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Presto 8-Quart User's Manual

1. Place the cover over the body Fig E aligning the W mark on the cover with the arrow on either of the body handles Move the cover handle slightly until the cover drops into position Close the cover securely by rotating it clockwise until the cover handles are directly above the body handles The pressure cooker is completely closed when the cover handles are directly above the body handles Fig F Do not try to rotate it beyond this point Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the regulator is aligned with the pressure arrow Fig G Note It may be necessary to apply slight pressure when positioning the regulator on the vent pipe to seat it properly Air Vent Cover Lock Le SS va X p Fig E Vent Pipe pressure is building a small amount of steam will be released from the pressure regulator You will know your cooker has reached 15 pounds pressure when you hear and or see a steady flow of steam releasing from the pressure regulator 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 the cooker has sealed the air vent cover lock will remain in the up position until pressure is released Fig H Cooking time begins when you hear and or see a steady f
2. Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup Heat through 8 servings BLACK BEAN SOUP 2 cups dried black beans 4 cups chicken stock or broth 1 tablespoon olive or vegetable oil 2 cups sliced carrots 34 inch thick 1 cup chopped onion 1 tablespoon packed brown sugar 3 cloves garlic minced 2 teaspoons white wine vinegar 1 2 jalape o chiles seeded ro oo deveined minced 1 cup loosely packed fresh cilantro 1 tablespoon chili powder chopped 1 teaspoons oregano Salt to taste 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 minutes Stir in beans chicken stock carrots brown sugar and vinegar Close cover securely Place pressure regulator on vent pipe and cook 12 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Remove 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 8 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 teaspoon turmeric 4 newred potatoes quartered DEEE 3 carrots cut into 42 inch chunks 1 pound firm fish halibut haddock 1 medium onion finely chopped cod pollack fresh or thawed
3. FRUIT SAUCE Spoon canned fruit pie filling of your choice over cheesecake Refrigerate until serving 36 RECIPE INDEX 37 SOUPS AND STOCKS 10 POULTRY Continued VEGETABLES Continued Beef Tomato Soup 11 Chicken Breasts Tarragon 17 Garlic Mashed Potatoes 27 Black Bean Soup 11 Chicken Cacciatore 19 Glazed Root Vegetables 26 Brown Beef Soup 11 Chutney Chicken 18 Maple Glazed Sweet Potatoes 27 Brown Beef Soup Stock 11 Herbed Chicken 19 Chicken Dumpling Soup 10 Poultry Timetable 20 DRIED BEANS AND PEAS 29 Chicken Noodle Soup 10 Soy Chicken 18 Baked Beans 30 Chicken Rice Soup 10 Sweet N Sour Chicken Wings 18 Dried Beans and Peas Timetable 29 Chicken Soup 10 Turkey Breast 20 Lentil Curry 30 Chicken Soup Stock 10 Savory White Beans 30 Minestrone 4 12 MEATS ameoa neesan 21 Onion Soup 11 Apricot Barbecue Pork Roast 23 GRAINS 0 cece eee 31 Potato Soup 04 12 Barbecue Spareribs 23 Brown Rice with Veggies 32 Saffron Fish Stew 12 Beef Pot Roast 21 Grain Timetable 31 Zesty Homemade Chili 13 Beet Stew 2 3 3d oir Sethe ee a 22 Grecian
4. Great Northern Beans 2 5 Red beans 3 6 Kidney Beans 1 3 Soy beans beige 8 11 Lentils brown green 3 5 cooking time is for unsoaked beans add Y to 1 teaspoon salt to soaking and cooking water to keep bean skins intact 29 LENTIL CURRY 1 tablespoon vegetable oil 1 tablespoon curry powder 1 cups chopped onion 1 teaspoon ground ginger 6 cups water r o 2 cups lentils 1 teaspoon salt 1 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 a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Stir in salt Nutrition Information Per Serving 8 servings 190 Calories 2 g Fat O mg Cholesterol BAKED BEANS 2 cups navy beans 1 medium onion minced 3 cups water cup brown sugar Y4 cup catsup Y teaspoon dry mustard Y cup molasses Y teaspoon black pepper 1 8 ounce slice uncooked eocccece ham diced Salt to taste Soak beans according to instructions on page 29 Drain Add drained navy beans and remaining ingre dients except salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 35 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 264 Calories 4
5. 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 Position trivet in cooker Place steaks in steamer basket on trivet Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 e oo 2 tablespoons minced green onion 2 tablespoons minced parsley 6 cloves garlic minced Y 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 in steamer basket in cooker Close cover s
6. 2 cloves garlic minced cut 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Add fish pepper and peas Close cover securely Place pressure regulator on vent pipe and cook 1 minute with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Discard bay leaf Nutrition Information Per Serving 8 servings 174 Calories 1 g Fat 40 mg Cholesterol MINESTRONE 1 pounds lean beef cut into 1 teaspoons basil 1 inch cubes 1 teaspoon salt 5 cups water 1 bay leaf 1 can 14 15 ounces diced Y teaspoon black pepper tomatoes cas Y cup chopped onion 1 can 16 ounces Great 1 cup sliced carrots Northern beans Y cup chopped celery 1 can 15 ounces cut green 1 clove garlic minced beans 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 a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own ac cord Add Great Northern beans gree
7. Nutrition Information Per Serving 6 to 8 servings 197 Calories 8 g Fat 76 mg Cholesterol ARROZ CON POLLO 1 3 to 3 pound chicken cut eocccce into serving pieces 1 package 10 ounces frozen Paprika green peas Salt and pepper 1 cup sliced green olives 2 tablespoons olive oil 1 tomato peeled chopped 2 medium onions chopped 1 jar 4 ounces pimientos 1 clove garlic minced drained sliced 1 cup chicken broth eecccece 1 bay leaf Hot cooked rice Y teaspoon crushed red pepper see page 31 Y teaspoon crushed saffron threads Sprinkle chicken with paprika salt and pepper Pour oil into pressure cooker Turn heat selector to medium and brown chicken a few pieces at a time and remove Add onions and garlic to pressure cooker Saut until tender Return chicken to pressure cooker Add broth bay leaf red pepper and saffron Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Stir in peas olives tomato and pimientos Close cover securely Place pressure regulator on vent pipe and cook 0 minutes Let pressure drop of its own accord Stir in cooked rice Nutrition Information Per Serving 6 servings 462 Calories 19 g Fat 93 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
