Cook's essentials 99731, 99735, 99732 Instructions Manual
ELECTRI C 4 Q T.
PRESSURE COO K ER
IN STRUCTION S
FOR PRO PER USE A N D CARE
IMPO RTAN T!
Please keep these instructions and your ori ginal box p ackag ing .
Mo del # 997 31 , 99 732 , 99 735
bottom and on top of the chops. Set the cooker to Brow n (pr ess the Bro wn button a nd
press the Star t/ O ff b utton) a nd r educe the r emaining bra ising liquid by half o r a dd
some cornstarch and water for a q uick thi ckening. Season the sauce to taste and drizzl e
over the por k. Place the di ced a pples on the p ork. They p ro vide co lor and cr unch to the
dish. Enjoy! !
Hone y Ba k e d Be a ns
This r ecipe for BBQ and p icnic staple uses honey instead of the molasses of mor e
traditional baked beans. Just do n’t leave a batch lyi ng aro und or a bee or two might
bri ng the who le thing to their queen, bea n by b ean. Then they ’d come for the bur gers!
1 pound dr ied whi te navy beans, soaked f or 6 hours
2 tablespoons vegetab le o il
Wa ter to cover b eans
2 tablespoons ketchup
1
⁄4 cup honey
1
⁄2 cup light b row n sugar
1
⁄2 teaspoon ga rli c po wder
1
⁄2 teaspoon oni on pow der
1 cup w ater
Add the beans a nd vegetable o il to the pressure cooker and cover with water up to at
least 11/2inches abo ve the b eans. Securely lo ck on the pressure cooker ’s lid, set the
cooker to H igh (1 5. 0P) (see pag es 6-7 for instructions) and coo k for 10 minutes. Q uick
release the pr essure a nd remove the lid. Drain the bea ns.
Return the beans to the pressure co oker, cover with ketchup, honey, b row n sugar, gar lic
pow der, oni on pow der, and 1 cup w ater. Stir w ell and securely lo ck on the lid, set to
Hig h (1 5.0 P)
and cook for 3 mi nutes.
Let the p ressure release natur ally for 1 5 m inutes befor e qui ck relea sing any remai ning
pressure. Remove lid and serve.
Re p la ce t he ke tch u p w i th a g oo d B BQ sa u ce fo r b e a ns w i th a b it m or e b a ng . Th r ow 1 / 4
cu p o f ch op p e d ra w b a co n in w i th th e b e a ns in t he be g in ni ng of t he c oo k in g p r oce ss fo r
so m e thi ng ev e n b et te r! A d d s lice d h o t do g s in w it h k et ch up a nd ot he r fl a vo r in gs fo r t ha t
“ b ea n ie ” c hi ld ho o d f a vo ri te w i th a rh ym in g n a m e !
1
30
Perform a q uick release to r elease the pressure a nd remove the lid . Test lentils for do neness. If not to your liking, re-lock the li d a nd cook on H igh (15 .0 P) for another 2
minutes. Salt to taste and serve w ith a slotted spoon.
Fo r a s pi ce r cur r y, tr y a d d in g a te a sp oo n o f ch ili p o w d er a n d g r ou n d g in g er. F or e v en
sp ice r y e t, th ro w in a p in ch o f ca y en n e p ep p e r.
Po r k Chops w it h Ap p le s, Kr a ut a nd Gra v y
Yes, a nd gra vy. This is my frie nd Claire W inslow 's recip e. She w as te sting m y
ori gina l re cipe and though t it wa s missing som ethin g. So she a dded the cann ed
gra vy, an d voila, it w as gre at. Trust m e, it rea lly is.
Se r v es: 6
2 tablespoon s olive oil
6 center cut p ork chops
2 tablespoon s butter
2 red app les, di ced, n ot peeled
1 lar ge r ed onion, sliced thi n
1 28 -ounce can sauerkr aut
1
/3cup d ry whi te w ine
1
/3cup chi cken br oth
2 dr y b ay leaves
Salt and p epper to taste
1 14
1
⁄2
ounce can chicken gra vy
1 lar ge r ed a pple sliced and cut in half fo r g arnish
Season the po rk with salt and pepper. A dd the oi l to the cooker. Press the
Brow n
button. Press the
Star t/ O ff
button, heat until almost smoking. A dd the p ork chops i n
two batches and b row n o n each side. Remove from cooker and put on a plate to catch
the jui ces and set aside.
