Manual Kuhn Rikon DUROMATIC ALCEA POWERSTEAMER (page 94 of 100) (English)

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Quick

Cuisine

For

Cooks

Who

Know

KUHN RIKON

DUROMATIC PRESSURE COOKERS

Quick

Cuisine

Publisher

Rudolf Keller

Editor /

Recipe Development

Frances Mahler

Public Relations

Field & Assoc.

Art Director / Production

Munro Graphics

Revised 1996, 1998,

1999 and 2001

KUHN RIKON CORP.

Printed in USA

Contents
Preface  1
Important Safeguards  2
Pressure Cooking Methods  3
Questions & Answers  5
Other Uses For The Pressure Cooker  14
Vegetables  15
Recipes
Reference Time Chart  22
For Vegetables
Potatoes  24
Recipes
Reference Time Chart  25
For Potatoes
Beans  31
Recipes
Reference Time Charts  42
For Beans, Rice & Grains
Rice & Grains  44
Recipes
Beef, Pork & Poultry  51
Recipes
Stocks & Soups  65
Recipes
Desserts  75
Recipes
Index  86
Additional Items Available  90
Replacement Parts  92
Quick
Cuisine
For Cooks
Who Know
Introduction
To Cooking
Accessories
& Parts

KUHN RIKON (KOON REE-con) 1. Swiss

manufacturer of Duromatic Pressure Cookers,

the broadest line of pressure cookers on the

world market. 2. Inventors of the spring-loaded

valve that defines today’s new generation of

pressure cookers. 3. The “Mercedes-Benz of

pressure cookers” according to the New York

Times. 4. The “Rolls-Royce of pressure cook-

ers” according to Organic Gardening. 5. Voted

the #1 Best Quality Brand in 1998 and 2000

Swiss consumer study by Advico Young &

Rubicam, rated above Nike, Bang & Olufsen,

Louis Vuitton, Kodak and Lego. 6. The secret

to fast and easy Euro-style cooking, for cooks

who know.

Defined

KUHN

RIKON

Preface

This is not your grandmother’s pressure

cooker.

It’s not even my grandmother’s pressure

cooker, and I come from Switzerland, where

pressure cookers are so popular that the aver-

age household has three. When I was growing

up, if I didn’t see a KUHN RIKON Duromatic

pressure cooker on the stove, I seriously won-

dered if we’d be having dinner.

KUHN RIKON, which has specialized in

pressure cookers for over 50 years, invented the

spring-loaded valve system that revolutionized

pressure cookers and made them extremely

safe to use, unlike some earlier models made by

other companies. KUHN RIKON has continued

to innovate and perfect pressure cooker designs

over the years, always listening to our cus-

tomers to provide what they want. We offer a

variety of styles because many cooks want more

than one – for example, a pressure frypan with a

waffle textured bottom for browning, plus a larg-

er size for really big batches of beans or soups.

Consumers tell us that they want delicious,

healthy meals, but they don’t have time to cook.

For cooks who know, pressure cookers solve

this problem with convenient Euro-style cooking

– fresh food fast.

Pressure cooking is the one kind of pressure

you can enjoy, and it’s even healthy for you!

Happy Cooking,

Rudolf Keller

President

KUHN RIKON CORP.

Welcome to the

exciting world of

pressure cooking!

Our DUROMATIC

pressure cooker by

KUHN RIKON

from Switzerland is

the best and most

accurate on the

market. You will

experience years of

satisfaction and

enjoyment from a

quality Swiss product,

not to mention better

tasting food, lower

energy bills, and less

time spent in the

kitchen. Did you

know all these

benefits came with a

DUROMATIC

pressure cooker?

IMPORTANT SAFEGUARDS

The following basic safety precautions are recommended by

KUHN RIKON and should always be followed when operat-

ing DUROMATIC pressure cookers.

1. Read the DUROMATIC INSTRUCTIONS FOR USE man-

ual accompanying your pressure cooker. Keep it in a safe

place for future reference. Improper use may result in injury.

2. Before cooking always check that the spring-valve is

working properly by doing the following: Briefly pull on the

black valve knob to see if it freely moves up and down. If it

does not have free play, DO NOT use the pressure cooker.

Instead, see page 13 for valve cleaning instructions, or call

customer service.

3. Make sure the black valve knob is screwed on to the pres-

sure indicator tightly. If any red color is showing (other than

the 2 red rings) on the top of the indicator, the knob needs to

be screwed on more tightly, see page 9.

4. Do not fill the pressure cooker over 2/3 full. For rice and

beans, which expand during cooking, do not fill the pressure

cooker over 1/2 full. Look for interior fill marks.

5. To insure safe operation and satisfactory performance,

inspect the gasket regularly and replace if hard, cracked or

if the pressure cooker leaks from the rim of the pan while

in use.

6. In order to insure that pressure builds promptly, it is useful

to bring the liquid to a boil (stirring if necessary) before plac-

ing the lid on the pressure cooker. If pressure does not build

within 3-5 minutes, open the lid and check that there is

enough remaining liquid to cook the dish without burning.

Add liquid as necessary and repeat the steps above to be

sure that all safety features are in place.

7. Close supervision is necessary when the pressure cooker

is used near children. It is not recommended that children

use the pressure cooker.

8. Do not use the pressure cooker for other than intended use.

9. Do not use the pressure cooker for pressure frying in oil

(broasting or deep fat-frying).

Methods

Pressure

Cooking

Cooking with

Liquids

Steaming

Braising

This method applies to soups and dishes

with a sauce. The cooking liquid can be water,

milk, wine, beer or a stock. There are two basic

methods:

1. To extract all flavor from the foodstuffs (for

broths, sauces, etc.) the food should be added

to cold liquid and then brought to a boil.

2. To retain the flavor and nutritional value in

the food, it should be added to the boiling liquid.

Place the food in very little water, 1/2 cup or

up to trivet; when using the Pressure Frypan a 1/2

cup of liquid is needed. The stainless steel trivet

may be used. This is the ideal cooking method for

potatoes, vegetables, and fruits. Remember when

seasoning food prepared in the DUROMATIC

pressure cooker the natural mineral salts are

retained and less salt is required.

For braising, the Pressure Frypan is recom-

mended depending on the type of food to be

cooked. Sauté the vegetables or meat lightly in

butter or oil (optional), then add a little liquid.

Important: Always add liquid along the edges of

the casserole to warm it a little before it reaches

the food. This prevents the food from hardening

when “shocked” by the cold liquid. Since practi-

cally no liquid evaporates during cooking in

the DUROMATIC, very little cooking liquid is

needed. Meat dishes which require a longer

cooking time are prepared the same way and

cooked in their own juices until they are done.

Have you up until now believed that the only use for a pressure

cooker is for cooking potatoes, or perhaps artichokes? In that case you

should read this chapter carefully, and you will be surprised at the many

cooking methods a pressure cooker offers.

Roasting under pressure is probably the

newest cooking method. Smaller pieces of meat

like stews, chops etc. and roasts up to 2 pounds

are prepared in the Pressure Frypan. The waffle

textured bottom makes it possible to fry with

very little or no fat and oil. First, brown your meat

in the well preheated Pressure Frypan. Add a

little cooking liquid (stock, wine, cream etc.)

Larger pieces of meat can be prepared

the same way in the 4, 5, 6 and 7 quart DURO-

MATIC pressure cookers. Meat roasted in the

pressure cooker or Pressure Frypan remains

juicy, does not shrink, and tastes delicious.

Electric burners are notoriously slow to

respond to temperature control changes, so we

have a few tips for making the cooking process

smoother. Both of these methods work on

ceramic and electric cooktops equally well.

Method 1 When the pressure cooker has

reached the desired pressure, remove it from

the heat and let the burner cool down for a few

minutes. Unless the pot is removed from the

heat it will continue to insulate the burner and

inhibit its ability to cool on its own. The pot

should have no problem maintaining pressure

even while off the heat. When the heat has

come down, place the cooker back on the low

heat to complete the cooking process.

Method 2 If you have two burners avail-

able, turn the second burner on low at the time

you begin cooking. Simply move the cooker over

onto the second burner once desired pressure

has been reached to complete the cooking

process.

Roasting and

Potroasting

Cooking on

Electric Stovetops

For more information visit our website at www.kuhnrikon.com

The principle of pressure cooking is

really quite simple. Because a pres-

sure cooker is airtight, pressure

builds up inside the pressure cooker as the liq-

uid inside comes to a boil. The resulting trapped

steam causes the internal temperature to rise

beyond what it would be capable of doing under

normal room pressure. Then, simply, food cook-

ing at a higher temperature and under pressure,

cooks faster.

Questions &

Answers

How

exactly

does a

pressure

cooker

work?

How is the

Duromatic

pressure

cooker valve

different

than the old-

style weight

valve?

For example, at sea level (where the pressure is 14.7 pounds per square

inch), the boiling point of water is 212°F, the highest temperature which

can be reached by water at that elevation. That boiling point is raised 38

degrees – to 250°F – under the 15 additional pounds of pressure that can

be obtained in a pressure cooker.

A secondary benefit of the increased pressure is that it softens the fibers

in foods, tenderizing even the toughest of meats and beans.

The increased internal temperature and the assault on the fibrous nature

of foods cooked under pressure combine to decrease by two-thirds or

more of the normal cooking times.

The spring-valve of the DUROMATIC

pressure cooker by KUHN RIKON

allows the user to determine the

exact time at which the interior of the pan comes

to pressure and, thereby, affords much greater

accuracy in the timing of cooking. When the first

red ring appears, the internal pressure has been

raised 8 pounds per square inch above the

external pressure. When the second red ring

appears, the internal pressure has been raised

15 pounds per square inch above the external

pressure.

Most foods can be cooked at the

higher pressure (second red ring) or

15 pounds per square inch (psi).

Foods that have a tendency to foam such as rice

and soups must be cooked on the first red ring.

Instruction manuals and recipes will indicate

if cooking at the first red ring is desired and

cooking times are already adjusted.

Yes. As you have probably experi-

enced, it takes much longer to cook

foods such as beans and brown rice

at higher elevations.This is due to the fact that

the temperature at which they come to a boil,

and therefore cook, is lower than it would be at

sea level. This “law of nature” makes a pressure

cooker extremely valuable at higher elevations

because it allows the user to raise the cooking

temperature and this speeds cooking. In order to

compensate for the lower external pressure at

elevations above 2000 feet, the cooking times in

a pressure cooker must be altered according to

the formula below.

The weight-valve system on older pressure cookers and on some contem-

porary pressure cookers has no clear indication of when full pressure is

achieved; the user must guess as to when this has occurred. Obviously,

the spring-valve system of the DUROMATIC pressure cooker by KUHN

RIKON allows the user greater accuracy in timing and, consequently,

superior cooking results.

A weight-valve system allows a great deal of steam to escape. When a

large amount of steam is escaping, there is a constant hissing noise, an

increased likelihood of a clogged valve, and greater evaporation of mois-

ture. The spring-valve system of the DUROMATIC pressure cooker allows

cooking with less water (thereby retaining more of the vitamins, minerals

and natural taste of the food), almost eliminates clogged valves, and is

much quieter than cooking with a weight-valve system.

At which

pressure do

I cook most

foods?

Must I

alter

cooking

times at

higher

elevations?

For every 1000 ft above 2000 ft elevation, increase cooking time by 5%

Cooking at first red ring Cooking at second red ring

Healthy Meals Because very little

water is used in pressure cooking

and because the pressure cooker is

a “closed system,” few vitamins and minerals are

lost to the cooking water or dissipated into the

air. Because they are not exposed to oxygen,

vegetables not only retain their vitamins and

minerals, but their vivid color as well.

Low fat, high protein beans and legumes,

healthy additions to any diet, are frequently

avoided because of their long cooking time

under normal cooking conditions. In a pressure

cooker, however, most beans and legumes can

be cooked in less than 15 minutes.

Better Taste This is the direct result of the

health benefits explained above. Moreover, for

dishes such as stews and pasta sauces the

pressure actually causes the ingredients to

quickly mingle and their flavors to intensify.

Pressure cookers keep the flavor in the food.

What are

the benefits

of using a

pressure

cooker?

Faster Cooking The cooking times for most foods in the pressure cooker

are approximately 1/4-1/3 the times for those same foods cooked in tradi-

tional manners and, in many instances, faster even than in a microwave.

Some sample times include:

Food Pressure Cooking Time Traditional Time

artichokes 10-14 minutes 40-45 minutes

black beans 10-12 minutes 2-1/2 hours

whole chicken 5 minutes/lb 15 minutes/lb

white rice 5 minutes 15-25 minutes

brown rice 20-22 minutes 45 minutes

whole new potatoes 5-6 minutes 25-30 minutes

beef stew 15-20 minutes 2 hours

pasta sauce 20 minutes 1-1/2 hours

Ecological/Economical The decreased cooking time required for foods

cooked in a pressure cooker results in proportionally reduced consumption

of energy. An additional benefit, especially on hot summer days, is that the

kitchen doesn’t heat or steam up when a pressure cooker is used, as it

does when conventional cooking methods are used.

The DUROMATIC pressure cookers

by KUHN RIKON belong to the new

second generation of pressure cook-

ers. These pressure cookers are built with safety

features that make it impossible for experiences

such as your grandmother had.

First, the automatic lid-locking device of the

DUROMATIC pressure cookers insures that no

pressure can build up until the lid is put on cor-

rectly. It also insures that the lid cannot be

removed or come off until all of the pressure has

been released.

The DUROMATIC pressure cookers provide the

ultimate protection against excess pressure. The

first indication that too much pressure has built

up inside the cooker is the audible hiss of the

valve as excess pressure is released through the

valve. When the user hears this, the heat should

be turned down. As long as the valve is not

clogged, it will take care of any over pressuriza-

tion by allowing steam to escape through the

radial escape holes located on the valve stem.

Other safety releases will come into effect only if

the central valve is clogged. If that occurs,

excess pressure will also escape through the

safety holes in the rim of the lid.

Additionally, another spring-loaded safety valve

is set to release steam in case of a clogged

main valve due to overfilling or too-high heat.

This valve is not a blow plug like some old

domestic cookers had, but a highly accurate

spring-loaded valve which will open at a preset

internal pressure and release steam safely and

effectively.

Finally, at higher pressure, the gasket is forced

out through the six bayonet flanges in the lid,

and a jet of excess steam escapes once again in

a downward direction.

Aren’t

pressure

cookers

dangerous?

Although DUROMATIC pressure cookers have all these built-in safety

sytems, nothing can take the place of care and common sense.

When using your pressure cooker, do not leave it unattended while in use.

Why

does my

pressure

cooker hiss

sometimes?

The hissing sound and steam

emerging from under the valve

denote that too much heat is being

applied, causing the excess pressure inside the

pan to be vented to the outside. Reduce the heat

and remove the pan briefly from the heat source

until pressure indicator falls to the second red

ring and remains there. Should the pressure drop

slightly, increase the heat so that the pressure

stabilizes at the second red ring. Refer to Cooking

on Electric Stovetops as well, see page 4.

Why

won’t my

pressure

cooker come

up to

pressure?

Under some circumstances, pres-

sure will not build up. Refer to the

chart below to determine the cause

and how to remedy the situation.

The black valve cap is not

screwed tightly to the stem.

Using a coin as a screwdriver, tighten the pres-

sure indicator (red) on the inside of the lid until it

is secure; do not over tighten.

There is no water in the pan.

Add 1/2 cup of liquid for standard-sized pressure

cookers and 1/4 cup of liquid for Pressure

Frypan.

The lid is not properly closed.

Open the lid and reclose.

The gasket is not properly seated.

Open the lid, check and reseat the gasket. If

steam continues to escape, you may need a

new gasket.

CAUSE

REMEDY

CAUSE

REMEDY

CAUSE

REMEDY

CAUSE

REMEDY

Why does

the pressure

sometimes

drop down

from full

pressure?

If you are cooking a large piece of

meat such as a whole chicken or pot

roast, the pressure will rise to full

pressure but will decrease because the cold

center of the chicken or piece of meat lowers the

temperature. Simply increase the heat and

watch it; soon the pressure will stabilize.

Bringing meats or chicken to room temperature

before cooking helps to eliminate this problem.

There are three methods for releas-

ing the pressure in your cooker. Each

recipe will indicate which release

method to use at the end of the cooking process.

Touch Release Method The valve on the lid of

the DUROMATIC pressure cooker by KUHN

RIKON releases the pressure quickly by a light

finger touch or, if you desire, you may use a

long-handled spoon or spatula to depress the

insulated, black valve cap. This method is sug-

gested if you interrupt the cooking process in

order to add some further ingredients. By releas-

ing the steam this way you can quickly open the

pressure cooker without cooling off the pot and

stopping the cooking process. Do not use this

method for food that foams and is cooked on the

first red ring!

