31
10
Operating Instructions (Cont.)
5. THE SELF-LOCKING LID MUST BE POSITIONED ON THE
APPLIANCE WHEN COOKING UNDER PRESSURE OR WHEN
STEAMING FOOD.
6. Place the Lid on the Pressure
Cooker. To position and lock the
Lid in place, pull the Upper
Handles apart to hold open the
Self-Locking Grips. See Figure 1.
Place the Lid on top of the
Removable Cooking Pot and
release the Upper Handles so
that the Self-Locking Grips close onto the rim of
the Removable Cooking Pot.
7. When cooking under Pressure, slide the Safety
Lock to the LOCK position. See Figure 2. Turn
the Pressure Regulator to Pressure (see Figure
3). When steaming food, leave the Safety Lock
in the UNLOCK position. Turn the Pressure
Regulator to STEAM.
8. Press the START/STOP Button to illuminate the
Green Indicator Light and to begin cooking. The
Pressure Cooker will beep three times at the
end of the cooking time and the STOP light will
automatically illuminate.
9. To cancel and reset during cooking, press and
hold the START/STOP Button until it beeps,
and the Red Indicator Light is lit. The Pressure
Cooker will beep periodically as a reminder that
your cooking is completed.
10. PRESSURE MUST BE FULLY RELEASED BEFORE OPENING
THE LID. The Pressure Indicator Rod will be UP when the Pressure
Cooker is under pressure, and DOWN when the pressure is released.
After all pressure has been released, slide the Safety Lock to the
UNLOCK position. Grasp the Upper Handles and pull out simultane-
ously to unclamp the Self-Locking Grips from the rim of the
Removable Cooking Pot.
11. Allow the appliance to cool before cleaning. After it has cooled, unplug
it from the wall outlet. Clean by following the Care and Cleaning
Instructions on page 16.
Figure 1
Figure 3
TURKEY CHILI (3 minutes, high pressure)
1 tablespoon olive oil
1/2 pound smoked turkey sausage, cut into 1/4-inch slices
2 pounds ground turkey
2 cups coarsely chopped onions
2 teaspoons whole cumin seeds
1 cup chicken broth
1 1/2 tablespoons mild chili powder, plus more if needed
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cinnamon
2 large green and 2 large red bell peppers, seeded and diced
One 15-ounce can diced or stewed tomatoes (with liquid)
1 or 2 cloves garlic, pushed through a press
2 tablespoons cornmeal or quick-cooking polenta, plus more if needed
(optional)
Garnishes: sour cream and chopped cilantro
1. Press START and BROWN. Heat oil in cooker and brown sausage well on
both sides. Remove and set aside.
2. Add ground turkey and cook, stirring constantly and breaking up clumps,
until it is no longer pink, 2 to 3 minutes. Stir in onions and cumin and cook
an additional minute, stirring frequently.
3. Stir in broth, reserved sausage, chili powder, salt, cinnamon, and bell pep-
pers. Pour tomatoes on top.
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 3 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. Press BROWN and START. Stir in garlic and adjust seasonings. If chili is
too thin, sprinkle on corn meal while stirring. Cook until chili is thickened
and garlic loses its raw taste, about 3 minutes.
9. Serve in large bowls, garnished with sour cream and cilantro.
Serves 4 to 6
Adapted from THE PRESSURED COOK, copyright Lorna Sass, 1998. By
permission of Harper Collins Publishers, Inc.
