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. Visit us on the web at 2009 by National Presto Industries, Inc. www.GoPresto.
This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Be sure that handles are assembled and fastened properly before using this appliance (see pages 4 and 5). Cracked, broken or charred handles should be replaced. 3. Always check the vent pipe before use.
Pressure Cooker Instructions and Recipes Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . Inside front cover Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Handle Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 How to Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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 containing 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.
Getting Acquainted Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of water, causing foods to cook faster. At 15 pounds of pressure, a temperature of 250° F. (or 121° C.) is reached inside the pressure cooker.
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 mark on 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 6. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected.
ing 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). Air Vent/Cover Lock in UP Position. Pressure in Unit. Air Vent/Cover Lock in DOWN Position. No Pressure in Unit. Fig. J 7. Cooking time begins when the pressure regulator begins to rock gently. Gradually lower the heat as necessary to maintain a slow, steady rocking motion and cook for the length of time indicated in the recipe or timetable.
Important Safety Information Reminder: When cooking any food, do not let 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 1⁄2 full. Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is one of the safest appliances in your kitchen.
6. 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.
through the cover handle hole (Fig. P). Place a finger over the Cover handle hole (to keep the cover Handle Metal Hole lock from falling out) and turn Shaft the cover over. Wet the rubber gasket and push onto the end of Fig. P 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.
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.
Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water all make excellent cooking liquids in the pressure cooker. Beautiful desserts and side dishes can be prepared in the pressure cooker, using individual or small metal molds or glass custard cups, which are ovenproof. Fill molds 2⁄ 3 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 2⁄ 3 full.
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? With the cover removed, simmer to evaporate the excess liquid. Next time you prepare the same recipe, you may want to use less liquid. How does one prevent overcooking? Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time the cooking period.
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.
SAFFRON FISH STEW Delicious Soups From Brown Beef Soup... BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock. 1 ⁄4 4 3 1 2 1 ⁄4 1 1 ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 1 ⁄2 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.
POTATO SOUP 1 1 1 ⁄2 3 4 1 ⁄4 tablespoon vegetable oil cup finely chopped onions cup finely sliced celery cups chicken broth cups peeled, diced potatoes teaspoon white pepper ⁄4 teaspoon basil ••••••• 1 can (12 ounces) evaporated skim milk Salt to taste 1 Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth, potatoes, pepper, and basil to pressure cooker. Close cover securely.
“SCAMPI-STYLE” SHRIMP 1 pound medium, raw shrimp, peeled and deveined 3 tablespoons margarine 2 tablespoons minced green onion 6 cloves garlic, minced 2 teaspoons lemon juice ⁄4 teaspoon salt 1 cup water ••••••• 2 tablespoons minced parsley 1 ⁄4 teaspoon grated lemon peel 1 Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly.
MARINATED TUNA 1 ⁄4 2 1 1 2 1 1 ⁄2 1 ⁄2 pound tuna steak, 1-inch thick cup lemon juice tablespoons olive oil tablespoon soy sauce cloves garlic, minced teaspoon ginger teaspoon black pepper cup water Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna. Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place tuna on rack in cooker. Pour marinade and water into cooker.
CALIFORNIA CHICKEN 2 tablespoons vegetable oil 6 boneless, skinless chicken breast halves 1 teaspoon rosemary 3 cloves garlic, peeled and sliced ⁄2 cup white wine ⁄2 cup chicken broth 1 ⁄4 cup chopped parsley ••••••• 1 ⁄2 lemon, thinly sliced Salt and pepper to taste 1 1 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.
HERBED CHICKEN 1 1 1 3 tablespoon vegetable oil cup chopped onion tablespoon chopped garlic pounds chicken thighs, skinned 1 cup chicken broth 1 tablespoon chopped parsley 1 ⁄2 cup chopped celery leaves 1 teaspoon oregano 1 teaspoon basil ••••••• 1 can (4 ounces) sliced black olives 2 tablespoons cold water 2 tablespoons flour Salt and pepper to taste Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken.
