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USING YOUR PRESSURE COOKER
Barbeque Pork Pull-Apart
3 ½ lb. pork shoulder blade roast
1 can or bottle beer (16 oz.)
1 cup water
1 Tbs. liquid smoke
1 tsp. onion salt
1 tsp. Kosher salt
1 tsp. coarse ground pepper
1 bottle (18 oz.) barbeque sauce (your favorite brand)
Pour beer, water and the next 4 seasonings into 31/2 qt. pressure pan. Stir
and allow bubbles to subside. Add washed pork roast. Secure lid, bring to
maximum pressure (III). Reduce heat to medium and cook 1 hour 15
minutes. Release pressure. Remove roast from pan and place onto a cutting
board. Discard liquid in pan. Remove bone and any large fat portions from
roast. Using two large forks, shred meat; or chop if you prefer. You may
serve the meat as is, drizzle barbeque on each serving, or return meat to pan
and add barbeque sauce, mixing well. Cover with glass lid and cook on low.
Serve on buns. Serve with additional sauce, dill pickle slices and thinly sliced
onion, if desired.
It is essential that you read this instruction manual and keep it handy
when cooking with your pressure cooker. This manual will answer
any questions that you might have on safety, operation and timing.
PLEASE NOTE
: The Pressure Cooker cannot reach pressure
unless the Lid is properly closed, the operating
pressure has been selected and sufficient liquid
has been added.
PLEASE NOTE
: Before using the pressure cooker for the first
time, wash all the parts with hot water, rinse and
dry them. Remove the seal from the rim of the
lid. Oil it lightly with vegetable oil before cooking
for the first time and after each use. (DO NOT
use any other type of oil or vegetable fat.) This
facilitates locking.
To open the pressure cooker, make
sure that the Pressure Selector Dial is
on “0” setting and all pressure has been
released. Unlock the lid by pulling the
handle and lifting the lid up. (See
illustration 1)
CLOSING YOUR PRESSURE COOKER
OPENING YOUR PRESSURE COOKER
Cheesy Garlic Mashed Potatoes
10 medium white potatoes, halved
3 cloves garlic, peeled whole
3 tsp. salt
1 tsp. coarse-ground black pepper
½ stick butter, melted
¾ cup half-and-half, warmed
1 cup shredded sharp cheddar
Place halved potatoes, garlic and 2 tsp. salt into the 8 qt. pressure pan. Just
cover with warm water. Secure lid and bring to highest pressure (III) over
high heat. Reduce heat to medium and cook 7 minutes. Release pressure
one level at a time until lid can be removed. Drain potatoes. Place cooked
potatoes into a medium mixing bowl and add
the remaining salt, pepper, butter and half-and-half. Using the medium
speed of your Bravetti 300 watt hand mixer, whip to desired consistency
adding more half-and-half if needed. Add cheese and mix in on lowest
speed. Adjust salt and pepper to taste.
Before closing the pressure cooker
ALWAYS CHECK THE VALVES.
Using the vapor key provided, press the
Automatic Valve from inside the lid to
see that it moves freely up and down.
To close the pressure cooker, place the
lid on the body and push the handle
down you will feel the lock engage.
(See illustration 2.)
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