Wolf BPCR0075 User's Manual
Contents
1. Flan eceran ede ees 36 Coconut Rice Pudding 37 LIMITED WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and electrical parts arising under normal usage and care in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof of purchase A valid proof of purchase is a receipt specifying item date purchased and cost of item A gift receipt with date of purchase and item is also an acceptable proof of purchase Product is intended for household use only Any commercial use voids the warranty This warranty covers the original retail purchaser or gift recipient During the applicable warranty period within normal household use we will repair or replace at our discretion any mechanical or electrical part which proves defective or replace unit with a compa rable model To obtain service under the terms of this warranty call Toll Free 800 275 8273 THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER Damages from improper installation Defects other than manufacturing defects Damages from misuse abuse accident alteration lack of proper care and maintenance or incorrect current or voltage Damage from service by other than an authorized dealer or service center This warranty gives you special legal rights and you may also have other rights to which you are entitled which2. 20 POT ROAST Serves 4 INGREDIENTS 3 pounds beef roast rump California London broil trimmed of excess fat 1 2 tablespoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 tablespoon olive oil 2 cups beef stock 1 medium onion quartered 2 cloves garlic minced 3 sprigs fresh thyme 1 tablespoon dry 3 stalks celery cut into 1 inch pieces 8 medium creamer potatoes 1 pound baby carrots 1 tablespoon flour 1 tablespoon butter room temperature METHOD 1 Season beef with salt pepper and garlic powder 2 Preheat uncovered pressure cooker to 350 Add oil and sear the beef roast on all sides 3 Add beef stock onion garlic thyme and celery 4 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 50 minutes 5 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 6 Add potatoes and carrots to pot Place pressure cooker lid back on and bring to high pressure again for 15 minutes 7 Whencook cycle is complete release pressure and remove pot roast to a serving platter Surround roast with vegetables 8 With the lid off set temperature to 400 and start to reduce liquid in pot 9 Mix flour and butter together to form a paste Add 1 2 cup of broth from pan to paste Mix until smooth 10 Put flour mixture in boiling stock and mix well to thicken gra
3. You may also wish to add calamari or fish or crab or scallops Do not increase the amount of seafood by more than 10 pieces or there will not be sufficient rice STUFFED PEPPERS Serves 4 INGREDIENTS 1 pound ground beef 1 cup cooked Spanish rice 1 2 cup mozzarella cheese 4 medium peppers cut off stem top and remove the insides 3 bullion cubes 2 cups water 1 can 14 5 ounces tomato sauce 4 medium peppers cut off stem top and remove the insides METHOD 1 Combine beef rice and cheese Mix well 2 Place meat and rice mixture inside pepper shells Place stuffed peppers in pressure cooker Secure lid 3 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 12 minutes 4 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Remove peppers from pot 5 Increase temperature to 400 and reduce beef broth in uncovered pressure cooker Add tomato sauce Season to taste NOTE ALL RECIPES IN THIS MANUAL USE 15 POUNDS OF PRESSURE 15 PSI GREEN RISOTTO INGREDIENTS 1 2 cup olive oil 1 medium onion finely chopped 1 1 2 cups arborio rice 4 cups chicken stock 1 cup leaves fresh spinach pureed 1 teaspoon salt METHOD 1 Preheat uncovered pressure cooker to 350 Add oil and saut onion until tender Add remaining ingredients to pressure cooker secure
4. may vary from state to state
5. microwave until smooth 2 cups water METHOD 1 Prepare a 7 inch springform pan by lining the bottom with parchment paper or wax paper Assemble the spring around the paper coated bottom Spray the interior of the pan with nonstick cooking spray 2 In mixing bowl cream together sugar and cream cheese with an electric mixer until smooth Add eggs one at a time Add vanilla salt and melted chocolate Pour cake mixture into prepared springform pan 3 Pour 2 cups water into pressure cooker Cover springform pan with a paper towel and wrap entire springform pan with aluminum foil to prevent steam and water from seeping into pan 4 Place the smallest rack in the pressure cooker Place pan in pressure cooker on rack Secure lid on cooker 5 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 30 minutes 6 When cook cycle is complete leave in the pressure cooker with heat off for an additional 30 minutes RASPBERRY SAUCE INGREDIENTS 2 cups fresh or frozen raspberries 3 tablespoons granulated sugar 1 teaspoon lemon juice METHOD 1 Place all the ingredients in a small saucepan on the stove Cook for 10 15 minutes over medium to high heat until the sauce reduces Press through a sieve if you choose so the sauce is smooth When cool serve to decorate your desert plate or drizzle over the white chocolate cheesecake 34 KAHLUA CHOCOLATE CHIP CHEESECAKE INGR
