Cook's essentials 99711, 99712 Instructions For Proper Use And Care Manual

5 QT ELECTRIC

PRESSURE COOKER

INSTRUCTIONS

FOR PROPER USE AND CARE

IMPORTANT!

Please keep these instructions and your original box packaging.

Model #99711, 99712

Honey Baked Beans

This recipe for BBQ and picnic staple uses honey instead of the molasses of more
traditional baked beans. Just don’

t leave a batch lying around or a bee or two
might bring the whole thing to their queen, bean by bean. Then they’d come for the
burgers!

1 pound dried white navy beans, soaked for 6 hours
2 tablespoons vegetable oil
Water to cover beans
2 tablespoons ketchup

1

/4 cup honey

1

/2 cup light brown sugar

1

/2 teaspoon garlic powder

1

/2 teaspoon onion powder

1 cup water

Add the beans and vegetable oil to the pressure cooker and cover with water up to
at least 1

1

⁄2 inches above the beans. Securely lock on the pressure cooker’s lid, set

the cooker to

Soup (see pages 7-8 for instructions) and cook for 10 minutes.

Quick release the pressure and remove the lid. Drain the beans.

Return the beans to the pressure cooker, cover with ketchup, honey, brown sugar,
garlic powder, onion powder, and 1 cup water. Stir well and securely lock on the
lid, set to

Soup and cook for 3 minutes.

Let the pressure release naturally for 15 minutes before quick releasing any
remaining pressure. Remove lid and serve.

Replace the ketchup with a good BBQ sauce for beans with a bit more bang.
Throw

1

/4 cup of chopped raw bacon in with the beans in the beginning of the
cooking process for something even better! Add sliced hot dogs in with ketchup
and other flavorings for that “beanie” childhood favorite with a rhyming name!

31

1

30

Pork Chops with Apples, Kraut and Gravy

Yes, and gravy. This is my friend Claire Winslow's recipe. She was testing my
original recipe and thought it was missing something. So she added the canned
gravy, and voila, it was great. Trust me, it really is.

Serves: 6
2 tablespoons olive oil
6 center cut pork chops
2 tablespoons butter
2 red apples, diced, not peeled
1 large red onion, sliced thin
1 28-ounce can sauerkraut

1

/3 cup dr

y white wine

1

/3 cup chicken broth
2 dry bay leaves
Salt and pepper to taste
1 14

1

⁄2 ounce can chicken gravy

1 large red apples sliced and cut in half for garnish

Season the pork with salt and pepper. Add the oil to a skillet and heat until the oil is
very hot. Heat until almost smoking. Add the pork chops in two batches and brown on
each side. Remove from skillet and put on a plate to catch the juices and set aside.

Add butter to the skillet and melt. Add the red onion and sauté until translucent. Stir in
the kraut, broth, chicken gravy, wine, bay leaf, salt, pepper and apples. Add the skillet
mixture, the pork chops and drippings to the cooker, placing them in two layers on top of
the kraut. Lock the Lid in place, set the cooker to

Chicken for 8 minutes (see pages 7-8
for instructions). Release pressure naturally for 5 minutes. Release any remaining
pressure with the quick release, and remove the lid. Use a slotted spoon to transfer the
pork chops and kraut to a serving platter with the kraut on the bottom and on top of the
chops. Set the cooker to

Soup and r

educe the remaining braising liquid by half or add

some cor

nstarch and water for a quick thickening. Season the sauce to taste and drizzle

over the pork. Place the diced apples on the pork. They pr

ovide color and crunch to the

dish. Enjoy!!

29

2

Lentil Soup

Lentil Soup in just seven minutes in the pressure cooker.

Serves: 6
2 cups dried lentils, picked over, rinsed
1 bay leaf
2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil

1

/2 cup white wine
6 cups chicken or vegetable broth
Sour cream, for garnish
Salt and pepper to taste

Add the lentils, bay leaf, garlic, onion, oil, wine and stock to the cooker. Lock lid in
place and set pressure to

Soup for 7 minutes (see pages 7-8 for instructions).
Quick-release pressure. Check to make sure the lentils are done. If not, relock lid and
return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Season to taste.
Serve in bowls with a dollop of sour crème. Yummy!

