Salton Electric Pressure Cooker RHNPC800P User Guide

T I L I S A

m m a b l e

e u r

i s t

utritionist

Programmable

Pressure Cooker

OWNER’S MANUAL

RHNPC800P

ADDITIONAL IMPORTANT

SAFEGUARDS

WARNING: This appliance generates heat and escaping steam during

use. Use proper precautions to prevent risk of burns, fires, or other

injury to persons or damage property.

1. Keep hands and face away from Steam Release Valve when releasing

pressure.

2. Use extreme caution when removing the Lid after cooking. Serious burns

can result from steam inside.

3. Never remove the Lid while the unit is in operation.

4. Do not use without the Removable Cooking Pot in place.

5. Do not cover the Pressure Valves with anything as an explosion may

N T D E L

occur.

S É L I M I N E R L A P R E S S I O N O U R E F R O I D I R L

6. Do not touch the Removable Cooking Pot, any removable parts, or heat-

ing parts immediately after using. Let the unit cool completely first.

7. To reduce the risk of electric shock, cook only in the removable cooking

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

pot. Do not pour liquid into the Housing.

r é c i p i e n t a m o v i b l e c o n t i e n t d e s a l i m e n t s , n e p a s t e n t e r d e l e

8. Clean all parts thoroughly after each use.

o i g n e u s e m e n t t o u t e s l e s p i è c e s a p r è s u s a g e .

m o v i b l e 9. . N De op a ns otv le ifr ts te hr ed Re el i mq u oi vd ae bd lea Cn s ool ’ a kip np ga Pr ot containing food by using Lid

u n c h o c é l e c t r i q u e , c u i r

Handles.

m e n t a v a n t t o u t e m a n i p u l a t i o n .

10. To r leave the pressure of this Programmable Pressure Cooker follow the

s a u u f s a g e . L a i s s e r l ’ a p p a r

intructions in this manual for either Quick Steam Release or Natural Steam

c h e r l e r é c i p i e n t a m o v i b l e , a u c u n e p i è c e m o b i l e n i a u c u n

Release. DO NOT ATTEMPT TO COOL OR RELEASE PRESSURE USING

WATER.

d ’ é v a c u a t i o n .

l ’ e x p l o s i o n d e l ’ a p p a r

u t i l i s e r l ’ a p p a r

p o a u r v r i r l e c o u v e r

u t c a u s e r d e g r a v e s b r û l u r

u i s s o n , o u v r i r l e c o u v e r

b è r

p s r a g e d e l a s o u p a p e d ’ é v a c u a t i o n

n d i e e t d e d o m m a g e s .

u t i o n s a f i n d ’ é v i t e r d e s b r û l u r e s e t a u t r e s b l e s s u r e s o u u n r i s q u e

n c t i o n n e m e n t . I l e s t r e c o m m a n d é d e p r e n d r e c e r t a i n e s

O N : C e t a p p a r e i l p r o d u i t d e l a c h a l e u r e t d e l a v a p e u r d u r a n t

R E S R E C O M M A N D A

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3-PRONG GROUNDED TYPE PLUG

This appliance is equipped with a grounded type 3-wire cord (3-prong plug).

This plug will only fit into an electrical outlet made for a 3-prong plug. This is a

safety feature. If the plug should fail to fit the outlet, contact an electrician to

replace the obsolete outlet. Do not attempt to defeat the safety purpose of the

Grounding Pin part of the 3-prong plug.

SHORT CORD INSTRUCTIONS

A short power supply cord is provided to reduce the risk resulting from

becoming entangled in or tripping over a longer cord.

Longer detachable power-supply cords or extension cords are available and

may be used if care is exercised in their use.

If a longer detachable power-supply or extension cord is used, (1) the marked

electrical rating of the cord set or extension cord should be at least as great

as the electrical rating of the appliance, and (2) the cord should be arranged

so that it will not drape over the countertop or tabletop where it can be pulled

on by children or tripped over accidentally.

The extension cord should be a grounding-type 3-wire cord.

ELECTRIC POWER

If the electric circuit is overloaded with other appliances, your appliance may

not operate. It should be operated on a separate electrical circuit.

PLASTICIZER WARNING

CAUTION: To prevent Plasticizers to migrate from the finish of the counter

top or table top or other furniture, place NON-PLASTIC coasters or placemats

between the appliance and the finish of the counter top or table top.

Failure to do so may cause the finish to darken, permanent blemishes may

occur or stains can appear.

A NOTE REGARDING YOUR NUTRITIONIST by RUSSELL HOBBS

PROGRAMMABLE ELECTRIC PRESSURE COOKER

Congratulations on your purchase of the Nutritionist^®Programmable Electric

Pressure Cooker featuring a Removable Cooking Pot with a non-stick interior

finish. The special coating on the Removable Cooking Pot has been designed

to add durability and ease of use and cleaning. It has been specially formulat-

ed for selected premium performance appliances.

The interior finish offers increased scratch and abrasion protection, while still

maintaining the convenience of non-stick cooking and easy cleaning. It is

great for the health conscious, allowing you to cook without fats or oils.

Care and cleaning of your Programmable Electric Pressure Cooker is a snap.

Washing or rinsing with warm, soapy water and a sponge or a cloth is all that

is needed. Do not use steel wool, course scouring pads or harsh abrasives on

any non-stick surface. Not only are they unnecessary, but they may damage

the coating.

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n b t r e t f o n c t i o n n e l .

Introduction

d e l ’ a u t o c u i s e u r p r

m i t é e .

Congratulations! You are about to learn how to cook and prepare deli-

cious, home made meals in a fraction of the time it normally takes, without

sacrificing flavor or nutrition. Your Nutritionist^®Programmable Pressure

d i f

Cooker is quick, safe and easy to use. And best of all, it can shorten the

E L A Y T I M E e t S T A R T / S T O P

n n e à r l « ’ a f traditional cooking time of most foods by up to 70 percent.

s i m u l t a n é m e n t s u r l e s t o u c h e s C O O K T I M E

1. Your Programmable Pressure Cooker cooks like a traditional Pressure

p l a r c u i s s o n n e d é b u t e , i l s u f

Cooker by combining steam heat and pressure for faster cooking

f o n c t i o n A N N U L A

times. Since an air tight seal is formed when the Lid is closed and

( D E L A

locked, the heat and steam stay trapped inside the Removable

e s d u T E M P S D E C U I S S O N ( C O O K T I M E ) e t d e l a C U I S S O N

Cooking Pot. As the steam builds and the pressure rises, the cooking

i m e n t s t e l s q u e d e s l é g u m e s , d e s c r u s t a c é s e t m ê m e d u r i z .

temperature will get as hot as 250^ºF, which is 38^ºF hotter than when

n s l e r é c i p i e n t a m o v i b l e p o u r c u i r

food is cooked in a standard pot with liquid. This combination of high

heat and pressure cooks the food faster while retaining water soluble

é e n m ê m e t e m p s q u e l a v a p e u r

nutrients and flavor.

d e D É C O M P R E S S I O N

2. Your Nutritionist^®Pressure Cooker takes the guesswork out of cooking

i m p l e m e n t s u r u n b o u t o n . E f

under pressure. A built-in Thermostat knows exactly when low or high

d e d é c o m p r e s s i o n r a p i d e

pressure is reached inside the Removable Cooking Pot and automati-

cally adjusts the heat and triggers the timer to begin. These computer-

B R A I S E R o u d e s a i s i r d e s a l i m e n t s a v a n t d e l e s c u i r

r N u t r i t i o n i s t

t a n t i a d h é s i f , c o n d u i t l a c h a l e u r r a p i d e m e n t e t u n i f o r m é m e n t .

é c i p i e n t a m o v i b l e d e 7 , 5 l i t r

ized functions eliminate the need to make heat adjustments, necessary

when using a stovetop cooker.

3. The 1500 watt Heating Element allows for quick heating and for main-

taining even cooking temperature and pressure.

t u r

t 1 5 5 0 W

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

4. The large, 8-quart capacity, heavy-duty, non-stick, aluminum

Removable Cooking Pot heats up quickly and evenly.

5. The Nutritionist^®Programmable Pressure Cooker has a BROWN Mode

C e s f o n c t i o n s a u t o m a t i s é e s v o u s é v i t e n t d e r é g l e r v o u s - m ê m e

that allows you to sauté or brown food in the Removable Cooking Pot

u r é c i p i e n t e t r è g l e a u t o m a t i q u e m e n t l a t e m p é r a t u r

before cooking under pressure.

i n c o r p o r é s u r v e i l l e l e n i v e a u d e p r

6. The Quick Steam Release Feature allows you to release pressure with

N u t r i t i o n i s t

the simple push of a button. Press this RELEASE Button in short

u r t r i t i f s e t d e s s a v e u r s d a n s l ’ e a u .

bursts to prevent ejection of hot liquid along with steam.

7. The STEAM Mode heats cooking liquid in the Removable Cooking Pot

l e d a n s u n l i q u i d e . C ’ e s t d o n c l ’ e f

to a boil in a matter of minutes for steaming an endless variety of

° F ) , s o i t 2 0 ° C ( 3 8 ° F ) d e p l u s q u e l a c u i s s o n

foods like vegetables and shellfish (as well as rice).

t q u e l a p r

o n n é e s à l ’ i n t é r i e u r d u r é c i p i e n t . À m e s u r

8. The software incorporates a CANCEL feature for both COOK TIME

é t i q u e d u c o u v e r

and DELAY TIME during setup. If it becomes necessary to cancel or

v a p e u r e t l a p r

reset the time before cooking has begun, simply press the COOK

i s e u r f o n c t i o n n e c o m m e u n a u t o c u i s e u r c o n v e n t i o n n e l e n

TIME and START/STOP Buttons simultaneously to reset the Cook

Time to "01"; or press the DELAY TIME and START/STOP Buttons

m p s d e c u i s s o n d e p r è s d e 7 0 p o u r c e n t .

simultaneously to reset the Delay Time to "00".

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

m e n t s . L e s a t o u t s d e l ’ a u t o c u i s e u r p r

9. The WARM Mode holds and keeps cooked food warm for an unlimited

e v n a l e u u n r t n e u m t r p i t s i v r e

period of time.

d e c e m a n u e l e s t d e v o u s a i d e r à r é a l i s e r v o u s - m ê m e d e d é l i c i e u s e s

10. The sturdy, brushed stainless steel and molded Housing of your

Nutritionist^®Programmable Pressure Cooker is both attractive and

functional.

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Getting to Know Your Nutritionist

RHNPC800P Programmable

Electric Pressure Cooker

REAR VIEW OF

REMOVABLE COOKING

POT

MAX FILL

LINE

REAR

CENTERING

GUIDE

SLOT FOR REAR

CENTERING GUIDE

1. Power Cord and Plug

2. Housing

10. Steam Release Valve

11. Safety Lock Button

12. Pressure Indicator Rod

13. Pressure Safety Valves (2)

14. Self Locking Lid (P/N 21320)

15. Self Locking Grips

16. Control Panel

3. Lower Handles

4. Centering Guides

5. Removable Cooking Pot

(P/N 21413)

6. Rubber Gasket (P/N 21321)

7. QUICK STEAM RELEASE Button 17. Heating Element Pins

8. Lid Handles

9. Pressure Regulator Knob

18. Cleaning Brush (P/N 21100A)

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m o d e d e p r

Control Panel Options

e r l a c u i s s o n . L e t é m o i n v e r t d e m i s e e n m a r

c u i s s o n s ’ a l l u m e r a . P u i s a p p u y e z s u r S T A R T / S T O P p o u r

t e m p s d e c u i s s o n d é s i r é . L e t é m o i n r

Timer

p p u y e z s u r l a t o u c h e C O O K T I M E

E P R E S S I O N , a p p u y e z s u r l a t o u c h e j u s q u ’ à c e q u e l e

e E . S S P U o u R r E M O D E

E P R E S S I O N , a p p u y e z s u r l a

P R E S S I O N ( P R E S S U R E M O D E )

Display

m i n u t e s p u i s i l é m e t 3 b i p s e t l e t é m o i n S T O P s ’ a l l u m e à l a f i n

S T E A M

t d e m i s e e n m a r

c u i s s o n s ’ a l l u m e r a . A p p u y e z a l o r s s u r S T A R T / S T O P . L e

t e m p s d e c u i s s o n d é s i r é . L e t é m o i n r

c S h T e E C A O M O K T I M E

C O O K M O D E

l ’ e a u à é b u l l i t i o n , a p p u y e z s u r

1. WARM: The Warm Mode holds and keeps cooked food warm for a

o u v e a u s u r S T A R T / S T O P

long period of time. When you press the WARM Button the Red

e r a à c h a u f

Indicator Light illuminates. Press START/STOP to activate. The Red

n i f i e q u e l ’ a u t o c u i s e u r e s t e n m o d e B R A I S E R . L

Warm Indicator Light will flash, indicating WARM is working. To cancel

W N c l i g n o t e . L

or stop, press and hold START/STOP Button until the Red Stop Light

u e r t S q T u A e R T / S T O P

illuminates and the Pressure Cooker beeps.

q u e l e t é m o i n r

2. COOK MODE (BROWN or STEAM): For the BROWN Mode, press

s a i s i r

C U I S S O N ( C O O K M O D E )

COOK MODE Button until the Red Indicator Light next to BROWN is

lit. Press the START/STOP Button until the Green Start Indicator Light

u m i n e u x s ’ é t e i g n e e t q u e l ’ a u t o c u i s e u r é m e t t e u n s i g n a l s o n o r

illuminates and the Red Brown Indicator Light flashes. The Clock will

d e c e m o d e , m a i n t e n e z l a t o u c h e S T A R T / S T O P j u s q u ’ à c e q u e

Display: "--" indicating that the Pressure Cooker is in the BROWN

d t . e P W o A u R r a M n n u l e r o u

Mode and the appliance will begin to heat immediately and will remain

e r c e m o d e e t l e t é m o i n l u m i n e u x r

hot until START/STOP Button is pressed again to end the BROWN

T t é O m P o i n l u m i n e u x r

Mode.

n d a n t u n e l o n g u e p é r i o d e . L o r s q u e v o u s a p p u y e z s u r c e t t e

F E R ( W A R M )

For the STEAM Mode and to bring water to a boil, press COOK

MODE Button until Green Indicator Light next to STEAM is lit. Press

COOK TIME Button to enter the cooking time desired. The Cook Time

Red Indicator Light will be lit. Then press the START/STOP Button, the

Green Start Light illuminates and the Green Steam Indicator Light will

flash. The unit will begin to count down in minutes, and will beep 3

times and the STOP Light will illuminate when finished.

3. PRESSURE MODE (HIGH or LOW): For cooking food under LOW

PRESSURE, press PRESSURE MODE Button until Green Indicator

Light is lit; for HIGH PRESSURE, press until Red Indicator Light is lit.

