Olla a Presion Cusinart

8/12/2019 Olla a Presion Cusinart

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For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Cuisinart Electric Pressure Cooker CPC-600 Series

INSTRUCTIONBOOKLET

RecipeBooklet

Reverse Side


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IMPORTANTSAFEGUARDSWhen using electrical appliances, basicsafety precautions should always befollowed including the following: 1. Read all instructions. 2. Always attach plug to appliance

first, before plugging into walloutlet. To disconnect, turn controlto OFF, then remove plug fromoutlet.

3. Do not touch hot surfaces of pressurecooker. Use handles only.

4. This appliance should not be usedby or near children or individuals withcertain disabilities.

5. NEVER ATTEMPT TO OPEN LIDWHILE THE UNIT IS OPERATING.Do not open the pressure cooker untilthe unit has cooled and all internalpressure has been released. If lid isdifficult to rotate, this indicates thatthe cooker is still pressurized. Do notforce it to open. Any pressure in thecooker can be hazardous. SeeOperating Instructions, page 5.

6. Do not place the pressure cooker in aheated oven or on any stovetop.

7. Extreme caution must be used whenmoving a pressure cooker containinghot liquids or foods.

8. Do not use the pressure cooker forother than intended use. 9. This appliance cooks under pressure.

Improper use may result in scaldinginjury. Make certain unit is properlyclosed before operating. SeeOperating Instructions, page 5.

10. Do not fill unit over3 5 full. Whencooking foods that expand duringcooking, such as dried vegetables,legumes, beans, and grains, do notfill the unit over full. Overfilling maycause a risk of clogging the pressurelimit valve and developing excesspressure.

11. To protect against electrical shock,do not immerse cord, plugs, or outervessel in water or other liquids.

12. Unplug from outlet when not in useand before cleaning. Allow to coolbefore putting on or removing parts.

13. Do not operate any appliance with adamaged cord or plug or after theappliance malfunctions or has beendamaged in any manner. Returnappliance to the nearest authorizedservice facility for examination, repair,or electrical or mechanical adjustment.

14. Do not let cord hang over edge oftable or counter, or touch hotsurfaces.

15. Use of accessories not specificallyrecommended by Cuisinart maycause damage to unit.

16. Do not use outdoors. 17. Do not use under hanging cabinets;

steam from pressure release maycause damage.

18. Be aware that certain foods, such asapplesauce, cranberries, pearl barley,oatmeal and other cereals, split peas,noodles, macaroni, rhubarb, or spaghettican foam, froth and sputter, and clog thepressure release devices. These foodsshould not be cooked in a pressurecooker unless following a Cuisinart Electric Pressure Cooker recipe.

19. Always check the pressure releasedevices for clogging before use.

20. Do not use this pressure cooker forpressure frying oil.

21. Do not operate your appliance in anappliance garage or under a wallcabinet. When storing in anappliance garage always unplugthe unit from the electrical outlet .Not doing so could create a risk offire, especially if the appliancetouches the walls of the garage or thedoor touches the unit as it closes.

SAVE THESEINSTRUCTIONSFOR HOUSEHOLDUSE ONLY


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SPECIAL CORD SETINSTRUCTIONS A short power supply cord is provided toreduce the risks resulting from becomingentangled in or tripping over a longercord.Extension cords may be used if care isexercised in their use.If an extension cord is used, the markedelectrical rating of the extension cordmust be at least as great as the electricalrating of the appliance, and the longercord should be arranged so that it will notdrape over the countertop or tabletopwhere it can be pulled on by children ortripped over.

CONTENTSImportant Safeguards........................... 2Special Cord Set Instructions .............. 3Parts and Features ............................... 3Before First Use ................................... 4Instructions for Use .............................. 4Operating Instructions .......................... 5Pressure Cooker Settings .................... 6Safety Features .................................... 6Cleaning ............................................... 7Troubleshooting .................................... 8Warranty ............................................... 8

PARTS AND FEATURES 1. Pressure Limit Valve 2. Red Float Valve (Pressure Indicator) 3. Push Rod 4. Sealing Ring Assembly 5. Cooking Pot 6. Condensation Collector 7. Handle 8. Outer Body 9. Heating Plate 10. Base 11. Power Cord 12. Lid Handle 13. Lid 14. Rubber Grommet

15. Upper Ring 16. Control Panel 17. Trivet - Used for some recipes such

as desserts. See Recipe Booklet. 18. BPA Free (not shown) - All materials

that come in contact with food areBPA Free.

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BEFORE FIRST USERemove any packaging materials andpromotional labels from your electricpressure cooker.Be sure all parts have been includedbefore discarding any packagingmaterials. You may want to keep the boxand packing materials for use at alater date.Before using your Cuisinart ElectricPressure Cooker for the first time, removeany dust from shipping by wiping cleanwith a damp cloth. Thoroughly clean thecooking pot in the dishwasher or withwarm soapy water. Rinse, towel or air-dry,

and place in the pressure cooker. 1. Place the pressure cooker on a

clean, flat surface. 2. Place the condensation collector in

rear of the unit until it clicks intoplace (as shown below in figure 1;and #6 on diagram, page 3).

3. Place the pressure limit valve onthe lid, as shown in figure 2.Note : The pressure limit valve doesnot click or lock into place. Eventhough it will have a loose fit, it issafely secured.

INSTRUCTIONSFOR USE

1. To remove lid, grasp handle, turnclockwise and lift.

2. Remove cooking pot from pressurecooker and add food and liquids as

the recipe directs. NOTE : The totalvolume of food and liquid must notexceed 60% of the capacity of thecooking pot (figure 3). For foods suchas dried vegetables and beans, orrice and grains, the total volume mustnot exceed 50% capacity (figure 4).NOTE: Overfilling may clog thepressure limit valve, which cancause excess pressure to develop.

Always use at least cup liquidwhen pressure cooking.

3. If sealing ring assembly has beenremoved from lid, check to ensureflexible ring is securely in place onthe metal plate. Then, holding theknob on the metal plate, place theassembly over the center post ofinner lid and press down firmly tosecure (figure 5). BE SURE KNOBFACES OUT.

4. To lock the lid in place, remove anyfood residue from upper rim ofcooking pot to ensure a proper seal.Place lid on pressure cooker and turnit counterclockwise into position.

NOTE : When placing lid on pressurecooker, the float valve should befacing left.

5. Position the pressure limit valve(located on lid) as directed in figure 2,ensuring it is set to the position.The float in handle must be fullydown to properly seal the pot beforecooking.

6. Plug the power cord into the pressurecooker and then into the wall outlet.The LED display will show .

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OPERATINGINSTRUCTIONSWith the unit on and the LED displayed,press the MENU button to select thedesired cooking function. The functionlight will flash.

After Selecting Browning, Saut,or Simmer

Press START, and unit will begin to heatup. When browning, sauting orsimmering is complete, press START/ CANCEL to cancel and cover the cookeras directed. Wait 2 to 3 minutes to allowinner pot to cool slightly. Press MENUagain and select Low or High Pressurefunction.

After Selecting Low or High Pressure

Press TIME to select number of minutesneeded for pressure cooking. Timeincreases in 1-minute increments up to40 minutes. Time increases in 5-minuteincrements of 40 to 99 minutes.Once cooking time is programmed, pressSTART/CANCEL to start the cookingprocess. As the unit heats up andpressure builds, the red float will rise. Theamount of liquid and other ingredients inthe pressure cooker determines thelength of time needed for full pressureto build generally 5 to 40 minutes,depending on the recipe. (A red blinkingdot on lower right-hand corner of LEDindicates the unit is on and heating up.)

Note: When full pressure is reached,red light in the lower right-hand cornerof the LED will stop flashing andremain lit. Pressure cooking will beginand the timer will start tocount down.

The raised red float indicates you arecooking under pressure. The lid isdouble-locked and cannot be opened.

YOU SHOULD NEVER ATTEMPT TOOPEN THE LID WHILE PRESSURECOOKING.

Automatic Keep Warm Feature

When LED display reaches , thepressure cooker automatically shifts toKeep Warm temperature. The Keep Warmlight will turn on and unit will beep toindicate cooking is complete.

NOTE: The Keep Warm setting should notbe used for more than 12 hours. Thequality or texture of the food will begin tochange after 1 hour on Keep Warm. In theKeep Warm setting, a little condensationin the upper ring is normal.

To Reset or CancelUsers can reset the function or cancel thetiming setup anytime by pressing theSTART/CANCEL button.To Remove Lid

When pressure cooking cycle is finished,the unit will automatically switch to theKeep Warm position. At this point youmay choose to release pressure in one

of three ways Natural Pressure Release,Quick Pressure Release, or a combinationof both. The choice will be dictated bythe particular food being cooked andindications in the recipe. If adapting yourown recipe for pressure cooking, find asimilar recipe in our recipe booklet anduse that as a guide. 1. Natural Pressure Release Following

pressure cooking, allow the unit toremain on Keep Warm. The pressurewill begin to drop time for pressureto drop will depend on the amount ofliquid in the pressure cooker and thelength of time that pressure wasmaintained. Natural Pressure Releasewill take from 12 to 30 minutes.During this time cooking continues,so it is recommended for certain cutsof meats and some desserts. Whenpressure is fully released, the float(pressure indicator) will drop and thelid will unlock to open.

