Home

Presto 01264 Instructions / Assembly

1. 32 DESSERTS 33 Coconut Custard 34 Cheesecake 35 Oatmeal Apple Crisp 35 Petite Pumpkin Custards 34 Rice Pudding 34 Stuffed Apples 33 Tapioca Pudding 35 Vanilla Custard 34 SERVICE AND PARTS INFORMATION If you have any questions regarding the operation of your Presto cooker or need parts for your cooker contact us by any of these methods e Call 1 800 877 0441 weekdays 8 00 AM to 4 30 PM Central Time e Email us at our website www GoPresto com eWrite NATIONAL PRESTO INDUSTRIES INC Consumer Service Department 3925 N Hastings Way Eau Claire WI 54703 3703 Inquiries will be answered promptly by telephone letter or email When writing please include a phone number and a time when you can be reached during weekdays if possible When contacting the consumer service department or when ordering replacement parts please specify the model number and date code found stamped on the side of the cooker body Any maintenance required for this cooker other than that described in the Care and Maintenance section of this book pages 12 through 15 should be performed by our Factory Service Department Be sure to indicate date of purchase and a description of the problem when sending a cooker for repair Send cookers for repair to CANTON SALES AND STORAGE COMPANY Presto Factory Service Department 555 Matthews Drive Canton
2. Grains can be pre pared quickly and conveniently with the pressure cooker With a pressure cooker it is not necessary to soak or simmer grains for several hours During cooking many grains tend to froth foam and sputter and could cause the vent pipe to become blocked Therefore to contain frothing and foaming during the cooking period grains must be prepared in a bowl covered with aluminum foil in the pressure cooker Preparing grains in a bow also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker The bowl can be metal such as stainless steel or oven safe glass If using glass increase cooking time by 1 to 5 minutes depending on the length of the recommended cooking time FOR GRAINS DO NOT FILL PRESSURE COOKER OVER 2 FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER GRAIN TIMETABLE Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pressure cooker Cover bowl securely with aluminum foil Pour two cups water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook for the time indicated in the table below After pressure cooking allow pressure to drop of its own accord Using tongs or hot pads carefully remove bowl from cooker Remove foil Before serving separate the grains by lifting gently with a fork whi
3. push onto the end of the metal shaft until it snaps into the groove on the shaft 4 The overpressure plug can also be removed for cleaning by pushing it out of its opening from the top of the cover After cleaning reinsert it by pushing the domed side of the plug into the opening from the underside of the cover until the bottom edge is fully and evenly seated against the underside of the cover Fig N When the overpressure plug is properly installed the word TOP will be visible on the overpressure plug when viewing the outside of the cover Overpressure Plug 5 Iron and other minerals in water and foods may darken the inside of your i aluminum cooker This discoloration will not affect the food cooked in the unit These stains can be removed by using a solution of water and cream of tartar Use a tablespoon of cream of tartar for each quart of water and pour enough solution into the cooker to cover the discoloration do not fill over full Close the cover securely place the pressure regulator on the vent pipe and heat until Fig N the pressure regulator rocks gently Remove the cooker from the heat and allow it to stand for two to three hours Remove the pressure regulator and discard the contents Scour thoroughly with a soap impregnated steel wool pad wash rinse and dry Indented Portion The outside surface of aluminum pressure cookers may be cleaned with a good silver polish if necessary Staining may result if the cook
4. 28 cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp If you prefer your vegetables soft cook them the maximum amount of time indicated TO PREVENT OVER COOKING COOL COOKER AT ONCE AFTER COOKING VEGETABLES EXCEPT WHEN NOTED If the timetable says to cook 0 minutes this means to cook food until the pressure regulator begins to rock then cool cooker at once Quantity of vegetables does not change pressure cooking times More mature vegetables may require longer pressure cooking times than given in chart To assure even heating separate a block of frozen vegetables For fresh and frozen vegetables pour liquid into cooker Place vegetables on rack in cooker FOR FRESH AND FROZEN VEGETABLES DO NOT FILL PRESSURE COOKER OVER 7 FULL FRESH VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE SIZE LIQUID MINUTES Artichoke Whole 6 to 8 ounces 1 10 Asparagus Stems cut into 1 inch pieces 1 0 1 Beans green wax Whole or sliced 1 1 3 Beets Whole 22 inch diameter 1 15 16 Broccoli Flowerets 1 0 2 Brussels Sprouts Small 1 inch diameter 1 1 3 Cabbage red green Wedges 2 inch thick 1 3 5 Thinly sliced 1 2 3 Carrots Baby cut 1 3 5 Y2 inch slices 1 3 5 Cauliflower Flowerets 1 0 2 Collards Leaves coarsely chopped 1 3 4 stems thinly sliced Corn on the cob Whole 22 inch diameter 1 3 Eggplant Cubed 1 to 1 2 inches thick 1 2 3 Sliced 12 in
5. 8 g Fat 115 mg Cholesterol CHICKEN AND DRESSING 2 cups cooked chicken cut into bite Y cup chopped celery size pieces Y cup chopped onion 1 can 10 ounces cream of 2 chicken bouillon cubes chicken soup 2 cups hot water 1 cups seasoned bread crumbs 1 cups water Place chicken in greased metal bowl which will fit loosely in the cooker Cover chicken with chicken soup Combine stuffing celery onion moisten with bouillon cubes dissolved in hot water Spread over chicken soup Cover bowl firmly with aluminum foil Pour 1 2 cups water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 317 Calories 13 g Fat 109 mg Cholesterol 18 TURKEY BREAST NOTE USE THIS RECIPE ONLY IN A 6 QUART PRESSURE COOKER 3 4 pound turkey breast Y cup chopped celery 1 tablespoon vegetable oil Y teaspoon poultry seasoning 1 cups water Salt and pepper to taste 1 onion chopped Pour oil into cooker Turn heat selector to medium and brown turkey on all sides Add re maining ingredients Close cover securely Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Thicken gravy if desired Nutrition Information Per Serving 6 to servings 197 Calories 8 g Fat 76 mg Cholestero
6. MS 39046 0529 The Presto Factory Service Department is equipped to service all PRESTO appliances and supply genuine PRESTO parts Genuine PRESTO replacement parts are manufactured to the same exacting quality standards as PRESTO appliances and are engineered specifically to function properly with its appliances Presto can only guarantee the quality and performance of genuine PRESTO parts Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine PRESTO replacement parts look for the PRESTO trademark Cooker replacement parts are available at Presto Authorized Service Stations and may also be available at hardware stores and other retail outlets Parts may also be ordered on line at www GoPresto com PRESTO Limited Warranty This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve 12 years after purchase we will repair or replace it at our option Our pledge does not apply to normal wear and tear including scratches dulling of the polish or staining the repair or replacement of moving and or perishable parts such as the sealing ring overpressure plug or air vent cover lock gasket or for any damage caused by shipping To obtain service under the warranty return this PREST
7. and pepper to taste Y cup white wine Pour oil into cooker Turn heat selector to medium and brown chicken Season chicken with rosemary Place chicken in cooker Cover chicken with garlic Combine wine broth and parsley pour over chicken Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Cool cooker at once Garnish chicken with lemon slices Nutrition Information Per Serving 6 servings 191 Calories 6 g Fat 69 mg Cholesterol 16 CHUTNEY CHICKEN 6 boneless skinless chicken breast Y cup mango chutney halves 1 tablespoon vinegar 1 can 14 15 ounces diced 1 tablespoon brown sugar tomatoes Y teaspoon allspice 1 can 4 ounces chopped green eocccce chilies Y cup water Y cup raisins 1 tablespoon cornstarch Place all ingredients except cornstarch and water in cooker Close cover securely Place pres sure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove chicken and keep warm Combine water and cornstarch Stir into sauce Heat until sauce thickens stirring constantly Nutrition Information Per Serving 6 servings 258 Calories 3 g Fat 73 mg Cholesterol SOY CHICKEN 4 boneless skinless chicken breast Y cup sliced mushrooms halves onion sliced Y cup water Y cup sliced celery Y cup low sodium soy sauce 3 tablespoons brown sugar Place all ingredients in cooker Close cover s
8. beef use packet and omit bay leaf Nutrition Information Per Serving 6 servings 295 Calories 18 g Fat 103 mg Cholesterol 22 STUFFED PORK CHOPS 2 tablespoons vegetable oil 1 cup bran flakes crushed 41 inch thick boneless pork chops 2 tablespoons water with deep pocket cut in each teaspoon dried sage 1 cup chopped onion 1 cups water cup chopped celery Salt and pepper to taste cup corn Pour oil into cooker Turn heat selector to medium and brown pork chops Remove from cooker Saut onions and celery in cooker Stir in corn bran flakes 2 tablespoons water and sage remove from cooker Stuff pork chops with mixture Pour 12 cups water into cooker Place pork chops on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 16 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 430 Calories 20 g Fat 133 mg Cholesterol PORK LOIN ROAST 3 pound pork loin roast Salt and pepper 1 tablespoon vegetable oil 1 onion sliced 2 cups water Pour vegetable oil into cooker Turn heat selector to medium and brown roast well on all sides Remove roast from cooker Pour water into cooker Place roast on rack in cooker Season with salt pepper and sliced onion Close cover securely Place pressure regulator on vent pipe and cook 55 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Informatio
