Table of Contents
Advertisement
W
isconsin Aluminum Foundry also manufactures Chef'sDesign,
fine quality cast aluminum cookware. This professional weight
cookware ensures superb heat absorption and conduction. Food
cooks evenly and at lower temperatures. Each piece is coated with satiny-
smooth non-stick finish, making clean-up fast and easy. Chef'sDesign
Cookware is the ultimate in quality, design and convenience. Add the
crisp, clean, contemporary styling of Chef'sDesign Cookware to your
kitchen today.
Ribbed Rangetop Griddle
The Ultimate Griddle
Side-By-Side Griddle
Lasagna Pan Plus
Wisconsin Aluminum Foundry Co., Inc. • P.O. Box 246 • Manitowoc, WI 54221-0246 • (920) 682-8627• FAX(920) 682-4090
CHEF'SDESIGN Stainless Steel Pressure Cookers, Cookware, Covered Roasters and French Roasters
11/08 - 10M
This ribbed griddle turns ordinary
rangetops into an indoor grill. Grills
meat, poultry, seafood and vegetables.
A deep groove around the edge of the
pan drains away excess fats and oils
for healthier cooking.
Model 3540
Dimensions 10
3
/
" x 18
7
/
"
8
8
A huge griddle. Turns all
rangetops into the ultimate non-
stick griddle, perfect for eggs,
bacon, sandwiches, pancakes,
vegetables and meats. Grooved
edge drains fats and oils, which
collect in large corner wells—not
in your food.
Model 6050
Dimensions 11" x 19
Combine a ribbed grilling surface
with a flat griddle, and you have a
complete meal, preparation center.
The world's finest non-stick surface
assures easy clean-up.
Model 6040
Dimensions
10
/
" x 20"
3
4
If you only had one pan for baking,
this would be it. This deep-dish pan
offers true versatility. It's perfect for
everything from lasagna and
casseroles to roasts and hams.
Model 6260
Dimensions
10" x 12" x 3"
Web site: store.wafco.com • Email: customerrelations@wafco.com
Manufacturers of ALL-AMERICAN Pressure Cookers and Can Sealers,
Cast Aluminum Covered Roasters
Heavy Aluminum French Roasters
In addition to non-stick cookware, Chef's Design also offers these
other premium kitchen products:
/
"
1
Stainless Steel Pressure Cookers
2
and induction stove tops. Chef'sDesign Pressure Cookers also include a
tempered glass cover that converts the cooker to a traditional sauce pan.
Ten year limited warranty.
Models 450, 600, 850, 1030
4.5 Liter, 6 Liter, 8.5 Liter, 10.3 Liter Sizes
If you are unable to locate these fine products in your local stores,
please contact our factory for further information.
Heavy cast aluminum roaster and
cover with eye-catching highly
polished exterior. Available with or
without Eclipse
non-stick interior.
®
Includes flat roasting rack.
3 sizes available:
13
/
", 16
/
" and 18"
1
1
2
2
Heavy aluminum roasters with
unique stainless steel rack. Based
on a traditional French design these
roasters are a modern update with
high sides, triple riveted handles
that are the right size for oven
mitts and non-stick interior.
Polished exteriors suitable for
serving.
3 sizes available:
14
", 16
/
" and 18"
1
2
2
Chef'sDesign Stainless Steel Pressure
Cookers are premium models crafted of
the finest 18/10 stainless steel for
durability, safety and ease of cleaning.
The bottoms are made with an
aluminum/steel "sandwich" for superior
heat conductivity. Finished with an
attractive mirror-like finish, these
pressure cookers work equally well on
gas, traditional electric, ceramic electric
Advertisement
Chapters
Table of Contents
Summary of Contents for THE ALL-AMERICAN 910
- Page 1 Cast Aluminum Covered Roasters isconsin Aluminum Foundry also manufactures Chef’sDesign, fine quality cast aluminum cookware. This professional weight Heavy cast aluminum roaster and cookware ensures superb heat absorption and conduction. Food cover with eye-catching highly cooks evenly and at lower temperatures. Each piece is coated with satiny- polished exterior.