Cold Water Release Method If a quicker

release of pressure is desired, the pan can be

carried to the sink and cold water may be run

over the lid (but not the valve). This method is

mainly used for food with short cooking times

where it is essential to stop the cooking process

as fast as possible. For example risotto, polenta,

or fresh vegetables.

How do I

release the

pressure

when the

food is done

cooking?

Natural Release Method A third method of releasing the pressure is to

remove the pressure cooker from the heat source and to allow the pressure

to subside naturally. If you are cooking beans, potatoes, or other foods which

have a skin that you wish to remain intact, this is the preferred method.

This honeycomb, waffle-bottom interi-

or creates an easy-release surface

which is excellent for browning meats

or sautéing vegetables with a minimum amount of

oil and is easy to clean. The meat or food “floats

on the dimples,” allowing the fat to drain to the

lower levels of the pan. This waffle interior and the

shallow depth make using a trivet unnecessary.

KUHN RIKON makes three models in this style.

One of the measures of cookware

performance is its ability to transfer

heat and distribute it evenly. This

quality is called heat conductivity. The heat con-

ductivity of a pan depends mainly on the materi-

al from which it is made and the thickness of that

material.

Why is the

interior

bottom of

the pressure

frypans

“dimpled”?

Why is

there an

aluminum

sandwich

bottom?

Among the metals used for cookware, silver is

the best conductor of heat, followed by copper

and aluminum. Stainless steel is not a good con-

ductor of heat but is frequently used for cook-

ware because it has other characteristics that

make it an excellent material for cookware.

Silver is rarely used because of its high cost.

Copper and aluminum are often used because

they are affordable, heat very quickly, and

defuse the heat evenly.

KUHN RIKON combines the excellent qualities

of stainless steel with the superior heat conduc-

tivity of aluminum to obtain cookware with the

benefits of both metals. First, the stainless steel

pan is formed, a 1/4" thick disc of aluminum is

then affixed to the bottom of that pan. A disc of

stainless steel completes the “sandwich” on the

bottom of the pan. This final stainless steel disc

is affixed both because it creates a more aes-

thetically pleasing piece and because stainless

steel, being smoother and less porous than alu-

minum, is easier to clean and is non-abrasive to

ceramic cook tops. The aluminum never touches

the food being cooked.

WARNING: Leaving a

pressure cooker on

a hot stove without

liquid will melt the

aluminum.

Can I put

my pressure

cooker into

the oven?

The DUROMATIC pressure cooker

can go into the oven only at settings

below 300°F because of the stay-

cool, phenolic handles and valves. Most foods

prepared in a pressure cooker would not require

placement into an oven for cooking. Sometimes,

you may want to put the smaller pressure frypan

into the oven to keep it warm and that can safely

be done at settings below 300°F.

Place the lid upside down on the pan

for storage, so that there is no stress

on the ring seal in the lid and all

components are well ventilated. You may wish to

place a towel between the lid and the pan in

order to protect the finish from scratches.

Immediately after use, remove the

gasket and wash the lid by hand

thoroughly inside and out. The

exposed inside edge of the lid should be given

special attention. The gasket should be cleaned,

dried and returned to the lid. If the pressure

cooker lid is hard to turn when closing, the gas-

ket has become dried out and should be lightly

rubbed with cooking oil. The pan is dishwasher

safe. If difficult stains and/or baked-in spots

occur, try simply soaking the pan or adding

water to the pan and bringing it to a boil. If white

stains occur, this is a natural result of calcium

deposits due to hard water, or starch deposits

from foods like rice or beans.

For best results always use KUHN RIKON

Professional Cookware Cleaner. Available at

specialty stores nationwide, or call 800-714-

3391 to order by mail. Abrasive cleaners should

be avoided at all times.

Is there a

special way

to store my

pressure

cooker?

How do I

clean my

pressure

cooker?

The multi-valve is self cleaning under

normal use and therefore does not

need to be unscrewed. If food parti-

cles have been expelled into the valve because

the heat has been turned down too late, or if the

pan was filled too high, the valve must be

cleaned. Use a coin as a screwdriver to unscrew

the pressure indicator (red) on the inside of the

lid, holding the black cap firmly with the other

hand. The valve can be easily taken apart in this

manner. Here, too, take care never to use an

abrasive detergent.

Finally, lightly pull on the black knob, testing for

resistance which will assure you that the spring

is properly seated in the valve.

Do I need

to clean the

valve?

Can I use

my pressure

cooker on

an induction

cook top?

All DUROMATIC pressure cookers

work on all cooking surfaces, includ-

ing induction cook tops.

PLEASE NOTE: Use only original parts for replacements and repairs

on KUHN RIKON pressure cookers. See page 92 for a complete listing

of replacement parts which can be obtained from: Culinary Parts

Unlimited, 800-714-3391.

For more information visit our website at www.kuhnrikon.com

Other Uses ForThe Pressure Cooker

The pressure cooker is an excellent tool to

can fruits, vegetables and fish, preserving foods

to enjoy later. However, it is very important to get

as much information as possible to avoid any

potential food poisoning. Please consult these

recommended Websites and books:

“Putting Food By,” by Ruth Hertzberg, Janet Greene

and Beatrice Vaughan

“So Easy To Preserve,” Bulletin 989, by Cooperative

Extension Service/The University of Georgia, College

of Agricultural and Environmental Sciences, Athens.

Call 706-542-8999 to order.

The pressure cooker is ideal for sterilizing

infants’ bottles, nipples, small instruments etc.

The bacteria are quickly and reliably killed by the

high temperature of the boiling water. Place the

objects to be sterilized on the perforated insert in

the pressure cooker. Add 1 cup water. Turn off

the heat when the second red ring appears on

the pressure indicator and use the Natural

Release Method, see page 10.

Any type of food which requires steaming

such as custards, puddings, pates or terrines,

can be cooked in the pressure cooker. Be sure

to cover the mold tightly, and leave enough room

around the sides of the mold for good circulation

of the steam. To lower and lift the mold in and

out of the pressure cooker use a folded piece of

foil. Cut a piece of foil 2 feet by 1 foot and dou-

ble it twice lengthwise. Always place the mold on

a perforated trivet or steamer basket, and add at

least 1 cup of water. More water may be neces-

sary if the steaming time is over one hour.

Usually, pressure cooking time will be 1/3 of the

time ordinarily called for in the recipe.

Without the special lid, the pressure cooker

can be used like an ordinary saucepan. KUHN

RIKON makes several different models in a fry-

pan shape. All are well suited for frying, braising

and sautéing without the special lid. The waffle-

textured bottom prevents sticking. Optional glass

lids are available for all models, see page 90.

Canning

Sterilizing

Water Bath

or Bain Marie

Conventional

Cooking

http://www.foodsafety.org

http://home-canning.com

The USDA Home Canning

Guide is available from:

http://www.foodsafety.org

/order.htm

It makes sense to use methods of cooking that will help retain the nat-

ural flavor, texture and as much of the nutrients as possible. By cooking

vegetables the traditional way, whether steamed or boiled, most of the

valuable minerals are discarded with the cooking liquid. The vitamins are

destroyed by long cooking times, and what remains is a tasteless fare

which needs heavy seasoning or a rich sauce to make it palatable.

The DUROMATIC pressure cooker makes cooking vegetables a plea-

sure. Because of shortened cooking times, minimal amounts of water

used, and the exclusion of the drying effects of oxygen while cooking with

pressure, the food you prepare will remain delicious. Less seasoning is

needed because the natural minerals are preserved when cooking under

pressure.

Vegetables

Cooking On

The Trivet

Introduction

To Cooking

This method can be used for all vegetables.

The trivet is especially useful for cooking whole

potatoes in their skins, artichokes, corn on the

cob, beets, and crowns of cauliflower or broccoli.

Place a 1/2 cup water in the pressure cook-

er. Insert the trivet (perforated stainless steel

disk included in all units except the Pressure

Frypans and the 4 Liter Risotto Cooker*) into the

pressure cooker. Place vegetables to be cooked

on the trivet. When the water begins to boil,

close lid and bring pressure to second red ring

over high heat. At this point, stabilize the pres-

sure by adjusting the heat (on most stove tops

this is an adjustment to the lowest setting possi-

“Eat your vegetables!” Mom isn’t the only one telling us this bit of

advice. Now, more than ever, nutritionists are urging us to include larger

quantities of vegetables in our daily diet. The National Academy of

Sciences recommends doubling our average intake of vegetables to reduce

the risk of heart disease and cancer.

ble) and start timing. Always begin timing when

the pressure indicator reaches the second red

ring. When the cooking time is completed, use

either of the faster release methods, “Cold Water

Release Method” or “Touch or Automatic

Release Method,” see page 10. These methods

quickly stop the cooking process, whereas the

“Natural Release Method,” see page 10, allows

extended cooking time while the pressure

cooker cools naturally.

There are many things to consider when

determining the exact time for cooking your veg-

etables. The freshness of the vegetable is an

important factor; the fresher the vegetable, the

shorter the cooking time. Also, the size of the

vegetable should be considered; the smaller the

pieces, the faster they will cook. For example, a

potato thinly sliced will take approximately half

the time to cook compared to a whole potato. It

takes more time for the steam to penetrate the

more solid form.

The pressure cooker can be used to prepare

vegetables as ingredients for more complex

dishes. Many recipes begin with browning or

sautéing onions and other ingredients. Use the

pot of the pressure cooker unit for this step as

you would any high quality cookware. All DURO-

MATIC pressure cookers have a thick aluminum

disk sandwiched between the layers of stainless

steel in the base of the pot. This allows for quick

and even heat distribution to aid in producing

perfectly cooked vegetables.

KUHN RIKON Frypans are very well suited

for browning, braising and sautéing because of

their waffle-textured bottom*, wide diameter and

shallow sides.

Browning &

Sautéing

*The waffle-textured bottom of the large Pressure Frypans acts as a

trivet for the vegetables. The small amount of water needed to cook the

vegetables sinks to the bottom of the dimples creating the same effect

as placing the vegetables on a trivet. The 4 liter Risotto Cooker does not

include a trivet since a trivet is not required for cooking rice.

To order a trivet

for your Pressure

Frypan or Risotto

Cooker call 800-

714-3391.

/4cup olive oil

/4cup white wine

2 tablespoons red

wine vinegar

1 teaspoon

cinnamon

1 large eggplant,

peeled and cut into

/2inch cubes

1 medium onion,

coarsely chopped

1 medium green bell

pepper, stemmed,

cored and diced

1 medium red bell

pepper, stemmed,

cored and diced

2 cloves garlic,

peeled and finely

chopped

3 plum tomatoes,

coarsely chopped

3 stalks celery,

coarsely chopped

/2cup oil-cured

olives, pitted and

coarsely chopped

/2cup golden raisins

2 tablespoons capers

1. In a 5-quart or larger pressure cooker, heat

olive oil, white wine, red wine vinegar and

cinnamon over medium high heat.

2. Add eggplant, onion, green and red bell

peppers, garlic, tomatoes, celery, olives, raisins

and capers, stir until mixed.

3. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure at

first red ring. Cook for 8 minutes.

4. Remove from heat and use Cold Water

Release Method, see page 10.

Makes 8 servings

Approximate Nutritional Analysis Per Serving:

165 calories / 2g protein / 19g carbohydrates / 10g fat

4g dietary fiber / 0mg cholesterol / 435mg sodium

With this caponata the possibilities are

endless: fill crepes and top with cheese;

fill mini pita-pocket bread and serve as an

appetizer; use as a side dish; or serve

over pasta.

Equally good hot, room temperature or cold.

When used as a filling, it is best to drain off

or reduce the excess liquid.

■

Eggplant Caponata

Beets are a vegetable that are widely

neglected in many diets, yet they are a good

source of vitamin A and potassium.

They are usually in plentiful supply

throughout the year, and easily cooked in

the pressure cooker.

■

Beet Salad with Danish

Blue Cheese & Walnuts

1. In a 4-quart or larger pressure cooker, place

whole beets on a trivet with 1/4 cup water.

2. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 10 to 12

minutes, depending on age and size of beets,

see page 16.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Remove beets and allow them to cool.

5. Peel and julienne beets.

6. Mix red wine vinegar and walnut oil together

in bowl.

7. Add beets and stir to mix.

8. Cover and refrigerate until chilled.

9. When chilled, toss with crumbled Danish blue

cheese and walnuts.

Makes 6 servings

*When preparing whole beets to be cooked in the

pressure cooker, it is important to wash them gently

so as not to break the skin. Also, leave one to two

inches of the leaf stem still attached. The rootlet

should be kept intact until after cooking.

Approximate Nutritional Analysis Per Serving:

154 calories / 5g protein / 13g carbohydrates / 10g fat

3g dietary fiber / 7mg cholesterol / 218mg sodium

4 medium-size beets

(about 11

/2pounds)

trimmed*

3 tablespoons red

wine vinegar

2 tablespoons walnut

oil

/4cup shelled

walnuts, halves or

pieces

2 ounces Danish

blue cheese,

crumbled

The beauty of this dish is its tendency to let the individual vegetable

flavors shine. If this recipe seems too bland for your personal taste,

add a light seasoning of salt and freshly ground pepper. There is also a

nice organic Swiss seasoning called Herbamare, by Bioforce, that can

be used. It is available at specialty markets and health food stores.

■

Vegetable Medley

with Brown Rice

1. In a 4-quart or larger pressure cooker, bring

rice and water to a boil.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 10 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Add vegetables, stir until mixed.

5. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 1 minute.

6. Remove from heat and use Natural Release

Method, see page 10.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

131 calories / 4g protein / 28g carbohydrates / 1g fat

4g dietary fiber / 0mg cholesterol / 60mg sodium

For those looking for a little more adventure in

their vegetable cooking, try the following

variation:

Warm 1/2 cup orange juice concentrate, 1/4

teaspoon ground cinnamon and a pinch of

ground clove in a skillet. Lightly sauté the

vegetables in this mixture before adding them to

the pressure cooker. If reheated later, these

seasonings mellow and improve.

1 cup brown rice

/2cups water

1 small turnip, peeled

and cubed

1 pound banana

squash, peeled

and cubed

2 carrots, peeled and

sliced

1 small zucchini,

quartered

lengthwise and

sliced

3 stalks Swiss chard,

leafy greens

coarsely chopped,

stems diced

1 stalk broccoli

including stem,

coarsely chopped

/3cup finely chopped

water chestnuts

2 cups cooked pinto

beans

2 cups cooked

kidney beans

2 tablespoons

olive oil

1 medium onion,

peeled and finely

chopped

3 cloves garlic,

peeled and finely

chopped

1 medium green bell

pepper, stemmed,

cored and diced

2 small zucchini,

quartered

lengthwise and

sliced

1 package

(10 ounces) frozen

corn, or 11

/2cups

fresh corn

1 can (28 ounces)

peeled crushed

tomatoes in puree

2 cups vegetable or

chicken broth

2 tablespoons chili

powder

1 teaspoon cumin

1 teaspoon ground

oregano

/4teaspoon black

pepper

/8teaspoon cayenne

pepper

/2pound Monterey

Jack cheese,

shredded

1. Prepare beans, see page 36.

2. In a 5-quart or larger pressure cooker, heat

olive oil over medium heat.

3. Add onion and cook until softened.

4. Add garlic, green pepper, zucchini and corn,

stir until mixed.

5. Add tomatoes, broth, chili powder, cumin,

oregano, black pepper and cayenne pepper, stir

well.

6. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 5 minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Stir in cooked beans and let stand until beans

are heated.

9. Serve in bowls. Top each with 1/4 to 1/2 cup

cheese.

Makes 8 to 10 servings

Approximate Nutritional Analysis Per Serving:

273 calories / 14g protein / 34g carbohydrates / 11g fat

8g dietary fiber / 20mg cholesterol / 530mg sodium

Vegetable Chili

45 15

/3cup sliced almonds

/2pounds blue lake

beans

/3cup water

Salt and freshly

ground pepper

to taste

Butter to taste

1. Roast almonds in a skillet over high heat.

2. Place trivet or steamer insert into a 4-quart or

larger pressure cooker. Add beans and water.

3. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure at

first red ring. Cook for 2 minutes only.

4. Remove from heat and use Cold Water

Release Method, see page 10.

5. Place in a serving dish, dot with butter

(optional), season with salt and pepper if desired

and scatter the almonds on top of the beans.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

55 calories / 2g protein / 7g carbohydrates / 3g fat

3g dietary fiber / 0mg cholesterol / 3mg sodium

Quick Green Beans

with Toasted Almonds

Reference

Vegetable

Always use 1/2 to 3/4 cup of water in cooker with vegetables.

Place stainless steel trivet into cooker and layer vegetable on

top of trivet.