Press the COOK TIME Button to select the desired cooking time. The

Cook Time Red Indicator Light will be lit. Then press the START/STOP

Button to activate, the Green Start Light will illuminate and the Green

u d e c o m m a n d e s

or Red Pressure Indicator Light will flash.

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Control Panel Options (Cont.)

Once pressure is reached, the unit will begin to count down in minutes

and will beep 3 times when the cooking time has elapsed. The

Pressure Cooker will beep periodically as a reminder that your cooking

is completed. To cancel this, press and hold the START/STOP Button

until it beeps. Let the pressure drop on its own by using the Natural

Release Feature, or release pressure immediately by pressing the

QUICK STEAM RELEASE Button in short bursts until pressure is

reduced.

WARNING: DO NOT hold the QUICK STEAM RELEASE Button

down, as hot liquids may be ejected. Press in short bursts until

pressure is reduced.

NOTE: To cancel or stop cooking before time has elapsed, press and

hold the START/STOP Button until the Red STOP Light illuminates

and the Pressure Cooker beeps.

4. COOK TIME: Use this Timer when using the COOK MODE (STEAM)

or the PRESSURE MODE (HIGH or LOW) settings. Press COOK TIME

Button to set the desired cooking time.

5. DELAY TIME: Allows you to begin cooking food up to two hours later

in 1/2 hour increments.

6. START/STOP: After choosing the desired modes: WARM, COOK

MODE: (BROWN or STEAM), or PRESSURE MODE: (HIGH or LOW),

and if appropriate, the COOK TIME, press the START/STOP Button to

begin operating the appliance. The Green Indicator Light will be lit

when START is chosen. The Red Indicator Light will illuminate for

STOP. If you wish to change your selection, or to stop the appliance,

press and hold START/STOP until the Red STOP Indicator Light illumi-

nates and the Pressure Cooker beeps.

This Pressure Cooker has an idle mode. If you input a COOK TIME and/or

DELAY TIME, but forget to select a program or if you forget to press

START, the clock will display "--" after 5 seconds. This feature is for your

convenience to show that the program is incomplete. The "--" signal indi-

cates that the Pressure Cooker is not programmed properly and will not

run. You can proceed with the program where you left off by pressing the

COOK TIME or DELAY TIME Button. Your selected time will reappear. If

this time does not appear, or if it is incorrect, simply enter the correct time

and then press the START/STOP Button.

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Instructions for Use

o u S T E A M ) o u P R E S S U R E M O D E

BEFORE USING FOR THE FIRST TIME

n e t z s l u e r p W r A R M , C O O K M O D E

1. Before using the Programmable Pressure Cooker for the first time,

wash the Removable Cooking pot, the Self-Locking Lid and the

g e a r r i è r

Rubber Gasket with warm soapy water. Rinse with clear water and dry

r é c i p i e n t a m o v i b l e d a n s l e b o î t i e r e n f a i s a n t c o u l i s s e r l e g u i d e

thoroughly.

e r r

2. Make sure the Rubber gasket is seated properly around the Lid. To

e r i s c e o m r u r a l e d e 1 2 0 V c . a . a v e c

ensure correct fitting of the Rubber Gasket, fill the Removable Cooking

o i

Pot 2/3 full with water and run on HIGH PRESSURE for 15 minutes.

Wait 15 minutes, then release pressure by pressing on the QUICK

STEAM RELEASE Button in short bursts. The Pressure Indicator Rod

e d u r é c i p i e n t d e l ’ a u t o c u i s e u r

will drop. Let the appliance cool to room temperature. Pour out the

q n u e e p s a , s d ’ e u n n d e o f m o u m r a g e r l a

water. Rinse and towel dry the Removable Cooking Pot. The Pressure

t i g n e r l a s u r f a c e a n t i a d h é s i v e . N e v o u s s e r v e z j a m a i s d e p i n c e s

Cooker is now ready to be used.

z t o u j o u r s d e s u s t e n s i l e s e n m a t i è r

T E M E N T A N T I A D H É S I F

BEFORE YOU BEGIN COOKING EACH TIME

For best results, always check that the Pressure Regulator knob, Pressure

n d e s p o u r l i b é r

Indicator, Steam Release Valve and Safety Valves are in good working

t e s d e t e n s i o n . S i l ’ a u t o c u i s e u r e s t d é b r a n c h é o u m i s à l ’ a r r ê t , a t t e n d r

order and that there are no foreign particles

e u r e s t m u n i d ’ u n d i s p o s i t i f d e p r

Rubber Gasket

blocking the Valve openings on the underside

E N S I O N S

of the Lid. See Care and Cleaning Instructions.

Lid

E C T I O N C O N T R E L E S

IMPORTANT: The Rubber Gasket must be

placed properly over the four hooks in the Lid

r i e u r d u c o u v e r

Hook

as shown.

m a i n t e n u p a r l e s q u a t r

R c T A d N o i T t ê : t r

POWER SURGE PROTECTION FEATURE

p e s à l ’ i n t é r i e u r d u c o u v e r

This Pressure Cooker has a Back-up Feature to prevent malfunction in the

p c e o s r p d s e é s t û r a r n g e r n ’ o b s t r u e l ’ o r i f i c e d e s

event of power surges. If the Pressure Cooker is unplugged or switched

d d e e s l a t i g e - t é m o i n d e p r

off, allow at least 30 seconds for the program to clear before turning the

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

unit back on.

T C H A Q U E U T I L I S A T I O N

- l e a v e c u n t o r

NON-STICK SURFACE

t e m p é r a t u r

Be sure to always use either plastic or wooden utensils so as not to

t i g e - t é m o i n d e p r

scratch the non-stick surface. Never use metal tongs, forks, or knives as

o i s b r i è v e m e n t s u r l e b o u t o n d e D É C O M P R E S S I O N R A P I D E .

they can damage the coating on the Removable Cooking Pot.

s . A t t e n d e z 1 5 m i n u t e s , p u i s é l i m i n e z l a p r

^{e t s f o n c t i o n n e r l ’ a p p a r}Operating Instructions

l e j u s q u ’ a u

o i n t e n c a o u t c h o u c e s t b i e n i n s t a l l é d a n s l e

1. Plug the cord into a grounded-type 120V AC electrical wall outlet.

s e . R i n c e z à l ’ e a u c l a i r

d e a n c s o u d v e e l r ’ e a u c h a u d e

2. Position the Removable Cooking Pot in the Housing so that its Rear

e r v o t r

Centering Guide slides into the Slot for Centering Guide on the inside of

the Housing.

T L A P R E M I È R E U T I L I S A T I O N

3. Choose the desired program by pressing either WARM, COOK MODE:

o n s a v a n t u s a g e

(BROWN or STEAM), or PRESSURE MODE: (HIGH or LOW).

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Operating Instructions (Cont.)

4. If using COOK MODE: (STEAM), or PRESSURE MODE: (HIGH or

LOW), press COOK TIME until the desired time is set.

5. THE SELF-LOCKING LID MUST BE POSITIONED ON THE APPLI-

ANCE 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 Lid Handles

apart to hold open the Self-

Locking Grips. See Figure 1.

Place the Lid on top of the

Figure 1

Removable Cooking Pot and

release the Lid Handles so that the Self-Locking Grips close onto the

rim of the Removable Cooking Pot.

7. To cook under Pressure, slide the Safety Lock

to the LOCK position. See Figure 2. Turn the

Pressure Regulator Knob to Pressure (see

Figure 3).

8. To steam food, leave the Safety Lock in the

(Red) Pressure

Indicator Rod

UNLOCK position. Turn the Pressure Regulator

Knob to STEAM.

Figure 2

9. 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.

10. Press and hold the START/STOP Button until it

beeps, and the Red Indicator Light is lit.

Otherwise the Pressure Cooker will beep peri-

odically as a reminder that your cooking is com-

pleted.

Figure 3

11. 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 Lid Handles and pull out simultaneously to

unclamp the Self-Locking Grips from the rim of the Removable

Cooking Pot.

12. 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 in this manual.

e u r s a n s l e s s u r

s b r a i s e r d a n s

Cooking with Your

d ’ u n s i g n a l s o n o r

s r s o n t s u f

n e c o m p o r t e p a s d e r é g l a g e d e t e m p s . L o r s q u e v o u s j u g e z q u e

Nutritionist Programmable

Electric Pressure Cooker

r a p p e l e r q u ’ i l f o n c t i o n n e à h a u t e t e m p é r a t u r

b r a i s a g e , l ’ a u t o c u i s e u r é m e t t r a 3 «

WARMING

e , a j o u t e z l e s a l i m e n t s e t c o m m e n c e z à l e s b r a i s e r

m a n d e B R O W N c l i g n o t e r a . A p r è s u n p r é c h a u f

This Mode reheats or keeps cooked food warm for an indefinite period of

u r S T A R T / S T O P . L e t é m o i n v e r t s ’ a l l u m e r a e t l e t é m o i n r

time. This program can either be used on its own or in conjunction with

a .

COOK MODE: STEAM or PRESSURE MODE: HIGH or LOW to keep food

O O L K e M t é O m D o E i n

warm after cooking.

a u n v s e r l a r

1. Place cooked food in the Removable Cooking Pot. Press WARM

e r é c i p i e n t a m o v i b l e d a n s l ’ a p p a r

Button. The Red WARM Indicator Light will be lit. To start program,

t i t e s q u a n t i t é s .

press START/STOP Button. The Green START Indicator Light will be lit

- l t e o s u a t l e i m t e c n o t u s p é s e n m o r

and the Red WARM Indicator Light will flash.

e m e i l l e u r s r é s u l t a t s ,

2. If you would like to keep food warm after steaming or cooking with

o 0 c P u i s e u r p r

pressure, select COOK MODE: STEAM or PRESSURE MODE: HIGH

n s u i t e d a n s u n l i q u i d e . C e t t e f o n c t i o n ( B R O W N ) a d o n c é t é i n c o r p o r é e

or LOW. Set COOK TIME, then press the WARM Button. Press the

d e b r a i s e r c e r t a i n s a l i m e n t s l e u r d o n n e p l u s d e s a v e u r l o r s q u ’ i l s s o n t

START/STOP Button to begin the cooking process. The Red WARM

S E R ( B R O W N )

Indicator Light will flash as the appliance automatically goes into the

WARMING Mode after cooking. To end program or to reset, press and

n d u t é m o i n r

S r T A R T / S T O hP old the START/STOP Button until it beeps and the Red Indicator

Light is lit.

u e m e n t e n m o d e d e r é c h a u f

BROWNING

c l i g n o t e r l o r s q u e l ’ a p p a r

/ S L e T O t é P m o i n r

Braised foods often taste better when browned before cooking in liquid.

s u r C O O K T I M E , p u i s a p p u y e z s u r l a t o u c h e W A R M . A p p u y e z

The RHNPC800P Programmable Pressure Cooker has a built-in BROWN

E M O D E

Mode.

M s O o u D s E p r

For best results, food should be patted dry with paper towels and cut into

p s r è i r s l e s a v o i r c u i t s à l a

i g n o t e r small, uniform pieces. Brown or sauté food in small batches.

s e e n m a r

1. Place the Removable Cooking Pot into the Housing. Add the appropri-

P o u r a c t i v e r c e m o d e , a p p u y e z s u r S T A R T / S T O P . L e t é m o i n

ate amount of oil as called for in the recipe. With the Lid off, press the

e t é m o i n l u m i n e u x r

COOK MODE Button for BROWN. The Red Indicator Light next to

e s a l i m e n t s c u i t s d a n s l e r é c i p i e n t a m o v i b l e . A p p u y e z s u r

BROWN will be lit.

s a r a u c h a u d a p r è s l a c u i s s o n .

2. Press the START/STOP Button. The Green Indicator Light will be lit

n ( P s o R u E s S p S r U R E M O D E

and the BROWN Mode Red Indicator Light will begin to flash. After

e m o d e d e c u i s s o n à l a v a p e u r ( C O O K M O D E

approximately one minute of preheating, add food and begin brown-

o n g t e m p s q u ’ o n l e d é s i r

ing.

d e p e r m e t d e r é c h a u f

3. During the BROWN Mode, the Pressure Cooker will beep 3 times

A U F F E R ( W A R M )

every 10 minutes as a warning that this is a high temperature setting.

4. There is no time setting for the BROWN Mode. When desired brown-

e N u t r i t i o n i s t

ing is complete, press the START/STOP Button until it beeps and the

Red Stop Indicator Light illuminates.

É l e c t r i q u e

WARNING: Do not leave the Pressure Cooker unattended while

browning foods.

t i l i s a t i o n

Cooking with Your Pressure Cooker (Cont'd.)

STEAMING

This Mode quickly brings cooking liquid to a boil for steaming food.

1. Place the Removable Cooking Pot into the Housing.

2. To Steam food, pour 1-cup of water into the Removable Cooking Pot.

Arrange food in a heat resistant steaming basket and use basket han-

dles to lower basket into the Removable Cooking Pot. Fold handles

down. (You may add more food on top of and around basket, but do

not fill more than two thirds full.)

3. Place the Self-Locking Lid onto the Removable Cooking Pot. Keep the

Safety Lock in the UNLOCK position. Turn the Pressure Regulator

Knob to STEAM.

4. Press the COOK MODE Button for STEAM. The

Green Indicator Light next to STEAM will be lit.

5. Press COOK TIME Button for the desired cook-

ing time. Press the START/STOP Button; the

Green Indicator Light will be lit and the Green

STEAM Indicator Light will blink slowly and then

faster as the temperature increases and the liq-

uid comes to a boil.

6. The Lid can be opened while cooking to check the food.

CAUTION: Never place your face over the Pressure Cooker when

removing the Lid.

WARNING: Use caution when opening Lid. Steam escapes as soon

as the Lid is opened. Use oven mitts when handling hot materials.

7. The Red Indicator Light will illuminate and the appliance will beep three

times at the end of the preset cooking time. Press and hold

START/STOP Button until it beeps.

NOTE: To cancel or stop cooking time before time has elapsed, press and

hold the START/STOP Button until the Red STOP Light illuminates and the

Pressure Cooker beeps.

PRESSURE COOKING

By cooking in the Nutritionist^®Programmable Pressure Cooker at high

temperature and pressure you are able to reduce the cooking time of most

foods by up to 70 percent.

1. Place the Removable Cooking Pot in the Cool-to-the-Touch Housing.

Brown ingredients, if you wish, then add remaining ingredients.

2. Add at least 1 cup (8 ounces) of liquid to the Removable Cooking Pot

when cooking under pressure. Do not fill the Removable Cooking Pot

more than one-third full when cooking dried beans and legumes; no

more than half full when cooking soups and stews; and no higher than

the MAX Fill Line when cooking vegetables or whole pieces of meat.

r è v e s p r e s s i o n s s u r l e b o u t o n d e d é c o m p r e s s i o n .

