Use and Care Manual

ManualsBrandsPresto ManualsCooking & Food Preparation8 Qt. Stainless Steel Pressure Cooker

INSTRUCTIONS AND RECIPES

2013 National Presto Industries, Inc.

Visit us on the web at www.GoPresto.com

8-Quart Stainless Steel

Pressure Cooker

Estas instrucciones también están disponibles en español.

Para obtener una copia impresa:

• Descargue en formato PDF en www.GoPresto.com/espanol.

• Envíe un mensaje de correo electrónico a contact@GoPresto.com.

• Llame al 1-800-877-0441, oprima 2 y deje un mensaje.

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. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.

3. Always check the air vent/cover lock to be sure it moves freely before use.

 4. Donotllthepressurecookerover⅔full.Forsoup,grains,anddrybeansandpeaswhichexpandduringcooking,donotllthe

cookerover½full.Overllingmaycauseariskofblockingtheventpipeanddevelopingexcesspressure.Seefoodpreparation

instructions.

 5. Donotpressurecookapplesauce,cranberries,rhubarb,cereals,pasta,splitpeas,driedsoupmixes,oranydrybeansandpeaswhich

are not listed on the chart on page 23. These foods tend to foam, froth, and sputter and may block the vent pipe and air vent/cover

lock.

6. This appliance cooks under pressure. WARNING! Improper use may result in scalding injury. Make certain pressure cooker is

properly closed before operating; cover handles must be directly above the body handles. See “HOW TO USE” instructions.

7. Do not place the pressure cooker or attempt to pressure cook in a heated oven.

 8. Extremecautionmustbeusedwhenmovingapressurecookercontaininghotliquids.Donottouchhotsurfaces.Usehandlesor

knobs.

9. Do not open 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difculttopushapart,thisindicatesthatthe

cooker is still pressurized—do not force open. Any pressure in the cooker can be hazardous. See “HOW TO USE” instructions.

10. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or

sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be

replaced at least every two years.

11. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure

cooker.

 12. Whennormaloperatingpressureisreached,youwillhearand/orseeasteadyowofsteamreleasingfromthepressureregulator.

Lowertheheatasnecessarytomaintainaveryslow,steadyowofsteamfromthepressureregulator.Iftheheatisnotlowered,

excesssteamwillescape,liquidwillbeevaporated,foodmayscorch,andthecookermaybedamaged.

13. WARNING! Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU’s.

14. Do not use this pressure cooker for other than intended use.

15. Do not use this pressure cooker for pressure frying with oil.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

Summary of content (29 pages)

