Ginnys 740533 User manual

BRAND
8 QUART DIGITAL PRESSURE COOKER
User Guide
Item: 740533
Ginnys.com • 800-544-1590
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TABLE OF CONTENTS
Important Safeguards 3
Electrical Safety and Specicaons 4
Get to Know Your Appliance 5-8
How to Operate 8-11
Cooking Time Charts 12-15
Canning 15
Trouble Shoong 16-18
Cleaning & Care 19
Recipes 20-23
Warranty 24

____________________________________________________________
____________________________________________________________
Thank you for purchasing a Ginny’s Brand
8 Quart Digital Pressure Cooker. With pro-
grammed menu buons, dinnerme just
got easier. You’ll be cooking faster AND
healthier...nutrients will be sealed in, rather
than boiled away! Plus, this pressure cooker
automacally switches to “warm” when the
cooking cycle is done - so your food is hot,
and ready when you are.
Enjoy!
President, Ginny’s
2Ginnys.com 800-544-1590
____________________________________________________________
____________________________________________________________
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President, Ginny’s
IMPORTANT SAFEGUARDS
READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS!
• FOR HOUSEHOLD USE ONLY. Do not use this appliance for other than its
intended use.
• REMOVE all packaging materials and labels before rst use.
• WASH all removable parts before rst use. See Cleaning & Care on page
19.
• A SHORT CORD is provided to reduce the hazards resulng from entan-
glement or tripping. If this is a DETACHABLE CORD, always aach it to
the appliance rst, then to the electrical outlet. Do not drape the cord
over the counter or tabletop, where it can be pulled on or tripped over.
• We do not recommend using an extension cord with this appliance.
However, IF AN EXTENSION CORD IS USED, the marked electrical rang
should be at least as great as the electrical rang of this appliance.
• CLOSE SUPERVISION is necessary when using this appliance near
CHILDREN.
• A re may occur if this appliance is used near FLAMMABLE MATERIALS,
including curtains, towels, walls, etc. Do not place any paper, plasc, or
other non-food items in the appliance. Do not place the appliance or its
cord on or near a heated surface, or in a heated oven.
• This appliance should always be used on a STABLE, DRY, HEAT-RESISTANT
SURFACE.
• Do not use an accessory or aachment not recommended by Ginny’s, as
this may cause injury, or damage the appliance.
• Always use OVEN MITTS when handling hot food or appliances. Do not
aempt to move an appliance when it is hot, or has hot contents.
• Do not use outdoors.
• Turn OFF AND UNPLUG this appliance when not in use.
• NO SERVICEABLE PARTS INSIDE THIS APPLIANCE.
• DO NOT USE AN APPLIANCE WITH A DAMAGED CORD OR PLUG, OR
AFTER THE APPLIANCE MALFUNCTIONS, OR HAS BEEN DAMAGED IN
ANY MANNER.
• Never overll your pressure cooker when cooking such foods as oat-
meal, soup mixes containing dried vegetables, or pasta (use half-way
mark - about 10 cups). These foods tend to foam and froth and may
block the valves.
• When canning, always use supplies specically made for canning.
3
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ELECTRICAL SAFETY
SPECIFICATIONS
This appliance is equipped with a three-prong grounding plug. This is a
safety feature to reduce the risk of electrical shock. Using an extension
cord is not recommended with this appliance. The plug should be aached
to the appliance before connecng to an electrical outlet. It is recommend-
ed that an electrical outlet serving ONLY this appliance be used. This outlet
must be properly installed and grounded. If you have any quesons about
the grounding or electrical instrucons, contact a qualied electrician.
Do not aempt to modify the plug in any way. Ginny’s cannot accept any
liability for damage or injury resulng from failure to observe these safety
procedures.
POWER RATING 1200w/120v/60hz
CAPACITY 8 Quart
CORD LENGTH 48”
DIMENSIONS 12”D x 15” W x 15” T
MODEL EPC-813
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COOKING PRESSURE
Working
Pressure
PSI Maximum
Pressure
Keep Warm
Temperature
Delay Timer
0~70kPa 12 PSI 90kPa 140ºF ~ 175
ºF
0.5~24 HR

GET TO KNOW YOUR APPLIANCE
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1. Lid Handle 10. Detachable Cord
2. Lid (see Gasket on page 6) 11. Lid Rest
3. Pressure Liming Valve 12. Condensaon Cup
(see Filter on page 6) 13. Base
4. Float Valve (external) 14. Tempered Glass Lid (for slow cooking)
5. Float Valve Pin (internal) 15. Racks (1 tall, 1 short)
6. Removable Inner Pot 16. Measuring Cup
7. Inner Heang Housing 17. Plasc Spoon
8. Pot Handle (2)
9. Control panel
15
16
14 9
10
12
13
11
17