2. Quick Pressure Release Followingpressure cooking you will hear aseries of beeps indicating theprocess is finished. Turn off andpull the handle of the pressure limitvalve forward (see figure 6). Do not

touch with your hand. Use tongsor another tool.


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Steam will immediately begin torelease through the valve. Keep faceand hands away from steam as it isreleased, and do not release pressureunder hanging cabinets, which canbe damaged by steam. When pres-sure is fully released, the pressureindicator will drop and the lid willunlock to open. Using Quick PressureRelease stops the pressure cookingimmediately. If further cooking is nec-essary, the unit may be returned toPressure, or the food may be furthercooked on the Simmer Setting.

3. Combination Natural Pressure Release and Quick Pressure Release Forsome recipes, we have chosen to usea combination of Natural Pressure

Release and Quick Pressure Release. Allow Natural Pressure Release forthe time indicated in the recipe (foodwill continue to cook slightly) followedby Quick Pressure Release.

WARNING: USE EXTREME CAUTIONWHEN RELEASING PRESSURE. USETONGS OR SIMILAR UTENSIL TO PULLHANDLE OF PRESSURE LIMIT VALVEFORWARD.

When the red float is completely down,turn the lid clockwise and lift to remove.

PRESSURECOOKERSETTINGS1. Low Pressure2. High Pressure3. Browning

This presettemperatureallows cookingover high heat,without the lid,before pressurecooking.

Browning foods in a small amount offat in this way seals the outersurfaces of meats and vegetables,producing a visually appealing,flavorful exterior with a moist, tenderinterior. Browning reduces the time ittakes full pressure to build andpressure cooking to begin.

4. Saut The preset temperature,done prior to pressure cooking withlid removed, allows you to quicklysoften vegetables in a small amountof fat or liquid without browning, andto cook items such as rice (Arborio,brown, Carnaroli, white, etc.) forpilafs and risottos. Sauting reduces

the time it takes full pressure to buildand pressure cooking to begin. 5. Simmer This preset temperature

allows you to cook liquids at a lowertemperature. It is primarily used tofinish cooking some items, e.g., toadd ingredients to a risotto, sauce,or stew or to continue cookingprocess to achieve preferred texture.Simmering reduces the time it takesfull pressure to build and pressurecooking to begin.

6. Keep Warm Holds and keepscooked food warm for up to12 hours.

SAFETY FEATURESThere are seven safety devices installed inthe pressure cooker to assure itsreliability. 1. Open-and-Close Lid Safety Device

The appliance will not startpressurizing until the lid is closedand locked properly.The lid cannot be opened if theappliance is filled with pressure.

2. Pressure Control Device

The correct pressure level isautomatically maintained duringthe cooking cycle.

3. Pressure Limit Valve The pressure limit valve will releaseair automatically when the pressureinside exceeds the presettemperature.

Menu

Time

StartCancel

Simmer Keep Warm

Browning Saut

Low Pressure High Pressure

Pressure Time

ElectricPressure Cooker

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Note: Overfilling the pressure cooker(see Instructions for Use) may clogthe pressure limit valve, which cancause excess pressure to develop.

4. Anti-Block Cover Prevents any food material fromblocking the pressure limit valve.

5. Pressure Relief Device When the pressure cooker reachesthe maximum allowable pressure andtemperature, the cooking pot willmove down until lid separates fromthe sealing ring, releasing airpressure.

6. Thermostat The power will automatically shut offwhen the cooking pot temperaturereaches the preset value, or thepressure cooker is heating withoutany food inside.

7. Thermal Fuse The circuit will be opened when thepressure cooker reaches themaximum temperature.

CLEANING ANDMAINTENANCE 1. Unplug the power cord before

cleaning. 2. Clean the outer body with a soft cloth

such as a paper towel or microfibercloth. Do not immerse the outer bodyin water or pour water into it.

3. Remove the sealing ring assembly

from the inside of the lid by graspingthe knob and pulling. Set aside. 4. Remove the pressure limit valve

(figure 7) from the lid by gripping andpulling firmly upwards. Rinse withwarm water, and dry.

5. Rinse the upper and underside of thelid with warm water, including the airescape on the underside and the float

valve on top. Dry completely, andreplace pressure limit valve. 6. To clean sealing ring assembly,

carefully remove flexible sealing ringand clean with a dampened cloth ormicro fiber cloth. Do not use chemicalcleaners. Wash metal plate with warmwater, dry thoroughly and replacesealing ring.

7. To clean the rubbergrommet in centerof sealing ringassembly, carefullyremove it, clean it,and replace it.

8. Replace sealing ringassembly in lid. BESURE KNOB FACES OUT (figure 8).

9. Cooking pot isdishwasher safe. Tohand-clean the pot,use a soft cloth orsponge and wipe.Be careful not todamage the inside

coating. Never useharsh chemicals orscouring pads.

10. To clean the condensation collector,remove and clean it with warm soapywater, then reinstall it (figure 9).

11. Any other servicing should beperformed by an authorized servicerepresentative.

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LIMITED THREE-YEARWARRANTY This warranty is available to consumersonly. You are a consumer if you own aCuisinart Electric Pressure Cooker thatwas purchased at retail for personal, fam-ily or household use. Except as otherwiserequired under applicable law, this warrantyis not available to retailers or other com-mercial purchasers or owners.We warrant that your Cuisinart ElectricPressure Cooker will be free of defects inmaterials and workmanship under normalhome use for 3 years from the date of

original purchase. We recommend that youvisit our website,www.cuisinart.com for afast, efficient way to complete your productregistration. However, product registra-tion does not eliminate the need for theconsumer to maintain the original proof ofpurchase in order to obtain the warrantybenefits. In the event that you do not haveproof of purchase date, the purchase datefor purposes of this warranty will be thedate of manufacture.If your Cuisinart Electric Pressure Cookershould prove to be defective within thewarranty period, we will repair it, or ifwe think necessary, replace it. To obtainwarranty service, simply call our toll-free

TROUBLESHOOTING

Symptom Possible Reasons Solutions

Lid does not lock.

The sealing ring assembly is notproperly installed in lid.

Re-install the sealingring assemblyas instructed inINSTRUCTIONS FORUSE, # 3.

The float is seized by the push rod. Push the rod withhands.

Cannot open the lid after airexhaust.

The float is still up. Press the float down.

Air escapes from the rim of the lid.

No sealing ring was installed. Install the sealing ring.

Food residue on sealing ring. Clean sealing ring.

Sealing ring worn out. Replace the sealingring.

Lid not locked properly. Rotate lid fully.

Air escapes from the float valve.

Food stuck on the sealing ring ofthe float valve.

Clean the sealing ring.

The sealing ring on the floatwore out.

Replace the sealingring.

The float will not rise.

The pressure limit valve is notplaced properly.

See Before First Use,# 3, page 4.

Not enough food and water. Check recipe forproper quantity.

Air escaping from the rim of the lidand the pressure limit valve.

Call our ConsumerService Center toll freeat 1-800-726-0190.

Unit shuts off when START ispressed to begin Pressure Cooking.

Browning function was justused and temperature in unit ishigher than Pressure Cookingtemperature, so safety shutoff

occurs.

After browning, letunit cool down for 2or 3 minutes beforeyou start Pressure

Cooking.


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number 1-800-726-0190 for additionalinformation from our Customer ServiceRepresentatives, or send the defectiveproduct to Customer Service at Cuisinart,7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of yourreturn, please enclose $10.00 for shippingand handling of the product.Please pay by check or money order(California residents need only supply proofof purchase and should call 1-800-726-0190 for shipping instructions).NOTE: For added protection and securehandling of any Cuisinart product that

is being returned, we recommend youuse a traceable, insured delivery service.Cuisinart cannot be held responsible for in-transit damage or for packages that are notdelivered to us. Lost and/or damaged prod-ucts are not covered under warranty.Please be sure to include your returnaddress, daytime phone number, descrip-tion of the product defect, product modelnumber (located on bottom of product),original date of purchase, and any otherinformation pertinent to the productsreturn.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-WarrantyService, California residents have theoption of returning a nonconforming prod-uct (A) to the store where it was purchasedor (B) to another retail store that sellsCuisinart products of the same type.The retail store shall then, at its discre-tion, either repair the product, refer theconsumer to an independent repair facility,replace the product, or refund the purchaseprice less the amount directly attributableto the consumers prior usage of the prod-uct. If the above two options do not resultin the appropriate relief to the consumer,

the consumer may then take the product toan independent repair facility if service orrepair can be economically accomplished.Cuisinart and not the consumer will beresponsible for the reasonable cost of suchservice, repair, replacement, or refund fornonconforming products under warranty.California residents may also, accordingto their preference, return nonconforming

products directly to Cuisinart for repair,or if necessary, replacement, by callingour Consumer Service Center toll-free at1-800-726-0190.Cuisinart will be responsible for the cost ofthe repair, replacement, and shipping and

handling for such products under warranty.BEFORE RETURNING YOURCUISINART PRODUCTIf you are experiencing problems with yourCuisinart product, we suggest that you callour Cuisinart Service Center at 1-800-726-0190 before returning your product to beserviced. If servicing is needed, a represen-tative can confirm whether the productis under warranty and direct you to thenearest service location.

