Bedienungsanleitung Cooks Essentials 99740 (Seite 9 von 16) (Englisch)

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Slow Cook Setting

1. Place the removable cooking pot in the pressure cooker.

2. Place the food to be slow cooked in the cooking pot.

3. Place the self-locking lid onto the removable cooking pot and turn the

pressure regulator knob to STEAM.

4. Press the SLOW COOK button. The light on the button will flash and

the digital display will read 0.5. (This equals a half hour of cooking

time.)

5. Set the desired time by pressing the button once for each additional

half hour or by continuously holding the button down. The longest

cooking time is 9

/2 hours with a temperature of 180°F. Note: 180°F

is the lowest setting on a traditional slow cooker.

6. Press the START/STOP button to begin cooking. The indicator light will

stop flashing.

7. If you forget to select a desired cooking time or forget to press the

START/STOP button, the digital display will read 0.0 after 30 seconds.

8. The unit will begin to count down in half hour increments, when the

temperature reaches about 180 degrees.

9. When the cooking time is up the unit will beep.

Delay Time Setting

This function allows you to begin cooking food up to 8 hours later in half

hour increments. You can use the delayed time setting with slow cook,

steam, high and low pressure. 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.

1. Press the DELAY TIME button for the delayed time setting.

2. Select the desired cooking mode and time by pressing the cooking

mode button until you reach the appropriate time.

3. Press the START/STOP button. The appliance will begin cooking after

the set time has elapsed.

NOTE: Do not use the delayed time function when cooking foods that might

spoil if left out at room temperature.

Press the Brown button. Press Start/Stop button. Add 1 tablespoon of oil to the

cooker, and brown the shanks in batches evenly on all sides. Add extra oil if

needed. Add the wine and deglaze the bottom and scrape all the good stuff. Add

the carrots, celery and onions and brown. Add the remaining ingredients and stir to

deglaze the vegetables. Press the Start/Stop button.

Lock the lid in place, set the cooker to high for 1 hour. (See pages 5-6 for

instructions) Let the pressure drop naturally. It will take quite a while, up to 30

minutes. You can quick release the pressure if you are in a hurry. Allow the stock

to cool so it is

safe to handle. Strain the stock thru a fine mesh colander into a

large storage container, cover and refrigerate overnight. In the morning the fat will

have congealed on the top of the stock. Remove and discard. You now have a

great beef stock that can be kept in the refrigerator for up to a week or frozen for

up to six months. I like to reduce the stock by half and freeze in ice cube trays and

store the cubes in an airtight container. I can then use an ice cube to enrich an

instant pan sauce.

Stewed Chicken and Stock

5 pounds stewing chicken, whole or cut up

2 stalks celery, cut into 2 inch chunks

2 large carrots, peeled and cut into 4 or 5 chunks

2 large onions, coarsely chopped

4 large leeks, cut into 1/2 inch slices, using up to 2 inches of green top

1 cup white wine

1/2 teaspoon whole black peppercorns

5 sprigs parsley

2 bay leaves

1 1/2 quarts cold water

Salt (I leave the stock unsalted)

Many recipes call for throwing all the ingredients in the pot without browning the

chicken or the vegetables. You will get a stock very quickly that will taste pretty

much like the canned stuff. To make a tasty difference, press the Brown button.

Press the Start/Stop button. Add the chicken and brown until golden brown. Take

the chicken out, add the veggies. Add the wine and deglaze, scraping/stirring the

bottom of the pan. Press the Start/Stop button. Add the remaining ingredients.

Lock the lid in place, set the cooker to high, for 30 minutes (see pages 5-6 for instructions).

Let the stock cool to a safe temperature before, straining thru a fine mesh sieve, and

then refrigerate or freeze.

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