GET TO KNOW YOUR APPLIANCE
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HOW YOUR PRESSURE COOKER WORKS:
A pressure cooker is a pot with a special cover that locks securely into
place. As the pressure cooker is heated, the dry air is elimated and the
moist, heated air is sealed inside, increasing the pressure within the cook-
er. When the opmum pressure is reached, the internal temperature in
the cooker is raised above the normal boiling point of water, causing foods
to cook faster. The higher pressure and temperature speeds cooking and
tenderizes foods naturally. Here are some of the key components of the
cooker:
The pressure liming valve will be loose when not in use. When the
pressure cooker is in operaon and the pressure builds up, this valve will
ghten. When cooking me is expired, this valve will naturally release the
pressure (this can take up to 15 minutes). For quick release, USING AN
OVEN MITT, turn the valve to “Exhaust”. When pressure has been com-
pletely released, the pressure liming valve will be loose again.
If the pressure liming valve does not release pressure (if it becomes
plugged), the oat valve will release pressure. The pin in the oat valve
will always be raised when the cooker is pressurized, and lowered when
pressure is released.
During the pressure building process, you may see steam escaping around
the lid for the rst 5 minutes. If you connue to see steam coming from
around the lid for more than 10 minutes, cancel the cooking process, re-
lease the pressure and remove the lid. Check the lid gasket (see below). Do
not use the pressure cooker if the gasket is damaged, as pressure will not
build up properly for cooking. (See Cleaning & Care on page 19 for more
informaon on the gasket.)
Lid Gasket
Filter (underside of
the Pressure
Liming Valve)
Float Valve/Pin
Metal Ring

GET TO KNOW YOUR APPLIANCE
7
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MENU BUTTONS: These buons are programmed to cook food that is
less than 3 lbs. or less than 6 cups.
MENU BUTTON BUTTON DEFAULT
TIME
PRESSURE COOK TIME
BUTTON RANGE
RICE 12 MINUTES 5-30 MINUTES
SOUP & STEW 25 MINUTES 20-60 MINUTES
BEANS 40 MINUTES 1-99 MINUTES
BROWN/SAUTE 5 MINUTES 3-8 MINUTES
SLOW COOK 6 HOURS .5 - 9.5 HOURS
FISH/VEGETABLES 5 MINUTES 3-15 MINUTES
MEAT & CHICKEN 12 MINUTES 5-60 MINUTES
DESSERTS 18 MINUTES 5-33 MINUTES
RICE: See pages 14 - 15 for informaon and cooking mes.
SOUP & STEW: Use natural release as soups and stews have a
tendency to NOT overcook. Always ensure enough liquid is being
used (as much as 5 or 6 cups or according to your recipe) to prevent
scorching.
BEANS: See page 13 for informaon and cooking mes.
BROWN/SAUTE: Some recipes may call for you to brown or saute
ingredients before the pressure cooking process. Aach the cord
to the cooker and plug the cord into an outlet. Push the BROWN/
SAUTE buon. The display will read 5 minutes, blink ve mes and
then illuminate. Add buer or oil to the pot, and cook ingredients
as directed by your recipe without the lid. When nished, press the
KEEP WARM/CANCEL buon to stop the BROWN/SAUTE funcon.
Connue to the next step of the pressure cooking process as per
your recipe.
(connued on page 8)

8
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GET TO KNOW YOUR APPLIANCE
FISH/VEGETABLES: See page 13 for sh/seafood informaon and cooking
mes. See page 14 for vegetable informaon and cooking mes.
MEAT & CHICKEN: Cooking mes for meat or poultry may vary according
to the quality and quanty - the denser the cut, the longer the cooking
me should be. See page 12 for informaon and cooking mes.
DESSERTS: For cooking down fruits, making cakes, etc. Use recipes specif-
ically wrien for pressure cookers.
KEEP WARM/CANCEL: To keep cooked food warm or to cancel an opera-
on. Aach the cord to the cooker and plug the cord into an outlet. Select
KEEP WARM/CANCEL one me for warming. The indicator light will come
on and the display will read “bb”. Either lid may be used. If the pressure
cooker lid is used, turn the pressure liming valve to “Exhaust”. To avoid
drying out or scorching, we do not recommend keeping food warm for
more than four hours. To cancel, press the KEEP WARM/CANCEL buon
again and the indicator light will go o. Unplug the cooker.
counng down. When cooking is complete, the cooker will beep three
mes and switch to KEEP WARM. The indicator light will iluminate and
the display will show bb. To turn o, press KEEP WARM/
CANCEL, and unplug the cooker.
The amount of food and water should not exceed 4/5 (approximate-
ly 21 cups) of the inner pot. For food that will expand in water, the
level should not exceed 3/5 (about 15 cups) of the inner pot. The
minimum level for cooking is 3 cups. These markings are listed on
the inside of the pot for easy reference.

