OVAL PRESSURE COOKER This is your one-stop guide to using your product. From the below links, you can jump ahead to a specific document if desired.
QUICK START GUIDE WHAT’S IN THE BOX BEFORE YOU START COOKING REMOVEABLE PRESSURE REGULAROT KNOB ONE HAND TWIST-OFF OPEN AND LOCK PRESSURE COOKER LID REMOVABLE INNER COOKING POT WITH COOL-TOUCH HANDLES COOKING Cooking FUNCTIONS Functions FOOD Food PRESETS Presets TEMP AND TIME Temperature and FUNCTIONS Time Functions FOOD Food STATUS Status COOKING Cooking FUNCTIONS Functions The screen is divided into 4 sections that will guide you through the cooking process: 1.
WHAT’S IN THE BOX AT A GLANCE • F ive convenient cooking functions: Pressure Cook, Slow Cook, Steam, Sear and Sauté • P rogrammable time functions including up to 12-Hour Delay Start and 24-Hour Keep Warm • Cooks quicker than stovetop methods • Glass lid included for slow cooking and steaming PRESETS STEAM BASKET RUBBER GASKET MEASURING CUP POWER CORD STEAM RACK LADLE This Pressure Cooker is designed with 18 food presets. Select the preset appropriate for your meal.
LIDS KEEP WARM The Pressure Cooker defaults to Keep Warm after all cooking is completed. This setting can also be turned on or off manually. 1 The Oval Pressure Cooker lid has an easy one-hand open and lock twist-off handle. 5 The glass lid helps create an environment for perfectly steamed or slow cooked meals. 2 3 1. Press Slow Cook. 2. Use the dial and press down to select “Manual”. 3. Use the dial to set the time to 0 hours and 0 minutes. Press down to Select “Keep Warm ON”. 4.
CLEANING AND MAINTENANCE FREQUENTLY ASKED QUESTIONS 1. Stop the Pressure Cooker. Unplug and let it cool before cleaning. 2. A fter each use, remove the pressure regulator knob and clean the opening in lid to remove any food debris. 3. T he measuring cup, rice spoon, ladle, steam rack, steam basket, glass lid and cooking pot are all dishwasher safe.
USER GUIDE COOKING FORWARD™ Thanks for purchasing a Chefman® appliance. Love to cook or rarely enter the kitchen? We’ve got you covered. Creating innovative kitchen appliances and guides for all skill levels just so happens to be our expertise. Saving time, reducing stress, and cooking more efficiently are just a few things to enjoy as you create restaurant-quality meals using our products. You’ll embrace a new world of culinary possibilities and cook with confidence.
FUN FACTS CONTENTS • P ressure cooking helps certain foods retain their vitamins and nutrients. A grain like amaranth better retains its vitamin C and beta-carotene. Amaranth is the only grain out of the entire grain family known to contain vitamin C. 13 Safety Instructions 15 Features 16 Operating Instructions 21 Cleaning and Maintenance • P ressure cooking reduces enzyme inhibitors and anti-nutrients, like phytic acid, which can be found in grains and legumes.
SAFETY INSTRUCTIONS SAFETY INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Protect skin by avoiding stainless-steel surfaces of appliance. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plug, or Pressure Cooker in water or other liquid.
FEATURES OPERATING INSTRUCTIONS 2 BEFORE FIRST USE 3 1 6 7 4 8 9 1. Ensure you have all parts and accessories before discarding packaging. 2. Remove all packaging materials, such as plastic bags. 3. Read stickers and then carefully remove. 4. Wipe exterior and interior of appliance with a soft, damp, lint-free cloth. 5. Wash measuring cup, rice spoon, ladle, steam rack, steam basket, glass lid, pressure cooker lid and cooking pot with a soapy, non-abrasive sponge.
OPERATING INSTRUCTIONS OPERATING INSTRUCTIONS 9. HOW TO SLOW COOK Keep Warm automatically runs after all cooking functions but can be turned off. Use dial to turn off, if desired. NOTE: Keep Warm can run up to 24 hours. Please use proper food safety. 10. Select Delay Start, if desired. Use dial to select number of hours and minutes. Push dial to set. NOTE: Delay Start can run up to 12 hours. Please follow proper food safety. *Use glass lid. 1. Press Slow Cook button. 2.
OPERATING INSTRUCTIONS OPERATING INSTRUCTIONS HOW TO STEAM HOW TO SEAR/SAUTÉ *Use glass lid. *Use glass lid or leave cooker uncovered. 1. Press Steam button. 1. Press Sear/Sauté button. 2. Pour at least 2 cups of water into cooking pot. 2. Add ingredients to cooking pot. Do not fill above MAX line on inside of cooking pot. 3. Add ingredients to steam rack or steam basket and insert into cooking pot. 3. 4. Cover with glass lid. Use dial to scroll between Sear and Sauté.
