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Presto 01241 pressure cooker

1. 20 Beef Stew di o arge a a a me Ad A 21 37 MEATS Continued 20 Corned Beef o 0 000008 22 LambSteW o a 23 Meat Timetable 24 Porcupine Meatballs 20 Pork Loin Roast o o 23 Spaghetti Meat Sauce o o 21 Stuffed Flank Steak o 23 Stuffed Pork Chops o 23 Swiss Steak ee 21 VEGETABLES coi eee Sok at ace 25 Artichokes N Sauce 2 2 0000 5 26 Cabbage with Apples 25 Fresh Vegetable Timetable 27 Frozen Vegetable Timetable 28 Garlic Mashed Potatoes 25 Glazed Root Vegetables 25 Maple Glazed Sweet Potatoes 26 DRY BEANS AND PEAS 29 Baked Beans o 30 Dry Beans and Peas Timetable 29 Lentil Curry A hy a Pe 30 Savory White Beans 30 GRAINS eo ia ese ee ia e 31 Grain Timetable 31 Grecian Rice Pilaf 32 Lemon Rice o ee 32 Risotto with Artichoke Hearts and Sun Dried TOMALES sc a ad Ba ale kate AE 33 Seasoned Rice Pilaf 32 Wild Rice with Raisins and Pecans 32 DESSERTS 5 ceo en dee BS este ech ie ia ic ees 34 Cheesecakes ss sive oa alee 2 SL ee ae aed 36 Oatmeal Apple Crisp 2 35 Petite Pump
2. o 11 Brown Beef Soup 11 Brown Beef Soup Stock 11 Chicken Dumpling Soup 10 Chicken Noodle Soup 4 10 Chicken Rice Soup 20004 10 Chicken Soups sie fecal a ta ee 10 Chicken Soup Stock 0 4 10 Minestrone li ee ak ee eee A 12 ONION SOUPS Ge ee ee ee Bb be eG ES 11 Potato Soup 12 Saffron Fish Stew 11 Zesty Homemade Chili 12 SEAFOOD 0 ore Gob E A 13 Lemon N Dill Cod and Broccoli 14 Marinated Tuna 15 Salmon Steaks Moutarde 13 Scampi Style Shrimp 13 Seafood Gumbo 04 4 15 Seafood Timetable o a aaa 15 Shrimp Jambalaya oaa aaa a 14 POULTRY na ea q E ar NA E a 16 Bayou Bounty Chicken 18 California Chicken 16 Chicken Breasts Tarragon 16 Chicken Cacciatore 20 04 17 Chicken and Dressing 18 Chutney Chicken o o o 17 Herbed Chicken o o o o o 18 Poultry Timetable 19 Soy Chicken ar eias a ke PA a at A ts 17 Sweet N Sour Chicken 17 Turkey Breasts o paa son ib ate doma Vlas as 18 MEATS 832 DAME ae 20 Apricot Barbecue Pork Roast 22 Barbecue Spareribs o o o o 22 Beef Pot Roast eens g ana ua o o
3. Parmesan cheese and thyme into rice Nutrition Information Per Serving 4 servings 220 Calories 5 g Fat 4 mg Cholesterol 33 DESSERTS Desserts may be prepared in oven safe custard cups or any metal mold which will fit loosely in the pressure cooker Fill molds only full to allow for expansion of food Cover securely with aluminum foil shaped to the sides of the mold Place the mold or custard cups on the cooking rack in the cooker Refer to the chart below for the number of custard cups your cooker will hold and how the custard cups should be positioned on the cooking rack 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 Quantity Cooker Stock Number of Custard Cups Positioning Instructions 4 Qt Aluminum stock no 01241 4 Place two custard cups on cooking rack Then stack the other two custard cups opposite the bottom two custard cups 4 Qt Stainless stock no 01341 Place three custard cups on cooking rack 6 Qt Aluminum and 6 Qt Stainless Place three custard cups on cooking rack Then stack the other three stock no 01264 and 01362 custard cups opposite the bottom three custard cups 8 Qt Aluminum stock no 01282 Place four custard cups on cooking rack Then stack the other four
4. wax french style 1 1 2 Broccoli 1 Brussels Sprouts 1 2 3 Cauliflower 1 1 2 Corn Cut 1 1 2 Corn on Cob 1 2 3 Lima Beans 1 1 2 Mixed Vegetables 1 1 2 Peas 1 1 2 Peas and Carrots 1 1 2 Spinach 1 2 4 28 DRY BEANS AND PEAS The pressure cooker is ideal for preparing dry beans and peas quickly However dry beans and peas have a tendency to froth and foam during cooking which could cause the vent pipe to become blocked Therefore it is necessary to use the following cautions when pressure cooking dry beans and peas 1 Never fill the cooker over the Y full line this includes beans ingredients and water 2 Add 1 tablespoon vegetable oil for cooking 3 Allow pressure to drop of its own accord SOAKING BEANS AND PEAS Soaking is strongly recommended for all beans and peas except lentils and black eyed peas for even cooking and to remove water soluble gas producing starches Soaking can be done using the traditional or the quick soak method Traditional method Clean and rinse beans cover with three times as much water as beans Soak 4 to 8 hours Drain Quick method Clean and rinse beans cover with three times as much water as beans Bring beans to a boil and boil for 2 minutes Remove from heat cover and let stand for 1 to 2 hours Drain COOKING BEANS AND PEAS After soaking rinse beans and remove any loose skins Place beans in pressure cooker Add fresh water to just cover the beans and add 1 tablespoo
5. Let pressure drop of its own accord Nutrition Information Per Serving 7 servings 254 Calories 3 g Fat 0 mg Cholesterol 30 GRAINS Grains are an important but often little recognized part of a healthy diet They contribute complex carbohydrates soluble and insoluble fiber and other nutrients Yet with all these benefits grains are low in fat 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 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 1 2 FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER GRAIN TIMETABLE Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pressure cooker Cover bowl securely with aluminum foil Pour two cups water int
6. These foods tend to foam froth and sputter and may block the vent pipe overpressure plug and air vent cover lock This appliance cooks under pressure Improper use may result in scalding injury Make certain pressure cooker is properly closed before operating cover handle must be directly above the body handle See How To Use Instructions 8 Do not place the pressure cooker or attempt to pressure cook in a heated oven 9 Extreme caution must be used when moving a pressure cooker containing hot liquids Do not touch hot surfaces Use handles or knobs 10 Do not open pressure cooker until the unit has cooled and all internal pressure has been released air vent cover lock has dropped and no steam escapes when the pressure regulator is removed If the handles are difficult to push apart this indicates that the cooker is still pressurized do not force it open Any pressure in the cooker can be hazardous See How To Use Instructions 11 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 12 Close supervision is necessary when the pressure cooker is used near children It is not recommended that children use the pressure cooker 13 When normal operating pressure is reached the pressure
7. above the normal boiling point of water causing foods to cook faster At 15 pounds of pressure a temperature of 250 F or 121 C is reached inside the pressure cooker These higher temperatures speed cooking and the moist steam atmosphere Overpressure Plug tenderizes meats naturally Pressure Regulator Vent Pipe Air Vent Cover Lock Cover Handle Sealing It is important to become Ring familiar with the various parts of the pressure cooker Fig C and to read the HOW TO USE section beginning on page 4 before using the unit for the first Helper f Handle time Does not apply to stock no 01241 Body Handle Body Cooking rack Fig C Before the first use remove the sealing ring Fig D by simply pulling it out of the inside rim of the cover Stop Tab Wash sealing ring cover body and cooking rack Fig C in hot sudsy water to remove any packaging material and white manufacturing lubricant Rinse all parts with warm water and dry Then replace the sealing ring being careful to fit it under the stop tabs and the lock pin Fig D which are located on the inside rim 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 C on page 3 1 Prepare ingredients according to the directions in the pressure cooking recipe you have selected Recipes in this book
8. any portion extend above the maximum fill mark When cooking rice grains dry beans and peas soups and stews the cooker should never be more than full Fig M 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 page 7 Always fully close the pressure cooker The cooker is fully closed when the cover handle is directly above the body handle Your pressure cooker has specially designed lugs on the cover and body which lock the cover in place when the cooker is fully closed However if the cooker is not fully closed the lugs cannot lock the cover onto the body It s possible that pressure could build inside the cooker and cause the cover to come off and result in bodily injury or property damage Always be sure the cover handle is directly above the body handle see page 4 Fig H 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
9. custard cups opposite the bottom four custard cups FOR DESSERTS DO NOT FILL PRESSURE COOKER OVER FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER STUFFED APPLES Ya cup golden raisins 2 teaspoon ground cinnamon cup dry red wine 4 cooking apples Ya cup chopped nuts 1 tablespoon butter 2 tablespoons sugar 1 cup water Y teaspoon grated orange rind Soak raisins in wine for at least 30 minutes Drain reserving wine Combine raisins nuts sugar orange rind and cinnamon Core apples cutting to but not through bottoms Peel top one third of apples Place each apple on square of aluminum 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 pressure regulator rocking slowly 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 4 cup sugar 1 cup water Y cup raisins roo 1 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 on rack in cooker Close cover securely Place pressure
