9780 - Saucepan Deni - Free user manual and instructions

Frequently Asked Questions - 9780 Deni

USER MANUAL 9780 Deni

Electric Pressure Cooker

8.5 Quart Capacity

Model #9780

IMPORTANT!

Please keep these instructions and your original box packaging.

www.deni.com

deni®

INSTRUCTIONS

FOR PROPER USE AND CARE

IMPORTANT SAFEGUARDS

When using this electrical appliance, safety precautions should always be observed, including the following:

Read all of the instructions before use.
Close adult supervision must be provided when this appliance is used by or near children.
Keep pressure cooker out of the reach of children.
■Do not touch hot surfaces. Use handles or knobs.
Using attachments not recommended or sold by the manufacturer may cause hazards.
- Do not operate with a damaged cord or plug. If the appliance is not working as it should, has been dropped or damaged, left outdoors or dropped into water, do not use it and return it to the manufacturer for proper service, repair, or replacement.
Do not let cord hang over the edge of the table or counter, or touch hot surfaces.
■Make sure appliance is off before unplugging from wall outlet.
Always unplug before cleaning and removing parts.
For indoor use only.
Do not place near hot gas or electric burner.
Do not cover the appliance or have it near flammable material including curtains, draperies, walls, and the like when in operation.
Always use in a well ventilated area.
To protect against electrical shock do not immerse plug, cord or housing in water or any other liquid.
■Keep hands and face away from pressure regulator knob when releasing pressure.

Always use in a well ventilated area.
To protect against electrical shock do not immerse plug, cord or housing in water or any other liquid.
■Keep hands and face away from pressure regulator knob when releasing pressure.
After cooking, use extreme caution when removing the lid. Serious burns can result from steam inside the unit.
While the unit is in operation, never remove the lid.
Do not use without the removable cooking pot in place.
Do not cover the pressure valves with anything. An explosion may occur.
Do not attempt to dislodge food when the appliance is plugged in.
■Do not fill the pressure cooker more than 1/2 full with food or 2/3 full with liquid. When cooking foods that expand during cooking do not fill the unit over 1/2 full.
When cooking foods under pressure, at least 1 cup (8 oz) of liquid should be used.
- Foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles and pasta, or rhubarb should not be cooked under pressure in the pressure cooker. These foods tend to foam, froth and sputter, and may block the floating valve.
To reduce the risk of electrical shock, cook only in the removable cooking pot.
Do not use an extension cord with this pressure cooker. However, if one is used, it must have a rating equal to or exceeding the rating of this appliance.
The pressure cooker is for household use only.
The pressure cooker should not be used for other than the intended use.

Extreme caution should be used when moving any appliance containing hot food or liquid.
Servicing or repair should only be completed by a qualified technician.
The pressure cooker has a polarized AC (Alternating Current) plug (one blade is wider than the other). This plug will fit in a polarized outlet only one way, as a safety feature. Reverse the plug if the plug does not fit fully in the outlet. Contact a qualified electrician if it still does not fit. Do not attempt to defeat this safety feature.
WARNING: Never deep fry or pressure fry in the pressure cooker. It is dangerous and may cause a fire and serious damage.

CAUTION: Perishable foods such as meat and poultry products, fish, cheese and dairy products cannot be left at room temperature for more than 2 hours. (No longer than 1 hour when the room temperature is above 90^ ) When cooking these food, do not set the delay time function for more than 1-2 hours.

SAVE THESE INSTRUCTIONS

Electric Pressure Cooker

Pressure/Steam In down position when cooking under pressure, Regulator Knob: up position when steaming.

Sliding Lock: Allows you to lock the lid to the pressure cooker.

Removable 8.5 qt. capacity non-stick removable pot Cooking Pot: provides even heat distribution.

Rubber Gasket: Creates an air tight seal that is needed for the pressure cooker to operate.

Safety Valve: Allows excess pressure to escape if too much pressure is building up.

Control Panel Functions:

Warm function reheats or keeps cooked food warm for a long period of time.

Brown function allows you to brown your food before cooking it under pressure.

Steam function quickly brings cooking liquid to a boil for steaming food or cooking rice.

