KUHN RIKON DUROMATIC PRESSURE COOKERS ® For Cooks Who Know Quick Cuisine
Quick Cuisine Publisher Rudolf Keller Editor / Recipe Development Frances Mahler Public Relations Field & Assoc. Art Director / Production Munro Graphics Copyright © 1993 Revised 1996, 1998, 1999 and 2001 KUHN RIKON CORP.
Quick Cuisine For Cooks Who Know Contents Preface 1 Important Safeguards 2 3 Pressure Cooking Methods Questions & Answers 5 Other Uses For The Pressure Cooker Introduction To Cooking Vegetables Recipes 15 Reference Time Chart For Vegetables 22 Potatoes 24 Recipes Reference Time Chart For Potatoes 25 Beans 31 Recipes Reference Time Charts 42 For Beans, Rice & Grains Rice & Grains Recipes 44 Beef, Pork & Poultry Recipes Stocks & Soups Recipes 51 65 Desserts 75 Recipes Index Accessories &
KUHN RIKON Defined KUHN RIKON (KOON REE-con) 1. Swiss manufacturer of Duromatic Pressure Cookers, the broadest line of pressure cookers on the world market. 2. Inventors of the spring-loaded valve that defines today’s new generation of pressure cookers. 3. The “Mercedes-Benz of pressure cookers” according to the New York Times. 4. The “Rolls-Royce of pressure cookers” according to Organic Gardening. 5.
Welcome to the exciting world of pressure cooking! Our DUROMATIC pressure cooker by KUHN RIKON from Switzerland is the best and most accurate on the market. You will experience years of satisfaction and enjoyment from a quality Swiss product, not to mention better tasting food, lower energy bills, and less time spent in the kitchen. Did you know all these benefits came with a DUROMATIC pressure cooker? Preface This is not your grandmother’s pressure cooker.
IMPORTANT SAFEGUARDS The following basic safety precautions are recommended by KUHN RIKON and should always be followed when operating DUROMATIC pressure cookers. ! 1. Read the DUROMATIC INSTRUCTIONS FOR USE manual accompanying your pressure cooker. Keep it in a safe place for future reference. Improper use may result in injury. 2. Before cooking always check that the spring-valve is working properly by doing the following: Briefly pull on the black valve knob to see if it freely moves up and down.
Pressure Cooking Methods Have you up until now believed that the only use for a pressure cooker is for cooking potatoes, or perhaps artichokes? In that case you should read this chapter carefully, and you will be surprised at the many cooking methods a pressure cooker offers. Cooking with Liquids This method applies to soups and dishes with a sauce. The cooking liquid can be water, milk, wine, beer or a stock. There are two basic methods: 1.
Roasting and Potroasting Roasting under pressure is probably the newest cooking method. Smaller pieces of meat like stews, chops etc. and roasts up to 2 pounds are prepared in the Pressure Frypan. The waffle textured bottom makes it possible to fry with very little or no fat and oil. First, brown your meat in the well preheated Pressure Frypan. Add a little cooking liquid (stock, wine, cream etc.) Larger pieces of meat can be prepared the same way in the 4, 5, 6 and 7 quart DUROMATIC pressure cookers.
Questions & Answers How exactly does a pressure cooker work? The principle of pressure cooking is really quite simple. Because a pressure cooker is airtight, pressure builds up inside the pressure cooker as the liquid inside comes to a boil. The resulting trapped steam causes the internal temperature to rise beyond what it would be capable of doing under normal room pressure. Then, simply, food cooking at a higher temperature and under pressure, cooks faster.
The weight-valve system on older pressure cookers and on some contemporary pressure cookers has no clear indication of when full pressure is achieved; the user must guess as to when this has occurred. Obviously, the spring-valve system of the DUROMATIC pressure cooker by KUHN RIKON allows the user greater accuracy in timing and, consequently, superior cooking results. A weight-valve system allows a great deal of steam to escape.
What are the benefits of using a pressure cooker? Healthy Meals Because very little water is used in pressure cooking and because the pressure cooker is a “closed system,” few vitamins and minerals are lost to the cooking water or dissipated into the air. Because they are not exposed to oxygen, vegetables not only retain their vitamins and minerals, but their vivid color as well.
Aren’t pressure cookers dangerous? The DUROMATIC pressure cookers by KUHN RIKON belong to the new second generation of pressure cookers. These pressure cookers are built with safety features that make it impossible for experiences such as your grandmother had. First, the automatic lid-locking device of the DUROMATIC pressure cookers insures that no pressure can build up until the lid is put on correctly. It also insures that the lid cannot be removed or come off until all of the pressure has been released.
Why does my pressure cooker hiss sometimes? The hissing sound and steam emerging from under the valve denote that too much heat is being applied, causing the excess pressure inside the pan to be vented to the outside. Reduce the heat and remove the pan briefly from the heat source until pressure indicator falls to the second red ring and remains there. Should the pressure drop slightly, increase the heat so that the pressure stabilizes at the second red ring.
Why does the pressure sometimes drop down from full pressure? If you are cooking a large piece of meat such as a whole chicken or pot roast, the pressure will rise to full pressure but will decrease because the cold center of the chicken or piece of meat lowers the temperature. Simply increase the heat and watch it; soon the pressure will stabilize. Bringing meats or chicken to room temperature before cooking helps to eliminate this problem.
