Presto 100th Anniversary, Instructions And Recipes Manual

Page: 18 / 28

18
LAMB STEW
1 pound lamb stew meat, cut into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon flour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place the PressureTru  indicator on the vent
pipe and
cook 6 minutes at HIGH PRESSURE . Reduce pressure quickly .
Add potatoes, carrots, salt, and pepper. Close cover securely. Place the PressureTru  indicator on the vent pipe and cook 3 minutes at
HIGH PRESSURE . Release pressure quickly .
Mix water and flour thoroughly; stir into stew. Heat, stirring constantly, until stew thickens.
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.
†
†
Omit trivet if meat extends above the ⅔ full mark.
DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
Meat Cups of Liquid Cooking Time (Minutes)
Beef
Chuck Roast 3 pounds 1½ 45 to 50
Corned Beef 3 pounds 1½ 60
Rolled Rib Roast 3 pounds 1½ 30 to 35
Round Steak 1˝ thick 1 18*
Round Steak ½˝ thick ½ 10*
Short Ribs 1 25
Ham
Slice 3 pounds 1½ 30 to 35
Picnic 3 pounds 1½ 30 to 35
Lamb
Chops 1˝ thick ½ 2*
Chops ½˝ thick ½ 5*
Leg of Lamb 3 pounds 1½ 35 to 45
Pork
Chops 1˝ thick 1 15*
Chops ½˝ thick ½ 8*
Butt Roast 3 pounds 1½ 55
Loin Roast 3 pounds 1½ 55
Steak 1˝ thick ½ 2*
Steak ½˝ thick ½ 5*
Veal
Chops 1˝ thick ½ 2*
Chops ½˝ thick ½ 5*
Roast 3 pounds 1½ 45 to 50
Steak 1˝ thick ½ 10*
*Release pressure quickly (see pages 3 and 4).