Presto 8-Quart Stainless Steel Pressure Cooker and Canner Nutrition Information Per Serving

		LAMB STEW
1	pound lamb stew meat, cut	4	small potatoes, quartered
	into 1-inch cubes	1	cup baby-cut carrots
1	cup water	1	teaspoon salt
1	large onion, sliced	1⁄4	teaspoon black pepper
1	tablespoon Worcestershire		• • • • • • •
	sauce	1⁄4	cup cold water
1	large clove garlic, minced	1	tablespoon flour
	• • • • • • •

Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pres- sure regulator on vent pipe and cook 6 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once.

Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once.

Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring constantly.

Nutrition Information Per Serving	4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol

MEAT TIMETABLE

Brown meat well and remove from cooker. Pour liquid into cooker. Position trivet in cooker. Place meat in steamer basket on trivet.

(Note: If the amount of meat 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 MEAT SHOULD EXTEND ABOVE THE

2⁄3 FULL MARK (SEE PAGE 5).

		CUPS OF	COOKING TIME			CUPS OF	COOKING TIME
MEAT		LIQUID	(MINUTES)	MEAT		LIQUID	(MINUTES)
BEEF				PORK
Chuck Roast	3 pounds	2	45 – 50	Chops	1˝ thick	1	15*
Corned Beef	3 pounds	2	60	Chops	1⁄2˝ thick	1	8*
Rolled Rib Roast	3 pounds	11⁄2	30 – 35	Butt Roast	3 pounds	2	55
Round Steak	1˝ thick	1	18*	Loin Roast	3 pounds	2	55
Round Steak	1⁄2˝ thick	1	10*	Steak	1˝ thick	1	2*
Short Ribs		11⁄2	25	Steak	1⁄2˝ thick	1	5*
HAM				VEAL
Slice	3 pounds	11⁄2	30 – 35	Chops	1˝ thick	1	2*
Picnic	3 pounds	11⁄2	30 – 35	Chops	1⁄2˝ thick	1	5*
LAMB				Roast	3 pounds	2	45 – 50
				Steak	1˝ thick	1	10*
Chops	1˝ thick	1	2*
Chops	1⁄2˝ thick	1	5*
Leg of Lamb	3 pounds	21⁄2	35 – 45

* Cool cooker at once (see page 4).

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