Bedienungsanleitung Fagor Duo (Seite 17 von 76) (Französisch, Spanisch)

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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

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.

ENGLISH

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