Presto 1282 Instructions And Recipes Manual
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Presto 1282 Instructions And Recipes Manual

Presto electric pressure cooker user manual
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Pressure Cookers
Stock Numbers:
01241 (4-qt. aluminum)
01264 (6-qt. aluminum)
01282 (8-qt. aluminum)
01341 (4-qt. stainless steel)
01362 (6-qt. stainless steel)
The stock number is the first five digits of the model number.
2009 by National Presto Industries, Inc.
Instructions
This is a
Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.
To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following:
1. Read all instructions.
2. Be sure that handles are assembled and fastened properly before using this appliance (see pages 2 and 3). Cracked, broken or
charred handles should be replaced.
3. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.
4. Always check the air vent/cover lock to be sure it moves freely before use.
5. Do not fill pressure cooker over ⅔ full. For soup, grains, and dry beans and peas which expand during cooking, do not fill
cooker over ½ full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation
instructions.
6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or any dry beans and peas which are not
listed on the chart on page 29. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air
vent/cover lock.
7. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly closed
before operating; cover handle must be directly above the body handle. See "How To Use Instructions."
8. Do not place the pressure cooker or attempt to pressure cook in a heated oven.
9. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Use handles
or knobs.
10. Do not open pressure cooker until the unit has cooled and all internal pressure has been released, air vent/cover lock has dropped,
and no steam escapes when the pressure regulator is removed. If the handles are difficult to push apart, this indicates that the
cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous. See "How To Use Instructions."
11. Caution: To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing
ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure
plug be replaced at least every two years.
12. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure
cooker.
13. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat to maintain a slow,
steady rocking motion. If the pressure regulator is allowed to rock vigorously excess steam will escape, liquid will be evaporated,
and food may scorch.
14. Caution: Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU's.
15. Do not use this pressure cooker for other than intended use.
16. Do not use this pressure cooker for pressure frying with oil.
and Recipes

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
Visit us on the web at
www.GoPresto.com
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Summary of Contents for Presto 1282

  • Page 1: Important Safeguards

    01341 (4-qt. stainless steel) 01362 (6-qt. stainless steel) The stock number is the first five digits of the model number. 2009 by National Presto Industries, Inc. Instructions This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.

  • Page 2: Table Of Contents

    Soups and Stocks ......10 Welcome to the world of pressure cooking. With your new Presto to prepare a wide variety of delicious foods—especially foods that emphasize good health and nutrition along with good...

  • Page 3: Getting Acquainted

    To Attach Body Handle to Cooker Body 1. Locate bag containing long body handle. This is the handle that has one screw hole. Take out handle and remove tape on handle which is holding screw in place. Remove screw from handle and set aside. 2. For easier handle installation, position cooker body so the threaded post extends over edge of counter slightly.

  • Page 4: How To Use

    Before the first use, remove the sealing ring (Fig. D) by simply pulling it out of the inside rim of the cover. Wash sealing ring, cover, body, and cooking rack (Fig. C) in hot, sudsy water to remove any packaging material and white manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under the stop tabs and the lock pin (Fig. D) which are located on the inside rim of the cover. 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...

  • Page 5: Important Safety Information

    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. J). 7. Cooking time begins when the pressure regulator begins to rock gently. Gradually lower the heat as necessary to maintain a slow, steady rocking motion and cook for the length of time indicated in the recipe or timetable.

  • Page 6: Cleaning

    For your convenience, both the ⅔ and ½ full levels are marked by indentations on the side of the pressure cooker body (Fig. M). The upper marking indicates the ⅔ full level and the lower the ½ full level. In addition, in each section of the recipes you will find instructions on the maximum fill level for each type of food. Reminder: When cooking any food, do not let any portion extend above the maximum fill mark. When cooking rice, grains, dry beans and peas, soups, and stews, the cooker should never be more than ½ full. 2.
  • Page 7 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. N). Also clean the vent pipe nut as shown. 3. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for cleaning.

  • Page 8: Care And Maintenance

    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). 8. If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in eau Claire, WI at 1-800-877-0441.

  • Page 9: Questions And Answers

    Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time the cooking period. A Presto kitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions ...

  • Page 10: Soups And Stocks

    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.

  • Page 11: Black Bean Soup

    1½ pounds lean beef, cut into 1-inch cubes 4 cups water ½ cup chopped onion ½ cup sliced carrots Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 295 Calories, 15 g Fat, 110 mg Cholesterol Delicious Soups From Brown Beef Soup...

  • Page 12: Potato Soup

    1 pound lean beef, cut into 1-inch cubes 5 cups water 1 can (14-15 ounces) diced tomatoes ½ cup chopped onion 1 cup sliced carrots ⁄ cup chopped celery 1 clove garlic, minced 2 tablespoons parsley flakes Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper in cooker.

  • Page 13: Seafood

    Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good source of minerals, and one of the few sources of beneficial omega-3 fatty acids. Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood. OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER. 4 small salmon steaks, 1-inch thick 4 tablespoons Dijon-style mustard 3-4 sprigs fresh thyme or ½ teaspoon dried thyme 1 tablespoon olive or vegetable oil 1 small onion, chopped...
  • Page 14 1 cup long grain white rice 1½ cups water 1 cup water • • • • • • • 1 can (14-15 ounces) stewed tomatoes ½ cup chicken broth ½ pound precooked ham, diced ½ cup chopped onion ½ cup chopped celery ½...

