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Cooks Essentials 99740 Manual

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12
Glazed Carrots
There is something about a pressure cooker that cooks carrots like no other method can.
Serves: 6
6 ragus nworb snoopsaet 2deleep storrac egral
1 rettub teews snoopselbat 2htorb nekcihc nac
1 etsat ot reppep dna tlaSgninosaes nailatI noopsaet
Slice the carrots into 1/2 inch thick pieces. Add the carrots, chicken broth and
Italian seasoning to a steamer basket and place in the cooker. Lock the lid in place
and set the cooker to low for 5 minutes. (Go to pages 5-6 for instructions.)
Remove the basket of carrots and pour out the broth (the broth can be
refrigerated
and used for other recipes) press the Brown button. Press the Start/Stop button.
Return the carrots to the cooker, along with the brown sugar and butter. Stir the
mixture together gently until the carrots are coated with the butter and the sugar has
dissolved. Sauté for about 2 minutes until the carrots start to turn a golden brown.
Press the Start/Stop Button Serve the carrots piping hot as a side dish to your
favorite meal.
Per
fect Beef Stew in 20 minutes
Serves: 6
1 1/2 pounds chuck or round roast cut into 1 1/2 in cubes
1 1/2 pounds (about 16) medium new red or white potatoes, chopped (bite size)
3 large carrots, peeled and cut into bite size chunks
2 large garlic cloves, minced
1/2 pound white mushrooms, cut into about four pieces each
1 14-ounce can chopped tomatoes
1/2 cup beef bouillon
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 sprig fresh thyme, or 1/2 tsp of dry
1 teaspoon dry mustard
1/8 teaspoon ground allspice
Hints and Tips
To ensure the best cooking performance when cooking under pressure,
always use at least 8 oz. of water or liquid in your recipes to enable
enough steam to be created to produce pressure.
When using the high and low pressure settings, the timer should not
begin counting down until there is enough pressure.
When cooking under pressure, if you are unsure of the cooking time, it
is better to under cook and use the quick release method and check for
doneness. If not done, continue cooking under pressure.
Never fill the Pressure Cooker more than half full with food or
2
/3 full
with liquid. The pressure cooker must have enough liquid to steam or
the food will not cook properly.
If the electric circuit is overloaded with other appliances, your
appliance may not operate. The pressure cooker should be operated
on a separate electrical circuit.
Tougher, less expensive cuts of meat are better suited for the pressure
cooker because cooking under pressure breaks the fibers down for
tender results.
Fresh fruit should be cooked on low pressure.
Add a tablespoon of oil to the water to reduce the amount of foaming
that beans produce.
Troubleshooting
If you have not added sufficient liquid and you notice that the floating valve
has not risen, but the timer is counting down, perform the following steps:
1. Stop the pressure cooker by pressing the START/STOP button.
2. Turn the pressure regulator knob to STEAM, using short bursts, until
the pressure is fully released.
3. Remove the lid and add approximately 1 cup of water/stock or any
liquid. Stir food to disperse liquid.
4. Replace the lid and lock into position.
5. Press the LOW or HIGH PRESSURE button and set the desired time.
If steam is leaking from under the cover because the cover is not properly closed,
HINTS AND TIPS
4. If the cover still won't come off, call customer service at1-800-336-4822.
the gasket isn't positioned properly or is damaged, or the pressure cooker is over
filled, unplug the power cord from the power outlet, follow these steps:
1. Release any pressure using the quick release method.
2. Remove the gasket and check for tears or cracks.
3. Check to be sure the gasket is positioned properly.
4. If too full, remove excess liquid and continue cooking.
If you can't open or remove the cover:
1. Be sure all of the pressure has been released.
2. If you still cannot open it, bring the contents of the cooker up to pressure again.
3. Release the pressure completely.
6. Press the START/STOP button to begin cooking again.
… 13 …


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