Cuisinart CPC-600 Series Instruction Booklet page 17

pepper ground
salt
flour all-purpose
servings
time. the of
perfectly them does
Cuisinart the but –
™
benefit that treat delicious
Olives
& Artichokes
Shanks Lamb
3g fiber
353mg sod. • 71mg
21g pro. • 12g carb.
cup): (per serving
parsley.
garnished pasta,
serving. before
bay discard and Remove
(about Release Pressure
1 for timer set and
cooking to onions
Quick use completed,
When minutes. 9
High Select place.
off. Turn
accumulated
Return stir. and pot
and stick, cinnamon
Add minutes. 2 for
the in Stir aromatic.
translucent becomes
3 to 2 for stirring
cumin and thyme,
onion, chopped Add
browned. is meat
results. best for browning
little as meat Move
a oil more adding side,
3 about browned, until
browning promote
between space
veal the cook hot, is
for heat oil let and
Pressure Electric
cooking the to oil
discard and off
seasoned the in
large a in pepper and
freshly teaspoon
kosher teaspoon
unbleached cup
4 Make
third a than less in
Cooker Pressure Electric
cooking slow long,
a are shanks
with
Braised
• 67mg calc. •
chol. • 2g fat sat. • 14g
• fat) from (33% 206 Calories
per information Nutritional
chopped freshly
or rice with Stifado
stick cinnamon and
minutes). 20
Natural Use minute.
Pressure High Select
Add Release. Pressure
is cooking pressure
for timer set and Pressure
in lid lock and
pot. cooking the to
any and veal browned
cooking the to leaf
vinegar, tomatoes,
cook and vermouth/wine
become herbs the
onion the until minutes
Cook, pot. cooking
rosemary, oregano,
Sauté. Select off.
as platter a to Remove
while possible
needed. as time a
each on minutes
steaming) prevent
(to meat of piece
leaving batches, in
oil When minutes.
Browning Select Cooker.
Cuisinart the
™
the of tablespoon
flour. excess
shake lightly; coat to
cubes veal the Toss
salt, flour, the Combine
28
½
1
cooked
½
if peeled
inches)
vinegar
from
Lamb
white dry
finely
fat •
white dry
with
oil olive
Serve
fat
leaf
to 15
pepper
pot.
flour all-purpose
Cover
juices
the
bay
the
circumference.
by cooking
and
to twine
the to
686mg sod.
garlic,
100g pro.
Turn
serving:
as
at little sauce Spoon
5 to additional
and Select pepper.
each Season
cubes serving
4 to 3
to you from
of pot
drops, valve
1 Add
Pressure
for Release
flour beep audible
bowl. and Pressure
and Cover
pasta
and parsley fresh
frozen if thawed
onions, whole small
(3-4 stick cinnamon
wine red tablespoons
juices thick in tomatoes
diced each) oz. (14-15
Chardonnay) (not
or vermouth white
cumin ground teaspoon
thyme teaspoons
rosemary teaspoons
oregano teaspoons
and peeled garlic,
onion chopped finely
Chardonnay) (not
or vermouth white
virgin extra tablespoons
visible of trimmed
x (1½-2 cubes veal
ground freshly teaspoon
salt kosher teaspoon
unbleached
cups 8 about Makes
Stifado Veal
serving. before
its around shank
during shape
butcher's using
4g fiber • 179mg calc.
• 381mg chol. • 4g fat
• 20g carb. • fat) from
per information Nutritional
serve.
slightly. thicken
an for sauce the cook
and salt remaining
foil. with loosely
a on place and shanks
disperse.
away tilting lid,
float When complete.
Quick use then
Pressure Natural
When minutes.
High Select
platter. the on accumulated
or rice
chopped
fresh,
pound 1
leaf bay 1
whole 1
2
cans 2
wine
¹⁄ ³
dry cup
1
1½
1½
1½
chopped
cloves 3
cup ½
wine
¹⁄ ³
dry cup
2-3
inch), 1
pounds 2½
½
1
cup ½
string Remove
each tying
in veal the hold
shanks the *Tie
•
sat. • 13g fat •
(20% 607 Calories
to veal over
to minutes 10
and Simmer
with sauce
Cover platter.
veal Remove
to steam allow
Remove off. turn
to Release
and minutes, 15
use sounds,
25 for timer set
place. in lid lock
have