PAGE 1
8-Quart Stainless Steel Pressure Cooker Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un mensaje de correo electrónico a contact@GoPresto.com. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. Visit us on the web at www.GoPresto.com INSTRUCTIONS AND RECIPES This is a 2013 National Presto Industries, Inc. Listed appliance.
PAGE 2
TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 How to Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Important Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cleaning . . . . . . . . . . . . . . . . . . . . .
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HOW TO USE To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful to refer back to Fig. A on page 2. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired, you may double ingredients. Be sure not to overfill the pressure cooker (see page 4 for guidance on filling). Pour liquid into the cooker body, as specified in the recipe or timetable.
PAGE 4
If this occurs, turn the pressure regulator/steam release valve clockwise until the lever on the regulator is aligned with the pressure arrow. Steam, liquid, and food will no longer be released. Finish reducing pressure quickly by cooling the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced. Pressure is completely reduced when the air vent/cover lock has dropped. Fig. H Air Vent/Cover Lock in UP Position. Pressure in Unit.
PAGE 5
. Always fully close the pressure cooker. The cooker is fully closed when the cover handles are directly above the body handles. Your pressure cooker has specially designed lugs on the cover and body which lock the 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.
PAGE 6
3. To be sure the vent pipe is clear, hold the cover up to the light and look through the vent pipe. Clean it with a small brush or pipe cleaner if it is blocked or partially blocked (Fig. K). Also clean the vent pipe nut as shown. 4. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for cleaning. To remove the air vent/cover lock, place your finger over the hole in the cover handle and remove the rubber gasket from the air vent/cover lock on the underside of the cover (Fig.
PAGE 7
A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as cooking begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal. If leakage continues, clean or replace the overpressure plug and/or air vent/cover lock assembly. The pressure cooker will not seal if the gasket for the air vent/ cover lock is cracked. Do not operate your pressure cooker with continual leakage.
PAGE 8
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 you hear and/or see a steady flow of steam escaping from the pressure regulator. Reduce heat to maintain a very slow, steady flow of steam. It is very important to accurately time the cooking period.
PAGE 9
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½ FULL! OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER. 1½ 4 ½ ½ pounds chicken, cut into serving pieces cups water cup sliced carrots cup chopped onion CHICKEN SOUP ¼ 1 ¼ cup chopped celery teaspoon salt teaspoon black pepper Place all ingredients in cooker. Close cover securely.
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1 ¼ 4 3 1 2 ¼ can (14½ ounces) chicken broth cup dry white wine new red potatoes, quartered carrots, cut into ½-inch chunks medium onion, finely chopped cloves garlic, minced cup chopped parsley SAFFRON FISH STEW 1 1 1 1 bay leaf Pinch of saffron threads or ¼ teaspoon turmeric ••••••• pound firm fish (halibut, haddock, cod, pollack) fresh or thawed, cut into 8 pieces small red pepper, cut into chunks cup frozen peas, thawed Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, a
PAGE 11
SEAFOOD Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good source of minerals, and some vitamins, and it’s low in fat and sodium. Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies, reduce the cooking time.
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1 1½ 1 1 ½ ½ ½ ½ ½ SHRIMP JAMBALAYA 2 1 1 ½ ½ ¼ ¼ ¼ 1 cup long-grain white rice cups water cup water ••••••• can (14 to 15 ounces) stewed tomatoes cup chicken broth pound precooked ham, diced cup chopped onion cup chopped celery cup chopped green pepper cloves garlic, minced bay leaf teaspoon basil teaspoon thyme teaspoon chili powder teaspoon black pepper teaspoon salt teaspoon hot sauce ••••••• pound precooked shrimp, peeled and deveined Combine rice and 1½ cups water in a metal bowl which will
PAGE 13
SEAFOOD TIMETABLE Pour 1 cup water into cooker. Position trivet in cooker. Place seafood in steamer basket on trivet. Do not fill cooker over ⅔ full. Close cover securely. Place pressure regulator on vent pipe and cook according to chart with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once.
PAGE 14
