9
How to Use Your Technique Pressure Cooker Cont.
6. Slide the rapid release button to the closed position. Make sure the pressure regulator
is not stuck and moves about freely. The pressure regulator should be situated so that the
“tail” of the regulator is pointing to the rapid release button.
7. Setting the Pressure: Press the pressure mode button on the front panel display.
The indicator light will come on above either the low or high pressure setting. To change
between high and low pressure, just press the pressure selection button again.
8. Setting the Timer: Press the up or down arrow keys to increase or decrease the cooking
time by one minute increments, until the desired cooking time is illuminated in the
display window.
9. Starting the Cook Cycle: Press the start button. The button should glow red when the
cook cycle has been started. Note: The timer will not starting counting down until
pressure has been built. The proper pressure level is reached when the red float valve pops
up and is flush with the handle. This may take a few minutes.
WARNING: DO NOT ATTEMPT TO OPEN THE PRESSURE COOKER. if you need to open
the pressure cooker, press the stop button and slide the quick release lever down to release the
building pressure inside the cooker. Do not attempt to open the lid until all the steam has
escaped the cooker and the red float valve retreats into the handle. Turn the handle counter
clockwise. Always open the lid away from you to avoid any excess heat and steam.
OPERATING AS A SLOW COOKER:
1. Seat the inner pot into the housing by lining up the handles together (set the inner pot
handle protrusion into the housing handle indentation). Remove the gasket from the pot
and use the glass lid.
2. Attach appliance plug into housing unit and put the power plug into your household
electrical outlet.
3. Load desired ingredients into the inner pot. Never load cooker above the maximum
ingredient level line. Foods that expand while cooking (for instance legumes), should never
go above the half way level of the inner pot.
4. Press the cooking power mode button. The indicator light will come under low, medium or
high. Pressing the cooking power button again will change the cooking level.
5. Set the timer by pressing the up/down arrow keys until the desired amount of cooking time
is visible in the display window. Time setting range on the slow cook cycle: 1 minute to
8 hours. Note: To adjust the pressure or cooking time while cooking,
press “Keep warm/off
” button and reset the desired cook temperature or time.
6. Press start button to begin the cook cycle. When the cook time has elapsed on the timer, the
Technique Pressure Cooker will automatically switch over to the
“Keep Warm” mode until it is
turned off.
Cooking Power Modes
• Medium cook mode; the temperature is approximately 250–300° (high on a traditional slow cooker).
In this mode, use your favorite slow cook recipe’s for excellent results.
• High cook mode; used mostly for browning, searing, and reducing. You must remember to set the timer
in this mode. Even if you are just browning a piece of meat you should set the timer for at least 10 or
15 minutes. This will give the pressure cooker ample time to warm to temperature and then brown
meat properly. Once you have browned the meat, just press the “off” button to stop the cooker and
then you can reset it. Long term cooking in the high mode is not recommended.
Rice Pudding
2 2/3 cups milk, plus more as needed
1 cup medium grain rice, unrinsed
3/4 cup sugar
zest of 1/2 lemon
1/3 teaspoon salt
pinch of nutmeg
1 1/3 teaspoons vanilla extract
pinch ground cinnamon
blueberries and dried cranberries to garnish
In pressure cooker, mix 2 2/3 cups milk with rice, sugar, lemon zest, and salt. Lock lid in
place, and set to low pressure. Set timer for 11 minutes. Let steam escape. If rice isn’t tender,
place lid on cooker and let stand 8–10 minutes. Add cinnamon and nutmeg stir in. Transfer to
serving dish, if serving warm. If desired, chill pudding in refrigerator for 2 hours. Top with
blueberries and dried cranberries, or a few tablespoons milk. Makes 4–6 servings.
Split Pea Soup
1 large yellow onion, chopped
1 1/2 large carrots, peeled and chopped
2 stalks celery, chopped
1 lb. ham bone
3/4 pound dried green split peas
4 1/2 cups water
_ teaspoon ground clove
1/3 teaspoon ground black pepper
1/8 teaspoon salt
croutons, to top
Combine onions, carrots, celery, ham bone, split peas, and water in pressure cooker. Cover,
lock, and bring to high pressure. Cook for 12 minutes. Release steam. Remove ham bone from
cooker and stir in remaining ingredients well. If desired, cut any meat off bone and put in
cooker. Stir in thyme, pepper and salt. Top with croutons. Serves 6.
