Farberware Pressure Cooker FPC600 User Manual

							1920
Chicken Stock2 pounds chicken pieces like wings, necks, backs:
skin and all visible fat removed
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
4 sprigs parsley
1/2 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the
ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODEButton for HIGH PRESSURE.
5. Press COOK TIMEButton until 30 minutes appears on
the Display.
6. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 30 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
Release pressure using the Natural Release Feature. This will
take approximately 30 to 45 minutes.
7. Once the Pressure Indicator drops, slide the Safety Lock to
UNLOCK position and remove the Lid. 
8. Remove and discard the solids. Pour the stock through a fine
sieve. Season with salt to taste.
Makes approximately 6 cups
Chicken Soup with Rice6 cups chicken stock (page 19), or 
canned, low sodium chicken broth
1 boneless chicken breast, cut into bite-sized pieces
3 carrots, peeled and sliced thin
5 ribs celery, trimmed and sliced thin
2 large leeks, trimmed, washed well, light green 
and white parts only, sliced thin
1/2 cup uncooked rice
1. Place Removable Cooking Pot in Pressure Cooker. Add all the
ingredients to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to 
LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODEButton for HIGH PRESSURE.
5. Press COOK TIMEButton until 10 minutes appears on 
the Display.
6. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 10 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
7. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid.
Makes 4 servings 
						

							18
Vegetable Stock1 medium onion, coarsely chopped
1 leek, trimmed, washed well and chopped
2 unpeeled cloves garlic, crushed
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
3 sprigs parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the
ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to 
LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODEButton for HIGH PRESSURE.
5. Press COOK TIMEButton until 30 minutes appears on 
the Display.
6. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 30 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
Release pressure using the Natural Release Feature. This will
take approximately 30 to 45 minutes. 
7. Once the Pressure Indicator drops, slide the Safety Lock to
UNLOCK position and remove the Lid. 
8. Remove and discard the solids. Pour the stock through a fine
sieve. Season with salt to taste.
Makes approximately 6 cups
21
Barbecued Chicken3 tablespoons olive oil
4 to 5 pound chicken, cut into pieces, skin and all fat removed
1-1/2 cups of your favorite barbecue sauce
1 large onion, chopped
1 large green pepper, seeded, cored and chopped
1. Place Removable Cooking Pot in Pressure Cooker. Add oil. 
2. Press the COOK MODEButton for BROWN. Press the
START/STOPButton. 
3. Preheat 5 minutes. Add the chicken, a few pieces at a time, and
brown on both sides. Place browned chicken pieces on a dish
and set aside. 
4. Place the barbecue sauce, chopped onion, green pepper, and
browned chicken pieces into the Removable Cooking Pot. Stir to
combine. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position. 
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODEButton for HIGH PRESSURE.
7. Press COOK TIMEButton until 15 minutes appears on 
the Display. 
8. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 15 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
9. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid.
Makes 5 to 6 servings 
						

							17
Vegetarian Chili   (Continued)9. Press START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 30 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
10. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and
remove the Lid. 
11. If the beans are not tender, replace Lid and LOCK. 
Repeat Steps 7 through 10, (setting COOK TIMEbetween 
3 - 5 minutes) and cook under pressure an additional 
3 to 5 minutes, or until tender.
12. Season with salt to taste. Stir in the chopped cilantro. 
Serve with cooked white rice and optional garnishes, if desired. 
Makes 4 to 6 servings
22
French Pot-au-feu
Braised Chicken with Vegetables6 chicken breast halves, boneless, skinless
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
6 medium red potatoes, scrubbed and quartered
6 carrots, peeled and quartered
2 ribs celery, quartered
2 leeks, trimmed, washed well, 
light green and white parts only sliced thin
1 cup chicken or vegetable stock, or canned low sodium broth
1. Rub chicken breast halves with the herbs, salt and black pepper. 
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODEButton for BROWN. Press the
START/STOPButton. 
