Presto 6-Quart Stainless Steel, Instructions Manual

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20
1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth,
divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
⅛ teaspoon black pepper
1 pound flank steak, cut
into 2 equal pieces
1 can (15 ounces) diced
tomatoes, undrained
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2 tablespoons of the broth, bread
crumbs, salt, marjoram, thyme, and pepper. Spread stuffing mixture on one steak; top with remaining steak. Secure with toothpicks or
metal skewers. Place steak in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator
on vent pipe and
cook 18 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
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 pressure regulator on vent pipe and
cook 6 minutes with pressure regulator rocking slowly. Cool cooker at once.
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure
regulator rocking slowly. 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. Place meat on rack in cooker.
FOR mEAT, 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).
MEAT
CUPS
OF
LIQUID
COOKING
TIME
(MINUTES)
MEAT
CUPS
OF
LIQUID
COOKING
TIME
(MINUTES)
BEEF PORK
Chuck Roast 3 pounds 2 45 – 50 Chops 1˝ thick 1 15*
Corned Beef 3 pounds 2 60 Chops ½˝ thick 1 8*
Rolled Rib Roast 3 pounds 1½ 30 – 35 Butt Roast 3 pounds 2 55
Round Steak 1˝ thick 1 18* Fresh Picnic Roast 3 pounds 2 55
Round Steak ½˝ thick 1 10* Steak 1˝ thick 1 12*
Short Ribs 1½ 25 Steak ½˝ thick 1 5*
HAM VEAL
Slice 3 pounds 1½ 30 – 35 Chops 1˝ thick 1 12*
Picnic 3 pounds 1
½
30 – 35 Chops ½˝ thick 1 5*
LAMB
Roast 3 pounds 2 45 – 50
Chops 1˝ thick 1 12* Steak 1˝ thick 1 10*
Chops ½˝ thick 1 5*
Leg of Lamb 3 pounds 2 35 – 45
*Cool cooker at once (see page 4).