Kitchen Living CYD-60A-V Manual Del Usuario página 14

6 Qt. Pressure Cooker RECIPES
power supply cord and let the pressure cooker sit for at least 5 minutes. You can
begin to release the pressure in short bursts as described above. Once the
pressure has been completely released and the floating valve has dropped,
carefully remove the lid by grabbing the handle and turning clockwise to release it.
Use oven mitts to remove the cooking pot. You may serve out of this pot or put
the stew into another container.
CHICKEN WITH SHALLOTS AND GARLIC (SLOW COOKER)
2# chicken pieces with the skin and excess fat removed
1 tsp. salt
¼ tsp. ground white pepper
2 tbsp. vegetable oil
2 tsp. butter
1 head of garlic peeled and separated
6 to 8 shallots or small onions, peeled
1 cup dry white wine (optional) or chicken broth
1 sprig of fresh thyme or ½ tsp. of dried thyme
6 oz. chicken stock or broth
1 tbsp. cornstarch
Season the chicken pieces with the salt and pepper and lightly brown the chicken
pieces in the oil and butter in a skillet on the stove or by placing the removable
cooking pot in the pressure cooker and using the SEAR function. Remove the
browned chicken pieces and add the garlic and shallots and cook until they are
translucent or lightly browned. Add wine (or chicken broth) and thyme and allow it
to get hot. Mix the cornstarch and the 6 oz. of chicken stock and add that to the
cooking pot. Add the chicken pieces, stir all ingredients and then place the lid on
the pressure cooker. Turn it counter clockwise until it locks into place. Turn the
VENT knob to SEAL. Press the SLOW COOK button repeatedly until the display
reads 06.0h. Press the START button to begin cooking. The pressure cooker will
beep when cooking is complete and will automatically switch to KEEP WARM and
the display will begin to count up. When you are ready to serve, press the CANCEL
button and unplug the power supply cord. Carefully remove the lid by grabbing the
handle and turning it clockwise until it unlocks. Use oven mitts when removing the
lid.
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