Fresh Fruit; Basic Recipe For Fresh Fruit - Cook's essentials CEPC660 Owner's Manual

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.
• When cooking stuffed apples and Anjou pears, wrap them in aluminum
foil to maintain their shape and keep their skins intact.
• To maintain shape, cook Bosc pears with peels intact; it is easy to slip
peels off after cooking.
• When preparing foil-wrapped fruit, do not fill Pressure Cooker more
than half full. When preparing unwrapped fruit, do not fill more than
one-third full.

BASIC RECIPE FOR FRESH FRUIT

1. Place 1 cup water (or wine) in Removable Cooking Pot.
2. Place fruit either in a steaming basket or directly into liquid.
3. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock
to LOCK position. Turn Pressure Regulator Knob to PRESSURE.
4. Set PRESSURE MODE for HIGH and COOK TIME according to
Chart on page 25. Press Press the START/STOP Button to begin
operation.
5. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
6. Quickly release pressure by pressing QUICK STEAM RELEASE
Button in short bursts. (If cooking halved pears, allow pressure to
come down naturally.)
7. If fruit is not sufficiently cooked, replace Lid and steam until
done.
8. Remove Lid with special care as there will be a fair amount
of steam.
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