Presto Pressure Cooker and Canner Instructions And Recipes Manual

8-quart stainless steel pressure cooker and canner

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Page 1: Table Of Contents
8-Quart Stainless Steel Pressure Cooker and Canner Visit us on the web at www.GoPresto.com instructions 2007 by National Presto Industries, Inc. and Recipes 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 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. A on page 3. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired, you may double ingredients.
Page 5: Important Safety Information
counter-clockwise until the lever on the regulator is aligned with the steam release Pressure Regulator/Steam arrow (Fig. I). Steam will be rapidly released. Release Valve Caution: Misuse of the cooker (such as overfilling, failing to follow procedures for soaking dry beans and peas, failure to use a covered bowl when preparing rice, or quick cooling when the recipe calls for letting the pressure drop of its own accord) can result in liquid and/or food particles being simultaneously released with the steam.
Page 6: Care And Maintenance
3. Always look through the vent pipe before using the cooker to make sure it is clear — If the vent pipe is blocked, it cannot function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, see the “Care and Maintenance”...
Page 7: Helpful Hints
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 38).
Page 8: 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 kitchen timer is very helpful for this purpose.
Page 9 How do I know my pressure cooker is operating properly? When a steady flow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly. When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the handles? It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cook- ing first begins.
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 chopped celery 1 inch cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes ⁄ cup chopped onion 1 teaspoon salt ⁄ cup sliced carrots ⁄ teaspoon black pepper Place all ingredients in cooker.
Page 12 SAFFRON FISH STEW 1 can (14 ⁄ ounces) chicken broth Pinch of saffron threads ⁄ cup dry white wine ⁄ teaspoon turmeric 4 new red potatoes, quartered • • • • • • • 3 carrots, cut into ⁄ -inch chunks 1 pound firm fish (halibut, haddock, 1 medium onion, finely chopped cod, pollack) fresh or thawed,...
Page 13: Seafood
ZESTY HOMEMADE CHILI ⁄ pounds ground beef 1 tablespoon salt 1 can (8 ounces) tomato sauce 1 teaspoon ground cumin ⁄ cup water ⁄ teaspoon black pepper 1 cup chopped onion ⁄ teaspoon oregano ⁄ cup chopped green pepper ⁄ teaspoon cayenne pepper 2 cloves garlic, finely chopped •...
Page 14 “SCAMPI-STYLE” SHRIMP 1 pound medium raw shrimp, ⁄ teaspoon salt peeled and deveined 1 cup water 3 tablespoons margarine • • • • • • • 2 tablespoons minced green onion 2 tablespoons minced parsley 6 cloves garlic, minced ⁄ teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels.
Page 15 LEMON ’N DILL COD AND BROCCOLI 1 pound frozen cod fillets, Salt 1-inch thick 1 cup water Dill weed 2 cups broccoli, cut into bite Lemon pepper size pieces Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water into cooker. Position trivet in cooker.
Page 16 MARINATED TUNA 1 pound tuna steak, 1 inch thick 2 cloves garlic, minced ⁄ cup lemon juice 1 teaspoon ginger 2 tablespoons olive oil ⁄ teaspoon black pepper 1 tablespoon soy sauce ⁄ 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.
Page 17: Poultry
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.
Page 18 CHUTNEY CHICKEN 6 boneless, skinless chicken ⁄ cup mango chutney breast halves 1 tablespoon vinegar 1 can (14-15 ounces) diced 1 tablespoon brown sugar tomatoes 1 teaspoon allspice 1 can (4 ounces) chopped green • • • • • • • chillies ⁄...
Page 19 CHICKEN CACCIATORE 3 pound chicken, cut into 2 cloves garlic, minced serving pieces 2 tablespoons minced parsley 1 cup diced tomatoes 1 tablespoon oregano ⁄ cup white wine 1 teaspoon salt ⁄ cups sliced onions ⁄ teaspoon black pepper ⁄ cup chopped carrots •...