Slow Cook function cooks your food slowly to retain flavor and tenderness (9%) hour timer). NOTE: 180^ is the lowest setting on a traditional slow cooker. Most recipes using a slow cooker require 8-9 hours.

Delay Time feature allows you to begin cooking food up to 8 hours later. CAUTION: Perishable foods such as meat and poultry products, fish, cheese and dairy products cannot be left at room temperature for more than 2 hours. (No longer than 1 hour when the room temperature is above 90^ .) When cooking these foods, do not set the delay time function for more than 1-2 hours.

Before First Use

1. Remove all packing materials and literature.
2. Wash all removable parts in warm soapy water. Rinse and dry all parts thoroughly. Wipe the outer housing with a clean damp cloth. NEVER immerse the housing in water or any other liquid. NEVER clean any parts in a dishwasher.
3. Make sure the rubber gasket is seated properly inside the lid. To ensure the correct fitting, fill the removable cooking pot with two-thirds water and run on HIGH PRESSURE for about 45-50 minutes.
4. Release the pressure by turning the pressure regulator knob to STEAM. The floating valve will drop.
5. Let the appliance cool to room temperature and then empty and clean.

How To Operate Using Pressure Setting

Before using the pressure cooker each time, check to be sure that the rubber gasket and the pressure regulator valve are clean and positioned properly. (See page 6.)

1. Plug the cord into a wall outlet. The display will show --:--
2. Position the removable cooking pot in the appliance.
3. Place food in the cooking pot according to the recipe or chart. NOTE: When cooking most foods under pressure, 1^1 / 2 cups (12 oz) of liquid should be added.
4. Place the lid on the pressure cooker and slide the locking lever to the left to lock the lid in place.
5. Turn the pressure regulator knob to PRESSURE.

6. Press the "Setting Pressure" button. 15 psi will illuminate on the display.

7. Press the " - " button to select the desired pressure setting. (Low 2.5 psi, Med 7.5 psi, High 15 psi) Press the " Setting Pressure" button to save the setting.

8. After the pressure is set, the cooking time will flash 00:15 on the display. Press the "+" or "-" buttons to set the desired cooking time.
9. Press the "Start/Stop" button to begin cooking.
10. While the unit is building up pressure, "Heating" will illuminate on the display as well as the selected PSI level. When the pressure level is reached, the cooking time will be displayed and the timer will start to count down.
11. When cooking is finished, the unit will beep 3 times. Let the pressure drop on its own (also called the natural release feature), or release immediately by turning the pressure regulator knob towards STEAM in short bursts (also called the quick release method) until the pressure is reduced. CAUTION: When turning the knob to release pressure, hot steam/liquid will be ejected.
    NOTE: Press the "Start/Stop" button when cooking time is complete, or to cancel and reset. Otherwise, the pressure cooker will automatically switch to warm for 8 minutes.

WARNING: Do not hold the pressure regulator knob. Hot steam/ liquid will be ejected. Keep hands and face away from steam vents, use pot holders when removing the inner pot or touching any hot items, and never force the lid open. The lid will only open once the pressure is released. Remove the lid by lifting it away from you to avoid being burned by the steam.

Warm Setting

This program reheats or keeps cooked food warm for a long period of time.

1. Place cooked food in removable cooking pot.
2. Place lid on pressure cooker.
3. Turn the pressure regulator knob to STEAM.
4. Press the "Warm" button. The display will read 158^ .

5. Press the "+" and "-" buttons to set the desired warming temperature.

6. Press "Warm" to set cooking time.

7. Press the "+" and "-" buttons to set the desired cooking time.
8. Press the "Start/Stop" button to begin warming.

Brown Setting

This program allows you to brown your food before cooking it under pressure. Brown your meat or poultry for the best flavor and texture, unless otherwise indicated in the recipe. Food should be patted dry with a paper towel before browning. For best results, make sure the oil is hot before adding your meat or poultry. Brown in batches to keep the correct temperature.

1. Position the removable cooking pot in the pressure cooker.
2. Add the appropriate amount of oil as per recipe.
3. Press the "Brown" button. The lid should remain off.
4. The display will flash 00:30 minutes. Press the "+" or "-" buttons to set the desired browning time.
5. Press the "Start/Stop" button to begin browning. NOTE: Do not leave pressure cooker unattended while browning foods.

