17
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
pressure drop naturally.
ENGLISH