Curried Lentils

Lentils are an inexpensive (and protein packed) legume that don’t have a very
pronounced flavor. This recipe gets a major boost in the taste depar

tment with a good
amount of curry. Serve them up as a vegetarian entree or the perfect side for any meal
that could use a little pick me up.

2 cups dried lentils 1 tablespoon minced garlic
2 tablespoons vegetable oil 2 teaspoons curry powder
5 teaspoons chicken base

1

/4 teaspoon turmeric

1 large onion, chopped salt to taste

Rinse the lentils in a colander, picking thr

ough them to make sure there are no stones or
other objects. Add all ingredients to pressure cooker, stir and securely lock on lid. Set the
cooker to

Vegetable and cook for 7 minutes.

Perform a quick release to release the pressure and remove the lid. Test lentils for
doneness. If not to your liking, re-lock the lid and cook on

Vegetable for another 2

minutes. Salt to taste and ser

ve with a slotted spoon.

For a spicer curry, try adding a teaspoon of chili powder and ground ginger. For even
spicer yet, throw in a pinch of cayenne pepper.

IMPORTANT SAFEGUARDS

When using this electrical appliance, safety precautions must always be
observed, including the following:
A Pressure Cooker is very safe when used properly.

■ READ ALL OF THE INSTRUCTIONS BEFORE USE.

■ Close adult supervision must be provided when this appliance is used

by or near children. Keep pressure cooker out of the reach of children.

■ This appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person responsible for
their safety.

■ Children should be supervised to ensure that they do not play with the
appliance.

■ Do not use an extension cord with this product. This appliance has a
grounded 3-prong plug. Connect to a properly grounded outlet only.
Do not attempt to modify the plug in any way.

■ Do not use an extension cord with this pressure cooker. However,
if one is used it should be a heavy duty extension cord and it must
have a rating equal to or exceeding the rating of this appliance.

■ Do not operate with a damaged cord or plug. If the appliance is not
working as it should, has been dropped or damaged, left outdoors or
dropped into water, do not use it and return it to the manufacturer for
proper service, repair, or replacement.

■ Do not let cord hang over the edge of the table or counter, or touch
hot surfaces.

■ Do not place near hot gas or electric burner.

■ Always use in a well ventilated area.

■ For indoor use only.

■ The pressure cooker is for household use only. The pressure cooker

should not be used for other than the intended use.

■ Do not cover the appliance or have it near flammable material
including curtains, draperies, walls, and the like when in operation.

■ Do not cover the pressure valves with anything. An explosion may
occur.

■ Do not use without the removable cooking pot in place. This will reduce
the risk of electrical shock.

■ Do not fill the pressure cooker more than

4

/5 full with food. When

cooking foods that expand during cooking do not fill the unit over

3

/5

full.

■ When cooking food under pressure, at least 1

1

/2 cup (12 oz.) of

liquid must be used.

3

28

French Vegetable Soup

This soup does not speak French, but it is a traditional French provincial vegetable
soup.

Serves: 6
1

1

/2 cups cannelloni, white kidney or great northern beans, rinsed in a colander

and picked over
11/2 tablespoons olive oil
1 cup leeks, thinly sliced (if you substitute onions, you are American)
2 cups vegetable broth

1

/2 cup white wine
2 cups chicken broth
2 stalks celery, diced
3 large car

rots, peeled, halved and cut into

1

/2 inch slices
1 20-ounce can chopped tomatoes
2 tablespoons Pernod (anise-flavored liqueur)

1

/2 teaspoon dried tarragon
3 cloves garlic, minced
Salt and pepper to taste

1

/3 teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
2 mediums zucchini or yellow squash, or a mixture of both

Quartered lengthwise and then cut into

1

/2 inch slices

1

/2 package frozen French-style green beans, thawed

1

/2 package frozen green peas, thawed
Parmesan cheese, grated or a block ready to shave

Place oil in the skillet. Heat until the oil is very hot. Add the leeks and sauté for about 3
minutes, do not brown. Add the skillet mixture, wine, broth, beans, celery, and carrots
to the cooker

. Lock the lid in place, set the cooker to

Soup, for 12 minutes (see pages

7-8 for instr

uctions). Quick-r

elease the pr

essur

e. If the beans are not tender, pressure

cook on high (15 psi) for another 5 minutes.
Add the tomatoes, Per

nod, garlic, saf

fr

on with liquid, and zucchini.

