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Instructions for Use
BEFORE USING FOR THE FIRST TIME
1. Before using the Programmable Pressure Cooker for the first time,
wash the Removable Cooking pot, the Self-Locking Lid and the
Rubber Gasket with warm soapy water. Rinse with clear water and dry
thoroughly.
2. Make sure the Rubber gasket is seated properly around the Lid. To
ensure correct fitting of the Rubber Gasket, fill the Removable Cooking
Pot 2/3 full with water and run on HIGH PRESSURE for 15 minutes.
Wait 15 minutes, then release pressure by pressing on the Quick
Steam Release Button in short bursts. The Pressure Indicator Rod will
drop. Let the appliance cool to room temperature. Pour out the water.
Rinse and towel dry the Removable Cooking Pot. The Pressure
Cooker is now ready to be used.
BEFORE YOU BEGIN COOKING EACH TIME
For best results, always check that the Pressure Regulator knob, Pressure
Indicator, Steam Release Valve and Safety Valves are in good working
order and that there are no foreign particles blocking the Valve openings
on the underside of the Lid. See Care and Cleaning Instructions.
POWER SURGE PROTECTION FEATURE
This Pressure Cooker has a Back-up Feature to prevent malfunction in the
event of power surges. If the Pressure Cooker is unplugged or switched
off, allow at least 30 seconds for the program to clear before turning the
unit back on.
Operating Instructions
1. Plug the cord into a grounded-type 120V AC electrical wall outlet.
2. Position the Removable Cooking Pot in the Housing so that its Rear
Centering Guide slides into the locating guides on the inside of the
Cool-to-the-Touch Housing.
3. Choose the desired program by pressing either
WARM, COOK
MODE:
(BROWN or STEAM), or
PRESSURE MODE:
(HIGH or
LOW).
4. If using
COOK MODE
: (STEAM), or
PRESSURE MODE
: (HIGH or
LOW), press
COOK TIME
for the desired time.
POT ROAST WITH GARLIC-SMASHED POTATOES
(80 minutes, high pressure)
Cook potatoes and whole garlic cloves along with your roast. Smash the
potatoes with the garlic and serve alongside the roast for a hearty one-pot
meal.
You'll need a few metal or bamboo skewers for threading the garlic cloves--or
you can wrap them loosely in a cheesecloth bundle.
5-pound boneless chuck beef chuck roast, tied with string
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
One 14.5-ounce can low-sodium beef broth
2 bay leaves
8 large potatoes, scrubbed (leave whole)
12 large cloves garlic, peeled
2 tablespoons butter
Garnish: 3 tablespoons chopped parsley
1.
Season roast well with salt and pepper.
2.
Press BROWN and START. Heat oil in cooker and brown roast well on all
sides. Remove and set aside.
3.
Add onions, carrot, and celery and cook, stirring occasionally, until onions
begin to brown, 2 to 3 minutes. Add broth and bay leaves. Return roast
to cooker. Set potatoes on top and around roast. Thread garlic cloves on
skewers and set skewers on top of potatoes or roast.
4.
Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5.
Set pressure mode for HIGH and cook time for 80 MINUTES. Press
START.
6.
When cooker beeps three times, STOP light will illuminate. Allow pressure
to come down naturally for at least 15 minutes. If you wish, quick-release
any remaining pressure by holding down Quick Steam Release Button
until red Pressure Indicator Rod drops.
7.
Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8.
Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a
cutting board. Let rest 5 to 10 minutes before slicing.
9.
Strain cooking broth into a gravy separator and degrease broth. Discard
bay leaves. Mash chopped vegetables and stir into about 2 cups of cook-
ing broth to make a gravy. Season to taste. (If you wish, you may thicken
remaining cooking broth with cornstarch or arrowroot for additional gravy.)
10. Mash potatoes and garlic cloves with butter. Season to taste and garnish
with parsley. Serve alongside roast. Pass gravy in a sauceboat.
Serves 8