Cooking with Your Pressure Cooker (Cont.)

e l l e m e n t o u a t t e n d r e e n v i r o n u n e m i n u t e , p u i s c o n t i n u e r p a r d e

m p r e s s i o n r a p i d e . D a n s c e c a s , l a i s s e r r e t o m b e r l a p r e s s i o n

3. Place the Self-Locking Lid on the Pressure Cooker.

q u ’ u n p e u d e l i q u i d e s o i t e x p u l s é p a r l a s o u p a p e l o r s d e l a

Slide the Safety Lock to LOCK position.

t O e N c o n t i e n t b e a u c o u p d e l i q u i d e , i l s e

4. Turn the Pressure Regulator to PRESSURE.

d e l a s o u p a p e d ’ é v a c u a t i o n .

5. Press the PRESSURE MODE Button for HIGH

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

or LOW, as called for in the recipe. Typically, most

e O s N t t r è s c h a u d . P o u r é v i t e r d e g r a v e s

foods are cooked under HIGH pressure.

6. Press COOK TIME for the cooking time called for

p a r l a s o u p a p e d ’ é v a c u a t i o n e t q u e l a t i g e - t é m o i n d e p r

in the recipe or recommended in the Suggested

– c ’ e s t à d i r

Cooking Times Section of this manual. The cook-

R E S S I O N R A P I D E

ing time begins from the moment pressure is

m é t h o d e d e d é c o m p r e s s i o n r a p i d e . A p p u y e z s u r l e b o u t o n d e

reached and does not include the time it takes for

the Pressure Cooker to come up to the selected

s , i r

e n d .

a t r p l u s d e p r

pressure.

a v e c d e s a l i m e n t s q u i r i s q u e n t

7. Press START/STOP Button until the Green Indicator Light appears. If

s t p r é f é r a b l e d ’ u t i l i s e r l a m é t h o d e d e d é c o m p r

cooking under HIGH PRESSURE, the Red Indicator Light will blink

a n t a g e à c o n t i n u e r d e c u i r

slowly; the Green Indicator Light blinks when cooking under LOW

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

PRESSURE. The Lights will blink faster as pressure builds and the

p r

cooking countdown begins.

o u s D E V E Z é l i m i n e r l a p r

8. The Pressure Indicator Rod will rise as pressure builds. After cooking

o m p r

under pressure for the desired programmed time, the Pressure Cooker

g n a l s o n o r

will beep three times and the Red STOP Light will illuminate. Press and

u m e r a . E n f o n c e z e t m a i n t e n e z l a t o u c h e S T A R T / S T O P

hold the START/STOP Button until it beeps.

e c u i s s o n , l ’ a u t o c u i s e u r é m e t t r a 3 b i p s e t l e t é m o i n r

e - p t r é m o i n d e p r

9. Quick Steam Release/Natural Steam Release. After cooking is com-

e n t e e t l o r s q u e l e c o m p t e à r

pleted, you MUST release pressure using either the Natural Steam

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

Release or Quick Steam Release feature.

g p n o o u t e r r l a . b a s s e p r

10. The Natural Release Feature is preferred when cooking foods like

z s o u s h a u t e p r

stocks, sauces, and certain large cuts of meat which will benefit from

u r S S i T A R T / S T O P

continued cooking in the Pressure Cooker as the pressure and tem-

perature drop naturally as the unit cools. DO NOT use with foods that

t e i n t e e t n e c o m p r

can over-cook easily and quickly. When pressure is completely

c u i s s o n d é b u t e à p a r t i r d u m o m e n t o ù l a

released, the Pressure Indicator Rod will drop.

11. To release pressure immediately after cooking, use the Quick Steam

l o n l e s i n d i c a t i o n s d e l a r

Release Feature. Press the QUICK STEAM RELEASE Button in short

u r C O O K T I M E

bursts only, until pressure is reduced – steam will stop coming out of

u t e p r

the Steam Release Valve and the Pressure Indicator Rod will drop.

n é r a l , l a p l u p a r t d e s r

o u B A S S E p r

CAUTION: Escaping steam is very hot. To avoid serious injuries or

a t o u c h e P R E S S U R E M O D E

burns, keep bare skin, face and eyes away from the Steam Release

Valve.

u r d e p r

K .

o u v e r

CAUTION: When preparing recipes with a high volume of liquid,

some liquid may spurt through the vent when you use the Quick

Steam Release Feature. If this happens, allow the pressure to

come down naturally, or wait for a minute, then resume releasing

the steam in very short bursts.

s d ’ u t i l i s a t i o n d e v o t r

Cooking with Your Pressure Cooker (Cont.)

PRESSURE COOKING (Continued)

12. Once pressure is released, regardless of method, slide the Safety Lock to

UNLOCK. Remove the Lid, tilting it away from you to avoid steam. Check

the food to see if it has been cooked sufficiently. If not, replace the Lid

and slide the Safety Lock to LOCK. Repeat PRESSURE COOKING Steps

4-8, cooking under pressure an additional 2 to 3 minutes.

13. To pressure cook foods like vegetables, add water to the Removable

Cooking Pot. Place a small heat resistant steaming rack or basket (NOT

INCLUDED) in the Removable Cooking Pot. Place the food on the rack.

For best results, do not overfill or pack the food down. Follow the same

procedure for cooking under pressure, see PRESSURE COOKING Steps

3-8. Use the Quick Steam Release Feature for releasing the pressure.

14. Since steam is hotter than boiling water, always take care when opening

the appliance after cooking under pressure. Never place your face over

the Pressure Cooker when removing the Lid. Also, be aware that hot, boil-

ing liquid increases in volume when under pressure.

CAUTION: Never attempt to open the Pressure Cooker before the red

Pressure Indicator Rod has dropped.

When opening the Pressure Cooker after making soups and stock, let the

food sit several minutes before releasing the pressure and removing the

Lid to make sure the hot liquid will not boil over.

15. Since overcooked food cannot be corrected, it is advisable to err on the

undercooked side by cooking an unfamiliar food for a shorter period of

time than you may think necessary. You can always go back and continue

cooking under pressure a minute or two longer if need be (see PRES-

SURE COOKING Steps 4-8).

16. It is easy to adapt your favorite recipe for use in the Nutritionist

Programmable Pressure Cooker. For the most part, soups, stews, braised

and slow roasted meats and legumes, steamed and braised vegetables,

and slow-simmered recipes like tomato sauce, provide the best results.

Instructions and timing charts for cooking commonly prepared foods

under pressure can be found in the following Section.

Bear in mind that the amount of cooking liquid used when adapting a

recipe will be much less since you will be cooking in a sealed pot for a

much shorter time. You must, however, use sufficient liquid, since the

Pressure Cooker is constantly building steam during the entire cooking

process. If you run out of liquid, and continue cooking, the food will not

cook properly and may burn. While there is no universal guide for adapt-

ing recipes, trial and error will come into play until you understand how a

Pressure Cooker cooks.

When adapting other pressure cooker recipes, use the HIGH PRESSURE

Mode and cook for the shortest amount of time you expect it might take.

If food is not fully cooked, replace the Lid, and slide the Safety Lock to the

LOCK position. Repeat PRESSURE COOKING Steps 4-8, cooking under

pressure until done.

Cooking with Your Pressure Cooker (Cont.)

d e c u i s s o n S O U S P R E S S I O N e s t c o m p t é .

u e l o r s q u e l ’ a u t o c u i s e u r a A

e d , e l a d e m p i n r u t e r i e n e c o m m e n c e l e c o m p t e à

PRESSURE COOKING (Continued)

s e

17. Never try to force open the Self-Locking Lid. Built-in Safety Valves pre-

v e - t - i l s i l a m i n u t e r i e n ’ a f

vent opening the Lid while there is still pressure in the Removable

Cooking Pot. All pressure and steam must first be released as

explained in PRESSURE COOKING Steps 10 and 11.

o n

T I O N F R É Q U E N T E

18. WARNING: Never deep-fry or pressure-fry in the Nutritionist

Programmable Pressure Cooker, regardless of whether the Lid

is on or off. THIS IS DANGEROUS AND CAN CAUSE A FIRE

s q u i d o i v e n t r

AND SERIOUS DAMAGE.

a s l a f o n c t i o n d e c u i s s o n d i f

19. Do not cook dumplings or other foaming ingredients under pressure

c u i s s o n l o r s q u e l e t e m p s d ’ a t t e n t e s e r a é c o u l é .

without adding oil. Oil controls foaming and diminishes the possibility

u r S T A R T / S T O P

that a particle of food will block the safety devices.

h e D E L A Y T I M E

NOTE: To cancel or stop cooking time before time has elapsed, press and

r s é l e c t i o n n é l e m o d e e t l e t e m p s d e c u i s s o n d é s i r é s , a p p u y e z

hold the START/STOP Button until the Red STOP Light illuminates and the

u r

U R E M O D E

Pressure Cooker beeps.

l a f o n c t i o n D E L A Y T I M E

DELAY TIME

u p ’ à r d e u x h e u r

1. You can postpone cooking for up to two hours by using the DELAY

TIME in conjunction with the WARM, COOK MODE: STEAM, and

S O N D I F F É R É E ( D E L A Y T I M E )

PRESSURE MODE: HIGH or LOW programs. It can be set in 1/2 hour

increments.

u t o c u i s e u r é m e t t e u n s i g n a l s o n o r

e n t e z l a t o u c h e S T A R T / S T O P

2. After selecting the desired cooking program and cooking time, press

u i n t e r r

the DELAY TIME Button for delay time desired.

d e s û r

3. Press START/STOP Button until the Green Indicator Light appears.

a l a f o r m a t i o n d ’ é c u m e e t r é d u i r a l e r i s q u e d ’ o b s t r u c t i o n d e s

The appliance will begin cooking after the set time has elapsed.

c r é a n t d e l ’ é c u m e , a j o u t e z t o u j o u r s u n p e u d ’ h u i l e . L

4. Do not use the DELAY TIME function when cooking perishable foods

s ( «

that may spoil if left out at room temperature.

D O M M A G E S .

E U X E T C E L A P E U T P R O V O Q U E R U N I N C E N D I E E T D E

FREQUENTLY ASKED QUESTION

s t o u v e r t o u f e r m é . C ’ E S T

a n s l ’ a u t o c u i s e u r

Question

What happens if the Timer Display is NOT counting down the time?

N .

r t e l q u e d é c r i t a u x é t a p e s 1 0 e t 1 1 d e l a C U I S S O N S O U S

Response

c u i s e u r

During the Pressure Modes: Hi or Low, the Timer begins counting down

p e s d e s û r

AFTER proper pressure has been reached. It conts actual "pressured

t e n t e r d e f o r

cooking" time.

S O N S O U S P R E S S I O N ( s u i t e )

s d ’ u t i l i s a t i o n d e v o t r

Cooking Times and Basic Instructions

In the following pages you'll find all the information you need for preparing a wide vari-

ety of ingredients in your Nutritionist^®Programmable Electric Pressure Cooker.

NOTE: Unlike the microwave, pressure-cooking time does not increase when quantity

increases. In other words, whether you cook 1 pound or 2 pounds of chicken drum-

sticks, timing will remain 12 minutes.

The only exception to this rule is when the size of individual ingredients increase. For

example, a 3-pound pot roast takes 60 minutes while a 5-pound pot roast takes 80

minutes, and a large potato takes longer to cook than a small potato.

MEATS

APPROXIMATE COOKING TIMES

FOOD

MINUTES UNDER HIGH PRESSURE

CHICKEN

4-4 1/2 pound whole broiler

bone-in thighs/drumsticks

boneless thighs

22-25

bone-in split breasts

boneless breast cutlets, 3/4" wide strips

CORNISH HENS

Whole, 1 1/4 to 1 1/2 pounds

TURKEY

Drumsticks/thighs, 1 1/4 pounds

ground

BEEF

Pot Roast, 5-pound boneless chuck

Brisket, 4 1/2 pounds boneless

Corned Beef, 3 pounds

Short Ribs, 2 inches thick

Stew Meat, 1-inch chunks

Stew Meat, 1/2-inch bits

Oxtails, 2-inch lengths

Meatballs, about 1-inch diameter

LAMB

80 plus NPR

70 plus NPR

35 plus NPR

20 plus NPR

45 plus NPR

Shanks, 1 1/4 to 1 1/2 pounds each

Shoulder/leg, 1 1/2-inch chunks

PORK

20 plus NPR

18-20

Picnic Shoulder, 4 to 4 1/2 pounds

Shoulder, butt, or loin, 1-inch cubes

Spare Ribs, 2-rib pieces

Chops, about 1-inch thick

25-30

*NPR stands for Natural Pressure Release.

Cooking Times and

Basic Instructions (Cont.)

m e s n e s o n t p a s a s s e z c u i t s , c o m p l é t e z l a c u i s s o n à l a v a p e u r

p u y a n t p a r i n t e r m i t t e n c e s s u r l e b o u t o n d e d é c o m p r e s s i o n

BASIC RECIPE FOR MEAT AND POULTRY

a u t o c u i s e u r é m e t u n s i g n a l s o n o r

1. Brown meat, if desired.

m e n c e r l a c u i s s o n .

2. Pour 1 cup water or broth into Pressure Cooker for meats that cook for

s e l o n l e s i n d i c a t i o n s d e c e g u i d e . A p p u y e z s u r S T A R T / S T O P

less than 45 minutes. Increase to 1-1/2 cups liquid for meats that cook

e z l e m o d e d e c u i s s o n h a u t e p r

more than 45 minutes.

c u i r

3. Add meat and remaining ingredients.

a n s l ’ a u t o c u i s e u r

4. Set Pressure Mode to HIGH and set COOK TIME as suggested below.

e s l é g u m e s d a n s u n p a n i e r d e c u i s s o n à l a v a p e u r ( o u u n e

Press START/STOP Button to begin operation.

s e d ’ e a u d a n s l ’ a u t o c u i s e u r

5. When the Pressure Cooker beeps, quickly release remaining pressure by

m p s d e c u i s s o n d e s l é g u m e s .

pressing QUICK STEAM RELEASE Button in short bursts.

l é g u m e s s e l o n l e s i n d i c a t i o n s f o u r

NOTE: WHEN COOKING BEEF, please use the Natural Steam Release for

T T E D E B A S E P O U R L E S L É G U M E S

optimum tenderness.

à l a v a p e u r

NOTE: When using these suggested cooking charts, use the Quick Steam

r e g s e s o n o u c h l e o s i s b i r a r p l u t ô t l a

Release Feature except when otherwise indicated. Natural Steam Release will

o n s o u s p r

be indicated by the initials NPR.

e s .

p m e u e s v e q n u t i ê r t r

VEGETABLES

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

• Peel vegetables when appropriate, or scrub them well. Keep in mind that

m e s p e u v e n t ê t r

hard vegetables such as potatoes and beets hold their shape better when

r s q u ’ e l l e s s o n t c u i t e s a v e c l e u r p e a u .

the peel is left intact.

z p a s q u e l e s p o m m e s d e t e r r

• Vegetables may be cooked whole or chopped into pieces. The larger the

z l e s l é g u m e s s i n é c e s s a i r

piece, the longer it will take to cook.

