seasoning, red pepper flakes,

sugar

, celery, and carrots and stir until well blended. Lay the green cabbage on

top. Don't worry if it fills the cooker, it will shrink during cooking.

Lock the lid in place, set the cooker to high pressure for 5 minutes (see pages 5-6

for instructions). Quick release the pressure. Remove the lid, salt and pepper to

taste. If the pasta is not yet tender, simmer with the cooker set to brown for a few

minutes until it’

s just the way you like it.

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Cooks Essentials 99740 Manual

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