Cook's essentials 99711 Owner's manual

5QT ELECTRIC
PRESSURE COOKER
INSTRUCTIONS
FOR PROPER USE AND CARE
IMPORTANT!
Please keep these instructions and your original box packaging.
Model #99711, 99712
Honey Baked Beans
This recipe for BBQ and picnic staple uses honey instead of the molasses of more
traditional baked beans. Just don’tleave a batch lying around or a bee or two
might bring the whole thing to their queen, bean by bean. Then they’d come for the
burgers!
1pound dried white navy beans, soaked for 6 hours
2tablespoons vegetable oil
Water to cover beans
2tablespoons ketchup
1/4cup honey
1/2cup light brown sugar
1/2teaspoon garlic powder
1/2teaspoon onion powder
1cup water
Add the beans and vegetable oil to the pressurecooker and cover with water up to
at least 11⁄2inches above the beans. Securely lock on the pressurecooker’slid, set
the cooker to
Soup (see pages 7-8 for instructions) and cook for 10 minutes.
Quick release the pressure and remove the lid. Drain the beans.
Return the beans to the pressure cooker, cover with ketchup, honey, brown sugar,
garlic powder,onion powder,and 1 cup water.Stir well and securely lock on the
lid, set to Soup and cook for 3 minutes.
Let the pressurerelease naturally for 15 minutes before quick releasing any
remaining pressure. Remove lid and serve.
Replace the ketchup with a good BBQ sauce for beans with a bit morebang.
Throw 1/4cup of chopped raw bacon in with the beans in the beginning of the
cooking process for something even better! Add sliced hot dogs in with ketchup
and other flavorings for that “beanie” childhood favorite with a rhyming name!
31

130
Pork Chops with Apples, Kraut and Gravy
Yes, and gravy. This is my friend Claire Winslow's recipe. She was testing my
original recipe and thought it was missing something. So she added the canned
gravy, and voila, it was great. Trust me, it really is.
Serves: 6
2tablespoons olive oil
6center cut pork chops
2tablespoons butter
2red apples, diced, not peeled
1large red onion, sliced thin
128-ounce can sauerkraut
1/3cup drywhite wine
1/3cup chicken broth
2dry bay leaves
Salt and pepper to taste
1141⁄2ounce can chicken gravy
1large red apples sliced and cut in half for garnish
Season the pork with salt and pepper. Add the oil to a skillet and heat until the oil is
veryhot. Heat until almost smoking. Add the pork chops in two batches and brown on
each side. Remove from skillet and put on a plate to catch the juices and set aside.
Add butter to the skillet and melt. Add the red onion and sauté until translucent. Stir in
the kraut, broth, chicken gravy, wine, bay leaf, salt, pepper and apples. Add the skillet
mixture, the pork chops and drippings to the cooker, placing them in two layers on top of
the kraut. Lock the Lid in place, set the cooker to Chicken for 8 minutes (see pages 7-8
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 serving platter with the kraut on the bottom and on top of the
chops. Set the cooker to Soup and reduce the remaining braising liquid by half or add
some cornstarch and water for a quick thickening. Season the sauce to taste and drizzle
over the pork. Place the diced apples on the pork. They provide color and crunch to the
dish. Enjoy!!

29 2
Lentil Soup
Lentil Soup in just seven minutes in the pressure cooker.
Serves: 6
2cups dried lentils, picked over, rinsed
1 bay leaf
2cloves garlic, minced
1large onion, coarsely chopped
1tablespoon vegetable oil
1/2cup white wine
6cups chicken or vegetable broth
Sour cream, for garnish
Salt and pepper to taste
Add the lentils, bay leaf, garlic, onion, oil, wine and stock to the cooker. Lock lid in
place and set pressure to Soup for 7 minutes (see pages 7-8 for instructions).
Quick-release pressure. Check to make sure the lentils are done. If not, relock lid and
return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Season to taste.
Serve in bowls with a dollop of sour crème. Yummy!
Curried Lentils
Lentils are an inexpensive (and protein packed) legume that don’t have a very
pronounced flavor.This recipe gets a major boost in the taste department with a good
amount of curry. Serve them up as a vegetarian entree or the perfect side for any meal
that could use a little pick me up.
2cups dried lentils 1 tablespoon minced garlic
2tablespoons vegetable oil 2 teaspoons curry powder
5teaspoons chicken base 1/4teaspoon turmeric
1large onion, chopped salt to taste
Rinse the lentils in a colander,picking through them to make surethere are no stones or
other objects. Add all ingredients to pressure cooker, stir and securely lock on lid. Set the
cooker to Vegetable and cook for 7 minutes.
Perform a quick release to release the pressure and remove the lid. Test lentils for
doneness. If not to your liking, re-lock the lid and cook on Vegetable for another 2
minutes. Salt to taste and serve with a slotted spoon.
For a spicer curry, try adding a teaspoon of chili powder and ground ginger. For even
spicer yet, throw in a pinch of cayenne pepper.
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions must always be
observed, including the following:
APressure Cooker is very safe when used properly.
■READ ALL OF THE INSTRUCTIONS BEFORE USE.
■Close adult supervision must be provided when this appliance is used
by or near children. Keep pressure cooker out of the reach of children.
■This appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person responsible for
their safety.
■Children should be supervised to ensure that they do not play with the
appliance.
■Do not use an extension cord with this product. This appliance has a
grounded 3-prong plug. Connect to a properly grounded outlet only.
Do not attempt to modify the plug in any way.
■Do not use an extension cord with this pressure cooker. However,
if one is used it should be a heavy duty extension cordand it must
have a rating equal to or exceeding the rating of this appliance.
■Do not operate with a damaged cord or plug. If the appliance is not
working as it should, has been dropped or damaged, left outdoors or
dropped into water,do not use it and return it to the manufacturer for
proper service, repair, or replacement.
■Do not let cordhang over the edge of the table or counter,or touch
hot surfaces.
■Do not place near hot gas or electric burner.
■Always use in a well ventilated area.
■For indoor use only.
■The pressure cooker is for household use only. The pressure cooker
should not be used for other than the intended use.
■Do not cover the appliance or have it near flammable material
including curtains, draperies, walls, and the like when in operation.
■Do not cover the pressure valves with anything. An explosion may
occur.
■Do not use without the removable cooking pot in place. This will reduce
the risk of electrical shock.
■Do not fill the pressure cooker more than 4/5full with food. When
cooking foods that expand during cooking do not fill the unit over 3/5
full.
■When cooking food under pressure, at least 1 1/2cup (12 oz.) of
liquid must be used.

