Tips And Hints - Cuisinart CPC-600N1 Serie Manual Del Usuario

TIPS AND HINTS

• Many family favorites can be easily adapted for
preparation in your Cuisinart
Cooker – soups, stews, side dishes, and more.
• The amount of liquid needed is much less than for
traditional cooking methods.
• Never exceed the Maximum Fill amount marked on
the pressure cooker.
• Make sure the lid is on firmly and tightly, and
moved as far counterclockwise as it will go to allow
proper locking.
• Hot foods/liquids will come to pressure more quickly
than cold foods/liquids.
• If using frozen food, additional cooking time
is necessary.
• 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 pressure cooker 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.
• To adapt your own recipes, find a similar one in our
cookbook and use it as a guide. In general, cooking
⁄
1
time will be at least
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.
• If something is just undercooked, use Simmer to
complete cooking.
Electric Pressure
®
to ½ of the traditional cooking
3
COOKING TIME CHARTS:
Poultry and Meats ...................................................12
Vegetables ...............................................................13
Rice and Grains .......................................................14
Dried Beans and Legumes ......................................14
Recipes ....................................................................15
Pressure Heat-Up Times
When pressure cooking, remember that it will
take approximately 5 to 40 minutes (depending on
the 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.
11