8. Rice Pilaf 32 Corned Beef 23 Risotto with Artichoke Hearts SEAFOOD o ooocoooooooo 13 Lamb Stew 25 and Sun Dried Tomatoes 33 Lemon N Dill Cod and Meat Timetable 25 Seasoned Rice Pilaf 32 Broccoli msc dis eae oct 15 Porcupine Meatballs 21 Wild Rice with Raisins Marinated Tuna 16 Pork Loin Roast 24 and Pecans 33 Salmon Steaks Moutarde 13 Spaghetti Meat Sauce 22 Scampi Style Shrimp 14 Stuffed Flank Steak 24 DESSERTS oooooooo o o 34 Seafood Gumbo 15 Stuffed Pork Chops 24 Cheesecake 36 Seafood Timetable 16 Swiss Steak oo oooo oo o 22 Coconut Custard 35 Shrimp Jambalaya 14 Oatmeal Apple Crisp 36 VEGETABLES 26 Petite Pumpkin Custards 35 POULTRY coco ranees 17 Artichokes N Sauce 27 Rice Pudding 34 Arroz Con Pollo 20 Cabbage with Apples 26 Stuffed Apples 34 Bayou Bounty Chicken 19 Fresh Vegetable Timetable 28 Tapioca Pudding 35 California Chicken 17 Frozen Vegetable Timetable 29 Vanilla Custard 35 SERVICE AND PARTS INFORMATION If you have any questions regarding the operation of your Presto cooker or
9. 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 pres sure cooker Cover bowl securely with aluminum foil Pour two cups water into cooker Place bowl in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook for the time indicated in the table below with a very slow steady flow of steam escaping from the pressure regulator 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 while 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 FULL CUPS LIQUID COOKING TIME CUPS LIQUID COOKING TIME GRAIN 1 CUP IN BOWL MINUTES GRAIN 1 CUP IN BOWL MINUTES Amaranth 1 4 5 Quinoa 1 1 Barley Hulled 2 25 28 Rice brown 1 10 12 Barley Pearl 2 9 12 Rice white 1 5 8 Buckwheat 2 3 4 Rye Berries 1 20 25 Bulgar 1 2 3
10. cooker Position trivet in cooker Place poultry in steamer basket on trivet Note If the amount of poultry is increased it is not necessary to increase the cooking time or liquid Omit trivet if meat extends above the full mark DO NOT FILL PRESSURE COOKER OVER FULL NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE Y FULL MARK SEE PAGE 5 CUPS OF COOKING TIME CUPS OF COOKING TIME POULTRY LIQUID MINUTES POULTRY LIQUID MINUTES Whole Chicken 2 to 3 pounds 1 13 to 15 Chicken Breast boneless 1 3 to 4 Chicken cut into serving pieces 1 8 Turkey Breast 3 to 4 pounds 1 35 Cool cooker at once see page 4 20 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 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 The following recipes were written for fresh or completely 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
11. 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 in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 25 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Open cooker and remove aluminum foil add raisins and allow to steam for 5 minutes Remove bowl from cooker stir in pecans Nutrition Information Per Serving 8 servings 167 Calories 5 g Fat O mg Cholesterol 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 Y cup white wine 1 tablespoons fresh thyme or cup dried tomatoes chopped 1 teaspoons dried thyme 2 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 in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with a very slow
12. ingredients except kidney beans Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 FISH 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 1 clove garlic minced thick 1 cup dry white wine or chicken 4 tablespoons Dijon style broth mustard 1 bay leaf 3 4 sprigs fresh thyme or eecccece Y teaspoon dried thyme 2 tablespoons Dijon style 1 tablespoon olive or mustard vegetable oil 1 tablespoon constarch 1 small onion chopped Spread each steak with 1 tablespoon mustard
13. 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 e Write 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 Please record this information Model Number Date Code Date Purchased Any maintenance required for this cooker other than that described in the Care and Maintenance section of this book pages 6 and 7 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 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
14. sauce 3 tablespoons brown sugar Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with a very slow stead y flow of steam escaping from the pressure regulator 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 WINGS 18 chicken wings Y cup brown sugar 1 can 8 ounces pineapple 2 tablespoons soy sauce chunks undrained 1 tablespoon catsup 1 red pepper cut into Y teaspoon Worcestershire 1 inch pieces sauce 1 medium onion cut into Y teaspoon ground ginger 1 inch pieces eecccece Y cup sliced celery 2 tablespoons cold water Y cup vinegar 2 tablespoons cornstarch Place chicken wings pineapple chunks and juice pepper onion and celery in cooker Mix vinegar brown sugar soy sauce catsup Worcestershire sauce and ginger in small bowl pour into cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Remove chicken pineapple and vegetables to a warm platter 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 32 Nutrition Information Per Serving 6 servings 418 Calories 24 g Fat 113 mg Cholesterol NOTE D
15. slow steady flow of steam escaping from the pressure regulator Cool LAMB STEW 1 pound lamb stew meat cut into 1 inch cubes 1 cup water 1 large onion sliced 1 tablespoon Worcestershire sauce 1 large clove garlic minced cooker at once Mix water and flour thoroughly stir into stew Heat until stew thickens stirring constantly Nutrition Information Per Serving 315 Calories 6 g Fat 74 mg Cholesterol has Y4 cup cold water 1 tablespoon flour MEAT TIMETABLE small potatoes quartered cup baby cut carrots teaspoon salt Y teaspoon black pepper 4 servings Brown meat well and remove from cooker Pour liquid into cooker Position trivet in cooker Place meat in steamer basket on trivet Note If the amount of meat is increased it is not necessary to increase the cooking time or liquid Omit trivet if meat extends above the 9 full mark DO NOT FILL PRESSURE COOKER OVER FULL NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 73 FULL MARK SEE PAGE 5 MEAT BEEF Chuck Roast Corned Beef Rolled Rib Roast Round Steak Round Steak Short Ribs HAM Slice Picnic LAMB Chops Chops Leg of Lamb 3 pounds 3 pounds 3 pounds 17 thick YX thick 3 pounds 3 pounds 17 thick VY thick 3 pounds Cool cooker at once see page 4 CUPS OF COOKING TIME LIQUID MINUTES 2 45 50 60 30 35 18 10 25 30 35 30 35 9 5 35 45 MEAT PORK Chops Chop
16. steady flow of steam escaping from the pressure regulator 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 33 DESSERTS Add a fabulous finale to any meal with desserts prepared in your pressure cooker Pressure cooking gives an even texture to pud ding and a satiny feel to custards Desserts may be prepared in oven safe custard cups or any metal mold which will fit loosely in the steamer basket in the pres sure 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 steamer basket in the cooker Then place the mold or custard cups in the steamer basket Up to four custard cups of dessert can be pressure cooked at a time Place two custard cups in the steamer basket Then stack the other two custard cups opposite the bottom two 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 A
