Presto Not Found Electric Pressure Cooker User Manual


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LEG OF LAMB
2 legs of lamb, 5-lbs. each
3 tablespoons cooking oil
Salt and pepper
2 cloves garlic, minced
4 cups water
Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close cover securely. Place pressure regulator on vent pipe
and COOK 50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.
CHINESE PINEAPPLE LAMB
6 lbs. boneless lamb, cut into 1½-inch
cubes
¼ cup cooking oil
2 cups chopped onion
4 cups sliced celery
4 3-ounce cans mushrooms
Salt and pepper
3 cups beef stock
2 16-ounce cans bean sprouts, drained
4 20-ounce cans pineapple chunks, drained
3 tablespoons cornstarch
½ cup soy sauce
Heatcanner,addoil,andbrownmeat.Addonionandcelery;brownlightly.Addmushroomliquid,seasoning,andbeefstock.Closecover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add
beansprouts,pineapple,andmushrooms.Blendcornstarchandsoysauceandstirintomixture.Cookuntilthickened,stirringcarefully.
If desired, serve over chow mein noodles or steamed rice. 20-24 servings.
VEAL ROAST
9 lbs. veal roast
Salt and pepper
Flour
3 tablespoons cooking oil
2 bay leaves
4 cups water
Seasonmeatanddredgewithour.Heatcanner,addoil,andbrownmeatwellonallsides.Placecookingrackandroastincanner.Add
bay leaves and 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.
GOURMET VEAL STEAK
12 lbs. veal round steak, cut into serving
pieces
¼ cup cooking oil
1 tablespoon salt, or as desired
1 teaspoon pepper
2 lemons, thinly sliced
2 chicken bouillon cubes
1 cup boiling water
1 cup sherry
Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemon slices. Add bouillon cubes dissolved in boiling
water and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 24 servings.
BRAISED VEAL
9 lbs. veal roast
¼ cup cooking oil
1 onion, minced
1 tablespoon salt, or as desired
¼ teaspoon thyme
4 cups water
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add onion, seasonings, and 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.
TANGY VEAL CHOPS
18 veal chops, ¾ inch thick
3 tablespoons cooking oil
Salt and pepper
2 teaspoons paprika
½ cup brown sugar
3 tablespoons lemon juice
2 onions, chopped
2 cups water
20 stuffed olives, sliced
Heat canner, add oil, and brown chops on both sides. Combine seasonings, brown sugar, lemon juice, onion, and water. Pour over meat.
Sprinkle olives over top. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Remove meat, thicken gravy, if desired. 18 servings.
PRESSURE COOKING ENTREES
Trythesesuggestedentrees.Thenexperimentwithentreesofyourown.Entreerecipesarecookedat15poundspressure.Alwaysremem-
ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general
directionsfortheparticulartypeoffoodbeingcooked.Decreasethelengthofcookingtimebytwo-thirds,sincepressurecookingrequires
onlyone-thirdasmuchtimeasordinarymethodsofcooking.Decreasetheamountofliquidasthereislittleevaporationfromthecanner.
Addabout2cupsmoreliquidthandesiredinthenishedproduct.
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