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Table Of Contents - Cook's essentials 99731 Instructions For Use And Care Manual

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TABLE OF CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3
Features and Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Pressure Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Warm Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Brown Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Steam Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Slow Cook Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Removing/Attaching the lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Cleaning/Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Recommended Cooking Times . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13
Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Recipes
Favorite Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Corned Beef and Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Round Steak with Potatoes and Gravy . . . . . . . . . . . . . . . . . . . . .17
Quick Rice Pudding with Sun-Dried Cranberries . . . . . . . . . . . . .17
Emergency Chicken or Pork Dinner with Sauce . . . . . . . . . . . . . .18
Bob's Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Perfect Beef Stew in 20 minutes . . . . . . . . . . . . . . . . . . . . . . . . .20
Fifteen Minute Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
BBQ Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Stewed Chicken and Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Minestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Split Pea with Ham Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
French Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Lentil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Curried Lentils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Pork Chops with Apple Sauce, Kraut and Gravy . . . . . . . . . . . . .30
1
Honey Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Perform a quick release to release the pressure and remove the lid. Test lentils for done-
ness. If not to your liking, re-lock the lid and cook on High (15.0P) for another 2
minutes. Salt to taste and serve with a slotted spoon.
For a spicer curry, try adding a teaspoon of chili powder and ground ginger. For even
spicer yet, throw in a pinch of cayenne pepper.
Pork Chops with Apples, Kraut and Gravy
Yes, and gravy. This is my friend Claire Winslow's recipe. She was testing my
original recipe and thought it was missing something. So she added the canned
gravy, and voila, it was great. Trust me, it really is.
Serves: 6
2 tablespoons olive oil
6 center cut pork chops
2 tablespoons butter
2 red apples, diced, not peeled
1 large red onion, sliced thin
1 28-ounce can sauerkraut
1
/
cup dry white wine
3
1
/
cup chicken broth
3
2 dry bay leaves
Salt and pepper to taste
1 14
ounce can chicken gravy
1
2
1 large red apple sliced and cut in half for garnish
Season the pork with salt and pepper. Add the oil to the cooker. Press the Brown
button. Press the Start/Off button, heat until almost smoking. Add the pork chops in
two batches and brown on each side. Remove from cooker and put on a plate to catch
the juices and set aside.
Add butter to the cooker and melt. Add the red onion and sauté until translucent. Stir in
the kraut, broth, chicken gravy, wine, bay leaf, salt, pepper and apples. Press the
Start/Off button. Return the pork chops and drippings to the cooker, placing them in
two layers on top of the kraut. Lock the Lid in place, set the cooker to High (15.0P) for 8
minutes (see pages 6-7 for instructions). Release pressure naturally for 5 minutes.
Release any remaining pressure with the quick release, and remove the lid. Use a slotted
spoon to transfer the pork chops and kraut to a serving platter with the kraut on the
30

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