PRESTO 22-inch Electric Griddle with removable handles

• An extra-large cooking surface makes enough for the entire family.
• Control Master® heat control maintains the proper cooking temperature automatically.
• A textured ceramic cooking surface provides enhanced nonstick performance and easier cleaning.
• Slide-out drip tray for quick cleanups.
• Removable handles for easy cleaning and compact storage.

INSTRUCTIONS

This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage when using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. WARNING! To reduce the risk of fire, do not plug in with handles removed.
3. Be sure that handles are assembled and fastened properly before using this appliance. See instructions regarding handles on page 2.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electrical shock, do not immerse heat control, cord, or plug in water or other liquid.
6. Close supervision is necessary when any appliance is used by or near children.
7. Unplug from outlet when not in use and before cleaning. Allow cooling before putting on or taking off parts, and before cleaning the appliance.
8. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any manner. Return the appliance to the Presto Factory Service Department for examination, repair, or electrical or mechanical adjustment.
9. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
10. Do not use outdoors.
11. Do not let the cord hang over the edge of the table or counter or touch hot surfaces.
12. Do not place on or near a hot gas or electric burner or in a heated oven.
13. It is recommended that this appliance not be moved when it contains hot oil or other hot liquid. If it must be moved when it contains hot oil or other hot liquid, use extreme caution.
14. Always attach heat control to the appliance first, then plug the cord into the wall outlet. To disconnect, turn the control to OFF then remove the plug from the wall outlet.
15. Do not use appliances other than intended use.

SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

Important Cord Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plugin anyway.

A short power-supply cord (or cord set) is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Extension cords may be used if care is properly exercised in their use.

If an extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.

Connect the power supply cord to a 120VAC electrical outlet only.

Before the First Use

Remove all packing material. Set the handles, drip tray, and heat control aside. Wash the griddle in warm, soapy water, rinse, and dry. Do not immerse the Control Master heat control in water or let it come in contact with any liquid. Before using this griddle, the handles must be attached as instructed below:
1. Place the griddle cooking surface side down on a flat surface (Fig. A).
2. Position one of the handles, feet side up, over the griddle so that the two handle holes are directly over the latch clip catches. The latch clip levers will rest on the catches.
3. Pull the latch clips back beyond the catches (Fig. B) and push the handle down until it is firmly seated against the griddle. Release the latch clips to lock the handle into place. To be sure the handle is securely attached, check that both latch clips are under the edge of the latch clip catches (Fig. C).
4. Repeat steps 2 and 3 with the other handle.

How To Use

NOTICE: This griddle is not intended to be used as a warming tray, hot plate, or for heating any cookware. Using this product for purposes different from those specified in the instruction manual may cause damage to the product and will void the product warranty.

1. Place an assembled griddle on a dry, level, heat-resistant surface away from walls, cabinets, and other objects.
   NOTICE: To prevent possible heat damage to your countertop, place a heat-resistant counter protector, such as aluminum foil, under the griddle; take care not to place the foil under the griddle’s legs. Slide drip tray onto tracks.
2. Insert the Control Master heat control probe into the griddle so the two electrical pins on the griddle are fully inserted into the heat control. Connect the cord to a 120VAC electrical wall outlet only.
3. Turn Control Master heat control to the desired temperature (see page 3). Preheat griddle. The pilot light goes off when the selected temperature is reached (approximately 5 to 10 minutes).
   NOTE: Occasionally you may hear a pop or clicking sound while the griddle is preheating. This is due to the expansion of the metal as it heats and is normal. You may also notice this sound as the unit cools down.
4. Prepare food for cooking. Because the griddle features a ceramic nonstick surface, food may be prepared with little or no oil.
   NOTICE: Avoid using no-stick cooking sprays as they may cause the cooking surface to become tacky.
5. Place food on griddle and cook according to the temperature-timetable (page 3). Heat should be adjusted according to personal preference and the particular food being cooked. During cooking, the pilot light will go on and off indicating the desired temperature is being maintained.
   For best results use heat-resistant nylon, plastic, or wooden utensils. Do not use metal utensils as they may scratch the ceramic nonstick surface. Do not cut foods on the cooking surface.
6. Turn heat control to OFF when cooking is completed. Unplug heat control from the wall outlet, then from the appliance. Allow griddle to cool before removing the drip tray and before cleaning.

Care and Cleaning

To disassemble the griddle handles for cleaning and storage: Initially, place the griddle cooking surface side down on the counter. Remove each of the handles by pulling the latch clips back until the clips clear the edge of the latch clip catches (Fig. B). While holding the clips back, lift the handle from the griddle. With practice, you will be able to open the clips and remove the handles while the griddle is in an upright position.
After each use, remove heat control and wash the griddle in warm, soapy water. Make sure to also clean the underside, as necessary. Rinse and dry thoroughly. Do not use steel wool or abrasive kitchen cleaners. Do not immerse Control Master heat control in water or let it come in contact with any liquid.

NOTICE: To maintain the appearance of the griddle, do not wash it in the dishwasher. Washing it in the dishwasher will cause the nonstick properties of the ceramic coating to slowly diminish. In addition, the decorative trim and the bottom of the griddle will likely discolor due to the caustic nature of the dishwashing detergent. A gray residue may also form on the trim and griddle bottom and may transfer onto towels and/or skin.

In time, the nonstick finish may darken over the heating element. To minimize or remove this discoloration, sprinkle baking soda over the discolored area. Add enough water to make a paste. Allow the paste to sit for several minutes and then scour with a plastic scouring pad, such as Scotch-Brite* Dobie* Cleaning Pad, or a damp cloth. Wash and dry thoroughly. Repeat the procedure, if necessary.

IMPORTANT: To ensure the continued accuracy of the Control Master heat control, avoid rough handling in use and storage.

*Scotch-Brite and Dobie have registered trademarks of 3M Company. Presto is not affiliated with this company. 3

PRESTO Pressure Cookers Instruction Manual

Instructions and Recipes

This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. Be sure that handles are assembled and fastened properly before using this appliance; see pages 2 and 3. Cracked, broken, or charred handles should be replaced.
3. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.
4. Always check the air vent/cover lock to be sure it moves freely before use.
5. Do not fill pressure cooker over ⅔ full. When cooking foods that foam, froth, or expand, such as rice, grains, dry beans, peas, and lentils, or foods that are mostly liquid, such as soup, never fill the cooker over ½ full. Overfilling may cause a risk of blocking the vent pipe and developing excess pressure. See food preparation instructions.
6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, and dried bean soup mixes. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air vent/cover lock.
7. This appliance cooks under pressure. WARNING! Improper use may result in scalding injury. Make certain pressure cooker is properly closed before operating; cover handle must be directly above the body handle. See “How to Use” instructions.
8. Do not place the pressure cooker or attempt to pressure cook in a heated oven.
9. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Use handles or knobs.
10. Do not open pressure cooker until the unit has cooled and all internal pressure has been released, air vent/cover lock has dropped, and no steam escapes when the pressure regulator is removed. If the handles are difficult to push apart, this indicates that the cooker is still pressurized; do not force it open. Any pressure in the cooker can be hazardous. See “How to Use” instructions.
11. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be replaced at least every two years. Use only genuine Presto® accessories and replacement parts.
12. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure cooker.
13. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat to maintain a slow, steady rocking motion. If the pressure regulator is allowed to rock vigorously, excess steam will escape, liquid will be evaporated, food may scorch, and the cooker may be damaged.
14. WARNING! Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTUs. Doing so may result in damage to the pressure cooker and/or property damage and personal injury.
15. Do not use this pressure cooker for other than intended use.
16. Do not use this pressure cooker for pressure frying with oil.

Introduction

Welcome to the world of pressure cooking. With your new Presto® pressure cooker, you’ll  discover how fast and easy it is to prepare a wide variety of delicious foods, especially foods that emphasize good health and nutrition along with good taste.

The pressure cooker is perfect for the way we live and eat today. It’s ideal for preparing many of the lighter foods that help keep us healthy and fit. It preserves flavors and nutrients, tenderizes meat and, best of all, it cooks foods three to ten times faster than ordinary cooking methods. And, it’s even possible 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 the many advantages of pressure cooking. To help get started with your new pressure cooker, be sure to read the “Getting Acquainted” section on page 3.

Handle Installation

Tools Required: Phillips screwdriver
Note: The pressure cooker handles can be found inside the pressure cooker body in individual plastic bags.

Attach Helper Handle to Cooker Body (Does not apply to 4-quart pressure cooker, stock number 01241)

1. Place pressure cooker body upside down on table or counter (Fi g. A).Locate bag containing short helper handle. Take out handle and remove tape on handle which is holding screw in place. Remove screw from handle and set aside.
2. Position helper handle, with indented side facing up, onto threaded post under fill lines (Fig. A). Insert screw into helper handle hole and, using a Phillips screwdriver, fasten handle securely to post.
   When properly installed, handle should appear level with table or counter (Fig. A). NOTICE: Overtightening can result in stripping of screws or cracking of handles.
   

Attach Body Handle to Cooker Body

1. Locate bag containing long body handle. This is the handle that has one screw hole. Take out handle and remove tape which is holding screw in place. Remove screw from handle and set aside.
2. For easier handle installation, position cooker body so threaded post extends over edge of counter slightly.
3. Position long body handle, with ▲ facing down, onto threaded post which is under the model and series numbers (Fig. A, page 2).
4. Insert screw into handle hole and use a Phillips screwdriver to fasten handle securely to post. NOTICE: Overtightening can result in the stripping of screws or the cracking of handles.

Attach Cover Handle to Cooker Cover

1. Locate bag containing cover handle. This handle has three holes, two of which contain screws. Take out handle and remove tape which is holding the screws in place. Remove screws from handle and set aside.
2. Place pressure cooker cover upside down on table or counter (Fig. B) so vent pipe bottom faces you.
3. Fit cover handle, with indented side facing up, onto cover handle mount so air vent/cover lock stem fits through center hole of cover handle (Fig. B).
4. Insert screws into holes on both sides of center hole and use a Phillips screwdriver to fasten cover handle securely to cover handle mount.
   NOTICE: Overtightening can result in the stripping of screws or the cracking of handles.
   Important: After placing cover on cooker body, check positioning of hand les.Follow step 4 on page 4. When properly installed, body handle and cover handle will line up with each other without interference.
   
   

Getting Acquainted

Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of water.
At 15 pounds of pressure, a temperature of 250°F (or 121°C) is reached inside the pressure cooker. These higher temperatures speed cooking, and the moist steam atmosphere tenderizes meats naturally.
It is important to become familiar with the various parts of the pressure cooker (Fig. C) and to read the “How to Use” section below before using the unit for the first time.
Before the first use, remove the sealing ring (Fig. D) by simply pulling it out of t he inside rim of the cover. Wash sealing ring, cover, body, and cooking rack in hot, soapy water to remove any packaging material and white manufacturing lubricant.
Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under the stop tabs and the lock pin which are located on the inside rim of the cover (Fig. D).

How to Use

To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful to refer to Fig. C.

1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Recipes in this book were developed for use in a 4-quart pressure cooker. If you have a 6-quart pressure cooker, you may increase the ingredients by ½. If you have an 8-quart pressure cooker, you may double the ingredients. Be sure not to overfill the pressure cooker; see page 5 for guidance on filling. Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes will call for other liquids, such as broth, juice, or wine.
2. Place the cooking rack into the cooker, if called for in the recipe; see “Helpful Hints” on page 7 for guidance on when to use
3. . Important: Look through the vent pipe to make certain that it is clear (Fig. E) before placing cover on cooker body. See safety information on page 15. If blocked, clean as described in step 2, page 6. Holding the body handle with your left hand and the cover handle with your right hand, align the V (or ▼) mark on the cover with the ▲ mark on the body handle and place the cover on the cooker body (Fig. F). Aluminum cookers have a V mark on the cover and stainless steel cookers have a ▼ mark on the cover.
   
4. After placing the cover on the cooker body, place one hand on the center of the cover and apply a slight downward pressure. Place the thumb of your other hand on the side of the body handle and wrap your fingers around the cover handle (Fig. G).
   Then rotate the cover clockwise as far as it will rotate without being forced. The pressure cooker is completely closed when the cover handle is above or just slightly to the left of the body handle (Fig. H).
   
5. Place the pressure regulator on the vent pipe (Fig. I). The pressure regulator will fit loosely on the vent pipe. It will not touch the top of the pressure cooker cover.
6. Position the pressure cooker on your stove. If your stove is electric coil or smooth top, use the element that most closely matches the diameter of the cooker bottom. Using a high heat setting on your stove, begin heating the pressure cooker.
   Note: The air vent/cover lock may move up and down a few times when cooking first begins as it automatically exhausts air from the pressure cooker. Steam will be noticeable. This is normal. When pressure begins to build, it slides up, locking the cover on. Once the cooker has sealed, the air vent/cover lock will remain in its raised position until pressure is released (Fig. J).
   
7. Once the pressure regulator begins to rock, cooking time begins. Gradually lower the heat as necessary to maintain a slow, steady rocking motion and cook for the length of time indicated in the recipe or timetable. To watch a video of a regulator maintaining a slow, steady rocking motion, visit www.GoPresto.com/ppc/rocking.
8. During the first several minutes after adjusting the heat, remain by the pressure cooker to make sure the heat setting is adequate to keep the pressure regulator rocking at a slow, steady rate.
   If the heat has been lowered too much, the pressure regulator may stop rocking and it will be necessary to increase the heat. If the heat is too high and the pressure regulator rocks vigorously, excess steam will escape and too much liquid will evaporate. The cooker may go dry and food may scorch. If this situation happens, the pressure regulator will stop rocking. Remove the pressure cooker from the heat source to prevent overheating and potential damage.
   
9. When cooking time is complete, turn off burner. If using an electric stove, remove pressure cooker from burner.
   NOTICE: Lift pressure cooker to remove it from burner. Sliding cookware can leave scratches on stovetops.
   
10. Reduce pressure according to the recipe or timetable instructions.
    If the instructions say “Let the pressure drop of its own accord,” set the pressure cooker aside to cool until pressure is completely reduced. If the instructions state, “Cool cooker at once,” cool the pressure cooker under a running water faucet (Fig. K) or pour cold water over it, or place it in a pan of cold water (Fig. L) until pressure is completely reduced.
    NOTICE: Do not set hot cooker in a molded sink as it could damage the sink.
    Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/ cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops.
    
11. After pressure has been completely reduced, i.e., the air vent/cover lock has dropped, remove the pressure regulator. Always remove the pressure regulator before opening the cover.
    
12. To open the cover, turn it counterclockwise until the V (or ▼) mark on the cover aligns with the s mark on the body handle. Then, lift the cover toward you to keep any steam away from you. If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off. Continue to cool the pressure cooker until steam no longer is escaping from the vent pipe, the air vent/cover lock has dropped, and the cover turns easily.
13. Food is ready to serve.
14. Clean your pressure cooker according to the instructions on page 6.
    

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 appliances in your kitchen. To ensure safe operation, make sure you always observe the following simple rules whenever you use the pressure cooker:

1. Never overfill the pressure cooker. The pressure regulator is designed to maintain cooking pressure at a safe level. It relieves excess pressure through the vent pipe as it rocks back and forth. Many foods tend to expand when cooked. If the cooker is overfilled, expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe becomes blocked, it cannot relieve excess pressure.
   Do not fill the cooker above the ⅔ fill line when cooking most foods. When cooking foods that foam, froth, or expand, such as rice, grains, dry beans, peas, and lentils, or foods that are mostly liquid, such as soups, never fill the cooker above the ½ fill line. For your convenience, both the ⅔ and ½ full levels are marked by indentations on the side of the pressure cooker body (Fig. M). The upper marking indicates the ⅔ full level and the lower the ½ full level. In addition, in each section of the recipes you will find instructions on the maximum fill level for each type of food.
   
   Reminder: When cooking any food, do not let any portion extend above the maximum fill mark. When cooking rice, grains, dry beans, peas, lentils, soups, and stews, the cooker should never be more than ½ full.
2. Never pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, and dried soup mixes. These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure.
3. Always follow special procedures found in the instruction book when pressure cooking rice, grains, dry beans, peas, and lentils. During cooking, dry beans, peas, and lentils tend to froth and foam which could cause the vent pipe to become blocked. Therefore, dry beans, peas, and lentils need to be prepared and cooked according to instructions beginning. Using this method will keep foam at safe levels during cooking. Like dry beans, peas, and lentils, rice and grains tend to froth and foam during cooking; therefore, to contain foaming and frothing during the cooking period, rice and grains must be prepared in a bowl in the pressure cooker according to directions.
4. Always add cooking liquid. If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left on a heated burner, the cooker will overheat excessively, causing possible discoloration and/or damage to the cooker.
5. Always look through the vent pipe before using the cooker to make sure it is clear. If the vent pipe is blocked, it cannot function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean it.
6. Always fully close the pressure cooker. Rotate the cover clockwise as far as it rotates without being forced. The cooker is fully closed when the cover handle is above or slightly to the left of the body handle (Fig. H).
   Your pressure cooker has specially designed lugs on the cover and body which lock the cover in place when the cooker is fully closed. However, if the cooker is not fully closed, the lugs cannot lock the cover onto the body. It’s possible that pressure could build inside the cooker and cause the cover to come off and result in bodily injury or property damage.
7. Never open the cooker when it contains pressure. The air vent/cover lock provides a visual indication of pressure inside the cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it can be opened.
   If the pressure cooker is opened before all of the pressure is released, the contents of the cooker will erupt and could cause bodily injury or property damage.
8. Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. The sealing ring provides a pressure tight seal between the cover and body. The sealing ring needs to be in good condition to function properly.
   WARNING! Failure to replace the sealing ring when it is hard, deformed, cracked, worn, pitted, or soft and sticky could result in bodily injury or property damage. It is recommended that the sealing ring be replaced every two years.
9. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring. The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that the vent pipe becomes blocked
   The overpressure plug is made of rubber, and when new, is soft and pliable. Over time, depending on the frequency and type of use, rubber becomes hard and inflexible. When hard and inflexible, the overpressure plug loses its ability to act as a secondary pressure relief valve; replace it immediately. It is recommended that the overpressure plug be replaced every two years.
   Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.

Cleaning

1. All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immiscible for easy cleaning. When washing the unit, the sealing ring should be removed to allow easy cleaning of the inside rim of the cover. The sealing ring should be washed in hot, soapy water after each use.
2. To be sure the vent pipe is clear, hold the cover up to the light and look through the vent pipe. Clean it with a small brush or pipe cleaner if it is blocked or partially blocked (Fig. N). Also clean the vent pipe nut as shown.
   
3. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for cleaning. To remove the air vent/cover lock, place your finger over the hole in the cover handle (Fig. N) and remove the white rubber gasket from the air vent/cover lock on the underside of the cover (Fig. O).
   
   Push the air vent/cover lock through the top of the cover and wash it and the gasket in hot, soapy water. The metal shaft of the air vent/cover lock may be cleaned with a nylon mesh pad. Clean the hole in the cover handle with a small brush.
   After cleaning, reinsert the metal shaft of the air vent/cover lock from the top side of the cover down through the cover handle hole (Fig. P). Place a finger over the handle hole (to keep the cover lock from falling out) and turn the cover over. Wet the rubber gasket and push onto the end of the metal shaft until it snaps into the groove on the shaft.
   
4. The overpressure plug can also be removed for cleaning by pushing it out of its opening from the top of the cover. After cleaning, reinsert it by pushing the domed side of the plug, marked TOP, into the opening from the underside of the cover, until the bottom edge is fully and evenly seated against the underside of the cover (Fig. Q).
   
   When the overpressure plug is properly installed, the word TOP will be visible on the overpressure plug when viewing the outside of the cover

Special Cleaning Instructions for Aluminum Cookers

1. Iron and other minerals in water and foods may darken the inside of your aluminum cooker. This discoloration will not affect the food cooked in the unit. These stains can be removed by using a solution of water and cream of tartar. Use a tablespoon of cream of tartar for each quart of water and pour enough solution into the cooker to cover the discoloration (do not fill over ⅔ full).
   Close the cover securely, place the pressure regulator on the vent pipe, and heat until the pressure regulator rocks gently. Remove the cooker from the heat and allow it to stand for two to three hours. Remove the pressure regulator and discard the contents. Scour thoroughly with a soap impregnated steel wool pad; wash, rinse, and dry.
2. The outside surface of aluminum pressure cookers may be cleaned with a good silver polish, if necessary. Staining may result if the cooker is washed in the dishwasher. If food residue adheres to the pressure cooker body, clean with a nylon mesh pad, a fine steel wool pad, or a fine kitchen cleanser.

Special Cleaning Instructions for Stainless Steel Cookers

1. If food residue adheres to the pressure cooker body, clean with a stainless steel scouring pad, a nylon mesh pad, or a powdered cleanser without bleach, such as Bar Keepers Fiend* cleanser and polish or Cameo* copper, brass & porcelain cleaner. Do not use steel wool or cleaners with chlorine bleach. Your stainless steel pressure cooker may also be washed in a dishwasher. When washing in a dishwasher, you must first remove the sealing ring and overpressure plug from the cover as these parts must be hand washed.
2. To bring out its luster, the outside surface of your stainless steel pressure cooker can be cleaned occasionally with a silver polish or any other fine, non-abrasive polish. Take care not to overheat your stainless steel pressure cooker. Very high heat can cause varicolored stains, or heat tints, in stainless steel, which can usually be removed by using a non-abrasive powder cleanser.

* Bar Keepers Friend is a registered trademark of SerVaas Laboratories, Inc. Cameo is a registered trademark of Church & Dwight Co., Inc. Presto is not affiliated with these companies.

