Cook's essentials 99725, 99721, 99722, 99723 Instructions For Proper Use And Care Manual
ELECTRIC OVAL
PRESSURE COOKER
INSTRUCTIONS
FOR PROPER USE AND CARE
IMPORTANT!
Please keep these instructions and your original box packaging.
Model #99725, 99721, 99722, 99723
also sold as colors
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bottom and on top of the chops. Set the cooker to Brown (press the Brown button and
press the
Start/Off button) and reduce the remaining braising liquid by half or add
some cornstarch and water for a quick thickening. Season the sauce to taste and drizzle
over the pork. Place the diced apples on the pork. They provide color and crunch to the
dish. Enjoy!!
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
High (15 psi) (see pages 6-7 for instructions) and cook for 10 minutes. Quick
release the pr
essure and remove the lid. Drain the beans.
Return the beans to the pr
essure 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
High (15 psi) 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!
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2
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 High (15 psi) for another 2
minutes. Salt to taste and serve 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 cayene pepper.
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 dry 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 the cooker. Press the
Brown
button. Press the Start/Off button, heat until almost smoking. Add the pork chops in
two batches and brown on each side. Remove from cooker and put on a plate to catch
the juices and set aside.
Add butter to the cooker and melt. Add the red onion and sauté until translucent. Stir in
the kraut, br
oth, chicken gravy
, wine, bay leaf, salt, pepper and apples. Pr
ess the
Start/Off button. Return 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
High(15 psi) for
8 minutes (see pages 6-7 for instr
uctions). Release pr
essur
e 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 ser
ving platter with the kraut on the
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.
■ The pressure cooker has a polarized AC (Alternating Current) plug
(one blade is wider than the other). This plug will fit in a polarized
outlet only one way, as a safety feature. Reverse the plug if the plug
does not fit fully in the outlet. Contact a qualified electrician if it still
does not fit. Do not attempt to defeat this safety feature.
■ 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 cur
tains, draperies, walls, and the like when in operation.
■ Do not cover the pr
essur
e valves with anything. An explosion may
occur.
■ Do not use without the r
emovable cooking pot in place. This will reduce
the risk of electrical shock.
■ Do not fill the pressure cooker more than
1
/2 full with food or 2/3 full
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button. 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.
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 pressur
e to
High (15 psi) for 7 minutes (see pages 6-7 for instructions).
Quick-release pr
essure. 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.
Ser
ve 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 department 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 through 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
High (15 psi) and cook for 7 minutes.
with liquid. When cooking foods that expand during cooking do not fill
the unit over
1
/2 full.
■ When cooking food under pressure, at least 1 1/2 cup (12 oz.) of
liquid must be used.
■ Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, 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 pressure regulator
knob 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 wall 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.
SAVE THESE INSTRUCTIONS
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4
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.
French Vegetable Soup
This soup does not speak French, but it is a traditional French provincial vegetable
soup.
Serves: 6
11/2 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 carrots, 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
Pr
ess the
Br
own
button. Pr
ess the
Star
t/Of
f
button. Add the oil and sauté the leeks for
about 3 minutes, do not brown. Press the
Start/Off button. Add the wine, broth, beans,
celery, and carrots. Lock the lid in place, set the cooker to
High (15 psi), for 12
minutes (see pages 6-7 for instructions). Quick-release the pressure. If the beans are not
tender, pressure cook on high (15 psi) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the
Brown
FEATURES
Cover
Floating Locking Pin
Pressure/Steam
Regulator Knob
Handle
Safety Valve
Sliding Lock
Rubber Gasket
Removable Non-Stick
Cooking Pot
Housing
Stationary Pot
Control Panel
Tab
Tab
Clip Plate
Clip Plate
Sensor Pad
Turn pot so
tabs are under
the clip plates
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