12
NS-PC6SS7
www.insigniaproducts.com
Cooking Beef in red wine
•
4.4 lbs (2 kg) blade or chuck steak, cubed
•
1 cup (150 g) flour
•
Salt and pepper, to taste
•
2 tablespoons (40 g) butter
•
2 tablespoons (40 ml) olive oil
•
2 onions, diced
•
1 leek, finely chopped
•
2 carrots, chopped
•
2 cloves garlic, minced
•
2 tablespoons parsley, chopped
•
2 tablespoons chives, chopped
•
1.6 pints (750 ml) red wine
1
In a plastic bag, toss the meat in flour and seasonings
.
2
Press the
Sauté
button. The
Sauté
preset function indicator turns on
and, after 10 seconds, the cooker begins cooking.
3
Melt the butter and oil, then place the meat into the inner pot in four
batches
,
searing each for five minutes each
.
4
Add onions
,
leek
,
carrots
,
garlic
,
parsley, and chives
.
5
Pour the red wine over the top of the food and bring to the boil
.
6
Press the
Keep Warm/Cancel
button, then press the
Slow Cook
preset button. The
Slow Cook
preset function indicator turns on and,
after 10 seconds, the cooker begins cooking.
After cooking, the pressure cooker switches to Keeping Warm
automatically.
7
Open the cover (see “Using the preset timer” on page 10).
Cooking Butter Chicken
•
2 tablespoons olive oil
•
1 teaspoon ginger, minced
•
3 small onions, sliced thinly
•
2 teaspoons cayenne pepper, ground
•
2 teaspoons paprika, ground
•
1 teaspoon coriander seeds, ground
•
2 teaspoons turmeric, ground
•
2 teaspoons cumin, ground
•
2 x 14.2 oz. (420 ml) cans tomatoes, diced
•
4.4 lbs. (2 kg) chicken breast, diced
•
10 oz. (300 ml) pure cream
•
Fresh coriander to taste
1
Finish cooking preparation according to “Preparing to cook” on
page 8.
NS-PC6SS7_16-0639_MAN_V2_ENG.fm Page 12 Wednesday, August 10, 2016 2:21 PM
