Presto 8-Quart Stainless Steel Pressure Cooker and Canner Getting Acquainted, Fig. A, Lock Pin

Getting Acquainted

Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of water, causing foods to cook faster. At 15 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.

It is important to become familiar with the various parts and features of the pressure cooker (Fig. A) and to read the “How To Use” section beginning on page 4 before using the unit for the first time.

Fig. A	Air Vent/
	Cover Lock	Overpressure
		Plug
Secondary
Cover
Handle

Cover

Stainless

Steel Body

Before the first use, remove the sealing ring (Fig. B) by simply pulling it out of the inside rim of the cover.

Wash sealing ring, cover, body, trivet, and steamer basket (Fig. A) in hot, sudsy water to remove any packaging material and white manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the seal- ing ring, being careful to fit it under the stop tabs and the lock pin (Fig. B) which are located on the inside rim of the cover.

Pressure Regulator/

Steam Release Valve

Vent Pipe

Primary Cover

Handle

Sealing Ring

Steamer Basket

Trivet

Stop Tab

Sealing Ring in

Sealing Ring

Groove

Stop Tab

Lock

Pin

Fig. B

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