Why is the interior bottom of the pressure frypans “dimpled”? This honeycomb, waffle-bottom interior creates an easy-release surface which is excellent for browning meats or sautéing vegetables with a minimum amount of oil and is easy to clean. The meat or food “floats on the dimples,” allowing the fat to drain to the lower levels of the pan. This waffle interior and the shallow depth make using a trivet unnecessary. KUHN RIKON makes three models in this style.
Can I put my pressure cooker into the oven? The DUROMATIC pressure cooker can go into the oven only at settings below 300° F because of the staycool, phenolic handles and valves. Most foods prepared in a pressure cooker would not require placement into an oven for cooking. Sometimes, you may want to put the smaller pressure frypan into the oven to keep it warm and that can safely be done at settings below 300° F.
Do I need to clean the valve? The multi-valve is self cleaning under normal use and therefore does not need to be unscrewed. If food particles have been expelled into the valve because the heat has been turned down too late, or if the pan was filled too high, the valve must be cleaned. Use a coin as a screwdriver to unscrew the pressure indicator (red) on the inside of the lid, holding the black cap firmly with the other hand. The valve can be easily taken apart in this manner.
Other Uses ForThe Pressure Cooker Canning The pressure cooker is an excellent tool to can fruits, vegetables and fish, preserving foods to enjoy later. However, it is very important to get as much information as possible to avoid any potential food poisoning. Please consult these recommended Websites and books: http://www.foodsafety.org http://home-canning.com The USDA Home Canning Guide is available from: http://www.foodsafety.org /order.
Introduction To Cooking Vegetables “Eat your vegetables!” Mom isn’t the only one telling us this bit of advice. Now, more than ever, nutritionists are urging us to include larger quantities of vegetables in our daily diet. The National Academy of Sciences recommends doubling our average intake of vegetables to reduce the risk of heart disease and cancer. It makes sense to use methods of cooking that will help retain the natural flavor, texture and as much of the nutrients as possible.
ble) and start timing. Always begin timing when the pressure indicator reaches the second red ring. When the cooking time is completed, use either of the faster release methods, “Cold Water Release Method” or “Touch or Automatic Release Method,” see page 10. These methods quickly stop the cooking process, whereas the “Natural Release Method,” see page 10, allows extended cooking time while the pressure cooker cools naturally. To order a trivet for your Pressure Frypan or Risotto Cooker call 800714-3391.
0 Eggplant Caponata 45 15 30 1/4 cup olive oil 1/4 cup white wine 2 tablespoons red wine vinegar 1 teaspoon cinnamon 1 large eggplant, peeled and cut into 1/2 inch cubes 1 medium onion, coarsely chopped 1 medium green bell pepper, stemmed, cored and diced 1 medium red bell pepper, stemmed, cored and diced 1. In a 5-quart or larger pressure cooker, heat olive oil, white wine, red wine vinegar and cinnamon over medium high heat. 2.
0 45 15 Beet Salad with Danish Blue Cheese & Walnuts 30 4 medium-size beets (about 11/2 pounds) trimmed* 3 tablespoons red wine vinegar 2 tablespoons walnut oil 1/4 cup shelled walnuts, halves or pieces 2 ounces Danish blue cheese, crumbled 1. In a 4-quart or larger pressure cooker, place whole beets on a trivet with 1/4 cup water. 2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring.
0 45 15 Vegetable Medley with Brown Rice 30 1 cup brown rice 11/2 cups water 1 small turnip, peeled and cubed 1 pound banana squash, peeled and cubed 2. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes. 3. Remove from heat and use Natural Release Method, see page 10. 2 carrots, peeled and sliced 4. Add vegetables, stir until mixed. 1 small zucchini, quartered lengthwise and sliced 5.
0 Vegetable Chili 45 15 30 2 cups cooked pinto beans 2 cups cooked kidney beans 2 tablespoons olive oil 1 medium onion, peeled and finely chopped 3 cloves garlic, peeled and finely chopped 1 medium green bell pepper, stemmed, cored and diced 2 small zucchini, quartered lengthwise and sliced 2. In a 5-quart or larger pressure cooker, heat olive oil over medium heat. 3. Add onion and cook until softened. 4. Add garlic, green pepper, zucchini and corn, stir until mixed. 5.
0 45 15 Quick Green Beans with Toasted Almonds 30 1/3 cup sliced almonds 11/2 pounds blue lake beans 1/3 cup water Salt and freshly ground pepper to taste Butter to taste 1. Roast almonds in a skillet over high heat. 2. Place trivet or steamer insert into a 4-quart or larger pressure cooker. Add beans and water. 3. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 2 minutes only. 4.
Vegetable ■ ■ Always use 1/2 to 3/4 cup of water in cooker with vegetables. Place stainless steel trivet into cooker and layer vegetable on top of trivet.
Time Chart ■ Always use Natural Release Method, unless otherwise noted, when cooking vegetables (see page 10 for release instructions).
Introduction To Cooking Potatoes Considered by most botanists to be a native of the Peruvian-Bolivian Andes, the potato is one of the main food crops of the world. The most common ways of cooking potatoes are boiling, frying and baking. They are frequently served whole, mashed as a cooked vegetable, or cut up as French fries. Easily digested, potatoes also have a high nutritional value. A potato is about 78 percent water and about 18 percent starch (carbohydrates).
The following cooking times will vastly differ depending on size, age and type of potato you use. The following cooking times are based on second red ring using the Natural Release Method, when cooking time is reached. When cooking larger potatoes, pressure may drop below 2nd red ring after the initial heat adjustment on the stove. We suggest not adjusting the heat to “low” heat for first five minutes. Keeping the heat at medium will prevent the pressure from dropping.