- Page 2 & C OOKING ANNING THE ALL-AMERICAN ® PRESSURE COOKER/CANNER The professional quality deluxe cast aluminum Pressure Cooker/Canners with the exclusive “Metal-To-Metal” seal. & R NSTRUCTIONS ECIPES...
-
Page 3: Save These Instructions
CAUTION! READ THESE IMPORTANT SAFEGUARDS! When using pressure cookers, basic safety precautions should always be followed: Read all instructions. Do not touch hot surfaces. Use handles and pot holders. Close supervision is necessary when the pressure cooker/canner is used near children. Do not place the pressure cooker/canner in a heated oven. -
Page 4: Table Of Contents
Table Of Contents Important Safeguards........................inside front cover Warranty ................................2 Model Information ..............................2 Warning Labels ..............................3 About the ALL-AMERICAN Pressure Cooker ......................4 Important Safety Precautions ..........................6 Caring for your Cooker............................7 How to Use Your Cooker ............................8 Cooking Instructions Cooking Meat in the Pressure Cooker........................10 Cooking Vegetables in the Pressure Cooker ......................10... -
Page 5: Warranty
Please note: Jar counts are based on the Standard Mason Jar. Record your model number here UPC CODES 910 ..0 89149 00910 5 915 ..0 89149 00915 0 921 ..0 89149 00921 1 925 ..0 89149 00925 9 930 .. -
Page 6: Warning Labels
AFETY ARNING ABELS The warning label pictured below is located on the top of your pressure cooker. Please refer to the drawing below for location placement of safety warning label. In the event that your pressure cooker ever requires replacement labels, please contact the manufacturer and a new replacement label will be promptly sent out to you free of charge. -
Page 7: About The All-American Pressure Cooker
BOUT ALL-AMERICAN RESSURE OOKER ANNER he ALL-AMERICAN Pressure Cooker/Canner offers the busy UITABLE OODS cook many money-saving advantages: IMPORTANT INFORMATION (from No. 9 inside front cover): Safe canning. Pressure cooking It is especially important that you never cook rice, applesauce, provides the only safe method for beans, cranberries, macaroni, rhubarb or spaghetti in your cooker. -
Page 8: Important Notice
The automatic pressure control consists of the round pressure regulator weight and the vent pipe. Easy to read pressure gauge Bakelite top handle The vent pipe is attached to the cover and the pressure regulator weight fits on the vent top. (See page 8) Cover secured with large, stay-cool Bakelite wing nuts. -
Page 9: Important Safety Precautions
IMPORTANT SAFETY PRECAUTIONS: READ BEFORE USING PRESSURE COOKER/CANNER or your own safety and to avoid Keep Safety Openings Clear clogged inside with food or grease damaging the cooker, please read It is important to inspect the openings buildup, it will not function. If the these instructions carefully to the overpressure plug, the vent pipe, steam pressure gauge registers in the... -
Page 10: Caring For Your Cooker
CARING FOR YOUR COOKER Metal-To-Metal Seal, Cleaning Pitting is caused by the interaction IS PRESENT until it is determined And Maintenance of aluminum with other metals in the the extent of damage caused by The metal-to-metal seal must be presence of moisture. This can be pitting. -
Page 11: How To Use Your Cooker
HOW TO USE YOUR COOKER Check metal-to-metal seal for lubrica- on which size pressure cooker you Exhausting tion. (See pages 6-7). Check to make have and how much food your are There are two ways in which you sure vent pipe is clear. (See page 6) cooking. - Page 12 HOW TO USE YOUR COOKER proper pressure for the correct period sure regulator weight from the vent of time, turn off the heat. pipe as soon as the pressure gauge indicator reaches zero P.S.I. and then Reduce Pressure remove the cover. The longer you WARNING: Steam escaping from the wait without removing the pressure vent pipe can scald or burn you and...
