Presto 100th Anniversary Скачать руководство пользователя страница 27

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RECIPE INDEX

DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Coconut Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Oatmeal Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Petite Pumpkin Custards . . . . . . . . . . . . . . . . . . . . . . . . . .26

Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Stuffed Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Tapioca Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Vanilla Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

DRY BEANS AND PEAS . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Dry Beans and Peas Timetable . . . . . . . . . . . . . . . . . . . . .22

Lentil Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Savory White Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

GRAINS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Brown Rice With Veggies . . . . . . . . . . . . . . . . . . . . . . . . .24

Grain Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Grecian Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Risotto with Artichoke Hearts and Sun-Dried Tomatoes . .24

Seasoned Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Wild Rice with Raisins and Pecans . . . . . . . . . . . . . . . . . .24

MEATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Apricot Barbecue Pork Roast . . . . . . . . . . . . . . . . . . . . . .16

Barbecue Spareribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Beef Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Beef Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Corned Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Lamb Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Meat Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Porcupine Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Pork Loin Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Spaghetti Meat Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Stuffed Flank Steak

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Stuffed Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Swiss Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

POULTRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Arroz con Pollo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Bayou Bounty Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . .14

California Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Chicken Breasts Tarragon . . . . . . . . . . . . . . . . . . . . . . . . .12

POULTRY (CONTINUED) . . . . . . . . . . . . . . . . . . . . . . . . . .12

Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Chutney Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Herbed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Poultry Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Soy Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Sweet ’N Sour Chicken Wings . . . . . . . . . . . . . . . . . . . . .13

Turkey Breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

SEAFOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Lemon ’N Dill Cod and Broccoli . . . . . . . . . . . . . . . . . . .11

Marinated Tuna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Salmon Steaks Moutarde . . . . . . . . . . . . . . . . . . . . . . . . .10

“Scampi-Style” Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . .10

Seafood Gumbo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Seafood Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Shrimp Jambalaya

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

SOUPS AND STOCKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Beef Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Brown Beef Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Brown Beef Soup Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Chicken Dumpling Soup . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Chicken Rice Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Chicken Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Chicken Soup Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Minestrone

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Saffron Fish Stew

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Zesty Homemade Chili . . . . . . . . . . . . . . . . . . . . . . . . . . .10

VEGETABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Artichokes ’N Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Cabbage with Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Fresh Vegetable Timetable

. . . . . . . . . . . . . . . . . . . . . . . .20

Frozen Vegetable Timetable

. . . . . . . . . . . . . . . . . . . . . . . .21

Garlic Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Glazed Root Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . .19

Maple Glazed Sweet Potatoes . . . . . . . . . . . . . . . . . . . . . .20

Содержание 100th Anniversary

Страница 1: ...and dry beans and peas which expand during cooking do not fill cooker over full Overfilling may cause a risk of clogging the vent pipe and developing excess pressure See food preparation instructions...

Страница 2: ...ible to cook several foods in the pressure cooker at the same time without the flavors intermingling We have included recipes for some traditional family favorites that are especially well suited to t...

Страница 3: ...ions that pressure is building and air is being exhausted from the pressure cooker At the point the air is fully exhausted from the cooker the air vent cover lock will slide fully up and lock the cove...

Страница 4: ...ker Food is ready to serve IMPORTANT SAFETY INFORMATION Cooking under pressure enables you to prepare food both quickly and deliciously If used properly your pressure cooker is one of the safest appli...

Страница 5: ...irections on page 23 8 Never pressure cook applesauce cranberries rhubarb cereals pastas dried soup mixes or dry beans and peas which are not listed in the chart on page 22 These foods expand so much...

Страница 6: ...m return the entire unit to the Presto Factory Service Department see page 28 12 If for any reason the pressure cooker cannot be opened contact the Consumer Service Department at 1 800 877 0441 Any ma...

Страница 7: ...to wipe off any excess oil Do not apply cooking oil to sealing ring What can be done if the food prepared in the pressure cooker has more liquid than desired Simmer to evaporate the excess liquid Nex...

Страница 8: ...essure drop of its own accord Remove pieces of chicken from cooker and let cool Remove meat from bones and return meat to cooker Heat through Nutrition Information Per Serving 6 servings 212 Calories...

Страница 9: ...epper and peas Close cover securely Place the PressureTru indicator on the vent pipe and cook 1 minute at LOW pressure Release pressure quickly Discard bay leaf Nutrition Information Per Serving 8 ser...

