Use and Care Manual

17
Beef/veal, 1-inch cubes,
1 ½-pounds 10-15 minutes High
Beef/veal, roast or brisket 35-40 minutes High
Beef, dressed, 2 pounds 10-15 minutes Low
Meatballs, 1-2 pounds 5-10 minutes High
Beef, cured 50-60 minutes High
Pork, roast 40-45 minutes High
Pork, ribs, 2 pounds 15 minutes High
Pork leg, smoked, 2 pounds 20-25 minutes High
Pork, ham, pieces 20-25 minutes High
Lamb, leg 35-40 minutes High
Lamb, 1-inch cubes, 1 ½-pounds 10-18 minutes High
Chicken, whole, 2 to 3 pounds 12-18 minutes High
Chicken, in pieces, 2 to 3 pounds 8-10 minutes High
Spring chickens, two 8-10 minutes High
Soup or concentrated
stock of beef or fowl 10-15 minutes High
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 APPROXIMATE PRESSURE
COOKING TIME LEVEL
Crab 2-3 minutes Low
Fish fillet, 1 ½-to 2 pounds thick 2-3 minutes Low
Fish soup or concentrated fish stock 5-6 minutes High
Fish, whole, gutted 5-6 minutes Low
Lobster, 1 ½-to 2 pounds 2-3 minutes Low
Mussels 2-3 minutes Low
Prawns (shrimp) 1-2 minutes Low
ENGLISH
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.