M E S

• Vegetables with the same cooking time may be cooked together.

• Since quick-cooking vegetables like asparagus and broccoli may easily be

t h o d e d e d é c o m p r e s s i o n n a t u r e l l e e s t i n d i q u é e p a r l e s l e t t r e s D . N .

overcooked, it is best to steam rather than pressure-cook them.

l a m é t h o d e d e d é c o m p r e s s i o n r a p i d e , à m o i n s d ’ i n d i c a t i o n c o n t r a i r e .

s s e r v e z d u t a b l e a u d e t e m p s d e c u i s s o n c i - d e s s u s ,

BASIC RECIPE FOR VEGETABLES

r a u n e v i a n d e p l u s t e n d r e .

1. Trim and cut vegetables according to sizes suggested below.

O E U F , l a m é t h o d e d e d é c o m p r e s s i o n n a t u r e l l e

2. Pour 1 cup water into Pressure Cooker.

3. Arrange vegetables in steaming basket and lower into Pressure Cooker.

(Alternatively cook vegetables directly in water or broth.)

p p u y a n t p a r i n t e r m i t t e n c e s s u r l e b o u t o n d e d é c o m p r e s s i o n

4. Set Pressure Mode to HIGH and set COOK TIME as suggested below.

a u t o c u i s e u r é m e t u n s i g n a l s o n o r

Press START/STOP Button to begin operation.

m e n c e r l a c u i s s o n .

5. When Pressure Cooker beeps, ALWAYS Quickly release pressure by

n s e l o n l e s i n d i c a t i o n s d e c e g u i d e . A p p u y e z s u r S T A R T / S T O P

pressing QUICK STEAM RELEASE Button in short burst.

e z l e m o d e d e c u i s s o n h a u t e p r

6. If vegetables require more cooking, steam until done.

v i a n d e e t l e s a u t r

u t e s , v e r s e z 1 t a s s e e t d e m i .

e a u o u d e b o u i l l o n d a n s l ’ a u t o c u i s e u r

a n d e s q u i n é c e s s i t e n t m o i n s d e 4 5 m i n u t e s d e c u i s s o n , v e r s e z

s e r l a v i a n d e s i d é s i r é .

E T T E D E B A S E P O U R L A V I A N D E E T L A V O L A I L L E

d e d e c u i s s o n e t c o n s e i l s u t i l e s

Cooking Times and

Basic Instructions (Cont)

VEGETABLES

APPROXIMATE COOKING TIMES

VEGETABLES

MINUTES UNDER HIGH PRESSURE

Artichokes

large, 6 to 9 ounces each

baby, 1 ounce each

Beets

6 to 9

3 to 4

large whole, 5 ounces each

small whole, 3 ounces each

1/4-inch slices

Carrots

large, 2-inch chunks

1/4-inch slices

Collards

coarsely chopped

Onions

small, white (2 ounces each), whole

Parsnips

1-inch chunks

1/4-inch slices

Potatoes

Russet or Yukon gold, large (8-oz), halved

Russet or Yukon gold, large, quartered

Russet or Yukon gold,1-inch chunks

New, medium (2 ounces), whole

New, small, whole

Sweet, large, quartered

Sweet, 1-inch chunks

Rutabaga

5 to 6

5 to 7

4 to 5

1-inch chunks

Squash

Acorn (2 pounds.), halved

Pattypan (2 pounds), whole

Winter, 1 1/2-inch chunks

Turnips

large (4 ounces), quartered

small, (1 1/2 ounces), whole

1-inch chunks

Cooking Times and

Basic Instructions (Cont.)

BEANS

Pressure-cooked beans are tender in record time. But since they can't be counted on

g o û t ( a p r è s l a c u i s s o n s o u s p r

to hold their shape, plan to use pressure-cooked beans for soups or stews rather than

g o u s s e s d ’ a i l ( f a c u l t a t i f ) , p e l é e s e t é c r a s é e s

for bean salads.

s d e l a u r i e r ( f a c u l t a t i f )

n ( f a c u l t a t i f ) , p e l é e t c o u p é e n d e u x

GENERAL TIPS FOR COOKING BEANS

i l e v é g é t a l e

• Set dried beans in a strainer or colander and rinse well. Discard any broken beans.

• Pre-soaking beans is optional, but encourages more even cooking and aids

d e h a r i c o t s t r i é s e t r i n c é s ( t r

digestibility. If time permits, soak beans in ample water to cover for 6 to 8 hours or

d u u a i r n t i t é . V

overnight. Drain and rinse. Cook beans in fresh water.

d o n n e r a d e 5 à 6 t a s s e s d e h a r i c o t s a p r è s l a c u i s s o n . N E D É P A S S E Z P A S

• If you wish, add some onion, bay leaves, and garlic to flavor the beans and broth.

t e à p e u p r è s 5 0 0 g ( e n v i r

Strained bean b oth may be used as a base for soups and stews.

• Since the time required to cook beans varies from batch to batch, it is best to do the

T T E D E B A S E P O U R L E S H A R I C O T S

majority of cooking under pressure and then finish off the beans by cooking them

d e d é c o m p r

uncovered on the BROWN setting.

s o n d e s h a r i c o t s , n e t t o y e z s o i g n e u s e m e n t l e r é g u l a t e u r d e p r

• Add salt during the final few minutes of cooking. Adding salt at the beginning may

e s t t r è s i m p o r t a n t e .

harden bean skins and prevent proper cooking.

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

• Leftover beans may be frozen in convenient portion sizes.

e t e m p ê c h e r l a p e a u d e s h a r i c o t s d e s ’ o u v r i r

PRECAUTIONS WHEN COOKING BEANS

r l a

• When cooking beans alone (rather than in a soup or stew), never fill Pressure Cooker

u f i n j o u d r e s a u m o i n s 2 c u i l l è r

more than one-third full.

• Always add at least 2 teaspoons of oil per cup of dried beans to control foaming

d u ’ n u n r a t g i e o r û s t ) d , e n e s a r

action.

o u s c u i s e z u n i q u e m e n t d e s h a r i c o t s ( p l u t ô t q u e d e l e s i n c o r p o r

• Let the pressure come down naturally to avoid ejecting liquid from the vent and to

prevent bean skins from splitting.

A U T I O N S

• Take great care when removing the Lid as there will be considerable steam in the

s d e h a r i c o t s p e u t ê t r

Pressure Cooker.

c u u i r i s s o n p e u t d u r

• Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber

d s u e s l e d l u e r a n n t l e s d e r

Gasket thoroughly after cooking beans.

a c u i s s o n d e s h a r i c o t s à d é c o u v e r t s u r l a f o n c t i o n B R O W N .

BASIC RECIPE FOR BEANS

d ’ e f

n é q u e l a c u i s s o n d e s h a r i c o t s p e u t v a r i e r d ’ u n e q u a n t i t é à l ’ a u t r

This recipe calls for 1 pound (about 2 1/2 c ps) dried beans which will yield 5 to 6

b a s e p o u r l e s s o u p e s e t l e s r a g o û t s .

cups cooked bean . You may cut this recipe in half, if you wish, but DO NOT COOK

e s h a r i c o t s e t l ’ e a u d e c u i s s o n . L

MORE THAN THIS AMOUNT.

u s p o u v e z a j o u t e r d e s o i g n o n s , u n e f e u i l l e d e l a u r i e r e t d e l ’ a i l p o u r

1 pound beans, picked over and rinsed (preferably pre-soaked; see above)

2 quarts water

6 t e à z 8 - l e h s e u e r t r i n c e z - l e s p o u r l e s f a i r

2 tablespoons vegetable oil

S i v o u s a v e z l e t e m p s , r

1 onion, peeled and halved (optional)

c u l t a t i f , m a i s p e r m e t u n e c u i s s o n u n i f o r m e e t l e s r

2 bay leaves (optional)

t s o u v e r t s .

2 or 3 cloves garlic, peeled and crushed (optional)

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

Salt to taste (add after cooking under pressure)

E I L S P O U R L A C U I S S O N D E S H A R I C O T S

a g o û t s p l u t ô t q u e p o u r d e s h a r i c o t s e n s a l a d e .

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

i c o t s c u i t s s o u s p r

C O T S

d e d e c u i s s o n e t c o n s e i l s u t i l e s

Cooking Times and Basic Instructions (Cont.)

BASIC RECIPE FOR BEANS (Continued)

1. Place beans, water, oil, and any optional ingredients in the Removable Cooking

Pot.

2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.

Point Pressure Regulator Knob to PRESSURE.

3. Set Pressure Mode for HIGH and COOK TIME according to type of bean (see fol-

lowing chart). Press START/STOP Button to begin operation.

4. When Pressure Cooker beeps three times, STOP Light will illuminate. If time per-

mits, allow pressure to come down naturally until the red Pressure Indicator Rod

drops, about 30 minutes. Otherwise, allow pressure to come down naturally for 20

minutes and quick-release remaining pressure by pressing QUICK STEAM

RELEASE Button in short bursts.

5. Slide Safety Lock to UNLOCK. Pull Handles apart and remove Lid.

CAUTION: WHEN REMOVING LID, STEP BACK AND TILT LID AWAY FROM

YOU TO AVOID STEAM.

6. Add salt to taste. If beans are still quite hard, return to high pressure for a few more

minutes. If beans require just a little more cooking, press the COOK MODE Button

for BROWN. The Red Indicator Light next to BROWN will be lit. Then press the

START and cook uncovered until done. Stir in more water if cooking liquid

becomes very thick.

7. If time permits, allow beans to cool in cooking liquid.

8. Ladle beans into a colander set over a large bowl. Drain beans thoroughly. Remove

bay leaves. Reserve cooking liquid for use as broth, if you wish.

BEANS

APPROXIMATE COOKING TIMES

BEANS

MINUTES UNDER HIGH PRESSURE

Large beans, such as chickpeas,

favas, and black soy beans

SOAKED

10 plus NPR*

20 plus NPR*

UNSOAKED

Medium beans, such as red kidneys,

Great Northern, and black beans

SOAKED

3 plus NPR*

6 plus NPR*

UNSOAKED

Small beans, such as pinto,

navies, and baby limas

SOAKED

2 plus NPR*

4 plus NPR*

UNSOAKED

*NPR stands for Natural Pressure Release. If time permits, allow pressure to come

down all the way, about 30 minutes. Otherwise, allow pressure to come down for 20

minutes and quickly release remaining pressure by pressing the QUICK STEAM

RELEASE Button in short bursts.

Cooking Times and

Basic Instructions (Cont.)

GRAINS

Whole grains cook so quickly in the Pressure Cooker that they can become a regular

part of your diet. Here are a few things to keep in mind:

• Timing varies from one batch of grains to the next, depending upon age and storage

conditions. So it is wise to do the majority of cooking under pressure and then do

any additional cooking, if needed, on the STEAM setting. Remember that whole

grains such as wheat berries and brown rice always remain a bit chewy, even when

thoroughly cooked.

• Grains that have the same cooking time may be cooked together.

• Leftover grains may be frozen in convenient portion sizes. Defrost them in the

microwave.

v a g e

PRECAUTIONS WHEN COOKING GRAINS

d e s e i g l e

• When cooking grains alone (rather than in a soup or stew), never fill Pressure Cooker

d e b l é

more than one-third full.

• TO CONTROL FOAMING AS GRAINS COOK, ALWAYS ADD 1 TABLESPOON OF

OIL PER CUP OF DRIED GRAINS TO THE COOKING LIQUID.

• Do not cook more than 2 cups of dried grains at a time.

• Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber

Gasket thoroughly after cooking grains.

n ( g r a i n l o n g o u c o u r t )

E C É R É A L E S

GRAINS

APPROXIMATE COOKING TIMES

d e d é c o m p r

s o n d e s c é r é a l e s , n e t t o y e z s o i g n e u s e m e n t l e r é g u l a t e u r d e p r

e r s à l a f o i s .

E C É R É A L E S .

GRAIN

MINUTES UNDER HIGH PRESSURE

R S A U L I Q U I D E D E C U I S S O N 1 C U I L L E R É E À T A B L E D ’ H U I L E P A R

Brown rice (Short and long grain)

M P Ê C H E R L A F O R M A T I O N D ’ É C U M E D U R A N T L A C U I S S O N , A J O U T E Z

Wheat Berries

d u ’ n u n r a t g i e o r û s t ) d , e n e s a r

Rye Berries

o u s c u i s e z u n i q u e m e n t d e s c é r é a l e s ( p l u t ô t q u e d e l e s i n c o r p o r

Kamut

A U T I O N S

Wild Rice

g e l e r a u f o u r à m i c r

s d e c é r é a l e s c u i t e s p e u t ê t r

d o n t l e t e m p s d e c u i s s o n e s t i d e n t i q u e p e u v e n t ê t r

m e s , m ê m e a p r è s c u i s s o n c o m p l è t e .

e c e r t a i n e s c é r é a l e s e n t i è r

A f M ) l e s p o r t i o n s d é s i r é e s a u f u r e t à m e s u r

s p r p é r f é r a b l e d ’ e n c u i r

d e c u i s s o n p e u t v a r i e r s e l o n l a d u r é e e t l e s c o n d i t i o n s d e c o n s e r v a t i o n . I l

n t i n c l u r

p a o r a u t v i o e z n d e s c é r é a l e s e n t i è r

A L E S

d e d e c u i s s o n e t c o n s e i l s u t i l e s

Cooking Times and

Basic Instructions (Cont.)

BASIC RECIPE FOR GRAINS

This recipe calls for cooking grains in a fair amount of water, then draining off the

excess. This approach accommodates the fact that no two batches of grains absorb

the same amount of liquid. This recipe calls for 2 cups of dry grain which yields about

4 1/2 cups cooked. You may cut this recipe in half, if you wish, but DO NOT COOK

MORE THAN THIS AMOUNT.

2 cups grains

6 1/2 cups water

2 tablespoons taste-free oil, such as canola

1/2 teaspoon salt (optional)

1. Place grains, water, oil, and salt (if using) in the Removable Cooking Pot.

2. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK

position. Point Pressure Regulator Knob to PRESSURE.

3. Set Pressure Mode for HIGH and COOK TIME according to type of grain (see pre-

vious chart). Press the START/STOP Button to begin operation.

4. When Pressure Cooker beeps three times, STOP Light will illuminate.

5. Quickly release pressure by pressing QUICK STEAM RELEASE Button in short

bursts. If liquid spurts from the regulator vent, wait a few seconds before continu-

ing to release pressure.

6. If grains are not sufficiently tender, add a bit more water if mixture seems dry, and

steam until done.

