Seafood And Fish; Adapting Traditional Recipes To Use In The Pressure Cooker - Fagor uCOOK Manual Del Usuario

interior 25/7/07
them to the cooker before serving and
boil them in the pressure cooker with
the lid off until they are ready.
MEAT
Beef/veal, roast or brisket
Beef/veal, (shanks)
1 inch wide
1/2-
Beef/veal,
1-inch cubes, 1 pounds
1/2-
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
1/2-pounds
Chicken, whole, 2 to 3 pounds
Chicken, in pieces, 2 to 3 pounds
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.
• 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 quick release method when
the cooking period is over.
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APPROXIMATE PRESSURE
COOKING TIME LEVEL
35-40 minutes High
25-30 minutes High
10-15 minutes High
35-40 minutes High
10-15 minutes Low
5-10 minutes Low
50-60 minutes High
40-45 minutes High
15 minutes High
20-25 minutes High
20-25 minutes High
35-40 minutes High
10-18 minutes High
12-18 minutes High
8-10 minutes High
8-10 minutes High
10-15 minutes High
SEAFOOD AND FISH APPROXIMATE
COOKING TIME
Crab 2-3 minutes
Fish fillet, 1 -to 2 pounds thick 2-3 minutes
1/2
Fish soup or concentrated fish stock 5-6 minutes
Fish, whole, gutted 5-6 minutes
Lobster, 1 -to 2 pounds 2-3 minutes
1/2
Mussels 2-3 minutes
Prawns (shrimp) 1-2 minutes
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. Pour off any excess
fat and sauté 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
PRESSURE
LEVEL
Low
Low
High
Low
Low
Low
Low
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