SLOW COOK: For slow cooker recipes. Use the tempered glass lid with
steam vent rather than the pressure cooker lid. Aach the cord to the
cooker and plug the cord into an outlet. Select the SLOW COOK but-
ton. The display will read 6 hours. If you desire more or less me, press
SLOW COOK and me will increase by 30 minute intervals. (When 9:30
is reached, the display will start over at :30.) Stop pressing SLOW COOK
when the desired me is reached. The display will blink ve mes and
then illuminate. The cooker may take 5-20 minutes (depending on the
amount of food) to reach temperature before the display starts to count
down.
HOW TO OPERATE

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HOW TO OPERATE
4. Prepare desired food and place into cooking pot. Lock the lid securely.
5. Make sure the pressure liming valve is set to “Airght”.
6. Aach the cord to the cooker. Plug the cord into an outlet. The screen
will display 00 00.
7. Choose the desired menu buon. The cooking me will display (the
display will blink ve mes and then illuminate).
8. It may take 5-20 minutes for pressure to build (depending on the
amount of food). When pressure is reached, the rst digit of the display
will be “P”. The display will begin to count down.
9. When cooking me has counted down, the cooker will beep three mes
and go to KEEP WARM (the indicator light will illuminate and the display
will show “bb”).
10. The cooker will begin releasing pressure. Natural release may take up
to 15 minutes. For quick release see page 6. KEEP CLEAR OF THE
RELEASING STEAM!
(connued on page 10)
The OPEN and CLOSE markings
on the base align with the arrow
on the pressure cooker lid. Turn
the lid right to CLOSE and le to
OPEN.

USING YOUR PRESSURE COOKER:
1. Remove and check the lter on the underside of the lid to make sure it is
clear (it looks like a salt shaker top). Rinse with water if necessary.
2. Ensure the lid gasket/wire support is in place on the underside of the lid.
3. Check the pin of the oat valve on the underside of the lid. Ensure the
lile gasket is in place and the pin moves freely. If the pin scks, rinse
with water to remove the obstrucon.

HOW TO OPERATE
10
USING THE PRESSURE COOK TIME BUTTON: This buon is used
with the menu buons when you need more or less me than the default
me. See the table on page 7 for the me ranges.
1. Prepare desired food and place into cooking pot. Lock the lid securely.
2. Make sure the pressure liming valve is set to “Airght”.
3. Aach the cord to the cooker. Plug the cord into an outlet. The screen
will display 00 00.
4. Choose the desired menu buon. The cooking me will display. Quickly
press PRESSURE COOK TIME to increase or decrease the default
me. Hold the buon down for rapid increase. Hold the buon down
unl it passes the maximum me and the display will begin at the mini-
mum me indicated on the table on page 7. When desired me is
reached, stop pressing the buon (the display will blink ve mes and
then illuminate).
5. It may take 5-20 minutes for pressure to build (depending on the
amount of food). When pressure is reached, the rst digit of the display
will be “P”. The display will begin to count down.
6. When cooking me has counted down, the cooker will beep three mes
and go to KEEP WARM (the indicator light will iluminate and the display
will show “bb”).
7. The cooker will begin releasing pressure. Natural release may take up to
15 minutes. For quick release see page 6. KEEP CLEAR OF THE
RELEASING STEAM!
8. Press KEEP WARM/CANCEL to turn o the cooker and unplug the pres-
sure cooker.
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WARNING: ALWAYS BE CERTAIN PRESSURE IS FULLY RELEASED AND THE
PRESSURE LIMITING VALVE IS TURNED TO “EXHAUST” BEFORE
UNLOCKING THE LID! (THE PRESSURE LIMITING VALVE WILL BE LOOSE.)
FAILURE TO DO SO MAY RESULT IN INJURY.
11. Press KEEP WARM/CANCEL to turn o the cooker. Unplug the pres-
sure cooker.