-
Page 13: Cooking Instructions Cooking Meat In The Pressure Cooker
COOKING IN THE PRESSURE COOKER Meat MEAT TIMETABLE When cooking meats, place empty Beef ..........Cook at 15 Pounds Pressure cooker on stove to heat. Put fat in Rump or chuck roast......12 to 15 min. per lb. bottom of cooker and sear meat on Corned beef ........12 to 15 min. - Page 14 COOKING IN THE PRESSURE COOKER Vegetables Place vegetables on rack or in a the cover, raising the farthest edge metal pan resting on the rack. first to protect face and arms from For best color and texture, when steam. Do not allow the vegetables Prepare vegetables in the usual done cooking, turn the heat off, to remain in the cooker once the...
-
Page 15: Recipes For Pressure Cooking-Meats
PRESSURE COOKING RECIPES Meats Rolled Beef Roast Beef Stroganoff Sear the roast (5 pounds) on all sides 1 lb. beef stew meat cut in 1" pieces in fat or drippings in the bottom of 1 tbsp. flour Pot Roast the cooker. When partially seared, 1 tbsp. -
Page 16: Cabbage
PRESSURE COOKING RECIPES Stuffed Green Peppers Stuffed Round Steak Chop Suey 4 green peppers ⁄ lbs. round steak, cut thin 1 lb. pork and veal stew meat cut in ⁄ lb. ground beef 3 tbsp. butter or margarine 1" pieces ⁄... -
Page 17: Recipes For Pressure Cooking-Seafood
PRESSURE COOKING RECIPES Seafood Fowl Veal Loaf ⁄ lbs. ground veal 1 cup ground ham, raw or cooked Fried Perch Stewed Chicken 2 eggs The fine bones of the fish are soft- Place cut up stewing chicken into 1 cup dried bread crumbs ened by the high temperature of pressure cooker, adding ⁄... -
Page 18: Recipes For Pressure Cooking-Soups, Dried Fruits & Vegetables
PRESSURE COOKING RECIPES Soups Roast Fowl New York Clam Chowder Prepare bird for roasting, rinsing 4 tbsp. butter or margarine inside and outside with cold water, 4 slices bacon, cut in pieces You will enjoy soups cooked in the and wipe dry with clean cloth. Stuff 1 Spanish onion, minced pressure cooker. -
Page 19: Recipes For Pressure Cooking-Desserts
Fruits & Desserts Boston Brown Bread 2 cups graham flour 1 cup cornmeal Vegetables In steaming breads and puddings, 1 tsp. salt use molds large enough to allow for 1 tsp. soda expansion. Coffee cans are good. Fill ⁄ cup molasses Compote of Dried Fruits no more than ⁄... - Page 20 PRESSURE COOKING RECIPES White Fruit Cake Dark Fruit Cake (9 Pound Cake) 1 lb. butter or substitute 1 lb. white Sultana raisins 1 lb. light brown sugar 2 lbs. whole candied cherries 9 eggs 2 lbs. broken candied pineapple 4 cups flour ⁄...