■

Type of Vegetable Cooking Time / Pressure Notes

Artichokes 10-14 mins / second red ring avoid very large

ones

Beans, green (string) 1-2 mins / first ring

Beets, medium-large 13-16 mins / second red ring

Beets, small (3-4oz) 10-12 mins / second red ring

Beets, 1/4 inch slices 3-5 mins / second red ring

Broccoli, flowerets 2-3 mins / first ring

Broccoli, stalks 4-5 mins / first ring peel and cut

Brussels Sprouts 3-4 mins / first ring older sprouts can

take 6-8 mins

Cabbage, shredded 2 mins / first ring

Cabbage, quartered 3-4 mins / first ring

Carrots, 2 inch pieces 4-5 mins / second red ring

Cauliflower, flowerets 3-4 mins / first ring

Celery, 1 inch slices 3 mins / first ring

Time Chart

Corn, on the cob 2-3 mins / first ring add 2 mins for

older corn

Eggplant, cubed 2-3 mins / second red ring best if peeled

Okra, large 3-4 mins / second red ring

Onions, medium 4-5 mins / second red ring peel before cooking

Parsnips, cubed 2-4 mins / second red ring

Potatoes see chart page 25

Rutabagas, 2 inch cuts 6-8 mins / second red ring peel before cooking

Squash, Acorn, halved 8-10 mins / second red ring

Squash, Banana, cubed 3-4 mins / second red ring

Squash, Butternut, 3-4 mins / second red ring

1/2 inch slices

Turnips, 1/2 inch slices 2-3 mins / second red ring

Type of Vegetable Cooking Time / Pressure Notes

Always use Natural Release Method, unless otherwise noted, when

cooking vegetables (see page 10 for release instructions).

■

Potatoes

Introduction

To Cooking

Considered by most botanists to be a native of the Peruvian-Bolivian

Andes, the potato is one of the main food crops of the world. The most

common ways of cooking potatoes are boiling, frying and baking. They

are frequently served whole, mashed as a cooked vegetable, or cut up as

French fries. Easily digested, potatoes also have a high nutritional value.

A potato is about 78 percent water and about 18 percent starch

(carbohydrates). The rest is protein, minerals, and about 0.1 percent

fat. Potatoes contain many vitamins, including vitamin C, riboflavin,

thiamin, and niacin. Among the many minerals found in potatoes are

calcium, potassium, phosphorus, and magnesium. Because they are

notably lacking in sodium, potatoes are sometimes suggested for inclusion

in low-sodium diets.

For potatoes cooked in their skin, choose

potatoes of even size. Wash them well, do not

add any salt. If desired, add a pinch of caraway

seeds. If cracking of the skin is desired, cool

pressure cooker under cold water immediately

after cooking. To prevent cracking of skin use

Natural Release Method, see page 10.

When cooking whole potatoes place a

minimum of 1 cup water in pressure cooker.

Sizes 8 liter and larger use 2 cups. Insert the

trivet (perforated stainless steel disk included in

all units except the Pressure Frypans and 4 liter

Risotto Cooker) into the pressure cooker and lay

the potatoes on top. The amount of potatoes will

not increase or decrease cooking times.

The following cooking times will vastly differ

depending on size, age and type of potato you

use. The following cooking times are based on

second red ring using the Natural Release

Method, when cooking time is reached.

When cooking larger potatoes, pressure

may drop below 2nd red ring after the initial heat

adjustment on the stove. We suggest not adjust-

ing the heat to “low” heat for first five minutes.

Keeping the heat at medium will prevent the

pressure from dropping. Also consider how long

it will be before you eat the potatoes, as the

insides will keep cooking after they have been

removed from the cooker.

Never leave a pressure cooker unattended

while cooking.

Type of Potato Size Cooking Time*

new potatoes, whole 2 ounces 5-6 minutes

red potatoes, whole 6-8 ounces 17-18 minutes

red potatoes, half 10-12 minutes

red potatoes, cubed 1 ounce 4-5 minutes

white potatoes, whole 7-10 ounces 16-17 minutes

white potatoes, half 10 minutes

white potatoes, cubed 1 ounce 4-5 minutes

russet or baking potatoes, whole 1 pound 25-30 minutes

russet or baking, peeled & quartered 10-12 minutes

*Cooking times are based on potatoes stored at room temperature

The sake may be replaced with apple juice.

Curry paste may be difficult to find, but it is

a good addition to any well stocked pantry.

Even without the yogurt, mango chutney

and cucumber this recipe is a good side dish

with dinner.

/2cup finely

chopped onion

3 cloves garlic,

peeled and

finely chopped

/2tablespoons curry

paste

3 cups diced yams

1 cup diced

potatoes

2 tablespoons sake

1 cup frozen peas

/4cup mango

chutney

1 cup plain yogurt

1 cucumber, peeled

and sliced

Monsoon Curried Yams

& Potatoes

1. In a 2-quart Pressure Frypan, or larger

pressure cooker, sauté onion, garlic and curry

paste over medium heat until onion is

translucent.

2. Stir in yams and potatoes. Let them sizzle for

1 minute or until the bottom of the pan is sticky

and slightly burned.

3. Add sake.

4. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 3 minutes.

5. Remove from heat and use Touch or

Automatic Release Method, see page 10.

6. Add peas. Close lid and bring pressure to first

red ring over medium high heat.

7. Immediately remove from heat and use

Natural Release Method, see page 10.

8. Accompany each serving with dollops of

yogurt and mango chutney and several

cucumber slices.

Makes 4 to 6 servings

Recipe provided by Steve Sloane.

Approximate Nutritional Analysis Per Serving:

219 calories / 6g protein / 44g carbohydrates / 2g fat

5g dietary fiber / 1mg cholesterol / 385mg sodium

■

The beauty of this recipe is its simplicity.

When cooked in the pressure cooker the

yams slip out of their skins, eliminating the

need to peel or peel them before cooking.

■

Whipped Jewel Yams

5 firm jewel yams

1 cup water

2 ounces (1

/4stick)

butter

Freshly ground

nutmeg

Salt to taste

1. Place trivet in bottom of a 4-quart or larger

pressure cooker. Add yams and water.

2. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 15

minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Slip the yams out of their skins and mash with

butter, nutmeg and salt. Place in a decorative,

warmed serving dish.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

212 calories / 2g protein / 38g carbohydrates / 6g fat

5g dietary fiber / 17mg cholesterol / 73mg sodium

It may take extra time for cooker to come to

pressure due to large volume of cold potatoes

used in this recipe.

Do not use a food processor to mash

potatoes, as it will make them gluey.

You may substitute 2 tablespoons of garlic oil

for the garlic and butter.

■

Garlic Mashed Potatoes

3/4cup water

4 pounds potatoes,

peeled, quartered

/2-3/4cup milk, warmed

2 cloves garlic,

peeled and

crushed*

1/4cup butter, melted

Salt and freshly

ground pepper

to taste

1. Place trivet in bottom of a 4-quart or larger

pressure cooker. Add water and potatoes.

2. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 8 to 10

minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Drain potatoes into a colander and let stand

for a minute to dry excess moisture. Put

potatoes through a potato ricer, food mill or

mash with a potato masher and transfer to a

warmed serving dish.

5. Add milk, 1/4 cup at a time, while beating,

until the potatoes are creamy.

6. Add garlic and butter and beat until blended.

Season with salt and pepper.

Makes 6-8 servings

*If you prefer you can replace garlic with roast garlic

by roasting one head, drizzled with olive oil and

wrapped in foil in a 350°oven for 45 minutes.

Approximate Nutritional Analysis Per Serving:

222 calories / 5g protein / 38g carbohydrates / 7g fat

3g dietary fiber / 18mg cholesterol / 83mg sodium

This recipe gives the potatoes the golden

browned look of oven-roasted potatoes

and infuses the herb flavoring into the

onion sauce.

Especially suited to the pressure frypan.

■

Pressure Roasted Potatoes

with Herbs

1. In a 2.5-quart or larger pressure cooker, heat

oil over medium heat.

2. Add onion and cook until softened.

3. Add potatoes and brown , turning to brown all

sides evenly.

4. Add herbs and stir to coat the potatoes.

5. Add water and bring to a boil.

6. Close lid immediately and bring pressure to

second red ring over high heat. Adjust heat to

stabilize pressure at second red ring. Cook for 5

minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

Makes 4 servings

Approximate Nutritional Analysis Per Serving:

317 calories / 5g protein / 59g carbohydrates / 7g fat

7g dietary fiber / 0mg cholesterol / 14mg sodium

2 tablespoons

olive oil

1 medium onion,

diced

8 medium red

potatoes, cleaned,

quartered

1 teaspoon Italian

herbs

1/4cup water

Potato salad can also be topped with bell

pepper, radish and parsley. Sour cream can

be substituted for the mayonnaise.

■

Mrs. Glander’s Potato Salad

/3cup chicken broth

/3cup garlic

wine vinegar

7 medium-sized

potatoes, peeled

and cut into

1/2” cubes

2 cloves garlic,

peeled and

crushedl

/2teaspoon salt

1/4teaspoon white

pepper

1 cup mayonnaise

2 tablespoons

mustard

5 hard boiled eggs,

sliced

1 medium red onion,

peeled and finely

diced

1. In a 5-quart or larger pressure cooker, add

chicken broth, wine vinegar and trivet. Place

potatoes on top of trivet. Add garlic, salt and

white pepper. Stir well.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 4 to 5 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Drain potatoes into a colander and let stand

for a minute to dry excess moisture.

5. In a separate bowl mix mayonnaise and

mustard.

6. Pour potatoes into a serving bowl, add

mayonnaise-, mustard-mixture, eggs and red

onion. Stir carefully but thoroughly until evenly

mixed. Serve warm or chilled.

Makes 6-8 servings

Approximate Nutritional Analysis Per Serving:

339 calories / 7g protein / 21g carbohydrates / 26g fat

2g dietary fiber / 150mg cholesterol / 403mg sodium

Beans

Introduction

To Cooking

Fiber is one of the keys to a healthy diet,

reducing the chances of some types of cancer

by keeping the digestive tract healthy. According

to the American Cancer Society, “No one food

will prevent cancer or any other disease. The

extraordinary bean, however, may help you

reach your goal of developing eating habits for

cancer risk reduction and overall good health.”

Soluble fiber has been linked to lowering

cholesterol. Beans are cholesterol free and can

actually aid in lowering the body’s cholesterol

level because of their high concentration of solu-

ble fiber. Soluble fiber forms high density

lipoproteins which help clean the arteries. A low

cholesterol diet can be sustained with the addi-

tion of beans. The California Dry Bean Advisory

Board reports that recent studies have shown

that by adding beans to a low cholesterol diet,

you can lower your cholesterol level by as much

as 15 to 20 percent.

Because beans digest more slowly than

some other high carbohydrate foods, a meal

with beans stays with you to satisfy hunger

longer. Furthermore, beans are inexpensive and

almost a complete protein. When mixed with

small amounts of meat, dairy products or cereal

grains (rice or corn), all the essential amino

acids are available for a nutritious meal.

In today’s ecologically sensitive climate, it is nice to know that the

bean is one of the least processed, least packaged and least chemically

treated foods you can purchase. Beans are also being recognized for their

great health benefits. They are rich in thiamine (B1), pyridoxine (B6),

niacin and folic acid. Minerals in beans include iron, calcium, phosphorus

and potassium.

Add leftover beans to

soups, stews, salads,

and casseroles for

extra flavor, texture

and nutritional value.

Small amounts,

mashed or pureed,

can be used to thicken

sauces and soups.

A wonderful benefit of pressure cooking

beans is that they can be cooked without any

traditional “soaking.” There is a “Quick Soak”

method, see page 34, when you want to have

beans but don’t have time to wait. You might

sacrifice consistent texture throughout all the

beans with this method, but the time saved is

significant. That point aside, soaking is advis-

able, and the real question is for how long. The

purpose of soaking is to re-hydrate the dried

bean. Most beans are sufficiently re-hydrated in

four hours. To check, cut a bean crosswise in

half. If the interior is uniform (no opaque center),

the bean is ready to cook. If you have the time

and forethought, overnight soaking of 8 to 10

hours may be most convenient. See the chart on

page 42 for guidelines on which beans do and

do not need soaking. Beans that are thoroughly

re-hydrated cook more evenly than those that

are “Quick Soaked” and the skin of the bean will

more often remain intact during cooking.

With a thoroughly re-hydrated bean the

actual cooking time will also be greatly reduced.

A shortened cooking time has several benefits. It

will help retain valuable nutrients otherwise lost

through longer cooking, and it will save energy.

Because the beans are already hydrated, valu-

able resources (natural gas or electricity) will not

be wasted while the pot is on the stove and the

bean is going through this re-hydration proce-

dure. It will take more energy and be more

expensive if you include the soaking process in

with the cooking process.

It has long been a recommendation to add

salt to beans when they are soaking. This is only

helpful if the beans are soaked overnight (8 to

10 hours). If this length of time is adhered to, the

salt will toughen the skin of the beans and aid in

keeping it intact, which will lead to more even cook-

ing and a better shaped bean. Add 1 teaspoon of

salt for one pound of dried beans (2 cups). Beans

known for their tough skins, favas and soybeans,

require overnight soaking, but not the addition of

salt. Large lima bean skins tend to loosen during

re-hydration and salt is recommended.

To Soak

Or Not To Soak?

Lentils and split

peas do not require

soaking.

The addition of salt is not necessary and you

might want to eliminate this if you are trying to

reduce your sodium intake or are reducing the

soaking time. Whichever method you choose,

“Long Soak,” or “Quick Soak,” always leave

beans in a cool place while soaking. If left in a

warm place, fermentation can begin.

It is advisable to add baking soda to soaking

beans only if the water in your area is very hard.

In any other circumstance it is not recommended

because it will destroy nutrients and affects the

flavor and texture. In hard water areas use 1/8

teaspoon per 1 pound of dried beans to shorten

cooking time.

Another benefit of soaking dried beans is to

remove indigestible sugars, called oligosaccha-

rides, which cause intestinal discomfort (gas) for

many people. These complex sugars are soluble

in water, and can be drawn out by soaking. It is

suggested to change the water several times

over the soaking period (as much as three

times), drain and thoroughly rinse before cover-

ing again with cold water and begin cooking.

Never cook in the same liquid the beans were

soaked in.

Before soaking it is important to examine the

dried beans and check for discolored or broken

beans and debris. Also, rinse the beans to

remove dirt and dust that might have settled on

them during storage.

Dried beans benefit greatly by being re-

hydrated before cooking. We strongly recommend

soaking beans for more consistent texture and

even cooking and to help eliminate the gas-pro-

ducing sugars. Long soak (over 8 hours) or

overnight soaking is preferred, but sometimes time

constraints do not permit. Quick soaking beans

produces good results in a fraction of the time.

Long Soak To each cup of sorted, rinsed

beans, add 3 cups of cold water and let soak in a

cool place 8 to 10 hours or overnight. Drain and

rinse them thoroughly under cold water to remove

any of the indigestible sugars.

Soaking Methods

Quick Soak For each cup of sorted, rinsed

beans, place 4 cups water and 1 teaspoon salt

into the pressure cooker. Add the beans and

bring to the boil. Lock the lid in place and bring

pressure to the second red ring over high heat.

Reduce heat to maintain pressure at the second

red ring and cook 2 minutes. Release pressure

with the cold-water method and remove the lid.

Drain beans and cook as directed in the recipe.

After soaking the dried beans by one of the

methods mentioned above, drain and rinse them

thoroughly under cold running water to remove

any of the indigestible sugars.

Start cooking with fresh water. The beans

should always be covered with water, (3 cups for

each cup of dried beans that have been soaked)

and the pan should not be more than half full,

including the addition of liquid.

Vegetable oil can be added to the cooking liq-

uid to help prevent foaming while the beans are

being cooked under pressure. Always shake the

pressure cooker slightly before opening the lid.

Another way to prevent foaming and tender-

ize the beans is to add a strip of kombu, a sea

vegetable, to the beans to be cooked. Kombu is

usually sold in dehydrated strips at the health

food stores and should be re-hydrated by rinsing

quickly before adding to the pressure cooker.

Place the kombu on the top of the beans in the

cooking liquid. After cooking with it, it should be

discarded. Kombu may also help with digestion

and adds valuable nutrients.

Pressure cookers produce dramatic time

savings when cooking beans. Most beans can

be cooked in 1/3 to 1/2 the time of conventional

cooking methods, and flavor is never sacrificed.

Exact times are impossible to give because of

variables such as the age and dryness of beans,

and how they have been stored. The time chart

on page 42 is a good reference for many of the

more common beans and some of the rediscov-

ered “heirloom” beans; beans which have been

forgotten for some time, and are now being rein-

troduced to the market.

How To Pressure

Cook Beans

Cooked beans taste

better if cooked a day

ahead. They keep well

in the refrigerator for

3 or 4 days and can

be stored in the freezer

for up to 6 months.