0 45 15 Monsoon Curried Yams & Potatoes 30 1/2 cup finely chopped onion 3 cloves garlic, peeled and finely chopped 11/2 tablespoons curry paste 3 cups diced yams 1 cup diced potatoes 2 tablespoons sake 1 cup frozen peas 1/4 cup mango chutney 1 cup plain yogurt 1 cucumber, peeled and sliced 1. In a 2-quart Pressure Frypan, or larger pressure cooker, sauté onion, garlic and curry paste over medium heat until onion is translucent. 2. Stir in yams and potatoes.
0 Whipped Jewel Yams 45 15 30 5 firm jewel yams 1 cup water 2 ounces (1/4 stick) butter Freshly ground nutmeg Salt to taste 1. Place trivet in bottom of a 4-quart or larger pressure cooker. Add yams and water. 2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 15 minutes. 3. Remove from heat and use Natural Release Method, see page 10. 4. Slip the yams out of their skins and mash with butter, nutmeg and salt.
0 Garlic Mashed Potatoes 45 15 30 3/4 cup water 4 pounds potatoes, peeled, quartered 1/2-3/4 cup milk, warmed 2 cloves garlic, peeled and crushed* 1/4 cup butter, melted Salt and freshly ground pepper to taste 1. Place trivet in bottom of a 4-quart or larger pressure cooker. Add water and potatoes. 2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 8 to 10 minutes. 3.
0 45 15 Pressure Roasted Potatoes with Herbs 30 2 tablespoons olive oil 1. In a 2.5-quart or larger pressure cooker, heat oil over medium heat. 1 medium onion, diced 2. Add onion and cook until softened. 8 medium red potatoes, cleaned, quartered 3. Add potatoes and brown , turning to brown all sides evenly. 1 teaspoon Italian herbs 1/4 cup water 4. Add herbs and stir to coat the potatoes. 5. Add water and bring to a boil. 6.
0 Mrs. Glander’s Potato Salad 45 15 30 1/3 cup chicken broth 1/3 cup garlic wine vinegar 7 medium-sized potatoes, peeled and cut into 1/2” cubes 2 cloves garlic, peeled and crushedl 1/2 teaspoon salt 1/4 teaspoon white pepper 1 cup mayonnaise 2 tablespoons mustard 5 hard boiled eggs, sliced 1 medium red onion, peeled and finely diced 1. In a 5-quart or larger pressure cooker, add chicken broth, wine vinegar and trivet. Place potatoes on top of trivet. Add garlic, salt and white pepper.
Introduction To Cooking Beans In today’s ecologically sensitive climate, it is nice to know that the bean is one of the least processed, least packaged and least chemically treated foods you can purchase. Beans are also being recognized for their great health benefits. They are rich in thiamine (B1), pyridoxine (B6), niacin and folic acid. Minerals in beans include iron, calcium, phosphorus and potassium.
To Soak Or Not To Soak? Lentils and split peas do not require soaking. A wonderful benefit of pressure cooking beans is that they can be cooked without any traditional “soaking.” There is a “Quick Soak” method, see page 34, when you want to have beans but don’t have time to wait. You might sacrifice consistent texture throughout all the beans with this method, but the time saved is significant. That point aside, soaking is advisable, and the real question is for how long.
The addition of salt is not necessary and you might want to eliminate this if you are trying to reduce your sodium intake or are reducing the soaking time. Whichever method you choose, “Long Soak,” or “Quick Soak,” always leave beans in a cool place while soaking. If left in a warm place, fermentation can begin. It is advisable to add baking soda to soaking beans only if the water in your area is very hard.
Quick Soak For each cup of sorted, rinsed beans, place 4 cups water and 1 teaspoon salt into the pressure cooker. Add the beans and bring to the boil. Lock the lid in place and bring pressure to the second red ring over high heat. Reduce heat to maintain pressure at the second red ring and cook 2 minutes. Release pressure with the cold-water method and remove the lid. Drain beans and cook as directed in the recipe.
Let beans cool in the cooking liquid to help them retain their shape and prevent the skins from bursting. Acidic ingredients such as tomatoes, wine, vinegar, lemon juice and molasses toughen bean skins. Add them only after the beans are tender. The older the beans, the longer they take to cook. So buy them from a source that has rapid turnover.
General Guidelines To Preparing Beans 1. Wash, sort and soak beans, see pages 33 and 34 for soaking methods. 2. Drain and rinse the soaked beans. 3. In a 4-quart or larger pressure cooker, cover the beans with water and bring to a boil. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at the second red ring. Cook for 5 to 14 minutes. Refer to Reference Time Charts on pages 42 and 43 for times for the specific type of bean you are cooking. 4.
0 Savory Black Beans 45 15 30 1/2 pound (1 cup) dried black beans 2 bacon slices, chopped 1 medium onion, peeled and diced 2 cloves garlic, peeled and minced 1/2 -1 jalapeno pepper, sliced lengthwise and seeds removed, finely chopped* 13/4 cups water 1/4 cup cilantro, minced 1 teaspoon ground oregano 1/2 teaspoon freshly ground black pepper 1 large tomato, chopped 2 tablespoons lime juice Salt to taste 1. Wash, sort and soak beans, see pages 33 and 34 for soaking methods. 2.
