Preparation of steamed puddings and custards requires the use of molds. The individual custard cups are standard size. For large puddings and bread recipes, a one-quart mold or bowl may be used. Suitable bowls may purchased from pressure cooker dealer. Copper-tone molds can be used in the pressure cooker.
Aluminum foil makes an excellent cover for any mold.
In addition to using them for desserts, you will find molds very handy for warming leftover such as creamed combinations, casserole foods, etc., which usually present a problem because they tend to stick to saucepans when reheated. Just place the mold of food on the rack in the pressure cooker over 1 cup water, set the control of 15 pounds and when it jiggles, remove from heat and let pressure drop normally. By adding oil it keeps foam as safe and desirable level. Frozen vegetables should not be thawed before pressure cooking. The only exception to this rule is corn on the cob which must be completely defrosted.