Bedienungsanleitung Cooks Essentials 99722 (Seite 13 von 16) (Englisch)

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Cooking Times

Press the Brown button. Press the Start/Off button. 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, return the browned chicken

and the collected juices. Add tomatoes, salt and pepper. Set the cooker on

High (15 psi)

for 20 minutes (see pages 6-7 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

There is something about a pressure cooker that cooks carrots like no other method can.

Serves: 6

6 large carrots, peeled 2 teaspoons brown sugar

1 can chicken broth 2 tablespoons sweet butter

1 teaspoon Italian seasoning Salt and pepper to taste

Slice the carrots into

/2 inch 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

Low (2.5 psi) for 5 minutes (Go to pages 6-7 for instructions).

Quick release the pressure, unlock the lid, and remove the basket of carrots. Pour out the

broth (the br

oth can be refrigerated and used for other recipes) and press the

Brown

button. Press the Start/Off button. Return the carrots to the cooker, 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

turn a golden brown. Press the

Start/Off button, serve the carrots piping hot as a side

dish to your favorite meal.

Perfect Beef Stew in 20 minutes

Serves: 6

/2 pounds chuck or round roast, cut into 1

/2 in cubes

/2 pounds (about 16) medium new red or white potatoes, chopped (bite size)

3 large carrots, peeled and cut into bite size chunks

2 lar

ge garlic cloves, minced

/2 pound white mushrooms, cut into about four pieces each

1 14-ounce can chopped tomatoes

/2 cup beef bouillon

/2 cup r

ed wine

1 tablespoon Worcestershire sauce

2 bay leaves

1 sprig fresh thyme, or

/2 tsp of dry

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 1

/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

/4” 4 mins

1”

5 mins

/4”

6 mins

/2”

7 mins

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Cooks Essentials 99722 Seite 13

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