Hindged Lid

Instruction Booklet Reverse Side

Cuisinart™ Electric Pressure Cooker

CPC-600 Series

TipS and Hints • Many family favorites can be easily adapted for preparation in your Cuisinart™ Electric Pressure 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 of 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. • 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 time will be at least 1⁄3 to ½ of the traditional cooking 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 almost cooked, use Simmer to complete cooking.



Charts: cooking times Poultry and Meats.............................. 2-3 Vegetables............................................. 4 Rice and Grains..................................... 5 Dried Beans........................................... 6 LIST OF RECIPES................................. 7 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.

Poultry & Meats Food

Cooking Time

Pressure Release Method

Chicken Whole – up to 4 pounds

24 to 28 minutes

Quick Pressure Release

Chicken Breast, bone in, 3 pounds

9 to 10 minutes

Quick Pressure Release

Boneless Chicken Breast, 2 pounds

5 to 6 minutes

Quick Pressure Release

Thighs/Legs, bone in

9 to 12 minutes

Quick Pressure Release

Thighs/Legs, boneless

8 to 10 minutes

Quick Pressure Release

Pot Roast, Bottom Round, 3-3½ pounds

99 minutes

Natural Pressure Release

Brisket, 2½-2 pounds

55 minutes

Natural Pressure Release

Corned Beef Brisket

24 minutes per pound

Natural Pressure Release

Short Ribs, 2-3 inches thick

50 minutes

Natural Pressure Release

Stew – 1½ to 2-inch cubes

10 minutes

Natural Pressure Release (see recipe for Beef Stew for times with vegetables)

Shanks, four, 12 ounces each

24 minutes

Natural Pressure Release

Shoulder cubes for stew, about 1½ inches

22 to 25 minutes

Natural Pressure Release

Chops, Loin, bone in, ¾-1 inch thick

9-11 minutes, brown first

Quick Pressure Release

Boneless Shoulder Roast, about 3 pounds

50 to 55 minutes

Natural Pressure Release

Spareribs, cut into 2 to 3 rib pieces

22 to 28 minutes

Quick Pressure Release

Boneless Shoulder Roast

10 minutes per pound (weight is important to avoid overcooking)

Natural Pressure Release

Cubes for stew, 1½-2 inches

9 to 10 minutes

Natural Pressure Release

Beef

Lamb

Pork

Veal



Vegetables

Rice and Grains

Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require mor