DIGITAL PRESSURE COOKER Instructions & Recipe Guide Model # DYB350
TABLE OF CONTENTS Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Important Information and Tips . . . . . . . . . . . . . . . . . . . . . . . . . .3 Parts & Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Pressure Cooking Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Important Safeguards . . . . . . . . . . . . . . . . . . . .
TECHNIQUE PRESSURE COOKER Congratulations on your purchase of the Technique Pressure Cooker. We know you will enjoy the convenience of cooking with this new and innovative cookware. The recipes that are included were developed to help you make gourmet meals quickly and easily. Since individual tastes vary you may need to adjust cooking times and recipe ingredients to accommodate your personal preference.
PARTS & ASSEMBLY Pressure Valve Red Float Valve Rapid Release Button Pressure Lid Gasket Locking Tabs Red “Lock” Button Tabs Inner Pot Digital Display Window Cook Mode Pressure Selection Cooking Time Warm/Off Start Cooking Main Housing Unit Power Cord PRESSURE COOKING ASSEMBLY ACCESSORIES Pressure Lid Spoon Metal Rack Gasket Inner Pot Glass Lid Control Panel Small Gasket (3) Main Housing Unit Cleaning Pin 4
IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS & SAFETY INFORMATION CAREFULLY BEFORE USING YOUR PRESSURE COOKER • This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. • ALWAYS USE INNER POT WHEN OPERATING THIS COOKER. NEVER PUT FOOD OR LIQUID IN THE MAIN HOUSING. • NEVER PUT ANYTHING BUT THE INNER POT IN THE MAIN HOUSING UNIT. • NEVER ATTEMPT TO OPEN THE PRESSURE COOKER.
• Use power cord only in standard 3-prong grounded outlets • Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect turn all controls to “off”, then remove plug from wall outlet. • Do not use the gasket when cooking with the glass lid. • Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Have a qualified appliance repair person check and repair unit before using it.
Before Using Technique Pressure Cooker • Read the following instructions and useful tips carefully before using. • Carefully unpack the pressure cooker, and remove all packaging materials and labels, if any, from carton. • Wipe base with a damp cloth, and wash inner pot, glass lid and meat rack in hot, soapy water, using a sponge. Rinse and dry thoroughly. Do not wash main housing unit or power cord. • All types of heat-resistant plastic, rubber or wooden cooking tools may be used with the pressure cooker.
COOK MODE • When choosing to use the cook mode you press cook mode and an arrow will light up under each choice: low, medium and high. Press the button again until the desired cook mode is lit up. • When using the cook mode, you do not have to have the lid on. • During high cook made you may brown or sear meats, pop popcorn (using glass lid) even make bread pudding also using glass lid.
How to Use Your Technique Pressure Cooker Cont. 6. Slide the rapid release button to the closed position. Make sure the pressure regulator is not stuck and moves about freely. The pressure regulator should be situated so that the “tail” of the regulator is pointing to the rapid release button. 7. Setting the Pressure: Press the pressure mode button on the front panel display. The indicator light will come on above either the low or high pressure setting.
CARE AND CLEANING INSTRUCTIONS CLEANING THE SAFETY DEVICES: In addition to the gasket, the other safety devices on the pressure cooker must also be cleaned after each use. TO CLEAN: After using, unplug unit and allow to cool completely before attempting to clean. The Technique Pressure Cooker must be cleaned thoroughly after each use in order to avoid staining caused by a build-up of food or grease residues. DO NOT POUR COLD WATER INTO A HOT PRESSURE COOKER.
Pressure Cooker Cooking Times Meat/Poultry • Always cook meat or poultry with at least 1/2 cup of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. Preserved or salted meats should be covered (immerse the meat in the water). • Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked. • Unless indicated, the cooking times given below are for 3 pounds of meat or poultry.
Vegetables • Cook vegetables in steamer basket, using 1/2 - 2/3 cup of water (never use more than 2/3 cup of water). • Add 1-2 additional minutes to cooking time when using frozen vegetables. • Use the quick-release (also called "cold water") release method at the end of cooking time so vegetables will not become soggy.
Grains Before cooking, soak grains, such as wheat berries and pearl barley, in four times their volume of lukewarm water for at least four hours before cooking, or overnight. Do not add salt to water since it will toughen the grains and inhibit hydration. • Do not soak rice. • Rinse under lukewarm water (this also applies to rice) • Cook each cup of grain in the amount of water specified.
