36
5
Introduction
Congratulations! You are about to learn how to cook and prepare deli-
cious, home made meals in a fraction of the time it normally takes, without
sacrificing flavor or nutrition. Your Cook's Essentials
®
Programmable
Pressure Cooker is quick, safe and easy to use. And best of all, it can
shorten the traditional cooking time of most foods by up to 70 percent.
1. Your Programmable Pressure Cooker cooks like a traditional Pressure
Cooker by combining steam heat and pressure for faster cooking
times. Since an air tight seal is formed when the Lid is closed and
locked, the heat and steam stay trapped inside the Removable
Cooking Pot. As the steam builds and the pressure rises, the cooking
temperature will get as hot as 250
º
F, which is 38
º
F hotter than when
food is cooked in a standard pot with liquid. This combination of high
heat and pressure cooks the food faster while retaining water soluble
nutrients and flavor.
2. Your Cook's Essentials
®
Pressure Cooker takes the guesswork out of
cooking under pressure. A built-in Thermostat knows exactly when low
or high pressure is reached inside the Removable Cooking Pot and
automatically adjusts the heat and triggers the timer to begin. These
computerized functions eliminate the need to make heat adjustments,
necessary when using a stovetop cooker.
3. The 1500 watt Heating Element allows for quick heating and for main-
taining even cooking temperature and pressure.
4. The large, 8-quart capacity, heavy-duty, non-stick, aluminum
Removable Cooking Pot heats up quickly and evenly.
5. The Cook's Essentials
®
Programmable Pressure Cooker has a
BROWN Function that allows you to sauté or brown food in the
Removable Cooking Pot before cooking under pressure.
6. The Quick Steam Release Feature allows you to release pressure with
the simple push of a button. Press this release button in short bursts
to prevent ejection of hot liquid along with steam.
7. The STEAM Function heats cooking liquid in the Removable Cooking
Pot to a boil in a matter of minutes for steaming an endless variety of
foods like vegetables and shellfish (as well as rice).
8. The software incorporates a CANCEL feature for both
COOK TIME
and
DELAY TIME
during setup. If it becomes necessary to cancel or
reset the time before cooking has begun, simply press the
COOK
TIME
and
START/STOP
Buttons simultaneously to reset the Cook
Time to "01"; or press the
DELAY TIME
and
START/STOP
Buttons
simultaneously to reset the Delay Time to "00".
9. The WARM Function holds and keeps cooked food warm for an unlim-
ited period of time.
10. The sturdy, brushed stainless steel and molded, Cool-to-the-Touch
Housing of your Cook's Essentials
®
Programmable Pressure Cooker is
both attractive and functional.
CURRIED CHICKPEAS WITH SPINACH
(18 minutes, high pressure)
Serve this flavor-packed vegetarian curry over rice, with a dollop of mango
chutney on the side.
1 pound (2 1/2 cups) dried chickpeas, soaked overnight in ample water to
cover
2 cups vegetable broth or water
One 13.5-ounce can coconut milk
2 tablespoons Madras-style mild curry powder (see Cook's Notes below)
Two 10-ounce packages frozen chopped spinach
2 large (about 1 pound) red onions, peeled and cut into eighths
One 15-ounce can diced tomatoes with chilies (including liquid)
Salt to taste
Garnishes: sour cream or yogurt and chopped cilantro
1. Drain chickpeas. Blend broth, coconut milk, and curry powder in cooker.
Add chickpeas and set frozen blocks of spinach and onions on top. Pour
tomatoes over spinach and onions.
2. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
3. Set pressure mode for HIGH and cook time for 18 MINUTES. Press
START.
4. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
5. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
6. Stir well and add salt, if needed. Curry will quickly thicken as it stands, but
if you wish to thicken immediately, mash some chickpeas against side of
cooker with a fork and stir them in.
7. Garnish individual portions with a dollop of sour cream and a sprinkling of
cilantro.
Serves 7 to 8
Cook's Notes: One good brand of Madras curry powder is Merwanjee
Poonjiajee & Sons, available in gourmet shops and many supermarkets. The
blend contains salt.