4. Preheat 5 minutes. Brown the chicken, one breast at a time. 
Scatter the vegetables around the browned chicken. Pour in the
broth. Place Lid on Pressure Cooker. Slide the Safety Lock to 
LOCK position. 
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODEButton for HIGH PRESSURE.
7. Press COOK TIMEButton until 15 minutes appears on 
the Display. 
8. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 15 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
9. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid. Remove chicken from bone and serve with the
vegetables and cooking liquid.
Makes 6 servings 
						

							16
Vegetarian Chili1 cup (approximately 8 ounces) dried black beans, 
soaked one hour in boiling water
2 tablespoons olive oil 
1 medium onion, chopped
1 clove garlic, peeled and minced
1 medium green pepper, cored, seeded and chopped
1 medium red pepper, cored, seeded and chopped
1 jalapeño pepper, cored seeded and chopped
2 carrots, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 cup water
salt
2 tablespoons minced fresh cilantro
Optional garnishes:
Chopped black olives
Sour cream
Shredded cheddar cheese
1. Drain beans and set aside.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil. 
3. Press the COOK MODEButton for BROWN. Press the
START/STOPButton. 
4. Preheat 5 minutes. Add the onion, garlic, peppers, carrots, chili
powder, cumin, and oregano. Sauté until the onion is soft. 
5. Add the soaked, drained beans, tomatoes, and water. Stir to
combine. Place Lid on Pressure Cooker. Slide the Safety Lock to
the LOCK position. 
6. Turn the Pressure Regulator Knob to PRESSURE.
7. Press the PRESSURE MODEButton for HIGH PRESSURE.
8. Press COOK TIMEButton until 30 minutes appears on 
the Display. 
23
Sauerbraten4 to 5 pound chuck or rump roast
salt
black pepper
3 tablespoons vegetable oil
1 cup water
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup brown sugar, packed
1 teaspoon ground cloves
1 teaspoon salt
4 large carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 large onions, coarsely chopped
2 cloves garlic, peeled and crushed
1 cup finely crushed ginger snaps
2 bay leaves
1. Pat the roast dry with paper towel. Rub with salt and 
black pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODEButton for BROWN. Press the
START/STOPButton.   
4. Preheat 5 minutes. Add the roast and brown evenly 
on all sides. 
5. While the meat browns, combine the water, vinegar, wine,
sugar, ground cloves, and salt. Set aside.
6. Scatter the chopped vegetables, crushed ginger snaps, and bay
leaf around the meat. Add the liquid. Place Lid on Pressure
Cooker. Slide the Safety Lock to LOCK position. 
7. Turn the Pressure Regulator Knob to PRESSURE.
8. Press the PRESSURE MODEButton for HIGH PRESSURE.
9. Press COOK TIMEButton until 80 minutes appears on 
the Display. 
10. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 80 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps. 
						

							15
RECIPE GUIDEThe following recipes have been especially developed for preparing 
in the FARBERWARE
®Programmable Pressure Cooker by leading
housewares expert and best-selling cookbook author, Tom Lacalamita,
The Kitchen Resource.
A listing of suggested cooking times follows for your convenience.
Baked Beans in a Pot3 (15-oz.) cans small white beans, drained and rinsed 
under cold water in a colander
2 tablespoons olive oil 
1 small red onion, chopped
1 clove garlic, peeled and minced
1 small rib celery, chopped
1 small carrot, chopped
1 bay leaf
3 tablespoons molasses
3 tablespoons packed brown sugar
1-1/2 teaspoons dry mustard
1/2 teaspoon dried thyme
1. Place Removable Cooking Pot in the Pressure Cooker. Add oil. 
2. Press the COOK MODEButton for BROWN. Press the
START/STOPButton. 
3. Preheat 5 minutes. Add the onion, garlic, celery, and carrot. Sauté
until the onion is soft. Do not let brown. 
