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- informations concerning technical data of Bravetti PC104
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Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Bravetti PC104 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Bravetti PC104, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Bravetti service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Bravetti PC104.
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Table of contents for the manual
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Page 1
/ Pressure Cooker Use and Care Instructions Model PC104 For information or assistance call 514-842-8691 EURO-PRO Corporation 178 West Service Rd. Champlain, NY 12919[...]
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Page 2
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CAUTION! Read all instructions in this book before using. Be sure you understand all oper ating instructions before using the pressure cooker. IMPORTANT SAFEGUARDS To reduce the risk of personal in jury or damage to property, follow basic safety pr ecautions when us ing this appli ance, including the followi ng: 1. Read all instructions carefully. [...]
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FIVE (5) YEAR LIMITED WARRANTY EURO-PRO CORPORATIO N warrant s this product to be free f rom defec ts in materia l and workm anship for a per iod of f ive (5) years fro m the da te of purcha se when ut ilized fo r nor mal household use. If you r applian ce fa ils to operate proper ly wh ile in use under nor mal household conditions w ithin the warr[...]
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Page 5
USING FOR THE FIRST TIME Please read thes e instructions carefull y before usin g the cookware for th e first time. • Before first use, wash t he pressure cooker and lightly oil the seal ring. • Put at least 1 1/2 cups of water/liquid in the pot with the foo d. Never fill the pot more than t wo-thirds full . • Lock the lid. • Turn pressure [...]
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Page 6
COOKING TIME CHART Linguini with Clam Sauce 2 Tbs. good olive oil 2 Tbs. butter 7 cloves garlic , minced ¾ cup chopped fresh basil 2 tsp. Oregano ½ tsp. Crushed red pepper 2 bottles clam juice (8 oz . each) 1 lg.can diced tomatoes (29 oz .) 1 can tomato sauce (8 oz.) ¾ cup white wine 1 cup hot water 1 box linguine (1 lb.) 3 cans chopped clams (6[...]
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Page 7
USING YOUR PRESSURE COOKER Barbeque Pork Pull-Apart 3 ½ lb. por k shoulder b lade roast 1 can or bottle beer (16 oz.) 1 cup water 1 Tbs. liquid smoke 1 tsp. onion salt 1 tsp. Kosher salt 1 tsp. coarse ground pepper 1 bottle (18 oz .) barbeque sauce ( your favo rite br and) Pour beer, water and the next 4 seasonings into 31/2 qt. pressu re pan. Sti[...]
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Page 8
ADDING INGREDIENTS & LIQUIDS Honey Blueberry Rice Pudding 1 cup white rice, long- o r short-grain 2 ¼ cup water 1 cinnam on stick 1” vanilla bea n ½ tsp. Salt 2 Tbs. Butt er 1/3 cup ho ney ½ cup granulated sugar 1 cup half & half 3 lg. Egg yolks ½ cup blueberries ¼ tsp. Vanilla extract In 3 1/3 qt. Pressure pan, combine rice, water ,[...]
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Page 9
RELEASING PRESSURE Pumpkin Cheesecake 1 cup cinnamon graha m cracker c rumbs ½ cup granulated sugar ½ stick butt er, melted 16 oz. cream cheese, so ftened 1 Tbs. butter 1 tsp. vanilla 1 cup brown sugar, fir mly packed 1 can (16 oz.) solid-pack pumpkin 2 Tbs. cornstarch 1 tsp. cinnamon ¾ tsp. nutmeg 3 large eggs 2 cups hot water 1 pint heavy wh i[...]
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Page 10
STARTING TO COOK All American Pot Roast 3-4 lb. Round Roast 2 Tbs. veg etabl e oil ½ cup good red wine 1 clove ga rlic, minced 1 medium onion , coarsely choppe d 1 Tbs. Worcestershire sauce 1 Tbs. ketchup 1 Tbs. Bett er Than Bouillon beef bouillon base 1 tsp. salt 1 tsp. coarse ground b lack pepper 1 tsp. celery salt hot water ½ lb. Baby carrots [...]
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Page 11
Perfect Green Beans 1 lb. Bag frozen whole green beans 3 Tbs. butter 2 cloves garlic , finely minced ½ tsp. salt ½ tsp. ground black pepper 1 cup hot water Melt butter on medium in 3 ½ qt. pressure pan. Add garlic, sa lt and pepper and sir for 30 seconds being carefu l not to brown the garlic. Add frozen green beans; toss to cove r with butte r.[...]
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Page 12
CLEANING AND STORAGE Sunday Roast 3-4 lb. Round Roast 2 Tbs. vegetable oil 1 Tbs. balsamic vinegar ½ cup good red wine 1 clove ga rlic, minced 1 medium on ion, coarsely chopped 1 Tbs. Worcestershire sauce 1 Tbs. ketchup 1 Tbs. Bett er Than Bouillon beef bouillon base 1 tsp. salt 1 tsp. coarse ground b lack pepper 1 tsp. celery salt hot water Gravy[...]
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Page 13
Pork Chops and Applesauce 4 medium pork lo in chops about ½ inch thick 3 Tbs. vegetable oil 1 tsp. salt 1 tsp. coarse ground pepper 3 Tbs. butter 1 shallot, finely chopped 1 clove ga rlic, minced 2 tsp. balsamic vinegar 1 Tbs. drie d rosemary 1 heaping tablespoon light brown sugar 1 ½ cups apple ci der 2 large granny s mith apples, pee led, cored[...]
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Page 14
TROUBLE SHOOTING Great Northern Bean Sou p 16 oz. dried gr eat northern beans 10 cups water 2 Tbs. Oil 8 oz. ham cubes 7 cups water 1 small onion, chopped fine 1 cup celery ribs and leaves, sliced 1 cup carrots , chopped 2 bay leaves 1 tsp. Coarse ground black pepper 2 tsp. Kosher salt 3 dashes Tabasco 1 cup instant ma shed potato flakes Place drie[...]
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Page 15
TROUBLE SHOOTING continued Quick ‘n Easy Chicken No odle Soup (Version 2) 2 Tbs. Olive Oil 1 Tbs. Butt er 1 Medium Onion (coarse ly chopped) 6 cups canned chicken broth 3-4 lbs. cubed, boneless , skinless chicken breast 2 tsp. kosher salt 1 tsp. Ground black pepper 1 tsp. Thyme 2 tsp. Poultry seasoning 1 Tbs. Dried pars ley 1 ¼ cup chopped celer[...]
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Page 16
Recipes courtesy of Alison Duboi s from her upcom ing cookbook, “ Yum! Recipes from the Bravetti Kitchen.” Chicken Noodle Soup (Version 1) 3-4 lb. Whole Fryer Chicke n 2 Tbs. Olive Oil 1 Tbs. Butt er 1 Medium O nion (coarsely chop ped) 6 cups canned chicken broth 1 ¼ cup chopped celery 1 ¼ cup chopped carrots 2 tsp. kosher salt 1 tsp. Ground [...]