Mirro Mirro-matic User manual

THOROUGHLY

TESTED

AND

APPROVED

MIRRO-MATIC is

the

result

of ;;rears of

research

and

develop-

ment

by

MIRRO,

the

world's

largest

manufacturer

of

aluminum

cooking

utensils.

Home

testing

as

well

as

continual

checking

by

MIRRO

Home

Economists

and

engineers

proves

it to

be

the

simplest

and

safest of all

speed

cookers.

Every

MIRRO-MATIC

is

pressure

tested

at

the

factory

and

is

guaranteed

against

defects

in

material

and

workmanship

in

accordance

with

the

warranty

accompanying

each

pan.

ALUMINUM

GOODS

MFG.

CO.

MIRRO-MATIC

.PRESSURE

PAN

MIRAO

THE

FINEST

ALUMINUM

ALUMINUM 'GOODS MFG. CO., MANITOWOC, WIS.

3

CONTENTS

Directions for Use.

Cleaning

Directions.

...

........

. . .

..

. .

......

.

Design Features

..

......

. .

....

.

Efficiency

of

.MIRRO-MATIC .

8

10

6

11

Fuse Replacement

..

Other

MffiRO Utensils

Recipes

and

Time Tables:

.

......

.. ..

....

..........

so

Canning

....

Cereals

.

Desserts

.......

.

...

.

Dried Vegetables

and

Fruits

....

.

..

.

...

..

. . . . .

Fish

and

Sea Food . .

Fresh Vegetables

..

.

..

.

...

. . . .

..

. .

Frozen Vegetables.

....

Macaroni, Spaghetti, Noodles, Rice .

Meats

and

Fowl. .

....

.

Sauces

.

.. ..

.

49

44

19

37

18

41

12

43

41

20

40

34Soups

and

Chowders.

Steamed Breads.

..

. .

..

. .

.. ..

. . . . . . . . . . . . . . . . 37

Alumi

num

Good

s Mfg. Co.

4

IMPORTANT!

READ

BEFORE

YOU

COOK

While

your

MIRRO-MA

TIC

is si

mplicity

itself

and

the

cooking

technique

is

equally

simp

le

, to

ens

ur

e

comp

lete

success

it is

positively

necessary

that

the

user

carefully

read

all

of

the

cook-

ing

directions

before

proceeding.

It

is

especially

important

to

follow d

ir

ections

on

pages

8

and

9

and

the

"D

on'

t

s"

inside

of

the

back

cover

of

this

r

ecipe

book

.

IN

TtiE

BEGINNING

USE

MORE

WATER

Un

til

you

are

well

acquainted

with

the

operation

of

the

pan,

we

suggest

using

slightly

more

water

than

the

recipes

call

for,

especially

in

the

preparation

of

meats.

After

meats

are

browned

in

hot

fat in

the

pan,

there

is a possibility

that

some

of

the

water

you

then

add

may

go

up

in

steam

before

the

cover

is closed,

unless

this is

done

immediately.

Use

1 full

cup

of

water

for roasts.

Further-

more,

DO

NOT

USE THE

COOKING

RACK UNLESS THE RECIPE

SO

DIRECTS,

or

unless

more

water

is

added.

REDUCE

HEAT

WHEN

CONTROL

JIGGLES

After

control

jiggles,

indicating

that

pressure

is

attained,

reduce

the

heat

as

directed

in

step

No. 4,

page

9,

so

that

the

control

does

not

jigg

le too often.

Beca

.use

of

the

di!ference

in

adjustment

of

heat

on

the

various

range

s, it is

impossible

to

give

an

e

xact

rule

c

oncerning

this,

but

the

user

by

experience

will

soon

discover

on

which

heat

the

MIRRO-MATIC will

operate

best.

COOKING

TIME

TABLES

ARE

APPROXIMATE

Remember

that

all

of

the

cooking

time

given

in

the

recipes

and

directions

can

only

be

approximate,

since

there

is

always

a

difference

in

tenderness

of

meats

and

vegetables

because

of

di!ference

in

age,

type, etc.

The

charts

are

based

on

the

average

cooking

time. You will find

them

a

helpful

guide

in

learning

to

cook

the

quick

M!RRO-MATIC

way.

5

MIRRO-MATIC

PATENTS

APPLIED

FOR

FEATURES

6

MIRRO-MATIC

CONTROL

This

precision

made,

foolproof

instrument

automatically

limits

pressure

at

5, 10

or

15

lbs.

for

cooking

or

canning.

Pressure

cannot

exceed

the

pressure

you

select.

See

the

simple

directions

for

use

on

page

8.

PRESSURE

CANNING

Canning

by

the

recommended

pressure

method

is

remark-

ably

simple

in

the

MIRRO-

MATIC.

All-usable

cooking

space

provides

room

for

3

one-

pint

jars.

The

MIRRO-

MATIC

control

eliminates

guesswork,

watching

and

worry.