6. pressure cooker lid Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 30 minutes When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Check tenderness of beans If beans are tender add pasta to pot and check for seasoning Place lid back on pressure cooker and bring back to high pressure for 8 minutes more Again release pressure before opening lid PRESENTATION This low calorie and lowfat soup is wonderful hot or cold Try dropping a teaspoon of fresh pesto and some olive oil in each bow of soup right before serving 29 BEEF BURGUNDY Serves 6 INGREDIENTS 2 tablespoons olive oil 3 1 2 pounds lean beef stew meat cut into 1 inch pieces 1 medium onion chopped 3 cloves garlic minced 3 4 pound button mushroom 1 large carrot diced 3 4 pound pearl onions If you cannot find fresh substitute frozen 2 cups dry red wine 2 cups beef stock 3 sprigs fresh thyme 1 whole bay leaf 1 tablespoon flour 1 tablespoon butter room temperature 1 1 2 tablespoons tomato paste 1 tablespoon fresh parsley chopped salt and pepper to taste METHOD 1 Preheat uncovered pressure cooker to 200 2 Add oil and raise temperature to 300 Add beef and chopped medium onion Cook until brown in uncovered pressure cooker 3 Add garlic mushrooms carrot pearl onions wine
7. stock thyme and bay leaf 4 Secure pressure cooker lid Raise temperature to 400 When the pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 13 minutes 5 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 6 Blend the flour with the room temperature butter until smooth in a small bowl Add a ladle full of hot broth to the butter mixer mix until smooth Add the butter mixture into the hot stew stirring constantly to evenly distribute 7 Add tomato paste to stew Bring the stock to a boil while stirring to blend in the thickening ingredients 8 Add fresh parsley and season to taste with salt and pepper 30 CREAM OF ROOT VEGETABLE SOUP Serves 6 INGREDIENTS 6 cups chicken stock 2 medium stalks celery chopped 1 large leek white part only sliced 1 large russet potato peeled and chopped 1 large turnip peeled and chopped 1 2 large rutabaga peeled and chopped 2 medium parsnips peeled and chopped 2 large carrots peeled and chopped 2 tablespoons flat leaf parsley chopped 1 teaspoon kosher salt 1 2 teaspoon white pepper 1 pinch ground coriander 2 tablespoons whipping cream 1 tablespoon butter METHOD 1 Add stock and preheat uncovered pressure cooker to 300 2 Add all vegetables parsley salt pepper and coriander to the stock Secure pressure cooker lid 3 Set temperatur
8. the food higher in flavor and more nutritious than with conventional cooking methods Using Your Pressure Cooker Gather all ingredients and be familiar with your recipe Pour required amount of liquid into pressure cooker then add food Use the cooking rack if desired Never load cooker above the maximum ingredient level line Foods that expand while cooking i e legumes should never go above the halfway level Make sure gasket is securely positioned in the inner lid Always examine the gasket before installing and before each use Make sure it is in good working order and free of any tears Secure cover on pressure cooker by first lining up the arrows printed on the lid and the cooker Then twist the lid clockwise to secure in place cover handles should be directly above the body handles Plug power cord into unit first and then into a 120 volt 60 Hz AC only outlet Set the pressure regulator to 10 or 15 PSI by lining up the circle with I for 10 or l for 15 Most recipes call for 15 PSI or 15 pounds of pressure Turning the regulator to the right increases PSI and turning to the left decreases PSI Make sure pressure release valve is in the up position Set temperature dial to desired setting Heat the pressure cooker until the pressure indicator pops up indicating high pressure has been achieved Adjust heat as indicated in your recipe to maintain pressure Cooking time begins at this point Set a kitchen timer and cook for the le
9. to off Flip the pressure release valve to release pressure After pressure is released remove lid Remove roast and refrigerate Reserve liquid for serving PRESENTATION Allow the flank roll to chill completely this makes the roll set up and cut beautifully Cut into 1 1 2 inch slices Each slice will look like a work of art Serve cold on beautiful lettuce leaves with mustard on the side Or after slicing you may reheat and serve with heated reserved juices Either way your guests will be very pleased 24 STUFFED ARTICHOKES Serves 4 INGREDIENTS 1 cup beer 2 tablespoons lemon juice 1 pinch salt 4 jumbo artichokes 2 cloves garlic minced 2 tablespoons fresh mint leaf or basil 1 cup fresh bread crumbs 2 tablespoons olive oil 1 tablespoon parmesan cheese 1 teaspoon salt 1 teaspoon fresh ground pepper METHOD 1 2 oa Fk o Place beer lemon juice and salt in uncovered pressure cooker Trim artichokes by removing the stem and trimming the outer sharp tips Let chokes soak upside down in the lemon liquid In a food processor or by hand combine the remaining ingredients Turn the artichokes tips pointing up Stuff tops with breadcrumb mixture Secure pressure cooker lid Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 15 minutes When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pr
10. wrapped together in cheesecloth tied together in a bundle 2 cups chicken stock 1 pinch red pepper flakes METHOD ile Preheat uncovered pressure cooker to 250 Add olive oil and saut ground beef until brown Season with salt and pepper Add shallots garlic onion carrot and celery Saut another 2 minutes Deglaze with red wine Add tomatoes tomato paste sugar sachet stock and red pepper flakes Season with salt and pepper to taste Secure pressure cooker lid on pot Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 15 minutes When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Taste and correct seasoning Use as desired 28 MINESTRONE SOUP Serves 6 INGREDIENTS 3 tablespoons olive oil 1 large onion chopped 4 slices pancetta or bacon chopped 2 stalks celery thinly sliced 1 2 cup baby carrots 2 small potatoes cubed 1 can 28 ounces diced tomatoes in juice 2 cups liquid white wine stock or water 1 2 cup dried great northern beans washed 3 sprigs fresh thyme salt pepper 1 4 cup chopped fresh spinach 1 medium zucchini halved and sliced 1 2 cup small pasta shells METHOD A 2 3 4 Preheat uncovered pressure cooker to 350 Add oil and brown onion and pancetta in oil Add all other ingredients except pasta Secure