0 Boston “Baked” Beans 45 15 30 1 pound (2 cups) dried small white beans 2 bacon slices, chopped 2 medium onions, peeled and chopped 4 cloves garlic, peeled and minced 3 cups chicken broth 2 teaspoons dry mustard 1/4 teaspoon white pepper 1/2 cup molasses 1/2 cup ketchup 1/4 cup brown sugar 1. Wash, sort and soak beans, see pages 33 and 34 for soaking methods. 2. In a 5-quart or larger pressure cooker, fry bacon over high heat, stirring often, until lightly golden. 3.
0 Easy Cassoulet 45 15 30 1 pound (2 cups) dried white beans 2 whole chicken breasts, each split into halves 1 tablespoon canola oil 1 package (8 ounces) brown-&serve sausage links 1 medium onion, peeled and finely chopped 1 clove garlic, peeled and minced 1 can (14.5 ounces) peeled chopped tomatoes, drained 2 tablespoons finely chopped fresh parsley 1. Prepare beans, see page 36. 2. Rub chicken with canola oil. 3. In a 4-quart or larger pressure cooker, brown chicken on both sides. 4.
Cajun Red Beans & Rice 1/2 pound (1 cup) dried red beans 2 cups water 11/2 -2pound ham hock 4 celery ribs, finely chopped 1 medium onion, peeled and finely chopped 1 green bell pepper, stemmed, cored and finely chopped 3 bay leaves 1 teaspoon white pepper 1 teaspoon dried thyme 3/4 teaspoon garlic powder 1/2 teaspoon cayenne 1/4 teaspoon black pepper 11/2 teaspoons Tabasco sauce 1/2 pound sausage 1. Wash, sort and soak beans, see pages 33 and 34 for soaking methods. 2.
0 45 15 30 Preparing Rice To make rice for the red beans use 1 1/2 cups of chicken broth or water and 1 cup of white rice. Add 1/4 teaspoon salt and bring to a boil. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 5 to 6 minutes. Remove from heat and use Natural Release Method, see page 10. ■ ■ ■ For complete information on cooking rice, refer to the section “Introduction To Cooking Rice & Grains,” see page 44.
Beans Rice&Grains Reference In preparing the Bean Time Chart these methods were used: ■ ■ ■ Overnight soaking (see pages 33 and 34 for soaking instructions), unless otherwise noted. Cooking on the second red ring (15 psi), unless otherwise noted. Natural Release Method (see page 10 for release instructions).
Time Charts Type of Bean Cooking Time Rattlesnake Red Red Kidney Roman Runner 6-8 minutes 4-5 minutes see Kidney 10-12 minutes 9-10 minutes Scarlet Runner Snow Cap Soldier Soybean Spanish Tolosanos Split Pea see Runner 12-14 minutes 8-10 minutes 9-12 minutes 6-8 minutes 10-13 minutes first red ring only Steuben Yellow Eye Tepary Tongues of Fire Turtle White White Kidney White Runner 12-14 minutes 8-10 minutes 10-12 minutes see Black 6-7 minutes see Cannellini see Runner Notes use additional water w
Introduction To Cooking Rice & Grains No matter what type of ethnic food store you visit, rice and other hearty grains will be among the fare to choose from. Whether it be an Asian market for “sticky” rice, an Italian market for arborio or a Latin American market for masa harina, every culture has taken rice and grains and adopted them into their diets. The wheat grain can be traced back as far as 7000 B.C. and rice to 3500 B.C.
The grain kernel is made up of four elements – the embryo, endosperm, cellulose layers of bran, and an inedible husk. Although the cellulose layers of bran are indigestible for the most part to the human system, it provides the fiber needed to help your body function with regularity. Pressure cookers can soften this tough outer covering in record time with consistent results.The steaming effect makes the pressure cooking technique the perfect blend of simplicity aided by technology.
0 Rice Pilaf with Nuts 15 45 30 2 tablespoons butter 1 medium onion, peeled and minced 1/3 cup wild rice 1/2 cup water Pinch of salt 1/2 cup medium grain brown rice 3/4 cup beef or vegetable broth 1/4 cup dry white wine 1 bay leaf 1/2 cup diced vegetables, a mixture of mushrooms, carrots, squash or peas 2 tablespoons parsley, chopped 1/4 cup toasted nuts, chopped (pecans, almonds or walnuts) 1. In a 2-quart Pressure Frypan or larger pressure cooker, heat butter over medium high heat.
0 Cuban Black Beans & Rice 45 15 30 1/2 pound (1 cup) dried black beans 3 tablespoons olive oil 1 medium onion, peeled and chopped 2 cloves garlic, peeled and minced 3/4 cup medium or long grain white rice 2 cups water 1 teaspoon ground cumin (optional) 1/4 teaspoon cayenne (optional) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1. Wash, sort and soak beans, see page 33 and 34 for soaking methods. 2. In a 4-quart or larger pressure cooker, heat olive oil over medium high heat. 3.
0 Wild Black-Eyed Pea Blend 45 15 30 1 tablespoon olive oil 1 medium onion, peeled and chopped 1/2 cup pearl barley 1/2 pound (1 cup) dried black-eyed peas 1/2 cup wild rice 1/2 cup dry white wine 1. In a 5-quart or larger pressure cooker, heat oil over high heat. Add onion and stir until softened. 2. Add pearl barley, black-eyed peas and wild rice. Stir to roast for a few minutes. Add white wine, chicken stock or water. 3. Stir in Herbamare or salt, thyme and Worcestershire sauce.