EXTRA

CAPACITY

Never

before,

so

·

much

usable

cooking

space

in

a

pressure

pan.

Full

4

qt.

capacity

pro-

vides

ample

room

for

good

sized

chickens,

meats

and

other

bulky

foods.

Notice

the

domed

cover

and

straight

sides.

MIRRO-MATIC

FEATURES

IMPROVED

GASKET

New-type

gasket

automatical-

ly

seals

and

locks

cover,

when-

eve!·

there

is

pressure

in

the

MIRRO-MATIC.

Gasket

is

readily

removed

for

regular

thorough

cleaning.

SIMPLE

TO

CLOSE

AND

OPEN

Simply

slide

handles

together

to

close

cover

,

slide

back

to

open.

See

operating

directions

on

page

8.

Also

see

simple

cleaning

directions

on

page

10.

AUTOMATIC

SAFETY

FUSE

HEAT~PROOF

PLASTIC

HANDLES

THICK

GAUGE

,

NEW

SPECIAL

HARD

ALUMI-

NUM

ALLOY

REVERSIBLE

ALL-ALUMI-

NUM

COOKING

RACK

7

HOW

.

to

·

cooK

pressure

P.osition

for

'

lbs

.

pressure-

Put

food

in

pan

and add

required

amount

of

water.

With

gasket

in

place

inside cover., set

cover

on

pan

with

handles

apart

so that

the

arrow on

cover

points to arrow

on

pan

handle

. Use

the

rack

only

if

recipe

or

direc-

tions call for it. Except for

canning

and

for

several cooking recipes,

the

rack

is not neces-

sary

but

may

be

-

used

if

extra

water

is

added

.

Bring

handles

together so that cover

handle

is

directly over

pan

handle.

If

cover

should fit

too snugly

when

utensil

is

brand

new, lubri-

cate

the

gasket with cooking oil

or

shortening

the

first

several

times

the

utensil is used,

and

when

closing, press

the

cover down

~irmly

with mie

hand

as

the

handles

are

brought

together with

the

other.

Gasket

becomes

"conditioned"

under

cooking pressure so that

cover

will close

and

open

freely after

pan

is

used

several

times. · .

Set MIRRO-MATIC control over vent

tube

and

place

pan

with contents over

high

heat. (Recipes for foods

such

as

cereals, macaroni, spaghetti, noodles,

and

some soups specify medium

heat

at

this time.)

If

recipe

calls for cooking

at

15 lbs.,

set

control

over

vent

tube

at

the

No.

15 ho e.

If

only 10 lbs. pressure is

required

,

place

No. 10

over

the

vent.

See illustration

at

left. Then, just listen

for

the

MIRRO-MATIC control to signal

when

correct

pressure

has

been

at-

tained. No watching is necessary; just

listen for thi! signal.

NEVER

USE ANYTHING BUT A GENU-

INE MIRRO-MATIC CONTROL ON

THE

MIRRO-MATIC PAN.

8

When

correct

pressure

ia

reached,

the

MIRRO- 0

MATIC control will jiggle

or

sizzle

and

sputter.

Begin

counting

cooking time

at

this moment,

and

reduce

heat

to a point

where

the

control

will just occasionally jiggle

or

sputter

indi-

cating

that

pressure

is

being

maintained.

The

slight hissing

sound

between

jiggles is also

an

indication

that

proper

pressure

is

being

maintained. Do not

keep

heat

so

high

that

control jiggles continuously, as· this might

permit

escape

of so

much

moisture

that

food

might

scorch.

But

keep

heat

high

enough

so . .

that

control will jiggle

about

two

or

three

times a minute.

If

steam

should

con-

tinue

to

escape

in

a

steady

stream

after

heat

is

reduced,

nudge

the

control to

seat

it

properly.

IF STEAM SHOULD ESCAPE AROUND THE EDGE

OF

COVER

AND PRESSURE FAIL TO RISE,

open

pan, (first cool

under

faucet) wipe

gasket

and

rim of

pan

and

inside

of

cover

thoroughly dry,

and

start

over

.

•

When

pressure

has

been

maintained

for

the

·

required

length

of time, remove utensil from

heat

and

allow

pressure

to

drop

BEFORE

RE-

MOVING MIRRO-MATIC CONTROL. Many

recipes

call

for

instant

reduction

of

pressure

by

setting

pim

under

faucet

or

by

placing

it

in

a dish of

cold

water. This

method

reduces

pressure

in

about

15 seconds. Allowing pres-

sure

to

drop

normally without cooling

under

faucet

takes from

three

to fifteen minutes

depending

·upon

amount

of

food

in

the

pan.

Recipes

and

charts

in

this book specify

whether

pressure

is to

be

reduced

instantly

or

normally.

After

reducing

pressure

by

either

of

the

above

methods,

nudge

the

MIRRO-MATIC control

slightly.