Ad d butter to the coo ker a nd melt. Ad d the red oni on a nd sauté until translucent. Stir in
the kra ut, broth, chicken gra vy, wi ne, b ay leaf, salt, pepper and a ppl es. Press the
Star t/ O ff
button. Return the por k chop s and dripp ings to the cooker, pla cing them in
two lay ers on top o f the kraut. Lock the Lid in p lace, set the cooker to
Hig h (1 5.0 P)
for 8
minutes (see pages 6 -7 for instructions). Release pressure natura lly for 5 minutes.
Release any remaining p ressure wi th the q uick r elease, and remove the li d. Use a slotted
spoon to tra nsfer the p ork chops and kraut to a serving pl atter with the kra ut on the
TABLE O F CON TEN TS
Important Safeguard s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 -3
Features a nd Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
How to O pera te
Befor e First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Pressure Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Warm Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Brown Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Steam Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Slow Cook Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Delay Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Removing/ Attaching the lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Cleaning/ M aintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Recommended Cooki ng Times . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 2-13
Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
R e c i p e s
Favorite Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 5
Corned Beef and Cabba ge . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 6
Round Steak wi th Potatoes and Gravy . . . . . . . . . . . . . . . . . . . . .17
Q uick Rice Pudding with Sun-Dried Cranb erries . . . . . . . . . . . . .1 7
Emergency Chicken or Pork Di nner with Sauce . . . . . . . . . . . . . .18
Bob’s Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Chicken Ca cciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Gla zed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Perfect Beef Stew in 20 minutes . . . . . . . . . . . . . . . . . . . . . . . . .2 0
Fifteen Minute Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
BBQ Rib s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 2
Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 2
Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 3
Stewed Chicken and Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Mi nestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5
Split Pea wi th Ham Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 6
Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
French Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 8
Lentil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Curri ed Lentils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Pork Chop s with A pp le Sauce, Kraut and G ravy . . . . . . . . . . . . . 30
Honey Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 1
29
2
button. Press the Star t/ O ff b utton. Cook for 3 mi nutes. A dd the g reen b eans and peas,
and cook until tender about 3 minutes. Season to taste. If you want the soup to be a bit
thicker, smash a larg e spoonful of w hite bea ns aga inst the side of the cooker and stir
whi le pot is bo ili ng. Serve in larg e bo wls an d pass the Par mesan.
Lenti l So u p
Len til So up in just sev en min utes in the pre ssur e coo ker.
Se r ve s: 6
2 cups dri ed l entils, pi cked o ver, rinsed
1 bay leaf
2 cloves gar lic, minced
1 larg e oni on, coar sely chopp ed
1 tablespoon vegetab le oi l
1
/2cup w hite w ine
6 cups chicken o r vegetab le stock or broth
Sour cream, for g ar nish
Salt and pep per to taste
Add the lentils, b ay leaf, ga rli c, oni on, oil, w ine and stock to the cooker. Lock lid in
place and set pressure to H igh (1 5. 0P) fo r 7 minutes (see p ages 6 -7 for instructions).
Q uick-release pr essure. Check to ma ke sure the lenti ls ar e done. If not, relock lid an d
return to full pr essure, cooking fo r 1-2 minutes. Remove bay leaf. Season to taste.
Serve in bow ls with a dollop of sour crème. Yummy!
Cur r i e d Lent i l s
Lentils ar e an inexpensive (and protein packed) legume that d on’t have a ver y p ronounced flavor. This recipe gets a ma jor bo ost in the taste depa rtment w ith a good
amount of cur ry. Serve them up as a vegetar ian entree or the p erfect side for any meal
that could use a little pick me up.
2 cups dri ed l entils 1 tablespoon minced ga rlic
2 tablespoons vegetab le o il 2 teaspoons curr y powder
5 teaspoons chicken b ase
1
⁄4 teaspoon turmeric
1 larg e oni on, chopp ed salt to taste
Rinse the lentils in a colander, picki ng throug h them to make sure there a re no stones or
other objects. A dd all in gredi ents to pressure co oker, stir and securely lock on lid. Set the
cooker to
Hig h (1 5.0 P)
and cook for 7 mi nutes.
I M PO RTAN T SAFEGUA RDS
W hen using this ele ctrical a pplia nce, safe ty pr eca ution s must a lw ays be
observ ed, includ ing the follo w ing :
A Pre ssure Cook er is ver y sa fe when used p rop er ly.
READ A LL O F TH E I N STRUCTION S BEFO RE U SE.
Close adult supervision must be pr ovid ed when this appliance i s used by
or near children. Keep pressure cooker out of the rea ch of children.
This a pplia nce is not intend ed f or use by persons (includ ing children) with
reduced physical, sensory o r mental ca pabilities, or lack of
experi ence and knowledge, unless they have b een given supervi sion or
instruction concerning use of the app liance by a person responsible for
their safety.
