Table of Contents

Important Safeguards. Inside front cover Introduction. 3 Handle Installation. 4 Getting Acquainted. 6 How to Use . 8 Important Safety Information . 12 Cleaning. 15 Care and Maintenance. 17 Helpful Hints. 19 Questions and Answers. 21 Soups and Stocks. 24 Seafood . 29 Poultry . 33 Meats . 39 Vegetables . 46 Dry Beans and Peas . 53 Grains . 56 Desserts . 60 Recipe Index . 64 Service and Parts Information . 65 Warranty . Back cover

handle Installation

Tools Required: Phillips type screwdriver NOTE: The pressure cooker handles can be found inside the pressure cooker body in individual plastic bags. To Attach Helper Handle to Cooker Body
(Does not apply to 4-quart pressure cooker, stock number 01241.)
2. For easier handle installation, position cooker body so the threaded post extends over edge of counter slightly. 3. Position long body handle, with facing down, onto threaded post which is under model number and date code (Fig. A). 4. Insert screw into handle hole and using a Phillips type screwdriver fasten handle securely to post. Caution: Overtightening can result in stripping of screws or cracking of handles. To Attach Cover Handle to Cooker Cover 1. Locate bag containing cover handle. This handle has three holes, two of which contain screws. Take out handle and remove tape on handle which is holding the two screws in place. Remove screws from handle and set aside. 2. Place pressure cooker cover upside down on table or counter as shown in Fig. B, so vent pipe bottom faces you. 3. Fit cover handle, with the indented side facing up, onto cover handle mount so the air vent cover lock stem fits through the center hole of the cover handle (Fig. B). 4. Insert the screws into the two holes on both sides of the center hole. Using a Phillips type screwdriver fasten cover handle securely to cover handle mount. Caution: Overtightening can result in stripping of screws or cracking of handles. Note: As noted in step 4 on page 9, the cooker is completely closed when the cover handle is directly above the body handle. After placing cover on cooker body, check positioning of handles. Air Vent/Cover Cover Handle Mount When propLock Stem erly installed Center Hole the body Screw handle and Vent Pipe Cover Handle cover handle Bottom (indented side) will line up with each other without Screw Fig. B interference. 5
1. Place pressure cooker body upside down on table or counter (Fig. A). 2. Locate bag containing short helper handle. Take out handle and remove tape on handle which is holding screw in place. Remove screw from handle and set aside. 3. Position helper handle, with indented side facing up, onto threaded post under fill lines (Fig. A). Insert screw into helper handle hole and using a Phillips type screwdriver fasten handle securely to post. When properly installed, handle should appear level with table or counter as shown in Fig. A. Caution: Overtightening can result in stripping of screws or cracking of handles.

Fig. A Model number and date code Screw Post Pressure Cooker Body Fill lines Indented Side Post Screw

Body Handle

(Does not apply to stock no. 01241)

Helper Handle

To Attach Body Handle to Cooker Body 1. Locate bag containing long body handle. This is the handle that has one screw hole. Take out handle and remove tape on handle which is holding screw in place. Remove screw from handle and set aside. 4

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. At 15 pounds of pressure, a temperature of 250 F. (or 121 C.) is reached inside the pressure cooker. These higher temperatures speed cooking, and the moist steam atmosphere tenderizes meats naturally. It is important to become familiar with the various parts of the pressure cooker (Fig. C) and to read the How To Use section beginning on page 8 before using the unit for the first time.
Before the first use, remove the sealing ring (Fig. D) by simply pulling it out of the inside rim of the cover. Wash sealing ring, cover, body, and cooking rack (Fig. C) in hot, sudsy water to remove any packaging material and white manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under the stop tabs and the lock pin (Fig. D) which are located on the inside rim of the cover.

Fig. D

Stop Tab
Pressure Regulator Overpressure Plug Sealing Ring
Vent Pipe Air Vent /Cover Lock Cover Handle Lock pin

Body Handle Sealing Ring

Cooking rack Fig. C

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. C on page 6. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Recipes in this book were developed for use in a 4-quart pressure cooker. If you have a 6-quart pressure cooker, you may increase the ingredients by 1 2. If you have an 8-quart pressure cooker, you may double the ingredients. Be sure not to overfill the pressure cooker (see page 12 for guidance on filling). Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes will call for other liquids, such as wine. 2. Place the cooking rack into the cooker, if called for in the recipe (see Helpful Hints on page 19 for guidance 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. See safety information Aluminum Cookers on page 13. Holding the body handle with your left hand and the cover handle with your right hand, align the V (or ) mark on the cover with the

7. Cooking time begins when the pressure regulator begins to rock gently. Gradually lower the heat as necessary to maintain a slow, steady rocking motion and cook for the length of time indicated in the recipe or timetable. If the pressure regulator is allowed to rock vigorously, excess steam will escape. Therefore, 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. 8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure cooker from burner. Caution: Lift pressure cooker to remove it from burner. Sliding cookware can leave scratches on stovetops. 9. Reduce pressure according to the recipe or timetable instructions. If the instructions say Let the pressure drop of its own

