Presto Pressure Washer 8 Quart Stainless Steel Pressure Cooker and Canner User Manual

8-Quart Stainless Steel

Pressure Cooker

and Canner

Visit us on the web at www.GoPresto.com

2007 by National Presto Industries, Inc.

instructions and Recipes

Table of ConTenTs

Important Safeguards

Introduction

Getting Acquainted

How to Use

Important Safety Information

Care and Maintenance

Helpful Hints

Questions and Answers

Soups and Stocks 10

Seafood 13

Poultry 17

Meats 21

Vegetables 26

Dry Beans and Peas 29

Grains 31

Desserts 34

Recipe Index 37

Service and Parts Information 38

Warranty 38

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 pressure, a temperature of 250° F. (or 121° C.) is reached inside

the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.

It is important to become familiar with the various parts and features of the pressure cooker (Fig. A) and to read the “HOW TO

USE” section beginning on page 4 before using the unit for the ﬁrst time.

Pressure Regulator/

Steam Release Valve

Fig A

Air Vent/

Cover Lock

Overpressure

Plug

Secondary

Cover

Vent Pipe

Handle

Primary Cover

Handle

Sealing Ring

Cover

Steamer Basket

Stainless

Steel Body

Trivet

Stop Tab

Before the ﬁrst use, remove the sealing ring (Fig. B) by

simply pulling it out of the inside rim of the cover.

Lock

Wash sealing ring, cover, body, trivet, and steamer basket

(Fig. A) in hot, sudsy water to remove any packaging

material and white manufacturing lubricant. Rinse all

parts with warm water and dry. Then, replace the seal-

ing ring, being careful to ﬁt it under the stop tabs and

the lock pin (Fig. B) which are located on the inside rim

of the cover.

Sealing Ring in

Sealing Ring

Groove

Stop Tab

Fig B

How To use

To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. you may ﬁnd it

helpful to refer back to Fig. A on page 3.

1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired,

you may double ingredients. Be sure not to overﬁll the pressure cooker (see page 5).

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.

Fig C

2. Place the trivet and steamer basket into the cooker, if called for in the recipe (see Helpful

Hints on page 7 for guidance on when to use). If using the trivet, position it in the cooker

so the loop ends are towards the bottom of the cooker (Fig. C).

Loop Ends

3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing

Position the trivet in the cooker so the loop

the cover (Fig. D). See safety information on page 5.

ends are towards the bottom of the cooker.

Place the cover over the body (Fig. E), aligning the  mark on the cover with the arrow

on either of the body handles. Move the cover handle slightly until the cover drops into

Fig D

position.

4. Close the cover securely by rotating it clockwise until the cover handles are directly above

the body handles. The pressure cooker is completely closed when the cover handles

are directly above the body handles (Fig F) Do not try to rotate it beyond this point.

Vent Pipe

5. Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the

regulator is aligned with the pressure arrow (Fig. G).

Air Vent/

Cover Lock

Vent Pipe

Note: It may be necessary to apply slight pressure

when positioning the regulator on the vent pipe to

seat it properly.

6. Using a high heat setting, heat the pressure cooker.As

pressure is building, a small amount of steam will be

released from the pressure regulator. you will know

your cooker has reached 15 pounds pressure when

you hear and/or see a steady ﬂow of steam releasing

from the pressure regulator.

“”

Mark

Fig E

Fig F

NOTE: The air vent/cover lock may move up and

Pressure

down a few times when cooking ﬁrst begins as it automatically exhausts air from the

pressure cooker. Steam will be noticeable. This is normal. When pressure 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 pressure is released (Fig. H).

Regulator

7. Cooking time begins when you hear and/or see a steady ﬂow of steam releasing from the

pressure regulator. Lower the heat as necessary to maintain a very slow, steady ﬂow of

steam and cook for the length of time indicated in the recipe or cooking chart. If excess

steam is allowed to escape, 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.

Pressure

Arrow

Lever

Fig G

8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure

cooker from burner.

Air Vent/Cover Lock in

9. Reduce pressure according to the recipe or timetable

UP Position. Pressure in Unit.

Air Vent/Cover Lock in DOWN

Position. No Pressure in Unit.

instructions. If the instructions say “Let the pressure

drop of its own accord,” set the pressure cooker aside

to cool until pressure is completely reduced. If the in-

structions state, “Cool cooker at once,” you can release

pressure safely using either of the following quick cool

methods:

A) Turn the pressure regulator/steam release valve

Fig H

counter-clockwise until the lever on the regulator is aligned with the steam release

arrow (Fig. I). Steam will be rapidly released.

Pressure Regulator/Steam

Release Valve

Caution: Misuse of the cooker (such as overﬁlling, failing to follow procedures for

soaking dry beans and peas, failure to use a covered bowl when preparing rice, or

quick cooling when the recipe calls for letting the pressure drop of its own accord) can

result in liquid and/or food particles being simultaneously released with the steam.

If this occurs, turn the pressure regulator/steam release valve clockwise until the lever

on the regulator is aligned with the pressure arrow. Steam, liquid, and food will no

longer be released. Finish reducing pressure quickly by cooling the pressure cooker

under a running water faucet or pour cold water over it until pressure is completely

reduced. Pressure is completely reduced when the air vent/cover lock has dropped.

Lever

Quick Steam

Release Position

Fig I

After removing cover, look through the vent pipe to make sure it is clear. If it is blocked

or partially blocked, clean it with a small brush or pipe cleaner (see page 6).

B) Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced. Pres-

sure is completely reduced when the air vent/cover lock has dropped. Note: Do not set hot cooker in a molded sink as it

could damage the sink

If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool

until the air vent/cover lock drops.

10.After pressure has been completely reduced, remove the cover. To open the cover, turn it counterclockwise until the  on

the cover aligns with the arrow on either of the body handles. 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 the air vent/cover lock has dropped and the cover turns easily.

11.If you have used the steamer basket, use potholders to grab the two handles on the sides of the steamer basket and care-

fully lift the basket out of the cooker. Food is ready to serve.

12.your pressure cooker is now ready to clean. Remove pressure regulator and sealing ring and clean as described in the Care

and Maintenance section found on pages 6 and 7.

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 a very, slow steady ﬂow of steam escapes. 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

²⁄₃Fill Line

the ¹

⁄

ﬁll line. For other foods, never ﬁll the cooker above the ²

ﬁll line.

⁄

¹⁄₂Fill Line

For your convenience, both the ²

side of the pressure cooker body (see Fig. J). The upper marking indicates the ²

level and the lower the ¹

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

and ¹

⁄2

full levels are marked by indentations on the

full

⁄3

⁄2

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

full

Fig J

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 the “Care and Maintenance” section below.

4. Always fully close the pressure cooker — The cooker is fully closed when the cover handles are directly above the body

handles.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. It’s possible that pres-

sure 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 handles are directly above the body handles (see page 4, Fig. F). 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 — 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 29. 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 31.

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 29 — 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. K). 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 and remove the rubber gasket from the air vent/cover lock

on the underside of the cover (Fig. L). 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. M). Place a ﬁnger over the handle hole (to

Fig K

Fig M

Fig L

Cover

Handle

Hole

keep the cover lock from falling out) and turn the cover over.

Rubber

Gasket

Wet the rubber gasket and push onto the end of the metal

shaft until it snaps into the groove on the shaft. The gasket

should ﬁt loosely in the groove.