11. 2 3 pound flank steak 1 2 teaspoon salt 1 2 teaspoon fresh ground pepper 4 strips lean bacon 4 slices ham 4 slices provolone cheese 4 large hard cooked eggs cut in half 10 jumbo stuffed green olives 1 large red bell pepper julienned 2 tablespoons fresh parsley chopped 3 cups beef broth 1 large onion quartered 1 whole bay leaf butcher s twine METHOD 1 On cutting board use a sharp knife to butterfly the flank steak right through the center Be careful to keep both thin slices attached Season steak with salt and pepper and cover with plastic wrap Tenderize the meat by hitting it evenly with a tenderizing mallet or heavy fry pan Remove plastic wrap and begin to assemble the roll First lay all four strips of bacon on flank lengthwise Top with ham slices and then cheese slices Place eggs flat side down on top of the cheese Form a single row Lay the olives ina row next to eggs Lay the pepper slices in a row lengthwise next to olives Sprinkle with parsley Roll the flank steak up lengthwise Secure roll with butchers twine Tuck ends of roll into center before continuing to tie Tie a knot every 2 3 inches then one long tie lengthwise Preheat pressure cooker to 400 Add beef broth onion and bay leaf Place entire rolled flank into pot and secure pressure cooker lid When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 45 minutes When time is up turn temperature dial
12. ATE SWIRL CHEESECAKE Serves 8 INGREDIENTS 2 cups water 1 cup powdered sugar 3 packages 8 ounces each cream cheese softened 3 large eggs 1 teaspoon vanilla extract 3 tablespoons cocoa powder unsweetened METHOD 1 Place water in pressure cooker Assemble rack in pressure cooker 2 Ina large mixing bowl with an electric mixer cream together sugar and cream cheese Add eggs one at atime Add vanilla 3 Remove 1 1 2 cups cream cheese mixture to another bowl Add cocoa powder Mix until smooth 4 Prepare a springform pan by placing a sheet of parchment paper or foil over bottom ring Secure outer ring and spray with nonstick cooking spray Alternate scoops of plain and chocolate cheesecake mixture into prepared pan Then swirl through batter with a knife making an S pattern 5 Wrap springform pan well with aluminum foil to prevent steam and water from seeping into pan Place on rack in pressure cooker and secure lid 6 Set temperature to 400 When pressure indicator pops up reduce temperature to 300 Set a kitchen timer for 30 minutes 7 When the cook time is finished turn off pressure cooker Leave cake in cooker for another 30 minutes 8 Refrigerate for at least 2 hours or until chilled through 33 WHITE CHOCOLATE CHEESECAKE INGREDIENTS 2 packages 8 ounces each cream cheese 1 2 cup powdered sugar 3 large eggs 1 tablespoon vanilla 1 pinch salt 6 1 ounce squares white chocolate melted in the
13. EDIENTS 1 sleeve sugar free chocolate wafers crumbled 1 4 cup butter melted 1 3 cups sugar 3 tablespoons powdered sugar 3 packages 8 ounces each cream cheese softened 3 large eggs 1 2 cups sour cream 1 small bottle coffee liqueur 3 tablespoons cornstarch 1 cup chocolate chips 2 cups water METHOD 1 Mix chocolate wafers with butter in a food processor Press mixture into bottom of a 7 inch springform pan coated with nonstick cooking spray 2 Beat sugars and cream cheese together in large bowl with electric mixer until smooth Add eggs one at a time incorporating well Add sour cream liqueur and cornstarch Mix well Stir in chocolate chips 3 Pour mixture into springform pan Wrap springform pan well with aluminum foil to prevent steam and water from seeping into pan 4 Pour two cups of water into pressure cooker Place rack in pressure cooker Place springform pan on rack Secure lid on pressure cooker 5 Set temperature to 400 When pressure indicator pops up reduce temperature to 300 Set a kitchen timer for 30 minutes 6 When cooking cycle is done turn off heat and leave cake in pressure cooker for another 30 minutes 7 Refrigerate for at least 2 hours or until chilled through 35 FLAN Serves 5 INGREDIENTS 3 4 cup sugar 3 cups water 3 large eggs beaten 1 can 14 ounces sweetened condensed milk 1 cup milk 1 tablespoon vanilla METHOD i In a nonstick skillet melt sugar ove
14. IMPORTANT NOTICE PLEASE DO NOT RETURN TO STORE If you have any problems with this unit contact Consumer Relations for service PHONE 1 800 275 8273 Please read operating instructions before using this product Please keep original box and packing materials in the event that service is required W P APPLIANCES INC Toll Free 800 275 8273 Email address wpappliances ss2000 com Website www wolfgangpuck kitchenware com All trademarks service marks and trade names collectively the Marks are proprietary to Wolfgang Puck Inc or other respective owners that have granted Wolfgang Puck Inc the right and license to use such Marks BPCROO75 Ver 1 0 Printed in Korea ang 49 Oy o DSistro collection 7 5 Quart Electric Pressure Cooker HOUSEHOLD USE ONLY Model BPCROO75 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions carefully 2 Do not touch hot surfaces Use handles or knobs and a potholder 3 Do not close or clog the safety valves under any circumstance 4 To protect against risk of electrical shock do not put power cord or plug of the appliance in water or other liquid 5 Close supervision is necessary when any appliance is used by or near children 6 Turn unit off and unplug from outlet when not in use before putting on or taking off parts and before cleaning To disconnect t