9. cooker What if the food is not completely done after the recommended cooking time Simply bring the cooker back up to pressure and cook the food a minute or two longer Can I use my stainless steel pressure cooker on all types of ranges Your pressure cooker will work on gas electric coil and ceramic glass smoothtop ranges In addition stainless steel pressure cookers will work on induction ranges When cooking first begins is it normal for steam to escape and moisture to form on the cover and between the handles It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cooking first begins If leakage continues the cover handle may not be properly aligned with the body handle and therefore the cover lock cannot engage Is it normal for the air vent cover lock to rise up partially and drop back down when cooking first begins It is possible that the air vent cover lock will move up and down slightly when cooking first begins Do not be concerned The air vent cover lock will remain in the up position once the cooker has sealed However if the air vent cover lock continues to move up and down or rises partially tap it lightly with the tip of a knife If it does not rise once you have tapped it the following may be occurring 1 The burner is not hot enough 2 The cooker is not fully closed see page 4 3 There is insufficient liquid to form steam 4 The ga
10. cooker cover in the event that the vent pipe becomes blocked The overpressure plug is made of rubber and when new is soft and pliable Over time depending on the frequency and type of use rubber becomes hard and inflexible When hard and inflexible the overpressure plug loses its ability to act as a secondary pressure relief valve It should be replaced immediately Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking it is important to call the Test Kitchen at 1 800 368 2194 Do not attempt to use the released overpressure plug Always follow special procedures found in the instruction book when pressure cooking rice grains and dry beans and peas During cooking dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked Therefore dry beans and peas need to be soaked and cooked according to instructions beginning on page 29 Using this method will keep foam at safe levels during cooking Like dry beans and peas rice and grains tend to froth and foam during cooking therefore to contain foaming and frothing during the cooking period rice and grains must be prepared in a bowl in the pressure cooker according to directions on page 31 Never pressure cook applesauce cranberries rhubarb cereals pastas dried soup mixes or dry beans and N Occasionally remove the air vent cover lock in the pres peas which are not listed in the chart on pag
11. excess pressure Pressure may then build to unsafe levels To clean the vent pipe see page 6 4 Always fully close the pressure cooker The cooker is fully closed when the cover handle is directly above the body handle Your pressure cooker has specially designed lugs on the cover and body which lock the cover in place when the cooker is fully closed However if the cooker is not fully closed the lugs cannot lock the cover onto the body It s possible that pressure could build inside the cooker and cause the cover to come off and result 5 in bodily injury or property damage Always be sure the cover handle is directly above the body handle see page 4 Fig E Do not turn past handle alignment Never open the cooker when it contains pressure The air vent cover lock provides a visual indication of pressure inside the cooker When it is up there is pressure When it is down there is no pressure in the cooker and it can be opened If the pressure cooker is opened before all of the pressure is released the contents of the cooker will erupt and could cause bodily injury or property damage Replace the overpressure plug if it is hard deformed cracked worn or pitted or when replacing the sealing ring Replace the sealing ring if it becomes hard deformed cracked worn pitted or soft and sticky The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the
12. in very little time in the pressure cooker An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices This can be done right in the pressure cooker The following recipes were written for fresh or com pletely thawed meats To cook frozen meats thaw one half hour or more so that the surface of the meat will sear crispy brown Then increase the cooking times given in the recipes Frozen beef veal and lamb should be cooked 25 minutes per pound Frozen pork should be cooked 30 minutes per pound Cooking time will vary depending on the size and thickness of the cut the distribution of fat and bone the grade and cut of the meat and the degree of doneness desired After cooking if gravy is desired stir 1 to 2 tablespoons of flour or cornstarch into 1 4 cup cold water Heat cooking liquid in pressure cooker and slowly pour in flour mixture stirring to blend Heat to boiling stirring constantly for 1 minute or until thickened Season with salt and pepper FOR MEAT DO NOT FILL PRESSURE COOKER OVER 7 FULL NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 7 FULL MARK SEE PAGE 5 OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER BEEF POT ROAST 3 pounds beef pot roast Salt and pepper 1 tablespoon vegetable oil 1 small onion chopped 2 cups water 1 bay leaf Pour oil into cooker Turn heat selector to medium and
13. pan of cold water Fig I until pressure is completely reduced Note Do not set hot cooker in a molded sink as it could damage the sink Pressure is completely reduced when the air vent cover lock has dropped If the air vent cover lock remains in its raised position there is still pressure inside the pressure cooker Continue to cool until the air vent cover lock drops 10 After pressure has been completely reduced remove the pressure regulator Always remove the pressure regu lator before opening the cover 11 To open the cover turn it counterclockwise until the W on the cover aligns with the A mark on the body handle Then lift the cover toward you to keep any steam away from you If the cover turns hard there still may be some pressure in the unit Do not force the cover off Continue to cool the pressure cooker until steam no longer is escaping from the vent pipe the air vent cover lock has dropped and the cover turns easily 12 Food is ready to serve IMPORTANT SAFETY INFORMATION Cooking under pressure enables you to prepare food both quickly and deliciously If used properly your pressure cooker is one of the safest appliances in your kitchen To ensure safe operation make sure you always observe the following simple rules whenever you use the pressure cooker 1 Never overfill the pressure cooker The pressure regulator is designed to maintain cooking pressures at a safe level It relieves excess pressure through th
14. pounds chicken cut into serving Y cup chopped onion pieces Y cup chopped celery 4 cups water 1 teaspoon salt Y cup sliced carrots Y teaspoon black pepper Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove pieces of chicken from cooker and let cool Remove meat from bones and return meat to cooker Heat through Nutrition Information Per Serving 4 servings 160 Calories 8 g Fat 54 mg Cholesterol Delicious Soups From Chicken Soup CHICKEN SOUP STOCK Strain Chicken Soup to make stock CHICKEN NOODLE SOUP Bring soup to a boil Add fine noodles and simmer un covered 10 to 15 minutes Salt and pepper to taste 6 servings CHICKEN DUMPLING SOUP Mix together 1 beaten egg 2 cup milk and Y2 teaspoon salt Stir in 1 s cups flour Drop mixture from teaspoon into bubbling Chicken Soup in cooker Simmer dumplings uncovered 6 minutes 6 servings CHICKEN RICE SOUP Add 1 cup cooked rice to Chicken Soup Heat through Salt and pepper to taste 6 servings 10 BROWN BEEF SOUP 1 pounds lean beef cut into 1 inch Y cup chopped celery cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes Y cup chopped onion 1 teaspoon salt cup sliced carrots Y teaspoon black pepper Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and co
15. restaurants increasingly cater to a more vegetable conscious clientele Pressure cooking is the preferred method for preparing vegetables Because of the fast cooking time and super heated steam vegetables retain most of their natural color texture flavor and nutrients And pressure cooking offers an additional health advantage because so much more natural taste is retained vegetables require much less salt and seasonings A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker By using the cooking rack to keep them out of the cooking liquid each vegetable retains its own distinctive flavor and appearance Just be sure that all vegetables cooked together require the same cooking time It is important to accurately time the cooking period because vegetables cook very quickly in the pressure cooker If you wish to blend the vegetable flavors place them in the cooking liquid and omit the rack FOR FRESH AND FROZEN VEGETABLES DO NOT FILL PRESSURE COOKER OVER FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER CABBAGE WITH APPLES 8 cups shredded cabbage Y cup chicken broth 1 small onion thinly sliced 2 tablespoons frozen apple juice 1 small tart apple peeled cored concentrate thawed and chopped Salt and pepper to taste Add all ingredients to cooker Close cover securely Place pressure regulator on vent pipe and cook 4 mi
16. the cooker has sealed the air vent cover lock will remain in the up position until pressure is released Fig G 7 Cooking time begins when the pressure regulator begins to rock gently Gradually lower the heat as necessary to maintain a slow steady rocking motion and cook for the length of time indicated in the recipe or timetable If the pressure regula tor is allowed to rock vigorously excess steam will escape Therefore too much liquid will evaporate and food may scorch Never leave your pressure cooker unattended at high heat settings It could boil dry overheat and cause damage to the pressure cooker Air Vent Cover Lock in UP Position Pressure in Unit Air Vent Cover Lock in DOWN Position No Pressure in Unit i f i bp A 40 Fig G Note Cover is shown in open position Rotate clockwise to close 8 When cooking time is complete turn off burner If using an electric stove remove pressure cooker from burner Caution Lift pressure cooker to remove it from the burner Sliding cookware can leave scratches on stovetops 9 Reduce pressure according to the recipe or timetable instructions If the instructions say Let the pressure drop of its own accord set the pressure cooker aside to cool until pressure is completely reduced If the instructions state Cool cooker at once cool the pressure cooker under a running water faucet Fig H or pour cold water over it or place it in a
