Presto 01241 Instructions And Recipes Manual
  1. Manuals
  2. Brands
  3. Presto Manuals
  4. Electric Pressure Cooker
  5. 1241
  6. Instructions and recipes manual

Presto 01241 Instructions And Recipes Manual

Hide thumbs Also See for 01241:
Table of Contents

Advertisement

Quick Links

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.
Estas instrucciones también están disponibles en español.
Para obtener una copia impresa:
• Descargue en formato PDF en www.GoPresto.com/espanol.
• Envíe un correo electrónico a contact@GoPresto.com.
• Llame al 1-800-877-0441, oprima 2 y deje un mensaje.
©2019 by National Presto Industries, Inc.
Instructions and Recipes
This is a
Listed appliance. The following Important Safeguards are recommended by most portable appliance
manufacturers.
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 page 3). Cracked, broken, or
charred handles should be replaced.
3. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.
4. Always check the air vent/cover lock to be sure it moves freely before use.
5. Do not fill pressure cooker over ⅔ full. When cooking foods that foam, froth, or expand, such as rice, grains, dry beans,
peas, and lentils, or foods that are mostly liquid, such as soup, never fill the cooker over ½ full. Overfilling may cause a
risk of blocking the vent pipe and developing excess pressure. See food preparation instructions.
6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, and dried bean soup mixes. These foods
tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air vent/cover lock.
7. This appliance cooks under pressure. WARNING! Improper use may result in scalding injury. Make certain pressure
cooker is properly closed before operating; cover handle must be directly above the body handle. See "HOW TO USE"
instructions.
8. Do not place the pressure cooker or attempt to pressure cook in a heated oven.
9. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Use
handles or knobs.
10. 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 difficult to push apart, this
indicates that the cooker is still pressurized; do not force it open. Any pressure in the cooker can be hazardous. See "HOW
TO USE" instructions.

IMPORTANT SAFEGUARDS

Visit us on the web at
www.GoPresto.com
1

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the 01241 and is the answer not in the manual?

Questions and answers

Subscribe to Our Youtube Channel

Related Manuals for Presto 01241

Summary of Contents for Presto 01241

  • Page 1: Important Safeguards

    • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. Visit us on the web at www.GoPresto.com ©2019 by National Presto Industries, Inc. Instructions and Recipes This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.

  • Page 2: Table Of Contents

    11. 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. Use only genuine Presto accessories and replacement parts.

  • Page 3: Handle Installation

    NOTE: The pressure cooker handles can be found inside the pressure cooker body in individual plastic bags. 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.

  • Page 4: Getting Acquainted

    Body Handle Handle sure, a temperature of 250°F (Does not apply (or 121°C) is reached inside to stock no. Cover 01241) the pressure cooker. These higher temperatures speed Body cooking, and the moist steam Cooking rack atmosphere tenderizes meats naturally.
  • Page 5 Holding the body handle with your left hand and the cover handle Fig. F Stainless with your right hand, align the V (or ) mark on the cover with the Steel Cookers Aluminum Cookers  mark on the body handle and place the cover on the cooker body (Fig.

  • Page 6: Important Safety Information

    still may be some pressure in the unit. Do not force the cover off. Continue to cool the pressure cooker until steam no longer is escaping from the vent pipe, the air vent/cover lock has dropped, and the cover turns easily. 13.

  • Page 7: Cleaning

    8. Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. The sealing ring pro- vides a pressure tight seal between the cover and body. The sealing ring needs to be in good condition to function properly. WARNING! Failure to replace the sealing ring when it is hard, deformed, cracked, worn, pitted, or soft and sticky could result in bodily injury or property damage.

  • Page 8: Care And Maintenance

    Do not operate your pressure cooker with continual leakage. If the preceding steps do not correct the problem, call the Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you may be asked to return the entire unit to the Presto Factory Service Department (see page 39). 9. If the pressure cooker becomes difficult to open or close, the sealing ring needs to be replaced. If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI at 1-800-877-0441.

  • Page 9: Helpful Hints

    HELPFUL HINTS ♦ Your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book for the particular type of food being cooked. Decrease the cooking time for your recipe by ⅔ since pressure cooking is much faster than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the pressure cooker the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used should be decreased. Use about ½ cup more liquid than you’ll desire in your finished dish. But, remember, there must always be water or some other liquid in the pressure cooker to produce the necessary steam. ♦ Many different cooking liquids can be used in a pressure cooker. Wine, beer, broth, fruit juices, and water all make excellent cooking liquids.

  • Page 10: Questions And Answers

    (smooth-top) ranges (see page 5, step 6 for correct ® burner size). In addition, Presto stainless steel pressure cookers will also work on induction ranges. Because aluminum pressure ®...