Electric Pressure Cooker

Steam Setting

This program quickly brings cooking liquid to a boil for steaming food or cooking rice.

1. Position the removable cooking pot in the pressure cooker.
2. Place a small, heat-resistant rack or basket (not included) in the bottom of the removable cooking pot.
3. Add at least 12 oz. of water so that the bottom of the rack is above the liquid.
4. Add the food. Do not fill the pot more than two-thirds full. Note: If steaming rice, put the rice in a 8'' or smaller bowl and place on the rack.
5. Place the lid on the pressure cooker and slide the locking lever to the left to lock the lid in place.
6. Turn the pressure regulator knob to STEAM.
7. Press the "Steam" button. The display will flash 00:15. (This equals 15 minutes of cooking time.)
8. Press the "+" or "-" buttons to set the desired steaming time. Note: The default temperature is 212^ .
9. Press the "Start/Stop" button to begin steaming.
   NOTE: The lid can be opened while cooking to check the food. Use caution when removing the lid. Never place your face over the pressure cooker when removing the lid. Steam escapes as soon as the lid is opened and can cause serious burns.

Slow Cook Setting

1. Place the removable cooking pot in the pressure cooker.
2. Place the food to be slow cooked in the cooking pot.
3. Place the lid on the pressure cooker and slide the locking lever to the left to lock the lid in place.
4. Turn the pressure regulator knob to STEAM.
5. Press the "Slow Cook" button. The display will show 4:00.
6. Press the "+" or "-" buttons to set the desired cooking time. The longest cooking time is 9 1/2 hours with a temperature of 180^ . Note: 180^ is the lowest setting on a traditional slow cooker.
7. Press the "Start/Stop" button to begin cooking.
8. When the cooking time is up the unit will beep.

Delay Time Setting

This function allows you to begin cooking food up to 8 hours later in half hour increments. You can use the delayed time setting with slow cook, steam, high and low pressure. CAUTION: Perishable foods such as meat and poultry products, fish, cheese and dairy products cannot be left at room temperature for more than 2 hours. (No longer than 1 hour when the room temperature is above 90^ .) When cooking these foods, do not set the delay time function for more than 1-2 hours.

1. Set the pressure following the directions on page 3.
2. Press the "Delay Time". The delay time will illuminate on the display.
3. Press the "+" or "-" buttons to set the desired delayed time.
4. Press the "Start/Stop" button. The appliance will begin cooking after the set time has elapsed.

Cleaning/Maintenance

Do not wash any parts of the pressure cooker in the dishwasher. Always wash the pressure cooker thoroughly after every use, or if it has not been used for an extended period of time.

1. Unplug and let the unit cool before cleaning.
2. Wash the removable cooking pot with warm soapy water. Rinse and dry thoroughly.
3. Wipe the outer housing with a clean damp cloth. Do not submerge in water.
4. Turn the lid upside down, grasp the rubber gasket on either side and pull up. Clean the rubber gasket in warm soapy water. Rinse and dry thoroughly. Replace the gasket by pushing it down inside the edge of the lid. Make sure the groove in the center of the gasket is positioned around the metal ring on the inside edge of the lid. Note: If the gasket is not positioned properly, the unit will not work.

NOTE: The rubber gasket must always be properly positioned on the underside of the lid. Check periodically to make sure that it is clean, flexible, and not cracked or torn. (See pg. 3 "Before First Use", #3.)

1. If the rubber gasket is damaged, do not use the appliance and contact the Customer Service department at 1-800-336-4822.
2. In order to maintain good performance of your pressure cooker, the bottom of the removable cooking pot, in the area of the sensor pad, must be cleaned after each use. Wipe with a soft damp cloth and be sure to dry thoroughly.
3. Never use abrasive cleaners or scouring pads to clean any of the parts.

Cleaning the Pressure Regular Knob

Check that the pressure regulator knob and the pressure safety valves are in good working order before each use.

1. After the unit has cooled, remove the lid.
2. Press down and turn the pressure regulator knob counter clockwise past the STEAM setting and carefully remove.
3. Using a brush, check and remove any food or foreign particles that may be lodged in the floating valve.
4. Replace the pressure regulator knob by lining the notches up to the inside wall of the pressure regulator chamber in the lid and turn clockwise.

