Pressure Cookers

Stock Numbers: 01241 (4-qt. aluminum) 01264 (6-qt. aluminum) 01282 (8-qt. aluminum) 01341 (4-qt. stainless steel) 01362 (6-qt. stainless steel)
The stock number is the first five digits of the model number.
2009 by National Presto Industries, Inc.

Instructions and Recipes

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This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.

IMPORTANT SAFEGUARDS

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 pages 4 and 5). 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 54. 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 the unit has cooled and all internal pressure has been released, air vent/cover lock has dropped, and no steam escapes when the pressure regulator is removed. If the handles are difficult to push apart, this indicates that the cooker is still pressurized do not force it open. Any pressure in the cooker can be hazardous. See How To Use Instructions. 1 1. 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.
1 2. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure cooker. 1 3. 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. 1 5. Do not use this pressure cooker for other than intended use. 1 6. Do not use this pressure cooker for pressure frying with oil.

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

Cleaning

1. All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immersible for easy cleaning. When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the inside rim of the cover. The sealing ring should be washed with hot, sudsy water after each use. 2. To be sure the vent Fig. N pipe is clear, hold the cover up to the light and look Cover Handle through the vent Hole pipe. Clean it with a small brush or pipe cleaner if it is blocked or partially blocked (Fig. N). Also clean the vent pipe nut as shown. 3. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for cleaning. To remove the air vent/ cover lock, place your finger over the hole in the cover handle (Fig. N) and remove the white rubber gasket from the air vent/ cover lock on the underside of the cover (Fig. O). Push the air vent /cover lock through the top of the cover and wash it and the gasket in hot, sudsy water. The metal shaft of the air vent / Rubber Gasket cover lock may be cleaned with a nylon mesh pad. Clean the hole in the cover handle with a small brush. After cleaning, reinsert the metal shaft of Fig. O the air vent /cover lock from the top side of the cover down 15

through the cover handle hole (Fig. P). Place a finger over the Cover handle hole (to keep the cover Handle Metal Hole lock from falling out) and turn Shaft the cover over. Wet the rubber gasket and push onto the end of Fig. P the metal shaft until it snaps into the groove on the shaft. 4. The overpressure plug can also be removed for cleaning by pushing it out of its opening from the top of the cover. After cleaning, reinsert it by pushing the domed side of the plug into the opening from the underside of the cover, until the bottom Overpressure Plug edge is fully and evenly seated against the underside of the cover (Fig. Q). When the overpressure plug is properly installed, the word (TOP) will be visible on the Fig. Q Indented Portion overpressure plug when viewing the outside of the cover. Special Cleaning Instructions for Aluminum Cookers: 1. Iron and other minerals in water and foods may darken the inside of your aluminum cooker. This discoloration will not affect the food cooked in the unit. These stains can be removed by using a solution of water and cream of tartar. Use a tablespoon of cream of tartar for each quart of water and pour enough solution into the cooker to cover the discoloration (do not fill over 23 full). Close the cover securely, place the pressure regulator on the vent pipe, and heat until the pressure regulator rocks gently. Remove the cooker from the heat and allow it to stand for two to three hours. Remove the pressure regulator and discard the contents. Scour thoroughly with a soap impregnated steel wool pad; wash, rinse, and dry. 16
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%
when you can be reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.

Questions & Answers

Occasionally the cover is hard to open or close. What causes this? What should I do? In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because of this, you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this happens: If the cover seems hard to close, press the palm of your hand on the cover area directly opposite the cover handle while moving the cover handle to the closed position with your other hand. If after browning meat or poultry the cover is difficult to close, it may be due to expansion of the pressure cooker body from heating. Remove the cover and allow the Apply Cooking pressure cooker body Oil Here to cool slightly and try again. Do not place the pressure cooker back on the burner until it is fully closed. Apply If necessary, to help Oil Here make the cover easier to Fig. R open and close, a very light coating of cooking oil may be applied to the sealing ring and to the underside of the lugs on the pressure cooker body (Fig. R). Use a pastry 21

