Presto C401B Operating Instructions And Recipes
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Presto C401B Operating Instructions And Recipes

4- and 6-quart aluminum
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This Owner's Manual is provided and hosted by Appliance Factory Parts.
PRESTO C401B
Owner's Manual
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Find Your PRESTO Pressure Cooker Parts - Select From 250 Models
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  • Page 1 This Owner's Manual is provided and hosted by Appliance Factory Parts. PRESTO C401B Owner's Manual Shop genuine replacement parts for PRESTO C401B Find Your PRESTO Pressure Cooker Parts - Select From 250 Models -------- Manual continues below --------...

  • Page 2: Table Of Contents

    Pressure Cookers Visit us on the web at www.GoPresto.com 2006 by National Presto Industries, Inc. Instructions and Recipes Table of ConTenTs Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
  • Page 3 SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY. InTroduCTIon Welcome to the world of pressure cooking. With your new Presto  Pressure Cooker, you’ll discover how fast and easy it is to prepare a wide variety of delicious foods—especially foods that emphasize good health and nutrition along with good taste.
  • Page 4 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.
  • Page 5 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. Recipes in this book were developed for use in a 4-quart pressure cooker.
  • Page 6 8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure cooker from burner. Caution: Lift pressure cooker to remove it from the burner . Sliding cookware can leave scratches on stovetops . 9. Reduce pressure according to the recipe or timetable instructions. If the instructions say “Let the pressure drop of its own accord,”...
  • Page 7 in bodily injury or property damage. Always be sure the cover handle is directly above the body handle (see page 4, Fig. E). 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.
  • Page 8 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 37). 13. 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  If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test Kitchen, National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. You may also contact us at a our website www.GoPresto.com. When writing, please include a phone number and a time when you can be reached during weekdays, if possible.

  • Page 10: Questions And Answers

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

  • Page 11: Soups And Stocks

    soups and sToCks The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordinary methods. Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add extra flavor.
  • Page 12 BROWN BEEF SOUP ⁄ pounds lean beef, cut into 1-inch ⁄ cup chopped celery cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes ⁄ cup chopped onion 1 teaspoon salt ⁄ cup sliced carrots ⁄ teaspoon black pepper Place all ingredients in cooker.
  • Page 13 SAFFRON FISH STEW 1 can (14 ⁄ ounces) chicken broth Pinch of saffron threads ⁄ cup dry white wine ⁄ teaspoon turmeric 4 new red potatoes, quartered • • • • • • • 3 carrots, cut into ⁄ -inch chunks 1 pound firm fish (halibut, haddock, 1 medium onion, finely chopped cod, pollack) fresh or thawed, cut...

  • Page 14: Seafood

    ZESTY HOMEMADE CHILI ⁄ pounds ground beef 1 teaspoon ground cumin 1 can (8 ounces) tomato sauce ⁄ teaspoon black pepper ⁄ cup water ⁄ teaspoon oregano 1 cup chopped onion ⁄ teaspoon cayenne pepper ⁄ cup chopped green pepper •...
  • Page 15 “SCAMPI-STYLE” SHRIMP 1 pound medium, raw shrimp, ⁄ teaspoon salt peeled and deveined 1 cup water 3 tablespoons margarine • • • • • • • 2 tablespoons minced green onion 2 tablespoons minced parsley 6 cloves garlic, minced ⁄ teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels.
  • Page 16 SEAFOOD GUMBO 1 cup long grain white rice 2 cloves garlic, minced ⁄ cups water 2 bay leaves 1 cup water 2 tablespoons parsley • • • • • • • 1 teaspoon basil ⁄ cups chicken broth ⁄ teaspoon thyme 1 pound medium, fresh shrimp, ⁄...

  • Page 17: Poultry

    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.
  • Page 18 CHUTNEY CHICKEN 6 boneless, skinless chicken breast ⁄ cup mango chutney halves 1 tablespoon vinegar 1 can (14-15 ounces) diced 1 tablespoon brown sugar tomatoes ⁄ teaspoon allspice 1 can (4 ounces) chopped green • • • • • • • chilies ⁄...
  • Page 19 CHICKEN CACCIATORE 2 cloves garlic, minced 3 pound chicken, cut into serving 2 tablespoons minced parsley pieces 1 teaspoon oregano 1 cup diced tomatoes 1 teaspoon salt ⁄ cup white wine ⁄ teaspoon black pepper ⁄ cups sliced onions • • • • • • • ⁄...
  • Page 20 TURKEY BREAST* *NOTE: USE THIS RECIPE ONLY IN A 6-QUART PRESSURE COOKER ⁄ cup chopped celery 3-4 pound turkey breast ⁄ teaspoon poultry seasoning 1 tablespoon vegetable oil ⁄ cups water Salt and pepper to taste 1 onion, chopped Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add re- maining ingredients.

