Cook's essentials 99731 User manual

ELECTRI C 4 Q T.
PRESSURE CO O KER
IN STRUCTIO N S
FO R PRO PER USE AN D CARE
IM PO RTAN T!
Please keep these instructions and your original box packaging.
Model #99731, 99732, 99735
bottom and on top of the chops. Set the cooker to Brow n (press the Brow n button and
press the Sta r t/ O ffbutton) 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! !
Ho ne y Ba k e d Be a ns
This recipe for BBQ and picnic staple uses honey instead of the molasses of more
traditional baked beans. Just don’t leave 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!
1 pound dried white navy beans, soaked for 6 hours
2 tablespoons vegetable oil
Water to cover beans
2 tablespoons ketchup
1⁄4cup honey
1⁄2cup light brown sugar
1⁄2teaspoon garlic powder
1⁄2teaspoon onion powder
1 cup water
Add the beans and vegetable oil to the pressure cooker and cover with water up to at
least 11/2inches above the beans. Securely lock on the pressure cooker’s lid, set the
cooker to High (1 5 .0 P) (see p ages 6 -7 for instructions) and cook for 10 minutes. Q uick
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
Hig h (1 5 .0 P) and cook for 3 minutes.
Let the pressure release naturally for 15 minutes before quick releasing any remaining
pressure. Remove lid and serve.
Re p la ce th e k e tch u p w ith a g o o d B BQ sa u ce f o r b e a n s w i th a b i t m o r e b a n g . Th r o w 1 / 4
cu p o f ch o p p e d r a w b a co n in w i th th e b e a n s i n th e b e g in n i n g o f th e co o k i n g p r o ce ss f o r
so m e th in g e v e n b e tte r ! A d d slice d h o t d o g s i n w ith k e tch u p a n d o th e r f la v o r in g s fo r th a t
“ b e a n i e ” ch i ld h o o d fa v o r ite w ith a r h y m i n g n a m e !

130
Perform a quick release to release the pressure and remove the lid. Test lentils for done-
ness. If not to your liking, re-lock the lid and cook on H igh (1 5 . 0 P) for another 2
minutes. Salt to taste and serve with a slotted spoon.
Fo r a sp i ce 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 i ce r y e t, th r o w i n a p in ch o f ca y e n n e p e p p e r.
Po rk Chops w i th Ap ple s, Kra ut a nd Gr a v y
Yes, a nd gra vy. This is m y fr ien d Cla ire W in slow ' s r ecipe. She w a s te sting m y
origina l recipe a n d thought it w a s m issing som ething. So she a d ded the ca nned
gra vy, a nd v oila , it w a s grea t. Trust me, it r ea 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
1/3cup dr y white wine
1/3cup chicken broth
2 dry bay leaves
Salt and pepper to taste
1 141⁄2ounce can chicken gravy
1 large red apple sliced and cut in half for garnish
Season the pork with salt and pepper. A dd the oil to the cooker. Press the Brow n
button. Press the Sta r t/ O ffbutton, heat until almost smoking. A dd the pork chops in
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
Sta r t/ O ffbutton. Return 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 H igh (1 5 .0 P) for 8
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 serving platter with the kraut on the
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
Warm 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
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .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 Turkey 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
Honey Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

29 2
button. Press the Sta rt/ O ffbutton. Cook for 3 minutes. A dd 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.
Le ntil Soup
Lentil Soup in just seven minutes in the pressure cooker.
Se r v e s: 6
2 cups dried lentils, picked over, rinsed
1 bay leaf
2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil
1/2cup white wine
6 cups chicken or vegetable stock or 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 H igh (1 5 .0 P) for 7 minutes (see pages 6-7 for instructions).
Q uick-release pr essur e. Check to make sure the lentils a re done. If not, relock li d 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!
Curri e d Le nt ils
Lentils are an inexpensive (and protein packed) legume that don’t have a very pro-
nounced flavor. This recipe gets a major boost in the taste department with a good
amount of curr y. Serve them up as a vegetarian entree or the perfect side for any meal
that could use a little pick me up.
2 cups dried lentils 1 tablespoon minced garlic
2 tablespoons vegetable oil 2 teaspoons curry powder
5 teaspoons chicken base 1⁄4teaspoon turmeric
1 large onion, chopped salt to taste
Rinse the lentils in a colander, picking through them to make sure there are no stones or
other objects. Add all ingredients to pressure cooker, stir and securely lock on lid. Set the
cooker to High (1 5 .0 P) and cook for 7 minutes.
I M PO RTAN T SAFEG UARDS
W hen using this e lectrica l a pplia nce, sa fety preca utions must a lw a y s be
obser ved, including the follow ing:
A Pressure Cooker is ver y sa fe w hen used properly.
REA D A LL O F TH E I N STRU CTI O N S BEFO RE U SE.
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.
The pressure cooker has a polarized A C (Alternating Current) plug (one
blade is wider than the other). This plug will fit in a polarized outlet only
one way, as a safety feature. Reverse the plug if the plug does not fit fully
in the outlet. Contact a qualified electrician if it still does not fit. Do not
attempt to defeat this safety feature.
Short power cord should be used to reduce the risk resulting from becom-
ing entangled in or tripping over a longer cord. If a longer extension cord
is used, the marked electrical rating of the extension cord should be at
least as great as the electrical rating of the appliance, and the cord should
be arranged so that it will not drape over the countertop or tabletop
where it can be pulled on by children or tripped over unintentionally.
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 cord hang over the edge of the table or counter, or touch
hot surfaces.
Do not place near hot gas or electric burner, or in a heated oven.
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. A n 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 1
/2 full with food or 2/3full

