Cook's essentials CEPC800 Owner's Manual
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Cook's essentials CEPC800 Owner's Manual

8-quart oval stainless steel programmable pressure cooker
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WARM
8-QUART OVAL
STAINLESS STEEL
PROGRAMMABLE

PRESSURE COOKER

MODEL CEPC800
OWNER'S MANUAL
LOCK
UNLOCK
BROWN
HIGH
DELAY
COOK
STEAM
LOW
TIME
TIME
COOK
PROGRAMMABLE
PRESSURE
MODE
PRESSURE
MODE
COOKER
STOP
START
®

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Summary of Contents for Cook's essentials CEPC800

  • Page 1: Pressure Cooker

    ® LOCK UNLOCK STOP BROWN WARM HIGH DELAY START COOK STEAM TIME TIME COOK PROGRAMMABLE PRESSURE MODE PRESSURE MODE COOKER 8-QUART OVAL STAINLESS STEEL PROGRAMMABLE PRESSURE COOKER MODEL CEPC800 OWNER’S MANUAL...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using appliance. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against fire, electrical shock, and injury to persons, do not immerse Cord, Plug or Pressure Cooker Housing in water or other liquid.

  • Page 3: Additional Important Safeguards

    ADDITIONAL IMPORTANT SAFEGUARDS WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fires, or other injury to persons or damage property. 1. Keep hands and face away from Steam Release Valve when releasing pressure.

  • Page 4: Electric Power

    A Note Regarding Your Cook's Essentials ® Programmable Electric Pressure Cooker featuring DuPont ® SilverStone ® Select Congratulations on your purchase of Cook's Essentials ® Programmable Electric Pressure Cooker featuring DuPont ® SilverStone ® Select ScratchGuard ™.
  • Page 5 Introduction Congratulations! You are about to learn how to cook and prepare deli- cious, home made meals in a fraction of the time it normally takes, without sacrificing flavor or nutrition. Your Cook's Essentials ® Programmable Pressure Cooker is quick, safe and easy to use. And best of all, it can shorten the traditional cooking time of most foods by up to 70 percent.
  • Page 6 Getting to Know Your CEPC800 Programmable Pressure Cooker LOCK UNLOCK REAR VIEW OF REMOVABLE COOKING MAX FILL LINE REAR CENTERING GUIDE SLOT FOR REAR CENTERING GUIDE STOP BROWN WARM HIGH DELAY START COOK STEAM TIME TIME COOK PROGRAMMABLE PRESSURE MODE...
  • Page 7 Control Panel Options Timer Display STOP HIGH BROWN DELAY COOK WARM TIME TIME START STEAM Programmable PRESSURE COOK MODE MODE PRESSURE COOKER 1. WARM: The Warm function holds and keeps cooked food warm for a long period of time. When you press the WARM Button the Red Indicator Light illuminates.
  • Page 8 Control Panel Options (Cont.) Once pressure is reached, the unit will begin to count down in minutes and will beep 3 times when the cooking time has elapsed. Let the pressure drop on its own by using the Natural Release Feature, or release pressure immediately by pressing the Quick Steam Release Button in short bursts until pressure is reduced.

