Presto 8-Quart Stainless Steel Pressure Cooker Instructions And Recipes Manual
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Presto 8-Quart Stainless Steel Pressure Cooker Instructions And Recipes Manual

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8-Quart Stainless Steel
Pressure Cooker
and Canner
instructions
and Recipes
2003 by National Presto industries, inc.

Table of CoNTeNTS

Visit us on the web at www.GoPresto.com
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Summary of Contents for Presto 8-Quart Stainless Steel Pressure Cooker

  • Page 1: Table Of Contents

    8-Quart Stainless Steel Pressure Cooker and Canner instructions and Recipes Visit us on the web at www.GoPresto.com 2003 by National Presto industries, inc. Table of CoNTeNTS Important Safeguards Introduction Getting Acquainted How to Use Important Safety Information Care and Maintenance...

  • Page 2: Important Safeguards

    SAVE THESE INSTRUCTIONS THIS pRODUCT IS FOR HOUSEHOLD USE OnLy. 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 wide variety of delicious foods— especially foods that emphasize good health and nutrition along with good taste.

  • Page 3: Getting Acquainted

    GeTTiNG aCQuaiNTed your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of water, causing foods to cook faster.

  • Page 4: How To Use

    How To uSe now that you are familiar with the various parts of the pressure cooker, it is important to read the following general information about pressure cooking and the specific step-by-step instructions before you begin to cook. Because pressure cooking is a moist heat cooking method, it always requires a cooking liquid. Some of this liquid is changed into steam to create pressure within the unit.

  • Page 5: Important Safety Information

    8. Cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, too much liquid will evaporate and food may scorch. never leave your pressure cooker unattended at high heat settings. It could boil dry, overheat, and cause damage to the pressure cooker and stovetop.
  • Page 6 which is designed to release excess pressure if something interferes with the pressure regulator’s operation. neither can perform their function if they are plugged or blocked. plugging or blocking can occur if the cooker is overfilled. Many foods tend to expand when cooked.

  • Page 7: Care And Maintenance

    9. Should you experience any difficulties with the air vent /cover lock mechanism, located in the cover handle, send the cover to the presto Factory Service Department for servicing (see page 43). 10. The overpressure plug and rubber gasket of the air vent/cover lock may shrink, become hard, unusually soft, deformed, cracked, worn or pitted with normal use.

  • Page 8: Helpful Hints

    If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI 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 43).

  • Page 9: Questions And Answers

    Remember to begin timing as soon as you hear and/or see a steady flow of steam escaping from the pressure regulator. Reduce heat to maintain a very slow, steady flow of steam. It is very important to accurately time the cooking period. A presto ...

  • Page 10: Soups And Stocks

    SouPS aNd SToCkS The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi- nary 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.
  • Page 11 BROWN BEEF SOUP  ⁄ pounds lean beef, cut into ⁄ cup diced carrots 1 inch cubes 1 small bay leaf 1 tablespoon vegetable oil ⁄ teaspoon pepper 6 cups water ⁄ cup chopped celery ⁄ tablespoons salt 1 teaspoon parsley flakes ⁄...
  • Page 12 SEAFOOD GUMBO  1 tablespoon vegetable oil 1 pound sole fillets, cut into 2 onions, coarsely chopped 2-inch pieces 3 tomatoes, skinned and 1 pound shrimp coarsely chopped 3 stalks celery, sliced 1 clove garlic, minced 2 cups frozen, cut okra 2 sprigs parsley, chopped •...
  • Page 13 POTATO SOUP   1 tablespoon vegetable oil ⁄ teaspoon dried basil 1 cup finely chopped onions • • • • • • • ⁄ cup finely sliced celery 1 12-ounce can evaporated 4 cups peeled, diced potatoes skim milk 3 cups chicken broth Salt ⁄...

  • Page 14: Seafood

    Seafood When steamed, fish and seafood are both light and delicious. pressure cooking is an ideal way to prepare these favorites. And, because most seafood cooks fast, many vegetables can be prepared at the same time in the pressure cooker saving even more time and work.
  • Page 15 SHRIMP JAMBALAYA  1 cup long grain white rice ⁄ teaspoon pepper ⁄ cups water ⁄ teaspoon allspice • • • • • • • Pinch each, cayenne, chili ⁄ cups water powder, and basil • • • • • • • 1 16-ounce can tomatoes 2 tablespoons vegetable oil 1 4-ounce can sliced mushrooms...
  • Page 16 HADDOCK IN CHEESE SAUCE  2 tablespoons margarine 1 cup grated processed 2 tablespoons flour American cheese ⁄ teaspoon salt 2 pounds haddock fillets Pepper ⁄ cups water 1 cup skim milk Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth and thick.