10. fasten handle securely to post Caution Overtightening can result in stripping of screws or cracking of handles To Attach Cover Handle to Cooker Cover 1 Locate bag containing cover handle This handle has three holes two of which contain screws Take out handle and remove tape on handle which is holding the two screws in place Remove screws from handle and set aside 2 Place pressure cooker cover upside down on table or counter as shown in Fig B so vent pipe bottom faces you 3 Fit cover handle with the indented side facing up onto cover handle mount so the air vent cover lock stem fits through the center hole of the cover handle Fig B 4 Insert the screws into the two holes on both sides of the center hole Using a Phillips type screwdriver fasten cover handle securely to cover handle mount Caution Overtightening can result in stripping of screws or cracking of handles Note As noted in step 4 on page 4 the cooker is completely closed when the cover handle is directly above the body handle After placing cover on cooker body check positioning of handles When properly installed the body handle and cover handle will line up with each other without interference 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
11. 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 8 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 press the palm of your hand on the cover area directly opposite the cover handle while moving the cover handle to the closed position with your other hand 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 Apply Cooking light coating of cooking oil may be applied to the sealing ring and to the underside of the lugs on the pressure cooker body Fig R Use a pastry brush a piece of cloth or your fingertips and be sure to wipe off any excess oil What can be done if the food prepared in the pressure cooker has more liquid than desired Apply With the cover removed simmer to
12. ingredients Close cover securely Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Thicken gravy if desired Nutrition Information Per Serving 6 to 8 servings 197 Calories 8 g Fat 76 mg Cholesterol CHICKEN AND DRESSING 2 2 cups cooked chicken cut into Ya cup chopped celery bite size pieces Ya cup chopped onion 1 can 10 ounces cream of 2 chicken bouillon cubes chicken soup 2 cups hot water 1 cups seasoned bread crumbs 1 cups water Place chicken in greased metal bowl which will fit loosely in the cooker Cover chicken with chicken soup Combine stuffing celery onion moisten with bouillon cubes dissolved in water Spread over chicken soup Cover bowl firmly with aluminum foil Pour 1 4 cups water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 317 Calories 13 g Fat 109 mg Cholesterol 18 POULTRY TIMETABLE It is not necessary to brown poultry before pressure cooking but you may do so if you like After browning remove poultry from cooker and pour liquid into cooker Place poultry on rack in cooker DO NOT FILL PRESSURE COOKER OVER 7 FULL NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 7 3 FULL MARK SEE PAGE 6 CUPS OF COOKING TIME POUL
13. into cooker Place custard cups on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Cool cooker at once Refrigerate until chilled Serve with whipped cream if desired Nutrition Information Per Serving 8 servings 207 Calories 6 g Fat 97 mg Cholesterol TAPIOCA PUDDING 2 cups lowfat milk lA 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 on rack in cooker Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Chill Nutrition Information Per Serving 6 servings 113 Calories 3 g Fat 75 mg Cholesterol OATMEAL APPLE CRISP 4 cups apples peeled and sliced 1 teaspoon cinnamon 1 tablespoon lemon juice 2 tablespoons margarine Y cup quick cooking oats softened Ya cup brown sugar 2 cups water 2 tablespoons flour Sprinkle apples with lemon juice Combine oats brown sugar flour and cinnamon Cut in margarine until coarse meal forms Place apples in a greased bowl that will loosely fit in cooker Sprinkle oat mixture evenly over apples Cover bowl firmly with aluminum foil Pour water
14. it is down there is no pressure in the cooker and it can be opened If the pressure cooker is opened before all of the pressure is released the contents of the cooker will erupt and could cause bodily injury or property damage Replace the overpressure plug if it is hard deformed cracked worn or pitted or when replacing the sealing ring Replace the sealing ring if it becomes hard deformed cracked worn pitted or soft and sticky The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that the vent pipe becomes blocked The overpressure plug is made of rubber and when new is soft and pliable Over time depending on the frequency and type of use rubber becomes hard and inflexible When hard and inflexible the overpressure plug loses its ability to act as a secondary pressure relief valve It should be replaced immediately Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking it is important to call the Test Kitchen at 1 800 368 2194 Do not attempt to use the released overpressure plug Always follow special procedures found in the instruction book when pressure cooking rice grains and dry beans and peas During cooking dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked Therefore dry beans and peas need to be soaked and cooked according to instr
15. meat cut 4 small potatoes quartered into 1 inch cubes 1 cup baby cut carrots 1 cup water 1 teaspoon salt 1 large onion sliced Ya teaspoon black pepper 1 tablespoon Worcestershire eecccce sauce Ya cup cold water 1 large clove garlic minced 1 tablespoon flour Place lamb water onion Worcestershire sauce and garlic in cooker Close cover securely Place pressure regulator on vent pipe and cook 6 minutes with pressure regulator rocking slowly Cool cooker at once Add potatoes carrots salt and pepper Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Mix water and flour thoroughly stir into stew Heat until stew thickens stirring constantly Nutrition Information Per Serving 4 servings 315 Calories 6 g Fat 74 mg Cholesterol 23 MEAT TIMETABLE Brown meat well and remove from cooker Pour liquid into cooker Place meat on rack in cooker DO NOT FILL PRESSURE COOKER OVER FULL NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 7 3 FULL MARK SEE PAGE 6 COOKING CUPS OF TIME MEAT LIQUID MINUTES BEEF Chuck Roast 3 pounds 2 45 50 Corned Beef 3 pounds 2 60 Rolled Rib Roast 3 pounds 1 30 35 Round Steak 1 thick 1 18 Round Steak 1 thick 1 10 Short Ribs 1 25 HAM Slice 3 pounds 1 30 35 Picnic 3 pounds 1 30 35 LAMB Chops 1 thick 1 12 Chops Y thick 1 5 Leg of Lamb 3 pounds 2 35 45 PORK Chops 1 thick 1 15 Chops Y
16. onion 3 cloves garlic minced 2 jalape o chiles seeded deveined minced 1 tablespoon chili powder 1 teaspoons oregano teaspoon allspice 1 x 4 cups chicken stock or broth 2 cups sliced carrots inch thick 1 tablespoon packed brown sugar 2 teaspoons white wine vinegar 1 cup loosely packed fresh cilantro chopped Salt to taste 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 pressure regulator rocking slowly 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 231 Calories 3 g Fat 0 mg Cholesterol amp servings SAFFRON FISH STEW pu can 14 ounces chicken broth cup dry white wine new red potatoes quartered Y gt cloves garlic minced cup chopped parsley bay leaf ASS carrots cut into 2 inch chunks medium onion finely chopped Pinch of saffron threads or Y teaspoon turmeric 1 pound firm fish halibut haddock cod pollack fresh or thawed cut into 8 pieces 1 small red pepper cut into chunks 1 cup frozen peas thawed Place broth wine potatoes carrots onion garlic parsley ba
17. other fine non abrasive polish 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 Bon 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 CARE AND MAINTENANCE 1 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 2 As is the case of all cookware avoid chopping or cutting food inside the cooker with a knife or other sharp utensil 3 If the body or cover handles become loose tighten them with a screwdriver CAUTION Overtightening can result in stripping of screws or cracking of handles and legs 4 Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which may allow steam to escape and prevent the pressure cooker from sealing 5 The sealing ring overpressure plug and rubber gasket of the air vent cover lock may shrink become hard deformed cracked worn or pitted with normal use Exposure to high heat such as a warm burner or oven top will cause these parts to deteriorate rapidly When this happens replac