17. ND PEAS DO NOT FILL PRESSURE COOKER OVER FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER DRY BEANS AND PEAS TIMETABLE Soak beans and peas except lentils and black eyed peas according to information above Add 1 tablespoon vegetable oil to cooking liquid DO NOT COOK SPLIT PEAS FOR DRY BEANS AND PEAS DO NOT FILL PRESSURE COOKER OVER 2 FULL COOKING TIME BEANS AND PEAS MINUTES Adzuki 1 3 Anasazi 1 3 Black Beans 2 4 Black eyed Peas 2 4 Chickpeas garbanzo 7 10 Great Northern Beans 2 5 Kidney Beans 1 3 Lentils brown green 3 5 Lima Beans large 0 1 Lima Beans baby 1 3 Navy Beans pea 1 3 Peas whole yellow green 6 9 Pinto Beans 3 6 Red beans 3 6 Soy beans beige 8 11 cooking time is for unsoaked beans add to 1 teaspoon salt to soaking and cooking water to keep bean skins intact 29 LENTIL CURRY 1 tablespoon vegetable oil Y tablespoon curry powder cup chopped onion Y teaspoon ground ginger 3 cups water ecocoooo 1 cup lentils Y teaspoon salt Y tablespoon coriander Pour oil into cooker Turn heat selector to medium and saut onions Add water lentils coriander curry powder and ginger Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Stir in salt Nutrition Information Per Serving 4 servings 190 Calo
18. O product shipping prepaid to the PRESTO Factory Service Department California residents may deliver this PRESTO product to their nearest PRESTO Authorized Service Station When returning a product please include a description of the defect and indicate the date the appliance was purchased We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the instructions enclosed Failure to follow instructions damage caused by improper replacement parts abuse or misuse including overheating and boiling the unit dry will void this pledge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This is Presto s personal pledge to you and is being made in place of all other express or implied warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire Wisconsin 54703 3703 U S Patent No 4 932 550 Form 72 727A 37
19. PRESTO 4 and 6 Quart Aluminum Pressure Cookers Visit us on the web at 2006 by National Presto Industries Inc www GoPresto com Instructions and Recipes TABLE OF CONTENTS Important Safeguards ccc cece cere reece eee eeee 2 IntroductiOn siiciidecisc seas se Saeed Vee Eke as He eG ed eae oe ecere 2 Getting Acquainted ccc ccc ccc ce eee eee e ences 3 Howto Us 23 cac ie tenra ania he Hie SAG ea bee ee ee 4 Important Safety Information 0c cece cee ce cece 5 Care and Maintemance ccece cece ere cneveceenenees 6 Helpiol Hinis sser 6a ese aves 6 ave aah ave averse levies eee acetals diene eiete evececane 8 Questions and Answers ccc cece ccc ec cece eceeceseees 9 SOUPS aNd SOCKS ieser eresas arase a ene Glee dae wereee 10 Seafood ossada och Rare bere ecto dog Sete ane Sone eo ace nee oe 13 PoulS 5 555 065 ofa atley ore aves ela oa 8 ats os aver eA ERA E 16 14 9 CCE 5 Se a a a E aE 20 Vegetables sco casis eco hess inicev cles bis S00 SH cules wl em E OU Bienes weave coe 25 Dry Beans and Peas cece cece cece reece eee ee cece 29 GSU ALIS oss sisters Ss eicai decaying Bee BS BE Sita eid aur dee diene Hea elie ei dae 31 Dess ftS 55 o ose aise eis oad dee Eine Sie ibis wie Siew alecniee alee ete were 33 Recipe INGER i 5 ca sca e aie sce se aie bee ace bs Sale alee ie awe bie aw de Eanan 36 Service and Parts Information cee eececeeees 37 Warr
20. SH AND SEAFOOD DO NOT FILL PRESSURE COOKER OVER FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER SALMON STEAKS MOUTARDE 4 small salmon steaks 1 inch thick 1 cup dry white wine 4 tablespoons Dijon style mustard or chicken broth 3 4 sprigs fresh thyme or 4 teaspoon 1 bay leaf dried thyme eocccce 1 tablespoon olive or vegetable oil 2 tablespoons Dijon style mustard 1 small onion chopped 1 tablespoon cornstarch 1 clove garlic minced Spread each steak with 1 tablespoon mustard Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme Pour oil into cooker Turn heat selector to medium and saut onion and garlic until tender Stir in wine and bay leaf Place steaks on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pres sure regulator rocking slowly Cool cooker at once Carefully remove steaks and rack Keep steaks warm Discard bay leaf Mix 2 tablespoons mustard with cornstarch Stir into liquid in pressure cooker Heat until sauce boils and thickens stirring constantly Serve sauce with salmon steaks Nutrition Information Per Serving 4 servings 218 Calories 9 g Fat 20 mg Cholesterol VARIATION Substitute halibut for salmon steaks 13 SCAMPI STYLE SHRIMP 1 pound medium raw shrimp Y teaspoon salt peeled and deveined 1 cup water 3 tablespoons margarine eecccece 2 tablespoons minced g
21. anty acacia csccsechve aves aie ts sets strans eee aloes aie acave caveat ave 37 This is a G Listed appliance The following Important Safeguards are recommended by most portable appliance manufacturers IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage basic safety precautions should always be followed including the following 1 Read all instructions 2 Always check the vent pipe before use Hold cover up to light and look through vent pipe to be certain it is clear 3 Always check the air vent cover lock to be sure it moves freely before use 4 Do not fill pressure cooker over 73 full For soup grains and dry beans and peas which expand during cooking do not fill cooker over 2 full Overfilling may cause a risk of clogging the vent pipe and developing excess pressure See food preparation instructions 5 Do not pressure cook applesauce cranberries rhubarb cereals pastas dried soup mixes or any dry beans and peas which are not listed on the chart on page 29 These foods tend to foam froth and sputter and may block the vent pipe overpressure plug and air vent cover lock 6 This appliance cooks under pressure Improper use may result in scalding injury Make certain pressure cooker is properly closed before operating cover handle must be directly above the body handle See How To Use Instructions Do not place the pressure cooker or attempt to pressure cook in a heated oven Extreme c
22. aution must be used when moving a pressure cooker containing hot liquids Do not touch hot surfaces Use handles or knobs 9 Do not open pressure cooker until internal pressure has been completely reduced air vent cover lock has dropped and no steam escapes when the pressure regulator is removed See How To Use Instructions 10 Caution To ensure safe operation and satisfactory performance replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard deformed cracked worn or pitted It is recommended that the sealing ring and overpressure plug be replaced at least every two years 11 Close supervision is necessary when the pressure cooker is used near children It is not recommended that children use the pressure cooker 12 When normal operating pressure is reached the pressure regulator will begin to rock Gradually lower the heat to maintain a slow steady rocking motion If the pressure regulator is allowed to rock vigorously excess steam will escape liquid will be evaporated and food may scorch 13 Caution Do not use pressure cooker on an outdoor LP gas burner or gas range over 12 000 BTU s 14 Do not use this pressure cooker for other than intended use 15 Do not use this pressure cooker for pressure frying with oil SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY Ms INTRODUCTION Welcome to the world of pressure cooking With your new Presto Pressure Cook
23. brown roast well on all sides remove roast Pour water into cooker Place roast on rack in cooker Season roast with salt pepper onions and bay leaf Close cover securely Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Thicken gravy if desired Nutrition Information Per Serving 6 servings 297 Calories 20 g Fat 72 mg Cholesterol PORCUPINE MEATBALLS 1 pound lean ground beef cup sliced celery cup uncooked long grain white Y cup chopped green pepper rice 1 cup tomato sauce 2 tablespoons tomato paste Y cup water 1 teaspoon salt 1 tablespoon sugar Y teaspoon pepper Y teaspoon dry mustard Y cup chopped onion Combine ground beef rice tomato paste salt and pepper mix well Form into 8 balls Place meatballs in cooker Add onion celery and green pepper Combine tomato sauce water sugar and mustard Pour over meatballs Close cover securely Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 350 Calories 17 g Fat 77 mg Cholesterol 20 SWISS STEAK 2 pounds round steak 1 inch thick cup chopped green pepper 1 can 8 ounces tomato sauce 2 cup sliced celery cup water 2 teaspoon salt 1 cup chopped onion 4 teaspoon pepper Place all ingredients in cooker Close cover securely Place pressure regulator o
24. casion the cover may be difficult to open or close The following sugges tions will help if this happens If the cover seems hard to close press the palm of your hand on the cover area directly opposite the cover handle while moving the cover handle to the closed position with your other hand meget Cooking 1 ere If after browning meat or poultry the cover is difficult to close it may be due to expansion of the pressure cooker body from heating Remove the cover and allow the pressure cooker body to cool slightly and try again Do not place the pressure cooker back on the burner until it is J fully closed Apply Cooking If necessary to help make the cover easier to open and close a Oil Here very light coating of cooking oil may be applied to the sealing ring and to the underside of the lugs on the pressure cooker body Fig O Use a pastry brush a piece of cloth or your fingertips and be sure to wipe off any excess oil What can be done if the food prepared in the pressure cooker has more liquid than desired Simmer to evaporate the excess liquid Next time you prepare the same recipe you may want to use less liquid How does one prevent overcooking Remember to begin timing as soon as the pressure regulator begins to rock gently It is very important to accurately time the cooking period A Presto kitchen timer is very helpful for this purpose Also be sure to follow the recipe instructions for cooling the pressure