4. The overpressure plug can also be removed for cleaning by pushing it out of its

opening from the top of the cover handle. After cleaning, reinsert it by pushing

the domed side of the plug into the opening from the underside of the cover, until

the bottom edge is fully and evenly seated against the underside of the cover

(Fig. N). When the overpressure plug is properly installed, the word (TOP) will

be visible on the overpressure plug when viewing the outside of the cover.

Fig N

Top

5. To bring out its luster, the outside surface of your pressure cooker can be cleaned

occasionally with a silver polish or any other ﬁne, non-abrasive polish. If food

residue adheres to the pressure cooker body, clean with a vegetable brush, a nylon

pad, or a non-abrasive powder cleanser, such as Bon ami* polishing cleanser or

Overpressure Plug

Cameo* copper, brass & porcelain cleaner. Do not use steel wool or cleaners with chlorine bleach.

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.

6. 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.

7. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.

8. If the body or cover handles become loose, tighten them with a screwdriver.

9. 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 seal-

ing ring. Whenever you replace the sealing ring, replace the overpressure plug also.

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 con-

tinues, 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 38).

11. If the pressure cooker becomes difﬁcult to open or close, the sealing ring should be replaced. 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 38).

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 ²⁄³since 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 1 cup more liquid than you’ll 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 trivet and steamer basket 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 trivet and steamer basket.

*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.

 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 ²⁄³full to allow for expansion of food, and ﬁt them loosely into the pressure cooker in

the steamer basket. Do not ﬁll the pressure cooker over ²⁄³full.

 If a recipe says to cook 0 minutes, release pressure immediately after pressure cooker reaches cooking pressure.

 Release pressure quickly after cooking 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 above 2000 feet, an additional ⁄²cup 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

reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.

quesTIons and 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, be sure you have aligned the  mark on the cover with the arrow on either of the body handles.

Move the cover until it drops into position. Then, press down ﬁrmly on the cover handles and rotate the cover clockwise until

the cover handles are directly above the body handles.

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 underside of the lugs on the pressure cooker

body (Fig. O) and/or on the sealing ring. Use a pastry brush, a piece of cloth, or your

ﬁngertips and be sure to wipe off any excess oil.

Apply Cooking

Oil Here

Fig P

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 a tablespoon or two less

liquid.

How does one prevent overcooking?

Remember to begin timing as soon as you hear and/or see a steady ﬂow of steam escaping from the pressure regulator. Reduce heat

to maintain a very slow, steady ﬂow of steam. 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.

How do I know my pressure cooker is operating properly?

When a steady ﬂow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly.

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 cook-

ing ﬁrst begins. If leakage continues, the cover handles may not be fully aligned with the body handles 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 7).

soups and sToCks

The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-

nary methods.

Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra

ﬂavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their ﬂavor. With the pressure cooker,

you can do the same thing in just minutes by following the simple directions on the following pages.

We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using

one of the recipes in this book as your guide. If adding dried vegetables, they must ﬁrst be soaked according to directions on page

29. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart

on page 29, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.

Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes should be

added to the soup after pressure cooking.

FOR SOUPS AND STOCKS,

DO NOT FILL PRESSURE COOKER OVER ¹

FULL!

⁄2

OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR

ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.

CHICKEN SOUP

1¹⁄₂pounds chicken, cut into

serving pieces

⁄

cup chopped onion

cup chopped celery

4 cups water

1 teaspoon salt

⁄

cup sliced carrots

⁄

teaspoon black pepper

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator 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.

4 servings

CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, ¹⁄²cup milk, and ¹⁄²teaspoon salt. Stir in

1¹⁄⁸cups ﬂour. Drop mixture from teaspoon into bubbling Chicken

Soup in cooker. Simmer dumplings uncovered 6 minutes.

4 servings

CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper

to taste.

4 servings

BROWN BEEF SOUP

1¹⁄₂pounds lean beef, cut into

1 inch cubes

4 cups water

⁄

cup chopped celery

1 bay leaf

1 teaspoon parsley ﬂakes

1 teaspoon salt

⁄

cup chopped onion

cup sliced carrots

⁄

teaspoon black pepper

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. 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 sauté 1¹⁄²cups thinly sliced onions.

Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with ¹⁄⁴teaspoon

pepper. Close cover securely. Place pressure regulator on vent pipe and cook 2 min-

utes with a very slow, steady ﬂow of steam escaping from the pressure regulator.

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

2 cups dried black beans

1 tablespoon olive or vegetable oil

1 cup chopped onion

3 cloves garlic, minced

1-2 jalapeño chiles, seeded,

deveined, minced

4 cups chicken stock or broth

2 cups sliced carrots, ³⁄₄-inch thick

1 tablespoon packed brown sugar

2 teaspoons white wine vinegar

• • • • • • •

1 cup loosely packed fresh cilantro,

chopped

1 tablespoon chili powder

1¹⁄₂teaspoons oregano

Salt to taste

⁄

teaspoon allspice

Soak beans according to instructions on page 29. Pour oil in pressure cooker. Sauté 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 a very slow, steady ﬂow of steam escaping from the pressure regulator. Let pressure drop

of its own accord Remove 1 cup of bean mixture, place in blender and purée 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 (14¹⁄₂ounces) chicken broth

Pinch of saffron threads

or ¹⁄₄teaspoon turmeric

⁄

cup dry white wine

4 new red potatoes, quartered

3 carrots, cut into ¹⁄₂-inch chunks

1 medium onion, ﬁnely chopped

2 cloves garlic, minced

• • • • • • •

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

⁄

cup chopped parsley

1 bay leaf

Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close

cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady ﬂow

of steam escaping from the pressure regulator. Cool cooker at once Add ﬁsh, pepper, and peas.

Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with a very slow, steady

ﬂow of steam escaping from the pressure regulator. Cool cooker at once Discard bay leaf.

Nutrition Information Per Serving

8 servings

174 Calories, 1 g Fat, 40 mg Cholesterol

MINESTRONE

1¹⁄₂teaspoons basil

1 pounds lean beef, cut into

1-inch cubes

5 cups water

1 teaspoon salt

1 bay leaf

1 can (14-15 ounces) diced

⁄

teaspoon black pepper

• • • • • • •

tomatoes

cup chopped onion

⁄

1 can (16 ounces) Great

Northern beans

1 can (15 ounces) cut green

beans, drained

1 cup sliced carrots

⁄

cup chopped celery

1 clove garlic, minced

2 tablespoons parsley ﬂakes

2 ounces ﬁne noodles

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 a very

slow, steady ﬂow of steam escaping from the pressure regulator Let pressure drop of its own ac-

cord 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

1 tablespoon vegetable oil

⁄

teaspoon basil

• • • • • • •

1 cup ﬁnely chopped onions

⁄

cup ﬁnely sliced celery

1 can (12 ounces) evaporated

skim milk

3 cups chicken broth

4 cups peeled, diced potatoes

Salt to taste

⁄

teaspoon white pepper

Heat oil in pressure cooker over medium heat. Sauté 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 a very slow, steady ﬂow of steam escaping from the pressure regulator. 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

1¹⁄₂pounds ground beef

1 can (8 ounces) tomato sauce

1 tablespoon salt

1 teaspoon ground cumin

⁄

cup water

⁄

teaspoon black pepper

teaspoon oregano

teaspoon cayenne pepper

• • • • • • •

1 cup chopped onion

⁄

cup chopped green pepper

2 cloves garlic, ﬁnely chopped

1 tablespoon chili powder

1 can (15 ounces) kidney beans,

drained and rinsed

⁄

teaspoon black pepper

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 a very slow, steady

ﬂow of steam escaping from the pressure regulator. 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 it’s 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 ²⁄³FULL!