17. very slow steady flow of steam escaping from the pressure regulator 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 trivet in cooker Place seafood in steamer basket on trivet Do not fill cooker over full Close cover securely Place pressure regulator on vent pipe and cook according to chart with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once SEAFOOD Fresh or thawed COOKING TIME Crab Legs 0 to 1 minute Fish Fillets 1 inch thick 2 minutes Salmon Fillets 1 inch thick 2 minutes Scallops Large 1 minute Shrimp Medium to Large 36 to 40 count 0 to 1 minute Large 21 to 25 count 1 minute Tuna Fillets 1 inch thick 2 minutes 16 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 cook ing without browning lets the flavor of the various ingredien
18. 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 peas which are not listed in the chart on page 29 These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure CARE AND MAINTENANCE 1 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 2 To be sure the vent pipe is clear hold the c
19. 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 38 HELPFUL HINTS Your favorite recipes may be adjusted for cooking in the pressure cooker by 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 1 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 trivet and steamer basket 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 trivet and steamer basket ami polishing cleanser is a registered trademark of Faultless Starch Bon Ami Co Cameo copper brass amp porcelain cleaner is a registered trademark of Church amp Dwight Co Inc 7 Many different cooking liquids can be used in a pre
20. 3 STUFFED PORK CHOPS 2 tablespoons vegetable oil Y cup corn 4 1 inch thick boneless pork 1 cup bran flakes crushed chops with deep pocket 2 tablespoons water cut in each Y teaspoon dried sage 1 cup chopped onion 1 cups water Y cup chopped celery Salt and pepper to taste 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 1 cups water into cooker Position trivet in cooker Place pork chops in steamer basket on trivet Close cover securely Place pressure regulator on vent pipe and cook 16 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 3 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 Position trivet in cooker Place roast in steamer basket on trivet Season with salt pepper and sliced onion Close cover securely Place pressure regulator on vent pipe and cook 55 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Omit t
21. BLES DO NOT FILL PRESSURE COOKER OVER FULL FOR DRIED VEGETABLES DO NOT FILL PRESSURE COOKER OVER Y FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER CABBAGE WITH APPLES Y small head cabbage shredded Y cup chicken broth 1 small onion thinly sliced 2 tablespoons frozen apple 1 small tart apple peeled juice concentrate thawed cored and chopped Salt and pepper to taste Add all ingredients to cooker Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Nutrition Information Per Serving 6 servings 50 Calories 0 g Fat O mg Cholesterol GLAZED ROOT VEGETABLES 2 tablespoons margarine 2 tablespoons sugar 2 medium turnips peeled cut 2 teaspoons ground ginger into eights ecocecce 8 ounces baby carrots Y cup cold water optional 2 medium parsnips peeled 1 tablespoon cornstarch optional sliced 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 a very slow steady flow of steam escaping from the pres sure regulator Cool cooker at once Combine water and cornstarch Stir into sauce Heat until sauce thi
22. O NOT INCREASE THIS RECIPE 18 CHICKEN CACCIATORE 3 pound chicken cut into 2 cloves garlic minced serving pieces 2 tablespoons minced parsley 1 cup diced tomatoes 1 tablespoon oregano Y cup white wine 1 teaspoon salt 1 cups sliced onions Y teaspoon black pepper Y cup chopped carrots ro oo Y cup chopped celery 1 can 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 a very slow steady flow of steam escaping from the pressure regulator 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 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 eecccece 3 pounds chicken thighs 1 can 4 ounces sliced skinned 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 a very slow steady flow of steam escaping from the pressure regulato
23. PPLES Y cup golden raisins Y teaspoon ground Y cup dry red wine cinnamon Y cup chopped nuts 4 cooking apples 2 tablespoons sugar 1 tablespoon butter Y teaspoon grated orange 1 cup water rind Soak raisins in wine for at least 30 minutes Drain reserving wine Combine raisins nuts sugar or ange rind and cinnamon Core apples cutting to but not through bottoms Peel top one third of apples Place each apple on square of aluminum foil 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Nutrition Information Per Serving 4 servings 224 Calories 8 g Fat 8 mg Cholesterol RICE PUDDING 1 cup long grain white rice 1 cup whole milk 1 cups water Y teaspoon sugar 1 cup water Y cups water raisins ro o o Y teaspoon cinnamon 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 in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Stir milk sugar raisins and cinnamo
24. PRESTO 8 Quart Stainless Steel Pressure Cooker and Canner Visit us on the web at www GoPresto com Instructions and Recipes TABLE OF CONTENTS Important Safeguards Introductions iveco aca as a a eee SS e Getting Acquainted o o Howto Usa ti at Beet Poa Important Safety Information Care and Maintenance oo eee eee Hel pftil Hints iio a dd ad Questions and Answers 0 2 o Soups and Stocks o o Seafood ici a a a dal Vesetables ok ita Ae la Dry Beans and Peas lt o GAO it a e ia tee os Desserts iia A A Recipe Ind ex s 66 ica a sa a a Service and Parts Information Warranty cia a a 2007 by National Presto Industries Inc This is a 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 Improper use may result in bodily injury or property damage 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 full For soup rice an
25. 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 pressure 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 AND PEAS DO NOT FILL PRESSURE COOKER OVER Y 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 Y FULL COOKING TIME COOKING TIME BEANS AND PEAS MINUTES _ BEANS AND PEAS MINUTES Adzuki 1 3 Lima Beans large 0 1 Anasazi 1 3 Lima Beans baby 1 3 Black Beans 2 4 Navy Beans pea 1 3 Black eyed Peas 2 4 Peas whole yellow green 6 9 Chickpeas garbanzo 7 10 Pinto Beans 3 6