25. ch thick 1 2 Kale Leaves coarsely chopped 1 1 2 stems thinly sliced Parsnips Sliced 2 inch thick 1 0 2 Do not use rack place in cooking liquid 27 FRESH VEGETABLE TIMETABLE VEGETABLE Peas CUPS OF LIQUID SIZE Shelled COOKING TIME MINUTES Peppers Whole Potatoes sweet Sliced 1 to 1 2 inches thick Sliced 2 inch thick Potatoes white Whole 22 inch diameter Whole 12 inch diameter Sliced 3 4 inch thick 1 Sliced 2 inch thick 1 3 Rutabaga Cubed or sliced 1 inch thick 1 3 Spinach Whole leaves 1 0 Squash winter Quartered 1 12 acorny Squash winter Halved 1 12 spaghetti Squash Sliced 1 inch thick 1 1 yellow zucchini Sliced 14 to 2 inch thick 1 i Swiss Chard Whole leaves 1 0 1 Turnips Sliced or cubed 3 4 inch thick 1 3 5 Let pressure drop of its own accord FROZEN VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE LIQUID MINUTES Asparagus cut spears 1 2 Beans green wax french style 1 1 2 Broccoli 1 1 2 Brussels Sprouts 1 2 Cauliflower 1 1 2 Corn Cut 1 1 2 Corn on Cob 1 2 3 Lima Beans 1 1 2 Mixed Vegetables 1 1 2 Peas 1 1 2 Peas and Carrots 1 1 2 Spinach 1 2 4 28 DRY BEANS AND PEAS The pressure cooker is ideal for preparing dry beans and peas quickly However dry beans and peas have a tendency to froth and f
26. cking slowly Cool cooker at once Add potatoes carrots salt and pepper Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Mix water and flour thoroughly stir into stew Heat until stew thickens stirring constantly Nutrition Information Per Serving 4 servings 315 Calories 6 g Fat 74 mg Cholesterol MEAT TIMETABLE Brown meat well and remove from cooker Pour liquid into cooker Place meat on rack in cooker DO NOT FILL PRESSURE COOKER OVER FULL NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE FULL MARK SEE PAGE 5 CUPS OF COOKING TIME MEAT LIQUID MINUTES BEEF Chuck Roast 3 pounds 2 45 50 Corned Beef 3 pounds 2 60 Rolled Rib Roast 3 pounds 1 30 35 Round Steak 1 thick 1 18 Round Steak 1 2 thick 1 10 Short Ribs 1 2 25 HAM Slice 3 pounds 1 2 30 35 Picnic 3 pounds 1 2 30 35 LAMB Chops 1 thick 1 ae Chops 1 2 thick 1 5 Leg of Lamb 3 pounds 2 35 45 PORK Chops 1 thick 1 15 Chops 1 2 thick 1 8 Butt Roast 3 pounds 2 55 Loin Roast 3 pounds 2 55 Steak 1 thick 1 2 Steak 1 2 thick 1 5 VEAL Chops 1 thick 1 2 Chops Y thick 1 ae Roast 3 pounds 2 45 50 Steak 1 thick 1 10 Cool cooker at once see page 4 24 VEGETABLES Vegetables have assumed new importance and prominence on the menu Health conscious cooks feature an abun dance of vegetables on the family meal plan while
27. consistency is reached Add margarine Nutrition Information Per Serving 6 servings 127 Calories 4 g Fat 0 mg Cholesterol ARTICHOKES N SAUCE 1 cup water 3 artichokes 1 tablespoon vegetable oil Pour water and oil into cooker Place artichokes on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rock ing slowly Cool cooker at once Serve with your choice of the following sauces Nutrition Information Per Serving 3 servings 60 Calories 0 g Fat O mg Cholesterol GARLIC SAUCE Combine cup margarine melted and 2 cloves minced garlic Serve warm HERB YOGURT Combine 1 cup plain yogurt 4 cup finely chopped carrots 2 teaspoon dill weed and 4 teaspoon salt Serve chilled ITALIAN SAUCE Combine cup mayonnaise and 4 cup Italian style salad dressing Serve chilled MAPLE GLAZED SWEET POTATOES 3 sweet potatoes peeled cut into Y cup water 1 to 14 inch chunks 1 tablespoon melted margarine cup maple flavored syrup Y teaspoon salt Place sweet potatoes in pressure cooker Combine remaining ingredients and pour over potatoes Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 6 servings 125 Calories 2 g Fat 0 mg Cholesterol 26 FRESH AND FROZEN VEGETABLE TIMETABLE When using the vegetable timetables below and on page
28. e 29 These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure CARE AND MAINTENANCE All parts of your pressure cooker including the sealing ring and pressure regulator are fully immersible for easy cleaning When washing the unit however the sealing ring should always be removed to allow easy cleaning of the inside rim of the cover The sealing ring should be washed with hot sudsy water after each use To be sure the vent pipe is clear hold the cover up to the light and look through the vent pipe Clean it with a small brush or pipe cleaner if it is blocked or partially blocked Fig K Also clean the vent pipe nut as shown sure cooker cover handle for cleaning To remove the air vent cover lock place your finger over the hole in the cov er handle Fig M and remove the white rubber gasket from the air vent cover lock on the underside of the cover Fig L Push the air vent cover lock through the top of the cover and wash it and the gasket in hot sudsy water The metal shaft of the air vent cover lock may be cleaned with a nylon mesh pad Clean the hole in the cover handle with a small brush After cleaning reinsert the metal shaft of the air vent cover lock from the top side of the cover down through the cover handle hole Fig M Place a finger over the handle hole to keep the cover lock from falling out and turn the cover over Wet the rubber gasket and
29. e vent pipe as it rocks back and forth Many foods tend to expand when cooked If the cooker is overfilled expansion of food may cause the vent pipe to become blocked or clogged If the vent pipe becomes blocked it cannot relieve excess pressure There are a few foods such as rice grains dry beans and peas and soups which expand so much or foam and froth while cooking that the cooker should never be filled above the fill line For other foods never fill the cooker above the 73 fill line For your convenience both the and full levels are marked by indentations gy tine on the side of the pressure cooker body see Fig J The upper marking indicates y gn line the full level and the lower the 1 2 full level In addition in each section of the recipes you will find instructions on the maximum fill level for each type of food Reminder When cooking any food do not let any portion extend above the maximum fill mark When cooking rice grains dry beans and peas and soups the cooker should never be more than full 2 Always add cooking liquid If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left on a heated burner the cooker will overheat excessively causing possible discoloration and or damage to the cooker 3 Always look through the vent pipe before using the cooker to make sure it is clear If the vent pipe is blocked it cannot function as it should and thus cannot relieve
30. ecurely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 169 Calories 2 g Fat 69 mg Cholesterol SWEET N SOUR CHICKEN 3 pound chicken cut into serving Y cup vinegar pieces and skinned 2 tablespoons soy sauce 1 tablespoon vegetable oil 1 tablespoon catsup 1 can 8 ounces pineapple chunks Y teaspoon Worcestershire sauce undrained teaspoon ground ginger A cup sliced celery ecocoooo 1 green or red pepper cut into 2 tablespoons cold water chunks 2 tablespoons cornstarch cup brown sugar Pour oil into cooker Turn heat selector to medium and brown chicken Combine remaining ingredients except water and cornstarch pour over chicken Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Remove chicken pineapple and vegetables to a warm plat ter Mix cold water and cornstarch Stir into hot liquid Heat until sauce thickens stirring constantly Pour sauce over chicken pineapple and vegetables Serve with steamed rice if desired see page 31 Nutrition Information Per Serving 6 servings 333 Calories 11 g Fat 104 mg Cholesterol 17 CHICKEN CACCIATORE 3 pound chicken cut into serving 2 cloves garlic minced pieces 2 tablespoons minced parsley 1 cup diced tomatoes 1 teaspoon oregano cup white wi
31. er you ll discover how fast and easy it is to prepare a wide variety of delicious foods especially foods that emphasize good health and nutrition along with good taste The pressure cooker is perfect for the way we live and eat today It s ideal for preparing many of the lighter foods that help keep us healthy and fit It preserves flavors and nutrients tenderizes leaner cuts of meat and best of all it cooks foods three to ten times faster than ordinary cooking methods And it s even possible to cook several foods in the pressure cooker at the same time without the flavors intermingling We have included recipes for some traditional family favorites that are especially well suited to the many advantages of pressure cooking For your convenience we have also provided nutritional information for all of the recipes in this book To help get started with your new pressure cooker be sure to read the GETTING ACQUAINTED section begin ning on the next page GETTING ACQUAINTED Your pressure cooker is like a saucepan with a very special cover that locks in place Air is automatically exhausted and steam is sealed inside creating pressure within the unit Under pressure internal temperatures in the cooker are raised above the normal boiling point of water causing foods to cook faster At 15 pounds of pressure a temperature of 250 F or 121 C is reached inside the pressure cooker These higher temperatures speed cooking and the mo
32. er is washed in the dishwasher If food residue adheres to the pressure cooker body clean with a vegetable brush a fine steel wool pad or a fine kitchen cleanser 6 When not in use store your pressure cooker in a dry place with the cover inverted on the body If the cover is locked on unpleasant odors may form inside the unit and the sealing ring could be damaged 7 As is the case of all cookware avoid chopping or cutting food inside the cooker with a knife or other sharp utensil 8 If the body or cover handles become loose tighten them with a screwdriver 9 Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which may allow steam to escape and prevent the pressure cooker from sealing 10 The sealing ring overpressure plug and rubber gasket of the air vent cover lock may shrink become hard deformed cracked worn or pitted with normal use Exposure to high heat such as a warm burner or oven top will cause these parts to deteriorate rapidly When this happens replace the sealing ring overpressure plug and small rubber gasket of the air vent cover lock Replace the sealing ring and overpressure plug at least every two years Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use Replace the sealing ring Whenever you replace the sealing ring replace the overpressure plug also 11 Each time you clean or use your pre