7. Use a ladle to transfer grains to a colander to drain. Bounce colander up and down

a few times to release excess liquid. For drier, fluffier grains, transfer grains to a

bowl and cover tightly with plastic wrap. Set aside for 10 minutes, then fluff.

FRUIT

The Pressure Cooker is good for stewing dried fruits or making quick compotes. You

can also make a variety of recipes using fresh fruit, including whole, stuffed fresh

apples, or wine-poached pears.

DRIED FRUIT

• Consult the following chart and use minimum timing for moist dried fruit and maxi-

mum timing if fruit is leathery and dry.

• You can mix fruits that have different cooking times if you don't mind that quicker-

cooking fruits will become very soft.

• You can combine dried and fresh fruit in a compote, but keep in mind that the fresh

fruit is likely to "melt down" into a sauce.

• If you wish, add a few tablespoons of fruit liquor before or after cooking.

• Do not cook dates under pressure as they dissolve into mush.

• Do not fill Pressure Cooker more than half full.

Cooking Times and

Basic Instructions (Cont.)

DRIED FRUIT

APPROXIMATE COOKING TIMES

DRIED FRUIT

MINUTES UNDER HIGH PRESSURE

Apple rings or slices

4 t a s s e s .

Apricots

e n t c d o e u v v e a r p e u r

u ’ à c u i s s o n c o m p l è t e .

Figs

3 to 4

4 to 5

1 to 2

n e s o n t p a s a s s e z t e n d r

Peaches

s i o n r a p i d e .

p n r t e r m i t t e Pn ec ae rss u r l e b o u t o n d e

u t o c u i s e u r é m e t 3 «

Prunes

n P .

Raisins

o n l e t y p e d e f r u i t s s e c s ( V

z l e m o d e d e c u i s s o n h a u t e p r

E S S U R E .

*Set COOK TIME for 1 minute, but as soon as Pressure Indicator Rod comes up, press

p o i g n é e s d u c o u v e r

STOP Button and allow pressure to come down naturally.

t i s e , u l ’ r e a u e t l e c i t r

e s m i n c e s t r a n c h e s d e c i t r

BASIC RECIPE FOR DRIED FRUIT

s d ’ e a u

4 cups dried fruit

s d e f r u i t s s e c s

3 cups water

T T E D E B A S E P O U R L E S F R U I T S S E C S

A few thin slices lemon (optional)

1. Place fruit, water, and lemon (if using) in Removable Cooking Pot.

a p p u y e z s u r S T O P

2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.

z l e t e m p s d e c u i s s o n à 1 m i n u t e m a i s , d è s q u e l a t i g e - t é m o i n d e p r

Point Pressure Regulator Knob to PRESSURE.

3. Set Pressure Mode for HIGH and COOK TIME according to type of fruit (see chart

above). Press the START/STOP Button to begin operation.

4. When Pressure Cooker beeps 3 times, STOP Light will illuminate.

5. Press QUICK STEAM RELEASE Button in short bursts to release pressure.

6. If fruit is not sufficiently tender, replace Lid and steam until done.

7. Remove Lid with special care as there will be a fair amount of steam.

Makes 4 cups

e s e n q u a r t i e r s o u e n t r a n c h e s

D E F R U I T S S E C S

d e d e c u i s s o n e t c o n s e i l s u t i l e s

Cooking Times and

Basic Instructions (Cont.)

FRESH FRUIT

• For best flavor and texture, use ripe fruit that is still firm.

• You can cook fruit in a steaming basket or directly in the liquid.

• When cooking fruit directly in liquid, you may use wine instead of water.

• When cooking stuffed apples and Anjou pears, wrap them in aluminum foil to main-

tain their shape and keep their skins intact.

• To maintain shape, cook Bosc pears with peels intact; it is easy to slip peels off after

cooking.

• When preparing foil-wrapped fruit, do not fill Pressure Cooker more than half full.

When preparing unwrapped fruit, do not fill more than one-third full.

FRESH FRUIT

APPROXIMATE COOKING TIMES

FRESH FRUIT

MINUTES UNDER HIGH PRESSURE

Apple, large, whole, stuffed, wrapped in foil

Anjou Pear, whole, wrapped in foil

Bosc Pear, whole, unwrapped

Pear, halved, cooked directly in liquid

12 to 15

1 plus NPR*

*NPR stands for Natural Pressure Release.

BASIC RECIPE FOR FRESH FRUIT

1. Place 1 cup water (or wine) in Removable Cooking Pot.

2. Place fruit either in a steaming basket or directly into liquid.

3. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.

Point Pressure Regulator Knob to PRESSURE.

4. Set Pressure Mode for HIGH and COOK TIME according to chart above. Press the

START/STOP Button to begin operation.

5. When Pressure Cooker beeps 3 times, STOP Light will illuminate.

6. Quickly release pressure by pressing QUICK STEAM RELEASE Button in short

bursts. (If cooking halved pears, allow pressure to come down naturally.)

7. If fruit is not sufficiently cooked, replace Lid and steam until done.

8. Remove Lid with special care as there will be a fair amount of steam.

u r a v a n t d e r a n g e r c e l u i - c i .

Care & Cleaning Instructions

e c o u v e r

1. Unplug and let the Nutritionist^®Programmable Pressure Cooker cool to

r é p a r a t e u r s p é c i a l i s é e n

room temperature before cleaning.

n d é m o n t a g e d o i t

2. Wash the Removable Cooking Pot with warm soapy water and a

o n d e s o p é r a t i o n s d e n e t t o y a g e ,

clean, soft cloth or sponge. Rinse off with clean water and dry thor-

s é c h e z - l e s o i g n e u s e m e n t .

oughly.

u n c h i f

3. Remove the Rubber Gasket from the underside of the Self-Locking

u d e r é s i d u s d ’ a l i m e n t s . P o u r l e

Lid. Wash both with warm soapy water and a clean, soft cloth or

e c a p t e u r

sponge. Rinse off with clean water and dry thoroughly.

4. The Rubber Gasket must always be properly positioned on the under-

é c i p i e n t a m o v i b l e q u i e s t e n c o n -

u r e u s a g e l a

side of the Lid. Check periodically to make sure that it is clean, flexible

m e n t d e v o t r

and not cracked or torn. If damaged, do not use this appliance.

Contact the Consumer Service Department toll-free at

1-800-233-9054 for information on purchasing a replacement Gasket,

t d ’ u t i l i s e r l ’ a p p a r

e t t e d e r

b s t r u e r l a s o u p a p e d e

(P/N 21321).

u t e p a r t i c u l e d ’ a l i m e n t s

r é c i - c o n t r

o , u v e r

5. Wipe the Housing clean with a damp soft cloth or sponge. Do not

pour any liquid into the Pressure Cooker's Housing.

L E A N e t ô t e z - l e d é l i c a t e m e n t .

e p r

a p p a r

a p e s d e s û r

e u l d i è e r

6. Never use harsh chemical detergents, scouring pads or powders on

any of the parts or components.

7. Always check that the Steam Release Valve

and Pressure Safety Valves are in good

working order. After unit is cooled, remove

the Lid. Turn the Pressure Regulator Knob to

CLEAN and carefully remove. Turn the Lid

over and place on table top as shown

c h i m i q u e o u d ’ u n t a m p o n o u d ’ u n e

z a u c u n e p a r t i e n i a u c u n e p i è c e d e l ’ a p p a r

a m a i s d e l i q u i d e d i r

below. Using the brush supplied, check and

b o î t i e r d e l ’ a p p a r

remove any food or foreign particles that

- 9 0 5 4 .

may be lodged in the Steam Release Valve.

n t a c t e z s a n s f r a i s n o t r

Cleaning

Brush

Replace the Pressure Regulator Knob

r l ’ a c h a t d ’ u n j o i n t d e r

before using again.

n d u o u d é c h i r é . S ’ i l e s t e n d o m m a g é , n ’ u t i l i s e z p a s l ’ a p p a r

8. In order to maintain the good performance

s e n t e m p s q u ’ i l s o i t p r

of your Pressure Cooker, the bottom of the

c a o u t c h o u c d o i t t o u j o u r s ê t r

Removable Cooking Pot, in the area of the

m e n t .

Sensor Pad, must be cleaned after each

e z - l e s à l ’ e a u c l a i r

use. The Sensor must be free of dirt, food,

n u t n e t c h l e i f c o u v e r

or residue. To do so, wipe with a soft, damp

a o u t c h o u c q u i s e t r

cloth and be sure to dry thoroughly.

e z - l e à l ’ e a u c l a i r

m e n t .

9. Any service requiring disassembly, other

c i p i e n t a m o v i b l e à l ’ e a u c h a u d e s a v o n n e u s e a v e c u n c h i f

p r é s r a o t n u r n e t t o y a g e .

z v o t r

than the above cleaning, must be per-

formed by a qualified appliance repair tech-

nician.

10. Store the Pressure Cooker with the Lid rest-

ing upside-down on the Removable

Cooking Pot.

Sensor

Pad

Recipe Guide

These recipes have been created for your 8-quart oval Programmable

Pressure Cooker by Lorna Sass, the country's leading authority on pressure

cooking. Lorna is author of the best-selling COOKING UNDER PRESSURE as

well as GREAT VEGETARIAN COOKING UNDER PRESSURE and THE PRES-

SURED COOK: OVER 75 ONE-POT MEALS IN MINUTES.

All recipes copyright Lorna Sass, 2001.

CHICKEN BROTH (30 minutes, high pressure)

2 1/2 quarts water

4 pounds chicken backs, necks, wings, and bones, rinsed

3 large ribs celery, halved

2 large carrots

2 large onions, peeled and quartered

A few leek greens (optional)

Small bunch parsley

3 large bay leaves

1 teaspoon black peppercorns

1. Pour water into Pressure Cooker. Press COOK MODE Button until the

Red Indicator Light next to BROWN is lit. Press the START/STOP Button

until the Green START Indicator Light illuminates and the Red BROWN

Indicator Light flashes.

2. As water begins to heat, add remaining ingredients.

3. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide safety Lock

to LOCK position. Point Pressure Regulator Kknob to PRESSURE.

4. Set PRESSURE MODE for HIGH and COOK TIME for 30 minutes. Press

START Button.

5. When Pressure Cooker beeps 3 times, STOP Light will illuminate. If time

permits, allow pressure to release naturally (about 20 minutes). Otherwise,

quickly release pressure by holding down QUICK STEAM RELEASE

Button until red Pressure Indicator Rod drops.

6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

7. Cool broth slightly. Ladle into large colander set over a large bowl or stor-

age container. Press solids to release all liquid.

8. Divide broth into storage containers and refrigerate for up to 4 days or

freeze for up to 3 months.

Makes about 3 quarts

VEGETABLE BROTH (15 minutes, high pressure)

There's no need to peel any of the vegetables, even the onions and garlic.

Just trim and scrub or rinse as needed.

3 quarts water

1 pound carrots

7 ribs celery, halved

3 large onions, quartered

10 cloves garlic

e n v i r

1/2 ounce (1/2 cup loosely packed) dried mushrooms

Small bunch parsley

3 large bay leaves

g é r a t e u r j u s q u ’ à 4 j o u r s o u a u c o n g é l a t e u r j u s q u ’ à 3

1/2 teaspoon dried thyme leaves

z l e b o u i l l o n d a n s p l u s i e u r s r é c i p i e n t s d e c o n s e r v a t i o n e t

1/2 teaspoon salt (optional)

e n e x t r a i r

d ’ u n g r a n d b o l o u d ’ u n r é c i p i e n t d e c o n s e r v a t i o n . P r

1. Pour water into Pressure Cooker. Press COOK MODE Button until the

b o u i l l o n r

Red Indicator Light next to BROWN is lit. Press the START/STOP Button

until the Green START Indicator Light illuminates and the Red BROWN

e e z r r l e s p o i g n é e s

Indicator Light flashes.

e n d e .

2. As water begins to heat, add remaining ingredients.

3. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

e S i n o n , é l i m i n e z l a p r

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

t e m p s , l a i s s e z l a p r

4. Set PRESSURE MODE for HIGH and COOK TIME for 15 minutes. Press

a u t o c u i s e u r é m e t 3 «

START Button.

A p p u y e z s u r S T A R T .

5. When Pressure Cooker beeps three times, STOP Light will illuminate. If

c o m m a n d e P R E S S U R E M O D E

time permits, allow pressure to release naturally (about 20 minutes).

o s i t i o n P R E S S U R E .

Otherwise, quick-release pressure by holding down QUICK STEAM

e v e r r

RELEASE Button until red Pressure Indicator Rod drops.

s p o i g n é e s d u c o u v e r

6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

u e l ’ e a u c h a u f

7. Cool broth slightly. Ladle into large colander set over a large bowl or stor-

t . q u e l e t é m o i n r

age container. Press solids to release all liquid.

T t / d S e T O m P i s e e n m a r

8. Divide broth into storage containers and refrigerate for up to 4 days or

p o u i n y e r z

freeze for up to 3 months.

d a n s l ’ a u t o c u i s e u r

Makes about 3 quarts

à t h é d e s e l ( f a c u l t a t i f )

à t h é d e t h y m s é c h é

d e s f e u i l l e s d e l a u r i e r

b o u q u e t d e p e r s i l

e c h a m p i g n o n s s é c h é s ( 1 / 2 t a s s e , n o n t a s s é s )

u s s e s d ’ a i l

s , c o u p é s e n q u a t r

c h e s d e c é l e r i s , c o u p é e s e n d e u x

d e c a r

e s .

a v o i r e n l e v é l e s p a r t i e s f a n é e s , i l s u f

m p ê m a s e n l e é s c e o s i g s a n i o r n s e t l ’ a i l .

I L L O N D E L É G U M E S

SMOKEY BLACK BEAN SOUP (22 minutes, high pressure)

Use either homemade unsalted chicken broth or low-sodium canned as the smoked

ham hock and chorizo sausage usually provide sufficient salt for the entire soup.

1 tablespoon olive oil

3 cups coarsely chopped onions

1 tablespoon minced garlic

2 teaspoons whole cumin seeds

1 tablespoon dried oregano leaves

1 tablespoon sweet paprika

4 cups water

4 cups unsalted or low-sodium chicken broth or additional water

1 pound (2 1/2 cups) dried black beans, picked over and rinsed

1 meaty smoked ham hock or turkey drumstick

1/2 pound chorizo or kielbasa sausage, halved lengthwise, then cut into

1/2-inch slices

2 large green bell peppers, seeded and diced

3 large bay leaves

2 tablespoons dry sherry

Salt to taste

Optional garnishes: chopped cilantro, diced tomato and/or avocado

1. Press COOK MODE Button until the Red Indicator Light next to BROWN is lit.

Press the START/STOP Button until the Green START Indicator Light illuminates

and the Red BROWN Indicator Light flashes. Heat oil in Pressure Cooker. Add

onions, cook, stirring frequently, for 1 minute. Add garlic, cumin, and oregano.

