THE ALL-AMERICAN 910 User Manual

W
isconsin Aluminum Foundry also manufactures Chef’sDesign,
fine quality cast aluminum cookware. This professional weight
cookware ensures superb heat absorption and conduction. Food
cooks evenly and at lower temperatures. Each piece is coated with satiny-
smooth non-stick finish, making clean-up fast and easy. Chef’sDesign
Cookware is the ultimate in quality, design and convenience. Add the
crisp, clean, contemporary styling of Chef’sDesign Cookware to your
kitchen today.
Ribbed Rangetop Griddle
This ribbed griddle turns ordinary
r
angetops into an indoor grill. Grills
m
eat, poultry, seafood and vegetables.
A deep groove around the edge of the
pan drains away excess fats and oils
f
or healthier cooking.
Model 3540
Dimensions 10
3
/
8
" x 18
7
/
8
"
The Ultimate Griddle
A huge griddle. Turns all
rangetops into the ultimate non-
stick griddle, perfect for eggs,
bacon, sandwiches, pancakes,
vegetables and meats. Grooved
edge drains fats and oils, which
collect in large corner wells—not
in your food.
Model 6050
Dimensions 11" x 19
1
/
2
"
Side-By-Side Griddle
Combine a ribbed grilling surface
with a flat griddle, and you have a
complete meal, preparation center.
The world's finest non-stick surface
assures easy clean-up.
Model 6040
Dimensions
10
3
/
4
" x 20"
Lasagna Pan Plus
If you only had one pan for baking,
this would be it. This deep-dish pan
offers true versatility. It’s perfect for
everything from lasagna and
casseroles to roasts and hams.
Model 6260
Dimensions
10" x 12" x 3"
Cast Aluminum Covered Roasters
Heavy cast aluminum roaster and
cover with eye-catching highly
polished exterior. Available with or
without Eclipse
®
non-stick interior.
Includes flat roasting rack.
3 sizes available:
13
1
/
2
", 16
1
/
2
" and 18"
Heavy Aluminum French Roasters
Heavy aluminum roasters with
unique stainless steel rack. Based
on a traditional French design these
roasters are a modern update with
high sides, triple riveted handles
that are the right size for oven
mitts and non-stick interior.
Polished exteriors suitable for
serving.
3 sizes available:
14
2
", 16
1
/
2
" and 18"
In addition to non-stick cookware, Chef’s Design also offers these
other premium kitchen products:
Stainless Steel Pressure Cookers
Chef‘sDesign Stainless Steel Pressure
Cookers are premium models crafted of
the finest 18/10 stainless steel for
durability, safety and ease of cleaning.
The bottoms are made with an
aluminum/steel "sandwich" for superior
heat conductivity. Finished with an
attractive mirror-like finish, these
pressure cookers work equally well on
gas, traditional electric, ceramic electric
and induction stove tops. Chef’sDesign Pressure Cookers also include a
tempered glass cover that converts the cooker to a traditional sauce pan.
Ten year limited warranty.
Models 450, 600, 850, 1030
4.5 Liter, 6 Liter, 8.5 Liter, 10.3 Liter Sizes
If you are unable to locate these fine products in your local stores,
please contact our factory for further information.
Wisconsin Aluminum Foundry Co., Inc. • P.O. Box 246 • Manitowoc, WI 54221-0246 • (920) 682-8627• FAX(920) 682-4090
Web site: store.wafco.com • Email: customerrelations@wafco.com
Manufacturers of ALL-AMERICAN Pressure Cookers and Can Sealers,
CHEF'SDESIGN Stainless Steel Pressure Cookers, Cookware, Covered Roasters and French Roasters
11/08 - 10M

THE ALL-AMERICAN 910 Specifications

General

Brand	THE ALL-AMERICAN
Model	910
Category	Electric Pressure Cooker
Language	English

Summary

ALL-AMERICAN PRESSURE COOKER/CANNER

Instructions and Recipes

Manual for operating and cooking/canning with the All-American pressure cooker.

IMPORTANT SAFEGUARDS

LIMITED WARRANTY AND SPECIFICATIONS

Product Dimensions and Capacities

Specifications for different models of All-American pressure cookers.

SAFETY WARNING LABELS

ABOUT THE ALL-AMERICAN PRESSURE COOKER/CANNER

Suitable Foods Guide

Information on foods that can and cannot be safely cooked or canned.

HANDLE SAFETY

IMPORTANT SAFETY PRECAUTIONS

Pre-Use and Operational Safety

Covers lubrication, seal checks, liquid levels, pressure, and handling procedures.

CARING FOR YOUR COOKER

Maintenance and Overpressure Plug

Guidance on seal maintenance, gauge accuracy, and overpressure plug.

HOW TO USE YOUR COOKER

Preparation and Operation Steps

Steps for adding food, covering, using the cooker, and exhausting.

HOW TO USE YOUR COOKER (Continued)

Pressure Reduction and Lid Removal

Safe methods for reducing pressure and opening the cooker.

COOKING IN THE PRESSURE COOKER

Meat and Grain Timetables

Timetables for cooking meat and grains under pressure.

COOKING IN THE PRESSURE COOKER (Continued)

Vegetable Timetable

Timetable for preparing and cooking various vegetables.

PRESSURE COOKING RECIPES

Meat Recipes

Recipes for preparing various meat dishes in the pressure cooker.

PRESSURE COOKING RECIPES (Continued)

Seafood and Fowl Recipes

Recipes for preparing seafood and poultry dishes using the pressure cooker.

PRESSURE COOKING RECIPES (Continued)

Soup Recipes

Recipes for making various soups in the pressure cooker.

PRESSURE COOKING RECIPES (Continued)

Dessert Recipes

Recipes for preparing desserts in the pressure cooker.

CANNING INSTRUCTIONS

Canning Methods and Terms

Explanation of canning methods, terms, and food types.

CANNING INSTRUCTIONS (Continued)

Home Canning Safety and Spoilage

Precautions for safe canning and identifying causes of spoilage.

PACKING CANS OR JARS

Packing Methods and Thermometer Use

Details on hot-pack/raw-pack methods and thermometer use.

ALTITUDE ADJUSTMENTS FOR CANNING

MEAT TIMETABLES AND CANNING INSTRUCTIONS

Meat Canning Procedures

Specific instructions and times for canning various types of meat.

POULTRY TIMETABLES AND CANNING INSTRUCTIONS

Poultry Canning Procedures

Guidelines and times for canning different kinds of poultry.

SEAFOOD TIMETABLES AND CANNING INSTRUCTIONS

Seafood Canning Procedures

Instructions and times for safely canning various seafood items.

PREPARING FRUITS & VEGETABLES FOR CANNING

Fruit Preparation and Syrups

Steps for preparing fruits, including blanching and syrup types.

TOMATO TIMETABLES AND CANNING INSTRUCTIONS

Tomato Canning Procedures

Guidelines for canning tomato juice and raw tomatoes.

VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS

Vegetable Canning Procedures

Timetables and instructions for canning various vegetables.

QUESTIONS AND ANSWERS ON HOME CANNING

Food Processing and Quality Issues

Answers regarding liquid loss, cloudy liquid, floating fruit, mold, and color changes.

QUESTIONS AND ANSWERS ON HOME CANNING (Continued)

Jar Sealing and Processing Issues

Troubleshooting jar sealing, buckling, breaking, and reprocessing.

PARTS PRICE LIST