Bedienungsanleitung Fagor Rapida (Seite 16 von 92) (Englisch)

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• After the cooking time is up, use the

natural release method to allow the

pressure to decrease naturally.

• Cooking times may vary depending

on the quality of the grains. If after the

recommended cooking time the grains

are still hard, continue cooking them

with the lid off. If necessary, add water.

• A cup of grains expands to approximately

two cupfuls when cooked.

GRAINS APPROXIMATE COOKING

(1 cup) WATER QUANTITY TIME

Rice, basmati 1 ½ cups 5-7 minutes

Rice, brown 1 ½ cups 15-20 minutes

Rice, long grain 1 ½ cups 5-7 minutes

Rice, wild 3 cups 22-25 minutes

Meat and Poultry

• 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 faster.

• To achieve best results, brown the meat

or poultry with 2 to 3 tablespoons 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 (never more than

two thirds full). Brown the meat in

batches, if necessary. Drain the excess

fat and begin cooking as indicated in the

recipe.

• Always cook meat and poultry with at

least 1/2 a cup 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 more than

2/3 full.

• 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

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 is up, use the

natural release method to allow the

pressure to 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. Release the pressure from the

cooker using the automatic release

method. Open the cooker and add the

vegetables. Check the seasoning. Bring

the pressure cooker up to pressure

again and continue pressure cooking

for the cooking time recommended for

the vegetables.

If you want to add vegetables which cook

rapidly, such as peas or mushrooms,

do not pressure cook them at the same

time as the other vegetables that take

longer to cook. Add them to the cooker

right before serving and boil them in the

pressure cooker with the lid off until they

are ready.

Example: if you are cooking a beef

brisket (cooking time 35 minutes) with

potatoes (cooking time 6 minutes) and

sliced carrots (cooking time 1 minute),

you should first cook the meat by

itself for 29 minutes, then release the

pressure, add the potatoes and cook

for an additional 6 minutes. Finally, add

the carrots and let them simmer for

a couple more minutes until they are

cooked.

MEAT AND POULTRY APPROXIMATE

COOKING TIME

Beef/veal, roast or brisket 35-40 minutes

Beef/veal, (shanks)

1 ½-inch wide 25-30 minutes

ENGLISH

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