18. regulator will begin to rock Gradually lower the heat to maintain a slow steady rocking motion If the pressure regulator is allowed to rock vigorously excess steam will escape liquid will be evaporated and food may scorch 14 Caution Do not use pressure cooker on an outdoor LP gas burner or gas range over 12 000 BTU s 15 Do not use this pressure cooker for other than intended use 16 Do not use this pressure cooker for pressure frying with oil SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY 1 Nn N PRESTO Pressure Cooker Instructions and Recipes TABLE OF CONTENTS Important Safeguards 00 0200 eee eee 1 A hel iie Badal ead gle GG BA LAO 13 Introductions tc eco h s cepted Race gre Gish eee ar aes 2 POUEY fits e ie po da S ad 16 Handle InstallatioM o oooooocoococoooo o 2 Meats Lar era tee nia Swe Mee oe e ba 20 Getting Acquainted 00 0 e eee eee 3 SA eens Heyer thin g oia ee 25 HOW tO USE cd aa da 4 Dry Beans and Peas ooocooccccccocccco o 29 Important Safety Information 5 Grains ese sshd oo he Sie Sees hw wk Ges aN 31 Cleanings 585 e bala hee Baltic 6 Desserts il ad as 34 Care and Maintenance 2 00 02 eee ee 8 Recipe Index 20 0c ee eee eee eee 37 Helpful Hit ccc coir do pr tac 8 Service and Parts Information 38 Questions and Answers 0020s eee eee 9 Warranty ovis e a hh ahi ee ah 38 Soup
19. rocking slowly Let pressure drop of its own accord Remove chicken and keep warm Combine water and cornstarch Stir into sauce Heat until sauce thickens stirring constantly Nutrition Information Per Serving servings 258 Calories 3 g Fat 73 mg Cholesterol SOY CHICKEN 4 boneless skinless chicken Y cup sliced mushrooms breast halves 14 onion sliced Y cup water 2 cup Sliced celery Ya cup lite soy sauce 3 tablespoons brown sugar Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 169 Calories 2 g Fat 69 mg Cholesterol SWEET N SOUR CHICKEN 1 tablespoon vegetable oil Y cup vinegar 3 pound chicken cut into 2 tablespoons soy sauce serving pieces and skinned 1 tablespoon catsup 1 can 8 ounces pineapple 2 teaspoon Worcestershire sauce chunks undrained Ys teaspoon ground ginger Y cup Sliced celery eecccce 1 green or red pepper cut into 2 tablespoons cold water chunks 2 tablespoons cornstarch Ya cup brown sugar Pour oil into cooker Turn heat selector to medium and brown chicken Combine remaining ingredients except water and cornstarch pour over chicken Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Remove chicken pineapple and vegetables to a
20. warm platter Mix water and cornstarch Stir into hot liquid Heat until sauce thickens stirring constantly Pour sauce over chicken pineapple and vegetables Serve with steamed rice if desired see page 31 Nutrition Information Per Serving 6 servings 333 Calories 11 g Fat 104 mg Cholesterol CHICKEN CACCIATORE 3 pound chicken cut into 2 cloves garlic minced serving pieces 2 tablespoons minced parsley 1 cup diced tomatoes 1 teaspoon oregano YA cup white wine 1 teaspoon salt x 1 cups sliced onions teaspoon black pepper 4 cup chopped carrots eocccce Y cup chopped celery can 6 ounces tomato paste p Place all ingredients except tomato paste in pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Place chicken on warm platter Stir tomato paste into sauce in cooker Simmer until thickened Pour over chicken Nutrition Information Per Serving 6 servings 291 Calories 14 g Fat 90 mg Cholesterol 17 HERBED CHICKEN 1 tablespoon vegetable oil 1 teaspoon oregano 1 cup chopped onion 1 teaspoon basil 1 tablespoon chopped garlic eocccce 3 pounds chicken thighs 1 can 4 ounces sliced black skinned 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 o
21. were developed for use in a 4 quart pressure cooker If you have a 6 quart pressure cooker you may increase the ingredients by 2 If you have an 8 quart pressure cooker you Stainless may double the ingredients Be sure not to overfill the pressure cooker Aluminum Cookers Steel see pages 5 and 6 for guidance on filling yy Cookers 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 2 Place the cooking rack into the cooker if called for in the recipe see Helpful Hints on page 8 for guidance on when to use 3 IMPORTANT Look through the vent pipe to make certain that it is clear Fig E before placing cover on cooker body See safety information on page 6 Holding the body handle with your left hand and the cover handle with your right hand align the V or V mark on the cover with the A mark on the body handle and place the cover on the cooker body Fig F Aluminum cookers have a V mark on the cover and stainless steel cookers have a W mark on the cover 4 After placing the cover on the cooker body place one hand on the cover opposite the body handle and apply a slight downward pressure Place the thumb of your other hand on the side of the body handle and wrap your fingers around the cover handle Fig G Then rotate the cover clockwise until the cover handle lines up with the body handle The pressure cooker
22. 12 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 one of the few sources of beneficial omega 3 fatty acids 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 4 tablespoons Dijon style chicken broth mustard 1 bay leaf 3 4 sprigs fresh thyme or eecccce Y teaspoon dried thyme 2 tablespoons Dijon style 1 tablespoon olive or mustard vegetable oil 1 tablespoon cornstarch 1 small onion chopped Spread each steak with 1 tablespoon mustard Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme Pour oil into cooker Turn heat selector to medium and saut onion and garlic until tender Stir in wine and bay leaf Place steaks on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking sl
23. 4 15 ounces stewed Y teaspoon chili powder tomatoes Ya teaspoon black pepper cup chicken broth Ya teaspoon salt Y pound precooked ham diced Ya teaspoon hot sauce Y cup chopped onion eecccce 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 on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker and set rice aside to steam Remove rack and water Add remaining ingredients except shrimp to cooker stir well Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Stir in shrimp cook uncovered over medium heat until shrimp is heated through 2 to 3 minutes Serve over rice Nutrition Information Per Serving 6 servings 252 Calories 3 g Fat 157 mg Cholesterol LEMON N DILL COD AND BROCCOLI 1 pound frozen cod fillets Salt 1 inch thick 1 cup water Dill weed 2 cups broccoli cut into bite size Lemon pepper pieces Cut fish into 4 pieces Sprinkle with dill weed lemon pepper and salt Pour water into cooker Arrange fish and broccoli on rack in cooker Close cover securely Place pressure regulator on vent pipe and
24. 5 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 only guarantee the quality and performance of genuine PRESTO parts Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine PRESTO replacement parts look for the PRESTO trademark Cooker replacement parts are available at hardware stores and other retail outlets Parts may also be ordered on line at www GoPresto com PRESTO Limited Warranty This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve 12 years after purchase we will repair or replace it at our option Our pledge does not apply to normal wear and tear including scratches dulling of the polish or staining the repair or replacement of moving and or perishable parts such as the sealing ring overpressure plug or air vent cover lock gasket or for any damage caused by shipping To obtain service under the warranty return this PRESTO product shipping prepaid to the PRE
25. PRESTO Pressure Cookers Stock Numbers 01241 4 qt aluminum 01264 6 qt aluminum 01282 8 qt aluminum 01341 4 qt stainless steel 01362 6 qt stainless steel The stock number is the first five digits of the model number 2009 by National Presto Industries Inc Instructions and Recipes Visit us on the web at www GoPresto com This is a O Listed appliance The following Important Safeguards are recommended by most portable appliance manufacturers IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage basic safety precautions should always be followed including the following 1 Read all instructions 2 Be sure that handles are assembled and fastened properly before using this appliance see pages 2 and 3 Cracked broken or charred handles should be replaced 3 Always check the vent pipe before use Hold cover up to light and look through vent pipe to be certain it is clear 4 Always check the air vent cover lock to be sure it moves freely before use Do not fill pressure cooker over full For soup grains and dry beans and peas 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 6 Do not pressure cook applesauce cranberries rhubarb cereals pastas dried soup mixes or any dry beans and peas which are not listed on the chart on page 29
26. Place sweet potatoes in pressure cooker Combine remaining ingredients and pour over potatoes Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 6 servings 125 Calories 2 g Fat 0 mg Cholesterol 26 FRESH AND FROZEN VEGETABLE TIMETABLE When using the vegetable timetables below and on page 28 cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp If you prefer your vegetables soft cook them the maximum amount of time indicated TO PREVENT OVER COOKING COOL COOKER AT ONCE AFTER COOKING VEGETABLES EXCEPT WHEN NOTED If the timetable says to cook 0 minutes this means to cook food until the pressure regulator begins to rock then cool cooker at once Quantity of vegetables does not change pressure cooking times More mature vegetables may require longer pressure cooking times than given in chart For fresh and frozen vegetables pour liquid into cooker Place vegetables on rack in cooker FOR FRESH AND FROZEN VEGETABLES DO NOT FILL PRESSURE COOKER OVER FULL FRESH VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE SIZE LIQUID MINUTES Artichoke Whole 6 to 8 ounces 1 10 Asparagus Stems cut into 1 inch 1 0 1 pieces Beans green wax Whole or sliced 1 1 3 Beets Whole 2 inch diam 1 15 16 eter Broccoli Flowere
27. RATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER CABBAGE WITH APPLES 8 cups shredded cabbage Y cup chicken broth 1 small onion thinly sliced 2 tablespoons frozen apple juice 1 small tart apple peeled cored concentrate thawed and chopped Salt and pepper to taste Add all ingredients to cooker Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 6 servings 50 Calories 0 g Fat 0 mg Cholesterol GLAZED ROOT VEGETABLES 2 tablespoons margarine 2 tablespoons sugar 2 medium turnips peeled cut 2 teaspoons ground ginger into eighths eocccce 8 ounces baby carrots Y cup cold water optional 2 medium parsnips peeled 1 tablespoon cornstarch sliced inch thick optional 1 cup chicken broth Salt and pepper to taste Heat margarine in pressure cooker over medium heat add turnip wedges and carrots and saut for 3 minutes Add parsnips chicken broth ginger and sugar Close cover securely Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly Cool cooker at once Combine water and cornstarch Stir into sauce Heat until sauce thickens stirring constantly Nutrition Information Per Serving 8 servings 77 Calories 3 g Fat 0 mg Cholesterol GARLIC MASHED POTATOES 2 pounds russet potatoes peeled eecccce and diced 1 tablespo
28. STO Factory Service Department When returning a product please include a description of the defect and indicate the date the appliance was purchased We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the instructions enclosed Failure to follow instructions damage caused by improper replacement parts abuse or misuse including overheating and boiling the unit dry will void this pledge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This is Presto s personal pledge to you and is being made in place of all other express or implied warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire Wisconsin 54703 3703 Form 72 856A 38
29. TRY LIQUID MINUTES Whole Chicken 1 13 to 15 2 2 to 3 pounds Chicken 1 8 cut into serving pieces Chicken Breast 1 3 to 4 boneless Turkey Breast 1 35 3 to 4 pounds Cool cooker at once see page 5 NOTE COOK ONLY IN A 6 QUART OR 8 QUART PRESSURE COOKER 19 MEATS When it comes to creating juicy tender flavorful meat dishes the pressure cooker has no equal Even budget cuts of meat that usually require slow moist heat cooking will turn out succulent and savory in very little time in the pressure cooker An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices This can be done right in the pressure cooker The following recipes were written for fresh or 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 of fat and bone the grade and cut of the meat and the degree of doneness desired After cooking if gravy is desired stir 1 to 2 tablespoons of flour or cornstarch into 1 4 cup cold water Heat cooking liquid in pressure cooker and slowly pour in flour mixture stirring to blend Heat to boiling
30. age 38 8 If for any reason the pressure cooker cannot be opened contact the Consumer Service Department in Eau Claire WI at 1 800 877 0441 Any maintenance required for this product other than normal household care and cleaning should be performed by the Presto Factory Service Department see page 38 HELPFUL HINTS 0 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 Y cup more liquid than you 1l desire in your finished dish But remember there must always be water or some other liquid in the pressure cooker to produce the necessary steam Use the cooking rack when it is desirable to cook foods out of the cooking liquid When foods are pressure cooked out of the liquid flavors will not intermingle Therefore it is possible to cook several foods at once as long as they have similar cooking times If it is desirable to blend flavors do not use the cooking rack Many different cooking liquids can be used in a pressure cooker Wine beer bouillon fruit juices and of course water a
31. are not listed in the chart on page 29 and dried soup mixes because they have a tendency to foam froth and sputter and could block the vent pipe Cooked barley rice grains pasta dry beans and peas which are not listed in the chart on page 29 and dried soup mixes should be added to the soup after pressure cooking FOR SOUPS AND STOCKS DO NOT FILL PRESSURE COOKER OVER 1 2 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 Ya cup chopped celery 4 cups water 1 teaspoon salt Y cup Sliced carrots Ya teaspoon black pepper Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove pieces of chicken from cooker and let cool Remove meat from bones and return meat to cooker Heat through Nutrition Information Per Serving 4 servings 160 Calories 8 g Fat 54 mg Cholesterol Delicious Soups From Chicken Soup CHICKEN SOUP STOCK Strain Chicken Soup to make stock CHICKEN NOODLE SOUP Bring soup to a boil Add fine noodles and simmer uncovered 10 to 15 minutes Salt and pepper to taste 6 servings CHICKEN DUMPLING SOUP Mix together 1 beaten egg Y cup milk and Y teaspoon salt Stir in 1 cups flour Drop mixture from teaspoon into bubbling Chicken Soup
32. ation Per Serving 4 servings 347 Calories 7 g Fat 73 mg Cholesterol SPAGHETTI MEAT SAUCE 1 pound lean ground beef 1 teaspoon salt 1 can 14 to 15 ounces diced 1 teaspoon parsley flakes tomatoes Y teaspoon oregano Y cup water teaspoon basil 1 cup chopped onion 4 teaspoon thyme Y cup chopped celery Ys teaspoon red pepper Y cup diced green pepper 3 drops hot pepper sauce 1 clove garlic minced eocccce 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 pressure regulator rocking slowly Cool cooker at once Stir in tomato paste and simmer uncovered to desired thickness Serve sauce over spaghetti Sprinkle with Parmesan cheese if desired Nutrition Information Per Serving 6 servings 229 Calories 12 g Fat 51 mg Cholesterol 21 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork Ya cup packed dark brown sugar roast 1 teaspoon crushed red pepper Y cup catsup 1 teaspoon dry mustard 2 cup teriyaki sauce Ya teaspoon black pepper 14 cup apricot preserves 1 large onion sliced Ya cup cider vinegar 2 cups water Place pork roast in a large plastic bag or glass dish Combine catsup teriyaki sauce preserves vinegar brown sugar red pepper mustard and pepper Mix thoroughly and pour over pork Refrigerate overnight Remove pork reserve marinade Br
33. cook 2 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 103 Calories 1 g Fat 49 mg Cholesterol 14 SEAFOOD GUMBO 1 cup long grain white rice 2 cloves garlic minced 1 2 cups water 2 bay leaves 1 cup water 2 tablespoons parsley eecccce 1 teaspoon basil 2 cups chicken broth 2 teaspoon thyme 1 pound medium fresh shrimp 4 teaspoon ground red pepper peeled and deveined Ya teaspoon salt 1 pound sole fillets cut into eocccce 2 inch pieces Ya 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 cup chopped green pepper Combine rice and 1 cups water in a metal bowl which will fit loosely in cooker Cover bowl firmly with aluminum foil Pour 1 cup water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker and set rice aside to steam Remove rack and water Add broth shrimp sole tomatoes onion green pepper garlic bay leaves parsley basil thyme red pepper and salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly Cool cooker at once Combine water and cornstarch Stir into hot mixture Heat until sauce thickens stirring constantly Stir in
34. cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker remove foil and set rice aside to steam Nutrition Information Per Serving 8 servings 210 Calories 4 g Fat 0 mg Cholesterol VARIATION GRECIAN RICE PILAF After pressure has dropped of its own accord combine rice cup peas Y cup sliced ripe olives and 1 red pepper coarsely chopped Allow rice to steam uncovered 5 minutes LEMON RICE 1 cup long grain rice 2 cups water 1 cups chicken broth eocccce 2 teaspoons lemon juice Ya teaspoon grated lemon rind teaspoon salt Combine rice chicken broth lemon juice and salt in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour 2 cups water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker remove foil and set rice aside to steam for 5 minutes Stir in lemon rind Nutrition Information Per Serving 4 servings 183 Calories 0 g Fat 0 mg Cholesterol WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 2 cups water 1 medium onion finely chopped eocccce 1 cups wild rice cup golden raisins 2 cups beef broth 14 cup pecans toasted Pour oil into cooker Turn heat selector to medium and saut onion Combine on