Care and Maintenance

1. When not in use, store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked on,
   unpleasant odors may form inside the unit and the sealing ring could be damaged.
2. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.
3. If the body or cover handles become loose, tighten them with a screwdriver. NOTICE: Overtightening can result in stripping of screws or cracking of handles.
4. Periodically check the vent pipe nut for looseness. Retighten, if necessary, using a 7/16ʺ wrench.
5. Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which may allow steam to escape and prevent the pressure cooker from sealing.
6. The sealing ring, overpressure plug, and rubber gasket for the air vent/cover lock may shrink or become hard, deformed, cracked, worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these parts to deteriorate rapidly. When this happens, replace these parts. Replace the sealing ring and overpressure plug at least every two years.
   Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the sealing ring. Whenever you replace the sealing ring, replace the overpressure plug also. Leakage may also occur if the rim of the cooker body has been damaged; see #5 above.
7. Each time you clean or use your pressure cooker, check to be sure the bottom has not been damaged. Nicks and scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces. NOTICE: Lift pressure cooker to remove it from burner. Sliding cookware could leave scratches on stovetops.
8. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the result of the temperature of the regulator being lower than the rest of the unit.
   A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as cooking begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal. If leakage continues, clean or replace the overpressure plug and/or air vent/cover lock assembly. The pressure cooker will not seal if the gasket for the air vent/ cover lock is cracked.
   Do not operate your pressure cooker with continual leakage. If the preceding steps do not correct the problem, call the Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you may be asked to return the entire unit to the Presto Factory Service Department.
9. If the pressure cooker becomes difficult to open or close, the sealing ring needs to be replaced. If for any reason the pressure cooker cannot be opened, contact the Presto Consumer Service Department in Eau Claire, WI at 1-800-877-0441.
   Any maintenance required for this product, other than normal household care and cleaning, should be performed by the Presto Factory Service Department.

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 ⅔ 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 ½ 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.
• Many different cooking liquids can be used in a pressure cooker. Wine, beer, broth, fruit juices, and water all make excellent cooking liquids.
• 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.
• Beautiful desserts and side dishes may be prepared in the pressure cooker; use oven-safe custard cups, ramekins, or individual or small metal molds or forms. Fill molds ⅔ 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 ⅔ 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 the 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 1,000 feet above the first 2,000 feet. Following this rule, the times should be increased as follows
  3,000 ft. … 5% 5,000 ft. … 15% 7,000 ft. … 25%
  4,000 ft. … 10% 6,000 ft. … 20% 8,000 ft. … 30%
  Because pressure cooking times are increased at altitudes of 3,000 feet or above, an additional ½ cup cooking liquid is needed.
• • If you have any questions on recipes or cooking times, call our Test Kitchen at 1-800-368-2194. You may also email us through our website at www.GoPresto.com/contact.
  • Visit www.GoPresto.com for videos and additional recipes.

Questions and Answers

Occasionally the cover 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 cover which provides an airtight fit. Because of this, you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this happens:

If the cover seems hard to close, press the palm of your hand on the center of the cover while moving the cover handle to the closed position with your other hand (Fig. G, page 4).

If after browning meat or poultry the cover is difficult to close, it may be due to expansion of the pressure cooker body from heating. Remove the cover and allow the pressure cooker body to cool slightly and try again. Do not place the pressure cooker back on the burner until it is fully closed.

If necessary, to help make the cover easier to open and close, a very light coating of vegetable oil may be applied to the sealing ring and to the underside of the lugs on the pressure cooker body (Fig. R). Use a pastry brush, a piece of cloth, or your fingertips and be sure to wipe off any excess oil.

What can be done if the food prepared in the pressure cooker has more liquid than desired?
With the cover removed, simmer to evaporate the excess liquid. Next time you prepare the same recipe, use less liquid.

How does one prevent overcooking?
Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time the cooking period. A Presto® kitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions for cooling the cooker.

What if the food is not completely done after the recommended cooking time?
Simply bring the cooker back up to pressure and cook the food a minute or two longer.

Can I use my pressure cooker on all types of ranges?
Presto® pressure cookers will work on gas, electric coil, and ceramic glass (smooth-top) ranges; see step 6 on page 4 for correct burner size. In addition, Presto® stainless steel pressure cookers will also work on induction ranges.  Because aluminum pressure cookers are not magnetic, they will not work on induction ranges.

When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the handles?
It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cooking first begins. If leakage continues, the cover handle may not be properly aligned with the body handle and, therefore, the cover lock cannot engage.

Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?
Yes, it is normal for the air vent/cover lock to move up and down slightly when cooking first begins. Do not be concerned. The air vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the following may be occurring:

1. The burner is not hot enough.
2. The cooker is not fully closed; see page 4.
3. There is insufficient liquid to form steam.
4. The gasket for the air vent/cover lock needs to be replaced; see page 6.

Soups and Stocks

The pressure cooker is perfect for preparing delicious soups and stocks in minutes instead of the hours taken by ordinary methods. Included are a few favorite recipes. If you have a favorite recipe of your own, try it in the pressure cooker using one of the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked according to directions on page 21.

CAUTION! Do not pressure cook soups containing barley, rice, pasta, grains, split peas, and dried soup mixes because they have a tendency to foam, froth, and sputter and could block the vent pipe. These foods should be added to the soup AFTER pressure cooking.

FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½ FULL! OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

Brown Beef Soup

• 1½ pounds lean beef, cut into 1-inch cubes
• 4 cups water
• ½ cup chopped onion
• ½ cup sliced carrots
• ¼ cup chopped celery
• 1 bay leaf
• 1 teaspoon parsley flakes
• 1 teaspoon salt
• ¼ teaspoon black pepper

Add beef, water, onion, carrots, celery, bay leaf, parsley flakes, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. 4 servings
Delicious Soups from Brown Beef Soup

Brown Beef Soup Stock
Strain Brown Beef Soup to make stock.

Beef Tomato Soup
Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through. 8 servings

Onion Soup
Heat 2 tablespoons vegetable oil in cooker over medium heat. Add 1½ cups thinly sliced onions and sauté until tender. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with ¼ teaspoon black pepper. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish with croutons or toasted French bread. 6 servings

Chicken Soup

• 1½ pounds chicken, cut into serving pieces
• 4 cups water
• ½ cup sliced carrots
• ½ cup chopped onion
• ¼ cup chopped celery
• 1 teaspoon salt
• ¼ teaspoon black pepper

Add chicken, water, carrots, onion, celery, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure 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. 4 serving

Delicious Soups from Chicken Soup

Chicken Soup Stock
Strain Chicken Soup to make stock.

Chicken Noodle Soup
Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste. 6 servings

Chicken Dumpling Soup
Mix 1 egg, ½ cup milk, and ½ teaspoon salt in a bowl. Stir in 1⅛ cups flour. Drop mixture from teaspoon into bubbling Chicken So up in cooker. Simmer uncovered 6 minutes. 6 servings

Chicken Rice Soup
Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste. 6 serving

Black Bean Soup

• 2 cups dry black beans
• 1 tablespoon olive or vegetable oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1-2 jalapeño chills, seeded, deveined, minced
• 1 tablespoon chili powder
• 1½ teaspoons dried oregano
• ½ teaspoon allspice
• 4 cups chicken stock or broth
• 2 cups sliced carrots, ¾ inch thick
• 1 tablespoon packed brown sugar
• 2 teaspoons white wine vinegar • • • • • • •
• 1 cup loosely packed fresh cilantro, chopped Salt

Soak beans according to instructions on page 21. Heat oil in cooker over medium heat. Add onion, garlic, chiles, chili powder, oregano, and allspice; sauté for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove 1 cup of bean mixture, place in blender, and purée until smooth. Return to cooker and stir in fresh cilantro. Season to taste with salt. 8 serving

Minestrone

• 1 pound lean beef, cut into 1-inch cubes
• 5 cups water
• 1 can (14–15 ounces) diced tomatoes
• ½ cup chopped onion
• 1 cup sliced carrots
• ¼ cup chopped celery
• 1 clove garlic, minced
• 2 tablespoons parsley flakes
• 1½ teaspoons dried basil
• 1 teaspoon salt
• 1 bay leaf
• ¼ teaspoon black pepper
  • • • • • • •
• 1 can (16 ounces) Great Northern beans
• 1 can (15 ounces) cut green beans, drained
• 2 ounces fine noodles

Add beef, water, tomatoes, onion, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish with Parmesan cheese, if desired. 10 servings

Saffron Fish Stew

• 1 can (14½ ounces) chicken broth
• ¼ cup dry white wine
• 4 new red potatoes, quartered
• 3 carrots, cut into ½-inch chunks
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup chopped parsley
• 1 bay leaf
• Pinch of saffron threads or ¼ teaspoon turmeric
• • • • • • • •
• 1 pound firm fish (halibut, haddock, cod, pollack) fresh or thawed, cut into 8 pieces
• 1 small red pepper, cut into chunks
• 1 cup frozen peas, thawed

Add broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Add fish, pepper, and peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay leaf. 8 servings

Potato Soup

• 1 tablespoon vegetable oil
• 1 cup finely chopped onion
• ½ cup finely sliced celery
• 3 cups chicken broth
• 4 cups peeled, diced potatoes
• ¼ teaspoon white pepper
• ¼ teaspoon dried basil
• • • • • • • •
• 1 can (12 ounces) evaporated skim milk Salt

Heat oil in cooker over medium heat. Add onion and celery; sauté until tender. Add broth, potatoes, pepper, and basil to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove 2 cups of potato mixture; place in blender or food processor and process until smooth. Return to cooker and stir in evaporated milk. Season to taste with salt. 6 servings

Zesty Homemade Chili

• 1½ pounds ground beef
• 1 can (8 ounces) tomato sauce
• ½ cup water
• 1 cup chopped onion
• ¾ cup chopped green pepper
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• • • • • • • •
• 1 can (15 ounces) kidney beans, drained and rinsed

Brown meat in cooker over medium heat. Add tomato sauce, water, onion, green pepper, garlic, chili powder, salt, cumin, black pepper, oregano, and cayenne pepper. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in kidney beans and heat through. 4 servings

Fish and Seafood

Fish and seafood are the basis of some of the healthiest and most nutritious meals you can make. Steaming them in the pressure cooker brings out their finest, fullest flavors. Fish and seafood cook very quickly under pressure, and the cooking time required is directly related to the thickness of the seafood. To prevent overcooking, do not cook fish or seafood that is less than ¾ inch thick. Overcooking tends to toughen seafood.

FOR FISH AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL! OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

Salmon Steaks Moutarde

• 4 small salmon or halibut steaks, 1 inch thick
• 4 tablespoons Dijon-style mustard
• 3-4 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 tablespoon olive or vegetable 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 mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Heat oil in cooker over medium heat. Add onion and garlic; sauté until tender. Stir in wine and bay leaf. Place steaks on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully remove steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir into liquid in cooker. Heat until sauce boils and thickens, stirring constantly. Serve sauce with salmon steaks. 4 serving

Marinated Tuna

• 1 pound tuna steak, 1 inch thick
• ¼ cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• ½ cup water

Place tuna steaks in a shallow glass dish. Mix lemon juice, oil, soy sauce, garlic, ginger, and pepper in a small bowl; pour over tuna. Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place tuna on rack in cooker. Pour marinade and water into cooker. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. 4 servings

“Scampi-Style” Shrimp

• 1 pound medium, raw shrimp, peeled and deveined
• 3 tablespoons butter
• 2 tablespoons minced green onion
• 6 cloves garlic, minced
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• 1 cup water
• • • • • • • •
• 2 tablespoons minced fresh parsley
• ¼ teaspoon grated lemon peel

Pat shrimp dry with paper towels. Melt butter in cooker over medium heat. Add onion and garlic; sauté until tender. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in parsley and lemon peel. 4 servings

Shrimp Jambalaya

• 1 cup long-grain white rice
• 1½ cups water
• 1 cup water
• • • • • • • •
• 1 can (14–15 ounces) stewed tomatoes
• ½ cup chicken broth
• ½ pound precooked ham, diced
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped green pepper
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon hot sauce
• • • • • • • •
• 1 pound precooked shrimp, peeled and deveined

Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Open cooker and set rice aside to steam. Remove rack and water. Add tomatoes, broth, ham, onion, celery, green pepper, garlic, bay leaf, basil, thyme, chili powder, black pepper, salt, and hot sauce to cooker; stir well. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.

Stir in shrimp; cook uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve over rice. 6 servings

Seafood Gumbo

• 1 cup long-grain white rice
• 1½ cups water
• 1 cup water
• • • • • • • •
• 2½ cups chicken broth
• 1 pound medium, fresh shrimp, peeled and deveined
• 1 pound sole fillets, cut into 2-inch pieces
• 1 can (14–15 ounces) diced tomatoes
• 1 cup chopped onion
• ¾ cup chopped green pepper
• 2 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons parsley flakes
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon ground red pepper
• ¼ teaspoon salt
• • • • • • • •
• ¼ cup cold water
• 2 tablespoons cornstarch
• 1 package (10 ounces) frozen sliced okra, thawed

Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Open cooker and set rice aside to steam. Remove rack and water. Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly.

Cool cooker at once. Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. Stir in okra. Heat for 3  to 4 minutes. Discard bay leaf. Serve over rice.9 servings

Seafood Timetable

Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not fill cooker over ⅔ full. Close cover securely. Place pressure regulator on vent pipe and cook according to chart. Cool cooker at once.

Poultry

A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Try the following recipes and enjoy tasty poultry in a variety of ways, or prepare your own favorite poultry dishes. Although not necessary, you may want to brown poultry before pressure cooking to add a different flavor and provide color to the finished dish. For crispier chicken, place the chicken under the broiler for a few minutes after pressure cooking.

FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK. SEE PAGE 8.
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

Chicken Breasts Tarragon

• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breast halves
• ½ cup white wine Worcestershire sauce
• ½ cup white wine
• ¼ cup chopped onion
• ¼ cup sliced celery
• ¼ cup sliced carrot
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• ¼ teaspoon black pepper

Heat oil in cooker over medium heat. Brown chicken evenly on both sides. Add white wine Worcestershire sauce, wine, onion, celery, carrot, tarragon, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Heat sauce over medium heat until desired thickness. 4 servings

California Chicken

• 2 tablespoons vegetable oil
• 6 boneless, skinless chicken breast halves
• 1 teaspoon dried rosemary
• 3 cloves garlic, peeled and sliced
• ½ cup white wine
• ½ cup chicken broth
• ¼ cup chopped fresh parsley
• • • • • • • •
• ½ lemon, thinly sliced Salt and pepper

Heat oil in cooker over medium heat. Brown chicken evenly on both sides. Season chicken with rosemary. Cover chicken with garlic. Mix wine, broth, and parsley in a small bowl; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Garnish chicken with  lemon slices. Season to taste with salt and pepper. 6 servings

Chutney Chicken

• 6 boneless, skinless chicken breast halves
• 1 can (14–15 ounces) diced tomatoes
• 1 can (4 ounces) chopped green chiles
• ½ cup raisins
• ⅓ cup mango chutney
• 1 tablespoon vinegar
• tablespoon packed brown sugar
• ¼ teaspoon allspice
• • • • • • • •
• ¼ cup water
• 1 tablespoon cornstarch

Add chicken, tomatoes, chiles, raisins, chutney, vinegar, brown sugar, and allspice to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken and keep warm. Mix water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. 6 servings

Soy Chicken

• 4 boneless, skinless chicken breast halves
• ½ cup water
• ¼ cup lite soy sauce
• ½ cup sliced mushrooms
• ½ onion, sliced
• ½ cup sliced celery
• 3 tablespoons packed brown sugar

Add chicken, water, soy sauce, mushrooms, onion, celery, and brown sugar to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. 4 serving

Sweet ’N Sour Chicken

• 1 tablespoon vegetable oil
• 1 (3-pound) chicken, cut into serving pieces and skinned
• 1 can (8 ounces) pineapple chunks, undrained
• ½ cup sliced celery
• 1 green or red pepper, cut into chunks
• ¼ cup packed brown sugar
• ½ cup vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon ground ginger
• • • • • • • •
• 2 tablespoons cold water
• 2 tablespoons cornstarch

Heat oil in cooker over medium heat. Brown chicken evenly on all sides. Mix pineapple, celery, pepper, brown sugar, vinegar, soy sauce, ketchup, Worcestershire sauce, and ginger in a medium bowl; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired. 6 serving

Chicken Cacciatore

• 1 tablespoon olive oil
• 1½ cups sliced onions
• 2 cloves garlic, minced
• 6 chicken thighs
• Salt and pepper
• 1 can (15–16 ounces) diced Italian-style tomatoes
• ½ cup white wine
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 tablespoons minced fresh parsley
• ½ teaspoon chopped fresh oregano
• OR 1 teaspoon dried oregano
• • • • • • • •
• 1 can (6 ounces) tomato paste
  Salt and pepper

Heat oil in cooker over medium heat. Add onions and sauté until tender. Add garlic and sauté for 30 seconds. Sprinkle chicken with salt and pepper and place in cooker. Add tomatoes, wine, carrots, celery, parsley, and oregano. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Place chicken on warm platter and keep warm. Stir tomato paste into sauce in cooker. Simmer until thickened. Season to taste with salt and pepper. Pour sauce over chicken. 6 servings

Herbed Chicken

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 3 pounds chicken thighs, skinned
• 1 cup chicken broth
• 1 tablespoon minced fresh parsley
• ½ cup chopped celery leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• • • • • • • •
• 1 can (4 ounces) sliced black olives
• 2 tablespoons cold water
• 2 tablespoons flour
  Salt and pepper

Heat oil in cooker over medium heat. Add onion and garlic; sauté until tender. Remove from cooker. Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix water and flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over chicken. Season to taste with salt and pepper. 6 servings

Bayou Bounty Chicken

• 1½ pounds chicken pieces
• 1 can (15 ounces) whole tomatoes, un-drained, cut up
• ¾ cup chopped onion
• ⅓ cup chopped green pepper
• ⅓ cup chopped celery
• 2 cloves garlic, minced
• ½ tablespoon extra-spicy seasoning blend
• • • • • • • •
• Hot cooked rice.

Add chicken, tomatoes, onion, pepper, celery, garlic, and seasoning to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Serve chicken and sauce over hot cooked rice. 3 servings

Turkey Breast
Note: Use this recipe only in a 6-quart or 8-quart pressure cooker

• 1 tablespoon vegetable oil
• 1 (3- to 4-pound) turkey breast
• 1 teaspoon poultry seasoning
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1½ cups water
• 1 onion, chopped
• ½ cup chopped celery

Heat oil in cooker over medium heat. Brown turkey on all sides. Remove turkey from cooker. Mix poultry seasoning, pepper, and salt in a small bowl. Rub mixture evenly over turkey. Add water, onion, and celery to cooker. Place turkey breast on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken cooking liquid, if desired. 6 to 8 servings

Chicken and Dressing

• 2½ cups cooked chicken, cut into bite size pieces
• 1 can (10½ ounces) cream of chicken soup
• 1½ cups seasoned bread crumbs
• ¼ cup chopped celery
• ¼ cup chopped onion
• 2 cups chicken broth
• 1½ cups water

Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with chicken soup. Mix bread crumbs, celery, onion, and broth in a medium bowl. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 1½ cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. 6 servings

Poultry Timetable

It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from cooker and pour liquid into cooker. Place poultry on rack in cooker.
DO NOT FILL PRESSURE COOKER OVER ⅔ FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK. SEE PAGE 8

Cool cooker at once.
Note: Cook the turkey breast only in a 6-quart or 8-quart pressure cooker.

Meats

A host of great meals can evolve from meat when prepared in the pressure cooker. Keep the following tips in mind when pressure cooking meat.

• Although not necessary, you may want to brown meat before pressure cooking to add a different flavor and provide color to the finished dish. Browning can be done right in the pressure cooker.
• You may also place meat on the grill or under the broiler after pressure cooking to give it last minute browning.
• Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the grade and cut of meat. Because of this variability, the timetable on page 18 should be used as a general guide only.
• When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in determining cooking time. The cooking times found in the meat timetable are for roasts that are 2 to 3 inches thick. If the roast is thicker than 3 inches, add 5 additional minutes to the cooking time.
• If desired, cooking liquid or sauce can be thickened after pressure cooking by simmering 5 to 10 minutes with the cover removed or by adding a thickening agent. Stir 1 to 2 tablespoons of flour or cornstarch into ¼ cup cold water. Slowly add this mixture to the hot liquid. Stir and heat to boiling. Allow to boil for 1 minute or until desired consistency.
• Cooking meat from a frozen state should be reserved only for emergencies. To cook frozen meats, thaw one half hour or more so that the surface of the meat will sear. Then increase the cooking times given in the recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound. Frozen pork should be cooked 30 minutes per pound.