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

1 clove garlic, minced

1 cup dry white wine or chicken

broth

1 bay leaf

3-4 sprigs fresh thyme or

¹⁄₂teaspoon dried thyme

1 tablespoon olive or

vegetable oil

• • • • • • •

2 tablespoons Dijon-style

mustard

1 tablespoon constarch

1 small onion, chopped

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 sauté onion and garlic until

tender. Stir in wine and bay leaf. Position trivet in cooker. Place steaks in steamer basket on trivet.

Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow,

steady ﬂow of steam escaping from the pressure regulator 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

1 pound medium raw shrimp,

⁄

teaspoon salt

peeled and deveined

3 tablespoons margarine

2 tablespoons minced green onion

6 cloves garlic, minced

1 cup water

• • • • • • •

2 tablespoons minced parsley

⁄

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. Sauté 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 in steamer basket in cooker. Close cover securely. Place pressure regulator on vent

pipe and cook 3 minutes with a very slow, steady ﬂow of steam escaping from the pressure regula-

tor 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

1¹⁄₂cups water

1 cups water

• • • • • • •

1 can (14-15 ounces) stewed

2 cloves garlic, minced

1 bay leaf

1 teaspoon basil

⁄

teaspoon thyme

teaspoon chili powder

teaspoon black pepper

teaspoon salt

teaspoon hot sauce

• • • • • • •

tomatoes

cup chicken broth

pound precooked ham, diced

cup chopped onion

cup chopped celery

⁄

1 pound precooked shrimp,

peeled and deveined

cup chopped green pepper

Combine rice and 1¹⁄₂cups 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 in steamer basket in cooker. Close cover

securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady ﬂow of

steam escaping from the pressure regulator Let pressure drop of its own accord Open cooker and

set rice aside to steam. Remove steamer basket 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 a very slow, steady ﬂow of steam escaping from

the pressure regulator 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,

Salt

1 cup water

2 cups broccoli, cut into bite

size pieces

1-inch thick

Dill weed

Lemon pepper

Cut ﬁsh into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water into cooker.

Position trivet in cooker. Arrange ﬁsh and broccoli in steamer basket on trivet. Close cover securely.

Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady ﬂow of steam

escaping from the pressure regulator Cool cooker at once

Nutrition Information Per Serving

4 servings

103 Calories, 1 g Fat, 49 mg Cholesterol

SEAFOOD GUMBO

1 cup long grain white rice

1¹⁄₂cups water

1 cup water

2 cloves garlic, minced

2 bay leaves

2 tablespoons parsley

1 teaspoon basil

• • • • • • •

2¹⁄₂cups chicken broth

1 pound medium, fresh shrimp

peeled and deveined

1 pound sole ﬁllets, cut into

2-inch pieces

⁄

teaspoon thyme

teaspoon ground red pepper

teaspoon salt

• • • • • • •

cup cold water

⁄

1 can (14-15 ounces) diced

tomatoes

2 tablespoons cornstarch

1 package (10 ounces) frozen

sliced okra, thawed

1 cup chopped onion

⁄

cup chopped green pepper

Combine rice and 1¹⁄₂cups 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 in steamer basket in cooker. Close cover

securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady ﬂow of

steam escaping from the pressure regulator Let pressure drop of its own accord Open cooker and

set rice aside to steam. Remove steamer basket and water.

Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red

pepper, and salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute

with a very slow, steady ﬂow of steam escaping from the pressure regulator Cool cooker at once

Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. Stir

in okra. Heat for 3 to 4 minutes. Discard bay leaf. Serve over rice.

Nutrition Information Per Serving

9 servings

224 Calories, 2 g Fat, 101 mg Cholesterol

MARINATED TUNA

1 pound tuna steak, 1 inch thick 2 cloves garlic, minced

⁄

cup lemon juice

1 teaspoon ginger

2 tablespoons olive oil

1 tablespoon soy sauce

⁄

teaspoon black pepper

cup water

Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna.

Marinate for 30 minutes, turning ﬁsh once. Remove tuna from marinade and place tuna in steamer bas-

ket. Position trivet in cooker. Pour marinade and water into cooker. Place tuna steaks in steamer basket

on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very

slow, steady ﬂow of steam escaping from the pressure regulator Cool cooker at once

Nutrition Information Per Serving

4 servings

170 Calories, 6 g Fat, 52 mg Cholesterol

SEAFOOD TIMETABLE

Pour 1 cup water into cooker. Position trivet in cooker. Place seafood in steamer

basket on trivet. Do not ﬁll cooker over ⁄₃full. Close cover securely. Place

pressure regulator on vent pipe and cook according to chart with a very slow,

steady ﬂow of steam escaping from the pressure regulator. Cool cooker

at once

SEAFOOD (Fresh or thawed)

Crab Legs

COOKING TIME

0 to 1 minute

Fish Fillets

(1-inch thick)

2 minutes

1 minute

Salmon Fillets

(1-inch thick)

Scallops

Large

Shrimp

Medium to Large (36 to 40 count) 0 to 1 minute

Large (21 to 25 count)

1 minute

Tuna Fillets

(1-inch thick)

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, you’ll 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. It’s 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 cook-

ing 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 ²⁄³FULL!

NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE

ThE ²⁄³FULL 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 sliced carrot

1 teaspoon tarragon

1 teaspoon salt

⁄

cup white wine

Worcestershire sauce

cup white wine

cup chopped onion

cup sliced celery

⁄

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 a very slow, steady ﬂow of steam escaping from the pressure regulator 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

⁄

cup chicken broth

cup chopped parsley

• • • • • • •

lemon, thinly sliced

Salt and pepper to taste

1 teaspoon rosemary

⁄

3 cloves garlic, peeled and sliced

⁄

cup white wine

Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary.

Place chicken in cooker. 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 a very

slow, steady ﬂow of steam escaping from the pressure regulator 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

⁄

cup mango chutney

breast halves

1 can (14-15 ounces) diced

tomatoes

1 tablespoon vinegar

1 tablespoon brown sugar

1 teaspoon allspice

• • • • • • •

1 can (4 ounces) chopped green

chillies

⁄

cup water

⁄

cup raisins

1 tablespoon cornstarch

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regu-

lator on vent pipe and cook 4 minutes with a very slow, steady ﬂow of steam escaping from the

pressure regulator 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

⁄

cup sliced mushrooms

onion, sliced

cup sliced celery

breast halves

⁄

cup water

cup low sodium soy sauce

3 tablespoons brown sugar

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. 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 WINGS

18 chicken wings

⁄

cup brown sugar

1 can (8 ounces) pineapple

chunks, undrained

1 red pepper, cut into

1-inch pieces

2 tablespoons soy sauce

1 tablespoon catsup

⁄

teaspoon Worcestershire

sauce

1 medium onion, cut into

⁄

teaspoon ground ginger

• • • • • • •

1-inch pieces

cup sliced celery

cup vinegar

⁄

2 tablespoons cold water

2 tablespoons cornstarch

Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix vinegar,

brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl; pour into cooker. Close

cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady ﬂow

of steam escaping from the pressure regulator 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 32.