Your Cuisinart Electric Pressure Cookerhas been manufactured to the strictestspecifications and has been designed foruse only in 120 volt outlets and only withauthorized accessories and replacementparts. This warranty expressly excludes anydefects or damages caused by attempteduse of this unit with a converter, as well asuse with accessories, replacement parts orrepair service other than those authorizedby Cuisinart. This warranty does not coverany damage caused by accident, misuse,shipment or other than ordinary householduse. This warranty excludes all incidentalor consequential damages. Some statesdo not allow the exclusion or limitation of

these damages, so these exclusions maynot apply to you. You may also have otherrights, which vary from state to state.

Important: If the nonconforming productis to be serviced by someone other thanCuisinarts Authorized Service Center,please remind the servicer to call ourConsumer Service Center at 1-800-726-0190 to ensure that the problem is properly

diagnosed, the product is serviced withthe correct parts, and to ensure that theproduct is still under warranty.


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2013 Cuisinart150 Milford Road

East Windsor, NJ 08520Printed in China

13CE136471

U IB-7077G

Cuisinart offers an extensive assortment of top quality products to make life in thekitchen easier than ever. Try some of our other countertop appliances, cookware,

tools and gadgets.

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P l a c e p e a r s o n i n d i v i d u a l d e s s e r t p l a t e s . D r i z z l e w i t h c h i l l e d g i n g e r s y r u p a n d g a r n i s h w i t h a l i t t l e d o l l o p o f V a n i l l a B e a n

M a s c a r p o n e C r e a m , f r e s h r a s p b e r r i e s a n d c h o c o l a t e s h a v i n g s o r c a n d i e d g i n g e r . I f d e s i r e d , s t u f f h o l l o w o f p e a r w i t h V a n i l l a B e a n

M a s c a r p o n e C r e a m .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( p e a r o n l y ) : C a l o r i e s 2 3 6 ( 3 % f r o m f a t ) c a r b . 4 8 g p r o . 1 g

f a t 1 g s a t . f a t 0 g c h o l . 0 m g s o d . 6 g c a l c . 3 1 m g f i b e r 6 g

V a n i l l a B e a n M a s c a r p o n e C r e a m

M a k e s 4 s e r v i n g s

v a n i l l a b e a n 8 o u n c e s m a s c a r p o n e c h e e s e ,

s o f t e n e d t o r o o m t e m p e r a t u r e 1 t a b l e s p o o n p o w d e r e d s u g a r 2 t e a s p o o n s m i l k

t e a s p o o n p u r e v a n i l l a e x t r a c t

S p l i t v a n i l l a b e a n i n h a l f l e n g t h w i s e . S c r a p e o u t t h e s e e d s w i t h t h e b a c k o f a k n i f e . P l a c e v a n i l l a s e e d s , c h e e s e , s u g a r , m i l k , a n d v a n i l l a

i n a s m a l l b o w l . S t i r w i t h a w h i s k u n t i l s m o o t h ( t h i s m a y a l s o b e d o n e w i t h a h a n d m i x e r ,

h a n d b l e n d e r o r f o o d p r o c e s s o r ) . R e f r i g e r a t e u n t i l r e a d y t o u s e . R e m o v e f r o m r e f r i g e r a t o r 3 0 m i n u t e s b e f o r e u s i n g t o s o f t e n .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g : C a l o r i e s 2 6 9 ( 9 1 % f r o m f a t ) c a r b . 2 g p r o . 4 g

f a t 2 6 g s a t . f a t 1 4 g c h o l . 7 0 m g s o d . 3 1 m g c a l c . 8 3 m g f i b e r 0 g

S i m p l e R a s p b e r r y S a u c e

M a k e s a b o u t 2 c u p s

1 2 o u n c e s f r e s h o r f r o z e n , t h a w e d s t r a w b e r r i e s o r r a s p b e r r i e s

1 c u p r e d b e r r y p r e s e r v e s 1 t a b l e s p o o n s u g a r 1 t a b l e s p o o n f r e s h l e m o n j u i c e

P l a c e a l l i n g r e d i e n t s i n C u i s i n a r t F o o d P r o c e s s o r f i t t e d w i t h t h e m e t a l s b l a d e . P r o c e s s u n t i l s m o o t h a n d c o m p l e t e l y p u r e d , a b o u t 1 m i n u t e . S t r a i n m i x t u r e t h r o u g h a f i n e s i e v e t o r e m o v e s e e d s ; d i s c a r d s e e d s . S t o r e i n a n a i r t i g h t c o n t a i n e r i n r e f r i g e r a t o r . S e r v e

w i t h d e s s e r t s , p a n c a k e s o r w a f f l e s .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( b a s e d o n 8 s e r v i n g s ) :

C a l o r i e s 1 2 8 ( 0 % f r o m f a t ) c a r b . 3 3 g p r o . 1 g f a t 0 g s a t . f a t 0 g c h o l . 0 m g s o d . 5 m g

c a l c . 1 4 m g f i b e r 2 g


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t e m p e r a t u r e , t h e n c o v e r a n d r e f r i g e r a t e . S e r v e w i t h s o f t l y w h i p p e d c r e a m i f d e s i r e d .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( b a s e d o n 1 2 s e r v i n g s ) :

C a l o r i e s 2 0 6 ( 4 5 % f r o m f a t ) c a r b . 2 4 g p r o . 4 g f a t 1 0 g s a t . f a t 6 g c h o l . 1 0 9 m g s o d . 1 2 5 m g

c a l c . 3 9 m g f i b e r 1 g

C r e a m y R i c e P u d d i n g U s i n g c o c o n u t m i l k g i v e s t h i s r i c e p u d d i n g a h i n t o f c o c o n u t a n d a v e r y c r e a m y t e x t u r e .

M a k e s 6 c u p s

1 c u p s A r b o r i o o r C a r n a r o l i r i c e 2 c u p s w h o l e m i l k 1 c a n ( 1 4 - o u n c e ) l i t e c o c o n u t m i l k 1 c u p w a t e r

c u p g r a n u l a t e d s u g a r 2 t e a s p o o n s c i n n a m o n

t e a s p o o n s a l t 1 t e a s p o o n s p u r e v a n i l l a e x t r a c t 1 c u p d r i e d t a r t c h e r r i e s , d r i e d c u b e d

m a n g o o r p a p a y a , o r g o l d e n r a i s i n s

R i n s e r i c e a n d d r a i n . P l a c e r i c e , w h o l e m i l k , c o c o n u t m i l k , w a t e r , s u g a r , c i n n a m o n , a n d s a l t i n t h e c o o k i n g p o t . S e l e c t S a u t a n d

b r i n g t o a l o w b o i l , s t i r r i n g c o n s t a n t l y t o d i s s o l v e t h e s u g a r . A s s o o n a s t h e m i x t u r e c o m e s t o a b o i l , c o v e r a n d l o c k l i d i n p l a c e .

S e l e c t L o w P r e s s u r e a n d s e t t i m e r f o r 1 5 m i n u t e s .

W h e n a u d i b l e b e e p s o u n d s , u s e Q u i c k P r e s s u r e R e l e a s e t o r e l e a s e p r e s s u r e . T u r n o f f . W h e n f l o a t v a l v e d r o p s , r e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e . A d d v a n i l l a a n d d r i e d f r u i t a n d

s t i r . P l a c e c o v e r o n p o t , b u t d o n o t t u r n o n . L e t s t a n d f o r 1 5 m i n u t e s . S t i r a n d s e r v e . M a y

b e g a r n i s h e d w i t h a s p r i n k l i n g o f c i n n a m o n a n d f r e s h l y w h i p p e d c r e a m .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( c u p ) : C a l o r i e s 1 4 2 ( 2 2 % f r o m f a t ) c a r b . 2 5 g p r o . 3 g f a t 4 g s a t . f a t 2 g c h o l . 7 m g s o d . 1 2 6 m g

c a l c . 7 2 m g f i b e r 1 g

G i n g e r S t e a m e d P e a r s w i t h V a n i l l a B e a n

M a s c a r p o n e C r e a m M a k e s 4 s e r v i n g s

V a n i l l a B e a n M a s c a r p o n e C r e a m ( r e c i p e f o l l o w s )

1 c u p m e d i u m d r y s h e r r y c u p g r a n u l a t e d s u g a r

2 s t r i p s l e m o n z e s t ( a b o u t 2 x i n c h e s e a c h )

1 t a b l e s p o o n f r e s h l e m o n j u i c e 4 - 5 s l i c e s f r e s h g i n g e r 4 p e a r s , a b o u t 8 t o 1 0 o u n c e s e a c h

w h o l e l e m o n F r e s h r a s p b e r r i e s a n d c h o c o l a t e s h a v i n g s o r c a n d i e d g i n g e r f o r

g a r n i s h

P r e p a r e V a n i l l a B e a n M a s c a r p o n e C r e a m . C o v e r a n d r e f r i g e r a t e u n t i l r e a d y t o u s e ; r e m o v e f r o m r e f r i g e r a t o r 3 0 m i n u t e s b e f o r e s e r v i n g .