Fig. K

Fig. L
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. Never overfill the pressure cooker. The pressure regulator is designed to maintain cooking pressure at a safe level. It relieves excess pressure through the vent pipe as it rocks back and forth. Many foods tend to expand when cooked. If the cooker is overfilled, expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe becomes blocked, it cannot relieve excess pressure. Do not fill the cooker above the fill line when cooking most foods. When cooking foods that foam, froth, or expand, such as rice, grains, dry beans and peas, or foods that are mostly liquid, such as soups, never fill the cooker above the fill line. For your convenience, both the 23 and full levels are marked by indentations fill line on the side of the pressure fill line cooker body (Fig. M). The upper marking indicates the Fig. M full level and the lower the full level. In addition, in each section of the recipes you will find instructions on the maximum fill level for each type of food. 12

Reminder: When cooking any food, do not let any portion extend above the maximum fill mark. When cooking rice, grains, dry beans and peas, soups, and stews, the cooker should never be more than 12 full. 2. Always add cooking liquid. If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left on a heated burner, the cooker will overheat excessively causing possible discoloration and/or damage to the cooker. 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 page 15. 4. Always fully close the pressure cooker. The cooker is fully closed when the cover handle is directly above the body handle. Your 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. Its possible that pressure could build inside the cooker and cause the cover to come off and result in bodily injury or property damage. Always be sure the cover handle is directly above the body handle (see page 9, Fig. H). Do not turn past handle alignment. 5. Never open the cooker when it contains pressure. The air vent /cover lock provides a visual indication of pressure inside the cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it can be opened. If the pressure cooker is opened before all of the pressure is released, the contents of the cooker will erupt and could cause bodily injury or property damage. 13
6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring. Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that the vent pipe becomes blocked. The overpressure plug is made of rubber, and when new, is soft and pliable. Over time, depending on the frequency and type of use, rubber becomes hard and inflexible. When hard and inflexible, the overpressure plug loses its ability to act as a secondary pressure relief valve. It should be replaced immediately. Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug. 7. Always follow special procedures found in the instruction book when pressure cooking rice, grains, and dry beans and peas. During cooking, dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked. Therefore, dry beans and peas need to be soaked and cooked according to instructions beginning on page 53. Using this method will keep foam at safe levels during cooking. Like dry beans and peas, rice and grains tend to froth and foam during cooking; therefore, to contain foaming and frothing during the cooking period, rice and grains must be prepared in a bowl in the pressure cooker according to directions on page 56. 8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or dry beans and peas which are not listed in the chart on page 54. These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure. 14

2. The outside surface of aluminum pressure cookers may be cleaned with a good silver polish if necessary. Staining may result if the cooker is washed in the dishwasher. If food residue adheres to the pressure cooker body, clean with a nylon mesh pad, a fine steel wool pad, or a fine kitchen cleanser. Special Cleaning Instructions for Stainless Steel Cookers: 1. If food residue adheres to the pressure cooker body, clean with a stainless steel scouring pad, a nylon mesh pad, or a non-abrasive powder cleanser, such as Bon ami* polishing cleanser or Cameo* copper, brass & porcelain cleaner. Do not use steel wool or cleaners with chlorine bleach. Your stainless steel pressure cooker may also be washed in an automatic dishwasher. When washing in a dishwasher, you must first remove the sealing ring and overpressure plug from the cover as these parts must be hand washed. 2. To bring out its luster, the outside surface of your stainless steel pressure cooker can be cleaned occasionally with a silver polish or any other fine, non-abrasive polish. Take care not to overheat your stainless steel pressure cooker. Very high heat can sometimes cause vari-colored stains, called heat tints, in stainless steel. Heat tints can usually be removed by using a non-abrasive powder cleanser.

Care and Maintenance

1. When not in use, store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked on, unpleasant odors may form inside the unit and the sealing ring could be damaged. 2. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.
*Bon ami polishing cleanser is a registered trademark of Faultless Starch/Bon Ami Co. Cameo copper, brass & porcelain cleaner is a registered trademark of Church & Dwight Co., Inc.
3. If the body or cover handles become loose, tighten them with a screwdriver. CAUTION: Overtightening can result in stripping of screws or cracking of handles and legs. 4. Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which may allow steam to escape and prevent the pressure cooker from sealing. 5. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, deformed, cracked, worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these parts to deteriorate rapidly. When this happens, replace the sealing ring, overpressure plug, and small rubber gasket of the air vent/cover lock. Replace the sealing ring and overpressure plug at least every two years. Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the sealing ring. Whenever you replace the sealing ring, replace the overpressure plug also. 6. Each time you clean or use your pressure cooker, check to be sure the bottom has not been damaged. Nicks and scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces. Lift pressure cooker to remove it from burner. Sliding cookware could leave scratches on stovetops. 7. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the result of the temperature of the regulator being lower than the rest of the unit. A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as cooking begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal. If leakage continues, clean or replace the overpressure plug and/or air 18

vent/cover lock assembly. The pressure cooker will not seal if the gasket for the air vent/cover lock is cracked. Do not operate your pressure cooker with continual leakage. If the preceding steps do not correct the problem, return the entire unit to the Presto Factory Service Department (see page 65). 8. 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 65).

