Calphalon 1859693, User Manual

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Insert the meat and at least 2 cups cooking liquid in the pressure cooker, lock lid
in place, and cook for the adjusted cooking time. Use the Quick Release Method.
•
Add the longer cooking vegetable(s), lock lid in place, and continue cooking
for the recommended time. Use the Quick Release Method and add any
quick cooking vegetables. Simmer, with the lid removed, on the stove top until
complete.
Meats
•
Brown the meat in a couple of tablespoons of oil. Briefly remove the meat and
brown the aromatic vegetables (i.e., onion, celery, garlic) in the pan drippings, if
desired.
•
Return the meat to the pan and add at least 2 cups of cooking liquid.
•
Refer to the Cooking Guide on pages 12-14 for suggested cooking times
and settings.
Tomato sauce
•
Brown the aromatic vegetables (i.e., onion, garlic) in a couple of tablespoons of
oil. Add the pureed tomatoes.
•
Fill the pressure cooker only ½ full. Lock lid in place.
•
Cook for approximately 20 minutes on Low.
•
Use the natural Release method of releasing steam.
•
Season, as desired.
fruit Preserves
•
Place the fruit pieces in the pressure cooker base along with the sugar.
•
Set aside for one hour to release the natural juices of the fruit.
•
Bring to a boil, uncovered. Stir in remaining ingredients.
•
Lock lid in place and cook for 8 minutes on Low.
•
Use the natural Release method of releasing steam.
Canning
The Calphalon 6 Qt. Stainless Steel Pressure Cooker is primarily designed for meal
preparation rather than canning. The pressure cooker base accommodates up to 4
(½-quart) canning jars.
For complete pressure canning guidelines, contact the national Center for Home
Food Preservation at http://nchfp.uga.edu/.
Or, reference the “USDA Complete Guide to Home Canning” which is a spiral
bound book available for purchase via The Education Store, Purdue Extension,
700 Ahlers Road, West LaFayette, In 47907, (765) 494-6794. The content is also
posted on-line at the web site listed above.
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