Metal Utensil Safe! PROGRAMMABLE WARM BROWN COOK MODE STEAM LOW PRESSURE MODE HIGH COOK TIME DELAY TIME START/STOP PROGRAMMABLE ELECTRIC PRESSURE COOKER MODEL PC400 OWNER’S MANUAL & RECIPE GUIDE
IMPORTANT SAFEGUARDS 1. Read all instructions before using this appliance. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against fire, electric shock and/or injury to persons do not immerse cord, plugs, or Pressure Cooker body in water or any other liquid. 4. Close supervision is needed when using this appliance by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance. 6.
ADDITIONAL IMPORTANT SAFEGUARDS (Cont.) 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 to 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 pot in place. 5.
INTRODUCTION Congratulations! You are about to learn how to cook and prepare delicious, home made meals in a fraction of the time it normally takes, without sacrificing flavor or nutrition. Your Cook’s Essentials™ Programmable Electric Pressure Cooker is quick, safe and easy to use. And best of all, it can shorten the traditional cooking time of most foods by up to 70 percent.
GETTING TO KNOW YOUR COOK’S ESSENTIALS™ PC400 PROGRAMMABLE ELECTRIC PRESSURE COOKER 1. Lid (PN 20887) 2. 2. 3. 3. 4. 5. Rubber Gasket (PN 20890) 6. Cooking Pot (PN 20910) Cooking Sensor (not shown) 7. 18. Cleaning Brush (PN 21100A) 8. 9. PROGRAMMABLE 9. WARM 12. BROWN COOK MODE STEAM LOW PRESSURE MODE HIGH COOK TIME 10. Housing (PN 20911) 17. DELAY TIME START/STOP 13. 16. 11. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 16.
A NOTE REGARDING YOUR NEW COOK’S ESSENTIALS™ PROGRAMMABLE ELECTRIC PRESSURE COOKER FEATURING DUPONT® SILVERSTONE® SELECT WITH SCRATCHGUARD™ Congratulations on your purchase of Cook’s Essentials™ Programmable Electric Pressure Cooker featuring DuPont® SilverStone® Select with ScratchGuard.™ The special coating on your Programmable Electric Pressure Cooker has been designed to add durability and ease of use and cleaning. The special ceramic fillers in the coating make it safe for use with metal utensils.
CONTROL PANEL OPTIONS (Continued) For STEAM function and to bring water to a boil, press COOK MODE button until red indicator light next to STEAM is lit. Press COOK TIME to enter the cooking time desired and then START/STOP. The unit will begin to count down in minutes, and will beep 3 times when finished. The Pressure Cooker will automatically shut off at the end of the cooking time.
USE AND CARE INSTRUCTIONS BEFORE USING THE FIRST TIME 1. Before using the Programmable Electric Pressure Cooker for the first time, wash the removable pot with warm soapy water. Rinse off with clean water and towel dry. Wash the self-locking lid and rubber gasket with a clean, damp sponge or cloth and warm soapy water. Wipe off with clean water and towel dry. 2.
OPERATING INSTRUCTIONS (Continued) 6. When finished cooking, or to cancel and reset, press and hold the START/STOP button until the red light illuminates. 7. THE SELF-LOCKING LID MUST BE POSITIONED ON APPLIANCE WHEN COOKING UNDER PRESSURE OR WHEN STEAMING FOOD. 8. TO REMOVE THE LID, PRESSURE MUST BE LOCK RELEASED BEFORE OPENING. Slide the safety lock to the UNLOCKED position. Grasp the upper handles and pull out simultaneously to unclamp the self-locking grips from the rim of the UNLOCK removable pot. 9.
COOKING WITH YOUR COOK’S ESSENTIALS™ PROGRAMMABLE ELECTRIC PRESSURE COOKER WARMING This function reheats or keeps cooked food warm for an indefinite period of time. This program can either be used on its own or in conjunction with COOK MODE: STEAM or PRESSURE MODE: LOW or HIGH to keep food warm after cooking. 1. Place cooked food in removable pot. Press WARM button. The yellow indicator light will be lit. To start program, press START/STOP button.
COOKING WITH YOUR PRESSURE COOKER (Cont.) STEAMING te am Clean This function quickly brings cooking liquid to a boil for steaming food or cooking pasta or rice. 1. Place the removable pot into the cool-to-the-touch housing. 2. To steam food, place a small plastic, heat-resistant steaming rack or basket (NOT INCLUDED) in the bottom of the removable cooking pot. Add just enough water so that the bottom of the rack is above the liquid. Add the food. Do not fill the Pot more than two-thirds full. 3.
COOKING WITH YOUR PRESSURE COOKER (Cont.) PRESSURE COOKING te am Clean By cooking in the Cook’s Essentials™ Programmable Electric 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 pot in the cool-to-the-touch housing. Add the ingredients to the removable cooking pot. Brown if desired, as explained previously. 2.
