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 www.GoPresto.com 2009 by National Presto Industries, Inc. Instructions and Recipes This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.
Pressure Cooker Instructions and Recipes Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Handle Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 How to Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Important Safety Information . . . . . . . .
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 which is holding screw in place. Remove screw from handle and set aside. 2. For easier handle installation, position cooker body so the threaded post extends over edge of counter slightly. 3. Position long body handle, with facing down, onto threaded post which is under model number and date code (Fig. A). 4.
Before the first use, remove the sealing ring (Fig. D) by simply pulling it out of the inside rim of the cover. 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. Stop Tab Lock pin Sealing Ring Stop Tab Fig.
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). 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. If the pressure regulator is allowed to rock vigorously, excess steam will escape.
For your convenience, both the ⅔ and ½ full levels are marked by indentations on the side of the pressure cooker body (Fig. M). The upper marking indicates the ⅔ full level and the lower the ½ full level. In addition, in each section of the recipes you will find instructions on the maximum fill level for each type of food. Reminder: When cooking any food, do not let any portion extend above the maximum fill mark.
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 cover handle for cleaning. To remove the air vent/cover lock, place your finger over the hole in the cover handle (Fig.
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.
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% 4000 ft. ... 10% 5000 ft. ... 15% 6000 ft. ... 20% 7000 ft. ... 25% 8000 ft. ... 30% Because pressure cooking times are increased at altitudes of 3,000 feet or above, an additional ½ cup cooking liquid will be needed.
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/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.
BROWN BEEF SOUP 1½ pounds lean beef, cut into 1-inch cubes 4 cups water ½ cup chopped onion ½ cup sliced carrots ¼ 1 1 1 ¼ cup chopped celery bay leaf teaspoon parsley flakes teaspoon salt 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.
MINESTRONE 1 pound lean beef, cut into 1-inch cubes 5 cups water 1 can (14-15 ounces) diced tomatoes ½ cup chopped onion 1 cup sliced carrots 1 ⁄4 cup chopped celery 1 clove garlic, minced 2 tablespoons parsley flakes 1½ 1 1 ¼ 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 Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper in c
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.
SHRIMP JAMBALAYA 1 cup long grain white rice 1½ cups water 1 cup water ••••••• 1 can (14-15 ounces) stewed tomatoes ½ cup chicken broth ½ pound precooked ham, diced ½ cup chopped onion ½ cup chopped celery ½ cup chopped green pepper 2 1 1 ½ ½ ¼ ¼ ¼ cloves garlic, minced bay leaf teaspoon basil teaspoon thyme teaspoon chili powder teaspoon black pepper teaspoon salt teaspoon hot sauce ••••••• 1 pound precooked shrimp, peeled and deveined Combine rice and 1½ cups water in a metal bowl which will fit loosel
SEAFOOD GUMBO 1 cup long grain white rice 1½ cups water 1 cup water ••••••• 2½ cups chicken broth 1 pound medium, fresh shrimp, peeled and deveined 1 pound sole fillets, cut into 2-inch pieces 1 can (14-15 ounces) diced tomatoes 1 cup chopped onion ¾ cup chopped green pepper 2 2 2 1 ½ ¼ ¼ cloves garlic, minced bay leaves tablespoons parsley teaspoon basil teaspoon thyme teaspoon ground red pepper teaspoon salt ••••••• ¼ cup cold water 2 tablespoons cornstarch 1 package (10 ounces) frozen sliced okra, thaw
Poultry A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker is perfect for preparing your favorites in a hurry. Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes.
Chutney CHICKEN ⅓ 1 1 ¼ cup mango chutney tablespoon vinegar tablespoon brown sugar teaspoon allspice ••••••• ¼ cup water 1 tablespoon cornstarch 6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies ½ cup raisins 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 rocking slowly. Let pressure drop of its own accord.
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 ½ 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 6).
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.
SWISS STEAK 2 pounds round steak, 1-inch thick 1 can (8 ounces) tomato sauce ½ cup water 1 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 pressure regulator rocking slowly. Cool cooker at once. Thicken sauce, if desired.
APRICOT BARBECUE PORK ROAST ¼ 1 1 ¼ 1 2 3 pound boneless rolled pork roast ½ cup catsup ½ cup teriyaki sauce ⅓ cup apricot preserves ¼ cup cider vinegar cup packed dark brown sugar teaspoon crushed red pepper teaspoon dry mustard teaspoon black pepper large onion, sliced 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.
STUFFED PORK CHOPS ½ 1 2 ½ 1½ 2 tablespoons vegetable oil 4 1-inch thick boneless pork chops, with deep pocket cut in each 1 cup chopped onion ¾ cup chopped celery cup corn cup bran flakes, crushed tablespoons water teaspoon dried sage cups water Salt and pepper to taste Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from cooker. Stuff pork chops with mixture.
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 2⁄3 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 2 ⁄3 FULL MARK (SEE PAGE 6).
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.
ARTICHOKES ’N SAUCE 1 cup water 1 tablespoon vegetable oil 3 artichokes 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 ¼ cup margarine, melted and 2 cloves minced garlic. Serve warm.
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.
FRESH VEGETABLE TIMETABLE Vegetable CUPS OF Cooking Time LIQUID (minutes) Size Peas Shelled 1 0–2 Peppers Whole 1 0–3 Potatoes (sweet) Sliced, 1 to 1½- inches thick 1 6–8 Sliced, ½-inch thick 1 4–5 Whole, 2½-inch diameter 1½ 15 Whole, 1½-inch diameter 1 10 Sliced, ¾-inch thick 1 5 Potatoes (white) Sliced, ½-inch thick 1 3 Rutabaga Cubed or sliced, 1-inch thick 1 3 Spinach Whole leaves 1 0 Squash (winter) acorn+ Quartered 1 12 Squash (winter) spaghetti+ Halved 1
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 ½ 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.
lentil curry 1 tablespoon vegetable oil ½ tablespoon curry powder ¾ cup chopped onion ½ teaspoon ground ginger 3 cups water ••••••• 1 cup lentils ½ teaspoon salt ½ tablespoon coriander Pour oil into cooker. Turn heat selector to medium and sauté 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.
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 1¾ 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, 1¾ 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.
Risotto with Artichoke hearts and Sun-dried Tomatoes 1 can (13¾ ounces) artichoke tablespoon olive oil hearts, drained and coarsely cup arborio rice chopped cloves garlic, minced ¼ cup grated Parmesan cheese cups chicken broth 1½ tablespoons fresh thyme cup white wine or 1½ teaspoons dried thyme cup dried tomatoes, chopped Salt and pepper to taste cups water ••••••• Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent.
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 ⅔ 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 ¼ ¼ ½ teaspoon vanilla Nutmeg 1 cup water cups lowfat milk eggs, slightly beaten cup sugar 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.
CHEESECAKE 1 8-ounce package cream cheese 1 3-ounce package cream cheese ½ cup sugar 2 eggs ½ cup vanilla wafer crumbs 2 1⁄2 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.
Recipe Index MEATS (Continued) . . . . . . . . . . . . . . . . . . . 20 Corned Beef . . . . . . . . . . . . . . . . . . . . . . 22 Lamb Stew . . . . . . . . . . . . . . . . . . . . . . . 23 Meat Timetable . . . . . . . . . . . . . . . . . . . . . 24 Porcupine Meatballs . . . . . . . . . . . . . . . . . . 20 Pork Loin Roast . . . . . . . . . . . . . . . . . . . . .
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 4:30 PM (Central Time) • Email us at our website www.GoPresto.com • 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.