328
French Vegetable Soup
This soup does not speak French, but it is a traditional French provincial vegetable
soup.
Serves: 6
11/2cups cannelloni, white kidney or great northern beans, rinsed in a colander
and picked over
11/2tablespoons olive oil
1cup leeks, thinly sliced (if you substitute onions, you are American)
2cups vegetable broth
1/2cup white wine
2cups chicken broth
2stalks celery, diced
3large carrots, peeled, halved and cut into 1/2inch slices
120-ounce can chopped tomatoes
2tablespoons Pernod (anise-flavored liqueur)
1/2teaspoon dried tarragon
3cloves garlic, minced
Salt and pepper to taste
1/3teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
2mediums zucchini or yellow squash, or a mixtureof both
Quartered lengthwise and then cut into 1/2inch slices
1/2package frozen French-style green beans, thawed
1/2package frozen green peas, thawed
Parmesan cheese, grated or a block ready to shave
Place oil in the skillet. Heat until the oil is very hot. Add the leeks and sauté for about 3
minutes, do not brown. Add the skillet mixture, wine, broth, beans, celery, and carrots
to the cooker.Lock the lid in place, set the cooker to Soup, for 12 minutes (see pages
7-8 for instructions). Quick-release the pressure. If the beans are not tender, pressure
cook on high (15 psi) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini.
Press the Start/Off button. Cook for 3 minutes. Add the green beans and peas, and
cook until tender about 3 minutes. Season to taste. If you want the soup to be a bit
thicker, smash a large spoonful of white beans against the side of the cooker and stir
while pot is boiling. Serve in large bowls and pass the Parmesan.
■Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, 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.
■WARNING: Keep hands and face away from the Pressure Limiting
Valve when releasing pressure.
■While the unit is in operation, never remove the lid.
■After cooking, use extreme caution when removing the lid. Serious
burns can result from steam inside the unit.
■CAUTION: When 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.
■CAUTION: Perishable foods such as meat and poultryproducts, fish,
cheese and dairy products cannot be left at room temperature for
morethan 2 hours. (No longer than 1 hour when the room
temperatureis above 90°F) When cooking these food, do not set
the delay time function for more than 1-2 hours.
■DANGER: Never deep fryor pressurefryin the pressurecooker.
It is dangerous and may cause a fireand serious damage.
■Using attachments not recommended or sold by the manufacturer may
cause hazards.
■Make sureappliance is offbefore unplugging from electric outlet.
■Always unplug before cleaning and removing parts.
■Toprotect against electrical shock, do not immerse plug, cordor
housing in water or any other liquid.
■Servicing or repair should only be completed by a qualified technician.
■DANGER: Do not lift the unit with cover handle, use side handles
only.
■DO NOT put your hand or face near the steam releasing hole when the
Pressure Limiting Valve is being moved to the “Exhaust” position.
■DO NOT touch the Lid when it is in cooking process or immediately
after the cooking process to avoid scald. This is because time is needed
for the Lid to cool down.
SAVE THESE INSTRUCTIONS

27 4
Black Bean Soup
Black Bean Soup or thicken and serve over rice. Here's a secret for making the soup
really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You won't
believe the difference. Ready in 25 minutes.
Serves: 6
2tablespoons olive oil
2large onions, chopped
2large garlic cloves, minced
3stalks celery
1tablespoon whole cumin seeds
1large red bell peppers, seeded and diced
6cups chicken or vegetable broth
1smoked ham hock, whole or bacon diced
3large carrots, chunked
2bay leaves
1sprig fresh thyme, chopped or 1 teaspoon dried
1teaspoon ground coriander
11/2cups dried black beans, rinsed in a colander and picked over
1cup fresh coriander/cilantro, minced (You can substitute parsley)
Salt and pepper to taste
Balsamic vinegar,to taste
1/2cup tomatoes, chopped, for garnish
Place oil in the skillet and heat until the oil is very hot. Add the onions and sauté for 2 to
3minutes until onions turntranslucent. Add the garlic, celery,cumin seeds, and red
peppers and cook for 2 more minutes stirring constantly. Add the skillet mixture, broth,
ham hock or bacon, carrots, bay leaves, thyme, dried coriander and black beans to the
cooker. Set the cooker to Soup for 20 minutes (see pages 7-8 for instructions) let the
pressure release naturally, about 5 to 10 minutes.
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 serve.
FEATURES
1. Handle 9. Outer Pot 17. Side Handle
2. Lid 10. Upper Body 18. Electronic Heater
3. PressureLimiting Valve 11. Control Panel 19. Seal Ring for Floating Valve
4. Floating Valve 12. Power Cable 20. Filter
5. Floater 13. Reservoir 21. Gasket
6. Slideway 14. Body Cover/Structure22. Sensor
7. Sliding Valve 15. Spoon/Ladle Holder
8. Inner Pot 16. Lower Body
take off and fix gasket
Dismantling of Condensation
Reservoir