Electric Pressure Cooker

Recommended Cooking Times

Cooking times are approximate times. Use these as general guidelines. Size and variety will alter cooking times.

Vegetables	High
Apples, chunks (low pressure)	2 mins
Artichokes, whole	8-10 mins
Asparagus, whole	1-2 mins
Beans
fresh green or wax	2-3 mins
shelled lima	2-3 mins
Beets
\( 1/4" \) slices	3-4 mins
whole, peeled	12-15 mins
Broccoli, florets or spears	2-3 mins
Brussel sprouts, whole	3-4 mins
Cabbage, quartered	3-4 mins
Carrots, \( 1/4" \) slices	1-2 mins
Cauliflower, florets	2-4 mins
Corn on the cob	3-5 mins
Eggplant, \( 1/4" \)	2-3 mins
Peas, shelled	\( 1-1^1/2 \) mins
Potatoes
Pieces, slices	5-8 mins
Whole, small	5-8 mins
Whole, medium	10-12 mins

Vegetables	High
Rice
Brown 15-20 mins
White 5-7 mins
s spinach, fresh 2-3 mins
Squash
Fall, 1" chunks 4-6 mins
Summer, sliced 1-2 mins
Meat and Poultry
Beef, Pork, Lamb (1-2" cubes) 15-20 mins
Beef/Veal
Roast, brisket 50-60 mins
Shank 1½" thick 25-35 mins
Meatballs, browned 8-10 mins
Lamb, boneless roast 45-55 mins
Pork
Loin roast 40-50 mins
Smoked butt	20-25 mins
Ham shank	30-40 mins
Chicken
Boneless breast, thigh	8-10 mins
Pieces 10-12 mins
Whole	15-20 mins
Turkey breast, whole	30-40 mins
Fish: Steaks, fillets
3/4" - 1"	4-5 mins
1½" - 1½"	6-7 mins

Hints and Tips

To ensure the best cooking performance when cooking under pressure, always use at least 12 oz. of water or liquid in your recipes to enable enough steam to be created to produce pressure.
When using the high and low pressure settings, the timer should not begin counting down until there is enough pressure.
When cooking under pressure, if you are unsure of the cooking time, it is better to under cook and use the quick release method and check for doneness. If not done, continue cooking under pressure.
Never fill the pressure cooker more than half full with food or 2/3 full with liquid. The pressure cooker must have enough liquid to steam or the food will not cook properly.
If the electric circuit is overloaded with other appliances, your appliance may not operate. The pressure cooker should be operated on a separate electrical circuit.
Tougher, less expensive cuts of meat are better suited for the pressure cooker because cooking under pressure breaks the fibers down for tender results.
Fresh fruit should be cooked on low pressure.
Add a tablespoon of oil to the water to reduce the amount of foaming that beans produce.

Troubleshooting

If you have not added sufficient liquid and you notice that the floating valve has not risen, but the timer is counting down, perform the following steps:

1. Stop the pressure cooker by pressing the "Start/Stop" button.
2. Turn the pressure regulator knob to STEAM, using short bursts, until the pressure is fully released.
3. Remove the lid and add approximately 1 cup of water/stock or any liquid. Stir food to disperse liquid.
4. Replace the lid and lock into position.
5. Press the LOW or HIGH PRESSURE button and set the desired time.
6. Press the "Start/Stop" button to begin cooking again.

If steam is leaking from under the cover because the cover is not properly closed, the gasket isn't positioned properly or is damaged, or the pressure cooker is over filled, follow these steps:

1. Release any pressure using the quick release method.
2. Remove the gasket and check for tears or cracks.
3. Check to be sure the gasket is positioned properly.
4. If too full, remove excess liquid and continue cooking.

If you can't open or remove the cover:

1. Be sure all of the pressure has been released.
2. If you still cannot open it, bring the contents of the cooker up to pressure again.
3. Release the pressure completely.
4. If the cover still won't come off, call customer service at 1-800-336-4822.