4. Add the beans, remaining ingredients, enough water to just cover.
5. Place Lid on the Pressure Cooker. Slide the Safety Lock to the
LOCK position. Turn the Pressure Regulator Knob to PRESSURE.
Press the PRESSURE MODEButton for HIGH and COOK TIME
Button until 30 minutes appears on the Display. 
6. Press START/STOPButton until the Green Indicator Light appears.
The Red HIGH PRESSURE Indicator Light will blink slowly and
then faster as the cooking countdown begins. The Pressure
Indicator will rise as the pressure builds. After cooking under
pressure 30 minutes, the Pressure Cooker will beep three times.
Press and hold the START/STOPButton until it beeps.
7. Immediately press the Quick Steam Release Button using short
bursts. Steam will emit from the Steam Release Valve. The Pressure
Indicator will drop when all the steam has been released. Slide the
Safety Lock to UNLOCK position and remove the Lid. 
8. Remove the bay leaf before serving beans.
Makes 4 servings 
24
Sauerbraten   (Continued)11. Release pressure using the Natural Release Feature. This will
take approximately 30 to 45 minutes. 
12. Once the Pressure Indicator drops, slide the Safety Lock to
UNLOCK position and remove the Lid. 
13. Remove the meat to a serving platter and cover with foil. Pour
the gravy into a food processor, blender, or food mill and
process until smooth. Taste and adjust for salt. Slice the meat
across the grain into thick slices and serve with the gravy on 
the side.
Makes 8 to 10 servings 
						

							CARE & CLEANING INSTRUCTIONS1. Unplug and let the FARBERWARE
®
Programmable Electric
Pressure Cooker cool to room temperature before cleaning. 
2. Wash the Removable Cooking Pot with warm soapy water and a
clean, soft cloth or sponge. Rinse off with clean water and towel dry. 
3. Remove the Rubber Gasket from the underside of the 
Self-Locking Lid. Wash both with warm soapy water and a clean,
soft cloth or sponge. Rinse off with clean water and towel dry. 
4. 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. If damaged, do not use this
appliance. Contact the  Consumer Service Department toll-free at
1-800-233-9054 for information on purchasing a replacement
Gasket. (P/N 20890)
5. Wipe the Cool-to-the-Touch Housing clean with a damp soft 
cloth or sponge. Do not pour any liquid into the Cool-to-the-
Touch Housing.
6. Never use harsh chemical detergents, scouring pads or powders on
any of the parts or components.
7. Always check that the Steam Release Valve
and Pressure Safety Valves are in good
working order. After unit is cooled, remove
the Lid. Turn the Pressure Regulator Knob to
CLEAN and carefully remove. Turn Lid over
and place on table top (as shown below).
Using the brush supplied, check and remove
any food or foreign particles that may be
lodged in the Steam Release Valve. Replace the Pressure Regulator
Knob before using again.
8. In order to maintain the 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. The Sensor
must be free of dirt, food, or residue. To do so, wipe with a
soft, damp cloth and be sure to dry thoroughly.
9. Any service requiring disassembly other than the above
cleaning must be performed by a qualified electrician.
14
Pressure     Steam    Clean
Pressure Regulator
Knob
Clean the 
Sensor Pad 
(located on 
bottom of 
Removable 
Cooking Pot) 
after each use.
25
Chicken with Mushrooms*3 tablespoons olive oil
2 lbs. chicken breasts, boneless, skinless
1 teaspoon salt
1 large onion, coarsely chopped
8 ounces small mushrooms, halved
2 cans cream of mushroom soup
1/2 cup chicken broth
1. Place the Removable Cooking Pot in the Pressure Cooker. 
Add oil.
2. Press the COOK MODEButton for BROWN. Press the 
START/STOPButton.
3. Preheat for 5 minutes. Brown the chicken breasts, two at a time.
Remove the browned chicken to a plate while the remaining
pieces are browning.
