Cook's essentials Technique DYB350 Instructions & Recipe Manual
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Cook's essentials Technique DYB350 Instructions & Recipe Manual

Digital pressure cooker
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DIGITAL
PRESSURE
COOKER
Instructions & Recipe Guide
Model # DYB350

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Summary of Contents for Cook's essentials Technique DYB350

  • Page 1 DIGITAL PRESSURE COOKER Instructions & Recipe Guide Model # DYB350...

  • Page 2: Table Of Contents

    TABLE OF CONTENTS Introduction ........3 Important Information and Tips .

  • Page 3: Introduction

    TECHNIQUE PRESSURE COOKER Congratulations on your purchase of the Technique Pressure Cooker. We know you will enjoy the convenience of cooking with this new and innovative cookware. The recipes that are included were developed to help you make gourmet meals quickly and easily. Since individual tastes vary you may need to adjust cooking times and recipe ingredients to accommodate your personal preference.

  • Page 4: Parts & Assembly

    PARTS & ASSEMBLY Pressure Valve Red Float Gasket Valve Locking Tabs Rapid Release Tabs Button “Lock” Pressure Lid Inner Pot Button Digital Display Window Cook Pressure Mode Selection Cooking Time Warm/Off Start Cooking Control Panel Main Housing Unit Power Cord PRESSURE COOKING ASSEMBLY ACCESSORIES Pressure...

  • Page 5: Important Safeguards

    IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS & SAFETY INFORMATION CAREFULLY BEFORE USING YOUR PRESSURE COOKER • This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. • ALWAYS USE INNER POT WHEN OPERATING THIS COOKER. NEVER PUT FOOD OR LIQUID IN THE MAIN HOUSING.
  • Page 6 • Use power cord only in standard 3-prong grounded outlets • Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect turn all controls to “off”, then remove plug from wall outlet. • Do not use the gasket when cooking with the glass lid. •...

  • Page 7: Before Using Pressure Cooker

    Before Using Technique Pressure Cooker • Read the following instructions and useful tips carefully before using. • Carefully unpack the pressure cooker, and remove all packaging materials and labels, if any, from carton. • Wipe base with a damp cloth, and wash inner pot, glass lid and meat rack in hot, soapy water, using a sponge.

  • Page 8: How To Use Your Pressure Cooker

    • When choosing to use the cook mode you press cook mode and an arrow will light up under each choice: low, medium and high. Press the button again until the desired cook mode is lit up. • When using the cook mode, you do not have to have the lid on. •...

  • Page 9: Cooking Power Modes

    How to Use Your Technique Pressure Cooker Cont. 6. Slide the rapid release button to the closed position. Make sure the pressure regulator is not stuck and moves about freely. The pressure regulator should be situated so that the “tail” of the regulator is pointing to the rapid release button. 7.

  • Page 10: Care And Cleaning Instructions

    CARE AND CLEANING INSTRUCTIONS LEANING THE AFETY EVICES In addition to the gasket, the other safety devices on the pressure cooker must also be cleaned after each use. LEAN After using, unplug unit and allow to cool completely before attempting to clean. The Technique Pressure Cooker must be cleaned thoroughly after each use in order to avoid staining caused by a build-up of food or grease residues.

  • Page 11: Pressure Cooker Cooking Times

    Pressure Cooker Cooking Times Meat/Poultry • Always cook meat or poultry with at least 1/2 cup of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. Preserved or salted meats should be covered (immerse the meat in the water). •...
  • Page 12 Vegetables • Cook vegetables in steamer basket, using 1/2 - 2/3 cup of water (never use more than 2/3 cup of water). • Add 1-2 additional minutes to cooking time when using frozen vegetables. • Use the quick-release (also called "cold water") release method at the end of cooking time so vegetables will not become soggy.
  • Page 13 Grains Before cooking, soak grains, such as wheat berries and pearl barley, in four times their volume of lukewarm water for at least four hours before cooking, or overnight. Do not add salt to water since it will toughen the grains and inhibit hydration.