526
Lock the lid in place, set the cooker to Soup for 5 minutes (see pages 7-8 for
instructions). Quick release the pressure. Remove the lid, salt and pepper to taste. If the
pasta is not yet tender, simmer with the cooker set to brown for a few minutes until it’s
just the way you like it.
Serve the soup in individual bowls, and provide a shaker or shaver for the Parmesan
and enjoy.
Split Pea and Ham Soup
Ready in 20 minutes.
Serves: 8
1tablespoon vegetable oil
2cloves garlic, minced
1medium onions, chopped
2cups dried split peas
2large carrots, diced
1/2teaspoon dried thyme
8ounces smoked ham or bacon, finely diced
If vegetarian, use a dash of liquid smoke
6cups chicken broth or vegetable broth
1cup drywhite wine
1package frozen green peas (optional, they bring texture and fresh pea flavor)
1/2cup breadcrumbs, or fresh bread processed in a food processor or blender
Extra virgin olive oil, to taste
Place oil in a skillet and heat until the oil is veryhot. Add the vegetable oil and onions,
sweat for two minutes or until translucent. Add the garlic and stir for one minute.
Add the mixture from the skillet, split peas, carrots, thyme, ham or bacon, the stock, or
liquid smoke, breadcrumbs and wine to the cooker. Set the cooker to Soup,for 10
minutes (see pages 7-8 for instructions). Allow the pressure to release naturally for 10
minutes. If any pressure remaining, use quick release for any remaining steam.
Add and stir in the green peas and season to taste with salt and pepper, drizzle with
extra virgin olive oil.
Pressure Limiting In down position when cooking AIRTIGHT,
Valve: in up position when EXHAUST. Releases excess
pressure automatically.
Sliding Lock: Allows you to lock the lid to the pressure cooker.
Removable Cooking Pot: 5qt. capacity non-stick removable pot
provides even heat distribution.
Rubber Gasket: Creates an air tight seal that is needed for the
pressure cooker to operate.
Control Panel Functions: Keep Warm/Cancel function reheats or
keeps cooked food warm for a long period of
time. Also stops/cancels current operation.
Preset Timer allows you to begin cooking food
up to 24 hours later.CAUTION:Perishable
foods such as meat and poultry products, fish,
cheese and dairyproducts cannot be left at
room temperaturefor morethan 2 hours. (No
longer than 1 hour when the room temperature
is above 90°F.) When cooking these foods, do
not set the Preset Timer function for more than
1-2 hours.
Manual (Can be set between 1-99 minutes)
Default Adjustable
Chicken 5min 5-30 min
Rice 4min 4-20 min
Beef 6 min 6-60 min
Pasta 2 min 2-10 min
Soup 5 min 5-35 min
Vegetable 1min 1-20 min
FUNCTIONS

pressure release naturally, about another 10 minutes. Remove the lid, let the stock
cool until it is safe to handle. Strain the stock through a fine mesh sieve and store in
the refrigerator or freezer.
Minestrone
Ihave probably enjoyed a 100 different variations some more like stews, most of
them delicious. One of the delights of adding Minestrone to your Pressure Cooker is
that you can create a light soup or a hearty dinner in just ten minutes. Here is my
favorite basic recipe, plus some ideas for making it heartier.
Serves: 6
1ounce dried mushrooms, your favorite (I like porcini)
2cups boiling water
2tablespoons olive oil
11/2cups white onions chopped
3cups vegetable stock (Use your homemade for this recipe if you have it)
228-ounce cans chopped tomatoes
3/4cup small shell pasta (I like elbows or ditalini)
11/2tablespoons Italian spice mix, to taste
Salt and pepper to taste
1/3teaspoon red pepper flakes
1teaspoon sugar
4stalks celery, cut into 1/2-inch slices
4large carrots, 1/2inch slices
2/3pound green cabbage, shredded
3large cloves garlic, minced
11/2cups Parmesan cheese, freshly grated or ready to shave
Boil a pot of water.Place the dried mushrooms in a large mixing bowl and pour the
boiling water over them, cover, set aside. Stir after five minutes. They will be soft in 10
minutes. Strain the mushrooms through a colander into another bowl and save the
mushroom liquid. Chop the mushrooms into bite size pieces. (Your bite)
Place oil in a skillet and heat until the oil is veryhot. Add the onions right away and
soften until translucent, do not brown. Add the mixture from the skillet, broth, and the
mushroom liquid to the cooker.Add tomatoes, pasta, soaked mushrooms, Italian
seasoning, red pepper flakes, sugar, celery, and carrots and stir until well blended. Lay
the green cabbage on top. Don't worry if it fills the cooker, it will shrink during cooking.
25
Before First Use
Remove all packing materials and literature. Remove the plastic film from
the Control Panel.
1. Lift the pot up carefully for cleaning. Place pot back in the unit by
reversing.
2. Wash all removable parts in warm soapy water. Rinse and dry all
parts thoroughly. Wipe the outer housing with a clean damp cloth.
NEVER immerse the housing in water or any other liquid. NEVER clean
any parts in a dishwasher.
3. Make sure the rubber gasket is seated properly inside the lid. To ensure
the correct fitting, fill the removable cooking pot with 3/5water and run
on Manual for about 45-50 minutes. It may take several minutes to
begin counting down.
4. Release the pressure by turning the Pressure Limiting Valve to
EXHAUST.The floating valve will drop.
5. Let the appliance cool to room temperature and then empty and clean.
How to Open Lid
1. Open Lid - When the lid is in the Closed position hold the handle, and
turnit counterclockwise until you reach the Opened Lid position. Lastly,
hold the Handle and pull it until the Lid is in vertical position.
2. Close Lid -When the lid is in the Open position, hold the Handle, and
close it at the Opened Lid position. Next, turnit in a clockwise
direction until you reach the Closed Lid position.
HOW TO OPERATE
6

