Revere Pressure Cooker User manual
STAINLESS
SrfEEb
I{
nstru.ction
Manual
with
Rec.ipes
G
~
~ide
d'utilisation et recettes
,J}.
!a
tt
ual
de
instrucciones
con
recetas
Pressure Cooker
Autocuiseur
Olla
a presion
-·-~
.t' - -
••
.
·_
-
·,~
-:~--~·
'!I!.
Thank
you.f<n
purchasing
this
Revere·~·
Pressure
wokc1:
A
properly
cared
for
pressure
cooher
will
..
~ive
you
years
tif
woking
pleasure.
Read these
-inst•·uctions
ca.rifully
before
use. This
material
will
proiJide
yen/
with
SC!/ety,
usage
and
warranty
iriformation,
tmuvleslwoting
hints,
cookillg
limes
and
recipes.
READ
and
SAVE
these
instructions.
I.
Dcscriprion
o(
P:1rts
....
...
....
.page l
5.
Trouble-Shooting
....
.
....
page 6
2.
lmportanr
Safety
lnformation
. . .
..
page 2
6.
Warranty .
..
...
...
......
page 7
3. Instructions for Us:,ge .
..
.......
.
p;1ge
3 7.
CookingTimes
....
. .
....
page 8
4.
Cue
of
your Pre-ssure
Cooker
..
.
..
p:1ge
S 8. n
..
ecipes
...
.
...
..
.......
page 9
M
erci
d)avoir
arhelc
cet
autocuiscur
RcfJerc.
f/ous
(!Urez
du plaisir aV0/15
en
serPir
des
anm~cs
durant
s'il
est
bien
entretenu. Veuillez lire
les
prese1ttes
directiJJes
avec
soin
a11ant
d'entployer l'autocuiseur. Ce
docurnent
COI/flCJ'/1
des
COI!S((!t!eS
de
SCWrifC
1
r/es
r/ireCfitJeS
d1/./fi/isation,
des
ft!f<nmatfons
Sf.IY
Ia
garantic
ct
lcs
ternps
de
wisson,
1111
diagnostic
des
a11ornalics
et
des
rccettes.
LIRE
et
CONSERVER
les
presentes
consignes
et
directives.
I.
Description des pieces .
..
....
..
.p;lgt: 20
.=i.
l)i;'lgnostic
des
anornalics
...
page
25
2. Consigncs de s¢curitc import:mtes
.p:1ge
21
6.
Gar:mtie
.......
.
..
.
...
page 26
3. Directives d'utilisation
..........
p;1ge
22
7.
Temp~
de cuisson
..
....
. .page 27
4.
Elltn:tien
de l'aucocuiscur
....
.
..
page 25 8. t"tecettes
.......
...
. .
..
page 28
G
ratios
por
s1-1
wmpra
ric
est
a
olla
a
presion
RciJcre.
L.Jna
olla
a
prcsh)n
/Jien
cuidarla
le
dar!t
m1o_,·
de
placer
wlinario. Lea cuidadosamente estas
i11struc-
dones
a11tes
de
usar.
Estc
material
lc
dara
hiformaci6n
de
seguridad
1
uso
y garant[n,
recomendaciones
de
idcntijicacion
de
problewas
1
tiempos
de
wcch)n
y
reretas.
LEA
y
GUARDE
estas
instrucciones.
I.
Dcscripci6n
de partes
........
.pagina
40
S.
ldentificacion de
probl~t11as
. .ptigina 46
2.
Tnform:Ki6n
imponmre
6.
G:~r;uHia
. .
.....
..
. . . . .pagina
-4-7
dt'
seguridad
.....
. .
..
......
p;)gina 4 [ 7.
Tiempos
dt
coccion
.....
p~gina
48
3. lnstruccioncs de uso
..
.....
...
p~gin:-~
4.1
8.
Recer:1s .
..
.
..
. .
......
p~gina
49
4.
Cuidado
de
L1
oil:~
J.
presion
...
.
..
p:lginJ
45
--
-.....
-
;>
~
•
::::...:
-
~-
-
~--~~r--:'t..
...
'J
~~:~
~
---
:<';-
~i;~··:.
·~
.·.
.
1.
Description
of
Parts
t.
Cooker
Body
2.
Cooker
Lid
3.
Lower Hanclle
4.
Upper
H;mdle
5.
Side
Handle
().
Pressure Plug
7.
Thumb
Switch
K.
Lid Gasket
9. Safecy
Window
I
0.
Safety Over-l)ressure Valve
11.
Enc:1psubted
.I3ase
12
. Safery Lock 1
(11/so
iudurlerl:
steaJIIcr
/Jnsf.!et
1f!iriJ
sloud, 8
psi
1111rl
12
p:.:i
prcsiurc
plu;:s)
Your
Revere''!-:
Pressure
Cooker
has 6
independent
operating
safety
systems:
I)
Pressure
r!'ilf nor
rise
unless
roPer
is
r<)rrcrrly
dosed
1111d
tluunb
::witr/1
f_.,
proper!)'
foch·rl.
2)
A:i
.\001}
<1.'
the
iutrmal
II'Mf.!in,(!
prcssrnc
rr.a(hcs
8 or
12
jJOII11rls
per
sq1111rc
inc/1
(psi),
dcpcndin.~
011
pressure plug (Fig.
2)
used,
rln·
pres
s
ure
Jllll.i.!.
will
I'C_!!.IIIote
rl1e
inside pressure
11r1d
rclco:.:c
Sltri/JI.
3)
..
rl
sqfet}
1
Ol!(
!
r-pre_r;sure
tJ
a/vc
(Fig.
3)
lor11ted
in
the
upper
Jwndle
tt
1
ill
prevent
JHCSS/Irc.Ji'o//J
ri
.
,·in,«
I>)
'
a/tfOJlltlfiwffy
rl'le11sin'-~
sfet1JII
tPiu·n
tl1c
n't'OI/J~
11/CJJdcd
iutenwl
pressure
is
c.weedctl
.
4)
Tltc sqj(:ty
lock
located
i11
t/11·
helper
lwJJrl!c
(Fig.
l),
tllill
dlltomatimlly
lock
tlu
'
(Oi-'Cr
onrc
JlliniJIIa! ittlcnlrll
pressure
is
m:lliciJcd.
5)
A
sa_ferr
windatP
will autonwriwll)' ojJe/'1
(Fig.
4,S)J
if
the
J>rcssure
f'lug
or
cwn-prcs.wre
J){IIuc
/lecowe
dy.~{llllctiowJ!,
tltis
t?f!otus
SIC1111l
to
csropl'jront
the
lid
,gasket.
6)
Tl1c
tl111rnb
St11ilrh
(Fig.
I)
i.i auiomoricdtl)'
locked
a11d
t11ifl
1101
open
unless
11111111111!1)
1 unlod•cd.
2.
Important
Safety
Information
AIMPORTANT
SAFE
GUARDS/WARNINGS
A
FAILUR.E
TO
FOLLOW
THESE
JNSTitUCTJONS
rvtAY
CAUSE
PERSONAL
INJURY
Of(,
PROPERTY
DAMACE.
·READ
ALL
INSTRUCTIONS.
•
PRESSURE
COOKER
AND
PRESSURE
COOKER
PA.RTS
PRODUCE
HOT
STEAM,
FfANDLE
WITH
CARE.
•
NEVER
LET
PRESSURE
COOKER
BOIL
DRY
OIZ.
USE
ON
HIGH
HEAT
Products
vvith
Tri-Ply
bottoms
may
melt/separate.
•
If
bottom
of
vessel
mclts/separ:~res.
TURN
OFF
HEAT
DO
NOT
REMOVE
COOKWARE
UNTIL
IT
HAS
COOLED.
DO
NOT
USE
AGAIN.
•
DO
NOT
open
pressure
cooker
until the unit
h:1s
cooled
and
internal
pressure has
been
reieased.
•
NEVER
cry
to
remove
the
cover
with
force.
•
NEVER
fill prec;sure cookl:'r
over
c;,
full.
•
DO
NOT
fiH
over
y_._
full
when
preparing
food
that
expands
(such
as
rice,
poutoes,
dried
ti·uits
or
dried
vcgeubles).