If

steam

spurts

out,

pressure

is not

yet

down;

if

no

steam

spurts out, control

may

be

removed. Use a fork.

Then

push

handles

apart

to

original

position

and

lift

the

cover.

0

IF

RUBBER

GASKET

SHOULD

SHRINK-If

after

following all of

the

directions

in

step

No. 4

above.

pressure

still fails to rise in

the

pan,

it

may

be

due

to

shrinkage

of

the

gasket,

especially

if

the

gasket

has

been

used

for a

long

time. In this

case

a slight

stretch

will

return

it

to its

original

size.

However,

do

not

stretch

the

gasket

unless

it

shrinks

to

the

extent

that

steam

escapes

around

the

cover,

making

certain

first that

both

the

gasket

and

the

inside

of

the

cover

are

dry,

because

a little moisture

lodged

between

the

gask!'t

and

cover

may

cause

the

appear·

ance

of a leak. CAUTION:

FOLLOW

DIRECTIONS

IN

STEP 6 BEFORE ATTEMPTING

TO

REMOVE COVER

EVEN

THOUGH

YOU BELIEVE

NO

PRESSURE HAS

BEEN

BUILT UP

IN

THE PAN. 9

SIMPLICITY

o ·F

DESIGN

MAKES

CLEANING

EASY

Cleaning

and

care

of the MIRRO-MATIC

pan

is remarkably easy

because

of

the simplicity of MIRRO-MATIC design. But cleanliness is so essential to

efficient operation that we suggest the user

read

this

page

carefully.

Wash

the

pan

in hot suds as you do all

MIRRO

aluminum. Then rinse

and

dry.

GASKET

EASILY

REMOVABLE

' The MIRRO-MATIC gasket

ha

.s

been

designed

so that you

can

slip it out of the cover. This

makes it possible to thoroughly wash both

cover

and

gasket

in

hot suds

each

time the

pan

is used. Dry both thoroughly,

being

sure

to

wipe

in the groove of the gasket. Then slip

the gasket right

back

into the cover so that

the

pan

is always

ready

for instant use.

When

storing,

place

cover upside down

on

the

pan

and

keep the MIRRO-MATIC control inside

the

pan.

KEEP

VENT

TUBE

CLEAN

It

is

highly important that the vent

tube

be

kept perfectly

clean

and

free of food

par,

ticles which might interfere with oper-

ation of the pan. Inspect

the

tube

at

each

washing. Use

the

cleaning wire provided

to

clean

the tube. Rinse with hot water.

KEEP

CONTROL

CLEAN

Usually the MIRRO-MATIC control remains perfectly

clean

because

live steam

cleanses it while it operates. However, washing it in hot

clean

suds

and

rinsing

thoroughly

willnot harm the control

and

will insure its

being

free

of

any

ob-

structive particles which might hamper its operation. Dropping this control will

not

harm

it. · ·

STUBBORN STAINS

Stains may

be

removed from inside of

pan

with fine steel wool

pads

and

soap.

n

pan

should become stained inside from

"hard"

water, boil a solution

of

2

level tablespoons

cream

of tartar to a

quart

of water in the pan. A strong

vinegar solution is also effective. Water stains on cover may

be

removed with

a mild cleansing powder. ·

10

MIRRO-MATIC

SAVES

VITAMINS

AND

FLAVOR

AS

WELL

AS

TIME

Your MIRRO-MATIC

pan

will pay for itself many times over in time, fuel,

food,

and

flavor saved. Experiments at a state university chemistry laboratory

have

shown that

when

vegetables

have

been

cooked

in

a quantity

of

water

and

the

water

has

been

discarded

there

is a terrific loss

of

precious vi'tamins

and

mineral salts. These results show losses

as

great

as

50%

of

the

iron,

45%

of

the

phosphorous

and

magnesium,

and

30%

of

the calcium.

The MIRRO-MATIC cooks foods rapidly with live steam

at

temperatures from

16 to

38

degrees

above

the

boiling'point of water. Furthermore, foods

are

not

immersed jn water

and

cooking is

done

in

the

absence

of

air, since the

air

is

automatically expelled from the

pan

when

cooking begins. This means pro-

tection for

the

water-soluble vitamins

and

less loss

of

delicate food elements

through oxidation.

AND MY WHAT FLAVOR!

When

you taste the garden-fresh flavor

of

vegetables cooked in the

MIRRO-

MATIC, you will

understand

why

children

so enjoy them. Colors

of

vegetables

remain

brighter

too. This means more appetite

appeal

for your menu, more

satisfaction

for

your food dollar.

SPEEDY

MEAT

900KERY

MIRRO-MATIC will transform the

cheaper

cuts

of

meal to

tender

goodness in

a fraction

of

the time

required

by

other· cooking methods.

See

the following

pages

for a list

of

economical meats that

are

especially suitable for

MIRRO-

MATIC cooking.

