Presto 8-Quart Stainless Steel Pressure Cooker инструкция обслуживания

1 8-Quart Stainless Steel Pressure Cooker and Canner Instructions and Recipes Visit us on the web at www .GoPresto.com  2003 by National Presto Industries, Inc. T ABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . 2 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . [...]

2 This is a Listed appliance. The follo wing Important Safeguards are recommended by most portable appliance manufacturers. IMPOR T ANT SAFEGU ARDS T o reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the follo wing: 1. Read all instructions. Improper use may result in bodily injur[...]

3 Lock Pin Fig. C Fig. A Steamer Basket Primary Cover Handle Pressure Regulator/ Steam Release V alve V ent Pipe Air V ent / Cover Lock Cover Overpressure Plug T riv et Stainless Steel Body Sealing Ring Secondary Cover Handle 4 5 9 1 2 3 8 7 6 10 11 Air V ent/Cover Lock in UP Position. Pr essure in Unit. Air V ent/Cover Lock in DO WN Position. No P[...]

4 Fig. F P R E S S U R E / S T E A M R E L E A S E V ent Pipe Air V ent/ Cover Lock V ent Pipe Fig. G “  ” Mark Loop Ends Fig. E Position the triv et in the cooker so the loop ends are towards the bottom of the cook er . Fig. H Pressur e Regulator Fig. I Lever Pressur e Arrow HOW TO USE No w that you are f amiliar with the various parts of t[...]

5 P R E S S U R E / S T E A M R E L E A S E Pressur e Regulator/Steam Release V alve Lever Quick Steam Release Position Fig. J 8. Cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, too much liquid will e v aporate and food may scorch. Never leave your pressure cooker unattended at high heat s[...]

6 Follo w specific recipe f or the amount of liquid that should be added to the pressur e cooker . The liquid will not necessarily come up to the fill line. Reminder: When cooking rice, dry beans and peas, and soups, the cooker should nev er be more than 1 ⁄ 2 full. RIGHT WRONG Fig. K which is designed to release excess pressure if something in[...]

Fig. L Rubber Gasket Fig. M Cover Handle Hole Fig. N Overpr essure Plug T op Fig . O 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, ho wever , the sealing ring should always be remo ved to allow easy cleaning of the inside[...]

Leakage between the co ver and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the seal- ing ring. Whene ver you replace the sealing ring, replace the o verpressure plug also. 11. The formation of a small amount of moisture under the pressure re gulator is normal when cooking first be gins. It is the result of [...]

Apply Cooking Oil Here Fig. P Q UESTIONS AND ANSWERS Occasionally the cov er 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 cov er which provides an airtight fit. Because of this, you may find that on occasion the cov er may be difficult to open or[...]

SOUPS AND STOCKS The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours tak en by ordi- nary methods. Stocks form the base for most great soups and sauces and you can ev en substitute a stock for water in many recipes to add extra flav or . T raditionally , stocks are made by simmering b[...]

11 BR O WN BEEF SOUP  1 1 ⁄ 2 pounds lean beef, cut into 1 ⁄ 4 cup diced carrots 1 inch cubes 1 small bay leaf 1 tablespoon vegetable oil 1 ⁄ 8 teaspoon pepper 6 cups water 1 ⁄ 4 cup chopped celery 1 1 ⁄ 2 tablespoons salt 1 teaspoon parsley flakes 1 ⁄ 2 cup diced onion Pour vegetable oil into cooker . T urn heat selector to medium [...]

12 SEAFOOD GUMBO  1 tablespoon vegetable oil 1 pound sole fillets, cut into 2 onions, coarsely chopped 2-inch pieces 3 tomatoes, skinned and 1 pound shrimp coarsely chopped 3 stalks celery , sliced 1 clove garlic, minced 2 cups frozen, cut okra  2 sprigsparsley ,chopped  ••••••• 1 teaspoon thyme[...]

13 PO T A TO SOUP   1 tablespoon vegetable oil 1 ⁄ 4 teaspoon dried basil  1 cupnelychoppedonions  ••••••• 1 ⁄ 2 cup finely sliced celery 1 12-ounce can ev aporated 4 cups peeled, diced potatoes skim milk 3 cups chicken br oth Salt 1 ⁄ 4 teaspoon white pepper Heat vegetable [...]

