PRESSURE COOKING
By cooking in the Cook’s Essentials™ Programmable Electric
Pressure Cooker at high temperature and pressure you are able
to reduce the cooking time of most foods by up to 70 percent.
1. Place the removable pot in the cool-to-the-touch housing.
Add the ingredients to the removable cooking pot. Brown if
desired, as explained previously.
2. You should add at least 1 cup (8 ounces) of liquid to the
removable pot when cooking under pressure. Do not fill
the cooking pot more than one-third when cooking dried
beans and legumes; no more than half way when
cooking soups and stews; and no more than
two-thirds full when cooking vegetables or
whole pieces of meat.
3. Place the self-locking lid on Pressure Cooker. Slide
the safety lock to LOCK position.
4. Turn the pressure regulator knob to PRESSURE.
5. Press the PRESSURE MODE button for
LOW or HIGH, as called for in the recipe.
6. Press COOK TIME for the cooking time
called for in the recipe or recommended
in the Suggested Cooking Times section
of this book, pages 33-38. The cooking
time begins from the moment pressure is
reached and does not include preheating.
7. Press START/STOP button until the green indicator light
appears. 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 will rise as pressure builds. After
cooking under pressure for the desired programmed time, the
Pressure Cooker will beep three times. Press and hold the
START/STOP button until the red light illuminates.
9. Quick Release / Natural Release.
Release pressure using either the natural release or quick
release feature.
11
COOKING WITH YOUR PRESSURE COOKER (Cont.)