26. Spelt 2 25 30 Millet 2 9 10 Wheat berries 2 25 30 Oats whole groats 1 20 25 Wild Rice 1 20 25 Oats steel cut 2 4 5 31 SEASONED RICE PILAF 2 tablespoons margarine Y teaspoon salt 1 small onion chopped Y teaspoon oregano 2 cups long grain white rice Ya 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 1 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 in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pres sure 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 O mg Cholesterol VARIATION GRECIAN RICE PILAF After pressure has dropped of its own accord combine rice 4 cup peas Ya cup sliced ripe olives and 1 large red pepper coarsely chopped Allow rice to steam uncovered 5 minutes STEAMED RICE 1 cup long grain white rice 2 cups water 1 cups water Combine rice and 1 2 cups water in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour 2 cups water into cooker Place bowl in steame
27. ace beef water and onion in cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Add potatoes green beans carrots tomatoes salt and pepper to cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 cold water Y teaspoon basil 1 cup chopped onion Y teaspoon thyme Y cup chopped celery teaspoon red pepper Y cup diced green pepper 3 drops hot pepper sauce 1 clove garlic minced eecccece 2 teaspoons sugar 1 can 6 ounces tomato paste Turn heat selector to medium and brown beef Stir in remaining ingredients except tomato paste Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 Se
28. ailure to use a covered bowl when preparing rice or quick cooling when the recipe calls for letting the pressure drop of its own accord can result in liquid and or food particles being simultaneously released with the steam If this occurs turn the pressure regulator steam release valve clockwise until the lever on the regulator is aligned with the pressure arrow Steam liquid and food will no longer be released Finish reducing pressure quickly by cooling the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced Pressure is completely reduced when the air vent cover lock has dropped After removing cover look through the vent pipe to make sure it is clear If itis blocked or partially blocked clean it with a small brush or pipe cleaner see page 6 B Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced Pres sure is completely reduced when the air vent cover lock has dropped Note Do not set hot cooker in a molded sink as it could damage the sink 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 cover To open the cover turn it counterclockwise until the W on the cover aligns with the arrow on either of the body handles Then lift the cover to
29. 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 a tablespoon or two less liquid How does one prevent overcooking Remember to begin timing as soon as you hear and or see a steady flow of steam escaping from the pressure regulator Reduce heat to maintain a very slow steady flow of steam 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 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 8 How do I know my pressure cooker is operating properly When a Steady flow of steam escapes from the pressure regulator you will know your cooker is functioning correctly 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 cook ing first begins If leakage continues the cover handles may not be fully aligned with the body handles and therefore the cover lock cannot engage Is it normal for the air vent cover lock to rise up pa
30. ckens stirring constantly Nutrition Information Per Serving 8 servings 77 Calories 3 g Fat O0 mg Cholesterol 26 GARLIC MASHED POTATOES 2 pounds russet potatoes peeled eeccceces and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Allow potatoes garlic and broth to remain in cooker Mash potatoes using a potato masher or hand mixer until desired consistency is reached Add margarine Nutrition Information Per Serving 6 servings 127 Calories 4 g Fat O mg Cholesterol ARTICHOKES N SAUCE 1 cup water 3 artichokes 1 tablespoon vegetable oil Pour water and oil into cooker Position trivet in cooker Place artichokes upside down in steamer basket on trivet Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Serve with your choice of the following sauces Nutrition Information Per Serving 3 servings 60 Calories 0 g Fat 0 Cholesterol GARLIC SAUCE Combine cup margarine melted and 2 cloves minced garlic Serve warm HERB YOGURT Combine 1 cup plain yogurt Y cup finely chopped carrots 1 2 teaspoon dill weed a
31. d dried vegetables which expand during cooking do not fill cooker over Y 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 pearl barley cereals pastas grains 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 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 handles must be directly above the body handles See How To Use instructions 7 Do not place the pressure cooker or attempt to pressure cook in a heated oven 8 Extreme caution must be used when moving a pressure cooker containing hot liquids Do not touch hot surfaces Use handles or knobs 9 Do not open 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 n
32. ecessary 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 you will hear and or see a steady flow of steam releasing from the pressure regulator Lower the heat as necessary to maintain a very slow steady flow of steam from the pressure regulator If the heat is not lowered 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 INTRODUCTION Welcome to the world of pressure cooking With your new Presto Pressure Cooker 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 includ
33. ecurely Place pressure regulator on vent pipe and cook 3 minutes with a very slow steady flow of steam escaping from the pressure regula tor 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 cups water 1 bay leaf 1 cups water 1 teaspoon basil eecccce Y teaspoon thyme 1 can 14 15 ounces stewed Y teaspoon chili powder tomatoes Y teaspoon black pepper Y cup chicken broth Y teaspoon salt Y pound precooked ham diced Y teaspoon hot sauce Y cup chopped onion eecccece Y cup chopped celery 1 pound precooked shrimp Y cup chopped green pepper peeled and deveined 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 in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Open cooker and set rice aside to steam Remove steamer basket 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Stir in shrimp cook uncovered ove
34. ed Sliced 1 inch thick Sliced 1 4 to Y inch thick Whole leaves Cut up Sliced or cubed inch thick Let pressure drop of its own accord CUPS OF COOKING TIME LIQUID 1 1 MINUTES 0 2 0 3 6 8 4 5 12 12 FROZEN VEGETABLE TIMETABLE CUPS OF COOKING TIME CUPS OF COOKING TIME VEGETABLE LIQUID MINUTES VEGETABLE LIQUID MINUTES Asparagus cut spears 1 2 Corn on Cob 1 2 3 Beans green wax french style 1 1 2 Lima Beans 1 1 2 Broccoli 1 Mixed Vegetables 1 1 2 Brussels Sprouts 1 2 3 Peas 1 1 2 Cauliflower 1 1 2 Peas and Carrots 1 1 2 Corn Cut 1 1 2 Spinach 1 2 4 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 foam during cooking which could cause the vent pipe to become blocked Therefore it is necessary to use the following cau tions 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