Cook onions about 2 minutes more. Turn off heat, stir in paprika. Immediately

transfer onion mixture to a small bowl and set aside.

2. Add water, broth, beans, ham hock, sausage, peppers, bay leaves to Pressure

Cooker.

3. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to

LOCK position. Point Pressure Regulator Knob to PRESSURE.

4. Set PRESSURE MODE for HIGH and COOK TIME for 22 minutes. Press START

Button.

5. When Pressure Cooker beeps three times, STOP Light will illuminate. Allow pres-

sure to come down naturally for 10 minutes. Quickly release any remaining pres-

sure by holding down QUICK STEAM RELEASE Button until red Pressure

Indicator Rod drops.

6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

7. Remove ham hock and bay leaves. Stir in onion mixture and sherry. Add salt to

taste. Press COOK MODE Button until the Red Indicator Light next to BROWN

is lit. Press the START/STOP Button until the Green START Indicator Light illumi-

nates and the Red BROWN Indicator Light flashes. Boil uncovered, stirring occa-

sionally, for 5 minutes (or longer, if needed, for beans to become very tender.)

8. Meanwhile, chop meat from ham hock (there won't be much) and add it to

soup. Soup will thicken as it stands, but if you wish to thicken it immediately,

mash about a cupful of beans against side of Pressure Cooker, blend mash into

soup.

9. Garnish individual portions with cilantro, diced tomatoes and/or avocados, if you

wish.

Serves 7 to 8

Adapted from THE PRESSURED COOK, copyright Lorna Sass, 1998. By

permission of Harper Collins Publishers, Inc.

MINESTRONE (4 minutes, high pressure)

6 à 8 p o r t i o n s

2 tablespoons olive oil

1/2 pound cremini or button mushrooms, sliced or quartered

p a r m e s a n r â p é e t p r é p a r

1/2 teaspoon salt

n s d e g r a n d s b o l s à s o u p e . S a u p o u d r

1 1/2 cups chopped leeks or onions

2 large cloves garlic, sliced

a p r é p a r a t i o n u n e c . à t a b l e d ’ h u i l e d ’ o l i v e e t l e p e r s i l . S a l e z e t

4 cups chicken or vegetable broth

2 cups water

e e z r r l e s p o i g n é e s d u

One 28-ounce can plum tomatoes (with liquid)

t i g e - t é m o i n d e p r

1 tablespoon dried Italian herb blend (available in supermarkets, or use

d i a t e m e n t e n a p p u y a n t s u r l e b o u t o n d e d é c o m p r e s s i o n

1 teaspoon each dried oregano, basil, and rosemary)

a u t o c u i s e u r é m e t 3 «

1/4 teaspoon crushed red pepper flakes (optional)

A p p u y e z s u r S T A R T .

4 ribs celery, halved lengthwise and sliced

o m m a n d e P R E S S U R E M O D E

4 carrots, cut into 1/2-inch dice

o s i t i o n P R E S S U R E .

1 pound potatoes, scrubbed and cut into 1/2-inch cubes

v e r r

4 cups tightly packed chopped cabbage or kale

p o i g n é e s d u c o u v e r

Salt and freshly ground black pepper to taste

3 tablespoons minced parsley

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

1/3 cup grated parmesan or romano cheese, plus more to pass at table

p t o l e i v s r l é g u m e s . ( I l s e p e u t q u e l e s

u i l l è r

1. Press COOK MODE Button until the Red Indicator Light next to BROWN

b o u i l l o n , l ’ e a u e t l e s t o m a t e s . R é d u i r

is lit. Press the START/STOP Button until the Green START Indicator Light

s q u ’ à c e q u e l e p o i r

A j o u t e z l e p o i r

illuminates and the Red BROWN Indicator Light flashes. Heat 1 table-

spoon oil in Pressure Cooker. Add mushrooms and sprinkle with salt.

m p s e n t e m p s , j u s q u ’ à c e q u e l e s c h a m p i g n o n s s o i e n t

Cook, stirring occasionally, until mushrooms are lightly browned. Add

u o r n s e t s a u p o u d r

leeks and garlic and cook until leeks soften slightly, about 2 minutes.

R O W N c l i g n o t e . F a i t e s c h a u f

2. Add broth, water, and tomatoes. Break up tomatoes with a large wooden

t d e m i s e e n m a r

or plastic spoon. Stir in herbs, red pepper flakes (if using), and vegetables.

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

(Don't be concerned if cabbage reaches beyond maximum fill line as it will

quickly wilt and shrink.)

u r C O O K M O D E

e t a s s e d 3e . p Pa r um lle Ls ida n Ho au ndd le esr apart and set Lid on Pressure Cooker. Slide Safety Lock

t a b l e d e p e r s i l e m i n c e

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

p a o u i v r g o û t

4. Set PRESSURE MODE for HIGH and COOK TIME for 4 minutes. Press

e s b i e n t a s s é e s d e c h o u p o m m é o u f r i s é

START Button.

d e p o m m e s d e t e r r

5. When Pressure Cooker beeps three times, STOP Light will illuminate.

é e s e n d é s d e 1 , 5 c m

Quickly release pressure by holding down QUICK STEAM RELEASE

c h e s d e c é l e r i , c o u p é e s e n d e u x d a n s l a l o n g u e u r

Button until red Pressure Indicator Rod drops.

c . à t h é f l o c o n s d e p o i v r

6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

c r . à t h é d ’ o r i g a n , d e b a s i l i c e t d e r

7. Stir in additional tablespoon of oil and parsley. Season well with salt and

t a b l e d e f i n e s h e r b e s i t a l i e n n e s m é l a n g é e s ( d i s p o n i b l e s d a n s l e s

pepper.

d e 8 0 0 m l d e t o m a t e s i t a l i e n n e s ( a v e c l e l i q u i d e )

8. Serve in large soup bowls. Sprinkle each portion liberally with parmesan

e s d ’ e a u

and pass remaining parmesan in a bowl.

e s d e b o u i l l o n d e p o u l e t o u d e l é g u m e s

Serves 6 to 8

s s e s d ’ a i l , t r a n c h é e s

a s s e s d e p o i r

à t h é d e s e l

d e c h a m p i g n o n s d e P a r i s , e n t r a n c h e s o u e n q u a r t s

t a b l e d ’ h u i l e d ’ o l i v e

E S T R O N E

MEDITERRANEAN FISH STEW (4 minutes, high pressure)

The vegetables for this stew are quickly cooked under pressure, then chunks

of fish are added in the final moments and cooked on the BROWN mode. For

optimum taste and visual appeal, use a variety of fish.

2 tablespoons olive oil

1 1/2 cups chopped leeks or onions

1 teaspoon whole fennel seeds (optional)

1/2 cup dry white wine or vermouth

Two 8-ounce bottles clam broth

One 28-ounce can plum tomatoes (with liquid)

1 pound potatoes, scrubbed and cut into 1/2-inch cubes

1 rib celery, diced

1 bay leaf

1 clove garlic, pushed through a press

2 pound fish fillets, such as swordfish, scrod, salmon, or

snapper (or a combination), cut into 1-inch chunks

Salt and freshly ground pepper to taste

2 tablespoons chopped parsley

1. Press COOK MODE Button until the Red Indicator Light next to BROWN

is lit. Press the START/STOP Button until the Green START Indicator Light

illuminates and the Red BROWN Indicator Light flashes. Heat 1 table-

spoon oil in Pressure Cooker. Add fennel seeds (if using). Add leeks and

cook, stirring occasionally, until leeks soften slightly, about 2 minutes. Add

wine and cook until about half evaporates.

2. Add clam broth and tomatoes. Break up tomatoes with a large wooden or

plastic spoon. Stir in potatoes, celery, and bay leaf.

3. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

4. Set PRESSURE MODE for HIGH and COOK TIME for 4 minutes. Press

START Button.

5. When Pressure Cooker beeps three times, STOP Light will illuminate.

Quickly release pressure by holding down QUICK STEAM RELEASE

Button until red Pressure Indicator Rod drops.

6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

7. Remove bay leaf and stir in garlic. Press COOK MODE Button until the

Red Indicator Light next to BROWN is lit. Press the START/STOP Button

until the Green START Indicator Light illuminates and the Red BROWN

Indicator Light flashes. Cook for 1 minute. Add fish, additional tablespoon

of oil, and salt and pepper to taste. Cook until fish easily flakes, 2 to 3

minutes. Stir in parsley and serve in large soup bowls.

Serves 4

^{4 à 6 p}F^{o r}R^{t i o}U^{n s}I^.T-STUFFED LEMON CHICKEN

(22 minutes, high pressure)

a v e c d u p e r s i l e t s e r v e z l a s a u c e à p a r t .

The large size and oval shape of your Pressure Cooker makes it possible to

l a s a u c e d a n s u n e s a u c i è r

cook a whole, stuffed chicken. Have toothpicks or small skewers on hand for

securing the stuffing inside the chicken.

r o i r

p o u l e t e t t o u s l e s i n g r é d i e n t s s o l i d e s s u r u n p l a t d e s e r v i c e . G a r

10 dried apricots, halved

N e t a p p u y e z s u r S T

8 pitted prunes, halved

. S i l a c u i s s o n e s t i n s u f

3/4 cup seasoned croutons

u i s s o n d u p o u l e t e n e n f o n ç a n t l a p o i n t e d ’ u n c o u t e a u d a n s l ’ a r t i c u l a t i o n

1 large lemon, cut into thin wedges (discard pits)

One 4- to 4 1/2-pound broiler chicken

z r r l e s p o i g n é e s d u

Salt and freshly ground pepper

g e - t é m o i n d e p r

1 tablespoon butter

i a t e m e n t e n a p p u y a n t s u r l e b o u t o n d e d é c o m p r e s s i o n r a p i d e

u t o c u i s e u r é m e t 3 «

1 cup chicken broth or water

r S T A R T .

1/4 teaspoon cinnamon

o m m a n d e P R E S S U R E M O D E

1 pound carrots, peeled and cut into 2-inch chunks

E S S U R E .

1 to 2 tablespoons freshly squeezed lemon juice (optional)

Garnish: 2 tablespoons minced parsley

p o i g n é e s d u c o u v e r

c a r

r l e d e s s u s d u p o u l e t .

1. In a bowl, toss together apricots, prunes, croutons, 3 lemon wedges.

2. Season chicken inside and out with salt and pepper. Press stuffing inside

e g r è l r e b o u i l l o n . S a u p o u d r

and close cavity with toothpicks or skewers. (Any extra stuffing may be

added along with the carrots in Step 5.)

u a r i t e s - l e b i e n d o r

3. Press COOK MODE Button until the Red Indicator Light next to BROWN

e s p a t u l e e n c a o u t c h o u c . D é p o s e z l e p o u l e t d a n s

is lit. Press the START/STOP Button until the Green START Indicator Light

a i t e s f o n d r

illuminates and the Red BROWN Indicator Light flashes. Add butter to

e e n m a r

Pressure Cooker and, as it melts, spread with a rubber spatula to coat

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

r C O O K M O D E

bottom of Pressure Cooker. Set chicken in Pressure Cooker, breast-side

down, and brown well, 3 to 4 minutes. Flip over and brown back.

d e s c u r

4. Tilt chicken up slightly, pour in broth. Sprinkle cinnamon lightly over top.

v d r u p o u l e t . I n t r

5. Add carrots, remaining lemon wedges, and any leftover stuffing.

6. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

l , m é l a n g e z l e s a b r i c o t s , l e s p r u n e s , l e s c r

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

7. Set PRESSURE MODE for HIGH, COOK TIME for 22 minutes. Press

e r s i l é m i n c é

. à t a b l e d e j u s d e c i t r

START Button.

d p e é e c s a r e n m o r

8. When Pressure Cooker beeps three times, STOP Light will illuminate.

t a s s e d e c a n n e l l e

Quickly release pressure by holding down QUICK STEAM RELEASE

Button until red Pressure Indicator Rod drops.

d e b o u i l l o n d e p o u l e t o u d ’ e a u

a b l e d e b e u r r

9. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

10. Check chicken for doneness by cutting deeply into thigh joint. If chicken

p o i v r

t à r ô t i r d e 1 , 8 à 2 k g

requires more cooking, replace Lid, press BROWN and START and cook

until flesh is thoroughly cooked.

a r t i e r s m i n c e s ( ô t e z l e s p é p i n s )

t a s s e d e c r

11. Transfer chicken, carrots, lemon wedges, and any loose pieces of stuffing

e s d é n o y a u t é e s , e n m o i t i é s

onto serving platter. Reserve in a warm place or cover with foil.

c o t s s é c h é s , e n m o i t i é s

12. To prepare sauce, ladle cooking liquid into a gravy separator. Pour de-fat-

a i n t e n i r l a f a r

t e n t i e r f a r

ted liquid into sauce boat and season to taste with salt, pepper, and

lemon juice (if using).

à l a g r a n d e c a p a c i t é e t à l a f o r m e o v a l e d e v o t r

13. Garnish chicken with parsley and serve sauce on the side.

u t e s , h a u t e p r

L E T ^SA ^eU ^rveC ^{s 4}I T ^toR ⁶O N , F A R C I A U X F R U I T S

CHICKEN BREAST CACCIATORE (6 minutes, high pressure)

This rustic stew could be a meal on its own, but it's also delicious over spiral

pasta.

2 tablespoons olive oil

1 pound cremini or button mushrooms, quartered

1/2 teaspoon salt

2 cups chopped leeks or onions

1/2 cup dry red or white wine

4 1/2 pounds boneless chicken breast cutlets, skinned and cut lengthwise

into 3/4-inch-wide strips

2 tablespoons flour

One 28-ounce bottle chunky pasta sauce

2 large green bell peppers, seeded and cut into 1-inch strips

One 6-ounce can pitted ripe black olives, drained

1/4 cup chopped parsley

Salt and freshly ground pepper to taste

Garnishes: 1/2 cup grated parmesan cheese, plus additional to pass at the

table and 3 tablespoons additional chopped parsley

1. Press COOK MODE Button until the Red Indicator Light next to BROWN is

lit. Press the START/STOP Button until the Green START Indicator Light

illuminates and the Red BROWN Indicator Light flashes. Heat 1 table-

spoon oil in Pressure Cooker. Add mushrooms and sprinkle with salt.

Cook, stirring occasionally, until mushrooms are nicely browned, 4 to 5

minutes.

2. Add remaining tablespoon of oil and leeks, and cook until leeks soften

slightly, about 2 minutes. Stir in wine and cook until about half evaporates.

3. Dust chicken lightly with flour. Add half of chicken and peppers, then pour

half of pasta sauce on top. Add remaining chicken, peppers, and pasta

sauce.

4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

5. Set PRESSURE MODE for HIGH and COOK TIME for 6 minutes. Press

START Button.