33. essure cooker Add onions to thickened marinade and serve with sliced pork Onions may be pur ed before adding to sauce and served with rice if desired Nutrition Information Per Serving amp servings 332 Calories 13 g Fat 77 mg Cholesterol BARBECUE SPARERIBS 3 pounds spareribs cut into cup vinegar serving pieces cup chopped onion 1 cup water Y cup sugar eoccece 1 teaspoon salt 1 cup catsup 1 teaspoon chili powder Y cup water 1 teaspoon celery seed Place ribs and water in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Drain off liquid Mix remaining ingredients pour over ribs in cooker Stir to coat ribs Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regula tor rocking slowly Let pressure drop of its own accord Remove ribs Simmer sauce uncovered to desired thickness Nutrition Information Per Serving 6 servings 427 Calories 27 g Fat 107 mg Cholesterol CORNED BEEF 3 pounds corned beef 1 tablespoon garlic powder 2 cups water 1 bay leaf Pour 2 cups water into cooker Rub garlic powder into all surfaces of corned beef Place corned beef on rack in cooker Add bay leaf Close cover securely Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Note If seasoning packet is provided with corn
34. following the general directions in this book for the particular type of food being cooked Decrease the cooking time for your recipe by since pressure cooking is much faster than ordinary cooking methods For example if your ordinary cooking method requires 45 minutes in the pressure cooker the cooking time will be 15 minutes Because there is very little evaporation the amount of liquid used should be decreased Use about 2 cup more liquid than you ll desire in your finished dish But remember there must always be water or some other liquid in the pressure cooker to produce the necessary steam Use the cooking rack when it is desirable to cook foods out of the cooking liquid When foods are pressure cooked out of the liquid flavors will not intermingle Therefore it is possible to cook several foods at once as long as they have similar cooking times If it is desirable to blend flavors do not use the cooking rack Many different cooking liquids can be used in a pressure cooker Wine beer bouillon fruit juices and of course water all make excellent cooking liquids in the pressure cooker Beautiful desserts and side dishes can be prepared in the pressure cooker using individual or small metal molds or glass custard cups which are ovenproof Fill molds 7 full to allow for expansion of food and fit them loosely into the pressure cooker on the cooking rack Do not fill the pressure cooker over full If a recipe says to cook 0 minute
35. il smooth Return to pressure cooker and stir in evaporated milk Nutrition Information Per Serving 6 servings 160 Calories 2 g Fat 2 mg Cholesterol 12 ZESTY HOMEMADE CHILI 1 pounds ground beef 1 teaspoon ground cumin 1 can 8 ounces tomato sauce 4 teaspoon black pepper Y cup water 4 teaspoon oregano 1 cup chopped onion 4 teaspoon cayenne pepper 3 4 cup chopped green pepper eecccces 2 cloves garlic finely chopped 1 can 15 ounces kidney beans 1 tablespoon chili powder drained and rinsed 1 teaspoon salt Turn heat selector to medium and brown meat Add remaining ingredients except kidney beans Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Stir in kidney beans and heat through Nutrition Information Per Serving 4 servings 432 Calories 17 g Fat 111 mg Cholesterol SEAFOOD Seafood is the basis of some of the healthiest and most nutritious meals you can make It is an excellent source of protein a good source of minerals and some vitamins and it s low in fat and sodium Steaming in the pressure cooker brings out the finest fullest flavors of seafood The cooking time required is directly related to the thickness of the seafood To be safe if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies reduce the cooking time Overcooking tends to toughen seafood FOR FI
36. ist steam atmosphere tenderizes meats naturally It is important to become familiar with the various parts of the pressure cooker Fig A and to read the HOW TO USE section beginning on page 4 before using the unit for the first time Pressure Regulator Vent Pipe Overpressure Plug Air Vent Cover Lock Cover Handle A Sealing Ring Body Handle Body Cooking rack Fig A Before the first use remove the sealing ring Fig B by simply pulling it out of the inside rim of the cover Wash sealing ring cover body and cooking rack Fig A in hot sudsy water to remove any packaging material and white manufacturing lubricant Rinse all parts with warm water and dry Then replace the sealing ring being careful to fit it under the stop tabs and the lock pin Fig B which are located on the inside rim of the cover Stop Tab Lock pin Sealing Ring Fig B Stop Tab HOW TO USE To assure the very best results every time carefully follow these step by step instructions for pressure cooking You may find it helpful to refer back to Fig A on page 3 1 Prepare ingredients according to the directions in the pressure cooking recipe you have selected Recipes in this book were developed for use in a 4 quart pressure cooker If you have a 6 quart pressure cooker you may increase the ingredients by 2 if desired Be sure not to overfill the pressure cooker see page 5 Pour liquid into the cooker b
37. l BAYOU BOUNTY CHICKEN 1 pounds chicken pieces 2 cloves garlic minced 1 can 15 ounces whole tomatoes Y tablespoon extra spicy seasoning undrained cut up blend cup chopped onion cocoooo cup chopped green pepper Hot cooked rice see page 31 Y cup chopped celery Add all ingredients except rice to pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Serve chicken and sauce over rice Nutrition Information Per Serving 3 servings 394 Calories 14 g Fat 90 mg Cholesterol POULTRY TIMETABLE It is not necessary to brown poultry before pressure cooking but you may do so if you like After browning remove poultry from cooker and pour liquid into cooker Place poultry on rack in cooker DO NOT FILL PRESSURE COOKER OVER FULL NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE FULL MARK SEE PAGE 5 CUPS OF COOKING TIME POULTRY LIQUID MINUTES Whole Chicken 1 13 to 15 22 to 3 pounds Chicken 1 8 cut into serving pieces Chicken Breast 1 3 to 4 boneless Turkey Breast 1 35 3 to 4 pounds Cool cooker at once see page 4 NOTE COOK ONLY IN A 6 QUART PRESSURE COOKER 19 MEATS When it comes to creating juicy tender flavorful meat dishes the pressure cooker has no equal Even budget cuts of meat that usually require slow moist heat cooking will turn out succulent and savory
38. l that is large enough to completely wrap apple Fill centers with raisin mixture Top each with one fourth of the butter Wrap foil around apple pinching firmly together at top Place reserved wine water and apples in cooker Place pressure regulator on vent pipe and cook 10 minutes with pres sure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 224 Calories g Fat 8 mg Cholesterol 33 RICE PUDDING 1 cup long grain white rice Y cup sugar 1 cups water Y cup raisins 1 cup water Y teaspoon cinnamon 1 cup whole milk Combine rice and 1 cups water in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour 1 cup water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Cool cooker at once Stir milk sugar raisins and cinnamon into rice Cover bowl firmly with aluminum foil Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regula tor rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 238 Calories 2 g Fat 24 mg Cholesterol VANILLA CUSTARD 2 cups lowfat milk teaspoon vanilla 2 eggs slightly beaten Nutmeg Y cup sugar 1 cup water Y teaspoon salt Combine milk eggs sugar salt and vanilla Pour into individual c
39. le steaming It may be necessary to allow excess moisture to evaporate from some grains If excessive moisture remains drain before using grains FOR GRAINS DO NOT FILL PRESSURE COOKER OVER 2 FULL CUPS LIQUID COOKING TIME GRAIN 1 CUP IN BOWL MINUTES Amaranth 1 4 5 Barley Hulled 2 25 28 Barley Pearl 2 9 12 Buckwheat 2 3 4 Bulgar 1 2 3 Millet 2 9 10 Oats whole groats 1 20 25 Oats steel cut 2 4 5 Quinoa 1 1 Rice brown 1 10 12 Rice white 1 5 8 Rye Berries 1 20 25 Spelt 2 25 30 Wheat berries 2 25 30 Wild Rice 1 20 25 31 SEASONED RICE PILAF 2 tablespoons margarine Y teaspoon salt 1 small onion chopped Y teaspoon oregano 2 cups long grain white rice Y teaspoon pepper 2 cups chicken broth 2 cups water 1 cups water Place margarine in cooker Turn heat selector to medium to melt margarine Add onions saut until tender Combine onion with rice broth 174 cup water salt oregano and pepper in a metal bowl which will fit loosely in cooker Cover bowl firmly with aluminum foil Pour 2 cups water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker remove foil and set rice aside to steam Nutrition Information Per Serving 8 servings 210 Calories 4 g Fat 0 mg Cholesterol VARIATION GRECIAN RICE PILAF After press
40. minutes Combine eggs sugar and vanilla Add milk and tapioca stirring constantly Pour into individual custard cups Cover firmly with aluminum foil Pour water into cooker Place custard cups on rack in cooker Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Chill Nutrition Information Per Serving 6 servings 113 Calories 3 g Fat 75 mg Cholesterol OATMEAL APPLE CRISP 4 cups apples peeled and sliced 2 tablespoons flour 1 tablespoon lemon juice 1 teaspoon cinnamon Y cup quick cooking oats 2 tablespoons margarine softened cup brown sugar 2 cups water Sprinkle apples with lemon juice Combine oats brown sugar flour and cinnamon Cut in margarine until coarse meal forms Place apples in a greased bowl that will loosely fit in cooker Sprinkle oat mixture evenly over apples Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 20 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 209 Calories 7 g Fat 0 Cholesterol CHEESECAKE 1 8 ounce package cream cheese Y cup vanilla wafer crumbs 1 3 ounce package cream cheese 2 cups water Y cup sugar 2 eggs Beat cream cheese until smooth Add sugar and beat in eggs Pour mixture into buttered custard cups Top with vanilla wafer crumbs Cover each cu