  • Page 11: Soups And Stocks

    SOUPS AND STOCKS The pressure cooker is perfect for preparing delicious soups and stocks in minutes instead of the hours taken by ordinary methods. Included are a few favorite recipes. If you have a favorite recipe of your own, try it in the pressure cooker using one of the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked according to directions on page 30.
  • Page 12 CHICKEN SOUP 1½ pounds chicken, cut into ½ cup chopped onion serving pieces ¼ cup chopped celery 4 cups water 1 teaspoon salt ½ cup sliced carrots ¼ teaspoon black pepper Add chicken, water, carrots, onion, celery, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly.
  • Page 13 MINESTRONE 1½ teaspoons dried basil 1 pound lean beef, cut into 1 teaspoon salt 1-inch cubes 1 bay leaf 5 cups water ¼ teaspoon black pepper 1 can (14-15 ounces) diced • • • • • • • tomatoes 1 can (16 ounces) Great ½...

  • Page 14: Fish And Seafood

    FISH AND SEAFOOD Fish and seafood are the basis of some of the healthiest and most nutritious meals you can make. Steaming them in the pressure cooker brings out their finest, fullest flavors. Fish and seafood cook very quickly under pressure, and the cooking time required is directly related to the thickness of the seafood. To prevent overcooking, do not cook fish or seafood that is less than ¾ inch thick. Overcooking tends to toughen seafood.
  • Page 15 SHRIMP JAMBALAYA 1 cup long-grain white rice 2 cloves garlic, minced 1½ cups water 1 bay leaf 1 cup water 1 teaspoon dried basil • • • • • • • ½ teaspoon dried thyme 1 can (14-15 ounces) stewed ½...
  • Page 16 MARINATED TUNA 1 pound tuna steak, 1-inch thick 2 cloves garlic, minced ¼ cup lemon juice 1 teaspoon ground ginger 2 tablespoons olive oil ½ teaspoon black pepper 1 tablespoon soy sauce ⁄ cup water Place tuna steaks in a shallow glass dish. Mix lemon juice, oil, soy sauce, garlic, ginger, and pepper in a small bowl; 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. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. 4 servings SEAFOOD TIMETABLE Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not fill cooker over ⅔ full.

  • Page 17: Poultry

    POULTRY A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Try the following recipes and enjoy tasty poultry in a variety of ways, or prepare your own favorite poultry dishes. Although not necessary, you may want to brown poultry before pressure cooking to add a different flavor and provide color to the finished dish. For crispier chicken, place the chicken under the broiler for a few minutes after pressure cooking.
  • Page 18 CHUTNEY CHICKEN 6 boneless, skinless chicken 1 tablespoon vinegar breast halves 1 tablespoon packed brown 1 can (14-15 ounces) diced sugar tomatoes ¼ teaspoon allspice 1 can (4 ounces) chopped green • • • • • • • chiles ¼ cup water ½...
  • Page 19 HERBED CHICKEN 1 tablespoon vegetable oil 1 teaspoon dried oregano 1 cup chopped onion 1 teaspoon dried basil 1 tablespoon minced garlic • • • • • • • 3 pounds chicken thighs, 1 can (4 ounces) sliced black skinned olives 1 cup chicken broth 2 tablespoons cold water...
  • Page 20 POULTRY TIMETABLE It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poul- try from cooker and pour liquid into cooker. Place poultry on rack in cooker. ⅔ DO NOT FILL PRESSURE COOKER OVER FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ⅔...

  • Page 21: Meats

    MEATS A host of great meals can evolve from meat when prepared in the pressure cooker. Keep the following tips in mind when pressure cooking meat. ● Although not necessary, you may want to brown meat before pressure cooking to add a different flavor and provide color to the finished dish. Browning can be done right in the pressure cooker. ● You may also place meat on the grill or under the broiler after pressure cooking to give it last minute browning. ● Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the grade and cut of meat. Because of this variability, the timetable on page 25 should be used as a general guide only. ● When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in determining cooking time. The cooking times found in the meat timetable are for roasts that are 2 to 3 inches thick.
  • Page 22 SWISS STEAK ½ cup chopped green pepper 2 pounds round steak, 1-inch ½ cup sliced celery thick ½ teaspoon salt 1 can (8 ounces) tomato sauce ¼ teaspoon black pepper ½ cup water 1 cup chopped onion Add steak, tomato sauce, water, onion, green pepper, celery, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly.
  • Page 23 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork ¼ cup packed dark brown sugar roast 1 teaspoon crushed red pepper ½ cup ketchup 1 teaspoon dry mustard ½ cup teriyaki sauce ¼ teaspoon black pepper ⅓ cup apricot preserves 1 large onion, sliced ¼...
  • Page 24 STUFFED PORK CHOPS 2 tablespoons vegetable oil 1 cup bran flakes, crushed 4 boneless pork chops, 1-inch 2 tablespoons water thick, with deep pocket cut ½ teaspoon dried sage in each 1½ cups water 1 cup chopped onion • • • • • • • ¾...
  • Page 25 MEAT TIMETABLE Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in cooker. ⅔ DO NOT FILL PRESSURE COOKER OVER FULL! ⅔ NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE FULL MARK (SEE PAGE 6). CUPS OF COOKING TIME MEAT...

