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. When cooking most foods, you should add at least 1 cup
(8 ounces) of liquid to the Removable Cooking Pot when
cooking under pressure, or refer to amounts in Cooking Charts
in the back of this book. 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 higher than the MAX Fill Line 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/chart.
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 and the Red Light illuminates.
Press the START/STOP Button until the Pressure Cooker beeps.
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)
Pressure
S
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am
C
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LOCK
UNLOCK
28
Candied Yams
3 long strips orange peel
4-1/2 pounds sweet potatoes, peeled and cut into
1/2-inch thick slices
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
Pinch salt
1 cup orange juice
1-1/2 tablespoons butter
1. Place the Removable Cooking Pot in the Pressure Cooker.
2. Place orange peel in bottom of pot. Add sweet potato slices in
layers, sprinkling each layer with brown sugar and cinnamon,
ending with a final layer of brown sugar and cinnamon. Sprinkle
with salt and drizzle with the orange juice. Dot with butter.
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 LOW PRESSURE.
6. Press COOK TIME Button until 8 minutes appears on
the Display.
7. Press the START/STOP Button until the Green Indicator Light
appears. The Green LOW 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 8 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 sweet potatoes with a spatula to a serving
bowl. Pour any accumulated syrup over the sweet potatoes. If
the sweet potatoes are not tender, leave in the Pressure Cooker.
Press WARM Button and let food remain covered with the Lid for
5 to 10 minutes. Season with salt to taste.
Makes 6 servings