724
1cup white wine
1/2teaspoon whole black peppercorns
5sprigs parsley
2bay leaves
11/2quarts cold water
Salt (I leave the stock unsalted)
Many recipes call for throwing all the ingredients in the pot without browning the
chicken or the vegetables. You will get a stock very quickly that will taste pretty much like
the canned stuff. To make a tasty difference, place oil in a skillet and heat until the oil is
very hot. Add the chicken and brown until golden brown. Take the chicken out, add the
veggies. Add the wine and deglaze, scraping/stirring the bottom of the pan. Place the
mixture from skillet into the cooker and add the remaining ingredients. Lock the lid in place,
set the cooker to Soup,for 30 minutes (see pages 7-8 for instructions). Let the pressure drop
naturally. You can quick release the pressure, if you are in a hurry.
Let the stock cool to a safe temperature before, straining through a fine mesh sieve, and
then refrigerate or freeze.
Vegetable Stock in 20 minutes
Thereareso many vegetables to choose from when making a vegetable stock. I have
just two rules: 1. Always include your basic vegetables: carrots, onions and celery.
2. Add as many vegetables, washed vegetable peels and trimmings that you have on
hand with the exception of beets, which will darken the stock and dominate the flavor.
So unless you are making Borscht, skip the beets. This tasty but neutral stock can
now be used to make soups, poach fish, and make vegetarian soups.
2tablespoons oil
2large onions, chopped
4large carrots, chunked
4stalks celery,chunked
1/2cup white wine
12 cups miscellaneous vegetables, coarsely chopped
Peeled turnips, leek greens, zucchini, mushrooms, green beans, scallions etc
1Bay leaf
1teaspoon dried thyme
10 sprigs parsley coarsely chopped
8cups cold water
Place oil in a skillet and heat until the oil is very hot. Add the onions, carrots, and
celery. Sauté until vegetables start to brown thoroughly. Add the wine and deglaze the
bottom of the pot, making sureto scrape up the brown bits from the bottom. Add the
mixturefrom skillet, remaining vegetables and water to cooker. Lock the lid in place and
set the cooker to Vegetable for 10 minutes (see pages 7-8 for instructions), let the
3. Dismantle Lid - When the Lid is in the vertical position, hold the Lid
with both hands, and adjust the height between the Lid and the upper
edge of the cooker to around 4”. Then, turn it in clockwise direction
until you reach the Closed Lid position and in order to totally dismantle
the lid, one need to move the lid in upward direction.
4. Install Lid - Hold the Lid with both hands at the Closed Lid position and
pull it upwardly in a slanting fashion which lead to a height of 4”
between the Lid and the upper edge of the cooker. Buckle the Lid’s
Sliding Valve to the cooker’s Slideway and turn it in an counter
clockwise direction until you reach the Opened Lid position. The Lid will
be installed when one puts down the lid to horizontal position.
How To Operate Using Pressure Setting
Beforeusing the pressure cooker each time, check to be sure that the rubber
gasket and the Pressure Limiting Valve are clean and positioned properly. (See
pages 10 and 11.)
1. Plug the cord into the unit and then into an electrical outlet. The display
will show 0000. The two red digits indicate the time of the Preset
Timer, while the third and forth green digits show the Self
selected Pressurize Cooking Time.
2. Position the removable cooking pot in the appliance.
3. Place food in the cooking pot according to the recipe or chart.
NOTE: When cooking most foods under pressure, 11 /2cups (12 oz)
of liquid should be added.
4. Set the Preset Timer (Skip this step and go to step 5 if not using the
Preset Timer). Press “Preset Timer” maximum Preset Timer period is 24
hours. After 8 hours, the timer will increase by 1 hour. (The time that
displays on the Screen shows how long the user wants the cooker to
wait before heating process starts).
5. Choose one of the buttons (Chicken, Rice, Beef, Pasta, Soup, Vegetable,
Manual) by pressing on it with your finger on the control panel and

23 8
Beef Stock
This easy to make stock has one ingredient that really separates it from the bland
commercial beef broths: the beef shins that contribute their marrow and gelatin to the
stock. Browning the beef thoroughly as well as browning the vegetables is very
important in creating a flavorful stock. The Browning initiates the Maillard process
and the sugars in the meat and vegetables also caramelize adding even more
flavor. These two processes create hundreds of new flavor compound that we have
come to associate with a complex flavorful stock. Also, I always use wine, red for red
meat and white for white meat as part of the cooking liquid. Many of the
flavors created by the browning process will dissolve in alcohol, but not in water and
would be lost without the presence of some alcohol.
3tablespoons neutral oils, such as safflower or cornoil 5 sprigs parsley
21/2pounds beef shins 1bay leaf
11/2pounds beef bones 1/2teaspoon dried thyme
2large carrots, cut into 3 to 4 chunks 1 teaspoon salt to taste
3stalks celery,cut into 3 to 4 chunks 1/4teaspoon whole black peppercorns
2large onions, quartered 11/2quarts cold water,approximately
1cup red wine
Place oil in the skillet and heat until the oil is very hot. Brown the beef shins and bones
in batches; brown evenly on all sides. Add extra oil if needed. Add the wine and
deglaze the bottom and scrape all the good stuff. Add the carrots, celery and onions
and brown. Add the remaining ingredients and stir to deglaze the vegetables.
Add the mixture from the skillet to the cooker and lock the lid in place, set the cooker to
Soup for 1 hour (see pages 7-8 for instructions). Let the pressuredrop naturally.It will
take quite a while, up to 30 minutes. You can quick release the pressure, if you are in a
hurry. Allow the stock to cool, so it is safe to handle. Strain the stock thru a fine mesh
colander into a large storage container, cover and refrigerate overnight. In the morning,
the fat will have congealed on the top of the stock. Remove and discard. You now have
agreat beef stock that can be kept in the refrigerator for up to a week or frozen for up
to six months. I like to reduce the stock by half and freeze in ice cube trays and store
the cubes in an airtight container. I can then use an ice cube to enrich an instant pan
sauce.
Stewed Chicken and Stock
5pounds stewing chicken, whole or cut up
2stalks celery, cut into 2 inch chunks
2large carrots, peeled and cut into 4 or 5 chunks
2large onions, coarsely chopped
4large leeks, cut into 1/2inch slices, using up to 2 inches of green top
press it for the desired cooking time. The chosen button’s LED will
light up.
6. If Preset Timer is activated, the time displays on the Indicator/Screen will
decrease for every 0.5 hour. When the red digits show “00”, the Preset
Timer LED will be off and the heating process starts.
7. Close the lid on the pressure cooker and turn clockwise into its locked
position. If the Preset Timer is not activated, the heating process will start
right after one of the buttons on the menu is chosen and the minutes of
cooking chosen.
8. Turn the Pressure Limiting Valve to AIRTIGHT.
9. The unit will begin to count down after the pressure has been reached.
It may take several minutes to begin counting down. This
depends on the fullness of the pot. When the pressurelevel is reached,
only the cooking time will start to count down.
10. When cooking is finished, the unit will beep and the screen will read
“0000.” This indicates that the particular cooking process is completed
and the cooker will then remain at the “Keep Warm” state. The pressure
in the cooker is still at a very high level when the “Keep Warm Cancel”
LED keeps on blinking. The pressurein the cooker becomes lower when
the light of the LED stops blinking.
11. Press the “Keep Warm Cancel” button to stop keeping warm. Move the
Pressure Limiting Valve to “Exhaust” position to release the pressured
steam until the Floating valve sinks.
NOTE:For liquid food, the Pressure Limiting Valve cannot be moved
to “Exhaust” position to release the pressure. This is to avoid the
fluid of the food to spurt out from the vent holes. User should wait
for the temperature to drop and the Floater to sink in order to serve
the food.
CAUTION: When turning the valve to EXHAUST, hot steam/liquid will
be ejected. USE AN OVEN MITT.
NOTE: Press the “Keep Warm Cancel” button when cooking time is
complete to cancel Keep Warm function. Otherwise, the pressure cooker
will automatically switch to warmfor 24 hours.
WARNING:Do not hold the PressureLimiting Valve. Hot steam/liquid
will be ejected. Keep hands and face away from steam vents, use pot holders
when removing the inner pot or touching any hot items, and never force the
lid open. The lid will only open once the pressureis released. Remove the lid
by lifting it away from you to avoid being burned by the steam.

