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ADDITIONAL IMPORTANT SAFEGUARDS
WARNING: This appliance generates heat and escaping steam
during use. Use proper precautions to prevent risk of burns,
fires, or other injury to persons or damage to property.
1. Keep hands and face away from Steam Release Valve when
releasing pressure.
2. Use extreme caution when removing the Lid after cooking.
Serious burns can result from steam inside.
3. Never remove the Lid while the unit is in operation.
4. Do not use without the Removable Cooking Pot in place.
5. Do not cover the Pressure Valves with anything as an
explosion may occur.
6. Do not touch the Removable Cooking Pot, any removable
parts, or heating parts immediately after using. Let the unit
cool completely first.
7. To reduce the risk of electric shock, cook only in the
Removable Cooking Pot. Do not pour liquid into the
Cool-to-the-Touch Housing.
3-PRONG GROUNDED TYPE PLUG
This appliance is equipped with a grounded type 3-wire cord
(3-prong plug). This plug will only fit into an electrical outlet made
for a 3-prong plug. This is a safety feature. If the plug should fail to
fit the outlet, contact an electrician to replace the obsolete outlet.
Do not attempt to defeat the safety purpose of the Grounding Pin
part of the 3-prong plug.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
Longer detachable power-supply cords or extension cords are
available and may be used if care is exercised in their use.
If a longer detachable power-supply or extension cord is used, (1)
the marked electrical rating of the cord set or extension cord should
be at least as great as the electrical rating of the appliance, and (2)
the cord should be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by children or
tripped over unintentionally.
If the appliance is of the grounded type, the extension cord should
be a grounding-type 3-wire cord.
Meat & Poultry
APPROXIMATE COOKING TIMES
Meat & Poultry Cooking Time Cooking
Liquid
Beef/Veal, roast or brisket, 3 lbs. 35 to 40 min. 1-1/2 cups
Beef/Veal, shanks, 1-1/2-in. thick 25 to 30 min. 1 cup
Beef/Veal, 1-1/2 lbs., 1-inch cubes 10 to 15 min. 1 cup
Beef, corned 50 to 60 min. 2 cups
Meatballs, up to 2 lbs., browned 8 to 10 min. 1 cup
Pork, roast, 3 lbs. 40 to 45 min. 1-1/2 cups
Pork, ribs, 2 lbs. 15 to 20 min. 1-1/2 cups
Pork, smoked butt, 2 lbs. 20 to 25 min. 1-1/2 cups
Pork, ham shank, 3 lbs. 30 min. 1-1/2 cups
Lamb, leg of, 3 lbs. 35 to 40 min. 1-1/2 cups
Lamb, 1-1/2 lbs., 1-inch cubes 10 to 15 min. 1 cup
Chicken, whole, 2 to 3 lbs. 15 to 20 min. 1 cup
Chicken, pieces, 2 to 3 lbs. 8 to 10 min. 3/4 cup
Cornish Hens, Two 8 to 10 min. 3/4 cup
Shellfish and Fish
APPROXIMATE COOKING TIMES
Seafood Cooking Time
Cooking
Liquid
Clams 1 to 3 min. 1 cup
Crabs 2 to 3 min. 1 cup
Lobster, 1-1/2 to 2 lbs. 2 to 3 min. 1 cup
Mussels 2 to 3 min. 1 cup
Shrimp 1 to 2 min. 1 cup
Fish, whole, 1 to 2 lbs., gutted 5 to 6 min. 1 cup
Fish, steaks, 1-1/2 to 2 in. thick 2 to 3 min. 1 cup
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