41. n Per Serving 6 servings 483 Calories 27 g Fat 171 mg Cholesterol STUFFED FLANK STEAK 1 tablespoon margarine Y teaspoon marjoram Y cup chopped onion teaspoon thyme 4 cup chopped celery teaspoon black pepper 1 clove garlic minced 1 pound flank steak cut into 6 tablespoons beef broth divided 2 equal pieces 1 cup bread crumbs 1 cup diced tomatoes Y teaspoon salt Add margarine to cooker Turn heat selector to medium and saut onion celery and garlic Mix in 2 tablespoons of the broth bread crumbs salt marjoram thyme and pepper Spread stuffing mixture on one steak top with remaining steak Secure with toothpicks or metal skewers Place steak in cooker stir in remaining 4 tablespoons broth and tomatoes Close cover securely Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 237 Calories 12 g Fat 47 mg Cholesterol 23 LAMB STEW 1 pound lamb stew meat cut into 4 small potatoes quartered 1 inch cubes 1 cup baby cut carrots 1 cup water 1 teaspoon salt 1 large onion sliced teaspoon black pepper 1 tablespoon Worcestershire cocoooo sauce cup cold water 1 large clove garlic minced 1 tablespoon flour Place lamb water onion Worcestershire sauce and garlic in cooker Close cover securely Place pressure regulator on vent pipe and cook 6 minutes with pressure regulator ro
42. n vent pipe and cook 18 minutes with pressure regulator rocking slowly Cool cooker at once Thicken sauce if desired Nutrition Information Per Serving 6 servings 251 Calories 9 g Fat 98 mg Cholesterol BEEF STEW 1 pound lean beef cut into 1 inch 1 cup sliced carrots cubes 1 cup diced tomatoes 1 cup water 1 teaspoon salt 1 large onion sliced Y teaspoon black pepper 4 small potatoes quartered cup cold water 1 cup frozen green beans 1 tablespoon flour Place beef water and onion in cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Add potatoes green beans carrots tomatoes salt and pepper to cooker Close cover se curely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Mix water and flour stir into stew Heat until stew thickens stirring constantly Nutrition Information Per Serving 4 servings 347 Calories 7 g Fat 73 mg Cholesterol SPAGHETTI MEAT SAUCE 1 pound lean ground beef 1 teaspoon salt 1 can 14 to 15 ounces diced 1 teaspoon parsley flakes tomatoes Y teaspoon oregano Y cup water Y teaspoon basil 1 cup chopped onion Y teaspoon thyme cup chopped celery teaspoon red pepper cup diced green pepper 3 drops hot pepper sauce 1 clove garlic minced eocccee 2 teaspoons sugar 1 can 6 ounces tomato paste Turn heat selector to medium and bro
43. ne 1 teaspoon salt 1 cups sliced onions Y teaspoon black pepper Y cup chopped carrots ereiereie sis Y cup chopped celery 1 can 6 ounces tomato paste Place all ingredients except tomato paste in pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Place chicken on warm platter Stir tomato paste into sauce in cooker Simmer until thickened Pour over chicken Nutrition Information Per Serving 6 servings 291 Calories 14 g Fat 90 mg Cholesterol HERBED CHICKEN 1 tablespoon vegetable oil 1 teaspoon oregano 1 cup chopped onion 1 teaspoon basil 1 tablespoon chopped garlic eocccce 3 pounds chicken thighs skinned 1 can 4 ounces sliced black olives 1 cup chicken broth 2 tablespoons cold water 1 tablespoon chopped parsley 2 tablespoons flour Y cup chopped celery leaves Salt and pepper to taste Pour oil into cooker Turn heat selector to medium and saut onion and garlic remove Brown chicken Add onion garlic broth parsley celery leaves oregano and basil Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Remove chicken to a warm dish Add olives to liquid and heat Mix cold water with flour Stir into hot broth Heat until sauce thickens stirring constantly Pour sauce over chicken Nutrition Information Per Serving 6 servings 250 Calories
44. ngredients intermingle for some spectacular taste combinations For crispier chicken you may want to put the chicken under the broiler for a few minutes after pressure cooking FOR POULTRY DO NOT FILL PRESSURE COOKER OVER FULL NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 7 FULL MARK SEE PAGE 5 OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER CHICKEN BREASTS TARRAGON 1 tablespoon vegetable oil cup sliced carrot 4 boneless skinless chicken breast 1 teaspoon tarragon halves 1 teaspoon salt cup white wine teaspoon black pepper Worcestershire sauce oie 6 0 68 6 Y cup white wine Y cup water Y cup chopped onion 1 tablespoon cornstarch Y cup sliced celery Pour oil into cooker Turn heat selector to medium and brown chicken Add remaining ingre dients except cornstarch and water Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Cool cooker at once Remove chicken and keep warm Combine water and cornstarch Stir into sauce Heat until sauce thickens stirring constantly Nutrition Information Per Serving 4 servings 219 Calories 5 g Fat 69 mg Cholesterol CALIFORNIA CHICKEN 2 tablespoons vegetable oil Y cup chicken broth 6 boneless skinless chicken breast cup chopped parsley halves eoccocce 1 teaspoon rosemary Y lemon thinly sliced 3 cloves garlic peeled and sliced Salt
45. ns basil cubes 1 teaspoon salt 5 cups water 1 bay leaf 1 can 14 15 ounces diced teaspoon black pepper tomatoes Eeee Y cup chopped onion 1 can 16 ounces Great Northern 1 cup sliced carrots beans cup chopped celery 1 can 15 ounces cut green beans 1 clove garlic minced drained 2 tablespoons parsley flakes 2 ounces fine noodles Place beef water tomatoes onions carrots celery garlic parsley basil salt bay leaf and pepper in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Add Great Northern beans green beans and noodles Simmer uncovered 10 minutes Garnish with Parmesan cheese if desired Nutrition Information Per Serving 10 servings 234 Calories 6 g Fat 44 mg Cholesterol POTATO SOUP 1 tablespoon vegetable oil Y teaspoon basil 1 cup finely chopped onions eocccece Y cup finely sliced celery 1 can 12 ounces evaporated skim 3 cups chicken broth milk 4 cups peeled diced potatoes Salt to taste teaspoon white pepper Heat oil in pressure cooker over medium heat Saut onion and celery until soft Add broth potatoes pepper and basil to pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove 2 cups of potato mixture place in blender or food proces sor and process unt
46. nutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 6 servings 50 Calories 0 g Fat O0 mg Cholesterol GLAZED ROOT VEGETABLES 2 tablespoons margarine 2 tablespoons sugar 2 medium turnips peeled cut into 2 teaspoons ground ginger eighths ecocoooo 8 ounces baby carrots Y cup cold water optional 2 medium parsnips peeled sliced 1 tablespoon cornstarch optional inch thick Salt and pepper to taste 1 cup chicken broth Heat margarine in pressure cooker over medium heat add turnip wedges and carrots and saut for 3 minutes Add parsnips chicken broth ginger and sugar Close cover securely Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly Cool cooker at once Combine water and cornstarch Stir into sauce Heat until sauce thickens stirring constantly Nutrition Information Per Serving 8 servings 77 Calories 3 g Fat 0 mg Cholesterol 25 GARLIC MASHED POTATOES 2 pounds russet potatoes peeled ee aeeoe and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper to taste 1 cups chicken broth Place all ingredients except margarine and salt and pepper in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rock ing slowly Cool cooker at once Allow potatoes garlic and broth to remain in cooker Mash potatoes using a potato masher or hand mixer until desired
47. oam during cooking which could cause the vent pipe to become blocked Therefore it is necessary to use the following cautions when pressure cooking dry beans and peas 1 Never fill the cooker over the full line this includes beans ingredients and water 2 Add 1 tablespoon vegetable oil for cooking 3 Allow pressure to drop of its own accord SOAKING BEANS AND PEAS Soaking is strongly recommended for all beans and peas except lentils and black eyed peas for even cooking and to remove water soluble gas producing starches Soaking can be done using the traditional or the quick soak method Traditional method Clean and rinse beans cover with three times as much water as beans Soak 4 to 8 hours Drain Quick method Clean and rinse beans cover with three times as much water as beans Bring beans to a boil and boil for 2 minutes Remove from heat cover and let stand for 1 to 2 hours Drain COOKING BEANS AND PEAS After soaking rinse beans and remove any loose skins Place beans in pressure cooker Add fresh water to just cover the beans and add 1 tablespoon vegetable oil Close cover securely Place pres sure regulator on vent pipe and cook according to the times in the timetable below For more firm beans for salads and side dishes and when cooking less than 2 cups of beans or peas use the shorter time For soups and stews use the longer time After cooking is complete allow pressure to drop of its own accord FOR DRY BEANS A
48. ody as specified in the recipe or timetable This liquid is usually water However some recipes will call for other liquids such as wine 2 Place the cooking rack into the cooker if called for in the recipe see Helpful Hints on page 8 for guidance on when to use 3 IMPORTANT Look through the vent pipe to make certain that it is clear before closing the cover Fig C See safety information on page 5 Holding the body handle with your left hand and the cover handle with your right hand align the V mark on the cover with the A mark on the body handle and place the cover on the cooker body Fig D Move the cover handle slightly until the cover drops into position 4 Close the cover securely by rotating it clockwise until the cover handle lines up with the body handle The pressure cooker is completely closed when the cover handle is directly above the body handle Fig E 5 Place the pressure regulator on the vent pipe Fig F The pressure regulator will fit loosely on the vent pipe It will not touch the top of the pressure cooker cover 6 Using a high heat setting on your stove heat the pressure cooker until the pressure regulator attains a gentle rocking motion NOTE The air vent cover lock may move up and down a few times when cooking first begins as it automatically exhausts air from the pressure cooker Steam will be noticeable This is normal When pressure begins to build it slides up locking the cover on Once