35. 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 ordinary methods Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra flavor Traditionally stocks are made by simmering bones and scraps for hours to extract all their flavor With the pressure cooker you can do the same thing in just minutes by following the simple directions on the 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 dry beans and peas they must first be soaked according to directions on page 29 Do not pressure cook soups containing barley rice pasta grains dry beans and peas which
36. curely Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 350 Calories 17 g Fat 77 mg Cholesterol 20 SWISS STEAK 2 pounds round steak 1 inch Y cup chopped green pepper thick Y cup Sliced celery 1 can 8 ounces tomato sauce Y teaspoon salt Y cup water Ya 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 pressure regulator rocking slowly Cool cooker at once Thicken sauce if desired Nutrition Information Per Serving 6 servings 251 Calories 9 g Fat 98 mg Cholesterol BEEF STEW 1 pound lean beef cut into 1 cup sliced carrots 1 inch cubes 1 cup diced tomatoes 1 cup water 1 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 Place beef water and onion in cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Add potatoes green beans carrots tomatoes salt and pepper to cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Mix water and flour stir into stew Heat until stew thickens stirring constantly Nutrition Inform
37. e the sealing ring overpressure plug and small rubber gasket of the air vent cover lock Replace the sealing ring and overpressure plug at least every two years Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use Replace the sealing ring Whenever you replace the sealing ring replace the overpressure plug also 6 Each time you clean or use your pressure cooker check to be sure the bottom has not been damaged Nicks and scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces Lift pressure cooker to remove it from burner Sliding cookware could leave scratches on stovetops 7 The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins It is the result of the temperature of the regulator being lower than the rest of the unit A small amount of steam or moisture may also be visible around the overpressure plug and air vent cover lock as cooking begins It should stop when pressure begins to build and the overpressure plug and air vent cover lock seal If leakage continues clean or replace the overpressure plug and or air vent cover lock assembly The pressure cooker will not seal ifthe 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 p
38. epared in the pressure cooker Be it a tender fillet with a delightful light sauce or a savory casserole with a host of nutritious vegetables you ll find the pressure cooker is perfect for preparing your favorites in a hurry Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes It s not necessary to brown poultry before pressure cooking but you may do so if you like Searing tends to seal in the natural juices while cooking without browning lets the flavor of the various ingredients 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 6 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 4 cup white wine Ya teaspoon black pepper Worcestershire sauce eocccce 4 cup white wine Ya cup cold water Ya cup chopped onion 1 tablespoon cornstarch Ya cup Sliced celery Pour oil into cooker Turn heat selector to medium and brown chicken Add remaining ingredients except water and cornstarch Close cover securely Place pressure regulator o
39. evaporate the excess liquid Next time Cooking Oil you prepare the same recipe you may want to use less liquid Here How does one prevent overcooking Remember to begin timing as soon as the pressure regulator begins to rock gently It is very important to accurately time the cooking period A Presto kitchen timer is very helpful for this purpose Also be sure to follow the recipe instructions for cooling the pressure cooker What if the food is not completely done after the recommended cooking time Simply bring the cooker back up to pressure and cook the food a minute or two longer Can I use my pressure cooker on all types of ranges Your pressure cooker will work on gas electric coil and ceramic glass smoothtop ranges In addition stainless steel pressure cookers will work on induction ranges However because aluminum pressure cookers are not magnetic they will not work on induction ranges When cooking first begins is it normal for steam to escape and moisture to form on the cover and between the handles It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cooking first begins If leakage continues the cover handle may not be properly aligned with the body handle and therefore the cover lock cannot engage 9 Is it normal for the air vent cover lock to rise up partially and drop back down when cooking first begins It is possible that the air vent
40. in cooker Simmer uncovered 6 minutes 6 servings CHICKEN RICE SOUP Add cup cooked rice to Chicken Soup Heat through Salt and pepper to taste 6 servings 10 BROWN BEEF SOUP 1 pounds lean beef cut into 1 inch cubes 4 cups water Y cup chopped onion Y cup sliced carrots Ya cup chopped celery 1 bay leaf 1 teaspoon parsley flakes 1 teaspoon salt Ya teaspoon black pepper Place all ingredients in cooker Close cover securely Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 295 Calories 15 g Fat 110 mg Cholesterol 4 servings 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 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Ladle into soup bowls Top with Parmesan cheese If desired garnish with croutons or toasted French bread 6 servings BEEF TOMATO SOUP Add 2 cups tomato juice and cup cooked rice to Brown Beef Soup Heat through 8 servings BLACK BEAN SOUP 2 cups dry black beans 1 tablespoon olive or vegetable oil 1 cup chopped
41. into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 20 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 209 Calories 7 g Fat 0 Cholesterol 35 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 on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly Cool cooker at once Cool cheesecake Cut around inside of cups to loosen and invert onto serving dish Chill Top with one of the following sauces if desired Nutrition Information Per Serving 6 servings 305 Calories 23 g Fat 157 Cholesterol CARAMEL SAUCE Combine cup soft cream cheese 1 4 cup brown sugar 1 tablespoon granulated sugar and 1 4 teaspoon vanilla Mix thoroughly Spoon over cheesecake Garnish with pecans Refrigerate until serving FRUIT SAUCE Spoon canned fruit pie filling of your choice over cheesecake Refrigerate until serving 36 RECIPE INDEX SOUPS AND STOCKS oo ooo o 10 Beef Tomato Soup 0 200000 11 Black Bean Soup
42. ion with wild rice and beef broth in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open 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 0 mg Cholesterol 32 RISOTTO WITH ARTICHOKE HEARTS AND SUN DRIED TOMATOES 1 tablespoon olive oil 1 can 13 ounces artichoke 1 cup arborio rice hearts drained and coarsely 2 cloves garlic minced chopped 2 cups chicken broth Ya cup grated Parmesan cheese 14 cup white wine 1 tablespoons fresh thyme YA cup dried tomatoes chopped or 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 wine and tomatoes in a metal bowl which fits loosely in cooker Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Open cooker and remove foil Stir artichoke hearts
43. is completely closed when the cover handle is directly above the body handle Fig H 5 Place the pressure regulator on the vent pipe Fig I The pressure regulator will fit loosely on the vent pipe It will not touch the top of the pressure cooker cover 6 Using a high heat setting on your stove heat the pressure cooker until the pressure regulator attains a gentle rocking motion NOTE The air vent cover lock may move up and down a few times when cooking first begins as it automatically exhausts air from the pressure cooker Steam will be noticeable This is normal When pressure 4 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 J Cooking time begins when the pressure regulator begins to rock gently Gradually lower the heat as necessary to maintain a slow steady rocking motion and cook for the length of time indicated in the recipe or timetable If the pressure regulator is allowed to rock vigorously excess steam will escape Therefore too much liquid will evaporate and food may scorch Never leave your pressure cooker unattended at high heat settings It could boil dry overheat and cause damage to the pressure cooker When cooking time is complete turn off burner If using an electric stove remove pressure cooker from burner Caution Lift pressure cooker to remove it from burner Sliding cook
44. kin Custards 35 Rice Pudding 2 2 2 0 2 0 eee ee 34 Stuffed Apples 2 0 0 2 0 0 0 2000008 34 Tapioca Pudding 35 Vanilla Custard 2 0 0 o 35 SERVICE AND PARTS INFORMATION If you have any questions regarding the operation of your Presto cooker or need parts for your cooker contact us by any of these methods e Call 1 800 877 0441 weekdays 8 00 AM to 4 30 PM Central Time e Email us at our website www GoPresto com 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 email or letter 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 7 digit 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 Cleaning and Care and Maintenance sections of this book pages 6 through 8 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 55
