Kitchen HQ 726, HQ 727, HQ 723, HQ 725, HQ 722 User Manual

Name: Kitchen HQ 726
Brand: Kitchen
SKU: 2552778
Rating: 4.6 (23 reviews)

...

4.6 (23)

Thai Coconut Curry with Shrimp

Servings: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

2 tbsp butter

1 small onion finely diced

3 cloves garlic minced

1 tbsp curry powder

1 can coconut milk

2 tbsp honey

1/4 tsp salt Juice of 1 lime

2 tsp Hot sauce (optional)

1/2 lb frozen shrimp

2 tbsp fresh basil chopped

Method

1.Select the BROWN setting. Add and heat the butter.

2.Add onion and garlic, brown for 2 minutes. Next, add curry powder and cook for 2 more min. Stir in coconut milk, honey, salt, lime juice, and hot sauce. Lastly, add the frozen shrimp.

3.Cover. Select PRESSURE HIGH for 11 minutes. (See Page 7, how to operate)

4.Use the quick release method to release pressure. Remove lid.

5.Add basil and serve over cooked rice.

Customer Service

Call toll-free 1-888-321-5023 between the hours of

8:30 am and 5 pm Eastern Standard Time

Figli. LLC • 20 Norris Street • Bu alo, NY 14207

Electric 2 Qt. Pressure Cooker

INSTRUCTIONS FOR PROPER USE AND CARE

Model #720, 721, 722, 723, 725, 726, 727, 728, 729

IMPORTANT!

Please keep these instructions and your original box packaging.

TablE of ConTEnTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

How to Operate

Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 The Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Pressure Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8 Warm Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8-9 Brown Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Chili Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Slow Cook Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Delay Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Recommended Cooking Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13

Cleaning/Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Recipes

Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 Beef and Barley Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 Best Ever Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 Butter Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Cheesy Italian Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 Creamy Smashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 Spaghetti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Thai Coconut Curry with Shrimp . . . . . . . . . . . . . . . . . . . . . . .back cover

Spaghetti

Servings: 2

Prep Time: 5 minutes

Cook Time: 21 minutes

Ingredients

2 tsp olive oil

1/2 small onion diced

1 small garlic clove minced

1 link sausage (any kind)

2 cups strained tomatoes

1/2 tsp salt

1/4 tsp sugar

1/4 cup water

4 oz spaghetti

1 tbsp grated parmesan or romano cheese

Method

1.Select the BROWN setting. Add and heat the oil.

2.Remove sausage from casing and add to oil. Cook until brown, about 8-10 min.

3.Add onion and garlic and brown for 2 min. Next, add tomatoes, salt, sugar, and water.

4.Break the spaghetti in half and add to the pot.

5.Cover. Select PRESSURE HIGH for 11 minutes. (See Page 7, how to operate)

6.Use the quick release method to release pressure. Remove lid.

7.Stir, add cheese and enjoy.

Rice Pudding

Servings: 4

Prep Time: 4 minutes

Cooking Time: 40 minutes + cool time 4 hours

Ingredients

3 cups whole milk

1/2 cup rice

1 egg

1/3 cup sugar

1 tsp vanilla Cinnamon for serving

Method

1.Add rice and milk to inner pot of the pressure cooker.

2.Cover. Select LOW PRESSURE for 30 minutes. (See Page 7, how to operate).

3.Allow pressure to naturally release for 10 min.

4.In a separate bowl, mix together egg, vanilla and sugar.

5.Stir 1 spoonful of rice into the egg mixture to temper before adding the egg mix to the pot. Stir together well.

6.Allow to cool and thicken in the refrigerator for at least 4 hours. Serve with cinnamon if desired.

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.

νREad all of ThE InSTRuCTIonS bEfoRE uSE.

νClose adult supervision must be provided when this appliance is used by or near children. Keep pressure cooker and cord out of the reach of children.

νThis 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.

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

νThe 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.

νShort power cord should be used to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Never use with an extension cord. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.

νDo 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.

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

νDo not place near hot gas or electric burner, or in a heated oven.

νAlways use in a well ventilated area.

νFor indoor use only. Intended for countertop use only.

νThe pressure cooker is for household use only. The pressure cooker should not be used for other than the intended use.

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

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

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

νWaRnInG: Spilled foods can cause serious burns.

νdo not fill the pressure cooker more than 1/2 full with food or 2/3 full with liquid. When cooking foods that expand during cooking do not fill the unit over 1/2 full.

νWhen cooking food under pressure, at least 1 cup (8 oz.) of liquid must be used.

νFoods 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.

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

νWaRnInG: Keep hands and face away from pressure regulator knob when releasing pressure.

νWhile the unit is in operation, never remove the lid.

νDo not pick up regulator knob when inner tank full of steam pressure.

νTo reduce the risk of electric shock, cook only in removable container.

νAfter cooking, use extreme caution when removing the lid. Serious burns can result from steam inside the unit.

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

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

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

νCauTIon: 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 foods, do not set the delay time function for more than 1-2 hours.

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

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

νMake sure appliance is off before unplugging from wall outlet.

νAlways unplug before cleaning. Allow to cool before putting on or taking off parts.

νTo protect against electrical shock, do not immerse plug, cord or housing in water or any other liquid.

νServicing or repair should only be completed by a qualified technician.

νdanGER: Do not lift the unit with cover handle, use side handles only.

Pulled Pork

Servings: 4-6

Prep Time: 5 minutes

Cook Time: 60 minutes

Ingredients

2 lb pork roast, cut into 4 large chunks

1 3/4 cups prepared BBQ sauce

3 tbsp apple cider vinegar

1 can cola

1/4 cup brown sugar

1 tsp garlic powder

1 tsp onion powder kaiser rolls for serving

Method

1.Add pork to the pressure cooker. Add cola.

2.In a bowl, mix BBQ sauce, brown sugar, apple cider vinegar, garlic powder and onion powder together and pour over pork.

3.Cover. Select PRESSURE HIGH for 60 minutes. (See Page 7, how to operate)

4.Allow to naturally release.

5.Remove lid and shred pork with 2 forks. Serve on rolls.

3 SaVE ThESE InSTRuCTIonS

Kitchen HQ 726, HQ 727, HQ 723, HQ 725, HQ 722 User Manual

Jambalaya

Servings: 2

Prep Time: 5 minutes

Cook Time: 18 minutes

Ingredients

2 tsp olive oil

2 sausage links sliced (a smoked pork sausage-could use andouille, smoked chorizo or Toulouse)

1/2 small onion diced

2 cloves garlic minced

1/2 red pepper

1 stalk celery, diced

2 tsp cajun seasoning

1 1/4 cup chopped tomatoes with juice

1 cup low sodium chicken stock

3/4 cup rice

4 oz frozen shrimp

Method

1.Select the BROWN setting. Add and heat the oil.

2.Brown sausage for about 5 min. Add onion, garlic, celery, pepper and cajun seasoning and cook for 3-4 more min. Add tomatoes, chicken stock, rice and frozen shrimp.

3.Cover. Select PRESSURE HIGH for 10 minutes. (See Page 7, how to operate)

4.Use the quick release method to release pressure. Remove lid, stir and enjoy.

5.Slice the roast against the grain and serve with gravy.

fEaTuRES