Instruction/ maintenance manual of the product 1241 Presto
Go to page of 38
1 I n s tr u c tio n s an d R eci p e s 2009 by National Presto Industries, Inc. V isit us on the web at www .GoPr esto.com Pr e ss u r e Coo ker s Stock Numbers: 0 1241 (4-qt. aluminum) 0 1264 (6-qt. aluminum) 0 1282 (8-qt. aluminum) 0 1341 (4-qt.
2 Pr essur e Cooker Instruc tions and R ecipes T able of ConTenTs Important Safeguards ........................... 1 Introduction .................................. 2 Handle Installation ............................. 2 .
3 T o Attach Body Handle to Cooker Body 1. Locate bag containing long body handle. This is the handle that has one screw hole. T ake out handle and remove tape on handle which is holding screw in place.
4 of the inside rim of the cover .
5 begins to build, it slides up, locking the cover on. Once the cooker has sealed, the air vent/cover lock will remain in the up position until 7. Cooking time begins when the pressure regulator begins to rock gently .
6 .
7 2. T o 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 .
8 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.
9 .
10 Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking rst begins? .
11 BROWN BEEF SOUP 1½ pounds lean beef, cut into 1-inch cubes 4 cups water ½ cup chopped onion ½ cup sliced carrots ¼ cup chopped celery 1 bay leaf 1 teaspoon parsley akes 1 teaspoon salt ¼ teaspoon black pepper Place all ingredients in cooker .
12 1 pound lean beef, cut into 1-inch cubes 5 cups water 1 can (14-15 ounces) diced tomatoes ½ cup chopped onion 1 cup sliced carrots 1 ⁄ 4 cup chopped celery 1 clove garlic, minced 2 tablespoons p.
13 seafood .
14 SHRIMP JAMBALA Y A 1 cup long grain white rice 1½ cups water 1 cup water • • • • • • • 1 can (14-15 ounces) stewed tomatoes ½ cup chicken broth ½ pound precooked ham, diced ½ cup .
15 SEAFOOD TIMET ABLE Pour 1 cup water into cooker . Position rack in cooker . Place seafood on rack in cooker . Do not .
16 poul Try A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker . Be it a tender .
17 CHUTNEY CHICKEN 6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies ½ cup raisins ⅓ cup mango chutney 1 tablespoon vinegar 1 tab.
18 1 tablespoon vegetable oil 1 cup chopped onion 1 tablespoon chopped garlic 3 pounds chicken thighs, skinned 1 cup chicken broth 1 tablespoon chopped parsley ½ cup chopped celery leaves 1 teaspoon .
19 POUL TR Y TIMET ABLE It is not necessary to brown poultry before pressure cooking, but you may do so if you .
20 mea Ts .
21 SWISS STEAK 2 pounds round steak, 1-inch thick 1 can (8 ounces) tomato sauce ½ cup water 1 cup chopped onion Place all ingredients in cooker . Close cover securely . Place pressure regulator on vent pipe and cook 18 minutes with pressur e regulator r ocking slowly .
22 BARBECUE SP ARERIBS 3 pounds spareribs, cut into serving pieces 1 cup water • • • • • • • 1 cup catsup ½ cup water Place ribs and water in cooker . Close cover securely . Place pressure regulator on vent pipe and cook 5 minutes with pressur e regulator r ocking slowly .
23 PORK ROAST 3 pound pork roast 1 tablespoon vegetable oil 2 cups water Pour vegetable oil into cooker . T urn heat selector to medium and brown roast well on all sides. Remove roast from cooker . Pour water into cooker . Place roast on rack in cooker .
24 MEA T TIMET ABLE cooker .
25 VeGeT ables V egetables 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.
26 AR TICHOKES ’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 pressur e regulator r ocking slowly .
27 FRESH AND FROZEN VEGET ABLE TIMET ABLE When using the vegetable timetables below and on page 28, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp.
28 FRESH VEGET ABLE TIMET ABLE VEGET ABLE SIZE CUPS OF LIQUID COOKING TIME (MINUTES) Peas Shelled 1 0 – 2 Peppers Whole 1 0 – 3 Potatoes (sweet) Sliced, 1 to 1½- inches thick 1 6 – 8 Sliced, ½.
29 dry beans and peas .
30 Pour oil into cooker . T urn heat selector to medium and sauté onions. Add water , lentils, coriander, curry powder , and ginger . Close cover securely . Place pressure regulator on vent pipe and cook 3 minutes with pressur e regulator r ocking slowly .
31 GraIns .
32 SEASONED RICE PILAF 2 tablespoons margarine 1 small onion, chopped 2 cups long grain white rice 2 cups chicken broth 1¾ cups water 1 ⁄ 2 teaspoon salt 1 ⁄ 2 teaspoon oregano 1 ⁄ 4 teaspoon pepper 2 cups water Place margarine in cooker . T urn heat selector to medium to melt margarine.
33 1 tablespoon olive oil 1 cup arborio rice 2 cloves garlic, minced 2 cups chicken broth ⅓ cup white wine ⅓ cup dried tomatoes, chopped 2 cups water • • • • • • • 1 can (13 ¾ ounce.
34 STUFFED APPLES ¼ cup golden raisins ½ cup dry red wine ¼ cup chopped nuts 2 tablespoons sugar ½ teaspoon grated orange rind ½ teaspoon ground cinnamon 4 cooking apples 1 tablespoon butter 1 cup water Soak raisins in wine for at least 30 minutes.
35 V ANILLA CUST ARD 2 cups lowfat milk 2 eggs, slightly beaten ¼ cup sugar ¼ teaspoon salt ½ teaspoon vanilla Nutmeg 1 cup water Combine milk, eggs, sugar , salt, and vanilla.
36 CHEESECAKE 1 8-ounce package cream cheese 1 3-ounce package cream cheese ½ cup sugar 2 eggs ½ cup vanilla wafer crumbs 2 1 ⁄ 2 cups water .
37 reCIpe Index SOUPS AND STOCKS . . . . . . . . . . . . . . . . . 10 Beef T omato Soup . . . . . . . . . . . . . . . . . . . 11 Black Bean Soup . . . . . . . . . . . . . . . . . . . . 11 Brown Beef Soup. . . . . . . . . . . . . . . . . . . . 11 Brown Beef Soup Stock .
38 serVICe and p arTs Informa TIon .
An important point after buying a device Presto 1241 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Presto 1241 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Presto 1241 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Presto 1241 you will learn all the available features of the product, as well as information on its operation. The information that you get Presto 1241 will certainly help you make a decision on the purchase.
If you already are a holder of Presto 1241, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Presto 1241.
However, one of the most important roles played by the user manual is to help in solving problems with Presto 1241. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Presto 1241 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