35. ed 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 beginning 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 pressure a temperature of 250 F or 121 C is reached inside the pressure cooker This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally It is important to become familiar with the various parts and features 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 Steam Release Valve Fig A Air Vent Cover Lock Overpressure Plug Secondary Cover Vent Pipe Handle wee Primary Cover Handle Sealing Ring Cover Steamer Basket Steel Body ve Trivet 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 tri
36. en egg cup milk and 4 teaspoon salt Stir in 1 cups flour Drop mixture from teaspoon into bubbling Chicken Soup in cooker Simmer dumplings uncovered 6 minutes 4 servings CHICKEN RICE SOUP Add 1 cup cooked rice to Chicken Soup Heat through Salt and pepper to taste 4 servings 10 BROWN BEEF SOUP 1 pounds lean beef cut into Y cup chopped celery 1 inch cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes Y cup chopped onion 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 a very slow steady flow of steam escaping from the pressure regulator 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 1 cups thinly sliced onions Stir onions into 6 cups Brown Beef Soup Stock in cooker Season with 1 4 teaspoon pepper Close cover securely Place pressure regulator on vent pipe and cook 2 min utes with a very slow steady flow of steam escaping from the pressure regulator 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
37. er 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 pres sure could build inside the cooker and cause the cover to come off and result in bodily injury or property damage Always be sure the cover handles are directly above the body handles see page 4 Fig F 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 The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the 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
38. g Fat 85mg 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 eecccece 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 a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Nutrition Information Per Serving 7 servings 254 Calories 3 g Fat O mg Cholesterol 30 GRAINS Grains are an important but often little recognized part of a healthy diet They contribute complex carbohydrates soluble and in soluble fiber and other nutrients Yet with all these benefits grains are low in fat Grains can be prepared 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 bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker The bowl can be metal such
39. iced Salt 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Garnish chicken with lemon slices Nutrition Information Per Serving 6 servings 191 Calories 6 g Fat 69 mg Cholesterol 17 CHUTNEY CHICKEN 6 boneless skinless chicken Y cup mango chutney breast halves 1 tablespoon vinegar 1 can 14 15 ounces diced 1 tablespoon brown sugar tomatoes 1 teaspoon allspice 1 can 4 ounces chopped green eecccece chillies Y cup water Y cup raisins 1 tablespoon cornstarch Place all ingredients except cornstarch and water in cooker Close cover securely Place pressure regu lator on vent pipe and cook 4 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 Y cup sliced mushrooms breast halves Y onion sliced Y cup water Y cup sliced celery Y cup low sodium soy
40. ll 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 seal ing ring Whenever you replace the sealing ring replace the overpressure plug also 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 con tinues 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 38 If the pressure cooker becomes difficult to open or close the sealing ring should be replaced If for any reason the pressure cooker cannot be opened contact the Consumer Service Department in Eau Claire WI at 1 800 877
41. low of steam releasing from the pressure regulator Lower the heat as necessary to maintain a very slow steady flow of steam and cook for the length of time indicated in the recipe or cooking chart If excess steam is allowed to escape 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 When cooking time is complete turn off burner If using an electric stove remove pressure cooker from burner Air Vent Cover Lock in 3 3 y A de UP Position Pressure in Unit 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 in structions state Cool cooker at once you can release pressure safely using either of the following quick cool methods Sn A Turn the pressure regulator steam release valve Loop Ends Position the trivet in the cooker so the loop ends are towards the bottom of the cooker Vent Pipe S Air Vent Cover Lock in DOWN Position No Pressure in Unit SN counter clockwise until the lever on the regulator is aligned with the steam release Pressure Regulator Steam arrow Fig I Steam will be rapidly released Release Valve Caution Misuse of the cooker such as overfilling failing to follow procedures for soaking dry beans and peas f
42. n into rice Cover bowl firmly with aluminum foil Place bowl in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 238 Calories 2 g Fat 24 mg Cholesterol 34 VANILLA CUSTARD 2 cups lowfat milk Y teaspoon vanilla 4 eggs slightly beaten Nutmeg Y cup sugar 1 cup water Y teaspoon salt Combine milk eggs sugar salt and vanilla Pour into individual custard cups Sprinkle nutmeg on custards Cover each cup firmly with aluminum foil Pour water into cooker Place custard cups in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 min utes with a very slow steady flow of steam escaping from the pressure regulator 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 Y teaspoon ground cloves condensed milk 1 cup water 3 eggs beaten r oo 1 teaspoon ground cinnamon Whipped cream optional Mix pumpkin milk eggs cinnamon ginger and cloves Pour into individual cus
43. n 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 eecccces Y cup finely sliced celery 1 can 12 ounces evaporated 3 cups chicken broth skim milk 4 cups peeled diced potatoes Salt to taste Y 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 a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Remove 2 cups of potato mixture place in blender or food processor and process until 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 2 pounds ground beef 1 tablespoon salt 1 can 8 ounces tomato sauce 1 teaspoon ground cumin Y cup water Y teaspoon black pepper 1 cup chopped onion Y teaspoon oregano Y cup chopped green pepper Y teaspoon cayenne pepper 2 cloves garlic finely chopped eeccceces 1 tablespoon chili powder 1 can 15 ounces kidney beans Y teaspoon black pepper drained and rinsed Turn heat selector to medium and brown meat Add remaining
