How do you use your 4 qt Mirro pressure cooker?

Answer 1

I found it! I have a 12 qt Mirro Pressure Canner/Cooker. Someone has downloaded the original instruction booklet in a PDF format online that includes the recipes. This booklet is for all Mirro Pressure Canners/Cookers. It's a 25 page booklet that would be best printed on both sides of the paper if you have that kind of printer. Don't worry about finding pages 4 & 5. They are blank anyway.

Go to:

http://www.pickyourown.org/canning_equipment/canner_manuals.htm

Scroll down to "Mirro Pressure Canners and click on: "Click here for a Mirror Pressure canner manual." They spelled Mirro with a r but it's just a typo.

Hope this helps!

Answer 2

Do you have a round small puck-shaped weight about 1 1/2" in diameter with 3 holes around the outer diameter? If so, look closely near each hole on the flat surface-check both sides-and there should be a 5, a 10 & a 15 by individual holes. You set the weight (puck) on the stem sticking out of the center of the cover with the hole having the 5 next to it placed onto the stem so that the "puck" is sitting vertically on the stem as a tire on a car sits. (FYI: the cover must be fitted over a rubber gasket onto the kettle and the handle turned an inch or so to lock the cover down.) You must have a chart of cooking times for each individual food & you will almost always have to add water before cooking. You put the weight on as soon as you turn on the stove. When the interior pressure reaches 5# the weight will start to jiggle a little bit from the steam escaping. As it gets hotter & the pressure continues to rise it will jiggle more and more. You can start timing at this point. The heat should be controlled so that it jiggles a little bit about 3 times a minute. It is holding at about 5# at that point. If it's jiggling more or steadily the pressure is actually too high and the heat should be lowered to slow it down. As noted above there are fairly precise times for almost all different foods and some foods are to be removed from the heat and allowed to set for a while before opening the lid and with others the closed kettle is run under cold water to reduce the pressure immediately. After the kettle has cooled a while, take a fork and poke through a hole in the weight and carefully lift it off. If steam is still escaping do NOT open the lid until the escaping steam has stopped.

If your weight is more like a cone-shape, I'm not sure how those ones work. By going to the Mirro Pressure Cooker web site I'm sure that you will find more directions there. Good luck.

Answer 3

It is used the same as most any other pressure cooker. Cooking time for different food can be found with a simple search online. The Imusa cooker i have didn't come with a small cooking rack which is kind of a bummer so the food must be placed in the liquid. But for a mid meatloaf you add about 1/2 to 3/4 cup of water, lock the lid let the pressure build and cook. Once the pressure valve on the top starts to move it takes about 20 to 25 minutes for a 2.5 to 3 lb meatloaf. Other foods have different cooking times, but on average you can figure about 50 percent of the time it would take to cook the same food item in a tradional oven.

For complete instructions and timetables visit http://bit.ly/j5gen

Answer 4

Look at the manual