0 Polenta & Swiss Chard 45 15 30 2 tablespoons butter 1 medium onion, peeled and chopped 3 cups water 1/2 teaspoon salt 1. In a 2-quart Pressure Frypan heat butter over medium high heat and sauté onion until transparent. 2. Add water and salt, bring to a boil. 3. Add polenta, stir well. 1 cup polenta 4. Add Swiss chard, stirring continuously. 5 stalks Swiss chard, leafy greens coarsely chopped, stalks diced 5. When contents boils, close lid and reduce heat.
0 Risotto Ai Funghi 45 15 30 1 tablespoon olive oil 1 medium onion, peeled and finely chopped 1 cup arborio rice 1 cup chopped fresh mushrooms, OR 1/4 cup dried porcini mushrooms, chopped and soaked to rehydrate 1/4 cup dry white wine 1/4 cup dried tomatoes, chopped and soaked to rehydrate 2 cups chicken or vegetable broth Fresh herbs – rosemary, basil or thyme to taste 1/4 1. In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium high heat.
Introduction To Cooking Beef,Pork &Poultry Cooking beef, pork and poultry in the pressure cooker can give extraordinary results quickly. All the comfort foods which usually take hours to cook come alive with new vitality as you prepare old favorites with the convenience of modern techniques. With just a few simple guidelines the DUROMATIC pressure cooker can transform ordinary cuts of meat into hearty, tender dishes everyone will enjoy.
General Timing Information for Cooking Meat: Beef 12-15 mins. per inch Oxtail (for stocks) Short ribs Stewing beef Blade roast Chuck roast Flank steak Corned beef Shanks Pork Lamb Veal 15 mins. per inch Hocks Shoulder Riblets Chops 10 mins. per inch Neck Shanks Riblets Shoulder 8 mins. per inch Breast Rump Steak Shoulder Stew 20 mins. per inch Brisket When browning, start with one to two tablespoons of hot oil.
0 Beef in Beer 45 15 30 1 pound beef top round or flank steak, pounded into thin 3x4 inch pieces 2 tablespoons Dijon-style mustard Salt and freshly ground pepper to taste 1 teaspoon paprika 2 tablespoons olive oil 1 12-ounce bottle dark beer 2 tablespoons flour 1 tablespoon tomato paste 1 cup beef broth 1 medium onion, peeled and chopped 2 carrots, peeled and sliced 1 leek stalk, white part only, sliced 1.
0 45 15 Beef Stew with Orange & Rosemary 30 2 tablespoons olive oil 1. In a 5-quart or larger pressure cooker, heat 1 tablespoon olive oil over high heat. 11/2 pounds lean beef stew meat, cut into 1-inch cubes 2. Add half the beef and cook until well browned on all sides.
0 Barbecued Pot Roast 45 15 30 1 3-4 pound boneless chuck roast 2 cloves garlic, crushed 1 tablespoon oil 1 small onion, peeled and chopped 1/2 cup beef broth 1 can (4 ounce) tomato paste 1/2 cup water 2 tablespoons brown sugar 1/2 teaspoon dry mustard 1/4 teaspoon sweet paprika 1/4 cup lemon juice 1/4 cup cider vinegar 1 tablespoon Worcestershire sauce chopped parsley (optional) 1. Rub the meat well with the crushed garlic, using one clove for each side. 2.
0 Corned Beef with Vegetables 45 15 30 1 corned beef brisket, about 21/2 to 3 pounds, trimmed of excess fat and rinsed 4 cups water 1 medium onion, peeled, halved and stuck with 4 whole cloves 2 ribs celery, cut into thirds 4 sprigs parsley 1/2 teaspoon whole black peppercorns 1. Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface. 2. Add onion, celery, parsley, peppercorns and bay leaves.
0 Zippy Meatloaf 45 15 30 1 teaspoon salt 11/2 teaspoon pepper 3/4 cup oatmeal 1 tablespoon Worcestershire sauce 2 tablespoons parsley, finely chopped 1 medium onion, peeled and finely chopped 1. In a large bowl mix together salt, pepper, oatmeal and Worcestershire sauce. 2. Mix in parsley, onion, celery, garlic and bell pepper. 3. Add meat and mix well. 4. Roll mixture onto counter and shape into a loaf. 5. Wrap in wax paper and chill in freezer for 30 minutes or in refrigerator for 2 hours.
0 Swiss Style Pork Chops 45 15 30 2 tablespoons mustard 1. Spread both sides of each pork chop with mustard. 3 center-cut pork chops, about 11/2 pounds 2. In a 2-quart Pressure Frypan or larger pressure cooker, heat oil over high heat. 3 tablespoons corn or canola oil 3. Add pork chops and cook until browned on one side. Use a splatter screen or conventional lid to cover pork chops while browning. 4. Turn pork chops. 5. Close lid and bring pressure to first red ring over high heat.
0 Pork with Rosemary & Apples 45 15 30 1 31/2 pound pork shoulder roast* 3 tablespoons Dijon mustard 1 tablespoon olive oil 1/2 cup dry white wine 2 tart apples, peeled and quartered 5 cloves garlic, peeled Salt and freshly ground pepper to taste 3 sprigs fresh rosemary Additional fresh rosemary for garnish *Pork roast should be at room temperature. If not, cut in half to avoid lengthening cooking time and to achieve even cooking throughout. 1. Spread the pork roast with the mustard. 2.
