25
16
Care & Cleaning Instructions
1. Unplug and let the Cook's Essentials
®
Programmable 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 dry thor-
oughly.
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 dry thoroughly.
4. The Rubber Gasket must always be properly positioned on the under-
side 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 21321).
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 to
CLEAN and carefully remove. Turn the 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 per-
formed by a qualified electrician.
10. Store the cooker with the Lid resting
upside-down on the Removable Cooking
Pot.
CLEAN
STEAM
PRESSURE
VEGETABLE BROTH
(15 minutes, high pressure)
There's no need to peel any of the vegetables, even the onions and garlic.
Just trim and scrub or rinse as needed.
3 quarts water
1 pound carrots
7 ribs celery, halved
3 large onions, quartered
10 cloves garlic
1/2 ounce (1/2 cup loosely packed) dried mushrooms
Small bunch parsley
3 large bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)
1.
Pour water into cooker. Press BROWN and START.
2.
As water begins to heat, add remaining ingredients.
3.
Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
4.
Set pressure mode for HIGH and cook time for 15 MINUTES. Press
START.
5.
When cooker beeps three times, STOP light will illuminate. If time permits,
allow pressure to release naturally (about 20 minutes). Otherwise, quick-
release pressure by holding down Quick Steam Release Button until red
Pressure Indicator Rod drops.
6.
Slide safety lock to UNLOCK. Pull handles apart and remove lid.
7.
Cool broth slightly. Ladle into large colander set over a large bowl or stor-
age container. Press solids to release all liquid.
8.
Divide broth into storage containers and refrigerate for up to 4 days or
freeze for up to 3 months.
Makes about 3 quarts
Sensor
Pad
Cleaning
Brush