11

FRESH

VEGETABLES

Most fresh

vegetables

require

only

about

one

-

third

the

cooking

period

in

the

MIRRO-MATIC

as

compared

to

other

methods

.

This is

the

simple

general

rule

that

may

be

followed

in

all

pressure

cooking.

For

recommended

cooking

periods

and

for

exact

quantities

of

water

to

be

used,

see

the

cooking

chart

below.

Quantity

of

water

shown

in

the

chart

should

be

used

regardless

of

whether

a

cupful

or

a

panful

of

vegetables

are

to

be

cooked

. Be

sure

to

bring

pressure

down

quickly to

prevent

over-cooking of those

vegetables

that

are

marked

with

the

asterisk (*).

If

vegetables

are

wilted, soak

them

for a few

minutes

to

restore

moisture.

Vegetables

may

be

seasoned

either

before

or

after

cooking. Those

vegetables

that

have

similar cooking time

may

be

cooked

together

in

the

pan

. Follow

the

general

directions

for

operation

of

the

pan

givenon

pages

eight

and

nine,

but

do

not

use

the

rack

for

vegetables

unless

recipe

calls

for it

or

unless

more

water

is

added.

.

DIRECTION

TABLES-

VEGETABLES

Minutes

To

Cook

Ami.

VEGETABLE

Alter

of Lbs.

Control

Water

Pre

s

sure

Jiqqles

Artichoke

........

10•

Yz

Cup

15

Wash

,

cut

off

tops,

and

tie

ends

to hold

shape

.

Asparagus

...

. . .

...

l W

.l-:l

Cup

15

Snap

off

tough

ends.

Remove scales.

Wash

.

Asparagus

..

2 . )4

Cup

15

Cut

in

2

inch

lengths

.

. .. ' . .. .

(Large)

Beans (Green).. . .

.....

3 .

~

Cup

15

Cut

in

Yz

inch

lengths

.

Beans (Wax) ...

..

.

....

3 .

.J,(J

Cup

15

Cut

if

desired.

Beans (Lima)

....

. . . . . . 2

~

Cup

5

~hell

and

wash.

Beets (Sliced)

.......

6 .

Yz

Cup

15

Wash

,

peel

and

slice

.J-i!

inch

thick. ·

• Reduce

heat

. quickly

by

placi11g MIRRO-MATIC

under

faucet

or

in

pan

of

cold

water

if

cooking time above·is

marked

with asterisk (•).

12

DIRECTION TABLES -VEGETABLES

Minutes

To

Cook

Amt

.

VEGETABLE

After

of

Lbs

.

Control

Water

Pressure

Ji

ggle

s

Beets (Small whole) .

...

12

;!i

Cup

15

Cut

tops,

leaving

1

inch

stem

and

root. Wash.

Cook. Cool. Remove

skin.

Reheat

when

wanted

.

Beets (Large whole) . .

..

18

%'

Cup

15

Cut

tops, leaving 1

inch

stem

and

root.

Wash

.

Cook. Cool. Remove

skin

.

Reheat

when

wanted

.

Broccoli

...

. . .

..

. 2 ·>i

Cup

15

Remove

large

outer

leaves.

Cut

off

tough

part

of stalk.

Cut

into

See

page

40

for Hollandaise

Sauce

which

strips

or

1

inch

pieces

.

may

be

served

with it.

Wash

thoroughly.

Brussels Sprouts.

..

5

Y2

Cup

15 Remove wilted leaves.

Wash

.

Cover

with

salted water for

15

min-

utes

.

Drain

.

Cook

whole.

Cabbage

.......

3

Y2

Cup

15 Remove wilted

outer

(Shredded)

leaves.

Cut

in

half

.

Shred

into thin strips.

Cabbage

. .

...

.. . .. . . . 8 ;!i

Cup

15 Use medium size

head

.

(Quartered)

.

Quarter,

and

remove

core.

Cabbage

. 4 .

Y2

Cup

15

Remove

outer

leaves.

.....

..

.

(Red

Shredded)

Cut

in

half, remove

core

and

shred.

Carrots (Sliced)·

.....

2

Y2*

14

Cup

1!3

Wash,

scrape

and

slice

or

cut

in strips.

Carrots (Small whole) .

..

4

}i

Cup

15

Wash

.

Scrape.

Cook.

Cauliflower

.......

3

Y2

Cup

15

Cut

off

stem close.

Re-

(Flowerets)

moveleaves

.

Breakinto

flowerets. Wash.

Cauliflower (Whole). 6-8*

Y2

Cup

15 Remove leaves. Wash.

• Reduce

heat

quickly by

placing

MIRRO-MATIC

under

faucet

or

in

pan

of

cold water if cooking time above is

marked

with asterisk (*).

13

DIRECTION

TABLES-

VEGETABLES

VEGETABLE

Celery

(Diced) .

..

.

..

.

Celery

Root

..........

.

