Table of Contents
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8-Quart
Aluminum
Pressure Cooker
2006 by National Presto Industries, Inc.
Instructions
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Dry Beans and Peas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
and Recipes
Table of ConTenTs
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www.GoPresto.com
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Summary of Contents for Presto 8-Quart Aluminum
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Page 1: Table Of Contents
8-Quart Aluminum Pressure Cooker 2006 by National Presto Industries, Inc. Instructions and Recipes Visit us on the web at www.GoPresto.com Table of ConTenTs Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -
Page 2: Important Safeguards
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 3: Getting Acquainted
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 4: How To Use
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 as long as you do not overfill the pressure cooker (see page 5). -
Page 5: Important Safety Information
9. Reduce pressure according to the recipe or timetable 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 instructions state, “Cool cooker at once,”... -
Page 6: Care And Maintenance
6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring . Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky . — 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. - Page 7 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.
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Page 8: Helpful Hints
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 (email: contact@GoPresto.com). When writing, please include a phone number and a time when you can be reached... -
Page 9: 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 10: 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 11: Black Bean Soup
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 12: Potato Soup
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 13: 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 14: Shrimp Jambalaya
“SCAMPI-STYLE” SHRIMP 1 pound medium, raw shrimp, peeled ⁄ teaspoon salt and deveined 1 cup water 3 tablespoons margarine • • • • • • • 2 tablespoons minced green onion 2 tablespoons minced parsle 6 cloves garlic, minced ⁄ teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels. -
Page 15: Marinated Tuna
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 16: 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 17: Soy Chicken
CHUTNEY CHICKEN 6 boneless, skinless chicken breast 1 tablespoon vinegar halves 1 tablespoon brown sugar 1 can (14-15 ounces) diced tomatoes ⁄ teaspoon allspice 1 can (4 ounces) chopped green • • • • • • • chilies ⁄ cup water ⁄... -
Page 18: Herbed Chicken
CHICKEN CACCIATORE 2 cloves garlic, minced 3 pound chicken, cut into serving 2 tablespoons minced parsley pieces 1 cup diced tomatoes 1 teaspoon oregano 1 teaspoon salt ⁄ cup white wine ⁄ teaspoon black pepper ⁄ cups sliced onions • • • • • • • ⁄... -
Page 19: Arroz Con Pollo
TURKEY BREAST 3-4 pound turkey breast ⁄ cup chopped celery 1 tablespoon vegetable oil ⁄ teaspoon poultry seasoning ⁄ 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 20: 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. 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. -
Page 21: Beef Stew
SWISS STEAK 2 pounds round steak, 1-inch thick ⁄ cup chopped green pepper 1 can (8 ounces) tomato sauce ⁄ cup sliced celery ⁄ cup water ⁄ teaspoon salt 1 cup chopped onion ⁄ teaspoon pepper Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly. -
Page 22: Barbecue Spareribs
APRICOT BARBECUE PORK ROAST 1 teaspoon crushed red pepper 3 pound boneless rolled pork roast 1 teaspoon dry mustard ⁄ cup catsup ⁄ teaspoon black pepper ⁄ cup teriyaki sauce ⁄ cup apricot preserves 1 large onion, sliced 2 cups water ⁄... -
Page 23: Pork Loin Roast
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 24: Meat Timetable
LAMB STEW 1 pound lamb stew meat, cut into 1 cup baby-cut carrots 1-inch cubes 1 teaspoon salt 1 cup water ⁄ teaspoon black pepper 1 large onion, sliced • • • • • • • 1 tablespoon Worcestershire sauce ⁄... -
Page 25: Vegetables
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. -
Page 26: Maple Glazed Sweet Potatoes
GARLIC MASHED POTATOES 2 pounds russet potatoes, peeled • • • • • • • and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper to taste ⁄ 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 27: Fresh Vegetable Timetable
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 28: Frozen Vegetable Timetable
FRESH VEGETABLE TIMETABLE (CONTINUED) 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 29: 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 follow- ing cautions when pressure cooking dry beans and peas: (1) Never fill the cooker over the ⁄... -
Page 30: Baked Beans
LENTIL CURRY 1 tablespoon vegetable oil ⁄ tablespoon curry powder ⁄ 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 31: 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 prepared quickly and con- veniently with the pressure cooker. -
Page 32: Brown Rice With Veggies
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 33: Desserts
RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES 1 tablespoon olive oil • • • • • • • 1 cup arborio rice 1 can (13 ⁄ ounces) artichoke hearts, 2 cloves garlic, minced drained and coarsely chopped 2 cups chicken broth ⁄... -
Page 34: Vanilla Custard
RICE PUDDING 1 cup whole milk 1 cup long-grain white rice ⁄ cups water ⁄ cup sugar ⁄ cup raisins 1 cup water • • • • • • • ⁄ teaspoon cinnamon Combine rice and 1 ⁄ cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. -
Page 35: Oatmeal Apple Crisp
TAPIOCA PUDDING 2 cups lowfat milk ⁄ cup sugar ⁄ teaspoon vanilla 2 tablespoons quick cooking 1 cup water tapioca 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 36: Recipe Index
reCIpe Index SOUPS AND STOCKS . . . . . . . . 10 Chicken Cacciatore ..18 Maple Glazed Beef Tomato Soup ... 11 Chutney Chicken . -
Page 37: Service And Parts Information
PRESTO trademark. Cooker replacement parts are available at Presto Authorized Service Stations and 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 ...
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