Cuisinart CPC-600 Series Instruction Booklet page 16

8g fiber
454mg sod. • 99mg
37g pro. • 62g carb. ) •
serving: per information
serve. and chops
slightly until half
Simmer Select oven.
and foil aluminum
figs and onions chops,
serve. and juices
a to figs and onions
disperse. to steam
tilting carefully, lid Remove
release to Release
sounds beep audible
timer set and Pressure
lid lock and Cover
onion the of some
the to chops
Cook salt. teaspoon
chicken wine,
cook and vinegar
become onions
stirring Cook,
and garlic onions,
to transfer chops,
and plate a to Transfer
4 to 3 for brown
When Browning.
Electric Cuisinart
™
to oil olive and
salt teaspoon ½
stock
or wine white
vinegar balsamic
chopped and peeled
vertically)
pound, 1 (about onions
oil olive quality
butter unsalted
black ground
divided salt,
each
about fat, excess
well in, bone
servings
Figs & Onions
with Chops
• 166mg calc. •
chol. • 5g fat sat. • 13g
fat from (23% 504 Calories
Nutritional
pork over Pour syrupy.
by juices pan reduce
(200°F) warm a in
of sheet a with loosely
pork cover desired,
pan the with platter
chops, pork Transfer
allow to you from
off. Turn pressure.
Pressure Quick
When minutes.
High Select place.
top. on figs Add mixture.
with topping pot, cooking
pork Return minute.
½ remaining and
Add half. by reduced
balsamic Add translucent.
until minutes, 4 to
pot. cooking the to
the add and Sauté
plate.
pork 2 remaining
side. each on minutes
and chops pork 2 add
Select Cooker. Pressure
the of pot cooking
butter Add pepper.
with chops pork Season
figs dried ounces
chicken cup
vermouth
dry tablespoons
aged tablespoons
thyme teaspoon
garlic, cloves
sliced peeled,
sliced cups
good tablespoon
tablespoon
pepper
freshly teaspoon
kosher teaspoon
thick 1-inch to ¾-
of trimmed
chops, loin pork
4 Makes
Balsamic,
Pork
29
fat •
1000g sod.
42g pro. •
and
serving:
place
serve.
pepper.
If
and Taste
warm
10 for uncovered
pot. cooking
away
a in place
use
warm a
9 for
to steam
in
carefully,
release
Release,
1 for
sounds,
stock,
timer set
until
lid lock
vegetable
3 for
pot,
thyme
any and
Select
stock,
become onions
the
pot.
brown
garlic,
hot
with repeat
the
minutes
and
brown
When
Electric
10
oil olive
¹⁄ ³
lamb Dust
2
3
ground
1
cooked
artichoke
2
pimento-stuffed
3
½
½
or veal
½
1
diced
Provence
4 chopped
oil olive
long)
each pound
5g fiber • 65mg calc.
• 132mg chol. • 5g fat
24g carb. • fat) from (40%
per information Nutritional
to shanks lamb over
and salt with seasonings
slightly. thicken to
cook, and
to artichokes
Warm. Keep to oven
foil, with loosely cover
to shanks lamb Remove
allow to you from
lid Remove pressure.
to Release Pressure
Pressure Natural minutes
beep audible When
and Pressure High
and Cover shanks.
and liquid the of
cooking the to juices
shanks lamb Return
wine, tomatoes, in
until minutes,
cooking to Provence
carrots, onions, Add
shanks. lamb
and platter a to
10 to 5 about sides,
and shanks lamb
Browning. Select Cooker.
Cuisinart the of
™
Add flour. seasoned
pepper. and salt,
taste to
freshly and salt
not but thawed
frozen (9-ounce) package
drained olives,
queen (12-ounce)
stock or broth
chicken, low-sodium
wine white
juices with tomatoes
15-ounce) to
de herbes tablespoon
and peeled garlic,
carrots (¼-inch) diced
onions chopped
quality good tablespoon
inches 7 than more
¾ about shanks,
•
sat. • 22g fat •
491 Calories
sauce Spoon
adjust
minutes 15 to
Simmer Select
and olives Add
(200°F) slow
and platter
disperse.
away tilting
remaining
Quick use then
10 allow
minutes. 24 for
Select place. in
the over mixture
some spooning
accumulated
leaf. bay and
Stir translucent.
5 to 3 for Cook
de herbes and
Sauté. Select
2 remaining
Remove total.
all on evenly
2 add hot, is oil
Pressure
pot cooking to
with shanks
flour, Combine
pepper
kosher
hearts,
1
green
jar 1
leaf bay 1
beef
cup ½
dry cup ½
(14- can 1
1
cloves 2
cup ¾
cup 1
1
(no
lamb 4