THE ALL-AMERICAN 910 User manual

Wisconsin Aluminum Foundry also manufactures Chef’sDesign,
fine quality cast aluminum cookware. This professional weight
cookware ensures superb heat absorption and conduction. Food
cooks evenly and at lower temperatures. ach piece is coated with satiny-
smooth non-stick finish, making clean-up fast and easy. Chef’sDesign
Cookware is the ultimate in quality, design and convenience. Add the
crisp, clean, contemporary styling of Chef’sDesign Cookware to your
kitchen today.
Ribbed Rangetop Griddle
This ribbed griddle turns ordinary
rangetops into an indoor grill. Grills
meat, poultry, seafood and vegetables.
A deep groove around the edge of the
pan drains away excess fats and oils
for healthier cooking.
Model 3540
Dimensions 103/8" x 187/8"
The Ultimate Griddle
A huge griddle. Turns all
rangetops into the ultimate non-
stick griddle, perfect for eggs,
bacon, sandwiches, pancakes,
vegetables and meats. Grooved
edge drains fats and oils, which
collect in large corner wells—not
in your food.
Model 6050
Dimensions 11" x 191/2"
Side-By-Side Griddle
Combine a ribbed grilling surface
with a flat griddle, and you have a
complete meal, preparation center.
The world's finest non-stick surface
assures easy clean-up.
Model 6040
Dimensions
103/4" x 20"
Lasagna Pan Plus If you only had one pan for baking,
this would be it. This deep-dish pan
offers true versatility. It’s perfect for
everything from lasagna and
casseroles to roasts and hams.
Model 6260
Dimensions
10" x 12" x 3"
Cast Aluminum Covered Roasters
Heavy cast aluminum roaster and
cover with eye-catching highly
polished exterior. Available with or
without clipse®non-stick interior.
Includes flat roasting rack.
3 sizes available:
131/2", 161/2" and 18"
eavy Aluminum French Roasters
Heavy aluminum roasters with
unique stainless steel rack. Based
on a traditional French design these
roasters are a modern update with
high sides, triple riveted handles
that are the right size for oven
mitts and non-stick interior.
Polished exteriors suitable for
serving.
3 sizes available:
142", 161/2" and 18"
In addition to non-stick cookware, Chef’s Design also offers these
other premium kitchen products:
Stainless Steel Pressure Cookers
Chef‘sDesign Stainless Steel Pressure
Cookers are premium models crafted of
the finest 18/10 stainless steel for
durability, safety and ease of cleaning.
The bottoms are made with an
aluminum/steel "sandwich" for superior
heat conductivity. Finished with an
attractive mirror-like finish, these
pressure cookers work equally well on
gas, traditional electric, ceramic electric
and induction stove tops. Chef’sDesign Pressure Cookers also include a
tempered glass cover that converts the cooker to a traditional sauce pan.
Ten year limited warranty.
Models 450, 600, 850, 1030
4.5 Liter, 6 Liter, 8.5 Liter, 10.3 Liter Sizes
If you are unable to locate these fine products in your local stores,
please contact our factory for further information.
Wisconsin Aluminum Foundry Co., Inc. • .O. Box 246 • Manitowoc, WI 54221-0246 • [phone]• FAX[phone]
Web site: store.wafco.com • Email: [e-mail]
Manufacturers of ALL-AMERICAN Pressure Cookers an Can Sealers,
CHEF'SDESIGN Stainless Steel Pressure Cookers, Cookware, Covere Roasters an French Roasters
11/08 - 10M

INSTRUCTIONS & RECIPES
COOKING & CANNING WIT
THE ALL-AMERICAN®
PRESSURE COOKER/CANNER
The professional quality deluxe cast
aluminum Pressure Cooker/Canners with
the exclusive “Metal-To-Metal” seal.
77L3