Nutrition Information Per Serving

6 servings

418 Calories, 24 g Fat, 113 mg Cholesterol

NOTE: DO NOT INCREASE THIS RECIPE

CHICKEN CACCIATORE

3 pound chicken, cut into

2 cloves garlic, minced

2 tablespoons minced parsley

1 tablespoon oregano

1 teaspoon salt

serving pieces

1 cup diced tomatoes

⁄

cup white wine

1¹⁄₂cups sliced onions

⁄

teaspoon black pepper

• • • • • • •

⁄

cup chopped carrots

cup chopped celery

1 can tomato paste

Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure

regulator on vent pipe and cook 8 minutes with a very slow, steady ﬂow of steam escaping from the

pressure regulator 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

HERBED CHICKEN

1 tablespoon vegetable oil

1 cup chopped onion

1 tablespoon chopped garlic

3 pounds chicken thighs,

skinned

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

1 cup chicken broth

1 tablespoon chopped parsley

⁄

cup chopped celery leaves

Pour oil into cooker. Turn heat selector to medium and sauté 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 a very slow, steady ﬂow of steam escaping from

the pressure regulator Cool cooker at once Remove chicken to a warm dish. Add olives to liquid

and heat. Mix cold 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

BAYOU BOUNTY CHICKEN

3 pound chicken, cut into

serving pieces

⁄

cup chopped celery

2 cloves garlic, minced

1 tablespoon extra-spicy

seasoning blend

1 can (28 ounces) whole

tomatoes, undrained, cut up

1¹⁄₂cups chopped onion

• • • • • • •

Hot cooked rice (see page 31)

⁄

cup chopped green pepper

Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on

vent pipe and cook 8 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator Let pressure drop of its own accord Serve chicken and sauce over rice.

Nutrition Information Per Serving

6 servings

394 Calories, 14 g Fat, 90 mg Cholesterol

TURKEY BREAST

3-4 pound turkey breast

1 tablespoon vegetable oil

1¹⁄₂cups water

⁄

cup chopped celery

teaspoon poultry seasoning

Salt and pepper to taste

⁄

1 onion, chopped

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 a

very slow, steady ﬂow of steam escaping from the pressure regulator 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

ARROZ CON POLLO

1 (3 to 3¹⁄₂-pound) chicken, cut

into serving pieces

Paprika

• • • • • • •

1 package (10 ounces) frozen

green peas

1 cup sliced green olives

1 tomato, peeled, chopped

1 jar (4 ounces) pimientos,

drained, sliced

Salt and pepper

2 tablespoons olive oil

2 medium onions, chopped

1 clove garlic, minced

1 cup chicken broth

1 bay leaf

• • • • • • •

Hot cooked rice,

(see page 31)

⁄

teaspoon crushed red pepper

teaspoon crushed saffron

threads

Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to

medium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure

cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper, and

saffron. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very

slow, steady ﬂow of steam escaping from the pressure regulator Cool cooker at once Stir in peas,

olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent pipe and cook 0

minutes Let pressure drop of its own accord Stir in cooked rice.

Nutrition Information Per Serving

6 servings

462 Calories, 19 g Fat, 93 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. Position trivet in cooker. Place poultry in steamer basket on trivet.*

(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)

*Omit trivet if meat extends above the ²⁄³full mark

DO NOT FILL PRESSURE COOKER OVER ²⁄³FULL!

NO PORTION OF ThE POULTRy ShOULD EXTEND

AbOVE ThE ²⁄³FULL mARK (SEE PAgE 5).

CUPS OF

LIQUID

COOKING TIME

(MINUTES)

CUPS OF

LIQUID

COOKING TIME

(MINUTES)

POULTRY

Whole Chicken (2¹⁄²to 3 pounds)

13 to 15

Chicken Breast (boneless)

1¹⁄₂

3 to 4*

Turkey Breast (3 to 4 pounds)

Chicken (cut into serving pieces)

*Cool cooker at once (see page 4).

meaTs

When it comes to creating juicy, tender, ﬂavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that

usually require slow, moist-heat cooking will turn out succulent and savory— in very little time in the pressure cooker.

An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices.

The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw one half hour or more so

that the surface of the meat will sear crispy brown. Then increase the cooking times given in the recipes. Frozen beef, veal, and

lamb should be cooked 25 minutes per pound. Frozen pork should be cooked 30 minutes per pound.

Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut of the

meat, and the degree of doneness desired.

After cooking, if gravy is desired, stir 1 to 2 tablespoons of ﬂour or cornstarch into ¹⁄⁴cup cold water. Heat cooking liquid in pres-

sure cooker and slowly pour in ﬂour mixture, stirring to blend. Heat to boiling, stirring constantly for 1 minute or until thickened.

Season with salt and pepper.

FOR mEAT, DO NOT FILL PRESSURE COOKER

OVER ²⁄³FULL! NO PORTION OF ThE mEAT ShOULD

EXTEND AbOVE ThE ⁄³FULL mARK (SEE PAgE 5).

OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR

ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.

BEEF POT ROAST

3 pounds beef pot roast

1 tablespoon vegetable oil

2 cups water

Salt and pepper

1 onion, minced

1 bay leaf

Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast.

Pour water into cooker. Position trivet in cooker. Place roast in steamer basket on trivet^. Season roast

with salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and

cook 45 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator Let

pressure drop of its own accord Thicken gravy, if desired.



Omit trivet if roast extends above the ²⁄³full mark

Nutrition Information Per Serving

6 servings

297 Calories, 20 g Fat, 72 mg Cholesterol

PORCUPINE MEATBALLS

1 pound lean ground beef

⁄

cup sliced celery

cup chopped green pepper

⁄

cup uncooked long-grain

white rice

1 cup tomato sauce

2 tablespoons tomato paste

1 teaspoon salt

⁄2

cup water

1 tablespoon sugar

⁄

teaspoon pepper

cup chopped onion

⁄2

tablespoon dry mustard

Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls. Place meatballs

in cooker.Add onion, celery, and green pepper. Combine tomato sauce, water, sugar, and mustard. Pour

over meatballs. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with

a very slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker at once.

Nutrition Information Per Serving

4 servings

350 Calories, 17 g Fat, 77 mg Cholesterol

SWISS STEAK

2 pounds round steak, 1-inch

⁄2

⁄4

cup chopped green pepper

cup sliced celery

teaspoon salt

thick

1 can (8 ounces) tomato sauce

⁄

cup water

teaspoon pepper

1 cup chopped onion

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker

at once Thicken sauce, if desired.

Nutrition Information Per Serving

6 servings

251 Calories, 9 g Fat, 99 mg Cholesterol

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

1 cup sliced carrots

1 cup diced tomatoes

1 teaspoon salt

⁄4

teaspoon black pepper

• • • • • • •

⁄4

cup cold water

1 tablespoon ﬂour

Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent pipe and

cook 8 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. 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 a very slow, steady ﬂow of steam escaping

from the pressure regulator. 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

1 pound lean ground beef

1 can (14 to 15 ounces) diced

tomatoes

1 teaspoon salt

1 teaspoon parsley ﬂakes

⁄2

⁄4

⁄8

teaspoon oregano

teaspoon basil

teaspoon thyme

teaspoon red pepper

⁄

cup cold water

1 cup chopped onion

⁄

cup chopped celery

cup diced green pepper

3 drops hot pepper sauce

• • • • • • •

1 can (6 ounces) tomato paste

1 clove garlic, minced

2 teaspoons sugar

Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close

cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady

ﬂow of steam escaping from the pressure regulator. Cool cooker at once Stir in tomato paste and

simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese,

if desired.

