Presto 6-Quart Stainless Steel User manual
1
Instructions and Recipes ©2012 National Presto Industries, Inc.
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6-Quart Stainless Steel
Pressure Cooker
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This is a
IMPORTANT SAFEGUARDS
1. Read all instructions.
handles should be replaced.
” instructions.
or knobs.
cooker.
SAVE THESE INSTRUCTIONS
2
®
Pressure Cooker Instructions and Recipes
Table of ConTenTs
. . . . . . . . . . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . . . . . . . . . 2
. . . . . . . . . . . . . . . . . . . . . 2
. . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 5
. . . . . . . . . . . . . . . . . . . . . . . . . . 6
. . . . . . . . . . . . . . . . . . . 6
. . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . . . . . .12
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . .21
. . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .25
. . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . .29
. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . .
InTroduCTIon
®
handle InsTallaTIon
Tools Required:
To Attach Body Handle to Cooker Body
pot. Caution:
To Attach Helper Handle to Cooker Body
Caution:
Bracket
Bracket
Model number and date code
Fill lines
Fig. A
Tab
To Attach Cover Handle to Cooker Cover
Caution:
Note:
GeTTInG aCquaInTed
how To use
Vent Pipe
Bottom
Fig. B
Vent Pipe
Pressure
Fig. C
Fig. D
IMPORTANT:
”
The pressure cooker is completely closed when the cover handle is directly
above the body handle (Fig. H).
Caution: Lift pressure cooker to remove it from burner. Sliding cookware can leave
scratches on stovetops.
reduced. Note: Do not set hot cooker in a sink that is not heat resistant, as it could damage the sink.
Always remove the pressure regulator before opening
the cover.
Do
not force the cover off.
Fig. E
Vent
Pipe
Fig. I
Fig. F
Fig. H
Fig. G
Fig. K Fig. L
Fig. J
5
ImporTanT safeTy InformaTIon
the pressure cooker:
1.
Never overll the pressure cooker.
½
and
½
½
Reminder: When cooking any food, do not let any portion extend above the maximum
ll mark. When cooking rice, grains, dry beans and peas, soups, and stews, the cooker should never be more than ½ full.
2. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or dry beans and peas which are
not listed in the chart on page 24.
cooked under pressure.
Always add cooking liquid.
Always look through the vent pipe before using the cooker to make sure it is clear.
5. Always fully close the pressure cooker.
6. Never open the cooker when it contains pressure.
Respond to a warning from the pressure relief valve.
NOTE:
Remember a plugged vent pipe is a result of user error.
Never
Never
Always
.
Never tamper with the internal components of the pressure relief valve.
9. Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky.
Fig. M
6
10. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring.
Do not attempt to use the released overpressure plug.
11. Always follow special procedures found in the instruction book when pressure cooking rice, grains, and dry beans and peas.
CleanInG
2.
”,
not
Care and maInTenanCe
Fig. N
Fig. P
Fig. O
Indented Portion
Fig. Q
16″
1116″
cover lock is cracked.
Do not operate your pressure cooker with continual leakage.
helpful hInTs
to recipe.
quesTIons & answers
Occasionally the cover is hard to open or close. What causes this? What should I do?
What can be done if the food prepared in the pressure cooker has more liquid than desired?
How does one prevent overcooking?
®
What if the food is not completely done after the recommended cooking time?
Can I use my pressure cooker on all types of ranges?
When cooking rst begins, is it normal for steam to escape and moisture to form on the cover and between the handles?
My cooker is making a loud, unpleasant sound. The blue cap in the middle of the cover is also lifting up and emitting steam. What
is causing this?
NOTE:
Never
Never
Always
Fig. R
9
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking rst begins?
soups and sToCks
methods.
Do not
pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page 24, and
dried soup mixes
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN SOUP
1½ pounds chicken, cut into
serving pieces
4 cups water
½ cup sliced carrots
½ cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
cook 12 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
160 Calories, 8 g Fat, 54 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK
CHICKEN NOODLE SOUP
6 servings
CHICKEN DUMPLING SOUP1
6 servings
CHICKEN RICE SOUP
6 servings
10
BROWN BEEF SOUP
1½pounds lean beef, cut into
1-inch cubes
4 cups water
½ cup chopped onion
½ cup sliced carrots
¼ cup chopped celery
1 bay leaf
1 teaspoon parsley akes
1 teaspoon salt
¼ teaspoon black pepper
cook 12 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
295 Calories, 15 g Fat, 110 mg Cholesterol
Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK
ONION SOUP
cook 2
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
6 servings
BEEF TOMATO SOUP
8 servings
BLACK BEAN SOUP
2 cups dry black beans
1 tablespoon olive or
vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
deveined, minced
1 tablespoon chili powder
1½ teaspoons oregano
½ teaspoon allspice
4 cups chicken stock or broth
2 cups sliced carrots, ¾-inch
thick
1 tablespoon packed brown
sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh
cilantro, chopped
Salt to taste
vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 8 servings
231 Calories, 3 g Fat, 0 mg Cholesterol
1 can (14½ ounces) chicken
broth
¼ cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into ½-inch
chunks
1 medium onion, nely chopped
2 cloves garlic, minced
¼ cup chopped parsley
1 bay leaf
SAFFRON FISH STEW
Pinch of saffron threads
or ¼ teaspoon turmeric
• • • • • • •
1 pound rm sh (halibut,
haddock, cod, pollack) fresh
or thawed, cut into 8 pieces
1 small red pepper, cut into
chunks
1 cup frozen peas, thawed
cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.
cook 1 minute with pressure regulator rocking slowly. Cool cooker
at once.
