6-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. Instructions and Recipes Visit us on the web at www.GoPresto.com 2011 National Presto Industries, Inc. This is a Listed appliance.
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 Helper Handle to Cooker Body 1. 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. 2. With the pressure cooker body upside down on table or counter (Fig. A), position helper handle, with the tab side up, onto bracket under fill lines (Fig. A). Insert screw into helper handle hole and using a Phillips type screwdriver fasten handle to bracket until handle is securely affixed to the pot.
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.
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, i.e., the air vent cover lock has dropped, remove the pressure regulator. Always remove the pressure regulator before opening the cover. 11. To open the cover, turn it counterclockwise until the Fig. K Fig. L mark on the cover aligns with the mark on the body handle.
7. Respond to a warning from the pressure relief valve. — The pressure relief valve is a warning device that is designed to provide both visual (the blue cap lifts and steam comes out the sides) and audio (a fast, steady release of steam, often times accompanied by a continuous unpleasant sound) signals to indicate that the vent pipe has been blocked and is no longer regulating pressure and there is excessive pressure in the cooker.
4. Occasionally remove the air vent/cover lock in the pressure cooker cover Fig. N 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 Cover the air vent/cover lock on the underside of the cover (Fig. O). Push the air Handle vent /cover lock through the top of the cover and wash it and the gasket in hot, Hole sudsy water. The metal shaft of the air vent /cover lock may be cleaned with a nylon mesh pad.
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.
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 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).
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.
BROWN BEEF SOUP 1 ⁄2 pounds lean beef, cut into 1-inch cubes 4 cups water 1 ⁄2 cup chopped onion 1 ⁄2 cup sliced carrots ⁄4 1 1 1 1 ⁄4 1 1 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 11⁄2 1 1 1 ⁄4 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 1 pound lean beef, cut into 1-inch cubes 5 cups water 1 can (14-15 ounces) diced tomatoes 1 ⁄2 cup chopped onion 1 cup sliced carrots 1 ⁄4 cup chopped celery 1 clove garlic, minced 2 tablespoons parsley flakes Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pep
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 11⁄2 cups water 1 cup water ••••••• 1 can (14-15 ounces) stewed tomatoes 1 ⁄2 cup chicken broth 1 ⁄2 pound precooked ham, diced 1 ⁄2 cup chopped onion 1 ⁄2 cup chopped celery 1 ⁄2 cup chopped green pepper 2 1 1 1 ⁄2 1 ⁄2 1 ⁄4 1 ⁄4 1 ⁄4 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 11⁄2 cups water in
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.
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 6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies 1 ⁄2 cup raisins ⁄3 1 1 1 ⁄4 cup mango chutney tablespoon vinegar tablespoon brown sugar teaspoon allspice ••••••• 1 ⁄4 cup water 1 tablespoon cornstarch 1 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.
CHICKEN CACCIATORE 3 pound chicken, cut into serving pieces 1 cup diced tomatoes 1 ⁄3 cup white wine 11⁄2 cups sliced onions 1 ⁄2 cup chopped carrots 1 ⁄2 cup chopped celery 2 2 1 1 1 ⁄4 cloves garlic, minced tablespoons minced parsley teaspoon oregano teaspoon salt teaspoon black pepper ••••••• 1 can (6 ounces) tomato paste 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.
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 5).
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 1 ⁄2 1 ⁄2 1 ⁄2 1 ⁄4 2 pounds round steak, 1-inch thick 1 can (8 ounces) tomato sauce 1 ⁄2 cup water 1 cup chopped onion 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 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 ⁄4 1 1 1 ⁄4 1 2 1 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.
PORK ROAST 3 pound pork roast 1 tablespoon vegetable oil 2 cups water Salt and pepper 1 onion, sliced 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.
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 5).
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 1⁄4 cup margarine, melted and 2 cloves minced garlic. Serve warm.
FRESH VEGETABLE TIMETABLE (Continued) Vegetable Cabbage (red, green) CUPS OF- Cooking Time LIQUID (minutes) Size Wedges, 2-inch thick Thinly sliced 1 1 3–5 2–3 Baby cut ⁄ 2-inch slices 1 1 3–5 3–5 Cauliflower Flowerets 1 0–2 Collards* Leaves coarsely chopped, stems thinly sliced 1 3–4 Corn on-the-cob Whole, 21⁄ 2-inch diameter 1 3 Eggplant Cubed, 1 to 11⁄ 2-inches thick Sliced, 1⁄ 2-inch thick 1 2–3 1 2 Kale Leaves coarsely chopped, stems thinly sliced 1 1–2 Parsnips Sliced, 1
FROZEN VEGETABLE TIMETABLE CUPS OF LIQUID COOKING TIME (MINUTES) Asparagus (cut, spears) 1 2 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 VEGETABLE 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 1⁄2 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 ⁄4 3 1 1 ⁄2 3 tablespoon vegetable oil cup chopped onion cups water cup lentils tablespoon coriander ⁄2 tablespoon curry powder ⁄2 teaspoon ground ginger ••••••• 1 ⁄2 teaspoon salt 1 1 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 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.
Risotto with Artichoke hearts and Sun-dried Tomatoes 1 1 2 2 1 ⁄3 1 ⁄3 2 1 can (13 3⁄4 ounces) artichoke hearts, drained and coarsely chopped 1 ⁄4 cup grated Parmesan cheese 11⁄2 tablespoons fresh thyme or 11⁄2 teaspoons dried thyme Salt and pepper to taste tablespoon olive oil cup arborio rice cloves garlic, minced cups chicken broth cup white wine cup dried tomatoes, chopped cups water ••••••• Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly transl
RICE PUDDING 1 cup long-grain white rice 11⁄2 cups water 1 cup water ••••••• 1 ⁄2 1 ⁄2 1 ⁄2 1 cup whole milk cup sugar cup raisins teaspoon cinnamon Combine rice and 11⁄2 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.
OATMEAL APPLE CRISP 4 1 1 ⁄2 1 ⁄4 2 1 teaspoon cinnamon 2 tablespoons margarine, softened 2 cups water cups apples, peeled and sliced tablespoon lemon juice cup quick cooking oats cup brown sugar 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 into cooker.
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.