Presto 8-Quart Stainless Steel Pressure Cooker and Canner warranty How to Use

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How to Use

How to Use

To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful to refer back to Fig. A on page 3.

1.Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired, you may double ingredients. Be sure not to overfill the pressure cooker (see page 5).

Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes will call for other liquids, such as wine.

2. Place the trivet and steamer basket into the cooker, if called for in the recipe (see Helpful

Fig. C

 

Hints on page 7 for guidance on when to use). If using the trivet, position it in the cooker

 

so the loop ends are towards the bottom of the cooker (Fig. C).

 

 

 

3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing

Loop Ends

Position the trivet in the cooker so the loop

the cover (Fig. D). See safety information on page 5.

 

 

 

 

 

 

ends are towards the bottom of the cooker.

 

 

 

 

Place the cover over the body (Fig. E), aligning the mark on the cover with the arrow

 

 

Fig. D

on either of the body handles. Move the cover handle slightly until the cover drops into

position.

 

 

 

 

4. Close the cover securely by rotating it clockwise until the cover handles are directly above

 

the body handles. The pressure cooker is completely closed when the cover handles

 

are directly above the body handles (Fig. F). Do not try to rotate it beyond this point.

Vent Pipe

5. Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the

 

regulator is aligned with the pressure arrow (Fig. G).

 

 

 

 

 

Air Vent/

 

 

Note: It may be necessary to apply slight pressure

Vent Pipe

 

 

when positioning the regulator on the vent pipe to

 

Cover Lock

 

 

 

 

 

 

seat it properly.

 

 

 

 

6. Using a high heat setting, heat the pressure cooker. As

 

“”

 

 

pressure is building, a small amount of steam will be

 

Mark

 

 

released from the pressure regulator. You will know

 

 

 

 

your cooker has reached 15 pounds pressure when

 

 

 

 

you hear and/or see a steady flow of steam releasing

Fig. E

 

 

 

from the pressure regulator.

 

 

Fig. F

 

 

 

 

 

NOTE: The air vent/cover lock may move up and

down a few times when cooking first begins as it automatically exhausts air from the pressure cooker. Steam will be noticeable. This is normal. When pressure begins to build, it slides up, locking the cover on. Once the cooker has sealed, the air vent/cover lock will remain in the up position until pressure is released (Fig. H).

7.Cooking time begins when you hear and/or see a steady flow of steam releasing from the pressure regulator. Lower the heat as necessary to maintain a very slow, steady flow of steam and cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, too much liquid will evaporate and food may scorch. Never leave your pressure cooker unattended at high heat settings. It could boil dry, overheat, and cause damage to the pressure cooker.

8.When cooking time is complete, turn off burner. If using an electric stove, remove pressure cooker from burner.

Pressure

Regulator

 

 

 

 

 

 

E

 

 

 

 

 

A

S

 

 

 

E

L

E

 

 

 

M

R

 

 

 

 

 

EA

 

 

 

 

 

 

T

 

 

 

 

 

 

/S

 

 

 

 

 

 

E

 

 

 

 

 

 

R

 

 

 

 

 

U

 

 

 

 

SS

 

 

 

 

 

PRE

 

 

 

 

 

 

Pressure

ArrowLever

Fig. G

9.Reduce pressure according to the recipe or timetable instructions. If the instructions say “Let the pressure drop of its own accord,” set the pressure cooker aside to cool until pressure is completely reduced. If the in- structions state, “Cool cooker at once,” you can release pressure safely using either of the following quick cool methods:

A) Turn the pressure regulator/steam release valve

Air Vent/Cover Lock in

Air Vent/Cover Lock in DOWN

UP Position. Pressure in Unit.

Position. No Pressure in Unit.

