Presto 6-Quart Stainless Steel Instructions Manual
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Presto 6-Quart Stainless Steel Instructions Manual

6-quart stainless steel pressure cooker
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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.
Visit us on the web at www.GoPresto.com
Instructions
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 pages 2 and 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. For soup, grains, and dry beans and peas which expand during cooking, do not fill cooker
over ½ full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation instructions.
6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or any dry beans and peas which are
not listed on the chart on page 24. These foods tend to foam, froth, and sputter and may block the vent pipe, pressure relief valve,
overpressure plug, and air vent/cover lock.
7. This appliance cooks under pressure. 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
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.
12. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure
cooker.
13. when normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat to maintain a slow,
steady rocking motion. If the pressure regulator is allowed to rock vigorously excess steam will escape, liquid will be evaporated,
and food may scorch.
14. Caution: Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU's.
15. Do not use this pressure cooker for other than intended use.
16. Do not use this pressure cooker for pressure frying with oil.
and Recipes

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
1
©2012 National Presto Industries, Inc.

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Summary of Contents for Presto 6-Quart Stainless Steel

  • 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 Instructions ©2012 National Presto Industries, Inc. and Recipes This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.

  • Page 2: Table Of Contents

    Soups and Stocks..... . 9 InTroduCTIon welcome to the world of pressure cooking. with your new Presto Pressure Cooker, you’ll discover how fast and easy it is to prepare a ®...

  • Page 3: Getting Acquainted

    To Attach Cover Handle to Cooker Cover Air Vent/Cover Cover Handle Mount 1. Locate bag containing cover handle. This handle has four holes, two of which Lock Stem Center Hole contain screws. Take out handle and remove tape on handle which is holding the Vent Pipe two screws in place.
  • Page 4 2. Place the cooking rack into the cooker, if called for in the recipe (see Helpful Hints on page 7 for guidance Fig. E on when to use). 3. IMPORTANT: Look through the vent pipe to make certain that it is clear (Fig. E) before placing cover on cooker body.

  • Page 5: Important Safety Information

    ImporTanT safeTy InformaTIon Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is one of the safest appliances in your kitchen. To ensure safe operation, make sure you always observe the following simple rules whenever you use the pressure cooker: 1.

  • Page 6: Cleaning

    10. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring. — The overpressure plug is designed to relieve excess pressure by releasing from the cooker cover in the event that both the vent pipe and pressure relief valve are blocked.

  • Page 7: Helpful Hints

    10. If, for any reason, the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, wisconsin at 1-800-877-0441. Any maintenance required for this product, other than normal household care and cleaning, should be performed by the Presto Factory Service Department (see page 30).

  • Page 8: Questions And Answers

    ♦ If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test Kitchen, National Presto Industries, Inc., 3925 North Hastings way, Eau Claire, wisconsin 54703-3703, phone 1-800-368-2194. You may also contact us at our website www.GoPresto.com.

  • Page 9: Soups And Stocks

    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.

  • Page 10: Brown Beef Soup

    BROWN BEEF SOUP 1½ pounds lean beef, cut into ¼ cup chopped celery 1-inch cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes ½ cup chopped onion 1 teaspoon salt ½ cup sliced carrots ¼ teaspoon black pepper Place all ingredients in cooker.

  • Page 11: Potato Soup

    MINESTRONE 1 pound lean beef, cut into 1½ teaspoons basil 1-inch cubes 1 teaspoon salt 5 cups water 1 bay leaf 1 can (14-15 ounces) diced ¼ teaspoon black pepper tomatoes • • • • • • • ½ cup chopped onion 1 can (16 ounces) Great 1 cup sliced carrots Northern beans...

  • Page 12: Seafood

    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.

  • Page 13: Shrimp Jambalaya

    SHRIMP JAMBALAYA 1 cup long grain white rice 2 cloves garlic, minced 1½ cups water 1 bay leaf 1 cup water 1 teaspoon basil • • • • • • • ½ teaspoon thyme 1 can (14-15 ounces) stewed ½ teaspoon chili powder tomatoes ¼...