HOW TO OPERATE
11
5. When the desired me is reached, quickly press DELAY TIMER. Each me
you press this buon, the display will count up in 30 minute
intervals. When you have reached the desired delay me, stop pressing
DELAY TIMER. The display will blink ve mes and then illuminate.
6. The display will count down the me unl it begins cooking. When it
reaches 00 00, the cooker will begin building pressure and cook your food
as you indicated.
7. It may take 5-20 minutes (depending on the amount of food) for pressure
to build. When pressure is reached, the rst digit of the display will be “P”.
The display will begin to count down.
8. When cooking me has counted down, the cooker will beep three mes
and go to KEEP WARM (the indicator light will illuminate and the display
will show “bb”).
9. The cooker will begin releasing pressure. Natural release may take up to
15 minutes. For quick release see page 6. KEEP CLEAR OF THE RELEASING
STEAM!
10. Press KEEP WARM/CANCEL to turn o the cooker and unplug the pres-
sure cooker.
Do not use the DELAY TIMER buon to cook foods that may spoil.
Only use it to cook food that can be le out such as rice, beans,
grains, or other foods that will not spoil.

USING THE DELAY TIMER BUTTON: This buon is used with the
menu buons and PRESSURE COOK TIME to set your cooker to begin cook-
ing at a later me (up to 24 hours later).
1. Prepare desired food and place into cooking pot. Lock the lid securely.
2. Make sure the pressure liming valve is set to “Airght”
3. Aach the cord to the cooker. Plug the cord into an outlet. The screen
will display 00 00.
4. Choose the desired menu buon. The cooking me will display. If need-
ed, quickly press PRESSURE COOK TIME to increase or decrease the
default me (see page 10).
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COOKING TIME CHARTS
12
Type of Meat Approximate Cooking
Minutes
Pressure Release
Beef/veal, roast or
brisket
38-42 Quick
Beef, meatloaf, 2 lbs. 13-18 Quick
Beef, meatballs, 1-2 lbs. 7-12 Natural
Beef, corned 55-65 Natural
Pork, roast 43-47 Natural
Pork, ribs, 2 lbs. 18 Quick
Pork, ham shank 25-28 Natural
Lamb, leg 42-45 Natural
Chicken, whole, 2-3 lbs. 15-18 Quick
Chicken, pieces, 2-3 lbs. 12-15 Quick
Cornish hens, two 12-15 Quick
Meat/poultry soup/
stock
15-20 Quick
Meat/Poultry
• Always cook meat or poultry with at least 3 cups of liquid. Preserved or
salted meats should be immersed in water.
• Cooking mes for meat and poultry may vary according to the quality and
quanty of meat or poultry being cooked.
• The cooking mes given below are for 3 pounds of meat or poultry unless
noted otherwise.
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 It is not recommended to pressure cook larger cuts of frozen
meats such as a whole roast, a block of frozen ground meat or
a whole chicken. Larger cuts will require increased cooking mes
of up to one third more, and the results may not be the same
when compared to meats that were thawed (or at least parally
thawed) and browned before cooking.

COOKING TIME CHARTS
13
Type of Fish or Seafood Approximate Cooking
Minutes
Pressure Release
Clams 3-5 Quick
Crab 3-5 Quick
Lobster 1 1/2 - 2 lbs 3-5 Natural
Mussels 3-5 Quick
Shrimp 2-3 Quick
Fish, whole 7-8 Quick
Fish, soup/stock 7-8 Quick
Type of Legume Approximate Cooking
Minutes
Pressure seng
Black beans (soaked) 10-12 Natural
Black eyed peas (no soaking
req’d)
11-12 Natural
Chick peas (soaked) 11-13 Natural
Northern beans (soaked) 10-14 Natural
Kidney beans (soaked) 12-14 Natural
Lenls (no soaking req’d) 8-15 Natural
Lima beans (soaked) 6-8 Natural
Fish and Other Seafood
• Cooking mes may vary according to the type of seafood being cooked.
• Cook seafood with the tall or short rack on the boom of the pot, and
add at least 3 cups of liquid. Lightly grease the cooking rack with vegetable
oil when cooking sh.
Dried Beans and Other Legumes
• Soak your beans or legumes overnight, or as per package direcons. Un-
soaked beans will require a longer cooking me (use the BEANS buon for
unsoaked beans - add more me and water as needed per your recipe.
• When ready to pressure cook, add 3 cups of water for each cup of beans
or legumes. The below chart is for approximately half a pot (about 10 cups).
• Before beginning to pressure cook, add 1 tablespoon of vegetable oil for
each cup of water to cut down on foaming (foaming may block the valves).
Do not add salt unl aer cooking.
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COOKING TIME CHARTS
14
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Type of Vegetable Approximate Cooking
Minutes
Pressure Release
Asparagus, whole 2-5 Quick
Green beans, whole 4-5 Quick
Beets, small, whole 2-3 Quick
Beets, large, sliced 5 Quick
Brocolli 3 Quick
Brussel sprouts 5 Quick
Carrots 5 Quick
Cauliower 3-5 Quick
Corn on the Cob (4-6) 4 Quick
Kale 2-3 Quick
Okra 3-5 Quick
Onions, whole 3 Quick
Potatoes, new, small 6 Quick
Potatoes, sweet and
Yams, whole, medium
10-12 Quick
Spinach 3 Quick
Squash, acorn, halved 8 Quick
Turnips, quartered 4 Quick
Vegetables
• Always cook with at least 3 cups of liquid. The chart below is for approxi-
mately half a pot (about 10 cups).
• Add 1-2 addional minutes to cooking me if vegetables are frozen.
Rice
• Rinse rice with water and drain. Cook with the amount of water specied
on the package.
• Pearl barley, oatmeal or other cereals can foam and froth, and can clog the
valves. Never overll your pressure cooker (maximum 10 cups - about half
full) when cooking these items.
(connued on page 15)