Com

on

Cob

..

.

....

. . .

Com

(Off Cob)

..

. .

...

.

Kale,

......

..

....

..

. . .

Minutes

To

Cook

After

Contro

l

Ji

qqles

5 *

3 *

4 *

Kohlrabi (Diced) .

...

.

..

. · 4 *

Okra

(Sliced) .

..

. . . . . . . 3 *

Onions (Sliced). . . . . . . . 3 *

Onions

..

. . .

........

,.

7-10*

(Whole, Medium)

Parsnips (Sliced) .. . . . . . 2 •

Parsnips. ... . . . . . . . . . . . 7 •

Peas

................

. . 2

Potatoes

.........

. . . . . . 15 *

(Whole, Medium)

Potatoes (Cut up) . : . . . . 8 •

Potatoes (Sliced). . . . . . .

1

~

*

Ami

.

of

Lbs

.

W

eter

PresSure

·

~~

Cup

15

Y4Cup 15

~Cup

15

~

Cup

15

~

Cup

15

~Cup

15

~

Cup

15

~

Cup

15

~

Cup

15

~Cup

15

~

Cup

15

~

Cup

5

1

Cup

15

%

Cup

15

~

Cup

15

SepaFate stalks.

Wash

well using .vegetable

brush

. Discard tough

stringy fibers.

Cut

into

~

inch

pieces.

Peel, slice,

dice

.

Remove husk

and

silk.

Wash

.

Cut

com

off

cob

before

cooking.

Wash

well

in

warm

water.

Cut

off

tough

part

of stalk.

Wash,

peel

and

slice,

or dice.

Cut

offends. Wash.

Cut

into

~

inch

·lengths.

Use cooked

liquid

in

gravy

or

soup.

Peel

under

running

water

and

slice..

Peel

and

cut

into

~

inch

slices

or

dice

.

Peel.

Cut

in

halves.

Shell. Wash.

Add

a

few pods

fo

r flavor.

(Older

peas

require

3

to 4 minutes.)

Peel

or

scrub. Cook

with or without skins.

Peel

and

cut

in

pieces.

Variety

and

.

age

of

po-

tato may affect cooking

time.

Peel. Slice thin.

* Reduce

heat

quickly

by

placing

MIRRO-MATIC

under

faucet.

or

.

in

pan

-

of

cold water

if

cooking time above is

marked

with asterisk (*).

14

...

DIRECTION

TABLES-

VEGETABLES

VEGETABLE

Minutes

To

Cook

After

Control

Jig11lea ·

Potatoes. . . . .. .. . . . . . . . 6 •

(Sweet,·Quartered)

P<>tatoes

. . . . . . . . . . . . . . 10 •

(Sweet, Halved)

Pumpkin. .. . . . . . . . . . . .

10

•

Spinach.

.. .. ..

. . . 1

,Y2*

Rutabagas (Sliced) . . . . . 5 •

Rutabagas (Diced). . . . . . 4 •

Sauerkraut.

...

. . . . . . . .

12

•

Squash (Hubbard). . . . . . 6 *

Tomatoes (Whole)

...

·

:.

2,Y2*

----

--

-

--

- -

Am

i.

of

Lba.

Water

Pressure

,Y2Cup

Y2

Cup

~

Cup

Y2

Cup

Yz

Cup

Y2

Cup

Y.

Cup

~Cup

%

Cup

15

Wash

and

quarter.

Pieces must not

be

too

thick.

15

Cut

in

large

pieces.

Cook.

When

cocil,

re-

move

pulp

and

mash.

15

Cut

ofi roots. Wash

. thoroughly 3

or

4 times.

15

Peel

and

cut

Y2

inch

slices.

15

Peel

and

dice.

15

Cut

individual

serv-

ings

.

Remove

seeds

.

Cook.

Scoop

out

sguash. Mash

or

rice.

Season with salt, pep-

per

and

butter.

15

Scald 1 minute. Dip

in

cold water. Peel,

core

and

cook. ·

3-

~

VEGETABLE

PLATE

Cauliflower

flowerets-6

or 7

Green

beans--cut

in

half-Yz

lb.

Carrots-cut

in

quarters-length-.

wise-3

or

4

1 teaspoon salt

Broccoli-cut

in

flowerets. Stems

peeled

and

cut

into thin slices

if

desired.

1

cup

water

Wash

vegetables well

and

cut

as directed. Put water in MIRRO-MATIC

pan

with rack.

Group

vegetables on

rack

,

and

sprinkle with salt. Cover

pan

and

set MIRRO-MATIC control

on

vent tube at

15

lbs. Cook 3 minutes after control

jiggles. Then

reduce

pressure instantly. Place vegetables

on

platter

and

serve

with melted butter

poured

over 'vegetables,

or

with white sauce. (See

page

40.) Serves 4

or

5.

Any combination of

3_-minute

vegetables may

be

cooked for a vegetable plate.

