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Cook's essentials 99731 Instructions Manual

Electric 4 q t. pressure cooker
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bottom and on top of the chops. Set the cooker to
press the
Sta r t/ O ff
button) and reduce the remaining braising liquid by half or add
some cornstarch and water for a quick thickening. Season the sauce to taste and drizzle
over the pork. Place the diced apples on the pork. They provide color and crunch to the
dish. Enjoy!!
Ho ne y Ba k e d Be a ns
This recipe for BBQ and picnic staple uses honey instead of the molasses of more
traditional baked beans. Just don't leave a batch lying around or a bee or two might
bring the whole thing to their queen, bean by bean. Then they'd come for the burgers!
1 pound dried white navy beans, soaked for 6 hours
2 tablespoons vegetable oil
W ater to cover beans
2 tablespoons ketchup
cup honey
cup light brown sugar
teaspoon garlic powder
teaspoon onion powder
1 cup water
Add the beans and vegetable oil to the pressure cooker and cover with water up to at
least 1
inches above the beans. Securely lock on the pressure cooker's lid, set the
cooker to
(see pages 6-7 for instructions) and cook for 10 minutes. Q uick
High (1 5 .0 P)
release the pressure and remove the lid. Drain the beans.
Return the beans to the pressure cooker, cover with ketchup, honey, brown sugar, garlic
powder, onion powder, and 1 cup water. Stir well and securely lock on the lid, set to
High (1 5 .0 P)
and cook for 3 minutes.
Let the pressure release naturally for 15 minutes before quick releasing any remaining
pressure. Remove lid and serve.
Re p la ce th e k e tch u p w ith a g o o d BBQ sa u ce fo r b e a n s w ith a b it m o r e b a n g . Th r o w 1 / 4
cu p o f ch o p p e d r a w b a co n in w ith th e b e a n s in th e b e g in n in g o f th e co o k in g p r o ce ss f o r
so m e th in g e v e n b e tte r ! A d d slice d h o t d o g s in w ith k e tch u p a n d o th e r fla v o r in g s fo r th a t
" b e a n ie " ch ild h o o d fa v o r ite w ith a r h y m in g n a m e !
Brow n
(press the
Brow n
button and
Model #99731, 99732, 99735
Please keep these instructions and your original box packaging.



  Also See for Cook's essentials 99731

  Summary of Contents for Cook's essentials 99731

  • Page 1 “ b e a n ie ” ch ild h o o d fa v o r ite w ith a r h y m in g n a m e ! Model #99731, 99732, 99735 IMPO RT AN T!
  • Page 2: Table Of Contents

    TABLE O F CO N TEN TS Important Safeguards ........2-3 Perform a quick release to release the pressure and remove the lid.
  • Page 3: Important Safeguards

    I M PO RTAN T SAFEG UARDS button. Press the Sta r t/ O ff button. Cook for 3 minutes. Add the green beans and peas, W hen using this electrica l a pplia nce, sa fety preca utions must a lw a ys be and cook until tender about 3 minutes.
  • Page 4 with liquid. W hen cooking foods that expand during cooking do not fill the unit over full. Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to W hen cooking food under pressure, at least 1 cup (12 oz.) of liquid taste.
  • Page 5 FEATURES Pre s s u re / S te a m button. Add the split peas, carrots, thyme, ham or bacon, the broth, or Sta r t/ O ff Re g u la to r Kn o b H a n d le for 10 minutes liquid smoke, breadcrumbs and wine.
  • Page 6: Functions

    FUN CTI O N S In down position when cooking under Pressure/ Stea m Place the dried mushrooms in a large mixing bowl and pour the boiling water over them, Regula tor Knob: pressure, in up position when steaming. cover, set aside. Stir after five minutes. They will be soft in 10 minutes. Strain the mushrooms through a colander into another bowl and save the mushroom liquid.
  • Page 7: How To O Perate

    HO W TO O PERATE Be fo r e Fi r st Use 1 Bay leaf Remove all packing materials and literature. 1 teaspoon dried thyme W ash all removable parts in warm soapy water. Rinse and dr y all 10 sprigs parsley coarsely chopped parts thoroughly.
  • Page 8: W Arm Setting

    10. The unit will begin to count down after the pressure has been reached. St e w e d Chi ck e n a nd St o ck This depends on It ma y ta ke severa l minutes to begin counting dow n. the fullness of the pot.
  • Page 9: Brown Setting

    Br o w n Se t t i ng 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 This program allows you to brown your food before cooking it under and set the cooker on High...
  • Page 10: Slow Cook Setting

    N O TE: The lid can be opened while cooking to check the food. Use caution when removing the lid. N ever place your face over the pressure cooker Sour cream, for garnish when removing the lid. Steam escapes as soon as the lid is opened Fresh cilantro, finely minced for garnish and can cause serious burns.
  • Page 11: The Lid

    THE LI D O p e ni ng a nd Re m o v i ng t he Li d 1 teaspoon dr y mustard To O pen the Lid teaspoon ground allspice 1. Rotate the handle on the lid clockwise until it stops 1 package frozen and defrosted petit peas and pearl onions package frozen French-style green beans 2.
  • Page 12: Cleaning/ Maintenance

    CLEAN I N G Cle a ni ng / M a i nt e na nce Press the button. Press the button. Heat the olive oil to almost smoking. Brow n Sta rt/ O ff Do not wash any parts of the pressure cooker in the dishwasher. A lways Add the chicken a few pieces at a time and turn until golden brown.
  • Page 13: Recommended Cooking Times

    Re co m m e nd e d Co o k i ng Ti m e s Season the ribs with salt and pepper, and then dredge them in the flour. Shake off the excess flour so that a fine powder remains. This flour will help in the browning process, Cooking times are approximate times.
  • Page 14: Emergency Chicken Or Pork Dinner With Sauce

    High Pressure (15.0P) Press the button. Press button. Set cooker to and melt butter. Brow n Sta rt/ O ff Brow n Stir in rice, and coat the grains with butter. Add water and evaporated milk, cinnamon Potatoes and nutmeg. Go to pages 6-7 for instructions and set pressure cooker to (15.0P) High Pieces, slices...
  • Page 15 HI N TS AN D TI PS Hi nt s a nd Ti p s Ro und St e a k w i t h Po t a t o e s a nd G r a v y Serves: 6 T o ensure the best cooking performance when cooking under pressure, always use at least 12 oz.
  • Page 16 W ith a pairing knife make incisions, just deeper than the length of your garlic slices, . . . Tr o u b le Sh o o tin g C o n tin u e d about of an inch. Push the garlic slices into the incisions so that the meat closes If steam is leaking from under the cover because the cover is not properly around the garlic.

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