CAUTION! READ T ESE IMPORTANT SAFEGUARDS!
When using pressure cookers, basic safety precautions should always be followed:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles and pot holders.
3. Close supervision is necessary when the pressure cooker/canner is used
near children.
4. Do not place the pressure cooker/canner in a heated oven.
5. Extreme caution must be used when moving a pressure cooker/canner containing hot liquids.
6. Do not use pressure cooker/canner for other than intended use.
7. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain
unit is properly closed before operating. See Operating Instructions beginning on page 6 of this
booklet.
8. Never fill the unit over 2⁄3full when cooking; however, when cooking foods that expand such as
dried fruits, or vegetables, the unit must never be over 1⁄2full. One-half full means the food, as
well as all other ingredients and liquids combined. See Food reparation Instructions beginning on
page 8 of this booklet.
9. Do not cook foods such as applesauce, beans, cranberries, pearl barley, oatmeal or other cereals,
rice, split peas, noodles, macaroni, rhubarb, or spaghetti. These foods tend to foam, froth, and
sputter, and may block the pressure release device (steam vent). Refer to page 4 “Suitable Foods”
for additional information and listings.
10. Always check the pressure release devices for clogging before use.
11. Do not open the pressure cooker/canner until the unit has cooled and internal pressure has been
released. Gauge should read zero at this time. Remove pressure regulator weight. Any pressure in
the cooker can be hazardous. See Operating Instructions beginning on page 6 of this booklet.
12. Do not use this pressure cooker/canner for pressure frying with oil (broasting).
13. Always make sure that the pressure regulator weight vent pipe opening is clean and you can see
through it. Read page 6 “Cleaning Vent ipe.”
14. Never loosen wing nuts until the steam pressure gauge registers zero and you have allowed any
remaining pressure to escape by removing the ressure Regulator Weight.
15. Do not subject your cooker/canner to sudden extreme temperature changes as this will cause
expansion or contraction which can crack a cast aluminum utensil. Do not move a cooker from a
cold storage area directly onto a hot flame or element. Do not add cold water to a cooker/canner
which has boiled dry and is still hot. Do not cool a hot cooker/canner suddenly by pouring cold
water on it or wrapping cold wet towels around it.
16. When normal operating pressure is reached, turn the heat down so all the liquid, which creates
steam, does not vent out.
17. Be sure that handles are assembled and fastened properly before each use. Cracked, broken or
charred handles should and must be replaced. The No. 64 Bakelite wing nut should be threaded
into the No. 54 clamp bolt four (4) complete revolutions before bringing assembly into the hold
down position. When all the wing nuts are in hold down position, tighten all evenly.
18. ALL-AMERICAN ressure Cooker/Canners are NOT recommended for use on glass top/flat ranges
because its weight may cause the glass/ceramic to break. The diameter of the canner is also larger
than most burners, and may cause heat to transfer outward and damage the surrounding surface.
19. SAVE T ESE INSTRUCTIONS.

1
COOKING AND CANNING WIT EAVY CAST ALUMINUM
ALL-AMERICAN PRESSURE COOKER/CANNER
Table Of Contents
Important Safeguards.....................................................................................................................inside front cover
Warranty ..............................................................................................................................................................2
Model Information.................................................................................................................................................2
Warning Labels .....................................................................................................................................................3
About the ALL-AM RICAN Pressure Cooker...........................................................................................................4
Important Safety Precautions .................................................................................................................................6
Caring for your Cooker...........................................................................................................................................7
How to Use Your Cooker ........................................................................................................................................8
Cooking Instructions
Cooking Meat in the Pressure Cooker....................................................................................................................10
Cooking Vegetables in the Pressure Cooker ..........................................................................................................10
Cooking Grains in the Pressure Cooker..................................................................................................................10
Recipes for Pressure Cooking—Meats ...................................................................................................................12
Recipes for Pressure Cooking—Seafood ................................................................................................................14
Recipes for Pressure Cooking—Fowl .....................................................................................................................14
Recipes for Pressure Cooking—Soups, Dried Fruits & Vegetables............................................................................15
Recipes for Pressure Cooking—Desserts................................................................................................................16
Canning Instructions
Processing in the Pressure Canner ........................................................................................................................18
Canning Terms ....................................................................................................................................................18
Safety Tips for Home Canning ..............................................................................................................................19
Causes of Spoilage ...............................................................................................................................................19
ALL-AM RICAN Automatic Master Sealer ............................................................................................................20
Packing Cans or Jars ............................................................................................................................................21
Directions for Using Tin Cans ...............................................................................................................................21
Directions for Using Glass Jars..............................................................................................................................21
Labeling Cans and Jars.........................................................................................................................................22
Storing Cans and Jars...........................................................................................................................................22
Altitude Adjustment Chart....................................................................................................................................23
Timetables and Canning Instructions for Meat .......................................................................................................24
Timetables and Canning Instructions for Poultry....................................................................................................27
Timetables and Canning Instructions for Seafood...................................................................................................28
Preparing Fruits and Vegetables for Canning .........................................................................................................30
Timetables and Canning Instructions for Fruits ......................................................................................................31
Timetables and Canning Instructions for Tomatoes ................................................................................................33
Timetables and Canning Instructions for Vegetables...............................................................................................34
Recipes for Canning.............................................................................................................................................37
Questions and Answers on Home Canning ...........................................................................................................40
Repair Parts Price List ..........................................................................................................................................42
Parts Illustrations.................................................................................................................................................43
Charts and Tables ................................................................................................................................................44
Index ............................................................................................................................................inside back cover
CAUTION!
READ T IS BOOKLET BEFORE USING. IMPROPER USE MAY RESULT IN SCALDING INJURY. DO NOT
OPEN COOKER/CANNER UNTIL ALL PRESSURE IS RELEASED AND GAUGE IS AT ZERO. DO NOT
OVERFILL UNIT. BE SURE TO READ AND UNDERSTAND ALL OPERATING INSTRUCTIONS BEFORE
USING COOKER. READ T E IMPORTANT SAFEGUARDS ON T E OPPOSITE PAGE.