  • Page 26: Vegetables

    VEGETABLES Pressure cooking is a 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. A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking rack to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure that all vegetables cooked together require the same cooking time.
  • Page 27 ARTICHOKES ’N SAUCE 1 cup water 3 artichokes 1 tablespoon vegetable oil 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. 3 servings GARLIC SAUCE Combine ¼...
  • Page 28 FRESH AND FROZEN VEGETABLE TIMETABLE When using the vegetable timetables below and on page 29, 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 overcooking, 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.
  • Page 29 FRESH VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE SIZE LIQUID (Minutes) Peas Shelled 0 to 2 Peppers Whole 0 to 3 Potatoes Sliced, 1 to 1½ inches thick 6 to 8 (sweet) Sliced, ½ inch thick 4 to 5 Potatoes Whole, 2½-inch 1½ (white) diameter Whole, 1½-inch diameter Sliced, ¾ inch thick Sliced, ½ inch thick Rutabaga Cubed or sliced, 1 inch thick...

  • Page 30: Dry Beans, Peas, And Lentils

    DRY BEANS, PEAS, AND LENTILS The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However, these foods have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these procedures: SOAKING: Soaking before pressure cooking is strongly recommended for dry beans and peas.
  • Page 31 LENTIL CURRY 1 tablespoon vegetable oil ½ tablespoon ground coriander ¾ cup chopped onion ½ tablespoon curry powder 3 cups water ½ teaspoon ground ginger 1 cup lentils ½ teaspoon salt Heat oil in cooker over medium heat. Add onion and sauté until tender. Add water, lentils, coriander, curry powder, ginger, and salt. 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.

  • Page 32: Grains

    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 without the need to soak or simmer them for several hours. During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the pressure cooker.
  • Page 33 SEASONED RICE PILAF 2 tablespoons butter ½ teaspoon salt 1 small onion, chopped ½ teaspoon dried oregano 2 cups long-grain white rice ¼ teaspoon black pepper 2 cups chicken broth 2 cups water 1¾ cups water Melt butter in cooker over medium heat. Add onion and sauté until tender. Remove onion and add to a metal bowl which will fit loosely in cooker. Add rice, broth, 1¾ cup water, salt, oregano, and pepper to metal bowl. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly.
  • Page 34 RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES 1 tablespoon olive oil 1 can (13¾ ounces) artichoke 1 cup arborio rice hearts, drained and coarsely 2 cloves garlic, minced chopped 2 cups chicken broth ¼ cup grated Parmesan cheese ⅓ cup white wine 1½...

  • Page 35: Desserts

    Quantity Positioning Instructions Stock Number of Custard Cups 4-Qt. Aluminum (stock no. 01241) Place two custard cups on cooking rack. Then, stack the other two custard cups opposite the bottom two custard cups. 4-Qt. Stainless (stock no. 01341) Place three custard cups on cooking rack.
  • Page 36 VANILLA CUSTARD ½ teaspoon vanilla 2 cups low-fat milk Ground nutmeg 2 eggs, slightly beaten 1 cup water ¼ cup sugar ¼ teaspoon salt Mix milk, eggs, sugar, salt, and vanilla in a bowl; 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. 4 servings PETITE PUMPKIN CUSTARDS 1 can (16 ounces) solid-pack...

  • Page 37: Recipe Index

    RECIPE INDEX MEATS (Continued) ....21 SOUPS AND STOCKS ....11 Corned Beef .
  • Page 38 Pressure Cooker with these handy accessories... ® Stainless Steel Steamer Basket and Trivet (Part 85650) The handiest way to cook several foods at the same time in your Presto Pressure ® Cooker. The trivet lifts the basket off the bottom of the cooker so there is no intermingling of flavors. The basket is made of stainless steel for lasting beauty and...

  • Page 39: Consumer Service Information

    CONSUMER SERVICE 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 at our website www.GoPresto.com...

This manual is also suitable for:

01341126412821362

Table of Contents