Fig. H

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Contents Table of Contents Pressure Cookerinstructions and Recipes 8-Quart Stainless SteelIMPORTANT SAFEGUARDS IntroductionSAVE THESE INSTRUCTIONS Getting Acquainted Fig. AStop Tab Sealing Ring in Sealing Ring Groove Stop Tab Lock PinHow to Use Important Safety Information Care and Maintenance Helpful Hints Fig. NQuestions AND Answers How does one prevent overcooking?How do I know my pressure cooker is operating properly? Soups and Stocks FOR SOUPS AND STOCKS DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULLOperating the cooker without cooking liquid oR allowing the cooker to boil dry will damage the cooker295 Calories, 15 g Fat, 110 mg Cholesterol Delicious Soups From Brown Beef Soup6 servings 8 servingsNutrition Information Per Serving 174 Calories, 1 g Fat, 40 mg Cholesterol10 servings 234 Calories, 6 g Fat, 44 mg CholesterolSeafood 432 Calories, 17 g Fat, 111 mg CholesterolFOR FISH AND SEAFOOD DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL 218 Calories, 9 g Fat, 20 mg Cholesterol205 Calories, 11 g Fat, 173 mg Cholesterol 4 servings252 Calories, 3 g Fat, 157 mg Cholesterol 9 servings 103 Calories, 1 g Fat, 49 mg Cholesterol224 Calories, 2 g Fat, 101 mg Cholesterol Marinated Tuna 170 Calories, 6 g Fat, 52 mg CholesterolPoultry FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULLNO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK SEE PAGE6 servings 258 Calories, 3 g Fat, 73 mg Cholesterol169 Calories, 2 g Fat, 69 mg Cholesterol 418 Calories, 24 g Fat, 113 mg Cholesterol250 Calories, 8 g Fat, 115 mg Cholesterol 291 Calories, 14 g Fat, 90 mg CholesterolBayou Bounty Chicken 6 to 8 servings 197 Calories, 8 g Fat, 76 mg CholesterolArroz Con Pollo 462 Calories, 19 g Fat, 93 mg CholesterolMeats FOR MEAT, DO NOT FILL PRESSURE COOKEROVER 2⁄3 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK SEE PAGE347 Calories, 7 g Fat, 73 mg Cholesterol 251 Calories, 9 g Fat, 99 mg Cholesterol229 Calories, 12 g Fat, 51 mg Cholesterol 332 Calories, 13 g Fat, 77 mg Cholesterol 427 Calories, 27 g Fat, 107 mg Cholesterol430 Calories, 20 g Fat, 133 mg Cholesterol 483 Calories, 27 g Fat, 171 mg Cholesterol315 Calories, 6 g Fat, 74 mg Cholesterol NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK SEE PAGEVegetables FOR FRESH AND FROZEN VEGETABLESDO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL FOR DRIED VEGETABLES DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL3 servings 127 Calories, 4 g Fat, 0 mg Cholesterol60 Calories, 0 g Fat, 0 Cholesterol Do not use trivet place in steamer basket + Let pressure drop of its own accordFOR DRy beans and peas DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL Dry Beans and PeasFOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL 190 Calories, 2 g Fat, 0 mg Cholesterol 264 Calories, 4 g Fat, 85mg CholesterolGRAINS FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL210 Calories, 4 g Fat, 0 mg Cholesterol 290 Calories, 10 g Fat, 0 mg Cholesterol167 Calories, 5 g Fat, 0 mg Cholesterol 220 Calories, 5 g Fat, 4 mg CholesterolDesserts FOR DESSERTS, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULLOperating the cooker without cooking liquid or 224 Calories, 8 g Fat, 8 mg Cholesterol207 Calories, 6 g Fat, 97 mg Cholesterol 137 Calories, 4 g Fat, 118 mg Cholesterol113 Calories, 3 g Fat, 75 mg Cholesterol 209 Calories, 7 g Fat, 0 Cholesterol 305 Calories, 23 g Fat, 157 CholesterolRecipe Index Service And Parts Information PRESTO Limited Warranty
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