Bravetti PC104 - Manuals - manualsarea.com

Page 3 - IMPORTANT SAFEGUARDS; SAVE THESE INSTRUCTIONS; FOR HOUSEHOLD USE ONLY

CAUTION! Read all instructions in this book before using.Be sure you understand all operating instructions before using the pressure cooker. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or damage to property, follow basic safety precautions when using this appliance, including the foll...

Page 4 - OWNERSHIP REGISTRATION CARD; Main Components; Tempered Glass Lid

FIVE (5) YEAR LIMITED WARRANTY EURO-PRO CORPORATION warrants this product to be free from defects in material and workmanship for a period of five (5) years from the date of purchase when utilized for normal household use. If your appliance fails to operate properly while in use under normal househo...

Page 5 - USING FOR THE FIRST TIME; Please read these instructions carefully before using the; NEVER USE FORCE TO OPEN THE COOKER. NEVER OPEN; Tips for cooking in your new pressure cooker:

USING FOR THE FIRST TIME Please read these instructions carefully before using the cookware for the first time. • Before first use, wash the pressure cooker and lightly oil the seal ring.• Put at least 1 1/2 cups of water/liquid in the pot with the food. Never fill the pot more than two-thirds full ...

Page 6 - vary depending upon the amount of ingredients in the cooker and

COOKING TIME CHART Linguini with Clam Sauce 2 Tbs. good olive oil2 Tbs. butter7 cloves garlic, minced¾ cup chopped fresh basil2 tsp. Oregano½ tsp. Crushed red pepper2 bottles clam juice (8 oz. each)1 lg.can diced tomatoes (29 oz.)1 can tomato sauce (8 oz.)¾ cup white wine1 cup hot water1 box linguin...

Page 7 - : The Pressure Cooker cannot reach pressure; PLEASE NOTE; : Before using the pressure cooker for the first; DO NOT; CLOSING YOUR PRESSURE COOKER; Before closing the pressure cooker; ALWAYS CHECK THE VALVES

USING YOUR PRESSURE COOKER Barbeque Pork Pull-Apart 3 ½ lb. pork shoulder blade roast1 can or bottle beer (16 oz.)1 cup water1 Tbs. liquid smoke1 tsp. onion salt1 tsp. Kosher salt1 tsp. coarse ground pepper1 bottle (18 oz.) barbeque sauce (your favorite brand) Pour beer, water and the next 4 seasoni...

Page 8 - NEVER OVERFILL THE PRESSURE COOKER

ADDING INGREDIENTS & LIQUIDS Honey Blueberry Rice Pudding 1 cup white rice, long- or short-grain2 ¼ cup water1 cinnamon stick1” vanilla bean½ tsp. Salt2 Tbs. Butter1/3 cup honey½ cup granulated sugar1 cup half & half3 lg. Egg yolks½ cup blueberries¼ tsp. Vanilla extract In 3 1/3 qt. Pressure...

Page 9 - DO NOT USE QUICK RELEASE METHOD WITH FOODS LIKE

RELEASING PRESSURE Pumpkin Cheesecake 1 cup cinnamon graham cracker crumbs½ cup granulated sugar½ stick butter, melted16 oz. cream cheese, softened1 Tbs. butter1 tsp. vanilla1 cup brown sugar, firmly packed1 can (16 oz.) solid-pack pumpkin2 Tbs. cornstarch1 tsp. cinnamon¾ tsp. nutmeg3 large eggs2 cu...

Page 10 - TIMING; NEVER FORCE THE LID OPEN.

STARTING TO COOK All American Pot Roast 3-4 lb. Round Roast2 Tbs. vegetable oil½ cup good red wine1 clove garlic, minced1 medium onion, coarsely chopped1 Tbs. Worcestershire sauce1 Tbs. ketchup1 Tbs. Better Than Bouillon beef bouillon base 1 tsp. salt1 tsp. coarse ground black pepper1 tsp. celery sa...

Page 11 - Perfect Green Beans; NATURAL STEAMING OFF; Never put any part of your body in front of the Quick release

Perfect Green Beans 1 lb. Bag frozen whole green beans3 Tbs. butter2 cloves garlic, finely minced½ tsp. salt½ tsp. ground black pepper1 cup hot water Melt butter on medium in 3 ½ qt. pressure pan. Add garlic, salt and pepper and sir for 30 seconds being careful not to brown the garlic. Add frozen gr...

Page 12 - Gravy; Body

CLEANING AND STORAGE Sunday Roast 3-4 lb. Round Roast2 Tbs. vegetable oil1 Tbs. balsamic vinegar½ cup good red wine1 clove garlic, minced1 medium onion, coarsely chopped1 Tbs. Worcestershire sauce1 Tbs. ketchup1 Tbs. Better Than Bouillon beef bouillon base 1 tsp. salt1 tsp. coarse ground black peppe...

Page 13 - Pressure Selector Valve:; NOT

Pork Chops and Applesauce 4 medium pork loin chops about ½ inch thick3 Tbs. vegetable oil1 tsp. salt1 tsp. coarse ground pepper3 Tbs. butter1 shallot, finely chopped1 clove garlic, minced2 tsp. balsamic vinegar1 Tbs. dried rosemary1 heaping tablespoon light brown sugar1 ½ cups apple cider2 large gra...

Page 14 - Cooker Cannot be Closed

TROUBLE SHOOTING Great Northern Bean Soup 16 oz. dried great northern beans10 cups water2 Tbs. Oil8 oz. ham cubes7 cups water1 small onion, chopped fine1 cup celery ribs and leaves, sliced1 cup carrots, chopped2 bay leaves1 tsp. Coarse ground black pepper2 tsp. Kosher salt3 dashes Tabasco1 cup insta...

Page 15 - Cooker Cannot Be Opened After Cooking; NEVER FORCE THE LID OPEN!; COOKING TIPS AND HINTS

TROUBLE SHOOTING continued Quick ‘n Easy Chicken Noodle Soup (Version 2) 2 Tbs. Olive Oil1 Tbs. Butter1 Medium Onion (coarsely chopped)6 cups canned chicken broth3-4 lbs. cubed, boneless, skinless chicken breast2 tsp. kosher salt1 tsp. Ground black pepper1 tsp. Thyme2 tsp. Poultry seasoning1 Tbs. Dr...

Page 16 - Recipes courtesy of Alison Dubois from her upcoming cookbook,; Chicken & Vegetable Risotto

Recipes courtesy of Alison Dubois from her upcoming cookbook, “ Yum! Recipes from the Bravetti Kitchen.” Chicken Noodle Soup (Version 1) 3-4 lb. Whole Fryer Chicken2 Tbs. Olive Oil1 Tbs. Butter1 Medium Onion (coarsely chopped)6 cups canned chicken broth1 ¼ cup chopped celery1 ¼ cup chopped carrots2 ...