Children should b e supervi sed to ensure that they do not play wi th the
appliance.
The p ressure cooker has a po lar ized A C (Alternating Cur rent) plug (one
blade i s wider than the other). This plug w ill fi t in a polar ized o utlet only
one w ay, as a safety feature. Reverse the plug if the p lug does not fi t fully
in the outlet. Contact a qualifi ed electrician if i t still does not fi t. Do no t
attempt to defeat this safety feature.
Short p ower cord should be used to red uce the risk resulting from b ecoming entang led in or tri pping over a longer cord. If a long er extensio n cord
is used, the marked electrical rating of the extension cord should be at
least as gr eat as the electrical rating o f the appliance, and the cord should
be a rranged so tha t it will not drape over the countertop or tabletop
where it can be p ulled on by children or tri pped o ver uni ntentiona lly.
Do not operate wi th a damag ed cord or p lug. If the ap pliance i s not
wor king a s it should, has b een dropped or damaged , left outd oors or
dropped i nto water, d o not use i t a nd return it to the manufacturer for
proper service, repair, o r repla cement.
Do not let cord hang over the edge of the table or counter, or touch
hot surfa ces.
Do not p lace near hot gas or electric burner, or i n a heated o ven.
Always use in a well ventilated ar ea.
For indoor use only.
The p ressure cooker is for household use only. The p ressure cooker
should not b e used for other than the intend ed use.
Do not cover the a ppliance or have it near fla mmable material
including curta ins, dra peri es, wa lls, and the like when in operation.
Do not cover the p ressure va lves with anything. A n explosion ma y occur.
Do not use wi thout the removable co oking pot in pla ce. This will r educe
the ri sk of electrical shock.
Do not fill the pressure coo ker mo re than
1
/ 2 full with fo od or 2/ 3 f ull
3
28
Remove the lid; take out the bay leaves and ha m ho ck (if using). Salt and Pepper to
taste. Dr izzl e and stir in the Balsamic vi negar to taste. G ar nish w ith the fresh cila ntro
and serve.
Fre n ch Ve ge t a bl e Soup
This soup does n ot sp ea k French, b ut i t is a tra dition al French p rovincia l veg eta ble
soup.
Se r ve s: 6
1 1/2cups cannelloni, whi te kid ney or g reat norther n beans, ri nsed in a coland er
and picked over
1 1/2tablespoons o live o il
1 cup leeks, thi nly sliced (if you substitute onio ns, you are A merican)
2 cups vegetable stock or bro th
1
/2cup w hite wine
2 cups chicken stock o r b roth
2 stalks celery, diced
3 lar ge car rots, p eeled, halved and cut into 1/2inch slices
1 20 -ounce can chop ped tomato es
2 tablespoons Pernod (anise-flavored li queur)
1
/2teaspoon dri ed tar ragon
3 cloves garlic, minced
Salt and pep per to taste
1
/3teaspoon saf fron threa ds, steeped i n 3 tab lespoons wa rm water for 5 mi nutes
2 mediums zucchi ni or yellow squash, or a mi xture of b oth
Q uartered lengthw ise and then cut into 1/2inch slices
1
/2package fr ozen French-style green b eans, tha wed
1
/2package fr ozen green peas, tha wed
Par mesan cheese, grated or a b lock r eady to shave
Press the
Brow n
button. Press the
Star t/ O ff
button. Add the o il and sauté the leeks for
about 3 minutes, d o not br own. Press the
Star t/ O ff
button. Add the win e, br oth, beans,
celery, a nd carr ots. Lock the li d in p lace, set the cooker to
Hig h (1 5.0 P),
for 12
minutes (see p ages 6 -7 for i nstructions). Q uick-release the pr essure. If the beans ar e n ot
tender, pr essure cook on
Hig h (1 5.0 P)
for another 5 mi nutes.
Ad d the tomatoes, Pernod, ga rli c, saffr on wi th liq uid, a nd zucchini . Press the
Brow n
with li qui d. W hen cooking food s that expand d uring cooking do not fill
the unit over
1
/ 2 full.
W hen cooking food und er pressure, at least 1
1
/ 2 cup (12 oz.) of liquid
must be used.
Foods such as ap plesauce, cranberries, p earl barley, oatmeal o r other
cereals, split peas, noodles and pasta, o r rhub arb should not be cooked
under pressure in the pressure cooker. These foods tend to foam, froth
and sputter, and may block the flo ating va lve.
The exterior and the li d become ho t during use. Do not touch hot
surfaces. Use hand les or knob s.
