Page 1: Table Of Contents
Mirro Pressure Cooker & Canners Instructions Manual & Recipe Book Congratulations on your choice! Your MIRRO or Pressure Cooker/ Canner was carefully developed by Designers, Technicians and Cooking Instructors with the goal of making your daily routine more efficient and dynamic. We call your attention especially to the Safety Systems, which have resulted in an harmonious set by marrying Technology, Functionality and Beauty.
Page 2: Important Safeguards
Important Safeguards When using pressure cookers, basic safety precautions should always be followed. If you have a question on the proper operation of your pressure cooker please call our Consumer Center at 1-800-527-7727. 1. Read all instructions before using your pressure cooker. 2.
Page 3: How To Open And Close
How to Open and Close To Close Find OPEN-CLOSE on top of the lid located left of the lid handle. Turn and place lid so the arrow is pointing toward the center of the pan handle, Fig. A. next turn the lid clockwise, Fig.
Page 4: Features Of Your Pressure Cooker/ Canner
Features of Your Pressure Cooker 1. - SINGLE PRESSURE CONTROL Keeps internal pressure steady, it is an automatic cooking control, operating at a pressure of 10 PSI (pounds per square inch). Included with 4.2 & 6 Qt. Models. a. - SELECTIVE PRESSURE CONTROL Keeps internal pressure steady, allowing the selection of 3 cooking pressures: 5, 10 and 15 PSI.
Page 5 Never Cook APPLESAUCE, CRANBERRIES, PEARL BARLEY, SPLIT PEAS, RHUBARB, NOODLES, MACARONI, SPAGHETTI or OTHER PASTA, OATMEAL or OTHER CEREALS in a Pressure Cooker. Page 5 of 42...
Page 6: How To Use Your Pressure Cooker/ Canner
How to use your Pressure Cooker VENT TUBE CHECK Pick up the lid of your Pressure Cooker remove the Pressure Control and hold the lid against the light to verify if the Vent Tube is clear. In the event it is blocked, clean it with a wire along with all other holes located inside the cover.
Page 7: Steam Leakage
Steam Leakage STEAM ESCAPE THROUGH THE VENT TUBE The movement (jiggling) of the pressure control and release of small amounts of steam from the Vent Tube during cooking is normal. The purpose of releasing steam is to maintain a constant internal pressure. The formation of water droplets around the Vent Tube at the start of cooking is normal.
Page 8: Safety Systems
Safety Systems YOUR PRESSURE COOKER COMES WITH FOUR SAFETY SYSTEMS ESPECIALLY DEVELOPED FOR YOUR PROTECTION. READ CAREFULLY. 1. SAFETY LOCKS The locks prevent opening the cooker while under pressure. Never force the cover to open. Make sure the pressure is down by cooling the cooker under cold water. With the pressure down the cover will turn open smoothly.
Page 9: Replacement Parts
Gently stretch gasket and test it. If it continues to leak, replace it. REPLACEMENT PARTS WARNING: Always use genuine replacement parts. The use of parts not manufactured by MIRRO/ KitchenPro can cause injury! Page 9 of 42...
Page 10 IDENTIFY YOUR PRESSURE COOKER The stamp on the bottom of your pressure cooker/ canner identifies your product. This example is for the (4.2 Qt.) Model. Write down the capacity of your cooker, model number and date of manufacture. This information is important for the warranty and replacement parts.
Page 11: Certificate Of Warranty
P.O. Box 1330 Manitowoc, WI 54221-1330 Mirro will refund the postage and insurance charges, if any, you prepaid if the service work requested is covered by the warranty. This warranty gives you specific legal rights and you may also have other rights which vary from state to state.
Page 12: Cooking Timetables
Overpressure Plug. The purpose of this is to eliminate the cold air inside the cooker at the start of cooking. However, if during cooking, steam continues to escape, make sure the Overpressure Plug is clean and the red center pin is in the correct position. Remember to only open your cooker when the pressure is down. If the Overpressure Plug continues to leak replace it with a new one.
