26
FRESH FRUIT
• For best flavor and texture, use ripe fruit that is still firm.
• You can cook fruit in a steaming basket or directly in the liquid.
• When cooking fruit directly in liquid, you may use wine instead of water.
• When cooking stuffed apples and Anjou pears, wrap them in aluminum
foil to maintain their shape and keep their skins intact.
• To maintain shape, cook Bosc pears with peels intact; it is easy to slip
peels off after cooking.
• When preparing foil-wrapped fruit, do not fill Pressure Cooker more
than half full. When preparing unwrapped fruit, do not fill more than
one-third full.
BASIC RECIPE FOR FRESH FRUIT
1. Place 1 cup water (or wine) in Removable Cooking Pot.
2. Place fruit either in a steaming basket or directly into liquid.
3. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock
to LOCK position. Turn Pressure Regulator Knob to PRESSURE.
4. Set PRESSURE MODE for HIGH and COOK TIME according to
Chart on page 25. Press Press the
START/STOP
Button to begin
operation.
5. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
6. Quickly release pressure by pressing
QUICK STEAM RELEASE
Button in short bursts. (If cooking halved pears, allow pressure to
come down naturally.)
7. If fruit is not sufficiently cooked, replace Lid and steam until
done.
8. Remove Lid with special care as there will be a fair amount
of steam.
21
PRECAUTIONS WHEN COOKING BEANS
• When cooking beans alone (rather than in a soup or stew), never fill
Pressure Cooker more than one-third full.
• Always add at least 2 teaspoons of oil per cup of dried beans to
control foaming action.
• Let the pressure come down naturally to avoid ejecting liquid from the
vent and to prevent bean skins from splitting.
• Take great care when removing the Lid as there will be considerable
steam in the Pressure Cooker.
• Clean the Pressure Regulator Knob, Steam Release Valve, Safety
Valves and Rubber Gasket thoroughly after cooking beans.
BASIC RECIPE FOR BEANS
This recipe calls for 1 pound (about 2-1/2 cups) dried beans which will
yield 5 to 6 cups cooked beans. You may cut this recipe in half, if you
wish, but
DO NOT
COOK MORE THAN THIS AMOUNT.
1 pound beans, picked over and rinsed
(preferably pre-soaked; see GENERAL TIPS FOR COOKING BEANS)
2 quarts water
2 tablespoons vegetable oil
1 onion, peeled and halved (optional)
2 bay leaves (optional)
2 or 3 cloves garlic, peeled and crushed (optional)
Salt to taste (add after cooking under pressure)
1. Place beans, water, oil, and any optional ingredients in the
Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock
to
LOCK
position. Turn Pressure Regulator Knob to
PRESSURE.
3. Set PRESSURE MODE for HIGH and COOK TIME according to
type of bean (see Dried Beans and Legumes Chart on the following
page). Press
START/STOP
Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will
illuminate. If time permits, allow pressure to come down
naturally until the red Pressure Indicator Rod drops, about 30
minutes. Otherwise, allow pressure to come down naturally for
20 minutes and quickly release remaining pressure by pressing
QUICK STEAM RELEASE
Button in short bursts.
5. Slide Safety Lock to
UNLOCK
. Pull Handles apart and remove Lid.
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