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CLEAN I N G
Cle a ni ng / M a i nt e na nce
Do not wash any parts of the pressure cooker in the dishwasher. A lways
wash the pressure cooker thoroughly after every use, or if it has not been
used for an extended period of time.
1.
Unplug and let the unit cool before cleaning.
2.
W ash the removable cooking pot with warm soapy water. Rinse and
dry thoroughly.
3.
W ipe the housing with a clean damp cloth. Do not submerge in water.
4.
Remove the condensation reservoir in the back by pulling out. Clean
with warm soapy water. Rinse and dry thoroughly. Replace by pushing
it back in.
5.
T urn the unattached lid upside down (see page 10), grasp the rubber
gasket on either side and pull up. Clean the rubber gasket in warm
soapy water. Rinse and dry thoroughly. Replace the gasket by pushing
it down inside the edge of the lid. The groove in the center of the gas-
ket must be positioned around the metal ring on the inside edge of the
lid. N ote: If the gasket is not positioned properly, the unit will not work.
N O TE:
must always be properly positioned on the
The rubber ga sket
underside of the lid. Check periodically to make sure that it is clean,
flexible, and not cracked or torn. (See pg. 6 " Before First Use" , #3.)
6.
If the rubber gasket is damaged, do not use the appliance and contact
the customer service department at 1-800-336-4822.
7.
In order to maintain good performance of your pressure cooker, the
bottom of the removable cooking pot, in the area of the sensor pad,
must be cleaned after each use. W ipe with a soft damp cloth and be
sure to dry thoroughly.
8.
N ever use abrasive cleaners or scouring pads to clean any of the parts.
N ote: A ny other servicing should be performed by an authorized service
center.
Cle a ni ng t he Pr e ssur e Re g ula t o r K no b
Check that the pressure regulator knob is in good working order before
each use.
1.
After the unit has cooled, remove the lid.
2.
Lift up the pressure regulator knob.
3.
Using a brush, check and remove any food or foreign particles
that may be lodged in the floating valve.
11
4.
Replace the pressure regulator knob in the lid.
Press the
button. Press the
Brow n
Sta rt/ O ff
Add the chicken a few pieces at a time and turn until golden brown. Set aside on a
large plate that can collect the juices. Add the onion, garlic, and
mushrooms. Add the wine to deglaze. Cook for 2 minutes, return the browned chicken
and the collected juices. Add tomatoes, salt, pepper and parsley. Set the cooker on
(15.0P) for 20 minutes (see pages 6-7 for directions). Let the pressure release naturally
about 10 minutes. Unlock and remove the cover. T ransfer to a ser ving platter and gar-
nish with the parsley. Serve with the rice.
G la z e d Ca rr o ts
There is something about a pressure cooker that cooks carrots like no other method ca n.
Se r v e s: 6
6 large carrots, peeled
1 can chicken broth
1 teaspoon Italian seasoning
1
Slice the carrots into
/
inch thick pieces. Add the carrots, chicken broth and Italian
2
seasoning to a steamer basket and place in the cooker. Lock the lid in place and set the
cooker to
(2.5 p) for 5 minutes (Go to pages 6-7 for instructions).
Low
Q uick release the pressure, unlock the lid, and remove the basket of carrots. Pour out the
broth (the broth can be refrigerated and used for other recipes) and press the
button. Press the
button. Return the carrots to the cooker, along with the brown
Sta r t/ O ff
sugar and butter. Stir the mixture together gently until the carrots are coated with the
butter and the sugar has dissolved. Sauté for about 2 minutes until the carrots start to
turn a golden brown. Press the
button, ser ve the carrots piping hot as a side
Sta r t/ O ff
dish to your favorite meal.
Pe r fe ct Be e f St e w i n 2 0 m i nut e s
Se r v e s: 6
1
1
/
pounds chuck or round roast, cut into 1
2
1
1
/
pounds (about 16) medium new red or white potatoes, chopped (bite size)
2
3 large carrots, peeled and cut into bite size chunks
2 large garlic cloves, minced
1
/
pound white mushrooms, cut into about four pieces each
2
1 14-ounce can chopped tomatoes
1
/
cup beef bouillon
2
1
/
cup red wine
2
1 tablespoon W orcestershire sauce
2 bay leaves
1 sprig fresh thyme, or
1
/
tsp of dr y
2
button. Heat the olive oil to almost smoking.
High
2 teaspoons brown sugar
2 tablespoons sweet butter
Salt and pepper to taste
Brow n
1
/
in cubes
2
20
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