45. ll 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 on the cooking rack Do not fill the pressure cooker over full Ifa recipe says to cook 0 minutes cook food only until the pressure regulator begins to rock Then cool pressure cooker according to recipe The pressure cooker is usually cooled at once for delicate foods such as custards and fresh vegetables For other foods like meats soups and grains let the pressure drop of its own accord 8 When pressure cooking at high altitudes the cooking time needs to be increased 5 for every 1000 feet above the first 2000 feet Following this rule the times should be increased as follows 3000 ft 5 5000 ft 15 7000 ft 25 4000 ft 10 6000 ft 20 8000 ft 30 Because pressure cooking times are increased at altitudes of 3 000 feet or above 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 www GoPresto com When writing please
46. n 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 1 2 FULL OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER DRY BEANS AND PEAS TIMETABLE Soak beans and peas except lentils and black eyed peas according to information above Add 1 tablespoon vegetable oil to cooking liquid DO NOT COOK SPLIT PEAS FOR DRY BEANS AND PEAS DO NOT FILL PRESSURE COOKER OVER 2 FULL COOKING TIME BEANS AND PEAS MINUTES Adzuki 1 3 Anasazi 1 3 Black beans 2 4 Black eyed peas 2 4 Chickpeas garbanzo 7 10 Great Northern beans 25 Kidney beans 1 3 Lentils brown green 3 5 Lima beans large 0 1 Lima beans baby 1 3 Navy beans pea 1 3 Peas whole yellow green 6 9 Pinto beans 3 6 Red beans 3 6 Soy beans beige 8 11 cooking time is for unsoaked beans add to 1 teaspoon salt to soaking and cooking water to keep bean skins intact 29 LENTIL CURRY 1 tablespoon vegetable oil Y tablespoon curry powder Y cup chopped onion 2 teaspoon ground ginger 3 cups water eocccce 1 cup lentils 2 teaspoon sal
47. n vent pipe and cook 4 minutes with pressure regulator rocking slowly Cool cooker at once Remove chicken and keep warm Combine water and cornstarch Stir into sauce Heat until sauce thickens stirring constantly Nutrition Information Per Serving 4 servings 219 Calories 5 g Fat 69 mg Cholesterol CALIFORNIA CHICKEN 2 tablespoons vegetable oil Y cup chicken broth 6 boneless skinless chicken Ya cup chopped parsley breast halves eecccce 1 teaspoon rosemary Y lemon thinly sliced 3 cloves garlic peeled and sliced 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 Cover chicken with garlic Combine wine broth and parsley pour over chicken Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly Cool cooker at once Garnish chicken with lemon slices Nutrition Information Per Serving 6 servings 191 Calories 6 g Fat 69 mg Cholesterol 16 CHUTNEY CHICKEN 6 boneless skinless chicken 4 cup mango chutney breast halves 1 tablespoon vinegar 1 can 14 15 ounces diced 1 tablespoon brown sugar tomatoes 4 teaspoon allspice 1 can 4 ounces chopped green cases chilies Ya cup water Y cup raisins 1 tablespoon cornstarch Place all ingredients except cornstarch and water in cooker Close cover securely Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator
48. ng 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 water into cooker Rub garlic powder into all surfaces of corned beef Place corned beef on rack in cooker Add bay leaf Close cover securely Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Note If seasoning packet is provided with corn beef use packet and omit bay leaf Nutrition Information Per Serving 6 servings 295 Calories 18 g Fat 103 mg Cholesterol 22 STUFFED PORK CHOPS 2 tablespoons vegetable oil 4 cup corn 4 1 inch thick boneless pork 1 cup bran flakes crushed chops with deep pocket cut 2 tablespoons water in each teaspoon dried sage 1 cup chopped onion 1 cups water 4 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 Place pork chops on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 16 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 4 servings 430 Calories 20 g Fat 133 mg Cholesterol PORK ROAST 3 pound pork roast Salt and pep
49. nion and garlic remove Brown chicken Add onion garlic broth parsley celery leaves oregano and basil Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Cool cooker at once Remove chicken to a warm dish Add olives to liquid and heat Mix 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 1 2 pounds chicken pieces 2 cloves garlic minced 1 can 15 ounces whole Y tablespoon extra spicy tomatoes undrained cut up seasoning blend 4 cup chopped onion eecccce 14 cup chopped green pepper Hot cooked rice see page 31 14 cup chopped celery Add all ingredients except rice to pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Serve chicken and sauce over rice Nutrition Information Per Serving 3 servings 394 Calories 14 g Fat 90 mg Cholesterol TURKEY BREAST NOTE USE THIS RECIPE ONLY IN A 6 QUART OR 8 QUART PRESSURE COOKER 1 tablespoon vegetable oil Y cup chopped celery 3 4 pound turkey breast 2 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
50. ntaining short helper handle Take out handle and remove tape on handle which is holding screw in place Remove screw from handle and set aside 3 Position helper handle with indented side facing up onto threaded post under fill lines Fig A Insert screw into helper handle hole and using a Phillips type screwdriver fasten handle securely to post When properly installed handle should appear level with table or counter as shown in Fig A Caution Overtightening can result in stripping Fig A Pressure Cooker Model number Body and date code Fill lines Post Indented Side Serew 7 Post Screw NS AS 7 Y 7 mn Z i p A a A Helper Handle of SCrews or cracking of handles Body Handle E N Does not apply to stock no 01241 To Attach Body Handle to Cooker Body 1 Locate bag containing long body handle This is the handle that has one screw hole Take out handle and remove tape on handle Cover Handle which is holding screw in place Remove Toe Mount screw from handle and set aside KA gt teta f y enter Hole 2 For easier handle installation position cooker body so the threaded post extends y Screw Vent Pipe 4 over edge of counter slightly Bottom Cover Handle 3 Position long body handle with A facing gt indented side down onto threaded post which is under i model number and date code Fig A 4 Insert screw into handle hole and using a Phillips type screwdriver
51. o cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook for the time indicated in the table below After pressure cooking allow pressure to drop of its own accord Using tongs or hot pads carefully remove bowl from cooker Remove foil Before serving separate the grains by lifting gently with a fork 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 1 2 FULL CUPS LIQUID COOKING TIME GRAIN 1 CUP IN BOWL MINUTES Amaranth 1 4 5 Barley Hulled 2 25 28 Barley Pearl 2 9 12 Buckwheat 2 3 4 Bulgar 1 2 3 Millet 2 9 10 Oats whole groats 1 20 25 Oats steel cut 2 4 5 Quinoa 1 1 Rice brown 1 10 12 Rice white 1 5 8 Rye Berries 1 20 25 Spelt 2 25 30 Wheat berries 2 25 30 Wild Rice 1 20 25 31 SEASONED RICE PILAF 2 tablespoons margarine 4 teaspoon salt 1 small onion chopped Y teaspoon oregano 2 cups long grain white rice Y teaspoon pepper 2 cups chicken broth 2 cups water 1 cups water Place margarine in cooker Turn heat selector to medium to melt margarine Add onions saut until tender Combine onion with rice broth 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 on rack in
52. okra Heat for 3 to 4 minutes Discard bay leaf Serve over rice Nutrition Information Per Serving 224 Calories 2 g Fat 101 mg Cholesterol 9 servings MARINATED TUNA 2 cloves garlic minced 1 teaspoon ginger Y teaspoon black pepper Y cup water 1 pound tuna steak 1 inch thick Ya cup lemon juice 2 tablespoons olive oil 1 tablespoon soy sauce Place tuna steaks in a shallow glass dish Combine remaining ingredients except water pour over tuna Marinate for 30 minutes turning fish once Remove tuna from marinade and place tuna on rack in cooker Pour marinade and water into cooker Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Cool cooker at once Nutrition Information Per Serving 170 Calories 6 g Fat 52 mg Cholesterol 4 servings SEAFOOD TIMETABLE Pour 1 cup water into cooker Position rack in cooker Place seafood on rack in cooker Do not fill cooker over full Close cover securely Place pressure regulator on vent pipe and cook according to chart 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 Large 21 to 25 count Tuna Fillets 1 inch thick 15 0 to 1 minute 1 minute 2 minutes POULTRY A host of great light meals can evolve from chicken and other poultry when pr