  • Page 15: Marinated Tuna

    1 cup long grain white rice 1½ cups water 1 cup water • • • • • • • 2½ cups chicken broth 1 pound medium, fresh shrimp, peeled and deveined 1 pound sole fillets, cut into 2-inch pieces 1 can (14-15 ounces) diced tomatoes 1 cup chopped onion ¾...

  • Page 16: 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.

  • Page 17: Soy Chicken

    6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies ½ cup raisins Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and cornstarch.

  • Page 18: Bayou Bounty Chicken

    1 tablespoon vegetable oil 1 cup chopped onion 1 tablespoon chopped garlic 3 pounds chicken thighs, skinned 1 cup chicken broth 1 tablespoon chopped parsley ½ cup chopped celery leaves Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken.
  • Page 19 It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from cooker and pour liquid into cooker. Place poultry on rack in cooker DO NOT FILL PRESSURE COOKER OVER NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE ThE POULTRY Whole Chicken (2½...

  • Page 20: 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. This can be done right in the pressure cooker. The following recipes were written for fresh or completely thawed meats.

  • Page 21: Beef Stew

    2 pounds round steak, 1-inch thick 1 can (8 ounces) tomato sauce ½ cup water 1 cup chopped onion Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once. Thicken sauce, if desired.

  • Page 22: Barbecue Spareribs

    3 pound boneless rolled pork roast ½ cup catsup ½ cup teriyaki sauce ⅓ cup apricot preserves ¼ cup cider vinegar Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, 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;...

  • Page 23: Lamb Stew

    2 tablespoons vegetable oil 4 1-inch thick boneless pork chops, with deep pocket cut in each 1 cup chopped onion ¾ 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 1 rack in cooker.
  • Page 24 Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in cooker. DO NOT FILL PRESSURE COOKER OVER NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE ⁄ FULL mARK (SEE PAgE 6). MEAT BEEF Chuck Roast Corned Beef Rolled Rib Roast 3 pounds Round Steak Round Steak Short Ribs Slice Picnic LAMB Chops Chops...

  • Page 25: Vegetables

    Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abundance of vegetables on the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious” clientele. Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables retain most of their natural color, texture, flavor, and nutrients. And pressure cooking offers an additional health advantage, because so much more natural taste is retained, vegetables require much less salt and seasonings.

  • Page 26: Maple Glazed Sweet Potatoes

    1 cup water 1 tablespoon vegetable oil Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Serve with your choice of the following sauces. Nutrition Information Per Serving 60 Calories, 0 g Fat, 0 mg Cholesterol GARLIC SAUCE —...

  • Page 27: Fresh Vegetable Timetable

    When using the vegetable timetables below and on page 28, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO PREVENT OVER-COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED. If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.
  • Page 28 VegetabLe Size Peas Shelled Peppers Whole Potatoes (sweet) Sliced, 1 to 1½- inches thick Sliced, ½-inch thick Potatoes (white) Whole, 2½-inch diameter Whole, 1½-inch diameter Sliced, ¾-inch thick Sliced, ½-inch thick Rutabaga Cubed or sliced, 1-inch thick Spinach Whole leaves Squash (winter) Quartered acorn+...

  • Page 29: Dry Beans And Peas

    The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when pressure cooking dry beans and peas: (1) Never fill the cooker over the ½ full line (this includes beans, ingredients, and water). (2) Add 1 tablespoon vegetable oil for cooking.

  • Page 30: Baked Beans

    1 tablespoon vegetable oil ¾ cup chopped onion 3 cups water 1 cup lentils ½ 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 pressure regulator rocking slowly.

  • Page 31: Grains

    Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble fiber, and other nutrients. Yet with all these benefits, grains are low in fat. Grains can be prepared quickly and conveniently with the pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours. During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the pressure cooker.

  • Page 32: Lemon Rice

    2 tablespoons margarine 1 small onion, chopped 2 cups long grain white rice 2 cups chicken broth 1¾ cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté until tender. Combine onion with rice, broth, 1¾ cup 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.
  • Page 33 AND SUN-DRIED TOMATOES 1 tablespoon olive oil 1 cup arborio rice 2 cloves garlic, minced 2 cups chicken broth ⅓ cup white wine ⅓ cup dried tomatoes, chopped 2 cups water • • • • • • • Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent.

  • Page 34: Desserts

    Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill molds only ⅔ full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold. Place the mold or custard cups on the cooking rack in the cooker. Refer to the chart below for the number of custard cups your cooker will hold and how the custard cups should be positioned on the cooking rack. To test custards for doneness, insert a knife into the center.

  • Page 35: Petite Pumpkin Custards

    2 cups lowfat milk 2 eggs, slightly beaten ¼ cup sugar ¼ teaspoon salt Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly.
  • Page 36 1 8-ounce package cream cheese 1 3-ounce package cream cheese ½ cup sugar Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once. Cool cheesecake.

  • Page 37: Recipe Index

    SOUPS AND STOCKS ....10 Beef Tomato Soup ....11 Black Bean Soup .

  • Page 38: Service And Parts Information

    This quality PRESTO  under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve (12) years after purchase, we will repair or replace it at our option. Our pledge does not apply to normal wear and tear including scratches, dulling of the polish, or staining;...

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