Instruction/ maintenance manual of the product 8-Quart Stainless Steel Pressure Cooker and Canner Presto
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1 8-Quart Stainless Steel Pressure Cooker and Canner Instructions and Recipes Visit us on the web at www .GoPresto.com 2007 by National Presto Industries, Inc. T able of ConTenTs Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . 2 Introduction .
2 This is a Listed appliance. The following Important Safe guards are recommended by most portable appliance manufacturers. IMPOR T ANT SAFEGU ARDS T o reduce the risk of personal injury or property damage, basic safety precautions should alw ays be followed, including the follo wing: 1.
Fig. A Steamer Basket Primary Cover Handle Pressure Regulator/ Steam Release V alve V ent Pipe Air V ent / Cover Lock Cover Overpressure Plug T riv et Stainless Steel Body Sealing Ring Secondary Cover Handle Sealing Ring in Sealing Ring Groov e Stop T ab Fig.
P R E S S U R E / S T E A M R E L E A S E V ent Pipe Air V ent/ Cover Lock V ent Pipe Fig. E “ ” Mark Loop Ends Fig. C Position the triv et in the cooker so the loop ends are towards the bottom of the cook er . Fig. F Pressur e Regulator Fig. G Lever Pressur e Arrow Fig.
P R E S S U R E / S T E A M R E L E A S E Pressur e Regulator/Steam Release V alve Lever Quick Steam Release Position Fig. I Fig. J 2 ⁄ 3 Fill Line 1 ⁄ 2 Fill Line 5 counter-clockwise until the lever on the regulator is aligned with the steam release arro w (Fig.
Fig. K Fig. L Rubber Gasket Cover Handle Hole Fig. M 6 3. Always look thr ough the vent pipe befor e using the cook er to make sure it is clear . — If the v ent pipe is block ed, it cannot function as it should and thus cannot relie ve excess pressure.
Overpressure Plug T op Fig. N 7 4. The ov erpressure plug can also be remo ved for cleaning by pushing it out of its opening from the top of the cov er handle.
Apply Cooking Oil Here Fig. P 8 Many different cooking liquids can be used in a pressure cooker . W ine, beer , bouillon, fruit juices, and of course water all make excellent cooking liquids in the pressure cook er .
9 Ho w do I kno w my pressure cook er is operating properly? When a steady flo w of steam escapes from the pressure regulator , you will kno w your cooker is functioning correctly .
soups and sToCks The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours tak en by ordi- nary methods. Stocks form the base for most great soups and sauces and you can ev en substitute a stock for water in many recipes to add extra flav or .
11 BR O WN BEEF SOUP 1 1 ⁄ 2 pounds lean beef, cut into 1 ⁄ 4 cup chopped celery 1 inch cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes 1 ⁄ 2 cup chopped onion 1 teaspoon salt 1 ⁄ 2 cup sliced carrots 1 ⁄ 4 teaspoon black pepper Place all ingredients in cooker .
12 SAFFR ON FISH STEW 1 can (14 1 ⁄ 2 ounces) chicken br oth Pinch of saffron thr eads 1 ⁄ 4 cup dry white wine or 1 ⁄ 4 teaspoon turmeric 4 new red potatoes, quarter ed • • • • • • .
13 ZESTY HOMEMADE CHILI 1 1 ⁄ 2 pounds ground beef 1 tablespoon salt 1 can (8 ounces) tomato sauce 1 teaspoon ground cumin 1 ⁄ 2 cup water 1 ⁄ 2 teaspoon black pepper 1 cup chopped onion 1 ⁄ 2.
14 “SCAMPI-STYLE” SHRIMP 1 pound medium raw shrimp, 1 ⁄ 4 teaspoon salt peeled and dev eined 1 cup water 3 tablespoons margarine • • • • • • • 2 tablespoons minced green onion 2 tablespoons minced parsley 6 cloves garlic, minced 1 ⁄ 4 teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper to wels.