Barbecue Ribs
Serves: 6
3pounds pork baby back ribs or country style ribs
116-ounce bottle barbecue sauce, your favorite
1/4cup water, to thin the barbecue sauce a bit
Cut the ribs in sections to fit the cooker and positions standing on edge. Add the
barbecue sauce and 1/4cup of water. Lock the lid in place and set the cooker on Beef
(15 psi) for 20 minutes (go to pages 7-8 for instructions). Let the pressure release
naturally, open the cooker and check for tenderness.
Ilike my barbecue ribs just a touch chewy, but I know everyone has a different
degree of doneness or falling-off-the-boneness. You may want to pressure cook your
ribs up to 15 minutes moreif you really want them to fall right off the bone. Find the
right degree of doneness for you, and cook them for that time in the future.
Pulled Pork
This recipe emphasizes the flavor of the pork without making a sauce. This recipe
calls for only chicken stock for cooking. If you like a less neutral tasting pulled pork,
add onions, garlic and your favorite spices to the chicken stock, or adapt your favorite
slow cooking recipe by cutting the cooking to one-third.
Serves: 12
14to 5 pound pork shoulder or butt 1 141⁄2ounce can chicken broth
For the barbecue, if desired select your favorite prepared or home made barbecue sauce
Cut the pork into pieces, no more than 2 inches thick. Put the pork and chicken broth in
the cooker, separating the pieces with a spacer such as a carrot. Lock the lid in place
and set the cooker on Soup for 59 minutes (see pages 7-8 for instructions). Let the
pressure release naturally,open the lid and check to see if the pork will shred easily with
afork. If not, lock the lid in place and cook on Soup for 20 minutes. Release the
pressure. Remove the pork to a large cutting board and shred with a fork or pull apart
with tongs. Returnthe pulled pork to the cooker and set it to warmwith lid on until ready
to serve.
922
12. Unplug the unit. Hold the Handle of the lid and turn it counterclockwise
until you reach the Opened Lid position. Then, pull the Lid up to
vertical position.
13. To take the inner pot out, using potholders, lift up to remove.
Keep Warm Setting
This program reheats or keeps cooked food warm for a long period of
time.
1. Plug the cord into the unit and into the electrical outlet. The display will
show “0000.”
2. Position the removable cooking pot in the appliance.
3. Place cooked food in the cooking pot.
4. Place lid on pressure cooker.
5. Turnthe Pressure Limiting Valve to EXHAUST.
6. Press the “Keep Warm Cancel” button. The display will read “0000”
and the unit will begin warming.
BONUS: Includes a spoon rest.
Place the spoon rest on the plastic support piece located on the
bottom, back of the unit.

21 10
Fifteen-Minute Turkey Chili
Of course, the pressure cooker is great for cooking dried beans fast, but when you want
to have a meal on the table really fast, using canned beans and prepared sausage is
one of my standby tricks of the trade.
Serves: 6
1tablespoon olive oil
11/2pounds ground turkey
1pound smoked turkey sausage, cut into 1/2inch rounds and further cut into four pieces
11/2cups onions, coarsely chopped
1tablespoon whole cumin seeds
1/3cup white wine
114 1/2ounce can chicken broth
114 ounce can red kidney beans
114 ounce can white navy beans or cannelli beans
110 ounce can green enchilada sauce
1/2teaspoon mild chili powder to taste
1/4teaspoon ground cinnamon to taste
2large red bell peppers, seeded and coarsely chopped
115-ounce can diced tomatoes
2cloves garlic finely minced
2tablespoons quick cooking polenta or cornmeal, to thicken the chili
Sour cream, for garnish
Fresh cilantro, finely minced for garnish
Place oil in a skillet and heat until the oil is veryhot. Add sausage to the skillet. Brown the
sausage well on all sides, set aside. Add the ground turkey, and stir to break up clumps
until it is no longer pink. Add the onions and cumin and stir until well blended. Add the
white wine and the broth and deglaze the bottom of the pan with a wooden spoon to pick
up the browned bits of meat from the bottom of the pan. Stir in the browned sausage,
beans, enchilada sauce, chili powder,cinnamon, and bell peppers.
Add mixture from skillet to cooker and pour the chopped tomatoes and garlic on top and
do not stir.
Lock the lid in place, set the cooker on Chicken for 15 minutes (go to pages 7-8 for
instructions). Release the pressure. Take the lid off. Stir in the polenta, tomatoes and garlic.
Cook until the mixturethickens, a couple of minutes and season to taste. Garnish with sour
cream and cilantro.
Cleaning/Maintenance
Do not wash any parts of the pressure cooker in the dishwasher. Always
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. Wash the removable cooking pot with warm soapy water. Rinse and
dry thoroughly.
3. Wipe the outer housing and Pressure Limiting Valve with a clean, damp
cloth. Do not submerge in water.
4. Dismantle the lid. Clear thoroughly with warm soapy water. Rinse and
dry thoroughly.
5. Turn the lid upside down, 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. Make sure the rim of the gasket is wedged in the groove around
the edge of the lid. Note: If the gasket is not positioned properly, the
unit will not work.
NOTE: The rubber gasket must always be properly positioned on the
underside of the lid. Check periodically to make sure that it is clean,
flexible, and not cracked or torn. (See pg. 6 “BeforeFirst 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. Wipe with a soft damp cloth and be
sureto drythoroughly.
8. Never use abrasive cleaners or scouring pads to clean any of the parts.
9. Clean the Pressure Limiting Valve and the holes with a small brush to
ensure smooth flow of steam during the cooking process.
CLEANING

