Notes On Preparing Food And Cooking Times - Crofton Premium 6.3 Qt. Manual Del Usuario

Fish
Food
Steamed fish with potatoes
Fish in white wine sauce with potatoes 6–8
Haddock

Notes on preparing food and cooking times

Soups and stews with roasted meat
− Leave the pressure cooker open when cooking foamy meals; remove the
foam before closing the pressure cooker.
− If the cooking times for the ingredients (e.g. meat and vegetables) do not
differ considerably: sear the meat and add the vegetables when deglazing
it.
− If the cooking times for the ingredients vary greatly: stop cooking the meat
and for the last minutes, add the vegetables. This will ensure that the meat
and vegetables are finished at the same time.
Vegetables
First select a shorter cooking time. It can always be cooked
further.
The finer the vegetables are cut, the shorter the cooking time.
− If you would like your vegetables crisp: Reduce the cooking time.
− Extend the cooking time for larger quantities.
Meat
− Always roast meat in the pressure cooker without the lid and only add the
required liquid when deglazing the meat.
− Cut through pieces of meat that are too large, sear them and stack them
until they are finished cooking.
Fish
− As fish stock is very sticky: Immediately take off the lid as soon as the pres-
sure in the pressure cooker has been completely released.
Frozen food
− You do not have to thaw frozen food before cooking it in the pressure cook-
er; instead, extend the cooking time slightly.
Pressures and cooking times
Cooking time (minutes) Pressure
6–8
4–6
1
1
1
19