Table of Contents
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4- and 6-Quart
Stainless Steel
Pressure
Cookers
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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Table of Contents
Related Manuals for Presto 4- and 6-Quart Stainless Steel
Summary of Contents for Presto 4- and 6-Quart Stainless Steel
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Page 1: Table Of Contents
4- and 6-Quart Stainless Steel Pressure Cookers 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
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. Recipes in this book were developed for use in a 4-quart pressure cooker. -
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,” cool the pressure cooker under a running water faucet (Fig. H) or pour cold water over it, or place it in a pan of cold water (Fig. -
Page 6: Care And Maintenance
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. -
Page 7: Helpful Hints
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). 11. 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 8: Questions And Answers
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 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 9 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. Can I use my stainless steel pressure cooker on all types of ranges? Your pressure cooker will work on gas, electric coil and ceramic glass (smoothtop) ranges.
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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: Brown Beef 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: Saffron Fish Stew
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 parsley 6 cloves garlic, minced ⁄ teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels. -
Page 15: Seafood Gumbo
SEAFOOD GUMBO 1 cup long grain white rice 2 bay leaves ⁄ cups water 2 tablespoons parsley 1 cup water 1 teaspoon basil • • • • • • • ⁄ teaspoon thyme ⁄ cups chicken broth ⁄ teaspoon ground red pepper 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: Chutney 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: Chicken Cacciatore
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 19: Turkey Breast
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 Salt and pepper to taste ⁄ cups water 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. -
Page 21: Swiss Steak
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 22: Apricot Barbecue Pork Roast
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 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: Lamb Stew
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 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 26: Garlic Mashed Potatoes
GARLIC MASHED POTATOES ⁄ cups chicken broth 2 pounds russet potatoes, peeled • • • • • • • and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper to taste 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 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 following cautions when pressure cooking dry beans and peas: (1) Never fill the cooker over the ⁄... -
Page 30: Lentil Curry
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 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 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 32: Seasoned Rice Pilaf
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 can (13 ⁄ ounces) artichoke hearts, 1 tablespoon olive oil 1 cup arborio rice drained and coarsely chopped 2 cloves garlic, minced ⁄ cup grated Parmesan 2 cups chicken broth cheese ⁄ cup white wine ⁄... -
Page 34: Rice Pudding
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 35: Tapioca Pudding
TAPIOCA PUDDING 2 cups lowfat milk ⁄ cup sugar 2 tablespoons quick cooking tapioca ⁄ teaspoon vanilla 2 eggs, slightly beaten 1 cup water 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 Maple Glazed Chicken and Dressing ..18 Beef Tomato Soup ..11 Sweet Potatoes. -
Page 37: 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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