Fagor ELITE PRESSURE COOKER User Manual Download

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Meat and Poultry

• 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 faster.

• To achieve best results, brown

the  meat  or  poultry  with  2  to  3
tablespoons  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  (never  more  than
two  thirds  full).  Brown  the  meat  in
batches,  if  necessary.  Drain  the
excess  fat  and  begin  cooking  as
indicated in the recipe.

• Always cook meat and poultry with

at  least  1/2  a  cup  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 more

than 2/3 full.

• 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 is up, use the

natural release method to allow the
pressure to 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. Release the pressure from
the  cooker  using  the  automatic
release  method.  Open  the  cooker
and  add  the  vegetables.  Check
the  seasoning.  Bring  the  pressure
cooker  up  to  pressure  again  and
continue  pressure  cooking  for  the
cooking time recommended for the
vegetables.

If you want to add vegetables which cook

rapidly, such as peas or mushrooms,
do not pressure cook them at the same
time as the other vegetables that take
longer to cook. Add them to the cooker
right before serving and boil them in the
pressure cooker with the lid off until they
are ready.

Example: if you are cooking a beef

brisket  (cooking  time  35  minutes)  with
potatoes (cooking time 6 minutes) and
sliced carrots (cooking time 1 minute),
you  should  first  cook  the  meat  by
itself  for  29  minutes,  then  release  the
pressure,  add  the  potatoes  and  cook
for an additional 6 minutes. Finally, add
the  carrots  and  let  them  simmer  for
a  couple  more  minutes  until  they  are
cooked.

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