49. ok 12 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 295 Calories 15 g Fat 110 mg Cholesterol Delicious Soups From Brown Beef Soup BROWN BEEF SOUP STOCK Strain Brown Beef Soup to make stock ONION SOUP Pour 2 tablespoons vegetable oil into cooker and saut 11 2 cups thinly sliced onions Stir onions into 6 cups Brown Beef Soup Stock in cooker Season with Ys teaspoon pepper Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Ladle into soup bowls Top with Parmesan cheese If desired garnish with croutons or toasted French bread 6 servings BEEF TOMATO SOUP Add 2 cups tomato juice and cup cooked rice to Brown Beef Soup Heat through amp servings BLACK BEAN SOUP 2 cups dry black beans 4 cups chicken stock or broth 1 tablespoon olive or vegetable oil 2 cups sliced carrots 4 inch thick 1 cup chopped onion 1 tablespoon packed brown sugar 3 cloves garlic minced 2 teaspoons white wine vinegar 1 2 jalapeiio chiles seeded deveined eecccce minced 1 cup loosely packed fresh cilantro 1 tablespoon chili powder chopped 1 _ teaspoons oregano Salt to taste 1 Y teaspoon allspice Soak beans according to instructions on page 29 Pour oil in pressure cooker Saut onion garlic chiles chili powder oregano and allspice for 2 minu
50. or rocking slowly Let pressure drop of its own accord Open cooker and set rice aside to steam Remove rack and water Add remaining ingredients except shrimp to cooker stir well Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Stir in shrimp cook uncovered over medium heat until shrimp is heated through 2 to 3 minutes Serve over rice Nutrition Information Per Serving 6 servings 252 Calories 3 g Fat 157 mg Cholesterol LEMON N DILL COD AND BROCCOLI 1 pound frozen cod fillets Salt 1 inch thick 1 cup water Dill weed 2 cups broccoli cut into bite size lemon pepper pieces Cut fish into 4 pieces Sprinkle with dill weed lemon pepper and salt Pour 1 cup water into cooker Arrange fish and broccoli on rack in cooker Close cover securely Place pres sure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 103 Calories I g Fat 49 mg Cholesterol 14 SEAFOOD GUMBO 1 cup long grain white rice 2 cloves garlic minced 1 cups water 2 bay leaves 1 cup water 2 tablespoons parsley Costos 1 teaspoon basil 2 cups chicken broth Y teaspoon thyme 1 pound medium fresh shrimp Y teaspoon ground red pepper peeled and deveined Y teaspoon salt 1 pound sole fillets cut into eoececce 2 inch pieces cup cold water 1 can 14 15 ounces diced 2 table
51. ornia Chicken Chicken Breasts Tarragon Chicken Cacciatore RECIPE INDEX Chicken and Dressing 18 Chutney Chicken 17 Herbed Chicken 18 Poultry Timetable 19 Soy Chicken 17 Sweet N Sour Chicken 17 Turkey Breast 19 MEATS eee eens 20 Apricot Barbecue Pork Roast 22 Barbecue Spareribs 22 Beef Pot Roast 20 Beef Stew 21 Corned Beef 22 Lamb Stew 24 Meat Timetable 24 Porcupine Meatballs 20 Pork Loin Roast 23 Spaghetti Meat Sauce 21 Stuffed Flank Steak 23 Stuffed Pork Chops 23 Swiss Steak 21 VEGETABLES 25 Artichokes N Sauce 26 Cabbage with Apples 25 Fresh Vegetable Timetable 27 Frozen Vegetable Timetable 28 Garlic Mashed Potatoes 26 Glazed Root Vegetables 25 36 Maple Glazed Sweet Potatoes 26 DRY BEANS AND PEAS 29 Baked Beans 30 Dry Beans and Peas Timetable 29 Lentil Curry 30 Savory White Beans 30 GRAINS eee eee 31 Grain Timetable 31 Grecian Rice Pilaf 32 Lemon Rice 32 Risotto with Artichoke Hearts and Sun Dried Tomatoes 33 Seasoned Rice Pilaf 32 Wild Rice with Raisins and Pecans
52. our marinade and water into cooker Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 170 Calories 6 g Fat 52 mg Cholesterol SEAFOOD TIMETABLE Pour 1 cup water into cooker Position rack in cooker Place seafood on rack in cooker Do not fill cooker over 7 full Close cover securely Place pressure regulator on vent pipe and cook according to chart Cool cooker at once SEAFOOD COOKING SEAFOOD COOKING FRESH OR THAWED TIME FRESH OR THAWED TIME Crab Legs 0 to 1 minute Shrimp A i Medium to Large Fish Fillets 1 inch thick 2 minutes 36 to 40 count bio Pane Salmon Fillets 1 inch thick 2 minutes Large 21 to 25 count 1 minute Scallops Large 1 minute Tuna Fillets 1 inch thick 2 minutes 15 POULTRY A host of great light meals can evolve from chicken and other poultry when prepared in the pressure cooker Be it a tender fillet with a delightful light sauce or a savory casserole with a host of nutritious vegetables you ll find the pressure cooker is perfect for preparing your favorites in a hurry Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes It s not necessary to brown poultry before pressure cooking but you may do so if you like Searing tends to seal in the natural juices while cooking without browning lets the flavor of the various i
53. p firmly with aluminum foil Pour water into cooker Place custard cups on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly Cool cooker at once Cool cheesecake Cut around inside of cups to loosen and invert onto serving dish Chill Top with one of the following sauces if desired Nutrition Information Per Serving 6 servings 305 Calories 23 g Fat 157 Cholesterol CARAMEL SAUCE Combine cup soft cream cheese 1 4 cup brown sugar 1 table spoon granulated sugar and 4 teaspoon vanilla Mix thoroughly Spoon over cheesecake Garnish with pecans Refrigerate until serving FRUIT SAUCE Spoon canned fruit pie filling of your choice over cheesecake Refrigerate until serving 35 SOUPS AND STOCKS Beef Tomato Soup Black Bean Soup Brown Beef Soup Brown Beef Soup Stock Chicken Dumpling Soup Chicken Noodle Soup Chicken Rice Soup Chicken Soup Chicken Soup Stock Minestrone Onion Soup Potato Soup Saffron Fish Stew Zesty Homemade Chili SEAFOOD 0000e Lemon N Dill Cod and Broccoli Salmon Steaks Moutarde Scampi Style Shrimp Seafood Gumbo Seafood Timetable Shrimp Jambalaya POULTRY coskoro snese Bayou Bounty Chicken Calif
54. pared in oven safe custard cups or any metal mold which will fit loosely in the pressure cooker Fill molds only full to allow for expansion of food Cover securely with aluminum foil shaped to the sides of the mold Place the mold or custard cups on the cooking rack in the cooker Up to three custard cups of dessert can be pressure cooked at a time in the 4 quart cooker and up to six in the 6 quart cooker For the 6 quart cooker place three custard cups on the cooking rack Then stack the other three custard cups opposite the bottom three custard cups To test custards for doneness insert a knife into the center If the knife comes out clean it is done If not it will be necessary to bring the cooker back up to pressure and cook the custard a minute or two longer Do not cook applesauce cranberries or rhubarb in the pressure cooker FOR DESSERTS DO NOT FILL PRESSURE COOKER OVER FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER STUFFED APPLES Y cup golden raisins Y teaspoon ground cinnamon Y cup dry red wine 4 cooking apples cup chopped nuts 1 tablespoon butter 2 tablespoons sugar 1 cup water Y teaspoon grated orange rind Soak raisins in wine for at least 30 minutes Drain reserving wine Combine raisins nuts sugar orange rind and cinnamon Core apples cutting to but not through bottoms Peel top one third of apples Place each apple on square of aluminum foi
55. r and remove aluminum foil add raisins and allow to steam for 5 minutes Remove bowl from cooker stir in pecans Nutrition Information Per Serving amp servings 167 Calories 5 g Fat Omg Cholesterol 32 RISOTTO WITH ARTICHOKE HEARTS AND SUN DRIED TOMATOES 1 tablespoon olive oil 1 can 13 ounces artichoke 1 cup arborio rice hearts drained and coarsely 2 cloves garlic minced chopped 2 cups chicken broth Y cup grated Parmesan cheese cup white wine 1 2 tablespoons fresh thyme cup dried tomatoes chopped or 14 teaspoons dried thyme cups water Salt and pepper to taste Heat oil in pressure cooker over medium heat add rice and stir for 2 minutes until coated and slightly translucent Add garlic and cook for 1 minute Combine rice garlic broth white wine and tomatoes in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker and remove foil Stir artichoke hearts Parmesan cheese and thyme into rice Nutrition Information Per Serving 4 servings 220 Calories 5 g Fat 4 mg Cholesterol DESSERTS Add a fabulous finale to any meal with desserts prepared in your pressure cooker Pressure cooking gives an even texture to pudding and a satiny feel to custards Desserts may be pre
56. reen onion 2 tablespoons minced parsley 6 cloves garlic minced teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels Place margarine in cooker Turn heat selector to medium and melt margarine Saut onion and garlic Stir in lemon juice and salt Cook until bubbly Pour into metal bowl which will fit loosely in cooker Stir in shrimp Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Stir in parsley and lemon peel Nutrition Information Per Serving 4 servings 205 Calories 11 g Fat 173 mg Cholesterol SHRIMP JAMBALAYA 1 cup long grain white rice 2 cloves garlic minced 1 2 cups water 1 bay leaf 1 cup water 1 teaspoon basil eeeccee Y teaspoon thyme 1 can 14 15 ounces stewed Y teaspoon chili powder tomatoes teaspoon black pepper Y cup chicken broth teaspoon salt Y pound precooked ham diced Y teaspoon hot sauce Y cup chopped onion eeeccce Y cup chopped celery 1 pound precooked shrimp peeled Y cup chopped green pepper and deveined Combine rice and 1 2 cups water in a metal bowl which will fit loosely in cooker Cover bowl firmly with aluminum foil Pour 1 cup water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pres sure regulat
57. ries 2 g Fat 0 mg Cholesterol BAKED BEANS 2 cups navy beans 1 medium onion minced 3 cups water cup brown sugar Y cup catsup Y teaspoon dry mustard cup molasses teaspoon black pepper 1 8 ounce slice uncooked ham eecccece diced Salt to taste Soak beans according to instructions on page 29 Drain Add drained navy beans and re maining ingredients except salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 264 Calories 4 g Fat 5 mg Cholesterol SAVORY WHITE BEANS 2 cups navy beans 1 small bay leaf 3 cups chicken broth Y teaspoon thyme 1 cup chopped onion Y teaspoon rosemary 1 cup sliced carrots Y teaspoon black pepper 1 tablespoon minced garlic eocccce 1 tablespoon vegetable oil Salt to taste Soak beans according to instructions on page 29 drain Add all ingredients except salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 7 servings 254 Calories 3 g Fat 0 mg Cholesterol 30 GRAINS Grains are an important but often little recognized part of a healthy diet They contribute complex carbohydrates soluble and insoluble fiber and other nutrients Yet with all these benefits grains are low in fat