Electric Pressure Cooker

Recipes

Arroz con Pollo (Chicken and Rice)

Servings: 8-10
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
Salt and pepper
Two 4 lb. chickens, cut into eighths with the skin removed
3 tbsp. olive oil
12 oz chorizo sausage
2 cup white wine
112 cups chopped onion
2 cloves garlic, peeled and minced
2 cups red bell pepper, cored, seeded, and diced
2 cups canned plum tomatoes, seeded and chopped coarsely
2^1 / 2 cups long-grain white rice, uncooked
112 cup frozen peas
3 cups chicken broth or stock
1tsp. salt

Method

1. Liberally salt and pepper the chicken.
2. Heat 2 tbsp. of olive oil in the pressure cooker, using the BROWN setting. In batches, brown the chicken. Set aside. Add the chorizo and cook for 1 minute. Add the browned chicken to the pressure cooker. Pour in the wine and cook for 2 minutes. Remove contents with all juices and set aside.
3. Heat the remaining 1 tbsp. of olive oil in the pressure cooker. Add onion, garlic, and red bell pepper. Heat until the onion is soft. Add tomato and rice and cook for 1 minute. Add peas, stock, salt, chicken, and chorizo, with all juices. Mix well.
4. Cover and set to high pressure. Cook for 10 minutes.
5. Release the pressure using the quick-release method.
6. Remove lid.
7. Fluff rice and serve.

Bar-B-Q Beef

Servings: 8-10

Prep Time: 20 minutes

Cooking Time: 60 minutes under pressure

Ingredients

2 tbsp. vegetable oil

6-7 lbs. boneless, rump roast or trimmed chuck

2 cups onion, sliced

2 cups celery, finely chopped

2 cups prepared barbecue sauce

2 bay leaves

Dash of tabasco to taste

3 tbsp. brown sugar

1 can (12 oz) beer

1 tsp. chili powder

Method

1. Heat oil in the pressure cooker using the BROWN setting. Add the roast and evenly brown all sides.
2. Add onions and celery and cook for 1 minute. Take out the roast. Put in the barbecue sauce, beer, and chili powder. Mix well. Place the roast back in the pressure cooker.
3. Cover and set to high pressure. Cook for 60 minutes.
4. Release the pressure using the quick-release method. When the pressure has dropped, unlock and remove cover. Test the roast for tenderness with a fork. If not tender, cover and cook under pressure for an additional 10 minutes.
5. Remove the roast and let sit for at least 15 minutes. Slice thin against the grain. Serve with barbecue sauce.

Golden Turkey Breast

Servings: 8-10
Prep Time: 15 minutes
Cooking Time: 40 minutes under pressure
Ingredients
Salt and pepper
7 lb. whole turkey breast, wings removed, rinsed under cold water and patted dry
3 tbsp. vegetable oil
112 cups onion, thinly sliced
2 garlic cloves, crushed
2 cups carrots, peeled and thinly sliced
2 cups celery, sliced thin
1 cup chicken broth
1 cup dry white wine
2 tsp. dried thyme
2 bay leaves
2 tbsp. cornstarch
2 tbsp. water

Method

1. Liberally salt and pepper the turkey breast.
2. Heat oil in the pressure cooker using the BROWN setting. Insert the turkey breast and brown on all sides. Remove and set aside. Add onion, garlic, carrots, and celery. Brown until the onion is soft. Add broth, wine, thyme, and bay leaf, cooking for 2 minutes. Place the turkey breast back in the pressure cooker.
3. Cover and set to high pressure. Cook for 40 minutes.
4. Release the pressure using the quick-release method.

Electric Pressure Cooker

1. Unlock and remove lid. Carefully remove turkey and place on large plate. Cover with foil.
2. Strain the cooking liquid. Pour it back into the pressure cooker with the cornstarch and water, bring to simmer. Whisk to mix. Season to taste with salt and pepper.
3. Slice the turkey. Serve with gravy.