FOR MEAT, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE ⅔ FULL MARK.
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER

Beef Pot Roast

1 tablespoon vegetable oil
3 pounds beef pot roast
2 cups water
Salt and pepper
1 small onion, chopped
1 bay leaf

Heat oil in cooker over medium heat. Brown roast well on all sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker. Season roast with salt, pepper, onion, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if desired. 6 serving

Porcupine Meatballs

1 pound lean ground beef
⅓ cup uncooked long-grain white rice
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon black pepper
½ cup chopped onion
¼ cup sliced celery
¼ cup chopped green pepper
1 cup tomato sauce
½ cup water
1 tablespoon sugar
½ teaspoon dry mustard

Mix ground beef, rice, tomato paste, salt, and black pepper in a medium bowl. Form into 8 balls. Place meatballs in cooker. Add onion, celery, and green pepper. Mix tomato sauce, water, sugar, and mustard in a small bowl. Pour over meatballs. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Cool cooker at once. 4 serving

Spaghetti Meat Sauce

1 pound lean ground beef
1 can (14–15 ounces) diced tomatoes
½ cup water
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
⅛ teaspoon red pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato paste

Brown beef over medium heat. Stir in tomatoes, water, onion, celery, green pepper, garlic, sugar, salt, parsley, oregano, basil, thyme, red pepper, and hot pepper sauce. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired. 6 servings

Beef Stew

1 pound lean beef, cut into 1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 small potatoes, quartered
1 cup frozen green beans
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon flour

Add beef, water, and onion to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly. 4 servings

Swiss Steak

2 pounds round steak, 1 inch thick
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon black pepper

Add steak, tomato sauce, water, onion, green pepper, celery, salt, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once. Thicken sauce, if desired. 6 servings

Stuffed Flank Steak

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth, divided
1 cup bread crumb
½ teaspoon salt
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon black pepper
1 pound flank steak, cut into 2 equal pieces
1 cup diced tomatoes

Melt butter in cooker over medium heat. Add onion, celery, and garlic; sauté until tender. Remove vegetables from cooker and place in a small bowl. Add 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper to bowl; stir until mixed. Spread stuffing mixture on one steak; top with remaining steak. Secure with toothpicks or metal skewers.
Place steak in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. 4 serving

Corned Beef

3 pounds corned beef
1 tablespoon garlic powder
2 cups water
1 bay leaf

Rub garlic powder into all surfaces of corned beef. Pour water into cooker. Place corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf. 6 serving

Barbecue Spareribs

3 pounds spareribs, cut into serving pieces
1 cup water
• • • • • • •
1 cup ketchup
½ cup water
½ cup vinegar
¼ cup chopped onion
¼ cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed

Add ribs and water to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Drain off liquid. Mix ketchup, water, vinegar, onion, sugar, salt, chili powder, and celery seed in bowl; pour over ribs in cooker. Stir to coat ribs. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove ribs. Simmer sauce, uncovered, to desired thickness. 6 servings

Stuffed Pork Chops

2 tablespoons vegetable oil
4 boneless pork chops, 1 inch thick,
with deep pocket cut in each
1 cup chopped onion
¾ cup chopped celery
½ cup corn
1 cup bran flakes, crushed
2 tablespoons water
½ teaspoon dried sage
1½ cups water
• • • • • • •
Salt and pepper

Heat oil in cooker over medium heat. Brown pork chops on both sides. Remove from cooker. Add onion and celery to cooker; sauté until tender. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from cooker. Stuff pork chops with mixture. Pour 1½ cups water into cooker. Place pork chops on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 16 minutes with pressure regulator rocking slowly. Cool cooker at once. Season to taste with salt and pepper. 4 servings

Pork Roast

1 tablespoon vegetable oil
3 pound pork roast
2 cups water
Salt and pepper
1 onion, sliced

Heat oil in cooker over medium heat. Brown roast well on all sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator on vent pipe and cook 55 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
6 serving

Apricot Barbecue Pork Roast

3 pound boneless rolled pork roast
½ cup ketchup
½ cup teriyaki sauce
⅓ cup apricot preserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ teaspoon black pepper
1 tablespoon vegetable oil
1 large onion, sliced
2 cups water

Place pork roast in a large plastic bag or glass dish. Mix ketchup, teriyaki sauce, preserves, vinegar, brown sugar, red pepper, mustard, and black pepper in a bowl; pour over pork. Refrigerate overnight. Remove pork and reserve marinade. Heat oil in cooker over medium heat. Brown roast on all sides. Remove roast from cooker. Place cooking rack, half of sliced onion, and water in cooker.
Place roast on rack in cooker and arrange remaining onion slices evenly on top of roast. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Add reserved marinade to saucepan and simmer until thickened, stirring occasionally. Serve marinade with sliced pork. 8 serving

Meat Timetable

Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in cooker. DO NOT FILL PRESSURE COOKER OVER ⅔ FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE ⅔ FULL MARK

Vegetables

Pressure cooking is a preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables retain most of their natural color, texture, flavor, and nutrients.
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking rack to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure that all vegetables cooked together require the same cooking time. It is important to accurately time the cooking period, because vegetables cook very quickly in the pressure cooker. If you wish to blend the vegetable flavors, place them in the cooking liquid and omit the rack

FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

Garlic Mashed Potatoes

2 pounds russet potatoes, peeled and diced
4 large cloves garlic
1½ cups chicken broth
• • • • • • •
1 tablespoon butter
Salt and pepper

Add potatoes, garlic, and chicken broth to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer until desired consistency is reached. Add butter. Season to taste with salt and pepper. 6 servings

Cabbage with Apples

8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled, cored, and chopped
½ cup chicken broth
2 tablespoons frozen apple juice concentrate, thawed
• • • • • • •
Salt and pepper

Add cabbage, onion, apple, chicken broth, and apple juice to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Season to taste with salt a nd pepper.6 servings

Glazed Root Vegetables

2 tablespoons butter
2 medium turnips, peeled, cut into eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced ½ inch thick
1 cup chicken broth
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
¼ cup cold water, optional
1 tablespoon cornstarch, optional
Salt and pepper

Melt butter in cooker over medium heat. Add turnips and carrots; sauté for 3 minutes. Add parsnips, chicken broth, sugar, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Mix water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly. Season to taste with salt and pepper. 8 servings

Maple Glazed Sweet Potatoes

3 sweet potatoes, peeled, cut into 1 to 1½-inch chunks
¾ cup maple flavored syrup
½ cup water
1 tablespoon melted butter
½ teaspoon salt

Place sweet potatoes in cooker. Mix syrup, water, butter, and salt in a bowl; pour over potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. 6 serving

Artichokes ’N Sauce

1 cup water
1 tablespoon vegetable oil
3 artichoke

Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Serve with your choice of the following sauces. 3 serving

Garlic Sauce: Combine ¼ cup melted butter and 2 cloves minced garlic. Serve warm.
Herb Yogurt: Combine 1 cup plain yogurt, ¼ cup finely chopped carrots, ½ teaspoon dill weed, and ¼ teaspoon salt. Serve chilled.
Italian Sauce: Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve chilled

Fresh and Frozen Vegetable Timetables

When using the vegetable timetables below, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. To prevent overcooking, cool cooker at once after cooking vegetables, except when noted.

If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once. Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart.

For fresh and frozen vegetables, pour the liquid into the cooker. Place the vegetables on the rack in the cooker

For fresh and frozen vegetables, pour the liquid into the cooker. Place the vegetables on the rack in the cooker.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!

Fresh Vegetable Timetable

Dry Beans, Peas, and Lentils

The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However, these foods have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these procedures:

Soaking
Soaking before pressure cooking is strongly recommended for dry beans and peas. Lentils and black-eyed peas do not require soaking. Benefits of soaking include eliminating some of the water soluble starches that produce gas and create froth and foam during cooking, decreasing the cooking time, and producing beans and peas that are more evenly cooked. Soaking can be done using the traditional or the quick method. After soaking, rinse and remove any loose skins.

Traditional method: Clean and rinse the beans and peas, and then cover with three times as much water as beans or peas. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse the beans and peas, and then cover with three times as much water as beans or peas. Bring the beans or peas to a boil and boil them for 2 minutes. Remove them from heat, cover, and let stand for 1 to 2 hours. Drain.

Cooking
Place beans, peas, or lentils in cooker. Cover with fresh water and add 1 tablespoon vegetable oil to help minimize the amount of froth and foam during cooking. The pressure cooker should never be more than ½ full with beans, peas, lentils, water, and other ingredients. Close cover securely. Place pressure regulator on vent pipe and cook according to the times in the table below. For more firm beans for salads and side dishes, use the shorter time. When cooking less than 2 cups of beans or peas, use the longer cooking time. For soups and stews, also use the longer time. After cooking is complete, allow pressure to drop of its own accord.

FOR DRY BEANS, PEAS, AND LENTILS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER

Dry Beans, Peas, and Lentils Timetable

Soak beans and peas according to information above. Lentils and black-eyed peas do not require soaking. Add 1 tablespoon vegetable oil to cooking liquid. Do not cook split peas.

Cooking time is for un-soaked beans
+ Add ½ to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.

Lentil Curry

2 cups navy beans
3 cups water
¼ cup ketchup
¼ cup molasses
1 8-ounce slice uncooked ham, diced
1 medium onion, minced
⅓ cup packed brown sugar
½ teaspoon dry mustard
¼ teaspoon black pepper
• • • • • • •
Salt

Soak beans according to instructions above. Add drained navy beans, water, ketchup, molasses, ham, onion, brown sugar, dry mustard, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Season to taste with salt. 6 servings

Savory White Beans

2 cups navy beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 small bay leaf
½ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon black pepper
• • • • • • •
Salt

Soak beans according to instructions on page 21. Add drained navy beans, broth, onion, carrots, garlic, oil, bay leaf, thyme, rosemary, and pepper to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Season to taste with salt. 7 servings

Grains

Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble fiber, and other nutrients. Yet with all these benefits, grains are low in fat. Grains can be prepared quickly and conveniently with the pressure cooker without the need to soak or simmer them for several hours.

During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the pressure cooker.

Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker. The bowl 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 COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

Grain Timetable

Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pressure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below.

After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently with a fork while steaming. It may be necessary to allow excess moisture to evaporate from some grains. If excessive moisture remains, drain before using grains.

Lemon Rice

1 cup long-grain rice
1½ cups chicken broth
2 teaspoons lemon juice
¾ teaspoon salt
2 cups water
• • • • • • •
¼ teaspoon grated lemon peel

Add rice, chicken broth, lemon juice, and salt to a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam for 5 minutes. Stir in lemon peel. 4 servings

Seasoned Rice Pilaf
2 tablespoons butter
1 small onion, chopped
2 cups long-grain white rice
2 cups chicken broth
1¾ cups water
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
2 cups water

Melt butter in cooker over medium heat. Add onion and sauté until tender. Remove onion and add to a metal bowl which will fit loosely in cooker. Add rice, broth, 1¾ cup water, salt, oregano, and pepper to metal bowl. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam. 8 servings

Variation: Grecian Rice Pilaf
After pressure has dropped of its own accord, combine rice, ¾ cup peas, ½ cup sliced ripe olives, and 1 red pepper, finely chopped. Allow rice to steam uncovered 5 minutes.

Wild Rice with Raisins and Pecans

1 tablespoon vegetable oil
1 medium onion, finely chopped
1½ cups wild rice
2 cups beef broth
2 cups water
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted

Heat oil in cooker over medium heat. Add onion and sauté until tender. Remove onion and add to a metal bowl which will fit loosely in cooker. Add rice and broth to metal bowl. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly.

Let pressure drop of its own accord. Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove bowl from cooker; stir in pecans. 8 servings

Risotto with Artichoke hearts and Sun-dried Tomatoes

1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
⅓ cup white wine
⅓ cup dried tomatoes, chopped
2 cups water
• • • • • • •
1 can (13¾ ounces) artichoke hearts, drained and coarsely chopped
¼ cup grated Parmesan cheese
1½ tablespoons fresh thyme or 1½ teaspoons dried thyme
Salt and pepper

Heat oil in cooker over medium heat. Add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for 1 minute. Remove rice and garlic and add to a metal bowl which will fit loosely in cooker. Add broth, wine, and tomatoes to metal bowl. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely.

Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, Parmesan cheese, and thyme into rice. Season to taste with salt and pepper. 4 servings

Desserts

Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill molds only ⅔ full to allow for expansion of food. Cover securely  with aluminum foil shaped to the sides of the mold. Place the mold or custard cups on the cooking rack in the cooker. Refer to the chart below for the number of custard cups your cooker will hold and how the custard cups should be positioned on the cooking rack. Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.

FOR DESSERTS, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER

Stuffed Apples

¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 cooking apples
1 tablespoon butter
1 cup water

Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Mix raisins, nuts, sugar, orange rind, and cinnamon in a small bowl. Core apples, cutting to but not through bottoms. Peel top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter.

Wrap foil around apple, pinching firmly together at top. Place reserved wine, water, and apples in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. 4 servings

Rice Pudding

1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
1 cup whole milk
½ cup sugar
½ cup raisins
½ teaspoon ground cinnamon

Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir milk, sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. 6 servings

Vanilla Custard

2 cups low-fat milk
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Ground nutmeg
1 cup water

Mix milk, eggs, sugar, salt, and vanilla in a bowl; pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill. 4 servings

Petite Pumpkin Custards

1 can (16 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger, optional
¼ teaspoon ground cloves
1 cup water
• • • • • • •
Whipped cream, optional

Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves in a bowl; pour into individual custard cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Refrigerate until chilled. Serve with whipped cream, if desired. 8 servings

Oatmeal Apple Crisp

4 cups apples, peeled and sliced
1 tablespoon lemon juice
½ cup quick cooking oats
¼ cup packed brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
2 tablespoons butter, softened
2 cups water

Grease a 1-quart bowl which will fit loosely in cooker. Sprinkle apples with lemon juice. Mix oats, brown sugar, flour, and cinnamon in a bowl. Add butter. Using a pastry blender or fingers, work butter into mixture until it resembles coarse crumbs. Place apples in prepared bowl. Sprinkle oat mixture evenly over apples. Cover bowl firmly with aluminum foil.

Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20 minutes with pressure regulator rocking slowly. Cool cooker at once. 4 servings

Cheesecake

1 8-ounce package cream cheese
1 3-ounce package cream cheese
½ cup sugar
2 eggs
½ cup vanilla wafer crumbs
2½ cups water

Coat 6 custard cups with no-stick cooking spray. Beat cream cheese until smooth in a medium bowl. Add sugar and beat in eggs. Pour mixture into prepared custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker.

Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once. Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired. 6 servings

Caramel Sauce
Combine ¼ cup soft cream cheese, ¼ cup packed brown sugar, 1 tablespoon granulated sugar, and ¼ teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans. Refrigerate until serving.

Fruit Sauce
Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until serving

Recipe Index

Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Oatmeal Apple Crisp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Petite Pumpkin Custards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Rice Pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Stuffed Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Vanilla Custard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Dry Beans, Peas, And Lentils. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Baked Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Dry Beans, Peas, and Lentils Timetable. . . . . . . . . . . . . . . . . . . . . 21
Lentil Curry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Savory White Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Fish and Seafood. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Marinated Tuna. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Salmon Steaks Moutarde. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
“Scampi-Style” Shrimp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Seafood Gumbo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Seafood Timetable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Shrimp Jambalaya. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Grains. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Grain Timetable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Grecian Rice Pilaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Lemon Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Risotto with Artichoke Hearts and Sun-Dried Tomatoes. . . . . . . . 23
Seasoned Rice Pilaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Wild Rice with Raisins and Pecans. . . . . . . . . . . . . . . . . . . . . . . . . 23

Meats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Apricot Barbecue Pork Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Barbecue Spareribs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Beef Pot Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Beef Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Corned Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Lamb Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Meat Timetable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Porcupine Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pork Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Spaghetti Meat Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Stuffed Flank Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Stuffed Pork Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Swiss Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Poultry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Bayou Bounty Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
California Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Chicken Breasts Tarragon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Chicken Cacciatore. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Chicken and Dressing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Chutney Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Herbed Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Poultry Timetable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Soy Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Sweet ’N Sour Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Turkey Breast.

Soups and Stocks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Beef Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Black Bean Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Brown Beef Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Brown Beef Soup Stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Chicken Dumpling Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Chicken Noodle Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Chicken Rice Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Chicken Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Chicken Soup Stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Minestrone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Onion Soup.

Potato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Saffron Fish Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Zesty Homemade Chili. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Artichokes ’N Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cabbage with Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Fresh Vegetable Timetable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Frozen Vegetable Timetable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Garlic Mashed Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Glazed Root Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Maple Glazed Sweet Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Consumer Service Information

If you have any questions regarding the operation of your Presto® cooker or need parts for your cooker, contact us by any of these methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write to National Presto Industries, Inc., Consumer Service Department, 3925 N. Hastings Way, Eau Claire, WI 54703-3703

Inquiries will be answered promptly by telephone, email, or letter. When emailing or writing, please include a phone number and a time when you can be reached during weekdays, if possible. When contacting the Consumer Service Department or when ordering replacement parts, please indicate the model and series numbers found stamped on the side of the cooker body.
Please record this information:
Model __________ Series __________ Date Purchased _______
Any maintenance required for this cooker, other than that described in the “Cleaning” and “Care and Maintenance” sections of this book (pages 6 and 7), should be performed by our Factory Service Department. Note: We do recommend that you call our Consumer Service Department at 1-800-877-0441 prior to sending your cooker in for repair. Be sure to indicate date of purchase and a description of the problem when sending a cooker for repair. Send cookers for repair to:

Canton Sales and Storage Company, Presto Factory Service Department, Attn: Repair
555 Matthews Drive Canton, MS 39046-3251

The Presto Factory Service Department is equipped to service all Presto® appliances and supply genuine Presto® parts. Genuine Presto® replacement parts are manufactured to the same exacting quality standards as Presto® appliances and are engineered specifically to function properly with its appliances.
Presto can only guarantee the quality and performance of genuine Presto® parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto® replacement parts, look for the Presto® trademark.

Replacement parts are available at hardware stores and other retail outlets. Parts may also be ordered online at www.GoPresto.com.

Get the most from your Presto® Pressure Cooker with these handy accessories…

Stainless Steel Steamer Basket and Trivet (Part 85650)
The handiest way to cook several foods at the same time in your Presto® Pressure Cooker. The trivet lifts the basket off the bottom of the cooker so there is no intermingling of flavors. The basket is made of stainless steel for lasting beauty and durability. Fits Presto® Pressure Cookers with an inside diameter greater than 8 inches.

Colander Cover (Part 09986)
Draining liquids off most any solid food is easy and convenient with this special perforated cover. It twists onto the lugs of the Presto® Pressure Cooker body so it stays securely in place while pouring. Fits all current model 4- and 6-quart Presto® Pressure Cookers except stock no. 02141.

How to Order
Visit www.GoPresto.com or call 1-800-877-0441 weekdays between 8:00 AM and 4:00 PM (Central Time). Please have your credit card number and expiration date ready. Payment options are limited to credit card only.

Product Registration

Important: Please go online and register this product within ten days of purchase. Proper registration will serve as proof of purchase in the event your original receipt becomes misplaced or lost. Registration will not affect warranty coverage, but it may expedite the  processing of warranty claims.

The additional information requested will help us develop new products that best meet your needs and desires. To register the product, visit www.GoPresto.com/registration or simply scan this QR code. If you do not have computer access, contact the Consumer Service Department at 1-800-877-0441.

Presto® Limited Warranty (Applies only in the United States)

This quality Presto® appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve (12) years after purchase, we will repair or replace it at our option.

Our pledge does not apply to normal wear and tear including scratches, dulling of the polish, or staining; the repair or replacement of moving and/or perishable parts such as the sealing ring, overpressure plug, or air vent/cover lock gasket; or for any damage caused by shipping. Outside the United States, this limited warranty does not apply. To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you will be instructed to send your Presto® appliance to the Presto Factory Service Department for a quality inspection; shipping costs will be your responsibility. When returning an appliance, please include your name, address, phone number, and the date you purchased the appliance, as well as a description of the problem you are encountering with the appliance.

We want you to obtain maximum enjoyment from using this Presto® appliance and ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse, misuse (including overheating and boiling the unit dry), disassembly, alterations, or neglect will void this pledge.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express or implied warranties

Kitchen Kettle™
multi-cooker/steamer

• So versatile, you’ll use it every day.
• Steams, stews, boils, deep fries and more.
• Easy to clean. Nonstick surface, inside and out.
  www.GoPresto.com/espanol.

INSTRUCTIONS

This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.

IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, when using electrical appliances basic safety precautions should always be followed, including the following:
1. Read all instructions.
2. To protect against electrical shock or burns, do not immerse heat control or magnetic cord in water or other liquid.
3. Be sure that handles and legs are assembled and fastened properly before using this appliance. See detailed assembly instructions on page 2.
4. Be sure the handle is properly attached to the basket and locked in place. See detailed assembly instructions on page 2. Failure to securely attach the basket handle can result in the release of the basket during use which may result in severe burns.
5. Do not touch hot surfaces. Use handles or knobs.
6. Do not let children handle or put electrical cords or plugs in their mouths.
7. Close supervision is necessary when any appliance is used by or near children.
8. It is recommended that this appliance not be moved when it contains hot oil or other hot liquid. If it must be moved when it contains hot oil or other hot liquid, use extreme caution.
9. Always attach heat control and magnetic cord to the appliance first, then plug the cord into the wall outlet. To disconnect heat control and magnetic cord, turn control to OFF, remove the plug from the wall outlet, and then remove the magnetic plug end from heat control. Allow the appliance to cool, then remove heat control from the appliance.
10. Unplug from the outlet and remove heat control from the appliance when not in use and before cleaning. Allow the appliance to ool before putting on or taking off parts and before cleaning.
11. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any manner. Return the appliance to the Presto Factory Service Department for examination, repair, or electrical or mechanical adjustment.
12. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries. Use only genuine Presto® accessories and replacement parts.
13. Do not use outdoors.
14. Do not let the cord hang over the edge of the table or counter or touch hot surfaces.
15. Do not place on or near a hot gas or electric burner or in a heated oven.
16. Do not use appliances other than intended use.

SAVE THESE INSTRUCTIONS THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.

Important Cord and Plug Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
A short detachable power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
DO NOT USE WITH AN EXTENSION CORD. Do not allow the cord to run underneath or around the appliance. The magnetic cord may not detach easily if the cord is positioned in this fashion.
Connect the power supply cord to a 120VAC electrical outlet only.

How to Attach Legs and Handles
Tools Required: Phillips screwdriver
Parts Included: 4 Legs, 2 Handles

To Attach Legs to Base

1. Place multi-cooker upside down on table or counter.
2. Using the screwdriver, remove the screws from each of the four mounting projections on the bottom of the multi-cooker and set them aside.
   Use these screws to attach the legs to the base.
3.  Position one of the legs, rubber foot facing up, over one of the mounting projections (Fig. A). Align the hole in the leg with the hole in the mounting projection and fasten securely with a screw. The leg should not rock or move if twisted.
   NOTICE: Continuing to tighten, once secure, can result in stripping of screws or cracking of legs.
4.  Repeat step 3 for the other three legs.
5. Turn multi-cooker right side up on table or counter. When properly assembled, the multi-cooker should sit level with no leg rock.