58. s cook food only until the pressure regulator begins to rock Then cool pressure cooker according to recipe The pressure cooker is usually cooled at once for delicate foods such as custards and fresh vegetables For other foods like meats soups and grains let the pressure drop of its own accord When pressure cooking at high altitudes the cooking time needs to be increased 5 for every 1000 feet above the first 2000 feet Following this rule the times should be increased as follows 3000 ft 5 5000 ft 15 7000 ft 25 4000 ft 10 6000 ft 20 8000 ft 30 Because pressure cooking times are increased at altitudes above 2000 feet an additional 2 cup cooking liquid will be needed If you have any questions on recipes time charts or the operation of your pressure cooker call or write Test Kitchen National Presto Industries Inc 3925 North Hastings Way Eau Claire Wisconsin 54703 3703 phone 1 800 368 2194 You may also contact us at a our website www GoPresto com When writing please include a phone number and a time when you can be reached during weekdays if possible Written inquiries will be answered promptly by letter or telephone QUESTIONS amp ANSWERS Occasionally the cover is hard to open or close What causes this What should I do In order for pressure to build inside your pressure cooker the unit has a special cover which provides an airtight fit Because of this you may find that on oc
59. sket for the air vent cover lock needs to be replaced see page 6 SOUPS AND STOCKS The pressure cooker is perfect for preparing delicious nourishing soups and stocks in minutes instead of the hours taken by ordinary methods Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra flavor Traditionally stocks are made by simmering bones and scraps for hours to extract all their flavor With the pressure cooker you can do the same thing in just minutes by following the simple directions on the fol lowing pages We ve also included a few favorite soup recipes and if you have a favorite recipe of your own try it in the pressure cooker using one of the recipes in this book as your guide If adding dry beans and peas they must first be soaked according to directions on page 29 Do not pressure cook soups containing barley rice pasta grains dry beans and peas which are not listed in the chart on page 29 and dried soup mixes because they have a tendency to foam froth and sputter and could block the vent pipe Cooked barley rice grains pasta dry beans and peas which are not listed in the chart on page 29 and dried soup mixes should be added to the soup after pressure cooking FOR SOUPS AND STOCKS DO NOT FILL PRESSURE COOKER OVER 2 FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER CHICKEN SOUP 1
60. spoons cornstarch tomatoes 1 package 10 ounces frozen 1 cup chopped onion sliced okra thawed 3 4 cup chopped green pepper Combine rice and 1 cups water in a metal bowl which will fit loosely in cooker Cover bowl firmly with aluminum foil Pour 1 cup water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker and set rice aside to steam Remove rack and water Add broth shrimp sole tomatoes onion green pepper garlic bay leaves parsley basil thyme red pepper and salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly Cool cooker at once Combine water and cornstarch Stir into hot mixture Heat until sauce thickens stirring constantly Stir in okra Heat for 3 to 4 minutes Discard bay leaf Serve over rice Nutrition Information Per Serving 9 servings 224 Calories 2 g Fat 101 mg Cholesterol MARINATED TUNA 1 pound tuna steak 1 inch thick 2 cloves garlic minced cup lemon juice 1 teaspoon ginger 2 tablespoons olive oil 4 teaspoon black pepper 1 tablespoon soy sauce 4 cup water Place tuna steaks in a shallow glass dish Combine remaining ingredients except water pour over tuna Marinate for 30 minutes turning fish once Remove tuna from marinade and place tuna on rack in cooker P
61. ssure cooker check to be sure the bottom has not been damaged Nicks and scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces Lift pressure cooker to remove it from burner Sliding cookware could leave scratches on stovetops 12 The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins It is the result of the temperature of the regulator being lower than the rest of the unit A small amount of steam or moisture may also be visible around the overpressure plug and air vent cover lock as cooking begins It should stop when pressure begins to build and the overpressure plug and air vent cover lock seal If leakage continues clean or replace the overpressure plug and or air vent cover lock assembly The pressure cooker will not seal if the gasket for the air vent cover lock is cracked Do not operate your pressure cooker with continual leakage If the preceding steps do not correct the problem return the entire unit to the Presto Factory Service Department see page 37 13 If for any reason the pressure cooker cannot be opened contact the Consumer Service Department in Eau Claire WI at 1 800 877 0441 Any maintenance required for this product other than normal household care and cleaning should be performed by the Presto Factory Service Department see page 37 HELPFUL HINTS Your favorite recipes may be adjusted for cooking in the pressure cooker by
62. tes Stir in beans chicken stock carrots brown sugar and vinegar Close cover securely Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove 1 cup of bean mixture place in blender and pur e until smooth Return to pressure cooker and stir in fresh cilantro Nutrition Information Per Serving amp servings 231 Calories 3 g Fat 0 mg Cholesterol 11 SAFFRON FISH STEW 1 can 14 ounces chicken broth Pinch of saffron threads Y cup dry white wine or 1 4 teaspoon turmeric 4 new red potatoes quartered eeccececs 3 carrots cut into inch chunks 1 pound firm fish halibut haddock 1 medium onion finely chopped cod pollack fresh or thawed cut 2 cloves garlic minced into 8 pieces Y cup chopped parsley 1 small red pepper cut into chunks 1 bay leaf 1 cup frozen peas thawed Place broth wine potatoes carrots onion garlic parsley bay leaf and saffron in pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Cool cooker at once Add fish pepper and peas Close cover securely Place pressure regulator on vent pipe and cook 1 minute with pres sure regulator rocking slowly Cool cooker at once Discard bay leaf Nutrition Information Per Serving amp servings 174 Calories I g Fat 40 mg Cholesterol MINESTRONE 1 pound lean beef cut into 1 inch 1 teaspoo
63. ure has dropped of its own accord combine rice 74 cup peas cup sliced ripe olives and 1 red pepper coarsely chopped Allow rice to steam uncovered 5 minutes LEMON RICE 1 cup long grain rice 2 cups water 1 cups chicken broth eecccce 2 teaspoons lemon juice teaspoon grated lemon 3 4 teaspoon salt rind Combine rice chicken broth lemon juice and salt in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour 2 cups water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker remove foil and set rice aside to steam for 5 minutes Stir in lemon rind Nutrition Information Per Serving 4 servings 183 Calories 0 g Fat 0 mg Cholesterol WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 2 cups water 1 medium onion finely chopped eecccece 1 2 cups wild rice 3 4 cup golden raisins 2 cups beef broth cup pecans toasted Pour oil into cooker Turn heat selector to medium and saut onion Combine onion with wild rice and beef broth in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooke
64. ustard cups Sprinkle nutmeg on custards Cover each cup firmly with aluminum foil Pour water into cooker Place custard cups on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Chill Nutrition Information Per Serving 4 servings 137 Calories 4 g Fat 118 mg Cholesterol VARIATION COCONUT CUSTARD Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking PETITE PUMPKIN CUSTARDS 1 can 16 ounces solid pack 1 teaspoon finely chopped pumpkin candied ginger optional 1 can 14 ounces sweetened teaspoon ground cloves condensed milk 1 cup water 3 eggs beaten eocccce 1 teaspoon ground cinnamon Whipped cream optional Mix pumpkin milk eggs cinnamon ginger and cloves Pour into individual custard cups Cover each cup firmly with aluminum foil Pour water into cooker Place custard cups on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Cool cooker at once Refrigerate until chilled Serve with whipped cream if desired Nutrition Information Per Serving amp servings 207 Calories 6 g Fat 97 mg Cholesterol 34 TAPIOCA PUDDING 2 cups lowfat milk cup sugar 2 tablespoons quick cooking Y teaspoon vanilla tapioca 1 cup water 2 eggs slightly beaten Scald milk and tapioca Remove from heat and let stand 15
65. wn beef Stir in remaining ingredients except tomato paste Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Stir in tomato paste and simmer uncovered to desired thickness Serve sauce over spaghetti Sprinkle with Parmesan cheese if desired Nutrition Information Per Serving 6 servings 229 Calories 12 g Fat 51 mg Cholesterol 21 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork roast 1 teaspoon crushed red pepper cup catsup 1 teaspoon dry mustard cup teriyaki sauce Y teaspoon black pepper cup apricot preserves 1 large onion sliced Y cup cider vinegar 2 cups water cup packed dark brown sugar Place pork roast in a large plastic bag or glass dish Combine catsup teriyaki sauce preserves vinegar brown sugar red pepper mustard and pepper Mix thoroughly and pour over pork Refrigerate overnight Remove pork reserve marinade Brown pork on all sides in pressure cooker over medium heat remove Place cooking rack half of sliced onion and water in cooker Place pork roast on rack in cooker and arrange remaining onion evenly on top of roast Close cover securely Place pres sure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Place reserved marinade in saucepan and simmer until thickened stirring occasionally Remove roast and onions from pr

Presto 01264 Instructions / Assembly

Contents

Download Pdf Manuals

Related Search

Related Contents