7
Before Using Technique Pressure Cooker
• Read the following instructions and useful tips carefully before using.
• Carefully unpack the pressure cooker, and remove all packaging materials and labels,
if any, from carton.
• Wipe base with a damp cloth, and wash inner pot, glass lid and meat rack in hot,
soapy water, using a sponge. Rinse and dry thoroughly. Do not wash main housing unit
or power cord.
• All types of heat-resistant plastic, rubber or wooden cooking tools may be used with
the pressure cooker. Coated utensils are recommended to avoid scratching the unit or
it’s components.
• To ensure that the gasket fits correctly, fill inner pot 2/3 full with water, and run the unit
in the “High” pressure mode for 15 minutes. Wait until pressure goes down and open the
cooker. Remove inner pot, rinse and dry. The pressure cooker is now ready for use.
Basic Cooking Tips
• After becoming accustomed to using your Technique Pressure Cooker you may want to
experiment with your own recipes. Remember to have 1 cup of liquid for the first 15
minutes of high pressure, than add
1
⁄
3
cup of liquid for each subsequent 15 minute interval.
• The recipe times are only a guide. If you find that desired tenderness has not
been achieved add additional cooking time of 10 minutes for meats and poultry 2–3
minutes for vegetables.
• To decrease the amount of time it takes to come to pressure always use thawed meats
and sear them, plus bring the liquid to a boil. This can cut the amount of time to come
to pressure in half. On the average using cold liquid and frozen meats the pressure cooker
will take 20–30 minutes to come to pressure.
• The keep warm cycle will last for a period of 4
1
⁄
2
hours. After that time the food will keep
warm for approximately an hour.
The Control Panel
W
ARM/OFF
• The keep warm function holds and keeps cooked
food warm for a period of time. The pressure cooker
automatically switches to keep warm mode when
the timer reaches zero after any cooking cycle.
• One must press the off button when the warm
button is lit to cancel that function. If not,
no other function can be operated.
P
RESSURE MODE
• When you press the pressure mode button the arrow indicator
will light up under low or high. To change the pressure setting press button again. When
using high pressure mode, you may set the timer from 1 minute to 2 hours. After selecting
pressure mode, set the timer in accordance to the recipe. Then press start.
• To cancel cooking cycle at any time, press the stop button.
• If you need to access the contents of the pressure cooker either let the pressure drop
naturally or use the rapid release button. DO NOT UNDER ANY CIRCUMSTANCES TRY
TO FORCE THE LID OFF UNTIL ALL STEAM AND PRESSURE HAS BEEN RELEASED.
ALWAYS OPEN THE LID WITH THE OPENING FACING AWAY FROM YOU SO THAT
ANY REMAINING STEAM MAY ESCAPE.
Cook
Mode
Start
Cooking
Cooking
Time
Pressure
Selection
Warm/Off
Digital
Display
Window
Chicken & Pasta
1/3 tablespoon olive oil
1 (2 lb.) frying chicken, cut in pieces
1 small white onion, sliced thin
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
4 ounces small Portobello mushrooms, cleaned, stemmed, and cut into pieces
3 garlic cloves, minced
1/3 cup dry white wine
1 (14 oz.) can diced tomatoes
2/3 tablespoon large capers, drained
1 tablespoon chopped fresh rosemary
2/3 tablespoons chopped fresh oregano
1/3 teaspoon salt
1/3 teaspoon ground black pepper
Preheat pressure cooker over medium heat and slowly add the oil. Brown a few pieces of
chicken at a time on both sides, about 8–10 minutes. Transfer browned chicken to a plate. Add
onion, peppers, mushrooms, and garlic to pressure cooker. Cook until mushrooms are soft,
stirring constantly (about 3 minutes). Add wine and cook for about a minute while stirring to
remove browned bits from bottom of cooker. Add tomatoes, capers, rosemary, oregano, salt,
and black pepper. Lock pressure cooker cover in place, and set to low pressure. Set timer for
15 minutes. Let steam escape before opening lid. Serve mixture over chicken. Serves 4.
Paella
1/3 pound bacon, chopped
3 large onions, sliced
1/3 cup olive oil
4 garlic cloves, crushed
2 1/3 cups long grain white rice
8 chicken pieces
6 1/2 cups low-sodium chicken broth
1/3 cup plus 2 tablespoons tomato paste
2/3 cup bottled clam juice
4 tablespoons fresh lemon juice
3 tablespoons sherry
1 1/3 tablespoons brown sugar
1/3 cup chopped parsley
In cooker, saute bacon until crisp. Add onions and cook for about 2 minutes. Add garlic, rice,
and chicken. Cook, stirring frequently, about 1 minute. Add broth, tomato paste, clam juice,
lemon juice, sherry, brown sugar, parsley, salt, saffron, paprika, pepper flakes, oregano, and bay
leaves. Stir well and place lid on cooker. Lock in place. Set at high pressure for 10 minutes.
Release steam. Remove lid. Add bell pepper, scallops, and shrimp to cooker. Stir well. Replace
lid and lock. Cook at pressure for 4 minutes. Release steam. Remove lid and stir mixture. Add
peas and olives and stir. Discard bay leaves. Season to taste and serve, garnished with lemon
slices. Makes 8 servings.