•
DO
NOT
cook
foods such
~l~
apples<Hlce,
cr:mberries,
pearl barley. oatme;1l
or
other
cereals, split
pe:1s,
noodl
cs,
maClroni,
rhubarb,
or
spaghetti.
These
foods
tend
to
fo:un and froth and
nuy
block the pressure release devices.
•
rvtakc
ccnain
pressure
cooker
is
properly
clo:-.ed
:md
locked
before oper;Jtion.
o Supervision
is
necess;Jry
\vhcn
prc<;sure
cooker
is
used
near
children
or
pets.
o
DO
NOT
use pressure
cooker
for pressure
frying
with
oil.
• ALWAYS
U<;c
potholders
when
h:l11dling
hot
pressure
CO<..."lker
or
removing
steamer
baskets.
•
M;ltch
pressure
coob.T
to
burner
size.
Adjust
burner
so he<lt
does
not
extend
up
.'\ide
or
vessel.
o
DO
NOT
use pressure
cooker
in the oven,
under
a
broiler,
over a camptire,
in
:1
microvvave
oven
or
on
a gas grill.
•
Usc
extreme
c1
uri
on
vvhen
mov]
ng
hoc pressure
cooker.
•
DO
NOT
use
pressure
cooker
for
other
tlun
intended
use.
·NEVER
SUBrv\ERCE/lMMER.SE
THE
PR.ESSUl(_E
COOKER
IN WATER..
(P/a(C
under
hlp
oulyj.
.-~--:-~-
4 -
.......
~.:....,
'=.
-
•
If
steam
escapes
fi·om
the
on-.T-pressure valve
or
gasket
\vindovv,
immediately
remove
fi
·
om
heat,
cool
pres~ure
cooker
according
to
instructions
and
refer
to
Troubi~-Shooring
section.
•
DO
NOT
attempt
to
modify
any
of
the
parts
or
assemble
them
in
any
other
ways
than
indicated.
•
DO
NOT
lift
pressure
plug
by
hand
while
cooking.
use
(humb
switch
to
increase
tlow
of
steam
.
Push
thumb
swirch
forw:trd
to
increase
steam
flow
.
•
Place
hot
pressure
cooker
on
he:n-rcsi-;cant
sud""':lce.
•
Design
~
1ted
liquid
quantities
should
:1hv
<
1ys
be
m<tintained
to
;1void wt:1l
evaporation
ofliguid.
•
To
remove
hot
spots
in foods,
give
pres~ure
cooker
a Sl-lAK.E
BEFORE
lliJ\!lOVING
THE
COVER.
3.
Instructions
for
Use
•
SEE
WARNINGS.
• l3efore using the first rime.
remove
:
1ll
labels and
hand
wash
vessd
and
cover
wirh
hot
soapy
water.
Rinse
;l!1d
dry.
To
Open
Pressure
Cooker
With
the.:
thumb
switch
in
the
open
positioll
tum
the
upper
handle
ro
the
right
(Fig. 6),
whik
holding
the
lower
handle
with
the
Ide
lund.
Litl
the
cover
off
when
the raised mark
on
the
cover
is
opposite
the
center
of
th~
lower
handle.
It
is
essential
to
add
a
minimum
of
I
cup
(250 tnillil.ircrs)
of
w:-~ter
or
some
othn
liquid
so
th;lt
steam
can
be
produced.
The
pressure
cooker
should
never
be
filled
to
more
tlun
7\
of
the
m:1ximum
capacity
(including
liquid
;1nd
ingredients).
lf
cooking
food
rh~H
cxp:u1ds,
do
not
till
the
ve
s
sel
more
rh
:m
!IS
fuU.
When
m;1bng
sauces. make
sure
that
rhey
,1re
not
roo
thick.
To
CJose
Pressure
Cooker
Before
closing
the
pressure
cooker.
check
thl
'
safety
and
oper;1ting valves (Fig.
3),
nuki11g
sure
that
the
openings
of
both
v;dves
arc'
cle;lr.
3
/
Pbce
the
cover on the
body
of
the pressure
cooker
so that the
r<lised
m;lrk
on
the
cover
is
opposite the
center
of
the lower handle (Fig. 6). Press dovvn lightly
on
the
cover
~1nd
with
the right hand
turn
the
upper
handle horizont1.!!y towards the
leFt
until
it
is
directly
over the lov.:n h:mclle
and
can move
no
further.
Nmv
pull the
thumb
switch
toward
you
to
the
closed
;mel
locked
position (Fig. 7).
Place
pres~ure
plug
on
stem (Fig.
8)
with
vent
opening
facing
center
of
cover until plug
is
fully
se;1ted
on
bottom
of
stem.
There
are
tvv·o
diflerent
\vcight
pressure
plugs supplied \\•ith the pressure
cooker
.
The
he1vier
weight \Vi\l rake longer to build
enough
pressure
co
rele:1se
ste<
lm
(about I
:2
psi).
Ho\vever, it v
..
•ill
cook
f<)ods
fasrer ;md
ac
a
higher
temperature.
The
lighter
weight
plug
\vill take less
time
to
build pressure
and
release stt'am (about 8
p~i)
;md
\vill cook foods slo\.ver
;lt
J lower temperature.
Cooking
times
Jrc
based
on
the
heavier
vveight plug and should
be
increased
if
using the lighte-r plug
by
20-30%.
Cooking
(1)
Add
ingredients
:md
w:-~ter.
(2)
PL\ce
the
pressure
cooker
on
the
hear source.A
small
amount
of
steam
will
be
produced ft·om
the
safecy
lock
hole
(Fig. 8).
Once
a
minjmum
amount
of
pressure
is
xhievcd,
rhe safety bar in the safety lock hole wilJ
rise and steam flow will stop. Ifste;lm continues to be
produced
and safety lock bar
does
not
completely rise, lightly
t;1p
on cover.
If
this fails,
remove
from
heat, release
pressure and make sure
nothing
is
obstructing the
b~r
from rising. Try again.
If
safety lock
bJ.r
continues
to
be
a problem
cal!
chc
CORNING/REVERE
Cm1sumcr
Informacion
Center
(
1-800-099-J43o
/ 1-607-78o-8103). (3) Stare
tim.ing
your
recipe
once
sceanl
is
produced
through the pressure plug (Fig. 8).
(4)
\Vhen the pressure plug rises (Fig.
8)
lecting steam esc:1pe, reduce the heat so
rhat a small t'
ven
amount
of
steam escapes. In this
\vay,
the food will be cooked
perfectly wirh :l h.igher viramin
content
using
less
energy. (5)
If
reduced heat results
in
sputtering, then gradually increase heac to ;1chieve small
even
steam £low If the
pressure plug does
not
release steam turn
off
heat and see
Trouble-Shooting
Section.
(6)
When
the
cooking
time
is
finished and
;lll
pressure has
been
released,
open
the pressure
cooker
in
one'
of
the following ways:
(A) Q"irk Relea:)c-
Place
tiLe
pressure
cooker
iu
the
siflk under
the
t11p
(/lid
t"c>ol
ll'irlt
rolrli!Nllcr
(F(~.
9).
DO
NOT
SUB!HERGE/llVIMERSE
IN
WATER.
(B)
}\iarura/
Release-
For
1nears,
fer
pressure
drop
naturally.
Quick
releasinf;
may
result
in
l<lll,{.!lz,
dry
and
strr'IIJ?)'
meat.
A1
le11st
tlfluu
..
pressure
to
droJl
nat11rally
for 5 minutes and tiJCJ/
quid-!
release
rill)'
rrmainiu,~
pressure.
•
Once
the
pressure
cooker
is
cool,
shake
the
pressure
cooker
to
dislodge
any
hot
spots
then
push the thumb S\Vitch gently f()I\V;Jrcl
to
open
position, :1Jiowing ste:1m ro escape
faster (Fig. 1
0).
•
DO
NOT
attempt
to
open
the
cooker
while
~team
is
still
escaping
from the
prc~sure
plug.
Pressure
cooker
will
open
e;1sily
when
pressure
plug
and
safety
lock
holt: h;wc relieved pressure.
Onct"
pressure
is
relieved,
open
cooker.
IMPORTANT
COOKING
TIPS!
• Dried
V(~(fetnbles
such
as
rhirl~-peas,
bedns,
etc.
sfltlllfd
be
.\
·
oa~cd
in
water
l)(jt)ft
(lloki11.~
.