If you are cooking a bean which is not listed

on the reference chart on page 42, try the follow-

ing: Place the unknown bean in a category most

like a bean you are familiar with; for example,

compare size, shape and color. Next, cook the

bean at the general time given for the bean you

are familiar with, using the lower time in the given

range. Use the “Touch or Automatic Release

Method,” see page 10 and test for doneness. To

test for doneness bite-test a few beans or press

them with a fork or spoon against a hard surface

to see if they mash easily. For use in salads or for

freezing for later use, cook beans until they are

firm or slightly undercooked. For beans that will

be pureed, cook them until soft. If the beans are

too undercooked, bring the pressure cooker back

under pressure and cook for 2 to 5 more minutes.

Lentils and split peas usually require only 8 to 10

minutes; most other soaked beans are tender in

5 to 15 minutes.

The Natural Release Method is always rec-

ommended for beans if you have the time. It

allows the beans more time to become flavorful,

continues the cooking process beyond the time

of cooking at full pressure, and helps them retain

their shape. All times on the reference chart are

calculated for the Natural Release Method.

Beans should be cooked at the second red

ring (15 p.s.i.) with the following exceptions: all

lentils, all varieties of split peas, and all varieties

of lima beans should be cooked at the first red

ring (8 p.s.i.).

When cooking beans, flavorings such as

garlic, onion, celery, bay leaf, fresh or dried

herbs and spices may be added to the cooking

liquid. Unsalted chicken, beef or vegetable broth

may be used for all or part of the cooking liquid.

A smoked ham hock from your favorite charcu-

terie is always a welcome addition to a pot of

beans. Some of the best bean recipes are ones

you develop yourself over time with a little experi-

menting and experience. Use these guidelines

as a starting point and let the creating begin!

The older the beans,

the longer they take

to cook. So buy them

from a source that

has rapid turnover.

Let beans cool in the

cooking liquid to help

them retain their

shape and prevent the

skins from bursting.

Acidic ingredients

such as tomatoes,

wine, vinegar, lemon

juice and molasses

toughen bean skins.

Add them only after

the beans are tender.

For additional flavor cook the beans with a bouquet garni (4 sprigs

fresh parsley, 2 bay leaves, 2-4 sprigs fresh thyme bundled together)

and a small onion studded with 4 cloves.

Gold Mine Natural Food Co. is an excellent source of high-quality

organic and natural foods, grains and beans. Call 1-800-475-FOOD.

They also sell the New Ohsawa Pot for cooking rice under pressure.

■

1. Wash, sort and soak beans, see pages 33

and 34 for soaking methods.

2. Drain and rinse the soaked beans.

3. In a 4-quart or larger pressure cooker, cover

the beans with water and bring to a boil. Close

lid and bring pressure to second red ring over

high heat. Adjust heat to stabilize pressure at

the second red ring. Cook for 5 to 14 minutes.

Refer to Reference Time Charts on pages 42

and 43 for times for the specific type of bean

you are cooking.

4. Remove from heat source and use Natural

Release Method, see page 10.

Beans can be cooked ahead and refrigerated

for up to 4 days, or frozen in a covered

plastic container for several months.

General Guidelines

To Preparing Beans

For more recipes visit our website at www.kuhnrikon.com

Savory Black Beans

This is a good dish to serve with enchiladas.

To dress it up you can transfer the beans to

an ovenproof dish and sprinkle with shredded

Monterey Jack cheese. Bake at 350 degrees

for 15 minutes or until cheese melts.

/2pound (1 cup) dried

black beans

2 bacon slices,

chopped

1 medium onion,

peeled and diced

2 cloves garlic,

peeled and minced

/2-1 jalapeno pepper,

sliced lengthwise

and seeds

removed, finely

chopped*

13/4cups water

/4cup cilantro,

minced

1 teaspoon ground

oregano

/2teaspoon freshly

ground black

pepper

1 large tomato,

chopped

2 tablespoons lime

juice

Salt to taste

1. Wash, sort and soak beans, see pages 33

and 34 for soaking methods.

2. In a 4-quart or larger pressure cooker, heat

bacon over medium high heat.

3. After bacon has released some oil, stir in

onion, garlic and jalapeno pepper.

4. Cook until onion softens.

5. Add water and soaked, drained beans.

Increase to high heat.

6. Stir in cilantro, ground oregano and pepper.

7. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 10 to 12

minutes.

8. Remove from heat and use Natural Release

Method, see page 10.

9. Stir in chopped tomato, lime juice and salt.

Makes 6 servings

*When working with jalepeno peppers remember to

wash your hands immediately after you are through.

Approximate Nutritional Analysis Per Serving:

170 calories / 8g protein / 124g carbohydrates / 5g fat

5g dietary fiber / 5mg cholesterol / 58mg sodium

■

1. Wash, sort and soak beans, see pages 33

and 34 for soaking methods.

2. In a 5-quart or larger pressure cooker, fry

bacon over high heat, stirring often, until lightly

golden.

3. Reduce heat and add onion and garlic, stirring

often.

4. Add broth, soaked drained beans, dry

mustard and white pepper over high heat. Stir

until mixed.

5. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 6 minutes.

6. Remove from heat and use Natural Release

Method, see page 10.

7. Drain cooking liquid from beans and return

them to pressure cooker or a warmed casserole.

8. Add molasses, ketchup and brown sugar. Stir

until well mixed and sauce clings to beans.

Makes 8 to 10 servings

Approximate Nutritional Analysis Per Serving:

255 calories / 11g protein / 46g carbohydrates / 4g fat

7g dietary fiber / 3mg cholesterol / 318mg sodium

Boston “Baked” Beans

1 pound (2 cups)

dried small white

beans

2 bacon slices,

chopped

2 medium onions,

peeled and

chopped

4 cloves garlic,

peeled and minced

3 cups chicken broth

2 teaspoons dry

mustard

/4teaspoon white

pepper

/2cup molasses

/2cup ketchup

/4cup brown sugar

Easy Cassoulet

1 pound (2 cups)

dried white beans

2 whole chicken

breasts, each split

into halves

1 tablespoon canola

oil

1 package (8

ounces) brown-&-

serve sausage

links

1 medium onion,

peeled and finely

chopped

1 clove garlic, peeled

and minced

1 can (14.5 ounces)

peeled chopped

tomatoes, drained

2 tablespoons finely

chopped fresh

parsley

3/4cup dry white wine

3/4cup chicken broth

/2teaspoon dried

thyme

/4teaspoon black

pepper

1. Prepare beans, see page 36.

2. Rub chicken with canola oil.

3. In a 4-quart or larger pressure cooker, brown

chicken on both sides.

4. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 6 minutes.

5. Remove from heat and use Touch or

Automatic Release Method, see page 10.

6. Remove chicken and let cool.

7. Brown sausage according to package

directions and let cool.

8. Remove all but 2 tablespoons drippings from

pan (or add enough oil to equal 2 tablespoons).

Add onion and garlic. Cook until onion softens.

9. Add tomatoes, parsley, wine, broth, dried

thyme and pepper. Simmer 5 minutes.

10. Cut chicken into bite-size pieces, discarding

skin and bones.

11. Slice sausage into 1/4-inch pieces.

12. Place chicken, sausage and cooked drained

beans in a 3-quart casserole. Add tomato

mixture and mix lightly.

13. Cover and bake at 325°for 30 minutes.

14. Garnish with additional chopped parsley

before serving.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

374 calories / 30g protein / 35g carbohydrates / 12g fat

8g dietary fiber / 55mg cholesterol / 662mg sodium

Other beans that can be used instead of white

beans are great northern, flageolet and cannellini.

■

Cajun Red Beans & Rice

1. Wash, sort and soak beans, see pages 33

and 34 for soaking methods.

2. In a 4-quart or larger pressure cooker, add

soaked, drained beans, water, celery, onion,

green bell pepper, bay leaves, white pepper,

dried thyme, garlic powder, cayenne, black

pepper and Tabasco sauce.

3. Allow ingredients to come to a boil, stirring

often.

4. Add ham hock.

5. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 10

minutes.

6. Remove from heat and use Natural Release

Method, see page 10.

7. Remove ham hock and let cool.

8. While ham hock is cooling, slice sausage into

1/4-inch pieces and brown in a skillet.

9. Remove ham from bone.

10. Add sausage and ham to the bean mixture.

11. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 10

minutes.

12. Remove from heat and use Natural Release

Method, see page 10.

13. Discard bay leaves.

14. Serve over white rice.*

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

300 calories / 19g protein / 37g carbohydrates / 8g fat

5g dietary fiber / 32mg cholesterol / 879mg sodium

/2pound (1 cup) dried

red beans

2 cups water

/2-2pound ham hock

4 celery ribs, finely

chopped

1 medium onion,

peeled and finely

chopped

1 green bell pepper,

stemmed, cored

and finely chopped

3 bay leaves

1 teaspoon white

pepper

1 teaspoon dried

thyme

3/4teaspoon garlic

powder

/2teaspoon cayenne

/4teaspoon black

pepper

/2teaspoons Tabasco

sauce

/2pound sausage

*See “Preparing Rice,”

following page.

To make rice for the red beans use 1 1/2

cups of chicken broth or water and 1 cup of

white rice. Add 1/4 teaspoon salt and bring to a

boil. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 5 to 6 minutes. Remove

from heat and use Natural Release Method, see

page 10.

For complete information on cooking rice,

refer to the section “Introduction To

Cooking Rice & Grains,” see page 44.

The degree of hotness can be adjusted to

your preference. Eliminate or cut down on

the amount of cayenne and Tabasco sauce to

make this dish less “Cajun.”

Andouille Sausage is a good choice for this

recipe. It is a smoked pork sausage which is

very popular in Louisiana.

■

Preparing Rice

45 15

Reference

Beans

Rice&Grains

Overnight soaking (see pages 33 and 34 for soaking instructions),

unless otherwise noted.

Cooking on the second red ring (15 psi), unless otherwise noted.

Natural Release Method (see page 10 for release instructions).

■

In preparing the Bean Time Chart these methods were used:

Adzuki 5-7 minutes

Anaszi 4-6 minutes

Appaloosa 10-12 minutes

Baby Lima 5-7 minutes

Black 10-12 minutes

Black-Eyed Pea 8-10 minutes no soaking required

Black Runner see Runner

Butter see Lima

Calypso 5-6 minutes

Cannellini 6-8 minutes

Chickpea 10-12 minutes

Christmas Lima 6-8 minutes

Cranberry 5-8 minutes

European Soldier see Soldier

Flageolet 10-12 minutes

Garbanzo see Chickpea

Great Northern 6-7 minutes

Kidney, Red 10-12 minutes

Kidney, White see Cannellini

Lentil, French green 10-14 minutes no soaking required,

first red ring only cover with 2 inches

of cooking liquid

Lentil, red 10-14 minutes no soaking required,

first red ring only cover with 2 inches

of cooking liquid

Lima, large 3-4 minutes

first red ring only

Navy 6-8 minutes

Pink 7-8 minutes

Pinto 10-12 minutes

Type of Bean Cooking Time Notes

Time Charts

Cooking on the first red ring (8 psi).

Natural Release Method (see page 10 for release instructions).

■

In preparing the Rice & Grains Time Chart these methods were used:

Rattlesnake 6-8 minutes

Red 4-5 minutes

Red Kidney see Kidney

Roman 10-12 minutes

Runner 9-10 minutes use additional water

when soaking

Scarlet Runner see Runner

Snow Cap 12-14 minutes no soaking required

Soldier 8-10 minutes no soaking required

Soybean 9-12 minutes

Spanish Tolosanos 6-8 minutes

Split Pea 10-13 minutes no soaking required,

first red ring only use additional

cooking liquid

Steuben Yellow Eye 12-14 minutes

Tepary 8-10 minutes

Tongues of Fire 10-12 minutes

Turtle see Black

White 6-7 minutes

White Kidney see Cannellini

White Runner see Runner

White Long Grain 1 cup 11

/2cups 5 minutes

White Basmati 1 cup 11

/2cups 5 minutes

Brown Short Grain 1 cup 11

/2-13/4cups 20-22 minutes

Brown Long Grain 1 cup 11

/2cups 20-22 minutes

Brown Basmati 1 cup 11

/2cups 20-22 minutes

Wild Rice 1 cup 3 cups*22-25 minutes

*After cooking drain off excess liquid

Type of Bean Cooking Time Notes

Type of Rice Amt. of Rice Amt. of Liquid Cooking Time

The wheat grain can be traced back as far

as 7000 B.C. and rice to 3500 B.C. Grain from

prolific grasses, whether it be wheat, rice, barley,

oat, rye or millet (to name a few) have sustained

civilization and continue to play an invaluable

role in feeding the world. Although there are

over 7,000 varieties of grains, for practical pur-

poses we will limit our discussion to the more

common varieties found in local grocery stores,

health, gourmet and ethnic markets.

It is becoming apparent that overrefinement

of foods in general leads to a stripping of the

healthy nutrients and benefits that give our bod-

ies vitality. The closer we can come to eating

food in its least processed state, the better it is

for us. Rice and grains are no exception. By try-

ing to simplify our lives we can reach for “fast

foods” without realizing the results or conse-

quences. Most “fast foods” are overrefined and

over processed leaving empty calories and a

lack of dietary fiber. The DUROMATIC pressure

cooker can make natural foods easy and quick

to prepare, giving you an effective way to supply

your body with what it needs in an amount of

time your mind can justify.

Rice &

Grains

Introduction

To Cooking

No matter what type of ethnic food store you visit, rice and other

hearty grains will be among the fare to choose from. Whether it be an

Asian market for “sticky” rice, an Italian market for arborio or a Latin

American market for masa harina, every culture has taken rice and

grains and adopted them into their diets.

■Wait until the cooking liquid is at a complete

rolling boil before adding any rice or grains. Stir

well before closing the pan.

■Cooking time begins as soon as the first red

ring appears on the pressure indicator. Never

cook rice or grains above the first red ring.

■Always use the Natural Release Method for

rice and grains, with two exceptions – risotto and

polenta. With risotto and polenta always use the

Cold Water Release Method.

■For a comprehensive and thorough look at

grain cookery in the pressure cooker, the cook-

book Lorna Sass’ Complete Vegetarian Kitchen

(Hearst Books), is recommended.

Guidelines to

help you produce

excellent results

The grain kernel is made up of four ele-

ments – the embryo, endosperm, cellulose lay-

ers of bran, and an inedible husk. Although the

cellulose layers of bran are indigestible for the

most part to the human system, it provides the

fiber needed to help your body function with reg-

ularity. Pressure cookers can soften this tough

outer covering in record time with consistent

results.The steaming effect makes the pressure

cooking technique the perfect blend of simplicity

aided by technology. Because there is no evapo-

ration when pressure cooking, the amount of liq-

uid used is usually less than the amount used

for conventional stove top cooking, see chart

page 43. The penetrating steam also locks in vit-

amins and nutrients. The natural flavor and tex-

ture of whole grains are allowed to come

through, giving a satisfying taste treat every time

you pressure cook.

Rice Pilaf with Nuts

Wild rice is not really a rice at all. It is a

grain and can be presoaked like a bean to

shorten cooking time. It is unpredictable,

but its flavor and texture are well worth

the trouble it takes to learn to cook.

■

1. In a 2-quart Pressure Frypan or larger

pressure cooker, heat butter over medium high

heat. Add onion and sauté until translucent.

2. Add wild rice, water and salt, stirring over high

heat.

3. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 10 minutes.

4. Remove from heat and use Cold Water

Release Method, see page 10.

5. Add brown rice, broth, white wine and bay

leaf. Stir to mix over high heat.

6. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 20 minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Stir in vegetables and a little liquid if the rice is

too dry. Discard bay leaf.

9. Replace cover and cook on low heat for 10

minutes. Do not bring under pressure.

10. Add nuts and parsley and gently toss.

Makes 4 servings

Approximate Nutritional Analysis Per Serving:

272 calories / 6g protein / 36g carbohydrates / 12g fat

4g dietary fiber / 17mg cholesterol / 266mg sodium

2 tablespoons butter

1 medium onion,

peeled and minced

/3cup wild rice

/2cup water

Pinch of salt

/2cup medium grain

brown rice

3/4cup beef or

vegetable broth

/4cup dry white wine

1 bay leaf

/2cup diced

vegetables, a

mixture of

mushrooms,

carrots, squash or

peas

2 tablespoons

parsley, chopped

/4cup toasted nuts,

chopped (pecans,

almonds or

walnuts)

45 15

Cuban Black Beans & Rice

1. Wash, sort and soak beans, see page 33 and

34 for soaking methods.

2. In a 4-quart or larger pressure cooker, heat

olive oil over medium high heat.

3. Add onion and garlic. Cook until onion

softens.