COOKING TIME CHARTS
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Type of Rice Approximate Cooking
Minutes
Pressure Release
Basma – 1 1/2 cups 7-8 Natural
Converted – 1 1/2 cups 7-8 Natural
Long grain – 1 1/2 cups 7-12 Natural
White - 3 cups 12 Natural
Brown – 1 1/2 cups 17-22 Natural
Wild – 3 cups 25-27 Natural
CANNING
 We recommend using a pressure cooker canning cook book for
specic recipes. 6 small jars or 3 quart jars should t in the pot.
1. Prepare food, ll jars and seal according to your recipe.
2. Place jars into the pressure cooker pot. Some recipes may recommend
using a rack. If desired, use dish towels to tuck around the jars to prevent
them from touching each other or the sides of the pot.
3. Fill pot with six cups of water or as directed by your recipe.
4. Put the lid onto the pressure cooker and lock it in place. Make sure the
pressure liming valve is set to the “Airght” posion.
5. Aach the cord to the cooker. Plug the cord into an outlet. Follow your
canning recipe to set the pressure cooker me (see page 9 for instruc-
ons). Begin with whichever menu buon has a default me closest to
your recipe requirements (see table on page 7) and adjust up or down
using the PRESSURE COOK TIME Buon (see page 10).
6. When me has expired, the pressure cooker will beep 3-mes and auto-
macally go to KEEP WARM (the indicator light will illuminate and the
display will show “bb”). Press KEEP WARM/CANCEL to turn o the cooker.
Unplug the pressure cooker.
7. Naturally release the pressure. Open the lid once pressure has completely
released. KEEP CLEAR OF THE RELEASING STEAM!
8. Carefully remove jars using special canning utensils or tools. REMEMBER
JARS ARE HOT! Set jars on a towel or rack and allow to cool.
9. If a jar lid has not “popped” within 2 hours, it has not properly sealed.
Store any unsealed jars in the refrigerator to avoid spoiling.

TROUBLESHOOTING
16
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PROBLEM
Is the pressure liming
valve on the top of the lid
supposed to be loose?
When I choose a menu
buon, nothing happens.
What’s wrong?
SOLUTION
If you are not cooking or using the unit,
the valve will be loose. It will turn 360
degrees and will come o if you pull on it.
Once you start using the pressure cooker
and the pressure has reached capacity
(the valve is set to “Airght”), the valve
should be ght. Somemes during cook-
ing and pressurizing, steam may escape
from the valve. This indicates the valve is
not seated properly. Use an oven mi to
carefully adjust it to “Airght”.
Make sure the pressure liming valve
is set to “Airght” and the lid is locked
securely. Once you have selected the
menu buon, the unit will start to heat
up and build up pressure. Pressurizing
can take anywhere from ve minutes up
to 30 minutes depending on the quanty
and kind of food you are cooking. When
the unit has built up enough pressure, the
display will change to a countdown mer
that displays your desired cooking me.
This is the me the unit will start cooking
the food.