Cooking

Because pressure cooking times are increased at altitudes of 3,000 feet or above, an additional 12 cup cooking liquid will be needed. 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. You may also contact us at our website www.GoPresto.com. When writing, please include a phone number and a time 20
brush, a piece of cloth, or your fingertips and be sure to wipe off any excess oil. What can be done if the food prepared in the pressure cooker has more liquid than desired? With the cover removed, simmer to evaporate the excess liquid. Next time you prepare the same recipe, you may want to use less liquid. How does one prevent overcooking? Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time the cooking period. A Presto kitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions for cooling the pressure cooker. What if the food is not completely done after the recommended cooking time? Simply bring the cooker back up to pressure and cook the food a minute or two longer. Can I use my pressure cooker on all types of ranges? Your pressure cooker will work on gas, electric coil and ceramic glass (smoothtop) ranges. In addition, stainless steel pressure cookers will work on induction ranges. However, because aluminum pressure cookers are not magnetic, they will not work on induction ranges. When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the handles? It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cook22
ing first begins. If leakage continues, the cover handle may not be properly aligned with the body handle and, therefore, the cover lock cannot engage. Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins? It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned. The air vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the following may be occurring: 1. The burner is not hot enough. 2. The cooker is not fully closed (see page 9). 3. There is insufficient liquid to form steam. 4. The gasket for the air vent/cover lock needs to be replaced (see page 18).

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 53. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page 54, 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 54, and dried soup mixes should be added to the soup after pressure cooking.
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER FULL! Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker.

CHICKEN SOUP

pounds chicken, cut into serving pieces 4 cups water cup sliced carrots
cup chopped onion cup chopped celery 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. Nutrition Information Per Serving 4 servings 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 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

CHICKEN BREASTS TARRAGON

1 tablespoon vegetable oil 4 boneless, skinless chicken breast halves cup white wine Worcestershire sauce cup white wine cup chopped onion cup sliced celery 4
cup sliced carrot teaspoon tarragon teaspoon salt teaspoon black pepper cup cold water 1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except water and cornstarch. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. Nutrition Information Per Serving 4 servings 219 Calories, 5 g Fat, 69 mg Cholesterol

CALIFORNIA CHICKEN

2 tablespoons vegetable oil 6 boneless, skinless chicken breast halves 1 teaspoon rosemary 3 cloves garlic, peeled and sliced 2 cup white wine 2 cup chicken broth cup chopped parsley lemon, thinly sliced Salt and pepper to taste

SWEET N SOUR CHICKEN

1 tablespoon vegetable oil 3 pound chicken, cut into serving pieces and skinned 1 can (8 ounces) pineapple chunks, undrained cup sliced celery 1 green or red pepper, cut into chunks cup brown sugar
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary. Cover chicken with garlic. Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Garnish chicken with lemon slices. Nutrition Information Per Serving 6 servings 191 Calories, 6 g Fat, 69 mg Cholesterol
cup vinegar tablespoons soy sauce tablespoon catsup teaspoon Worcestershire sauce teaspoon ground ginger 2 tablespoons cold water 2 tablespoons cornstarch

Chutney CHICKEN

6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies cup raisins 4
cup mango chutney tablespoon vinegar tablespoon brown sugar teaspoon allspice cup water 1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining ingredients except water and cornstarch; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 57. Nutrition Information Per Serving 6 servings 333 Calories, 11 g Fat, 104 mg Cholesterol

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

Chicken and Dressing

cups cooked chicken, cut into bite size pieces 1 can (ounces) cream of chicken soup 112 cups seasoned bread crumbs

Bayou Bounty Chicken

112 pounds chicken pieces 1 can (15 ounces) whole tomatoes, undrained, cut up cup chopped onion cup chopped green pepper cup chopped celery
2 cloves garlic, minced 2 tablespoon extra-spicy seasoning blend Hot cooked rice (see page 57)
cup chopped celery cup chopped onion chicken bouillon cubes cups hot water cups water
Add all ingredients except rice to pressure 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. Serve chicken and sauce over rice. Nutrition Information Per Serving 3 servings 394 Calories, 14 g Fat, 90 mg Cholesterol
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved in water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 112 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. Nutrition Information Per Serving 6 servings 317 Calories, 13 g Fat, 109 mg Cholesterol
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. Place poultry on rack in cooker DO NOT FILL PRESSURE COOKER OVER 23 FULL!
NO PORTION OF THE poultry SHOULD EXTEND ABOVE THE 23 FULL MARK (SEE PAGE 12).
POULTRY Whole Chicken (212 to 3 pounds) Chicken (cut into serving pieces) Chicken Breast (boneless) Turkey Breast** (3 to 4 pounds) CUPS OF LIQUID COOKING TIME (MINUTES) 13 to 3 to 4* 35