15. e to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 10 minutes 4 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 5 With an immersion blender puree the soup in the pan to the desired consistency 6 Add cream and butter Check for seasoning Serve hot or cold PRESENTATION This soup is delicious served with a dollop of sour cream and chopped green onions on top 31 GREEK LEMON CHICKEN SOUP Serves 6 INGREDIENTS 6 boneless skinless chicken breast halves diced 1 medium onion chopped 1 cup fresh spinach 6 cups chicken stock 1 cup Arborio rice 2 tablespoons fresh lemon rind grated Juice of 2 medium lemons 4 to 6 tablespoons 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 tablespoon fresh chopped mint 2 large eggs beaten METHOD 1 Preheat pressure cooker to 400 2 Add all ingredients except eggs to pressure cooker 3 Secure pressure cooker lid 4 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 12 minutes 5 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 6 Beat eggs well and slowly drizzle into hot soup while stirring with a large spoon When all eggs have been incorporated soup is ready to eat 32 CHOCOL
16. ed manner in this manual Do not attempt to boil pasta with pressure lid on the foam can clog the pressure valve Stay away from making applesauce Never fill above the fill line If you are making soup and you are at the fill line do not release pressure manually because hot liquid could spurt out Never attempt to open lid while under pressure Always open pressure cooker with the lid facing away from you When using the steam release valve proper evaporation of some liquid may occur i e when making rice or risotto Care amp Cleaning Allow pressure cooker to cool completely before cleaning Unplug the power cord from the outlet and then from the pressure cooker The pressure cooker pan gasket and lid can be washed by hand with warm soapy water or in the dishwasher Dry all parts thoroughly If necessary wipe the power cord and temperature dial clean with a damp cloth Dry thoroughly Never immerse the power cord or plug Replace gasket securely in lid After each use check gasket for any tears and make sure the pressure indicator and valve is in good working order Do not store pressure cooker with lid secured in place Invert the lid on the pan and store in a dry place 14 MINUTE PASTA MEAL In a pinch for dinner in a snap Use frozen meat uncooked pasta noodles and bottled pasta sauce for the ultimate in convenience cooking Serves 4 INGREDIENTS 1 1 2 cups liquid beef or chicken stock wine or water 1 ja
17. emove from pot 3 Add chopped onion to pot Season with salt and pepper and cook until tender 4 Place cooked onion into large mixing bowl Add stuffing mix diced apple celery seed garlic salt sage fresh parsley and 2 tablespoons chicken broth Mix together well and stuff into butterflied chops about 2 tablespoons per chop Add remaining chicken broth to pressure cooker Place stuffed pork chops in pressure cooker Add potatoes and secure lid 5 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 15 minutes 6 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 7 Remove potatoes and pork chops from pressure cooker Place green beans in pot Close lid and set timer for 2 minutes After 2 minutes remove from pot 8 Mix butter and flour well so that it forms a paste 9 Set uncoverd pressure cooker to 400 As the remaining stock in pot starts to boil slowly add butter and flour paste 1 8 teaspoon at a time to avoid lumps Serve gravy on side 17 LOW FAT BBQ PORK Serves 4 INGREDIENTS 2 whole pork tenderloins cut into thin slices 1 tablespoon olive oil 1 cup chicken stock 1 cup barbecue sauce salt and pepper to taste METHOD 1 Season meat slices with salt and pepper Preheat uncovered pressure cooker to 400 Add olive oil and brown pork slices on both
18. es When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Stir in raisins and cinnamon until well incorporated Cover and allow to cool for 10 minutes Serve warm or cold 37 Recipe Index QUICK MEALS 14 Minute Pasta Meal 9 10 Minute Mexican Casserole 10 Chicken Picante 11 Quick Chicken Pot Pie 12 RICE DISHES Paclla ene ee ec ee aries 13 Stuffed Peppers 14 Spanish Rice 15 Green Risotto 05 15 MEAT DISHES Anna s Chili 0 16 Apple Sage Cornbread Stuffed Pork Chops 00 0005 17 Lowfat BBQ Pork 18 21 2 0 ce ee a ee 19 Corned Beef and Cabbage 20 Pot Roast 00 21 Spicy Honey Glazed Baby Pork RIDS Sac tecud tae soinen Era 22 Lamb Tagine 23 Stuffed Flank Steak 24 38 VEGETABLES Stuffed Artichokes 25 Braised Red Cabbage 26 SOUPS amp SAUCES Chicken Stock 27 Beef Bolognese 28 Minestrone Soup 29 Beef Burgundy 30 Cream of Root Vegetable Soup 31 Greek Lemon Chicken Soup 32 DESSERTS Chocolate Swirl Cheesecake 33 White Chocolate Cheesecake 34 Raspberry Sauce 34 Kahlua Chocolate Chip Cheesecake 35
