Instructions / Assembly

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
2
⁄
3
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 min-
ute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure
cooker.
Cooker
Stock Number
Quantity
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)
3 Place three custard cups on cooking rack.
6-Qt. Aluminum
and 6-Qt. Stainless
(stock no. 01264
and 01362)
6 Place three custard cups on cooking rack. Then,
stack the other three custard cups opposite the
bottom three custard cups.
8-Qt. Aluminum
(stock no. 01282)
8 Place four custard cups on cooking rack. Then,
stack the other four custard cups opposite the
bottom four custard cups.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
STUFFED APPLES
1
⁄
4
cup golden raisins
1
⁄
2
cup dry red wine
1
⁄
4
cup chopped nuts
2 tablespoons sugar
1
⁄
2
teaspoon grated orange
rind
1
⁄
2
teaspoon ground
cinnamon
4 cooking apples
1 tablespoon butter
1 cup water
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 bot-
toms. 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
1
⁄
2
cups water
1 cup water
• • • • • • •
1 cup whole milk
1
⁄
2
cup sugar
1
⁄
2
cup raisins
1
⁄
2
teaspoon cinnamon
Combine rice and 1
1
⁄
2
cups water in a metal bowl which fits loosely in cooker. Cover
bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack
in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10
minutes with pressure regulator rocking slowly. Cool cooker at once. Stir milk,
sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil. Place
bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord.
Nutrition Information Per Serving 6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol
60 61