Presto 02141 User Manual

13
Pot Roast Royale
1 tablespoon vegetable oil
 1 2½-to3-poundbonelessbeefchuckroast
1 small onion, sliced
1 cup water
1 can (2 ounces) anchovy fillets,
drained and chopped
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
9 whole peppercorns
1 bay leaf
With cooking pot in cooker body, press BROWN and preheat cooker. Add oil; brown roast on all sides. Remove from cooker and press
CANCEL. Add onion to pot; press SAUTÉ and stir until onion is slightly softened. Remove from pot. Press CANCEL. Combine water,
anchovies, vinegar, brown sugar, peppercorns, and bay leaf in pot. Place roast on cooking rack in pot. Arrange onions evenly on top of
roast. Close cover. Place quick pressure release valve on vent pipe. Press MEAT–ROAST and then adjust time to 55 minutes. When time
is up, allow pressure to drop of its own accord. If desired, press SAUTÉ and reduce cooking liquid to make sauce to serve with roast.
6 to 8 servings
Pork Chops with Red Cabbage and Apples
2 slices bacon, diced
2 bone-in pork chops, about 1 inch thick
 ⅓ cupwater
3 tablespoons balsamic vinegar
¼ cup packed brown sugar
3 tablespoons country-style Dijon mustard
1 teaspoon caraway seeds
2 cups sliced red cabbage
1 cup cored, chopped red cooking apple
 ½ cupslicedredonion
With cooking pot in cooker body, press BROWN and preheat cooker. Add bacon; fry until crisp. Remove bacon from cooker, leaving
drippings in pot. Add pork chops and brown on both sides. Press CANCEL. Whisk together water, vinegar, brown sugar, mustard, and
caraway seeds in a small bowl. Pour into pot. Return bacon to cooker; add cabbage, apple, and onion. Close cover. Place quick pressure
release valve on vent pipe. Press MEAT–CHOP/RIB and then adjust time to 8 minutes. When time is up, use quick pressure release
method.
2 servings
Barbecued Spare Ribs
1 tablespoon dry mustard
1 tablespoon chili powder
 ½ teaspooncayennepepper
1 clove garlic, cut in half
1 tablespoon vegetable oil
3 pounds boneless spare ribs*
 ⅓ cupwater
 ⅔ cupketchup
¼ cup lemon juice
¼ cup of light molasses
 ½ cupchoppedonion
1 teaspoon dried oregano
 ½ teaspoonsalt
¼ teaspoon freshly ground black pepper
2 drops liquid smoke
Trim excess fat from ribs. Combine mustard, chili powder, and cayenne pepper in a small bowl. Sprinkle over ribs. Rub seasoning into
ribs using cut surface of garlic clove. With cooking pot in cooker body, press BROWN and preheat cooker. Add oil; brown ribs on 2
sides. Mince garlic clove and whisk together with water, ketchup, lemon juice, molasses, onion, oregano, salt, pepper, and liquid smoke
in a small bowl. Pour over ribs in cooker. Close cover. Place quick pressure release valve on vent pipe. Press MEAT–CHOP/RIB. When
time is up, allow pressure to drop of its own accord.
8 servings
*Short ribs can be used in place of spare ribs. For short ribs, press MEAT–CHOP/RIB and adjust time for 30 minutes.
California Chicken
 ½ tablespoonoliveoil
4 boneless, skinless chicken breasts
3 cloves garlic, sliced
 ½ cupwhitewine
 ½ cupchickenbroth
¼ cup minced, fresh Italian parsley
1 teaspoon dried rosemary
• • • • • • •
Salt and pepper
 ½ smalllemon,thinlysliced
With cooking pot in cooker body, press BROWN and preheat cooker. Add oil; brown chicken. Press CANCEL. Cover chicken with garlic
slices. Add wine, broth, parsley, and rosemary. Close cover. Place quick pressure release valve on vent pipe. Press POULTRY and then
adjust time to 6 minutes. When time is up, allow pressure to drop of its own accord. Season to taste with salt and pepper. Garnish with
lemon slices.
4 servings

Presto 02141 Specifications

General

Brand	Presto
Model	02141
Category	Electric Pressure Cooker
Language	English