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13
PRESSURE COOKING
By cooking in the Cook's Essentials
®
Programmable Pressure Cooker at
high temperature and pressure you are able to reduce the cooking time of
most foods by up to 70 percent.
1. Place the Removable Cooking Pot in the Cool-to-the-Touch Housing.
Brown ingredients, if you wish, then add remaining ingredients.
2. Add at least 1 cup (8 ounces) of liquid to the Removable Cooking Pot
when cooking under pressure. Do not fill the Removable Cooking Pot
more than one-third full when cooking dried beans and legumes; no
more than half full when cooking soups and stews; and no higher
than the MAX Fill Line when cooking vegetables or whole pieces of
meat.
3. Place the Self-Locking Lid on the Pressure
Cooker. Slide the Safety Lock to LOCK position.
4. Turn the Pressure Regulator to PRESSURE.
5. Press the PRESSURE MODE Button for HIGH
or LOW, as called for in the recipe. Typically, most
foods are cooked under HIGH pressure.
6. Press COOK TIME for the cooking time called for
in the recipe or recommended in the Suggested
Cooking Times section of this book, pages 17-23.
The cooking time begins from the moment pres-
sure is reached and does not include the time it
takes for the cooker to come up to high pressure.
7. Press START/STOP Button until the Green Indicator Light appears. If
cooking under HIGH PRESSURE, the Red Indicator Light will blink
slowly; the Green Indicator Light blinks when cooking under LOW
PRESSURE. The lights will blink faster as pressure builds and the
cooking countdown begins.
8. The Pressure Indicator Rod will rise as pressure builds. After cooking
under pressure for the desired programmed time, the Pressure
Cooker will beep three times and the Red STOP Light will illuminate.
9. Quick Release/Natural Release. Release pressure using either the
Natural Release or Quick Steam Release feature. (See pages 7-8.)
10. The Natural Release Feature is preferred when cooking foods like
stocks, sauces, and certain large cuts of meat which will benefit from
continued cooking in the Pressure Cooker as the pressure and tem-
perature drop naturally as the unit cools. DO NOT use with foods that
can over-cook easily and quickly. When pressure is completely
released, the Pressure Indicator Rod will drop.
MEDITERRANEAN FISH STEW (4 minutes, high pressure)
The vegetables for this stew are quickly cooked under pressure, then chunks
of fish are added in the final moments and cooked on the BROWNING mode.
For optimum taste and visual appeal, use a variety of fish.
2 tablespoons olive oil
1 1/2 cups chopped leeks or onions
1 teaspoon whole fennel seeds (optional)
1/2 cup dry white wine or vermouth
Two 8-ounce bottles clam broth
One 28-ounce can plum tomatoes (with liquid)
1 pound potatoes, scrubbed and cut into 1/2-inch cubes
1 rib celery, diced
1 bay leaf
1 clove garlic, pushed through a press
2 pound fish fillets, such as swordfish, scrod, salmon, or
snapper (or a combination), cut into 1-inch chunks
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley
1. Press BROWN and START. Heat 1 tablespoon oil in cooker. Add fennel
seeds (if using). Add leeks and cook, stirring occasionally, until leeks soft-
en slightly, about 2 minutes. Add wine and cook until about half evapo-
rates.
2. Add clam broth and tomatoes. Break up tomatoes with a large wooden or
plastic spoon. Stir in potatoes, celery, and bay leaf.
3. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
4. Set pressure mode for HIGH and cook time for 4 MINUTES. Press START.
5. 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.
6. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
7. Remove bay leaf and stir in garlic. Press BROWN and START, and cook
for 1 minute. Add fish, additional tablespoon of oil, and salt and pepper to
taste. Cook until fish easily flakes, 2 to 3 minutes. Stir in parsley and serve
in large soup bowls.
Serves 4