14 SEAFOOD When steamed, fish and seafood are both light and delicious. Pressure cooking is an ideal way to prepare these fa v orites. And, because most seafood cooks f ast, man y ve getables can be prepared at the same time in the pressure cooker sa ving e ven more time and work. The cooking time required is directly related to the thickness of t[...]

15 SHRIMP J AMB ALA Y A  1 cup long grain white rice 1 ⁄ 8 teaspoon pepper 1 1 ⁄ 2 cups water 1 ⁄ 8 teaspoon allspice   •••••••  Pincheach,cayenne,chili 1 1 ⁄ 2 cups water powder , and basil   ••••••• 1 16-ouncecantomatoes  2 t[...]

16 HADDOCK IN CHEESE SAUCE  2 tablespoons margarine 1 cup grated processed 2 tablespoons flour American cheese 1 ⁄ 2 teaspoon salt 2 pounds haddock fillets Pepper 1 1 ⁄ 2 cups water 1 cup skim milk Melt margarine in saucepan. Stir in flour , salt, and pepper . Gradually stir in milk, cooking until smooth and thick. Stir in cheese. Place h[...]

17 SEAFOOD TIMET ABLE COOKING TIME COOKING TIME SEAFOOD (FRESH OR THA WED) (FR OZEN) Crab Legs 2 minutes 2 minutes Fish Fillets (1 inch thick) 2 minutes 2 minutes Lobster T ail 6 to 8 ounces 5 minutes 10 to 12 minutes 12 to 14 ounces 8 minutes 12 to 13 minutes Salmon Steaks ( 1 ⁄ 2 inch thick) 2 minutes 2 minutes COOKING TIME COOKING TIME SEAFOOD[...]

18 CHICKEN BREASTS TARRAGON  2 chicken br easts, boned, 1 ⁄ 4 cup sliced onion skinned, and cut in half 1 ⁄ 2 cup white wine 1 tablespoon vegetable oil W or cestershire sauce Salt, pepper , and paprika 1 cup white wine  1 teaspoontarragon  ••••••• 1 ⁄ 4 cup sliced celery 1 tablespoon cor[...]

19 SWEET ’N SOUR CHICKEN  3 pound chicken, cut into serving 1 ⁄ 4 cup bro wn sugar pieces and skinned 1 ⁄ 2 cup vinegar 2 tablespoons vegetable oil 2 tablespoons soy sauce 1 20-ounce can pineapple chunks, 1 tablespoon catsup drained and juice reser ved 1 ⁄ 2 teaspoon W or cestershire sauce 1 cup reser ved pineapple juice 1 ⁄ 4 teaspoon[...]

20 ARR OZ CON POLLO  1 3 to 3 1 ⁄ 2 -poundchicken,cutup  ••••••• Paprika 1 10-ounce package frozen Salt and pepper green peas 2 tablespoons olive oil 1 cup sliced green oliv es 2 medium onions, chopped 1 tomato, peeled, chopped 1 clove garlic, minced 1 4-ounce jar pimientos, 1 1 ⁄ 2 cups chicken[...]

21 CHICKEN CA CCIA TORE  3 pound chicken, cut into 1 1 ⁄ 2 cups sliced onions serving pieces and skinned 1 ⁄ 2 cup chopped carrots 1 teaspoon salt 1 ⁄ 2 cup chopped celery 1 ⁄ 8 teaspoon pepper 1 1-pound can Italian 2 tablespoons vegetable oil tomatoes, chopped 2 cloves garlic, minced Salt and pepper 2 tablespoons minced parsley 1 ⁄ 2 [...]

22 MEA TS When it comes to creating juicy , tender , flav orful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that usually require slo w , moist-heat cooking will turn out succulent and sa vory— in v ery little time in the pressure cooker . The most important step when preparing meat in the pressure cooker is to sear me[...]