53. on margarine 4 large cloves garlic Salt and pepper to taste 1 cups chicken broth Place all ingredients except margarine and salt and pepper in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Allow potatoes garlic and broth to remain in cooker Mash potatoes using a potato masher or hand mixer until desired consistency is reached Add margarine Nutrition Information Per Serving 6 servings 127 Calories 4 g Fat 0 mg Cholesterol 25 ARTICHOKES N SAUCE 1 cup water 3 artichokes 1 tablespoon vegetable oil Pour water and oil into cooker Place artichokes on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Cool cooker at once Serve with your choice of the following sauces Nutrition Information Per Serving 3 servings 60 Calories 0 g Fat 0 mg Cholesterol GARLIC SAUCE Combine 4 cup margarine melted and 2 cloves minced garlic Serve warm HERB YOGURT Combine 1 cup plain yogurt cup finely chopped carrots Y teaspoon dill weed and 1 4 teaspoon salt Serve chilled ITALIAN SAUCE Combine cup mayonnaise and 1 4 cup Italian style salad dressing Serve chilled MAPLE GLAZED SWEET POTATOES 3 sweet potatoes peeled cut Y cup water into 1 to 1 inch chunks 1 tablespoon melted margarine 4 cup maple flavored syrup Y teaspoon salt
54. owly 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 SCAMPI STYLE SHRIMP 1 pound medium raw shrimp peeled and deveined teaspoon salt 3 tablespoons margarine cup water 2 tablespoons minced green e oo onion tablespoons minced parsley 6 cloves garlic minced teaspoon grated lemon peel teaspoons lemon juice a Xin Xw Pat shrimp dry with paper towels Place margarine in cooker Turn heat selector to medium and melt margarine Saut onion and garlic Stir in lemon juice and salt Cook until bubbly Pour into metal bowl which will fit loosely in cooker Stir in shrimp Cover bowl firmly with aluminum foil Pour water into cooker Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Cool cooker at once Stir in parsley and lemon peel Nutrition Information Per Serving 4 servings 205 Calories 11 g Fat 173 mg Cholesterol 13 SHRIMP JAMBALAYA 1 cup long grain white rice 2 cloves garlic minced 1 cups water 1 bay leaf 1 cup water 1 teaspoon basil eecccce Y teaspoon thyme 1 can 1
55. own pork on all sides in pressure cooker over medium heat remove Place cooking rack half of sliced onion and water in cooker Place pork roast on rack in cooker and arrange remaining onion evenly on top of roast Close cover securely Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Place reserved marinade in saucepan and simmer until thickened stirring occasionally Remove roast and onions from 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 serving pieces 1 cup water 1 cup catsup Y cup water cup vinegar cup chopped onion cup sugar teaspoon salt teaspoon chili powder teaspoon celery seed eee XXX Place ribs and water in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Drain off liquid Mix remaining ingredients pour over ribs in cooker Stir to coat ribs Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove ribs Simmer sauce uncovered to desired thickness Nutrition Information Per Servi
56. per 1 tablespoon vegetable oil 1 onion sliced 2 cups water Pour vegetable oil into cooker Turn heat selector to medium and brown roast well on all sides Remove roast from cooker Pour water into cooker Place roast on rack in cooker Season with salt pepper and sliced onion Close cover securely Place pressure regulator on vent pipe and cook 55 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 6 servings 483 Calories 27 g Fat 171 mg Cholesterol STUFFED FLANK STEAK 1 tablespoon margarine 2 teaspoon salt Y cup chopped onion Ya teaspoon marjoram Y cup chopped celery Ya teaspoon thyme 1 clove garlic minced Ys teaspoon black pepper 6 tablespoons beef broth 1 pound flank steak cut into divided 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 pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 237 Calories 12 g Fat 47 mg Cholesterol LAMB STEW 1 pound lamb stew
57. 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 Air Vent Cover Lock in UP Position Pressure in Unit Air Vent Cover Lock in DOWN Position No Pressure in Unit 1 Never overfill the pressure cooker The pressure regulator is designed to maintain cooking pressure at a safe level It relieves excess pressure through the vent pipe as it rocks back and forth Many foods tend to expand when cooked If the cooker is overfilled expansion of food may cause the vent pipe to become blocked or clogged If the vent pipe becomes blocked it cannot relieve excess pressure Do not fill the cooker above the fill line when cooking most foods When cooking foods that foam froth or expand such as rice grains dry beans and peas or foods that are mostly liquid such as soups never fill the cooker above the fill line For your convenience both the and full levels are marked by indentations on the side of the pressure cooker body Fig M The upper marking indicates the full level and the lower the Y full level In addition in each section of the recipes you will find 2 fill li instructions on the maximum fill level for each type of food OS Y fill line Reminder When cooking any food do not let
58. regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Cool cooker at once Stir milk sugar raisins and cinnamon into rice Cover bowl firmly with aluminum foil Place bowl on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly 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 2 teaspoon vanilla 2 eggs slightly beaten Nutmeg Ya cup sugar 1 cup water Ya 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 on rack in cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Cool cooker at once Chill Nutrition Information Per Serving 4 servings 137 Calories 4 g Fat 118 mg Cholesterol PETITE PUMPKIN CUSTARDS 1 can 16 ounces solid pack 1 teaspoon finely chopped pumpkin candied ginger optional 1 can 14 ounces sweetened 4 teaspoon ground cloves condensed milk 1 cup water 3 eggs beaten e o 1 teaspoon ground cinnamon Whipped cream optional Mix pumpkin milk eggs cinnamon ginger and cloves Pour into individual custard cups Cover each cup firmly with aluminum foil Pour water
59. ry cups chicken broth cups peeled diced potatoes teaspoon white pepper Naw ee Ya teaspoon basil 1 can 12 ounces evaporated skim milk Salt to taste Heat oil in pressure cooker over medium heat Saut onion and celery until soft Add broth potatoes pepper and basil to pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Remove 2 cups of potato mixture place in blender or food processor and process until smooth Return to pressure cooker and stir in evaporated milk Nutrition Information Per Serving 160 Calories 2 g Fat 2 mg Cholesterol 6 servings ZESTY HOMEMADE CHILI 1 pounds ground beef can 8 ounces tomato sauce cup water cup chopped onion cup chopped green pepper 2 cloves garlic minced 1 tablespoon chili powder 1 teaspoon salt p Y N w Ne teaspoon ground cumin teaspoon black pepper teaspoon oregano teaspoon cayenne pepper can 15 ounces kidney beans drained and rinsed SSS p Turn heat selector to medium and brown meat Add remaining ingredients except kidney beans Close cover securely Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Stir in kidney beans and heat through Nutrition Information Per Serving 432 Calories 17 g Fat 111 mg Cholesterol 4 servings
60. s and StockS o ooooooooomommmoo o 10 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 meat and best of all it cooks foods three to ten times faster than ordinary cooking methods And it s even possible to cook several foods in the pressure cooker at the same time without the flavors intermingling We have included recipes for some traditional family favorites that are especially well suited to the many advantages of pressure cooking For your convenience we have also provided nutritional information for all of the recipes in this book To help get started with your new pressure cooker be sure to read the GETTING ACQUAINTED section beginning on page 3 HANDLE INSTALLATION Tools Required Phillips type screwdriver NOTE The pressure cooker handles can be found inside the pressure cooker body in individual plastic bags To Attach Helper Handle to Cooker Body Does not apply to 4 quart pressure cooker stock number 01241 1 Place pressure cooker body upside down on table or counter Fig A 2 Locate bag co
61. side of the cover Fig O 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 P Place a finger over the handle hole to keep the cover lock from falling out and turn the cover over Wet the rubber gasket and push onto the end of the metal shaft until it snaps into the groove on the shaft 4 The overpressure plug can also be removed for cleaning by pushing it out of its opening from the top of the cover After cleaning reinsert it by pushing the domed side of the plug into the opening from the underside of the cover until the bottom edge is fully and evenly seated against the underside of the cover Fig Q When the overpressure plug is properly installed the word TOP will be visible on the overpressure plug when viewing the outside of the cover Special Cleaning Instructions for Aluminum Cookers 1 Iron and other minerals in water and foods may darken the inside of your aluminum cooker This discoloration will not affect the food cooked in the unit These stains can be removed by using a solution of water and cream of tartar Use a tablespoon of cream of tartar for each quart of water and pour enough solution in
