Table of Contents
Advertisement
100 th Anniversary
Pressure Cooker
Instructions
and Recipes
Visit us on the web at www.GoPresto.com
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
How to Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Important Safety Information . . . . . . . . . . . . . . . . . . . . . . . 4
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Helpful Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Soups and Stocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
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. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.
3. Always check the air vent/cover lock to be sure it moves freely before use.
4. 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.
5. 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 22. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug,
and air vent/cover lock.
6. 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."
7. Do not place the pressure cooker or attempt to pressure cook in a heated oven.
8. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Use handles
or knobs.
9. Do not open pressure cooker until internal pressure has been completely reduced, air vent/cover lock has dropped, and no steam
escapes when the PressureTru indicator is removed. See "HOW TO USE INSTRUCTIONS."
10. CAUTION! To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Dry Beans and Peas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . 28
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
1
2005 National Presto Industries, Inc.
Advertisement
Chapters
Table of Contents
Related Manuals for Presto 100th Anniversary
Summary of Contents for Presto 100th Anniversary
-
Page 1: Table Of Contents
Recipes Visit us on the web at www.GoPresto.com 2005 National Presto Industries, Inc. TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Poultry . -
Page 2: Introduction
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY. INTRODUCTION Welcome to the world of pressure cooking. With your new Fig . A Stem Presto Pressure Cooker, you’ll discover how fast and easy PressureTru Indicator it is to prepare a wide variety of delicious foods, especially foods that emphasize good health and nutrition along with... -
Page 3: 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 2. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Pour liquid into the stainless steel body, as specified in the recipe or cooking chart. This liquid is usually water. However, some recipes will call for other liquids, such as wine. Be sure not to overfill the pressure cooker (see page 4). Fig . C 2. Place the trivet and steamer basket into the cooker, if called for in the recipe (see “HELPFUL HINTS” on page 6 for guidance on when to use). If using the trivet, position it in the cooker so the loop ends are towards the bottom of the cooker (Fig. C). Loop 3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the Ends cover (Fig. D). See safety information on page 4. Position the trivet in the cooker so the loop ends are towards the Holding the body handle with your left hand and the cover handle with your right hand, align cooker bottom. -
Page 4: Important Safety Information
If either the air vent/cover lock or the stem in the Fig . I LOW PRESSURE HIGH PRESSURE PressureTru indicator remain in the raised position, One Band Two Bands there is still pressure inside the pressure cooker. Con- tinue to cool until the air vent/cover lock drops and the stem in the PressureTru... -
Page 5: Care And Maintenance
pressure cooker has specially designed lugs on the cover and body which lock the cover in place when the cooker is fully closed. However, if the cooker is not fully closed, the lugs cannot lock the cover onto the body. It’s possible that pressure could build inside the cooker and cause the cover to come off and result in bodily injury or property damage. -
Page 6: Helpful Hints
Continued leakage between the body and the cover, is an indication that the sealing ring should be cleaned or replaced. Try cleaning the rubber parts first. If that does not work, replace them. Do not operate your pressure cooker with continued leakage . If replac- ing the parts does not correct the problem, return the entire unit to the Presto Factory Service Department (see page 28). 12. If for any reason, the pressure cooker cannot be opened, contact the Consumer Service Department at 1-800-877-0441. Any mainte- nance required for this product, other than normal household care and cleaning, should be performed by the Presto Factory Service Department (see page 28). -
Page 7: 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 or send an email to contact@gopresto.com. When writing, please include a phone number and a time when you can be reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone. -
Page 8: 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 ordinary 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. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker, you can do the same thing in just minutes by following the simple directions on the following pages. We’ve also included a few favorite soup recipes and, 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 pages 21 and 22. -
Page 9: Black Bean Soup
BLACK BEAN SOUP cups dry black beans cups chicken stock or broth tablespoon olive or vegetable oil cups sliced carrots, ¾ inch thick cup chopped onion tablespoon packed brown sugar cloves garlic, minced teaspoons white wine vinegar 1 to 2 jalapeño chiles, seeded, deveined, minced •... -
Page 10: Seafood
ZESTY HOMEMADE CHILI 1½ pounds ground beef teaspoon salt 1 can (8 ounces) tomato sauce teaspoon ground cumin ½ cup water ½ teaspoon black pepper cup chopped onion ½ teaspoon oregano ¾ cup chopped green pepper ¼ teaspoon cayenne pepper 2 cloves garlic, finely chopped • • • • • • • tablespoon chili powder 1 can (16 ounces) kidney beans, drained and rinsed Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans. Close cover securely. Place the... -
Page 11: Lemon 'N Dill Cod And Broccoli