23 SWISS STEAK  2 pounds round steak, 1 inch 1 onion, diced thick 1 cup celery, diced Salt and pepper 1 green pepper, diced 2 tablespoons vegetable oil 1 1 ⁄ 2 cups tomato juice Cut meat into serving pieces. Season with salt and pepper . Pour ve getable oil into cooker . T urn heat selector to medium and bro wn meat. Add remaining ingredients.[...]

24 APRICOT BARBECUE PORK ROAST  3 pound boneless rolled pork 1 ⁄ 2 cup teriyaki sauce roast 1 teaspoon crushed red pepper 1 ⁄ 2 cup catsup 1 teaspoon dry mustard 1 ⁄ 3 cup apricot preser ves 1 ⁄ 4 teaspoon ground pepper 1 ⁄ 4 cup packed dark br own sugar 1 large onion, sliced 1 ⁄ 4 cup cider vinegar 3 cups water Place pork roast in a[...]

25 STUFFED PORK CHOPS  2 tablespoons vegetable oil 1 ⁄ 2 cup corn 4 1-inch thick pork chops, with 1 cup bran flakes, crushed deep pocket cut in each 2 tablespoons water Salt and pepper 1 ⁄ 2 teaspoon dried sage 1 cup chopped onion 1 1 ⁄ 2 cups water 3 ⁄ 4 cup chopped celery (Note: If increasing recipe , incr ease pr oportionately the am[...]

26 MEA T TIMET ABLE Bro wn meat well and remove from cooker . Pour liquid into cooker . Position triv et in cooker . Place meat in steamer basket on tri vet.  (Note: If the amount of meat is incr eased, it is not necessary to increase the cooking time or liquid.)  Omit trivet if meat extends abo ve the 2 ⁄ 3 full mark. DO NO T FILL PRESSURE[...]

27 VEGET ABLES T oday , fresh, frozen, and dried v egetables hav e assumed new importance and prominence on the menu. Health-conscious cooks feature an ab undance of ve getables on the family meal plan, while restaurants increasingly cater to a more “ve getable-conscious” clientele. Pressure cooking is the preferred method for preparing v egeta[...]

28 BR OCCOLI ’N RICE  1 1 ⁄ 2 pounds broccoli, cut into bite 1 small onion, chopped size pieces 1 1 ⁄ 2 cups water 2 cups cooked rice 2 tablespoons margarine 1 10 1 ⁄ 2 -ounce can cream of 1 ⁄ 2 cup bread crumbs mushroom soup 1 8-ounce jar pasteurized cheese spread Comb ine br occo li, rice, cream of mu shro om soup, cheese spread , a [...]

29 ARTICHOKES ’N SAUCE   1 1 ⁄ 2 cups water 3 artichokes 1 tablespoon vegetable oil Pour water and oil into cooker . Position tri vet in cooker . Place artichokes upside do wn in steamer bask et on tri vet. Close co ver securely . Place pressure regulator on v ent pipe and COOK 10 MINUTES WITH A VER Y SLO W , STEAD Y FLO W OF STEAM ESCAPI[...]

30 CUPS OF COOKING TIME VEGET ABLE SIZE LIQUID (MINUTES) Cauliflower Remov e outer lea ves Whole 1 1 ⁄ 2 2 - 5 and stalk. W ash. Head Remov e discoloration (6 inch on flo werets. diameter) Flowerets 1 0 - 2 Celery Separate stalks. Whole 1 0 - 2 Remov e tough, stringy Stalk or fibers. W ash Pieces thoroughly . Corn (On-the-Cob) Remov e husk and[...]

FROZEN VEGET ABLE TIMET ABLE T o assure ev en heating, separate a block of frozen ve getables. Pour liquid into cooker . Position triv et in cooker . Place ve getables in steamer basket on tri vet. After cooking, RELEASE PRESSURE QUICKL Y . FOR FR OZEN VEGET ABLES, DO NO T FILL PRESSURE COOKER O VER 2 ⁄ 3 FULL! 31 CUPS OF COOKING TIME VEGET ABLE [...]

32 ORANGE BAKED BEANS  2 cups na vy beans 2 tablespoons sherry or vinegar 1 ⁄ 4 pound bacon, diced 2 teaspoons salt 1 cup orange juice 1 ⁄ 2 teaspoon dry mustard 1 ⁄ 2 cup catsup 1 ⁄ 4 teaspoon ginger 2 tablespoons molasses W ater Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on page 31. Dr[...]