Helpful Hints

Your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book for the particular type of food being cooked. Decrease the cooking time for your recipe by 23 since pressure cooking is much faster than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the pressure cooker the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used should be decreased. Use about cup more liquid than youll desire in your finished dish. But, remember, there must always be water or some other liquid in the pressure cooker to produce the necessary steam. Use the cooking rack when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked out of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have similar cooking times. If it is desirable to blend flavors, do not use the cooking rack. 19
Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water all make excellent cooking liquids in the pressure cooker. Beautiful desserts and side dishes can be prepared in the pressure cooker, using individual or small metal molds or glass custard cups, which are ovenproof. Fill molds full to allow for expansion of food, and fit them loosely into the pressure cooker on the cooking rack. Do not fill the pressure cooker over full. If a recipe says to cook 0 minutes, cook food only until the pressure regulator begins to rock. Then cool pressure cooker according to recipe. The pressure cooker is usually cooled at once for delicate foods such as custards and fresh vegetables. For other foods, like meats, soups, and grains, let the pressure drop of its own accord. When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first 2000 feet. Following this rule, the times should be increased as follows: 3000 ft. 5% 4000 ft. 10% 5000 ft. 15% 6000 ft. 20% 7000 ft. 25% 8000 ft. 30%

Soak beans according to instructions on page 53. Pour oil in pressure cooker. Saut onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove 1 cup of bean mixture, place in blender and pure until smooth. Return to pressure cooker and stir in fresh cilantro. Nutrition Information Per Serving 8 servings 231 Calories, 3 g Fat, 0 mg Cholesterol
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish with Parmesan cheese, if desired. Nutrition Information Per Serving 10 servings 234 Calories, 6 g Fat, 44 mg Cholesterol

POTATO SOUP

tablespoon vegetable oil cup finely chopped onions cup finely sliced celery cups chicken broth cups peeled, diced potatoes teaspoon white pepper
4 teaspoon basil 1 can (12 ounces) evaporated skim milk Salt to taste

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. The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood.
FOR FISH AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER 23 FULL! Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker.
Heat oil in pressure cooker over medium heat. Saut onion and celery until soft. Add broth, potatoes, pepper, and basil to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove 2 cups of potato mixture; place in blender or food processor and process until smooth. Return to pressure cooker and stir in evaporated milk. Nutrition Information Per Serving 6 servings 160 Calories, 2 g Fat, 2 mg Cholesterol

ZESTY HOMEMADE CHILI

pounds ground beef can (8 ounces) tomato sauce cup water cup chopped onion cup chopped green pepper cloves garlic, minced tablespoon chili powder teaspoon salt 1 4
teaspoon ground cumin teaspoon black pepper teaspoon oregano teaspoon cayenne pepper 1 can (15 ounces) kidney beans, drained and rinsed

CHICKEN CACCIATORE

3 pound chicken, cut into serving pieces 1 cup diced tomatoes cup white wine 112 cups sliced onions cup chopped carrots cup chopped celery cloves garlic, minced tablespoons minced parsley teaspoon oregano teaspoon salt teaspoon black pepper 1 can (6 ounces) tomato paste
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. Nutrition Information Per Serving 6 servings 258 Calories, 3 g Fat, 73 mg Cholesterol

SOY CHICKEN

4 boneless, skinless chicken breast halves cup water cup lite soy sauce 3
cup sliced mushrooms onion, sliced cup sliced celery tablespoons brown sugar
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken. Nutrition Information Per Serving 6 servings 291 Calories, 14 g Fat, 90 mg Cholesterol
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 4 servings 169 Calories, 2 g Fat, 69 mg Cholesterol

HERBED CHICKEN

tablespoon vegetable oil cup chopped onion tablespoon chopped garlic pounds chicken thighs, skinned 1 cup chicken broth 1 tablespoon chopped parsley cup chopped celery leaves 1 teaspoon oregano 1 teaspoon basil 1 can (4 ounces) sliced black olives 2 tablespoons cold water 2 tablespoons flour Salt and pepper to taste

TURKEY BREAST*

*Note: Use this recipe only in A 6-quart or 8-quart pressure cooker 1 3-1 tablespoon vegetable oil pound turkey breast cups water onion, chopped
2 cup chopped celery 2 teaspoon poultry seasoning Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and saut onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over chicken. Nutrition Information Per Serving 6 servings 250 Calories, 8 g Fat, 115 mg Cholesterol
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if desired. Nutrition Information Per Serving 6 to 8 servings 197 Calories, 8 g Fat, 76 mg Cholesterol

FOR MEAT, DO NOT FILL PRESSURE COOKER OVER 23 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 23 FULL MARK (SEE PAGE 12). Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker.
*Cool cooker at once (see page 10). **Note: COOK only in A 6-quart or 8-quart pressure cooker.

