Presto 8-Quart Stainless Steel Pressure Cooker and Canner User Manual
Page 25
25
LAMB STEW
1 pound lamb stew meat, cut
4 small potatoes, quartered
into 1-inch cubes
1 cup baby-cut carrots
1 cup water
1 teaspoon salt
1 large onion, sliced
1
⁄
4
teaspoon black pepper
1 tablespoon Worcestershire
• • • • • • •
sauce
1
⁄
4
cup cold water
1 large clove garlic, minced
1 tablespoon flour
• • • • • • •
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pres-
sure regulator on vent pipe and cook 6 minutes with a very slow, steady flow of steam escaping from
the pressure regulator Cool cooker at once
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and
cook 3 minutes with a very slow, steady flow of steam escaping from the pressure regulator Cool
cooker at once
Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol
MEAT TIMETABLE
Brown meat well and remove from cooker. Pour liquid into cooker. Position trivet in cooker. Place meat in steamer basket on
trivet.
(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)
Omit trivet if meat extends above the
2
⁄
3
full mark
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE
2
⁄
3
FULL mARK (SEE PAgE 5).
CUPS OF COOKING TIME
MEAT
LIQUID
(MINUTES)
BEEF
Chuck Roast
3 pounds
2
45 – 50
Corned Beef
3 pounds
2
60
Rolled Rib Roast 3 pounds
1
1
⁄
2
30 – 35
Round Steak
1˝ thick
1
18*
Round Steak
1
⁄
2
˝ thick
1
10*
Short Ribs
1
1
⁄
2
25
HAM
Slice
3 pounds
1
1
⁄
2
30 – 35
Picnic
3 pounds
1
1
⁄
2
30 – 35
LAMB
Chops
1˝ thick
1
2*
Chops
1
⁄
2
˝ thick
1
5*
Leg of Lamb
3 pounds
2
1
⁄
2
35 – 45
CUPS OF COOKING TIME
MEAT
LIQUID
(MINUTES)
PORK
Chops
1˝ thick
1
15*
Chops
1
⁄
2
˝ thick
1
8*
Butt Roast
3 pounds
2
55
Loin Roast
3 pounds
2
55
Steak
1˝ thick
1
2*
Steak
1
⁄
2
˝ thick
1
5*
VEAL
Chops
1˝ thick
1
2*
Chops
1
⁄
2
˝ thick
1
5*
Roast
3 pounds
2
45 – 50
Steak
1˝ thick
1
10*
* Cool cooker at once (see page 4).