Страница 10: ...table oil 1 small onion chopped 1 clove garlic minced 1 cup dry white wine or chicken broth 1 bay leaf 2 tablespoons Dijon style mustard 1 tablespoon cornstarch Spread each steak with 1 tablespoon mus...

Страница 11: ...in cooker Arrange fish and broccoli in steamer basket on trivet Close cover securely Place the PressureTru indicator on the vent pipe and cook 2 minutes at LOW PRESSURE Release pressure quickly Nutrit...

Страница 12: ...ul light sauce or a savory casserole with a host of nutritious vegetables you ll find the pressure cooker is perfect for preparing your favorites in a hurry Try the following recipes and enjoy tasty p...

Страница 13: ...ook 4 minutes at HIGH PRESSURE Let pressure drop of its own accord Nutrition Information Per Serving 4 servings 169 Calories 2 g Fat 69 mg Cholesterol SWEET N SOUR CHICKEN WINGS 18 chicken wings 1 can...

Страница 14: ...EY BREAST 3 to 4 pound turkey breast 1 tablespoon vegetable oil 1 cup water 1 onion chopped cup chopped celery teaspoon poultry seasoning Salt and pepper to taste Pour vegetable oil into cooker Turn h...

Страница 15: ...spoons of flour or cornstarch into cup cold water Heat cooking liquid in pressure cooker and slowly pour in flour mixture stirring to blend Heat to boiling stirring constantly for 1 minute or until th...

Страница 16: ...r 3 drops hot sauce 1 can 6 ounces tomato paste Turn heat selector to medium and brown beef Stir in remaining ingredients except tomato paste Close cover securely Place the PressureTru indicator on th...

Страница 17: ...t onions and celery in cooker Stir in corn bran flakes 2 tablespoons water and sage Stuff pork chops with mixture Pour 1 cup water into cooker Position trivet in cooker Place pork chops in steamer bas...

Страница 18: ...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...

Страница 19: ...edium turnips peeled cut into eighths 8 ounces baby carrots 2 medium parsnips peeled sliced inch thick 1 cup chicken broth 2 tablespoons sugar 2 teaspoons ground ginger 1 tablespoon cornstarch optiona...

Страница 20: ...vegetables may require longer pressure cooking times than given in chart To assure even heating separate a block of frozen vegetables For fresh and frozen vegetables pour liquid into cooker Position...

Страница 21: ...getable Cups of Liquid Pressure Setting Cooking Time Minutes Asparagus cut spears Low 2 to 3 Beans green wax french style Low 2 to 3 Broccoli Low 1 to 2 Brussels Sprouts Low 4 to 5 Cauliflower Low 3 t...

Страница 22: ...PEAS DO NOT FILL PRESSURE COOKER OVER FULL Beans and Peas Cooking Time Minutes Beans and Peas Cooking Time Minutes Adzuki 1 to 3 Anasazi 1 to 3 Black Beans 2 to 4 Black Eyed Peas 2 to 4 Chickpeas gar...

Страница 23: ...can be metal such as stainless steel or oven safe glass If using glass increase cooking time by 1 to 5 minutes depending on the length of the recommended cooking time FOR GRAINS DO NOT FILL PRESSURE C...

Страница 24: ...trition Information Per Serving 4 servings 290 Calories 10 g Fat 0 mg Cholesterol WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 1 medium onion finely chopped 1 cups wild rice 2 cups bee...

Страница 25: ...aisin mixture Top each with of the butter Place the reserved wine water and apples in cooker Place the PressureTru indicator on the vent pipe and cook 7 minutes at LOW PRESSURE Let pressure drop of it...

Страница 26: ...Add milk and tapioca stirring constantly Pour into individual custard cups Cover firmly with aluminum foil Pour water into cooker Place custard cups in steamer basket in cooker Close cover securely P...

Страница 27: ...eak 16 POULTRY 12 Arroz con Pollo 14 Bayou Bounty Chicken 14 California Chicken 13 Chicken Breasts Tarragon 12 POULTRY CONTINUED 12 Chicken Cacciatore 13 Chutney Chicken 13 Herbed Chicken 14 Poultry T...

Страница 28: ...on of your PRESTO cooker or need parts for your cooker call our Consumer Service Department weekdays between 8 00 AM and 4 30 PM Central Time at 715 839 2209 or write National Presto Industries Inc Co...

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Presto 100th Anniversary, Инструкция и рецепты

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