Page 13: Meat And Poultry
MEAT and POULTRY TIMETABLE This pressure cooker is ideal for tenderizing the less tender cuts of meat. Most meats (except corned beef, salt pork and tongue) should be browned in hot fat in the uncovered cooker before pressure cooking. Cooking time may vary depending upon cut, grade, amount of bone, etc., and may be adjusted to suit your taste.
Page 14: Fish And Seafood
FISH and SEAFOOD TIMETABLE FOR ALL FISH AND SEAFOOD, REDUCE PRESSURE INSTANTLY BY PLACING COOKER UNDER COLD WATER (FAUCET). Minutes to Amount of Liquid Cook Fish and Seafood 4.2 Qt. 6/8 Qt. at 10 at 15 Cooker Cooker Lbs. Lbs. Fish Steaks - 3/4 in.
Page 15: Fresh Vegetables
FRESH VEGETABLE TIMETABLE Compared with other cooking methods, many fresh vegetables require only about one third of the cooking time. The timetable is a good guide, but can only approximate because of the variation in age and type of each food. Quantity of water shown in chart should be used regardless of whether a cupful or a pan full is to be cooked.
Page 16 1 cup 1 1/2 cups Okra - Cut off ends and wash. Cut into 1/2 in. pieces. 1 cup 1 1/2 cups Onions (sliced) - Peel and slice. 1 1/2 cups 2 cups Onions (whole medium) - Peel. 7-10 1 cup 1 1/2 cups Parsnips (sliced) - Peel, wash and cut into 1/2 in.
Page 17: Dried Vegetables
DRIED VEGETABLE TIMETABLE Heat beans (not black eyed peas or lentils) and water (2 cups water for 1 cup beans) to boiling in cooker; boil 2 minutes remove from heat; cover and let stand 1 hour. Drain; add necessary water. ADD 1 TABLESPOON VEGETABLE OIL TO PREVENT FROTHING.
Page 18: Beef
Porcupine Meat Balls 4.2 Qt. 6/8 Qt. Ingredients 1 lb 2 lbs Ground Beef 1/2 cup 1 cup Uncooked Rice 1 Tbsp 2 Tbsp Onion, minced 1 tsp 2 tsp Salt 1/4 tsp 1/2 tsp Pepper 1 10 1/oz. can 2 10 1/2 oz.
Page 19 Flank Steak with Dressing 4.2 Qt. 6/8 Qt. Ingredients 1 steak 2 steaks Flank Steak (2 lbs.) Dressing: 3/4 cup 1 1/2 cups Sausage Meat 1 apple 2 apples Apple, peeled and sliced 1 1/2 cups 3 cups Dried bread crumbs 1 Tbsp 2 Tbsp Onion, minced...
Page 20 Chili Con Carne 4.2 Qt. 6/8 Qt. Ingredients 1 lb. 2 lbs. Ground Beef 1/2 cup 1 cup Onion, chopped 1 Tbsp 2 Tbsp 1 Tbsp 2 Tbsp Green Pepper, chopped 1 cup 2 cups Canned Tomatoes 1 tsp 2 tsp's Salt 1/2 tsp 1 tsp...
Page 21 Hungarian Goulash 4.2 Qt. 6/8 Qt. Ingredients 1 1/2 lbs. 3 lbs. Beef Stew Meat, 1 in. pieces 2 Tbsp 1/4 cup Onions, medium, sliced 1 tsp 2 tsp Salt 1/4 tsp 1/2 tsp Pepper 1/2 tsp 1 tsp Paprika Bay Leaf 1/2 tsp 1 tsp...