6. When Pressure Cooker beeps three times, STOP Light will illuminate.

Quickly release pressure by holding down QUICK STEAM RELEASE

Button until red Pressure Indicator Rod drops.

7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8. Stir in olives and parsley. Add salt and pepper to taste.

Garnish individual portions liberally with parmesan and a bit more parsley.

Pass extra parmesan in a bowl.

Serves 6 to 8

n A d e H a r p e r C o l l i n s P u b l i s h e r s , I n c .

TURKEY CHILI (3 minutes, high pressure)

é d u l i v r

1 tablespoon olive oil

4 à 6 p o r t i o n s

1/2 pound smoked turkey sausage, cut into 1/4-inch slices

2 pounds ground turkey

2 cups coarsely chopped onions

n s d e g r a n d s b o l s , g a r

2 teaspoons whole cumin seeds

1 cup chicken broth

q u e l a p r é p a r a t i o n s ’ é p a i s s i s s e e t q u e l e g o û t d e l ’ a i l d e v i e n n e

1 1/2 tablespoons mild chili powder, plus more if needed

e m a ï s e t r

1/2 teaspoon salt, or o taste

n e m e n t . S i l a p r é p a r a t i o n e s t t r

1/4 teaspoon ground cinnamon

R O W N c l i g n o t e . I n c o r p o r

2 larg green and 2 large red bell peppers, seeded and diced

v e r t d e m i s e e n m a r

One 15-ounce can diced or stewed tomatoes (with liquid)

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

1 or 2 cloves garlic, pushed through a press

u r C O O K M O D E

2 tablespoons cornmeal or quick-cooking polenta, plus more if needed

(optional)

e e z r r l e s p o i g n é e s d u

Gar ishes: sour cream and chopped cilantro

t i g e - t é m o i n d e p r

a t e m e n t e n a p p u y a n t s u r l e b o u t o n d e d é c o m p r e s s i o n

1. Press START and BROWN. Heat oil in Pressure Cooker and brown

a u t o c u i s e u r é m e t 3 «

sausage well on both sides. Remove and set aside.

A p p u y e z s u r S T A R T .

2. Add ground turkey and cook, stirring constantly and breaking up clumps,

c o m m a n d e P R E S S U R E M O D E

until it is no longer pink, 2 to 3 minutes. Stir in onions and cumin and cook

o s i t i o n P R E S S U R E .

an additional minute, stirring frequently.

e v e r r

3. Stir in broth, reserved sausage, chili powder, salt, cinnamon, and bell pep-

s p o i g n é e s d u c o u v e r

pers. Pour tomatoes on top.

l e s p o i v r

4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

a d i n d e l e b o u i l l o n , l e s s a u c i s s e s , l a p o u d r

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

m i n u t e e n r

5. Set PRESSURE MODE for HIGH and COOK TIME for 3 minutes. Press

e z e n c o r

a j u n s t q l e u s ’ à m c o e r q u ’ i l n e

6. When Pressure Cooker beeps three times, STOP Light will illuminate.

START Button.

e n l e r

z - l e s d e c ô t é .

B tton until red Pressure Indicator Rod drop .

Quickly release pressure by holding down QUICK STEAM RELEASE

s l ’ a u t o c u i s e u r e t f a i t e s b r a i s e r c h a q u e c ô t é d e s s a u c i s s e s .

7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

p e p z a s r u r S T

8. Press COOK MODE Button until the Red Indicator Light next to BROWN

is lit. Press the START/STOP Button until the Green START Indicator Light

illuminates and the Red BROWN Indicator Light flashes. Stir in garlic and

)

t a b l e ( o u p l u s ) d e s e m o u l e d e m a ï s o u d e p o l e n t a à c u i s s o n r a p i d e

adjust seasonings. If chili is too thin, sprinkle on corn meal while stirring.

g o u s s e s d ’ a i l , p r

Cook until chili is thickened and garlic loses its raw taste, about 3 min-

d e 4 5 0 m l d e t o m a t e s e n m o r

utes.

9. Serve in large bowls, garnished with sour cream and cilantro.

à t h é d e c a n n e l l e r â p é e

Serves 4 to 6

à t h é ( o u p l u s ) d e s e l

c . à t a b l e ( o u p l u s ) d e c h i l i d o u x e n p o u d r

e d e b o u i l l o n d e p o u l e t

permission of Harper Collins Publishers, Inc.

t a b l e d e g r a i n e s d e c u m i n e n t i è r

e s d ’ o i g n o n s g r

d e h a c h i s d e d i n d e

d e s a u c i s s e s d e d i n d e f u m é e s , c o u p é e s e n t r a n c h e s d e m o i n s d e 1 c m

t a b l e d ’ h u i l e d ’ o l i v e

L I À L A D I N D E

POT ROAST WITH GARLIC SMASHED POTATOES

(80 minutes, high pressure)

Cook potatoes and whole garlic cloves along with your roast. Smash the

potatoes with garlic and serve alongside the roast for a hearty one-pot meal.

You'll need a few metal or bamboo skewers for threading the garlic cloves - or

you can wrap them loosely in a cheesecloth bundle.

5-pound boneless chuck beef chuck roast, tied with string

Salt and freshly ground pepper

2 tablespoons vegetable oil

2 cups chopped onions

1 cup chopped carrot

1 cup chopped celery

One 14.5-ounce can low-sodium beef broth

2 bay leaves

8 large potatoes, scrubbed (leave whole)

12 large cloves garlic, peeled

2 tablespoons butter

Garnish: 3 tablespoons chopped parsley

1. Season roast well with salt and pepper.

2. Press COOK MODE Button until the Red Indicator Light next to BROWN

is lit. Press the START/STOP Button until the Green START Indicator Light

illuminates and the Red BROWN Indicator Light flashes. Heat oil in

Pressure Cooker and brown roast well on all sides. Remove and set

aside.

3. Add onions, carrots, and celery and cook, stirring occasionally, until

onions begin to brown, 2 to 3 minutes. Add broth and bay leaves. Return

roast to Pressure Cooker. Set potatoes on top and around roast. Thread

garlic cloves on skewers and set skewers on top of potatoes or roast.

4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

5. Set PRESSURE MODE for HIGH and COOK TIME for 80 minutes. Press

START Button.

6. When Pressure Cooker beeps three times, STOP Light will illuminate.

Allow pressure to come down naturally for at least 15 minutes. If you

wish, quick-release any remaining pressure by holding down QUICK

STEAM RELEASE Button until red Pressure Indicator Rod drops.

7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8. Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a

cutting board. Let rest 5 to 10 minutes before slicing.

9. Strain cooking broth into a gravy separator and degrease broth. Discard

bay leaves. Mash chopped vegetables and stir into about 2 cups of cook-

ing broth to make a gravy. Season to taste. (If you wish, you may thicken

remaining cooking broth with cornstarch or arrowroot for additional gravy.)

10. Mash potatoes and garlic cloves with butter. Season to taste and garnish

with parsley. Serve alongside roast. Pass gravy in a sauceboat.

Serves 8

8 p o r t i o n s .

BUSY COOK'S BEEF STEW (20 minutes, high pressure)

r a g o û t p a r

3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks

v i c e , r é p a r t i s s e z l e s p o m m e s d e t e r r

(or use 3 1/2 pounds pre-cut stew meat)

e z .

Salt and freshly ground pepper

1/4 cup flour

c t e u n i r d r

R u O r W N , a p p u y e z s u r S T

1 to 2 tablespoons vegetable oil

s s i r u r g e l é s , v e r s e z - l e s d a n s

1 cup dry red wine

é e a v e c u n e c u i l l è r

1/2 cup beef or chicken broth or water

r a g o û t . ( O u r é f r i g é r

1/2 packet (about 2 tablespoons) onion soup mix

u z m l a i n g i u r m a i s . s A e à l a

1 teaspoon dried thyme

p o m m e s d e t e r r

1 pound baby-cut carrots

6 to 8 large potatoes, scrubbed and halved

e e z r r l e s p o i g n é e s

One 10-ounce package frozen French-cut green beans (optional)

One 1-pound package frozen baby onions (optional)

p s s r i o n r a p i d e

e z é l i m i n e r l a p r

1. Season meat with salt and pepper and toss in flour to coat lightly.

u t e s . S i d é s i r é ,

2. Press COOK MODE Button until the Red Indicator Light next to BROWN

a u t o c u i s e u r é m e t 3 «

is lit. Press the START/STOP Button until the Green START Indicator Light

A p p u y e z s u r S T A R T .

illuminates and the Red BROWN Indicator Light flashes. Heat 1 table-

o m m a n d e P R E S S U R E M O D E

spoon oil in Pressure Cooker and brown meat in two batches, adding

o s i t i o n P R E S S U R E .

more oil if needed. Return all browned meat to Pressure Cooker and add

wine. Cook until half of wine evaporates.

p o i g n é e s d u c o u v e r

v e r r

3. Add broth, onion soup mix, and thyme. Set carrots and potatoes on top

m e s d e t e r r

of meat.

b o u i l l o n , l e m é l a n g e p o u r s o u p e à l ’ o i g n o n e t l e t h y m . D é p o s e z

4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

é v a p o r é e .

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

u r e t a j o u t e r l e v i n . L a i s s e z c u i r

5. Set PRESSURE MODE for HIGH and COOK TIME for 20 minutes. Press

t d e l ’ h u i l e s i n é c e s s a i r

START Button.

u r e t f a i t e s b r a i s e r l e s m o r

6. When Pressure Cooker beeps three times, STOP Light will illuminate.

R O W N c l i g n o t e . F a i t e s c h a u f

Allow pressure to come down naturally for at least 15 minutes. If you wish,

e r t d e m i s e e n m a r

quick-release any remaining pressure by holding down QUICK STEAM

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

RELEASE Button until red Pressure Indicator Rod drops.

u r C O O K M O D E

7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8. Transfer potatoes to a bowl and cover with foil. Use a paper towel to sop

up surface fat on stew. (Or refrigerate stew overnight and remove con-

o i v r

u e t d e 4 5 0 g d e p e t i t s o i g n o n s s u r g e l é s ( f a c u l t a t i f )

gealed fat; return to Pressure Cooker and press BROWN and START to

u e e r t s d s ’ u e r n g v e i r l é s ( f a c u l t a t i f )

reheat.)

g s r d e t e r r

9. If you wish to add frozen vegetables, stir them in. Press BROWN and

d e c a r

t h é d e t h y m s é c h é

Adjust seasonings.

START Button and cook until vegetables are tender, 4 to 5 minutes.

a q n u g e e t p ( e o n u v r i r s o u p e à l ’ o i g n o n

10. To serve, divide potatoes among plates and ladle stew on top.

s s e d e b o u i l l o n d e b o e u f o u d e p o u l e t ( o u d e l ’ e a u )

e d e v i n r

Serves 8

c . à t a b l e d ’ h u i l e v é g é t a l e

t a s s e d e f a r i n e

p o i v r

e z 1 , 6 k g d e b o e u f à r a g o û t d é j à d é c o u p é )

d ’ é p a u l e d e b o e u f d e 1 , 6 k g , p a r é e t c o u p é e n m o r

O Û T D E B O E U F R A P I D E

BRISKET IN BARBECUE SAUCE (70 minutes, high pressure)

Here's a recipe for fork-tender brisket in record time. Your favorite barbecue

sauce will provide so much flavor that it's not necessary to brown the meat.

Be forewarned: the brisket will shrink about 25%.

For best results, cook the brisket a day in advance and refrigerate the sliced

meat and sauce overnight in separate containers. Remove the congealed fat

from the sauce and reheat in a covered pot by simmering the slices and pota-

toes in the sauce. Just before serving, thicken sauce as described in Step 8

below.

1 tablespoon olive oil

1 1/2 pounds onions, peeled and cut into thick slices

3 large green bell peppers, seeded and cut into 1-inch slices

1/2 cup beef broth or water

4 1/2-pound boneless beef brisket, trimmed

1 1/4 cups store bought barbecue sauce

6 to 8 large potatoes, scrubbed and halved

3 tablespoons quick-cooking polenta or cornstarch

Salt and freshly ground black pepper

1. Press COOK MODE Button until the Red Indicator Light next to BROWN is

lit. Press the START/STOP Button until the Green START Indicator Light

illuminates and the Red BROWN Indicator Light flashes. Heat oil in

Pressure Cooker. Add onions and cook, stirring frequently, until they soften

slightly, about 2 minutes.

2. Add peppers and broth and set brisket on top. Pour barbecue sauce over

brisket. Arrange potatoes over and around brisket.

3. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

4. Set PRESSURE MODE for HIGH and COOK TIME for 70 minutes. Press

START Button.

5. When Pressure Cooker beeps three times, STOP Light will illuminate.

Allow pressure to come down naturally for at least 15 minutes. If you wish,

quick-release any remaining pressure by holding down QUICK STEAM

RELEASE Button until red Pressure Indicator Rod drops.

6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

7. Transfer potatoes to a platter and cover with foil. Set brisket on a cutting

board. Let cool slightly before slicing on the bias.

8. If serving immediately, strain cooking broth into a gravy separator and

degrease. Return to Pressure Cooker along with vegetable solids. Press

COOK MODE Button until the Red Indicator Light next to BROWN is lit.

Press the START/STOP Button until the Green START Indicator Light illu-

minates and the Red BROWN Indicator Light flashes. If using polenta, stir

it directly into sauce. If using cornstarch, dissolve it in 1/2 cup sauce and

then stir mixture into remaining sauce in pot. Cook, stirring frequently, until

sauce thickens, 1 to 3 minutes.

9. Arrange sliced brisket on platter along with potatoes. Pour some sauce on

top and pass remaining sauce at the table.

Serves 6

6 p o r t i o n s .

SWEET-AND-SOUR PORK CHOPS WITH PINEAPPLE

s u r l e s c ô t e l e t t e s e t g a r

(10 minutes, high pressure)

e s . A j o u t e z d e l a s a u c e s o j a s i n é c e s s a i r

m e n t , j u s q u ’ à c e q u e l a s a u c e s ’ é p a i s s i s s e , s o i t p e n d a n t

Serve this colorful Hawaiian-inspired medley over rice.

v e r s e z c e m é l a n g e é p a i s d a n s l a s a u c e e n r

One 28-ounce can pineapple chunks in unsweetened pineapple juice

g n o t e . D i l u e z l a f é c u l e d e m a ï s d a n s 1 / 2 t a s s e d u l i q u i d e d e

1/4 cup apple cider vinegar

d e m i s e e n m a r

1 1/2 tablespoons soy sauce, plus more if needed

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

1 tablespoon toasted (Asian) sesame oil

r C O O K M O D E

1 tablespoon brown sugar

e z g r a n d e t p r

n e c u i l l è r

1 teaspoon ground ginger

1 to 2 tablespoons peanut or canola oil

e z r r l e s p o i g n é e s d u

6 to 8 center-cut pork chops, about 1-inch thick, trimmed

q u e l a t i g e - t é m o i n d e p r

2 large red onions, peeled and sliced in rings

d i a t e m e n t e n a p p u y a n t s u r l e b o u t o n d e d é c o m p r e s s i o n r a p i d e

3 large red bell peppers, seeded and cut into 1-inch strips

u t o c u i s e u r é m e t 3 «

2 tablespoons cornstarch

Optional garnish: 3 tablespoons chopped cilantro

p p u y e z s u r S T A R T .

o m m a n d e P R E S S U R E M O D E

o s i t i o n P R E S S U R E .