62. 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 6 OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER BEEF POT ROAST 3 pounds beef pot roast Salt and pepper 1 tablespoon vegetable oil 1 small onion chopped 2 cups water 1 bay leaf Pour oil into cooker Turn heat selector to medium and brown roast well on all sides remove roast Pour water into cooker Place roast on rack in cooker Season roast with salt pepper onions and bay leaf Close cover securely Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Thicken gravy if desired Nutrition Information Per Serving servings 297 Calories 20 g Fat 72 mg Cholesterol PORCUPINE MEATBALLS cup sliced celery cup chopped green pepper cup tomato sauce cup water tablespoon sugar teaspoon dry mustard 1 pound lean ground beef Y cup uncooked long grain white rice 2 tablespoons tomato paste 1 teaspoon salt Ya teaspoon pepper Y cup chopped onion Xe Xe XX 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 se
63. t Y tablespoon coriander Pour oil into cooker Turn heat selector to medium and saut onions Add water lentils coriander curry powder and ginger Close cover securely Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Stir in salt Nutrition Information Per Serving 4 servings 190 Calories 2 g Fat 0 mg Cholesterol BAKED BEANS 2 cups navy beans 1 medium onion minced 3 cups water A cup brown sugar Ya cup catsup 2 teaspoon dry mustard Ya cup molasses Ya teaspoon black pepper 1 8 ounce slice uncooked ham e o diced Salt to taste Soak beans according to instructions on page 29 Add drained navy beans and remaining ingredients except salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Nutrition Information Per Serving servings 264 Calories 4 g Fat 5 mg Cholesterol SAVORY WHITE BEANS 2 cups navy beans 1 small bay leaf 3 cups chicken broth Y teaspoon thyme 1 cup chopped onion Y teaspoon rosemary 1 cup sliced carrots Y teaspoon black pepper 1 tablespoon minced garlic eoccecce 1 tablespoon vegetable oil Salt to taste Soak beans according to instructions on page 29 Add all ingredients except salt to cooker Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly
64. thick 1 8 Butt Roast 3 pounds 2 55 Fresh Picnic Roast 3 pounds 2 55 Steak 1 thick 1 12 Steak 1 thick 1 5 VEAL Chops 1 thick 1 12 Chops 1 thick 1 5 Roast 3 pounds 2 45 50 Steak 1 thick 1 10 Cool cooker at once see page 5 24 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 vegetables retain most of their natural color texture flavor and nutrients And pressure cooking offers an additional health advantage because so much more natural taste is retained vegetables require much less salt and seasonings A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker By using the cooking rack to keep them out of the cooking liquid each vegetable retains its own distinctive flavor and appearance Just be sure that all vegetables cooked together require the same cooking time It is important to accurately time the cooking period because vegetables cook very quickly in the pressure cooker If you wish to blend the vegetable flavors place them in the cooking liquid and omit the rack FOR FRESH AND FROZEN VEGETABLES DO NOT FILL PRESSURE COOKER OVER FULL OPE
65. to the cooker to cover the discoloration do not fill over full Close the cover securely place the pressure regulator on the vent pipe and heat until the pressure regulator rocks gently Remove the cooker from the heat and allow it to stand for two to three hours Remove the pressure regulator and discard the contents Scour thoroughly with a soap impregnated steel wool pad wash rinse and dry 2 The outside surface of aluminum pressure cookers may be cleaned with a good silver polish if necessary Staining may result if the cooker is washed in the dishwasher If food residue adheres to the pressure cooker body clean with a nylon mesh pad a fine steel wool pad or a fine kitchen cleanser Overpressure Plug Special Cleaning Instructions for Stainless Steel Cookers 1 If food residue adheres to the pressure cooker body clean with a Indented Portion stainless steel scouring pad a nylon mesh 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 Your stainless steel pressure cooker may also be washed in an automatic dishwasher When washing in a dishwasher you must first remove the sealing ring and overpressure plug from the cover as these parts must be hand washed 2 To bring out its luster the outside surface of your stainless steel pressure cooker can be cleaned occasionally with a silver polish or any
66. ts 1 0 2 Brussels Sprouts Small 1 inch diameter 1 1 3 Cabbage Wedges 2 inch thick 1 3 5 red green Thinly sliced 1 2 3 Carrots Baby cut 1 3 5 12 inch slices 1 3 5 Cauliflower Flowerets 1 0 2 Collards Leaves coarsely 1 3 4 chopped stems thinly sliced Corn on the cob Whole 2 inch diam 1 3 eter Eggplant Cubed 1 to 1 inches 1 2 3 thick Sliced inch thick 1 2 Kale Leaves coarsely 1 1 2 chopped stems thinly sliced Parsnips Sliced 2 inch thick 1 0 2 Do not use rack place in cooking liquid 27 FRESH VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE SIZE LIQUID MINUTES Peas Shelled 1 0 2 Peppers Whole 1 0 3 Potatoes sweet Sliced 1 to 11 2 inches 1 6 8 thick Sliced Y2 inch thick 1 4 5 Potatoes white Whole 22 inch 1 15 diameter Whole 1 inch 1 10 diameter Sliced inch thick 1 5 Sliced Y inch thick 1 3 Rutabaga Cubed or sliced 1 inch 1 3 thick Spinach Whole leaves 1 0 Squash winter Quartered 1 12 acorn Squash winter Halved 1 12 spaghetti Squash Sliced I inch thick 1 1 yellow zucchini Sliced to Y inch 1 0 1 thick Swiss Chard Whole leaves ME 0 1 Turnips Sliced or cubed 4 inch 1 3 5 thick Let pressure drop of its own accord FROZEN VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE LIQUID MINUTES Asparagus cut spears 1 2 Beans green
67. uctions 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 CLEANING 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 cover up to the light and look through the vent pipe Clean it with a small brush or pipe cleaner if it is blocked or partially blocked Fig N Also clean the vent pipe nut as shown 3 Occasionally remove the air vent cover lock in the pressure cooker Handle Hole cover handle for cleaning To remove the air vent cover lock place your finger over the hole in the cover handle Fig N and remove the white rubber gasket from the air vent cover lock on the under
68. ware can leave scratches on stovetops Reduce pressure according to the recipe or timetable instructions If the instructions say Let the pressure drop of its own accord set the pressure cooker aside to cool until pressure is completely reduced If the instructions state Cool cooker at once cool the pressure cooker under a running water faucet Fig K or pour cold water over it or place it in a pan of cold water Fig L until pressure is completely reduced Note Do not set hot cooker in a molded sink as it could damage the sink Pressure is completely reduced when the air vent cover lock has dropped If the air vent cover lock remains in its raised position there is still pressure inside the pressure cooker Continue to cool until the air vent cover lock drops 10 After pressure has been completely reduced remove the pressure regulator Always remove the pressure regulator before opening the cover To open the cover turn it counterclockwise until the V or W mark on the cover aligns with the A mark on the body handle Then lift the cover toward you to keep any steam away from you If the cover turns hard there still may be some pressure in the unit Do not force the cover off Continue to cool the pressure cooker until steam no longer is escaping from the vent pipe the air vent cover lock has dropped and the cover turns easily 12 Food is ready to serve IMPORTANT SAFETY INFORMATION Cooking under
69. y leaf and saffron in pressure cooker Close cover securely Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly Cool cooker at once Add fish pepper and peas Close cover securely Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly Cool cooker at once Discard bay leaf Nutrition Information Per Serving 174 Calories 1 g Fat 40 mg Cholesterol amp servings MINESTRONE pu pound lean beef cut into 1 inch cubes cups water can 14 15 ounces diced tomatoes cup chopped onion cup sliced carrots cup chopped celery clove garlic minced tablespoons parsley flakes YU Ne Ne Xx 1 teaspoons basil teaspoon salt bay leaf teaspoon black pepper 1 can 16 ounces Great Northern beans 1 can 15 ounces cut green beans drained 2 ounces fine noodles Xe m Place beef water tomatoes onions carrots celery garlic parsley basil salt bay leaf and pepper in cooker Close cover securely Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly Let pressure drop of its own accord Add Great Northern beans green beans and noodles Simmer uncovered 10 minutes Garnish with Parmesan cheese if desired Nutrition Information Per Serving 234 Calories 6 g Fat 44 mg Cholesterol 10 servings POTATO SOUP tablespoon vegetable oil cup finely chopped onions cup finely sliced cele

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