19. essure is released remove the lid Test artichoke for doneness by pulling out one of the leaves and insure it is tender If not re cover and bring back to pressure for 5 more minutes PRESENTATION Stuffed artichokes make a great appetizer or as a vegetarian main course You may also top with half a cup of lump crabmeat after cooking and drizzle with warm butter and a squeeze of lemon juice 25 BRAISED RED CABBAGE Serves 12 INGREDIENTS 1 4 cup peanut oil 1 medium red onion sliced 1 cup brown sugar 2 Granny Smith apples sliced 1 2 cup red wine vinegar 2 cups red wine 2 cups orange juice 1 cinnamon stick 3 teaspoons ground ginger Salt and pepper to taste 4 pounds red cabbage julienned A few gold leaves for decoration optional available at specialty stores METHOD 1 Preheat uncovered pressure cooker to 350 Add peanut oil and saut red onion until translucent Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize Add sliced apples and deglaze with red wine vinegar Bring mixture to a boil Add red wine orange juice cinnamon stick ginger salt pepper and cabbage Secure pressure cooker lid No a F oO ND to 225 250 Set a kitchen timer for 15 minutes 8 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 9 Test for seasoning Serve as an accompaniment to your favorite p
20. iately reduce heat to just maintain that pressure Be familiar with the recipe and have all ingredients ready before you begin Be sure the lid is secured properly before developing pressure A kitchen timer is a must have accessory Timing is a vital key to recipe success when pressure cooking You may wish to brown some meats before cooking with other ingredients To do so preheat pressure cooker without lid to 350 Add oil and brown meat Do not cover or develop pressure when browning Cut foods into uniform size pieces to promote even cooking In recipes that call for various ingredients cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces Many different cooking liquids can be used in a pressure cooker wine beer bouillon fruit juices water and more After becoming familiar with your pressure cooker you can convert conven tional recipes for pressure cooking In general reduce cooking times by two thirds The amount of liquid used may also have to be adjusted because there is very little evaporation from the pressure cooker Reduce the amount of liquid so there is only about 1 2 cup more than desired in the finished product Remember however there must always be some liquid in the pressure cooker to form the necessary steam Try this formula 1 cup of liquid for the first 15 minutes of pressure cooking then 1 3 cup of liquid for each subsequent 15 minutes Since flavors are m
21. l with a dry cloth Do not immerse the cord or plug in water or other liquid Know Your Electric Pressure Cooker Pressure Cooker Lid Pressure Release Valve Pressure Indicator Pressure Regulator Controls and maintains pressure and indicates when the pressure or PSI usually 15 pounds is reached Lid Release Sealing Gasket Forms a pressure tight seal between the lid and the pressure cooker base during cooking Cooking Rack Holds foods out of cooking liquid The rack also allows several different foods to be cooked at the same time without mixing flavors Do not use rack when a blending of flavors is desired Cooking Base Power Cord with Temperature Dial About Pressure Cooking Pressure cooking is an ideal way to make fast tasty meals for your family This method of cooking makes it easy for even the busiest cooks to prepare meals from scratch Use your pressure cooker for fish chicken fresh vegetables rice legumes and even dessert and everything can be cooked to perfection in minutes The pressure cooker will save you time energy and money as well as valuable nutrients Boiling liquid inside the tightly sealed pot produces steam which is trapped inside to create pressure The very hot temperature produced reduces cooking time The steam helps break down the fibers of whatever you re cooking and infuse the food with flavors This also captures all of the water soluble nutrients making
22. nd the meat will simply fall off the bone 8 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid PRESENTATION Cut ribs into serving size portions Serve on a platter with extra sauce for dipping 22 1 tablespoon brown sugar 1 2 cup golden raisins 1 2 cup chopped dried apricots METHOD 1 Preheat uncovered pressure cooker to 350 Melt butter in the inner pot Stir in curry powder bay leaf garlic and ginger Saut for 1 minute 2 Season lamb with salt and pepper and dust with flour Add the lamb onion carrots tomatoes tomato paste stock and sugar to pressure cooker 3 Secure pressure cooker lid 4 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 20 minutes 5 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 6 Stir in raisins and dried apricots Taste and adjust seasoning 7 Secure pressure cooker lid again Make sure pressure release valve is in up closed position Bring back to pressure for 10 minutes 8 After 10 minutes turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 9 Serve warm over couscous or with your favorite accompaniment 23 STUFFED FLANK STEAK INGREDIENTS 1
23. nders and pearl onions Secure pressure cooker lid Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 10 minutes When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Add frozen vegetables and condensed cream of mushroom soup to chicken mixture Set temperature to 400 and heat through in uncovered pressure cooker Serve in pastry towers PAELLA Serves 4 INGREDIENTS 2 cups water 3 4 cup white wine 1 small onion chopped 1 clove garlic minced 12 large shrimp peeled and deveined 12 small clams scrubbed 12 black mussels scrubbed 18 strands saffron threads or pinch sazon seasoning 1 cube chicken bouillon 1 pinch black pepper 1 pinch red pepper ground 1 4 cup tender young peas fresh or frozen 2 tablespoons red pimiento 2 tablespoons fresh parsley 1 cup arborio rice METHOD 1 Bring water to a boil in uncovered pressure cooker Add all other ingredients Working quickly secure the pressure cooker lid 5 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 3 minutes 3 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 4 Stir rice once and serve PRESENTATION This dish makes a wonderful meal