Nutrition Information Per Serving

6 servings

229 Calories, 12 g Fat, 51 mg Cholesterol

APRICOT BARBECUE PORK ROAST

3 pound boneless rolled pork

roast

⁄

cup packed dark brown sugar

1 teaspoon crushed red pepper

1 teaspoon dry mustard

⁄

cup catsup

cup teriyaki sauce

cup apricot preserves

cup cider vinegar

⁄4

teaspoon black pepper

1 large onion, sliced

2 cups water

Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vin-

egar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate

overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium

heat; remove.

Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet

and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on

vent pipe and cook 60 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator. Let pressure drop of its own accord Place reserved marinade in saucepan and simmer

until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add onions to

thickened marinade and serve with sliced pork. Onions may be puréed before adding to sauce and

served with rice, if desired.

Nutrition Information Per Serving

8 servings

332 Calories, 13 g Fat, 77 mg Cholesterol

BARBECUE SPARERIBS

3 pounds spareribs, cut into

serving pieces

1 cup water

⁄2

⁄4

cup vinegar

cup chopped onion

cup sugar

• • • • • • •

1 cup catsup

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon celery seed

⁄

cup water

Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker

at once Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close

cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very slow, steady

ﬂow of steam escaping from the pressure regulator. Let pressure drop of its own accord Remove

ribs. Simmer sauce, uncovered, to desired thickness.

Nutrition Information Per Serving

6 servings

427 Calories, 27 g Fat, 107 mg Cholesterol

CORNED BEEF

3 pounds corned beef

2 cups water

1 tablespoon garlic powder

1 bay leaf

Pour 2 cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned

beef. Place corned beef in steamer basket on trivet^. Add bay leaf. Close cover securely. Place pressure

regulator on vent pipe and cook 60 minutes with a very slow, steady ﬂow of steam escaping from

the pressure regulator. Let pressure drop of its own accord

Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.



Omit trivet if corned beef extends above the ²⁄³full mark

Nutrition Information Per Serving

6 servings

295 Calories, 18 g Fat, 103 mg Cholesterol

STUFFED PORK CHOPS

2 tablespoons vegetable oil

4 1-inch thick boneless pork

chops, with deep pocket

cut in each

⁄

cup corn

1 cup bran ﬂakes, crushed

2 tablespoons water

⁄2

teaspoon dried sage

1¹⁄²cups water

Salt and pepper to taste

1 cup chopped onion

⁄

cup chopped celery

Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté

onions and celery in cooker. Stir in corn, bran ﬂakes, 2 tablespoons water, and sage; remove from

cooker. Stuff pork chops with mixture. Pour 1¹⁄₂cups water into cooker. Position trivet in cooker. Place

pork chops in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and

cook 16 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator.

Cool cooker at once

Nutrition Information Per Serving

4 servings

430 Calories, 20 g Fat, 133 mg Cholesterol

PORK LOIN ROAST

3 pound pork loin roast

1 tablespoon vegetable oil

3 cups water

Salt and pepper

1 onion, sliced

Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove

roast from cooker. Pour water into cooker. Position trivet in cooker. Place roast in steamer basket on

trivet^. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator on

vent pipe and cook 55 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator. Let pressure drop of its own accord



Omit trivet if roast extends above the ²⁄³full mark

Nutrition Information Per Serving

6 servings

483 Calories, 27 g Fat, 171 mg Cholesterol

STUFFED FLANK STEAK

1 tablespoon margarine

⁄2

⁄4

⁄8

teaspoon salt

teaspoon marjoram

teaspoon thyme

⁄

cup chopped onion

cup chopped celery

⁄2

1 clove garlic, minced

6 tablespoons beef broth,

divided

teaspoon black pepper

1 pound ﬂank steak, cut

into 2 equal pieces

1 cup bread crumbs

1 cup diced tomatoes

Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2

tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stufﬁng mixture on

one steak; top with remaining steak. Secure with toothpicks or metal skewers. Place steak in cooker;

stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator on

vent pipe and cook 18 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator Let pressure drop of its own accord

Nutrition Information Per Serving

4 servings

237 Calories, 12 g Fat, 47 mg Cholesterol

LAMB STEW

1 pound lamb stew meat, cut

into 1-inch cubes

1 cup water

1 large onion, sliced

1 tablespoon Worcestershire

sauce

4 small potatoes, quartered

1 cup baby-cut carrots

1 teaspoon salt

⁄4

teaspoon black pepper

• • • • • • •

⁄4

cup cold water

1 large clove garlic, minced

• • • • • • •

1 tablespoon ﬂour

Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pres-

sure regulator on vent pipe and cook 6 minutes with a very slow, steady ﬂow of steam escaping from

the pressure regulator Cool cooker at once

Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and

cook 3 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator Cool

cooker at once

Mix water and ﬂour thoroughly; stir into stew. Heat until stew thickens, stirring constantly.

Nutrition Information Per Serving

4 servings

315 Calories, 6 g Fat, 74 mg Cholesterol

MEAT TIMETABLE

Brown meat well and remove from cooker. Pour liquid into cooker. Position trivet in cooker. Place meat in steamer basket on

trivet.^

(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)



Omit trivet if meat extends above the ²⁄³full mark

DO NOT FILL PRESSURE COOKER OVER ²⁄³FULL!

NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE

⁄3

FULL mARK (SEE PAgE 5).

CUPS OF COOKING TIME

MEAT

LIQUID

(MINUTES)

MEAT

LIQUID

(MINUTES)

BEEF

PORK

Chuck Roast

Corned Beef

Rolled Rib Roast 3 pounds

Round Steak

Short Ribs

3 pounds

45 – 50

30 – 35

18*

10*

Chops

Butt Roast

Loin Roast

Steak

1˝ thick

⁄²˝ thick

3 pounds

15*

1¹⁄²

1˝ thick

⁄

²˝ thick

1˝ thick

1¹⁄²

Steak

⁄²˝ thick

HAM

VEAL

Slice

Picnic

3 pounds

1¹⁄²

30 – 35

Chops

Roast

Steak

1˝ thick

⁄²˝ thick

3 pounds

1˝ thick

45 – 50

10*

LAMB

Chops

Leg of Lamb

1˝ thick

35 – 45

⁄²˝ thick

3 pounds

2¹⁄²

* 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, veg-

etables 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 trivet and

steamer basket 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 steamer basket

and omit the trivet.

FOR FRESh AND FROZEN VEgETAbLES,

DO NOT FILL PRESSURE COOKER OVER ²⁄³FULL!

FOR DRIED VEgETAbLES,

DO NOT FILL PRESSURE COOKER OVER ¹⁄²FULL!

OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR

ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.

