Prestoメーカー8-Quart Stainless Steel Pressure Cookerの使用説明書/サービス説明書
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1 8-Quart Stainless Steel Pressure Cooker and Canner Instructions and Recipes Visit us on the web at www .GoPresto.com 2003 by National Presto Industries, Inc. T ABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . 2 Introduction .
2 This is a Listed appliance. The follo wing Important Safeguards are recommended by most portable appliance manufacturers. IMPOR T ANT SAFEGU ARDS T o reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the follo wing: 1.
3 Lock Pin Fig. C Fig. A Steamer Basket Primary Cover Handle Pressure Regulator/ Steam Release V alve V ent Pipe Air V ent / Cover Lock Cover Overpressure Plug T riv et Stainless Steel Body Sealing Ring Secondary Cover Handle 4 5 9 1 2 3 8 7 6 10 11 Air V ent/Cover Lock in UP Position.
4 Fig. F P R E S S U R E / S T E A M R E L E A S E V ent Pipe Air V ent/ Cover Lock V ent Pipe Fig. G “ ” Mark Loop Ends Fig. E Position the triv et in the cooker so the loop ends are towards the bottom of the cook er . Fig. H Pressur e Regulator Fig.
5 P R E S S U R E / S T E A M R E L E A S E Pressur e Regulator/Steam Release V alve Lever Quick Steam Release Position Fig. J 8. Cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, too much liquid will e v aporate and food may scorch.
6 Follo w specific recipe f or the amount of liquid that should be added to the pressur e cooker . The liquid will not necessarily come up to the fill line. Reminder: When cooking rice, dry beans and peas, and soups, the cooker should nev er be more than 1 ⁄ 2 full.
Fig. L Rubber Gasket Fig. M Cover Handle Hole Fig. N Overpr essure Plug T op Fig . O CARE AND MAINTENANCE 1. All parts of your pressure cooker , including the sealing ring and pressure regulator , are fully immersible for easy cleaning.
Leakage between the co ver and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the seal- ing ring. Whene ver you replace the sealing ring, replace the o verpressure plug also. 11. The formation of a small amount of moisture under the pressure re gulator is normal when cooking first be gins.
Apply Cooking Oil Here Fig. P Q UESTIONS AND ANSWERS Occasionally the cov er is hard to open or close. What causes this? What should I do? In order for pressure to build inside your pressure cooker , the unit has a special cov er which provides an airtight fit.
SOUPS AND STOCKS The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours tak en by ordi- nary methods. Stocks form the base for most great soups and sauces and you can ev en substitute a stock for water in many recipes to add extra flav or .
11 BR O WN BEEF SOUP 1 1 ⁄ 2 pounds lean beef, cut into 1 ⁄ 4 cup diced carrots 1 inch cubes 1 small bay leaf 1 tablespoon vegetable oil 1 ⁄ 8 teaspoon pepper 6 cups water 1 ⁄ 4 cup chopped celery 1 1 ⁄ 2 tablespoons salt 1 teaspoon parsley flakes 1 ⁄ 2 cup diced onion Pour vegetable oil into cooker .
12 SEAFOOD GUMBO 1 tablespoon vegetable oil 1 pound sole fillets, cut into 2 onions, coarsely chopped 2-inch pieces 3 tomatoes, skinned and 1 pound shrimp coarsely chopped 3 stalks celery , slice.
13 PO T A TO SOUP 1 tablespoon vegetable oil 1 ⁄ 4 teaspoon dried basil 1 cupnelychoppedonions ••••••• 1 ⁄ 2 cup finely sli.
14 SEAFOOD When steamed, fish and seafood are both light and delicious. Pressure cooking is an ideal way to prepare these fa v orites. And, because most seafood cooks f ast, man y ve getables can be prepared at the same time in the pressure cooker sa ving e ven more time and work.
15 SHRIMP J AMB ALA Y A 1 cup long grain white rice 1 ⁄ 8 teaspoon pepper 1 1 ⁄ 2 cups water 1 ⁄ 8 teaspoon allspice ••••••• Pincheach,ca.
