Bedienungsanleitung Cooks Essentials 99740 (Seite 11 von 16) (Englisch)

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Cleaning the Pressure Regular Knob

Check that the pressure regulator knob and the pressure safety valves are

in good working order before each use.

1. After the unit has cooled, remove the lid.

2. Press down and turn the pressure regulator knob counter clockwise

past the STEAM to the CLEAN setting and carefully remove.

3. Turn the lid over and place on a table top. Pull out the anti-locking

case. Using a brush, check and remove any food or foreign particles

that may be lodged in the floating valve. Replace the anti-locking case.

4. Replace the pressure regulator knob by lining the notches up to the

inside wall of the pressure regulator chamber in the lid and turn

clockwise.

Recommended Cooking Times

Cooking times are approximate times. Use these as general guidelines. Size and

variety will alter cooking times.

Vegetables High Pressure

Apples, chunks (low pressure) 2 mins

Artichokes, whole 8-10 mins

Asparagus, whole 1-2 mins

Beans

fresh green or wax 2-3 mins

shelled lima 2-3 mins

Beets

/4” slices 3-4 mins

whole, peeled 12-15 mins

Broccoli, florets or spears 2-3 mins

Brussel sprouts, whole 3-4 mins

Cabbage, quartered 3-4 mins

Carrots,

/4” slices 1-2 mins

Cauliflower

, flor

ets

2-4 mins

Corn on the cob 3-5 mins

Eggplant, 1

/4” 2-3 mins

Peas, shelled 1-1

/2 mins

1 15-ounce can diced tomatoes

2 cloves garlic finely minced

2 tablespoons quick cooking polenta or cornmeal, to thicken the chili

Sour cream, for garnish

Fresh cilantro, finely minced for garnish

Press the

Brown button. Press the Start/Stop button. Add oil and sausage to the

cooking pot. Brown the sausage well on all sides, set aside. Add the ground

turkey, and stir to break up clumps until it is no longer pink. Add the onions and

cumin and stir until well blended. Add the white wine and the broth and deglaze

the bottom of the pan with a wooden spoon to pick up the browned bits of meat

from the bottom of the pan. Stir in the browned sausage, beans, enchilada sauce,

chili powder, cinnamon, and bell peppers. Press the

Start/Stop button. Pour the

chopped tomatoes and garlic on top and do not stir.

Lock the lid in place, set the cooker on low for 15 minutes (go to pages 5-6 for

instructions). Quick-release the pressure. Take the lid off. Press

Brown button.

Press

Start/Stop. Stir in the polenta, tomatoes and garlic. Cook until the mixture

thickens, a couple of minutes and season to taste. Garnish with sour cream and

cilantro.

Barbecue Ribs

Serves: 6

3 pounds pork baby back ribs or country style ribs

1 16-ounce bottle barbecue sauce, your favorite

1/4 cup water, to thin the barbecue sauce a bit

Cut the ribs in sections to fit the cooker and positions standing on edge. Add the

barbecue sauce and 1/4 cup of water. Lock the lid in place and set the cooker on

high for 20 minutes. (Go to pages 5-6 for instructions) Let the pressure release

naturally

, open the cooker and check for tender

ness.

I like my barbecue ribs just a touch chewy. But I know everyone has a different

degree of doneness or falling-off-the-boneness. You may want to pressure cook

your ribs up to 15 minutes mor

e if you r

eally want them to fall right of

f the bone.

Find the right degree of doneness for you, and cook them for that time in the future.

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Cooks Essentials 99740 Seite 11

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