Can anyone tell me how to/or find instructions to use my old prestige pressure cooker?

It has no model name or number but it's old, so maybe original model. It's the type with a weight on top which can be unscrewed into three separate 'weights' or pressures. I tried to cook a steak and kidney pudding but it boiled dry (twice) rendering it inedible! When do I know it's cooking at the right pressure? When the safety valve isn't steaming? I don't understand how it boiled dry if I used the correct amount of water. It has new seals so it isn't leaking. Also, good people how do I clean the resulting black stain effectively, is there anything I can use? It's stainless steel.Can anyone tell me how to/or find instructions to use my old prestige pressure cooker?
Hi Crusader,



When your cooker reaches pressure (steam shoots out the middle nozzle), put your weights on and turn down the heat, until it just sizzles. If it is turned down too low, it will lose pressure, turn it up again until sizzling. Are you sure that the new gasket (the large rubber ring that sits in the lid), is new and the correct type, BECAUSE if you have a stainless steel cooker, it does require a different gasket to an aluminium cooker. If the lid is not on correctly, but seems to be locked, check that you are not losing water/steam down the outside.



If the black stain is inside, simmer some cooking apples and lemon juice, the acid will clear it. If on the outside steep in boiling water to which dishwasher powder has been added.



Good Luck!!Can anyone tell me how to/or find instructions to use my old prestige pressure cooker?
Without seeing it I cannot be certain what model it is, but you have said old. On old ones in the middle of the lid is a black rubber gromet with a small aluminium valve in it. When you are cooking, wait until the pressure inside has pushed this up into position before putting the weights on, you start timing from this point. Whilst it is cooking the weights will spin and some steam will escape from the valve, all normal.

The newer ones have a brass valve in a metal gromet. When at pressure, this rises, you then move the weights into 'cook' position and start timing.

Persevere with your pressure cooker because they are brilliant for fast meals. Cheap cuts of meat can be used and are often tastier. They also save energy and nutrients in the food.
Try looking up the info on the Internet under the brand name you never know, if not you may find a similar model which may help you.

GOOD LUCK!
Here are some links that might help...

Good luck!