24. ngth of time specified in recipe Then reduce pressure as specified When recipe states let pressure drop on its own turn temperature dial to OFF and unplug the cooker When recipe states reduce pressure at once or reduce pressure manually flip the pressure release valve to release steam and reduce pressure Pressure is completely reduced when the pressure indicator has dropped Only then is it safe to remove pressure cooker lid and serve food Remove lid by pressing green lid release button and twisting lid counter clockwise As a safety feature the lid release button will not engage unless all pressure is reduced Additional Safety Tips Always keep hands and face away from steam release valve when reducing pressure Use extreme caution when removing lid after cooking Always tilt the lid away from you so any remaining steam is blocked from your face Never attempt to open lid while cooking or before pressure indicator has dropped Do not attempt to defeat the safety lid release button by forcing it Do not cover or block the pressure valves Do not touch the pot or lid except for the handles immediately after using To avoid burns allow food to cool before tasting The temperature of the food gets considerable hotter than with conventional cooking Do not attempt to make applesauce in your pressure cooker Helpful Hints Read this manual thoroughly and follow all recommendations Start timing once pressure is reached Immed
25. ntil tender Add all remaining ingredients except pasta Secure pressure cooker lid 4 Keep temperature at 400 When pressure indicator pops up reduce temper ature to 225 250 Set a kitchen timer for 25 minutes 5 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 6 Remove toothpicks from meat Serve mixture hot over cooked pasta CORNED BEEF AND CABBAGE INGREDIENTS 3 pounds corned beef brisket 1 4 cup beer 2 cups beef stock 2 tablespoons garlic minced 2 medium onions cut in half lengthwise 2 tablespoons pickling spice 4 medium red potatoes skinned scrubbed and peeled 1 large head cabbage cut into thick wedges 1 cup baby carrots METHOD 1 Rinse corned beef brisket and remove any excess fat 2 Place beer beef stock minced garlic and onion in pressure cooker and set temperature to 350 Heat for a few minutes 3 Rub corned beef with pickling spice and place in pressure cooker 4 Secure lid on pressure cooker 5 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 1 hour 6 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 7 Add potatoes cabbage and carrots to the pot 8 Place lid back on pot and bring back to pressure for 15 additional minutes
26. opped 1 4 cup cornbread stuffing mix 1 whole apple cored and diced 1 8 teaspoon celery seed 1 8 teaspoon garlic salt 1 8 teaspoon dry sage 1 tablespoon fresh parsley or 1 teaspoon dried 2 1 2 cups chicken broth divided 4 large potatoes 4 cups green beans rinsed stems removed 2 tablespoons butter room temperature 2 tablespoons flour 1 can 15 ounces red kidney beans salt and pepper to taste METHOD 1 Heat uncovered pressure cooker to 350 Add olive oil 2 Add ground beef and pork saut until browned Remove meat and set aside 3 Add onions and seasonings garlic through paprika to pressure cooker and saut until onions are translucent 4 Return meat to pan Add crushed tomatoes stock beer and tomato paste stirring to mix well 5 Secure pressure cooker lid 6 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 15 minutes 7 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 8 Add the masa harina and beans and stir 9 Simmer uncovered on low temperature for another 10 minutes or until thickened Season with salt and pepper METHOD 1 Season pork chops with salt and pepper 2 Preheat uncovered pressure cooker to 400 Add one tablespoon of olive oil to the pot Seer the pork loin chops in the hot oil until brown on both sides R
27. ore concentrated reduce amounts of herbs and seasonings when converting conventional recipes Fresh herbs are better for pressure cooking than dried herbs When cooking dried beans cereal grains lentils split peas rice or other foods that absorb liquid and expand do not fill the cooker more than half full The normal fill line is two thirds Generally speaking pressure cookers cook foods in about 1 3 the time of conventional cooking methods As a general rule increase cooking times by about ten percent when cooking in high altitudes over 3 500 feet For faster cooking times on rice or vegetables bring the liquid to a boil before adding the ingredients Then secure lid and lower temperature When you are using frozen meats in your recipes the cooking time does not need to be altered Pressure will not be acheived until the internal temperature in the pot is 40 degrees higher than the boiling point of water So if the recipe declares the meat be cooked for 20 after pressure has been acheived it will still be the same It will just take longer to come to pressure Always check to make sure your gasket and float valve are clean and in good working order Helpful Hints cont Remember if you are not using the basket while pressure cooking the liquid will flavor what you are cooking Try using fresh herbs or aromatic vegetables like onions or garlic wine or stock The flavor transference will be wonderful Only cook pasta in the suggest