P l a c e s h e r r y , s u g a r , l e m o n z e s t , l e m o n j u i c e a n d g i n g e r i n t h e c o o k i n g p o t o f t h e C u i s i n a r t

P r e s s u r e C o o k e r . S e l e c t S i m m e r a n d c o o k u n t i l t h e s u g a r i s d i s s o l v e d . R e m o v e a s l i c e f r o m t h e b o t t o m o f e a c h p e a r , a n d u s e a s m a l l m e l o n b a l l e r t o r e m o v e t h e c o r e . P e e l t h e p e a r v e r t i c a l l y , l e a v i n g s t r i p e s o f p e e l o n t h e p e a r . R u b c u t s u r f a c e s w i t h l e m o n h a l f .

P l a c e t r i v e t / r a c k i n c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c P r e s s u r e C o o k e r . P l a c e a h e a t p r o o f 8 - i n c h p l a t e o n t h e t r i v e t a n d a r r a n g e p e a r s o n p l a t e . S e l e c t H i g h P r e s s u r e a n d c o o k f o r 4 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s , u s e Q u i c k P r e s s u r e R e l e a s e t o r e l e a s e p r e s s u r e . R e m o v e p e a r s , p l a t e a n d

t r i v e t . A d d a n y l i q u i d t h a t h a s a c c u m u l a t e d o n t h e p l a t e t o t h e c o o k i n g p o t . L e t p e a r s c o o l , t h e n c o v e r a n d r e f r i g e r a t e u n t i l r e a d y t o s e r v e . S e l e c t S i m m e r a n d c o o k t h e l i q u i d f o r a b o u t 2 0 t o 2 5 m i n u t e s , u n t i l i t i s r e d u c e d

b y a b o u t h a l f ( y o u s h o u l d h a v e s l i g h t l y m o r e t h a n c u p a f t e r r e d u c i n g ) . S t r a i n a n d c o o l .


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C u t a p i e c e o f a l u m i n u m f o i l a b o u t 2 4 i n c h e s l o n g . F o l d i n h a l f l e n g t h w i s e ,

t h e n f o l d i n h a l f a g a i n t w o m o r e t i m e s t o c r e a t e a s t r i p a b o u t 2 4 i n c h e s i n l e n g t h a n d 2 i n c h e s w i d e t o m a k e a c r a d l e .

P l a c e o n c o u n t e r a n d s e t f i l l e d s p r i n g f o r m p a n i n t h e c e n t e r . C o v e r c h e e s e c a k e w i t h a p i e c e o f b u t t e r e d a l u m i n u m f o i l m a k i n g t h e s i d e s t i g h t , b u t a l l o w i n g r o o m f o r t h e c h e e s e c a k e t o e x p a n d . B r i n g t h e

e n d s o f t h e c r a d l e s t r i p u p w a r d . U s e t h e c r a d l e t o h e l p l o w e r t h e c h e e s e c a k e i n t o t h e c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c

P r e s s u r e C o o k e r a n d p l a c e o n t h e t r i v e t .

C o v e r a n d l o c k l i d i n p l a c e . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 8 m i n u t e s .

W h e n a u d i b l e b e e p s o u n d s , u s e n a t u r a l p r e s s u r e r e l e a s e t o r e l e a s e p r e s s u r e . R e m o v e c h e e s e c a k e f r o m t h e c o o k i n g p o t u s i n g t h e f o i l s t r i p s t o l i f t u p . P l a c e o n

a c o o l i n g r a c k . R e m o v e f o i l a n d p l a s t i c w r a p . I f m o i s t u r e h a s a c c u m u l a t e d o n t h e t o p , d a b g e n t l y w i t h a p a p e r t o w e l t o r e m o v e . L e t c o o l t o r o o m t e m p e r a t u r e , t h e n c o v e r a n d r e f r i g e r a t e . B e f o r e s e r v i n g r e m o v e f r o m s p r i n g f o r m p a n a n d g a r n i s h i f d e s i r e d .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( b a s e d o n 8 s e r v i n g s ) :

C a l o r i e s 2 9 9 ( 6 7 % f r o m f a t ) c a r b . 1 9 g p r o . 6 g f a t 2 3 g s a t . f a t 1 4 g c h o l . 1 1 9 m g

s o d . 2 1 4 m g c a l c . 5 9 m g f i b e r 0 g

M a n g o C o c o n u t B r e a d P u d d i n g

F o r a w a r m d e s s e r t , b r e a d p u d d i n g c a n b e m i x e d a n d a s s e m b l e d a h e a d , t h e n

b a k e d w h i l e d i n n e r i s b e i n g s e r v e d . S e r v e w i t h f r e s h r a s p b e r r i e s o r S i m p l e

R a s p b e r r y S a u c e ( p a g e 3 5 ) , a n d t o p w i t h s w e e t e n e d s o f t l y w h i p p e d c r e a m , o r i c e

c r e a m v a n i l l a , g i n g e r o r c o c o n u t .

M a k e s 8 t o 1 2 s e r v i n g s

1 t a b l e s p o o n u n s a l t e d b u t t e r , m e l t e d

6 c u p s b r e a d c u b e s m a d e f r o m c h a l l a h b r e a d o r o t h e r b r e a d w i t h d e n s e t e x t u r e

1 m a n g o ( a b o u t 1 p o u n d ) , f i r m b u t r i p e , p e e l e d a n d c u t i n t o - i n c h c u b e s ( 2 c u p s )

c u p s w e e t e n e d f l a k e d / s h r e d d e d c o c o n u t

5 l a r g e e g g s 1 c u p s ( o n e 1 2 - o u n c e c a n ) l o w f a t

e v a p o r a t e d m i l k ( n o t r e c o n s t i t u t e d )

1 c u p s c o c o n u t m i l k c u p p a c k e d b r o w n s u g a r

2 t e a s p o o n s p u r e v a n i l l a e x t r a c t t e a s p o o n g r o u n d c i n n a m o n t e a s p o o n g r o u n d g i n g e r

t e a s p o o n g r o u n d a l l s p i c e

C o a t a 2 - q u a r t c e r a m i c s o u f f l d i s h ( 8 - i n c h d i a m e t e r ) w i t h t h e m e l t e d b u t t e r

a n d r e s e r v e . C u t a p i e c e o f a l u m i n u m f o i l 1 6 i n c h e s s q u a r e a n d l i g h t l y b u t t e r a n 8 - i n c h r o u n d i n i t s c e n t e r . C u t a p i e c e o f a l u m i n u m f o i l a b o u t 2 4 i n c h e s l o n g . F o l d i n h a l f l e n g t h w i s e , t h e n f o l d i n h a l f a g a i n

t w o m o r e t i m e s t o c r e a t e a s t r i p a b o u t 2 4 i n c h e s i n l e n g t h a n d 2 i n c h e s w i d e t o

m a k e a c r a d l e a n d r e s e r v e .

P l a c e t h e b r e a d c u b e s , m a n g o a n d c o c o n u t i n a l a r g e b o w l . P l a c e t h e e g g s i n a m e d i u m b o w l . W h i s k u n t i l s m o o t h . A d d e v a p o r a t e d m i l k , c o c o n u t m i l k , b r o w n s u g a r , v a n i l l a , c i n n a m o n , g i n g e r , a n d a l l s p i c e . W h i s k t o c o m b i n e . P o u r o v e r t h e

b r e a d c u b e m i x t u r e a n d s t i r g e n t l y . P o u r i n t o p r e p a r e d s o u f f l d i s h a n d l e t s t a n d a t

r o o m t e m p e r a t u r e f o r 3 0 m i n u t e s .

C o v e r w i t h p r e p a r e d s h e e t o f f o i l , b u t t e r e d s i d e d o w n , s o t h a t t h e f o i l a l l o w s f o r t h e t o p o f t h e b r e a d p u d d i n g t o e x p a n d , b u t f i t s t i g h t l y a r o u n d t h e s i d e s o f t h e s o u f f l d i s h . S e t t h e d i s h i n t h e c e n t e r o f t h e l o n g s t r i p o f f o l d e d f o i l a n d b r i n g u p t h e s i d e s t o m e e t t w i s t t o g e t h e r t o f o r m a h a n d l e .