16 HADDOCK IN CHEESE SAUCE 2 tablespoons margarine 1 cup grated processed 2 tablespoons flour American cheese 1 ⁄ 2 teaspoon salt 2 pounds haddock fillets Pepper 1 1 ⁄ 2 cups water 1 cup skim milk Melt margarine in saucepan. Stir in flour , salt, and pepper .
17 SEAFOOD TIMET ABLE COOKING TIME COOKING TIME SEAFOOD (FRESH OR THA WED) (FR OZEN) Crab Legs 2 minutes 2 minutes Fish Fillets (1 inch thick) 2 minutes 2 minutes Lobster T ail 6 to 8 ounces 5 minutes.
18 CHICKEN BREASTS TARRAGON 2 chicken br easts, boned, 1 ⁄ 4 cup sliced onion skinned, and cut in half 1 ⁄ 2 cup white wine 1 tablespoon vegetable oil W or cestershire sauce Salt, pepper , .
19 SWEET ’N SOUR CHICKEN 3 pound chicken, cut into serving 1 ⁄ 4 cup bro wn sugar pieces and skinned 1 ⁄ 2 cup vinegar 2 tablespoons vegetable oil 2 tablespoons soy sauce 1 20-ounce can pine.
20 ARR OZ CON POLLO 1 3 to 3 1 ⁄ 2 -poundchicken,cutup ••••••• Paprika 1 10-ounce package frozen Salt and pepper green peas 2 tablespoons olive oi.
21 CHICKEN CA CCIA TORE 3 pound chicken, cut into 1 1 ⁄ 2 cups sliced onions serving pieces and skinned 1 ⁄ 2 cup chopped carrots 1 teaspoon salt 1 ⁄ 2 cup chopped celery 1 ⁄ 8 teaspoon pe.
22 MEA TS When it comes to creating juicy , tender , flav orful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that usually require slo w , moist-heat cooking will turn out succulent and sa vory— in v ery little time in the pressure cooker .
23 SWISS STEAK 2 pounds round steak, 1 inch 1 onion, diced thick 1 cup celery, diced Salt and pepper 1 green pepper, diced 2 tablespoons vegetable oil 1 1 ⁄ 2 cups tomato juice Cut meat into serving pieces. Season with salt and pepper . Pour ve getable oil into cooker .
24 APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork 1 ⁄ 2 cup teriyaki sauce roast 1 teaspoon crushed red pepper 1 ⁄ 2 cup catsup 1 teaspoon dry mustard 1 ⁄ 3 cup apricot preser ves .
25 STUFFED PORK CHOPS 2 tablespoons vegetable oil 1 ⁄ 2 cup corn 4 1-inch thick pork chops, with 1 cup bran flakes, crushed deep pocket cut in each 2 tablespoons water Salt and pepper 1 ⁄ 2 t.
26 MEA T TIMET ABLE Bro wn meat well and remove from cooker . Pour liquid into cooker . Position triv et in cooker . Place meat in steamer basket on tri vet. (Note: If the amount of meat is incr eased, it is not necessary to increase the cooking time or liquid.
27 VEGET ABLES T oday , fresh, frozen, and dried v egetables hav e assumed new importance and prominence on the menu. Health-conscious cooks feature an ab undance of ve getables on the family meal plan, while restaurants increasingly cater to a more “ve getable-conscious” clientele.
28 BR OCCOLI ’N RICE 1 1 ⁄ 2 pounds broccoli, cut into bite 1 small onion, chopped size pieces 1 1 ⁄ 2 cups water 2 cups cooked rice 2 tablespoons margarine 1 10 1 ⁄ 2 -ounce can cream of .
29 ARTICHOKES ’N SAUCE 1 1 ⁄ 2 cups water 3 artichokes 1 tablespoon vegetable oil Pour water and oil into cooker . Position tri vet in cooker .
30 CUPS OF COOKING TIME VEGET ABLE SIZE LIQUID (MINUTES) Cauliflower Remov e outer lea ves Whole 1 1 ⁄ 2 2 - 5 and stalk. W ash. Head Remov e discoloration (6 inch on flo werets. diameter) Flowerets 1 0 - 2 Celery Separate stalks. Whole 1 0 - 2 Remov e tough, stringy Stalk or fibers.