11 20
turn a golden brown. Serve the carrots piping hot as a side dish to your favorite meal.
Perfect Beef Stew in 20 minutes
Serves: 6
11/2pounds chuck or round roast, cut into 1 1/2in cubes
11/2pounds (about 16) medium new red or white potatoes, chopped (bite size)
3large carrots, peeled and cut into bite size chunks
2large garlic cloves, minced
1/2pound white mushrooms, cut into about four pieces each
114-ounce can chopped tomatoes
1/2cup beef bouillon
1/2cup red wine
1tablespoon Worcestershire sauce
2bay leaves
1sprig fresh thyme, or 1/2tsp of dry
1teaspoon drymustard
1/8teaspoon ground allspice
1package frozen and defrosted petit peas and pearl onions
1/2package frozen French-style green beans
1/4cup parsley finely chopped
Salt and pepper to taste
Place all the ingredients except the peas and onions, green beans, parsley and salt and
pepper in the cooker, stir together. Lock the lid in place and set to Beef for 20 minutes
(go to pages 7-8 for instructions). Let the pressure drop naturally, about 10 to 12
minutes.
The beef should be fork tender. If it is not, don't be afraid to cook it for an additional
five minutes, again letting the pressure drop naturally.
Stir in the remaining ingredients and simmer with the lid off for about 5 minutes.
Season with salt and pepper to taste. You can make this recipe in advance and it will
taste even better after the flavors meld overnight.
Cleaning the Pressure Limiting Valve
Check that the Pressure Limiting Valve and the pressure safety valves are in
good working order before each use.
1. After the unit has cooled, remove the lid.
2. Pull the Pressure Limiting Valve up and carefully remove.
3. Using a brush, check and remove any food or foreign particles
that may be lodged in the floating valve.
4. Replace the Pressure Limiting Valve by lining the notches up to the
inside wall of the pressure regulator chamber in the lid and turn
clockwise.
Recommended Cooking Times
Cooking times are approximate times. Use these as general guidelines. Size and
variety will alter cooking times.
Vegetables High Pressure (15 psi)
Apples, chunks (low pressure 2.5 psi) 2mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans
fresh green or wax 2-3 mins
shelled lima 2-3 mins
Beets
1
/4”slices 3-4 mins
whole, peeled 12-15 mins
Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
Carrots, 1
/4”slices 1-2 mins
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
Eggplant, 11
/4”2-3 mins
Peas, shelled 1-11
/2mins

Cooking Times
19 12
You can use the remaining stock to make the risotto to go with these ribs. Place one cup
of cooked risotto on each plate and place two to three ribs per person on the risotto and
pour over the reserved stock and serve. You will get rave reviews.
Chicken Cacciatore (hunter style)
Usually a Cacciatorerecipe calls for cut up chicken, and that's just fine. This whole
chicken Cacciatore recipe is the one we do on our TV shows every time we
demonstrate a pressure cooker.
Serves: 6
13to 5 pound chicken (You can cut them 1/3cup dry white wine
up if you wish, but they will easily pull 1 28-ounce can crushed tomatoes
apart when done.) 1 cup onions, chopped
2tablespoons olive oil 1teaspoon salt
2cloves garlic, thinly sliced 1/4teaspoon black pepper
8small white mushrooms, thinly sliced 1 tablespoon minced parsley
2cups cooked white rice
Place oil in a skillet and heat until the oil is veryhot. Heat the olive oil to almost
smoking. Add the chickens one at a time, or 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, add the browned
chicken and the collected juices to cooker.Add tomatoes, salt and pepper.Set the cooker
on Chicken for 20 minutes (see pages 7-8 for directions). Let the pressure release
naturally about 10 minutes. Unlock and remove the cover. Transfer to a serving platter
and garnish with the parsley.Serve with the rice.
Glazed Carrots
Thereis something about a pressurecooker that cooks carrots like no other method can.
Serves: 6
6large carrots, peeled 2teaspoons brown sugar
1can chicken broth 2tablespoons sweet butter
1teaspoon Italian seasoning Salt and pepper to taste
Slice the carrots into 1/2inch thick pieces. Add the carrots, chicken broth and Italian
seasoning to a steamer basket and place in the cooker. Lock the lid in place and set the
cooker to Vegetable for 5 minutes (Go to pages 7-8 for instructions).
Quick 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). Place oil in a skillet and
heat until the oil is very hot. Add the carrots to the skillet, along with the brown 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
High Pressure (15psi)
Potatoes
Pieces, slices 5-8 mins
Whole, small 5-8 mins
Whole, medium 10-12 mins
Rice
Brown 15-20 mins
White 5-7 mins
Spinach, fresh 2-3 mins
Squash
Fall, 1” chunks 4-6 mins
Summer, sliced 1-2 mins
Meat and Poultry
Beef, Pork, Lamb (1-2” cubes) 15-20 mins
Beef/Veal
Roast, brisket 50-60 mins
Shank 11 /2”thick 25-35 mins
Meatballs, browned 8-10 mins
Lamb, boneless roast 45-55 mins
Pork
Loin roast 40-50 mins
Smoked butt 20-25 mins
Ham shank 30-40 mins
Chicken
Boneless breast, thigh 8-10 mins
Pieces 10-12 mins
Whole 15-20 mins
Turkey breast, whole 30-40 mins
Fish
Steaks, fillets
3
/4” 4 mins
1” 5mins
11 /4”6mins
11
/2”7mins