  • Page 21: Meats

    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.
  • Page 22 SWISS STEAK ⁄ cup chopped green pepper 2 pounds round steak, 1-inch thick ⁄ cup sliced celery 1 can (8 ounces) tomato sauce ⁄ teaspoon salt ⁄ 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 pressure regulator rocking slowly.
  • Page 23 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork roast 1 teaspoon crushed red pepper ⁄ cup catsup 1 teaspoon dry mustard ⁄ cup teriyaki sauce ⁄ teaspoon black pepper ⁄ cup apricot preserves 1 large onion, sliced ⁄ cup cider vinegar 2 cups water ⁄...
  • Page 24 STUFFED PORK CHOPS 2 tablespoons vegetable oil 1 cup bran flakes, crushed 4 1-inch thick boneless pork chops, 2 tablespoons water with deep pocket cut in each ⁄ teaspoon dried sage 1 cup chopped onion ⁄ cups water ⁄ cup chopped celery Salt and pepper to taste ⁄...
  • Page 25 LAMB STEW 1 pound lamb stew meat, cut into 4 small potatoes, quartered 1-inch cubes 1 cup baby-cut carrots 1 cup water 1 teaspoon salt 1 large onion, sliced ⁄ teaspoon black pepper 1 tablespoon Worcestershire • • • • • • • sauce ⁄...

  • Page 26: Vegetables

    VeGeTables Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abun- dance 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.
  • Page 27 GARLIC MASHED POTATOES • • • • • • • 2 pounds russet potatoes, peeled 1 tablespoon margarine and diced Salt and pepper to taste 4 large cloves garlic ⁄ cups 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 pressure regulator rock- ing slowly.
  • Page 28 FRESH AND FROZEN 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.
  • Page 29 FRESH VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE SIZE LIQUID (MINUTES) Peas Shelled 0 – 2 Peppers Whole 0 – 3 Potatoes (sweet) Sliced, 1 to 1 ⁄ - inches thick 6 – 8 Sliced, ⁄ -inch thick 4 – 5 Potatoes (white) Whole, 2 ⁄...

  • Page 30: Dry Beans And Peas

    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 ⁄...
  • Page 31 LENTIL CURRY ⁄ tablespoon curry powder 1 tablespoon vegetable oil ⁄ cup chopped onion ⁄ teaspoon ground ginger 3 cups water • • • • • • • 1 cup lentils ⁄ teaspoon salt ⁄ tablespoon coriander Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry powder, and ginger.

  • Page 32: Grains

    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 pre- pared quickly and conveniently with the pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours.
  • Page 33 SEASONED RICE PILAF 2 tablespoons margarine ⁄ teaspoon salt 1 small onion, chopped ⁄ teaspoon oregano 2 cups long grain white rice ⁄ teaspoon pepper 2 cups chicken broth 2 cups water ⁄ cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté...

  • Page 34: Desserts

    RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES 1 tablespoon olive oil 1 can (13 ⁄ ounces) artichoke 1 cup arborio rice hearts, drained and coarsely 2 cloves garlic, minced chopped 2 cups chicken broth ⁄ cup grated Parmesan cheese ⁄ cup white wine ⁄...
  • Page 35 RICE PUDDING 1 cup long-grain white rice ⁄ cup sugar ⁄ cups water ⁄ cup raisins 1 cup water ⁄ teaspoon cinnamon • • • • • • • 1 cup whole milk Combine rice and 1 ⁄ cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil.
  • Page 36 TAPIOCA PUDDING 2 cups lowfat milk ⁄ cup sugar 2 tablespoons quick cooking ⁄ teaspoon vanilla tapioca 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.

  • Page 37: Recipe Index

    reCIpe Index SOUPS AND STOCKS . . . . . . 10 Maple Glazed Chicken and Dressing ..18 Beef Tomato Soup ..11 Sweet Potatoes.

  • Page 38: Service And Parts Information

    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.

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