6 1 1 ½ ⅓ 1 CHUTNEY CHICKEN 1 ¼ ¼ 1 boneless, skinless chicken breast halves can (14 to 15 ounces) diced tomatoes can (4 ounces) chopped green chilies cup raisins cup mango chutney tablespoon vinegar tablespoon brown sugar teaspoon allspice ••••••• cup water tablespoon cornstarch Place all ingredients except cornstarch and water in cooker. Close cover securely. Place the pressure regulator on vent pipe and cook 4 minutes with a very slow, steady flow of steam escaping from the pressure regulator.
PAGE 15
1 1 1 3 1 1 ½ tablespoon vegetable oil cup chopped onion tablespoon chopped garlic pounds chicken thighs, skinned cup chicken broth tablespoon chopped parsley cup chopped celery leaves HERBED CHICKEN 1 1 1 2 2 teaspoon oregano teaspoon basil ••••••• can (4 ounces) sliced black olives tablespoons cold water tablespoons flour Salt and pepper to taste Heat oil in cooker over medium heat. Sauté onion and garlic; remove. Brown chicken.
PAGE 16
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. Position trivet in cooker. Place poultry in steamer basket on trivet§. NOTE: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid. § Omit trivet if meat extends above the ⅔ full mark.
PAGE 17
2 1 ½ 1 SWISS STEAK pounds round steak, 1 inch thick can (8 ounces) tomato sauce cup water cup chopped onion ½ ½ ½ ¼ cup chopped green pepper cup sliced celery teaspoon salt teaspoon pepper Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Thicken sauce, if desired.
PAGE 18
3 1 1 ½ ½ BARBECUE SPARERIBS ¼ ¼ 1 1 1 pounds spareribs, cut into serving pieces cup water ••••••• cup catsup cup water cup vinegar cup chopped onion cup sugar teaspoon salt teaspoon chili powder teaspoon celery seed Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Drain off liquid. Mix remaining ingredients; pour over ribs in cooker.
PAGE 19
1 ½ ½ 1 6 1 tablespoon butter cup chopped onion cup chopped celery clove garlic, minced tablespoons beef broth, divided cup bread crumbs STUFFED FLANK STEAK ½ teaspoon salt ¼ teaspoon marjoram ¼ teaspoon thyme ⅛ teaspoon black pepper 1 pound flank steak, cut into 2 equal pieces 1 cup diced tomatoes Heat butter in cooker over medium heat. Sauté onion, celery, and garlic. Mix in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper.
PAGE 20
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 superheated steam, vegetables retain most of their natural color, texture, flavor, and nutrients.
PAGE 21
GARLIC SAUCE Combine ¼ cup butter, melted, and 2 cloves minced garlic. Serve warm. HERB YOGURT Combine 1 cup plain yogurt, ¼ cup finely chopped carrots, ½ teaspoon dill weed, and ¼ teaspoon salt. Serve chilled. ITALIAN SAUCE Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve chilled.
PAGE 22
FRESH VEGETABLE TIMETABLE VEGETABLE SIZE Potatoes (white) Whole, 2½-inch diameter Whole, 1½-inch diameter Sliced, ¾ inch thick Sliced, ½ inch thick Cubed or sliced, 1 inch thick Whole leaves Quartered Halved Sliced, 1 inch thick Sliced, ¼ to ½ inch thick Whole leaves Sliced or cubed, ¾ inch thick Rutabaga Spinach Squash (winter) acorn+ Squash (winter) spaghetti+ Squash (yellow, zucchini) Swiss Chard Turnips CUPS OF LIQUID COOKING TIME (MINUTES) 1½ 1 1 1 1 1 1 1 1 1 1 1 15 10 5 3 3 0 12 12 1 0–1 0–1
PAGE 23
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER ½ 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 on page 22. Add 1 tablespoon vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.
PAGE 24
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.
PAGE 25
1 1½ 1 ½ ½ ½ BROWN RICE WITH VEGGIES cup natural brown rice cups chicken stock or broth large tomato, peeled, seeded, chopped cup diced carrot cup diced celery cup diced green pepper ½ 1 2 ¼ cup sliced green onion package (2 ounces) sliced blanched almonds cups water ••••••• cup chopped parsley Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in vegetables and almonds. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker.
PAGE 26
¼ ½ ¼ 2 ½ cup golden raisins cup dry red wine cup chopped nuts tablespoons sugar teaspoon grated orange rind STUFFED APPLES ½ 4 1 1 teaspoon ground cinnamon cooking apples tablespoon butter 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 bottoms. Peel top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple.
PAGE 27
2 2 2 cups low-fat milk tablespoons quick cooking tapioca eggs, slightly beaten TAPIOCA PUDDING ⅓ ½ 1 cup sugar teaspoon vanilla cup water Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker.
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RECIPE INDEX DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Coconut Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Oatmeal Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Petite Pumpkin Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . .
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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: • Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time) • Email us through our website at www.GoPresto.com/contact • Write: NATIONAL PRESTO INDUSTRIES, INC. Consumer Service Department 3925 N.