COOKING WITH YOUR PRESSURE COOKER (Cont.) 10. The natural release feature is preferred when cooking foods like stocks, sauces, and certain large cuts of meat which will benefit from continuing to cook in the Pressure Cooker as the pressure and temperature drop naturally as the unit cools. DO NOT use with foods that can overcook easily and quickly. 11. To release pressure immediately after cooking, use the quick release feature.
COOKING WITH YOUR PRESSURE COOKER (Cont.) 16. It is easy to also adapt your favorite recipe for use in the Cook’s Essentials™ Programmable Electric Pressure Cooker. For the most part, soups, stews, braised and slow-roasted meats and poultry, steamed and braised vegetables, dried beans and legumes, and slow-simmered recipes like tomato sauce, provide the best results. A chart for cooking commonly prepared foods under pressure can be found beginning on page 33 of the Recipe Guide.
CARE & CLEANING INSTRUCTIONS te am Clean 1. Unplug and let the Cook’s Essentials™ Programmable Electric Pressure Cooker cool to room temperature before cleaning. 2. Wash the removable pot with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and towel dry. 3. Remove the rubber gasket from the underside of the self-locking lid. Wash both with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and towel dry. 4.
RECIPE GUIDE The following recipes have been especially developed for preparing in the Cook’s Essentials™ Programmable Electric Pressure Cooker by leading housewares expert and best-selling cookbook author, Tom Lacalamita, The Kitchen Resource. A listing of suggested cooking times follows for your convenience. Baked Beans in a Pot 3 (15-oz.
Vegetarian Chili 1 cup (approximately 8 ounces) dried black beans, soaked one hour in boiling water 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, peeled and minced 1 medium green pepper, cored, seeded and chopped 1 medium red pepper, cored, seeded and chopped 1 jalapeño pepper, cored seeded and chopped 2 carrots, chopped 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1 (14.
Vegetarian Chili (Continued) 9. Press START/STOP button until the green indicator light appears. The red HIGH PRESSURE indicator light will blink slowly and then faster as the cooking countdown begins. The pressure indicator will rise as the pressure builds. After cooking under pressure 25 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP button until the red indicator light illuminates. 10. Immediately press and hold down the quick release button.
Vegetable Stock 1 medium onion, coarsely chopped 1 leek, trimmed, washed well and chopped 2 unpeeled cloves garlic, crushed 1 carrot, coarsely chopped 1 rib celery, coarsely chopped 2 canned plum tomatoes, coarsely chopped 3 sprigs parsley 1 bay leaf 1/2 teaspoon whole black peppercorns 6 cups water Salt 1. Place removable pot in Pressure Cooker. Add all the ingredients, except salt, to the removable cooking pot. 2. Place lid on Pressure Cooker. Slide the safety lock to LOCK position. 3.
Chicken Stock 2 pounds chicken pieces like wings, necks, backs: skin and all visible fat removed 1 large onion, coarsely chopped 2 carrots, coarsely chopped 2 ribs celery, coarsely chopped 2 canned plum tomatoes, coarsely chopped 4 sprigs parsley 1/2 teaspoon whole black peppercorns 6 cups water Salt 1. Place removable pot in Pressure Cooker. Add all the ingredients, except salt, to the removable cooking pot. 2. Place lid on Pressure Cooker. Slide the safety lock to LOCK position. 3.
Chicken Soup with Rice 6 cups chicken stock (page 19), or canned, low sodium chicken broth 1 boneless chicken breast, cut into bite-sized pieces 3 carrots, peeled and sliced thin 5 ribs celery, trimmed and sliced thin 2 large leeks, trimmed, washed well, light green and white parts only, sliced thin 1/2 cup uncooked rice 1. Place removable pot in Pressure Cooker. Add all the ingredients to the removable cooking pot. 2. Place lid on Pressure Cooker. Slide the safety lock to LOCK position. 3.
Barbecued Chicken 2 3 1 1 1 tablespoons olive oil to 4 pound chicken, cut into pieces, skin and all fat removed cup of your favorite barbecue sauce large onion, chopped large green pepper, seeded, cored and chopped 1. Place removable pot in Pressure Cooker. Add oil. 2. Press the COOK MODE button for BROWN. Press the START/STOP button. 3. Preheat 5 minutes. Add the chicken, a few pieces at a time, and brown on both sides. Place browned chicken pieces on a dish and set aside. 4.
French Pot-au-feu Braised Chicken with Vegetables 3 chicken split breast halves with skin and bone 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Salt Black Pepper 2 tablespoons olive oil 2 medium red potatoes, scrubbed and quartered 2 carrots, peeled and quartered 2 ribs celery, quartered 2 leeks, trimmed, washed well, light green and white parts only sliced thin 1 cup chicken or vegetable stock, or canned low sodium broth 1. Rub chicken breast halves with the herbs, salt and black pepper. 2.
