Bedienungsanleitung Cooks Essentials 99722 (Seite 15 von 16) (Englisch)

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Press the Brown button. Press Start/Off button. Set cooker to Brown and melt butter.

Stir in rice, and coat the grains with butter. Add water and evaporated milk, cinnamon

and nutmeg. Go to pages 6-7 for instructions and set pressure cooker to

High (15 psi)

for 7 minutes. Lock cover into place making sure release valve is set to pressure. 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

every inch of thickness. For

/2 inch 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

/2 inch frozen or fresh chicken breasts or pork chops

1 15-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

High (15 psi) for 15

minutes (see pages 6-7 for instructions). Cover and press Start/Off 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.

Bob’s Short Ribs

Serves: 6

8 4-inch bone-in beef short ribs, uniform in size

2 cups white flour

Salt and pepper to taste

1 whole onion, chopped

2 cups leeks, sliced

/4 inch thick

wo large carrots, thinly sliced

1 stock celery, sliced

/4 inch thick

2 cloves garlic, thinly sliced

1 cup good quality red wine (I like Cabernet or Merlot)

3 cups veal stock (Chicken or beef can be substituted in a pinch)

2 sprigs fresh rosemary (1 Tbs of dry can be substituted)

The zest of one whole lemon (A fine grater like a Microplane works perfect to create the

per

fect zest)

...Trouble Shooting Continued

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 pressure using the quick release method.

2. Remove the gasket and check for tears or cracks.

3. Check to be sure the gasket is positioned properly.

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. If the cover still won’t come off, call customer service at

1-800-336-4822.

Favorite Pot Roast

Serves: 6

3 pounds beef chuck roast (Add ten minutes cooking time for frozen)

4 cloves garlic, peeled and cut lengthwise into thin pointy slices

6 tablespoons oils

Pepper to taste

1 cup onions, chopped 2 tablespoons all-purpose flour

/2 cup celery, chopped 2 tablespoons sweet butter, mashed

/2 cup carrots, chopped into flour at room temperature

/2 cup leeks, sliced thin

1 cup dry red wine (Use a good quality wine)

/2 cups beef bouillon

1 sprig r

osemar

2 bay leaves

3 medium car

ots, cut into two-inch chunks

1 pound medium thin-skinned potatoes, cut into large chunks

3 lar

ge sweet onions, cut into lar

ge chunks

RECIPES

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