1. In a bowl, prepare sweet-and-sour sauce by combining pineapple (includ-

v e r r

ing juice), vinegar, soy sauce, sesame oil, brown sugar, and ginger. Set

aside.

p o i g n é e s d u c o u v e r

t o u t .

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

2. Press COOK MODE Button until the Red Indicator Light next to BROWN

is lit. Press the START/STOP Button until the Green START Indicator Light

n t à r a m o l l i r

illuminates and the Red BROWN Indicator Light flashes. Heat 1 table-

spoon oil in Pressure Cooker and brown pork chops on both sides in

l ’ h u i l e s i n é c e s s a i r

batches, adding more oil if needed. Set chops aside.

e r l e s c ô t e l e t t e s d e p o r

3. Add onions and cook, stirring frequently, until they soften slightly, about 2

g t n o t e . F a i t e s c h a u f

minutes. Layer pork chops and red peppers in Pressure Cooker and pour

d e m i s e e n m a r

reserved sweet-and-sour sauce on top.

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

r C O O K M O D E

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

e g r s é s a m e , l e s u c r

e c ô t é .

5. Set PRESSURE MODE for HIGH and COOK TIME for 10 minutes. Press

l , p r é p a r

START Button.

6. When Pressure Cooker beeps three times, STOP Light will illuminate.

Quickly release pressure by holding down QUICK STEAM RELEASE but-

a b l e d e f é c u l e d e m a ï s

ton until red Pressure Indicator Rod drops.

é s e n b a n d e s d e 2 , 5 c m

7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8. With a slotted spoon, transfer chops to a large, deep serving platter.

n r r

9. Press COOK MODE Button until the Red Indicator Light next to BROWN

ô t e l e t t e s d e p o r

is lit. Press the START/STOP Button until the Green START Indicator Light

. à t a b l e d ’ h u i l e d ’ a r a c h i d e o u d e c a n o l a

illuminates and the Red BROWN Indicator Light flashes. Dissolve corn-

h é d e g i n g e m b r

a b l e d e s u c r

starch in 1/2 cup cooking liquid and stir this slurry into sauce. Cook, stir-

a b l e d ’ h u i l e d e s é s a m e g r i l l é ( p r

ring frequently, until sauce thickens, 1 to 2 minutes. Add more soy sauce

. à t a b l e d e s a u c e s o j a ( o u p l u s s i n é c e s s a i r

if needed.

t a s s e d e v i n a i g r

10. Pour sauce over chops and garnish with cilantro, if you wish.

é d ’ e n v i r

Serves 6

e c n e n e m , é s l u a r n g u e n s l i t a d v o e u r r i z .

A N A S

E L E T T E S D E P O R C A I G R E S - D O U C E S À

CURRIED CHICKPEAS WITH SPINACH

(18 minutes, high pressure)

Serve this flavor-packed vegetarian curry over rice, with a dollop of mango

chutney on the side.

1 pound (2 1/2 cups) dried chickpeas, soaked overnight in ample water to

cover

2 cups vegetable broth or water

One 13.5-ounce can coconut milk

2 tablespoons Madras-style mild curry powder (see Cook's Notes below)

Two 10-ounce packages frozen chopped spinach

2 large (about 1 pound) red onions, peeled and cut into eighths

One 15-ounce can diced tomatoes with chilies (including liquid)

Salt to taste

Garnishes: sour cream or yogurt and chopped cilantro

1. Drain chickpeas. Blend broth, coconut milk, and curry powder in Pressure

Cooker. Add chickpeas and set frozen blocks of spinach and onions on

top. Pour tomatoes over spinach and onions.

2. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

3. Set PRESSURE MODE for HIGH and COOK TIME for 18 minutes. Press

START Button.

4. When Pressure Cooker beeps three times, STOP Light will illuminate.

Quickly release pressure by holding down QUICK STEAM RELEASE

Button until red Pressure Indicator Rod drops.

5. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

6. Stir well and add salt, if needed. Curry will quickly thicken as it stands, but

if you wish to thicken immediately, mash some chickpeas against side of

Pressure Cooker with a fork and stir them in.

7. Garnish individual portions with a dollop of sour cream and a sprinkling of

cilantro.

Serves 7 to 8

Cook's Notes: One good brand of Madras curry powder is Merwanjee

Poonjiajee & Sons, available in gourmet shops and many supermarkets. The

blend contains salt.

^{4 p o r t i}R^{o n}I^sS^{- r}OTTO WITH SMOKED MOZZARELLA AND SUN-

e l l e m e n t l e r

DRIED TOMATOES (4 minutes, high pressure)

s é p i c e r i e s s p é c i a l i s é e s e t d a n s p l u s i e u r s s u p e r m a r

s é t r a d i t i o n n e l l e m e n t p o u r l a p r é p a r a t i o n d u r i s o t t o . O n p e u t l e t r

Risotto normally takes about a half hour of constant stirring to prepare in the

r i o e s t u n e v a r i é t é d e r i z i t a l i e n b l a n c à g r a i n s c o u r t s e t r

conventional way, but in the Pressure Cooker it's done in just a few minutes.

This sophisticated Italian rice dish makes a fine substitute for pasta.

m é d i a t e m e n t .

n s d e s b o l s à s o u p e . G a r

1 tablespoon olive oil (or use oil from sun-dried tomatoes)

e è t r t e s

3/4 cup chopped shallots or onions

e z e t p o i v r

2 cups Arborio rice (see Cook's Notes below)

d u e l l e m e n t u n p e u d e b o u i l l o n . ( L e r i s o t t o n e d o i t p a s ê t r

2/3 cup dry white wine or vermouth

q u ’ i l s o i t t e n d r

4 1/2 to 5 1/2 cups chicken or vegetable broth

g n o t e . M é l a n g e z v i g o u r

6 ounces smoked mozzarella, grated (about 1 1/4 cups tightly packed)

d e m i s e e n m a r

2/3 cup coarsely chopped sun-dried tomatoes (oil-packed)

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

3 tablespoons chopped parsley

u r C O O K M O D E

Salt and freshly ground pepper

i .

Garnish: chopped parsley

e e z r r l e s p o i g n é e s d u

q u e l a t i g e - t é m o i n d e p r

1. Press COOK MODE Button until the Red Indicator Light next to BROWN

d i a t e m e n t e n a p p u y a n t s u r l e b o u t o n d e d é c o m p r e s s i o n r a p i d e

is lit. Press the START/STOP Button until the Green START Indicator Light

u t o c u i s e u r é m e t 3 «

illuminates and the Red BROWN Indicator Light flashes. Heat oil in

u r S T A R T .

Pressure Cooker and cook shallots for 1 minute. Stir in rice, taking care to

o m m a n d e P R E S S U R E M O D E

R E S S U R E . coat grains with oil.

2. Add wine and cook until most of it evaporates.

p o i g n é e s d u c o u v e r

3. Stir in 4 1/2 cups broth.

d e b o u i l l o n .

4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock

v d i n e e p t a l r a t i s e s e z c u i r

to LOCK position. Point Pressure Regulator Knob to PRESSURE.

5. Set PRESSURE MODE for HIGH and COOK TIME for 4 minutes. Press

p e n d a n t 1 m i n u t e . A j o u t e z l e r i z e n l e m é l a n g e a n t s o i g n e u s e m e n t à

START Button.

g n o t e . F a i t e s c h a u f

6. When Pressure Cooker beeps three times, STOP Light will illuminate.

d e m i s e e n m a r

Quickly release any remaining pressure by holding down QUICK STEAM

B R O W N s ’ a l l u m e . A p p u y e z s u r S T A R T / S T O P

RELEASE Button until red Pressure Indicator Rod drops.

u r C O O K M O D E

7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8. Press COOK MODE Button until the Red Indicator Light next to BROWN

p o i v r

is lit. Press the START/STOP Button until the Green START Indicator Light

a b l e d e p e r s i l h a c h é

illuminates and the Red BROWN Indicator Light flashes. Stir risotto vigor-

ously as it boils until rice is tender but still chewy. If the mixture becomes

t a s s e d e t o m a t e s s é c h é e s a u s o l e i l ( c o n s e r v é e s d a n s l ’ h u i l e ) , h a c h é e s

dry, gradually add more broth as needed. (Risotto should be slightly

d i r e m o z z a r

soupy.) Stir in mozzarella, sun-dried tomatoes and parsley. Season with

à 5 - 1 / 2 t a s s e s d e b o u i l l o n d e p o u l e t o u d e l é g u m e

salt and pepper to taste.

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

9. Ladle into large, shallow pasta or soup bowls. Garnish individual portions

s d e r i z A r b o r i o ( v o i r n o t e c i - d e s s o u s )

with parsley, and serve immediately.

t a s s e d ’ é c h a l o t e s o u d ’ o i g n o n s h a c h é s

a b l e d ’ h u i l e d ’ o l i v e ( o u u t i l i s e z l ’ h u i l e d e s t o m a t e s s é c h é e s a u s o l e i l )

Cook's Notes: Arborio is a plump Italian short-grain white rice traditionally

used to make risotto. It is available in gourmet shops and many supermarkets.

p a â l t i e n s . n e r a f

Carnaroli and Maratelli are two other types that may be substituted.

o n s t a m m e n t . M a i s à l ’ a u t o c u i s e u r

e m e n t , l e r i s o t t o n é c e s s i t e e n v i r

Serves 4 as main dish or 6 as appetizer

H É E S A U S O L E I L

O T T O A U M O Z Z A R E L L A F U M É E T T O M A T E S

LEMON CHEESECAKE (35 minutes, high pressure)

To make this dense and delicious cheesecake, you'll need a 7-inch springform

pan and aluminum foil (preferably extra-wide, heavy duty).

Butter for greasing springform pan

1/2 cup chocolate cookie or graham cracker crumbs

Two 8-ounce packages Philadelphia cream cheese (see Cook's Notes below)

1 cup sugar

1/2 cup sour cream or plain yogurt

2 tablespoons flour

Zest of 1 large lemon

2 1/2 tablespoons freshly squeezed lemon juice

3 large eggs

Garnishes: sliced strawberries, blueberries, or raspberries

1. Liberally butter springform pan. Coat sides with cookie crumbs and spread

remaining crumbs evenly on bottom. Set aside.

2. In a food processor, blend cream cheese, sugar, sour cream, lemon zest

and juice. Scrape down sides of bowl. Add eggs and process just until

blended in.

3. Pour mixture into prepared pan. Place pan in center of a sheet of aluminum

foil about 2 1/2 feet long. (If not heavy duty, use a double layer.) Press foil

tightly against sides of pan. Bring two longer ends up to meet, then fold

over to seal, creating a tent to allow space on top for cheesecake to puff

up. Use another sheet of foil, if needed, so that pan and cheesecake are

entirely enclosed.

4. Set rack in Pressure Cooker and gently place pan on top. Pour in enough

water to reach halfway up sides of pan.

5. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to

LOCK position. Point Pressure Regulator Knob to PRESSURE.

6. Set PRESSURE MODE for HIGH and COOK TIME for 35 minutes. Press

START Button.

7. When Pressure Cooker beeps three times, STOP Light will illuminate. Allow

pressure to come down naturally until red Pressure Indicator Rod drops,

about 20 minutes.

8. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

9. Let cheesecake cool for a few minutes, then transfer to a cooling rack set

over a plate to catch dripping water. Open foil seal. Use a paper towel to

blot up any moisture on top of cheesecake. While cheesecake is still hot,

gently smooth off top if necessary.

10. When cooled to room temperature, cover with plastic wrap and refrigerate

at least 6 hours or overnight. (You may also freeze for up to 2 months.)

When ready to serve, release and remove sides of springform pan. Leave

base in place and set cheesecake on a platter. Arrange berries decoratively

on top.

Serves 8

Cook's Notes: This recipe was tested with traditional cream cheese and sour

cream. Low-fat or fat-free versions may prevent the cheesecake from setting

properly.

NOTES

LIMITED ONE YEAR WARRANTY

Warranty: This Russell Hobbs product is warranted by Salton, Inc. to be free from defects in

materials or workmanship for a period of (1) year from the original purchase date. This product

warranty covers only the original consumer purchaser of the product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in ship-

ment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unautho-

rized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or

other causes not arising out of defects in materials or workmanship. This warranty is effective only

if the product is purchased and operated in the USA, and does not extend to any units which have

been used in violation of written instructions furnished with the product or to units which have

been altered or modified or to damage to products or parts thereof which have had the serial num-

ber removed, altered, defaced or rendered illegible.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMIT-

ED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limi-

tations on how long an implied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be

either repaired or replaced with a reconditioned comparable model (at our option) when the prod-

uct is returned to the Repair Center, or the purchase price refunded. The repaired or replacement

product will be in warranty for the balance of the one-year warranty period and an additional one-

month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054

between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE

stating that you are a consumer with a problem. Please refer to model number RHNPC800P when

you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is

made for service or postage. Call for return authorization (1 800 233-9054).

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include

$10.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the

charge for service and require you to pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured,

packaged with sufficient protection, and postage and insurance prepaid to the USA address listed

below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will

require you to pay the cost of customs duty / brokerage fees to us in advance of our performing

any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming ship-

ment. For your protection, carefully package the product for shipment and insure it with the carrier.

Be sure to enclose the following items with your appliance: any accessories related to your prob-

lem, your full return address and daytime phone number, a note describing the problem you experi-

enced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D.

shipments cannot be accepted.

To return the appliance, ship to:

To contact us, please write to, call, or email:

Attn: Repair Center

Salton, Inc.

P.O. Box 7366

708 South Missouri Street

Macon, MO 63552

Columbia, MO 65205-7366

1 800 233-9054

Email: [email protected]

Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any

other liability in connection with the sale of our products. There shall be no claims for defects or

failure of performance or product failure under any theory of tort, contract or commercial law

including, but not limited to negligence, gross negligence, strict liability, breach of warranty and

breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under

this warranty, and in no event shall Salton be liable for any incidental or consequential damages,

losses or expenses. Some states do not allow the exclusion or limitation of incidental or conse-

quential damages, so the above limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights

which vary from state to state.

For more information on Salton products: Visit our website: http://www.salton-maxim.com

P/N 60907

Printed in China

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