Fagor America SZ2L00002 brochure Seafood and fish

MEAT AND POULTRY	APPROXIMATE
	COOKING TIME
Beef/veal, roast or brisket	35-40 minutes
Beef/veal, (shanks)
1 ½-inch wide	25-30 minutes
Beef/veal, 1-inch cubes,
1 ½-pounds	10-15 minutes
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 ½-pounds	10-18 minutes
Chicken, whole, 2 to 3 pounds	12-18 minutes
Chicken, in pieces, 2 to 3 pounds	8-10 minutes
Spring chickens, two	8-10 minutes
Soup or concentrated
stock of beef or fowl	10-15 minutes

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
	COOKING TIME
Crab	2-3 minutes
Fish fillet, 1 ½-to 2 pounds thick	2-3 minutes
Fish soup or concentrated fish stock	5-6 minutes
Fish, whole, gutted	5-6 minutes
Lobster, 1 ½-to 2 pounds	2-3 minutes
Mussels	2-3 minutes
Prawns (shrimp)	1-2 minutes

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 17 pressure drop naturally.

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