4. Add rice over high heat, stirring often, until

lightly golden.

5. Add water and soaked, drained beans. Stir in

cumin, cayenne, salt and pepper.

6. Close lid and bring pressure to first ring over

high heat. Adjust heat to stabilize pressure at

first red ring. Cook for 15 to 18 minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

268 calories / 9g protein / 42g carbohydrates / 7g fat

5g dietary fiber / 3mg cholesterol / 375mg sodium

/2pound (1 cup) dried

black beans

3 tablespoons olive

oil

1 medium onion,

peeled and

chopped

2 cloves garlic,

peeled and minced

3/4cup medium or

long grain white

rice

2 cups water

1 teaspoon ground

cumin (optional)

/4teaspoon cayenne

(optional)

1 teaspoon salt

/4teaspoon freshly

ground black

pepper

45 15

Wild Black-Eyed Pea Blend

For a variation of this dish, you can add a

link of sausage or ground beef when sautéing

the onion to create a one dish meal.

■

1. In a 5-quart or larger pressure cooker, heat oil

over high heat. Add onion and stir until softened.

2. Add pearl barley, black-eyed peas and wild

rice. Stir to roast for a few minutes. Add white

wine, chicken stock or water.

3. Stir in Herbamare or salt, thyme and

Worcestershire sauce.

4. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 20 minutes.

5. Remove from heat and use Natural Release

Method, see page 10.

6. Check contents, if too dry, add a little more

liquid. Add vegetable mixture and parsley, stir

and cover. Let sit covered for 3 to 5 minutes.

Makes 6 servings

Approximate Nutritional Analysis Per Serving:

267 calories / 13g protein / 43g carbohydrates / 4g fat

7g dietary fiber / 1mg cholesterol / 782mg sodium

1 tablespoon olive oil

1 medium onion,

peeled and

chopped

/2cup pearl barley

/2pound (1 cup) dried

black-eyed peas

/2cup wild rice

/2cup dry white wine

3 cups chicken broth

or water

2 teaspoons

Herbamare OR

1 teaspoon salt

/2teaspoon dried

thyme

1 teaspoon

Worcestershire

sauce

1 cup chopped

vegetables, a

mixture of

mushrooms,

carrots, red or

green bell pepper,

or squash

/2cup chopped

parsley

45 15

Polenta & Swiss Chard

1. In a 2-quart Pressure Frypan heat butter over

medium high heat and sauté onion until

transparent.

2. Add water and salt, bring to a boil.

3. Add polenta, stir well.

4. Add Swiss chard, stirring continuously.

5. When contents boils, close lid and reduce

heat. If pressure does not immediately begin to

rise, uncover and try again.

6. Bring pressure to first red ring over medium

heat. Adjust heat to stabilize pressure at first red

ring. Cook for 9 minutes.

7. Remove from heat and use Cold Water

Release Method, see page 10.

8. Transfer polenta to an ovenproof serving dish.

9. Stir in grated Parmesan cheese.

10. Evenly spread tomato paste over the top of

the cooked polenta.

11. Sprinkle with Gruyere cheese and bake in a

375 degree oven until cheese is melted.

12. Let stand 2 minutes before serving.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

224 calories / 9g protein / 26g carbohydrates / 10g fat

1g dietary fiber / 26mg cholesterol / 510mg sodium

2 tablespoons butter

1 medium onion,

peeled and

chopped

3 cups water

/2teaspoon salt

1 cup polenta

5 stalks Swiss chard,

leafy greens

coarsely chopped,

stalks diced

/2cup grated

Parmesan cheese

2-3 tablespoons

tomato paste

/2cup grated Gruyere

cheese

Risotto Ai Funghi

1. In a 2-quart Pressure Frypan or larger

pressure cooker, heat olive oil over medium high

heat. Add onion and sauté until translucent.

2. Add rice, stirring often, until lightly golden.

3. Add mushrooms, stir to mix.

4. Add wine, stir to mix. Add tomatoes and broth.

Increase heat to high.

5. Stir in fresh herb of choice. Continue to stir

until mixture comes to a boil.

6. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 7 minutes.

7. Remove from heat and use Cold Water

Release Method, see page 10.

8. Stir in Parmesan cheese.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

196 calories / 6g protein / 31g carbohydrates / 4g fat

1g dietary fiber / 3mg cholesterol / 365mg sodium

1 tablespoon olive oil

1 medium onion,

peeled and finely

chopped

1 cup arborio rice

1 cup chopped fresh

mushrooms, OR

/4cup dried porcini

mushrooms,

chopped and

soaked to

rehydrate

/4cup dry white wine

/4cup dried

tomatoes, chopped

and soaked to

rehydrate

2 cups chicken or

vegetable broth

Fresh herbs –

rosemary, basil or

thyme to taste

/4cup grated

Parmesan cheese

If you double this recipe, only increase the

broth to 3 1/2 cups.

To get a rich, creamy taste, add butter or

cream to embelish the recipe.

■

Beef,Pork

&Poultry

Introduction

To Cooking

With just a few simple guidelines the

DUROMATIC pressure cooker can transform

ordinary cuts of meat into hearty, tender dishes

everyone will enjoy. Some of the more economi-

cal types of meat, cuts from the beef shoulder or

round, are often overlooked because of the time

consuming preparation methods associated with

them. The pressure cooker can reduce cooking

time by two-thirds, giving you a way to save time

as well as money.

With the new dieting trend toward excluding

fat from meals whenever possible, these eco-

nomical cuts of beef are ideal. They do not con-

tain as much fat, especially saturated fat. There

are three grades of beef commonly known to the

consumer – prime, choice and select (formerly

known as good). Prime beef is popular for its

marbled texture-flecks of fat within the lean mus-

cle meat. By forgoing this fat you can expect to

give up a little of the tenderness associated with

the prime label. According to the National

Livestock and Meat Board, “Of the three grades,

select has the least amount of fat marbling. It

provides fewer calories than prime or choice

grades, but it may not be as tender, juicy or fla-

vorful.” With the DUROMATIC pressure cooker

these lean cuts can taste just as good as more

expensive beef without having all the extra calo-

ries involved.

Cooking beef, pork and poultry in the pressure cooker can give

extraordinary results quickly. All the comfort foods which usually take

hours to cook come alive with new vitality as you prepare old favorites

with the convenience of modern techniques.

The moist heat of cooking with pressure is the

reason pressure cooking is a natural compliment

to beef, pork and poultry – tenderizing as it pene-

trates the meat with moisture. Poaching, braising

and stewing are all effective methods for the pres-

sure cooker; with substantially less liquid needed

because little or none is lost during cooking.

The amount of cooking time will vary

depending on the size, thickness, bone content,

as well as the shape and overall quality. Larger

pieces of beef will take the longest to cook, such

as pot roasts. Stewing type beef cut into smaller

chunks will take less time and should be cooked

accordingly. If meat has been sliced thinly it will

take a shorter time to cook, but this is not sug-

gested for very lean beef. The most tender cuts

of beef, chicken and pork are quickly prepared in

the pressure cooker and care should be taken

not to overcook them. Let the temperature rise

slowly for recipes with shorter cooking times,

and cook at the first red ring. This is especially

important if the meat cooks in its own juices or

with very little liquid.

Natural juices need to be sealed in by brown-

ing, and the naturally sealed in moistness will

produce tender results every time. It is a good

idea to brown beef prior to cooking in the pres-

sure cooker, although not essential. Chicken and

pork can be cooked without browning, which is

helpful when counting calories. The Pressure

Frypan is the perfect tool for browning because

of its waffle-textured bottom, but it can be done in

the other size pressure cookers with some care.

When browning, start

with one to two

tablespoons of hot oil.

Be sure to brown all

sides thoroughly, and

do not overcrowd the

pan if browning small

pieces. The meat can

be dredged in flour

before browning if

desired. This will

always give a richer,

more robust flavor.

General Timing Information for Cooking Meat:

Beef Pork Lamb Veal

12-15 mins. per inch 15 mins. per inch 10 mins. per inch 8 mins. per inch

Oxtail (for stocks) Hocks Neck Breast

Short ribs Shoulder Shanks Rump

Stewing beef Riblets Riblets Steak

Blade roast Chops Shoulder Shoulder

Chuck roast Stew

Flank steak

Corned beef

Shanks

20 mins. per inch

Brisket

Beef in Beer

The sauce is also good served over vegetables

and mashed potatoes.

■

1. Mix mustard, salt, pepper and paprika

together and spread both sides of each piece of

beef with mixture.*

2. In a 2-quart Pressure Frypan, heat 1

tablespoon oil.

3. Brown each piece of beef over high heat.

Remove and set aside. Add more oil as needed

until each piece is browned.

4. Add a small amount of the beer to pan and

stir to loosen any brown bits that may be

sticking. Stir in flour and tomato paste, adding

beer to make paste-like consistency.

5. Place beef back in pan on top of the paste

mixture. Add onion, carrots, leek, remaining beer

and broth.

6. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 15 minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Remove beef. Puree vegetables in a food

processor, blender or mill. Adjust seasoning.

9. Arrange beef on a warm platter and cover

with pureed vegetable sauce.

Makes 4 to 6 servings

*At this point the beef can be marinated for 15

minutes to 2 hours in the refrigerator, covered.

Approximate Nutritional Analysis Per Serving:

226 calories / 19g protein / 13g carbohydrates / 9g fat

2g dietary fiber / 44mg cholesterol / 348mg sodium

1 pound beef top

round or flank

steak, pounded

into thin 3x4 inch

pieces

2 tablespoons

Dijon-style mustard

Salt and freshly

ground pepper

to taste

1 teaspoon paprika

2 tablespoons

olive oil

1 12-ounce bottle

dark beer

2 tablespoons flour

1 tablespoon tomato

paste

1 cup beef broth

1 medium onion,

peeled and

chopped

2 carrots, peeled and

sliced

1 leek stalk, white

part only, sliced

45 15

Beef Stew with

Orange & Rosemary

Fresh herbs and orange flavoring make this

quick, savory stew equally appropriate for

everyday meals or casual entertaining.

■

1. In a 5-quart or larger pressure cooker, heat 1

tablespoon olive oil over high heat.

2. Add half the beef and cook until well browned

on all sides.

3. Remove beef with a slotted spoon and set

aside.

4. Heat the remaining oil and brown the

remaining beef. Remove and set aside.

5. Reduce heat and add onion, garlic and 2

tablespoons of the broth.

6. Cook, stirring, about 1 minute.

7. Add remaining broth, wine, tomato paste,

rosemary, orange peel, herb bouquet and black

pepper.

8. Stir well to dissolve tomato paste.

9. Add beef. Close lid and bring pressure to

second red ring over high heat. Adjust heat to

stabilize pressure at second red ring. Cook for

15 minutes.

10. Remove from heat and use Natural Release

Method, see page 10.

11. Remove rosemary sprigs, orange peel strips

and herb bouquet.

12. Serve immediately or freeze for later use.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

241 calories / 23g protein / 5g carbohydrates / 13g fat

1g dietary fiber / 74mg cholesterol / 199mg sodium

2 tablespoons olive

oil

/2pounds lean beef

stew meat, cut into

1-inch cubes

1 medium onion,

peeled and finely

chopped

1 clove garlic, peeled

and minced

/2cup beef broth

/2cup dry red wine

2 tablespoons

tomato paste

3 sprigs fresh

rosemary,each

about 2 inches

long OR

/2teaspoon dried

rosemary leaves,

crushed

4 strips orange peel,

each about 2

inches long OR

1 teaspoon finely

grated orange peel

1 herb bouquet

(thyme, parsley

and bay leaf, tied

in cheesecloth)

/4teaspoon black

pepper

45 15

Barbecued Pot Roast

1. Rub the meat well with the crushed garlic,

using one clove for each side.

2. In a 5-quart or larger pressure cooker, brown

roast well on all sides over medium-high heat.

If it begins to smoke, reduce heat to prevent

burning. Remove roast and set aside.

3. Add oil and onion and cook until softened.

4. Add beef broth, tomato paste, water, brown

sugar, dry mustard, paprika, lemon juice, cider

vinegar and Worcestershire sauce.

5. Scrape bottom of cooker to remove any

remaining bits of meat left over from browning.

Stir well until all ingredients have dissolved and

contents are boiling.

6. Return roast to pressure cooker and turn to

coat with sauce.

7. Close lid and bring pressure to second red ring

over medium-high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 1 hour.

8. Remove from heat and use Natural Release

Method, see page 10.

9. Slice the meat and arrange on a serving

platter, spooning some of the sauce over and

sprinkling with parsley.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

310 calories / 34g protein / 10g carbohydrates / 15g fat

1g dietary fiber / 111mg cholesterol / 326mg sodium

1 3-4 pound

boneless chuck

roast

2 cloves garlic,

crushed

1 tablespoon oil

1 small onion, peeled

and chopped

/2cup beef broth

1 can (4 ounce)

tomato paste

/2cup water

2 tablespoons

brown sugar

/2teaspoon dry

mustard

/4teaspoon sweet

paprika

/4cup lemon juice

/4cup cider vinegar

1 tablespoon

Worcestershire

sauce

chopped parsley

(optional)

Best served with our Garlic Mashed

Potatoes on page 28.

This recipe would take over 3 hours

in the oven!

■

Corned Beef with Vegetables

This simply prepared meal would take over 3

hours without the use of a pressure cooker.

■

1. Place brisket in a 5-quart or larger pressure

cooker. Add water and bring to a boil over high

heat. Skim foam from surface.

2. Add onion, celery, parsley, peppercorns and

bay leaves. Do not fill over 2/3 full – corned

beef will expand during cooking. If necessary,

remove some water.

3. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 1 hour.

4. Remove from heat and use Cold Water

Release Method, see page 10. Remove brisket

and vegetables.

5. Add cabbage, potatoes and carrots to broth.

6. Close lid and bring pressure to second red ring

over high heat. Adjust heat to stabilize pressure

at second red ring. Cook for 5 to 7 minutes.

7. Remove from heat and use Cold Water

Release Method, see page 10.

8. Cut brisket across the grain into thin slices

and arrange down the center of a warm platter.

Using a slotted spoon, remove vegetables from

pressure cooker and place around corned beef.

Spoon a few tablespoons of broth over the

corned beef.

9. Serve with horseradish or mustard sauce.

Makes 6 servings

Approximate Nutritional Analysis Per Serving:

530 calories / 30g protein / 44g carbohydrates / 27g fat

11g dietary fiber / 130mg cholesterol / 1598mg sodium

1 corned beef

brisket, about 21

to 3 pounds,

trimmed of excess

fat and rinsed

4 cups water

1 medium onion,

peeled, halved and

stuck with 4 whole

cloves

2 ribs celery, cut into

thirds

4 sprigs parsley

/2teaspoon whole

black peppercorns

2 bay leaves

1 medium head

green cabbage, cut

into 6 wedges and

partially cored

(leave enough to

retain shape)

6 small red potatoes

6 medium carrots,

peeled and cut into

thirds

Zippy Meatloaf

1. In a large bowl mix together salt, pepper,

oatmeal and Worcestershire sauce.

2. Mix in parsley, onion, celery, garlic and bell

pepper.

3. Add meat and mix well.

4. Roll mixture onto counter and shape into a

loaf.

5. Wrap in wax paper and chill in freezer for 30

minutes or in refrigerator for 2 hours.

6. In a 2.5-quart Pressure Frypan or Braiser,

heat oil over high heat. Brown the loaf on one

side, then turn.

7. Add tomato sauce and spread ketchup over

the top of the meat loaf.

8. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 20 to 25

minutes.

9. Remove from heat and use Natural Release

Method, see page 10.

10. Serve in slices with sauce over the top.

Makes 4 servings

Approximate Nutritional Analysis Per Serving:

311 calories / 29g protein / 24g carbohydrates / 11g fat

4g dietary fiber / 76mg cholesterol / 973mg sodium

1 teaspoon salt

/2teaspoon pepper

3/4cup oatmeal

1 tablespoon

Worcestershire

sauce

2 tablespoons

parsley, finely

chopped

1 medium onion,

peeled and finely

chopped

2 ribs celery, finely

chopped

2 cloves garlic,

peeled and minced

/2medium bell

pepper, stemmed,

cored and seeded,

finely chopped

1 pound ground

sirloin OR

/2pound ground

sirloin and 1

pound ground pork

1 tablespoon oil

3 tablespoons

ketchup

1 can (8-ounce)

tomato sauce

45 15

Swiss Style Pork Chops

1. Spread both sides of each pork chop with

mustard.

2. In a 2-quart Pressure Frypan or larger

pressure cooker, heat oil over high heat.

3. Add pork chops and cook until browned on

one side. Use a splatter screen or conventional

lid to cover pork chops while browning.

4. Turn pork chops.

5. Close lid and bring pressure to first red ring

over high heat.* Adjust heat to stabilize pressure

at first red ring. Cook for 7 minutes.