•
It
is
uor
IJl:rC~StlY)'
to
tha11'
vllt
.fi·vzell
Pcxctal>fcs
vr
Slllllll
fi.ih.
Fr>r
ltn;~c
jlsh
orjl
·
r>-~XIJ
meat_,
inrretisc
rhc
coohn<!!.
timr
sl(r;IHiy.
•
l3ro!P/J
IJ/C(/1
/Pel!,
ei'CJI a
little
more fl}(/n usual. since
_.:rcaJ/1
cooking lt'i/1
r<tusc
a
sli,el11
loss
(?(to/or.
Cool<ing
times
depeurf
on
rlw
tlticJmcss
c1t1d
rJIIanlily
~~r
tfH'
n!co/.
'4.
Care
of
Your
Pressure
Cooker
Pressure
Cooker
and
Cover
• Ajicr
each
use,
I
I'M
II
tile
prtssl/rc mokcr
a11rf
co
per
ll'illl
f1ol,
soap)'
lPnler
11sin,Q
a
-'J>I\11,1.!.<'
<'~'
cfor/1.
As.\11rc
]>Ill~
!H'11f
h(l/e
is
not
uhstmctcrl
IJJitll./(>od
particles.
Dr)'
iJJullcdiarcly.
•
DO
NOT
use
abmsirJC
rlctmscrs
or
.'·co11rin,l(
pads
rlwt
rllt1)' dull
tin·
lli~I!_JJ
J>oJi_,·/,.f/JJis/1
(!f
the
product.
•
Dish!Pas/1cr
11sc
111ay
du((
p/1enolir
JMrts
ami
tl'ill
dry
out
.w1skcr.
Valves,
Plugs
and
Holes
Before
e:1ch
use, check thar
v:dves,
plug~
and holes :ue nor nbstructed
by
fnod
particles
or
any
other
materi;lls.
5
Gasket
•
NEVER
clean
<-e.a:il-?er
in
dislnmsher.
•
R.tii!Oilc
,([t1.\kcr
_fro111
C<JJ.>e/;
u•ash
IJJith
11ol,
.wapy
ll'aler
(1!/d
riusc
l.llcll
C!.flcr
eac/1
/.ISe
.
Replace
,
~asl.?ct
in
couer
(F(~
.
1-1j.
!H
t
1l.:e
s11rc
you
p/a(e
the
ga
sket
in
rir(~e
au
in.<
ide
~~r
nwer
(F(Q.
"12)
.
•
DO
NOT
cc>r,cr
tlurmb
sn•itch
latch
IIIith
flit
,em·kct
.
..
DO
NOT
t.
tse
11/JrasiPe
dea11scrs
or
scouring
pads.
o Apply
(I
lillie
rool~in~<z
uil
to
tlu~
gasket.'
77Jis
will
extc11d
the
fjf(~
~f
til£•
g(lsket
11nri
irnpr<W<'
irs
operation.
• .
Jljicr
u_,·c
,
DO
NOT
store
the
pressure
rooher
IIlith
thl'
COller
cf,,sed.
5.
Trouble
..
Shooting
Should
the
over-pressure
valve (Fig. 3)
operate
during
cooking:
•
Rc!HOI
'
l'
t/11'
pres.\J/1
'
1'
cool~crJiwu
11ic
heal
source,
rMI
doll'//
a11d
uJH'!I
.
• Rt!IIOI'l'
the
pres.i11re
pl11_v.
onrl
c/Jc(h'
that
the
IJO!c
hdou;
rhc
p/11
....
1!
is
110t
obstructed.
!(
ohsrrurtcd,
(/Crill
rhorougltly
•
Rcpfii(C
pluy,,
dose
J>ressurc
wokcr
anrl
rc-swrt
t:ooking
•
!f'
the sof(:ty
ouer-prcs:~:urc
VfliiJc
operates
a
second
ii111e,
_,·top
(Mkin,g.
Call
riH'
COR.Nll,JGIREVER.E
Com·Jtii!Cr
11!/(m//afion
Cc11ter
(1
-800-999-3
43
6/
·J-
607-786-8
U)3
).
•
fJ:
duriny,
1/oriHal
use,
the
S(!/eiy
1/
l
illdOtl'
silwzled
i11
r/Jc
ri111
<~{
ll1c
ro1.1er
(F1:R·
5)
should
operale
l>cf(>r<'
thcJ!rsf
!JO/tJc
'
(inside
the
upper
!Jt11!rllc)
ini/Jicdirttcly
stop
cooki11g
If
you
observe
that
THE
PRESSURE
PLUG
DOES
NOT
RISE,
it
is
possible
that:
•
J'l1e
(O!'Cr
f_,.
011
improJ>crly
• 7he tlllllllh
swir(!J
is
Jlof
in
the
c!Mcd
position.
5
•
·1
'lu'rc
is
ll<lf
enough liquid
i11sidc
t/J(
.'
pressure
cooka Check
aJid
add
tl1c
iorrccl
a/JJOlfJlf.
• The nwcr<
l!asket
is
dh
'
t)'
or
rfauwged
.
Clenn
or
npi11Cc
Lr,askN
.
•
7'/Jc
tcliiJ)('rature
c~(
till'
stolll'
is
to<l
lot.t'.
o ]
he
pressure
J>lll.{!
is
rlo,p.f!ed
.
'·
;ro.
-
~.
·.-.;:
·,·
.
·
·l··
...
r..
..
·~~i!.l_:__--
If
you
observe
that
STEAM
ESCAPES
FROM
THE
EDGE
OF
THE
COVER,
it
is
possible
that:
o The
pressure
cooker
is
11ot
rorrarly
dosed
. Chcrk
mid
repeat
rJ1e
(/osing
operation.
•
Tl1e
COIJCr
gas!.:?et
is
1101
wrrcrtly
in
po
..:.ifioll M
is
rlmna<~rrl.
RemoPe
the
,(!asker
and
rcpusifiou
it
correctly
or
replan:
it.
• Tlw
pressure
plug
or
over-pressure
val/Je
is
clogged.
If
Replacetnent
parts
are
needed
please
call che
CORNING/REVER..E
Consumer
Infonnation
Cemer
(
l-800-999-3436/
1-607-78o-S·J
0~).
6.
Warranty
TEN
YEAR
LIMITED
WARRANTY
Corn_ing
Consumer
Products
Company•
(CCPC)
will
repbce
or
exchange
for
product
of
equJ! value (at
CCPC's
option)
chis
REVETtE
11 Pressure
Cooker
if
deft'ccive in material
or
workmanship
for
Hl
ycJrs
from
date
of
purchase vvhcn
used
according
to
che
directions
which
accompany
it.
This
vvarranty does
not
cover
the
gasket, discoloration
of
rhe handles, staining,
scratching, w;.1rping,
pitting,
dam;.1ge
to
the
product
resulting
fi_·om
misuse, negli-
gence,
<lccidents,
attempted
repair
and alterations w
the
product.
The
o-vvner
must
follow
the
Safety and Usage
Instructions
provided
with
the
product.
Should
a
warrJnty
problem
dev<:'lop,
contact
the
CORNING/REVER£
office ne:1rest
you
(see list
on
back cover).
KEEP
THE
PRODUCT.
You
may
be
asked
to
return
it.
Incidental
and
consequential
danLlges
<1n~
express\;.:
excluded
fi~om
this
\Varranty.
Some
jurisdictions
do
nor allow
thL'
exclusion
or
lim.itZ~cion
on
tncidental
or
comequenti:d
damages,
so
the
foregoing limitation
or
cxclu-.ion
m;1y
not
apply
to
you.
Thjs
warranty
gives you specific legal rights,
and
you
111<1)'
also have
other
rights
which
vary from
jurisdiccion
to
jurisdiction
.
.··'.j.'.'·.
iu.vrnE:
REVER.E,
REVERE
WARE
and
···.'~~~~
...
are
registered
trademarks
of
Corning
Consumer
Products
Company,
Elmira,
NY
14902-1S55.
©2000
Corning
Consumer
Products
Comp:l.lly, Elmira,
NY
14902-1555.
7
7.
Cooking
Times
Cooking
rimes
;lrc
calcubted
from the beginning
of
the
ste
.:t
lll emission until pressure
is
released
naturally.
Cooking
time~
l.istcd are for reference only.
