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33.
Recipes
FRESH GREEN BEANS WITH
NEW POTATOES AND HAM
1 tablespoon olive oil
2 cup chopped onion
1 pound fresh green beans, cut into 1 inch pieces
2 pound new potatoes, scrubbed and quartered
2 cup cubed ham
4 teaspoon salt
8 teaspoon black pepper
12 cups water
2 teaspoon fresh chopped basil
1. Heat the oil in the Pressure Cooker Pan
on MAX/BROWNING. Add the onion
and sauté 5-7 minutes until onion is soft,
stirring frequently.
2. Add the remaining ingredients.
Stir to combine.
3. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE. Heat on
MAX/BROWNING until the Pressure Lift
Pin raises.
4. After a few minutes when a steady flow of steam
is released from the Pressure Regulator Valve,
reduce the Variable Temperature/Pressure
Control to 6 - 7 and cook 9 to 13 minutes or
until done.
5. Turn the Variable Temperature/Pressure Control to WARMING
and unplug the unit. The Power Indicator Light will turn off. Use
the Natural Steam Release method. Wait until the Pressure Lift
Pin drops.
Makes 4 servings
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
Steam
Clean
Pressure
Steam
Release
32.
Using your Pressure Cooker at altitudes above 2,000 feet
Add 1 cup of additional liquid when cooking at altitudes above 2,000
feet. The cooking time will also need to be increased by 5% for every
1,000 feet beginning at an altitude of 3,000 feet.
Altitude/Feet Increase Suggested
Cooking Time by:
3,000 5%
4,000 10%
5,000 15%
6,000 20%
7,000 25%
8,000 30%
Converting a personal recipe to pressure cooking
◆ Compared to conventional cooking, foods cooked under pressure will
generally be done in approximately 1/3 of the normal cooking time.
◆ The overall liquids called for in your personal non-pressure cooker
recipe, may need to be reduced. If too much liquid remains at the
end of the pressure cooking time, continue cooking. Plug the unit
into a 120V AC wall outlet. Turn the Variable Temperature/Pressure
Control to 6 - 7 and simmer uncovered to thicken.
◆ Use the charts and recipes provided in this book as a guide for
cooking times and liquids needed.