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 2⁄3 FULL! NO PORTION OF THE poultry SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK (SEE PAGE 12).
BEEF POT ROAST 3 pounds beef pot roast 1 tablespoon vegetable oil 2 cups water BEEF STEW Salt and pepper 1 small onion, chopped 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.
APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork roast 1 ⁄2 cup catsup 1 ⁄2 cup teriyaki sauce 1 ⁄3 cup apricot preserves 1 ⁄4 cup cider vinegar 1 ⁄4 cup packed dark brown sugar 1 teaspoon crushed red pepper 1 teaspoon dry mustard 1 ⁄4 teaspoon black pepper 1 large onion, sliced 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.
STUFFED FLANK STEAK 1 1 ⁄2 1 ⁄2 1 6 tablespoon margarine cup chopped onion cup chopped celery clove garlic, minced tablespoons beef broth, divided 1 cup bread crumbs ⁄2 1 ⁄4 1 ⁄4 1 ⁄8 1 teaspoon salt teaspoon marjoram teaspoon thyme teaspoon black pepper pound flank steak, cut into 2 equal pieces 1 cup diced tomatoes 1 Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper.
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.
Garlic Mashed Potatoes 2 pounds russet potatoes, peeled and diced 4 large cloves garlic 1 1⁄2 cups chicken broth ••••••• 1 tablespoon margarine Salt and pepper to taste 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.
FRESH VEGETABLE TIMETABLE Vegetable Size FRESH VEGETABLE TIMETABLE CUPS OF LIQUID Cooking Time (minutes) Artichoke Whole, 6 to 8 ounces 1 10 Asparagus Stems cut into 1-inch pieces 1 0–1 Beans (green, wax) Whole or sliced 1 1–3 Beets Whole, 2 ⁄ 2-inch diameter 1 1 ⁄2 15 – 16 Broccoli Flowerets 1 0–2 Brussels Sprouts Small, 1-inch diameter 1 Cabbage (red, green) Wedges, 2-inch thick 1 Thinly sliced 1 Carrots 1 Size Cooking Time (minutes) 1 0–2 Shelled Peppers Whole 1
FROZEN VEGETABLE TIMETABLE CUPS OF LIQUID COOKING TIME (MINUTES) Asparagus (cut, spears) 1 2 VEGETABLE Beans (green, wax, french style) 1 1–2 Broccoli 1 1–2 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 Dry BEANS AND PEAS The pressure cooker is ideal for preparing dry beans and peas quickly.
DRY BEANS AND PEAS TIMETABLE Soak beans and peas, except lentils and black-eyed peas, according to information on page 53. Add 1 tablespoon vegetable oil to cooking liquid. Do not cook split peas.
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.
SEASONED RICE PILAF 2 1 2 2 13⁄4 tablespoons margarine small onion, chopped cups long grain white rice cups chicken broth cups water ⁄2 ⁄2 1 ⁄4 2 1 1 teaspoon salt teaspoon oregano teaspoon pepper cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté until tender. Combine onion with rice, broth, 13⁄4 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.
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.
VANILLA CUSTARD 2 2 1 ⁄4 1 ⁄4 cups lowfat milk eggs, slightly beaten cup sugar teaspoon salt ⁄2 teaspoon vanilla Nutmeg 1 cup water 1 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.
Recipe Index SOUPS AND STOCKS . . . . . . 24 Corned Beef . . . . . . . . . . . . . . . . . 43 Lamb Stew . . . . . . . . . . . . . . . . . . 44 Meat Timetable . . . . . . . . . . . . . . . 45 Porcupine Meatballs . . . . . . . . . . 40 Pork Loin Roast . . . . . . . . . . . . . . 43 Spaghetti Meat Sauce . . . . . . . . . 41 Stuffed Flank Steak . . . . . . . . . . . 44 Stuffed Pork Chops . . . . . . . . . . . . 43 Swiss Steak . . . . . . . . . . . . . . . . . . 40 Beef Tomato Soup . . . . . . . . . . .
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.