Cooking
rimes should
be
increased
by
5%
for every I ,000 feet above 2.000 feer.
Foods Minutes Foods
Meat,
Poultry,
Seafood
Vegetables
Beef
(in pieces)
20
Artichoke
Beef. s
horr
ribs 2
lbs.
30 Asparag
us
l3eef.
stev.:
25
Bamboo
shoots
Chicken
, fried 15-20 Bean
s,
cllt
Chicken
(in pieces) 18-20 Beans.
whole
Clams, ste:1mcd 3-4
Beecs,
whole
Corned
beef
3-4
lbs.
60
Broccoli
Fish
4
13russe
Is
sprouts
Fi5h
fille-t
3
Cabb
,
1ge.
qu:1rrercd
---
Fish roll 3
C:~rro!~.
slices
Ham 2
in
.
.s
l.ice
15
Cwlitlower
, whole
Lobster
mil
7
Cwliflower,
llowcrets
Meat
blls
1()
C ·lery, slices
Pork chops
12-15
Corn
on
cob
Pork (in pieces) 20
Onions,
whole
R.abbit (in pieces)
15-
J 7
Onions
, sliced
Sbrimp
4-5
Par nips, halves
Steak, swiss
J2
in.
111-20
Peas,
.s
he!!ccl
Veal
(in pieces)
15-!7
Potatoe<;, h:tlves -
P
umpkin
Fruits
Spimch
Apricots y; Squash.
summer
(in
pi~
c
es)
Peache5 5 Squash.
;~com
(h:1lves)
Pears
J-4
Sweer potarocs
Tonntoe
s,
whole
Zucchini.
sliced
Qttirk
(()II/
Pc:(!cfahlcs
hy
plt~tiu
.
l!
under sinkJauccr, Olll"C
prcs.wrc
is
released
opetJ
cooka
A/law fJ/C
at
to
wc>l_{£1r
5
miiiii/CS
IHji1rc
quick
ro!l!in,!;.
Minutes
10
3
6
1
3-4
20
2
3
5-6
2-4
6-8
2-3
3
3-5
8-9
2-3
G-7
·-
2-3
7-10
10
!
2-4
6-8
10-12
- -
--
J - - -
2-3
_._
~ltt,/
...
~~r~l
8 .
-~
..
..
~
'~~-/.'·
•.•
-\~.---;;
..,~y·-
-
...
j-.
•
.;.
_:,
'..
,.,.~
-
8.
Recipes
The
rccipL'S in thi$
bookkr
:~n.:
some
of
the
more
popubr
pre'\.mre
cooking
recipes
tod.1y.
hmvcver
many
more
recipes
art•
available in bookstores
and
on
the
Internet.
Gencnlly,
your
f:worite
rtcipe
c:m
be
adapted
to
the
l~evcre"'·
pressure
cooker
by
cutting
cooking
cime
by
'/;
:md
adjuscing
the
amount
?f
liquid.
These
recipes
;m;:
intended
to
be used
as
:1
guide.
it
is
up
ro
yom
pcrwn:1l taste
to
,liter
,
if
nccess.1ry.
Some
of
the<:e
recipes
cannot
be used in the 3
qt
size.
:~s
:1
guide
remcmlK'f
ro
ne\•er
IIIJ
the
pressure
cooker
more
rh;1n
'/,
fi..dL
Your
pressure
cooker
comes
with
two
diili
·
renr
pressure
plugs
.
The
lighter
weight
pressure
plug
.1llows
c.hc
pressure in rhe
cooker
to
build
ro R
lbs.
pressure \.vhile the he:1vicr vvcight
plug
;)110\vs
pres-
s
ure
co
build
to
12
lbs
. Pressure.
The
heavier
weight wi
\I
cook
iood
::~r
:1
high
cr
rcmper:1
turc
;md will
cook
f~scer
th:tn the lighcer
weight.
due
to
:m
increa~e
in prcssure. A
II
n:cipcs
h<we
been
developed
using the
!-Je:wier
weight
unl~s
indicatL·d.
Remember
to
use
:1
minimulll
of
I
cup
(2)0
ml)
of
liquid
in all recipe$.
In
general
I
cup
of
water
is
needed
t()r every
15
minute~
of
cooking.
You
tn
:\y use
Nher
liquids such
.1s
wine.
beer,
broth. etc.
ir:
phce
of
\.Vater.
bur
do
not
usc
mill(
or
milk
products
as
they
boil
over
and
can
scorch
easily.
Soups
Delicious
soups
on
be
m:~de
in
:1
n1:1trer
of
mi
nutcs.
Vcgct.lbles
kcc:-p
their
~h:1pc,
co
lor
and
ttl~te
bc·tter
th:1n
when
cooked
by
slower
m~thods
.
When
cooking
soups,
never
fill
the
cooker
more
than
2
h full.
Use
:1s
linle
t":tc
:1~
possible
in
cooking
soup-
fat
u.n
clog
the
French
Onion
Soup
1
oz.
buttl':'r
2 l:!rge
red
oniom,
slio:d
2 cans
beef
stock
salt,
pepper
Y2
cup
sherry
gr:1red
S\vis~
dtct<.l
'
frt·nch
bread
Prcl1eat
un•ifcr.
On
lt>p
t!(st.we,
lni11g
insn·dimls
ttl
Sill/11/CJ; {OL'L'I; wok 3
/()
.J
JIIJIIIIICS.
J,flfn'Jc
.WIIfl
((lOW.\,
broil
one
slirc
French
hrC'm!
per snvin.\! wrti!
golriC!I
/m>ll'll.
Pour soup
intt>
siu.~le
servin,l!
OI'CII-S<!Ji'
l~<nP!s
,
top
rl'ilil
hrwd
a11d
.l!ratrd
Swi.'.'
dtccs
c,
mltl
lm•il
IJII!il
c!tcesc
melt)
·.
vent hole.
Rc•ncmbel.":
it
is
not
recom-
mended
that
you
cook
pearl
L>adey,
pea
soup
or
split
pea
soup
in
a
pressure
cooker
because
they
may
froth
and
block
the
vcnr
hole.
Cream
of
Potato
Soup
3
cup~
boilin~
w;ltcr
"f
mediun1
poratoes-
dio.:d
[;;
pecld
f.
c.sp
.
pepper
'/
cup
~!iced
keks
(opfit>JIIII)
2 cups thin cream
/,
cup
sliced
onions
Y.
cup
diced
celery
l
rsp.
,:J!t
3 tbsp.
chopped
parsley
Plarc
1/ltlll'f,
po111toc
.
•·,
oniilns,
rdery.
gaso11ing:;
and
leeks
in
C()r•kcr
.
f3ri11J!
111
CO(>kh~;~
prr
ss
rtrc
and mok
Jtlr
7
miliiJIC
.\.
Ct>()/,
J'I'CS
S 111ixturc
lhnlll}!h
a
sii
'
/JC
or
YJ(l'Y.
/-J,./i/
0
CC11
!/
,
7-il'fll
IPit/J(lll!
{lll'l'r
ili'CI'
/otl'
/tt'at
.
..
·ldd 1wr.drr
lu
:
fvrc
sc1vi11,~.
(.\cn>i'S
-1)
9
Vegetable
Soup
2 lbs.
soup
meat
(cnl
i!llo
small
pieces)
aud de-boned
5
cup
s \Vater
\ cup
tomato
juice
y,
cup carrots,
dircd
Y:
cup
celery,
diced
2
medium
pot:~toes,
diced
2
r.~p
.
s:~lt
y;
r.sp.
ground
pepper
)0
tsp.
thyme
(()j>limlal)
P/t~(C
all
ingrcdimts
in
pressure
roo/.:cr.
Brio,e,
to
cMkiJJg
JHCSStlrc
and
rMkfM 40
mi11utes.
CMI
(
Ooker
iw:tmuly.
(Sa11cs
4)
Chili
!
lb.
ground
beef
1 tbs
p.
vegetable
oil
;it;
cup or1ion.
c/J(lppcd
1
clove
gul
.
ic,
111inccd
2 C:li)S t0111:1COt'S
l
can
pork
;~nd
beans
1
em
kidney
beans
!
Y!
rsp.
salt
Y tsp.peppcr
!
tsp.
chi.li powder
Hrorl'll
.
