It is supposed to cook faster than a regular pot but I don't know how to use it safely or where to set the heat on my electric range. I have a Presto Model 606 (6 qt.). My deceased wife used it but I have no instructions for it. I can use some help so it don't blow its lid off. Thanks.

-- Frank Kemmer (f.kemmer@verizon.net), November 06, 2001

Answers

Frank,

Have you tried doing a search online for the instructions? This would be my first suggestion.

Next is, You have to know what you are cooking and what pressure you are supposed to cook it at, as well as how long it needs to cook. For instance, I use a Mirro model to cook pot roast. It cooks at 10 lbs pressure for 45-60 mins depending on the roast size.

As for setting the heat on the electric stove, I'd say set it about half way between Med and Hi until the pot builds pressure and starts 'venting', then reduce heat to the lowest setting. This will maintain the pressure and conserve energy.

Hope this helped a little.

-- Devera Morgan (anatida@hotmail.com), November 06, 2001.

Try this website. It says your model has been discontinued, but you may be able to get a booklet.

http://www.pressurecooker-outlet.com/prestoparts.htm

-- Wendy A (phillips-anteswe@pendleton.usmc.mil), November 06, 2001.

Hi Frank, I have a Manttra 6 qt pressure cooker that I find invaluable. I doesn't have a pressure gauge like the canners, but a pressure regulator that snaps on top once a good steam gets going. If you would like to privately email me your snailmail address, I would be glad to photocopy my booklet and mail you a copy. Has instructions and recipes. Kim :-D

-- Kim in Indiana (kwcountrygirl@aol.com), November 06, 2001.

Pressure cooker 101 First, inspect the unit, make sure the hole in the lid is clear. Inspect the seal, take it out and look for rips or indentions, rub a bit of cooking oil on it when ever it feeels dry. Inspect the blow off safety plug, a tiny bit of steam can issue out of it at first but replace it if it drips steam during cooking. Allways position the safety blow off to wards the back of the stove when using. Some models have a varitable steam escape weight 5-10-15 pounds, most are set at 15 only. If your cooking meat put oil or margaine in the pan portion, brown the meat, then add the water put on the top to cook. Start with a high heat, as soon as the "steam dancer" starts to dance reduce the heat to usually just above minimum. The dancer should emit at a speed you can count each sound. NEVER open a pressure cooker that might be pressureized. If you need to stop cooking to add vegies or whatever, turn off the heat and yes you can lift the steam dancer with a pair of tongs, just do it slowley, add the other stuff, reseal and reheat. I have found that cooking anythig more than 20 minutes shredds it, but I am talking about my cooker and stove; do not cook foods that expand, like rice in a sealed cooker. Never fill the cooker more than 2/3rds full. Also set the cooker with its handle away to where it is not likely to get bumped off the stove. In 40 years of pressure cooking I have had the safety plug blow out twice because I did not pay enough attention.

-- mitch hearn (moopups@citlink.net), November 06, 2001.

Hi Frank

Welcome to the world of pressure cooking. Cooking is my hobby and I have two Presto pressure cookers -- one, a 4 qt and one, a 6 qt. The weight is interchangeable for both cookers.

I acquired my pressure cookers second hand, and wrote to Presto -- they sent an instruction book to me at no charge (times have changed, they may now charge!) This book is an invaluable tool. It has directions, recipes and an order list for parts. You can get a rack for the bottom of the cooker, a new handle, or most importantly, a new rubber gasket for the lid. The gaskets do become brittle with age (just like all of us) and will need to be replaced.

You can cook anything in a pressure cooker, but you do need to take care. The weight has three black bands on the little top that pops up in the center of the weight, as the pressure builds up ( 5, 10 and 15 lbs, I think).

If you are cooking dried foods, such as beans, peas or chile beans, do not fill the pot more than 3/4 full, because they will expand, and you can blow the lid off!

Always make sure there is at least one cup of liquid in the bottom of the cooker.

Cooking in the pressure cooker rivals the microwave for speed and surpasses the microwave for food flavor.

The basics are -- when you have placed your liquid and food in the cooker, place on the burner Keep you eye on the cooker and heat until the little top pops up on the weight. As safe rule of thumb -- only heat to the middle band. When the middle band is showing, adjust your heat, so that the weight rocks gently back and forth and the middle band shows. When this is constant, you can continue with your other kitchen prep work. If what you are cooking was not frozen, it will probably be ready in about 15 - 20 minutes. A cheap cut of beef that is usually tough, cooked with a couple of potatoes, onions and carrots will come out almost fork tender.

VERY IMPORTANT!!! When you believe your food is finished cooking, DO NOT ATTEMPT TO REMOVE THE LID AS IT MAY EXPLODE IN YOUR FACE. Turn the heat off and remove the cooker from the burner. CAREFULLY, remove the weight from the cooker, to allow the steam to escape. When the steam has slowed down, you can place the cooker (LID STILL ON) under warm (NOT COLD) running water, to help reduce the temperature of the cooker. When it is no longer steaming, you can remove the lid -- and enjoy your dinner!

-- MissJudi (jselig@clemson.edu), November 06, 2001.