328
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.
Fre nch Ve g e ta ble So up
Th is soup doe s not spe a k French, b ut it is a tra d itiona l French p rovincia l ve geta ble
soup.
Se r v e s: 6
1 1/2cups cannelloni, white kidney or great northern beans, rinsed in a colander
and picked over
1 1/2tablespoons olive oil
1 cup leeks, thinly sliced (if you substitute onions, you are American)
2 cups vegetable stock or broth
1/2cup white wine
2 cups chicken stock or broth
2 stalks celery, diced
3 large carrots, peeled, halved and cut into 1/2inch slices
1 20-ounce can chopped tomatoes
2 tablespoons Pernod (anise-flavored liqueur)
1/2teaspoon dried tarragon
3 cloves garlic, minced
Salt and pepper to taste
1/3teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
2 mediums zucchini or yellow squash, or a mixture of both
Q uarter ed lengthwi se and then cut i nto 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
Press the Brow n button. Press the Sta r t/ O ffbutton. A dd the oil and sauté the leeks for
about 3 minutes, do not brown. Press the Sta r t/ O ffbutton. A dd the wine, broth, beans,
celery, and carrots. Lock the lid in place, set the cooker to Hig h (1 5 .0 P), for 12
minutes (see pages 6-7 for instructions). Quick-release the pressure. If the beans are not
tender, pressure cook on H igh (1 5 .0 P) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the Brow n
with liquid. W hen cooking foods that expand during cooking do not fill
the unit over 1 /2 full.
W hen cooking food under pressure, at least 11 /2cup (12 oz.) of liquid
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 ARN 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.
To 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. (No 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.
DAN 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.
Make sure appliance is off before unplugging from wall outlet.
Always unplug before cleaning. Allow to cool before putting on or taking
off parts.
To 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.
DAN G ER: Do not lift the unit with cover handle, use side handles only.
SAV E THESE I N STRUCTI O N S

27 4
the Sta r t/ O ffbutton. Add the split peas, carrots, thyme, ham or bacon, the broth, or
liquid smoke, breadcrumbs and wine. Set the cooker to H igh (1 5 .0 P), for 10 minutes
(see pages 6-7 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.
Bla ck Be a n Soup
Bla ck Bea n Soup or th ick en a nd ser ve over r ice. H ere' s a secret for m a king the soup
rea lly ex plo de w ith fla vo r. Stir in a ta blespo on o f Ba lsa mic V in ega r. You w on' t
believe the differe nce. Rea d y in 2 5 m inutes.
Se r v e s: 6
2 tablespoons olive oil
2 large onions, chopped
2 large garlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 large red bell peppers, seeded and diced
6 cups chicken or vegetable broth
1 smoked ham hock, whole or bacon diced
3 large carrots, chunked
2 bay leaves
1 sprig fresh thyme, chopped or 1 teaspoon dried
1 teaspoon ground coriander
1 1/2cups dried black beans, rinsed in a colander and picked over
1 cup fresh coriander/ cilantro, minced (You can substitute parsley)
Salt and pepper to taste
Balsamic vinegar, to taste
1/2cup tomatoes, chopped, for garnish
Press the Brow n button. Press the Sta rt/ O ffbutton. Add the oil and onions and sauté
for 2 to 3 minutes until onions turn translucent. Add the garlic, celery, cumin seeds, and
red peppers and cook for 2 more minutes stirring constantly. Press the Sta r t/ O ffbutton.
Add the broth, ham hock or bacon, carrots, bay leaves, thyme, dried coriander and
black beans. Set the cooker to H igh (1 5 .0 P) for 20 minutes (see pages 6-7 for
instructions) let the pressure release naturally, about 5 to 10 minutes.
FEATURES
C o n d e n s a tio n
C u p
Locking a nd Unlocking the Lid
Pre s s u re / S te a m
Re g u la to r K n o b
Flo a tin g Lo c k in g Va lv e
H a n d le
Ru b b e r
G a s ke t
C o n tro l Pa n e l
S id e
H a n d le s
Lid / C o v e r
H in g e C o v e r
Re m o va b le N o n -S tic k
C o o kin g Po t
H i n g e S lo t
S e n s o r Pa d
H e a tin g Pla te
H o u s i n g
S ta tio n a r y Po t
LOCK UNLOCK
C u p a n d s p o o n i n c lu d e d