• Reduce

heat

quickly by placing MIRRO-MATIC

under

faucet

or

in

pan

of

•

cold water

if

cooking time above is marked with asterisk (*). .

15

FRESH

VEGETABLES

HUBBARD SQUASH

Wash,

cut

in

half

and

remove seeds.

Cut

into

3"

pieces. Place in

MIRRO

-

MATIC Pan. Add %

cup

water. Cover, set control

at

15

and

cook for 6 minutes

after control jiggles. Reduce pressure

by

cooling un:ler faucet.

Scrape

squash

from shell. Mash. For

each

two cups

of

mas

hed

squash,

add

Y2

teaspoon salt,

Ys

teaspoon

pepper

, 2 tablespoons

bacon

dripp

ings, 2 tablespoons brown

sugar

and

2 tablespoons

orange

juice. Heat thoroughly. Two cups

of

squash

will serve four. SPICY

RED

CABBAGE

2 tablespoons

butter

or

bacon

fat

Y2

teaspoon mixed pickling

spices

Y2

cup

seedless

raisins (tied

in

a

piece

of wet

cheese

1

cup

sliced

apples

cloth)

%

cup

chopped

onions 2 tablespoons

water

1

Y2

lbs.

red

cabbage

(shredded

1 teaspoon salt

-not

too fine)

)/g

teaspoon peppeJ;

2 tablespoons

cider

vinegar

4 teaspoons

sugar

Cover raisins with cold water for several minutes. Drain. Melt fat in

MIRRO-

MATIC Pan. Add ali ingredients. Place over full heat. Cover. Set control at

15

and

cook for 5 minutes after control jiggles. Reduce pressure normally.

Simmer uncovered for a

few

minutes, to evaporate liquid. Serves 6.

'

HARVARD BEETS

6

large

beets (peeled

and

sliced)

~

cup

water

Y2

cup

water

·

!1

cup

vinegar

Yz

cup

sugar

·

Yz

teaspoon salt

2 tablespoons flour 2 tablespoons

butter

Wash,

peel

and

slice the beets. Place in

MIRRO

-MATIC Pan. Add

Y2

cup

water, cover, set control at

15

and

cook for 6 minutes after control jiggles.

Reduce pressure instantly. Drain.

Mix

together the sugar, salt

and

flour. Adp

the vinegar

and

water. Cook until thick. Add butter. Add the

cooked

beets

and

reheat. Serves 6. POTATO SALAD

3 slices

bacon

(cut in cubes)

1 tablespoon flour

1 tablespoon

sugar

1 teaspoon salt

Yz

teaspoon

paprika

Yz

cup

vinegar

Yz

cup

water

2

hard

cooked

eggs

1 onion (diced)

4

cups

raw

sliced potatoes

1 tablespoon

parsley

Brown the bacon, remove.crisp cubes, set aside. Add onion to hot fat

and

fry

only until light brown. Stir in the flour,

blend

well. Add sugar, salt, paprika,

water

and

vinegar. Cook until clear, stir constantly. Peel, slice potatcies

).-~"

thick

and add

to

sauce

. Cook

at

15

lbs. for l

Yz

minutes after control jiggles.

Reduce pressure instantly. Add

bacon

and

garnish with

chopped

parsley

and

sliced cooked eggs. Serves 6.

16

FRESH

VEGETABLES

POTATO SALAD WITH

FRANKFURTERS

11b

. Frankfurters,

cut

into

1

inch

pieces

Y2

cup

vinegar

5

or

6

medium

sized

potatoes

sliced

Y2

cup

sugar

1

teaspoon

salt

1

onion

chopped

fine

!4

cup

salad

oil 2

tablespoons

parsley

chopped

fine

Place the sliced potatoes

in

MIRRO-MATIC Pan,

and

frankfurters on top

of

potatoes. Put the salt, oil, vinegar,

sugar

in

shaker

or pint jar

and

shake well.

Pour ingredients over potato

salad

and add

finely

chop~d

onion.

Cover

pan.

Set MIRRO-MATIC Control on vent t

ube

at

15

lbs.,

and

place

pan

over

high

heat.

When

control jiggles, cook 2 minutes. Remove

pan

from

heat

and

reduce

pressure

instantly. Add

chopped

parsley

and

mix well before serving. Serves

4 or 5.

CREAMED CABBAGE

Remove

outer

leaves

of

a small solid

head

of

cabbage

.

Cut

in quarters.

Shred

with a

sharp

knife into thin strips. Place in MIRRO-MATIC Pressure

Pan

and

add

Y2

c

up

water. Cover, set control at

15

,

and

cook for 3 minutes after control

jiggles. Reduce

pressure

by

placing

pan

under

faucet. Drain.

P

repare

one

cup

white

sauce

(page 40). Add to the

sauce

Yz

teaspoon

grated

nutmeg

(Yz

cup

of

grated

c

he

ese

may

be

used

instead

of

the nutmeg).

