Handleiding Cooks Essentials 99740 (pagina 10 van 16) (Engels)

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Cleaning/Maintenance

Do not wash any parts of the pressure cooker in the dishwasher. Always

wash the pressure cooker thoroughly after every use, or if it has not been

used for an extended period of time.

1. Unplug and let the unit cool before cleaning.

2. Wash the removable cooking pot with warm soapy water. Rinse and

dry thoroughly.

3. Wipe the outer housing with a clean damp cloth. Do not submerge in

water.

4. Remove the condensation reservoir by pulling down. Clean with warm,

soapy water. Rinse and dry thoroughly. Replace by pushing up.

5. Turn the lid upside down, grasp the rubber gasket on either side and

pull up. Clean the rubber gasket in warm soapy water. Rinse and dry

thoroughly. Replace the gasket by pushing it down inside the edge of

the lid. Make sur

e the groove in the center of the gasket is positioned

around the metal ring on the inside edge of the lid. Note: If the gasket

is not positioned properly, the unit will not work.

NOTE: The rubber gasket must always be properly positioned on the

underside of the lid. Check periodically to make sure that it is clean,

flexible, and not cracked or torn. (See pg. 5 “Before First Use”, #3.)

6. If the rubber gasket is damaged, do not use the appliance and contact

the customer service department at 1-800-336-4822.

7. In order to maintain good performance of your pressure cooker, the

bottom of the removable cooking pot, in the area of the sensor pad,

must be cleaned after each use. Wipe with a soft damp cloth and be

sure to dry thoroughly.

8. Never use abrasive cleaners or scouring pads to clean any of the parts.

NOTE: Store the pressure cooker with the lid resting upside down on the

removable cooking pot. This will protect the valves, knobs and pressure

regulator on the top of the lid. If the pressure cooker is stored with the lid

sealed, stale odors may form inside.

CLEANING

Pulled Pork

This recipe emphasizes the flavor of the pork without making a sauce. This recipe

calls for only chicken stock for cooking. If you like a less neutral tasting pulled pork,

add onions, garlic and your favorite spices to the chicken stock, or adapt your

favorite slow cooking recipe by cutting the cooking to one-third.

Serves: 12

1 4 to 5 pound pork shoulder or butt 1 14 1/2-ounce can chicken broth

For the barbecue, if desired select your favorite prepared or home made barbecue

sauce

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 for 90 minutes (see pages 5-6 for instruc-

tions). 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 high pressure

for 20 minutes. You can quick 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 serve.

Beef Stock

This easy to make stock has one ingredient that really separates it from the bland

commercial beef broths: the beef shins that contribute their marrow and gelatin to

the stock. Browning the beef thoroughly as well as browning the vegetables is very

important in creating a flavorful stock. The Browning initiates the Maillard process

and the sugars in the meat and vegetables also caramelize adding even more

flavor. These two processes create hundreds of new flavor compound that we have

come to associate with a complex flavorful stock. Also, I always use wine, red for

red meat and white for white meat as part of the cooking liquid. Many of the

flavors created by the browning process will dissolve in alcohol, but not in water

and would be lost without the presence of some alcohol.

3 tablespoons neutral oils, such as safflower or corn oil 5 sprigs parsley

2 1/2 pounds beef shins 1 bay leaf

1 1/2 pounds beef bones

1/2 teaspoon dried thyme

2 large carrots, cut into 3 or four chunks 1 teaspoon salt to taste

3 stalks celery, cut into 3 to four chunks 1/4 teaspoon whole black peppercorns

2 lar

ge onions, quartered 1 1/2 quarts cold water, approximately

1 cup r

ed wine

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