Meat - Fagor SPLENDID Serie Manual De Usuario

INTERIOR 24/10/03
grains are still hard, continue
cooking them with the lid off. If
necessary, add water.
• A cup of grains expands to
approximately two cups when
cooked.
GRAINS APPROXIMATE
(1 cup) WATER QUANTITY
Rice, basmati 1 1/2 cups
Rice, brown 1 1/2 cups
Rice, long grain 1 1/2 cups
Rice, wild

Meat

• Remove all the visible fat from the
meat or poultry. If you are preparing a
complete cut of meat or poultry, such
as a roast, cut it in such a way that it
fits in the cooker without touching the
sides. Meat and poultry cut up into
small pieces cooks more quickly.
• To achieve best results, brown the
meat with 2 to 3 spoonfuls of vegetable
or olive oil in the pressure cooker with
the lid off and before adding the other
ingredients. Do not overload the
pressure cooker. Brown meat in
batches if necessary. Drain off the
excess fat and begin as indicated in
the recipe.
• Always cook meat with at least 1/2
cupful of liquid. If the cooking time
exceeds 15 minutes, use two cups of
liquid. Meats with preservatives or
salted meats should be covered by
the water.
• Never fill the pressure cooker to
more than half its capacity.
• When you prepare a concentrated
stock or soup, put all the ingredients
in the pressure cooker and add
water to half its capacity.
• Exact cooking times vary depending
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COOKING PRESSURE
TIME LEVEL
5-7 minutes High
15-20 minutes High
5-7 minutes High
3 cups 22-25 minutes High
on the quality and quantity of the
meat which is cooked. Unless the
recipe indicates otherwise, the
cooking times given are for 3 lbs of
meat or poultry. Also, the larger the
cut of meat, the longer the cooking
time will be.
• After the cooking time, let the
pressure decrease naturally.
• When you cook beef or poultry with
vegetables, begin by cooking the meat
in stock or another liquid. Subtract
from the cooking time recommended
for the meat, the cooking time of the
vegetable ingredient which takes
longest to cook. Pressure cook the
meat for this time. Eliminate the
pressure from the cooker using the
quick release method. Open the
cooker and add the vegetables.
Continue pressure cooking for the
cooking time recommended for the
vegetables. Check the seasoning. If
you want to add vegetables which
cook rapidly, such as peas or
mushrooms, do not pressure cook
them with the other vegetables. Add
them to the cooker before serving and
boil them in the pressure cooker with
the lid off until they are ready.
MEAT APPROXIMATE
COOKING TIME
Beef/veal, roast or brisket 35-40 minutes
Beef/veal, (shanks)
1 inch wide 25-30 minutes
1/2-
Beef/veal,
1-inch cubes, 1 pounds 10-15 minutes
1/2-
Beef/veal, roast or brisket 35-40 minutes
Beef, dressed, 2 pounds 10-15 minutes
Meatballs, 1-2 pounds 5-10 minutes
Beef, cured 50-60 minutes
Pork, roast 40-45 minutes
Pork, ribs, 2 pounds 15 minutes
Pork leg, smoked, 2 pounds 20-25 minutes
Pork, ham, pieces 20-25 minutes
Lamb, leg 35-40 minutes
Lamb, 1-inch cubes, 1 10-18 minutes
1/2-pounds
PRESSURE
LEVEL
High
High
High
High
Low
Medium
High
High
High
High
High
High
High
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