4. When all pieces have been browned, sprinkle chicken with salt.
5. Add onion and mushrooms to the Cooking Pot and sauté until
soft and lightly browned.
6. Put chicken back into the Removable Cooking Pot with the
onion and mushrooms.
7. Add soup and chicken broth and stir. Place Lid on Pressure
Cooker. Slide the Safety Lock to LOCK position. 
8. Turn the Pressure Regulator Knob to PRESSURE. Press the
PRESSURE MODEButton for HIGH PRESSURE.
9. Press COOK TIMEButton until 15 minutes appears on 
the Display. 
10. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink slowly
and then faster as the cooking countdown begins; the Pressure
Indicator will rise as the pressure builds. After cooking under
pressure 15 minutes, the Pressure Cooker will beep 3 times. 
Press and hold the START/STOPButton until it beeps.
11. Release pressure using the Natural Release Feature. This will
take approximately 30 minutes. Once the Pressure Indicator
drops, slide the Safety Lock to UNLOCK position and remove 
the Lid.
Makes 4 to 6 servings
*Recipe from the Salton Test Kitchen 
						

							13
16. It is easy to also adapt your favorite recipe for use in the
FARBERWARE
®
Programmable Electric Pressure Cooker. For the
most part, soups, stews, braised and slow-roasted meats and
poultry, steamed and braised vegetables, dried beans and
legumes, and slow-simmered recipes like tomato sauce, provide
the best results. A chart for cooking commonly prepared foods
under pressure can be found beginning on page 33 of the Recipe
Guide. Bear in mind that the amount of cooking liquid used
when adapting a recipe will be much less since you will be
cooking in a sealed pot for a much shorter time. You must,
however, use sufficient liquid, since the Pressure Cooker is
constantly building steam during the entire cooking process. If
you run out of liquid, and continue cooking, the food will burn.
While there is no universal guide for adapting recipes, trial and
error will come into play until you understand how a Pressure
Cooker cooks.
When adapting other pressure cooker recipes, use the HIGH
PRESSURE Mode and cook for the maximum amount of time. If
food is not fully cooked, replace the Lid, and slide the Safety Lock
to LOCK position. Cook until done.
17.Never try to force open the Self-Locking Lid.Built-in Safety
Valves inhibit opening the Lid while there is still pressure in the
Removable Cooking Pot. All pressure and steam must first be
released as explained in Steps 10 and 11.
18.Never deep-fry or pressure-fryin the FARBERWARE
®
Programmable Electric Pressure Cooker, regardless of whether the
Lid is on or off. THIS IS DANGEROUS AND CAN CAUSE A FIRE
AND SERIOUS DAMAGE.
19.Do not cook dumplings or use ingredients that foam when the
Lid is closed firmly. These ingredients could block the safety
devices. Only cook dumplings and the like, with the Lid
removed.
DELAY TIME1. You can cook food up to two hours later when using DELAY
TIMEin conjunction with the WARM, COOK MODE: STEAM,
and PRESSURE MODE: LOW or HIGH programs. It can be set in
1/2 hour increments.
2. After selecting the desired cooking program and cooking time,
press the DELAY TIMEButton for delay time desired. 
3. Press START/STOPButton until the Green Indicator Light
appears. The appliance will begin cooking after the set time 
has elapsed.
4. Do not use the DELAY TIMEFunction when cooking perishable
foods that may spoil if left out at room temperature.COOKING WITH YOUR PRESSURE COOKER
(Continued)
26
Beef Stew3 pounds boneless beef chuck, trimmed of all fat 
and cut into 3/4-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, peeled and minced
1-1/2 teaspoons dried thyme
3 cups baby carrots
2 all-purpose potatoes, peeled and cut into 1-inch pieces
3 cups frozen cut green beans
40 ounces tomato sauce
2 bay leaves
salt
black pepper
1 tablespoon minced parsley
1. Season meat with salt and pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODEButton for BROWN. Press the 
START/STOPButton. 