6. Remove from heat and use Touch or

Automatic Release Method, see page 10.

7. Place pork chops on paper towels to absorb

extra oil.

Makes 3 servings

* If pressure does not immediately begin to rise,

uncover and try again or add 1/4 cup water.

Approximate Nutritional Analysis Per Serving:

390 calories / 39g protein / 1g carbohydrates / 25g fat

.1g dietary fiber / 109mg cholesterol / 203mg sodium

2 tablespoons

mustard

3 center-cut pork

chops, about 11

pounds

3 tablespoons corn

or canola oil

Pork with Rosemary & Apples

1. Spread the pork roast with the mustard.

2. In a 5-quart or larger pressure cooker, brown

roast well on all sides in oil over medium-high

heat. If it begins to smoke, reduce heat to

prevent burning. Remove roast and set aside.

3. Pour out excess fat and deglaze cooker with

wine, scraping up brown bits of meat.

4. Add apple, garlic, salt and pepper. Replace

roast on top of apples and scatter rosemary.

5. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 35 to 40 minutes.

6. Remove from heat and use Natural Release

Method, see page 10.

7. Open cooker and test roast for doneness,

150°- 160°on a meat thermometer. If roast

is not yet done, close cooker and cook an

additional 3-5 minutes until meat tests at 160°.

Pork is best when moist. 160°insures that

meat is safe to serve.

8. Remove roast and puree the apples and garlic

with a hand blender or transfer solids to a

blender or food processor to puree. Gently ladle

sauce onto individual plates. Slice roast and

place one slice on sauce on plates and garnish

with additional fresh rosemary.

Makes 6 servings

Approximate Nutritional Analysis Per Serving:

471 calories / 52g protein / 8g carbohydrates / 24g fat

1g dietary fiber / 179mg cholesterol / 386mg sodium

/2pound pork

shoulder roast*

3 tablespoons

Dijon mustard

1 tablespoon olive oil

/2cup dry white wine

2 tart apples, peeled

and quartered

5 cloves garlic,

peeled

Salt and freshly

ground pepper

to taste

3 sprigs fresh

rosemary

Additional fresh

rosemary for

garnish

*Pork roast should be

at room temperature.

If not, cut in half to avoid

lengthening cooking time

and to achieve even

cooking throughout.

North African Lamb Stew

1. In a 2.5-quart Pressure Frypan or larger

pressure cooker, heat olive oil over medium-

high heat.

2. Add lamb cubes in batches to avoid over-

crowding and cook until well browned on all

sides, about 5 minutes per batch.

3. Remove lamb with a slotted spoon and

set aside.

4. Add onion and garlic to heated fat. Sauté

to soften slightly, 2 to 3 minutes.

5. Return lamb to Frypan and stir in remaining

ingredients. Stir slightly while mixture comes

to a boil to avoid scorching.

6. Close lid and bring pressure to second red

ring over medium-high heat. Adjust heat to

stabilize pressure at second red ring. Cook for

15-20 minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Garnish with mint leaves and serve with rice.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

778 calories / 45g protein / 45g carbohydrates / 45g fat

5g dietary fiber / 158mg cholesterol / 115mg sodium

1 tablespoon olive oil

2 pounds boneless

lamb shoulder, cut

into 1-inch cubes

1 large onion,

peeled and finely

chopped

2 cloves garlic,

peeled and minced

1 cup dried apricots,

halved

/3cup raisins

/2cup blanched

whole almonds

1 tablespoon minced

fresh ginger

/2teaspoon ground

cinnamon

Salt and freshly

ground pepper

to taste

3/4cup red wine

/4cup fresh

orange juice

/3cup packed fresh

mint leaves

Additional fresh

mint leaves for

garnish

45 15

Curried Chicken

& Lentil Salad

For a less tangy dressing, substitute 1/2 cup

yogurt and 1/2 cup light mayonnaise for the

cup of yogurt.

■

1. In a 2.5-quart Pressure Frypan or larger

pressure cooker, heat vegetable oil over high

heat.

2. Add chicken and cook until browned on both

sides.

3. Add lentils, water and curry powder. Bring to a

boil, stirring occasionally.

4. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 8 minutes.

5. Remove from heat and use Natural Release

Method, see page 10.

6. Remove chicken. When cool enough to

handle, carve meat off the bone and cut chicken

into bite-size pieces.

7. Let lentils and chicken pieces cool completely.

Mix with grapes, cashews and celery.

8. Mix yogurt and curry powder until well

blended.

9. Serve salad on a bed of lettuce. Pass

dressing separately.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

386 calories / 29g protein / 38g carbohydrates / 15g fat

12g dietary fiber / 39mg cholesterol / 81mg sodium

1 teaspoon

vegetable oil

3 chicken breasts

with bone, skin

removed

1 cup dried lentils

2 cups water

1 teaspoon curry

powder

2 cups grapes, cut

into halves

1 cup cashews

2 ribs celery, cut into

/4-inch slices

Dressing:

1 cup plain low-fat

yogurt

/2teaspoons curry

powder

Italian Chicken with Pepper

The vegetables and sauce are delicious

served over polenta for a complete Italian

meal. Prego!

■

1. In a 2.5-quart Pressure Frypan or larger

pressure cooker, heat oil over high heat.

2. Add chicken and cook until browned on all

sides. Remove from pan and set aside.

3. Add onion, green bell pepper and garlic. Cook

until softened.

4. Add red wine vinegar to pan and stir to loosen

any brown bits that may be sticking.

5. Add chicken, tomatoes, basil, red pepper

flakes, salt and pepper.

6. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 10

minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Arrange chicken on a warm platter and cover

with vegetables and sauce.

Makes 4 servings

Recipe provided by Bobbie Corwick.

Approximate Nutritional Analysis Per Serving:

286 calories / 39g protein / 11g carbohydrates / 9g fat

2g dietary fiber / 121mg cholesterol / 330mg sodium

1 tablespoon olive oil

1 frying chicken, skin

removed, cut into

serving pieces

1 medium onion,

peeled and

chopped

1 medium green bell

pepper, stemmed,

cored and cut into

/4-inch strips

2 cloves garlic,

peeled and minced

2 tablespoons red

wine vinegar

1 can (16-ounce)

diced tomatoes,

drained

3/4teaspoon dried

basil

Crushed red

pepper flakes to

taste

Salt and freshly

ground pepper

to taste

Poulet Cocotte Grandmere

1. Rinse and dry chicken. Place lemon and half

the onion in chicken cavity. Truss chicken.

2. In a 4-quart or larger pressure cooker, heat

oil over medium-high heat.

3. Add chicken and turn until browned on all

sides. If it begins to smoke, reduce heat to

prevent burning. When browned remove from

pan and set aside.

4. Discard excess oil and add wine, stirring to

loosen any brown bits that may be sticking.

5. Add a bit more oil and celery, carrots and

garlic. Place chicken on top of vegetables and

sprinkle with salt, pepper and the rosemary.

6. Close lid and bring pressure to second red ring

over high heat. Adjust heat to stabilize pressure at

second red ring. Cook for 5 minutes per pound.

7. Remove from heat and use Touch or

Automatic Release Method, see page 10.

8. Remove chicken and place on warm platter to

carve. Remove rosemary stems from sauce.

Using a fat skimmer, remove excess grease from

cooking liquid. Puree vegetables with resulting

broth with a hand blender to make sauce.

9. To finish, add carrots, potatoes and shallots to

sauce in cooker.

10. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 6 minutes.

11. Remove from heat and use Natural Release

Method, see page 10.

12. Reduce sauce to thicken if necessary. Return

carved chicken pieces to cooker to warm slightly

or spoon sauce directly over chicken to serve.

Makes 3 to 4 servings

Approximate Nutritional Analysis Per Serving:

860 calories / 69g protein / 62g carbohydrates / 35g fat

9g dietary fiber / 200mg cholesterol / 275mg sodium

1 whole 3-31

/2pound

chicken

1 lemon, sliced in

5-6 pieces

1 medium onion,

peeled and thickly

sliced

1+ tablespoons olive oil

1/2cup dry red wine

2 ribs celery,

coarsely chopped

2 carrots,

coarsely chopped

5 cloves garlic,

peeled

Salt and freshly

ground pepper

to taste

Several sprigs

fresh rosemary

To finish the dish:

1 bag (1lb) peeled

“baby” carrots

8 small red potatoes,

halved

6 small shallots,

peeled and trimmed

For a variation

of this dish, you

can add 1/4 cup

flaming brandy,

poured over

sauce at end.

■

Light “Fried” Drumsticks

Lightly rubbing the chicken with your

favorite mustard before coating with flour or

bread crumbs will give this a nice variety to

your meal.

■

1. Combine flour or bread crumbs,salt and

pepper in a paper or plastic bag. Add chicken

and shake until well coated with mixture.

2. In a 2-quart Pressure Frypan, heat oil over

high heat.

3. Add chicken pieces and cook until browned

on one side. Use a splatter screen or

conventional lid to cover chicken while browning.

4. Turn chicken pieces.

5. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring.Cook for 8 minutes.

6. Remove from heat and use Touch or

Automatic Release Method, see page 10.

7. Place chicken on paper towels to absorb

extra oil.

8. Wash gasket and lid immediately with soap

and hot water.

Makes 2 to 3 servings

Approximate Nutritional Analysis Per Serving:

312 calories / 28g protein / 16g carbohydrates / 15g fat

1g dietary fiber / 80mg cholesterol / 74mg sodium

WARNING: Do not attempt to broast (deep fry in

oil) with KUHN RIKON pressure cookers. NEVER

use more than a 1/4 cup of oil in the pressure

cooker when preparing food.

/2cup flour or bread

crumbs

Salt and freshly

ground pepper to

taste

4-6 chicken legs, skin

removed

/4cup corn or canola

oil

Stocks

& Soups

Introduction

To Cooking

Why make your own stock when the grocery

store shelves overflow with convenient substi-

tutes? Many people feel the only way to make a

good soup is to start with the freshest and most

natural ingredients. When you take the care to

make your own stocks, you will know just how

much salt was added (or not added) and you

can remove much of the fat. The pressure cook-

er is the ideal tool for preparing stocks, turning a

venture which used to take hours into one which

takes minutes.

There are some very simple guidelines for

preparing stocks. You need a meat source

(unless you are making a vegetable stock), aro-

matic vegetables and herbs. The meat source

for a stock can be the trimmings and bones from

beef, pork (uncured), veal, lamb, fowl or fish.

Because the temperatures reach above the boil-

ing point in a pressure cooker, the connective

tissue, or collagen, is converted into gelatin

quicker due to the high temperatures. No longer

will it be necessary to simmer a pot of ingredi-

ents on the back burner of the stove for hours.

Beef bones can also be oven-browned before

starting if a deep, rich brown color is desired for

the stock. Any inexpensive cut of beef along with

a beef shank cut crosswise or a piece of short

ribs will produce favorable results. For a chicken

stock it is wise to save otherwise unusable parts

(backs, necks and feet) in the freezer to have on

hand. When making a fish stock the head works

well, along with the carcass of any non-oily

Making stock is so simple, and such an important part of great soups,

sauces and gravies.

(white-fleshed) fish. Ingredients for a vegetable

stock are many and usually whatever is on hand

in a vegetable lover’s refrigerator will work nice-

ly. Aromatic vegetables are required for a good

blend of flavors in a sturdy stock. Combine them

to create a nice balance of sweet and sour fla-

vors, with carrots, celery, leeks and onions being

standards in most recipes. Vegetables to use

sparingly for an all-purpose stock, due to their

strong and sometimes bitter flavors, are mem-

bers of the cabbage family (cabbage, cauli-

flower, broccoli, collards, kohlrabi, Brussels

sprouts and turnips). Also avoid adding egg-

plants, potatoes, tomatoes and beets to stocks.

Herbs and spices are a subtle, yet key ingre-

dient to a well defined stock. Whole spices

should be used. Peppercorns, allspice, cinna-

mon sticks, coriander, celery seed, cloves and

bay leaves are examples of whole spices to

employ when creating your stock. If using pow-

dered herbs and spices do so sparingly, and

remember the flavors will become enhanced as

the stock ages. Salt is also important to help

extract all the flavor out of the meat and vegeta-

bles. Even if you don’t add enough salt to be

detected by the palate, a small amount will help

extract flavors from the other ingredients.

■Start any type of stock with cold, clean water

and the ingredients at the same time. Do not

add ingredients after the water has become hot

– it will hinder the extraction of flavor.

■The pressure cooker should not be filled more

than half full when cooking soup – especially

when cooking split peas, beans, barley, oats or

any other food which expands or foams.

■Do not allow pressure indicator to rise above

first red ring. Keep in this position during cooking

process.

■When cooking soups with vegetables that

require different lengths of cooking time, take the

vegetables with the longest cooking time as a

basic guide. Or, chop them into smaller pieces

than those which require less time.

Guidelines to

help you produce

excellent results

Beef Stock

1. Place all ingredients in a 5-quart or larger

pressure cooker. Bring stock to a boil and skim

off any froth which rises to the top.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 45 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Strain stock and allow to cool. Refrigerate.

Scrape off fat covering the top of stock. Will keep

up to 4 days refrigerated, or freeze for later use.

Makes 8 cups

Approximate Nutritional Analysis Per Cup:

17 calories / 2g protein / 1g carbohydrates / 1g fat

.2g dietary fiber / 5mg cholesterol / 18mg sodium

1 pound lean beef

Beef bones (1 beef

shank cut cross-

wise or a piece of

short ribs)

2 onions, peeled

2 carrots, coarsely

chopped

2-4 ribs celery with

leaves, coarsely

chopped

/2bunch fresh parsley

1 bay leaf

4 whole cloves

10 peppercorns

Salt to taste

8 cups water

45 15

Chicken Stock

1. Place all ingredients in a 5-quart or larger

pressure cooker. Bring stock to a boil.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 30 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Strain stock and allow to cool. Refrigerate. Scrape

off any fat covering the top of stock. Will keep up to

4 days refrigerated, or freeze for later use.

Makes 8 cups

Approximate Nutritional Analysis Per Cup:

12 calories / 1g protein / 1g carbohydrates / .2g fat

.2g dietary fiber / 3mg cholesterol / 18mg sodium

2-21

/2 pounds chicken

parts (backs,

necks or feet)

2 onions, peeled

2 carrots, coarsely

chopped

2-4 ribs celery with

leaves, coarsely

chopped

/2bunch fresh parsley

1 bay leaf

10 peppercorns

Salt to taste

8 cups water

45 15

Fish Stock

1. Place all ingredients in a 5-quart or larger

pressure cooker. Bring stock to a boil.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 10 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Strain stock and allow to cool. Refrigerate.

Will keep up to 4 days refrigerated, or freeze for

later use.

Makes 8 cups

Approximate Nutritional Analysis Per Cup:

9 calories / 1g protein / 0g carbohydrates / 0g fat

0g dietary fiber / 0mg cholesterol / 12mg sodium

2 pounds fish heads

(gills removed),

bones and tails

2 onions, peeled

1 carrot, coarsely

chopped

2 leeks, coarsely

chopped

/2bunch fresh parsley

1 bunch chives

10 peppercorns

1 bay leaf

Salt to taste

7 cups water

1 cup white wine

Curried Winter Squash Soup

1. Place trivet in bottom of 5-quart or larger

pressure cooker. Add squash and water.

2. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 10

minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. When squash is cool, scoop it from its skin

with a spoon.

5. Sauté the onion, celery and carrots in a small

amount of oil in the pressure cooker, until soft

but not brown.

6. Add the curry paste, squash and stock and

bring to a boil, stirring occasionally.

7. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 10 minutes.

8. Remove from heat and use Natural Release

Method, see page 10.

9. Puree the soup in the pressure cooker using a

hand blender. Add additional stock if a thinner

consistency is desired.

10. Sauté the apple slices in butter for one

minute (just to heat through). Top individual soup

portions with a tablespoon of yogurt and a few

apple slices.

Makes 4 to 6 servings

Approximate Nutritional Analysis* Per Serving:

79 calories / 2g protein / 19g carbohydrates / 1g fat

4g dietary fiber / 1mg cholesterol / 41mg sodium

*without apples

2 small butternut or

acorn squash,

halved and seeded

/2cup water

1 medium onion,

peeled and

chopped

3 ribs celery, peeled

and chopped

3 small carrots,

peeled and

chopped

1-11

/2tablespoons mild

curry paste

2-3 cups chicken stock

tart apples, i.e.

Granny Smith,

sliced

Oil

Butter

Plain yogurt

45 15

Bean, Barley &

Mushroom Soup

This soup will improve in flavor overnight. It

is great to have on hand for busy weekends.

■

1. Wash, sort and soak beans, see pages 33

and 34 for soaking methods.

