Presto Not Found Electric Pressure Cooker User Manual


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The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw half an hour or more, just enough
so that the meat will have contact with the bottom of the canner and sear crispy brown. Then increase the cooking times given in the
recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound — frozen pork, 30 minutes per pound.
Afterpressurecookingtimeiscompleted,servingsizepiecesofmeatmaybequickcooled.However,whencookingaroastcutofmeat,
pressure must drop of its own accord to be sure that pressure is reduced both within the roast and the canner.
Aftercooking,ifmorecrispnessisdesired,placemeatunderabroiler1to3minutes.Ifgravyisdesired,stir2to4tablespoonsofour
orcornstarchinto½cupcoldwater.Heatliquidincannerandstirinourmixture.Heattoboiling,stirconstantlyfor1minuteoruntil
thickened. Season with salt and pepper.
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: MEAT
POT ROAST
9 lbs. beef shoulder or rump roast
Salt and pepper
¼ cup cooking oil
2 onions, sliced
4 cups water
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Season roast with salt, pepper, and onion;
add water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. 15-18 servings.
ITALIAN BEEF
9 lbs. rump or chuck roast
3 tablespoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 tablespoon salt, or as desired
2 cups sliced mushrooms
3 6-ounce cans tomato paste
2 10½-ounce cans beef broth
1½ cups red wine
Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and seasonings. Blend tomato paste with broth and wine.
Pour over meat. Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Thicken gravy, if desired. 15-18 servings.
BRAISED BEEF
6 slices salt pork
9 lbs. boneless beef, round or rump roast
Salt and pepper
Flour
4 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery
Heatcannerandbrownsaltpork.Seasonroastwithsaltandpepper;dredgeinour.Brownroastwellonallsides.Addwaterand
vegetables. Close cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. 15-18 servings.
SWISS STEAK
12 lbs. round steak, 1 inch thick
cut into serving pieces
1 cup our
Salt and pepper
¼ cup cooking oil
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
Seasonourwithsaltandpepper;poundourintomeat.Heatcanner,addoil,andbrownmeatonbothsides.Addremainingingredients.
Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 24 servings.
SHORT RIBS OF BEEF
10 lbs. beef short ribs, cut into serving
pieces
3 tablespoons cooking oil
3 onions, chopped
1 cup chopped celery
1 green pepper, chopped
2 cups tomatoes
2 tablespoons salt
1 teaspoon pepper
2 cups water
Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe
and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.
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