Fagor Fagor Rapida Pressure Cooker User Manual Download

Page: 17 / 92

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 a steamer or pasta

basket when possible (steamer
baskets sold separately) with at least
¾ 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 pressure drop naturally.