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grains are still hard, continue cooking them with the lid off. If necessary, add water.
•A cup of grains expands to approximately two cups when cooked.
GRAINS | APPROXIMATE | COOKING | PRESSURE |
(1 cup) | WATER QUANTITY | TIME | LEVEL |
Rice, basmati | 1 1/2 cups | High | |
Rice, brown | 1 1/2 cups | High | |
Rice, long grain | 1 1/2 cups | High | |
Rice, wild | 3 cups | High |
Meat
•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 more quickly.
•To achieve best results, brown the meat with 2 to 3 spoonfuls 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. Brown meat in batches if necessary. Drain off the excess fat and begin as indicated in the recipe.
•Always cook meat with at least 1/2 cupful 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 to more than half its capacity.
•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, let the pressure 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. Eliminate the pressure from the cooker using the quick release method. Open the cooker and add the vegetables. Continue pressure cooking for the cooking time recommended for the vegetables. Check the seasoning. If you want to add vegetables which cook rapidly, such as peas or mushrooms, do not pressure cook them with the other vegetables. Add them to the cooker before serving and boil them in the pressure cooker with the lid off until they are ready.
MEAT | APPROXIMATE | PRESSURE |
| COOKING TIME | LEVEL |
Beef/veal, roast or brisket | High | |
Beef/veal, (shanks) |
|
|
1 | High | |
Beef/veal, |
|
|
High | ||
Beef/veal, roast or brisket | High | |
Beef, dressed, 2 pounds | Low | |
Meatballs, | Medium | |
Beef, cured | High | |
Pork, roast | High | |
Pork, ribs, 2 pounds | 15 minutes | High |
Pork leg, smoked, 2 pounds | High | |
Pork, ham, pieces | High | |
Lamb, leg | High | |
Lamb, | High |
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