Bedienungsanleitung Cooks Essentials CEPC660 (Seite 13 von 49) (Englisch)

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4 to 5 pound chuck or rump roast

salt

black pepper

3 tablespoons vegetable oil

1 cup water

1/2 cup red wine vinegar

1/2 cup dry red wine

1/2 cup brown sugar, packed

1 teaspoon ground cloves

1 teaspoon salt

4 large carrots, coarsely chopped

2 ribs celery, coarsely chopped

2 large onions, coarsely chopped

2 cloves garlic, peeled and crushed

1 cup finely crushed ginger snaps

2 bay leaves

1. Pat the roast dry with paper towel. Rub with salt and

black pepper.

2. Place Removable Cooking Pot in Pressure Cooker. Add oil.

3. Press the COOK MODE Button for BROWN. Press the

START/STOP Button.

4. Preheat 5 minutes. Add the roast and brown evenly

on all sides.

5. While the meat browns, combine the water, vinegar, wine, sugar,

ground cloves, and salt. Set aside.

6. Scatter the chopped vegetables, crushed ginger snaps, and bay

leaf around the meat. Add the liquid. Place Lid on Pressure

Cooker. Slide the Safety Lock to LOCK position.

7. Turn the Pressure Regulator Knob to PRESSURE.

8. Press the PRESSURE MODE Button for HIGH PRESSURE.

9. Press COOK TIME Button until 80 minutes appears on

the Display.

10. Press the START/STOP Button until the green START Indicator

Light appears. The red HIGH PRESSURE Indicator Light will

blink slowly and then faster as the cooking countdown begins;

the Pressure Indicator Rod will rise as the pressure builds. After

cooking under pressure 80 minutes, the Pressure Cooker will

beep three times. Press and hold the START/STOP Button

until it beeps.

3. Place the Self-Locking Lid on the Pressure Cooker.

Slide the Safety Lock to LOCK position.

(See Figure 9.)

4. Turn the Pressure Regulator Knob to PRESSURE.

(See Figure 10.)

5. Press the PRESSURE MODE Button for HIGH or

LOW, as called for in the recipe. Typically, most

foods are cooked under HIGH pressure.

6. Press COOK TIME for the cooking time called

for in the recipe or recommended in the

SUGGESTED COOKING TIMES Section of this

manual. The cooking time begins from the

moment pressure is reached and does not

include the time it takes for the Pressure

Cooker to come up to the selected pressure.

7. Press START/STOP Button until the green START Indicator Light

illuminates. If cooking under HIGH PRESSURE, the red Indicator

Light will blink slowly; the green Indicator Light blinks when cooking

under LOW PRESSURE. The Lights will blink faster as pressure

builds and the cooking countdown begins.

8. The Pressure Indicator Rod will rise as pressure builds. After

cooking under pressure for the desired programmed time, the

Pressure Cooker will beep 3 times and the red STOP Light will

illuminate. Press and hold the START/STOP Button until it beeps.

9. Quick Steam Release/Natural Steam Release. After cooking is

completed, you MUST release pressure using either the Natural

Steam Release or Quick Steam Release Feature.

10. The Natural Steam Release Feature is preferred when cooking

foods like stocks, sauces, and certain large cuts of meat which will

benefit from continued cooking in the Pressure Cooker as the

pressure and temperature drop naturally as the unit cools. DO NOT

use with foods that can over-cook easily and quickly. When

pressure is completely released, the Pressure Indicator Rod will

drop.

11. To release pressure immediately after cooking, use the Quick

Steam Release Feature. Press the QUICK STEAM RELEASE

Button in short bursts only, until pressure is reduced — steam will

stop coming out of the Steam Release Valve and the Pressure

Indicator Rod will drop.

CAUTION: Escaping steam is very hot. To avoid serious injuries or

burns, keep bare skin, face and eyes away from the Steam

Release Valve.

CAUTION: When preparing recipes with a high volume of liquid,

some liquid may spurt through the vent when you use the

Quick Steam Release Feature. If this happens, allow the

pressure to come down naturally, or wait for a minute, then

resume releasing the steam in very short bursts.

COOKING WITH YOUR PRESSURE COOKER

(Continued)

Figure 10

Figure 9

CE_CEPC660_IB_21-6-05 6/21/05 6:05 PM Page 25

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