33 RICE Because fluffy , flav orful steamed rice is ready in minutes in the pressure cooker , you can enjoy all the speed and con venience of “instant” rice, without sacrificing any of the authentic, slo w-cooked taste and texture of regular long grain rice. Rice is lo w in sodium and fat and is cholesterol-free. And its v ersatility allows [...]

34 WILD RICE   1 cup wild rice 2 1 ⁄ 2 cups water 2 cups water Combine wild rice and 2 cups water in a metal bo wl which fits loosely in cook er . Co ver bowl firmly with aluminum foil. Pour 2 1 ⁄ 2 cups water into cooker . Place bowl in steamer basket in cooker . Close cov er securely . Place pressure regulator on vent pipe and COOK 20[...]

35 WILD RICE WITH RAISINS AND PECANS   1 tablespoon vegetable oil 2 cups water  1 mediumonion,nelychopped  ••••••• 1 1 ⁄ 2 cups wild rice 3 ⁄ 4 cup golden raisins 2 cups beef broth 1 ⁄ 3 cup pecans, toasted Pour ve getable oil into cook er . T urn heat selector to medium and sau[...]

36 DESSERTS Add a fabulous finale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure cooker . Pressure cooking gi ves an e ven texture to pudding and a satin y feel to custards. Desserts may be prepared in custard cups or any metal mold which is ov enproof and will fit loosely in the steamer ba[...]

37 V ANILLA CUST ARD   2 cups skim milk 1 ⁄ 2 teaspoon vanilla 4 egg whites, slightly beaten Nutmeg 1 ⁄ 4 cup sugar 1 1 ⁄ 2 cups water 1 ⁄ 4 teaspoon salt Combine milk, egg whites, sugar , salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cov er each cup firmly with aluminum foil. Pour water into cook[...]

38 O A TMEAL APPLE CRISP  4 cups apples, peeled and sliced 1 teaspoon cinnamon 1 tablespoon lemon juice 1 ⁄ 2 teaspoon salt 1 cup quick cooking oats 1 ⁄ 3 cup melted margarine 1 ⁄ 3 cup flour 2 1 ⁄ 2 cups water 1 ⁄ 2 cup bro wn sugar Sprinkle apples with lemon juice. Combine oats, flour , bro wn sugar , cinnamon, salt, and margarine.[...]

39 CANNING VEGET ABLES Y oung, tender , fresh vegetables, slightly immature, are better for canning than those which are ov erripe. As a rule, vegetables are best if canned immediately after picking, sin ce fla vor decreases upon standing and often unpleasant color changes take p lace. A void bruising ve getables because spoilage org anisms gro w [...]

40 FISH — General Method Cod, Mack erel, Herring, Lake T rout, Whitefish, Mullet. Clean fish thoroughly , filet large fish or leav e small pan fish whole. Cut into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes. Drain. Pack with skin side of fish to the outside of the Mason jar . Leave 1 ⁄ 2 inch he[...]

41 If preferred, fruit, e xcept apples, cranberries, figs, and strawberries may be packed ra w into containers and covered with boiling hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and the container is less full than when fruit is preheated in boiling syrup before pac[...]

42 RECIPE INDEX COOKING SOUPS AND STOCKS ......... 10 Beef T omato Soup ............ 11 Black Bean Soup ............. 11 Bro wn Beef Soup ............. 11 Bro wn Beef Soup Stock ........ 11 Chicken Dumpling Soup ....... 10 Chicken Noodle Soup .......... 10 Chicken Rice Soup ........... 10 Chicken Soup ................ 10 Chicken Soup Stock ........[...]

43 SERVICE AND P ARTS INFORMA TION If y ou ha ve any questions r egarding the operation of y our Presto  cooker or need parts f or y our cooker , call our Consumer Service Department weekdays between 8:00 AM and 4:30 PM (Central T ime) at 1-800-877-0441 or write: N A TIONAL PREST O INDUSTRIES, INC. Consumer Service Department 3925 North Hastings[...]