  • Page 17: Poultry

    Seafood TimeTable COOKING TIME COOKING TIME COOKING TIME COOKING TIME SEAFOOD (FRESH OR THAWED) (FROZEN) SEAFOOD (FRESH OR THAWED) (FROZEN) Crab Legs 2 minutes 2 minutes Scallops Fish Fillets Small 1 minute 1 minute (1 inch thick) 2 minutes 2 minutes Medium 2 minutes 2 minutes...
  • Page 18 CHICKEN BREASTS TARRAGON  2 chicken breasts, boned, ⁄ cup sliced onion skinned, and cut in half ⁄ cup white wine 1 tablespoon vegetable oil Worcestershire sauce Salt, pepper, and paprika 1 cup white wine 1 teaspoon tarragon • • • • • • • ⁄...
  • Page 19 SWEET ’N SOUR CHICKEN  3 pound chicken, cut into serving ⁄ cup brown sugar pieces and skinned ⁄ cup vinegar 2 tablespoons vegetable oil 2 tablespoons soy sauce 1 20-ounce can pineapple chunks, 1 tablespoon catsup drained and juice reserved ⁄...
  • Page 20 ARROZ CON POLLO  1 3 to 3 ⁄ -pound chicken, cut up • • • • • • • Paprika 1 10-ounce package frozen Salt and pepper green peas 2 tablespoons olive oil 1 cup sliced green olives 2 medium onions, chopped 1 tomato, peeled, chopped 1 clove garlic, minced 1 4-ounce jar pimientos,...

  • Page 21: Poultry Timetable

    CHICKEN CACCIATORE  3 pound chicken, cut into ⁄ cups sliced onions serving pieces and skinned ⁄ cup chopped carrots 1 teaspoon salt ⁄ cup chopped celery ⁄ teaspoon pepper 1 1-pound can Italian 2 tablespoons vegetable oil tomatoes, chopped 2 cloves garlic, minced Salt and pepper 2 tablespoons minced parsley...

  • Page 22: 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. The most 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 23 SWISS STEAK  2 pounds round steak, 1 inch 1 onion, diced thick 1 cup celery, diced Salt and pepper 1 green pepper, diced 2 tablespoons vegetable oil ⁄ cups tomato juice Cut meat into serving pieces. Season with salt and pepper. pour vegetable oil into cooker. Turn heat selector to medium and brown meat.
  • Page 24 APRICOT BARBECUE PORK ROAST  3 pound boneless rolled pork ⁄ cup teriyaki sauce roast 1 teaspoon crushed red pepper ⁄ cup catsup 1 teaspoon dry mustard ⁄ cup apricot preserves ⁄ teaspoon ground pepper ⁄ cup packed dark brown sugar 1 large onion, sliced ⁄...
  • Page 25 STUFFED PORK CHOPS  2 tablespoons vegetable oil ⁄ cup corn 4 1-inch thick pork chops, with 1 cup bran flakes, crushed deep pocket cut in each 2 tablespoons water Salt and pepper ⁄ teaspoon dried sage 1 cup chopped onion ⁄...

  • Page 26: Meat Timetable

    MEAT TIMETABLE Brown meat well and remove from cooker. pour liquid into cooker. position trivet in cooker. place meat in steamer basket on trivet.  (Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.) Omit trivet if meat extends above the ⁄...

  • Page 27: Vegetables

    VeGeTableS Today, fresh, frozen, and dried 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, veg- etables retain most of their natural color, texture, flavor, and nutrients.
  • Page 28 BROCCOLI ’N RICE  ⁄ pounds broccoli, cut into bite 1 small onion, chopped size pieces ⁄ cups water 2 cups cooked rice 2 tablespoons margarine 1 10 ⁄ -ounce can cream of ⁄ cup bread crumbs mushroom soup 1 8-ounce jar pasteurized cheese spread Combine broccoli, rice, cream of mushroom soup, cheese spread, and onion.

  • Page 29: Fresh Vegetable Timetable

    ARTICHOKES ’N SAUCE   ⁄ cups water 3 artichokes 1 tablespoon vegetable oil pour water and oil into cooker. position trivet in cooker. place artichokes upside down in steamer basket on trivet. Close cover securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA- TOR Release pressure quickly.
  • Page 30 fReSH VeGeTable TimeTable CUPS OF COOKING TIME CUPS OF COOKING TIME VEGETABLE SIZE LIQUID (MINUTES) VEGETABLE SIZE LIQUID (MINUTES) Cauliflower Peas (Green) Remove outer leaves Whole ⁄ 2 - 5 Wash and Shell. Whole 0 - 2 and stalk. Wash. Head Potatoes Remove discoloration...