0 North African Lamb Stew 45 15 30 1 tablespoon olive oil 2 pounds boneless lamb shoulder, cut into 1-inch cubes 1 large onion, peeled and finely chopped 2. Add lamb cubes in batches to avoid overcrowding and cook until well browned on all sides, about 5 minutes per batch. 2 cloves garlic, peeled and minced 3. Remove lamb with a slotted spoon and set aside. 1 cup dried apricots, halved 4. Add onion and garlic to heated fat. Sauté to soften slightly, 2 to 3 minutes.
0 45 15 Curried Chicken & Lentil Salad 30 1 teaspoon vegetable oil 3 chicken breasts with bone, skin removed 1 cup dried lentils 2 cups water 1 teaspoon curry powder 2 cups grapes, cut into halves 1 cup cashews 2 ribs celery, cut into 1/4-inch slices Dressing: 1 cup plain low-fat yogurt 11/2 teaspoons curry powder 1. In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat. 2. Add chicken and cook until browned on both sides. 3. Add lentils, water and curry powder.
0 Italian Chicken with Pepper 45 15 30 1 tablespoon olive oil 1 frying chicken, skin removed, cut into serving pieces 1 medium onion, peeled and chopped 1 medium green bell pepper, stemmed, cored and cut into 1/4-inch strips 2 cloves garlic, peeled and minced 2 tablespoons red wine vinegar 1 can (16-ounce) diced tomatoes, drained 3/4 teaspoon dried basil Crushed red pepper flakes to taste Salt and freshly ground pepper to taste 1. In a 2.
0 Poulet Cocotte Grandmere 45 15 1. Rinse and dry chicken. Place lemon and half the onion in chicken cavity. Truss chicken. 30 1 whole 3-31/2 pound chicken 2. In a 4-quart or larger pressure cooker, heat oil over medium-high heat. 1 lemon, sliced in 5-6 pieces 3. Add chicken and turn until browned on all sides. If it begins to smoke, reduce heat to prevent burning. When browned remove from pan and set aside. 1 medium onion, peeled and thickly sliced 4.
0 Light “Fried” Drumsticks 45 15 30 1/2 cup flour or bread crumbs Salt and freshly ground pepper to taste 4-6 chicken legs, skin removed 1/4 cup corn or canola oil 1. Combine flour or bread crumbs,salt and pepper in a paper or plastic bag. Add chicken and shake until well coated with mixture. 2. In a 2-quart Pressure Frypan, heat oil over high heat. 3. Add chicken pieces and cook until browned on one side. Use a splatter screen or conventional lid to cover chicken while browning. 4.
Introduction To Cooking Stocks & Soups Making stock is so simple, and such an important part of great soups, sauces and gravies. Why make your own stock when the grocery store shelves overflow with convenient substitutes? Many people feel the only way to make a good soup is to start with the freshest and most natural ingredients. When you take the care to make your own stocks, you will know just how much salt was added (or not added) and you can remove much of the fat.
(white-fleshed) fish. Ingredients for a vegetable stock are many and usually whatever is on hand in a vegetable lover’s refrigerator will work nicely. Aromatic vegetables are required for a good blend of flavors in a sturdy stock. Combine them to create a nice balance of sweet and sour flavors, with carrots, celery, leeks and onions being standards in most recipes.
0 15 45 Beef Stock 30 1 pound lean beef Beef bones (1 beef shank cut crosswise or a piece of short ribs) 2 onions, peeled 2 carrots, coarsely chopped 2-4 ribs celery with leaves, coarsely chopped 1/2 bunch fresh parsley 1 bay leaf 4 whole cloves 10 peppercorns Salt to taste 1. Place all ingredients in a 5-quart or larger pressure cooker. Bring stock to a boil and skim off any froth which rises to the top. 2. Close lid and bring pressure to first red ring over high heat.
0 Fish Stock 45 15 30 2 pounds fish heads (gills removed), bones and tails 2 onions, peeled 1 carrot, coarsely chopped 2 leeks, coarsely chopped 1/2 bunch fresh parsley 1 bunch chives 10 peppercorns 1 bay leaf Salt to taste 7 cups water 1 cup white wine 68 1. Place all ingredients in a 5-quart or larger pressure cooker. Bring stock to a boil. 2. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes. 3.
0 Curried Winter Squash Soup 45 15 30 2 small butternut or acorn squash, halved and seeded 1. Place trivet in bottom of 5-quart or larger pressure cooker. Add squash and water. 1 medium onion, peeled and chopped 2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes. 3 ribs celery, peeled and chopped 3. Remove from heat and use Natural Release Method, see page 10. 3 small carrots, peeled and chopped 4.
0 15 45 Bean, Barley & Mushroom Soup 30 1/2 pound (1 cup) dried lima beans 1. Wash, sort and soak beans, see pages 33 and 34 for soaking methods. 1/4 cup pearl barley 2. In a 5-quart or larger pressure cooker, combine soaked, drained beans, barley, onions, celery, carrot, parsley and stock.
0 45 15 Banana Squash & Potato Soup 30 2 tablespoons butter 2 tablespoons olive oil 1. In a 5-quart or larger pressure cooker, heat butter and olive oil over medium high heat. 1 medium onion, peeled and chopped 2. Add onion, celery, leeks and garlic. Stir to mix. 2 ribs celery, sliced 4. Add bay leaf, banana squash, potatoes and 3 cups of stock. 2 leeks, white portion only, sliced 3. Add brown sugar, thyme and sage. Stir to mix. 5 large garlic cloves, peeled and minced 5.