~r01111d
beif
in
IIC,'<dablc
,Ji/,
dmin
.Add
OllicJII~
t111d
,<~ilrfic,
c111d
St111/l(
f(~flt/y
.
i'
\dd rCI/Itlitlill)!
ins•rcdiruts
.
Cot'cr
and
bring
10
woA:i11g
prcswrc
.
CMk
.J(w
'
/5
minutes.
Cool,
con·ccl
t!Je
seasoning;
~.iild
!111li'C
cl1ili
powder,
!F
dc~·ired.
SiiiHHcr
witi!ow
cover.f(
,r
several
minHtcs
lo
t/Jid:e11.
(Sa!J
C.\
4-6)
Meat, Poultry and Seafood
Tender.
juicy
pot
roam
with
rich
brown
gravy
and cklicious stews
c:m
bl'
pt'l.:p.n..:d
in
your
pres-
sure
cooker
;lr :l f.i-action
of
the
time:
required
by
slower
methods.
It
is
espcci;IIJy useful
\.vhe11
pn
:
paring
:1ppetizinR
me:~t
dishes
using
tougher
cuts \Vhich require
moist
heat
cooking.
These includc:
Beef
Ve.!I.J(>r
Sll'll',
stcok 1
111d
rhtlJ>.C
L:unb:
Lal/lb
~·hank,
lamb
/ICrk
.
dices
Pork:
f>t>rk
dwps.
steaks
and
hNh
Chicken:
Fv11'i.f(,r
{ricas.>cl!,
St£win
,
t!
mul
ji')'in.'.!
V:~riery
Meats
:
·r;,!!
.'
~ll<
'
,
/!(:arl
Thorough
browning
of
meat
in
cooker
bottom
with
rhe
cover
otT
before
cooking
\.\nil
ensure
rich
gravy,
good
(]:wor
:~nd
an
attractive
:lppear-
ance.
Meat·s
may
bl'
!ighrly
Jloun
:d
before
brmvning.
if
desired.
In
brmvning
me:ll:s,
the
bottOm
should
be
heated
thmoughly
before
addtng oil so the meat will
not
stick.
It
is
important
to
consider
the
thick
ness
o(
rhe
cut
of
me;~r
rnher
than
d1c
number
of
pounds when
c:~lcubting
the
;mwunc
of
time
to
cook
.
Meat
should
be
cut
in uniform pieces
:~nd
not
lcft
ir1
large
chunks.
The
gr:~de
of
meat
and
the
amoum
of
bone
and
f.1c
m:~y
also
v:~ry
rhe
cooking
rime
.
For
all
meat
and
poultry,
cool
cooker
for 5
minutes,
then
phce
under
sink
l:nrcet
to
reduce
pressure.
Frozen
tneat
should
be
th:J\ved
before
cooking.
The quick,
sre:1m
cooking
of
se:1food
results
in
~xcdlenl'
tbvor.
Frozen
shcllti~h
need
noc
be
completely
defrosted
before
cooking.
4.
-~-
.....
-
10
.
~·
.
."!2,
.
~-~·
--
..
-
.
7·
.
Beef
Stew
•.-.--
......
~Jl.
~~
l
}5
lb
.
stewing
beef
(wf
inln
V:-"
pieces)
3 c1rrors
(dct7ncd,
ml
i111o
I"
pica·~·)
I
onion
(wt inln
:0
"
pieces)
/c
te:~spoon
fresh g,u·lic
Y~
teaspoon
sJ!t
pepper
ro
t:•~re
Y~
t:-~blespoon
cooking
oil
16
oz.
6.-esh
or
frozen
veget:~blcs
....
vich
similar
cooking
timl's
(peas,
/!emL',
pieces
qf
r•wl!'flmL•a
ctr.)
1 -
2Y:
c11ps
\Vater
Cut
be~(
up
info /
''
picrn
1-Jcat
(0(1/.:itl)!
oil
in
((l<•kn
Bro"'"
onions
ttnd
.~ar/ic
.
.J-Jdd
ntt111
audfry
til/
brow11
on
all
sides.
i l
drl
16
•'-Z'.
<
?ffr<l.::en
<lr.fre.ch
JJC.i!.CIIlMcs,
se,1st111ill.~
mul
!l!t/ICI:
Co•·rr
and
bri11,~
lu
wvkiu.~
prns1nr,
wok fvr
20
!lliti!IICS.
Chinese
Stew
I:
lb.
lean pork
or
vt::~l.
2
medium
onions.
cut
into
thin
s/i(('.\
chopped
2
tb~p.
vegct:1blc oil
I cup celery,
dircd
Y~
cup
green
pepper,
died
3 rbsp.
w:Her
I
Y
~
cbsp.
soy s:ltt<.:t'
I
cb,p.
flour
2 chicken bouillon
ot!Jc.(
l
/,
cups
\varcr
Add
Pcgei11Me
tli/. /!eat
(tlokcr
iltl//(lllJ.
Br,liPII
J!leot
011
all
~·ide.\.
/ldd
cday..
l!rrc11
pepper,
<lllioll:', b,llti!fotl
mhes mulwatcr.
Cr'I!Cr
and
!Jrill.(!
/(J
rookiny.
pn':'sttrc.
Cook for I0- I2 minutes,
cool
.
Add
S(l}'
soll(c
..
Hix
tlwflour
11nd
11Jt7tcr
f<~(!cthcr
until S
IIIMth
trnd
stir in.
Heat
lllhilc
.>tirrin.~
until
SftW
1/Ji
ckcus.."I
dd
sal!
111111
ptppC"r
tC>
ro
s
tc
.
(Scrues
4)
Sausage
Stew
/)
SC:lSOned
~:IUS:lgc:
links
((11/
int<'
2"
slice,
·, l lb.
til·o;h
green
beam
,
/clrannl
t~nd
ctlf
wsin,~
rr.m<>Pcd)
5
onion
slices
S Luge
potaroes.
c!J11nkcd
into
2"
slices)
~a!r
&-
pt'ppcr
Y2
rc<1spoon
ca.r.n.v;ly
~ecdo;
£31'(11/'11
.Wll.'ll
.
~r
:
/{J(II'illl.l!/tf)', dmm <lfl
/!111
~-
:.
{Ct!Sf>OOII
4g1mse.
1'1
dd
r;cgctablt.i
a11d
I
!!
cup
•uoh'L
Coucr.
Onct ,.;fctllllin.e, cMk 3
lllill
.(.
Pot
Roast
with
Vegetables
2-J
lb
.
bed
ro:Jst
(dzuck,
s/}()11/dt~l;
ruiiJp
or
rc>!Uir~
cut
i11
pien
'.'
1 tb\p. shone11ing
t.~p.
SJ\t
tsp.
pepper
6
medium
poc1toes
(t/u,ntcrcd)
J
peppercorn'
(optiona~
1 baylc;lf
(opri,JIW0
6 small
onion~
6 small
c:<rrot.\
(.din·d)
l
cup
wat\.:r
C111
11/Ctl/
iiJto
pie.-cs,
bmii'IJ
:;/oul/y
or1
all
s
ide.'
iu
tl1c
s/H>rtellill~'tf
in
the
hotiO/J!
of
t!u•
cPoka.
Pow
o.f{
t·.wcs.(
.fa!.
Put
wokin
,
r,:
rack
in
pi
(Ire
o11d
place
meat
011
ratk.;-Jdd
!ll
r
i/N
and Sl'ci.WIIit(t!S.
Coucr
mtd
brit~;~
to
c,J,Ikill,~
prcS
.
'IIre.
Cool::ji1r
40
mi11111es.
Cool
r,1oka
/Lltl
IJ~<,!rla/J!cs.
Co11er
.md
brin.i!
to
cooJ.:itrg
prc~·s11rt'.
CutJI.i
for
7-
J0
/1/illlrles,
CMI
co,Jkcr
in.,rmlfly Rcm•li'C IIICCI.t
1Wd
,
..
c~~c1,1blc.'
/<)
;1
lr.11
plaflrr
al!d lhit"kcn _
!{WI!)',
!f
dc~
'
iml.
(.')cn'C(
6).