TROUBLESHOOTING
17
PROBLEM
When I set the menu but-
tons, the cooker begins to
build pressure and heat up.
In about ve minutes the
unit beeps three mes and
goes to KEEP WARM, and
my food did not cook com-
pletely. What is happening?
SOLUTION
1. The unit is detecng that not enough
liquid has been added to your recipe. The
pressure cooker has an automac over-
heat protecon sensor that will set itself
to KEEP WARM when it detects that not
enough liquid is present. Make sure all
pressure is released, open the lid, and add
liquid by the cup. Lock the lid and begin
again unl the unit will properly build up
pressure and cook.
-OR-
2. The unit is detecng a leak in the
pressure and it has not sealed properly.
Remove the lid (safely release the pres-
sure rst!) to check the unit thoroughly.
Make sure the gasket is in place, the lid is
securely locked, and that the valve on top
of the lid is set to the “Airght” posion.
For both opons, reset the unit by un-
plugging it from the outlet. Wait 10-sec-
onds and plug it back in. Program the unit
again.
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18
TROUBLESHOOTING
PROBLEM
My food is nished cooking
and all the pressure is re-
leased, but I cannot unlock
and open the lid.
My food is burned at the
boom of the inner pot.
SOLUTION
Make sure all the pressure has been com-
pletely released and the pressure liming
valve is turned to “Exhaust”. Make sure
the oang valve pin is no longer in the
up posion. If stuck in the up posion,
simply tap the lid slightly with a wooden
spoon to make it go back down. Then
unlock the lid. If it is sll stuck, unplugging
the unit may help.
There is not enough liquid in the inner pot
- add more.
Reset the unit by unplugging it from the
outlet. Wait 10-seconds and plug it back
in. Program the unit again.
Ginnys.com 800-544-1590
E1 Open circuit of the sensor
E2 Short circuit of the sensor
E3 Overheang
E4 Signal switch malfuncon
LED error indicator:

CLEANING & CARE
19
1. Turn o and unplug the appliance.
2. Always allow the appliance to cool completely before cleaning.
3. Do not use abrasive brushes or pads, or harsh cleaning soluons.
4. Use a so cloth, sponge or rubber spatula to remove any stuck-on food
or residue in the pot. Wash the removable pot and glass lid with warm,
soapy water.
5. Wipe the exterior of the base with a damp cloth and dry.
6. Do not immerse the base, its cord or plug, into water.
7. Wash the condensaon cup, racks and other utensils in warm, soapy
water and rinse thoroughly.
8. Clean the pressure cooker lid with warm, soapy water, including the
gasket, metal ring, pressure liming valve (this should pop o easily - be
careful not to damage the thin wire spring under it), and lter. (See dia-
grams below).
Always ensure the lid gasket is securely ed onto the metal
ring in the interior of the lid. The gasket should t around the
outside of the enre metal ring. Make sure the crease in the
gasket meets with the metal ring all the way around. Then
place the metal ring and gasket back into the lid, making sure
the hole in the center of the metal ring’s cross-secon is lined
up with the metal pin in the center. Press down rmly unl the
metal ring is secured onto the lid.
9. Dry all parts thoroughly before reassembling and using the pressure
cooker.
Ne:
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Lid Gasket
Metal Ring
Filter (underside of
the Pressure
Liming Valve)
Float Valve/Pin
Metal Pin

RECIPES
20

6 slices of bacon, cooked and chopped
12 slices of French bread (3/4” thick), cut into quarters
3 eggs
1½ c. milk
¼ t. nutmeg
1. Mix the bacon with the bread in a large bowl.
2. In a smaller bowl, beat the eggs with the milk and nutmeg.
3. Pour the egg mixture in to the bread mixture. Make sure all pieces are
well-coated.
4. Pour all into the pressure cooker pot. Make sure all pieces are covered
with the egg mixture.
5. Lock on the lid and bring to pressure and cook for 18 minutes.
6. Use quick release to release pressure – DON’T FORGET THE OVEN MITT!
7. Serve hot with buer and maple syrup.
Serves 4-6

1 T. paprika 1 T. salt
2 t. garlic powder 2-4 lbs. boneless pork shoulder
2 t. dry mustard 2 c. water
½ T. brown sugar
1. Mix seasonings together in a large bowl.
2. Cut meat into 4“ pieces (large enough to sit easily on your rack). Roll the
meat in the seasoning mix. Coat thoroughly.
3. Add water to the boom of the pressure cooker pot, and place rack in
pot. Carefully put the meat pieces into place on the rack (keep the meat
from touching the water) - it’s ne if you have to stack the meat.
(connued on page 21)
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