13 18
Bob’s Short Ribs
Serves: 6
84-inch bone-in beef short ribs, uniform in size
2cups white flour
Salt and pepper to taste
1whole onion, chopped
2cups leeks, sliced 1/4inch thick
Two large carrots, thinly sliced
1stock celery, sliced 1/4inch thick
2cloves garlic, thinly sliced
1cup good quality red wine (I like Cabernet or Merlot)
3cups veal stock (Chicken or beef can be substituted in a pinch)
2sprigs fresh rosemary(1 Tbs of drycan be substituted)
The zest of one whole lemon (A fine grater like a Microplane works perfect to create the
perfect zest)
Season the ribs with salt and pepper, and then dredge them in the flour. Shake off the
excess flour so that a fine powder remains. This flour will help in the browning process,
and will later provide some thickening to the sauce as it reduces. Place oil in a skillet
and heat until the oil is very hot. When the oil is just smoking hot, add the ribs in
batches turning until they arebrown on each side. I often use another frypan on my
stovetop to speed up the process of browning the meat and vegetables. Set the ribs
aside; add the onion, leeks, carrots and celery. Let them sauté until golden brown.
Deglaze the pan or pans with the red wine, scraping the bottom(s) to get all the good
browned bits dissolved in the wine. Reduce the wine to half.
Add the ribs and all the remaining ingredients to the cooker. You will need to stack the
ribs in two layers. They will almost be covered with stock. Lock the lid in place, and set
on high for 59 minutes (see pages 7-8 for instructions).
Normally in an oven braise I would cook these tough old ribs at 250 degrees F for 5
hours, or 300 minutes. With the pressure cooker, the ribs will be done in 1/3the time.
Remember we want to break down that tough connective tissue holding the meat to the
bone until it turns into a stock flavored gelatin that melts in our mouth and adds a
wonderful mouth feel when chewing the meat. When pressure cooking is complete, let
the pressure release naturally.
Carefully, remove the ribs and place on a platter. Cover with foil and hold them warm in
an oven at 200 degrees F. With a fine colander, strain the vegetables from the sauce
and discard. They have given up their entireflavor to the sauce. You should have about
6or 7 cups of liquid. Reserve one cup for pouring over the ribs.
Hints and Tips
■To ensure the best cooking performance when cooking under pressure,
always use at least 12 oz. of water or liquid in your recipes to
enable enough steam to be created to produce pressure.
■When using the pressure settings, the timer should not begin
counting down until there is enough pressure.
■When cooking under pressure, if you are unsure of the cooking time, it
is better to under cook and check for doneness. If not done, continue
cooking under pressure.
■Never fill the pressure cooker more than half full with food or 3/5full
for food that swells and liquid. The pressure cooker must have enough
liquid to steam or the food will not cook properly.
■If the electric circuit is overloaded with other appliances, your
appliance may not operate. The pressure cooker should be operated
on a separate electrical circuit.
■Tougher,less expensive cuts of meat arebetter suited for the pressure
cooker because cooking under pressure breaks the fibers down for
tender results.
■Add a tablespoon of oil to the water to reduce the amount of foaming
that beans produce.
■You can use frozen meats and poultry. My rule of thumb is, if it is
frozen, add ten minutes for every inch of thickness.
Troubleshooting
If you have not added sufficient liquid and you notice that the floating valve
has not risen, but the timer is counting down, perform the following steps:
1. Stop the pressurecooker by pressing the “Keep Warm/Cancel”
button.
2. Turn the Pressure Limiting Valve to EXHAUST, using short bursts, until
the pressure is fully released.
3. Remove the lid and add approximately 1 cup of water/stock or any
liquid. Stir food to disperse liquid.
4. Replace the lid and lock into position. Resume pressure cooking.
5. Press the “Keep Warm/Cancel” button to begin cooking again.
If steam is leaking from under the cover because the cover is not
properly closed, the gasket isn’t positioned properly or is
damaged, or the pressure cooker is over filled, follow these steps:
1. Unplug. Release any pressureusing the quick release method.
2. Remove the gasket and check for tears or cracks.
3. Check to be surethe gasket is positioned properly.
HINTS AND TIPS