SHRIMP JAMBALAYA cup long grain white rice cloves garlic, minced 1½ cups water bay leaf ½ cup water teaspoon basil • • • • • • • ½ teaspoon thyme 1 can (14 to 15 ounces) stewed tomatoes ½ teaspoon chili powder ¼ cup chicken broth ¼... -
Page 12: Poultry
MARINATED TUNA pound tuna steak, 1 inch thick cloves garlic, minced ¼ cup lemon juice teaspoon ginger tablespoons olive oil ½ teaspoon black pepper tablespoon soy sauce ½ 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. Remove tuna from marinade and place in steamer basket. Pour marinade and water into cooker. Position trivet in cooker. Place tuna steaks in steamer basket on trivet. Close cover securely. Place the PressureTru indicator on the vent pipe and cook 2 minutes at LOW PRESSURE . -
Page 13: California Chicken
CALIFORNIA CHICKEN tablespoons vegetable oil ½ cup chicken broth boneless, skinless chicken breast halves ¼ cup chopped parsley teaspoon rosemary • • • • • • • cloves garlic, peeled and sliced ½ lemon, thinly sliced ½ cup white wine Salt and pepper to taste Pour vegetable oil into cooker. -
Page 14: Herbed Chicken
HERBED CHICKEN tablespoon vegetable oil teaspoon oregano cup chopped onion teaspoon basil tablespoon chopped garlic • • • • • • • pounds chicken thighs, skinned 1 can (4 ounces) sliced black olives cup chicken broth tablespoons cold water tablespoon chopped parsley 2 tablespoons flour ½ cup chopped celery leaves Salt and pepper to taste Pour vegetable oil into cooker. -
Page 15: Meats
POULTRY TIMETABLE It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning remove poultry from cooker and pour liquid into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet. † Omit trivet if meat extends above the ⅔ full mark. † DO NOT FILL PRESSURE COOKER OVER ⅔ FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4). POULTRY CUPS OF LIQUID COOKING TIME (MINUTES) -
Page 16: Swiss Steak
SWISS STEAK pounds round steak, 1 inch thick ½ cup sliced celery 1 can (8 ounces) tomato sauce ½ teaspoon salt cup chopped onion ¼ teaspoon pepper ½ cup chopped green pepper Place all ingredients in cooker. Close cover securely. Place the PressureTru indicator on the vent pipe and cook 18 minutes at HIGH PRESSURE . -
Page 17: Barbecue Spareribs
BARBECUE SPARERIBS pounds spareribs, cut into serving pieces ¼ cup chopped onion cup water ¼ cup sugar • • • • • • • teaspoon salt cup catsup teaspoon chili powder ¼ cup water teaspoon celery seed ¼ cup vinegar Place ribs and water in cooker. -
Page 18: Lamb Stew
LAMB STEW pound lamb stew meat, cut into 1-inch cubes cup baby-cut carrots cup water teaspoon salt large onion, sliced ¼ teaspoon black pepper tablespoon Worcestershire sauce • • • • • • • large clove garlic, minced ¼ cup cold water •... -
Page 19: 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. And pressure cooking offers an additional health advantage, because so much more natural taste is retained, vegetables require much less salt and seasonings. -
Page 20: Maple Glazed Sweet Potatoes
MAPLE GLAZED SWEET POTATOES sweet potatoes, peeled, cut into ¼ cup water 1 to 1½-inch chunks tablespoon melted margarine ¾ cup maple flavored syrup ½ teaspoon salt Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place the PressureTru... -
Page 21: Dry Beans And Peas
FRESH VEGETABLE TIMETABLE Vegetable Size Cups of Liquid Pressure Setting Cooking Time (Minutes) Potatoes (white) Whole, 2½-inch diameter High Whole, 1½-inch diameter High Sliced, ¾ inch thick ½ High Sliced, ½ inch thick ½ High Rutabaga Cubed or sliced, 1 inch thick ½... -
Page 22: Dry Beans And Peas Timetable
SOAKING BEANS AND PEAS Soaking is strongly recommended for all beans and peas, except lentils and black-eye peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick method. Traditional method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain. Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. -
Page 23: Grains
SAVORY WHITE BEANS cups navy beans small bay leaf cups chicken broth ½ teaspoon thyme cup chopped onion ¼ teaspoon rosemary cup sliced carrots ¼ teaspoon black pepper tablespoon minced garlic • • • • • • • tablespoon vegetable oil Salt to taste Soak beans according to instructions on pages 21 and 22; drain. Add all ingredients except salt to cooker. Close cover securely. Place the PressureTru... -
Page 24: Seasoned Rice Pilaf
SEASONED RICE PILAF tablespoons margarine ½ teaspoon salt small onion, chopped ½ teaspoon oregano cups long grain white rice ¼ teaspoon pepper cups chicken broth ½ cup water 1¾ cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Then sauté onions. Combine the onion with the remaining ingredients except ½ cup water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. -
Page 25: Desserts
DESSERTS Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pudding 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 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 steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard cups of dessert can be pressure cooked at a time. Place two custard cups in the steamer basket. Then, stack the other two custard cups opposite the bottom two custard cups. To test custards for doneness, insert a knife into the center. -
Page 26: Petite Pumpkin Custards
PETITE PUMPKIN CUSTARDS 1 can (16 ounces) solid-pack pumpkin ¼ teaspoon ground cloves 1 can (14 ounces) sweetened condensed milk ½ cup water eggs, beaten • • • • • • • teaspoon ground cinnamon Whipped cream, optional 1 teaspoon finely chopped candied ginger, optional Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place the PressureTru indicator on the vent pipe and cook 10 minutes at HIGH PRESSURE . -
Page 27: Recipe Index
RECIPE INDEX DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 POULTRY (CONTINUED) . -
Page 28: Service And Parts Information
Limited Warranty This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve (12) years after purchase, we will repair or replace it at our option. Our pledge does not apply to normal wear and tear including scratches, dulling of the polish, or staining; the repair or replace- ment of moving and/or perishable parts such as the sealing ring, overpressure plug, or air vent cover lock gasket;...