To Attach Handles to Base

1. Place the multi-cooker upside down on the table or counter.
2. Using the screwdriver, remove the screws from the tabs on each side of the base and set them aside. Use these screws to attach the handles to the base. Hint: When removing the screw under the plug guard, hold the screwdriver at a slight angle or use a short screwdriver or a screwdriver with a long shank.
3. Slide one of the handles, with the screw hole up, onto the tab so the hole on the tab aligns with the hole on the handle (Fig. A). Fasten securely with the screw. The handle should not wobble, but slight movement from side to side is normal.
   
   NOTICE: Continuing to tighten, once secure, can result in stripping of screws or cracking of handles.
4. Repeat step 3 for another handle.
5. Turn the multi-cooker right side up on the table or counter. When properly installed, the handles should be parallel with the table or counter.

To Attach Basket Handle

1. Slide the lock bar up on the handle (Fig. B) and place one of the handlebars into one of the tabs on the bracket. Then squeeze the handlebars together and fit the other handlebar into the opposite tab on the bracket.
   
2.  After attaching the handle to the basket, make sure to slide lock bar down (Fig. C) to the locked position to ensure an accidental detachment of the handle from the basket.
   

Before First Use

This versatile electric multi-cooker braise steams, boils, deep-fries, and more. It is also great for making soups, stews, and desserts.
Before using the multi-cooker for the first time, become familiar with its various parts (Fig. D, page 3), read the instructions carefully, and wash it according to the Care and Cleaning instructions on page 4.

NOTICE: This appliance is not intended to melt the wax, gels, plastics, or other materials for making candles or for other hobbyist activities or in any commercial or business application. Using this appliance for purposes different from those specified in the instruction manual may cause damage to the appliance and will void the warranty.

How to Use

NOTICE: Avoid using no stick cooking sprays as they may cause the cooking surface to become tacky. In addition, use heat-resistant nylon, plastic, wooden, or rubber utensils to turn, stir, or remove food when not using the steam/fry basket. Do not use metal utensils as they may scratch the nonstick surface.

1. Place multi-cooker on a dry, level, heat-resistant surface away from the wall and the edge. Do not let the cord hang or drape over the edge of the counter or table within reach of children. Remove the cover from the multi-cooker.
   NOTICE: To prevent possible heat damage to your countertop, place a heat-resistant counter protector, such as aluminum foil, under the multi-cooker; take care not to place the foil under the legs.
2.  Insert the heat control probe into the multi-cooker so the two electrical pins on the appliance are fully inserted into the heat control. Then attach the magnetic cord to the heat control by aligning the magnetic plug end with the two electrical pins located on the back of the heat control (Fig. E).
   
   Due to the fact that the magnetic plug end is polarized, it is intended to be attached to the heat control only one way. The printed patent information on the plug end should be facing up. The daisy and cautionary language should be facing the counter.
   When properly aligned and positioned correctly, the plug end will magnetically attach itself to the heat control.
   IMPORTANT: The magnetic cord was designed to detach easily from the heat control. As a result, if it is bumped or touched during use, it could detach and cause the multi-cooker to stop heating. Avoid contact with a magnetic cord during operation. If contact occurs, verify that the magnetic cord is still properly connected to the heat control.
3. Using the index below, determine the type of cooking method desired and turn to the referenced page.
4. Plug the multi-cooker into a 120VAC electrical outlet only. Preheat multi-cooker as indicated by the cooking method and follow the cooking instructions. During cooking, the pilot light will go on and off indicating temperature is being maintained.
   NOTE: Occasionally you may hear a pop or clicking sound while the multi-cooker is preheating. This is normal and a sign of fast heat up. You may also notice this sound as the unit cools down. When using the multi-cooker for the first time, a slight odor or light smoking may occur as manufacturing residue evaporates. This is normal.
5. When cooking is complete, turn heat control to OFF. Remove plug from the wall outlet and then remove magnetic plug end from the heat control. Allow cooling completely before removing the heat control from the multi-cooker and before cleaning.

Cooking Methods
Your Kitchen Kettle™ multi-cooker/steamer is truly versatile as you can prepare soups and stews, steam vegetables and seafood, and even deep fry in it. Because this multi-cooker does so many things, this book first provides a general overview of how to use, clean, and care for it and then specific sections on the various cooking methods available to you. Detailed instructions and recipes can be found on the pages indicated below:

Care and Cleaning

The multi-cooker may be washed in the dishwasher or by hand. If using the multi-cooker for deep frying, refer to the section “Handling Oil after Frying” on page 8.
NOTICE: If you choose to wash the multi-cooker in the dishwasher, the basket and the bottom of the multi-cooker will likely discolor due to the caustic nature of the dishwashing detergent. In addition, a gray residue may form on the bottom of the multi-cooker which may transfer to towels or to skin.
When washing by hand, use warm, soapy water and rinse and dry thoroughly. Clean the nonstick base with a non-metal cleaning pad, such as Scotch-Brite* Multi-Purpose Scrub Sponge. Firm pressure can be applied, if necessary.
Soaking the multi-cooker to loosen food residue is not necessary. If, however, soaking the multi-cooker is desired, do not soak for more than 2 hours. Soaking for more than 2 hours may damage the nonstick finish.
Do not use steel wool or abrasive kitchen cleaners. Do not immerse Control Master®’s heat control or magnetic cord in water or let either come in contact with any liquid.
In time, the nonstick finish may darken over the heating element. To remove this discoloration, use a solution of 2 tablespoons of automatic dishwasher detergent powder and 2 cups of water. Bring the water to a boil in the multi-cooker and then reduce the heat to a simmering level (between WARM and 200º) by turning the heat control down until the pilot light goes out. Slowly stir in the dishwasher detergent.
Simmer uncovered for 20 minutes.
Drain the solution and wash the multi-cooker in warm, soapy water. Rinse and dry thoroughly. After treating the multi-cooker, it is recommended that the cooking surface be wiped lightly with vegetable oil before the next use.
Periodically check the screws on the two handles and four legs for looseness. Retighten, if necessary, with a Phillips screwdriver.
NOTICE: Continuing to tighten, once secure, can result in stripping of screws or cracking of handles and legs.
Any maintenance required for this product, other than normal household care and cleaning, should be performed by the Presto Factory Service Department (see page 10).

Glass Cover Care and Use Instructions
CAUTION! Your glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal injury or property damage.
Handle the cover carefully. Do not scrape or gouge the glass with hard or sharp utensils. Do not handle a hot cover with a wet towel or place it on a cold or wet surface. Sudden, extreme changes in temperature may cause the glass to break. Do not use the cover if it is chipped or cracked. Avoid rough handling in use and storage.
Keep the cover clean. Allow the cover to cool before washing. This cover is dishwasher safe. Do not use steel wool cleaning pads or abrasive powders which can scratch or weaken the glass. Nonabrasive pads or powders may be used if necessary.

Simmer
The multi-cooker makes preparing your favorite soups and stews so easy. In your multi-cooker, foods will simmer at some point between WARM and 200°. Heat the multi-cooker at 250° until the food boils. Then place the cover on the multi-cooker and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.

Beef Stock

Preheat multi-cooker at 375°. Add oil and brown meat. Add water, onion, celery, carrot, parsley, bay leaf, salt, and pepper; bring to a boil. Turn heat control down until the pilot light goes out. Cover and simmer for 2 to 3 hours. Strain stock.

Delicious Soup From Beef Stock
Vegetable Soup: Add 2 cups cooked, diced vegetables of your choice. Salt and pepper to taste and heat through.
Beef Tomato Soup: Add 2 cups tomato juice, ¾ cup rice, ½ cup chopped onion, and 1 teaspoon salt. Cover and simmer for 30 minutes or until rice is done.

*Scotch-Brite is a registered trademark of 3M Company. Presto is not affiliated with this company.

Traditional Beef Stew

Preheat multi-cooker at 375°. Add oil and brown meat. Add stock, salt, and pepper. Bring to a boil. Turn heat control down until the pilot light goes out. Cover and simmer 1 to 2 hours. Add onions, carrots, mushrooms, peas, and celery. Cover and simmer for 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water.

Southwest Stew

Preheat multi-cooker at 375°. Add oil; brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes. Add beans, tomatoes, corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until the pilot light goes out. Cover and simmer for 20 to 25 minutes. Garnish with cilantro, if desired.

Minestrone

Add beef stock, tomato juice, soup meat, sausage, cabbage, onion, carrots, green beans, celery, tomatoes, garlic, basil, oregano, salt, and pepper to multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes. Top with Parmesan cheese.

Chicken and White Bean Chili

Clean and rinse beans. Soak them overnight in 4 cups of water or use the quick-soak method. To soak beans using the quick method, place beans in multi-cooker and cover with 4 cups of water. Set heat control at 250° and bring to a boil; boil for 1 to 2 minutes. Turn off heat control, cover, and let stand for at least 1 hour. Drain off the soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Add oil and brown chicken. Add onion, carrot, garlic, and jalapeño; sauté 1 to 2 minutes. Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil.
Turn heat control down until the pilot light goes out. Cover and simmer until beans are tender, about 1 hour.

Corn, Pepper, and Potato Chowder

Preheat multi-cooker at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in flour and cumin; cook for 1 minute. Add stock and potatoes; bring to a boil. Turn heat control down until the pilot light goes out. Cover and simmer for 10 minutes or until potatoes are tender and liquid is thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.

Braise

Spiced Pot Roast

Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of the meat. Preheat multi-cooker at 375°. Add oil and brown meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil. Turn heat control down until the pilot light goes out. Cover; simmer 1 to 3 hours or until tender.

Braise your favorite piece of meat or poultry. Choose from and combine these foods, but make sure they have compatible flavors.
Figure 2 to 4 servings per pound of meat or poultry.

Start with 1½ to 3 pounds of beef, pork, or poultry:

Preheat multi-cooker at 375°. Brown meat in vegetable oil
Add up to a total of two cups of any of these liquids:

Bring liquid to a boil and then turn heat control down until the pilot light goes out. Cover and simmer for 1 to 3 hours or until tender. Add additional liquid as necessary.

Steam

Fish
Place 1 or 2 cups of water, wine, or herb-flavored broth into a multi-cooker. Set heat control at 250°. Remove the handle from the basket. Place one layer of fish fillets in the basket and, using tongs, attach the basket to the multi-cooker rim with a steaming hook. Cover and steam for 5 to 10 minutes or until the fish flakes easily when tested with a fork.

Fresh Vegetables
Place 2 cups water in multi-cooker. Set heat control at 250°. Remove the handle from the basket. Place vegetables in a basket and, using tongs, attach the basket to the multi-cooker rim with a steaming hook. Cover and steam as indicated below. Steaming time begins once the water starts to boil. Add additional water as necessary.

Boil

Pasta
Following package directions, place water and salt into multi-cooker. Set heat control at 250°. Bring water to a rolling boil. Add pasta gradually so that the boiling is not disturbed. Continue to boil uncovered until pasta is tender. Drain. A basket may be used for draining cooked pasta.

Fluffy Rice
Place 2 cups rice, 1 teaspoon salt (optional), and amount of water specified below in multi-cooker. Set heat control at 250°. Cover and bring to a vigorous boil, stirring once. Turn heat control down until the pilot light goes out and simmer for the amount of time specified in the table. Turn heat control to OFF and let stand, covered, for 5 minutes. Fluff with fork.

Deep Fry

When using the multi-cooker for deep frying, you will need to attach the handle to the basket as instructed on page 2. Prior to each use, make sure the lock bar on the basket handle is in the down (locked) position as shown in Fig. C on page 2.

Important Safety Information

• Do not let the cord hang or drape over the counter or table edge within reach of children.
• Remove the cover from the multi-cooker while the oil is heating or while frying.
• Always remove the plug from the wall outlet, then remove the heat control from the multi-cooker when not in use.

WARNING! Burn Hazards

• Hot oil can cause serious and painful burns. Close supervision is necessary when any appliance is used by or near children.
• Oil and water do not mix. The combination can be dangerous. When the oil is heated, any water droplets in the oil superheat,
  becoming volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the multi-cooker. Always remove ice crystals and excess moisture from foods by patting them dry with paper towels before frying.
• Uncooked potatoes contain a high percentage of moisture and extreme caution must be used when frying.
• Use caution when frying doughs, such as beignets, donuts, dumplings, hushpuppies, and fritters. These foods may develop air bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs, rather than a fork, to turn food during frying and to remove food from oil.
• Use caution when frying flour tortillas. Flour tortillas contain air bubbles. During frying, oil can become trapped within these bubbles. If not properly drained, the bubbles can burst and cause burns. Accordingly, after frying, carefully raise the tortillas out of the vegetable oil and allow them to drain for approximately 30 seconds.
• Always allow the appliance to cool completely before moving, removing oil, or cleaning.

Helpful Hints

• Fry foods of uniform size and thickness as they will fry more evenly and at the same speed. Do not overfill the basket. Frying too much food at once lowers the oil temperature and causes food to absorb too much oil.
• Use only heat-resistant utensils. Hot oil damages most plastic or rubber utensils. Do not leave metal utensils in the multi-cooker as they will become hot and can cause injury.
• Use vegetable oils, such as peanut, canola, corn, sunflower, soybean, and light olive oil, which can withstand the high temperatures required for deep frying. Do not use extra virgin olive oil or other vegetable oils as they deteriorate at temperatures below those required for deep frying.
•  Do not use solid fat (shortening, butter, margarine, lard). Solid fat will not melt uniformly and will cause severe smoking.
• Avoid preheating the oil longer than necessary and turn off the multi-cooker once the last batch of food has been removed. The longer the oil is heated, the more it deteriorates.
• When breading food, use any type of flour, cornmeal, fine bread or cracker crumbs, or commercial breading to coat food. To get breading to adhere better to food, dip food first in a mixture of egg and milk; see Crispy Coating recipe on page 9.
• Foods that are battered may stick to the basket; therefore, you may wish to fry these foods without the basket. If, however, you want to use the basket, lower it into the oil before placing battered foods in the oil. When using the multi-cooker without the basket, a heat-resistant scoop should be used to add or remove foods.

How to Fry

1. Place the multi-cooker on a dry, level, heat-resistant surface away from the wall and the edge. Do not let the cord hang or drape over the edge of the counter or table within reach of children. Remove the cover from the multi-cooker.
   NOTICE: To prevent possible heat damage to your countertop, place a heat-resistant counter protector, such as aluminum foil, under the multi-cooker; take care not to place the foil under the legs.
2. Fill the multi-cooker with vegetable oil up to the oil level line, which is located on the inside of the multi-cooker. Never use more than seven, 8-ounce cups of vegetable oil.
3. Plug the cord into a 120VAC wall outlet only. Set the heat control at 400° and preheat for 20 minutes. Leave the heat control at 400° for frying.
4. While the oil is preheating, prepare the food for frying. Remove any excess moisture by patting dry with paper towels. Moist foods cause excess foaming and spattering. Place the basket on the countertop. The basket can be filled to the rim for most foods.
   CAUTION! For homemade fries, only fill the basket ½ full. Overfilling can result in the oil boiling over which may cause burns or damage to the multi-cooker.
5. Once the oil has preheated, slowly lower the basket into the oil and fry food until golden brown. If the oil starts to boil up too quickly, lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the basket is completely lowered into the multi-cooker.
   WARNING! To prevent the risk of personal injury or property damage, use caution when cooking with hot oil.
6. When the frying time has elapsed, make sure the food is golden brown. Then lift the basket and hook it onto the multi-cooker rim to allow the oil to drain from the food.
7. Allow the oil to cool completely before straining or before moving or cleaning the multi-cooker.

Handling Oil after Frying

After frying foods, allow the oil to cool. To strain oil for reuse, place a funnel into the original oil container or other airtight container and line the funnel with a filter or a double thickness of cheesecloth. Slowly pour the oil into the funnel. Store the oil in a cool, dark area. The number of times the oil can be reused will depend on the type of oil used and the food that is fried in it. For example, the oil will need to be replaced more often if fish or food coated with bread or cracker crumbs is fried frequently.
Replace the oil if it is dark in color, has an unpleasant odor, smokes when heated, or foams excessively during frying.

Frying Timetable and Recipes

*Battered foods may stick to the basket; therefore, it is suggested you place battered foods directly into the oil using a heat-resistant scoop or tongs.

Homemade French Fries (Double Fry Method) Peel medium potatoes, if desired, and cut into ¼- to ½-inch thick strips. Place into a large bowl and cover with hot tap water. Soak potato
strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels.
Because uncooked potatoes contain a high percentage of moisture, extreme care must be used when deep frying. Thoroughly dry potato strips before deep frying. Fill basket only ½ full. Slowly lower filled basket into oil. Do not use cover.
If the oil starts to boil up too quickly, lift the basket out of oil for a couple of seconds, then lower it again. Repeat as necessary until the basket is completely lowered into multi-cooker.
Fry for 3 to 4 minutes, until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not more than 2 hours. Just before serving, fry potatoes at 400° for 7 to 8 minutes or until golden brown.

Crispy Coating

Whisk milk and egg together in a small bowl. Mix flour and seasonings together in a medium bowl. Dip food into milk-egg mixture, and then coat it in seasoned flour. Fry according to the timetable above.

Quesadilla Crispers

Cook sausage in a small skillet until done, breaking it up as it cooks. Mix cooked sausage, beans, onion, chilies, and cheese together.
Makes about 1½ cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in the center. Brush edges with a mixture of flour and water. Fold tortilla in half and press to seal; keep covered as you work. Continue until all are made. Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Fry 3 or 4 at a time for 2 minutes. Drain on paper towels.

Consumer Service Information

If you have any questions regarding the operation of your Presto® appliance or need parts for your appliance, contact us by any of these methods:

•  Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write National Presto Industries, Inc.
  Consumer Service Department
  3925 North Hastings Way, Eau Claire, WI 54703-3703
  Inquiries will be answered promptly by telephone, email, or letter. When emailing or writing, please include a phone number and a time when you can be reached during weekdays if possible. When contacting the Consumer Service Department, please indicate the model and series numbers of the multi-cooker. These numbers are can be found on the bottom of the plug guard.
  Please record this information:
  Model __________________________
  Series ____________________ Date Purchased ________________
  The Presto Factory Service Department is equipped to service Presto® appliances and supply genuine Presto® replacement parts. Genuine Presto® replacement parts are manufactured to the same exacting quality standards as Presto® appliances and are engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance of genuine Presto®
  replacement parts.
  “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto® replacement parts, look for the Presto® trademark.

Canton Sales and Storage Company
Presto Factory Service Department
555 Matthews Drive
Canton, MS 39046-3251

Product Registration
IMPORTANT: Please go online and register this product within ten days of purchase. Proper registration will serve as proof of purchase in the event your original receipt becomes misplaced or lost. Registration will not affect warranty coverage, but it may expedite the processing of warranty claims. The additional information requested will help us develop new products that best meet your needs and desires. To register your product, visit www.GoPresto.com/registration or simply scan this QR code. If you do not have computer access, call the Consumer Service Department at 1-800-877-0441.

http://www.gopresto.com/registration/

Presto® Limited Warranty
(Applies only in the United States)
This quality Presto appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first year after purchase, we will repair or replace it at our option. Our pledge does not apply to damage caused by shipping. Outside the United States, this limited warranty does not apply.
To obtain service under the warranty, call our Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you will be instructed to send your Presto® appliance to the Presto Factory Service Department for a quality inspection; shipping costs will be your responsibility. When returning an appliance, please include your name, address, phone number, the date you purchased the appliance as well as a description of the problem you are encountering with the appliance.
We want you to obtain maximum enjoyment from using this Presto®appliance and ask that you read and follow the instructions enclosed.
Failure to follow instructions, damage caused by improper replacement parts, abuse, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express warranties.
National Presto Industries, Inc., Eau Claire, WI 54703-3703

Form 72-743D

USER MANUAL

Turkey Fryer
ProFry™ electric rotisserie

• Indoor electric turkey fryer cooks a moist and flavorful turkey in about an hour.
• Motorized rotisserie continually rotates the turkey in and out of the oil for perfect results.
• Basket replaces rotisserie for deep frying chicken, fish, fries and more.

For a helpful HOW-TO video, 
visit : www.GoPresto.com/turkey or scan this
QR code.

Visit us on the web at www.GoPresto.com

This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage, when using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. Indoor, countertop use only. Do not use outdoors.
3. Follow all instructions for thawing and removal of moisture/ice before cooking. See detailed instructions “How to Prepare a Whole Turkey for Frying” on pages 7 and 8.
4.  See detailed instructions on page 15, step 4 for draining a turkey after frying, and see page 6 for instructions on draining a chicken after frying.
5. Do not touch hot surfaces. Use handles. Always use potholders when handling a hot rotisserie.
6. Be sure rotisserie is properly connected and skewer is locked in place. See detailed  instructions on pages 10 through 13. Failure to lock skewer can result in release of the rotisserie assembly during use, which may result in severe burns.
7. Be sure handle is properly assembled to basket and locked in place. See detailed assembly instructions on page 16. Failure to securely attach the basket handle can result in the release of the basket during use, which may result in severe burns.
8. To protect against electrical shock or burns, do not immerse control assembly, cord, or plug in water or other liquid.
9.  Close supervision is necessary when any appliance is used near children.
10. Do not let children handle or put electrical cords or plugs in their mouths.
11.  Always insert the control assembly in the removable pot before plugging the unit into the wall outlet. Allow unit to cool completely before removing the control assembly.
12. Always attach magnetic plug end to appliance first, then plug cord into the wall outlet. To disconnect, turn all controls to OFF, then remove plug from wall outlet and then from appliance.
13. Cover should not be used when frying turkey, french fries, or other high moisture foods. Ensure both the cover and removable pot are completely dry after washing and before use.
14. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning the appliance.
15.  Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any manner. Return the appliance to the Presto Factory Service Department for examination, repair, or electrical or mechanical adjustment. See page 24 for contact information.
16. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Use only genuine Presto™ accessories and replacement parts.
17. Do not use a cracked removable pot, a basket having a loose or weakened handle, or a loose or damaged locking tab on the lifting handle locking plate.
18. Do not let cord hang over edge of counter or touch hot surfaces.
19. Do not place on or near a hot gas or electric burner or in a heated oven.
20. It is not recommended that this fryer be moved when it contains hot oil or other hot liquid. If it must be moved when it contains hot oil or other hot liquid, always use handles on base and use extreme caution.
21. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS
This product is for household use Only.

