Nesco PC11-25 Manuel D'utilisateur page 13

1 Tbsp. vegetable oil
1 celery stalk, chunked (set aside leaves)
1-1/2 lbs. onions, quartered
1 tsp. black peppercorn
2 Tbsp. chicken flavored soup base
Add oil, chicken thighs and celery leaves into the cooking pot. Select BROWN button
and press the START button, brown until meat is lightly golden brown. Add the rest of
the ingredients. Place lid on cooker and lock it and set regulator knob to PRESSURE.
Press the HIGH pressure button for 30 minutes. Use the natural release method to
release the pressure. Strain the stock using a seive or cheesecloth.
2 C Chocolate wafer cookie crumbs
Mix crumbs and butter together. Press into bottom of 10" spring form pan and set aside.
2 C. water
4 (8 oz.) pkg. Cream cheese, softened 12 oz. semi-sweet chocolate chips
1-1/2 C. sugar
(Variation: Add 2 tsp. instant coffee to melted chocolate chips for a mocha cheesecake.).
Blend cream cheese in bowl until smooth. Gradually add sugar while mixing
thoroughly. Adding one egg at a time, mix until smooth. Fold in melted chocolate
until thoroughly blended. Add remaining 3/4 cup of cookie crumbs into mixture.
Pour into spring form pan over crust. Add water to cooker. Tear off a 20" piece of aluminum
foil and fold in half, lengthwise. This helps to remove pan after cooking is complete.
Place spring form pan on foil and lower into cooker. Cover and lock lid in place.
Turn regulator knob to PRESSURE. Program for HIGH pressure and cook for 20
minutes. Release pressure by using the quick release method. Unlock and open lid.
Remove cheesecake from cooker by lifting up the ends of foil swing. Let cool to room
temperature before refrigerating 2-3 hours. For best results, refrigerate overnight.
Filing:
4 C. warm heavy cream
2 tsp. vanilla extract
2 C. warm water
Topping: 1 C. sugar
Mix all the filling ingredients together, except the warm water and topping. Then fill
five (9 oz.) Ramekin baking dishes and wrap well with aluminum foil. Add 2 cups warm
water and the rack into the cooking pot. Arrange baking dishes onto the rack. Place
lid on cooker and lock it. Set regulator knob to PRESSURE. Program for HIGH pressure
and cook for 6 minutes. Turn off cooker after cooking by pressing STOP button. Release
pressure by natural method for 10 minutes. Then do a quick release method to release
any remaining pressure. Carefully remove the Ramekins and refrigerate for 2-3 hours.
When ready to serve, sprinkle sugar to cover the entire surface of the each custard.
Working with one dish at a time, using a torch, flame the surface of the custard to
melt the sugar and form a crispy, carmalized topping.
Recipes
CHICKEN STOCK
4 lbs. chicken thighs
1-1/2 lbs. carrots, cut 1"to 3" lengths
1 bundle Parsley,
1 Bay leaf
20 C. water or 2/3 full
CHOCOLATE CHEESECAKE
4 Tbsp butter, melted
4 eggs
1-1/2 C. Chocolate wafer cookie crumbs
CRÉME BRULEE
1-1/2 C. sugar
8 egg yolks, large
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