RECIPES White Chocolate Cheesecake 1 lb cream cheese ⁄2 cup powdered sugar 3 Eggs 6 one oz. squares white chocolate-melted in the microwave till smooth 1 tablespoon vanilla pinch salt 1 In mixing bowl, cream together sugar and cream cheese with an electric mixer until smooth. Add eggs one at a time. Add vanilla, salt, and melted chocolate. Prepare a spring from pan by putting parchment paper (or wax paper) on the bottom of pan. Wrap the spring around the paper coated bottom.
Rice Pudding 2 2/3 cups milk, plus more as needed 1 cup medium grain rice, unrinsed 3/4 cup sugar zest of 1/2 lemon 1/3 teaspoon salt pinch of nutmeg 1 1/3 teaspoons vanilla extract pinch ground cinnamon blueberries and dried cranberries to garnish In pressure cooker, mix 2 2/3 cups milk with rice, sugar, lemon zest, and salt. Lock lid in place, and set to low pressure. Set timer for 11 minutes. Let steam escape. If rice isn’t tender, place lid on cooker and let stand 8–10 minutes.
Minestrone Soup 5 1/4 cups low-sodium chicken broth 2 cups cabbage, chopped coarsely 28 oz. can tomatoes, drained and chopped coarsely 6 oz. green beans, cut into 1/2-inch pieces 1 large onion, chopped 2 medium carrots, diced 3 cloves garlic 1/4 teaspoon salt, plus more to taste 1/8 teaspoon dried oregano 1/8 teaspoon dried rosemary 1/4 teaspoon ground black pepper, plus more to taste 1 medium zucchini, cut into 1/2-inch pieces 1/4 cup chopped fresh basil 1/4 cup ditalini pasta, if desired 15 oz.
Chicken & Pasta 1/3 tablespoon olive oil 1 (2 lb.) frying chicken, cut in pieces 1 small white onion, sliced thin 1 small red bell pepper, cut into strips 1 small green bell pepper, cut into strips 4 ounces small Portobello mushrooms, cleaned, stemmed, and cut into pieces 3 garlic cloves, minced 1/3 cup dry white wine 1 (14 oz.
Whole Lemon-Garlic Chicken 3-lb. chicken 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 tablespoon paprika juice of 1 lemon 2 tablespoons olive oil 2 cups chicken broth ground black pepper to taste cooked egg noodles, buttered and parsleyed In bowl, combine garlic, onion, thyme, rosemary, and paprika. Rub half of mixture inside chicken. Rub inside with 1 tbsp. lemon juice. In cooker, heat oil. Add chicken and brown on all sides.
Beef Stew 2 1/2 tablespoons olive oil, plus more if needed 2 pounds beef chuck, cubed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 medium onion, chopped 2 garlic cloves, minced 1 shallot, minced 1/2 cup beef stock 1 can crushed tomatoes 1/2 teaspoon parsley 5 medium carrots, sliced 5 medium red-skinned potatoes, scrubbed and cubed 1 cup sweet peas In pressure cooker, heat 1 tablespoon oil over high heat. In batches, add beef to brown, turning occasionally (about 4 minutes). Add more oil as needed.
Corned Beef and Cabbage 4-lb. corned beef brisket with pickling spice packet 2 2/3 cups water 1/8 cup red wine vinegar 2 medium onions, peeled and chopped 5 medium red-skinned potatoes, scrubbed 5 medium carrots, cut in half lengthwise 1 medium head green cabbage, cut into wedges Rinse corned beef and do NOT trim excess fat. Tie pickling spices in double thickness of cheesecloth. Place rack in pressure cooker. Add water, vinegar, onions, garlic, and pickling packet. Place corned beef in pot.
Delicious Baby Back Ribs 3 slabs lean baby back ribs 2 cups ginger ale 1 tablespoon liquid smoke flavoring DRYRUB: 1 tablespoon ground cumin 1 tablespoon of ground coriander 1 tablespoon of ground onion powder 1 tablespoon of garlic powder 1 tablespoon of kosher salt 1 tablespoon of ground black pepper 1 jar barbecue sauce Rub dry barbecue seasoning all over the ribs, front and back. Place the rack inside of the pressure cooker. Stand the three slabs of ribs on the rack inside of the pressure cooker.
Chili 1/2 lb.
V5 01/01/06
