Hi. I'm trying to find some information on this unit that Presto made during the mid 70's. They convienently disavow any knowledge of this unit and will actually deny they made it b/c you can't offer a product number besides PF-6 which they claim never existed. So will their repair depot. The unit was a narrow, cast aluminum 6Q offered in a regular or built in heat element version much like a hot plate operating at a much lower pressure then a regular pressure cooker. It is NOT the Mirro ChickNBucket that's fairly well documented even though Mirro also denies it's existance or claims it was subject to a CPSC recall (which never happened nor any injuries or faults ever documented) under Alcoa Aluminum.
I'm not interested in a manual. Just the pre-fry and lid on cook times and temperatures along with recommended oil volumes and weight/size of chicken.
Any info would be appreciated on this unit.
There are many of these units sold on E-bay, but I've yet to come across a manual for these fryers.
Hi Dawn, I think I know exactly what you are talking about. I had a Presto Chicken Fryer in the late 1970's and I LOVED it. It recommended 6 cups of OIL if my memory is correct. It was an electric cooker with a removable temp probe and nonstick inside and outside. I wore mine out and couldn't get a proper gasket around 1984 so I stopped using it as a fryer, BUT I loved it as it was perfect size for 1 batch of jelly or candy which needs a good rolling boil and this pot had the height needed to not have to worry about boiling over. It worked well as a slow cooker also, although a crock pot is better if you got one.
IF my memory is correct...(it's been a long time) I got temp to the recommended spot on the electric probe, I think it was only 325 ish. 5 mins then cover with lid and pressure 10-15 mins depending on size of chicken. I did not brine my chicken and I used small fryers as a rule and cut mine where the breast had the wish bone piece cut off the breast, which does lower the time necessary for frying time.
I also put thighs in first, a min or so later, legs, then backs, then wings, breast, then wishbone. I usually cut my chicken up and washed then used ONLY seasoned flour to shake pieces in. Therefore my chicken pieces were not as cold as they would be if one just used a tray of pre-cutup chicken. Back in the 70's I never had a cutup chicken that I didn't cut up myself.
The reason I put pieces in the order I did was so I could keep the oil temp up and keep the chicken from absorbing too much oil. My chicken was GREAT Texas style. We didn't like a thick breading, and we cut chicken into as many pieces as possible due to fact 1 chicken had to feed whole family. Chickens now days are much larger and precut ones are larger pieces than I used, so brining, breading, size and how cold the chicken is need to be considered. I found adding pieces in stages, kept chicken from sticking together and cooked evenly in the sizes I used. IF I was cooking 2 or more chickens, I under cooked a few mins, and placed chicken pieces on a rack in a warm oven while I cooked the other chickens. I usually had to add only a little bit more oil each time and with the electric probe, I could get temp up fast while walking my draining chicken over to the oven.
I had a similar problem with Presto pretending they never made a chicken fryer. But I know they did and used mine till the nonstick coating got so scratched I got worried about it being in my jelly. I stopped using the fryer part of it, when I couldn't get a gasket to fit it and Presto seem to have amnesia that they ever made a product. I was worried about using a regular pressure rubber seal that I found that would fit, but wasn't confident it wouldn't be a risky buisness, since obviously there had to be some safety issues for the cooker to disappear from the market.
I hope to get a nice pressure fryer again someday cause it was so great.