Using a pushbutton or footswitch control, the operator can position boxes or containers at a convenient working height. This allows workers to load or unload without bending or stretching. The unit includes a photo eye toe guard feature. A photo eye is positioned near the front of the unit. If the operator’s toes block this photo eye, the unit stops immediately. This manual contains instructions on the safe and proper installation, use, and maintenance of a P4 Level Loader. Please be sure that t

Simply pull out on handles to tilt the grilling surface. Push handles back in to return to a level surface. AD05-5202 ©2005 by National Presto Industries, Inc. STOCK NO. 07045 120 volts AC, 1500 watts

Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below. After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently with a fork while steaming. It may be necessary to allow excess moisture to evaporate from s

Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in kidney beans and heat through. Nutrition Information Per Serving 4 servings 432 Calories, 17 g Fat, 111 mg Cholesterol 12 seafood Seafood is the basis of some of thehealthiest and most nutritious meals you can make. It is an excellent source of protein, a good source of minerals, and one of the few sources of beneficial omega-3 fatty

Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Mix water and flour; stirinto stew. Heat until stew thickens, stirring constantly. Nutrition Information Per Serving 4 servings 347 Calories, 7 g Fat, 73 mg Cholesterol SPAGHETTI MEAT SAUCE 1 pound lean ground beef 1 teaspoon salt 1 can (14 to 15 ounces) diced 1 teaspoon parsley flakes tomatoes . teaspoon oregano . cup water . teaspoon basil 1 cup chopped on

aluminum) 01264 (6-qt. aluminum) 01282 (8-qt. aluminum) 01341 (4-qt. stainless steel) 01362 (6-qt. stainless steel) The stock number is the first five digits of the model number. Instructions and Recipes .2009 by National Presto Industries, Inc. Visit us on the web at Pressure Cookers Stock Numbers: 01241 (4-qt. aluminum) 01264 (6-qt. aluminum) 01282 (8-qt. aluminum) 01341 (4-qt. stainless steel) 01362 (6-qt. stainless steel) The stock number is the first five digits of the model number. This is

Clean it with a small brush or pipe cleaner if it is blocked or partially blocked (Fig. N).Also clean the vent pipe nut as shown. 3. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for cleaning. To remove the air vent/cover lock, place your finger over the hole in the cover handle (Fig. N) and remove the white rubber gasket from the air vent/cover lock on the underside of the cover (Fig. O).Push the air vent/cover lock throughthe top of the Fig. N Cover Handle Hol

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Before Using the Canner for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 How to Use Your Canner. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Pressure Canning. . . . . . .

. Liquid lost from jars during processing is caused by: (1) Packing jar too solidly or overfilling; (2) Too high a temperature or too high pressure; (3) Variation or sudden lowering of temperature in the canner. When processing food, pressure regulator should not be taken off the vent pipe and cover should not be removed until air vent/cover lock has dropped and pressure has been completely reduced; (4) Failure to adjust jar lids according to manufacturer’s directions. . The loss of liquid from

+ Let pressure drop of its own accord. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 11.2 1 1 1 1 1 1 1 1 1 1 1 3 – 5 2 – 3 3 – 5 3 – 5 0 – 2 3 – 4 3 2 – 3 2 1 – 2 0 – 2 0 – 2 0 – 3 6 – 8 4 – 5 15 10 5 3 3 0 12 12 1 0 – 1 0 – 1 3 – 5 27 FROZEN VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE LIQUID (MINUTES) Asparagus (cut, spears) 12 Beans (green, wax, french 1 1 – 2 style) Broccoli 1 1 – 2 Brussels Sprouts 1 2 – 3 Cauliflower 1 1 – 2 Corn Cut 1 1 – 2 Corn on Cob 1 2 – 3 Lima Beans 1 1 – 2 Mixed Vegetables 1