  • Page 31: Dry Beans And Peas

    fRoZeN VeGeTable TimeTable To assure even heating, separate a block of frozen vegetables. pour liquid into cooker. position trivet in cooker. place vegetables in steamer basket on trivet. After cooking, RELEASE pRESSURE qUICKLy. FOR FROZEN VEgETAbLES, DO NOT FILL PRESSURE COOKER OVER ⁄...
  • Page 32 ORANGE BAKED BEANS  2 cups navy beans 2 tablespoons sherry or vinegar ⁄ pound bacon, diced 2 teaspoons salt 1 cup orange juice ⁄ teaspoon dry mustard ⁄ cup catsup ⁄ teaspoon ginger 2 tablespoons molasses Water Soak beans following the directions “How to Soak Dry Beans and peas for pressure Cooking” on page 31.

  • Page 33: Rice

    RiCe Because fluffy, flavorful steamed rice is ready in minutes in the pressure cooker, you can enjoy all the speed and convenience of “instant” rice, without sacrificing any of the authentic, slow-cooked taste and texture of regular long grain rice. Rice is low in sodium and fat and is cholesterol-free.
  • Page 34 WILD RICE   1 cup wild rice ⁄ cups water 2 cups water Combine wild rice and 2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. pour 2 ⁄ cups water into cooker. place bowl in steamer basket in cooker. Close cover securely.
  • Page 35 WILD RICE WITH RAISINS AND PECANS   1 tablespoon vegetable oil 2 cups water 1 medium onion, finely chopped • • • • • • • ⁄ cups wild rice ⁄ cup golden raisins 2 cups beef broth ⁄ cup pecans, toasted pour vegetable oil into cooker.

  • Page 36: Desserts

    deSSeRTS Add a fabulous finale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure cooker. pressure cooking gives an even texture to pudding and a satiny feel to custards. Desserts may be prepared in custard cups or any metal mold which is ovenproof and will fit loosely in the steamer basket in the pressure cooker.
  • Page 37 VANILLA CUSTARD   2 cups skim milk ⁄ teaspoon vanilla 4 egg whites, slightly beaten Nutmeg ⁄ cup sugar ⁄ cups water ⁄ teaspoon salt Combine milk, egg whites, sugar, salt, and vanilla. pour into individual custard cups. Sprinkle nutmeg on custards.

  • Page 38: Pressure Canning

    OATMEAL APPLE CRISP  4 cups apples, peeled and sliced 1 teaspoon cinnamon 1 tablespoon lemon juice ⁄ teaspoon salt 1 cup quick cooking oats ⁄ cup melted margarine ⁄ cup flour ⁄ cups water ⁄ cup brown sugar Sprinkle apples with lemon juice. Combine oats, flour, brown sugar, cinnamon, salt, and margarine. place alternate layers of apples and oat mixture (beginning with and ending with apples) in a buttered metal bowl that will fit loosely in cooker.
  • Page 39 CaNNiNG VeGeTableS young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.

  • Page 40: Canning Fruits And Tomatoes

    FISH — General Method Cod, Mackerel, Herring, Lake Trout, Whitefish, Mullet. Clean fish thoroughly, filet large fish or leave small pan fish whole. Cut into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes. Drain. pack with skin side of fish to the outside of the Mason jar.

  • Page 41: How To Pressure Can Foods

    If preferred, fruit, except apples, cranberries, figs, and strawberries may be packed raw into containers and covered with boiling hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and the container is less full than when fruit is preheated in boiling syrup before packing.

  • Page 42: Recipe Index

    ReCiPe iNdex COOKING SOUPS AND STOCKS Bayou Bounty Chicken..19 Frozen Vegetable Timetable ..31 Beef Tomato Soup ... . 11 California Chicken .

  • Page 43: Service And Parts Information

    Cooker replacement parts are available at presto Authorized Service Stations and may also be available at hardware stores and other retail outlets. parts may also be ordered on-line at www.Gopresto.com. In California, cookers may be delivered to your nearest presto Authorized Service Station. California residents seeking warranty or service information may call 1-800-877-0441.

This manual is also suitable for:

8-quart stainless steel pressure cooker and canner

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