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
MAPLE GLAZED SWEET POTATOES
3 sweet potatoes, peeled, cut into 1 to 112-inch chunks cup maple flavored syrup cup water 1 tablespoon melted margarine teaspoon salt
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
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.

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.
cup whole milk cup sugar cup raisins teaspoon cinnamon
Combine rice and 112 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl 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. Stir milk, sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 6 servings 238 Calories, 2 g Fat, 24 mg Cholesterol
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.

VANILLA CUSTARD

cups lowfat milk eggs, slightly beaten cup sugar teaspoon salt

OATMEAL APPLE CRISP

4 cups apples, peeled and sliced 1 tablespoon lemon juice cup quick cooking oats cup brown sugar 2 tablespoons flour 1 teaspoon cinnamon 2 tablespoons margarine, softened 2 cups water
2 teaspoon vanilla Nutmeg 1 cup water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill. Nutrition Information Per Serving 4 servings 137 Calories, 4 g Fat, 118 mg Cholesterol

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.

3 fill line 2 fill line

Fig. L
Reminder: When cooking any food, do not let any portion extend above the maximum fill mark. When cooking rice, grains, dry beans and peas, and soups, 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 6. 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 4, Fig. G). 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. 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 23. 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; 5
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 25. 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 23. These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure.

Care and Maintenance

1.All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immersible for easy cleaning. When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the inside rim of the cover. The sealing ring should be washed with hot, sudsy water after each use. 2.To be sure the vent pipe is clear, hold the cover up to the light and look through the vent pipe. Clean it with a small brush or pipe cleaner if it is blocked or partially blocked (Fig. M). Also clean the vent pipe nut as shown.
Cover Handle 3.Occasionally remove the air vent/cover lock in the pressure cooker cover Hole handle for cleaning. To remove the air vent/cover lock, place your finger over the hole in the cover handle (Fig. M) and remove the white rubber gasket from the air vent/cover lock on the underside of the cover (Fig. N). Push the air vent /cover lock through the top of the cover and wash it and the gasket in hot sudsy water. The metal shaft of the air vent /cover lock may be cleaned with a nylon mesh pad. Clean the hole in the cover handle with a small brush. After cleaning, reinsert the metal shaft of the air vent /cover lock from the top side of the cover down through the cover handle hole (Fig. O). Place a finger over the handle hole (to keep the cover lock from falling out) and turn the cover over. Wet the rubber gasket and push onto the end of the metal shaft until it snaps into the groove on the shaft.

10.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 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 30).
11.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 30).

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 12 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. 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 23 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%

Because pressure cooking times are increased at altitudes of 3000 feet or above, an additional 12 cup cooking liquid will be needed.
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. You may also contact us at our website www.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.

Questions & Answers

Occasionally the cover is hard to open or close. What causes this? What should I do? In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because of this, you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this happens: If the cover seems hard to close, press the palm of your hand on the cover area directly opposite the cover handle while moving the cover handle to the closed position with your other hand. If after browning meat or poultry the cover is difficult to close, it may be due to expansion of the pressure cooker body from heating. Remove the cover and allow the pressure cooker body to cool slightly and try again. Do not place the pressure cooker back on the burner until it is fully closed. If necessary, to help make the cover easier to open and close, a very light coating of cooking oil may be applied to the sealing ring and to the underside of the lugs on the pressure cooker body (Fig. Q). Use a pastry brush, a piece of cloth, or your fingertips and be sure to wipe off any excess oil. What can be done if the food prepared in the pressure cooker has more liquid than desired? Simmer to evaporate the excess liquid. Next time you prepare the same recipe, you may want to use less liquid. How does one prevent overcooking? Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time the cooking period. A Presto kitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions for cooling the pressure cooker. What if the food is not completely done after the recommended cooking time? Simply bring the cooker back up to pressure and cook the food a minute or two longer. Can I use my stainless steel pressure cooker on all types of ranges? Your pressure cooker will work on gas, electric coil and ceramic glass (smoothtop) ranges. In addition, stainless steel pressure cookers will work on induction ranges. When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the handles? It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cooking first begins. If leakage continues, the cover handle may not be properly aligned with the body handle and, therefore, the cover lock cannot engage. Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins? It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned. The air vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the following may be occurring: 1. The burner is not hot enough. 2. The cooker is not fully closed (see page 4). 3. There is insufficient liquid to form steam. 4. The gasket for the air vent/cover lock needs to be replaced (see page 6).