P l a c e t r i v e t / r a c k i n t h e c o o k i n g p o t a n d a d d 2 c u p s o f c o l d w a t e r . U s i n g t h e f o i l c r a d l e t o h e l p l i f t t h e d i s h , c a r e f u l l y l o w e r t h e d i s h i n t o t h e p o t a n d p l a c e o n t h e t r i v e t / r a c k .

C o v e r a n d l o c k l i d i n p l a c e . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 2 5 m i n u t e s .

W h e n a u d i b l e b e e p s o u n d s , u s e N a t u r a l P r e s s u r e R e l e a s e t o r e l e a s e p r e s s u r e .

W h e n f l o a t v a l v e d r o p s , t u r n o f f . R e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e . R e m o v e b r e a d

p u d d i n g f r o m t h e c o o k i n g p o t u s i n g t h e f o i l s t r i p s t o l i f t u p . P l a c e o n a c o o l i n g r a c k . R e m o v e f o i l . L e t s t a n d 1 0

m i n u t e s b e f o r e s e r v i n g , o r c o o l t o r o o m


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P o r k B a r b e c u e M a k e s 5 c u p s p u l l e d p o r k

t a b l e s p o o n v e g e t a b l e o i l 4 p o u n d s c o u n t r y s t y l e s p a r e r i b s o r

p o r k s h o u l d e r s l i c e s 1 l a r g e o n i o n , p e e l e d a n d s l i c e d

c u p c i d e r v i n e g a r

2 t a b l e s p o o n s b r o w n s u g a r 1 t e a s p o o n s a l t

t e a s p o o n f r e s h l y g r o u n d b l a c k p e p p e r

2 c u p s b a r b e c u e s a u c e ( h o m e m a d e o r p u r c h a s e d )

A d d o i l t o c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c P r e s s u r e C o o k e r a n d s e l e c t B r o w n i n g . W h e n o i l i s h o t , a d d p o r k a n d

b r o w n w e l l o n a l l s i d e s i n s e v e r a l b a t c h e s . A d d o n i o n , v i n e g a r , b r o w n s u g a r , s a l t a n d p e p p e r t o c o o k i n g p o t a l o n g w i t h t h e b r o w n e d p o r k a n d a n y j u i c e s t h a t m a y h a v e a c c u m u l a t e d . C o v e r a n d l o c k l i d i n p l a c e .

S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 4 5 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s , a l l o w p r e s s u r e t o r e l e a s e n a t u r a l l y . T u r n o f f .

R e m o v e l i d , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e . A l l o w p o r k t o c o o l i n c o o k i n g l i q u i d . W h e n c o o l e n o u g h t o h a n d l e , r e m o v e p o r k f r o m b o n e s , d i s c a r d b o n e s a n d

p o r k f a t . S t r a i n c o o k i n g l i q u i d , r e s e r v i n g c u p .

P l a c e p o r k i n c o o k i n g p o t w i t h b a r b e c u e s a u c e a n d r e s e r v e d c u p c o o k i n g l i q u i d .

C o v e r a n d l o c k l i d i n p l a c e . S e l e c t L o w P r e s s u r e a n d s e t t i m e r f o r 3 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s , u s e Q u i c k P r e s s u r e

R e l e a s e t o r e l e a s e P r e s s u r e . R e m o v e l i d , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e . S e r v e h o t . M a y b e s e r v e d o n s l i c e d

b u n s f o r a s a n d w i c h .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( c u p ) : C a l o r i e s 3 2 6 ( 4 9 % f r o m f a t ) c a r b . 1 1 g p r o . 3 1 g f a t 1 8 g s a t . f a t 7 g c h o l . 1 0 7 m g s o d . 4 1 1 m g

c a l c . 2 8 m g f i b e r 1 g

S a u s a g e s w i t h P e p p e r s & O n i o n s

S e r v e w i t h c o o k e d p a s t a , o r w a r m e d h e r o , h o a g i e , o r g r i n d e r r o l l s t o

m a k e s a n d w i c h e s .

M a k e s 8 g e n e r o u s s e r v i n g s

1 t a b l e s p o o n g o o d q u a l i t y o l i v e o i l 3 p o u n d s I t a l i a n s a u s a g e , 1 i n c h

t h i c k , 4 i n c h e s l o n g , s w e e t o r h o t 3 c u p s s l i c e d g r e e n b e l l p e p p e r

( 2 x - i n c h s l i c e s ) 3 c u p s s l i c e d r e d b e l l p e p p e r

( 2 x - i n c h s l i c e s

2 c u p s s l i c e d o n i o n s ( - i n c h t h i c k v e r t i c a l s l i c e s )

2 c l o v e s g a r l i c , p e e l e d a n d c h o p p e d 1 t a b l e s p o o n I t a l i a n h e r b b l e n d

c u p l o w - s o d i u m c h i c k e n b r o t h o r s t o c k

A d d o l i v e o i l t o c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c P r e s s u r e C o o k e r . S e l e c t B r o w n i n g .

W h e n h o t , a d d s a u s a g e s , a b o u t 1 p o u n d a t a t i m e d o n o t o v e r c r o w d a n d b r o w n o n a l l s i d e s , a b o u t 3 t o 5 m i n u t e s . R e m o v e a n d r e s e r v e e a c h b a t c h o n a p l a t t e r a s t h e y a r e

b r o w n e d .

A d d p e p p e r s , o n i o n s , g a r l i c a n d I t a l i a n h e r b s t o t h e p o t . S t i r f o r 2 t o 3 m i n u t e s . S t i r i n c h i c k e n s t o c k a n d c o o k f o r 1 m i n u t e . R e t u r n t h e s a u s a g e s a n d a n y a c c u m u l a t e d j u i c e s t o t h e c o o k i n g p o t . S t i r g e n t l y t o m i x i n w i t h t h e o n i o n s a n d p e p p e r s . C o v e r a n d l o c k l i d i n

p l a c e . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 4 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s u s e

Q u i c k P r e s s u r e R e l e a s e t o r e l e a s e p r e s s u r e . R e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e .

L e a v e u n c o v e r e d o n K e e p W a r m u n t i l r e a d y t o s e r v e .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g : C a l o r i e s 4 8 7 ( 6 8 % f r o m f a t ) c a r b . 1 1 g p r o . 2 8 g

f a t 3 6 g s a t . f a t 1 2 g c h o l . 1 0 5 m g s o d . 1 2 6 8 m g c a l c . 5 9 m g f i b e r 2 g

C o r n e d B e e f w i t h V e g e t a b l e s M a k e s 6 s e r v i n g s

1 3 - t o 4 - p o u n d c o r n e d b e e f b r i s k e t w i t h s p i c e p a c k *

1 c u p c h o p p e d o n i o n 2 r i b s c e l e r y , i n c l u d i n g l e a v e s , c u t

i n t o 2 - i n c h l e n g t h s 1 c u p s w a t e r

c u p o r a n g e m a r m a l a d e c u p D i j o n - s t y l e m u s t a r d


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2 9

4 l a m b s h a n k s , a b o u t p o u n d e a c h ( n o m o r e t h a n 7 i n c h e s l o n g )

1 t a b l e s p o o n g o o d q u a l i t y o l i v e o i l 1 c u p c h o p p e d o n i o n s

c u p d i c e d ( - i n c h ) c a r r o t s 2 c l o v e s g a r l i c , p e e l e d a n d c h o p p e d 1 t a b l e s p o o n h e r b e s d e P r o v e n c e 1 c a n ( 1 4 - t o 1 5 - o u n c e ) d i c e d t o m a t o e s w i t h j u i c e s

c u p d r y w h i t e w i n e c u p l o w - s o d i u m c h i c k e n , v e a l o r

b e e f b r o t h o r s t o c k 1 b a y l e a f 1 j a r ( 1 2 - o u n c e ) q u e e n p i m e n t o - s t u f f e d

g r e e n o l i v e s , d r a i n e d 1 p a c k a g e ( 9 - o u n c e ) f r o z e n a r t i c h o k e

h e a r t s , t h a w e d b u t n o t c o o k e d k o s h e r s a l t a n d f r e s h l y g r o u n d p e p p e r t o t a s t e

C o m b i n e f l o u r , s a l t , a n d p e p p e r . D u s t l a m b s h a n k s w i t h s e a s o n e d f l o u r . A d d o l i v e o i l t o c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c

P r e s s u r e C o o k e r . S e l e c t B r o w n i n g . W h e n o i l i s h o t , a d d 2 l a m b s h a n k s a n d b r o w n e v e n l y o n a l l s i d e s , a b o u t 5 t o 1 0 m i n u t e s t o t a l . R e m o v e t o a p l a t t e r a n d r e p e a t w i t h r e m a i n i n g 2 l a m b s h a n k s .