15 LEMON ’N DILL COD AND BROCCOLI 1 pound frozen cod fillets, Salt 1-inch thick 1 cup water Dill weed 2 cups broccoli, cut into bite Lemon pepper size pieces Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper , and salt. Pour 1 cup water into cooker .
16 MARINA TED TUN A 1 pound tuna steak, 1 inch thick 2 cloves garlic, minced 1 ⁄ 4 cup lemon juice 1 teaspoon ginger 2 tablespoons olive oil 1 ⁄ 2 teaspoon black pepper 1 tablespoon soy sauce 1 ⁄ 2 cup water Place tuna steaks in a shallo w glass dish.
17 poul Try A host of great, light meals can e volve from chicken and other poultry when prepared in the pressure cooker . Be it a tender fillet with a delightful, light sauce or a sa vory casserole with a host of nutritious vegetables, you’ ll find the pressure cooker is perfect for preparing your fa v orites in a hurry .
18 CHUTNEY CHICKEN 6 boneless, skinless chicken 1 ⁄ 3 cup mango chutney breast halv es 1 tablespoon vinegar 1 can (14-15 ounces) diced 1 tablespoon bro wn sugar tomatoes 1 teaspoon allspice 1 can (4.
19 CHICKEN CA CCIA T ORE 3 pound chicken, cut into 2 cloves garlic, minced serving pieces 2 tablespoons minced parsley 1 cup diced tomatoes 1 tablespoon oregano 1 ⁄ 3 cup white wine 1 teaspoon salt .
20 TURKEY BREAST 3-4 pound turkey br east 1 ⁄ 2 cup chopped celery 1 tablespoon vegetable oil 1 ⁄ 2 teaspoon poultry seasoning 1 1 ⁄ 2 cups water Salt and pepper to taste 1 onion, chopped Pour oil into cooker . T urn heat selector to medium and bro wn turkey on all sides.
21 mea Ts When it comes to creating juicy , tender, fla vorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that usually require slo w , moist-heat cooking will turn out succulent and savory— in v ery little time in the pressure cooker .
22 SWISS STEAK 2 pounds round steak, 1-inch 1 ⁄ 2 cup chopped green pepper thick 1 ⁄ 2 cup sliced celery 1 can (8 ounces) tomato sauce 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup water 1 ⁄ 4 teaspoon pepper 1 cup chopped onion Place all ingredients in cooker .
23 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork 1 ⁄ 4 cup packed dark br own sugar roast 1 teaspoon crushed red pepper 1 ⁄ 2 cup catsup 1 teaspoon dry mustard 1 ⁄ 2 cup teriyaki sauc.
24 STUFFED PORK CHOPS 2 tablespoons vegetable oil 1 ⁄ 2 cup corn 4 1-inch thick boneless pork 1 cup bran flakes, crushed chops, with deep pocket 2 tablespoons water cut in each 1 ⁄ 2 teaspoon dried sage 1 cup chopped onion 1 1 ⁄ 2 cups water 3 ⁄ 4 cup chopped celery Salt and pepper to taste Pour oil into cooker .
25 LAMB STEW 1 pound lamb stew meat, cut 4 small potatoes, quartered into 1-inch cubes 1 cup baby-cut carr ots 1 cup water 1 teaspoon salt 1 large onion, sliced 1 ⁄ 4 teaspoon black pepper 1 tablesp.
26 VeGeT ables V egetab les hav e assume d new impor tance and promine nce on the menu. Health-cons cious cooks feature an abund ance of ve getabl es on the family meal plan, while restaurants increasingly cater to a more “v egetable-conscious” clientele.
27 GARLIC MASHED POTATOES 2 pounds russet potatoes, peeled • • • • • • • and diced 1 tablespoon margarine 4 large clov es garlic Salt and pepper 1 1 ⁄ 2 cups chicken br oth Plac e all ing redi ent s exc ept mar gar ine and salt and pepper in cook er .
28 FRESH AND FR OZEN VEGET ABLE TIMET ABLE When using the fresh vegetable timetables belo w and on page 29, 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.