BEEF POT ROAST

3 pounds beef pot roast 1 tablespoon vegetable oil 2 cups water Salt and pepper 1 small onion, chopped 1 bay leaf

BEEF STEW

1 pound lean beef, cut into 1-inch cubes 1 cup water 1 large onion, sliced 4 small potatoes, quartered 1 cup frozen green beans 4 cup sliced carrots cup diced tomatoes teaspoon salt teaspoon black pepper cup cold water 1 tablespoon flour
Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker. Place roast on rack in cooker. Season roast with salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if desired. Nutrition Information Per Serving 6 servings 297 Calories, 20 g Fat, 72 mg Cholesterol

PORCUPINE MEATBALLS

1 pound lean ground beef 3 cup uncooked long-grain white rice 2 tablespoons tomato paste 1 teaspoon salt teaspoon pepper cup chopped onion
cup sliced celery cup chopped green pepper cup tomato sauce cup water tablespoon sugar teaspoon dry mustard
Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly. Nutrition Information Per Serving 4 servings 347 Calories, 7 g Fat, 73 mg Cholesterol

SPAGHETTI MEAT SAUCE

Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 6 servings 125 Calories, 2 g Fat, 0 mg Cholesterol

ARTICHOKES N SAUCE

1 cup water 1 tablespoon vegetable oil 3 artichokes
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. 3 servings Nutrition Information Per Serving 60 Calories, 0 g Fat, 0 mg Cholesterol GARLIC SAUCE Combine 14 cup margarine, melted and 2 cloves minced garlic. Serve warm. HERB YOGURT Combine 1 cup plain yogurt, 14 cup finely chopped carrots, teaspoon dill weed, and 14 teaspoon salt. Serve chilled. ITALIAN SAUCE Combine 12 cup mayonnaise and 14 cup Italian style salad dressing. Serve chilled.
FRESH AND FROZEN VEGETABLE TIMETABLE When using the vegetable timetables on pages 50-52, 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. If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once. Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart. For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in cooker.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER 23 FULL!
FRESH VEGETABLE TIMETABLE
Vegetable Artichoke Asparagus Beans (green, wax) Beets Broccoli Brussels Sprouts Cabbage (red, green) Carrots Cauliflower Collards* Size Whole, 6 to 8 ounces Stems cut into 1-inch pieces Whole or sliced Whole, 2 2-inch diameter
Vegetable Peas Peppers Potatoes (sweet) Size Shelled Whole Sliced, 1 to 11 2inches thick Sliced, 1 2-inch thick Potatoes (white) Whole, 21 2-inch diameter Whole, 11 2-inch diameter Sliced, 3 4-inch thick Sliced, 1 2-inch thick Rutabaga Spinach Squash (winter) acorn+ Squash (winter) spaghetti+ Squash (yellow, zucchini) Cubed or sliced, 1-inch thick Whole leaves Quartered Halved Sliced, 1-inch thick

CUPS OF LIQUID 2

Cooking Time (minutes) 34

CUPS OF LIQUID 1

Cooking Time (minutes) 01 35
Flowerets Small, 1-inch diameter Wedges, 2-inch thick Thinly sliced Baby cut

2-inch slices

Flowerets Leaves coarsely chopped, stems thinly sliced Whole, 21 2-inch diameter Cubed, 1 to 11 2-inches thick Sliced, 1 2-inch thick

Pour oil into cooker. Turn heat selector to medium and saut onion. Combine onion with wild rice and beef broth in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove bowl from cooker; stir in pecans. Nutrition Information Per Serving 8 servings 167 Calories, 5 g Fat, 0 mg Cholesterol
VARIATION: GRECIAN RICE PILAF
After pressure has dropped of its own accord, combine rice, 34 cup peas, 12 cup sliced ripe olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.
Risotto with Artichoke hearts and Sun-dried Tomatoes
tablespoon olive oil cup arborio rice cloves garlic, minced cups chicken broth cup white wine cup dried tomatoes, chopped 2 cups water 1 can (ounces) artichoke hearts, drained and coarsely chopped cup grated Parmesan cheese 112 tablespoons fresh thyme or 112 teaspoons dried thyme Salt and pepper to taste

Lemon RICE

4 cup long grain rice cups chicken broth teaspoons lemon juice teaspoon salt 2 cups water 4 teaspoon grated lemon rind
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. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam for 5 minutes. Stir in lemon rind. Nutrition Information Per Serving 4 servings 183 Calories, 0 g Fat, 0 mg Cholesterol
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, Parmesan cheese, and thyme into rice. Nutrition Information Per Serving 4 servings 220 Calories, 5 g Fat, 4 mg Cholesterol

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 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. Refer to the chart below for the number of custard cups your cooker will hold and how the custard cups should be positioned on the cooking rack. To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary to bring the cooker back up to pressure and cook the custard a minute or two longer. Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.

Cooker

Stock Number 4-Qt. Aluminum (stock no. 01241) 4-Qt. Stainless (stock no. 01341) 6-Qt. Aluminum and 6-Qt. Stainless (stock no. 01264 and 01362) 8-Qt. Aluminum (stock no. 01282)

of Custard Cups

stuffed apples
cup golden raisins cup dry red wine cup chopped nuts tablespoons sugar teaspoon grated orange rind
2 teaspoon ground cinnamon 4 cooking apples 1 tablespoon butter 1 cup water
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 4 servings 224 Calories, 8 g Fat, 8 mg Cholesterol

RICE PUDDING

1 cup long-grain white rice 112 cups water 1 cup water

Quantity

Positioning Instructions
Place two custard cups on cooking rack. Then, stack the other two custard cups opposite the bottom two custard cups. Place three custard cups on cooking rack. Place three custard cups on cooking rack. Then, stack the other three custard cups opposite the bottom three custard cups. Place four custard cups on cooking rack. Then, stack the other four custard cups opposite the bottom four custard cups.

