5
• This appliance cooks under pressure. Improper use may result in scalding injury.
Make certain unit is properly closed before operating.
• ALWAYS USE INNER POT WHEN OPERATING THIS COOKER. NEVER PUT FOOD OR
LIQUID IN THE MAIN HOUSING.
• NEVER PUT ANYTHING BUT THE INNER POT IN THE MAIN HOUSING UNIT.
• NEVER 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.
• DO NOT UNDER ANY CIRCUMSTANCES TRY TO FORCE THE LID OFF UNTIL ALL
STEAM AND PRESSURE HAS BEEN RELEASED. ALWAYS OPEN THE LID WITH THE
OPENING FACING AWAY FROM YOU SO THAT ANY REMAINING STEAM MAY ESCAPE.
• DO NOT POUR COLD WATER INTO A HOT PRESSURE COOKER.
• The gasket must always be in place when using.
• Never operate the pressure cooker under pressure without any liquid inside the inner pot.
• Always make sure the red float valve is down before opening. Do not open the pressure cooker
until the pressure has been reduced and the floating piece drops.
• Always make sure to release all pressure from the pot with the rapid release button or naturally
before opening the lid.
• Always check pressure valve and vent nozzle for clogging before use.
• To avoid injury, do not touch heating element inside main housing unit at any time.
• Unplug from outlet when not in use and before cleaning. Allow to cool before putting on
or taking off parts.
• To protect against electrical hazards do not immerse cord, power plugs or main housing
unit in water or any other liquid.
• If your pressure cooker is dropped, damaged in any way or dropped into water, have a qualified
appliance repair person check and repair it before using.
• Do not overfill unit. Special care should be taken for dried vegetables, beans etc. which expand
during cooking. Refer to “How To Use Your Technique Pressure Cooker” section.
• Never fill above the maximum line. When cooking legumes like black beans never let liquid
and beans come up above halfway.
• During operation inner pot gets extremely hot. To remove inner pot from the main housing
unit grasp inner pot by the handles only using PROTECTIVE cooking mitt. Do not touch
surface with hands or body parts to avoid burning, scalding or injury.
• Regularly clean all safety valves and pressure regulators.
• Always remove pressure valve after each use and clean with pin to remove any debris that may
have become lodged in the valve during the cooking process.
• Check gasket for cleanliness—make sure there are no tears.
• Extreme caution must be used when moving an appliance containing hot liquids.
IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS & SAFETY INFORMATION CAREFULLY BEFORE USING YOUR PRESSURE COOKER
Beef Stew
2 1/2 tablespoons olive oil, plus more if needed
2 pounds beef chuck, cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion, chopped
2 garlic cloves, minced
1 shallot, minced
1/2 cup beef stock
1 can crushed tomatoes
1/2 teaspoon parsley
5 medium carrots, sliced
5 medium red-skinned potatoes, scrubbed and cubed
1 cup sweet peas
In pressure cooker, heat 1 tablespoon oil over high heat. In batches, add beef to brown,
turning occasionally (about 4 minutes). Add more oil as needed. Transfer beef to plate and
season with salt and pepper. Pour off fat in cooker. Add remaining oil to cooker and heat over
medium heat. Add onion, shallot and garlic. Cook until onion begins to soften, stirring
occasionally (about 2 minutes). Stir in beef stock, tomatoes, and parsley. Return the beef and
juices on plate to cooker. Place lid on cooker and lock. Set at high pressure for 20 minutes.
Release steam. Open lid and let stand for 5–7 minutes. Skim off any fat from liquid. Add
carrots, potatoes, and peas. Replace lid and lock in place. Set a high pressure for 5 minutes.
Release steam. Remove lid Serve with toast points or crust rolls Makes 6–8 servings.
Butternut Squash Soup
2 lbs. butternut squash, quartered and seeded
3 tablespoons olive oil
4 cloves garlic, coarsely chopped
1 large yellow onion, finely chopped
1 carrot, chopped
2 apples, peeled and seeded
1 tablespoon chopped fresh sage
1 teaspoon salt
1/8 cup brown sugar
4 cups chicken stock
1 cup heavy cream
pinch ground nutmeg, to top
Place squash, cut side down, on rack in pressure cooker. Pour in 1 cup chicken stock. Place lid
on cooker and lock. Set for high pressure for 7 minutes. Let sit for 3 minutes to finish cooking.
Release steam. Transfer squash to plate. When cooker is cool enough to handle, rinse and dry.
Heat oil in cooker. Add garlic, onion, apples and sage, cooking about 6 minutes while stirring
occasionally. Scrape squash meat off skin. Chop squash meat and add to garlic, apples and
onion mixture. Add salt and stock. Lock lid in place and set for high pressure for 10 minutes.
Let sit another 10 minutes to finish cooking, add heavy cream and brown sugar. Serves 4.