S e l e c t S a u t . A d d o n i o n s , c a r r o t s , g a r l i c ,

a n d h e r b e s d e P r o v e n c e t o c o o k i n g p o t . C o o k f o r 3 t o 5 m i n u t e s , u n t i l o n i o n s b e c o m e t r a n s l u c e n t . S t i r i n t o m a t o e s , w i n e , s t o c k , a n d b a y l e a f . R e t u r n l a m b s h a n k s a n d a n y a c c u m u l a t e d j u i c e s t o t h e c o o k i n g p o t , s p o o n i n g s o m e o f t h e l i q u i d a n d v e g e t a b l e

m i x t u r e o v e r t h e s h a n k s . C o v e r a n d l o c k l i d i n p l a c e . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r

f o r 2 4 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s , a l l o w 1 0 m i n u t e s N a t u r a l P r e s s u r e R e l e a s e , t h e n u s e Q u i c k P r e s s u r e R e l e a s e t o r e l e a s e

r e m a i n i n g p r e s s u r e . R e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e . R e m o v e l a m b s h a n k s t o a w a r m

p l a t t e r a n d c o v e r l o o s e l y w i t h f o i l , p l a c e i n a s l o w ( 2 0 0 F ) o v e n t o K e e p W a r m .

A d d o l i v e s a n d a r t i c h o k e s t o c o o k i n g p o t . S e l e c t S i m m e r a n d c o o k , u n c o v e r e d f o r 1 0 t o 1 5 m i n u t e s t o t h i c k e n s l i g h t l y . T a s t e a n d a d j u s t s e a s o n i n g s w i t h s a l t a n d p e p p e r .

S p o o n s a u c e o v e r l a m b s h a n k s t o s e r v e .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g : C a l o r i e s 4 9 1 ( 4 0 % f r o m f a t ) c a r b . 2 4 g p r o . 4 2 g f a t 2 2 g s a t . f a t 5 g c h o l . 1 3 2 m g s o d . 1 0 0 0 g

c a l c . 6 5 m g f i b e r 5 g

P o r k C h o p s w i t h B a l s a m i c , O n i o n s & F i g s

M a k e s 4 s e r v i n g s

4 p o r k l o i n c h o p s , b o n e i n , w e l l t r i m m e d o f e x c e s s f a t , a b o u t - t o 1 - i n c h t h i c k e a c h

1 t e a s p o o n k o s h e r s a l t , d i v i d e d

t e a s p o o n f r e s h l y g r o u n d b l a c k p e p p e r

t a b l e s p o o n u n s a l t e d b u t t e r t a b l e s p o o n g o o d q u a l i t y o l i v e o i l

3 c u p s s l i c e d o n i o n s ( a b o u t 1 p o u n d , p e e l e d , s l i c e d v e r t i c a l l y )

2 c l o v e s g a r l i c , p e e l e d a n d c h o p p e d 1 t e a s p o o n t h y m e 3 t a b l e s p o o n s a g e d b a l s a m i c v i n e g a r 2 t a b l e s p o o n s d r y w h i t e w i n e o r

v e r m o u t h c u p c h i c k e n s t o c k 1 0 o u n c e s d r i e d f i g s

S e a s o n p o r k c h o p s w i t h t e a s p o o n s a l t a n d p e p p e r . A d d b u t t e r a n d o l i v e o i l t o t h e c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c

P r e s s u r e C o o k e r . S e l e c t B r o w n i n g . W h e n h o t a d d 2 p o r k c h o p s a n d b r o w n f o r 3 t o 4

m i n u t e s o n e a c h s i d e . T r a n s f e r t o a p l a t e a n d b r o w n r e m a i n i n g 2 p o r k c h o p s , t r a n s f e r t o t h e p l a t e .

S e l e c t S a u t a n d a d d t h e o n i o n s , g a r l i c a n d t h y m e t o t h e c o o k i n g p o t . C o o k , s t i r r i n g f o r 3 t o 4 m i n u t e s , u n t i l o n i o n s b e c o m e t r a n s l u c e n t . A d d b a l s a m i c v i n e g a r a n d c o o k u n t i l r e d u c e d b y h a l f . A d d w i n e , c h i c k e n s t o c k , a n d r e m a i n i n g t e a s p o o n s a l t . C o o k f o r 1 m i n u t e . R e t u r n p o r k c h o p s t o t h e c o o k i n g p o t , t o p p i n g w i t h s o m e o f t h e o n i o n m i x t u r e . A d d f i g s o n t o p . C o v e r a n d l o c k l i d

i n p l a c e . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 9 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s u s e Q u i c k P r e s s u r e R e l e a s e t o r e l e a s e

p r e s s u r e . T u r n o f f . R e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e .

T r a n s f e r p o r k c h o p s , o n i o n s a n d f i g s t o a w a r m p l a t t e r w i t h t h e p a n j u i c e s a n d s e r v e .

I f d e s i r e d , c o v e r p o r k c h o p s , o n i o n s a n d f i g s l o o s e l y w i t h a s h e e t o f a l u m i n u m f o i l a n d

p l a c e i n a w a r m ( 2 0 0 F ) o v e n . S e l e c t S i m m e r a n d r e d u c e p a n j u i c e s b y h a l f u n t i l s l i g h t l y s y r u p y . P o u r o v e r p o r k c h o p s a n d s e r v e .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g : C a l o r i e s 5 0 4 ( 2 3 % f r o m f a t ) c a r b . 6 2 g p r o . 3 7 g f a t 1 3 g s a t . f a t 5 g c h o l . 9 9 m g s o d . 4 5 4 m g

c a l c . 1 6 6 m g f i b e r 8 g


17/45

2 8

h a v e a c c u m u l a t e d o n t h e p l a t t e r . C o v e r a n d l o c k l i d i n p l a c e . S e l e c t H i g h P r e s s u r e a n d

s e t t i m e r f o r 2 5 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s , u s e N a t u r a l P r e s s u r e R e l e a s e f o r 1 5 m i n u t e s , a n d t h e n u s e Q u i c k P r e s s u r e

R e l e a s e t o c o m p l e t e . W h e n f l o a t v a l v e d r o p s , t u r n o f f . R e m o v e l i d , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e .

R e m o v e v e a l s h a n k s a n d p l a c e o n a s e r v i n g

p l a t t e r . C o v e r l o o s e l y w i t h f o i l . S e a s o n s a u c e w i t h r e m a i n i n g s a l t a n d p e p p e r . S e l e c t

S i m m e r a n d c o o k t h e s a u c e f o r a n a d d i t i o n a l 1 0 m i n u t e s t o t h i c k e n s l i g h t l y . S p o o n s a u c e o v e r v e a l t o s e r v e .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g : C a l o r i e s 6 0 7 ( 2 0 % f r o m f a t ) c a r b . 2 0 g p r o . 1 0 0 g f a t 1 3 g s a t . f a t 4 g c h o l . 3 8 1 m g s o d . 6 8 6 m g

c a l c . 1 7 9 m g f i b e r 4 g

* T i e t h e s h a n k s u s i n g b u t c h e r s t w i n e t o h o l d t h e v e a l i n s h a p e d u r i n g c o o k i n g b y t y i n g e a c h s h a n k a r o u n d i t s c i r c u m f e r e n c e .

R e m o v e s t r i n g b e f o r e s e r v i n g .

V e a l S t i f a d o M a k e s a b o u t 8 c u p s

c u p u n b l e a c h e d a l l - p u r p o s e f l o u r 1 t e a s p o o n k o s h e r s a l t

t e a s p o o n f r e s h l y g r o u n d p e p p e r 2 p o u n d s v e a l c u b e s ( 1 - 2 x

1 i n c h ) , t r i m m e d o f v i s i b l e f a t 2 - 3 t a b l e s p o o n s e x t r a v i r g i n o l i v e o i l c u p d r y w h i t e v e r m o u t h o r d r y w h i t e

w i n e ( n o t C h a r d o n n a y ) c u p f i n e l y c h o p p e d o n i o n

3 c l o v e s g a r l i c , p e e l e d a n d f i n e l y c h o p p e d

1 t e a s p o o n s o r e g a n o 1 t e a s p o o n s r o s e m a r y 1 t e a s p o o n s t h y m e 1 t e a s p o o n g r o u n d c u m i n c u p d r y w h i t e v e r m o u t h o r d r y w h i t e

w i n e ( n o t C h a r d o n n a y ) 2 c a n s ( 1 4 - 1 5 o z . e a c h ) d i c e d

t o m a t o e s i n t h i c k j u i c e s 2 t a b l e s p o o n s r e d w i n e v i n e g a r 1 w h o l e c i n n a m o n s t i c k ( 3 - 4 i n c h e s ) 1 b a y l e a f 1 p o u n d s m a l l w h o l e o n i o n s , p e e l e d i f

f r e s h , t h a w e d i f f r o z e n c h o p p e d f r e s h p a r s l e y a n d c o o k e d r i c e o r p a s t a

C o m b i n e t h e f l o u r , s a l t , a n d p e p p e r i n a l a r g e b o w l . T o s s t h e v e a l c u b e s i n t h e s e a s o n e d f l o u r t o c o a t l i g h t l y ; s h a k e o f f a n d d i s c a r d e x c e s s f l o u r .