29 FR OZEN VEGET ABLE TIMET ABLE CUPS OF COOKING TIME VEGET ABLE LIQUID (MINUTES) Asparagus (cut, spears) 1 2 Beans (green, wax, french style) 1 1 – 2 Broccoli 1 1 – 2 Brussels Sprouts 1 2 – 3 C.
30 LENTIL CURR Y 1 tablespoon vegetable oil 1 tablespoon curry powder 1 1 ⁄ 2 cups chopped onion 1 teaspoon ground ginger 6 cups water • • • • • • • 2 cups lentils 1 teaspoon salt 1 tablespoon coriander Pour oil into cooker . T urn heat selector to medium and sauté onions.
31 GraIns Grains are an important, but often little recognized, part of a healthy diet. They contrib ute complex carbohydrates, soluble and in- soluble fiber, and other nutrients. Y et with all these benefits, grains are low in fat. Grains can be prepared quickly and conv eniently with the pressure cooker .
32 SEASONED RICE PILAF 2 tablespoons margarine 1 ⁄ 2 teaspoon salt 1 small onion, chopped 1 ⁄ 2 teaspoon oregano 2 cups long grain white rice 1 ⁄ 4 teaspoon pepper 2 cups chicken br oth 2 cups water 1 3 ⁄ 4 cups water Place margarine in cooker .
33 WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 2 cups water 1 medium onion, finely chopped • • • • • • • 1 1 ⁄ 2 cups wild rice 3 ⁄ 4 cup golden raisins 2 cups beef broth 1 ⁄ 3 cup pecans, toasted Pour oil into cooker .
34 desser Ts Add a fabulous finale to any meal with desserts prepared in your pressure cooker . Pressure cooking gi ves an ev en texture to pud- ding and a satiny feel to custards. Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the steamer basket in the pres- sure cooker .
35 V ANILLA CUST ARD 2 cups lowfat milk 1 ⁄ 2 teaspoon vanilla 4 eggs, slightly beaten Nutmeg 1 ⁄ 4 cup sugar 1 cup water 1 ⁄ 4 teaspoon salt Combine milk, eggs, sugar , salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards.
36 O A TMEAL APPLE CRISP 4 cups apples, peeled and sliced 2 tablespoons flour 1 tablespoon lemon juice 1 teaspoon cinnamon 1 ⁄ 2 cup quick cooking oats 2 tablespoons margarine, softened 1 ⁄ 4 cup bro wn sugar 1 cup water Sprinkle apples with lemon juice.
37 reCIpe Index SOUPS AND STOCKS . . . . . . . . . 10 Beef T omato Soup . . . . . . . . . . . . 11 Black Bean Soup ............. 1 1 Bro wn Beef Soup ............. 1 1 Bro wn Beef Soup Stock ........ 1 1 Chicken Dumpling Soup ....... 1 0 Chicken Noodle Soup .
38 serVICe and p arTs Informa TIon If you have any questions regarding the operation of your Presto cooker or need parts for your cooker , contact us by an y of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central T ime) • Email us at our website www .
An important point after buying a device Presto 8-Quart Stainless Steel Pressure Cooker and Canner (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 8-Quart Stainless Steel Pressure Cooker and Canner 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 8-Quart Stainless Steel Pressure Cooker and Canner - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Presto 8-Quart Stainless Steel Pressure Cooker and Canner you will learn all the available features of the product, as well as information on its operation. The information that you get Presto 8-Quart Stainless Steel Pressure Cooker and Canner will certainly help you make a decision on the purchase.
If you already are a holder of Presto 8-Quart Stainless Steel Pressure Cooker and Canner, 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 8-Quart Stainless Steel Pressure Cooker and Canner.
However, one of the most important roles played by the user manual is to help in solving problems with Presto 8-Quart Stainless Steel Pressure Cooker and Canner. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Presto 8-Quart Stainless Steel Pressure Cooker and Canner 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