28. ork dish 26 Set temperature to 400 When pressure indicator pops up reduce temperature CHICKEN STOCK INGREDIENTS 3 pounds chicken bones coarsely chopped 1 small carrot peeled and quartered 1 medium onion peeled and quartered 1 small celery stalk cut into 2 pieces 1 small leek cleaned trimmed and cut into 2 pieces 1 sprig fresh thyme 1 bay leaf 1 4 teaspoon black peppercorn 4 cups water METHOD 1 Place all ingredients into the pressure cooker Secure lid 2 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 30 minutes 3 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 4 Strain stock and allow to cool Refrigerate covered for up to 3 days Discard the hardened layer of fat before using 27 BEEF BOLOGNESE INGREDIENTS 2 tablespoons extra virgin olive oil 1 pound lean ground beef kosher salt and fresh ground black pepper to taste 2 shallots minced 2 cloves garlic minced 1 medium onion peeled and chopped 1 medium carrot peeled and chopped 1 stalk celery trimmed and chopped 1 2 cup red wine 5 pounds roma tomatoes cored blanched peeled seeded and chopped 1 4 cup tomato paste 1 tablespoon sugar 1 spice sachet 1 sprig of each rosemary basil oregano and parsley 1 bay leaf and 1 2 teaspoon of whole black peppercorns
29. pressure cooker lid gt e YO N Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 6 minutes 5 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid SPANISH RICE Serves 4 INGREDIENTS 1 can 14 5 ounces stewed tomatoes 1 can 14 5 ounces chicken broth 1 teaspoon olive oil 2 cups regular long grain rice METHOD 1 Place all ingredients in pressure cooker 2 Secure the pressure cooker lid 3 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 6 minutes 4 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid ANNA S CHILI Serves 10 INGREDIENTS 1 4 cup olive oil 2 pounds ground beef 1 pound ground pork 1 cup onion chopped 3 cloves garlic minced 3 tablespoons Chipotle chile powder 2 tablespoons chili powder 2 tablespoons ground cumin 1 tablespoon oregano 1 teaspoon paprika 1 can 28 ounces crushed tomatoes 2 cups beef or chicken stock 8 ounces dark beer 3 tablespoons tomato paste 3 tablespoons masa harina corn flour APPLE SAGE CORNBREAD STUFFED PORK CHOPS Serves 4 INGREDIENTS 4 pork loin chops 1 1 2 2 thick butterflied horizontally 1 tablespoon olive oil 1 4 cup onion ch
30. r 26 ounces favorite pasta sauce 1 pound frozen ground meat beef turkey or chicken 1 1 2 cups uncooked penne pasta 1 4 cup shredded Parmesan and mozzarella cheeses 2 teaspoons fresh herbs basil oregano parsley Crushed red pepper flakes optional METHOD e YO N Preheat uncovered pressure cooker to 400 Add liquid to pressure cooker and bring to a boil Add sauce frozen meat pasta cheeses and herbs to pot Secure pressure cooker lid Keep temperature set to 400 When pressure indicator pops up reduce temper ature to 225 250 Set a kitchen timer for 14 minutes When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Use a large spoon to break up the meat Continue stirring pasta mixture to distribute all ingredients Top with crushed red pepper flakes if desired NOTE ALL RECIPES IN THIS MANUAL USE 15 POUNDS OF PRESSURE 15 PSI 10 MINUTE MEXICAN CHICKEN CASSEROLE Serves 4 INGREDIENTS 2 cups chicken stock 1 can 14 5 ounces diced tomatoes with mild green chiles 10 whole frozen chicken tenders 1 cup regular long grain white rice 1 2 cup shredded Mexican cheese 1 envelope mild taco seasoning METHOD 1 Place all ingredients in pressure cooker and secure pressure cooker lid 2 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer fo
31. r 8 minutes 3 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released approximately 2 minutes remove the lid PRESENTATION This casserole is wonderful in a bowl by itself but you can also fill corn or flour tortillas with mixture top with taco sauce and cheese and heat in oven until cheese is melted CHICKEN PICANTE Serves 4 INGREDIENTS 15 boneless skinless chicken tenders 2 cups low sodium chicken broth 1 jar 16 ounces medium salsa METHOD 1 Place all ingredients in pressure cooker 2 Secure lid on pressure cooker 3 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 10 minutes 4 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid 5 Turn heat to high and reduce sauce to thicken PRESENTATION This is great served over nachos in burritos or quesadillas 11 QUICK CHICKEN POT PIE INGREDIENTS 1 package 10 ounces frozen puff pastry 2 cups chicken stock 15 whole frozen chicken tenders 1 bag 16 ounces frozen pearl onions 1 bag 16 ounces frozen mixed vegetables 1 can 10 3 4 ounces condensed cream of mushroom soup METHOD 1 2 3 Bake puff pastry according to package directions Preheat uncovered pressure cooker to 400 Add chicken stock chicken te
32. r medium heat until it becomes a caramel like color Pour caramel evenly between 4 custard cups Put water in pressure cooker and begin to heat at 400 Mix all other ingredients well and pour into prepared cups Wrap each cup well with aluminum foil Place on rack in pressure cooker Secure lid on pressure cooker When pressure indicator pops up set a kitchen timer for 15 minutes When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid Remove custard cups from pot and refrigerate until ready to serve To serve run a knife around the inside of custard cup place a plate over cup and invert flan onto plate NOTE ALL RECIPES IN THIS MANUAL USE 15 POUNDS OF PRESSURE 15 PSI 36 COCONUT RICE PUDDING INGREDIENTS 1 1 2 cups coconut milk 1 1 2 cups milk 1 2 cup sugar 1 4 teaspoon kosher salt 1 cups arborio rice 1 tablespoon almond essence 1 2 cups golden raisins 1 4 teaspoon ground cinnamon optional METHOD 1 a fF Oo N Combine the coconut milk milk sugar and salt in uncovered pressure cooker Set emperature to 350 and bring contents to boil Add rice and almond essence Stir until well blended line the arrows on the lid handles up with the inner pot handles Secure lid on pressure cooker Set temperature to 400 When pressure indicator pops up reduce temperature to 300 Set a kitchen timer for 8 minut