2
ALL-AMERICAN HEAVY CAST ALUMINUM PRESSURE COOKER/CANNER LIMITED WARRANTY
Th s qual ty pressure cooker/canner s des gned and manufactured to prov de many years of sat sfactory performance under normal use.
W scons n Alum num Foundry pledges to the or g nal owner that should there be any defects n mater al or workmansh p dur ng the first
year after purchase, we w ll repa r or replace t at our opt on. Th s pledge does not apply to damage caused by sh pp ng. To obta n serv ce
under the warranty:
1. Call the Customer Serv ce Department to obta n a Return Author zat on Number. Items returned w thout a Return Author zat on Number
w ll be refused.
2. Return pressure cooker/canner, postage prepa d, w th sales rece pt, Return Author zat on Number and a descr pt on of the
cla med defect to:
W scons n Alum num Foundry Co., Inc.
Consumer Products D v s on
Corner of S. 18th and Frankl n Streets
Man towoc, WI 54220
IMPORTANT — PLEASE READ
Any alterat ons, mod ficat ons or changes of any type made to the pressure cooker/canner or to any component thereof w ll vo d th s
warranty!
We want you to obta n max mum performance from us ng th s qual ty pressure cooker/canner, and we ask that you take the t me to read and
follow the operat ng nstruct ons. Fa lure to follow nstruct ons, damage caused by mproper replacement parts, abuse, or m suse w ll vo d
th s pledge. Th s warranty g ves you spec fic legal r ghts, and you may also have other r ghts wh ch vary from state to state. Th s s
W scons n Alum num Foundry's personal pledge to you and s be ng made n place of all other express warrant es.
DIMENSIONS, WEIG TS AND CAPACITIES OF ALL-AMERICAN PRESSURE COOKERS
MODEL 910 915 921 925 930 941
LIQUID CAPACITY (Qts.) 101⁄2151⁄2211⁄225 30 411⁄2
Inside Diameter, Inches 103⁄8125⁄8125⁄8125⁄8125⁄8151⁄4
Inside Height, Inches 75⁄871⁄2101⁄2111⁄214 133⁄4
Shipping Weight, lbs. 14 20 23 24 29 41
Will old:
Pint Jars 7 10 19 19 19 32
Quart Jars 47 7714 19
No. 1 Cans 14 22 35 36 44 73
No. 2 Cans 7 12 18 20 25 36
No. 3 Cans 3510 10 10 21
No. 10 Cans 11 122 6
Please note: Jar counts are based on the Standard Mason Jar.
Record your model number here
UPC CODES
910 ........ 0 89149 00910 5
915 ........ 0 89149 00915 0
921 ........ 0 89149 00921 1
925 ........ 0 89149 00925 9
930 ........ 0 89149 00930 3
941 ........ 0 89149 00941 9