Bedienungsanleitung Cooks Essentials 99740 (Seite 3 von 16) (Englisch)

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n 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.

n To reduce the risk of electrical shock, cook only in the removable

cooking pot.

n Do not use an extension cord with this Pressure Cooker. However, if

one is used, it must have a rating equal to or exceeding the rating of

this appliance.

n The Pressure Cooker is for household use only.

n The Pressure Cooker should not be used for other than the intended

use.

n Extreme caution should be used when moving any appliance

containing hot food or liquid.

n Servicing or repair should only be completed by a qualified technician.

n The Pr

essure Cooker has a polarized AC (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.

n WARNING: Never deep fry or pressure fry in the pressure cooker.

It is dangerous and may cause a fire and serious damage.

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 foods, do not set the delay time function for

more than 1-2 hours.

SAVE THESE INSTRUCTIONS

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

1/2 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 pressure to high for 7 minutes (see pages 5-6 for instructions).

Quick-release pressure. 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. Serve in bowls with a dollop of sour crème. Yummy!

Osso Buco

Serves: 4

4 large veal shanks, about 10 to 12 ounces

1 cup all-purpose flour

3 tablespoons olive oil, divided into 2 oz and 1 oz portions

1 lar

ge onion chopped

1/2-cup veal stock (chicken stock can be substituted)

1/2 cup white wine

2 large carrots, chopped

2 cloves shallots, chopped

1 stalk celery, thinly sliced

1 14 1/2-ounce can tomatoes, chopped

1-tablespoon fresh basil, or 1 tsp dried basil

1 teaspoon dried oregano

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Cooks Essentials 99740 Seite 3

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