33. sides Add chicken stock and barbecue sauce Secure the pressure cooker lid oak oP Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 12 minutes 7 When time is up turn temperature dial to off Flip the pressure release valve to release pressure After pressure is released remove the lid BRACIOLA Serves 4 INGREDIENTS 1 pound boneless round steak sliced into 1 4 inch thick pieces have butcher slice salt pepper fresh thyme leaves 8 slices prosciutto sliced thin 8 slices provolone cheese 2 large hard cooked eggs sliced thin 1 tablespoon fresh parsley chopped 3 tablespoons olive oil 1 medium bell pepper julienned 1 pinch garlic powder 3 cloves garlic minced 1 2 cup dry red wine 1 can 28 ounces diced tomatoes in juice 1 whole bay leaf 1 teaspoon fresh basil chopped 1 small can tomato paste cooked ziti for 4 METHOD 1 Place beef slices onto cutting board Sprinkle each piece with salt pepper and thyme Cover meat with plastic wrap and pound with a tenderizer mallet or the bottom of a heavy pan 2 Top each slice of meat with first a slice of prosciutto then a slice of cheese and then a couple of egg slices Sprinkle with parsley Roll the meat up lengthwise and secure with toothpicks 3 Add olive oil to pressure cooker and set temperature to 400 When oil is hot add meat rolls and brown Add garlic and cook a few seconds u
34. urn unit off grasp plug and pull from the wall Never yank on cord 7 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return the appliance to an authorized service facility for examination repair or electrical or mechanical adjustment 8 The use of attachments not recommended or sold by the appliance manufacturer may cause fire electric shock or injury 9 Do not use outdoors 10 Do not let cord hang over edge of table or counter or touch hot surfaces including the stove 11 Do not place the appliance on or near hot gas or electric burners or in a heated oven 12 Extreme caution must be used when moving an appliance containing hot contents or liquids 13 This appliance cooks under pressure Improper use may result in scalding injury Make certain lid is properly secured before use 14 Do not use this appliance for other than intended use 15 Do not fill the unit over 2 3 full When cooking foods that expand during cooking such as rice or dried vegetables do not fill the unit over 1 2 full 16 Do not cook foods such as applesauce cranberries pearl barley oatmeal or rhubarb in the appliance These foods tend to foam froth and sputter and may block the pressure release valve 17 Do not attempt to open lid before pressure is released 2 18 Always attach power cord to appliance first then plug cord into wall outlet 19 Do not
35. use the pressure cooker without liquid this could damage the pressure cooker severely 20 Do not operate this appliance in the presence of explosives and or flammable fumes 21 Do not use pressure cooker for storage purposes nor insert any utensils 22 Do not use pressure cooking for pressure frying 23 This appliance is intended for HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature A short power supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord An extension cord may be used with care however be sure the marked electrical rating is at least as great as the electrical rating of this appliance The extension cord should be positioned such that it does not drape over the counter or tabletop where it can be pulled on by children or tripped over The electrical rating of this appliance is listed on the bottom panel of the unit Before Your First Use Carefully unpack the pressure cooker and parts and remove all packaging materials Wash the pan lid and gasket in warm soapy water to remove any dust that may have accumulated during packaging Wipe cord and temperature contro
36. vy Bring back to a boil and then simmer for 3 minutes Pour gravy over roast or serve on the side 21 SPICY HONEY GLAZED BABY PORK RIBS Serves 4 INGREDIENTS 6 tablespoons sesame oil 2 slabs baby back pork ribs 1 cup soy sauce 1 cup sake Japanese rice wine 1 teaspoon dried chili flakes 4 tablespoons honey 2 tablespoons minced fresh ginger 2 tablespoons minced fresh garlic METHOD LAMB TAGINE INGREDIENTS 4 tablespoons 1 2 stick sweet butter 2 tablespoons curry powder 1 bay leaf 1 tablespoon minced fresh garlic 1 tablespoon grated fresh ginger 2 pounds boneless leg of lamb cut into 2 cubes salt and freshly ground pepper to taste 1 tablespoon flour 1 large onion peeled and cut into large cubes 2 medium carrots peeled and cut into 2 pieces 2 tomatoes chopped 2 tablespoons tomato paste 1 cup lamb veal or chicken brown stock 1 Cut the slab of ribs in half 2 Heat uncovered pressure cooker to 300 for a few minutes add oil 3 Brown the ribs flesh side down one slab at a time 4 Stack the ribs flesh side down in the pressure cooker and add remaining ingre dients 5 Secure the pressure cooker lid 6 Set temperature to 400 When pressure indicator pops up reduce temperature to 225 250 Set a kitchen timer for 15 20 minutes 7 The ribs are cooked through in 15 minutes and you could grill or broil if you like a crunchy coating Otherwise pressure cook for the full 20 minutes a
Download Pdf Manuals
Related Search