  • Page 14: Poultry

    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. Close cover securely. Place pressure regulator on vent pipe and cook according to chart. Cool cooker at once. SEAFOOD (FRESH OR THAWED) COOKING TIME SEAFOOD (FRESH OR THAWED)

  • Page 15: Chutney Chicken

    CHUTNEY CHICKEN 6 boneless, skinless chicken ⅓ cup mango chutney breast halves 1 tablespoon vinegar 1 can (14-15 ounces) diced 1 tablespoon brown sugar tomatoes ¼ teaspoon allspice 1 can (4 ounces) chopped • • • • • • • green chilies ¼...

  • Page 16: Herbed Chicken

    HERBED CHICKEN 1 tablespoon vegetable oil 1 teaspoon oregano 1 cup chopped onion 1 teaspoon basil 1 tablespoon chopped garlic • • • • • • • 3 pounds chicken thighs, 1 can (4 ounces) sliced black skinned olives 1 cup chicken broth 2 tablespoons cold water 1 tablespoon chopped parsley 2 tablespoons flour...

  • Page 17: Meats

    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.

  • Page 18: Beef Stew

    BEEF STEW 1 pound lean beef, cut into 1 cup sliced carrots 1-inch cubes 1 cup diced tomatoes 1 cup water 1 teaspoon salt 1 large onion, sliced ¼ teaspoon black pepper • • • • • • • • • • • • • • 4 small potatoes, quartered ¼...

  • Page 19: Barbecue Spareribs

    BARBECUE SPARERIBS 3 pounds spareribs, cut into ½ cup vinegar serving pieces ¼ cup chopped onion 1 cup water ¼ cup sugar • • • • • • • 1 teaspoon salt 1 cup catsup 1 teaspoon chili powder ½ cup water 1 teaspoon celery seed Place ribs and water in cooker.

  • Page 20: Stuffed Flank Steak

    STUFFED FLANK STEAK 1 tablespoon margarine ¼ teaspoon marjoram ½ cup chopped onion ¼ teaspoon thyme ½ cup chopped celery ⅛ teaspoon black pepper 1 clove garlic, minced 1 pound flank steak, cut 6 tablespoons beef broth, into 2 equal pieces divided 1 can (15 ounces) diced 1 cup bread crumbs...

  • Page 21: Vegetables

    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.

  • Page 22: Artichokes 'N Sauce

    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. Nutrition Information Per Serving 3 servings 60 Calories, 0 g Fat, 0 mg Cholesterol...

  • Page 23: Dry Beans And Peas

    FRESH VEGETABLE TIMETABLE (CONTINUED) VEGETABLE SIZE CUPS OF LIQUID COOKING TIME Peas Shelled 0 – 2 minutes Peppers whole 0 – 3 minutes Potatoes (sweet) Sliced, 1 to 1½- inches thick 6 – 8 minutes Sliced, ½-inch thick 4 – 5 minutes Potatoes (white) whole, 2½-inch diameter 1½...

  • Page 24: Dry Beans And Peas Timetable

    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 23. Add 1 tablespoon vegetable oil to cook- ing liquid.

  • Page 25: 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.

  • Page 26: Lemon Rice

    LEMON RICE 1 cup long grain rice 2 cups water 1½ cups chicken broth • • • • • • • 2 teaspoons lemon juice ¼ teaspoon grated lemon rind ¾ teaspoon salt Combine rice, chicken broth, lemon juice, and salt in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker.

  • Page 27: Desserts

    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.

  • Page 28: Petite Pumpkin Custards

    PETITE PUMPKIN CUSTARDS 1 can (16 ounces) solid-pack 1 teaspoon finely chopped pumpkin candied ginger, optional 1 can (14 ounces) sweetened ¼ teaspoon ground cloves condensed milk 1 cup water 3 eggs, beaten • • • • • • • 1 teaspoon ground cinnamon Whipped cream, optional Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves.

  • Page 29: Recipe Index

    reCIpe Index SOUPS AND STOCKS ..... 9 VEGETABLES ......21 Beef Tomato Soup .

  • Page 30: Service And Parts Information

    (including overheating and boiling the unit dry) will void this pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express or implied warranties.

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