Slow Cook Setting; Delay Time Setting; Beef Stock - Cook's essentials 99725 Instructions For Proper Use And Care Manual

10. Press the "Start/Stop" button to begin steaming.
11. When steam time is up, unit will beep.
12. Press the Start/Stop button when the steaming time is complete, or to
cancel and reset. Otherwise, the pressure cooker will automatically
switch to warm for 8 hours.
NOTE: The lid can be opened while cooking to check the food. Use caution
when removing the lid. Never place your face over the pressure cooker
when removing the lid. Steam escapes as soon as the lid is opened
and can cause serious burns.

Slow Cook Setting

1. Plug the cord into a wall outlet. The display will show --:--.
2. Position the removable cooking pot in the appliance at a diagonal.
Swivel the pot so the tabs are under the clip plate to stop the pot from
upward movement (diagram on page 6).
3. Place the food to be slow cooked in the cooking pot.
4. Place the lid on the pressure cooker and slide the locking lever to the
left to lock the lid in place.
5. Turn the pressure regulator knob to STEAM.
6. Press the "Slow Cook" button. The display will show 4:00. This equals
4 hours of cooking time.
7. Press the "+" or "-" buttons to set the desired cooking time. The longest
cooking time is 12 hours with a temperature of 180°F. Note: 180°F
is the lowest setting on a traditional slow cooker.
8. Press the "Start/Stop" button to begin cooking.
9. When the cooking time is up, the unit will beep.
10. Press the "Start/Stop" button when cooking time is complete, or to
cancel or reset. Otherwise, the pressure cooker will automatically
switch to warm for 8 hours.

Delay Time Setting

This function allows you to begin cooking food up to 8 hours later in half
hour increments. You can use the delayed time setting with the slow cook,
steam or pressure settings. C AU T I O N: Perishable foods such as meat and
poultry products, fish, cheese and dairy products cannot be left at room
temperature for more than 2 hours. (No longer than 1 hour when the room
temperature is above 90°F.) When cooking these foods, do not set the
delay time function for more than 1-2 hours.
1. If pressure cooking, set the pressure following the directions on page 6
steps 1-8. (Slow cook - see above steps 1-7) (Steam page 8 steps 1-9).
9
Cut the pork into pieces, no more than 2 inches thick. Put the pork and chicken broth in
the cooker, separating the pieces with a spacer such as a carrot. Lock the lid in place
and set the cooker on High (15 psi) for 59 minutes (see pages 6-7 for instructions). Let
the pressure release naturally, open the lid and check to see if the pork will shred easily
with a fork. If not, lock the lid in place and cook on High (15 psi) pressure for 20
minutes. Quick release the pressure. Remove the pork to a large cutting board and
shred with a fork or pull apart with tongs. Return the pulled pork to the cooker and set it
to warm with lid on until ready to serve.

Beef Stock

This easy to make stock has one ingredient that really separates it from the bland
commercial beef broths: the beef shins that contribute their marrow and gelatin to the
stock. Browning the beef thoroughly as well as browning the vegetables is very
important in creating a flavorful stock. The Browning initiates the Maillard process
and the sugars in the meat and vegetables also caramelize adding even more
flavor. These two processes create hundreds of new flavor compound that we have
come to associate with a complex flavorful stock. Also, I always use wine, red for red
meat and white for white meat as part of the cooking liquid. Many of the
flavors created by the browning process will dissolve in alcohol, but not in water and
would be lost without the presence of some alcohol.
3 tablespoons neutral oils, such as safflower or corn oil
2 1 / pounds beef shins
2
1
1 / pounds beef bones
2
2 large carrots, cut into 3 to 4 chunks
3 stalks celery, cut into 3 to 4 chunks
2 large onions, quartered
1 cup red wine
Press the Brown button. Press Start/Off button. Add 1 tablespoon of oil to the cooker,
and brown the beef shins and bones in batches evenly on all sides. Add extra oil if
needed. Add the wine and deglaze the bottom and scrape all the good stuff. Add the
carrots, celery and onions and brown. Add the remaining ingredients and stir to
deglaze the vegetables. Press the Start/Off button.
Lock the lid in place, set the cooker to High (15 psi) for 1 hour (see pages 6-7 for
instructions). Let the pressure drop naturally. It will take quite a while, up to 30 minutes.
You can quick release the pressure, if you are in a hurry. Allow the stock to cool, so it is
safe to handle. Strain the stock thru a fine mesh colander into a large storage container,
cover and refrigerate overnight. In the morning, the fat will have congealed on the top
of the stock. Remove and discard. You now have a great beef stock that can be kept in
the refrigerator for up to a week or frozen for up to six months. I like to reduce the stock
by half and freeze in ice cube trays and store the cubes in an airtight container. I can
then use an ice cube to enrich an instant pan sauce.
5 sprigs parsley
1 bay leaf
1
/ teaspoon dried thyme
2
1 teaspoon salt to taste
1
/ teaspoon whole black peppercorns
4
1
1 / quarts cold water, approximately
2
22