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

MEAT APPROXIMATE
COOKING TIME
Beef/veal , roast or bri s ket 35-40 mi n utes
Beef/veal , (shanks)
1 i n ch wi d e 25-30 mi n utes
1/2-
Beef/veal ,
1-i n ch cubes, 1 pounds 10-15 mi n utes
1/2-
Beef/veal , roast or bri s ket 35-40 mi n utes
Beef, dressed, 2 pounds 10-15 mi n utes
Meatbal l s , 1-2 pounds 5-10 mi n utes
Beef, cured 50-60 mi n utes
Pork, roast 40-45 mi n utes
Pork, ri b s, 2 pounds
Pork l e g, smoked, 2 pounds 20-25 mi n utes
Pork, ham, pi e ces 20-25 mi n utes
Lamb, l e g 35-40 mi n utes
10-18 mi n utes
Lamb, 1-i n ch cubes, 1
1/2-pounds
Chi c ken, whol e , 2 to 3 pounds 12-18 mi n utes
Chi c ken, i n pi e ces, 2 to 3 pounds 8-10 mi n utes
Spri n g chi c kens, two 8-10 mi n utes
Soup or concentrated stock of
beef or fowl 10-15 mi n utes

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.
PRESSURE
LEVEL
Hi g h
Hi g h
Hi g h
Hi g h
Low
Low
Hi g h
Hi g h
15 mi n utes Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
SEAFOOD AND FISH APPROXIMATE
COOKING TIME
Crab 2-3 mi n utes
Fi s h fi l l e t, 1 -to 2 pounds thi c k 2-3 mi n utes
1/2
Fi s h soup or concentrated fi s h stock 5-6 mi n utes
Fi s h, whol e , gutted 5-6 mi n utes
Lobster, 1 -to 2 pounds 2-3 mi n utes
1/2
Mussel s 2-3 mi n utes
Prawns (shri m p) 1-2 mi n utes
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 lock in place.
Cook for 8 minutes. Remove from heat and
let pressure drop naturally.
PRESSURE
LEVEL
Low
Low
Hi g h
Low
Low
Low
Low
13