Pour

over

cabbage,

mix. Serve hot. Serves 4.

SPINACH (Creamed)

Cut

off

roots from 2 lbs.

of

spinach.

Wash

very thoroughly. Place in MIRRO·

MATIC

Pressure

Pan

with

Yz

cup

water. Cover, set control at

15,

and

cook

1Yz.

minutes after control jiggles. Reduce

pressure

by

placing

pan

under

faucet. Drain, chill

and

chop

very fine. Melt 3 tablespoons

butter

or

bacon

fat. Cook 1 tablespoon

minced

onion until lightly browned. Stir in 2 table·

spoons flour

and

blend

well. Slowly

add

1

cup

of

hot cream, top milk, or evapo·

·

rated

milk.

Add

Yz

teaspoon salt

and

~i

teaspoon

pepper.

When

sauce

is

smooth

and

boiling;

add

the spinach

anc;i

cook about 2 minutes in the

open

pan

. Serves 4-6. CREAMED ONIONS

Peel20

small onions

under

running

water. Place in the MIRRO-MATIC

Pre

ssure

Pan

.

Add

Yz

cup

water

and

Yz

teaspoon sal!.

Cover

, set control

at

15,

and

cook

10

minutes after control jiggles. Reduce

pressure

by cooling

pan

under

fa

ucel.

Drain.

Prepare

1

cup

white

sauce

(page 40) . Add onions.

Mix

lightly

and

serve

hot. Serves 4-6. SAUTEED PARSNIPS

Peel,

cut

into

ha

lves

and

place

in

MIRRO-MATIC Pan.

Add

~1

cup

water.

Cover, set

control

at

15,

and

cook for 7 minutes after control jiggles. Reduce

pressure

by

cooling

pan

under

faucet. Drain. Cool

and

cut

into

quarter

s.

Saute'

in butter,

or

bacon

drippings

until delicately

browned

. Sprinkle with

salt

and

pepper.

17

DRIED

VEGETABLES

MIRRO-MATIC makes it possible to cook

dried

vegetables in a minimum of

cooking time.

It

is

des

irable to soak all

dried

vegetables over night

in

water

to

cover. Then

drain,

add

necessary water

and

cook. They may also

be

cooked

without soaking.·

VEGETABLE

Coolcing

Time

After

.

Control

Jiggles

Soaked

Over

No

Night

Soalcing

Amount

of

Water

for

1

Cup

of

Vegetables

Lbs

.

Pressure

Beans (Pea) . . . . . . . . .

20

Min.

45

Min. 3

Cups

15

Beans (Kidney) . . . . . . .

35

Min. 1

~

Hrs. 3

Cups

15

Beans (Large Lima) . .

..

35

Min. 1 Hr. 3

Cups

15

Beans (Small Lima) . . . .

30

Min.

45

Min. 3

Cups

15

Beans (Navy) . . . . . . . . .

35

Min. 1

)1.1

Hrs. 2

Cups

15

Beans (Grt. Northern) ..

20

Min.

45

Min. 2

Cups

15

Lentils. .. . . . . . .

20

Min.

40

Min. 2

Cups

15

Never fill

pan

over

:j1(

full of liquid

DRIED

FRUITS

Dried fruits

are

cooked in just a few minutes

in

th

.e

MIRRO

-MATIC.

When

soaking

over

night, use

the

amount

of

water specified

in

the

table below. Use

the

water

in

which

the

fruit was soaked for

the

cooking.

FRUIT

Am

i.

Fruit

Minutes

To

Cook

After

Control

Jiggles

Cups

of

Water

Cups

of

Sugar

Lbs

.

Pressure

Apples.. . . . . . 2

Cups

a•

(not soaked) 2

Y2

% 15

Apples

. . . . . . . . . . 2

Cups

2*

(soaked) 2r2 % 15

Wash

app

les,

add

water, l

et

st

an

d over night,

coo

k,

t

hen

add

sug

ar

.

Apricots. . . . . . . . . 2

Cups

1 2

).i

% 15

Wash

apr

icots, ·

add

water

and

cook. Add s

ugar

.

Figs

.............

1

Cup

6 2

Y2

.J-1

15

Bring to boil before put.ling

on

cover. ·

Peaches

......

. .

..

2r2

Cups

5 3

~

15

Wash, soak over night. Add

sugar

when cooked.

Pears

..

....

.

...

2 }4

Cups

6 3

Y2

15

Soak over night, remove core,

add

sugar

when

cooked.

Prunes

.

....

..

.

2r2

Cups

6 3

73

15

If

not soaked, cook small

si

ze 8 minutes, medium size

lO

and

l

ar

ge

size

12

minutes.

Raisins. . . . . . . . . . 1

Cup

5 1 15

18

CE

R·

EA

LS

MIX

INTO PASTE

Com

meal,

Cream

of

Wheat

and

Farina

should

be

mixed to

a

paste

in

a portiOn of

the

water. This mixture is

then

stirred

into·

the

boiling

water

to avoid lumps.