Sauerbraten 2-1/2 to 3 pound chuck or rump roast Salt Black Pepper 2 tablespoons vegetable oil 1 cup water 1/2 cup red wine vinegar 1/2 cup dry red wine 1/4 cup brown sugar, packed 1 teaspoon ground cloves 2 teaspoons salt 2 large carrots, coarsely chopped 2 ribs celery, coarsely chopped 2 large onions, coarsely chopped 1 clove garlic, peeled and crushed 3/4 cup finely crushed ginger snaps 2 bay leaves 1. Pat the roast dry with paper towel. Rub with salt and black pepper. 2.
Sauerbraten (Continued) 11. Release pressure using the natural release feature. This will take approximately 30 to 45 minutes. 12. Once the pressure indicator drops, slide the safety lock to UNLOCK position and remove the lid. 13. Remove the meat to a serving platter and cover with foil. Pour the gravy into a food processor, blender, or food mill and process until smooth. Taste and adjust for salt. Slice the meat across the grain into thick slices and serve with the gravy on the side.
Beef Stew 2 pounds boneless beef chuck, trimmed of all fat and cut into 1-1/2-inch cubes 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, peeled and minced 1 teaspoon dried thyme 8 ounces peeled baby carrots (about 2 cups) 2 all purpose potatoes, peeled and cut into 1-1/2-inch pieces 1 (9-ounce) package frozen cut green beans 1 (28-ounce) can tomato sauce 2 bay leaves Salt Black pepper 1 tablespoon minced parsley 1. Season meat with salt and pepper.
Italian Meat Sauce 2 tablespoons olive oil 1 small onion, minced 1 carrot, minced 1 rib celery, minced 1 pound lean ground beef 1/4 cup minced parsley 6 cups tomato puree (two 28-ounce cans) 1 teaspoon sugar 4 teaspoons salt 1 teaspoon black pepper 1. Place removable cooking pot in Pressure Cooker. Add oil. 2. Press the COOK MODE button for BROWN. Press the START/STOP button. 3. Add the onion, carrot, and celery and sauté until soft. Add the ground beef and parsley. Brown until the meat is no longer pink.
Candied Yams 2 long strips orange peel 3 pounds sweet potatoes, peeled and cut into 1/2-inch thick slices 1/2 cup packed brown sugar 1 teaspoon ground cinnamon Pinch salt 3/4 cup orange juice 1 tablespoon butter, softened 1. Place the removable pot in the Pressure Cooker. 2. Place orange peel in bottom of pot. Add sweet potato slices in three layers, sprinkling each layer with a third of the brown sugar and cinnamon, ending with a final layer of brown sugar and cinnamon.
Stuffed Artichokes 3/4 cup water 1/2 teaspoon salt 1 bay leaf 4 medium-sized artichokes 2 extra-large eggs, beaten 3 tablespoons grated Pecorino Romano cheese 1 clove garlic, peeled and minced 1 tablespoon minced parsley Pinch black pepper 1 tablespoon olive oil 1. Place removable pot in Pressure Cooker. Add the water, salt, and bay leaf. 2. Cut off stems from artichokes. Tear off and discard the top two or three layers of tough, outer leaves. Cut off 1/2-inch to 1-inch from the tops of the artichokes.
Risotto 3 tablespoons unsalted butter 1 small onion, finely chopped 1 cup Italian arborio or other short grain rice 2-1/4 cups chicken or vegetable stock or canned, low-sodium broth 1/3 cup grated Parmesan cheese Black pepper 1. Place removable pot in Pressure Cooker. Add butter. 2. Press the COOK MODE button for BROWN. Press the START/STOP button. 3. Add the chopped onion and sauté until soft. Add the rice and sauté 2 minutes. Pour in the stock or broth and stir to mix. Place lid on Pressure Cooker.
Golden Spanish Rice 2 1 1 3 1 tablespoons olive oil large onion, chopped large red pepper, cored, seeded and chopped cloves garlic, minced package 10-ounce or two 5-ounce packages yellow rice mix, available in the Latin food section of most supermarkets 1 (14.5-ounce) can diced tomatoes with garlic 1 package (8- to 10-ounces) frozen artichoke hearts 1 cup frozen green peas Water (amount called for on rice mix package) Optional: 1 pound cooked shrimp 1. Place removable pot in Pressure Cooker. Add oil. 2.
Harvest Apple Sauce 6 large apples 1 cup fresh cranberries 1/4 cup maple syrup 1/2 cup water or apple cider 1 cinnamon stick Pinch salt 1. Place removable pot in Pressure Cooker. 2. Peel and core apples. Do not peel. Cut into eighths. Place in Pot with remaining ingredients. Stir to combine. 3. Place lid on Pressure Cooker. Slide the safety lock to LOCK position. 4. Turn the pressure regulator knob to PRESSURE. 5. Press the PRESSURE MODE button for LOW PRESSURE. 6.