4. If too full, remove excess liquid and continue cooking.
If you can’t open or remove the cover:
1. Be sure all of the pressure has been released.
2. If you still cannot open it, bring the contents of the cooker up to
pressure again.
3. Release the pressure completely.
4. Gasket is not properly lifted - fit in the gasket property
5. If the cover still won’t come off, call customer service at
1-800-336-4822.
Difficulty closing the lid
1. Gasket is not properly fitted - Fit in the gasket property
2. Floating valve stuck on the bar - Push the bar lightly.
Difficulty in opening the lid
1. Floating Valve has not sunk - Press the valve slightly with pen.
Steam leakage from the Floating Valve
1. Dirty Seal Ring for Floating Valve
- Clean the Seal Ring for Floating valve.
Floating Valve is not rising up
1. The amount of food and water is lower than the minimum level
- Determine the amount of food according to instructions.
2. Steam Leakage around the lid or from Pressure Limiting Valve
-
Contact Customer Service if you have any questions.
17 14
Remove lid and set the meat, onions, potatoes and mushrooms aside on a serving
platter. Set the cooker to Beef and thicken the gravy with a mixture of water and
cornstarch. When thickened, served over the steak and potatoes.
Quick Rice Pudding with Sun-Dried Cranberries
Serves: 6
1cup rice, short grain
2tablespoons sweet butter
2cups water
114-ounce can of 2% evaporated milk
1/2teaspoon ground cinnamon
1/4teaspoon nutmeg, freshly grated is best
1/2cup dried cranberries (raisins, cherries or chopped apricots can be substituted)
1/2cup sweetened condensed milk
1tsp vanilla extract or pulp from one vanilla bean
Press the Rice button. Press Keep Warm Cancel button. Set cooker to Rice and melt
butter.Stir in rice, and coat the grains with butter.Add water and evaporated milk,
cinnamon and nutmeg. Go to pages 7-8 for instructions and set pressure cooker to Rice
for 7 minutes. Lock cover into place making sure release valve is set to AIRTIGHT. When
done, quick release pressure, remove lid and stir in the dried fruit, condensed milk and
vanilla. Let stand for 5 minutes with cover off. Stir until liquid is evenly absorbed and
serve in ramekins or bowls. Garnish with dried fruit or cinnamon.
Emergency Chicken or Pork Dinner with Sauce
One of the great things about a pressure cooker is that you can cook food directly
from the freezer without thawing it first. For this recipe, you can use frozen chicken
breasts or frozen pork chops. My rule of thumb is, if it is frozen, add ten minutes for
everyinch of thickness. For 1/2inch frozen chicken breasts or chops the meal will be
ready in 15 minutes. If fresh, just cook them for 10 minutes. You can use your
favorite canned sauce or gravy with this recipe.
Serves: 6
4 to 6 1/2inch frozen or fresh chicken breasts or pork chops
115-ounce can tomato sauce or your favorite gravy
Salt and pepper to taste
Add the meat and the tomato sauce or gravy,and set the cooker to Chicken for 15
minutes (see pages 7-8 for instructions). Cover and press Keep Warm Cancel button. Let
the pressure release naturally, about 5 minutes. Place breasts or chops on a plate and
cover with sauce or gravy. Season to taste, garnish with scallion flowers and serve.

15 16
Favorite Pot Roast
Serves: 6
3pounds beef chuck roast (Add ten minutes cooking time for frozen)
4cloves garlic, peeled and cut lengthwise into thin pointy slices
6tablespoons oils
Pepper to taste 3 large sweet onions, cut into large chunks
1 cup onions, chopped 2 tablespoons all-purpose flour
1/2cup celery, chopped 2 tablespoons sweet butter, mashed
1/2cup carrots, chopped into flour at room temperature
1/2cup leeks, sliced thin
1cup dry red wine (Use a good quality wine)
21/2cups beef bouillon
1sprig rosemary
2bay leaves
3medium carrots, cut into two-inch chunks
1pound medium thin-skinned potatoes, cut into large chunks
Place oil in a skillet and heat until the oil is very hot. Add roast and brown evenly on
both sides. Remove the roast and set aside in a dish that will captureany juices that run
while it rests. Add the onions, celery,carrots and leeks to the skillet. Sauté long enough
to brown the carrots and leeks, about 4 to 5 minutes. We are adding even more flavor
now. Next, pour in the red wine, deglazing the pan for 2 minutes. Scrape/stir while
you aredeglazing. It releases that great brown flavor. Pour into the inner pot of the
pressure cooker.
Add the beef stock, bay leaves and rosemary. Add the meat to the cooker, lock the lid
in place and set the cooker to Beef for 60 minutes (see pages 7-8 for instructions). Let
the pressure drop naturally, about 10 minutes. Remove the lid; the roast should be fork
tender. If not, return it to the cooker and pressure cook for another 10 minutes on Beef.
Quick release the pressure and remove the lid. Add the
carrots, potatoes and onions. Replace the lid; lock in place (see pages 7-8 for
instructions) set cooker on Beef for five minutes. Reduce pressure with quick release.
Remove the roast and the vegetables to a serving platter. To make a gravy, place juices
in a skillet under high heat. Add the sweet butter and flour mixture. Bring to a simmer,
stirring constantly until gravy reaches your desired consistency. Pour gravy into gravy
boat or pour directly over meat and vegetables and serve. Yummy!!
Corned Beef and Cabbage
Adelicious dish that usually takes hours to get tender. Now, you can do it in under an
hour.
Serves: 8
2pounds corned beef, 8 peppercorns
eye of round beef, trimmed of fat
2cups chicken broth 1/4cup apple cider vinegar
2cups water 8 medium new red or white potatoes, left whole
3bay leaves 8cups coarsely sliced cabbage
Place beef in pressure cooker. Add stock, water, bay leaves, peppercorns, and vinegar.
Lock lid in place and follow instructions on pages 7-8 on how to operate. Set to Beef for
40 minutes. Let pressure drop naturally for 10 minutes; quick-release any remaining
pressure. Add potatoes. Lock lid in place, set cooker to Beef for 8 minutes. Quick-
release pressure. Add cabbage. Cook, loosely covered (don't lock lid), until cabbage is
crisp-tender, 6-7 minutes. Transfer beef, potatoes, and cabbage to a serving platter and
garnish with parsley, if you like.
Round Steak with Potatoes and Gravy
Serves: 6
2pounds of 3/4inch thick beef round steaks, cut into 4 to 6 ounce serving pieces
2tablespoons vegetable oil
2slices bacon, diced
12 small white onions, halved
6new red potatoes, scrubbed
18-ounce can mushrooms, with liquid
1/2cup dry red wine
1tablespoon parsley, minced
2teaspoons salt
1/2teaspoon pepper
1bay leaf
cornstarch
Place oil in a skillet and heat until the oil is very hot. Add steak and brown evenly on
both sides. Set aside on a platter that will collect any juices. Add bacon, and cook until
browning nicely.Remove from the skillet. Add the steak and collected juices to the
cooker. Add wine and deglaze to the cooker. Add remaining ingredients except
cornstarch mixture. Lock lid in place, follow instructions on pages 7-8, and set to Beef
for 20 minutes. Let pressure release.
RECIPES