Cook's essentials 99735 사용 설명서 - 페이지 9

{카테고리_이름} Cook's essentials 99735에 대한 사용 설명서을 온라인으로 검색하거나 PDF를 다운로드하세요. Cook's essentials 99735 16 페이지. Electric 4 q t. pressure cooker
Cook's essentials 99735에 대해서도 마찬가지입니다: 사용 지침 및 관리 매뉴얼 (16 페이지)

페이지 인쇄

Cut the pork into pieces, no more than 2 inches thick. Put the pork and chicken broth in

the cooker, separating the pieces with a spacer such as a carrot. Lock the lid in place

and set the cooker on

High

(15.0P) for 59 minutes (see pages 6-7 for instructions). Let

the pressure release naturally, open the lid and check to see if the pork will shred easily

with a fork. If not, lock the lid in place and cook on

minutes. Q uick release the pressure. Remove the pork to a large cutting board and

shred with a fork or pull apart with tongs. Return the pulled pork to the cooker and set it

to warm with lid on until ready to ser ve.

Be e f St o ck

This ea sy to ma ke stock ha s one ingredient tha t rea lly sepa ra tes it from the bla nd

commercia l beef broths: the beef shins tha t contribute their ma rrow a nd gela tin to the

stock. Brow ning the beef thoroughly a s w ell a s brow ning the vegeta bles is ver y

impor ta nt in crea ting a fla vorful stock. The Brow ning initia tes the M a illa rd process

a nd the suga rs in the mea t a nd vegeta bles a lso ca ra melize a dding even more

fla vor. These tw o processes crea te hundreds of new fla vor compound tha t w e ha ve

come to a ssocia te w ith a complex fla vor ful stock. Also, I a lw a ys use w ine, red for red

mea t a nd w hite for w hite mea t a s pa r t of the cooking liquid. M a ny of the

fla vors crea ted by the brow ning process w ill dissolve in a lcohol, but not in w a ter a nd

w ould be lost w ithout the presence of some a lcohol.

3 tablespoons neutral oils, such as safflower or corn oil

pounds beef shins

pounds beef bones

2 large carrots, cut into 3 to 4 chunks

3 stalks celery, cut into 3 to 4 chunks

2 large onions, quartered

1 cup red wine

Press the

Brow n

button. Press

Sta r t/ O ff

and brown the beef shins and bones in batches evenly on all sides. Add extra oil if

needed. Add the wine and deglaze the bottom and scrape all the good stuff. Add the

carrots, celery and onions and brown. Add the remaining ingredients and stir to

deglaze the vegetables. Press the

Sta r t/ O ff

Lock the lid in place, set the cooker to

instructions). Let the pressure drop naturally. It will take quite a while, up to 30 minutes.

You can quick release the pressure, if you are in a hurry. Allow the stock to cool, so it is

safe to handle. Strain the stock thru a fine mesh colander into a large storage container,

cover and refrigerate overnight. In the morning, the fat will have congealed on the top

of the stock. Remove and discard. You now have a great beef stock that can be kept in

the refrigerator for up to a week or frozen for up to six months. I like to reduce the stock

by half and freeze in ice cube trays and store the cubes in an airtight container. I can

then use an ice cube to enrich an instant pan sauce.

(15.0P) pressure for 20

High

5 sprigs parsley

1 bay leaf

teaspoon dried thyme

1 teaspoon salt to taste

teaspoon whole black peppercorns

quarts cold water, approximately

button. Add 1 tablespoon of oil to the cooker,

button.

(15.0P) for 1 hour (see pages 6-7 for

High

Br o w n Se t t i ng

This program allows you to brown your food before cooking it under

pressure. Brown your meat or poultry for the best flavor and texture, unless

otherwise indicated in the recipe. Food should be patted dry with a paper

towel before browning. For best results, make sure the oil is hot before

adding your meat or poultry. Brown in batches to keep the correct temper-

ature. The Brown temperature is 329°F .

1. Plug the cord into a wall outlet. The display will show --:--.

2. Position the removable cooking pot in the appliance.

3. A dd the appropriate amount of oil as per recipe.

4. Press the

"Brow n"

button. The lid should remain off.

5. The display will flash 30 minutes (this equals 30 minutes of cooking

time. MIN is 1 minute; M AX is 30 minutes). Press the " +" or " -" buttons

to set the desired browning time.

6. Press the

button to begin browning.

"Sta r t/ Stop"

N O TE: Do not leave pressure cooker unattended while browning foods.

7. Press the Start/ Stop button to turn the unit off.

St e a m Se t t i ng

Program quickly brings liquid to a boil for steaming food or cooking rice.

1. Plug the cord into a wall outlet. The display will show --:--.

2. Position the removable cooking pot in the appliance.

3. Place a small, heat-resistant rack or basket (not included) in the bottom

of the removable cooking pot.

4. A dd at least 12 oz. of water so that the bottom of the rack is above the

liquid.

5. A dd the food. Do not fill the pot more than two-thirds full. N ote: If

steaming rice, put the rice in a 7" or smaller bowl, place on the rack.

6. Place the lid on the pressure cooker and lock the lid in place.

7. T urn the pressure regulator knob to STEA M.

8. Press the

"Stea m"

button. The display will flash 15. (This equals

15 minutes of cooking time. Min is 1 minute; M AX is 99 minutes).

9. Press the " +" or " -" buttons to set the desired steaming time.

N ote: The default temperature is 212°F .

10. Press the

button to begin steaming.

"Sta r t/ Stop"

11. W hen steam time is up, unit will beep.

12. Press the Start/ Stop button when the steaming time is complete, or to

cancel and reset. O therwise, the pressure cooker will automatically

switch to warm for 8 hours.