Easy Corn Chowder

Servings: 8-10

Prep Time: 10 minutes

Cooking Time: 8 minutes under pressure

Ingredients

3 tbsp. vegetable oil
112 cups onion, chopped
112 cups red bell pepper, cored, seeded and diced
112 cups carrots, peeled and cut into 4 inch rounds
112 cups celery, cut into 1/4 inch slices
212 cups potatoes, peeled and diced
312 cups frozen corn kernels
1½ cups frozen green peas
6 cups chicken or vegetable broth or stock
Salt and pepper to taste
3 cups wide egg noodles, cooked al dente
3 tbsp. chopped fresh parsley or snipped dill
3 cups cooked diced chicken (optional)

Method

1. Heat oil in pressure cooker, using the BROWN setting. Add onions, peppers, carrots, celery, and potatoes. Brown until soft. Add corn and peas.
2. Cover, set to high pressure, set time for 8 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid.
5. Season with salt and pepper.
6. Heat the chowder until it boils, using the STEAM setting. Stir in noodles, parsley and chicken. Serve hot.

Rich Cauliflower Soup

Servings: 8-10
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
3 tbsp. olive oil
2 cups onion, chopped
3 large heads cauliflower, trimmed, broken into small florets (about 10 cups)
3 cups half and half
5 cups chicken or vegetable broth or stock (additional to thin if necessary)
Salt and pepper to taste
3 tbsp. fresh parsley, chopped and 1 tsp. fresh mint

Method

1. Heat olive oil in the pressure cooker, using the BROWN setting. Add onion and brown until soft. Add cauliflower, stock, and half and half.
2. Cover, set to high pressure, and set timer for 10 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid. The cauliflower should be very soft. If it's still hard, cook under pressure for an additional 2-3 minutes, or until tender.
5. Puree the soup in batches in a blender until smooth. Pour back in the pressure cooker. Season with salt and pepper. Stir in parsley and mint.

Double-Up Chocolate Cheesecake

Servings: 6-8

Prep Time: 15 minutes

Cooking Time: 20 minutes under pressure

Ingredients

3/4 cup chocolate wafer cookie crumbs
2 tbsp. butter, melted
2 packages (8 oz each) cream cheese, softened
_2 cup sweetened condensed milk
3 eggs
2 cups semisweet chocolate chips, melted
1 tsp. vanilla
2½ cups water

Method

1. Lightly grease a 8 inch spring form pan. Cover the outside of the pan with aluminum foil.
2. Combine cookie crumbs and butter. Press into bottom of pan and up the sides about 1 inch.
3. In a large bowl, mix cream cheese and condensed milk, with a mixer on medium speed, until fluffy. On low speed, add eggs one at a time. Insert melted chocolate and vanilla. Mix until well blended. Pour into crust. Cover tightly with aluminum foil.
4. Place a metal rack in the removable cooking pot of the pressure cooker. Pour in water.
5. Fold a 24 inch length of foil in half lengthwise, making it narrow. Center the pan on the foil and lower into the pressure cooker. (The foil is used as a swing to lower the pan.) Fold the ends of the foil down on top of the foil covered pan.
6. Cover, set to high pressure, and set time for 20 minutes.
7. Let it sit for an undisturbed 10 minutes after cooking time has elapsed. Release any left over pressure using the quick-release method.
8. Unlock and remove the lid. Remove cheesecake from the pressure cooker by pulling up the ends of the foil swing. Remove and discard foil. Let cool to room temperature before refrigerating overnight.

Electric Pressure Cooker

Dijon Pork Stew

Servings: 8-10
Prep Time: 20 minutes
Cooking Time: 28 minutes
Ingredients
Salt and pepper
4-5 lbs. pork shoulder, cut into 1" cubes
4 tbsp. olive oil
212 cups onion, chopped
2 cloves garlic, chopped
3/4 cup dry red wine
3/4 chicken or beef broth
5 fresh sage leaves, chopped
12 small red potatoes, scrubbed, peeled, quartered
1 large carrot, thinly sliced
2 tbsp. dijon or whole-seed mustard
3 tbsp. minced flat-leaf Italian parsley

Method

1. Liberally salt and pepper the pork shoulder. Set aside.
2. Heat olive oil in the pressure cooker, using the BROWN setting. Add onions and garlic, browning until onion is soft. Add the pork and cook until golden brown. Dust with flour. Stir well. Add red wine, broth, and sage.
3. Cover and set to high pressure for 20 minutes.
4. Let the pressure drop using the quick-release method.
5. Unlock and remove lid.
6. Add potatoes and carrots.
7. Cover and set to high pressure for 8 minutes.
8. Let the pressure drop using the quick-release method.
9. Unlock and remove cover.
10. Season to taste with salt and pepper. Stir in dijon/mustard and parsley before serving.