11
Braised
Beef
Brisket
2
lb.
beef
brisket
I
Yl
lb.
pot:~toes
3
cups
warer
1
onion
2 carrots
.)
t1blespoons
soy
sJuce
tablespoon
rice
vvine
rea.\poon s:th
2
slicc.:s
ginger J
tablespoons
sug:u
RillS£'
!Je£j
hris~·ct
mul ,:
111
inl<l
d!1111ks.
1-lcat
•>il
/(1
.\mtl~
.\?
in,l!r'F
slices,
odd
iu
!Jris/.:cr
illld
stir:{ry
!Jril;fly.
Pur
bt·.j
uri.~kct
in
pressure
Ca(!kCI;
p111
in
3 mps
!l'atn;
11111!
add
scii
.
'DJJin.~.<.
Brill_~
lc>
hoi/,
1hw
(()Ok
n/Jer
!Jcal.ft~r
20
miiJI/tes.
Sd
<~side.
Prd
Jh'tllt<>l'S
and
n11
in
I•>
c!urnb. Ti:ar skin
·~0-
(1//Ju//,
wl
in
t<l
sltrrds.
C111
fo1rn>t
in
rf~t~nks.
I-leat
a /illlt
,,;/
I<'
stir-
fry
potaiOt~S,
vlli.OII, .wd
carrots.
Rcmouc
and
111ix
zpif{J
he((/
bri
.
(k£'1
in
prcsmrt
CDtlkcr;
nlf!!'l;
_(J/J!I!wr
(l>r
5
IJlinutcs
dnd
.
\L'rJJC.
Pot
Roast
Chicken
3 chicken breasts (hout' in)
2
cahlespoon
s whice \.vine
2
r:Jblc.:spoon
l)ijon
mustard
I
b:~y
lc~f
3
~dices
b:Kotl
1
Y
~
cup
w:lter
!Jr.JJI'II
rftid~c11
tfum•ugltl}',
11-'it!t
baron,
1/liJtc.
J/Jitsitirrl
amll>ay
lcf!{
in
~teaspoon
tli/.
Remove
rlricb:11
mul
re~en'e
oil
in
St')Jf!Trl!C
l>cl!tJ/.
f>1'11r
Wilier
in
rook
a,
Jd
tt
(r
mpporl
i11
Jl'flt('J;
1111d
plr1cc
lw~kct
tl!! mppnrt.
Put
chicken
in
f,a
.
d.?ct
and
ptlll/'
oil
rl!'er
chicken.
Cot
w mul
cook
.for
12
Jllintllrs.
Braised
Chicken
with
Mushrooms
chicken or
chicken
breJsts (ol(
itt
pieces)
4 strips b;Kon
I cup diced
onions
2
cloves
garlic
klorinadc:
1
r::~blc~poon
soy
sauce
X tbsp.
pepper
l
tehpoon
whitt' Hour
Tltirk('lla;
Y.
teaspoon salr
2 te:1spoom w:1ter
)!:,
teaspooll \vhite t1our
!0
lllllshrooms
or
4-oz
.
can
Y<
cup
red
vvine
~~
cup
\~:ater
2 tbsp.
vegetabk
oil
Cz.Jf
cltid~c/1
inlo
~"
pieces
and JllarinlliC. Heal 2
wblcsp(lon,(
(li/
i11
pn'.,_wrc
r<lokcr,
sautJ
o11ion.•,
/)(tCIYll
anrl
,<.;arlic,
mus/m.Joms
1111d
r!Jicken
piucs,
uutif
_!?(IIden
broti'Jt.
Tlzen
nrld
tultilr' tl'inc amlwatc1;
!Jetll
umil
lwiliH~-
CN'i'r and
bring
to
J>ressltrc
,
ruok
twcr
1<'11'
IJt•tr/._(tJr
8-
·wmim1tc5
rhen
cMI
.
Unw11er
mul
t!dd
r/Jickc:111:r
then
bri11g
I<'
11
boil,
then
.-ool
.
(Ser!ii!S
.J)
Fried
Chicken
I frying chicken, c
ut
up
1 tbsp.
vegembk
oil
I
to;p.
s:tlr
Xtsp.
pepper
I
cup
water
Y~
cup
nour
1 tsp.
paprika
A-fix
_flow;
papri/.:11,
salt mul
pcpt>cr
in
a
hr
l
tl'l,
coat
l'llickcn
rlrorolls_hly.
Broi/1/J
S£'1L'01/ell dlirktll
pica·s
in
IJI~~ctoh/c
<1il
in
lwtto111
~(
wokc1; draiu
i(
nr
•
rcssary
.
l'ldd
ll!dii'J;
roper
tlfld
brin,<,!
IIY
mokin,\!
prcss11rc.
Coo!.:
_lc>r
·J5-20 llliltu!cs.
C(l()/.
Cltickw
tuny
be
.-risJ>cd
in
tl
-/00°
f-'
0/11.'11
}n
II
.Ji:ll'
JJjllfi/ICS.
(5Cfflt:5
t/)
-
__
....... -
·.:~
-~
.
'
Chicken
Casserole
4
bonl·l~ss
chicken
br~asl~
or
1
~m
.1
U
chicken,
C/11
up
on
ion,
sliced
2
!:Sp.
minced
garlic
1-12
oz.
bag
of
frozen
mixed
vegetables
3 por:1toes,
tliccd
iuto
StJIWrcs
IY~
cups
w:lter
sale,
pepper
paprib
Heal
a
/i(l/e
cookin,e.
oil
in
CMkcr
m·Jd
bmii'JI
ouit>ll
.<lia~s
mrrl
millced
.~arlic
.
Scaso11
clu'd.~e/1
pities,
add
It>
oil
mul
hroull!.
S1ir
in
mixed
r'c.ge!aiJ/cs
rmd
potatoc,,.
Pour
in
11111ter,
do_il'
cooker.
lnill.!l
to
cuul.:in..;
pressllrt'
iTJJd
tO
OJ.:
_{c>r
J-4 11/l!/IIIC.
'.
Porcupine
Meat
Balls
lY~
lb.
grot~nd
beer
Y,
cup
uncooked
regular
rice
cup
v.:acer
1-12
oz
em
rom:1to
soup
tsp.
s:1lc
rbsp.
onion.
llliiiCCd
cup
wner
Combi11L'
meat,
ria,
salt,
pepper
mul
1>nion.
ShaJ!!'
inhJ
small
balk
l-lmt
W/llillu
soup
and
IVtllcr
i11
bntWIIJ
1!/
woka
Drop
/ll('(f/
halls
into
SuiiJ! /1/lXIIITC. c.wer
illld
brin~e
fo
fOukin.~
prcssrm·.
Cooh
for
10
nri1111tcs
. Let
prc_,
_
qm·
drop
of
its
1''"n
11rcDrd.
(Sen,~·
-1-fi)
Meat
Loaf
1~
lh.
knnburger
y,
lb.
pork
Y,
cup
corn
fl:1kcs
salt
~ox
pepper
1
cup
\V:lter
J small
onion
Y,
cup
orrot~
Y~
cup
celery
ch~h
ofWorccstershin:
s;lllce
/'v/ix
ha>11lm1
;
t.:n
'
mrd
purl..·
thoroll~hly
1111(1
SC
il.\0/!.
Cl!r•p
onion,
ctl
.
cry
aud mrrot i!llt>
111'1")'
~·mall
pica•s
(millre)
mrd
~~~/!1/j•
1>£'111
(1!\?S.
Ad.!
Wl(Cit7l>lcs,
i:_t!\?5,
L't'l'll
jl11kes
r11nl
Hi>r(cstrrsfn
"
rc
S11tlrc
/o
the
l1t1111hru~i!Cr
aud pMk
mi.\lfiTC.
A,Ji.Y
111cll.
For/JI
2
>JJCtll
ft•lll
'i".\
fro
Ill
the
llliXtllrc
and
U'rriP
irr
firr
},if. Chi{/
i11
r~(r(<!_cra/or
OI!Cl'll(\!fll.
f-lctlf
r>i/
irr
Ci>il/.:t'r
lind
bi'0//1
11
nu·,/1
loar'l?.'-
tl>l
all
sides.
f<.c!llt'l'C
l<•lli!('S.
Pour ((!tiler
into
woker.
Place
lt>a/Jc.<
in
/Jri.\RCI.
P11t
SIIJ>JJMI
ifl
11111/a
lltlil
basket
011
.
\11pJ>orl.
