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with liquid. When cooking foods that expand during cooking do not fill
the unit over
1
full.
/
2
I When cooking food under pressure, at least 1 1/2 cup (12 oz.) of
liquid must be used.
I Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, noodles and pasta, or rhubarb should not be
cooked under pressure in the pressure cooker. These foods tend to
foam, froth and sputter, and may block the floating valve.
I The exterior and the lid become hot during use. Do not touch hot
surfaces. Use handles or knobs.
I WARNING: Keep hands and face away from pressure regulator
knob when releasing pressure.
I While the unit is in operation, never remove the lid.
I After cooking, use extreme caution when removing the lid. Serious
burns can result from steam inside the unit.
I CAUTION: When removing the lid, there could be a suction created
between the inner pot and lid.
I Extreme caution should be used when moving any appliance
containing hot food or liquid.
I Do not attempt to dislodge food when the appliance is plugged in.
I CAUTION: 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 food, do not set
the delay time function for more than 1-2 hours.
I DANGER: Never deep fry or pressure fry in the pressure cooker.
It is dangerous and may cause a fire and serious damage.
I Using attachments not recommended or sold by the manufacturer may
cause hazards.
I Make sure appliance is off before unplugging from wall outlet.
I Always unplug before cleaning and removing parts.
I To protect against electrical shock, do not immerse plug, cord or
housing in water or any other liquid.
I Servicing or repair should only be completed by a qualified technician.
I DANGER: Do not lift the unit with cover handle, use side handles
only.
SAVE THESE INSTRUCTIONS
3
button. Press the Start/Off button. Cook for 3 minutes. Add the green beans and peas,
and cook until tender about 3 minutes. Season to taste. If you want the soup to be a bit
thicker, smash a large spoonful of white beans against the side of the cooker and stir
while pot is boiling. Serve in large bowls and pass the Parmesan.
Lentil Soup
Lentil Soup in just seven minutes in the pressure cooker.
Serves: 6
2 cups dried lentils, picked over, rinsed
1 bay leaf
2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil
1
/
cup white wine
2
6 cups chicken or vegetable broth
Sour cream, for garnish
Salt and pepper to taste
Add the lentils, bay leaf, garlic, onion, oil, wine and stock to the cooker. Lock lid in
place and set pressure to High (15 psi) for 7 minutes (see pages 6-7 for instructions).
Quick-release pressure. Check to make sure the lentils are done. If not, relock lid and
return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Season to taste.
Serve in bowls with a dollop of sour crème. Yummy!
Curried Lentils
Lentils are an inexpensive (and protein packed) legume that don't have a very pro-
nounced flavor. This recipe gets a major boost in the taste department with a good
amount of curry. Serve them up as a vegetarian entree or the perfect side for any meal
that could use a little pick me up.
2 cups dried lentils
2 tablespoons vegetable oil
5 teaspoons chicken base
1 large onion, chopped
Rinse the lentils in a colander, picking through them to make sure there are no stones or
other objects. Add all ingredients to pressure cooker, stir and securely lock on lid. Set the
cooker to High (15 psi) and cook for 7 minutes.
1 tablespoon minced garlic
2 teaspoons curry powder
⁄
teaspoon turmeric
1
4
salt to taste
28
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