Ratatouille (Vegetable Stew)

Servings: 8-10

Prep Time: 20 minutes

Cooking Time: 5 minutes under pressure

Ingredients

4 tbsp. olive oil

112 cups onions, chopped

2 cloves garlic, peeled and thinly sliced

2 cups green bell pepper, cored, seeded, diced

2 cups red bell pepper, cored, seeded, diced

3 cups zucchini, trimmed, quartered lengthwise, diced

2 cups eggplant, peeled and cut into 12 inch cubes

1 can (14%) 2 oz) diced tomatoes in puree

_4 cup water

_2 tsp. dried thyme

1/2 tsp. salt

_4 tsp. black pepper

3 tbsp. shredded basil

3 tbsp. minced flat-leaf Italian parsley

Salt and pepper to taste

3 tbsp. balsamic vinegar

Method

1. Heat olive oil in the pressure cooker, using the BROWN setting. Add onions, garlic, green and red bell peppers, browning until onion is soft.
2. Add zucchini, tomatoes, eggplant, water, thyme, 1 12 tsp. salt and 14 tsp. pepper. Brown for 4 minutes.
3. Cover and set to high pressure for 5 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Add basil and parsley. Season with salt and pepper. Add the vinegar. Serve hot.

Steamed Lemon Artichokes

Servings: 6-8

Prep Time: 15 minutes

Cooking Time: 7 minutes under pressure

Ingredients

1½ cups water or chicken stock
2 juiced lemons, rinds reserved
1 tsp. salt
2 bay leaves
6-8 large artichokes, trimmed as per step 2
1 cup mayonnaise
2 cloves garlic, peeled and minced
Dash of tabasco sauce
3 tbsp. minced flat-leaf Italian parsley or snipped dill

Method

1. Add water to the pressure cooker. Add all but 3 tbsp. of lemon juice, salt, and bay leaf. Mix until the salt dissolves. Place reserved lemon rinds in water.
2. Trimming the artichokes: Cut off the stems. Tear off and discard top 2-3 layers of tough leaves. From the top of the artichoke, cut off 1 - 1^1 / 2 inches. Carefully expose inner leaves and choke. Pull out and discard any thorny leaves. Scoop out any fuzzy matter from center of choke. Dampen artichokes in the lemon water in the pressure cooker. Place artichokes upside down.
3. Cover and set to high pressure for 7 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Carefully remove artichokes from pressure cooker using a slotted spoon. Cool to room temperature.
6. Mix mayonnaise, the rest of the lemon juice, garlic, and tabasco to taste. Serve on side for dipping.

Electric Pressure Cooker

1. Carefully open the center of each artichoke. Fill with 14 of lemon mayonnaise. Sprinkle top with parsley or dill.

Favorite Pot Roast

Servings: 8-10

Prep Time: 20 minutes

Cooking Time: 60 minutes under pressure

Ingredients

2 tbsp. all-purpose flour

2 tsp. salt

y2 tsp. pepper

5-6 lb. boneless, trimmed chuck

2 tbsp. olive oil

1½ small onion, sliced

2 tbsp. fresh rosemary

2 bay leaves

1½ cups beef broth or red wine

Salt and pepper to taste

Method

1. Mix the flour, salt and pepper. Rub all over the roast.
2. Heat olive oil in the pressure cooker using the BROWN setting. Add the roast and brown equally on all sides.
3. Add onions and brown for 1 minute. Add bay leaf or rosemary and beef broth.
4. Cover and set to high pressure for 60 minutes.
5. Release the pressure using the quick-release method. Unlock and remove lid. Test the roast with a fork. The fork should go through easily. If it is not to your desired doneness, cover and cook under pressure for an additional 10 minutes.

6. Remove the roast. Cover and let stand for 10 minutes before slicing.

7. If the gravy isn't thick enough, bring to a boil, and cook until thick. Season with salt and pepper. Remove and discard bay leaf. Slice the roast against the grain and serve with gravy.