Clnsf
cooker
and
Ct>ok
f(lr /6
111irwtc.\.
Beef
Steak
in
Black
Pepper
Sauce
2
brg<:
sre:1ks
(sirloi~>.
rib-r)'c) 1
reaspoon
chopped
or
pre
.
.;sed
garlic
!
rcaspoon
cracked
pepper S oz.
cJnncd
or
fresh
chopped
rnushrooms
dash salt J slices red
onion
Y!
c:an
beef
gr;l\)'
Y~
cup
\.l..o':lter
1
Y:
rable.~poon
oil
2
rea~poons
chopped
bl.1ck
pepper
I
reaspoon
g:lrlic pov.-·der
1
teaspoon
cornstarch
Po11111l
.\leak,·
5/(~htly,
mil
ll'irlt
m11ri11cTt!e
l"l'l'llly.
Hct!l
I
terlSJ't>OII
,,j/
in
11('.\.it{
add
steaks.
Brt'll'll
bMIJ
sides.
Rm1ui'C
SICt1k.<.
I-leal
/.: u·aspoon oif,
~()///(~
xarfir
111/(1
mlt·kcd
JX/>Jier.f;),.
I
IJ/ll/1/{(',
Add
gmt-'}'
and
w.-1/n:
Briii;Q
11>
l>,,i/.
Pf,rcc
tminns
i11,
tlze11
:ilCc1k'S.
C011C1;
wok}>r 8
mitlllfl'.'.
13
Saucy
Tomato
Steak
:2
lhs.
~irloin
steak
3
onion
5liccs
2 tablespoons tlnur
s;tlr
;uJC!
pepper
.1
fresh
wmatocs
chopped
+
Y~
cup
wacer
or
l4-0z.
can
chopped
tomacocs
Broll'll stedk
1uith
I !Cti.'JW0/1
oil.
Sprinl.:le
wir/1
jlmu;
salt
alii/
pcppa
'fim1
vvcr
111111
repeat.
Add
tt'IIWh•es
(a/Ill
ll't1/cr
iffrcs!J).
Ct>l't:r,
rook
ou
mcd.-
lt'll'fvr 8
!llilJS.
Swiss
Steak
2 lbs.
Round
steJk,
1
int"l1
!hid!
Y.
cup
llour
Y~
tsp. salt
2 tbsp. vcgct.1ble oil
tsp.
dried
mustard
111edium
onion,
dim/
medium green
pepper,
dJ,·af
tsp.
f._rarlic
%
tsp.
pepper
!
cup
tomato
soup
IS
cup
w:~tcr
l'vlix
.flour,
saif,
pepper,
t111d
dried
IIJIIS/ilrd
in
a
bouJ/.
Cnt mt·at inlo
scriJill.£
size
piac.<.
Coal
men!
Jlll>r-
''II.~!Jiy
wit/1 sto.>oned.fh,n·.Arid
l'l:~ct<IIJ!e
oil
and
heat
fookcr hollmn, lnili/JII
meaT
<>II
11//
sides
(drilin
!(
naes_.:ary).
Arfrf rcrlrlliJJill.l!
ill,~rcdi1'11ts.
Cr'!llcr
i/11{/
hrill.l!
to
cool.:iu_~;
pn·~
·
s11n·.
Coed~./(,,.
20 lllilliiiCS.
i"Ocl/
rc•tlkn
(Sc•rpcs
6j
.
./
Flank
Steak
1-1
Y::
lb.
flank stc;lk
IY~
cups bread cubes
Y,;
cup
celery,
diced
I
c:m
tom:lco
soup
1
~m:1ll
onion,
_J/ncly
1//inccd
2
cups
water
Y~
t~p.
s:~lr
Y~
tSp.
S".lge
Y.
cup
1nilk
Y~
rsp.
p:mley
tbkcs
C(•l!lbinc
lm·ad
tubes,
onio11,
rclcry,
parslt)'·
sage
.md
~oil
i11
bc•l11/.
,~Jr(d
milk
11!/d
tc>-<s
~~~htf)'·
Spread
this
su!fling
111ixrure
Ml
.flt111k
src,rk
.
Bc).?illl!ing
at
h•11.~
side_.
rolllt>Mdy nnd
Tic
lt'ith
striH;~
orj{ISICil
1tJith
.&ewers.
Brclli'JJ
the rolb/
.<te,tk
in
rhc
2
flihlcspoons
~~f
hot
sl11mming
in
holl<>l!l 4
rook1'1:
Insert
cMki11g
rnfl<
ll!!rler
IIIC1If
.
.-4
dd
1
Y:
wps
ll'rllcr
:
Ccwer
and
bring
10
rc>cl/dt(~
pre.,·s11rc.
Coof.:_{tll·
30-35
111i1111t1'S.
Cool woker instmrtly.
Rono11~:
rm:.11
{1/Jd
c"(l(lking
r;lrl:.
Keep
IJI,/I'JIJ ll'hile
lllr!l~illg
Stlll{C.
For
.\tl!/Cl',
rtdd
I
Wll
4ltl/c/i/ll(ed lcJIII<IIt•
.coup
f<J
liquid
in
cooker.
/-leal
}>r
·1
111i1111tc.
Slice
11/CIIT.
Sm'l'
IJiilir
.\illl(C.
(Serves
6)
Stewed
Pork
Loin
I/'l
lb.
pork
!oin
2 slices
ginger
-'1
st:~lks
br:trden
onion
Y:
Cll
p soy
'~
uce-
Yo
cup rice
wine
!!.
cup
sugar
;.~
cup
\VJ
ter
IOnse
JIOI"k
loin
tt'ell
a/1(1
drai11.
Cut
into
clw111~::
t111d
set
11sidt.
flu/
giiiJ.?CY
sfirn·, tllrion,
pMk
loin
dJ!d
srmunin.l!.\
in
j)l'cssurc
(onker:
Bring
lc>
b(Ji/.
Ctwcr;
((lllk
111-'cr
/c•w
hen
I
_fin
~ how:
Unrclf!CJ;
b<1il
1111/il
·''<1/J(C
(/rickt:IIS,
al/d
SCI"lli'
.
~
. .
"/;"
-~-~
.
14
-~·-,
'T
~-
• • I •
. :
..
_·
-
..,.;___._.-.
-
..........
~
~
..
:r~
=---·.
~
.-
.,._'
.
·_-r;
__
.._
-
Barbecued
Pork
Chops
4
pork
chops
2 tsp. s
hortening
cooking
oil
y,
csp.
s:tlt
Y!
cup
BBQ
s:tuce
c
up
w:trer
OlllOll,
.
ii'Jlr!flll!'r/
inlv
rill
,
\!.1
Y:
r:sp.
pepper
Heat t'Mkl'r bottom.
Scasv11
pMI-:
ditlj)
.l
10
htstc./ l
dtl
slwrtntin,~
to
cooker
and
/Jro/111/
chop.
(
on
botlz
s
idt'
s.
Add anion. Cllmhitte
BBQ
~·mtcc
r1111l
ll'•tler and
pour
Oiler
c/1(lps.
C,wcr
rvul
brill,(!
/()
Ct1rlkirtg press
ure.
Co<lk
Ji>r
15
t/IJ/111/l'S.
Lt..·!
}tn'SSIIrC
dmp
Mt
its
1111
'
11
orc.ml
. (Scmcs
4)
Boiled
Dinner
Iy,
lbs
. picnic h.
lm
4 small
pocltoes
,
fJIII/fll'YCrf
4
medium
C:lrrors,
f]llilr/i"I"Cd
y,
t~p.
pepper
2
cups
\.V:Hcr
-1
sm:tll onion-;,
.diced
small
he:1cl
cJbb:l~t:
.
quartered
Plr"c
lliltll
a
lUI
ll'dll
'r
in
wo/.:cr
boll
om
.
Co,
,
c,.
.nul
bring
10
cookins
prtsstll'
t.
Cllokf<ll"
40
IJJinutc.(.
Cool
[(lOR<
.
·r
inslanlly. /I
dd
PC.~
C
tdl>lc~·.
Coucr
dJid
brin.~
/t'
cooh·it~f!
prcsmrc.
Coo~
.fur
8-
I0
miuult
'S.
Cool
C(lo/..w
ins/(11/lly.
