Cook's essentials 99731 Instructions Manual page 4

with liquid. W hen cooking foods that expand during cooking do not fill
the unit over 1 full.
/
2
W hen cooking food under pressure, at least 1
must be used.
Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, noodles and pasta, or rhubarb should not be cooked
under pressure in the pressure cooker. These foods tend to foam, froth
and sputter, and may block the floating valve.
The exterior and the lid become hot during use. Do not touch hot
surfaces. Use handles or knobs.
W A RN I N G :
Keep hands and face away from pressure regulator knob
when releasing pressure.
W hile the unit is in operation, never remove the lid.
Do not pick up regulator knob when inner tank full of steam pressure.
T o reduce the risk of electric shock, cook only in removable container
After cooking, use extreme caution when removing the lid. Serious burns
can result from steam inside the unit.
CA UTI O N :
W hen removing the lid, there could be a suction created
between the inner pot and lid.
Extreme caution should be used when moving any appliance
containing hot food or liquid.
Do not attempt to dislodge food when the appliance is plugged in.
CA UTI O N :
Perishable foods such as meat and 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 food, do not set
the delay time function for more than 1-2 hours.
D A N G ER:
N ever deep fry or pressure fry in the pressure cooker. It is
dangerous and may cause a fire and serious damage.
Using attachments not recommended or sold by the manufacturer may
cause hazards.
M ake sure appliance is off before unplugging from wall outlet.
Always unplug before cleaning. Allow to cool before putting on or taking
off parts.
T o protect against electrical shock, do not immerse plug, cord or
housing in water or any other liquid.
Servicing or repair should only be completed by a qualified technician.
D A N G ER:
Do not lift the unit with cover handle, use side handles only.
SAV E THESE I N STRUCTI O N S
3
1 cup (12 oz.) of liquid
/
2
Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to
taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh cilantro
and ser ve.
Fr e nch Ve g e t a b le So up
This soup does not spea k French, but it is a tra ditiona l French provincia l vegeta ble
soup.
Se r v e s: 6
1
1 / cups cannelloni, white kidney or great northern beans, rinsed in a colander
2
and picked over
1
1 / tablespoons olive oil
2
1 cup leeks, thinly sliced (if you substitute onions, you are American)
2 cups vegetable stock or broth
1
/ cup white wine
2
2 cups chicken stock or broth
2 stalks celery, diced
3 large carrots, peeled, halved and cut into
1 20-ounce can chopped tomatoes
2 tablespoons Pernod (anise-flavored liqueur)
1
/ teaspoon dried tarragon
2
3 cloves garlic, minced
Salt and pepper to taste
1
/ teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
3
2 mediums zucchini or yellow squash, or a mixture of both
Q uartered lengthwise and then cut into
1 / package frozen French-style green beans, thawed
2
1 / package frozen green peas, thawed
2
Parmesan cheese, grated or a block ready to shave
Press the button. Press the
Brow n Sta r t/ O ff
about 3 minutes, do not brown. Press the
celery, and carrots. Lock the lid in place, set the cooker to
minutes (see pages 6-7 for instructions). Q uick-release the pressure. If the beans are not
tender, pressure cook on High (1 5 .0 P) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the
1
/ inch slices
2
1
/ inch slices
2
button. Add the oil and sauté the leeks for
button. Add the wine, broth, beans,
Sta r t/ O ff
for 12
High (1 5 .0 P),
Brow n
28