WARNING FOR CALIFORNIA RESIDENTS!

State of California Proposition 65 requires that we include the following warning: This product contains a chemical known to the State of California to cause cancer and birth defects or other reproductive harm.

Important Cord and Plug Information

A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
DO NOT USE WITH AN EXTENSION CORD.
Do not allow the cord to run underneath or around the unit. The magnetic cord may not detach easily if the cord is positioned in this fashion.

Connect the power supply cord to a 120VAC electrical outlet only.

Before First Use

• Read the instructions thoroughly before use.
• Remove all packing material and become familiar with the various parts of the turkey fryer (Fig. 1A). The accessory box included with your turkey fryer should contain the following parts:

1. Skewer
2. Lifting handle assembly
3. Cover handle
4. Basket handle
5. Pivot handle assembly
6. Magnetic cord

• Attach the cover handle as instructed below and shown in Fig. 3.
• Become familiar with the rotisserie assembly instructions (pages 10 through 13) and basket handle assembly instructions It is recommended you practice assembling these parts prior to using them.
• Wipe the control panel with a damp cloth. Carefully clean the heating element with hot, soapy water, taking care not to immerse the control panel in water. Caution! To avoid electrical shock, never immerse the control panel, cord, or plug in water or wash in a dishwasher. Lift the removable pot out of the base and wash the pot, rotisserie assembly, cover, and fry/steam basket according to the cleaning instructions found on page 23, steps 3 through 5.

Cover Handle Assembly

The cover handle consists of the handle, base plate, and two screws that are partially threaded into the handle (Fig. 2). Attach the handle to the cover as follows:

1. Using a Phillips screwdriver, separate the base plate from the cover handle by removing the two screws from the bottom of the handle. Set the screws aside.
2. Position the base plate on top of the cover so the slot on the base plate aligns with the pocket on the cover (Fig. 3).
3.  Fit the tab on the handle into the slot on the base plate and then into the cover pocket.
4. While holding the handle in place, turn the cover over and secure the handle using  the two screws provided. Notice: Continuing to tighten, once secure, can result in stripping of screws or cracking of handle or cover.

Reset Button

The fryer is equipped with a sensor which will automatically shut the unit off if it is overheated. Overheating can occur if the unit is heated without or with an insufficient amount of oil or water. It can also occur when using solid fat or older oil that has become thick. Should the unit shut off, unplug and allow the unit to cool. Determine what caused the overheating and correct it, e.g., if you planned to deep fry and there is no oil in the fryer, add oil. Then, with the tip of a Phillips screwdriver, press the red RESET button on the back of the control panel (Fig. 4). The unit will not operate until it is reset.

Before frying a turkey, it is recommended that you do a “dry run” to make sure the turkey is centered on the rotisserie and will fully rotate (see page 13). When doing the dry run, the temperature control knob should be off to prevent overheating. If you accidentally heat the unit during the dry run, it will overheat and it will be necessary to reset the unit as described above.

Important Safety Information

Warning! Burn Hazards

• Hot oil can cause serious and painful burns. This appliance should not be used by children. Close supervision is necessary when any appliance is used near children. Never leave turkey fryer unattended.
• Oil and water do not mix. The combination can be dangerous. Accordingly, before pouring oil into the removable pot, be sure that the pot and all parts are completely dry. In addition, before placing food in fryer, always remove ice crystals and excess moisture from food by patting dry with paper towels. Turkey is a high moisture food and must be thawed completely and dried thoroughly before frying. When the oil is heated, any water droplets in the oil superheat, becoming a volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the deep fryer. Hot oil can cause severe burns!
  Refer to the section “How to Prepare a Whole Turkey for Frying” on pages 7 and 8. Uncooked potatoes also contain a high percentage of moisture and extreme caution must be used when frying. Follow the special frying instructions in step 1 on page 17 and in the Homemade French Fries recipe on page 19.
• Use caution when frying doughs, such as beignets, donuts, dumplings, hushpuppies, and fritters. These foods may develop  air bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs, rather than a fork, to turn food during frying and to remove food from oil.
• Use caution when frying flour tortillas. Flour tortillas contain air bubbles. During frying, oil can become trapped within these bubbles. If not properly drained, the bubbles can burst and cause burns. Accordingly, after frying, carefully raise the tortillas out of the vegetable oil and allow to drain for approximately 30 seconds.
• It is important to fully drain the oil out of a turkey or chicken cavity after frying. If allowed to remain in the cavity, oil may be hot and result in burns. To drain a turkey, follow step 4 on page 15. To drain a chicken before removing it from the basket, lift the basket to the drain position. Then, with the drain hooks resting on the rim of the removable pot, push down on the basket handle to tilt the front end of the basket up (Fig. 5). This will allow oil to drain out of the cavity of the chicken.

Warning! Electrical Hazards

To avoid the risk of electrocution or severe disfiguring electrical burns:

• Do not let the control panel, cord, or plug come in contact with water or other liquid.
• Do not let children handle or put electrical cords or plugs in their mouths.
• Never use the turkey fryer without the removable pot.

Important Fryer Guidelines

• Use fryer only on a clean, dry, level, and stable surface, away from the edge.
•  Never preheat or use the fryer without oil or with an insufficient amount of oil. Failure to fill the removable pot with oil to the TURKEY fill line, also referred to as the minimum fill line, will cause overheating and damage to the product. The minimum amount of oil for this fryer is 1 gallon (4 quarts). Also, never exceed the maximum (MAX) fill line. Using more than the maximum amount of oil may cause the oil to boil over the top of the fryer. The maximum amount of oil for this fryer is 1.3 gallons (about 5¼ quarts). The TURKEY
  and MAX fill lines are embossed inside the removable pot (Fig. 6).
• When deep frying foods, you may use vegetable oils, such as peanut, canola, corn, sunflower, or soybean. Peanut oil is highly recommended for frying because of its high smoke point. Refined olive oil can also be used, but avoid extra virgin olive oil, as it has a low smoke point.
• Do not use solid fat (shortening, butter, margarine, lard). Solid fat will not melt uniformly and will cause the unit to overheat resulting in the reset button tripping. In addition, solid fat will cause severe smoking and solidify once it has cooled, making it very difficult to remove or insert the control assembly.
• Avoid preheating oil longer than necessary and turn off the fryer once the last batch of food has been removed. The longer  oil is heated, the more it deteriorates.
• Always remove plug from wall outlet and then from turkey fryer when unit is not in use.
• Always allow fryer to cool completely before removing any parts, before removing oil, and before cleaning.
•  If unit fails to preheat:
  1. Check cord assembly to assure magnetic plug is attached to the appliance and the cord is      plugged into the wall outlet.
  2. Check to see that both guides on the front of the control panel are properly positioned in the tracks on the back of the base (see Fig. 11 and Fig.12).
  3. The reset button may have tripped. See “Reset Button” section on page 5. Before plugging the unit back in, make sure there is sufficient oil or water in the fryer, or if the oil is old, replace the oil with fresh oil.
• If the unit stops heating, see #1 and #3 above.

How to Prepare a Whole Turkey for Frying

For a helpful How-To video, visit www.GoPresto.com/how/prep/

Important : The frozen tag weight of a whole turkey should not exceed 15 pounds.

If frying a fresh whole turkey, the weight of the turkey should not exceed 12½ pounds.

1. Completely thaw turkey before frying using one of these methods:
   a. The safest method of thawing is in the refrigerator. You will need to allow one day of thawing for every 4 pounds of weight. Once thawed, the turkey can safely be kept in the refrigerator for another two days.
   b. A second and faster method is to thaw the turkey in cold water. Leave the turkey in its original wrapping and submerge it in a sink or large container full of COLD water. Change the water every 30 minutes, replacing it with fresh cold water. Allow 30 minutes of defrosting time per pound. Once the turkey has thawed, cook it immediately.
2. Open turkey wrapping and remove turkey, allowing excess moisture to drain away.
3. Pull out pop-up thermometer (if provided) and discard.
4. Remove gravy packet (if provided), neck, and giblet package from turkey cavity or neck area.
5. Cut away excess skin and fat at the neck area following the contour of the breast. You will be removing a sizable amount of skin and fat, as is illustrated in Fig. 7.
6. After removing the neck skin and fat, you will find a white, triangle-shaped piece of fat attached just above the neck stub.  Using your index finger and thumb, pull out this piece of fat and discard. Removal of this fat allows the oil to circulate through the turkey during frying.
7. If turkey legs are secured with a plastic or metal clip (hock lock), remove this and discard. Some brands will secure the legs in a pocket of skin. Remove the legs from the pocket and cut away the skin to expose the tail.
8. Cut away tail and excess skin and fat around the tail so they do not interfere with the rotisserie (Fig. 8). This also aids in the circulation of the oil. 
9. Dry Turkey Completely. Use paper towels to dry the outside and cavity of the turkey. Lift the legs and wings away from the body and be sure to dry between all the creases. If you feel ice crystals under the skin, additional thawing is necessary.
   Note: Do not stuff turkey for deep frying.
10. Using butcher’s twine, truss the turkey* (Fig. 9) following the instructions  below. A sample of twine is included with your turkey fryer. You can also use 100% cotton cooking twine. Avoid using anything containing silicone, as this may cause foaming.
    For a helpful How-To video, visit www.GoPresto.com/how/truss/
    a. Cut two pieces of twine approximately 42 inches long and cut one piece of twine approximately 12 inches long.
    b. Position the turkey, breast side up, on the counter or on a tray. Center one piece of the longer twine under the turkey in the area below the wings. Tuck the tips of the wings in the creases between the legs and breasts and bring the ends of the twine up around the widest part of the wings. Tie the twine tightly using a surgeon’s knot, as shown in Fig. 10.
    To tie a surgeon’s knot, loop one end of the twine under the other two times (Fig. 10A). Then cinch it tightly. Finish by tying a half knot over the top  (Fig. 10B). Cut off excess twine, so it does not become entangled during rotation. Reposition the wings as needed so the tips are under the twine.
    c. Center the remaining long piece of twine under the turkey in the area below the thighs. Bring the ends of the twine up around the widest part of the leg and thigh. Tie the twine as described in the previous step, making sure to cut off excess twine.
    d. Secure the legs for cooking; crisscross the knob ends and wrap and tie them tightly together using the shorter piece of twine. Cut off excess twine.
11. After preparation, place turkey on a paper towel-lined cookie sheet or baking pan on the countertop to allow the turkey’s internal temperature to increase before frying. While turkey is resting, assemble the fryer and rotisserie.

When handling turkey, basic food safety precautions need to be observed:

• Wash hands thoroughly before and after handling raw turkey.
• Keep raw turkey and its juice away from other foods.
• Wash cutting boards, cookie sheet/baking pan, utensils, counters, etc. with hot, soapy water after contact with raw turkey. After washing, sanitize with a solution of 1 tablespoon chlorine bleach per gallon of water. Allow the surface to air dry.
• Keep raw turkey and fried turkey separate.

*If injecting the turkey with marinade, inject the turkey before tying it. 

How to Inject a Turkey with Marinade

For a helpful How-To video, visit www.GoPresto.com/how/marinade/

• If desired, the turkey can be injected with marinade (see recipe below). Inject the turkey before trussing it. Use about 2 ounces of marinade for every 5 pounds of turkey. Do not inject more than 8 ounces of marinade for the entire turkey. Inject most of the marinade into each side of the breast muscle and smaller amounts into each leg/thigh. Avoid injecting the marinade just under the skin, as this could result in excessive oil popping and spattering.
• Do not use marinades that contain corn syrup, sugar, or honey as they will cause the exterior of the turkey to burn.
• If seasoning or injecting turkey with marinade, place the turkey on a clean cookie sheet or baking pan on the countertop for no more than 45 minutes. This will allow the marinade or seasoning to penetrate the turkey.

Recipes

Hot and Savory Beer Marinade

• 6 ounces beer
• ¼ cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• 1 tablespoon soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Whisk together beer, oil, Worcestershire sauce, hot sauce, soy sauce, garlic powder, and onion powder in a small bowl. Allow mixture to rest for 1 to 2 hours. Fill a needle injector with the marinade. Inject about 2 ounces of marinade into each side of the breast and 1 ounce into each leg/thigh for a 15 pound turkey. For best results, insert needle at different angles through the same hole when injecting marinade. Wipe off any marinade that comes out.

Allow turkey to rest for 45 minutes at room temperature. Truss turkey according to directions on page 8. Attach turkey to rotisserie and fry according to directions (pages 14 and 15).

Cajun Poultry Rub

• 3 tablespoons paprika
• 1 tablespoon plus 1 teaspoon cumin
• 1 tablespoon plus 1 teaspoon garlic powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons oregano
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper

Combine all ingredients in a small bowl. Rub spice mixture generously over entire turkey and inside the cavity. Also rub spice mixture between the skin and breast. To do this, gently work your fi ngers between the skin and breast meat at both ends of the breast to loosen the skin. Once the skin is loosened, use your fi ngers to rub the mixture between the skin and breast meat. Truss turkey according to directions on page 8. Refrigerate turkey, covered, for at least 2 hours or overnight to allow seasoning to penetrate.

Attach turkey to rotisserie and fry according to directions.

How to Assemble Turkey Fryer

1. Position base in center of a clean, dry, level, and stable surface. Always use the handles on the base when lifting ormoving the appliance. Never lift or move the appliance using the control assembly.
2. Position the removable pot in the fryer base so the word “REAR” is on the opposite end of the drain brace (Fig. 6, page 7).
3. Attach the control assembly to the fryer base by aligning the two guides on the front of the control panel with the two tracks on the exterior of the base (Fig. 11). Slide the control assembly down (Fig. 12) as far as it goes, making sure both guides are in the tracks.

NOTE: The appliance will operate only when both guides are properly positioned in the tracks

How to Use Rotisserie

The rotisserie must be used whenever cooking a whole turkey in the fryer. The rotisserie consists of three parts: The pivot handle assembly, the skewer, and the lifting handle assembly (Fig. 1B). Before frying a turkey, the skewer must be attached to the pivot plate on the pivot handle assembly. Only then can the turkey be pierced and the locking plate attached.

Each time you assemble the rotisserie, lubricate the chain side of the pivot plate (Fig. 13). Using a paper towel, apply a very light coating of cooking oil from the edge of the plate toward the center, about ½ inch. Be sure to rotate the plate as you apply oil, so that the entire circumference of the plate is lubricated.

How to Attach Skewer to the Pivot Handle Assembly

For a helpful How-To video, visit www.GoPresto.com/how/assemble/

The pivot handle assembly contains the handle with ProFry™ printed on it, the chain, and a plate which rotates, hereafter referred to as the pivot plate (Fig. 14). You will be attaching the skewer to the side of the pivot plate opposite of the chain, which contains two loops, a lock channel with hooks, and a lock spring. When assembled correctly, the skewer will be secured in the channel with the lock spring.

Step 1- Grasp the pivot handle with one hand. Rotate the pivot plate so the lock channel is opposite of and parallel to the handle (Fig. 14). Squeeze the ends of the lock spring together (Fig. 15) and rotate the spring so it rests against the plate, ends pointing toward the handle (Fig. 16).

Step 2-  Using your other hand, grasp the closed end of the skewer, which should be facing toward you, and slide the pointed ends through the loops (Fig. 16). Continue sliding the skewer toward the handle until the bent ends touch the loops (Fig. 17).

Step 3 – Carefully lift the skewer up and rotate it away from the handle (Fig. 18) until the closed end rests in the lock channel (Fig. 19).

Step – 4 Lock the skewer in place by returning the lock spring to its original position (Fig. 19). Squeeze the ends of the lock spring together and secure each side in its lock channel hook (Fig. 15, page 10). You are now ready to skewer the turkey.

How to Skewer the Turkey

For a helpful How-To video, visit www.GoPresto.com/how/skewer/

• Step 1 – Before skewering the turkey, use paper towels to dry any
  additional moisture that has accumulated in the turkey cavity.
• Step 2 – Line the counter with paper (such as wax, parchment, or freezer). Place the turkey on the paper-lined counter, breast side facing up. Position the pivot handle assembly so the pivot plate is resting on the counter and the skewer ends are just beneath the turkey legs (Fig. 20).
• Step 3 – Lift the drumsticks slightly and center the skewer points beneath the legs. While keeping the skewer parallel with the counter, grasp the pivot plate and push the skewer straight through the middle of the turkey. Carefully push the skewer fully through the turkey’s length until the pointed ends protrude from the neck end (Fig. 21). Caution! To prevent injury, position hand on top of turkey breast; do not place hands near neck opening.

Note: Turkeys vary in shape. Some are fairly concentric, while some are lopsided. For the rotisserie to rotate completely, it is important the turkey be centered on the skewer, which can be a challenge with a lopsided bird.

After attaching the lifting handle assembly (see instructions on pages 12 and 13), it is highly recommended that you perform a “dry run” (see pages 13 and 14). This is to assure that the skewered turkey is centered on the rotisserie and will fully rotate when placed in the fryer.

How to Attach Lifting Handle Assembly to Skewered Turkey

For a helpful How-To video, visit www.GoPresto.com/how/lock/

• Step 1 – Familiarize yourself with the lifting handle assembly.
  a. Hold the black lifting handle so the grip is toward you (Fig. 22).
  b. The lifting handle assembly contains the locking plate, which spins. There are metal locking tabs on each side of the plate that move up and down. Each tab has a keyhole slot (Fig. 23A and Fig. 23B). When both locking tabs are moved so the round  end of the keyhole slots are in the center of the locking plate (Fig. 22), the plate is in the unlocked position and the skewers can be inserted or removed. If the locking tabs are positioned so the small end of both keyhole slots are in the center of the locking plate, the plate is in the locked position and the skewers cannot be inserted or removed.
  c. Look at the other side of the locking plate. There are two cylinder skewer guides on this side(Fig 24). You need to insert the ends of the skewer into these guides to lock the lifting handle in place on the rotisserie.

d. The draining hooks are used to drain the turkey after frying. These are located just under the locking plate on the metal base of the assembly (Fig. 25).
e. There are two frying hooks in the black lifting handle. They fit over the rim of the removable pot and support the lifting handle while frying.

• Step 2 – Before attaching the locking plate to the skewer ends protruding from the turkey, make sure the locking tabs are in the unlocked position (Fig. 22). The round end of both keyhole slots should be in the center of the locking plate.
• Step 3 – Align the two skewer guides on the locking plate with the exposed skewer ends. Push the locking plate fully onto the skewer ends until the skewer’s stop tabs are against the skewer guides (Fig. 24).
• Step 4 – To lock the skewer into place, move both locking tabs so the small end of both keyhole slots are in the center of the locking plate (Fig. 23B, page 12).
• Step 5 – Always verify that the skewer is locked in place by firmly pulling on the lifting handle.

Perform a “Dry Run” (without oil in the fryer)
To be sure the skewered turkey is centered on the rotisserie and will fully rotate when placed in the fryer, perform a “dry run” before adding oil to the fryer.

For a helpful How-To video, visit www.GoPresto.com/how/dryrun/

• Step 1 -Make sure the rotisserie engagement switch on the pivot handle is in the OFF position (Fig. 26). Also, make sure the motor button and the temperature control knob on the control panel are in the OFF position (Fig. 27).
• Step 2 – Lift the skewered turkey using the pivot and lifting handles. Position the rotisserie over the fryer so the pivot handle, the one with the ProFry™ logo, is above the control panel. Lower the pivot handle into the recessed area of the control panel until it is resting securely in place (Fig. 28). Then, lower the lifting handle until the frying hooks rest on the fryer rim (Fig. 29). It is important that the hooks are placed over the rim. Otherwise, the rotisserie will not fully rotate.
• Step 3 – Attach the power cord to the fryer by aligning the magnetic plug end with the two electrical pins on the back of the control panel (Fig. 4, page 5). The plug can be attached in either direction.
• Step 4 – Plug the cord into a 120VAC electrical wall outlet only. Whenever the unit is properly connected, the power light will be illuminated.

IMPORTANT: The magnetic cord was designed to detach easily from the fryer. As a result, if it is bumped or touched during use it could possibly detach causing the unit to stop working. Avoid contact with cord during operation. If contact occurs, verify that the cord is still properly connected.

• Step 5 – Turn the motor button to the ON position and slide the rotisserie engagement switch to the ON position. The rotisserie will engage the motor and the turkey will begin to rotate (Fig. 30). Allow the turkey to rotate for 1 to 2 complete revolutions, making sure it rotates fully and does not come in contact with the inside of the fryer.

• Step 6 – If the turkey fully rotates, the skewer is properly centered and the turkey is ready for frying. If it does not fully rotate, it is not centered properly or the turkey was not tied properly. In either case, turn the motor button to the OFF position and push the rotisserie engagement switch forward to the OFF position. Sometimes, due to the tension of the rotisserie’s chain, the switch may be difficult to push. Any movement of the lifting handle (the handle opposite the switch) relieves the tension. Either slide the lifting handle from side to side on the rim of the fryer twice, or lift the handle up slightly from the rim and then lower it back down. Important : If you do not disengage the rotisserie’s engagement switch, you will be unable to lift the turkey out of the fryer and could damage the unit.
• Step 7 – Grasping both the pivot handle and the lifting handle, remove the turkey and rotisserie from the fryer and place on a paper towel-lined cookie sheet or baking pan.
• Step 8 – If the turkey did not rotate properly, check to see if the twine is pulled tight and retie if necessary. Then move the locking tabs on the lifting handle to the unlocked position and detach the handle from the skewer by pulling on the handle. Pull the skewer out of the turkey and reinsert it. This time when reinserting, pay special attention to properly centering the skewer. Reattach the lifting handle, return the assembly to the fryer, and try another “dry run.” Repeat until the turkey fully rotates.

If the turkey rotated fully, you are ready to begin frying the turkey.