A d d 1 t a b l e s p o o n o f t h e o i l t o t h e c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c P r e s s u r e C o o k e r . S e l e c t B r o w n i n g a n d l e t o i l h e a t f o r 3 t o 4 m i n u t e s . W h e n o i l i s h o t , c o o k t h e v e a l c u b e s i n b a t c h e s , l e a v i n g s p a c e b e t w e e n

e a c h p i e c e o f m e a t ( t o p r o m o t e b r o w n i n g a n d p r e v e n t s t e a m i n g ) u n t i l b r o w n e d , a b o u t 3 t o 5 m i n u t e s o n e a c h s i d e , a d d i n g m o r e o i l a l i t t l e a t a t i m e a s n e e d e d . M o v e m e a t a s l i t t l e

a s p o s s i b l e w h i l e b r o w n i n g f o r b e s t r e s u l t s . R e m o v e t o a p l a t t e r a s m e a t i s b r o w n e d . T u r n o f f . S e l e c t S a u t . A d d c h o p p e d o n i o n , g a r l i c , o r e g a n o , r o s e m a r y , t h y m e , a n d c u m i n t o t h e c o o k i n g p o t . C o o k , s t i r r i n g f o r 2 t o 3

m i n u t e s u n t i l t h e o n i o n b e c o m e s t r a n s l u c e n t a n d t h e h e r b s b e c o m e a r o m a t i c . S t i r i n t h e

v e r m o u t h / w i n e a n d c o o k f o r 2 m i n u t e s . A d d t h e t o m a t o e s , v i n e g a r , c i n n a m o n s t i c k , a n d

b a y l e a f t o t h e c o o k i n g p o t a n d s t i r . R e t u r n t h e b r o w n e d v e a l a n d a n y a c c u m u l a t e d j u i c e s t o t h e c o o k i n g p o t . T u r n o f f .

C o v e r a n d l o c k l i d i n p l a c e . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 9 m i n u t e s . W h e n p r e s s u r e c o o k i n g i s c o m p l e t e d , u s e Q u i c k P r e s s u r e R e l e a s e . A d d o n i o n s t o c o o k i n g p o t . S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 1 m i n u t e . U s e N a t u r a l P r e s s u r e R e l e a s e ( a b o u t 1 5 t o 2 0 m i n u t e s ) . R e m o v e a n d d i s c a r d b a y l e a f a n d c i n n a m o n s t i c k b e f o r e s e r v i n g .

S e r v e S t i f a d o w i t h r i c e o r p a s t a , g a r n i s h e d w i t h f r e s h l y c h o p p e d p a r s l e y .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( p e r c u p ) : C a l o r i e s 2 0 6 ( 3 3 % f r o m f a t ) c a r b . 1 2 g p r o . 2 1 g f a t 1 4 g s a t . f a t 2 g c h o l . 7 1 m g s o d . 3 5 3 m g

c a l c . 6 7 m g f i b e r 3 g

B r a i s e d L a m b S h a n k s w i t h A r t i c h o k e s &

O l i v e s L a m b s h a n k s a r e a d e l i c i o u s t r e a t t h a t b e n e f i t

f r o m l o n g , s l o w c o o k i n g b u t t h e C u i s i n a r t E l e c t r i c P r e s s u r e C o o k e r d o e s t h e m p e r f e c t l y i n l e s s t h a n a t h i r d o f t h e t i m e .

M a k e 4 s e r v i n g s

c u p u n b l e a c h e d a l l - p u r p o s e f l o u r 1 t e a s p o o n k o s h e r s a l t

t e a s p o o n f r e s h l y g r o u n d p e p p e r


18/45

2 7

C o o k m u s h r o o m s , s h a l l o t s , a n d g a r l i c w i t h 2 t e a s p o o n s o f t h e s a g e i n t a b l e s p o o n e a c h

b u t t e r a n d o l i v e o i l i n 1 2 - i n c h s k i l l e t , u n t i l b r o w n e d a n d h a v e g i v e n u p a l l l i q u i d , a b o u t 1 5 t o 2 0 m i n u t e s . S t i r i n r e m a i n i n g s a g e . L e t c o o l c o m p l e t e l y . C o m b i n e 3 t a b l e s p o o n s o f t h e f l o u r w i t h t e a s p o o n o f t h e s a l t a n d a l l t h e p e p p e r ; r e s e r v e . C o m b i n e r e m a i n i n g 2 t a b l e s p o o n s o f t h e f l o u r w i t h 1 c u p o f t h e c h i c k e n b r o t h / s t o c k a n d s t i r w i t h a w h i s k .

P l a c e v e a l r o a s t o n w o r k s u r f a c e , c u t s i d e u p . L i n e c u t s i d e w i t h p r o s c i u t t o , l e a v i n g a n o v e r h a n g o n o p p o s i t e s i d e s o f t h e c e n t e r o f a b o u t 4 i n c h e s . A r r a n g e a l l b u t c u p o f t h e c o o l e d c o o k e d m u s h r o o m m i x t u r e o v e r t h e c e n t e r o f t h e p r o s c i u t t o w h e r e t h e o v e r h a n g s a r e . F o l d t h e l e n g t h s o f p r o s c i u t t o o v e r t h e

m u s h r o o m m i x t u r e , t h e n r o l l a n d t i e t h e r o a s t w i t h b u t c h e r s t w i n e a t o n e - i n c h i n t e r v a l s . D u s t t h e r o a s t w i t h t h e s e a s o n e d f l o u r

m i x t u r e .

S e l e c t B r o w n i n g a n d h e a t t h e r e m a i n i n g o l i v e o i l i n t h e c o o k i n g p o t o f t h e C u i s i n a r t

E l e c t r i c P r e s s u r e C o o k e r . W h e n h o t , a d d t h e r o a s t a n d b r o w n o n a l l s i d e s , a b o u t 1 0 t o 1 5

m i n u t e s . R e m o v e a n d r e s e r v e . S e l e c t S a u t a n d a d d c h o p p e d o n i o n , c a r r o t , c e l e r y , g a r l i c , r e s e r v e d m u s h r o o m m i x t u r e , a n d r e m a i n i n g s a l t t o t h e p a n . C o o k f o r 2 t o 3 m i n u t e s u n t i l t h e o n i o n b e c o m e s t r a n s l u c e n t . A d d t h e r e m a i n i n g c u p o f c h i c k e n s t o c k t o t h e c o o k i n g p o t a l o n g w i t h t h e w i n e . P l a c e t h e t r i v e t / r a c k i n t h e c o o k i n g p o t a n d a r r a n g e t h e r o a s t o n t h e r a c k . C o v e r a n d l o c k l i d i n p l a c e .

S e l e c t H i g h P r e s s u r e a n d s e t t i m e r f o r 1 0 m i n u t e s p e r p o u n d ( t h e r o a s t w e i g h t b e f o r e s t u f f i n g , i . e . , i f r o a s t w e i g h s 3 . 3 0 p o u n d s , s e t t i m e r f o r 3 3 m i n u t e s t h e w e i g h t i s i m p o r t a n t s o t h a t r o a s t w i l l n o t b e o v e r c o o k e d ) . W h e n a u d i b l e b e e p s o u n d s , u s e N a t u r a l P r e s s u r e

R e l e a s e t o r e l e a s e p r e s s u r e . T u r n o f f . W h e n f l o a t v a l v e d r o p s , r e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e .

R e m o v e r o a s t , p l a c e o n a p l a t t e r a n d c o v e r l o o s e l y w i t h f o i l .

U s e a h a n d b l e n d e r t o c a r e f u l l y p u r e s o l i d s i n c o o k i n g p o t u n t i l s m o o t h , t a k i n g c a r e n o t

t o s c r a t c h t h e n o n s t i c k c o o k i n g p o t . S e l e c t S i m m e r . A d d t h e s t o c k / f l o u r m i x t u r e a n d s i m m e r u n t i l s l i g h t l y t h i c k e n e d . A b o u t 5 t o 1 0 m i n u t e s , j u s t l o n g e n o u g h f o r t h e r o a s t t o r e s t b e f o r e s l i c i n g .