CABBAGE WITH APPLES

⁄

small head cabbage, shredded

⁄2

cup chicken broth

1 small onion, thinly sliced

1 small tart apple, peeled,

cored, and chopped

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 a very slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker

at once

Nutrition Information Per Serving

6 servings

50 Calories, 0 g Fat, 0 mg Cholesterol

GLAZED ROOT VEGETABLES

2 tablespoons margarine

2 medium turnips, peeled, cut

into eights

8 ounces baby carrots

2 medium parsnips, peeled

sliced ¹⁄²-inch thick

2 tablespoons sugar

2 teaspoons ground ginger

• • • • • • •

⁄4

cup cold water, optional

1 tablespoon cornstarch, optional

Salt and pepper to taste

1 cup chicken broth

Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and sauté for 3

minutes. Add parsnips, chicken broth, ginger, and sugar. Close cover securely. Place pressure regulator

on vent pipe and cook 1 minute with a very slow, steady ﬂow of steam escaping from the pres-

sure regulator. 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

pounds russet potatoes, peeled

and diced

• • • • • • •

1 tablespoon margarine

Salt and pepper

4 large cloves garlic

1¹⁄²cups chicken broth

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 a very slow, steady ﬂow of steam escaping from the

pressure regulator. 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

3 artichokes

1 cup water

1 tablespoon vegetable oil

Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket

on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very

slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker at once Serve with

your choice of the following sauces.

Nutrition Information Per Serving

3 servings

60 Calories, 0 g Fat, 0 Cholesterol

GARLIC SAUCE — Combine ¹⁄⁴cup margarine, melted and 2 cloves minced garlic. Serve warm.

HERBYOGURT — Combine 1 cup plain yogurt, ¹⁄⁴cup ﬁnely chopped carrots, ¹⁄²teaspoon dill weed,

and ¹⁄⁴teaspoon salt. Serve chilled.

ITALIAN SAUCE — Combine ⁄²cup mayonnaise and ⁄⁴cup Italian style salad dressing. Serve

chilled.

MAPLE GLAZED SWEET POTATOES

3 sweet potatoes, peeled, cut

into 1 to 1¹⁄₂-inch chunks

1 tablespoon melted

margarine

⁄

cup maple ﬂavored syrup

cup water

⁄2

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 a very slow, steady

ﬂow of steam escaping from the pressure regulator 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 fresh vegetable timetables below 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. 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 you hear and/or see a steady ﬂow of steam escaping from

the pressure regulator, 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. Position trivet in cooker. Place vegetables in steamer basket on trivet.

FOR FRESh AND FROZEN VEgETAbLES,

DO NOT FILL PRESSURE COOKER OVER ²⁄³FULL!

FRESH VEGETABLE TIMETABLE

CUPS OF COOKING TIME

VEGETABLE

SIZE

LIQUID

(MINUTES)

VEGETABLE

SIZE

LIQUID

(MINUTES)

Artichoke

Whole, 6 to 8

ounces

Peas

Shelled

Whole

Sliced, 1 to 1¹⁄²

inches thick

Sliced, ¹⁄²-inch

thick

0 – 2

0 – 3

6 – 8

Peppers

Asparagus

Stems cut into

1-inch pieces

0 – 1

1 - 3

Potatoes

(sweet)

Beans

(green, wax)

Whole or sliced

4 – 5

Beets

Whole, 2¹⁄²-inch

diameter

1¹⁄²

15 – 16

Potatoes

(white)

Whole, 2¹⁄²-inch

diameter

1¹⁄²

Whole, 1¹⁄²-inch

diameter

Broccoli

Flowerets

0 – 2

1 – 3

Sliced, ³⁄⁴-inch

thick

Brussels Sprouts Small, 1-inch

diameter)

Sliced, ¹⁄²-inch

thick

Cabbage

(red, green)

Wedges, 2-inch

thick

Thinly sliced

3 – 5

2 – 3

Rutabaga

Spinach

Cubes or sliced,

1 inch thick

Carrots

Baby cut

3 – 5

⁄

²-inch slices

Whole leaves

Cauliﬂower

Collards*

Flowerets

0 – 2

3 – 4

Squash

(winter) acorn+

quartered

Leaves coarsely

chopped, stems

thinly sliced.

Squash (winter) Halved

spaghetti+

Corn on-the-cob Whole, 2¹⁄²-inch

Squash

(yellow,

zucchini)

Sliced, 1-inch

diameter

thick

Sliced, ¹⁄⁴- to

0 – 1

Eggplant

Cubed, 1 to 1¹⁄²

inches thick

Sliced, ¹⁄²-inch

thick

2 – 3

⁄²-inch thick

Swiss Chard

core, and seeds. Cut up

Whole leaves

0 – 1

3 – 5

Kale

Leaves coarsely

chopped, stems

thinly sliced

Sliced, ¹⁄²-inch

thick

1 – 2

0 – 2

Turnips Sliced or cubed,

⁄⁴-inch thick

Parsnips

+ Let pressure drop of its own accord

* Do not use trivet; place in steamer basket

FROZEN VEGETABLE TIMETABLE

CUPS OF COOKING TIME

VEGETABLE

LIQUID

(MINUTES)

VEGETABLE

LIQUID

(MINUTES)

Asparagus (cut, spears)

Beans (green, wax, french style)

Broccoli

Corn on Cob

Lima Beans

Mixed Vegetables

Peas

2 – 3

1 – 2

2 – 4

1 – 2

2 – 3

1 – 2

Brussels Sprouts

Cauliﬂower

Peas and Carrots

Spinach

Corn Cut

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 cau-

tions when pressure cooking dry beans and peas:

(1) Never ﬁll the cooker over the ¹⁄²full 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

FOR DRy bEANS AND PEAS,

DO NOT FILL PRESSURE COOKER OVER ¹⁄²FULL!

OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR

ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.

DRY BEANS AND PEAS TIMETABLE

Soak beans and peas, except lentils and black-eyed peas, according to information above. Add 1 tablespoon vegetable oil to

cooking liquid DO NOT COOK SPLIT PEAS

FOR DRy bEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER ¹⁄²FULL!

COOKING TIME

(MINUTES)

COOKING TIME

(MINUTES)

BEANS AND PEAS

Adzuki

Anasazi

Black Beans

Black-eyed Peas

+ Chickpeas (garbanzo)

Great Northern Beans

Kidney Beans

1 – 3

2 – 4

2 – 4*

7 – 10

2 – 5

1 – 3

3 – 5*

+ Lima Beans (large)

+ Lima Beans (baby)

Navy Beans (pea)

Peas (whole yellow, green)

Pinto Beans

0 – 1

1 – 3

6 – 9

3 – 6

8 – 11

Red beans

Soy beans (beige)

Lentils (brown, green)

* cooking time is for unsoaked beans

+ add ¹⁄₂to 1 teaspoon salt to soaking and cooking water to keep bean skins intact

LENTIL CURRY

1 tablespoon vegetable oil

1¹⁄₂cups chopped onion

6 cups water

1 tablespoon curry powder

1 teaspoon ground ginger

• • • • • • •

2 cups lentils

1 teaspoon salt

1 tablespoon coriander

Pour oil into cooker. Turn 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 a very slow, steady ﬂow of steam escaping from the pressure regulator. Let pressure drop of its

own accord. Stir in salt.