CLEANING AND MAINTENANCE 21 1. Turn off appliance, unplug, and let cool before cleaning. 2. After each use, remove pressure regulator knob and clean opening in lid to remove any food debris. 3. The measuring cup, rice spoon, ladle, steam rack, steam basket, glass lid and cooking pot are all top-rack dishwasher safe. 4. Wipe Pressure Cooker lid with a soft, damp, lint-free cloth. 5. Wipe interior of appliance dry with a cloth to prevent rusting. 6.
TROUBLESHOOTING/FAQS • • • 23 Q: What does it mean when the screen displays an “E03” error code? A: Food may be burned on the bottom of the cooking pot indicating the appliance is overheating and malfunctioning. Turn off the Pressure Cooker and once the cooking pot has completely cooled, clean and remove burnt food. Q: What does it mean when the screen displays an “E01,” “E02” or “E04” error code? A: The Pressure Cooker is malfunctioning. Turn off the Pressure Cooker and unplug it.
CHEFMAN® WARRANTY REGISTRATION TERMS & CONDITIONS Limited Warranty Register your product to extend your warranty for 3 months. Our products are backed by a limited 1-year warranty. To register, follow the instructions on the Chefman Warranty Registration page in this User Guide. ® We offer a limited 1-year warranty from the date of purchase. This warranty is void without proof of purchase within the USA, Canada or Mexico.
EXTRA LARGE OVAL MULTI-FUNCTION PRESSURE COOKER RECIPE BOOK 27
APPLE SAUCE INGREDIENTS 1. • 8 Granny Smith apples, peeled, cored, chopped 2. Close and lock the lid. Set to pressure cook on high for 10 minutes. • 2 lemons, juiced (about 6 tbsp) 3. When the time expires, release the pressure and remove the lid. • ¼ cup sugar 28 PREP TIME COOK TIME SKILL LEVEL SERVINGS 15 min 10 min EASY 8-12 dd the apples, lemon juice, sugar, cinnamon and water A in the cooking pot. Stir to combine. • 3 tbsp cinnamon 4.
BEEF STEW INGREDIENTS 1. • 4 tbsp olive oil 2. When the oil is hot and shiny add in the cut chuck roast and season with salt and black pepper. Stir to combine. • 4 lb boneless chuck roast, cut into ½-inch cubes (can be purchased as “stew meat”) • 2 tbsp salt • 1 tbsp black pepper • 6 large carrots, peeled, chopped • 2 large russet potatoes, peeled, chopped • 2 large yellow onions, chopped 30 SKILL LEVEL SERVINGS 35 min 35 min MEDIUM 12 4. Add in the carrots and the russet potatoes.
CACIO E PEPE INGREDIENTS 1. • 2 lbs spaghetti 2. Close and lock lid. Set to pressure cook on high for 5 minutes. • 8 cups water 32 PREP TIME COOK TIME SKILL LEVEL SERVINGS 2 min 5 min EASY 8-12 Combine spaghetti, water and extra virgin olive oil in the cooking pot. • ½ cup extra virgin olive oil 3. When time has expired, release pressure and remove lid. • 4 cups grated Pecorino Romano cheese 4. Stir in Pecorino cheese and ground black pepper.
CARBONARA PASTA INGREDIENTS 1. • 2 lbs bacon, chopped 2. Cook the bacon until crispy, about 15 minutes. Using a slotted spoon, remove the bacon and transfer to a paper towel-lined plate to catch excess grease. •2 large yellow onions, chopped •8 cloves garlic, finely chopped • 2 lbs long fusilli Add the bacon in the cooking pot. Set to sauté for 25 minutes. 3. Discard about 2/3 of the bacon grease. 4. Add the chopped onion and finely chopped garlic into the cooking pot.
CINNAMON STEEL-CUT OATMEAL INGREDIENTS 1. Combine steel-cut oats, milk, brown sugar and cinnamon in cooking pot and stir to combine ingredients. • 4 cups steel-cut oats 2. Close and lock the lid. Set to pressure cook on high for 10 minutes. • 1 2 cups 2% milk or almond milk • ½ cup brown sugar •4 whole cinnamon sticks, or 2 tbsp ground cinnamon 3. When the time has expired, release the pressure and remove the lid. 4. S tir to combine and serve immediately with desired toppings.
COCONUT CURRY CHICKEN INGREDIENTS • 4 tbsp coconut oil • 12 boneless, skinless chicken 1. Put coconut oil in cooking pot and set to sauté for 25 minutes. 2. When coconut oil is hot and shiny, about 2 minutes, add seasoned chicken thighs to the pot and brown each side, about 4 minutes per side. Note: It is ok if chicken sticks when being turned, the chicken will eventually have a shredded texture. 3. Add in carrots, celery, onion, garlic and jalapeno.