4- and 6-Quart

Stainless Steel

Pressure Cookers

2009 by National Presto Industries, Inc.

Instructions and Recipes

IMPORTANT SAFEGUARDS
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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 page 2). 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 23 full. For soup, grains, and dry beans and peas which expand during cooking, do not fill cooker over 12 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 23. These foods tend to foam, froth, and sputter and may block the vent pipe, 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. 1 0. Do not open pressure cooker until internal pressure has been completely reduced, air vent/cover lock has dropped, and no steam escapes when the pressure regulator is removed. See How To Use Instructions. 11. Caution: 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 BTUs. 15. Do not use this pressure cooker for other than intended use. 16. Do not use this pressure cooker for pressure frying with oil.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

Pressure Cooker

Table of Contents
Important Safeguards. Introduction. Handle Installation. Getting Acquainted. How to Use. Important Safety Information. Care and Maintenance. Helpful Hints. Questions and Answers. Soups and Stocks. Seafood. 11 Poultry. 14 Meats. 17 Vegetables. 20 Dry Beans and Peas. 23 Grains. 24 Desserts. 27 Recipe Index. 29 Service and Parts Information. 30 Warranty. 30

Introduction

Welcome to the world of pressure cooking. With your new Presto Pressure Cooker, youll discover how fast and easy it is to prepare a wide variety of delicious foodsespecially foods that emphasize good health and nutrition along with good taste. The pressure cooker is perfect for the way we live and eat today. Its ideal for preparing many of the lighter foods that help keep us healthy and fit. It preserves flavors and nutrients, tenderizes leaner cuts of meat and, best of all, it cooks foods three to ten times faster than ordinary cooking methods. And, its even possible to cook several foods in the pressure cooker at the same time without the flavors intermingling. We have included recipes for some traditional family favorites that are especially well suited to the many advantages of pressure cooking. For your convenience, we have also provided nutritional information for all of the recipes in this book. To help get started with your new pressure cooker, be sure to read the Getting Acquainted section beginning on page 3.

handle Installation

Tools Required: Phillips type screwdriver NOTE: The pressure cooker handles can be found inside the pressure cooker body in individual plastic bags. To Attach Helper Handle to Cooker Body 1. Place pressure cooker body upside down on table or counter (Fig. A). 2. Locate bag containing short helper handle. Take out handle and remove tape on handle which is holding screw in place. Remove screw from handle and set aside. 3. Position helper handle, with indented side facing up, onto threaded post under fill lines (Fig. A). Insert screw into helper handle hole and using a Phillips type screwdriver fasten handle securely to post. When properly installed, handle should Pressure Fig. A Cooker Body appear level with table or counter as shown in Fig. A. Model number and date code Caution: Overtightening can result in stripping of screws Fill lines or cracking of handles. Indented To Attach Body Handle to Cooker Body 1. Locate bag containing long body handle. This is the handle that has one screw hole. Take out handle and remove tape on handle which is holding screw in place. Remove screw from handle and set aside. 2

Air Vent/Cover Lock in UP Position. Pressure in Unit. Fig. G Vent Pipe
Note: Cover is shown in open position. Rotate clockwise to close.

Fig. E

Mark Fig. F
Fig. H Air Vent/Cover Lock in DOWN Position. No Pressure in Unit.

Fig. I

10.After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover. 4

Fig. J

Fig. K
11.To open the cover, turn it counterclockwise until the on the cover aligns with the mark on the body handle. Then, lift the cover toward you to keep any steam away from you. If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off. Continue to cool the pressure cooker until steam no longer is escaping from the vent pipe, the air vent/ cover lock has dropped, and the cover turns easily. 12.Food is ready to serve.
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. Never overfill the pressure cooker. The pressure regulator is designed to maintain cooking pressures at a safe level. It relieves excess pressure through the vent pipe as it rocks back and forth. Many foods tend to expand when cooked. If the cooker is overfilled, expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe becomes blocked, it cannot relieve excess pressure. There are a few foods such as rice, grains, dry beans and peas, and soups which expand so much or foam and froth while cooking that the cooker should never be filled above the fill line. For other foods, never fill the cooker above the fill line. For your convenience, both the 23 and full levels are marked by indentations on the side of the pressure cooker body (see Fig. L). The upper marking indicates the 23 full level and the lower the full level. In addition, in each section of the recipes you will find instructions on the maximum fill level for each type of food.

