Helpful HInTs
Your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book
for the particular type of food being cooked. Decrease the cooking time for your recipe by
2
⁄
3
since pressure cooking is
much faster than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the
pressure cooker the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used
should be decreased. Use about
1
⁄
2
cup more liquid than you’ll desire in your finished dish. But, remember, there must
always be water or some other liquid in the pressure cooker to produce the necessary steam.
Use the cooking rack when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked out
of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have
similar cooking times. If it is desirable to blend flavors, do not use the cooking rack.
Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water
all make excellent cooking liquids in the pressure cooker.
Beautiful desserts and side dishes can be prepared in the pressure cooker, using individual or small metal molds or glass
custard cups, which are ovenproof. Fill molds
2
⁄
3
full to allow for expansion of food, and fit them loosely into the pressure
cooker on the cooking rack. Do not fill the pressure cooker over
2
⁄
3
full.
If a recipe says to cook 0 minutes, cook food only until the pressure regulator begins to rock. Then cool pressure cooker
according to recipe.
The pressure cooker is usually cooled at once for delicate foods such as custards and fresh vegetables. For other foods,
like meats, soups, and grains, let the pressure drop of its own accord.
When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first
2000 feet. Following this rule, the times should be increased as follows:
3000 ft. ... 5%
5000 ft. ... 15%
7000 ft. ... 25%
4000 ft. ... 10%
6000 ft. ... 20%
8000 ft. ... 30%
Because pressure cooking times are increased at altitudes above 2000 feet, an additional
1
⁄
2
cup cooking liquid will be
needed.
If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test Kitchen,
National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194
(email: [email protected]). When writing, please include a phone number and a time when you can be reached
during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.
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