Frying the Turkey

For a helpful How-To video, visit www.GoPresto.com/how/frying/

• Step 1 – Before pouring oil into the removable pot, be sure the pot and all parts are completely dry.
• Step 2 – Fill the removable pot with vegetable oil up to the Turkey line (Fig. 31). This will require 1 gallon (4 quarts) of oil. (See page 7 for recommended types of oil.) Although only 1 gallon of oil is needed to fry a turkey, if desired, the removable pot can be filled to the MAX line. 
• Step 3 – Place the cover on the fryer with the cover vents towards the control panel. See important cord information in step 4 on page 13.
• Step 4 – Turn the temperature control knob to 375°. While oil is heating, the ready light will be on. If the light does not turn on, you may have inadvertently heated the unit during the dry run. You will need to press the reset button. See page 5 for instructions. Always make sure fryer and cord are out of reach of children.
• Step 5 – When the selected temperature is reached, the ready light will go out. (Preheat time is approximately 20 minutes.)
• Step 6 – After preheating fryer, remove cover. Then lift the drain brace so it is resting against the fryer rim (Fig. 32). Before attaching the rotisserie to the fryer, make sure the motor button on the control panel is in the OFF position. 
• Step 7- Lift the skewered turkey using the pivot and lifting handles. Position the rotisserie over the preheated fryer. Lower the pivot handle, the one with the ProFry™ logo, into the recessed area on the control panel (Fig. 28, page 13). Once the pivot handle is securely resting in the recessed area, carefully lower the lifting handle and rest the draining hooks on the drain brace (Fig. 33). 

If desired, the cover may be placed over the turkey before lowering it into the oil to reduce initial spattering. With the cover vents towards the ON/Off switch, place the cover so it rests on both handles (Fig. 34). 

• Step 8- When ready to lower the turkey, raise the lifting handle slightly and push the drain brace away so that it drops back to its original position. Then, very slowly lower the turkey into the fryer until the frying hooks on the lifting handle rest on the fryer rim (Fig. 29, page 13). It is important that the frying hooks are placed over the rim. Otherwise, the rotisserie will not fully rotate.
• Step 9- Turn the motor button to the ON position and slide the rotisserie engagement switch to the ON position. The rotisserie will engage the motor and the turkey will begin to rotate (Fig. 30). Warning! To prevent the risk of severe personal injury or property damage, use caution when cooking with hot oil.
• Step 10-  If the cover was used when lowering the turkey into the oil, remove after 1 to 2 minutes. Do not cook the turkey with the cover on.
• Step 11- Begin timing. Allow approximately 4 minutes cooking time per pound of turkey (based on tag weight). For example, if the frozen turkey, as purchased, is 14 pounds, the frying time is roughly 56 minutes.  Periodically check the turkey during the cooking period to make sure it is rotating properly. Occasionally, the rotisserie may reverse directions. This is normal.
• Step 12-  When frying time has elapsed, allow rotisserie to rotate until the turkey is breast side up and turn the motor button to the OFF position. Insert a meat thermometer in the thickest part of the breast, without contacting the bone. The turkey is safely cooked if the internal temperature is 165°F. However, you may prefer to cook it to a higher temperature.

Removing Rotisserie from Fryer

• Step 1- Once the turkey’s internal temperature has reached 165°F or higher, turn the motor button OFF.
• Step 2- Turn the temperature control knob to OFF and remove plug from wall outlet and then from turkey fryer.
• Step 3- Push the rotisserie engagement switch forward to the OFF position. Sometimes, due to the tension of the rotisserie’s chain, the switch may be difficult to push. Any movement of the lifting handle (the handle opposite the switch) relieves the tension. Either slide the lifting handle from side to side on the rim of the fryer twice, or lift the handle up slightly from the rim and then lower it back down. Important : If you do not disengage the rotisserie’s engagement switch, you will be unable to lift the turkey out of the fryer and could damage the unit.
• Step 4- Raise the lifting handle with one hand and use your other hand to lift the drain brace so it is resting against the fryerrim. Carefully lower the lifting handle draining hooks onto the drain brace (Fig. 33). This is the drain position. Keep the turkey in this position for approximately 1 to 2 minutes to allow hot oil to drain from the turkey cavity. Meanwhile, line a large clean tray or cookie sheet with paper towels.
• Step 5- Grasping both the pivot handle and the lifting handle, carefully lift the turkey out of the fryer and set it on the paper towel-lined tray.
• Step 6- Allow turkey to rest for approximately 15 minutes before removing it from rotisserie.
• Step 7- Using hot pads or paper towels, move the locking tabs on the lifting handle to the unlocked position (Fig. 22, page 12) and pull the handle away from the skewer.
• Step 8- Hold the turkey firmly, using either a carving fork in the turkey breast or folded paper towels, and pull the skewer from the turkey.
• Step 9- Remove twine before carving turkey. Serve and enjoy.
• Step 10- Allow oil and fryer to cool completely before removing control assembly and before cleaning.

How to Use Fryer with Basket

• Step 1 Fill the removable pot with vegetable oil up to the MAX line (Fig. 31, page 14). You will need 1.3 gallons (about 5¼ quarts) of vegetable oil. The amount of oil must always be between the Turkey and MAX lines. Never exceed the MAX line.
• Step 2- Attach the power cord to the fryer and plug the cord into a 120VAC electrical wall outlet only. Always make sure fryer and cord are out of reach of children.
• Step 3- Place the cover on the fryer with the cover vents towards the control panel.
• Step 4- Turn the temperature control knob to the desired frying temperature (see page 18 for proper frying temperatures). The recommended setting for most frying is 375°. While oil is heating, the ready light will be on.
• Step 5- When the selected temperature is reached, the ready light will go out. (Preheat time is approximately 20 minutes.)
• Step 6- While oil is heating, assemble basket handle and prepare food for cooking.

How to Attach Basket Handle for Frying and Steaming

For a helpful How-To video, visit www.GoPresto.com/how/basket/

• Step 1- Familiarize yourself with the basket and handle parts (Fig. 35 and Fig. 36). Hold the handle in front of the basket bracket. Place one of the handle bars into one of the bracket guides so the lock tabs on the handle bar are below the bracket guide (Fig. 36).
• Step 2- Squeeze the handle bars together and fit the other handle bar into the opposite bracket guide. While squeezing the handle bars, pull the handle up so the lock tabs are above the bracket guides and the bottom of the handle is against and below the curved bracket tab. Release the handle. This is the locked position (Fig. 37).

Important : To insure against accidental detachment of handle from basket during use, always make sure the handle bars are securely in the bracket guides and the handle is pulled up to the locked position.

Frying with Basket

1. Place basket on countertop and fill basket up to ⅔ full with food. (For homemade french fries, only fill basket ½ full.) Before deep frying, remove excess moisture from food by patting it dry with paper towels. Moist foods cause excess foaming and spattering.
2. After preheating fryer, remove cover.
3. Attach the filled fry basket to the rim of the removable pot using the drain hooks. When frying foods other than french fries or other high moisture foods, position cover over basket with cover vents away from basket handle. Slowly lower the filled basket into the preheated oil until the handle bars rest on the rim of the removable pot. If frying french fries or other high moisture foods, do not use cover. For crisper foods, fry without the cover.
   Warning! To prevent the risk of severe personal injury or property damage, use caution when cooking with hot oil.
4. Begin timing. Refer to page 18 for recommended times.
   Caution! It is normal for steam to escape from the cover vents during frying. To prevent steam burns, keep well away from the vents.
5. When frying time has elapsed, check that the food is golden brown. Then lift the basket and hook it onto the fryer rim to allow oil to drain from food.
6. Carefully lift the basket out of the fryer and empty the food onto paper towels. Season to taste.
7. If frying additional food, repeat steps 1 through 6. If ready light is on, allow oil to reheat until ready light goes out.
8. When frying is completed, turn the temperature control knob to OFF and remove plug from wall outlet and then from turkey fryer. Allow the oil and fryer to cool completely before removing control assembly and before cleaning.

Helpful Hints for Frying with Basket

• Fry foods of equal size and thickness as they will fry more evenly and at the same speed.
• Do not fill the basket more than ⅔ full for most foods. For homemade french fries, do not fill basket more than ½ full. If too much food is fried at the same time, the food will not get crisp.
• Foods that are battered may stick to the basket; therefore, you may wish to fry these types of foods without the basket. If, however, you want to use the basket, lower the basket into the oil before placing battered foods in the oil. Coated or breaded foods can be fried with or without the basket. When using the fryer without the basket, a long-handled, heat-resistant scoop or tongs should be used to add and/or remove foods.
• Use only heat-resistant utensils in the fryer. Hot oil damages most plastic or rubber utensils. Do not leave metal utensils in the fryer as they will become hot and can cause injury.

Frying Timetable

Do not use cover while frying french fries and other high moisture foods. For crisper foods, fry without the cover. The following times are approximate and based on the maximum recommended amounts of food. Fill basket no more than ⅔ full for most foods. When frying homemade french fries, fill the basket only ½ full.

* Place chicken in basket breast side up and legs toward the basket handle. To prevent burns after frying a whole chicken, be sure to drain the cavity of the chicken as follows: First, lift the basket to the drain position. Then, with the drain hooks resting on the rim of the removable pot, push down on the basket handle to tilt the front end of the basket up. This will allow oil to drain out of the cavity of the chicken (see Fig. 5, page 6).
** Battered foods will stick to the wire mesh of the basket; therefore, it is suggested you place them directly into the oil using a long-handled scoop or tongs.
*** Place turkey breast in basket on its side; turn turkey halfway through frying. † Frozen tag weight.

Deep Frying Recipes

Homemade French Fries (Double Fry Method)
Peel 4 medium baking potatoes, if desired, and cut into ¼- to ½-inch thick strips. Place into large bowl and cover with hot tap water. Soak potato strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels. Because uncooked potatoes contain a high percentage of moisture, extreme care must be used when deep frying. Thoroughly dry potato strips before deep frying. Fill the basket ½ rather than ⅔ full. Slowly lower the filled basket into the oil. Do not use cover.

Fry at 350° for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not more than 2 hours. Just before serving, fry potatoes at 375° for 10 to 12 minutes or until golden brown.

Crispy Coating

• ½ cup milk
• 1 egg, beaten
• Flour
• Salt and Pepper

Beat milk and egg together in a shallow bowl. Combine flour and seasonings in another shallow bowl. Dip food into milk mixture, then coat in seasoned flour. Fry food according to timetable on page 18.

Walnut Crusted Fish

• ½ cup Panko bread crumbs
• ½ cup walnuts
• ½ cup all-purpose flour
• ½ teaspoon salt
• 1 egg
• 2 tablespoons milk
• 1 pound fish fillets, fresh or frozen and thawed

Combine bread crumbs and walnuts in blender or food processor; turn on high speed and process until mixture resembles fine crumbs. Place crumb mixture in a shallow bowl; set aside. Combine flour and salt in a shallow bowl; set aside. Beat egg and milk in a shallow bowl; set aside.
Dip the fillets first in the flour, then in the egg mixture, and finally in the crumb mixture. Place fillets in basket and fry for 2 to 3 minutes until golden brown.

4 servings (serving size: 4 ounces)

Apple Pie Fritters

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup milk, minus 1 tablespoon
• 1 tablespoon brandy
• 1 egg yolk
• 1 tablespoon butter, melted
• 4 tablespoons sugar
• ½ tablespoon ground cinnamon
• 4 to 5 apples, peeled, cored, sliced
• ¼ inch thick
• 2 teaspoons ground nutmeg
• 2 egg whites

Combine flour, sugar, baking powder, and salt in a medium bowl. Whisk milk, brandy, egg yolk, and melted butter in a second bowl. Gradually stir into dry ingredients until smooth. Set aside. Combine sugar and cinnamon. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters. Sprinkle slices lightly with nutmeg.

In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved batter.

Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 10 to 12 slices at a time into preheated oil. Deep fry at 375° for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served warm.

How to Use for Steaming and Boiling

1. Assemble the turkey fryer (see page 10).
   Note: To avoid steam damage to cabinets when using the steaming and boiling function, position the turkey fryer so that it is not directly under cabinets.
2. For boiling, fill removable pot with water up to the MAX line marking, which is located on the inside of the removable pot (Fig. 31, page 14). Your fryer will need approximately 1.3 gallons (about 5¼ quarts) of water for boiling. Never exceed the MAX line mark.
   For steaming, fill removable pot with water up to the Turkey line marking, which is located on the inside of the removable pot (Fig. 31, page 14). Your fryer will need approximately 1 gallon (4 quarts) of water for steaming. Do not use less than the minimum.
3. Attach the cord to the unit by aligning the magnetic plug end with the two electrical pins located on the back of the control
   panel (Fig. 4, page 5). The plug can be attached in either direction.
   Important : The magnetic cord was designed to detach easily from the fryer. As a result, if it is bumped or touched during use it could possibly detach causing the unit to stop heating. Avoid contact with cord during operation. If contact occurs, verify that the cord is still properly connected.
4. Plug cord into a 120VAC electrical wall outlet only. Always make sure fryer and cord are out of reach of children.
5. Turn the temperature control knob just past Steam.
6. While water is heating, prepare food for cooking. Also, cut a piece of aluminum foil that will fit over the removable pot to use as a covering instead of the cover provided with the turkey fryer.
7. Assemble basket handle for cooking; see page 16.
   Important : To insure against accidental detachment of handle from basket during use, always make sure the handle bars are securely in the bracket guides and the handle is pulled up to the locked position (Fig. 37, page 17).
8. Place basket on countertop and fill up to ¾ full with food. Do not exceed 3 pounds.
9. When water begins to boil (approximately 13 to 16 minutes), attach the filled basket to the removable pot using the drain hooks. If steaming, leave basket hooked on removable pot.
   If boiling, slowly lower the filled basket into the water until the basket handle rests on the rim of the removable pot. Carefully wrap aluminum foil around the rim of the removable pot, leaving a small opening around the exposed handle bars and heating element.
10. Begin timing. Refer to page 21 for recommended times.
    Caution! It is normal for steam to escape from the exposed handle bars and heating element during boiling and steaming. To prevent steam burns, keep well away from these areas.
11. When cooking time has elapsed, carefully remove the aluminum foil using tongs. Then remove basket from fryer if the food was steamed. If food was boiled, lift the basket and hook it onto the fryer rim to allow water to drain from food.
12. Empty the food into serving bowls. Season to taste.
13. When cooking is completed, remove plug from wall outlet and then from fryer. Allow fryer to cool completely before removing control assembly and before cleaning.

Pasta

When boiling pasta, keep in mind the following:
Do not use more than 1 pound of pasta. Although the basket will comfortably hold more, once the pasta hydrates, it will be too heavy for the basket.

Use only pasta that is large enough to stay in the basket, such as mostaccioli, penne, rigatoni, and tortellini. Strand-type pasta, such as fettuccini, linguine, and spaghetti, and small pasta, such as elbow macaroni, should be avoided as it will fall through or get stuck in the openings of the wire mesh basket.

Pour pasta into the basket while it is on the counter. This will prevent smaller pieces of pasta from falling through the wire mesh openings into the boiling water and coming in contact with the heating element. Boil pasta for the length of time indicated on the package directions.

Hard-cooked Eggs

Eggs are nicely cooked and easy to peel when steamed in the following manner:
Fill the removable pot with water to the TURKEY line. Place eggs in a single layer in the basket; up to approximately 20 large eggs can fit in the basket at one time. After water has started to boil, use the drain hooks to attach the filled basket on the rim of the removable pot. Carefully wrap aluminum foil around the rim of the removable pot, leaving a small opening around the exposed handle bars and heating element.

Steam eggs for 13 minutes. When eggs are almost done, fill a large bowl with ice and cold water; the bowl should be large enough to hold the entire basket. When eggs are done, unhook the basket from the rim and place the entire basket in the prepared ice bath. Allow eggs to remain in the ice bath for 15 minutes and then remove for eating or storing in the refrigerator.

Care and Cleaning

1. After unit and oil or water have cooled completely, carefully lift control assembly out of fryer. Wipe the control panel with a damp cloth. Carefully clean the heating element with hot, soapy water, taking care not to immerse the control panel in water.
   Caution! To avoid electrical shock, never immerse the control panel, cord, or plug in water or wash in a dishwasher.
2. When ready to drain the oil or empty the water, carefully lift the removable pot out of the fryer base. Caution! To avoid spilling and prevent damage and burns, do not place removable pot on the counter, as it does not have a flat bottom and will not sit level. Immediately pour out water or discard or strain oil. Refer to the section “Handling Oil after Frying” (below).
3. Wash the removable pot, cover, and rotisserie assembly in the dishwasher or in hot, soapy water.
   Important : To prevent damage to the turkey fryer parts, do not use steel wool scouring pads, abrasive kitchen cleaners, bleach, vinegar, lemon juice, or other acid-based cleaners. When cleaning in the dishwasher, do not use rinse aids or hard water deposit removers, such as Lemi Shine* rinse or Lemi Shine* booster.
4. Clean the fryer base with a hot, soapy cloth.
5. Wash the fry/steam basket in hot, soapy water. Do not use bleaching agents to clean the fry/steam basket. If necessary, a plastic scouring pad, such as Scotch-Brite* Dobie* Cleaning Pad, may be used to remove food residue.
   If desired, the basket handle may be removed for cleaning. While squeezing the handle bars together, push the handle towards the bottom of the basket until the lock tabs on the handle bars are below the bracket guides. Remove each handle bar from its bracket guide.
6. Before reassembling unit, be sure all parts are completely dry. (See “Oil and water do not mix” safety information on page 6).
7. Always check the magnetic plug before use to assure metal items have not become attached to the magnet.
8. Periodically check the screws on the basket handle for looseness. Retighten, if necessary, with a Phillips screwdriver.
   Notice: Continuing to tighten, once secure, can result in stripping of screws.

Handling Oil after Frying

After frying foods, allow oil to cool. To strain oil for reuse, place a funnel into the original oil container or other airtight  container and line the funnel with a filter or a double thickness of cheesecloth. Slowly pour oil into funnel. Store the oil in a cool, dark area.

The number of times the oil can be reused will depend on the food that is fried in it. For example, the oil will need to be replaced more often if fish or food coated with bread or cracker crumbs is fried frequently.

Replace the oil if it is dark in color, has an unpleasant odor, smokes when it is heated, or foams excessively during frying.

* Lemi Shine is a registered trademark of Envirocon Technologies, Inc. Scotch-Brite and Dobie are trademarks of 3M Company. Presto is not affiliated with these companies

Consumer Service Information

If you have any questions regarding the operation of your Presto® appliance or need parts for your appliance, contact us by any of these methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write: National Presto Industries, Inc.
  Consumer Service Department
  3925 North Hastings Way
  Eau Claire, WI 54703-3703

Inquiries will be answered promptly by telephone, email, or letter. When emailing or writing, please include a phone number and a time when you can be reached during weekdays if possible.

When contacting the Consumer Service Department, please indicate the model and series numbers for the turkey fryer. These numbers can be found on the back of the control panel.

Please record this information:

Model _________________ Series _________________ Date Purchased ________________
The Presto Factory Service Department is equipped to service all Presto® appliances and supply genuine Presto™ parts. Genuine Presto™ replacement parts are manufactured to the same exacting quality standards as Presto® appliances and are engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance of genuine Presto™ parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto™ replacement parts, look for the Presto® trademark.
Canton Sales and Storage Company
Presto Factory Service Department
555 Matthews Drive
Canton, MS 39046-3251

Presto® Limited Warranty

(Applies only in the United States)
This quality Presto® appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first year after purchase, we will repair or replace it at our option. Our pledge does not apply to damage caused by shipping. Outside the United States, this limited warranty does not apply.
To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you will be instructed to send your Presto® appliance to the Presto Factory Service Department for a quality inspection; shipping costs will be your responsibility. When returning an appliance, please include your name, address, phone number, and the date you purchased the appliance as well as a description of the problem you are encountering with the appliance.

We want you to obtain maximum enjoyment from using this Presto® appliance and ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express warranties.

NATIONAL PRESTO INDUSTRIES, INC.
Eau Claire, WI 54703-3703

The parabolic reflector focuses energy like a satellite dish.
The warmth you can feel directly, almost instantly.
Tilts high, low, or anywhere in-between to direct the heat right where you want.
Heats you rather than the air.
Keeps you toasty warm even in a large, chilly room or open area.*

*Although it will keep you warm in a large, enclosed area, the heater is not designed to heat the entire room. Effective for heating enclosed rooms up to 10 by 12 feet (3 x 4m).
Visit www.GoPresto.com
©2021 National Presto Industries, Inc.
Form 4058-006C

INSTRUCTIONS

This is a UL Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic precautions should always be followed to reduce the risk of fire, electrical shock, and injury to persons, including the following:

1. Read all instructions before using this heater.
2. This heater is hot when in use. To avoid burns, do not let bare skin touch hot surfaces. Use the handle when moving this heater. Keep combustible materials, such as furniture, pillows, bedding, papers, clothes, and curtains at least 3 feet (.9 m) from the front of the heater and keep them away from the sides and rear.
3. Extreme caution is necessary when any heater is used by or near children or invalids and whenever the heater is left operating and unattended.
4. Always unplug heater from wall outlet when not in use.
5. Do not operate this heater with a broken element or ceramic cone, with a damaged cord or plug, after the heater malfunctions, or after it has been dropped or damaged in any manner. Discard the heater or return it to the Presto Factory Service Department for examination and/or repair.
6. Do not use outdoors.
7. This heater is not intended for use in bathrooms, laundry areas, and similar indoor locations. Never locate a heater where it may fall into a bathtub or other water container.
8. Do not run cord under carpeting. Do not cover the cord with throw rugs, runners, or similar coverings. Do not route the cord under furniture or appliances. Arrange cord away from traffic area and where it will not be tripped over.
9. To disconnect the heater, turn controls to OFF, then remove the plug from the wall outlet.
10. Do not insert or allow foreign objects to enter the grille or any ventilation or exhaust opening as this may cause an electrical shock or fire, or damage the heater.
11. To prevent a possible fire, do not block air intakes or exhaust in any manner. Do not use on soft surfaces, like a bed, where
    openings may become blocked.
12. This heater has hot and arcing or sparking parts inside. Do not use it in areas where gasoline, paint, or flammable liquids are used or stored.
13. Use this heater only as described in this folder. Any other use not recommended by the manufacturer may cause fire, electric
    shock, or injury to persons.
14. Always plug heaters directly into a wall outlet/receptacle. Never use with an extension cord or relocatable power tap (outlet/
    power strip).
15. This heater includes an audible alarm to warn that parts of the heater are getting excessively hot. If the alarm sounds, immediately turn the heater off and inspect for any objects on or adjacent to the heater that may cause high temperatures. DO NOT OPERATE THE HEATER WITH THE ALARM SOUNDING.
16. Do not operate the heater with the base removed.
17.  Do not attempt to repair, adjust, or replace parts of the heater. The Presto Factory Service Department should check and repair broken heaters.