Apply Cooking Oil Here Fig. Q Apply Cooking Oil Here

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. Weve 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 page 23. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page 23, and dried soup mixes because they have a tendency to foam, froth, and sputter and could block the vent pipe. Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 23, and dried soup mixes should be added to the soup after pressure cooking.
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER 12 FULL! Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker. CHICKEN SOUP 2
pounds chicken, cut into serving pieces cups water cup sliced carrots cup chopped onion
4 cup chopped celery 1 teaspoon salt teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove pieces of chicken from cooker and let cool. Remove meat from bones and return meat to cooker. Heat through. 4 servings Nutrition Information Per Serving 160 Calories, 8 g Fat, 54 mg Cholesterol Delicious Soups From Chicken Soup. CHICKEN SOUP STOCK Strain Chicken Soup to make stock. CHICKEN NOODLE SOUP Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste. 6 servings CHICKEN DUMPLING SOUP Mix together 1 beaten egg, 12 cup milk, and teaspoon salt. Stir in cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes. 6 servings CHICKEN RICE SOUP Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste. 6 servings

BROWN BEEF SOUP pounds lean beef, cut into 1-inch cubes 4 cups water cup chopped onion cup sliced carrots
cup chopped celery bay leaf teaspoon parsley flakes teaspoon salt teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 4 servings 295 Calories, 15 g Fat, 110 mg Cholesterol
Delicious Soups From Brown Beef Soup.
BROWN BEEF SOUP STOCK Strain Brown Beef Soup to make stock. ONION SOUP Pour 2 tablespoons vegetable oil into cooker and saut 112 cups thinly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with 14 teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish with croutons or toasted French bread. 6 servings BEEF TOMATO SOUP Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through. 8 servings Black Bean Soup 1-2 cups dry black beans tablespoon olive or vegetable oil cup chopped onion cloves garlic, minced jalapeo chiles, seeded, deveined, minced tablespoon chili powder teaspoons oregano teaspoon allspice cups chicken stock or broth cups sliced carrots, 34-inch thick tablespoon packed brown sugar teaspoons white wine vinegar 1 cup loosely packed fresh cilantro, chopped Salt to taste
Soak beans according to instructions on page 23. Pour oil in pressure cooker. Saut onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove 1 cup of bean mixture, place in blender and pure until smooth. Return to pressure cooker and stir in fresh cilantro. Nutrition Information Per Serving 8 servings 231 Calories, 3 g Fat, 0 mg Cholesterol SAFFRON FISH STEW 1
can (ounces) chicken broth cup dry white wine new red potatoes, quartered carrots, cut into 12-inch chunks medium onion, finely chopped cloves garlic, minced cup chopped parsley bay leaf
Pinch of saffron threads or 14 teaspoon turmeric 1 pound firm fish (halibut, haddock, cod, pollack) fresh or thawed, cut into 8 pieces 1 small red pepper, cut into chunks 1 cup frozen peas, thawed

BEEF Chuck Roast Corned Beef Rolled Rib Roast Round Steak Round Steak Short Ribs 3 pounds 3 pounds 3 pounds 1 thick thick 3 pounds 3 pounds 1 thick 2 thick 3 pounds
35 18* 10* 35 12* 5* 35-45 15* 8* 12* 5* 12* 5* 10*
Slice Picnic LAMB Chops Chops Leg of Lamb PORK Chops Chops Butt Roast Loin Roast Steak Steak VEAL Chops Chops Roast Steak
1 thick 2 thick 3 pounds 3 pounds 1 thick thick
1 thick thick 3 pounds 1 thick
*Cool cooker at once (see page 4).

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. A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking rack to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure that all vegetables cooked together require the same cooking time. It is important to accurately time the cooking period, because vegetables cook very quickly in the pressure cooker. If you wish to blend the vegetable flavors, place them in the cooking liquid and omit the rack.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER 23 FULL! Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker.
Cabbage with Apples 8 cups shredded cabbage 1 small onion, thinly sliced 1 small tart apple, peeled, cored, and chopped
2 cup chicken broth 2 tablespoons frozen apple juice concentrate, thawed Salt and pepper to taste
Add all ingredients to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 6 servings 50 Calories, 0 g Fat, 0 mg Cholesterol Glazed Root VEGETABLES tablespoons margarine medium turnips, peeled, cut into eighths ounces baby carrots medium parsnips, peeled, sliced 12-inch thick 1 cup chicken broth 2 tablespoons sugar 2 teaspoons ground ginger cup cold water, optional 1 tablespoon cornstarch, optional Salt and pepper to taste
Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and saut for 3 minutes. Add parsnips, chicken broth, ginger, and sugar. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. Nutrition Information Per Serving 8 servings 77 Calories, 3 g Fat, 0 mg Cholesterol Garlic Mashed Potatoes 2 pounds russet potatoes, peeled and diced 4 large cloves garlic cups chicken broth 1 tablespoon margarine Salt and pepper to taste

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 pressure regulator rocking slowly. Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer until desired consistency is reached. Add margarine. Nutrition Information Per Serving 6 servings 127 Calories, 4 g Fat, 0 mg Cholesterol ARTICHOKES N SAUCE 1 cup water 1 tablespoon vegetable oil 3 artichokes
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 GARLIC SAUCE Combine 14 cup margarine, melted and 2 cloves minced garlic. Serve warm. HERB YOGURT Combine 1 cup plain yogurt, 14 cup finely chopped carrots, 12 teaspoon dill weed, and teaspoon salt. Serve chilled. ITALIAN SAUCE Combine 12 cup mayonnaise and 14 cup Italian style salad dressing. Serve chilled. MAPLE GLAZED SWEET POTATOES 3 sweet potatoes, peeled, cut into 1 to 112-inch chunks cup maple flavored syrup 2 cup water 1 tablespoon melted margarine teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 6 servings 125 Calories, 2 g Fat, 0 mg Cholesterol
FRESH AND FROZEN VEGETABLE TIMETABLE When using the vegetable timetables below, 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. If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once. Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart. To assure even heating, separate a block of frozen vegetables. For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in cooker.

FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER 23 FULL!
FRESH VEGETABLE TIMETABLE
CUPS OF LIQUID Cooking Time (minutes) CUPS OF LIQUID Cooking Time (minutes)

Vegetable

Artichoke Asparagus Beans (green, wax) Beets Broccoli Cabbage (red, green) Carrots Cauliflower Collards*
Whole, 6 to 8 ounces Stems cut into 1-inch pieces Whole or sliced Whole, 21 2-inch diameter Flowerets Wedges, 2-inch thick Thinly sliced Baby cut
Parsnips Peas Peppers Potatoes (sweet) Potatoes (white)

Sliced, 2-inch thick

Shelled Whole Sliced, 1 to 11 2inches thick Sliced, 1 2-inch thick Whole, 2 2-inch diameter
Brussels Sprouts Small, 1-inch diameter
Whole, 11 2-inch diameter Sliced, 3 4-inch thick Sliced, 1 2-inch thick Rutabaga Spinach Squash (winter) acorn+ Squash (winter) spaghetti+ Squash (yellow, zucchini) Swiss Chard Turnips Cubed or sliced, 1-inch thick Whole leaves Quartered Halved Sliced, 1-inch thick Sliced, to 1 2-inch thick Whole leaves Sliced or cubed, 4inch thick

2-inch slices

Flowerets Leaves coarsely chopped, stems thinly sliced
Corn on-the-cob Whole, 21 2-inch diameter Eggplant Cubed, 1 to 11 2-inches thick Sliced, 1 2-inch thick Kale Leaves coarsely chopped, stems thinly sliced
* Do not use rack; place in cooking liquid.
+ Let pressure drop of its own accord.
FROZEN VEGETABLE TIMETABLE
VEGETABLE CUPS OF LIQUID COOKING TIME (MINUTES) VEGETABLE CUPS OF LIQUID COOKING TIME (MINUTES)
Asparagus (cut, spears) Beans (green, wax, french style) Broccoli Brussels Sprouts Cauliflower Corn Cut
Corn on Cob Lima Beans Mixed Vegetables Peas Peas and Carrots Spinach

DrY BEANS AND PEAS

The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when pressure cooking dry beans and peas: (1)Never fill the cooker over the 12 full line (this includes beans, ingredients, and water). (2)Add 1 tablespoon vegetable oil for cooking. (3)Allow pressure to drop of its own accord. Soaking beans and peas Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak 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. Drain. Cooking beans and peas After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on vent pipe and cook according to the times in the timetable below. For more firm beans for salads and side dishes and when cooking less than 2 cups of beans or peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow pressure to drop of its own accord.

small bay leaf teaspoon thyme teaspoon rosemary teaspoon black pepper Salt to taste
Soak beans according to instructions on page 23; drain. Add all ingredients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 7 servings 254 Calories, 3 g Fat, 0 mg Cholesterol

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. With a pressure cooker it is not necessary to soak or simmer grains for several hours. During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker. The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes depending on the length of the recommended cooking time.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER 12 FULL! Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker.
GRAIN TIMETABLE Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pressure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below. After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently with a fork while steaming. It may be necessary to allow excess moisture to evaporate from some grains. If excessive moisture remains, drain before using grains.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER 12 FULL! GRAIN (1 CUP) CUPS LIQUID IN BOWL COOKING TIME (MINUTES)
Amaranth Barley (Hulled) Barley (Pearl) Buckwheat Bulgar Millet Oats (whole groats) Oats (steel cut) Quinoa Rice (brown) Rice (white) Rye Berries Spelt Wheat berries Wild Rice
SEASONED RICE PILAF 134 tablespoons margarine small onion, chopped cups long grain white rice cups chicken broth cups water 2

Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, white wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, Parmesan cheese, and thyme into rice. Nutrition Information Per Serving 4 servings 220 Calories, 5 g Fat, 4 mg Cholesterol

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 pressure cooker. Fill molds only 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. Up to three custard cups of dessert can be pressure cooked at a time in the 4-quart cooker and up to six in the 6-quart cooker. For the 6-quart cooker, place three custard cups on the cooking rack. Then, stack the other three custard cups opposite the bottom three custard cups. To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary to bring the cooker back up to pressure and cook the custard a minute or two longer. Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL PRESSURE COOKER OVER 23 FULL! Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker.

stuffed apples 2

cup golden raisins cup dry red wine cup chopped nuts tablespoons sugar teaspoon grated orange rind
teaspoon ground cinnamon cooking apples tablespoon butter cup water
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 4 servings 224 Calories, 8 g Fat, 8 mg Cholesterol RICE PUDDING 1 cup long-grain white rice 112 cups water 1 cup water 1 2

Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in margarine until coarse meal forms. Place apples in a greased bowl that will loosely fit in cooker. Sprinkle oat mixture evenly over apples. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 4 servings 209 Calories, 7 g Fat, 0 Cholesterol CHEESECAKE 1 8-ounce package cream cheese 1 3-ounce package cream cheese cup sugar 2 eggs 2 cup vanilla wafer crumbs 212 cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once. Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired. Nutrition Information Per Serving 6 servings 305 Calories, 23 g Fat, 157 Cholesterol CARAMEL SAUCE Combine 14 cup soft cream cheese, 14 cup brown sugar, 1 tablespoon granulated sugar, and 14 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans. Refrigerate until serving. FRUIT SAUCE Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until serving.

Recipe Index

SOUPS AND STOCKS. 9 Beef Tomato Soup . 10 Black Bean Soup. 10 Brown Beef Soup. 9 Brown Beef Soup Stock. 10 Chicken Dumpling Soup.9 Chicken Noodle Soup . 9 Chicken Rice Soup . 9 Chicken Soup. 9 Chicken Soup Stock . 9 Minestrone . 10 Onion Soup . 10 Potato Soup. 11 Saffron Fish Stew . 10 Zesty Homemade Chili . 11 SEAFOOD . 11 Lemon N Dill Cod and Broccoli . 12 Marinated Tuna. 13 Salmon Steaks Moutarde . 11 Scampi Style Shrimp . 12 Seafood Gumbo . 13 Seafood Timetable . 13 Shrimp Jambalaya . 12 POULTRY . 14 Bayou Bounty Chicken . 16 California Chicken . 14 Chicken Breasts Tarragon . 14 Chicken Cacciatore . 15 Chicken and Dressing . 16 Chutney Chicken . 14 Herbed Chicken. 15 Poultry Timetable . 16 Soy Chicken . 15 Sweet N Sour Chicken . 15 Turkey Breast. 16 MEATS . 17 Apricot Barbecue Pork Roast . 18 Barbecue Spareribs . 18 Beef Pot Roast . 17 Beef Stew . 18 Corned Beef . 19 Lamb Stew. 19 Meat Timetable . 20 Porcupine Meatballs . 17 Pork Loin Roast. 19 Spaghetti Meat Sauce . 18 Stuffed Flank Steak. 19 Stuffed Pork Chops. 19 Swiss Steak . 17
VEGETABLES . 20 Artichokes N Sauce . 21 Cabbage with Apples. 21 Fresh Vegetable Timetable . 22 Frozen Vegetable Timetable. 22 Garlic Mashed Potatoes. 21 Glazed Root Vegetables . 21 Maple Glazed Sweet Potatoes. 21 DRY BEANS AND PEAS. 23 Baked Beans . 24 Dry Beans and Peas Timetable . 23 Lentil Curry. 24 Savory White Beans . 24 GRAINS. 25 Grain Timetable . 25 Grecian Rice Pilaf . 26 Lemon Rice. 26 Risotto with Artichoke Hearts. 26 and Sun-Dried Tomatoes Seasoned Rice Pilaf. 26 Wild Rice with Raisins and Pecans. 26 DESSERTS . 27 Cheesecake . 28 Oatmeal Apple Crisp. 28 Petite Pumpkin Custards. 28 Rice Pudding. 27 Stuffed Apples. 27 Tapioca Pudding . 28 Vanilla Custard . 27

Service And Parts Information
If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, contact us by any of these methods: Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time) Email us at our website www.GoPresto.com Write: National Presto Industries, Inc. Consumer Service Department 3925 N. Hastings Way, Eau Claire, WI 54703-3703 Inquiries will be answered promptly by telephone, letter, or email. When writing, please include a phone number and a time when you can be reached during weekdays, if possible. When contacting the consumer service department or when ordering replacement parts, please specify the model number and date code found stamped on the side of the cooker body. Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages 15 through 18), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a description of the problem when sending a cooker for repair. Send cookers for repair to: Canton Sales and Storage Company Presto Factory Service Department 555 Matthews Drive, Canton, MS 39046-0529 The Presto Factory Service Department is equipped to service all PRESTO appliances and supply genuine PRESTO parts. Genuine PRESTO replacement parts are manufactured to the same exacting quality standards as 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 genuine PRESTO replacement parts, look for the PRESTO trademark. Cooker replacement parts are available at hardware stores and other retail outlets. Parts may also be ordered on-line at www.GoPresto. com.

PRESTO 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 replacement of moving and/or perishable parts such as the sealing ring, overpressure plug, or air vent cover lock gasket; or for any damage caused by shipping. To obtain service under the warranty, return this PRESTO product, shipping prepaid to the PRESTO Factory Service Department. When returning a product, please include a description of the defect and indicate the date the appliance was purchased. We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse or misuse (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 Prestos personal pledge to you and is being made in place of all other express or implied warranties.

NATIONAL PRESTO INDUSTRIES, INC. Eau Claire, Wisconsin 54703-3703
U.S. Patent No. 4,932,550 Form 72-849A