Page 22 Swiss Steak with Pickled Onions 4.2 Qt. 6/8 Qt. Ingredients 1/4 cup 1/2 cup Flour 1 tsp 2 tsp Salt Dash 1/4 tsp Pepper 1 1/2 lbs. 3 lbs. Round Steak- 1/2 in. thick 2 Tbsp 3 Tbsp 1 10-oz. bottle 1 10-oz. bottles Pickled Onions, drained (reserve liquid) 4-6 servings 8-12 servings 1.
Page 23: Pork
RECIPES - Pork Stuffed Pork Chops 4.2 Qt. 6/8 Qt. Ingredients 1 1/2 cups 3 cups Bread Cubes 1 Tbsp 2 Tbsp Butter or Margarine 2 Tbsp 1/4 cup Parsley, chopped Pork Chops - 1 to 1 1/2 in. thick, with pocket cut along side of bone.
Page 24 Scalloped Potatoes and Ham 4.2 Qt. 6/8 Qt. Ingredients Potatoes, medium 3 Tbsp 3 Tbsp Flour 3/4 tsp 3/4 tsp Salt 1/4 tsp 1/4 tsp Pepper 1 cup 1 cup Ham, cooked, cubed 2 Tbsp 2 Tbsp Onion, chopped 2 Tbsp 2 Tbsp Butter or Margarine 1 cup...
Page 25 Chow Mein 4.2 Qt 6/8 Qt. Ingredients 3/4 lb. 1 1/2 lbs. Pork, cubed 3/4 lb. 1 1/2 lbs. Beef, cubed 2 Tbsp 3 Tbsp 2 cups 4 cups Water Onions, medium, sliced 3 cups 6 cups Celery, sliced 1/2 tsp 1 tsp Salt Dash...
Page 26: Fish And Seafood
RECIPES -Fish and Seafood Fish with Sweet-Sour Sauce 4.2 Qt. 6/8 Qt. Ingredients Onions, sliced Carrots, sliced Bay Leaf Parsley Sprigs 1 1/2 Cups 3 cups Water 1 1/2 lbs. 3 lbs. Fish (haddock, pike, trout) 1 tsp 2 tsp Salt Dash 1/4 tsp...
Page 27 Shrimp Curry 4.2 Qt. 6/8 Qt. Ingredients 1 lbs. 2 lbs. Shrimp 2 Tbsp 4 Tbsp 2 Tbsp 4 Tbsp Flour 1 1/4 cups 2 1/2 cups Hot Milk 1/4 tsp 1/2 tsp Slat Dash 1/4 tsp Paprika 1 tsp 2 tsp Onion, minced 1 tsp...
Page 28: Veal, Lamb, Poultry And Game
RECIPES - Veal, Lamb, Poultry and Game. Irish Stew 4.2 Qt. 6/8 Qt. Ingredients 1 1/2 lbs. 3 lbs. Lamb Stew Meat - 1 in. pieces 2 Tbsp 3 Tbsp 3 cups 4 cups Water 1 tsp 2 tsp Salt 1/2 tsp 1 tsp Paprika...
Page 29 Chicken Paprika 4.2 Qt. 6/8 Qt. Ingredients Chicken - 2 1/2 - 3 lbs. 1 tsp 2 tsp Salt Dash 1/4 tsp Pepper 1 tsp 2 tsp Paprika 3 Tbsp 6Tbsp Flour 2 Tbsp 1/4 cup 3 cups 4 cups Water Chicken Bouillon Cube 1 cup...
Page 30 Hasenpfeffer (Sweet Sour Rabbit) 4.2 Qt. 6/8 Qt. Ingredients Rabbit, domestic (2 1/2 lbs.) 1 1/2 cups 3 cups Vinegar 3 cups 6 cups Water Bay Leaves 1 1/2 tsp 3 tsp Salt 1/2 tsp 1 tsp Pepper Onion, sliced 1/4 cup 1/2 cup Flour...
