14
HOW TO
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INSIDE THE PRESSURE COOKER:
Certain recipes suggest that you brown meat or sauté vegetables to ensure juices are retained
during cooking. It also provides nice coloring when meat or vegetables are cooked and ready to
serve.
To brown or sauté:
1.
Open and/or remove the lid depending on your preference.
2.
Press the
BROWN / WILD RICE
button to manually begin the heating process.
3.
Put food into the Inner Pot (8) and brown/sauté to desired consistency.
4.
When ready to start the pressurized cooking cycle: Press “Keep Warm/Cancel” button
to cancel the browning/sautéing process.
5.
Close the lid and secure properly.
6.
Follow the instructions on cooking to your preference.
HOW TO USE THE
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FUNCTION
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Food can be prepared at an earlier time and kept warm inside the pressure cooker using the
Keep Warm function or reheated using the Reheat function. Food can be kept warm for up to 4-
hours. Additional time may cause a change in flavor, appearance or cause food to spoil.
1)
Prepare desired food and place into inner pot.
2)
Secure the lid onto the unit and turn it Counter-clockwise to lock it in place properly.
3)
It is recommended to set the Pressure Limiting Valve (3) to “Exhaust” at this
time since you are only reheating or keeping food warm and not pressurizing.
4)
Press the Reheat or Keep Warm button. The indicator light will illuminate solid.
5)
The pressure cooker will start to heat and maintain a lower temperature to keep warm.
6)
To cancel, simply press the Cancel button until indicator light is no longer illuminated.
7)
Remove food and serve.
8)
Unplug power cord and allow to cool completely before dismantling and cleaning.
HOW TO COOK
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FOODS
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Cooking frozen food inside a pressure cooker is quick and easy but has certain restrictions.
Only cook individual cuts of frozen meats that are up to 1 inch thick, the cooking time does not
need to be altered. Pressure will not be achieved until the internal temperature has reached a
preset level. If the recipe states the meat be cooked for 10 minutes after pressure has been
achieved, it will still be the same, but it will take longer to reach pressure point.
It is not recommended to pressure cook larger cuts of frozen meats such as a whole roast, a
block of frozen ground meat or a whole chicken. Larger cuts will require increased cooking
times of up to one third more, and the results may not be the same when compared to meats
that were thawed (or at least partially thawed) and browned before cooking.
NOTES & TIPS #6:
During Browning/Sautéing, the pressure cooker will automatically set itself to Keep
Warm when it reaches a high temperature. (Approximately 5-minutes). If you are
browning/sautéing a large quantity of food, you may need to allow the unit to cool
slightly for 1-2 minutes before pressing the BROWN / WILD RICE button again. It is
possible that the internal sensor will prevent any other buttons from activating to avoid
over-heating.