44. nd Y4 teaspoon salt Serve chilled ITALIAN SAUCE Combine Y cup mayonnaise and cup Italian style salad dressing Serve chilled MAPLE GLAZED SWEET POTATOES 3 sweet potatoes peeled cut 1 tablespoon melted into 1 to 14 inch chunks margarine Y cup maple flavored syrup Y teaspoon salt Y cup water 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Nutrition Information Per Serving servings 125 Calories 2 g Fat O mg Cholesterol 27 FRESH AND FROZEN VEGETABLE TIMETABLE When using the fresh vegetable timetables below and on page 29 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 you hear and or see a steady flow of steam escaping from the pressure regulator 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
45. 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 pres sure 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 FULL NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 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 onion minced 2 cups water 1 bay leaf Pour oil into cooker Turn heat selector to medium and brown roast well on all sides remove roast Pour water into cooker Position trivet in cooker Place roast in steamer basket on trivet Season roast with salt pepper onions and bay leaf Close cover securely Place pressure regulator on vent pipe and cook 45 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Thicken gravy if desired Omit trivet if roast extends above the full mark Nutrition Information Per Serving 6 servings 297 Calories 20 g Fat 72 mg Cholesterol PORCUPINE MEATBALLS 1 pound lean ground beef Y cup sliced celery Y cup uncooked long grain Y cup chopped green pe
46. 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 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 damage caused by shipping To obtain service under the warranty return this PRESTO product shipping prepaid to the 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 will void this pledge This warranty gives you specific legal rights and you may also have o
47. orms 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 in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 20 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Nutrition Information Per Serving 4 servings 209 Calories 7 g Fat 0 Cholesterol CHEESECAKE 1 8 ounce package cream cheese 2 eggs 1 3 ounce package cream cheese Y cup vanilla wafer crumbs Y cup sugar 2 cups water Beat cream cheese until smooth Add sugar and beat in eggs Pour mixture into buttered custard cups Top with vanilla wafer crumbs Cover each cup firmly with aluminum foil Pour water into cooker Place custard cups in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 15 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 Y4 cup soft cream cheese cup brown sugar 1 tablespoon granu lated sugar and 4 teaspoon vanilla Mix thoroughly Spoon over cheesecake Garnish with pecans Refrigerate until serving
48. ot 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 clog 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 Y FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER CHICKEN SOUP 1 pounds chicken cut into Y cup chopped onion serving 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 a very slow steady flow of steam escaping from the pressure regulator 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 uncovered 10 to 15 minutes Salt and pepper to taste 4 servings CHICKEN DUMPLING SOUP Mix together 1 beat
49. over 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 3 Occasionally remove the air vent cover lock in the pressure cooker cover handle for cleaning To remove the air vent cover lock place your finger over the hole in the cover handle and remove the 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 Rubb Wet the rubber gasket and push onto the end of the metal Esta shaft until it snaps into the groove on the shaft The gasket should fit loosely in the groove 10 11 Bon The overpressure plug can also be removed for cleaning by pushing it out of its To bring out its luster the outside surface of your pressure cooker can be cleaned opening from the top of the cover handle After cleaning reinsert it by pushing the domed side of the plug into the opening from the underside of the cove
50. p chopped onion 1 cup water Y cup sugar eecccce 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 a very slow steady flow of steam escaping from the pressure regulator 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 a very slow steady flow of steam escaping from the pressure regulator 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 Position trivet in cooker Rub garlic powder into all surfaces of corned beef Place corned beef in steamer basket on trivet Add bay leaf Close cover securely Place pressure regulator on vent pipe and cook 60 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Note If seasoning packet is provided with corn beef use packet and omit bay leaf Omit trivet if corned beef extends above the full mark Nutrition Information Per Serving 6 servings 295 Calories 18 g Fat 103 mg Cholesterol 2
51. pper white rice 1 cup tomato sauce 2 tablespoons tomato paste Y cup water 1 teaspoon salt 1 tablespoon sugar Y teaspoon pepper Y tablespoon 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 a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Nutrition Information Per Serving 4 servings 350 Calories 17 g Fat 77 mg Cholesterol 21 SWISS STEAK 2 pounds round steak 1 inch Y cup chopped green pepper thick Y cup sliced celery 1 can 8 ounces tomato sauce Y teaspoon salt Y cup water Y teaspoon pepper 1 cup chopped onion Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and cook 18 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Thicken sauce if desired Nutrition Information Per Serving 6 servings 251 Calories 9 g Fat 99 mg Cholesterol BEEF STEW 1 pound lean beef cut into 1 cup sliced carrots 1 inch cubes 1 cup diced tomatoes 1 1 cup water teaspoon salt 1 large onion sliced Ya teaspoon black pepper 4 small potatoes quartered Y cup cold water 1 cup frozen green beans 1 tablespoon flour Pl
52. r 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 8 g Fat 115 mg Cholesterol BAYOU BOUNTY CHICKEN 3 pound chicken cut into Y cup chopped celery serving pieces 2 cloves garlic minced 1 can 28 ounces whole 1 tablespoon extra spicy tomatoes undrained cut up seasoning blend 1 cups chopped onion eecccece Y cup chopped green pepper Hot cooked rice see page 31 Add all ingredients except rice to pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Serve chicken and sauce over rice Nutrition Information Per Serving 6 servings 394 Calories 14 g Fat 90 mg Cholesterol 19 TURKEY BREAST 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 remaining ingredients Close cover securely Place pressure regulator on vent pipe and cook 35 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Thicken gravy if desired