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
4 teaspoon white pepper 4 teaspoon basil 1 can (12 ounces) evaporated skim milk Salt to taste
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, finely chopped 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
Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans. 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. Stir in kidney beans and heat through. Nutrition Information Per Serving 4 servings 432 Calories, 17 g Fat, 111 mg Cholesterol

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 some vitamins, and its low in fat and sodium. 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. Salmon Steaks Moutarde 4 small salmon steaks, 1-inch thick 4 tablespoons Dijon-style mustard 3-4 sprigs fresh thyme or 12 teaspoon dried thyme 1 tablespoon olive or vegetable oil 1 small onion, chopped 1 clove garlic, minced 1 cup dry white wine or chicken broth 1 bay leaf 2 tablespoons Dijon-style mustard 1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and saut onion and garlic until tender. Stir in wine and bay leaf. Place steaks on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully remove steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir into liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. Serve sauce with salmon steaks. Nutrition Information Per Serving 4 servings 218 Calories, 9 g Fat, 20 mg Cholesterol VARIATION: Substitute halibut for salmon steaks.

SCAMPI-STYLE SHRIMP

pound medium, raw shrimp, peeled and 4 teaspoon salt deveined 1 cup water 3 tablespoons margarine 2 tablespoons minced green onion 2 tablespoons minced parsley cloves garlic, minced 4 teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Saut onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. 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 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in parsley and lemon peel. Nutrition Information Per Serving 4 servings 205 Calories, 11 g Fat, 173 mg Cholesterol
SHRIMP JAMBALAYA 1 cup long grain white rice 112 cups water 1 cup water 1 can (14-15 ounces) stewed tomatoes cup chicken broth pound precooked ham, diced cup chopped onion cup chopped celery cup chopped green pepper 2 cloves garlic, minced bay leaf teaspoon basil teaspoon thyme teaspoon chili powder teaspoon black pepper teaspoon salt teaspoon hot sauce 1 pound precooked shrimp, peeled and deveined
Combine rice and 112 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup 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 and set rice aside to steam. Remove rack and water. Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in shrimp; cook uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve over rice. Nutrition Information Per Serving 6 servings 252 Calories, 3 g Fat, 157 mg Cholesterol LEMON N DILL COD AND BROCCOLI 1 pound frozen cod fillets, 1-inch thick Dill weed lemon pepper Salt 1 cup water 2 cups broccoli, cut into bite size pieces

Crab Legs Fish Fillets (1-inch thick) Salmon Fillets (1-inch thick) Scallops Large Shrimp Medium to Large (36 to 40 count) Large (21 to 25 count) Tuna Fillets (1-inch thick)
0 to 1 minute 2 minutes 2 minutes 1 minute 0 to 1 minute 1 minute 2 minutes

