Loading ...
Loading ...
Loading ...
13
TIPS AND HINTS
• Many family favorites can be easily adapted for
preparation in your Cuisinart
®
High Pressure Electric
Multicooker – soups, stews, side dishes and more.
• The amount of liquid needed when pressure cooking
is much less than for traditional cooking methods.
• Never exceed the Maximum Fill amount of
the multicooker.
• Make sure the lid is on firmly and tightly, and moved
as far clockwise as it will go to allow proper locking.
• Hot foods/liquids will come to pressure more quickly
than cold foods/liquids.
• When pressure cooking is completed, follow recipe
instructions for releasing pressure. For Quick
Pressure Release, it is important to begin
immediately upon completion of pressure cooking;
otherwise foods will continue to cook, and
may overcook.
• Do not store multicooker with lid on tightly.
This saves on gasket wear and tear.
• More nutrients are preserved during pressure
cooking than with traditional cooking methods, as
less liquid is used and thus fewer nutrients are lost
to evaporation.
• Always use at least ½ cup of liquid when
pressure cooking.
• To adapt your own recipes, find a similar one in our
recipe booklet and use it as a guide. In general,
cooking time will be at least one-third to one-half of
the traditional cooking time. Reduce your cooking
liquid by at least half – you may need to “play” with
your recipe to get it right. You may wish to add
vegetables at the end of cooking to avoid
overcooking. You can also use the cooking charts
provided as a guide.
• Power loss protection – in the event there is a power
outage while using your multicooker, the following
will occur:
Power loss for less than 3 minutes: Unit will turn on
and cooking will resume.
Power loss for more than 3 minutes: Unit will turn on
and Steam Release button will flash, indicating the
unit is still under pressure. Press the Steam Release
button to release pressure and follow operating
instructions to finish cooking.
COOKING GUIDE:
Poultry and Meats .............................................. 14
Vegetables .......................................................... 15
Rice and Grains .................................................. 16
Dried Beans ........................................................ 16
Recipes ............................................................... 17
PRESSURE HEAT-UP TIMES
When pressure cooking, remember that it will take
approximately 5 to 40 minutes (depending on the
starting temperature and recipe) for pressure to build
and pressure cooking to begin.
SUGGESTED COOKING TIMES
FOR POULTRY AND MEATS
Be sure to add at least 1 cup of liquid when
pressure cooking meats for 45 minutes or less, and
1½ cups if cooking for longer amounts of time. Be
sure to add vegetables, such as chopped onions,
carrots and celery, and aromatic herbs such as garlic,
parsley, thyme, etc., for added flavor. Most items are
cooked on High pressure unless otherwise indicated.
For best results and flavor, most poultry and meats
benefit from browning first. Cooking times will vary
slightly due to individual size of pieces and
starting temperatures.
Loading ...
Loading ...
Loading ...