4. Preheat 5 minutes. Add meat in small batches and brown evenly
on all sides. Place browned meat on a dish and set aside. Add
onion and garlic to Pressure Cooker and sauté 3 to 5 minutes, or
until soft. Return the browned meat to the Cooking Pot. Add the
remaining ingredients, except the parsley. Season with salt and
pepper to taste. Stir well. Place Lid on Pressure Cooker. Slide the
Safety Lock to LOCK position. 
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODEButton for HIGH PRESSURE.
7. Press COOK TIMEuntil 30 minutes appears on the Display. 
8. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink slowly
and then faster as the cooking countdown begins; the Pressure
Indicator will rise as the pressure builds. After cooking under
pressure 30 minutes, the Pressure Cooker will beep 3 times. Press
and hold the START/STOPButton until it beeps.
9. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and
remove the Lid. Add parsley. Taste and adjust for salt and pepper. 
Makes 8 to 10 servings 
						

							12
NOT use with foods that can overcook easily and quickly. When
pressure is fully released, the Pressure Indicator will drop.
11. To release pressure immediately after cooking, use the 
Quick Steam Release Feature. Press the Quick Steam Release
Button in short bursts only, until pressure is reduced — steam
will stop coming out of the Steam Release Valve and the
Pressure Indicator will drop.
Caution: Escaping steam is very hot. To avoid serious injuries or
burns, keep bare skin, face and eyes away from the Steam
Release Valve.
Caution: Do not use the Quick Steam Release Feature for foods
with a lot of liquid. There could be an overflow.12. Once pressure is released, regardless of method, slide the Safety
Lock to UNLOCK. Remove the Lid and check the food to see if
it has been cooked sufficiently. If not, replace the Lid and slide
Safety Lock to LOCK. Repeat Steps 4 to 8, cooking under
pressure an additional 2 to 3 minutes. 
13. To pressure cook foods like vegetables, add water to the
Removable Cooking Pot. Place a small plastic/heat-resistant
steaming rack or basket (NOT INCLUDED) in the Removable
Cooking Pot. Place the food on the rack. 
For best results, 
do
not fill beyond the MAX Fill Line; do not pack the food down.
Follow the same procedure for cooking under pressure, Steps 3
to 8, using the Quick Steam Release Feature for releasing the
pressure (Step 11). 
14. Since steam is hotter than boiling water, always take care when
opening the appliance after cooking under pressure. Never
place your face over the Pressure Cooker when removing the
Lid.Also, be aware that hot, boiling liquid increases in volume
when under pressure. 
CAUTION: NEVER OPEN THE PRESSURE COOKER UNTIL THE
RED PRESSURE INDICATOR HAS DROPPED.
When opening the Pressure Cooker after making soups and
stock, let the food sit several minutes before removing the Lid
to make sure the hot liquid will not boil over.
15. Since overcooked food cannot be corrected, it is almost better
to err on the undercooked side by cooking an unfamiliar food
for a shorter period of time than you may think necessary. You
can always go back and continue cooking under pressure a
minute or two longer if need be (see Steps 4 through 8).
COOKING WITH YOUR PRESSURE COOKER
(Continued)
27
Italian Meat Sauce3 tablespoons olive oil
1 large onion, minced
2 carrots, minced
2 ribs celery, minced
1-1/2 pounds lean ground beef
1/3 cup minced parsley
8 cups tomato purée
1-1/2 teaspoons sugar
2 teaspoons salt
3/4 teaspoon black pepper
1. Place Removable Cooking Pot in Pressure Cooker. Add oil. 
2. Press the COOK MODEButton for BROWN. Press the
START/STOPButton. 
3. Add the onion, carrot, and celery and sauté until soft. Add the
ground beef and parsley. Brown until the meat is no longer pink.
Add the remaining ingredients. Place Lid on Pressure Cooker.
Slide the Safety Lock to LOCK position. 
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODEButton for HIGH PRESSURE.