Poultry

A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, youll find the pressure cooker is perfect for preparing your favorites in a hurry. Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. Its not necessary to brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without browning lets the flavor of the various ingredients intermingle for some spectacular taste combinations. For crispier chicken, you may want to put the chicken under the broiler for a few minutes after pressure cooking.
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 23 FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 23 FULL MARK (SEE PAGE 5). Operating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker. CHICKEN BREASTS TARRAGON 1 tablespoon vegetable oil 4 boneless, skinless chicken breast halves cup white wine Worcestershire sauce cup white wine cup chopped onion cup sliced celery 4
cup sliced carrot teaspoon tarragon teaspoon salt teaspoon black pepper cup water 1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. Nutrition Information Per Serving 4 servings 219 Calories, 5 g Fat, 69 mg Cholesterol CALIFORNIA CHICKEN tablespoons vegetable oil boneless, skinless chicken breast halves teaspoon rosemary cloves garlic, peeled and sliced cup white wine 2 cup chicken broth 4 cup chopped parsley lemon, thinly sliced Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary. Cover chicken with garlic. Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Garnish chicken with lemon slices. Nutrition Information Per Serving 6 servings 191 Calories, 6 g Fat, 69 mg Cholesterol Chutney CHICKEN 6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies cup raisins cup mango chutney 1 tablespoon vinegar 1 tablespoon brown sugar teaspoon allspice cup water 1 tablespoon cornstarch

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 1 2

boneless, skinless chicken breast halves cup water cup low sodium soy sauce cup sliced mushrooms
2 onion, sliced 2 cup sliced celery 3 tablespoons brown sugar
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 SWEET N SOUR CHICKEN 3 pound chicken, cut into serving pieces and skinned 1 tablespoon vegetable oil 1 can (8 ounces) pineapple chunks, undrained cup sliced celery 1 green or red pepper, cut into chunks cup brown sugar 4
cup vinegar tablespoons soy sauce tablespoon catsup teaspoon Worcestershire sauce teaspoon ground ginger 2 tablespoons cold water 2 tablespoons cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining ingredients except water and cornstarch; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 25. Nutrition Information Per Serving 6 servings 333 Calories, 11 g Fat, 104 mg Cholesterol CHICKEN CACCIATORE pound chicken, cut into serving pieces cup diced tomatoes cup white wine cups sliced onions cup chopped carrots cup chopped celery cloves garlic, minced 4 tablespoons minced parsley teaspoon oregano teaspoon salt teaspoon black pepper 1 can (6 ounces) tomato paste

MEAT TIMETABLE Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in cooker.
DO NOT FILL PRESSURE COOKER OVER 23 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE FULL MARK (SEE PAGE 5). MEAT CUPS OF LIQUID COOKING TIME (MINUTES)
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

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 Wild Rice with Raisins and Pecans 2 tablespoon vegetable oil medium onion, finely chopped cups wild rice cups beef broth 2 cups water cup golden raisins cup pecans, toasted
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 Risotto with Artichoke hearts and Sun-dried Tomatoes 2 tablespoon olive oil cup arborio rice cloves garlic, minced cups chicken broth cup white wine cup dried tomatoes, chopped 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
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
cup whole milk cup sugar cup raisins teaspoon cinnamon
Combine rice and 112 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl 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. Stir milk, sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 6 servings 238 Calories, 2 g Fat, 24 mg Cholesterol VANILLA CUSTARD cups lowfat milk eggs, slightly beaten cup sugar teaspoon salt
2 teaspoon vanilla Nutmeg 1 cup water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill. Nutrition Information Per Serving 4 servings 137 Calories, 4 g Fat, 118 mg Cholesterol

Petite Pumpkin Custards 1 can (16 ounces) solid-pack pumpkin can (14 ounces) sweetened condensed milk eggs, beaten teaspoon ground cinnamon teaspoon finely chopped candied ginger, optional
4 teaspoon ground cloves 1 cup water Whipped cream, 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 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. Refrigerate until chilled. Serve with whipped cream, if desired. Nutrition Information Per Serving 8 servings 207 Calories, 6 g Fat, 97 mg Cholesterol TAPIOCA PUDDING 2 cups lowfat milk 2 tablespoons quick cooking tapioca 2 eggs, slightly beaten
3 cup sugar 2 teaspoon vanilla 1 cup water
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill. Nutrition Information Per Serving 6 servings 113 Calories, 3 g Fat, 75 mg Cholesterol OATMEAL APPLE CRISP cups apples, peeled and sliced tablespoon lemon juice cup quick cooking oats cup brown sugar tablespoons flour teaspoon cinnamon tablespoons margarine, softened cups water
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.