Sweet & Sour Chicken

Servings: 8-10
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
2 tbsp. vegetable oil
2 cups onion, chopped
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
4 lbs. boneless chicken thighs, trimmed of fat, cut into 1" pieces
3 tbsp. soy sauce
4 cups prepared sweet-n-sour or duck sauce
2 tbsp. apple-cider vinegar
3 tbsp. water
1 tsp. garlic powder
4 scallions, white and green parts, thinly sliced
1½ tbsp. fresh ginger, finely minced
2 tbsp. cornstarch
2 cups cooked white rice

Method

1. Heat oil in the pressure cooker using the BROWN setting. Add onions, red and green bell peppers, browning for 2 minutes. Add chicken and soy sauce, cooking for 3 more minutes. Add sweet-n-sour sauce, vinegar, water, corn starch and garlic powder. Stir well.

2. Cover and set to high pressure for 10 minutes.

3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid.
5. Place on a serving dish. Garnish with scallions, serving over rice.

Stadium Chili

Servings: 10-12
Prep Time: 25 minutes, plus bean presoaking time
Cooking Time: 15 minutes under pressure
Ingredients
3 cups (1 lb.) pinto beans, picked over
4 tbsp. olive oil
112 cups onion, chopped
2 cloves garlic, minced
2 cups green bell pepper, cored, seeded and chopped
2 cups red bell pepper, cored, seeded and chopped
1 jalapeno pepper, cored, seeded and chopped (adjust as needed)
112 cups carrots, peeled and chopped
1½ cup celery, chopped
2^1/2 tbsp. chili powder
4 tsp. ground cumin
2 tsp. ground oregano
212 Ibs. lean ground beef
1 can (28 oz) crushed tomatoes plus 3 tbsp. tomato paste
2 large bay leaves
13/4 cups water

Salt to taste

4 cups cooked white rice for serving

Shredded cheddar cheese for serving

Method

1. Under cold water, rinse beans in a colander. Soak them overnight.
2. Heat olive oil in pressure cooker using the BROWN setting. Add onion; garlic; green, red and jalapeno peppers; carrots; and celery. Brown until onion is soft. Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add ground beef and brown until no longer pink. Add tomatoes, beans, bay leaves, and water. Mix to combine.
3. Cover and set to high pressure for 15 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Sample the beans. If still hard, cook under pressure for an additional 2-3 minutes.
6. Season with salt, serving over white rice. Garnish with cheddar cheese on top.

CUSTOMER SERVICE

If you have any questions or

problems regarding the operation of your Deni Pressure Cooker, call our customer service department toll free:

Monday through Friday

8:30 a.m. to 5:00 p.m.

(Eastern Standard Time)

1-800-DENI-822

or email us at

[e-mail]

Visit our website at

www.deni.com

Deni by Keystone Manufacturing Company, Inc.

ONE-YEAR LIMITED WARRANTY

Your Deni Pressure Cooker is warranted for one year from date of purchase or receipt against all defects in material and workmanship. Should your appliance prove defective within one year from date of purchase or receipt, return the unit, freight prepaid, along with an explanation of the claim. If purchased in the U.S.A. or other country, please send to: Keystone Manufacturing Company, Inc., 33 Norris Street, Buffalo, NY 14207. If purchased in Canada, please send to: Keystone Manufacturing Company, Inc., 151 Cushman Road, St. Catharines, Ontario L2M 6T4. (Please package your appliance carefully in its original box and packing material to avoid damage in transit. Keystone is not responsible for any damage caused to the appliance in return shipment.) Under this warranty, Keystone Manufacturing Company, Inc. undertakes to repair or replace any parts found to be defective.

This warranty is only valid if the appliance is used solely for household purposes in accordance with the instructions. This warranty is invalid if the unit is connected to an unsuitable electrical supply, or dismantled or interfered with in any way or damaged through misuse.

We ask that you kindly fill in the details on your warranty card and return it within one week from date of purchase or receipt.

This warranty gives you specific legal rights. You may also have other rights which vary from state to state or province to province.

deni.

CONSIGNES

POUR UNE UTILISATION ET

UN ENTRETIEN ADEQUATS

MESURES DE PROTECTION IMPORTANTES

1½ cups beef broth or red wine

Deni de Keystone Manufacturing Company, Inc.

GARANTIE LIMITEE D'UN AN