Seafood And Fish; Adapting Traditional Recipes To Use In The Pressure Cooker - Zavor ZCWDU01 Manual De Usuario

Beef/veal, 1-inch cubes,
1 ½-pounds
Beef/veal, roast or brisket
Beef, dressed, 2 pounds
Meatballs, 1-2 pounds
Beef, cured
Pork, roast
Pork, ribs, 2 pounds
Pork leg, smoked, 2 pounds
Pork, ham, pieces
Lamb, leg
Lamb, 1-inch cubes, 1 ½-pounds 10-18 minutes
Chicken, whole, 2 to 3 pounds
Chicken, in pieces, 2 to 3 pounds 8-10 minutes
Spring chickens, two
Soup or concentrated
stock of beef or fowl

Seafood and fish

• Clean and gut fish. Take out all the
visible bone.
• Scrub and rinse shellfish in cold
water. Soak clams and mussels in a
container of cold water with the juice
of one lemon, for an hour, to remove
sand from them.
• Cooking times can vary depending on
the seafood which is cooked.
• Cook seafood in the steamer basket
on the support trivet with at least ¾
of a cup of liquid. Apply a fine layer
of vegetable oil to the steamer basket
when you cook fish to avoid sticking.
• If you prefer, add seasoning or
flavoring to the cooking liquid.
• Never fill the pressure cooker to more
than two thirds of its capacity.
• When you prepare concentrated
stock or soup put all the ingredients
in the pressure cooker and add water
to half of its capacity.
• Use the automatic or cold water release
method when cooking time is up.
SEAFOOD AND FISH
Crab
Fish fillet, 1 ½-to 2 pounds thick
Fish soup or concentrated fish stock 5-6 minutes
10-15 minutes High
35-40 minutes High
10-15 minutes Low
5-10 minutes High
50-60 minutes High
40-45 minutes High
15 minutes High
20-25 minutes High
20-25 minutes High
35-40 minutes High
High
12-18 minutes High
High
8-10 minutes High
10-15 minutes High
APPROXIMATE PRESSURE
COOKING TIME LEVEL
2-3 minutes Low
2-3 minutes Low
High
Fish, whole, gutted
Lobster, 1 ½-to 2 pounds
Mussels
Prawns (shrimp)
Adapting Traditional Recipes to Use in
the Pressure Cooker
It is easy to adapt your favorite recipe for
use in a pressure cooker. For the most part,
soups, stews, braised and slow-roasted
meats and poultry, and slow-simmered
recipes, such as tomato sauce and fruit
preserves provide the best results.
Meats and Poultry: When preparing meats
and poultry, brown well in the pressure
cooker pot using at least 2 tablespoons
of vegetable or olive oil. Drain any excess
fat and sautè onions, garlic or any other
vegetables as called for in the recipe. Add
the remaining ingredients and at least a 1/2
cup of cooking liquid such as broth, diluted
tomato puree or wine.
Soups: Soups are quick and easy to
prepare. Add meat, poultry or seafood to
the pressure cooker along with any desired
vegetables, herbs and spices. Add liquid
ingredients, filling pressure cooker only
halfway.
Tomato Sauce and Fruit Preserves:
When preparing tomato sauce, sauté
minced onion and/or garlic. Add and
brown the meats as specified in the recipe.
Add the strained or pureed tomatoes, filling
the pressure cooker only halfway. Position
lid and lock in place. Cook for 20 minutes.
Remove from heat and let pressure drop
naturally. Season with salt and pepper
to taste. To make fruit preserves, place
the fruit in the pressure cooker with the
desired quantity of sugar. Let sit one hour
to release natural juices of fruit. Bring to
a boil, uncovered. Stir well and add other
ingredients as indicated in your recipe.
Position lid and lock in place. Cook for 8
minutes. Remove from heat and use the
natural release method to let the pressure
drop naturally.
5-6 minutes Low
2-3 minutes Low
2-3 minutes Low
1-2 minutes Low
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