Cooking Times andBasic Instructions (Cont.)BASIC RECIPE FOR MEAT AND POULTRY

1.Brown meat, if desired.

2.Pour 1 cup water or broth into Pressure Cooker for meats that cook for less than 45 minutes. Increase to 1-1/2 cups liquid for meats that cook more than 45 minutes.

3.Add meat and remaining ingredients.

4.Set Pressure Mode to HIGH and set COOK TIME as suggested below. Press START/STOP Button to begin operation.

5.When the Pressure Cooker beeps, quickly release remaining pressure by pressing QUICK STEAM RELEASE Button in short bursts.

NOTE: WHEN COOKING BEEF, please use the Natural Steam Release for optimum tenderness.

NOTE: When using these suggested cooking charts, use the Quick Steam Release Feature except when otherwise indicated. Natural Steam Release will be indicated by the initials NPR.

VEGETABLES

•Peel vegetables when appropriate, or scrub them well. Keep in mind that hard vegetables such as potatoes and beets hold their shape better when the peel is left intact.

•Vegetables may be cooked whole or chopped into pieces. The larger the piece, the longer it will take to cook.

•Vegetables with the same cooking time may be cooked together.

•Since quick-cooking vegetables like asparagus and broccoli may easily be overcooked, it is best to steam rather than pressure-cook them.

BASIC RECIPE FOR VEGETABLES

1.Trim and cut vegetables according to sizes suggested below.

2.Pour 1 cup water into Pressure Cooker.

3.Arrange vegetables in steaming basket and lower into Pressure Cooker. (Alternatively cook vegetables directly in water or broth.)

4.Set Pressure Mode to HIGH and set COOK TIME as suggested below. Press START/STOP Button to begin operation.

5.When Pressure Cooker beeps, ALWAYS Quickly release pressure by pressing QUICK STEAM RELEASE Button in short burst.

6.If vegetables require more cooking, steam until done.

17