Page 20 TURKEY BREAST 3-4 pound turkey breast ⁄ cup chopped celery 1 tablespoon vegetable oil ⁄ teaspoon poultry seasoning ⁄ cups water Salt and pepper to taste 1 onion, chopped Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients.
Page 21: 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 22 SWISS STEAK 2 pounds round steak, 1-inch ⁄ cup chopped green pepper thick ⁄ cup sliced celery 1 can (8 ounces) tomato sauce ⁄ teaspoon salt ⁄ cup water ⁄ teaspoon pepper 1 cup chopped onion Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with a very slow, steady flow of steam escaping from the pressure regulator.
Page 23 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork ⁄ cup packed dark brown sugar roast 1 teaspoon crushed red pepper ⁄ cup catsup 1 teaspoon dry mustard ⁄ cup teriyaki sauce ⁄ teaspoon black pepper ⁄ cup apricot preserves 1 large onion, sliced ⁄...
Page 24 STUFFED PORK CHOPS 2 tablespoons vegetable oil ⁄ cup corn 4 1-inch thick boneless pork 1 cup bran flakes, crushed chops, with deep pocket 2 tablespoons water cut in each ⁄ teaspoon dried sage 1 cup chopped onion ⁄ cups water ⁄...
Page 25 LAMB STEW 1 pound lamb stew meat, cut 4 small potatoes, quartered into 1-inch cubes 1 cup baby-cut carrots 1 cup water 1 teaspoon salt 1 large onion, sliced ⁄ teaspoon black pepper 1 tablespoon Worcestershire • • • • • • • sauce ⁄...
Page 26: 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, veg- etables retain most of their natural color, texture, flavor, and nutrients.
Page 27 GARLIC MASHED POTATOES pounds russet potatoes, peeled • • • • • • • and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper ⁄ cups chicken broth Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure regulator.
Page 28 FRESH AND FROZEN VEGETABLE TIMETABLE When using the fresh 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 OVER-COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
Page 29: Dry Beans And Peas
FROZEN VEGETABLE TIMETABLE CUPS OF COOKING TIME CUPS OF COOKING TIME VEGETABLE LIQUID (MINUTES) VEGETABLE LIQUID (MINUTES) Asparagus (cut, spears) Corn on Cob 2 – 3 Beans (green, wax, french style) 1 – 2 Lima Beans 1 – 2 Broccoli 1 –...
Page 30 LENTIL CURRY 1 tablespoon vegetable oil 1 tablespoon curry powder ⁄ cups chopped onion 1 teaspoon ground ginger 6 cups water • • • • • • • 2 cups lentils 1 teaspoon salt 1 tablespoon coriander Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry powder, and ginger.
Page 31: Grains
GraIns Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and in- soluble 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 32 SEASONED RICE PILAF 2 tablespoons margarine ⁄ teaspoon salt 1 small onion, chopped ⁄ teaspoon oregano 2 cups long grain white rice ⁄ teaspoon pepper 2 cups chicken broth 2 cups water ⁄ cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté until tender.
Page 33 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 oil into cooker.
Page 34: Desserts
desserTs Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pud- ding and a satiny feel to custards. Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the steamer basket in the pres- sure cooker.
Page 35 VANILLA CUSTARD 2 cups lowfat milk ⁄ teaspoon vanilla 4 eggs, slightly beaten Nutmeg ⁄ cup sugar 1 cup water ⁄ teaspoon salt Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker.
Page 36 OATMEAL APPLE CRISP 4 cups apples, peeled and sliced 2 tablespoons flour 1 tablespoon lemon juice 1 teaspoon cinnamon ⁄ cup quick cooking oats 2 tablespoons margarine, softened ⁄ cup brown sugar 1 cup water Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in margarine until coarse meal forms.
Page 37: Recipe Index
reCIpe Index SOUPS AND STOCKS POULTRY (Continued) VEGETABLES (Continued) Beef Tomato Soup ... . 11 Chicken Breasts Tarragon ..17 Garlic Mashed Potatoes ..27 Black Bean Soup .
Page 38: Service And Parts Information
PRESTO  appliances and are engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance of genuine  PRESTO parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying ...

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