  • Page 14: Recipes

    RECIPES White Chocolate Cheesecake 1 lb cream cheese ⁄ cup powdered sugar 3 Eggs 6 one oz. squares white chocolate-melted in the microwave till smooth 1 tablespoon vanilla pinch salt In mixing bowl, cream together sugar and cream cheese with an electric mixer until smooth. Add eggs one at a time.
  • Page 15 Rice Pudding 2 2/3 cups milk, plus more as needed 1 cup medium grain rice, unrinsed 3/4 cup sugar zest of 1/2 lemon 1/3 teaspoon salt pinch of nutmeg 1 1/3 teaspoons vanilla extract pinch ground cinnamon blueberries and dried cranberries to garnish In pressure cooker, mix 2 2/3 cups milk with rice, sugar, lemon zest, and salt.
  • Page 16 Minestrone Soup 5 1/4 cups low-sodium chicken broth 2 cups cabbage, chopped coarsely 28 oz. can tomatoes, drained and chopped coarsely 6 oz. green beans, cut into 1/2-inch pieces 1 large onion, chopped 2 medium carrots, diced 3 cloves garlic 1/4 teaspoon salt, plus more to taste 1/8 teaspoon dried oregano 1/8 teaspoon dried rosemary...
  • Page 17 Chicken & Pasta 1/3 tablespoon olive oil 1 (2 lb.) frying chicken, cut in pieces 1 small white onion, sliced thin 1 small red bell pepper, cut into strips 1 small green bell pepper, cut into strips 4 ounces small Portobello mushrooms, cleaned, stemmed, and cut into pieces 3 garlic cloves, minced 1/3 cup dry white wine 1 (14 oz.) can diced tomatoes...
  • Page 18 Whole Lemon-Garlic Chicken 3-lb. chicken 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 tablespoon paprika juice of 1 lemon 2 tablespoons olive oil 2 cups chicken broth ground black pepper to taste cooked egg noodles, buttered and parsleyed In bowl, combine garlic, onion, thyme, rosemary, and paprika.
  • Page 19 Beef Stew 2 1/2 tablespoons olive oil, plus more if needed 2 pounds beef chuck, cubed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 medium onion, chopped 2 garlic cloves, minced 1 shallot, minced 1/2 cup beef stock 1 can crushed tomatoes 1/2 teaspoon parsley 5 medium carrots, sliced 5 medium red-skinned potatoes, scrubbed and cubed...
  • Page 20 Corned Beef and Cabbage 4-lb. corned beef brisket with pickling spice packet 2 2/3 cups water 1/8 cup red wine vinegar 2 medium onions, peeled and chopped 5 medium red-skinned potatoes, scrubbed 5 medium carrots, cut in half lengthwise 1 medium head green cabbage, cut into wedges Rinse corned beef and do NOT trim excess fat.
  • Page 21 Delicious Baby Back Ribs 3 slabs lean baby back ribs 2 cups ginger ale 1 tablespoon liquid smoke flavoring DRYRUB: 1 tablespoon ground cumin 1 tablespoon of ground coriander 1 tablespoon of ground onion powder 1 tablespoon of garlic powder 1 tablespoon of kosher salt 1 tablespoon of ground black pepper 1 jar barbecue sauce...
  • Page 22 Chili 1/2 lb. ground beef 1 red bell pepper, diced 1 green bell pepper, diced 1 1/2 tablespoons vegetable oil 2 small onions, chopped 1 small jalapeno pepper, seeded and finely minced 2 ounces chopped green chilies 2 cloves garlic, minced 1/2 bunch fresh parsley leaves, chopped 1 can each pinto, kidney, navy beans, rinsed and drained 1/2 (28 ounce) can crushed tomatoes, coarsely chopped...
  • Page 24 V5 01/01/06...

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