53. r 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 occasionally with a silver polish or any other fine non abrasive polish If food residue adheres to the pressure cooker body clean with a vegetable brush a nylon pad or a non abrasive powder cleanser such as Bon ami polishing cleanser or Cameo copper brass amp porcelain cleaner Do not use steel wool or cleaners with chlorine bleach Overpressure Plug Take care not to overheat your stainless steel pressure cooker Very high heat can sometimes cause vari colored stains called heat tints in stainless steel Heat tints can usually be removed by using a non abrasive powder cleanser 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 As is the case of all cookware avoid chopping or cutting food inside the cooker with a knife or other sharp utensil If the body or cover handles become loose tighten them with a screwdriver 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 wi
54. r basket in cooker Close cover securely Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own accord Open cooker and allow rice to steam uncovered 5 minutes Nutrition Information Per Serving 4 servings 168 Calories O g Fat O Cholesterol BROWN RICE WITH VEGGIES 1 cup natural brown rice Y cup sliced green onion 1 cups chicken stock or broth 1 package 2 ounces sliced 1 large tomato peeled seeded blanched almonds chopped 2 cups water Y cup diced carrot eecccece Y cup diced celery Y cup chopped parsley Y cup diced green pepper Combine rice and chicken stock in a metal bowl which fits loosely in cooker Stir in vegetables and almonds Cover bowl firmly with aluminum foil Pour 2 cups water into cooker Place bowl in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Open cooker remove foil and set rice aside to steam Stir in parsley Nutrition Information Per Serving 4 servings 290 Calories 10 g Fat O mg Cholesterol 32 WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 2 cups water 1 medium onion finely chopped eeocccece 1 cups wild rice 3 4 cup golden raisins 2 cups beef broth cup pecans toasted Pour oil into cooker Turn
55. r 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 14 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 Lemon pepper size pieces Cut fish into 4 pieces Sprinkle with dill weed lemon pepper and salt Pour 1 cup water into cooker Position trivet in cooker Arrange fish and broccoli in steamer basket on trivet Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Nutrition Information Per Serving 4 servings 103 Calories 1 g Fat 49 mg Cholesterol SEAFOOD GUMBO 1 cup long grain white rice 2 cloves garlic minced 1 cups water 2 bay leaves 1 cup water 2 tablespoons parsley eecccece 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 eecccecs 2 inch pieces Y cup cold water 1 can 14 15 ounces diced 2 tablespoons cornstarch tomatoes 1 package 10 ounces frozen 1 cup chopped onion sliced okra thawed Y 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 bo
56. rivet if roast extends above the full mark Nutrition Information Per Serving 6 servings 483 Calories 27 g Fat 171 mg Cholesterol STUFFED FLANK STEAK 1 tablespoon margarine Y teaspoon salt Y cup chopped onion Y teaspoon marjoram Y cup chopped celery Y teaspoon thyme 1 clove garlic minced teaspoon black pepper 6 tablespoons beef broth 1 pound flank steak cut divided into 2 equal pieces 1 cup bread crumbs 1 cup diced tomatoes 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 a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 237 Calories 12 g Fat 47 mg Cholesterol 24 Place lamb water onion Worcestershire sauce and garlic in cooker Close cover securely Place pres sure regulator on vent pipe and cook 6 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Add potatoes carrots salt and pepper Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with a very
57. rtially 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 gasket for the air vent cover lock needs to be replaced see page 7 SOUPS AND STOCKS The pressure cooker is perfect for preparing delicious nourishing soups and stocks in minutes instead of the hours taken by ordi nary 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 following 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 dried vegetables they must first be soaked according to directions on page 29 Do n
58. rving 6 servings 229 Calories 12 g Fat 51 mg Cholesterol 22 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork Y cup packed dark brown sugar roast 1 teaspoon crushed red pepper Y cup catsup 1 teaspoon dry mustard Y cup teriyaki sauce Y teaspoon black pepper cup apricot preserves 1 large onion sliced Y cup cider vinegar 2 cups water Place pork roast in a large plastic bag or glass dish Combine catsup teriyaki sauce preserves vin egar 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 Position trivet half of sliced onion and water in cooker Place pork roast in steamer basket on trivet and arrange remaining onion evenly on top of roast Close cover securely Place pressure regulator on vent pipe and cook 60 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Place reserved marinade in saucepan and simmer until thickened stirring occasionally Remove roast and onions from pressure 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 8 servings 332 Calories 13 g Fat 77 mg Cholesterol BARBECUE SPARERIBS 3 pounds spareribs cut into Y cup vinegar serving pieces Y cu
59. s Butt Roast Loin Roast Steak Steak VEAL Chops Chops Roast Steak 25 1 thick VY thick 3 pounds 3 pounds 1 thick Y thick 1 thick x thick 3 pounds 1 thick CUPS OF COOKING TIME LIQUID MINUTES 15 gx 55 55 9 5 2 5 45 50 10 VEGETABLES Vegetables have assumed new importance and prominence on the menu Health conscious cooks feature an abundance of vegetables on the family meal plan while 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 veg etables 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 trivet and steamer basket 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 steamer basket and omit the trivet FOR FRESH AND FROZEN VEGETA
60. ssure 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 full to allow for expansion of food and fit them loosely into the pressure cooker in the steamer basket Do not fill the pressure cooker over 2 full Ifa recipe says to cook 0 minutes release pressure immediately after pressure cooker reaches cooking pressure Release pressure quickly after cooking 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 SOOO EAE 15 TO00ft 25 4000 ft 10 6000 ft 20 8000 ft 30 Because pressure cooking times are increased at altitudes above 2000 feet an additional Y cup cooking liquid will be needed 9 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 our website
61. tard cups Cover each cup firmly with aluminum foil Pour water into cooker Place custard cups in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Refrigerate until chilled Serve with whipped cream if desired Nutrition Information Per Serving 8 servings 207 Calories 6 g Fat 97 mg Cholesterol TAPIOCA PUDDING 2 cups lowfat milk Y 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 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 in steamer basket in cooker Place pressure regulator on vent pipe and cook 5 minutes with a very slow steady flow of steam escaping from the pressure regulator Cool cooker at once Chill Nutrition Information Per Serving 6 servings 113 Calories 3 g Fat 75 mg Cholesterol 35 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 Y cup brown sugar 1 cup water Sprinkle apples with lemon juice Combine oats brown sugar flour and cinnamon Cut in margarine until coarse meal f