FRENCH ONIon soup 1. INGREDIENTS Place 4 tbsp butter into the cooking pot and set to sauté for 15 minutes. • 12 tbsp butter, divided 2. When butter is hot and bubbly, add in 6 pieces of the 12 slices of French bread, toast on each side until golden brown, about 2 minutes per side. • 12 slices French bread 3. Repeat with 4 tbsp butter, 6 slices of French bread. •3 cups Gruyère or Swiss cheese, divided in half 4.
GARLIC MASHED POTATOES INGREDIENTS 1. • 1 2 medium Yukon Gold potatoes (about 4 lbs), peeled, ¼-inch slices 2. Close and lock the lid. Set to pressure cook on high for 12 minutes. Set Keep Warm to On. •8 tbsp butter (1 stick), cut into 4 pieces • ¼ cup water • ½ cup whole milk • 2 cups sour cream, room temperature • 2 tbsp garlic salt Place the potatoes, butter, water, and whole milk into the cooking pot. 3. When the time has expired, release the pressure and remove the lid. 4.
GREEK CHICKEN AND RICE INGREDIENTS •8 bone-in, skin-on chicken thighs (about 2 packages) • 1 ½ tbsp onion powder • 1 ½ tbsp garlic powder • 2 tsp salt • 1 tsp ground black pepper • 3 tbsp olive oil •3 cups long-grain white rice • 4 cups chicken broth •6 stems fresh oregano, leaves picked and roughly chopped • 1 2 stems parsley, leaves picked and roughly chopped • 1 ½ cups pitted kalamata olives, roughly chopped 44 PREP TIME COOK TIME SKILL LEVEL SERVINGS 25 min 15 min MEDIUM 8 • 2 cups fe
HONEY GINGER PULLED CHICKEN INGREDIENTS 1. Pulled Chicken: 2. When the oil is hot and shiny, after about 2 minutes, cook chicken thighs on each side until golden brown, on both sides. Let timer expire. • 3 tbsp olive oil • 1 6 boneless, skinless chicken thighs • 1 2 cloves of garlic, thinly sliced • 8 scallions, thinly sliced • 1 ½ cups soy sauce • 2 cups honey Add olive oil in cooking pot and set to sauté for 15 minutes. 3.
ITALIAN WEDDING SOUP INGREDIENTS 48 PREP TIME COOK TIME SKILL LEVEL SERVINGS 30 min 15 min MEDIUM 12 • • • • • • • • • • • • 1 ½ lb lean ground beef • • • • • • 6 stalks of celery, chopped 2 eggs ½ cup half and half 1 tbsp dried parsley 1 tbsp dried oregano 1 tbsp garlic powder 2 ½ tbsp salt, divided 1 tbsp black pepper, divided 1 ½ cups Italian breadcrumbs 3 tbsp olive oil 2 large onions, chopped large carrots, peeled and 6 chopped 6 cloves of garlic, thinly sliced 1 ½ cups of parsley,
Lemon Cheesecake INGREDIENTS • ½ tbsp unsalted butter, for greasing • 1 cup graham cracker crumbs • ½ cup toasted pistachios, • • • • • • • • • • finely chopped 4 tbsp unsalted butter, melted and cooled 16 oz cream cheese, room temperature ½ cup sugar 2 large eggs, room temperature 2 tbsp lemon juice 1 tbsp lemon zest 1 tbsp vanilla extract 1 tbsp all-purpose flour 2 cups water, for steaming Lemon curd, to taste Supplies Needed: • 7-inch Springform Pan • Hand or Stand Mixer • 10-inch folded alumi
Chocolate Lava Cakes INGREDIENTS 1. Butter and lightly flour ramekins. Set aside. 2. Add butter and chocolate to a microwave safe bowl. • 1 stick (4 oz) unsalted butter, plus more for greasing • 6 oz bittersweet chocolate 3. Melt butter and chocolate together in 30 second increments, stirring occasionally until smooth. Set aside. • ¼ cup sugar 4. In a medium bowl, whisk together sugar, flour, eggs, egg yolks, vanilla and salt until thickened and pale.
Mixed Berry Jam INGREDIENTS 1. •4 cups strawberries, quartered 2. Close and lock the lid. Set to pressure cook on high for 6 minutes. • 4 cups blackberries • 4 cups sugar 3. Let the pressure release naturally, It will take about 30 minutes. Once pressure is released, remove lid. (Warning: If pressure is released manually it will agitate the jam and cause it to come out of the pressure release valve and splatter.) • ½ cup lemon juice, about 4 lemons 4. Set to sauté for 8 minutes.