-
Page 21: Canning Instructions
Swell is the commercial term given to cans prevent it, see page 20. whose ends have been distended or swelled by The Models 910 and 915 can only the gas which has been generated by spoilage process pint jars using the hot water BUCKLING. -
Page 22: Safety Tips For Home Canning
CANNING INSTRUCTIONS the No. 15 hole. If only 10 pounds bath canning process. Low-acid you process at home, follow these pressure is required, place No. 10 foods must be processed under precautions: hole over Vent Pipe. After this is pressure at a temperature of 240°F •... -
Page 23: All-American Automatic Master Sealer
Before you buy any can sealer, be sure to see the ALL-AMERICAN can sealing equipment—a variety of sizes and Detecting Spoilage styles are available to fit all home canning and community canning Immediately destroy any canned needs. -
Page 24: Packing Cans Or Jars
PACKING CANS OR JARS Two Packing intended primarily for the preservation test a few cans from each batch for of color in certain products. “C" enamel leaks by plunging hot cans into cold Methods are used by commercial canners for water. -
Page 25: Labeling Cans And Jars
PACKING CANS OR JARS with self-sealing lids are the best processing. The flat lid is crimped Checking the Seal choice. With careful use and han- around its bottom edge to form a Jars with flat metal lids are sealed if dling, Mason jars may be reused trough, which is filled with a colored the lid has popped down in the center,... -
Page 26: Altitude Adjustment Chart
ALTITUDE ADJUSTMENTS FOR CANNING When canning in an area which is 2,000 feet or less time period specified below. All times below are at 15 above sea level, process foods at required pressure and pounds of pressure for jars up to one-quart unless speci- time period as specified in the recipe. -
Page 27: Timetables And Canning Instructions For Meat
MEAT TIMETABLES AND CANNING INSTRUCTIONS Directions for canning cut-up meat soapy water and rinse well with width of the jar or can. Leave ⁄ " applies to beef, veal, pork, lamb, boiling water. headspace at the tops of cans, 1" at mutton, and meat from large game Tender cuts of meat can be canned the tops of jars. - Page 28 MEAT TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Process at 10 pounds of CANS JARS pressure up to 1000 ft.; ⁄ 15 pounds over 1000 ft. #2 &...
- Page 29 MEAT TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Process at 10 pounds of CANS JARS pressure up to 1000 ft.; ⁄ 15 pounds over 1000 ft. #2 &...
-
Page 30: Timetables And Canning Instructions For Poultry
POULTRY TIMETABLES AND CANNING INSTRUCTIONS Directions for poultry apply to drumsticks off short, but leave bones chicken, duck, goose, guinea, squab in other pieces. Place thighs and and turkey, as well as to domestic drumsticks around outside of contain- rabbits and small game animals. er, skin side facing outward. -
Page 31: Timetables And Canning Instructions For Seafood
Do not add liquid to the jars. AS RECOMMENDED BY THE USDA THE MODEL 910 AND 915 ARE NOT RECOMMENDED FOR CANNING SMOKED FISH BECAUSE THESE UNITS HEAT AND COOL TOO QUICKLY FOR SAFE PROCESSING OF SMOKED FISH. QUART JARS ARE NO LONGER RECOMMENDED BY THE USDA FOR SAFE PROCESSING. - Page 32 SEAFOOD TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON. SEAFOOD SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Process at 10 pounds of CANS JARS pressure up to 1000 ft.; ⁄ 15 pounds over 1000 ft. #2 &...
-
Page 33: Preparing Fruits And Vegetables For Canning
PREPARING FRUITS & VEGETABLES FOR CANNING Select young, fresh, tender fruits and possible to fill the cans or jars while TREATING TO PREVENT vegetables, those which are in choice the food is hot. Blanching consists of DARKENING condition for table use are best for plunging fruit or vegetables into Add 2 tablespoons each of salt and canning. -
Page 34: Timetables And Canning Instructions For Fruits
FRUIT TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. FRUITS SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Hot Water Bath Processing CANS JARS up to 1000 ft. ⁄ pint quart Apples, whole, Use good, firm cooking apples. - Page 35 FRUIT TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. FRUITS SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Hot Water Bath Processing CANS JARS up to 1000 ft. ⁄ pint quart Fruit Juices Use enamel cans.
-
Page 36: Timetables And Canning Instructions For Tomatoes
TOMATO TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning. Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. -
Page 37: Timetables And Canning Instructions For Vegetables
VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS BRINE Salt is used for flavor only; it is not necessary for safe processing. After raw-packing vegetables to within ⁄ " of top of can, add a hot VEGETABLES ARE PROCESSED AT brine using 2 or 3 tablespoons of salt to each quart of water, or add 1 10 POUNDS OF PRESSURE, teaspoon salt to each quart contain-... - Page 38 VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. VEGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Process at 10 pounds of CANS JARS pressure up to 1000 ft.; 15 pounds over 1000 ft. ⁄...