Stuffed Apples 4 large firm apples like Rome, Jonagold, Cortland or Winesap 1/3 cup packed brown sugar 1/4 cup chopped walnuts 1/4 teaspoon cinnamon 1 tablespoon unsalted butter 3/4 cup apple juice or cider 1. Place removable pot in Pressure Cooker. 2. Core apples, cutting to, but not through the bottoms. 3. Combine the sugar, walnuts, and cinnamon in a small bowl. Spoon mixture into the apples and place in the removable pot. Dot the apples with the butter.
SUGGESTED COOKING TIMES The following cooking times are provided as a guide to be used when cooking in the Cook’s Essentials™ Programmable Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances.
FRESH VEGETABLES APPROXIMATE COOKING TIMES Fresh Vegetables Collard Greens, coarsely chopped Corn, on-the-cob Corn, kernels Eggplant, sliced 1/8- to 1/4-inch slices Eggplant, 1/2-inch chunks Escarole, coarsely chopped Kale, coarsely chopped Okra, small pods Onions, whole 1-1/2-inch diameter Parsnips,1-inch chunks Parsnips, 1/4-inch slices Peas, shelled Potatoes, New Red, small whole Potatoes, Red, 1-1/2-inch chunks Potatoes, New White, small whole Potatoes, White, 1-1/2-inch chunks Pumpkin, 2-inch chunks Ru
FROZEN VEGETABLES APPROXIMATE COOKING TIMES Frozen Vegetables Asparagus Beans, Green, Wax or French Cut Beans, Lima Broccoli, Chopped, florets, or spears Brussels Sprouts Cauliflower, florets Corn, kernels Corn, On the Cob Mixed Vegetables Peas Peas and Carrots Spinach Squash, cut into 1-inch chunks Cooking Time 2 min. 1 min. 2 min. 2 min. 2 min. 1 min. 1 min. 2 min. 2 min. 1 min. 1 min. 1 min. 7 min.
Dried Beans and Legumes APPROXIMATE COOKING TIMES* Beans & Legumes Cooking Time Water Azuki, 1 cup dry Black Beans, 1 cup dry Black Eyed Peas, 1 cup dry Chickpeas (garbanzo), 1 cup dry Cranberry, 1 cup dry Flageolets, 1 cup dry Gandules (pigeon peas), 1 cup dry Great Northern, 1 cup dry Kidney Beans, Red or White, 1 cup dry Lentils, Green, Brown, or Red, 1 cup dry Lima Beans, 1 cup dry Navy, Pea, 1 cup dry Pinto Beans, 1 cup dry 9 to 13 min. 13 to 18 min. 9 to 11 min.
Grains APPROXIMATE COOKING TIMES* Grains Cooking Time Water Rice, Basmati, 1 cup dry Rice, Converted or Long Grain, 1 cup dry Rice, Brown, 1 cup dry Rice, Wild, 1 cup dry Wheat, berries, 1 cup dry 5 to 7 min. 1-1/2 cups Yield Cooked 3 cups 5 to 7 min. 15 to 20 min. 22 to 25 min. 15 min. 1-1/2 cups 1-3/4 cups 3 cups 3 cups 3 cups 2-1/4 cups 2-1/4 cups 2-1/2 cups *Actual cooking times may vary depending on how old the grain is.
Meat & Poultry APPROXIMATE COOKING TIMES Meat & Poultry Cooking Time Beef/Veal, Roast or Brisket, 3 lbs. Beef/Veal, Shanks, 1-1/2-in. thick Beef/Veal, 1-1/2 lbs., 1-inch cubes Beef, Corned Meatballs, up to 2 lbs., browned Pork, Roast, 3 lbs. Pork, Ribs, 2 lbs. Pork, Smoked Butt, 2 lbs. Pork, Ham Shank, 3 lbs. Lamb, Leg of, 3 lbs. Lamb, 1-1/2 lbs., 1-inch cubes Chicken, Whole, 2 to 3 lbs. Chicken, pieces, 2 to 3 lbs. Cornish Hens, Two 35 to 40 min. 25 to 30 min. 10 to 15 min. 50 to 60 min. 8 to 10 min.
COOK’S ESSENTIALS™ WARRANTY This Cook’s Essentials™ product warranty extends to the original consumer purchaser of the product. Warranty on Coating: This Cook’s Essentials™ product features DuPont® SilverStone® Select with ScratchGuard.™ This superior, non-stick coating is guaranteed to be free from defects in materials and workmanship for as long as you own this product. Under normal household use, it will never chip, crack, or peel.