Nutrition Information Per Serving 8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
11
1 pound lean beef, cut into
1-inch cubes
5 cups water
1 can (14-15 ounces) diced
tomatoes
½ cup chopped onion
1 cup sliced carrots
¼ cup chopped celery
1 clove garlic, minced
2 tablespoons parsley akes
1½ teaspoons basil
1 teaspoon salt
1 bay leaf
¼ teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great
Northern beans
1 can (15 ounces) cut green
beans, drained
2 ounces ne noodles
cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
MINESTRONE
ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans,
drained and rinsed
cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol
POTATO SOUP
1 tablespoon vegetable oil
1 cup nely chopped onions
½ cup nely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
¼ teaspoon white pepper
¼ teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated
skim milk
Salt to taste
cook 5 minutes with pressure regulator rocking slowly. Let pressure
drop of its own accord.
cooker and stir in evaporated milk.
Nutrition Information Per Serving 6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
1½ pounds ground beef
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
12
seafood
FOR FISh AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER 2⁄3FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
3-4 sprigs fresh thyme or
½ teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or
chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon cornstarch
Place steaks on rack in cooker.
cook 2 minutes with pressure regulator rocking slowly. Cool cooker
at once.
Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION:
SALMON STEAKS MOUTARDE
“SCAMPI-STYLE” SHRIMP
2 teaspoons lemon juice
¼ teaspoon salt
1 cup water
• • • • • • •
2 tablespoons minced parsley
¼ teaspoon grated lemon peel
and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol
1 pound medium, raw shrimp,
peeled and deveined
3 tablespoons margarine
2 tablespoons minced green
onion
6 cloves garlic, minced
LEMON ’N DILL COD AND BROCCOLI
1 pound frozen cod llets,
1-inch thick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite
size pieces
cook 2 minutes with pressure regulator rocking slowly. Cool
cooker at once.
Nutrition Information Per Serving 4 servings
103 Calories, 1 g Fat, 49 mg Cholesterol
SHRIMP JAMBALAYA
1 cup long grain white rice
1½ cups water
1 cup water
• • • • • • •
1 can (14-15 ounces) stewed
tomatoes
½ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp,
peeled and deveined
cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord.
cook 3
minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
252 Calories, 3 g Fat, 157 mg Cholesterol
SEAFOOD GUMBO
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen
sliced okra, thawed
cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord.
cook 1 minute with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 9 servings
224 Calories, 2 g Fat, 101 mg Cholesterol
1 cup long grain white rice
1½ cups water
1 cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh
shrimp, peeled and deveined
1 pound sole llets, cut into
2-inch pieces
1 can (14-15 ounces) diced
tomatoes
1 cup chopped onion
¾ cup chopped green pepper
on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
2 cloves garlic, minced
1 teaspoon ginger
½ teaspoon black pepper
½ cup water
MARINATED TUNA
1 pound tuna steak, 1-inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
CHICKEN BREASTS TARRAGON
cook 4 minutes with pressure regulator rocking slowly. Cool cooker at
once.
Nutrition Information Per Serving 4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol
poulTry
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 2⁄3FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE ThE 2⁄3FULL mARK (SEE PAgE 5).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and
sliced
CALIFORNIA CHICKEN
SEAFOOD TIMETABLE
cook according to chart. Cool cooker at once.
SEAFOOD (FRESH OR THAWED) COOKING TIME SEAFOOD (FRESH OR THAWED) COOKING TIME
Crab Legs 0 to 1 minute
Fish Fillets
Salmon Fillets
Scallops
Shrimp
Tuna Fillets
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
½ cup white wine
Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
cook 4 minutes
with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon cornstarch
15
CHUTNEY CHICKEN
6 boneless, skinless chicken
breast halves
1 can (14-15 ounces) diced
tomatoes
1 can (4 ounces) chopped
green chilies
½ cup raisins
⅓ cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
cook 4
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol
SOY CHICKEN
4 boneless, skinless chicken
breast halves
½ cup water
¼ cup lite soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
cook 4 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
SWEET ’N SOUR CHICKEN
1 tablespoon vegetable oil
3 pound chicken, cut into
serving pieces and skinned
1 can (8 ounces) pineapple
chunks, undrained
½ cup sliced celery
1 green or red pepper, cut into
chunks
¼ cup brown sugar
½ cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire
sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
cook 8 minutes with pressure regulator rocking slowly.
Cool cooker at once.