-
Page 39: Pumpkin Or Winter Squash
VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS. VEGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES Process at 10 pounds of CANS JARS pressure up to 1000 ft.; 15 pounds over 1000 ft. ⁄... -
Page 40: Recipes For Canning
CANNING RECIPES Zucchini Pickles Tomato Sauce Barbecue Sauce 6 cups sliced green zucchini 21 lbs. tomatoes 44 oz. ketchup 6 cups sliced yellow zucchini 2 onions ⁄ cup brown sugar 2 large onions 1 large green bell pepper ⁄ cup honey 1 each yellow, red and green peppers 2 stalks celery ⁄... -
Page 41: Vinegar And Sugar
CANNING RECIPES Pepper Jelly Cherry Preserves Pickled Beets 2 medium-sized green bell peppers 6 cups (3 lbs.) sweet cherries 8 lbs. beets ⁄ cup fresh hot chili peppers or 3 tbls. bottled lemon juice 2 cups sugar ⁄ cup canned chilies 4 cups sugar 2 cups water ⁄... - Page 42 CANNING RECIPES Beef Stew Canned Fresh Fish 4-5 lbs. beef stew meat Fresh fish 8 cups sliced carrots salt 3 cups chopped celery Thoroughly clean and fillet fish, removing all bones, skin, blood and 3 cups chopped onions 3 quarts cubed, pared potatoes belly fat.
-
Page 43: Questions And Answers On Home Canning
QUESTIONS AND ANSWERS ON HOME CANNING Q. May a pressure cooker be used Q. Why is liquid sometimes lost Q. What makes canned foods for processing fruits? from glass jars during processing? change color? A. Yes. If it’s deep enough it may be A. - Page 44 QUESTIONS AND ANSWERS ON HOME CANNING Q. Is it safe to eat discolored Q. When canned or frozen fruits Q. What causes the jars to break? canned foods? are bought in large containers, is A. Breakage of jars may be due to a A.
-
Page 45: Repair Parts Price List
Retaining Bayonet Clamp (630090) ........................2.75 Retaining Bayonet Clamp Screw (670020) ......................1.00 Rack (9.5" diameter) for No. 910 Cooker (630110) ....................10.00 Rack (11.5" diameter)for Nos. 915, 921, 925, and 930 Cookers (630120).............12.00 Cross Bar Set for use with pudding pan for Nos. 915, 921, 925 and 930 Cookers (630360)........3.25 Pudding Pan for Nos. -
Page 46: Parts Illustrations
PARTS ILLUSTRATIONS (Not to scale) -
Page 47: Charts And Tables
TABLES AND CHARTS Number Of Cans Per Bushel Weight No. 2 Cans No. 3 Cans per bushel (pints) (quarts) 1 bushel of Windfall apples ......50 lbs......30 ........20 Cranberries ............33 lbs......—.........— Standard peaches...........48 lbs......25 ........18 Pears.............50 lbs......45 ........30 Plums............60 lbs. -
Page 48: Index
INDEX Acid Foods ........30 Fowl, cooking........14 Rabbit ..........27 Altitude Tables ........23 Fruit Cake ........17 Raw-Pack........21–22 Apple Cider........31 Fruits, canning ....18, 30–33 Rhubarb........18, 32 Apples ........18, 31 Fruit Juices.........32–33 Ribs, beef ........12 Applesauce........31 Frog Legs ........29 Rice ..........4 Apricots ........18, 31 Gauge, Steam Pressure.......7 Rolled Beef Roast ......12, 24 Asparagus .........11, 34...
Need help?
Do you have a question about the 910 and is the answer not in the manual?
Questions and answers