6. Press COOK TIMEButton until 30 minutes appears on 
the Display. 
7. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 30 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
Release pressure using the Natural Release Feature. This will take
approximately 30 to 45 minutes. 
8. Once the Pressure Indicator drops, slide the Safety Lock to
UNLOCK position and remove the Lid. 
Makes 8 to 10 servings 
						

							11
PRESSURE COOKINGBy cooking in the FARBERWARE
®
Programmable Electric Pressure
Cooker at high temperature and pressure you are able to reduce the
cooking time of most foods by up to 70 percent.
1. Place the Removable Cooking Pot in the Cool-to-the-Touch
Housing. Add the ingredients to the Removable Cooking Pot.
Brown if desired, as explained previously.
2.When cooking most foods, you should add at least 1 cup 
(8 ounces) of liquid to the Removable Cooking Pot when
cooking under pressure, or refer to amounts in Cooking Charts
in the back of this book. Do not fill the Removable Cooking
Pot more than one-third when cooking dried beans and
legumes; no more than half way when cooking soups and
stews; and no higher than the MAX Fill Line when
cooking vegetables or whole pieces of meat. 
3. Place the Self-Locking Lid on Pressure Cooker. Slide the
Safety Lock to LOCK position. 
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODEButton for LOW or HIGH,
as called for in the recipe/chart.
6. Press COOK TIMEfor the cooking time called
for in the recipe or recommended in the
Suggested Cooking Times section of this book,
pages 33-38. The cooking time begins from the
moment pressure is reached and does not
include preheating.
7. Press START/STOPButton until the Green
Indicator Light appears. If cooking under HIGH
PRESSURE, the Red Indicator Light will blink
slowly; the Green Indicator Light blinks when cooking under
LOW PRESSURE. The lights will blink faster as pressure builds
and the cooking countdown begins.
8. The Pressure Indicator will rise as pressure builds. After cooking
under pressure for the desired programmed time, the Pressure
Cooker will beep three times and the Red Light illuminates.
Press the START/STOPButton until the Pressure Cooker beeps.
9.Quick Steam Release / Natural Release.
Release pressure using either the Natural Release or Quick
Steam Release Feature. 
10. The Natural Release Feature is preferred when cooking foods
like stocks, sauces, and certain large cuts of meat which will
benefit from continuing to cook in the Pressure Cooker as the
pressure and temperature drop naturally as the unit cools. DO
COOKING WITH YOUR PRESSURE COOKER
(Continued)Pressure     Steam    Clean
LOCKUNLOCK
28
Candied Yams3 long strips orange peel
4-1/2 pounds sweet potatoes, peeled and cut into 
1/2-inch thick slices
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
Pinch salt
1 cup orange juice
1-1/2 tablespoons butter
1. Place the Removable Cooking Pot in the Pressure Cooker.
2. Place orange peel in bottom of pot. Add sweet potato slices in
layers, sprinkling each layer with brown sugar and cinnamon,
ending with a final layer of brown sugar and cinnamon. Sprinkle
with salt and drizzle with the orange juice. Dot with butter.
3. Place Lid on Pressure Cooker. Slide the Safety Lock to 
LOCK position. 
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODEButton for LOW PRESSURE.
6. Press COOK TIMEButton until 8 minutes appears on 
the Display. 
7. Press the START/STOPButton until the Green Indicator Light
appears. The Green LOW PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 8 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
8. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and 
remove the Lid.
9. Carefully remove the sweet potatoes with a spatula to a serving
bowl. Pour any accumulated syrup over the sweet potatoes. If
the sweet potatoes are not tender, leave in the Pressure Cooker.
Press WARMButton and let food remain covered with the Lid for
5 to 10 minutes. Season with salt to taste.
Makes 6 servings 
						

							STEAMINGThis Function quickly brings cooking liquid to a boil for steaming food
or cooking rice.
1. Place the Removable Cooking Pot into the Cool-to-the-Touch
Housing. 