SAVE THESE INSTRUCTIONS
Important Cord and Plug Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit,  contact a qualified electrician. Do not attempt to modify the plugin anyway.
Connect the power cord to a 120VAC electrical outlet only.

GETTING ACQUAINTED WITH YOUR HEATER

Before First Use
Familiarize yourself with the parts of the Presto ® HeatDish ® Plus Tilt parabolic electric (Fig. A) and read the information on the following pages.
For protection in shipping, a foam block is located between the heater base and the parabolic dish (Fig. B). Before using, stand the heater upright with the bottom of the base resting flat on the floor. Grasp the handle, press down, and tilt the parabolic reflector upward to release the heater from the storage position. Raise the parabolic reflector to the maximum tilt position, and remove the foam block.
Read the “Operating the Heater” instructions on page 4 before plugging the heater in.
Note:
The heater will not operate in the storage position and the buzzer will sound.

Adjusting Tilt Position/Carrying Heater
The heater features a tilt mechanism that allows you to adjust the angle of the heat output (Fig. C) with a feather touch. While holding onto the handle, tilt the parabolic reflector upward to aim the heat high, low, or anywhere in-between. Tilt the heater down for compact storage. It locks in place only in this position.

Thus, when carrying the heater from room to room, first place the heater in the storage position, then pick it up by its handle. Always adjust the parabolic dish to the desired tilt position before plugging in. Remember that when the heater is in the storage position, it will buzz and not heat.
The tilt mechanism tension can be adjusted to suit your preference by turning the tilt adjustment screw located above the cord wrap (Fig D, page 3). To tilt with a lighter touch (less tension), insert a #2 Phillips screwdriver and turn the screw counterclockwise in ¼ turn increments to desired tension. If a more assertive touch (more tension) is preferred, turn the screw clockwise in ¼ turn increments.

How the Parabolic Heater Keeps You Warm
The parabolic electric heater is designed to heat people and objects directly, without first heating the air space around them. The heater allows you to set the room temperature at a low level and still stay cozy warm.
Heat is produced by a coiled wire element wrapped around a ceramic cone. The heater’s parabolic reflector reflects this heat in a concentrated beam that shines directly on you.
The heat is controlled through an infinite switch that cycles the element on and off, in a fashion similar to your stove. The higher the setting, the longer the interval during which the element is energized. The ceramic cone retains the heat so that there is an even feeling of heat at each setting. At lower settings, the heat is less intense, while at higher ones, it is more intense.

How the Parabolic Heater Can Help Save Energy
The parabolic reflector focuses heat output like a satellite dish concentrates TV signals, so it requires less energy than convection
electric heaters to deliver all the warmth you’ll want.
It provides super concentrated heat to keep you much warmer than 1500 watt convection heaters. Yet, because it uses just 1000 watts, it costs a third less to operate and could help you save money on electric bills.
A parabolic heater, coupled with other conservation measures, will help save energy in your home. For example, energy savings may be realized by keeping the thermostat on your central heating system at a lower than normal setting and thereby decreasing the average room temperature. Personal comfort can be maintained at these lower room temperatures by using a parabolic heater.

How the Parabolic Heater Works
An automatic control switch, or thermostat, is built into the heater to control the heat output. The control knob (Fig. D), located on the top of the heater, is used to adjust the thermostat. This thermostat works like the control for a burner on an electric stove by cycling the heating element on and off to regulate the amount of heat produced. At the highest setting, the element is on 100% of the time. At lower settings, the element will cycle on and off, automatically producing a lesser amount of heat. The lower the heat setting, the longer the element will remain off during the cycle. This is normal. Additionally, like the power control switch for any electric device, this thermostat may produce a small spark or flash of light each time it opens or closes to cycle the element on or off. While this visual flash is normal for any electric switch, it may be more noticeable in the heater, particularly if the room is darkened. Likewise, you may hear a slight humming sound at lower settings as the thermostat turns the element back on and the unit heats up. This is also normal.

Safety Features

The heater has three safety features: an automatic safety switch, a manual reset button, and a warning buzzer. The automatic safety switch turns the unit OFF and the warning buzzer sounds (if the element is energized) whenever the heater is moved or is placed on a non-level surface. The buzzer also sounds if the heater is turned on when in the storage position.
Although chiefly intended as a warning of tip-over, the switch shuts the heater off and the buzzer sounds as an additional safeguard, for example, when a child or animal moves the heater.

The heater is controlled by a thermostat that shuts the heater off if it overheats, e.g., it is placed too close to furniture or to a wall or if too much dust or dirt has accumulated on the parabolic reflector. To ensure that you are aware that an overheat situation has occurred, the heater will turn off and buzz until you manually reset it. To reset, press the red recessed POWER RESET button located on the top of the heater between the dish and the control knob (Fig. D).

If you hear continuous buzzing, confirm that the heater is on a level surface and not in the storage position. If it continues, the heater has overheated due to incorrect positioning or dirt or dust accumulation on the reflector.

1. Turn the thermostatic control knob dial to OFF.
2. Wait 5 minutes to allow the heater to cool.
3. Press the red recessed POWER RESET button with a Phillips screwdriver or similar tool (Fig. D).
   Holding the screwdriver at about a 45° angle, press until you hear a click. If you do not hear the click, continue to press the button in. The click is an audible signal that the button has been reset.
4. Verify the heater is correctly positioned (see positioning instructions below) and clean the reflector if it is dirty or dusty, as instructed on pages 4 and 5.
5. Plug the heater back in and try it again.

Positioning the Heater
When positioned correctly, the parabolic heater will keep you toasty warm. Follow these suggestions for maximum warmth:

1. Point the front grille towards the area in which heat is desired and use the tilt feature to aim the heat right where you want it.
2. Check to make sure there are no objects between you and the heater. Such objects will absorb the heat and prevent it from reaching you.
3. Place the heater at least 3 feet but no more than 10 feet away. The parabolic design of the reflector focuses heat at persons 3 to 10 feet away. Thus, for your entire body to enjoy the heat produced by the heater, it must be placed at least 3 feet from you. Placing it closer will turn the heater into a foot warmer, rather than a body warmer. Experiment with various positions until you find the one that is right for you.
4. Remember, this unit is primarily a people heater rather than a room heater, and using it to heat a large room or open area is not recommended. The infrared heat produced by this heater will travel through glass, just like the sun’s rays. If the heater is aimed at a window, objects outside will be heated.

When using any heater, the following safety precautions should always be observed:

• Close attention is necessary when the heater is used where children are present.
• The heater should always be in a stable, upright position with at least 3 feet of space between the front of the unit and any other surface.
• The heater should never be placed in a closed area such as beneath furniture, in cabinets, or beneath or behind curtains or drapes, nor should it be hung from a wall or ceiling.
• The heat produced by any heater tends to pull moisture from the air. It is recommended that you avoid sitting with your face directly in front of the heating element. The intense heat may dry your eyes and cause irritation.
  WARNING! Some people with sensitive skin may develop certain skin conditions such as erythema ab igne when they are exposed to heat sources such as car heaters, electric blankets, heating pads, hot water bottles, and heaters. Symptoms may include irritation or discoloration of the skin. Some people may have nerve conditions that reduce their ability to feel direct heat. The heater is not recommended for use by or in close proximity to persons with these kinds of sensitive skin or nerve conditions.
• Never use a heater with a damaged cord.

Operating the Heater

1. Turn the thermostatic control knob (Fig. A, page 2) to the OFF position.
2. Fully unwrap the power cord from the built-in cord storage before use. Grasp the handle, press down, and tilt the parabolic reflector upward to release the heater from the storage position.
   Plug the power cord into a 120 volt, 60 cycle circuit which serves nothing else. Because the heater is a 1000 watt appliance, it is normal for the plug to feel warm to the touch during operation.
   WARNING! If the heater is used with a loose or worn AC outlet, this poor connection may cause overheating and distortion of the plug. If the plug is distorted, please discontinue use of the heater, and we suggest you contact the Presto Consumer Service Department.
   The signal light will glow whenever the cord is plugged into an outlet to indicate the heater is electrically activated.
   CAUTION! Plug directly into a wall outlet.
   This heater is not intended for use with an extension cord or relocatable power tap (outlet/power strip).
3. Turn the control knob to its HI position. There may be a vibrating or humming sound when the heater is turned on. This is normal and should last only about 30 seconds. When using for the first time, operate the heater on its HI setting for at least 3  minutes to bring the heating element to its optimum operating temperature and allow manufacturing coatings to burn off. It is normal to have a slight odor or light smoking during this time.
4. Anytime after that and on subsequent uses, the control knob may be adjusted to a position that provides the desired comfort level.  Use the carry handle to adjust the tilt of the heater’s dish to the position that is most comfortable for you.
   Remember, after the control knob is turned to any ON position below HI, the heater will continually turn itself ON and OFF to control the heat output. This may not always be obvious; due to residual heat in the heating element, it will continue to glow at most settings. You may also hear a slight clicking or humming sound as the thermostat cycles the heating elements ON and OFF or see a small spark or flash of light when in a darkened room.
   If additional heat is desired, turn the control knob to a higher setting. This will lengthen the ON cycle and the heater will produce more heat. If less heat is desired, turn the knob to a lower setting. The ON cycle will then be shortened, producing less heat.
5. After use, turn the control knob to the OFF position and disconnect the plug from the wall outlet. Always disconnect by grasping the plug, not the cord. Pulling on or yanking the cord can damage the cord’s insulation and wires, making the heater unsafe to use.
   WARNING! Never use a heater with a damaged cord.

Care, Cleaning, and Storage

Allow the heater to cool completely before cleaning, caring for, or storing it. Also be sure the heater is turned off and unplugged.

1. Do not pour or spray any water, cleaners, or any liquid on or into any portion of the heater. Do not submerge the heater in any liquid.
2. Use a soft, lint-free, damp cloth and a mild detergent to clean the exterior surfaces. Harsh or abrasive cleaners will damage the finish.
3. Occasionally, the parabolic reflector inside the grille will need to be cleaned to remove dust accumulation. To remove dust from the parabolic reflector, you may purchase a specially designed cleaning device such as the one offered on the Important Instructions sheet enclosed (see pages 6 and 7). You may also dust the reflector by following these simple steps: 1) Unplug the heater and allow to cool; 2) support the heater on its back; 3) slip a soft, lint-free cloth through the grille; 4) move the cloth over the surface of the parabolic reflector by inserting a long thin handle (such as a dowel or the handle portion of a wooden spoon) through the grille, using it to slide the cloth from spot to spot over the surface of the reflector; 5) remove the handle and the cloth when the surface is dust free.
   NOTICE: If you allow dust to build upon the parabolic reflector, the dust accumulation may cause the heater to overheat and the warning buzzer to sound. If this should occur, follow the POWER RESET INSTRUCTIONS on the back of the unit. Then clean the parabolic reflector as previously instructed.
4.  If the heater does not work properly after cleaning and following the reset instructions, contact the Consumer Service Department at 1-800-877-0441 or at www.GoPresto.com/contact.
5. Wind the cord around the built-in cord wrap (Fig. A, page 2) for convenient storage. Keep the heater in a dry location.
6. Grasp the handle and tilt the heater down to the storage position. You will feel and hear it lock in place.

Consumer Service Information

If you have any questions regarding the operation of your Presto appliance, contact us by any of these methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write: National Presto Industries, Inc.®
  Consumer Service Department
  3925 North Hastings Way, Eau Claire, WI 54703-3703

Inquiries will be answered promptly by telephone, email, or letter. When emailing or writing, please include a phone number and a time when you can be reached during weekdays if possible.
When contacting the Consumer Service Department, please indicate the model and series numbers for the heater. These numbers can be found on the bottom side of the plastic base.
Please record this information:
Model ______________________ Series ______________________ Date Purchased ______________________
The Presto Factory Service Department is equipped to service Presto ® appliances.

Canton Sales and Storage Company
Presto Factory Service Department
555 Matthews Drive, Canton, MS 39046-3251

Product Registration

IMPORTANT: Please go online and register this product within ten days of purchase. Proper registration will serve as proof of purchase in the event your original receipt becomes misplaced or lost. Registration will not affect warranty coverage, but it may expedite the processing of warranty claims. The additional information requested will help us develop new products that best meet your needs and desires. To register the product, visit www.GoPresto.com/registration or simply scan this QR code. If you do not have computer access, contact the Consumer Service Department at 1-800-877-0441.

Presto ®Limited Warranty

(Applies only in the United States)
This quality Presto® appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first year after purchase, we will repair or replace it at our option. Our pledge does not apply to damage caused by shipping. Outside the United States, this limited warranty does not apply.
To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you will be instructed to send your Presto ® appliance to the Presto Factory Service Department for a quality inspection; shipping costs will be your responsibility. When returning an appliance, please include your name, address, phone number, and the date you purchased the appliance as well as a description of the problem you are encountering with the appliance.
We want you to obtain maximum enjoyment from using this Presto ® appliance and ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express warranties.
National Presto Industries, Inc., Eau Claire, WI 54703-3703

IMPORTANT INSTRUCTIONS

Presto ® HeatDish ® Plus Tilt parabolic electric heater

FIRST USE

The heater is shipped in the storage position. It will not operate in the storage position and the buzzer will sound. Grasp the handle, press down, and tilt the parabolic reflector upward to release the heater from the storage position.
When using the heater for the first couple of times, there may be a slight odor or light smoking as manufacturing coatings burn off. This is normal.

OPERATING IN A DARKENED ROOM

The thermostatic control contains a special switch that provides you with an infinite range of settings. This type of switch does produce a small spark or flash of light each time the thermostatic control cycles on and off. The flash always occurs but tends to
be more visible when the room is darkened. This is normal.

POSITIONING THE HEATER

Always place heater on a stable, level surface. The heater is designed with a warning buzzer which will sound if the heater is tipped or if it is not positioned on a level surface. The buzzer also sounds if the heater is turned on when in the storage position.
When positioned correctly, this heater will keep you toasty warm. Follow these suggestions for maximum warmth:

• Point the front of the grille directly towards the area in which heat is desired and use the tilt feature to aim the heat right where you want.
• Place the heater at least 3 feet, but no more than 10 feet, away. The parabolic design of the reflector focuses heat at persons
  3 to 10 feet away. Thus, for your entire body to enjoy the heat produced by this heater, it must be positioned at least 3 feet from you.

Experiment with various positions until you find the one that is right for you.

ADJUSTING THE HEAT – THERMOSTAT CYCLES ELEMENT ON AND OFF

When you first turn the heater on, you will hear a vibrating or humming sound. This is normal and should last only about 30 seconds. Allow the heater to operate on its HI setting for at least 3 minutes to bring the heating element to its optimum operating temperature. Anytime after that, the control knob may be adjusted to a position that provides the desired comfort level.
An automatic control switch, or thermostat, is built into the heater to control the heat output. The control knob, located on the top of the heater, is used to adjust the thermostat. This thermostat works like the control for a burner on an electric stove by cycling the heating element on and off to regulate the amount of heat produced. At the highest setting, the element is on 100% of the time. At lower settings, the element will cycle on and off, automatically producing a lesser amount of heat. The lower the heat setting, the longer the element will remain off during the cycle. You may hear a clicking or humming sound each time the element cycles back on. This is normal.

POWER RESET INSTRUCTIONS

The heater is controlled by a thermostat that shuts the heater off if it overheats, e.g., it is placed too close to furniture or to a wall or if too much dust or dirt has accumulated on the parabolic reflector. To ensure that you are aware that an overheat situation has occurred, the heater will turn off and buzz until you manually reset it. To reset, press the red recessed POWER RESET button located on the top of the heater between the dish and the control knob (Fig. A). If you hear continuous buzzing, confirm that the heater is on a level surface and not in the storage position. If it continues, the heater has overheated due to incorrect positioning or dirt or dust accumulation on the reflector.

1. Turn the heater control knob dial to OFF.
2. Wait 5 minutes to allow the heater to cool.
3.  Press the red recessed Power Reset button with a Phillips screwdriver or similar tool (Fig. A).
   Holding the screwdriver at about a 45° angle, press until you hear a click. If you do not hear the click, continue to press it in.
   The click is an audible signal that the button has been reset.
4. Verify the heater is correctly positioned (see POSITIONING THE HEATER instructions on the reverse side of this sheet) and clean the reflector if needed, as instructed below.
5.  Plug the heater back in and try it again.

TILT TENSION ADJUSTMENT

The tilt mechanism tension can be adjusted to suit your preference by turning the tilt adjustment screw located above the cord wrap (Fig A). To tilt with a lighter touch (less tension), insert a #2 Phillips screwdriver and turn the screw counterclockwise in ¼ turn increments to desired tension. If a more assertive touch (more tension) is preferred, turn the screw clockwise in ¼ turn increments.

CLEANING THE PARABOLIC REFLECTOR

Turn heater off, unplug, and allow to cool completely before cleaning, caring for, or storing the heater.
Occasionally the parabolic reflector inside the grille will need to be cleaned to remove dust accumulation. To remove dust from the parabolic reflector you may purchase a specially designed cleaning device, such as the one offered below. You may also remove dust from the parabolic reflector by following these simple steps: 1) Unplug the heater and allow to cool; 2) support the heater on its back; 3) slip a soft, lint-free cloth through the grille; 4) move the cloth over the surface of the parabolic reflector by inserting a long thin handle (such as a dowel or the handle portion of a wooden spoon) through the grille, using it to slide the cloth from spot to spot over the surface of the reflector; 5) remove the handle and the cloth when the surface is dust free. NOTICE: If you allow dust to build up on the parabolic reflector, the dust accumulation may cause the heater to overheat and the warning buzzer to sound. If this should occur, follow the POWER RESET INSTRUCTIONS on the back of the unit. Then clean the parabolic reflector as previously instructed. If the heater does not work properly after cleaning and following the reset instructions, contact:

National Presto Industries, Inc.
3925 North Hastings Way, Eau Claire, WI 54703
1-800-877-0441
www.GoPresto.com/contact
It is recommended that you retain the heater carton for future storage.

MAKE CLEANING THE PARABOLIC REFLECTOR A LITTLE EASIER…

Presto is offering a Heater Duster which is convenient for dusting the parabolic reflector. The extra-long handle and soft mop make cleaning easy. To purchase a duster for cleaning your parabolic heater, see the information below.

HOW TO ORDER…

http://www.gopresto.com/registration/

► Visit www.GoPresto.com and search Heater Duster or simply scan this QR code.
► Call the Consumer Service Department at 1-800-877-0441 on weekdays 8:00 AM to 4:00 PM (Central Time). Please have your credit or debit card number and expiration date ready. Payment options on telephone orders are limited to credit and debit cards only.
©2021 National Presto Industries, Inc.

Digital Pressure Canner

First digital pressure canner that meets USDA home canning guidelines for safely processing meats, poultry, fish, vegetables, and other low-acid foods.

Innovative sensor automatically holds the exact temperature required for safe pressure canning. No adjustments needed for high altitudes.

Doubles as a boiling water canner for preserving fruits, jams, jellies, pickles, and salsa.

Easy-to-use digital interface guides you through the canning process step by step. Built-in timer ensures accurate processing.

Regular Mason Jar Capacity:
Pressure Canning: 10 Half-pints, 8 Pints, 5 Quarts
Boilling Water Canning: 10 Half-pints, 8 Pints, Quarts n/a

Automated for simple home canning.

Select the desired method and the LED display icons direct you through each step from start to completion. Canner holds the heat inside keeping your kitchen cool.

The only method recommended by the USDA for safely processing low-acid foods. Presto Precise® Digital Pressure Canner is programmed for safe, automatic canning. Venting occurs for the time necessary to remove air from both the canner and the jars. The temperature sensor detects the exact processing temperature and holds it for the specified time automatically. No need to watch or adjust settings.

The temperature sensor detects the boiling point and activates the canning process. It automatically holds a proper boil throughout the required time to safely process high-acid foods.

with standard processing times in accordance with the U.S. Department of Agriculture publication, “Complete Guide to Home Canning.”

*The USDA and the National Center for Home Preservation provide guidelines for home canning. Neither agency certifies or approves home canning equipment.

Preheats jars and keeps them hot until each jar is filled with food and ready to process. LED display icons illuminate each step in the canning process.

• Cover locking system.
• Temperature sensor.
• Removable pot.
• Instruction/recipe book and Quickstart guide.
• Canning rack.
• Black stainless steel.

120 volts AC, 1485 watts               Stock No. 02144
Liquid capacity: 12 quarts (11.4 liters)

Out of Box:      Width     Depth    Height    Weight

17.00″        14.00″    16.00″      20.50 lb

Single Carton: UPC# 075741021447

Qty    Cube   Width    Depth    Height    Weight
1        2.57     16.00″   16.00″    17.36″      24.15 lb

Master Pack:
Master pack quantity is a single unit. See above specifications.