  • Page 9: Instructions For Use

    Instructions for Use BEFORE USING FOR THE FIRST TIME 1. Before using the Programmable Pressure Cooker for the first time, wash the Removable Cooking pot, the Self-Locking Lid and the Rubber Gasket with warm soapy water. Rinse with clear water and dry thoroughly.
  • Page 10 Operating Instructions (Cont.) 5. THE SELF-LOCKING LID MUST BE POSITIONED ON THE APPLIANCE WHEN COOKING UNDER PRESSURE OR WHEN STEAMING FOOD. 6. Place the Lid on the Pressure Cooker. To position and lock the Lid in place, pull the Upper Handles apart to hold open the Self-Locking Grips.
  • Page 11 Red Indicator Light is lit. BROWNING Braised foods often taste better when browned before cooking in liquid. The CEPC800 Programmable Pressure Cooker has a built-in browning cycle. 1. Place the Removable Cooking Pot in the Pressure Cooker. Add the appropriate amount of oil as called for in the recipe. With the Lid off, press the COOK MODE Button for BROWN.
  • Page 12 Cooking with Your Programmable Pressure Cooker (Cont.) STEAMING This function quickly brings cooking liquid to a boil for steaming food. 1. Place the Removable Cooking Pot into the Cool-to the-Touch Housing. 2. To Steam food, pour 1-cup of water into the Removable Cooking Pot. Arrange food in a heat resistant steaming basket and use basket han- dles to lower basket into the Removable Cooking Pot.
  • Page 13 PRESSURE COOKING By cooking in the Cook's Essentials Programmable Pressure Cooker at ® high temperature and pressure you are able to reduce the cooking time of most foods by up to 70 percent. 1. Place the Removable Cooking Pot in the Cool-to-the-Touch Housing.
  • Page 14 Cooking with Your Programmable Pressure Cooker (Cont.) PRESSURE COOKING (Continued) 11. To release pressure immediately after cooking, use the Quick Steam Release feature. Press the Quick Steam Release Button in short bursts only, until pressure is reduced - steam will stop coming out of the Steam Release Valve and the Pressure Indicator Rod will drop.
  • Page 15 PRESSURE COOKING (Continued) 16. It is easy to adapt your favorite recipe for use in the Cook's Essentials ® Programmable Pressure Cooker. For the most part, soups, stews, braised and slow roasted meats and legumes, steamed and braised vegetables, and slow-simmered recipes like tomato sauce, provide the best results.
  • Page 16 Care & Cleaning Instructions 1. Unplug and let the Cook's Essentials ® Programmable Pressure Cooker cool to room temperature before cleaning. 2. Wash the Removable Cooking Pot with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and dry thor- oughly.
  • Page 17 Suggested Cooking Times and Basic Instructions In the following pages you'll find all the information you need for preparing a wide variety of ingredients in your Cook's Essentials ® Programmable Electric Pressure Cooker. NOTE: Unlike the microwave, pressure-cooking time does not increase when quantity increases.
  • Page 18 VEGETABLES • Peel vegetables when appropriate, or scrub them well. Keep in mind that hard vegeta- bles such as potatoes and beets hold their shape better when the peel is left intact. • Vegetables may be cooked whole or chopped into pieces. The larger the piece, the longer it will take to cook.
  • Page 19 BEANS Pressure-cooked beans are tender in record time. But since they can't be counted on to hold their shape, plan to use pressure-cooked beans for soups or stews rather than for bean salads. GENERAL TIPS: • Set dried beans in a strainer or colander and rinse well. Discard any broken beans. •...
  • Page 20 BASIC RECIPE FOR BEANS (Cont.) 5. Slide Safety Lock to UNLOCK. Pull handles apart and remove Lid. CAUTION: WHEN REMOVING LID, STEP BACK AND TILT LID AWAY FROM YOU TO AVOID STEAM. 6. Add salt to taste. If beans are still quite hard, return to high pressure for a few more minutes.
  • Page 21 PRECAUTIONS WHEN COOKING GRAINS: • When cooking grains alone (rather than in a soup or stew), never fill cooker more than one-third full. • TO CONTROL FOAMING AS GRAINS COOK, ALWAYS ADD 1 TABLESPOON OF OIL PER CUP OF DRIED GRAINS TO THE COOKING LIQUID. •...
  • Page 22 FRUIT The pressure cooker is good for stewing dried fruits or making quick compotes. You can also make a variety of recipes using fresh fruit, including whole, stuffed fresh apples, applesauce (see page 23), or wine-poached pears. DRIED FRUIT • Consult chart below and use minimum timing for moist dried fruit and maximum tim- ing if fruit is leathery and dry.
  • Page 23 FRESH FRUIT • For best flavor and texture, use ripe fruit that is still firm. • You can cook fruit in a steaming basket or directly in the liquid. • When cooking fruit directly in liquid, you may use wine instead of water. •...
  • Page 24 RECIPES These recipes have been created for your 8-quart oval electric pressure cook- er by Lorna Sass, the country's leading authority on pressure cooking. Lorna is author of the best-selling COOKING UNDER PRESSURE as well as GREAT VEGETARIAN COOKING UNDER PRESSURE and THE PRESSURED COOK: OVER 75 ONE-POT MEALS IN MINUTES.
  • Page 25 VEGETABLE BROTH (15 minutes, high pressure) There's no need to peel any of the vegetables, even the onions and garlic. Just trim and scrub or rinse as needed. 3 quarts water 1 pound carrots 7 ribs celery, halved 3 large onions, quartered 10 cloves garlic 1/2 ounce (1/2 cup loosely packed) dried mushrooms Small bunch parsley...
