Oster 4792 - DIRECTION TABLE FOR SOUPS; Soup and Chowder Cooking Guide

English 18
Your Pressure Cooker will cook most soups in a matter of minutes instead of hours. Do not ll
cooker more than 3/4 full of liquid. DO NOT COOK PEARL BARLEY, SPLIT PEAS OR PEA SOUP
IN THE COOKER. (See page 2.)
Cook the soup stock from bones and meat rst; reduce pressure: then add other ingredients
(vegetables, noodles, etc.) as desired and nish cooking.
After soup is cooked, make certain that pressure is down before removing control from vent tube.
TEST to see if pressure has dropped by gently nudging the control. After soup is cooked, fat may
be skimmed off and more water may be added, especially if soup stock is very rich.
SOUPS – CHOWDERS
COOK AT 15 POUNDS
OF PRESSURE
AMOUNT OF FOOD
4 qt. 7 qt. 9 qt.
AMOUNT OF WATER
4 qt. 7 qt. 9 qt.
MINUTES
TO COOK
AFTER
CONTROL
JIGGLES
Beef Soup
Cook beef soup bone with
water, onion and seasonings.
Finish by adding vegetables,
noodles, etc., as desired.
3 lbs. 4 lbs. 5 lbs. 2 qts. 3 qts. 4 qts.
60*
Chicken Soup
Cut up stewing chicken; add
water, onion and seasonings
and cook. Finish by adding
dumplings, noodles. etc., as
desired.
3 lbs. 4 lbs. 5 lbs. 2 qts. 3 qts. 4 qts.
30:00 - 35:00*
Ham and Navy Bean Soup
Cook ham bone, onion and
water. Then add soaked
navy beans and nish
cooking.
2 lbs. 3 lbs. 4 lbs.
ham ham ham
bone bone bone
2 C 3C 4C
2.5 qts. 3.5 qts. 4.5 qts.
45*
30*
Oxtail Soup
1 tail 2 tails 3 tails
1 soup 2 soup 3 soup
bone bone bone
2 qts. 3 qts. 5 qts.
60*
* Cool cooker normally for 5 minutes, then place under faucet.
DIRECTION TABLE FOR SOUPS