2. In a 5-quart or larger pressure cooker,

combine soaked, drained beans, barley, onions,

celery, carrot, parsley and stock.

3. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 25 minutes.

4. Remove from heat and use Cold Water

Release Method, see page 10.

5. Add mushrooms, salt and pepper.

6. Close lid and let stand for 10 minutes. Correct

seasoning.

Makes 8 to 10 servings

This recipe was originally created for conventional

stove top cooking taking 2 1/2 hours. It is adapted

by Kathleen Mayes and Sandra Gottfried. By

permission of Woodbridge Press, Santa Barbara,

California 93160.

Approximate Nutritional Analysis Per Serving:

133 calories / 7g protein / 25g carbohydrates / 1g fat

7g dietary fiber / 4mg cholesterol / 28mg sodium

/2pound (1 cup) dried

lima beans

/4cup pearl barley

2 large onions,

peeled and

chopped

2 ribs celery,

chopped

1 carrot, peeled and

chopped

2 tablespoons

parsley, chopped

8 cups soup stock

/2pound fresh

mushrooms, sliced

Salt and freshly

ground pepper to

taste

45 15

Banana Squash &

Potato Soup

1. In a 5-quart or larger pressure cooker, heat

butter and olive oil over medium high heat.

2. Add onion, celery, leeks and garlic. Stir to mix.

3. Add brown sugar, thyme and sage. Stir to mix.

4. Add bay leaf, banana squash, potatoes and 3

cups of stock.

5. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 12 minutes.

6. Remove from heat and use Natural Release

Method, see page 10.

7. Discard bay leaf and add nutmeg, salt and

pepper.

8. Puree mixture in a food processor, blender

or mill.

9. Return pureed soup to pan and add remaining

stock and buttermilk. Mix well and heat without

boiling.

10. Serve in bowls and sprinkle with chives or

parsley.

Makes 9 servings

Approximate Nutritional Analysis Per Serving:

170 calories / 4g protein / 27g carbohydrates / 6g fat

4g dietary fiber / 8mg cholesterol / 67mg sodium

2 tablespoons butter

2 tablespoons olive oil

1 medium onion,

peeled and

chopped

2 ribs celery, sliced

2 leeks, white portion

only, sliced

5 large garlic cloves,

peeled and minced

1 tablespoon brown

sugar, firmly

packed

2 tablespoons fresh

thyme leaves,

minced

1 tablespoon fresh

sage leaves,

minced

1 bay leaf

1 piece banana

squash (about 2

pounds), peeled

and cut into 1-inch

cubes

1 pound thin-skinned

white potatoes, cut

into 1-inch cubes

4 cups vegetable or

chicken stock

/2teaspoon freshly

grated nutmeg

Salt to taste

/2teaspoon ground

white pepper

2/3cup buttermilk

Fresh chives or

parsley, minced,

for garnish

45 15

Split Pea Soup

For further flavoring add ham bones or hocks

during cooking time.

■

1. In a 5-quart or larger pressure cooker, heat

bacon over medium high heat.

2. After bacon has released some oil, stir in

onion. Cook until transparent.

3. Add carrots, potato, split peas and stock.

Stir to mix.

4. Add garlic, bay leaf, salt and pepper. Continue

to stir until mixture comes to a boil.

5. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 15 minutes.

6. Remove from heat and use Natural Release

Method, see page 10.

7. Serve in bowls and sprinkle with parsley.

Makes 4 to 6 servings

WARNING: When cooking split peas or lentils NEVER

fill a pressure cooker more than half full.

Approximate Nutritional Analysis Per Serving:

280 calories / 12g protein / 34g carbohydrates / 12g fat

11g dietary fiber / 13mg cholesterol / 147mg sodium

5 bacon slices,

chopped

1 large onion, peeled

and chopped

2 carrots, peeled and

chopped

1 potato, peeled and

finely chopped

1 cup green split

peas, rinsed

/2cups vegetable or

chicken stock

1 clove garlic, peeled

and minced

1 bay leaf

Salt and freshly

ground pepper to

taste

Parsley, minced,

for garnish

45 15

Chicken Cucumber Soup

This soup can be prepared up to two days in

advance.

■

1. In a 6-quart or larger pressure cooker, add all

ingredients except sour cream, (Onion studded

with cloves and bay leaf). Season with salt and

pepper.

2. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 30 to 35 minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Remove chicken. When cool enough to

handle, carve meat off bone and cut meat into

bite-size pieces.

5. Puree vegetables in a food processor, blender

or mill.

6. Return mixture to pan and stir in sour cream.

7. Add meat and reheat.

8. Serve in bowls and garnish with dill.

Makes 8 to 10 servings

Approximate Nutritional Analysis Per Serving:

152 calories / 13g protein / 14g carbohydrates / 5g fat

2g dietary fiber / 41mg cholesterol / 82mg sodium

/2pound potatoes,

peeled and

chopped

6 ribs celery, sliced

3 carrots, peeled and

chopped

3 cucumbers,

peeled, seeded

and chopped

1 chicken (about 21

pounds)

1 onion, peeled

3 whole cloves

1 bay leaf

Salt and freshly

ground black

pepper

12 cups vegetable or

chicken stock

3/4cup sour cream

Fresh dill for

garnish

45 15

Minestrone Ticinese

1. In a 5-quart or larger pressure cooker, heat

bacon over medium high heat.

2. After bacon has released some oil, stir in

onion. Cook until transparent.

3. Add garlic, carrots, leeks, cabbage, celery,

tomatoes, rosemary, parsley, oregano, beef

shank, stock, salt and pepper. Stir to mix.

4. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 15 minutes.

5. Remove from heat and use Touch Release

Method, see page 10.

6. Remove beef shank. When cool enough to

handle, carve meat off bone and cut beef into

bite-size pieces. Return beef to soup.

7. Add macaroni and rice.

8. Close lid and bring pressure to first red ring

over high heat. Adjust heat to stabilize pressure

at first red ring. Cook for 7 minutes.

9. Remove from heat and use Natural Release

Method, see page 10.

10. Serve in bowls and garnish with Parmesan

cheese.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

278 calories / 20g protein / 32g carbohydrates / 8g fat

5g dietary fiber / 39mg cholesterol / 210mg sodium

2 bacon slices,

chopped

2 medium onions,

chopped

2 cloves garlic,

peeled and minced

3 carrots, peeled and

chopped

2 leeks, white part

only, halved and

thinly sliced

/2head cabbage,

chopped

2 ribs celery,

chopped

/3cup sun-dried

tomatoes, chopped

1 teaspoon fresh

rosemary, chopped

1 teaspoon parsley,

chopped

1 teaspoon fresh

oregano, chopped

1 beef shank (about

/2-2 pounds)

8 cups chicken stock

Salt and freshly

ground pepper to

taste

/2cup elbow

macaroni

/2cup arborio rice

/2cup grated

Parmesan cheese,

for garnish

45 15

Desserts

Introduction

To Cooking

A balanced diet calls for an occasional

splurge.

Pressure cookers are great for creating

“comfort” desserts quickly without much fuss.

Creamy custards, puddings, compotes and

cheesecakes can all be cooked in the pressure

cooker. The oven will never have to be turned

on, which is a bonus on hot summer days.

The trivet that may have come with your

pressure cooker comes in particularly handy

when preparing these dessert recipes.

It is also important to have a pudding mold

or springform pan that fits correctly in your pres-

sure cooker allowing enough room to place it in

and lift it out safely.

Apricot Chocolate

Bread Pudding

1. Spread bread with preserves, tear into chunks

and layer in a soufflé dish with apricots,

chocolate and hazelnuts.

2. Beat eggs with milk. Split vanilla bean

lengthwise and scrape seeds into egg mixture.

3. Mix sugar, salt and lemon rind. Add to milk

mixture. Pour evenly over bread in the soufflé

dish and cover dish with foil.

4. Cut a piece of foil 2 feet by 1 foot and double

it twice lengthwise to create a strip for moving

the dish to and from pressure cooker.

5. In a 5-quart or larger pressure cooker, add

water and insert trivet. Lower soufflé dish in

place with foil strip.

6. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 15

minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Serve warm or chilled.

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving:

547 calories / 17g protein / 82g carbohydrates / 19g fat

3g dietary fiber / 119mg cholesterol / 480mg sodium

10 slices day old

French bread

/2cup raspberry

preserves

/2cup chopped dried

apricots

/2cup chopped

bittersweet

chocolate

/2cup finely chopped

hazelnuts

3 eggs

4 cups milk

1 vanilla bean

/4cup sugar

Pinch salt

1 tablespoon grated

lemon rind

1 cup water

45 15

Fruit & Honey with

Cashew Cream

1. In a 2-quart or larger pressure cooker, add

water and honey. Allow to come to a simmer

over medium high heat.

2. Add dried fruit, raisins, carrots, cinnamon and

lemon rind.

3. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 5 minutes.

4. Remove from heat and use Touch or

Automatic Release Method, see page 10.

5. Remove fruit with a slotted spoon.

6. Add arrowroot to remaining liquid, stir to mix.

7. Place cashews and thickened liquid in the

bowl of a food processor and process until

ingredients are smooth.

8. Serve fruit in bowls topped with cashew

cream.

Makes 4 Servings

Approximate Nutritional Analysis Per Serving:

367 calories / 5g protein / 79g carbohydrates / 7g fat

7g dietary fiber / 0mg cholesterol / 46mg sodium

2 cups water

/4cup honey

/2pound mixed dried

fruit

/2cup raisins

1 cup sliced carrots

/4teaspoon ground

cinnamon

2 teaspoons grated

lemon rind

1 tablespoon

arrowroot

/2cup cashews

Applesauce

The following apples are good for

applesauce: Northern Spy, Jonathan,

Winesap, McIntosh and Gravenstein.

To warmed applesauce you can add butter,

and stir in raisins or walnuts.

■

1. In a 2-quart or larger pressure cooker, add

water, mulling spices and apples, skin side

down. Allow water to begin simmering.

2. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 3 to 5

minutes.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Remove apples and send through a food mill.

Mill until only the skin and seeds remain.

Makes 4 servings

Approximate Nutritional Analysis Per Serving:

73 calories / .2g protein / 19g carbohydrates / .4g fat

2g dietary fiber / 0mg cholesterol / 1mg sodium

/2cup water

1 tablespoon mulling

spices (cinnamon

stick, allspice

berries, whole

cloves, peel of

lemon or orange,

etc.)

4 apples, halved

Apple Topping

1. In a 5-quart or larger pressure cooker, add all

ingredients. Allow liquid to begin simmering.

2. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 1 minute.

3. Remove from heat and use Natural Release

Method, see page 10.

4. Remove cinnamon sticks and serve over ice

cream or as a filling for crepes.

Makes 6 to 8 servings

Recipe provided by Bobbie Corwick.

Approximate Nutritional Analysis Per Serving:

225 calories / 2g protein / 58g carbohydrates / 1g fat

5g dietary fiber / 0mg cholesterol / 4mg sodium

8 Granny Smith

apples, peeled,

cored and sliced

1 package (8

ounces) dried

apricots, chopped

1 cup orange juice

/2cup sugar

/4cup lemon juice

2 cinnamon sticks

/2cup rum (optional)

Lemon Cheesecake

1. In a small saucepan, melt butter and sugar,

stir until well mixed. Add graham cracker

crumbs. Press into the bottom of a well greased

7-inch springform pan.

2. Combine ricotta cheese, softened cream

cheese and sugar with an electric mixer until

well blended. Add eggs, one at a time, until well

blended.

3. Add yogurt, flour and lemon rind, mix until

smooth. Stir in raisins or currants.

4. Pour mixture into prepared springform pan.

Cover the pan with a greased piece of foil, tightly

fitting it around the edges so no moisture can

get in.

5. Cut a piece of foil 2 feet by 1 foot and double

it twice lengthwise to create a strip for moving

the pan in and out of the pressure cooker.

6. In a 5-quart or larger pressure cooker, add

water and insert trivet. Lower pan in place with

foil strip.

7. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize

pressure at second red ring. Cook for 30

minutes.

8. Remove from heat and use Natural Release

Method, see page 10.

9. Remove pan, uncover and let cool. After

cheesecake cools, run a knife around the edge

of the pan and unlatch pan. Refrigerate 3 to 6

hours before serving.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

368 calories / 11g protein / 45g carbohydrates / 17g fat

1g dietary fiber / 154mg cholesterol / 204mg sodium

2 tablespoons butter

2 tablespoons sugar

/2cup graham

cracker crumbs

1 container (15

ounces) ricotta

cheese

3 ounces cream

cheese, softened

1 cup sugar

4 eggs

/4cup lemon yogurt

2 tablespoons flour

1 tablespoon grated

lemon rind

/2cup raisins or

currants

1 cup water

45 15

Carrot Raisin Cheesecake

1. In a small saucepan, melt butter and sugar,

stir until well mixed. Add graham cracker crumbs

and cinnamon. Press into the bottom of a well

greased 7-inch springform pan.

2. Combine softened cream cheese, sugar and

flour with an electric mixer until well blended.

Add eggs, one at a time, until well blended. Add

1/4 cup of orange juice, carrots, raisins, nutmeg

and cinnamon. Mix well.

3. Pour into prepared springform pan. Cover the

pan with a greased piece of foil, tightly fitting it

around the edges so no moisture can get in.

4. Cut a piece of foil 2 feet by 1 foot and double

it twice lengthwise to create a strip for moving

the pan in and out of the pressure cooker.

5. In a 5-quart or larger pressure cooker, add

water and insert trivet. Lower pan into pressure

cooker with strip of folded foil. Close lid and

bring pressure to second red ring over high heat.

Adjust heat to stabilize pressure at second red

ring. Cook for 35 minutes.

6. Remove from heat and use Natural Release

Method, see page 10.

7. Combine remaining 2 ounces cream cheese,

1 tablespoon orange juice and powdered sugar,

mix until smooth.

8. Remove pan and uncover. Spread top of

cheesecake with cream cheese mixture. After

cheesecake cools, run a knife around the edge

of the pan and unlatch pan. Refrigerate for 3 to 6

hours before serving.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

322 calories / 6g protein / 32g carbohydrates / 20g fat

1g dietary fiber / 107mg cholesterol / 235mg sodium

2 tablespoons butter

2 tablespoons sugar

/2cup graham

cracker crumbs

/4teaspoon ground

cinnamon

12 ounces (11

packages) cream

cheese, softened,

2 ounces reserved

for icing

/3cup sugar

3 tablespoons flour

2 eggs

/4cup orange juice,

plus one

tablespoon for icing

/2cup shredded

carrots

/4cup raisins

/4teaspoon ground

nutmeg

Pinch ginger

1 cup water

1 tablespoon orange

juice

/2cup powdered

sugar

45 15

Amaretto Peach Cheesecake

1. In a small saucepan, melt butter and sugar,

stir until well mixed. Add graham cracker

crumbs. Press into the bottom of a well greased

7-inch springform pan.

2. Combine softened cream cheese, sugar and

flour with an electric mixer until well blended.

Add eggs, one at a time, mixing until well

blended.

3. Reserve 2 peach halves for garnish, puree the

remaining peaches in a blender or food processor.

4. Add peach puree and Amaretto to cream

cheese mixture, mixing until well blended.

5. Pour into prepared springform pan. Cover the

pan with a greased piece of foil, tightly fitting it

around the edges so no moisture can get in.

6. Cut a piece of foil 2 feet by 1 foot and double

it twice lengthwise to create a strip of folded foil.

7. In a 5-quart or larger pressure cooker, add

water and insert trivet. Lower pan into pressure

cooker with strip of folded foil.

8. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize at

second red ring. Cook for 35 minutes.

9. Remove from heat and use Natural Release

Method, see page 10.

10. Remove pan, uncover and let cool. After

cheesecake cools, run a knife around the edge

of pan and unlatch pan. Slice reserved peaches

and garnish top of cheesecake. Refrigerate 3 to

6 hours before serving.

Makes 6 to 8 servings

Approximate Nutritional Analysis Per Serving:

318 calories / 6g protein / 29g carbohydrates / 20g fat

1g dietary fiber / 107mg cholesterol / 234mg sodium

2 tablespoons butter

2 tablespoons sugar

/2cup graham

cracker crumbs

12 ounces (11

packages) cream

cheese, softened

/2cup sugar

2 tablespoons flour

2 eggs

1 can (16 ounces)

peach halves,

drained

3 tablespoons

Amaretto liqueur

1 cup water

45 15

Blueberry Bread Pudding

1. Butter an 8-inch round baking pan.

2. Combine butter, half and half, sugar, eggs,

vanilla and nutmeg in a bowl. Beat until smooth.

Stir in blueberries.

3. Place bread cubes in a large bowl. Pour fruit

mixture over bread cubes. Toss until bread is

well moistened. Spoon mixture into prepared

pan. Cover pan with foil.