  • Page 26 SMOKEY BLACK BEAN SOUP (22 minutes, high pressure) Use either homemade unsalted chicken broth or low-sodium canned as the smoked ham hock and chorizo sausage usually provide sufficient salt for the entire soup. 1 tablespoon olive oil 3 cups coarsely chopped onions 1 tablespoon minced garlic 2 teaspoons whole cumin seeds 1 tablespoon dried oregano leaves...
  • Page 27 MINESTRONE (4 minutes, high pressure) 2 tablespoons olive oil 1/2 pound cremini or button mushrooms, sliced or quartered 1/2 teaspoon salt 1 1/2 cups chopped leeks or onions 2 large cloves garlic, sliced 4 cups chicken or vegetable broth 2 cups water One 28-ounce can plum tomatoes (with liquid) 1 tablespoon dried Italian herb blend (available in supermarkets, or use 1 tea- spoon each dried oregano, basil, and rosemary)
  • Page 28 MEDITERRANEAN FISH STEW (4 minutes, high pressure) The vegetables for this stew are quickly cooked under pressure, then chunks of fish are added in the final moments and cooked on the BROWNING mode. For optimum taste and visual appeal, use a variety of fish. 2 tablespoons olive oil 1 1/2 cups chopped leeks or onions 1 teaspoon whole fennel seeds (optional)
  • Page 29 FRUIT-STUFFED LEMON CHICKEN (22 minutes, high pressure) The large size and oval shape of your cooker makes it possible to cook a whole, stuffed chicken. Have toothpicks or small skewers on hand for secur- ing the stuffing inside the chicken. There's lots of delicious sauce, so plan to serve the chicken with couscous or rice.
  • Page 30 CHICKEN BREAST CACCIATORE (6 minutes, high pressure) This rustic stew could be a meal on its own, but it's also delicious over spiral pasta. 2 tablespoons olive oil 1 pound cremini or button mushrooms, quartered 1/2 teaspoon salt 2 cups chopped leeks or onions 1/2 cup dry red or white wine 4 1/2 pounds boneless chicken breast cutlets, skinned and cut lengthwise into 3/4-inch-wide strips...
  • Page 31 TURKEY CHILI (3 minutes, high pressure) 1 tablespoon olive oil 1/2 pound smoked turkey sausage, cut into 1/4-inch slices 2 pounds ground turkey 2 cups coarsely chopped onions 2 teaspoons whole cumin seeds 1 cup chicken broth 1 1/2 tablespoons mild chili powder, plus more if needed 1/2 teaspoon salt, or to taste 1/4 teaspoon ground cinnamon 2 large green and 2 large red bell peppers, seeded and diced...
  • Page 32 POT ROAST WITH GARLIC-SMASHED POTATOES (80 minutes, high pressure) Cook potatoes and whole garlic cloves along with your roast. Smash the potatoes with the garlic and serve alongside the roast for a hearty one-pot meal. You'll need a few metal or bamboo skewers for threading the garlic cloves--or you can wrap them loosely in a cheesecloth bundle.
  • Page 33 BUSY COOK'S BEEF STEW (20 minutes, high pressure) 3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks (or use 3 1/2 pounds pre-cut stew meat) Salt and freshly ground pepper 1/4 cup flour 1 to 2 tablespoons vegetable oil 1 cup dry red wine 1/2 cup beef or chicken broth or water 1/2 packet (about 2 tablespoons) onion soup mix...
  • Page 34 BRISKET IN BARBECUE SAUCE (70 minutes, high pressure) Here's a recipe for fork-tender brisket in record time. Your favorite barbecue sauce will provide so much flavor that it's not necessary to brown the meat. Be forewarned: the brisket will shrink about 25%. For best results, cook the brisket a day in advance and refrigerate the sliced meat and sauce overnight in separate containers.
  • Page 35 SWEET-AND-SOUR PORK CHOPS WITH PINEAPPLE (10 minutes, high pressure) Serve this colorful Hawaiian-inspired medley over rice. One 28-ounce can pineapple chunks in unsweetened pineapple juice 1/4 cup apple cider vinegar 1 1/2 tablespoons soy sauce, plus more if needed 1 tablespoon toasted (Asian) sesame oil 1 tablespoon brown sugar 1 teaspoon ground ginger 1 to 2 tablespoons peanut or canola oil...
  • Page 36 CURRIED CHICKPEAS WITH SPINACH (18 minutes, high pressure) Serve this flavor-packed vegetarian curry over rice, with a dollop of mango chutney on the side. 1 pound (2 1/2 cups) dried chickpeas, soaked overnight in ample water to cover 2 cups vegetable broth or water One 13.5-ounce can coconut milk 2 tablespoons Madras-style mild curry powder (see Cook's Notes below) Two 10-ounce packages frozen chopped spinach...
  • Page 37 RISOTTO WITH SMOKED MOZZARELLA AND SUN-DRIED TOMATOES (4 minutes, high pressure) Risotto normally takes about a half hour of constant stirring to prepare in the conventional way, but in the pressure cooker it's done in just a few minutes. This sophisticated Italian rice dish makes a fine substitute for pasta. 1 tablespoon olive oil (or use oil from sun-dried tomatoes) 3/4 cup chopped shallots or onions 2 cups Arborio rice (see Cook's Notes below)
  • Page 38 EASY APPLESAUCE (1 minute, high pressure) Cooking the apples with their skins on not only saves time, but gives the applesauce a pale, rosy hue. For a more complex flavor, try using a variety of apples. 1 cup water 4 pounds apples, rinsed and quartered (see Cook's Notes below) Sugar or maple syrup if needed 1.
  • Page 39 LEMON CHEESECAKE (35 minutes, high pressure) To make this dense and delicious cheesecake, you'll need a 7-inch springform pan and aluminum foil (preferably extra-wide, heavy duty). Butter for greasing springform pan 1/2 cup chocolate cookie or graham cracker crumbs Two 8-ounce packages Philadelphia cream cheese (see Cook's Notes below) 1 cup sugar 1/2 cup sour cream or plain yogurt 2 tablespoons flour...

  • Page 40: Service And Repair

    8:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to Model #CEPC800 when you call. To contact Consumer Service by mail, write to:...

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