Nutrition Information Per Serving

8 servings

190 Calories, 2 g Fat, 0 mg Cholesterol

BAKED BEANS

2 cups navy beans

1 medium onion, minced

3 cups water

⁄3

⁄2

⁄4

cup brown sugar

teaspoon dry mustard

teaspoon black pepper

• • • • • • •

⁄

cup catsup

cup molasses

1 8-ounce slice uncooked

ham, diced

Salt to taste

Soak beans according to instructions on page 29. Drain. Add drained navy beans and remaining ingre-

dients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Let pressure

drop of its own accord

Nutrition Information Per Serving

6 servings

264 Calories, 4 g Fat, 85mg Cholesterol

SAVORY WHITE BEANS

2 cups navy beans

1 small bay leaf

3 cups chicken broth

1 cup chopped onion

1 cup sliced carrots

1 tablespoon minced garlic

1 tablespoon vegetable oil

⁄

teaspoon thyme

teaspoon rosemary

teaspoon black pepper

• • • • • • •

Salt to taste

Soak beans according to instructions on page 29; drain. Add all ingredients except salt to cooker. Close

cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady ﬂow

of steam escaping from the pressure regulator. 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 in-

soluble 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 ¹⁄²FULL!

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 pres-

sure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl in steamer basket in cooker.

Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below with a very slow,

steady ﬂow of steam escaping from the pressure regulator 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 ¹⁄₂FULL!

CUPS LIQUID COOKING TIME

GRAIN (1 CUP)

IN BOWL

(MINUTES)

GRAIN (1 CUP)

IN BOWL

(MINUTES)

Amaranth

1³⁄₄

2¹⁄₂

4 – 5

25 – 28

9 – 12

3 – 4

Quinoa

1¹⁄₂

Barley (Hulled)

Barley (Pearl)

Buckwheat

Bulgar

Rice (brown)

Rice (white)

Rye Berries

Spelt

10 – 12

5 – 8

20 – 25

25 – 30

20 – 25

1¹⁄₂

2 – 3

Millet

9 – 10

20 – 25

4 – 5

Wheat berries

Wild Rice

1¹⁄₂

Oats (whole groats)

Oats (steel cut)

1¹⁄₂

SEASONED RICE PILAF

2 tablespoons margarine

1 small onion, chopped

2 cups long grain white rice

2 cups chicken broth

1³⁄⁴cups water

⁄

teaspoon salt

teaspoon oregano

teaspoon pepper

2 cups water

Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté until

tender. Combine onion with rice, broth, 1³⁄⁴cup water, salt, oregano, and pepper in a metal bowl which

will ﬁt loosely in cooker. Cover bowl ﬁrmly with aluminum foil. Pour 2 cups water into cooker. Place

bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook

5 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Let pres-

sure drop of its own accord Open cooker, remove foil, and set rice aside to steam.

Nutrition Information Per Serving

8 servings

210 Calories, 4 g Fat, 0 mg Cholesterol

VARIATION: GRECIAN RICE PILAF

After pressure has dropped of its own accord, combine rice, ³⁄⁴cup peas, ¹⁄²cup sliced ripe olives, and

1 large red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.

STEAMED RICE

1 cup long grain white rice

1¹⁄²cups water

2 cups water

Combine rice and 1¹⁄²cups water in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly with

aluminum foil. Pour 2 cups water into cooker. Place bowl in steamer basket in cooker. Close cover

securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW,

STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure

drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.

Nutrition Information Per Serving

168 Calories, 0 g Fat, 0 Cholesterol

4 servings

BROWN RICE WITH VEGGIES

1 cup natural brown rice

1¹⁄²cups chicken stock or broth

1 large tomato, peeled, seeded,

⁄

cup sliced green onion

1 package (2 ounces) sliced

blanched almonds

2 cups water

chopped

⁄

cup diced carrot

cup diced celery

cup diced green pepper

• • • • • • •

cup chopped parsley

⁄4

Combine rice and chicken stock in a metal bowl which ﬁts loosely in cooker. Stir in vegetables and

almonds. Cover bowl ﬁrmly with aluminum foil. Pour 2 cups water into cooker. Place bowl in steamer

basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with

a very slow, steady ﬂow of steam escaping from the pressure regulator Let pressure drop of its

own accord Open cooker, remove foil, and set rice aside to steam. Stir in parsley.

Nutrition Information Per Serving

4 servings

290 Calories, 10 g Fat, 0 mg Cholesterol

WILD RICE WITH RAISINS AND PECANS

1 tablespoon vegetable oil

2 cups water

• • • • • • •

1 medium onion, ﬁnely chopped

1¹⁄²cups wild rice

⁄

cup golden raisins

cup pecans, toasted

2 cups beef broth

⁄

Pour oil into cooker. Turn heat selector to medium and sauté 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 in steamer basket in cooker. Close cover securely. Place pressure regulator

on vent pipe and cook 25 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator. 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

1 tablespoon olive oil

1 can (13³⁄⁴ounces) artichoke

1 cup arborio rice

hearts, drained and coarsely

chopped

2 cloves garlic, minced

2 cups chicken broth

⁄4

cup grated Parmesan cheese

⁄

cup white wine

cup dried tomatoes, chopped

1¹⁄²tablespoons fresh thyme or

1¹⁄²teaspoons dried thyme

Salt and pepper to taste

2 cups water

• • • • • • •

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 in steamer basket in cooker. Close cover securely. Place pressure regulator on

vent pipe and cook 8 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator 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 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. Fill molds only ²⁄³full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the

mold. Place the steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard cups

of dessert can be pressure cooked at a time. Place two custard cups in the steamer basket. Then, stack the other two custard cups

opposite the bottom two custard cups.

To test custards for doneness, insert a knife into the center. 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 ²⁄³FULL!

OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR

ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.

STUFFED APPLES

⁄

cup golden raisins

cup dry red wine

cup chopped nuts

⁄

teaspoon ground

cinnamon

4 cooking apples

1 tablespoon butter

1 cup water

2 tablespoons sugar

⁄

teaspoon grated orange

rind

Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, or-

ange 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 a very slow, steady ﬂow of steam escaping from the pressure regulator.

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

1¹⁄²cups water

1 cup water

1 cup whole milk

⁄2

teaspoon sugar

cups water raisins

teaspoon cinnamon

• • • • • • •

Combine rice and 1¹⁄₂cups water in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly with

aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer basket in cooker. Close cover securely.

Place pressure regulator on vent pipe and cook 10 minutes with a very slow, steady ﬂow of steam

escaping from the pressure regulator. Cool cooker at once Stir milk, sugar, raisins, and cinnamon

into rice. Cover bowl ﬁrmly with aluminum foil. Place bowl in steamer basket in cooker. Close cover

securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady ﬂow of

steam escaping from the pressure regulator. Let pressure drop of its own accord

Nutrition Information Per Serving

6 servings

238 Calories, 2 g Fat, 24 mg Cholesterol

VANILLA CUSTARD

2 cups lowfat milk

4 eggs, slightly beaten

⁄2

teaspoon vanilla

Nutmeg

⁄

cup sugar

teaspoon salt

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 in

steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 min-

utes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker at

once Chill.

Nutrition Information Per Serving

4 servings

137 Calories, 4 g Fat, 118 mg Cholesterol

VARIATION: COCONUT CUSTARD

Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.

