Use and Care Manual

13
SEAFOOD TIMETABLE
Pour1cupwaterintocooker.Positiontrivetincooker.Placeseafoodinsteamerbasketontrivet.Donotllcookerover⅔full.Closecoversecurely.
Place pressure regulator on vent pipe and cook according to chart with a very slow, steady ow of steam escaping from the pressure regulator.
Cool cooker at once.
COOKING TIME
SEAFOOD (FRESH OR THAWED) (MINUTES)
Crab Legs 0–1
Fish Fillets (1 inch thick) 2
Salmon Fillets (1 inch thick) 2
Scallops (large) 1
Shrimp (medium to large, 36 to 40 count) 0–1
Shrimp (large, 21 to 25 count) 1
Tuna Fillets (1 inch thick) 2
POULTRY
Ahostofgreat,lightmealscanevolvefromchickenandotherpoultrywhenpreparedinthepressurecooker.Beitatenderlletwitha
delightful,lightsauceorasavorycasserolewithahostofnutritiousvegetables,you’llndthepressurecookerisperfectforpreparing
your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. It’s not necessary to
brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without
browningletstheavorofthevariousingredientsintermingleforsomespectaculartastecombinations.Forcrispierchicken,youmay
want to put the chicken under the broiler for a few minutes after pressure cooking.
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER ⅔
FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔
FULL MARK (SEE PAGE 4).
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CHICKEN BREASTS TARRAGON
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
½ cup white wine Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Heatoilincookerovermediumheat.Brownchicken.Addremainingingredientsexceptcornstarchandwater.Closecoversecurely.
Place the pressure regulator on vent pipe and cook 4 minutes with a very slow, steady ow of steam escaping from the pressure
regulator. Cool cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce
thickens, stirring constantly.
Nutrition Information Per Serving 4 servings
219 calories, 5 g fat, 69 mg cholesterol
CALIFORNIA CHICKEN
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
Heat oil in cooker over medium heat. Brown chicken. Season chicken with rosemary. Place chicken in cooker. Cover chicken with garlic.
Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes
with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once. Garnish chicken with lemon
slices.
Nutrition Information Per Serving 6 servings
191 calories, 6 g fat, 69 mg cholesterol