CARE & CLEANING INSTRUCTIONS
1. Unplug and let the FARBERWARE
®
Programmable Electric
Pressure Cooker cool to room temperature before cleaning.
2. Wash the Removable Cooking Pot with warm soapy water and a
clean, soft cloth or sponge. Rinse off with clean water and towel dry.
3. Remove the Rubber Gasket from the underside of the
Self-Locking Lid. Wash both with warm soapy water and a clean,
soft cloth or sponge. Rinse off with clean water and towel dry.
4. The Rubber Gasket must always be properly positioned on the
underside of the Lid. Check periodically to make sure that it is
clean, flexible and not cracked or torn. If damaged, do not use this
appliance. Contact the Consumer Service Department toll-free at
1-800-233-9054 for information on purchasing a replacement
Gasket. (P/N 20890)
5. Wipe the Cool-to-the-Touch Housing clean with a damp soft
cloth or sponge. Do not pour any liquid into the Cool-to-the-
Touch Housing.
6. Never use harsh chemical detergents, scouring pads or powders on
any of the parts or components.
7. Always check that the Steam Release Valve
and Pressure Safety Valves are in good
working order. After unit is cooled, remove
the Lid. Turn the Pressure Regulator Knob to
CLEAN and carefully remove. Turn Lid over
and place on table top (as shown below).
Using the brush supplied, check and remove
any food or foreign particles that may be
lodged in the Steam Release Valve. Replace the Pressure Regulator
Knob before using again.
8. In order to maintain the good performance of your Pressure
Cooker, the bottom of the Removable Cooking Pot, in the area
of the Sensor Pad, must be cleaned after each use. The Sensor
must be free of dirt, food, or residue. To do so, wipe with a
soft, damp cloth and be sure to dry thoroughly.
9. Any service requiring disassembly other than the above
cleaning must be performed by a qualified electrician.
14
Pressure
S
te
am
C
le
an
Pressure Regulator
Knob
Clean the
Sensor Pad
(located on
bottom of
Removable
Cooking Pot)
after each use.
25
Chicken with Mushrooms*
3 tablespoons olive oil
2 lbs. chicken breasts, boneless, skinless
1 teaspoon salt
1 large onion, coarsely chopped
8 ounces small mushrooms, halved
2 cans cream of mushroom soup
1/2 cup chicken broth
1. Place the Removable Cooking Pot in the Pressure Cooker.
Add oil.
2. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
3. Preheat for 5 minutes. Brown the chicken breasts, two at a time.
Remove the browned chicken to a plate while the remaining
pieces are browning.
4. When all pieces have been browned, sprinkle chicken with salt.
5. Add onion and mushrooms to the Cooking Pot and sauté until
soft and lightly browned.
6. Put chicken back into the Removable Cooking Pot with the
onion and mushrooms.
7. Add soup and chicken broth and stir. Place Lid on Pressure
Cooker. Slide the Safety Lock to LOCK position.
8. Turn the Pressure Regulator Knob to PRESSURE. Press the
PRESSURE MODE Button for HIGH PRESSURE.
9. Press COOK TIME Button until 15 minutes appears on
the Display.
10. 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 15 minutes, the Pressure Cooker will beep 3 times.
Press and hold the START/STOP Button until it beeps.
11. Release pressure using the Natural Release Feature. This will
take approximately 30 minutes. Once the Pressure Indicator
drops, slide the Safety Lock to UNLOCK position and remove
the Lid.
Makes 4 to 6 servings
*Recipe from the Salton Test Kitchen