W A RN IN G: Keep hand s and fa ce aw ay from pressure regulator knob
when releasing pressure.
W hile the unit i s in op eration, never r emove the lid.
Do not p ick up regula tor knob when i nner tank full of steam pressure.
To reduce the ri sk of electric shock, cook only in removable contai ner
After coo king, use extreme caution w hen r emoving the lid. Seri ous bur ns
can result from steam inside the unit.
CAU TI O N : W hen removing the lid , there could b e a suction created
between the inner p ot a nd lid .
Extreme cautio n should be used when moving any ap pli ance
contai ning hot food or liquid.
Do not a ttempt to dislodge food w hen the appliance is plug ged in.
CAU TI O N :
Perishable foods such as meat and poultry pr oducts, f ish,
cheese and dai ry p roducts cannot be left at roo m temperature for
more than 2 hour s. (N o long er tha n 1 hour when the r oom
temperatur e is a bove 90 °F) W hen cooking these food, d o not set
the delay time function for mor e than 1-2 hours.
DAN G ER: N ever deep fry or pressure fr y in the pr essure cooker. It is
dangerous and may cause a f ire and serious dama ge.
Using attachments not recommended or sold by the ma nufacturer ma y
cause haza rds.
Make sure a pplia nce is off before unpl ugging from wall outlet.
Always unplug b efore cleaning. A llow to cool before p utting on or taking
off parts.
To protect ag ainst electrical shock, d o not i mmerse plug , cord or
housing in water or any other liquid.
Ser vicing o r repa ir should only b e completed by a q uali fied technician.
DAN G ER: Do not lif t the unit w ith cover handle, use side handles only.
SAVE THESE IN STRUCTI O N S
27
4
the Star t/ O ff button. Add the spli t peas, carr ots, thyme, ham or bacon, the bro th, o r
liqui d smoke, br eadcrumbs and wine. Set the cooker to H igh (15 .0 P), for 10 minutes
(see
pag es 6-7 for i nstructions). A llow the pressure to r elease naturally for 10 minutes. If
any pressure remai ning, use qui ck r elease for any remai ning steam.
Add a nd stir i n the green p eas and season to taste with salt and pepper, d rizzle w ith
extra virg in olive oil.
Bla ck Bea n Sou p
Black Bea n Soup or thicken and ser ve o ver r ice. He re' s a secre t fo r ma king the soup
rea lly e xplod e w ith fla vor. Stir in a tab lespoon of Ba lsam ic V ineg ar. You w on' t
bel ieve the d iffere nce. Read y in 25 min utes.
Se r ve s: 6
2 tablespoons olive o il
2 larg e oni ons, chop ped
2 larg e ga rlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 larg e red bell peppers, seeded a nd diced
6 cups chicken o r vegetab le b roth
1 smoked ham hock, who le or ba con d iced
3 larg e carrots, chunked
2 bay leaves
1 sprig fresh thyme, chop ped or 1 teaspoon dried
1 teaspoon g round cor ian der
1 1/2cups dr ied black beans, rinsed in a coland er a nd picked over
1 cup fr esh coria nder/ cilantro , mi nced (You can substitute pa rsley)
Salt and pep per to taste
Bal samic vineg ar, to taste
1
/2cup toma toes, chopp ed, for garnish
Press the
Brow n
button. Press the
Star t/ O ff
button. Add the oil and oni ons and sauté
for 2 to 3 minutes until o nions turn translucent. Ad d the ga rlic, celery, cumin seeds, a nd
red pepper s and cook for 2 mor e minutes stirri ng constantly. Press the
Star t/ O ff
button.
Add the broth, ham ho ck or ba con, carr ots, ba y lea ves, thyme, d ried cor iand er and
black beans. Set the cook er to
Hig h (1 5.0 P)
for 20 mi nutes (see pages 6 -7 for
instructions) let the pressur e release natur ally, about 5 to 10 mi nutes.
FEATU RES
C o n d en sa tio n
C u p
Locking a nd Un locking th e Lid
Pre s sur e / S te a m
Re g u la to r Kn o b
Flo a tin g Lo c kin g Va lv e
H a nd le
Ru b b e r
G a s ke t
C o n tro l Pa n e l
S id e
H a nd le s
Lid / C o v e r
H ing e C o v e r
Re m o va b le N o n -S tic k
C o o k in g P o t
H ing e S lo t
S e ns o r Pa d
H e a tin g Pla te
H o us ing
S ta tio n a ry P o t
LOCK UNLOCK
C u p a nd sp o o n in c lud e d
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