Manual Cooks Essentials 99740 (page 8 of 16) (English)

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1. Position the removable cooking pot in the pressure cooker.

2. Add the appropriate amount of oil as per recipe.

3. Press the BROWN button. The light on the button will flash and the

display will read 0.0. The lid should remain off.

4. Press the START/STOP button. The indicator light will stop flashing.

5. After about one minute of preheating, add food and begin browning.

NOTE: Do not leave pressure cooker unattended while browning foods

Steam Setting

This program quickly brings cooking liquid to a boil for steaming food or

cooking rice.

1. Position the removable cooking pot in the pressure cooker.

2. Place a small, heat-resistant rack or basket (not included) in the bottom

of the removable cooking pot.

3. Add at least 8 oz. of water so that the bottom of the rack is above the

liquid.

4. Add the food. Do not fill the pot more than two-thirds full. Note: If

steaming rice, put the rice in a 8” or smaller bowl and place on the

rack.

5. Place the self-locking lid onto the removable cooking pot and turn the

pressure regulator knob to STEAM.

6. Press the STEAM button. The light on the button will flash and the

digital display will read 01. (This equals 1 minute cooking time.)

7. Set the desired time by pressing the button once for each additional

minute or by continuously holding the button down. The longest

cooking time is 99 minutes.

8. Press the START/STOP button to begin cooking. The indicator light will

stop flashing.

9. If you forget to select a desired cooking time or forget to press the

START/STOP button, the digital display will read 0.0 after 30 seconds.

NOTE: The lid can be opened while cooking to check the food. Use caution

when r

emoving the lid. Never place your face over the pressure cooker

when removing the lid. Steam escapes as soon as the lid is opened

and can cause serious burns.

Vegetable Stock in 20 minutes

There are so many vegetables to choose from when making a vegetable stock. I

have just two rules: 1. Always include your basic vegetables: carrots, onions and

celery. 2. Add as many vegetables, washed vegetable peels and trimmings that

you have on hand with the exception of beets, which will darken the stock and

dominate the flavor. So unless you are making Borscht, skip the beets. This tasty

but neutral stock can now be used to make soups, poach fish, and make vegetarian

soups.

2 tablespoons oil

2 large onions, chopped

4 large carrots, chunked

4 stalks celery, chunked

1/2 cup white wine

12 cups miscellaneous vegetables coarsely chopped

Peeled turnips, leek greens, zucchini, mushrooms, green beans, scallions etc

Bay leaf

1 teaspoon dried thyme

10 sprigs parsley coarsely chopped

8 cups cold water

Press the

Brown button. Press the Start/Stop button. Add the onions, carrots, and

celery. Sauté until vegetables start to brown thoroughly. Add the wine and deglaze

the bottom of the pot, making sure to scrape up the brown bits from the bottom.

Add the remaining vegetables and water. Press

Start/Stop button. Lock the lid in

place and set the cooker to high for 10 minutes (see pages 5-6 for instructions), let

the pressure release naturally, about another 10 minutes. Remove the lid, let the

stock cool until it is safe to handle. Strain the stock through a fine mesh sieve and

store in the refrigerator or freezer.

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Cooks Essentials 99740 Manual

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