Nutrition Information Per Serving 6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces
1 cup diced tomatoes
⅓ cup white wine
1½ cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
cook 8
minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol
16
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs,
skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black
olives
2 tablespoons cold water
2 tablespoons our
Salt and pepper to taste
cook 8 minutes with pressure regulator
rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol
HERBED CHICKEN
BAYOU BOUNTY CHICKEN
1½ pounds chicken pieces
1 can (15 ounces) whole
tomatoes, undrained, cut up
¾ cup chopped onion
⅓ cup chopped green pepper
⅓ cup chopped celery
2 cloves garlic, minced
½ tablespoon extra-spicy
seasoning blend
• • • • • • •
Hot cooked rice (see page 25)
cook 8 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 3 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
CHICKEN AND DRESSING
2½ cups cooked chicken, cut
into bite size pieces
1 can (10 ½ ounces) cream of
chicken soup
1½ cups seasoned bread crumbs
¼ cup chopped celery
¼ cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1½ cups water
cook 5 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol
POULTRY TIMETABLE
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 2⁄3FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE ThE 2⁄3FULL mARK (SEE PAgE 5).
POULTRY CUPS OF LIQUID
COOKING TIME
(MINUTES)
Whole Chicken 1
Chicken 1
Chicken Breast 1
Turkey Breast 1½
meaTs
FOR mEAT, DO NOT FILL PRESSURE COOKER OVER 2⁄3FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE 2⁄3FULL mARK (SEE PAgE 5).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
BEEF POT ROAST
3 pounds beef pot roast
1 tablespoon vegetable oil
2 cups water
Salt and pepper
1 small onion, chopped
1 bay leaf
cook 45 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
297 Calories, 20 g Fat, 72 mg Cholesterol
PORCUPINE MEATBALLS
¼ cup sliced celery
¼ cup chopped green pepper
1 cup tomato sauce
½ cup water
1 tablespoon sugar
½ teaspoon dry mustard
vent pipe and cook 12 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol
1 pound lean ground beef
⅓ cup uncooked long-grain
white rice
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped onion
SWISS STEAK
1 cup chopped onion
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
cook 18 minutes with pressure regulator
rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
2 pounds round steak, 1-inch
thick
1 can (8 ounces) tomato
sauce
½ cup water
BEEF STEW
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon our
1 pound lean beef, cut into
1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 small potatoes, quartered
1 cup frozen green beans
cook 8 minutes with pressure
regulator rocking slowly. Cool cooker at once.
cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
347 Calories, 7 g Fat, 73 mg Cholesterol
SPAGHETTI MEAT SAUCE
1 teaspoon salt
1 teaspoon parsley akes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
⅛ teaspoon red pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato paste
cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
229 Calories, 12 g Fat, 51 mg Cholesterol
1 pound lean ground beef
1 can (14 to 15 ounces) diced
tomatoes
½ cup water
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork
roast
½ cup catsup
½ cup teriyaki sauce
⅓ cup apricot preserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ teaspoon black pepper
1 large onion, sliced
2 cups water
cook 60 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Nutrition Information Per Serving 8 servings
332 Calories, 13 g Fat, 77 mg Cholesterol
19
BARBECUE SPARERIBS
½ cup vinegar
¼ cup chopped onion
¼ cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
cook 5 minutes with pressure regulator
rocking slowly. Cool cooker at once.
cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord.
Nutrition Information Per Serving 6 servings
427 Calories, 27 g Fat, 107 mg Cholesterol
CORNED BEEF
3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf
cook 60 minutes with pressure regulator rocking slowly. Let pressure drop
of its own accord.
Nutrition Information Per Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol
3 pounds spareribs, cut into
serving pieces
1 cup water
• • • • • • •
1 cup catsup
½ cup water
STUFFED PORK CHOPS
½ cup corn
1 cup bran akes, crushed
2 tablespoons water
½ teaspoon dried sage
1½ cups water
Salt and pepper to taste
½
cook 16 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
2 tablespoons vegetable oil
4 1-inch thick boneless pork
chops, with deep pocket cut
in each
1 cup chopped onion
¾ cup chopped celery
PORK ROAST
3 pound pork roast
1 tablespoon vegetable oil
2 cups water
vent pipe and cook 55 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
Salt and pepper
1 onion, sliced
20
1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth,
divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
⅛ teaspoon black pepper
1 pound ank steak, cut
into 2 equal pieces
1 can (15 ounces) diced
tomatoes, undrained
on vent pipe and cook 18 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
LAMB STEW
1 pound lamb stew meat, cut
into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire
sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon our
cook 6 minutes with pressure regulator rocking slowly. Cool cooker at once.
cook 3 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol
MEAT TIMETABLE
FOR mEAT, DO NOT FILL PRESSURE COOKER OVER 2⁄3FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE 2⁄3FULL mARK (SEE PAgE 5).
MEAT
CUPS
OF
LIQUID
COOKING
TIME
(MINUTES)
MEAT
CUPS
OF
LIQUID
COOKING
TIME
(MINUTES)
BEEF PORK
2 1
2 60 1
1½ 2 55
1 2 55
1 1
1½ 25 1
HAM VEAL
1½ 1
Picnic 1½ 1
LAMB 2
1 1
1
2
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