Page 31: Vegetables And Soups
RECIPES - Vegetables and Soups Baked Beans 4.2 Qt. 6/8 Qt. Ingredients 1 lb 2 lbs. Dried Navy Beans (2 1/2 cups) (4 2/3 cups) (Great Northern Beans) 4 cups 8 cups Water 3 slices 6 slices Bacon or Salt Pork, cut in 2 in. pieces 2 Tbsp 1/4 cup Onion, chopped...
Page 32 Hubbard Squash 4.2 Qt. 6/8 Qt. Ingredients 2 cups 4 cups Squash, cooked 1/2 tsp 1 tsp Salt Dash Dash Pepper 2 Tbsp 1/4 cup Bacon drippings 2 Tbsp 1/4 cup Brown Sugar 2 Tbsp 1/4 cup Orange Juice 4 servings 8 servings 1.
Page 33 Chicken Gumbo 4.2 Qt. 6/8 Qt. Ingredients 2 1/2 lbs 3 1/2 lbs Chicken 1/4 cup 1/4 cup Flour 1/2 tsp 1/2 tsp Salt 1/4 tsp 1/4 tsp Pepper 2 Tbsp 4 Tbsp 1/4 cup 1/2 cup Onion, chopped 1 Tbsp 2 Tbsp Parsley, chopped 1 1/2 Tbsp...
Page 34: How To
CANNING CAUTION: Pressure can only in models with selective control (5, 10, 15 lbs.) only. Do not try to can in single-control model. WARNING: Read instructions for ordinary pressure cooking before you attempt to use your cooker or canner for canning. General Tips for Pressure Canning The U.S.
Page 35 9. Wipe rim of jars clean and close lids according to manufactures directions. 10. Place rack in canner and add recommended amount of hot water for hot pack. For cold pack use room temperature water. Add 1 tablespoon vinegar or 1 teaspoon cream of tartar to help prevent water stains in canner.
Page 36: Charts
WARNING: If a jar leaks or is not sealed, use the contents promptly or reprocess within 24 hours with new lids for the full recommended processing time. 24. Wipe jars with a damp cloth, dry and label with contents and date. Store in a cool dry place.
Page 37: Meat And Fish
Pressure Canning Meat and Fish All meat and fish should be thoroughly cooled and cleaned before canning. REDUCE PRESSURE NORMALLY. Minutes To Cook After Control Pounds FOOD Jiggles Pressure Pint Quart Jars Jars Beef, Veal, Lamb, Pork Precook meat until medium done or until pieces when cut show almost no pink at center.
Page 38: Vegetables
Pressure Canning Vegetables Minutes to Cook After Control Jiggles Pounds FOOD Pressure Half Pint Quart & Pint Jars Jars Asparagus Wash. Grade. Trim off scale. Cover with boiling water. Cook 2 minutes. Pack hot, cover with liquid. Or pack raw and cover with boiling water. Leave 1/2 in.
Page 39 Peas (fresh Blackeye, Cowpeas, Blackeye Beans) Shell and wash. Bring to boil. Drain. Pack loosely and cover with boiling water. Or pack raw loosely and cover with boiling water. Leave 1 1/2 in. head space. Add salt. Adjust lids. Process. Peas (green) Shell.
Page 40: Fruit
Pressure Canning Fruits Fruits may be processed either in a boiling water bath or in a pressure canner. When using pressure method, time processing very carefully because fruits are easily overcooked. To keep peeled fruit from darkening before it is packed, place it in water to which ascorbic or citric acid has been added. These products may be obtained at drug or grocery stores.
Page 41: Syrup For Fruit
Process. Rhubarb Wash. Cut in pieces. Pack. Add syrup to within 1/2 inch from top. Or cook rhubarb sauce (NOT IN PRESSURE COOKER) and pack. Adjust lids and process. Strawberries Wash and stem. Boil gently 3 minutes with 1/2 cup sugar for each quart of fruit.
Page 42: Problems
*many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried since they contain fewer calories from added sugar. Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill jars immediately.

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