(Snws
4)
Barbecued
Spare
Ribs
3
lhs.
spareribs
salt
brgc
barrie
barbecue
SHlCe
th'\p.
shortening
pc\)pcr
pap
rib
brg;c
onion
.
~/ic
e
d
cup
\Vater
Ctll
ril>s
i1111
1 .'·l'n'illg piat'.\.
SeaS(lll
ll'ith a mixrtm·
I
Lemon
Sole
4
filer~
of
sole
3 oz.
bread
crumbs
2 oz. mushrooms
2 lemon-scJSOlting
I oz. buLter/nurg;Hine
)-(
piJH
milk
cup
\.V:tter
nz.flour
Chop
nm:;hruullb'.
E.Ytri'lct.fuicc
frtlllt
f
letUOtJ
<lltd
:<?rille
rind.
:vfix
rltopped
nwshroonts,
bread
atoubs,
lmt1.m
Juice
and
tillll
1111d
_.:c,HOil
/o
taste.
Sprcotl
111ixt11rc
evenly
(lt'tr
sole
filler.
R.<~IIJillcts
arutouf
slt
~
...
"":
-
-~-
..
Vegetable
Side
Dish
6 c1rrocs (dnurked)
5 hrge potatoes
(diced
wilh
~kin
tmj
sale
and
pepper
cube
ch.icken
bouillon
cup
water
Jlldcc
t111
ingredients
ill
vesscf.
Brin.~
ro
boil,
rtwcr.
cool<
_f<>r
I0 minutes.
Stuffed
Tomatoes
6
mcdiurn
romatoes
-X
oz.
margarine/butter
2 strips
browned
b,1con
1
medium
onion
2
oz.
brc:td
crun1bs
chopped
par·dey
/.;cup
WJ.ter
salt &
pcppn
Sli11'
rops
'!0-
to>IWIPl!5 and
CHIJH)'
tlll/
insides.
Chop
b(!(oll
a11rl
onion
(lltd
i11
_lfyin5!
}Jdtl liglrrl)'
{lrl'II'JJ
i11
butter.
,\1ix in lomato
pulp,
bread
aumbs.
JMisley
and
_,caso11ing
Sn!ff
to111atocs
will!
111ixt11rc
and
rcplaa-
tops.
Arran.~e
/onwtoC.i 011 haskct.
Pour
ll'tllcr
info
cooke~;
pl11tr
mpporl
i11
rrNIICr
and lwsket with /i1111tl-
!oes
011
top.
Cf,>se
ro,>kcr
and
(l)o/.:
_for
3
lllitllacs.
Coo/quickly.
Cabbage
I
hc:1d
cabbage
X
cup
han
1 slice
I
cup
water
s;dt
&"
pepper
to
taste
Cw
.-,rl>/h!_~c
i11111
;<pieces.
ditT
/;;
mp
h.1111
s!it"c,
{ulti
I mp
£!(
ll!ater.
Co11cr
1111d
l.oring
10
ll'tlrkin.~
pressure,
wokj(1r
15
min.
Mixed
Vegetables
Selecrion
of
fi·e~h
or
frozen
veget:lblc~
tbsp. olive oil
y,
ce;1spoon
of
g:-.rlic
1
cup
\Vater
4-5 oz.
h:llll
(diced
i11w
/."
pieces)
onion,
sliced
n1ushrooms
Sclccr
P•:~e1cr/llcs
1uirh
.'iflr
i{,u
Cotlking
li11rcs
awl
prepare
in
tire
usual
U'il)'- Cooking
tinu'-'
((Ill
be
a1fustcrl
by
mltill,~
l'l',J!.Ctablcs
wirlt fonscr
cooki11g
times
illlo
.wwller
pieces.
Place
!lie
c1i/,
chopped
.~m·lic,
s/ia:d
ollion,
lw111
m11/
J/11/Shroanl.>
in
1hc
wtlker mul
{mill!!
I.
:-ldd
t/1('
~·e,~l'lil/t/c.'
,md
111t1fi'J;
dtl.\C
ruoker
bring
io
pressure
tltlll
(I)Ok_f(>r
5-7
1J!in11/cs.
Season
lo
tastt.
CMI
qllickl)•,
open
1111d
.iCrtJC into
dish
mldin~
as
nJut/1
<!f"saucc
as
required.
17
Candied
Sweet
Potatoes
6
rncdiun1
S\Vet:t
po~roes,
pcdcd
m!il
mt
ll(>
lrJ~!!Ih
'~'isc
in SlflaiiJ'icces
4 tbsp. butccr
y,
cup
maple
syrup
or
corn
syrup
I
cup
,.,,.::Her
P11t
JWintili
~S
ill
cooker
boa
ant
tl'il
Jwut
srca11tcr
basket.
c(\flfbinc
1//(1/('f
<1flfl symp
flllli
pour
over
por.11oes.
C<I!ICT
amf
bri11g
1t1
cookin<i!_
prcs.wrc.
Co,Jk
.for J8 minutes.
Cotl/
Wtlker instr!Jitly
Rcmo11c
c.wer,
11dd
4 lrll>icsprlclll:· h11fln l-Ien!
wilfwttl
CO/If:T
,,vcr
medium
lm11
lltrfil
.c
ymp tlti(kcns. Stir
.~enlly
ro
c'!li11
pot<7fc>Cf
tl'iil! -
'}'ntp.
(Scmc.<
6)
Fruits
Fresh
fruits-cook
very
quickly
in
your
Rt!vere>;
pressure cooker. It
is
impon:mt
to \\':ltch
riming c.m:fully and cool pan
immediate!~,
by
placing ttllder faucet
to
avoid
overcooking.
Dried
fruits-cooking
rime
is
greJr!y reduced
when
dried
fruit~
:~re
conked
in
:1
Revere
pre~
surc cooker.
If
fruirs
:~re
allowed to cool
in
their
juice,
dH:y
plump
up
auractivdy
and hold their
slup~
wdL
It
is
nor
lH
::
cess:tr-y
m
so:~k
dried
fruits before pressure
cooking,
buc
be
sure that
rht·y
are
cooked
in sutTicient
warer-rememher,
dried
fruit~
:tbsorb water.
Cook
\Vithout
rhe
cooking
r:-~ck
>o
th~t
chc fruit
vvill
have a better
opporrunity
to
:~hsorb
liquid.
DO
NOT
FfLL
Tl-·
IE
PR.ESSUR.E
COOKER
MOR.E
THAN
1-IJ\LF
l-ULL
OF
DRIED
Fll....UJT.
Bacon
Garlic
Mashed
Potatoes
(i
large pocJtoes,
peeled
nJid
qunrlt:TC£1
·1
cup
water
3 slices cooked
crispy
bacon
(mn11bicd)
;X
cup
milk
{ftcmcd)
1
~blcspoon
creamy
buner
s:1lt
:-~nd
pepper
Y~
teaspoon
finely
chopped
or
pressed
garlic
(nwre
[{de
s
ired)
Place
p<>tt!locs
trnd
f/Ja/cr
i11
l'csscl.
Britt.~
to
boil
.
Cot,cr
and
cookJ(Ir
R
mit/lUes.
Drni11,
1/111_,/itf.'ilh
r11asl!er;
add
milk
slo11'IY
w/tllc
llltl~hil~~
to
desired
COIIsislenq'
.
Add
garlif,
butter,
llltC(Ifl,
sa(/
and
pepper
tn
ro.>re,
.-~nd
stir.
Pears
in
Chocolate
Sauce
3 pears
Y.
cup
sug<~r
cinn:~mon
1
cup
wf'lter
2 t.1blc:spoom br:1ndy
4 oz.
chocobre
Peal
pem:-·
am/
c11l
;,,
/JaltJt'S.
Place
ill
cMkcr.
Sprinkle
tJJitlt
SII,'Iar
and
ciii!III/1/0tl.
Add
t/Jillcr
and
hmndy.
Close lind
wokfor
3-4
min111cs.
RcnJOI'C
pears
and
Mra11gc
011
dislt.
T-lc111
ill
d
_quail
pa11
rite
j11irc
<!(!ftc
pears
<lltd
cho(o/atc,
lilt
Iii
dtNolillc
i_,.
111cllcd.
P(lt/r
(lf'CJ' pears nnd
-"CIH'
tl!aT/It.
---·
~
-.
18
-
,..;;Jl
..
..:
..
"
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