S l i c e r o a s t i n t o - i n c h t h i c k s l i c e s a n d s e r v e w i t h s a u c e .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g : C a l o r i e s 3 2 5 ( 3 2 % f r o m f a t ) c a r b . 1 3 g p r o . 4 0 g

f a t 1 1 g s a t . f a t 3 g c h o l . 1 3 5 m g s o d . 7 2 1 m g c a l c . 5 0 m g f i b e r 1 3 5 m g

V e a l S h a n k s w i t h M u s h r o o m s

& S u n - D r i e d T o m a t o e s M a k e s 6 s e r v i n g s

c u p u n b l e a c h e d a l l - p u r p o s e f l o u r 2 t e a s p o o n s k o s h e r s a l t , d i v i d e d 1 t e a s p o o n f r e s h l y g r o u n d b l a c k

p e p p e r , d i v i d e d 6 m e a t y v e a l s h a n k s , a b o u t 1 0 t o 1 2

o u n c e s e a c h , c r o s s - c u t a b o u t 1 t o 1 - i n c h e s t h i c k , t i e d w i t h b u t c h e r s t w i n e *

2 t a b l e s p o o n s e x t r a v i r g i n o l i v e o i l

1 2 o u n c e s c r e m i n i m u s h r o o m s , c l e a n e d a n d q u a r t e r e d

c u p c h o p p e d s h a l l o t c u p c h o p p e d c a r r o t c u p c h o p p e d c e l e r y

1 t a b l e s p o o n h e r b e s d e P r o v e n c e c u p d r y w h i t e w i n e o r v e r m o u t h c u p s u n - d r i e d t o m a t o h a l v e s ( d r y ,

n o t o i l p a c k e d )

c u p l o w - s o d i u m c h i c k e n b r o t h o r

s t o c k

C o m b i n e f l o u r w i t h 1 t e a s p o o n o f t h e s a l t a n d t e a s p o o n o f t h e p e p p e r . D u s t v e a l s h a n k s w i t h s e a s o n e d f l o u r , s h a k i n g o f f e x c e s s .

S e l e c t B r o w n i n g a n d a d d 1 t a b l e s p o o n o f t h e o l i v e o i l t o t h e c o o k i n g p o t o f t h e C u i s i n a r t

E l e c t r i c P r e s s u r e C o o k e r . W h e n t h e o i l i s h o t , a d d 2 o f t h e v e a l s h a n k s t o t h e p o t

a n d b r o w n w e l l o n e a c h s i d e , a b o u t 3 t o 5 m i n u t e s p e r s i d e . R e m o v e t o a p l a t t e r a n d c o n t i n u e u n t i l a l l a r e b r o w n e d .

A d d t h e r e m a i n i n g o l i v e o i l t o t h e c o o k i n g p o t a n d w h e n h o t , a d d t h e m u s h r o o m s . C o o k f o r s e v e r a l m i n u t e s u n t i l n i c e l y b r o w n e d . T u r n o f f . S e l e c t S a u t . A d d t h e s h a l l o t , c a r r o t , c e l e r y a n d h e r b e s d e P r o v e n c e . C o o k f o r 2 t o 3 m i n u t e s , u n t i l t h e s h a l l o t s a r e t r a n s l u c e n t .

A d d w i n e a n d r e d u c e b y h a l f . S t i r i n t h e

s u n - d r i e d t o m a t o e s a n d c h i c k e n s t o c k . R e m o v e a b o u t t w o t h i r d s o f t h e v e g e t a b l e m i x t u r e f r o m t h e c o o k i n g p o t a n d r e s e r v e . A r r a n g e t h e v e a l s h a n k s i n t h e c o o k i n g p o t

i n 2 l a y e r s . S p o o n t h e r e s e r v e d v e g e t a b l e s o v e r t h e v e a l a n d a d d a n y j u i c e s t h a t m a y


19/45

2 6

y o u t o a l l o w s t e a m t o d i s p e r s e . T o s e r v e , f o l l o w d i r e c t i o n s f o r b r i s k e t .

C l a s s i c B e e f S t e w M a k e s 8 c u p s

3 p o u n d s b e e f c h u c k r o a s t , c u t i n t o 1 t o 2 - i n c h p i e c e s k o s h e r s a l t f r e s h g r o u n d p e p p e r

2 t e a s p o o n s o l i v e o i l 1 m e d i u m o n i o n , f i n e l y c h o p p e d 1 m e d i u m c a r r o t , f i n e l y c h o p p e d 1 c e l e r y s t a l k , f i n e l y c h o p p e d 2 g a r l i c c l o v e s , f i n e l y c h o p p e d 1 c u p d r y r e d w i n e 2 t a b l e s p o o n s t o m a t o p a s t e

1 b a y l e a f c u p b e e f b r o t h

2 c u p s b a b y - c u t c a r r o t s 1 t a b l e s p o o n u n s a l t e d b u t t e r , s o f t e n e d 1 t a b l e s p o o n u n b l e a c h e d

a l l - p u r p o s e f l o u r 1 c u p f r o z e n p e a s

S e a s o n p i e c e s o f c h u c k r o a s t w i t h s a l t a n d p e p p e r a n d r e s e r v e . P l a c e t h e o l i v e o i l i n

t h e c o o k i n g p o t o f t h e C u i s i n a r t E l e c t r i c P r e s s u r e C o o k e r . S e l e c t B r o w n i n g . W h e n o i l b e g i n s t o s i z z l e , a d d p i e c e s o f c h u c k i n a s i n g l e l a y e r d o n o t c r o w d . C o n t i n u e

b r o w n i n g m e a t i n b a t c h e s u n t i l a l l m e a t i s b r o w n e d . A s m e a t i s b r o w n e d t r a n s f e r

t o a p l a t e . S e l e c t S a u t . S t i r t h e c h o p p e d o n i o n s i n t o t h e p o t . W i t h a w o o d e n s p o o n s c r a p e a n y b r o w n b i t s f r o m t h e b o t t o m o f t h e p a n t h a t h a v e a c c u m u l a t e d w h i l e m e a t w a s b r o w n i n g . S a u t f o r 1 t o 2 m i n u t e s , u n t i l

o n i o n s s t a r t t o s o f t e n a n d a r e t r a n s l u c e n t . S t i r i n t h e c a r r o t s a n d c e l e r y . S a u t v e g e t a b l e s f o r a b o u t 3 m i n u t e s , s t i r r i n g o c c a s i o n a l l y . S t i r i n t h e c h o p p e d g a r l i c a n d

S a u t f o r a n a d d i t i o n a l m i n u t e .

O n c e v e g e t a b l e s a r e s o f t , s t i r i n r e d w i n e , a g a i n s c r a p i n g a n y b r o w n b i t s t h a t h a v e a c c u m u l a t e d o n t h e b o t t o m o f t h e p o t . C o o k u n t i l r e d w i n e h a s r e d u c e d b y h a l f , t h e n s t i r i n t h e t o m a t o p a s t e .

A d d t h e r e s e r v e d b e e f , b a y l e a f , a n d b e e f b r o t h t o t h e p o t . S e l e c t H i g h P r e s s u r e . S e t t i m e r f o r 1 0 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s u s e Q u i c k P r e s s u r e R e l e a s e t o r e l e a s e p r e s s u r e . W h e n f l o a t v a l v e d r o p s , r e m o v e l i d c a r e f u l l y , t i l t i n g a w a y f r o m y o u t o

a l l o w s t e a m t o d i s p e r s e . A d d c a r r o t s t o t h e p o t a n d s e l e c t H i g h P r e s s u r e . S e t t i m e r f o r 6 m i n u t e s . W h e n a u d i b l e b e e p s o u n d s u s e

N a t u r a l P r e s s u r e R e l e a s e t o r e l e a s e p r e s s u r e . W h e n f l o a t v a l v e d r o p s , r e m o v e l i d c a r e f u l l y ,

t i l t i n g a w a y f r o m y o u t o a l l o w s t e a m t o d i s p e r s e .

T o t h i c k e n s t e w , s t r a i n t h e s o l i d s f r o m t h e s t e w l i q u i d , r e s e r v i n g b o t h . R e m o v e a n d

d i s c a r d b a y l e a f . B l e n d s o f t e n e d b u t t e r a n d f l o u r t o m a k e a p a s t e ( b u e r r e m a n i ) . R e t u r n l i q u i d t o p o t a n d b r i n g t o a b o i l b y s e l e c t i n g

B r o w n . O n c e l i q u i d c o m e s t o a b o w l w h i s k i n t h e b u t t e r / f l o u r m i x t u r e . S e l e c t S i m m e r .

O n c e l i q u i d t h i c k e n s , s t i r t h e m e a t a n d c a r r o t s b a c k i n t o t h e p o t . T a s t e a n d a d j u s t s e a s o n i n g s w i t h s a l t a n d p e p p e r a c c o r d i n g l y . J u s t b e f o r e s e r v i n g , s t i r i n p e a s .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 c u p s ) : C a l o r i e s 3 4 0 ( 3 2 % f r o m f a t ) c a r b . 1 6 g p r o . 3 5 g

f a t 1 1 g s a t . f a t 4 g c h o l . 1 0 3 m g s o d . 9 8 m g c a l c . 4 9 m g f i b e r 4 g

B o n e l e s s V e a l S h o u l d e r R o a s t S t u f f e d w i t

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