Then

reduce

heat

to

medium

and

cover'

the

pan

.-

Set

the

MIRRO-MATIC control

in

place

and

allow

the

pressure

to

build

up

gradually

on

medium

heat.

If

too

high

heat

is

us~

,

liquid

may

be

forced out of

the

vent.

When

control jiggles,

begin

counting

cooking time.

Keep

heat

only

as

high

as

necessary

to make control jiggle 1 to 3

times

per

minute. After cooking

required

length

of time,

be

certain

that

the

pressure

is

down

before

attempting to remove

the

control. Test

in

the

usual

way

by

nudging

it.

Minutes

To

Cook

.• After

CEREAL

Control

Cups

of Lbs.

Jiggles

Cereal

Water

Pren ure

Corn

meal.

....

. .

..

10

4 15 Mix. to paste

in

1

cup

of water.

Cracked

Wheat

..

20

4 15 Cook night before.

Cream

of

Wheat

. . . 3 .

72

3

15

Mix

to paste

in

%'

cup

water.

Farina

..

...

.

....

. . 2

72

272

15

Mix

to paste in

%'

cup

water.

Hominy Grits.

..

. . .

12

to 15

72

3

15

Soak over night.

Malto Meal

...

5 .

72

3

15

Roll~d

Oats

Cook

longer

if

de-

(Quick Cooking) 2

72*

1 2

72

15 sired.

Oats

, Steel

Cut

..

. .

25

to

30

1 4 15 Cook day before.

Ralston.

..

. .

..

...

..

8 4 15

Wheatena

...

.

....

. 8

~

2 15

Whole

Wheat

......

25

1 5 15 Soak before cook-

ing

.

* Reduce

heat

quickly

by

placing

MIRRO-MATIC

under

faucet

or

in

pan

of

cold water

if

cooking time above

is

marked

With asterisk (*).

19

MEATS

and

FOWL

Your MIRRO-MJt!IC

Pressure

Pan

will

very

probably

become

your

favorite

meat

tenderizer

. Economy

meat

cuts

or

stewing

chicken

are

made

tender

in

approximately

one-third

of

the

cooking

time

required

by

other

cooking

methods

.

Try

some

of

the

following:

BEEF

Boned,

rolled

chuck

roast

Boned,

rolled

rump

roast

Rolled

plate

roast

Chuck

steak

(Swiss Steak)

Flank

Steak

(Roll

or

stuff)

Corned

beef

(Boiled Dinner)

Stew (With vegetables)

Fresh

beef

brisket

Shanks

(Boiled Dinner)

Short

ribs

(With vegetables)

Ox

tail (Fine soup)

Heart

(Stuffed)

Kidney

(Stew

or

Pie)

Tongue

(Serve hot

or

cold)

PORK

Hocks (With

Sauerkraut)

Shoulder

hocks

(Pot Roast)

Pork

cutlets

Spare

ribs

(Any style)

Heart

(Stew with

vegetables)

Ham

shanks

(With vegetablesJ

Salt

pork

(In

baked

beans)

Liver (With

bacon)

Hearts

(With

vegetables)

LAMB

Shoulder

roast

Breast

(Stewed

or

stuffed)

Shanks

(Stew

with

vegetables)

Neck

(Stew with

vegetables)

Stew

meat

(With

vegetables)

Riblets ·

Heart

(Stew with

vegetables)

Kidney

VEAL

Rump

roast

Shoulder

roast

Shanks

(Stew with

vegetables)

Round

steak

Breast

(Stew with

vegetables)

Riblets (Stew)

Veal

cubes

(City

Chicken)

Heart

(Stuffed)

Tongue

(Serve

hot

or

jellied)

Kidney

(Stew

or

pie)

While

the

cooking

time for

meats

will

vary

somewhat,

depending

upon

the

type

of cut,

grade

of meat,

amount

of

bone,

etc

.,

you

will find

the

chart

on

the

following

page

a

good

guide

.

BROWN MEATS BEFORE

COOKING

Most meats, with

the

exceP.tion

of

corned

beef,

salt

pork,

and

tongue

should

be

browned

thoroughly

in

hot

fat

before

pressure

cooking. Roasts

may

also

be

given

a finishing

touch

by

browning

under

the

broiler

for a few moments after

cooking. Use

the

rack

only

if

directions

call

for it

or

if

more

water

is

added

.

The

amount

of

water

shown

in

the

chart

is sufficient for

any

quantity

of

meat

you cook.

As a

general

rule,

pressure

is

reduced

normally

(without

cooling

pan

under

the

faucet)

when

cooking

meats.

However,

some

recipes

require

quick

reduc-

tion of

pressure

and

are

so noted.

20

MIRRO MIRRO-MATIC User manual

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