Cook's essentials K39960/EPCM-55 Manual de instrucciones y recetas - Página 12
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Dried Beans and other Legumes
•
Place beans or legumes in cooker. Add 3 cups of water for each cup of beans or legumes.
•
Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not add salt until
after cooking.
•
Cooking times may vary according to the quality of the beans or other legumes. If still hard after
recommended cooking times, continue cooking uncovered. Add additional water, if necessary.
(Below chart is for quantity approximately half a pot).
Type of Legume
Azuki
Black Beans
Black Eyed Peas
Chick Peas (garbanzo)
Gandules (pigeon peas)
Great Northern
Kidney Beans, Red
Lentils, green
Lentils, soup
Lentils, red
Lima Beans
* Applesauce and cranberries, can foam, froth, and sputter, and can clog the pressure release valve. These
foods should not be cooked in this cooker.
Grains
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their volume of lukewarm
water for at least four (4) hours or overnight if required. Do not add salt to water, since it may toughen the grains
and inhibit hydration.
•
Do not soak rice.
•
Rinse under lukewarm water (this also applies to rice)
•
Cook each cup of grain in the amount of water specified.
Type of Grain
Rice, basmati – 1 1/2 cups
Rice, converted – 1 1/2 cups
Rice, long grain – 1 1/2 cups
Rice, brown – 1 1/2 cups
Rice, wild – 3 cups
Wheat, berries – 3 cups
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the pressure release
valve. These foods should not be cooked in this cooker.
Approximate Cooking Minutes
10-20
10-20
10-20
15-25
10-15
15-20
15-20
15-20
10-15
15-20
8-15
Approximate Cooking Minutes
8-12
8-12
8-12
25-35
30-40
35-45
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RECIPES
Recipes included in this manual are courtesy of www.recipezaar.com and www.fastcooking.ca.
Please note that all of the information is for your reference only and can be adjusted according to the
user's preference.
LEEK & ASPARAGUS RISOTTO
SERVES 4 -6
Ingredients
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
1 1/2 cups Arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch segments
1 1/4 cups parmesan cheese, shredded
Directions
-
Heat olive oil and butter in saucepan over medium-high heat and add garlic and leeks, sauté
until soft.
-
Transfer the sautéed ingredients to the inner pot of the Smart n' Healthy Cooker.
-
Add the rice and vegetable broth.
-
Close the lid of the cooker set the RELEASE VALVE to the Medium or Maximum position and
select the Rice function.
-
When risotto is done cooking, add the asparagus, season with salt and pepper and set the
cooker to cook an additional 1-2 minutes.
-
When cooking is complete, cooker will switch to Keep Warm setting.
-
Vegetables should be tender. Serve immediately.
BEEF IN PEPPER SAUCE
SERVES 4
Ingredients
Pepper Sauce
1 red bell pepper or green bell pepper
1/2 cup baby carrot
1 (8 ounce) can tomato sauce (1 tbsp to be use later)
2 garlic cloves
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper (depends on how spicy you like it)
1/2 teaspoon ground cardamom
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