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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
when removing the lid. Steam escapes as soon as the lid is opened
and can cause serious burns.
Slo w Co o k Se t t i ng
1. Plug the cord into a wall outlet. The display will show --:--.
2. Position the removable cooking pot in the appliance.
3. Place the food to be slow cooked in the cooking pot.
4. Place the lid on the pressure cooker and lock the lid in place.
5.
T urn the pressure regulator knob to STEA M.
6.
Press the
button. 180°F is default. Press the " +" or " -"
"Slow Cook"
buttons to set the desired temperature. (min is 180°F; M AX is 190°F).
N ote: 180°F is the lowest setting on a traditional slow cooker.
7.
Press the
button. The display will show 4:00. This equals
"Slow Cook"
4 hours of cooking time. Press the " +" or " -" buttons to set the desired
cooking time. The longest cooking time is 12 hours.
8.
Press the
button to begin cooking.
"Sta r t/ Stop"
9.
W hen the cooking time is up, the unit will beep.
10. Press the
button when cooking time is complete, or to
"Sta r t/ Stop"
cancel or reset. O therwise, the pressure cooker will automatically
switch to warm for 8 hours.
D e la y Ti m e Se t t i ng
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.
CAUTIO N :
poultry products, fish, cheese and dairy products cannot be left at room
temperature for more than 2 hours. (N o longer than 1 hour when the room
temperature is above 90°F .) W hen cooking these foods, do not set the
delay time function for more than 1-2 hours.
1.
If pressure cooking, set the pressure per directions on
8
. (Slow cook - see above steps 1-7) (Steam page 8 steps 1-9).
2.
Press the
. The delay time will illuminate on the display.
"Dela y Time"
3.
Press the " +" or " -" buttons to set the desired delayed time.
4.
Press the
button. The appliance will begin cooking after
"Sta r t/ Stop"
the set time has elapsed.
N O TE: Do not use the delayed time function when cooking foods that might
9
spoil if left out at room temperature.
Perishable foods such as meat and
pa ge 6 steps 1 -
Sour cream, for garnish
Fresh cilantro, finely minced for garnish
Press the
button. Press the
Brow n
Sta rt/ O ff
pot. Brown the sausage well on all sides, set aside. Add the ground turkey, and stir to
break up clumps until it is no longer pink. Add the onions and cumin and stir until well
blended. Add the white wine and the broth and deglaze the bottom of the pan with a
wooden spoon to pick up the browned bits of meat from the bottom of the pan. Stir in the
browned sausage, beans, enchilada sauce, chili powder, cinnamon, and bell peppers.
Press the
button. Pour the chopped tomatoes and garlic on top and do not stir.
Sta r t/ O ff
Lock the lid in place, set the cooker on
Low
instructions). Q uick-release the pressure. T ake the lid off. Press
Sta rt/ O ff
button. Stir in the polenta, tomatoes and garlic. Cook until the mixture
thickens, a couple of minutes and season to taste. Garnish with sour cream and cilantro.
Ba r b e cue Ri b s
Se r v e s: 6
3 pounds pork baby back ribs or country style ribs
1 16-ounce bottle barbecue sauce, your favorite
1
/
cup water, to thin the barbecue sauce a bit
4
Cut the ribs in sections to fit the cooker and positions standing on edge. Add the
1
barbecue sauce and
/
cup of water. Lock the lid in place and set the cooker on
4
(15.0P) for 20 minutes (go to pages 6-7 for instructions). Let the pressure release naturally,
open the cooker and check for tenderness.
I like my ba rbecue ribs just a touch chew y, but I know ever yone ha s a different degree
of doneness or fa lling-off-the-boneness. You ma y w a nt to pressure cook your ribs up to
1 5 minutes more if you rea lly w a nt them to fa ll right off the bone. Find the right degree
of doneness for you, a nd cook them for tha t time in the future.
Pulle d Po r k
This recipe empha sizes the fla vor of the pork w ithout ma king a sa uce. This recipe ca lls
for only chicken stock for cooking. If you like a less neutra l ta sting pulled pork, a dd
onions, ga rlic a nd your fa vorite spices to the chicken stock, or a da pt your fa vorite slow
cooking recipe by cutting the cooking to one-third.
Se r v e s: 1 2
1 4 to 5 pound pork shoulder or butt
For the barbecue, if desired select your favorite prepared or home made barbecue sauce
button. Add oil and sausage to the cooking
(2.5 p) for 15 minutes (go to pages 6-7 for
Brow n
button. Press
High
1 14
1
ounce can chicken broth or stock
⁄
2
22
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