Presto 8-Quart Stainless Steel Pressure Cooker warranty Poultry Timetable

11⁄2

1⁄2

1⁄2

CHICKEN CACCIATORE 

3 pound chicken, cut into serving pieces and skinned

1 teaspoon salt

1⁄8 teaspoon pepper

2tablespoons vegetable oil

2cloves garlic, minced

2tablespoons minced parsley

1⁄2 teaspoon chopped fresh oregano or 1 teaspoon dry oregano

cups sliced onions cup chopped carrots cup chopped celery

11-pound can Italian tomatoes, chopped

Salt and pepper 1⁄2 cup white wine

• • • • • • •

1 6-ounce can tomato paste

Season chicken with salt and pepper. Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken a few pieces at a time. Sprinkle garlic, parsley, and oregano on chicken. Add onions, carrots, celery, tomatoes, salt, pepper, and white wine. Close cover securely. Place pressure regula- tor on vent pipe and COOK 8 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.

Nutrition Information Per Serving			6 servings
338 Calories, 14 g Fat, 104 mg Cholesterol
	CORNISH HEN PIMIENTO 
2	Cornish hens	2	bay leaves
2	tablespoons vegetable oil	2	stalks celery, chopped
	Salt and pepper	2	teaspoons Worcestershire
16	canned pimientos, strained		sauce
2	onions, chopped	11⁄2	cups water
4	cloves garlic, chopped

Pour vegetable oil into cooker. Turn heat selector to medium and brown Cornish hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. Place pres- sure regulator on vent pipe and COOK 8 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. If desired, crisp Cornish hens under broiler.

Nutrition Information Per Serving	4 servings
250 Calories, 14 g Fat, 90 mg Cholesterol

POULTRY TIMETABLE

It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from cooker and pour liquid into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet.

(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)

Omit trivet if meat extends above the 2⁄3 full mark.

DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!

NO PORTION OF THE poultry SHOULD EXTEND

ABOVE THE 2⁄3 FULL MARK (SEE PAGE 6).

	CUPS OF	COOKING TIME		CUPS OF	COOKING TIME
POULTRY	LIQUID	(MINUTES)	POULTRY	LIQUID	(MINUTES)
Whole Chicken, 21⁄2 to 3 pounds	11⁄2	10-12	Turkey Breast, 3 to 4 pounds	2	35
Chicken, cut into serving pieces	11⁄2	8	Cornish Hen	11⁄2	8
Chicken Breast, boneless	11⁄2	3-5*

A * after the cooking time indicates that you should release pressure quickly (see page 5).

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