FROZEN VEGET ABLE TIMET ABLE T o assure ev en heating, separate a block of frozen ve getables. Pour liquid into cooker . Position triv et in cooker . Place ve getables in steamer basket on tri vet.
32 ORANGE BAKED BEANS 2 cups na vy beans 2 tablespoons sherry or vinegar 1 ⁄ 4 pound bacon, diced 2 teaspoons salt 1 cup orange juice 1 ⁄ 2 teaspoon dry mustard 1 ⁄ 2 cup catsup 1 ⁄ 4 teaspoon ginger 2 tablespoons molasses W ater Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on page 31.
33 RICE Because fluffy , flav orful steamed rice is ready in minutes in the pressure cooker , you can enjoy all the speed and con venience of “instant” rice, without sacrificing any of the authentic, slo w-cooked taste and texture of regular long grain rice.
34 WILD RICE 1 cup wild rice 2 1 ⁄ 2 cups water 2 cups water Combine wild rice and 2 cups water in a metal bo wl which fits loosely in cook er . Co ver bowl firmly with aluminum foil. Pour 2 1 ⁄ 2 cups water into cooker . Place bowl in steamer basket in cooker .
35 WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 2 cups water 1 mediumonion,nelychopped ••••••• 1 1 ⁄ 2 cups wild rice 3 ⁄ 4 cup golden raisins 2 cups beef broth 1 ⁄ 3 cup pecans, toasted Pour ve getable oil into cook er .
36 DESSERTS Add a fabulous finale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure cooker . Pressure cooking gi ves an e ven texture to pudding and a satin y feel to custards.
37 V ANILLA CUST ARD 2 cups skim milk 1 ⁄ 2 teaspoon vanilla 4 egg whites, slightly beaten Nutmeg 1 ⁄ 4 cup sugar 1 1 ⁄ 2 cups water 1 ⁄ 4 teaspoon salt Combine milk, egg whites, sugar , salt, and vanilla. Pour into individual custard cups.
38 O A TMEAL APPLE CRISP 4 cups apples, peeled and sliced 1 teaspoon cinnamon 1 tablespoon lemon juice 1 ⁄ 2 teaspoon salt 1 cup quick cooking oats 1 ⁄ 3 cup melted margarine 1 ⁄ 3 cup flour 2 1 ⁄ 2 cups water 1 ⁄ 2 cup bro wn sugar Sprinkle apples with lemon juice.
39 CANNING VEGET ABLES Y oung, tender , fresh vegetables, slightly immature, are better for canning than those which are ov erripe. As a rule, vegetables are best if canned immediately after picking, sin ce fla vor decreases upon standing and often unpleasant color changes take p lace.
40 FISH — General Method Cod, Mack erel, Herring, Lake T rout, Whitefish, Mullet. Clean fish thoroughly , filet large fish or leav e small pan fish whole. Cut into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes.
41 If preferred, fruit, e xcept apples, cranberries, figs, and strawberries may be packed ra w into containers and covered with boiling hot syrup. When this is done, processing time need not be increased.
42 RECIPE INDEX COOKING SOUPS AND STOCKS ......... 10 Beef T omato Soup ............ 11 Black Bean Soup ............. 11 Bro wn Beef Soup ............. 11 Bro wn Beef Soup Stock ........ 11 Chicken Dumpling Soup ....... 10 Chicken Noodle Soup ........
43 SERVICE AND P ARTS INFORMA TION If y ou ha ve any questions r egarding the operation of y our Presto cooker or need parts f or y our cooker , call our Consumer Service Department weekdays between 8:00 AM and 4:30 PM (Central T ime) at 1-800-877-0441 or write: N A TIONAL PREST O INDUSTRIES, INC.
デバイスPresto 8-Quart Stainless Steel Pressure Cookerの購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Presto 8-Quart Stainless Steel Pressure Cookerをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはPresto 8-Quart Stainless Steel Pressure Cookerの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Presto 8-Quart Stainless Steel Pressure Cookerの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Presto 8-Quart Stainless Steel Pressure Cookerで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Presto 8-Quart Stainless Steel Pressure Cookerを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はPresto 8-Quart Stainless Steel Pressure Cookerの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Presto 8-Quart Stainless Steel Pressure Cookerに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちPresto 8-Quart Stainless Steel Pressure Cookerデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