2. To steam food, place a small plastic, heat-resistant steaming rack
or basket (NOT INCLUDED) in the bottom of the Removable
Cooking Pot. Add just enough water so that the bottom of the rack
is above the liquid. Add the food. 
Do not fill the Pot more than two-thirds full.
3. Place the Self-Locking Lid onto the Removable
Cooking Pot. Keep the Safety Lock in the
UNLOCK position.Turn the Pressure Regulator
Knob to STEAM. 
4. Press the COOK MODEButton for STEAM. 
The Red Indicator Light next to STEAM will be lit.
5. Press COOK TIMEfor the desired cooking time, up to 99 minutes.
Press the START/STOPButton; the Green Indicator Light will be lit
and the Red STEAM Indicator Light will blink slowly and then
faster as the temperature increases and the liquid comes to a boil. 
6. The Lid can be opened while cooking to check the food. WARNING: Use caution when opening Lid. Steam escapes as soon as
the Lid is opened. Use oven mitts when handling hot materials.7. The Red Indicator Light will illuminate and the appliance will beep
three times at the end of the preset cooking time. Press and hold
START/STOPButton until it beeps.TO COOK RICE1. Place the Removable Cooking Pot into the Cool-to-the-Touch Housing. 
2. Add rice and water according to the Rice Cooking Chart on page 37
of this book. Then add one tablespoon of vegetable oil to the
water for each cup of rice; DO NOT EXCEED 2 CUPS OF RICE.
The oil will help reduce excess foaming.
3. Place Lid on Pressure Cooker. Do not lock. Turn the Pressure
Regulator Knob to STEAM. Press the COOK MODEButton for
STEAM. The Red Indicator Light next to STEAM will be lit.
4. Press the COOK TIMEButton until the correct cooking time appears
on the Display. (Refer to Rice Cooking Chart on page 37.) Press the
START/STOPButton; the Green Indicator Light will be lit and the
Red STEAM Indicator Light will blink slowly and then faster as the
temperature increases and the water comes to a boil. 
5. When finished cooking, press and hold the START/STOPButton
until Red Light illuminates and the unit beeps. 
10
COOKING WITH YOUR PRESSURE COOKER
(Continued)Pressure     Steam    Clean
29
Stuffed Artichokes3/4 cup water
1/2 teaspoon salt
1 bay leaf
4 medium-sized artichokes
2 extra-large eggs, beaten
3 tablespoons grated Pecorino Romano cheese
1 clove garlic, peeled and minced
1 tablespoon minced parsley
pinch black pepper
1 tablespoon olive oil
1. Place Removable Cooking Pot in Pressure Cooker. Add the
water, salt, and bay leaf. 
2. Cut off stems from artichokes. Tear off and discard the top two
or three layers of tough, outer leaves. Cut off 1/2-inch to 1-inch
from the tops of the artichokes. Carefully open and expose the
removable leaves and choke. Pull out and remove any thorny
leaves. With a teaspoon, scoop out and discard any fuzzy
matter from the center choke. Place artichokes in Removable
Cooking Pot, standing upright.
3. Combine the eggs, grated cheese, garlic, parsley, and black
pepper in a small mixing bowl. Drizzle an equal amount of egg
mixture over each artichoke. Drizzle with the olive oil. 
4. Place Lid on Pressure Cooker. Slide the Safety Lock to 
LOCK position. 
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODEButton for HIGH PRESSURE.
7. Press COOK TIMEButton until 7 minutes appears on the Display.
8. Press the START/STOPButton until the Green Indicator Light
appears. The Red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator will rise as the pressure builds. After cooking
under pressure 7 minutes, the Pressure Cooker will beep three
times. Press and hold the START/STOPButton until it beeps.
9. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and 
remove the Lid.
10. Carefully remove the artichokes with a slotted spoon to small
bowls. Pour some cooking liquid over each artichoke. 
Makes 4 servings