Presto 02141 User Manual

14
Herbed Chicken Thighs
 ½ tablespoonoliveoil
4 chicken thighs, skinned
 ½ cupchickenbroth
 ½ cupchoppedonion
¼ cup chopped celery leaves
3 cloves garlic, minced
1 tablespoon minced, fresh Italian parsley
 ½ teaspoondriedoregano
 ½ teaspoondriedbasil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
With cooking pot in cooker body, press BROWN and preheat cooker. Add oil; brown chicken. Press CANCEL. Add broth, onion, celery
leaves, garlic, parsley, oregano, and basil to pot. Close cover. Place quick pressure release valve on vent pipe. Press POULTRY. When
time is up, allow pressure to drop of its own accord. Remove chicken to a warm dish. Press SAUTÉ; add olives to liquid. Simmer for 5
minutes until liquid is reduced. Season to taste with salt and pepper. Serve sauce over chicken.
4 servings
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.
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
When using the following vegetable timetable, 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, USE THE QUICK PRESSURE RELEASE METHOD AFTER COOKING VEGETABLES.
If the timetable says to cook 0 minutes, press the VEGETABLES–LOW button. Unit will beep 10 times as soon as pressure is reached. Use the quick
pressure release method immediately after pressure cooker reaches cooking pressure.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in timetable.
For fresh vegetables, pour 1 cup liquid into cooking pot. Place vegetables on rack in cooking pot. Close cover securely. Place quick pressure release
valve on vent pipe. Press VEGETABLES–LOW or VEGETABLES–HIGH and adjust time, if necessary, according to the following timetable.
Vegetable Preparation Preset Pressure Cooking Time
Artichoke Whole, 6 to 8 ounces HIGH 11–13 minutes
Asparagus Stems, cut into 1-inch pieces LOW 0–1 minute
Beans (green, wax) Whole or sliced LOW 0–1 minute
Beets Whole,2½-inchdiameter HIGH 20–21 minutes
Broccoli Florets LOW 0–1 minute
Brussels Sprouts Small, 1-inch diameter LOW 4–5 minutes
Cabbage (red, green) Wedges, 1 inch thick HIGH 5–6 minutes
Coarsely shredded HIGH 3–4 minutes
Carrots Baby cut HIGH 3–5 minutes
½-inchslices HIGH 3–5 minutes
Cauliflower Florets LOW 0–3 minutes
Collards* Leaves coarsely chopped, stems thinly sliced HIGH 4–6 minutes
Corn on the Cob Whole,2½-inchdiameter HIGH 5 minutes
Eggplant Cubed,1to1½inchesthick LOW 3–4 minutes
Sliced,½inchthick LOW 3–4 minutes
Kale* Leaves coarsely chopped, stems thinly sliced HIGH 3–5 minutes
Parsnips Sliced,½inchthick LOW 4–5 minutes
Peppers Whole HIGH 2–3 minutes
*Do not use rack; place in cooking liquid. Use 2 cups of water.

Presto 02141 Specifications

General

Brand	Presto
Model	02141
Category	Electric Pressure Cooker
Language	English