©2021 National Presto Industries, Inc. ADW20-5844B

7-Function Canning Kit

Set Includes:

• Use to precisely count down processing times. (See Operating Instructions enclosed in timer package.)
• Use to easily fill regular and wide-mouth canning jars.
• Use flat end to gently release trapped air bubbles from liquid in jars. Use magnetic end to assist in removing canning lids from hot water.
• Use to safely and easily place jars in canner before processing and then remove hot jars from canner after processing.
• Use to safely handle hot foods during preparation for canning.
• Use to help remove screw bands that have become stuck in place due to liquid loss during canning. (Always remove screw bands after the jars have cooled completely, 12 to 24 hours after processing, and before storing.)

Cleaning Instructions:

• Wash the lid lifter, jar lifter, kitchen tongs, and jar wrench in warm, soapy water. These utensils are not dishwasher safe.
• The canning funnel may be washed in the dishwasher on the rack farthest from the heating element.
• Wipe the timer with a damp cloth.

Consumer Service Information
If you have any questions regarding the operation of your Presto® Canning Kit, contact us by any of these methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time)
• Email us through our website www.GoPresto.com/contact
• Write to National Presto Industries, Inc., Consumer Service Department, 3925 N. Hastings Way, Eau Claire, WI 54703-3703

Inquiries will be answered promptly by email, telephone, or letter. When emailing or writing, please include a phone number and a time when you can be reached during weekdays if possible. Be sure to indicate date of purchase and a description of defect when sending a product. Send products to:

Canton Sales and Storage Company, Presto Factory Service Department, 555 Matthews Dr., Canton, MS 39046-3251

Presto® Limited Warranty

This quality Presto® product is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first year after purchase, we will repair or replace it at our option. Our pledge does not apply to batteries, if any, or to damage caused by shipping. Outside the United States, this limited warranty does not apply.

To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you will be instructed to send your Presto® product to the Presto Factory Service Department for a quality inspection; shipping costs will be your responsibility. When returning a product, please include your name, address, phone number, and the date you purchased the product as well as a description of the problem you are encountering with the product.

We want you to obtain maximum enjoyment from using this Presto® product and ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express warranties.

National Presto Industries, Inc. Eau Claire, WI 54703-3703

©2021 National Presto Industries, Inc.                                           Form 72-867B

PRESTO Nomad Traveling Slow Cooker User Guide

Traveling Slow Cooker

• Ideal for slow-cooking foods and taking them on the road. Also great for buffets.
• Unique “picnic cooler-style” design with cool-touch housing and swing-up handle make carrying easy.
• Locking lid seals tight for spill-proof transportation.
• Dry erase board and marker for messages.

INSTRUCTIONS

This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage when using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against the risk of electrical shock, do not immerse cord, plug, or slow cooker base in water or other liquid.
4. To avoid electrical shock, cook only in the provided cooking pot. Never exceed the MAX fill level.
5. Close supervision is necessary when any appliance is used by or near children.
6. WARNING! Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge of counter or table. Never plug cord into outlet below counter or use with an extension cord. Do not let cord touch hot surfaces.
7. Unplug from outlet when not in use and before cleaning. Allow unit to cool before putting on or taking off parts and before cleaning the appliance.
8. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to the Presto Factory Service Department for examination, repair, or electrical or mechanical adjustment.
9. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Use only genuine Presto® accessories or replacement parts.
10. Intended for countertop use only.
11. Do not use outdoors.
12. Do not place on or near a hot gas or electric burner or in a heated oven.
13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
14. To disconnect, turn control to OFF, then remove plug from wall outlet.
15. Do not use the appliance for other than intended use

SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

Important Cord and Plug Information

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
A short power supply cord is provided to reduce the risk of becoming entangled in or tripping over a longer cord. DO NOT USE WITH AN EXTENSION CORD.
Connect the power supply cord to a 120VAC electrical outlet only. To avoid risk of draining vehicle battery or blowing a vehicle fuse, do not plug slow cooker into vehicle AC outlet.

Before First Use

• Remove all packing material and become familiar with the slow cooker (Fig. A).
• Read the instructions carefully before use.
• Clean the cover with a damp, soapy cloth. Do not immerse the cover in water. Wash the removable cooking pot and utensil holder in warm, soapy water. Rinse and dry thoroughly. (See below for instructions on removing the utensil holder from the cover.)
  CAUTION! To avoid electrical shock, never pour water into the slow cooker base or immerse it or the power cord in water. Always be sure the cooking pot is completely dry before placing it back in the slow cooker base.

CAUTION! This appliance is not intended to melt wax, gels, lastics, glue, or other materials for making candles or for other hobbyist activities, or in any commercial or business application. Using this product for purposes different from those specified in this instruction manual may cause serious bodily injury or damage to the product

Features of the Nomad® Slow Cooker

• Dry erase board and marker. Use to identify or describe the food in the slow cooker. Any markings made on the board can simply be removed with the eraser on the marker cap. To extend the life of the marker, make sure the cap is always tightly closed.
  Remove dry erase marker from the holder on the front of the slow cooker before cooking. If the marker is left in the holder during cooking, it may not write. Should this occur, position the marker flat on the counter and allow it to cool. Usually, after 2 to 3 hours, the marker will write again.
  Always erase the board prior to storing the slow cooker. Remove ghosting or smudging with a commercially available whiteboard cleaner or rubbing alcohol. Be sure to use only dry erase markers on the board.
• Removable utensil holder. Easily lift from the cover and use as a spoon rest. When the utensil holder is removed, the viewing area to monitor cooking is enlarged. To remove the utensil holder, first position the unit so the control is facing you. Next, move the carrying handle to the unlocked position, either toward the front or the back. Then, lift up on the right side of the utensil holder and remove it from the cover
  (Fig. B). If desired, remove the silicone cord before resting a utensil on the holder. To reattach the silicone cord to the utensil holder, put the cord on top of the holder. Fit the cord under one set of tabs, twist the cord once, then stretch it and secure the cord under the other set of tabs (Fig. A).
  If carrying a serving utensil when traveling with the slow cooker, secure the utensil holder to the cover. Insert the large tab on the utensil holder, opposite the NOMAD® logo, into the slot on the left side of the cover frame. Firmly push down on the NOMAD® logo until the holder snaps into place. Position the utensil under the silicone cord (Fig. A, page 2).
• Convenient cord storage. After cooking, push the cord into the built-in cord storage port on the back of the unit, and then secure the cord end in the clip (Fig. C).

How to Use

1. Place the slow cooker on a dry, level surface so the temperature control knob is facing out. Pull the cord out of the built-in cord storage port on the back of the unit (Fig. C).
2. Lift the cover open and verify the cooking pot is in place. Also, be sure the condensation collector is in position (Fig. D).
   CAUTION! To avoid electrical shock, never add water directly into the slow cooker base or cook without the removable cooking pot in place.
3. Prepare food according to the recipe and place into the cooking pot. See the sample recipes on pages 5 and 6. For best results, fill the cooking pot at least half full. Do not fill above the MAX fill level indicated in the cooking pot (Fig. A, page 2).
   The cooking pot features a nonstick finish. To help protect this surface, use heatresistant nylon, plastic, or wooden utensils. Do not use metal utensils as they may scratch the nonstick finish.
4. Plug the slow cooker into a 120VAC electrical outlet only and turn the temperature control knob to the desired setting (HIGH or LOW). The WARM setting is not to be used for cooking. Use the WARM setting only after food has been cooked.
   NOTE: Initially you may notice condensation on the cover glass. As cooking continues, the condensation may subside or disappear altogether, even though the unit is still on. This is normal.
5. Close the cover and position the handle so it is toward the back of the unit.
6. Cook food for the time specified in the slow cooker recipe. However, if the quantity of a slow cooker recipe has been reduced so that it does not fill the cooker half full, check for doneness 1 to 2 hours earlier than stated in the recipe.
   CAUTION! Steam may escape when opening the cover. To prevent burns, stand to one side of the unit and lift the cover open using one of the cover lifting tabs (Fig. B, page 2). Do not touch the glass window or cooking pot, as they will be hot.
   NOTE: Avoid lifting the cover during cooking. This will cause significant heat loss, prolonging the cooking time.
7. When cooking is complete, turn the temperature control to the WARM setting until ready to serve food.
   If prepared food is not being served directly from the slow cooker, or if transporting food in the slow cooker, turn the temperature control to OFF and unplug from the electrical outlet.
   CAUTION! To protect against the risk of electrical shock, do not allow condensation from the cover to drip into the base when the cooking pot is removed. Be sure to thoroughly dry the inside of the cover, including the gasket, before closing the cover.

Traveling with your Slow Cooker

• Always transport your slow cooker using the carrying handle. Lift the carrying handle to the vertical position to lock the cover securely in place and to prevent spills. Also, empty the condensation collector before traveling (Fig. D).
• IMPORTANT: Never fill above the MAX fill level indicated in the cooking pot (Fig. A, page 2).
• When transporting the slow cooker, push the cord into the built-in cord storage port on the back of the unit, and then secure the cord end in the clip (Fig. D).
  CAUTION! The slow cooker is intended for household use only. It should not be used in vehicles. Electrical systems in vehicles vary.
  Although probably not an issue if the slow cooker were set to WARM, if set to either HIGH or LOW and plugged into a vehicle’s charging port or outlet, it could drain the battery, blow a fuse, or even damage the vehicle’s electrical system. Likewise, if the vehicle’s windows are left open in the rain, the slow cooker may get wet, and it may no longer be safe to use.

Care and Cleaning

1. Remove plug from wall outlet and allow slow cooker to cool completely before cleaning.
2. Wash the removable cooking pot in warm water and a mild detergent. Rinse and dry thoroughly. The cooking pot may be washed in the dishwasher; however, because it is made of anodized aluminum, the outside of the pot will discolor due to the caustic nature of the dishwashing detergent. Do not use steel wool scouring pads or abrasive cleaners on any part of the slow cooker.
   NOTICE: Always make sure the cooking pot is completely dry before placing it back into the slow cooker base. Placing a wet cooking pot into the slow cooker base may damage the unit and cause it to malfunction.
3. Remove the utensil holder from the cover and detach the silicone cord. Wash the cord and holder in warm, soapy water.
4. Remove the cover by lifting it to an upright position and then straight up off the cooker base. Do not immerse the cover in water or wash it in a dishwasher. Clean the cover, including the gasket, with a damp, soapy cloth. Be sure to also clean under the grommet in the glass window. If necessary, clean the center of the grommet with a Q-tip* cotton swab.
   If you accidentally immerse the cover, you will need to dry the cover in a vertical position with the hinges resting on the counter. This will allow water to drain out. Once the cover is thoroughly dry, reattach it to the cooker base. Reattach the utensil holder.
5. Wipe the slow cooker base with a soft, damp cloth to clean.
   CAUTION! To avoid electrical shock, never immerse the slow cooker base in water or other liquid or wash it in a dishwasher.
6. Pull the condensation collector out from the back of the slow cooker base (Fig. D, page 3). It collects condensation from the slow cooker cover when the cover is opened. Empty any moisture that has collected. Wash the collector and reinsert it into the slow cooker base.
7. Push the cord into the port on the back of the unit for convenient storage. Secure the end of the cord in the clip (Fig. D, page 3).
8. To prevent unpleasant odors from lingering, store the slow cooker with the carrying handle in the unlocked position and the cover detached. Place the cover on the slow cooker base so the hinges rest on the hinge slots (Fig. A, page 2). Another option is to place a folded dish cloth between the cover and base so the cover is slightly open.

Cover Care and Use Instructions
Caution! The glass in your cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal injury or property damage. Do not use cover if the glass is chipped or cracked. Handle cover carefully and avoid rough handling. Do not handle hot cover with a wet towel or place hot cover on a cold or wet surface. Sudden extreme changes in temperature may cause glass to break. Allow cover to cool before cleaning. Do not scrape or gouge glass with hard or sharp utensils or clean with steel wool or abrasive powders which can scratch or weaken the glass.

Tips for Successful Slow Cooking

• Browning meat and sautéing aromatic ingredients, such as onions and garlic, in a skillet prior to slow cooking is worth the extra time. The flavor and appearance of the finished dish will be enhanced by this step. Additionally, browning will allow excess fat to be drained from the meat before placing it in the slow cooker. Browning is also important, from a food safety standpoint, when slow cooking large pieces of meat.  rowning will increase the temperature of the meat and destroy surface bacteria that are most likely to be present on large cuts of meat.
• Avoid opening the cover during cooking. This will cause the temperature inside the slow cooker to drop as much as 15 degrees, resulting in longer cooking time. To view food without opening the cover, lightly tap the  over window to remove any condensation that may have formed.
• A slow cooker prevents the loss of the moisture that develops as the food cooks. Therefore, when converting a favorite recipe for slow cooking, reduce the liquid by 25 to 50 percent.
• Thaw frozen food before placing in the slow cooker.
• Vegetables such as carrots, celery, turnips, and potatoes cook slower than meat; therefore, put them on the bottom of the cooking pot.
• For uniform cooking, cut dense vegetables, such as carrots, potatoes, and turnips into similar-size pieces. Dense vegetables should be cut into smaller pieces than more tender vegetables.
• Milk and other dairy products, seafood and fish, fresh herbs, and delicate vegetables do not hold up well under heat for long periods of time. These ingredients should be added 30 minutes to 1 hour before the end of cooking.
  Q-tip is a registered trademark of Conopco, Inc. Presto is not affiliated with Conopco, Inc.
• If the quantity of a slow cooker recipe has been reduced so that it does not fill the cooker half full, check for doneness 1 to 2 hours earlier than stated in the recipe.
• Test food doneness with an accurately calibrated food thermometer. Insert the thermometer into the thickest part of the meat, away from the bone. The safe internal temperature for poultry is 165°F and for beef, pork, and lamb, is 160°F.

Slow Cooking Recipes

Southwest Chicken Soup

• 4 boneless, skinless chicken breasts, cooked and
  shredded
• 2 cups vegetable broth
• 1 can (28 ounces) enchilada sauce
• 1 can (16 ounces) pinto beans, drained
• 1 can (14 to 15 ounces) diced tomatoes
• 1 cup fresh whole kernel corn
• 1 can (4 ounces) chopped green chilies
• 1 cup chopped onion
• 1 red pepper, cut into ½-inch pieces
• 1 jalapeño pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
  Avocado slices for serving
  Tortillas chips for serving

Add chicken, broth, enchilada sauce, beans, tomatoes, corn, chilies, onion, peppers, garlic, chili powder, and cumin to cooking pot in slow cooker base. Close cover. Cook on LOW 6 to 8 hours or on HIGH 3 to 5 hours. Serve with avocado slices and tortilla chips. 12 servings (serving size: 1 cup)

NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker

Firefighter’s Chili

• 1 pound ground mild or hot Italian sausage
• 1 pound lean ground beef
• 4 cans (14 to 15 ounces) diced tomatoes
• 2 cans (16 ounces) pinto beans, drained
• 1 cup dry red wine
• 1 cup beef broth
• ⅔ cup Worcestershire sauce
• ⅔ cup chopped onion
• 4 cloves garlic, minced
• 4 tablespoons chili powder*
• 2 tablespoons honey
• ½ teaspoon dried red pepper flakes
• ½ teaspoon celery seed
• ½ teaspoon hot sauce
  Salt and pepper

Brown sausage and ground beef in a large skillet, stirring to break up any large pieces. Drain off excess fat. Transfer meat mixture to cooking pot in slow cooker base. Add tomatoes, beans, wine, broth, Worcestershire sauce, onion, garlic, chili powder, honey, red pepper flakes, celery seed, and hot sauce. Close cover. Cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Season to taste with salt and pepper. 14 servings (serving size: 1 cup)

NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker.
The amount of chili powder can be increased, as desired, for spicier chili

Baked Beans

• 4 cups dried great northern beans
• 12 cups water
• 1 large onion, chopped
• 1 pound bacon, fried and crumbled
• 1 can (14 to 15 ounces) tomato sauce
• ¼ cup plus 2 tablespoons molasses
• ¼ cup brown sugar
• 2 teaspoons dry mustard

Soak beans 8 hours to overnight in a large pot. Drain and cover beans with fresh water. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain the beans, reserving 3½ cups of cooking water. Add onion, bacon, and drained beans to cooking pot in slow cooker base. Combine tomato sauce, molasses, brown sugar, and mustard in a small bowl; pour over beans. Add reserved cooking water. Close cover. Cook on HIGH 9 to 11 hours.
18 servings (serving size: ⅔ cup)
NOTE: This recipe can be doubled for use in the 8-quart slow cooker.

Italian Pot Roast

• 1 medium onion, chopped
• 3 to 4 carrots, cut into ½-inch pieces
• 2 to 3 ribs celery, cut into ½-inch pieces
• 4 ounces sliced mushrooms
• 1 tablespoon vegetable oil
• 1 3- to 4-pound blade or center cut chuck roast
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 can (14 to 15 ounces) diced tomatoes
• ¼ cup plus 2 tablespoons tomato paste
• ½ teaspoon dried basil

Add onion, carrots, celery, and mushrooms to cooking pot in slow cooker base. Heat oil in a medium skillet over medium high heat. Sprinkle both sides of roast with salt and pepper. Brown roast on all sides. Place roast in cooking pot on top of vegetables. Place bay leaf on roast. In a small bowl, combine tomatoes, tomato paste, and basil; pour over roast. Close cover. Cook on LOW 8 to 10 hours or on HIGH 5 to 7 hours. 9–12 servings (serving size: 4 ounces)
NOTE: This recipe can be increased by 1½ times for use in the 8-quart slow cooker.

Stuffed Apples

• ¼ cup plus 2 tablespoons golden raisins
• ¾ cup dry red wine
• ¼ cup plus 2 tablespoons chopped nuts
• 3 tablespoons sugar
• ¾ teaspoon grated orange rind
• ¾ teaspoon ground cinnamon
• 6 cooking apples (Cortland, Empire, Golden Delicious)
• 2 tablespoons butter, divided into six pieces

Soak raisins in wine for at least 30 minutes. Drain, reserving the wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to but not through the bottoms. Pare top one-third of apples. Fill apple  enters with raisin mixture. Place apples in cooking pot in slow cooker base. Top each with butter. Pour reserved wine over the apples. Close cover. Cook on LOW 2 to 3 hours. 6 servings
NOTE: Use this recipe as is for both 6- and 8-quart slow cookers.

Consumer Service Information
If you have any questions regarding the operation of your Presto® appliance or need parts for your appliance, contact us by any of these methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write: National Presto Industries, Inc.
  Consumer Service Department 3925 North Hastings Way, Eau Claire, WI 54703-3703

Inquiries will be answered promptly by telephone, email, or letter. When emailing or writing, please include a phone number and a time when you can be reached during weekdays if possible. When contacting the Consumer Service Department, please indicate the model and series numbers for the slow cooker. These numbers can be found on the bottom of the slow cooker.

Please record this information:

Model _________________ Series _________________ Date Purchased ___________________
The Presto Factory Service Department is equipped to service all Presto® appliances and supply genuine Presto® parts. Genuine Presto® replacement parts are manufactured to the same exacting quality standards as Presto® appliances and are engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance of genuine Presto® parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto® replacement parts, look for the Presto® trademark.

Canton Sales and Storage Company Presto Factory Service Department
555 Matthews Drive Canton, MS 39046-3251

Product Registration

IMPORTANT: Please go online and register this product within ten days of purchase. Proper registration will serve
as proof of purchase in the event your original receipt becomes misplaced or lost. Registration will not affect warranty coverage, but it may expedite the processing of warranty claims. The additional information requested will help us develop new products that best meet your needs and desires. To register your product, visit www.GoPresto.com/registration or simply scan this QR code. If you do not have computer access, call the Consumer Service Department at 1-800-877-0441.

Presto® Limited Warranty

This quality Presto® appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first year after purchase, we will repair or replace it at our option. Our pledge does not apply to damage caused by shipping. Outside the United States, this limited warranty does not apply.
To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441. If unable to resolve the problem, you will be instructed to send your Presto® appliance to the Presto Factory Service Department for a quality inspection; shipping costs will be your responsibility. When returning an appliance, please include your name, address, phone number, and the date you purchased the appliance as
well as a description of the problem you are encountering with the appliance.
We want you to obtain maximum enjoyment from using this Presto® appliance and ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse, misuse, disassembly, alterations, or neglect will void
this pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express warranties.

National Presto Industries, Inc.
Eau Claire, WI 54703-3703

PRESTO Canning Heat Source User Guide

Acceptable Heat Sources

All stovetop Presto® Pressure Canners will work on electric coil and regular gas ranges. Current models of Presto® Pressure Canners will also work on glass/smooth-top ranges. Although Presto believes that current  pressure canners are acceptable for use on glass-top ranges, we recommend that you check with the owner’s manual for your range or the manufacturer before using. Presto® Induction Compatible Pressure Canner with stainless steel clad base, Stock No. 01784, will work on induction ranges as well as electric coil and glass/ smooth-top and regular gas ranges.

Please be mindful of the following tips for successful use of the canner on your glass-top or induction range:

• Use the element that most closely matches the 8-inch diameter of the
  canner bottom.
•  Do not place the canner on two heated elements at the same time.
•  Do not allow the canner to boil dry.
•  Do not use the canner on an element for several hours at a time.
• To prevent scratches to the glass top, make sure that the bottom of the canner does not have scratches or areas that are rough, and do not slide or rotate the canner on the smooth-top range.
•  Clean the cooking surface with a ceramic cooktop cleaner prior to and after using the canner.
•  A portable induction cooktop can be used if it is not less than 1800 watts with an 8- to 10-inch diameter heating zone and a load capacity of 50 pounds.

Not Acceptable Heat Sources

Presto® Pressure Canners, with the exception of the Induction Compatible Pressure Canner, will not work on induction ranges because the canners are made of aluminum. Electric hot plates do not provide sufficient energy to heat a canner for the boiling water method or for pressure canning. Presto strongly discourages using outdoor LP gas burners in excess of 12,000 BTUs. These types of burners cannot be adjusted to a low enough setting to maintain the recommended amount of pressure, which can result in damage to the bottom of the canner.

Alternative Heat Source

Presto Precise® Digital Pressure Canner, Stock No. 02144, is an electric pressure canner and therefore requires no external heat source.