Table Of Contents - Cook's essentials 99731 Instructions Manual

TABLE O F CO N TEN TS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3
Features and Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
How to O perate
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Pressure Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
W arm Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Brown Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Steam Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Slow Cook Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Delay Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Removing/ Attaching the lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Cleaning/ Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Recommended Cooking Times . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13
Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
T roubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
R e c i p e s
Favorite Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Corned Beef and Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Round Steak with Potatoes and Gravy . . . . . . . . . . . . . . . . . . . . .17
Q uick Rice Pudding with Sun-Dried Cranberries . . . . . . . . . . . . .17
Emergency Chicken or Pork Dinner with Sauce . . . . . . . . . . . . . .18
Bob's Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Perfect Beef Stew in 20 minutes . . . . . . . . . . . . . . . . . . . . . . . . .20
Fifteen Minute T urkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
BBQ Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Stewed Chicken and Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Minestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Split Pea with Ham Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
French Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Lentil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Curried Lentils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Pork Chops with A pple Sauce, Kraut and Gravy . . . . . . . . . . . . .30
1
Honey Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Perform a quick release to release the pressure and remove the lid. T est lentils for done-
ness. If not to your liking, re-lock the lid and cook on
minutes. Salt to taste and serve with a slotted spoon.
Fo r a sp ice r cu r r y, tr y a d d in g a te a sp o o n o f ch ili p o w d e r a n d g r o u n d g in g e r. Fo r e v e n
sp ice r y e t, th r o w in a p in ch o f ca y e n n e p e p p e r.
Po r k Cho p s w i t h A p p le s, K r a ut a nd G r a v y
Yes, a nd gra vy. This is my friend Cla ire W inslow ' s recipe. She w a s testing my
origina l recipe a nd thought it w a s missing something. So she a dded the ca nned
gra vy, a nd voila , it w a s grea t. Trust me, it rea lly is.
Se r v e s: 6
2 tablespoons olive oil
6 center cut pork chops
2 tablespoons butter
2 red apples, diced, not peeled
1 large red onion, sliced thin
1 28-ounce can sauerkraut
1 / cup dr y white wine
3
1
/ cup chicken broth
3
2 dr y bay leaves
Salt and pepper to taste
1 14 1 ⁄ ounce can chicken gravy
2
1 large red apple sliced and cut in half for garnish
Season the pork with salt and pepper. Add the oil to the cooker. Press the
button. Press the button, heat until almost smoking. Add the pork chops in
Sta r t/ O ff
two batches and brown on each side. Remove from cooker and put on a plate to catch
the juices and set aside.
Add butter to the cooker and melt. Add the red onion and sauté until translucent. Stir in
the kraut, broth, chicken gravy, wine, bay leaf, salt, pepper and apples. Press the
button. Return the pork chops and drippings to the cooker, placing them in
Sta r t/ O ff
two layers on top of the kraut. Lock the Lid in place, set the cooker to
minutes (see pages 6-7 for instructions). Release pressure naturally for 5 minutes.
Release any remaining pressure with the quick release, and remove the lid. Use a slotted
spoon to transfer the pork chops and kraut to a ser ving platter with the kraut on the
for another 2
High (1 5 .0 P)
Brow n
for 8
High (1 5 .0 P)
30