11
PRESSURE COOKING
By cooking in the FARBERWARE
®
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 Cooking 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 Cooking Pot when cooking under pressure. Do not
fill the Removable 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 32-37. 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 and the Red Light illuminates.
Press the START/STOP Button until the Pressure Cooker
beeps once.
9. Quick Steam Release / Natural Release.
Release pressure using either the Natural Release or Quick
Steam Release Feature.
10. The Natural Release Feature is preferred when cooking foods
like stocks, sauces, and certain large cuts of meat which will
benefit from continuing to cook in the Pressure Cooker as the
pressure and temperature drop naturally as the unit cools. DO
COOKING WITH YOUR PRESSURE COOKER
(Continued)
28
Stuffed Artichokes
3/4 cup water
1/2 teaspoon salt
1 bay leaf
4 medium-sized artichokes
2 extra-large eggs, beaten
3 tablespoons grated Pecorino Romano cheese
1 clove garlic, peeled and minced
1 tablespoon minced parsley
Pinch black pepper
1 tablespoon olive oil
1. Place Removable Cooking Pot in Pressure Cooker. Add the water,
salt, and bay leaf.
2. Cut off stems from artichokes. Tear off and discard the top two or
three layers of tough, outer leaves. Cut off 1/2-inch to 1-inch
from the tops of the artichokes. Carefully open and expose the
removable leaves and choke. Pull out and remove any thorny
leaves. With a teaspoon, scoop out and discard any fuzzy matter
from the center choke. Place artichokes in Removable Cooking
Pot, standing upright.
2. Combine the eggs, grated cheese, garlic, parsley, and black
pepper in a small mixing bowl. Drizzle an equal amount of egg
mixture over each artichoke. Drizzle with the olive oil.
3. Place 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 HIGH PRESSURE.
6. Press COOK TIME Button until 7 minutes appears on the Display.
7. Press the START/STOP Button until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 7 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOP Button until it beeps.
8. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and
remove the Lid.
9. Carefully remove the artichokes with a slotted spoon to small
bowls. Pour some cooking liquid over each artichoke.
Makes 4 servings
