Bedienungsanleitung Cooks Essentials 99740 (Seite 5 von 16) (Englisch)

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Pressure Regulator Knob: In down position when cooking under

pressure, up position when steaming.

Floating Valve: The Floating Pin is a safety device, it will rise

against pressure built up and keep the cover in

the locking position until pressure is released.

Self Locking Lid: Safety feature that does not let you open the

lid until the pressure has dropped to zero.

Removable Cooking Pot: 4.22 qt. capacity double non-stick removable

pot provides even heat distribution.

Condensation Reservoir: Collects excess condensation during cooking.

Rubber Gasket: Creates an air tight seal that is needed for the

Pressure Cooker to operate.

Pressure Safety Valve: Allows excess pressure to escape if too much

pressure is building up.

Anti-Blocking Case: Pull up to release the Anti-Blocking Case for

cleaning.

Control Panel Functions: Warm function reheats or keeps cooked food

warm for a long period of time.

Brown function allows you to brown your food

before cooking it under pressure.

Steam function quickly brings cooking liquid

to a boil for steaming food or cooking rice.

Slow Cook function cooks your food slowly

to retain flavor and tenderness (9

/2 hour timer).

NOTE: 180°F is the lowest setting on a

traditional slow cooker. Most recipes using a

slow cooker require 8-9 hours.

Delay Time feature allows you to begin

cooking food up to 8 hours later.

C AUTION: 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.

FUNCTIONS

Black Bean Soup

Black Bean Soup or thicken and serve over rice. Here's a secret for making the

soup really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You

won't believe the difference. Ready in 25 minutes.

Serves: 6

2 tablespoons olive oil

2 large onions, chopped

2 large garlic cloves, minced

3 stalks celery

1 tablespoon whole cumin seeds

1 large red bell peppers, seeded and diced

6 cups chicken or vegetable broth

1 smoked ham hock, whole or bacon diced

3 large carrots, chunked

2 bay leaves

1 sprig fresh thyme, chopped or 1 teaspoon dried

1 teaspoon ground coriander

1 1/2 cups dried black beans rinsed in a colander and p

icked over

1 cup fresh coriander/cilantro, minced. (You can substitute parsley)

Salt and pepper to taste

Balsamic vinegar, to taste

1/2 cup tomatoes chopped, for garnish

Press the Brown button. Press the Start/Stop button. Add the oil and onions and

sauté for 2 to 3 minutes until onions turn translucent. Add the garlic, celery, cumin

seeds, and red peppers and cook for 2 more minutes stirring constantly. Press the

Start/Stop button. Add the broth, ham hock or bacon, carrots, bay leaves, thyme,

dried coriander and black beans. Set the cooker to high for 20 minutes (see pages

5-6 for instructions) let the pressure release naturally, about

5 to 10 minutes.

Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to

taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh

cilantro and serve.

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