Press the

Start/Off button. Cook for 3 minutes. Add the green beans and peas, and
cook until tender about 3 minutes. Season to taste. If you want the soup to be a bit
thicker, smash a large spoonful of white beans against the side of the cooker and stir
while pot is boiling. Serve in large bowls and pass the Parmesan.

■ Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, noodles and pasta, or rhubarb should not be cooked under
pressure in the pressure cooker. These foods tend to foam, froth and
sputter, and may block the floating valve.

■ The exterior and the lid become hot during use. Do not touch hot
surfaces. Use handles or knobs.

■ WARNING: Keep hands and face away from the Pressure Limiting
Valve when releasing pressure.

■ While the unit is in operation, never remove the lid.

■ After cooking, use extreme caution when removing the lid. Serious

burns can result from steam inside the unit.

■ CAUTION: When removing the lid, there could be a suction created
between the inner pot and lid.

■ Extreme caution should be used when moving any appliance
containing hot food or liquid.

■ Do not attempt to dislodge food when the appliance is plugged in.

■ CAUTION: Perishable foods such as meat and poultry products, fish,

cheese and dairy products cannot be left at room temperature for
more than 2 hours. (No longer than 1 hour when the room
temperature is above 90°F) When cooking these food, do not set
the delay time function for more than 1-2 hours.

■ DANGER: Never deep fry or pressure fry in the pressure cooker.
It is dangerous and may cause a fire and serious damage.

■ Using attachments not recommended or sold by the manufacturer may
cause hazards.

■ Make sure appliance is off before unplugging from electric outlet.

■ Always unplug before cleaning and removing parts.

■ To protect against electrical shock, do not immerse plug, cord or

housing in water or any other liquid.

■ Servicing or repair should only be completed by a qualified technician.

■ DANGER: Do not lift the unit with cover handle, use side handles

only.

■ DO NOT put your hand or face near the steam releasing hole when the
Pressure Limiting Valve is being moved to the “Exhaust” position.

■ DO NOT touch the Lid when it is in cooking process or immediately
after the cooking process to avoid scald. This is because time is needed
for the Lid to cool down.

SAVE THESE INSTRUCTIONS

27

4

Black Bean Soup

Black Bean Soup or thicken and serve over rice. Here's a secret for making the soup
really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You won't
believe the difference. Ready in 25 minutes.

Serves: 6
2 tablespoons olive oil
2 large onions, chopped
2 large garlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 large red bell peppers, seeded and diced
6 cups chicken or vegetable broth
1 smoked ham hock, whole or bacon diced
3 large carrots, chunked
2 bay leaves
1 sprig fresh thyme, chopped or 1 teaspoon dried
1 teaspoon ground coriander
1

1

/2 cups dried black beans, rinsed in a colander and picked over
1 cup fresh coriander/cilantro, minced (You can substitute parsley)
Salt and pepper to taste
Balsamic vinegar

, to taste

1

/2 cup tomatoes, chopped, for garnish

Place oil in the skillet and heat until the oil is very hot. Add the onions and sauté for 2 to
3 minutes until onions turn translucent. Add the garlic, celery, cumin seeds, and red
peppers and cook for 2 more minutes stirring constantly. Add the skillet mixture, broth,
ham hock or bacon, carrots, bay leaves, thyme, dried coriander and black beans to the
cooker. Set the cooker to

Soup for 20 minutes (see pages 7-8 for instructions) let the

pressure release naturally, about 5 to 10 minutes.

Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to
taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh cilantro
and serve.

FEATURES

1. Handle

9. Outer Pot

17. Side Handle

2. Lid

10. Upper Body

18. Electr

onic Heater

3. Pr

essur

e Limiting V

alve

11. Contr

ol Panel

19. Seal Ring for Floating V

alve

4. Floating V

alve

12. Power Cable

20. Filter

5. Floater

13. Reser

voir

21. Gasket

6. Slideway

14. Body Cover/Str

uctur

e

22. Sensor

7. Sliding V

alve

15. Spoon/Ladle Holder

8. Inner Pot

16. Lower Body

take off and fix gasket

Dismantling of Condensation

Reservoir