62. ther 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 warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire Wisconsin 54703 3703 US Patent 4932550 Form 72 299D 38
63. ts 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 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 YA cup sliced carrot 4 boneless skinless chicken 1 teaspoon tarragon breast halves 1 teaspoon salt Y cup white wine 4 teaspoon black pepper Worcestershire sauce eocccee Y cup white wine Y cup water Y cup chopped onion 1 tablespoon cornstarch 4 cup sliced celery Pour oil into cooker Turn heat selector to medium and brown chicken Add remaining ingredients except cornstarch and water Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with a very slow steady flow of steam escaping from the pressure regulator 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 Y cup chopped parsley breast halves ro oo 1 teaspoon rosemary Y lemon thinly sliced 3 cloves garlic peeled and sl
64. vegetables pour liquid into cooker Position trivet in cooker Place vegetables in steamer basket on trivet FOR FRESH AND FROZEN VEGETABLES DO NOT FILL PRESSURE COOKER OVER 7 FULL VEGETABLE Artichoke Asparagus Beans green wax Beets Broccoli Brussels Sprouts Cabbage red green Carrots Cauliflower Collards Corn on the cob Eggplant Kale Parsnips Do not use trivet place in steamer basket SIZE LIQUID Whole 6 to 8 1 ounces Stems cut into 1 1 inch pieces Whole or sliced 1 Whole 2 inch 1 diameter Flowerets 1 Small 1 inch 1 diameter Wedges 2 inch 1 thick Thinly sliced 1 Baby cut 1 12 inch slices 1 Flowerets 1 Leaves coarsely 1 chopped stems thinly sliced Whole 2 inch 1 diameter Cubed 1 to 1 1 inches thick Sliced inch 1 thick Leaves coarsely 1 chopped stems thinly sliced Sliced inch 1 thick 10 15 16 0 2 1 3 28 FRESH VEGETABLE TIMETABLE CUPS OF COOKING TIME MINUTES VEGETABLE Peas Peppers Potatoes sweet Potatoes white Rutabaga Spinach Squash winter acorn Squash winter spaghetti Squash yellow zucchini Swiss Chard core and seeds Turnips SIZE Shelled Whole Sliced 1 to 1 inches thick Sliced 4 inch thick Whole 24 inch diameter Whole 1 4 inch diameter Sliced inch thick Sliced 42 inch thick Cubes or sliced 1 inch thick Whole leaves Quartered Halv
65. vet and steamer basket 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 seal Sealing Ring in ing ring being careful to fit it under the stop tabs and Sealing Ring the lock pin Fig B which are located on the inside rim Groove of the cover 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 If a larger quantity is desired Co NO Using a high heat setting heat the pressure cooker As Reduce pressure according to the recipe or timetable you may double ingredients Be sure not to overfill the pressure cooker see page 5 Pour liquid into the cooker body as specified in the recipe or timetable This liquid is usually water However some recipes will call for other liquids such as wine Place the trivet and steamer basket into the cooker if called for in the recipe see Helpful Hints on page 7 for guidance on when to use If using the trivet position it in the cooker so the loop ends are towards the bottom of the cooker Fig C IMPORTANT Look through the vent pipe to make certain that it is clear before closing the cover Fig D See safety information on page 5
66. ward 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 the air vent cover lock has dropped and the cover turns easily 11 If you have used the steamer basket use potholders to grab the two handles on the sides of the steamer basket and care fully lift the basket out of the cooker Food is ready to serve 12 Your pressure cooker is now ready to clean Remove pressure regulator and sealing ring and clean as described in the Care and Maintenance section found on pages 6 and 7 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 the vent pipe as a very slow steady flow of steam escapes 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
67. while cooking that the cooker should never be filled above the Y fill line For other foods never fill the cooker above the fill line O 2 Fill Line z Y Fill Line For your convenience both the 74 and Y full levels are marked by indentations on the side of the pressure cooker body see Fig J The upper marking indicates the 4 full level and the lower the 14 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 1 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 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 excess pressure Pressure may then build to unsafe levels To clean the vent pipe see the Care and Maintenance section below Always fully close the pressure cooker The cooker is fully closed when the cover handles are directly above the body handles Your pressure cooker has specially designed lugs on the cover and body which lock the cov
68. wl in steamer basket in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with a very slow steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Open cooker and set rice aside to steam Remove steamer basket 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 a very slow steady flow of steam escaping from the pressure regulator 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 15 MARINATED TUNA 1 pound tuna steak 1 inch thick 2 cloves garlic minced Y cup lemon juice 1 teaspoon ginger 2 tablespoons olive oil Y teaspoon black pepper 1 tablespoon soy sauce Y 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 in steamer bas ket Position trivet in cooker Pour marinade and water into cooker Place tuna steaks in steamer basket on trivet Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with a
69. 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 AND 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 occasion the cover may be difficult to open or close The following suggestions will help if this happens If the cover seems hard to close be sure you have aligned the W mark on the cover with the arrow on either of the body handles Move the cover until it drops into position Then press down firmly on the cover handles and rotate the cover clockwise until the cover handles are directly above the body handles 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 fully closed If necessary to help make the cover easier to open and close a very light coating of cooking oil may be applied to the underside of the lugs on the pressure cooker Apply Cooking body Fig O and or on the sealing ring Use a pastry brush a piece of cloth or your Oil Here fingertips and

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