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Cooking with Your
Cook's Essentials
®
CEPC800
Programmable Pressure Cooker
WARMING
This function reheats or keeps cooked food warm for an indefinite period
of time. This program can either be used on its own or in conjunction with
COOK MODE: STEAM or PRESSURE MODE: HIGH or LOW to keep
food warm after cooking.
1. Place cooked food in the Removable Cooking Pot. Press WARM
Button. The Red WARM Indicator Light will be lit. To start program,
press START/STOP Button. The Green START Indicator Light will be
lit and the Red WARM Indicator Light will flash.
2. If you would like to keep food warm after steaming or cooking with
pressure, select COOK MODE: STEAM or PRESSURE MODE:
HIGH or LOW. Set COOK TIME, then press the WARM Button.
Press the START/STOP Button to begin the cooking process. The
Red WARM Indicator Light will flash as the appliance automatically
goes into the WARMING Function after cooking. To end program or to
reset, press and hold the START/STOP Button until it beeps and the
Red Indicator Light is lit.
BROWNING
Braised foods often taste better when browned before cooking in liquid.
The CEPC800 Programmable Pressure Cooker has a built-in browning
cycle.
1. Place the Removable Cooking Pot in the Pressure Cooker. Add the
appropriate amount of oil as called for in the recipe. With the Lid off,
press the COOK MODE Button for BROWN. The Red Indicator Light
next to BROWN will be lit.
2. Press the START/STOP Button. The Green Indicator Light will be lit
and the BROWN Function Red Indicator Light will begin to flash. After
approximately one minute of preheating, add food and begin brown-
ing.
3. During the BROWN Mode, the Pressure Cooker will beep 3 times
every 10 minutes as a warning that this is a high temperature setting.
Do not leave the Pressure Cooker unattended while browning foods.
4. For best results, food should be patted dry with paper towels and cut
into small, uniform pieces. Brown or sauté food in small batches.
5. Proceed with recipe and continue cooking.
6. There is no time setting for the BROWNING Mode. When desired
browning is complete, press the START/STOP Button until it beeps
and the Red Indicator Light illuminates.
CHICKEN BREAST CACCIATORE (6 minutes, high pressure)
This rustic stew could be a meal on its own, but it's also delicious over spiral
pasta.
2 tablespoons olive oil
1 pound cremini or button mushrooms, quartered
1/2 teaspoon salt
2 cups chopped leeks or onions
1/2 cup dry red or white wine
4 1/2 pounds boneless chicken breast cutlets, skinned and cut lengthwise into
3/4-inch-wide strips
2 tablespoons flour
One 28-ounce bottle chunky pasta sauce
2 large green bell peppers, seeded and cut into 1-inch strips
One 6-ounce can pitted ripe black olives, drained
1/4 cup chopped parsley
Salt and freshly ground pepper to taste
Garnishes: 1/2 cup grated parmesan cheese, plus additional to pass at the
table and 3 tablespoons additional chopped parsley
1. Press BROWN and START. Heat 1 tablespoon oil in cooker. Add mush-
rooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms
are nicely browned, 4 to 5 minutes.
2. Add remaining tablespoon of oil and leeks, and cook until leeks soften
slightly, about 2 minutes. Stir in wine and cook until about half evaporates.
3. Dust chicken lightly with flour. Add half of chicken and peppers, then pour
half of pasta sauce on top. Add remaining chicken, peppers, and pasta
sauce.
4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5. Set pressure mode for HIGH and cook time for 6 MINUTES. Press START.
6. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
7. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8. Stir in olives and parsley. Add salt and pepper to taste.
Garnish individual portions liberally with parmesan and a bit more parsley.
Pass extra parmesan in a bowl.
Serves 6 to 8
