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Cooks Essentials CEPC660 Manual

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35
Sauerbraten
4 to 5 pound chuck or rump roast
salt
black pepper
3 tablespoons vegetable oil
1 cup water
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup brown sugar, packed
1 teaspoon ground cloves
1 teaspoon salt
4 large carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 large onions, coarsely chopped
2 cloves garlic, peeled and crushed
1 cup finely crushed ginger snaps
2 bay leaves
1. Pat the roast dry with paper towel. Rub with salt and
black pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
4. Preheat 5 minutes. Add the roast and brown evenly
on all sides.
5. While the meat browns, combine the water, vinegar, wine, sugar,
ground cloves, and salt. Set aside.
6. Scatter the chopped vegetables, crushed ginger snaps, and bay
leaf around the meat. Add the liquid. Place Lid on Pressure
Cooker. Slide the Safety Lock to LOCK position.
7. Turn the Pressure Regulator Knob to PRESSURE.
8. Press the PRESSURE MODE Button for HIGH PRESSURE.
9. Press COOK TIME Button until 80 minutes appears on
the Display.
10. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will
blink slowly and then faster as the cooking countdown begins;
the Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 80 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button
until it beeps.
12
3. Place the Self-Locking Lid on the Pressure Cooker.
Slide the Safety Lock to LOCK position.
(See Figure 9.)
4. Turn the Pressure Regulator Knob to PRESSURE.
(See Figure 10.)
5. Press the PRESSURE MODE Button for HIGH or
LOW, as called for in the recipe. Typically, most
foods are cooked under HIGH pressure.
6. Press COOK TIME for the cooking time called
for in the recipe or recommended in the
SUGGESTED COOKING TIMES Section of this
manual. The cooking time begins from the
moment pressure is reached and does not
include the time it takes for the Pressure
Cooker to come up to the selected pressure.
7. Press START/STOP Button until the green START Indicator Light
illuminates. If cooking under HIGH PRESSURE, the red Indicator
Light will blink slowly; the green Indicator Light blinks when cooking
under LOW PRESSURE. The Lights will blink faster as pressure
builds and the cooking countdown begins.
8. The Pressure Indicator Rod will rise as pressure builds. After
cooking under pressure for the desired programmed time, the
Pressure Cooker will beep 3 times and the red STOP Light will
illuminate. Press and hold the START/STOP Button until it beeps.
9. Quick Steam Release/Natural Steam Release. After cooking is
completed, you MUST release pressure using either the Natural
Steam Release or Quick Steam Release Feature.
10. The Natural Steam Release Feature is preferred when cooking
foods like stocks, sauces, and certain large cuts of meat which will
benefit from continued cooking in the Pressure Cooker as the
pressure and temperature drop naturally as the unit cools. DO NOT
use with foods that can over-cook easily and quickly. When
pressure is completely released, the Pressure Indicator Rod will
drop.
11. To release pressure immediately after cooking, use the Quick
Steam Release Feature. Press the QUICK STEAM RELEASE
Button in short bursts only, until pressure is reduced — steam will
stop coming out of the Steam Release Valve and the Pressure
Indicator Rod will drop.
CAUTION: Escaping steam is very hot. To avoid serious injuries or
burns, keep bare skin, face and eyes away from the Steam
Release Valve.
CAUTION: When preparing recipes with a high volume of liquid,
some liquid may spurt through the vent when you use the
Quick Steam Release Feature. If this happens, allow the
pressure to come down naturally, or wait for a minute, then
resume releasing the steam in very short bursts.
COOKING WITH YOUR PRESSURE COOKER
(Continued)
Figure 10
Figure 9
CE_CEPC660_IB_21-6-05 6/21/05 6:05 PM Page 25
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