Cooking with Your Pressure Cooker (Cont'd.)

STEAMING
This Mode quickly brings cooking liquid to a boil for steaming food.
1.Place the Removable Cooking Pot into the Housing.

2.To Steam food, pour 1-cup of water into the Removable Cooking Pot. Arrange food in a heat resistant steaming basket and use basket han- dles to lower basket into the Removable Cooking Pot. Fold handles down. (You may add more food on top of and around basket, but do not fill more than two thirds full.)

3.Place the Self-Locking Lid onto the Removable Cooking Pot. Keep the Safety Lock in the UNLOCK position. Turn the Pressure Regulator Knob to STEAM.

4.Press the COOK MODE Button for STEAM. The
Green Indicator Light next to STEAM will be lit.
5. Press COOK TIME Button for the desired cook-

ing time. Press the START/STOP Button; the Green Indicator Light will be lit and the Green STEAM Indicator Light will blink slowly and then

faster as the temperature increases and the liquid comes to a boil.
6. The Lid can be opened while cooking to check the food.
CAUTION: Never place your face over the Pressure Cooker when removing the Lid.

WARNING: Use caution when opening Lid. Steam escapes as soon as the Lid is opened. Use oven mitts when handling hot materials.

7.The Red Indicator Light will illuminate and the appliance will beep three times at the end of the preset cooking time. Press and hold START/STOP Button until it beeps.

NOTE: To cancel or stop cooking time before time has elapsed, press and hold the START/STOP Button until the Red STOP Light illuminates and the Pressure Cooker beeps.

PRESSURE COOKING

By cooking in the Nutritionist® Programmable Pressure Cooker at high temperature and pressure you are able to reduce the cooking time of most foods by up to 70 percent.

1.Place the Removable Cooking Pot in the Cool-to-the-Touch Housing. Brown ingredients, if you wish, then add remaining ingredients.

2.Add at least 1 cup (8 ounces) of liquid to the Removable Cooking Pot when cooking under pressure. Do not fill the Removable Cooking Pot more than one-third full when cooking dried beans and legumes; no more than half full when cooking soups and stews; and no higher than the MAX Fill Line when cooking vegetables or whole pieces of meat.

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