Cuisinart CPC-600 - Electric Pressure Cooker, Инструкция и книга рецептов

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TIPS AND HINTS
• Many family favourites can be easily
adapted for preparation in your
Cuisinart ™ Pressure Cooker – soups,
stews, side dishes and more.
• The amount of liquid needed is much
less than for traditional cooking
methods.
• Never exceed the Maximum Fill Amount
of the pressure cooker.
• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will go to allow proper locking.
• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.
• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release it
is important to begin immediately upon
completion of pressure cooking;
otherwise foods will continue to cook,
and may overcook.
• Do not store pressure cooker with
lid on tightly. This saves on gasket wear
and tear.
• More nutrients are preserved during
pressure cooking than with traditional
cooking methods, as less liquid is used
and thus fewer nutrients are lost to
evaporation.
• To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least
1
⁄
3
to ½ of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your recipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid overcooking. You can also use
the cooking charts provided as a guide.
• If something is almost cooked, use
Simmer to complete cooking.
COOKING TIMES
Suggested Cooking Times for Poultry
and Meats
Be sure to add at least 1 cup (250 ml) of
liquid when pressure cooking meats for
45 minutes or less, and 1½ cups (375 ml)
if cooking for longer amounts of time. Be
sure to add vegetables such as chopped
onions, carrots, and celery and aromatic
herbs such as garlic, parsley, thyme, etc.
for added flavour. Most items are cooked
on High Pressure unless otherwise
indicated. For best results and flavour,
most poultry and meats benefit from
browning first. Cooking times will vary
slightly due to individual size of pieces
and starting temperatures.
Food Cooking Time Pressure Release Method
Chicken
Whole – up to 4 pounds
(1.8 kg)
24 to 28 minutes Quick Pressure Release
Chicken Breast,
bone in, 3 pounds (1.5 kg) 9 to 10 minutes
Quick Pressure Release
Boneless Chicken Breast,
2 pounds (1 kg)
5 to 6 minutes Quick Pressure Release
Thighs/Legs, bone in 9 to 12 minutes Quick Pressure Release
Thighs/Legs, boneless 8 to 10 minutes Quick Pressure Release
Beef
Pot Roast, Bottom
Round, 3-3½ pounds
(1.5-1.6 kg)
99 minutes Natural Pressure Release
Brisket, 2½-2 pounds
(1.1-1 kg)
55 minutes Natural Pressure Release
Corned Beef Brisket 24 minutes per pound Natural Pressure Release
Short Ribs, 2-3 inches (5-
6 cm) thick
50 minutes Natural Pressure Release
Stew – 1½ to 2-inch
(4-5 cm) cubes
10 minutes
Natural Pressure Release (see recipe for
Beef Stew for times with vegetables)
Lamb
Shanks, four, 12 ounces
(340 g) each
24 minutes Natural Pressure Release
Shoulder cubes for stew,
about 1½ inches
(2-2.5 cm)
22 to 25 minutes Natural Pressure Release
Pork
Chops, Loin, bone in,
¾-1 inch thick
9-11 minutes, brown
first
Quick Pressure Release
Boneless Shoulder Roast,
about 3 pounds (1.5 kg)
50 to 55 minutes Natural Pressure Release
Spareribs, cut into 2 to 3
rib pieces
22 to 28 minutes Quick Pressure Release
Veal
Boneless Shoulder Roast
10 minutes per
pound (weight is
important to avoid
overcooking)
Natural Pressure Release
Cubes for stew,
1½-2 inches (4-5 cm)
9 to 10 minutes Natural Pressure Release