Bedienungsanleitung Cooks Essentials 99721 (Seite 4 von 16) (Englisch)

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button. 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.

Lentil Soup

Lentil Soup in just seven minutes in the pressure cooker.

Serves: 6

2 cups dried lentils, picked over, rinsed

1 bay leaf

2 cloves garlic, minced

1 large onion, coarsely chopped

1 tablespoon vegetable oil

/2 cup white wine

6 cups 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 pressur

e to

High (15 psi) for 7 minutes (see pages 6-7 for instructions).

Quick-release pr

essure. 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.

Ser

ve 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 pro-

nounced 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.

2 cups dried lentils 1 tablespoon minced garlic

2 tablespoons vegetable oil 2 teaspoons curry powder

5 teaspoons chicken base

⁄4 teaspoon 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 (15 psi) and cook for 7 minutes.

with liquid. When cooking foods that expand during cooking do not fill

the unit over

/2 full.

■ When cooking food under pressure, at least 1 1/2 cup (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.

■ WARNING: Keep hands and face away from pressure regulator

knob 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 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) When cooking these food, do not set

the delay time function for more than 1-2 hours.

■ DANGER: Never 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 and removing 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.

■ DANGER: Do not lift the unit with cover handle, use side handles

only.

SAVE THESE INSTRUCTIONS

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