Parmesan Risotto with Peas INGREDIENTS • 4 tbsp butter (1/2 stick) 2. When the butter is hot and bubbling, about 2 minutes, add the onion, salt, and black pepper and cook until translucent, about 5 minutes. • 1 ½ tbsp salt 3. Add Arborio rice and white wine. Stir to combine. • 2 tsp black pepper 4. Cook until wine reduces by about half. Add stock and stir to combine. Let cook until the time expires.
Pulled Pork INGREDIENTS • 2 tsp garlic powder • 2 tsp onion powder • 1 tbsp salt • 2 tsp black pepper •4 lb boneless pork butt, cut into 2-inch pieces •2 tbsp canola or vegetable oil • 2 cups barbecue sauce • 8 buns, optional • Cole slaw, optional 1. In a medium bowl, combine the garlic powder, onion powder, salt and black pepper with the boneless pork butt. 2. Add the canola or vegetable oil to the cooking pot. Set to sear for 15 minutes. 3.
Rice Pudding INGREDIENTS •2 cups Arborio rice, rinsed and drained • 4 cups whole milk • 1 cup water • 2 tsp salt • 1 tbsp cinnamon 1. Add rice, whole milk, water, salt, cinnamon, nutmeg and vanilla to cooking pot. Stir to combine. 2. Close and lock lid. Set to pressure cook on low for 20 minutes. 3. When the time expires, release pressure and remove lid. 4. Add sweetened condensed milk. Stir to combine. 5. Serve immediately with whipped cream and candied pecans, if using.
Sausage and Peppers INGREDIENTS • 4 tbsp olive oil •2 lb spicy Italian chicken or pork sausage • 4 bell peppers, sliced • 2 large onions, sliced •4 cloves of garlic, thinly sliced •2 (14.5-oz) cans diced tomatoes • 12 leaves of basil, torn 1. Pour olive oil into cooking pot. Set to sauté for 40 minutes. 2. When oil is hot and shiny, place links of Italian chicken or pork sausage into cooking pot. Cook on each side for about 7 minutes, or until golden brown. 3.
SWEET POTATO & Chorizo Fritatta INGREDIENTS 1. • 2 lb chorizo, sliced 2. Brown the chorizo on all sides for about 5 minutes. Remove grease if desired. • 2 sweet potatoes, diced • 2 large onions, sliced •6 cloves of garlic, thinly sliced 64 PREP TIME COOK TIME SKILL LEVEL SERVINGS 10 min 8 min MEDIUM 12 Add chorizo to cooking pot. Set to sauté for 12 minutes. 3. Add in sweet potato, onions, garlic, salt and pepper.
TEX-MEX Rice and beans INGREDIENTS • 2 tbsp olive oil • 2 large onions, rough dice •2 red bell peppers, rough dice • 4 tsp salt • 4 cloves garlic, minced •2 cups salsa, fresh or from a jar • 2 cups white rice •2 (15.5-oz) cans black beans, drained • 4 tbsp taco seasoning • 32 oz chicken broth 66 PREP TIME COOK TIME SKILL LEVEL SERVINGS 20 min 12 min EASY 8 1. Add olive oil to the cooking pot. Set to sauté for 8 minutes. 2.
Traditional Chicken Soup INGREDIENTS • 2 tbsp olive oil •4 lb boneless skinless chicken thighs, cut into ½-inch pieces • 1 tbsp salt • 2 tsp black pepper •2 large carrots, peeled, chopped • 2 large onions, chopped • 10 celery stalks, chopped • 4 cloves garlic, thinly sliced • 2 sprigs thyme, minced • 12 cups chicken broth • 4 bay leaves • 1 bunch parsley, chopped 68 PREP TIME COOK TIME SKILL LEVEL SERVINGS 15 min 25 min MEDIUM 12 1. Add olive oil to the cooking pot.
VEGETARIAN CHILI INGREDIENTS • • • • • • • • • • • • • • • 70 PREP TIME COOK TIME SKILL LEVEL SERVINGS 30 min 8 min MEDIUM 12 2 tbsp olive oil 2 large yellow onions, chopped 4 red bell peppers, chopped 8 cloves of garlic, thinly sliced 2 tbsp chili powder 3 tbsp salt 1 tsp ground cumin ½ tsp ground cayenne pepper 2 (15.5-oz) cans black beans, drained 2 (15.5-oz) cans kidney beans, drained 6 cups vegetable broth 2 cups tomato sauce 3 cups uncooked quinoa 2 (15.
WHOLE CHICKEN WITH GRAVY INGREDIENTS • 2 tbsp olive oil •W hole chicken, between 5 lbs and 6 lbs, giblets removed, skin seasoned with salt and pepper 1. Add olive oil to the cooking pot. Set to sauté for 20 minutes. 2. When the olive oil is hot and shiny, about 2 minutes, add the chicken to the pot, breast-side down. Let cook for 8 minutes. 3. Gently turn the chicken over in the pot, cook for another 8 minutes. •2 lemons, juiced (about 6 tbsp) 4.
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