4. Cut a piece of foil 2 feet by 1 foot and double

it twice lengthwise to create a strip for moving

the pan into and out of the pressure cooker.

5. In a 5-quart of larger pressure cooker, add

water and insert trivet. Lower the pan onto the

trivet with the prepared foil harness.

6. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize at

second red ring. Cook for 15 minutes.

7. Remove from heat and use Natural Release

Method, see page 10.

8. Remove lid. Lift pan from cooker and place on

wire rack to cool.

Makes 6 to 8 servings

Recipe provided by Toula Patsaslis from her book,

The Pressure Cooker Cookbook.

Approximate Nutritional Analysis Per Serving:

425 calories / 6g protein / 61g carbohydrates / 18g fat

2g dietary fiber / 98mg cholesterol / 357mg sodium

*The pudding may be prepared with either fresh or

frozen blueberries. If frozen berries are used, drain

excess liquid after defrosting.

/2cup butter, melted

1 cup half and half

or milk

/2cups sugar

2 large eggs,

lightly beaten

1 teaspoon vanilla

extract

/2teaspoon ground

nutmeg

2 cups blueberries*

8 cups (2-inch cubes)

Italian or French

bread

/2cups water

45 15

Cranberry Spice

Steamed Pudding

1. Butter the inside and lid of a 1 1/2 to 2 quart

tin-lined or nonstick pudding mold.

2. Sift together flour, baking soda, cloves, allspice

and ginger. Stir in the cranberries. Set aside.

3. In a large bowl, combine the butter and sugar.

Using an electric mixer, beat until mixture is light

and fluffy. Add eggs, one at a time, beating

mixture until it has increased slightly in volume,

about 5-6 minutes.

4. Using a rubber spatula, fold in flour mixture,

one third at a time, alternating with orange juice

and zest. Quickly beat in the ginger and walnuts.

5. Spoon into prepared mold, avoiding air

bubbles. Cover mold with lid (or tight covering of

greased foil if using bundt or ring mold).

6. In a 5-quart or larger pressure cooker, add

water and insert trivet. Lower pan into pressure

cooker.

7. Close lid and bring pressure to second red

ring over high heat. Adjust heat to stabilize at

second red ring. Cook for 45 minutes.

8. Remove from heat and use Natural Release

Method, see page 10.

9. Remove, and unmold to a decorative platter

and serve warm.

Makes 8 servings

Approximate Nutritional Analysis Per Serving:

457 calories / 7g protein / 67g carbohydrates / 19g fat

3g dietary fiber / 114mg cholesterol / 273mg sodium

*The pudding may be prepared with either fresh or

dried cranberries. If dried berries are used, rehydrate

with 1/3 cup sugar and 1/4 cup water.

/4cups flour

/2teaspoons

baking soda

/4teaspoon

ground cloves

/8teaspoon

ground allspice

/8teaspoon

ground ginger

1 package

cranberries*

/2cup unsalted butter

(room temperature)

1 cup sugar

3 eggs, lightly beaten

1 can (16 ounces)

peach halves,

drained

juice and zest of

one orange

/3cup crystallized

ginger, chopped

/2cup chopped

walnuts

3 cups water

Summer Berry Risotto

1. In a 2.5-quart Pressure Frypan or larger

pressure cooker, heat butter over medium high

heat.

2. Add rice and stir to coat.

3. Add milk, coconut milk, sugar, vanilla bean

and lemon zest. Heat until very hot and bubbles

appear around edges of pan. Stir to dissolve

sugar and prevent rice from sticking. Do NOT

close lid until mixture is boiling.

4. Close lid and bring pressure to first red ring

over high heat. Immediately adjust heat (or if

using an electric stove, move cooker to a low

burner) to stabilize at first red ring. Cook for 10

minutes.

5. Remove from heat and use Cold Water

Release Method, see page 10.

6. Remove lid. Stir in frozen berries and optional

cream. Rice should be tender but firm to bite (al

dente). If using fresh berries, chill rice for at least

1/2 hour before adding berries.

7. Serve in bowls and garnish with almond slices

and reserved, perfect berries. This dish can also

be made in advance and chilled.

Makes 6 servings

Approximate Nutritional Analysis Per Serving:

304 calories / 5g protein / 43g carbohydrates / 13g fat

4g dietary fiber / 17mg cholesterol / 64mg sodium

2 tablespoons butter

1 cup arborio rice

1 cup whole milk

1 14-ounce can

coconut milk

/4cup sugar

1 whole vanilla bean,

split in half,

lengthwise

zest of one lemon

/4cup heavy

cream (optional)

2 cups fresh or

frozen berries

(unsweetened)

sliced almonds,

lightly toasted,

for garnish

perfect berries,

for garnish

45 15

Beet Salad with Blue Cheese & Walnuts, 18

Eggplant Caponata, 17

Quick Green Beans, 21

Vegetable Chili, 20

Vegetable Medley with Brown Rice, 19

Garlic Mashed Potatoes, 28

Monsoon Curried Yams & Potatoes, 26

Mrs. Glander’s Potato Salad, 30

Pressure Roasted Potatoes with Herbs, 29

Whipped Jewel Yams, 27

Boston “Baked” Beans, 38

Cajun Red Beans & Rice, 40

Cuban Black Beans & Rice, 47

Easy Cassoulet, 39

General Guidelines to preparing Beans, 36

Savory Black Beans, 37

Polenta & Swiss Chard, 49

Rice Pilaf with Nuts, 46

Risotto Ai Funghi, 50

Wild Black-Eyed Pea Blend, 48

Barbecued Pot Roast, 55

Beef in Beer, 53

Beef Stew with Orange & Rosemary, 54

Corned Beef with Vegetables, 56

Curried Chicken & Lentil Salad, 61

Vegetables

Potatoes

Beans

Rice & Grains

Beef, Pork & Poultry

Recipe

Index

Italian Chicken with Pepper, 62

Light “Fried” Drumsticks, 64

North African Lamb Stew, 60

Pork with Rosemary & Apples, 59

Poulet Cocotte Grandmere, 63

Swiss Style Pork Chops, 58

Zippy Meatloaf, 57

Banana Squash & Potato Soup, 71

Bean, Barley & Mushroom Soup, 70

Beef Stock, 67

Chicken Cucumber Soup, 73

Chicken Stock, 67

Curried Winter Squash Soup, 69

Fish Stock, 68

Minestrone Ticinese, 74

Split Pea Soup, 72

Amaretto Peach Cheesecake, 82

Applesauce, 78

Apple Topping, 79

Apricot Chocolate Bread Pudding, 76

Blueberry Bread Pudding, 83

Carrot Raisin Cheesecake, 81

Cranberry Spice Steamed Pudding, 84

Fruit and Honey with Cashew Cream, 77

Lemon Cheesecake, 80

Summer Berry Risotto, 85

Beef, Pork & Poultry

Stocks & Soups

Desserts

For more recipes visit our website at www.kuhnrikon.com

Apple(s):

sauce, 78

topping, 79

Apricot(s):

chocolate bread pudding, 76

Arborio:

see Risotto, 50

Barley:

bean, barley & mushroom soup, 70

Beans:

black, savory, 37

Boston baked, 38

buying, sources, 36

Cajun red & rice, 40

cooking time chart, 42

easy cassoulet, 39

how to pressure cook, 34

introduction to cooking, 31

soaking methods, 33, 34

soup, barley, mushroom, 70

Beef:

corned w/vegetables, 56

in beer, 53

introduction to cooking, 51

pot roast, barbecued, 55

stew w/orange & rosemary, 54

stock, 67

zippy meatloaf, 57

Beet:

salad w/blue cheese & walnuts, 18

Black-eyed peas:

wild, 48

Braising, 3

Bread Pudding:

apricot chocolate, 76

blueberry, 83

Brown Rice:

cooking time chart, 43

introduction to cooking, 44

vegetable medley, 19

Browning/Sautéing, 16

Canning, 14

Caponata:

eggplant, 17

Cheesecake:

amaretto peach, 82

carrot raisin, 81

lemon, 80

Chicken:

introduction to cooking, 51

Italian w/peppers, 62

“light” fried, 64

poulet cocotte grandmere, 63

salad, curried, lentil, 61

soup, cucumber, 73

stock, 67

Chili:

vegetarian, 20

Chocolate:

apricot bread pudding, 76

Cleaning, 12, 13

Cooking w/Liquids, 3

Cooking Times:

for beans, 42

for brown rice, 43

for grains, 43

for meat, 52

for potatoes, 25

for vegetables, 22

for white rice, 43

Curry:

salad, chicken & lentil, 61

soup, winter squash, 69

yams & potatoes, 26

Desserts:

Amaretto peach cheesecake, 82

applesauce, 78

apple topping, 79

apricot chocolate bread pudding, 76

blueberry bread pudding, 83

carrot raisin cheesecake, 81

cranberry spice steamed pudding, 84

fruit & honey w/cashew cream, 77

introduction to cooking, 75

lemon cheesecake, 80

summer berry risotto, 85

General

Index

Eggplant:

caponata, 17

Electric stovetops, 4

Fish:

stock, 68

Fruit:

apricot chocolate bread pudding, 76

blueberry bread pudding, 83

cranberry spice steamed pudding, 84

& honey w/cashew cream, 77

summer berry risotto, 85

Green Beans:

quick, w/almonds, 21

High altitude cooking, 6

Important Safeguards, 2

Lentils:

cooking time chart, 42

introduction to cooking, 31

salad, curried chicken, 61

Mail order sources, 16, 36, 90, 91

Meat:

cooking time chart, 52

introduction to cooking, 51

Mushroom(s):

risotto ai funghi, 50

soup, bean, barley, 70

Opening Pressure Cooker, 10

Polenta & Swiss chard, 49

Pork:

introduction to cooking, 51

w/rosemary & apples, 59

Swiss style chops, 58

Potato(es):

cooking time chart, 25

introduction to cooking, 24

mashed, garlic, 28

pressure roasted w/herbs, 29

salad, Mrs. Glander’s, 30

soup, banana, squash, 71

Poultry:

introduction to cooking, 51

see chicken for recipes &references

Pressure Release Methods, 10

Pudding:

apricot chocolate bread, 76

blueberry bread, 83

cranberry spice steamed, 84

Rice:

Cajun w/red beans, 40

cooking time chart, 43

Cuban w/ black beans, 47

introduction to cooking, 44

pilaf w/nuts, 46

risotto ai funghi, 50

summer berry risotto, 85

vegetable medley, 19

Roasting/Potroasting, 4

Salad:

beet w/blue cheese & walnuts, 18

curried chicken & lentil, 61

Mrs. Glander’s potato, 30

Soaking:

beans, 32, 33, 34

Soups:

banana, squash & potato, 71

bean, barley & mushroom, 70

chicken cucumber, 73

curried winter squash, 69

introduction to cooking, 65

Minestrone Ticinese, 74

split pea, 72

Spare parts, 92

Steaming, 3

Sterilizing, 14

Stew:

beef w/orange & rosemary, 54

north african lamb, 60

Stock:

beef, 67

chicken, 67

fish, 68

Trivet, 15, 16

Trouble Shooting, 9

Vegetables:

chili, 20

cooking time chart, 22, 23

green beans w/toasted almonds, 21

introduction to cooking, 15

medley w/brown rice, 19

Water bath, 14

Yams:

curried w/potatoes, 26

whipped jeweled, 27

For current prices, new items or to place an order call 800-714-3391.

Additional

Also from

Kuhn Rikon

Pressure Cooker

Accesssories

Digital Timer Exact timing is critical for pres-

sure cooking, and a timer is essential. Easy to

set and read, also has a magnet and clip on the

back for easy placement. Battery included.

Vegetable Steamer Collapsible stainless steel

steamer basket for easy removal of vegetables.

Acts as a trivet, keeps food standing above

cooking liquid. Center peg for lifting out of pan.

Fits all models.

Swisscleaner A specially developed cleaning

agent for stainless steel, brass, copper, nickel

and ceramic stove tops. This cleaner will clean

the inside and shine the outside of your cooker.

Nonabraisive, nontoxic and 95% biodegradable.

5 oz tube.

Flame Protector Our oversized flame tamer will

protect your cooker and your gasket on those

powerful gas stoves. Especially recommended

for the shallow Pressure Frypans, but equally

effective for all other pressure cookers, stainless

and copper cookware. 11” in diameter for added

stability and energy efficiency.

Use these well fitting lids for serving, stir frying

or conventional cooking. This way your DURO-

MATIC Pressure Cooker is also a saucepan,

sauté pan or frypan.

Glass Lid There are three sizes available: 22

cm, 24 cm and 28 cm. Diameter is listed on bot-

tom of cooker. Call for right size.

Stainless Steel Lid There are three sizes avail-

able: 20 cm, 22 cm and 24 cm. Diameter is listed

on bottom of cooker. Call for right size.

Conventional Lids

Books

Items Available

Increase your knowledge about this great way of

cooking. We suggest a good selection of

Pressure Cooker cookbooks.

Pressure Cooking for Everyone Written by

Rick Rodgers and Arlene Ward, packed with

great information and full color photographs, this

book promises great meals – and more time –

for everyone in the kitchen. This book is the best

pressure cookbook available.

The Ultimate Pressure Cooker Cookbook

Written by Tom Lacalamita, filled with his thor-

ough advice on using and enjoying your pres-

sure cooker, you’ll find more than 85 delicious

recipes derived from the healthy Mediterranean

tradition, and accompanying nutritional analysis.

Cooking Under Pressure Written by Lorna J.

Sass, award winning cookbook author and culi-

nary historian. A good primer for pressure cook-

ing, with a wide array of dishes. Most recipes

are written for a 5 liter or larger size.

Great Vegetarian Cooking Under Pressure

Written by Lorna J. Sass this book highlights the

necessity for any vegetarian to use a Pressure

Cooker and for the non vegetarian, the resulting

marvelous tastes and flavors of healthy food.

The Pressured Cook Written by Lorna J. Sass,

contains over 75 delicious one-pot meals that

you can make in minutes. Perfect for the single

person or the family on the go.

Lorna Sass’ Complete Vegetarian Kitchen

Paper back, this book lists usually both version

of food preparation but over 60% of the recipes

have pressure cooker instructions. An emphasis

on environmentally conscious cooking; no meat,

dairy foods or eggs are used. Very informative

with lots of charts and information.

➀Complete Valve all models

➁UL Valve all models

Valve Housing all models

Lock-Nut all models

Pressure Indicator w/Spring all models

Valve Spring only (2 pack) all models

➀Valve Cap (2 pack) all models

➁Valve Seal all models

➀Clip-On Helper Handle Brinox, Classic

➁Screw-On Helper Handle Brinox

➀Clip-On Pan Side Grip

➁Brass Pan Side Grip See bottom of cooker

➂Pan Side Grip

Gasket 20

Gasket 22 See bottom of cooker

Gasket 24

Gasket 28

➀Lid Handle

➁Lid Side Grip See bottom of cooker

➂Lid Side Grip

Pan Handle See bottom of cooker

Pan Handle

Handle Pin & Spring all models

Replacement Parts

DESCRIPTION FIT

All replacement parts and

accessories may be

obtained in the USA and

Canada directly from:

Shar's Bosch Kitchen

1130 North Gilbert Rd Ste. #2

Gilbert, AZ 85234

Tel. 800-714-3391

Send your pressure

cooker for repair or

replacement to:

KUHN RIKON CORP.

46 Digital Dr. Suite 5

Novato, CA 94949

Tel. 800-662-5882

http://www.kuhnrikon.com

Multi-Valve Parts Diagram

–––––– valve cap

–––––– valve housing

–––––– valve

–––––– spring

–––––– indicator stem

seal

(lid)

–––––– lock-nut

Please note the information on the bottom of your pressure cooker for clarity

when ordering corresponding parts and accesssories.

In the example at left:

3341 is the item number

3.5L is the size

20 Cm is the diameter

18 Cm is the suitable burner size

03.98 is the date of manufacture

In the space provided below

please note the numbers from

your pressure cooker for handy

reference:

______ item number

______ size

______ diameter

______ burner size

______ date of manufacture

Notes:

2.5-quart Braiser 2-quart Titanium Non-Stick

Pressure Frypan

4-quart Risotto 3.5-quart Pressure Cooker

6-quart Pressure Cooker 5-quart Pressure Cooker

12-quart Hotel 7-quart Pressure Cooker

KUHN RIKON

DUROMATIC PRESSURE COOKERS

Also

Available:

2.5-quart

Pressure

Frypan

w/Waffle

Interior

5-quart

Hotel Frypan

w/Waffle

Interior

8-quart

Hotel

Duromatic

Duo Set

$14.00

EIGHTH EDITION

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Kuhn Rikon DUROMATIC ALCEA POWERSTEAMER Manual

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