PETITE PUMPKIN CUSTARDS

1 can (16 ounces) solid-pack

pumpkin

1 can (14 ounces sweetened

condensed milk

1 teaspoon ﬁnely chopped

candied ginger, optional

teaspoon ground cloves

⁄4

1 cup water

3 eggs, beaten

1 teaspoon ground cinnamon

• • • • • • •

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 in steamer basket in cooker.

Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very slow,

steady ﬂow of steam escaping from the pressure regulator. 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

⁄

cup sugar

teaspoon vanilla

1 cup water

2 eggs, slightly beaten

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 in steamer basket in cooker. Place pressure regulator

on vent pipe and cook 5 minutes with a very slow, steady ﬂow of steam escaping from the pressure

regulator. Cool cooker at once Chill.

Nutrition Information Per Serving

6 servings

113 Calories, 3 g Fat, 75 mg Cholesterol

OATMEAL APPLE CRISP

4 cups apples, peeled and sliced

1 tablespoon lemon juice

2 tablespoons ﬂour

1 teaspoon cinnamon

2 tablespoons margarine, softened

1 cup water

⁄

cup quick cooking oats

cup brown sugar

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

in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20

minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Cool cooker

at once.

Nutrition Information Per Serving

4 servings

209 Calories, 7 g Fat, 0 Cholesterol

CHEESECAKE

1 8-ounce package cream cheese

2 eggs

1 3-ounce package cream cheese

⁄2

cup vanilla wafer crumbs

⁄

cup sugar

2¹⁄²cups 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 in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe

and cook 15 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator

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 ¹⁄⁴cup soft cream cheese, ¹⁄⁴cup brown sugar, 1 tablespoon granu-

lated sugar, and ¹⁄⁴teaspoon 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 10

Beef Tomato Soup . . . . . . . . . . . . 11

Black Bean Soup . . . . . . . . . . . . . 11

Brown Beef Soup . . . . . . . . . . . . . 11

Brown Beef Soup Stock . . . . . . . . 11

Chicken Dumpling Soup . . . . . . . 10

Chicken Noodle Soup. . . . . . . . . . 10

Chicken Rice Soup . . . . . . . . . . . 10

Chicken Soup . . . . . . . . . . . . . . . . 10

Chicken Soup Stock . . . . . . . . . . 10

Minestrone . . . . . . . . . . . . . . . . . . 12

Onion Soup. . . . . . . . . . . . . . . . . . 11

Potato Soup. . . . . . . . . . . . . . . . . . 12

Saffron Fish Stew . . . . . . . . . . . . . 12

Zesty Homemade Chili . . . . . . . . 13

POULTRY (Continued)

VEGETABLES (Continued)

Chicken Breasts Tarragon . . . . . . 17

Chicken Cacciatore . . . . . . . . . . . 19

Chutney Chicken . . . . . . . . . . . . . 18

Herbed Chicken . . . . . . . . . . . . . . 19

Poultry Timetable . . . . . . . . . . . . . 20

Soy Chicken . . . . . . . . . . . . . . . . . 18

Sweet ’N Sour Chicken Wings. . . 18

Turkey Breast . . . . . . . . . . . . . . . . 20

Garlic Mashed Potatoes . . . . . . . . 27

Glazed Root Vegetables . . . . . . . . 26

Maple Glazed Sweet Potatoes . . . 27

DRIED BEANS AND PEAS 29

Baked Beans . . . . . . . . . . . . . . . . . 30

Dried Beans and Peas Timetable . 29

Lentil Curry . . . . . . . . . . . . . . . . . 30

Savory White Beans . . . . . . . . . . . 30

MEATS 21

Apricot Barbecue Pork Roast. . . . 23

Barbecue Spareribs. . . . . . . . . . . . 23

Beef Pot Roast . . . . . . . . . . . . . . . 21

Beef Stew . . . . . . . . . . . . . . . . . . . 22

Corned Beef . . . . . . . . . . . . . . . . . 23

Lamb Stew . . . . . . . . . . . . . . . . . . 25

Meat Timetable. . . . . . . . . . . . . . . 25

Porcupine Meatballs . . . . . . . . . . 21

Pork Loin Roast . . . . . . . . . . . . . . 24

Spaghetti Meat Sauce . . . . . . . . . 22

Stuffed Flank Steak . . . . . . . . . . . 24

Stuffed Pork Chops. . . . . . . . . . . . 24

Swiss Steak. . . . . . . . . . . . . . . . . . 22

GRAINS 31

Brown Rice with Veggies . . . . . . . 32

Grain Timetable . . . . . . . . . . . . . . 31

Grecian Rice Pilaf . . . . . . . . . . . . 32

Risotto with Artichoke Hearts

and Sun-Dried Tomatoes. . . . . . 33

Seasoned Rice Pilaf . . . . . . . . . . . 32

Wild Rice with Raisins

SEAFOOD 13

Lemon ’N Dill Cod and

Broccoli. . . . . . . . . . . . . . . . . . . 15

Marinated Tuna. . . . . . . . . . . . . . . 16

Salmon Steaks Moutarde . . . . . . . 13

“Scampi Style” Shrimp . . . . . . . . 14

Seafood Gumbo . . . . . . . . . . . . . . 15

Seafood Timetable . . . . . . . . . . . . 16

Shrimp Jambalaya . . . . . . . . . . . . 14

and Pecans. . . . . . . . . . . . . . . . . 33

DESSERTS 34

Cheesecake . . . . . . . . . . . . . . . . . 36

Coconut Custard. . . . . . . . . . . . . . 35

Oatmeal Apple Crisp . . . . . . . . . . 36

Petite Pumpkin Custards . . . . . . . 35

Rice Pudding . . . . . . . . . . . . . . . . 34

Stuffed Apples . . . . . . . . . . . . . . . 34

Tapioca Pudding . . . . . . . . . . . . . 35

Vanilla Custard . . . . . . . . . . . . . . 35

VEGETABLES 26

Artichokes ’N Sauce. . . . . . . . . . . 27

Cabbage with Apples . . . . . . . . . . 26

Fresh Vegetable Timetable . . . . . . 28

Frozen Vegetable Timetable . . . . . 29

POULTRY 17

Arroz Con Pollo . . . . . . . . . . . . . . 20

Bayou Bounty Chicken. . . . . . . . . 19

California Chicken . . . . . . . . . . . . 17

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.

Please record this information:

Model Number ___________________ Date Code _____________ Date Purchased ____________________

Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages 6 and

7), 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 may also be 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 damage caused by shipping. To obtain service under the warranty,

return this PRESTO^product, shipping prepaid to the Factory Service Department.

California residents may deliver this PRESTO^product to their nearest PRESTO^

Authorized Service Station. 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 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 Presto’s personal pledge to you and is being made in

place of all other express warranties.

NATIONAL PRESTO INDUSTRIES, INC

Eau Claire, Wisconsin 54703-3703

US Patent 4932550

Form 72-299D

Philips Electric Toothbrush HX6950 User Manual
Philips Headphones HC410 User Manual
Philips TV VCR Combo CCZ092AT User Manual
Polycom Telephone IP 4000 SIP User Manual
Polycom Telephone Sound Station2 Direct Connect MERIDIAN User Manual
Poulan Trimmer 530088837 User Manual
Poulan Trimmer 545117592 User Manual
Precisionaire Air Cleaner II M User Manual
Proctor Silex Rice Cooker 840180202 User Manual
PYLE Audio Car Stereo System PLAD212 User Manual