Fagor America FUTURO PRESSURE COOKER - Manual (Page 17)

17
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 cooker the
meat first. Release the pressure from
the cooking 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 35-40 minutes High
Beef/veal, (shanks)
1
1/2- inch wide 25-30 minutes High
Beef/veal,
1-inch cubes, 1
1/2- 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 Medium
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 1/2-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.
• 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 quick release method when
the cooking period is over.
SEAFOOD AND FISH APPROXIMATE PRESSURE
COOKING TIME LEVEL
Crab 2-3 minutes Low
Fish fillet, 1 1/2 -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 1/2 -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 Futuro 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. Pour