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8
Control Panel Options (Cont.)
Once pressure is reached, the unit will begin to count down in minutes
and will beep 3 times when the cooking time has elapsed. Let the
pressure drop on its own by using the Natural Release Feature, or
release pressure immediately by pressing the Quick Steam Release
Button in short bursts until pressure is reduced. DO NOT hold this
button down, as hot liquids may be ejected. To cancel or stop cooking
before time has elapsed, press and hold the START/STOP Button
until the Red Light illuminates and the Pressure Cooker beeps.
4. COOK TIME: Use this Timer when using the COOK MODE (STEAM)
Function or the PRESSURE MODE (HIGH or LOW) settings. Press
COOK TIME Button to set the desired cooking time, up to 99 min-
utes.
5. DELAY TIME: Allows you to begin cooking food up to two hours
later in 1/2 hour increments.
6. START/STOP: After choosing the desired function: WARM, COOK
MODE: (BROWN or STEAM), or PRESSURE MODE: (HIGH or LOW),
and if appropriate, a COOK TIME, press the START/STOP Button to
begin operating the appliance. The Green Indicator Light will be lit
when START is chosen. The Red Indicator Light will illuminate for
STOP. If you wish to change your selection, or to stop the appliance,
press and hold START/STOP until the Red Indicator Light illuminates
and the Pressure Cooker beeps.
This Pressure Cooker has an idle mode. If you input a COOK TIME
and/or DELAY TIME, but forget to select a program or if you forget to
press START, the clock will display "--" after 5 seconds. This feature is for
your convenience to show that the program is incomplete. The "--" signal
indicates that the Pressure Cooker is not programmed properly and will
not run. You can proceed with the program where you left off by pressing
the COOK TIME or DELAY TIME Button. Your selected time will reap-
pear. If this time does not appear, or if it is incorrect, simply enter the cor-
rect time and then press the START/STOP Button.
BUSY COOK'S BEEF STEW (20 minutes, high pressure)
3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks
(or use 3 1/2 pounds pre-cut stew meat)
Salt and freshly ground pepper
1/4 cup flour
1 to 2 tablespoons vegetable oil
1 cup dry red wine
1/2 cup beef or chicken broth or water
1/2 packet (about 2 tablespoons) onion soup mix
1 teaspoon dried thyme
1 pound baby-cut carrots
6 to 8 large potatoes, scrubbed and halved
One 10-ounce package frozen French-cut green beans (optional)
One 1-pound package frozen baby onions (optional)
1. Season meat with salt and pepper and toss in flour to coat lightly.
2. Press BROWN and START. Heat 1 tablespoon oil in cooker and brown
meat in two batches, adding more oil if needed. Return all browned meat
to cooker and add wine. Cook until half of wine evaporates.
3. Add broth, onion soup mix, and thyme. Set carrots and potatoes on top
of meat.
4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5. Set pressure mode for HIGH and cook time for 20 MINUTES. Press
START.
6. When cooker beeps three times, STOP light will illuminate. Allow pressure
to come down naturally for at least 15 minutes. If you wish, quick-release
any remaining pressure by holding down Quick Steam Release Button
until red Pressure Indicator Rod drops.
7. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8. Transfer potatoes to a bowl and cover with foil. Use a paper towel to sop
up surface fat on stew. (Or refrigerate stew overnight and remove con-
gealed fat; return to cooker and press BROWN and START to reheat.)
9. If you wish to add frozen vegetables, stir them in. Press BROWN and
START and cook until vegetables are tender, 4 to 5 minutes. Adjust sea-
sonings.
10. To serve, divide potatoes among plates and ladle stew on top.
Serves 8