0 Split Pea Soup 45 15 30 5 bacon slices, chopped 1. In a 5-quart or larger pressure cooker, heat bacon over medium high heat. 1 large onion, peeled and chopped 2. After bacon has released some oil, stir in onion. Cook until transparent. 2 carrots, peeled and chopped 1 potato, peeled and finely chopped 1 cup green split peas, rinsed 21/2 cups vegetable or chicken stock 1 clove garlic, peeled and minced 1 bay leaf Salt and freshly ground pepper to taste Parsley, minced, for garnish 3.
0 Chicken Cucumber Soup 15 45 30 1/2 pound potatoes, peeled and chopped 6 ribs celery, sliced 3 carrots, peeled and chopped 3 cucumbers, peeled, seeded and chopped 1 chicken (about pounds) 21/2 1 onion, peeled 3 whole cloves 1 bay leaf Salt and freshly ground black pepper 12 cups vegetable or chicken stock 3/4 cup sour cream Fresh dill for garnish 1. In a 6-quart or larger pressure cooker, add all ingredients except sour cream, (Onion studded with cloves and bay leaf). Season with salt and pepper.
0 Minestrone Ticinese 45 15 30 2 bacon slices, chopped 1. In a 5-quart or larger pressure cooker, heat bacon over medium high heat. 2 medium onions, chopped 2. After bacon has released some oil, stir in onion. Cook until transparent. 2 cloves garlic, peeled and minced 3 carrots, peeled and chopped 3. Add garlic, carrots, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix. 2 leeks, white part only, halved and thinly sliced 4.
Introduction To Cooking Desserts A balanced diet calls for an occasional splurge. Pressure cookers are great for creating “comfort” desserts quickly without much fuss. Creamy custards, puddings, compotes and cheesecakes can all be cooked in the pressure cooker. The oven will never have to be turned on, which is a bonus on hot summer days. The trivet that may have come with your pressure cooker comes in particularly handy when preparing these dessert recipes.
0 45 15 Apricot Chocolate Bread Pudding 30 10 slices day old French bread 1. Spread bread with preserves, tear into chunks and layer in a soufflé dish with apricots, chocolate and hazelnuts. 1/2 cup raspberry preserves 1/2 cup chopped dried apricots 1/2 cup chopped bittersweet chocolate 3. Mix sugar, salt and lemon rind. Add to milk mixture. Pour evenly over bread in the soufflé dish and cover dish with foil. 1/2 cup finely chopped hazelnuts 4.
0 45 15 Fruit & Honey with Cashew Cream 30 2 cups water 1/4 cup honey 1/2 pound mixed dried fruit 1/2 cup raisins 1 cup sliced carrots 1/4 teaspoon ground cinnamon 2 teaspoons grated lemon rind 1 tablespoon arrowroot 1/2 cup cashews 1. In a 2-quart or larger pressure cooker, add water and honey. Allow to come to a simmer over medium high heat. 2. Add dried fruit, raisins, carrots, cinnamon and lemon rind. 3. Close lid and bring pressure to second red ring over high heat.
0 Applesauce 45 15 30 1/2 cup water 1 tablespoon mulling spices (cinnamon stick, allspice berries, whole cloves, peel of lemon or orange, etc.) 4 apples, halved 1. In a 2-quart or larger pressure cooker, add water, mulling spices and apples, skin side down. Allow water to begin simmering. 2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 3 to 5 minutes. 3. Remove from heat and use Natural Release Method, see page 10. 4.
0 Apple Topping 45 15 30 8 Granny Smith apples, peeled, cored and sliced 1 package (8 ounces) dried apricots, chopped 1 cup orange juice 1/2 cup sugar 1/4 cup lemon juice 2 cinnamon sticks 1/2 cup rum (optional) 1. In a 5-quart or larger pressure cooker, add all ingredients. Allow liquid to begin simmering. 2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 1 minute. 3.
0 Lemon Cheesecake 15 45 30 2 tablespoons butter 2 tablespoons sugar 1/2 cup graham cracker crumbs 1 container (15 ounces) ricotta cheese 3 ounces cream cheese, softened 1 cup sugar 4 eggs 1/4 cup lemon yogurt 2 tablespoons flour 1 tablespoon grated lemon rind 1/2 cup raisins or currants 1 cup water 1. In a small saucepan, melt butter and sugar, stir until well mixed. Add graham cracker crumbs. Press into the bottom of a well greased 7-inch springform pan. 2.
0 Carrot Raisin Cheesecake 15 45 30 2 tablespoons butter 2 tablespoons sugar 1/2 cup graham cracker crumbs 1/4 teaspoon ground cinnamon 12 ounces (11/2 packages) cream cheese, softened, 2 ounces reserved for icing 1/3 cup sugar 3 tablespoons flour 2 eggs 1/4 cup orange juice, plus one tablespoon for icing 1/2 cup shredded carrots 1/4 cup raisins 1/4 teaspoon ground nutmeg Pinch ginger 1 cup water 1 tablespoon orange juice 1/2 cup powdered sugar 1.
0 Amaretto Peach Cheesecake 15 45 30 2 tablespoons butter 2 tablespoons sugar 1/2 cup graham cracker crumbs 12 ounces (11/2 packages) cream cheese, softened 1/2 cup sugar 2 tablespoons flour 1. In a small saucepan, melt butter and sugar, stir until well mixed. Add graham cracker crumbs. Press into the bottom of a well greased 7-inch springform pan. 2. Combine softened cream cheese, sugar and flour with an electric mixer until well blended. Add eggs, one at a time, mixing until well blended.
