Presto 8-Quart Stainless Steel Pressure Cooker and Canner - Manual (Page 4)

PRESS
URE
/ST
EA
M
RE
LE
AS
E
Vent Pipe
Air Vent/
Cover Lock
Vent Pipe
Fig E
“”
Mark
Loop Ends
Fig C
Position the trivet in the cooker so the loop
ends are towards the bottom of the cooker.
Fig F
Pressure
Regulator
Fig G
Lever
Pressure
Arrow
Fig D
Air Vent/Cover Lock in
UP Position. Pressure in Unit. Air Vent/Cover Lock in DOWN
Position. No Pressure in Unit.
Fig H
4
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 back to Fig. A on page 3.
1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired,
you may double ingredients. Be sure not to overfill the pressure cooker (see page 5).
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 wine.
2. Place the trivet and steamer basket into the cooker, if called for in the recipe (see Helpful
Hints on page 7 for guidance on when to use). If using the trivet, position it in the cooker
so the loop ends are towards the bottom of the cooker (Fig. C).
3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing
the cover (Fig. D). See safety information on page 5.
Place the cover over the body (Fig. E), aligning the  mark on the cover with the arrow
on either of the body handles. Move the cover handle slightly until the cover drops into
position.
4. Close the cover securely by rotating it clockwise until the cover handles are directly above
the body handles. The pressure cooker is completely closed when the cover handles
are directly above the body handles (Fig F) Do not try to rotate it beyond this point.
5. Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the
regulator is aligned with the pressure arrow (Fig. G).
Note: It may be necessary to apply slight pressure
when positioning the regulator on the vent pipe to
seat it properly.
6. Using a high heat setting, heat the pressure cooker. As
pressure is building, a small amount of steam will be
released from the pressure regulator. you will know
your cooker has reached 15 pounds pressure when
you hear and/or see a steady flow of steam releasing
from the pressure regulator.
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 the up position until pressure is released (Fig. H).
7. Cooking time begins when you hear and/or see a steady flow of steam releasing from the
pressure regulator. Lower the heat as necessary to maintain a very slow, steady flow of
steam and cook for the length of time indicated in the recipe or cooking chart. If excess
steam is allowed to escape, too much liquid will evaporate and food may scorch. Never
leave your pressure cooker unattended at high heat settings. It could boil dry, overheat,
and cause damage to the pressure cooker.
8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure
cooker from burner.
9. 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 in-
structions state, “Cool cooker at once,” you can release
pressure safely using either of the following quick cool
methods:
A) Turn the pressure regulator/steam release valve