0 Blueberry Bread Pudding 45 15 30 1/2 cup butter, melted 1 cup half and half or milk 11/2 cups sugar 2 large eggs, lightly beaten 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 2 cups blueberries* 8 cups (2-inch cubes) Italian or French bread 11/2 cups water 1. Butter an 8-inch round baking pan. 2. Combine butter, half and half, sugar, eggs, vanilla and nutmeg in a bowl. Beat until smooth. Stir in blueberries. 3. Place bread cubes in a large bowl. Pour fruit mixture over bread cubes.
0 45 15 Cranberry Spice Steamed Pudding 30 21/4 cups flour 11/2 teaspoons baking soda 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon ground ginger 1 package cranberries* 1/2 cup unsalted butter (room temperature) 1 cup sugar 3 eggs, lightly beaten 1 can (16 ounces) peach halves, drained juice and zest of one orange 1/3 cup crystallized ginger, chopped 1/2 cup chopped walnuts 3 cups water 1.
0 Summer Berry Risotto 45 15 30 2 tablespoons butter 1 cup arborio rice 1 cup whole milk 1 14-ounce can coconut milk 1/4 cup sugar 1 whole vanilla bean, split in half, lengthwise zest of one lemon 1/4 cup heavy cream (optional) 2 cups fresh or frozen berries (unsweetened) sliced almonds, lightly toasted, for garnish perfect berries, for garnish 1. In a 2.5-quart Pressure Frypan or larger pressure cooker, heat butter over medium high heat. 2. Add rice and stir to coat. 3.
Recipe Index Vegetables Beet Salad with Blue Cheese & Walnuts, 18 Eggplant Caponata, 17 Quick Green Beans, 21 Vegetable Chili, 20 Vegetable Medley with Brown Rice, 19 Potatoes Garlic Mashed Potatoes, 28 Monsoon Curried Yams & Potatoes, 26 Mrs.
For more recipes visit our website at www.kuhnrikon.
General Index Apple(s): sauce, 78 topping, 79 Apricot(s): chocolate bread pudding, 76 Arborio: see Risotto, 50 Barley: bean, barley & mushroom soup, 70 Beans: black, savory, 37 Boston baked, 38 buying, sources, 36 Cajun red & rice, 40 cooking time chart, 42 easy cassoulet, 39 how to pressure cook, 34 introduction to cooking, 31 soaking methods, 33, 34 soup, barley, mushroom, 70 Beef: corned w/vegetables, 56 in beer, 53 introduction to cooking, 51 pot roast, barbecued, 55 stew w/orange & rosemary, 54 stock,
Eggplant: caponata, 17 Electric stovetops, 4 Fish: stock, 68 Fruit: apricot chocolate bread pudding, 76 blueberry bread pudding, 83 cranberry spice steamed pudding, 84 & honey w/cashew cream, 77 summer berry risotto, 85 Green Beans: quick, w/almonds, 21 High altitude cooking, 6 Important Safeguards, 2 Lentils: cooking time chart, 42 introduction to cooking, 31 salad, curried chicken, 61 Mail order sources, 16, 36, 90, 91 Meat: cooking time chart, 52 introduction to cooking, 51 Mushroom(s): risotto ai funghi
Also from Kuhn Rikon Pressure Cooker Accesssories Additional Digital Timer Exact timing is critical for pressure cooking, and a timer is essential. Easy to set and read, also has a magnet and clip on the back for easy placement. Battery included. Vegetable Steamer Collapsible stainless steel steamer basket for easy removal of vegetables. Acts as a trivet, keeps food standing above cooking liquid. Center peg for lifting out of pan. Fits all models.
Items Available Books Increase your knowledge about this great way of cooking. We suggest a good selection of Pressure Cooker cookbooks. Pressure Cooking for Everyone Written by Rick Rodgers and Arlene Ward, packed with great information and full color photographs, this book promises great meals – and more time – for everyone in the kitchen. This book is the best pressure cookbook available.
Replacement Parts DESCRIPTION FIT ➀ Complete Valve ➁ UL Valve all models all models Valve Housing all models Lock-Nut all models Pressure Indicator w/Spring all models Valve Spring only (2 pack) all models ➀ Valve Cap (2 pack) ➁ Valve Seal all models all models ➀ Clip-On Helper Handle Brinox, Classic ➁ Screw-On Helper Handle Brinox ➀ Clip-On Pan Side Grip ➁ Brass Pan Side Grip ➂ Pan Side Grip See bottom of cooker Gasket 20 Gasket 22 Gasket 24 See bottom of cooker Gasket 28 ➀ Lid Handle ➁ L
Multi-Valve Parts Diagram –––––– valve cap –––––– valve housing –––––– valve All replacement parts and accessories may be obtained in the USA and Canada directly from: –––––– spring –––––– indicator stem seal (lid) Shar's Bosch Kitchen 1130 North Gilbert Rd Ste. #2 Gilbert, AZ 85234 Tel. 800-714-3391 Send your pressure cooker for repair or replacement to: KUHN RIKON CORP. 46 Digital Dr. Suite 5 Novato, CA 94949 Tel. 800-662-5882 http://www.kuhnrikon.
Notes:
2.5-quart Braiser 2-quart Titanium Non-Stick Pressure Frypan 4-quart Risotto 3.5-quart Pressure Cooker 6-quart Pressure Cooker 5-quart Pressure Cooker 12-quart Hotel 7-quart Pressure Cooker Also Available: 2.
$14.
