background image

16

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  

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

ENGLISH

Summary of Contents for Splendid

Page 1: ...1 FAGOR SPLENDID PRESSURE COOKER USER S MANUAL ENGLISH...

Page 2: ...Pressure After Cooking Care and Cleaning 11 Cleaning the operating valve Basic instructions for cooking 13 Fresh and frozen vegetables Fresh and dried fruits Dried beans and other legumes Grains Meat...

Page 3: ...ware that certain foods such as applesauce cranberries pearl barley oatmeal or other cereals split peas noodles macaroni rhubarb or spaghetti can foam froth and sputter and clog the pressures release...

Page 4: ...f the unit is too full with food and liquid 6 Before cooking make sure that the gasket is in good condition and in place and that the operating valve is free of food particles that could clog it up Se...

Page 5: ...In addition to being manufactured in a more environmentally respectful way pressure cookers save you energy in the kitchen too Compared to traditional cooking methods cooking with a pressure cooker sa...

Page 6: ...ontains important components vital to the use of the pressure cooker To reduce the risk of burns or spills the lid and pot handle should be positioned so that it is turned inward towards the back of t...

Page 7: ...om of the pressure cooker pot has a thermo heat conductive base comprised of three layers of metal The first layer is stainless steel which is safe for contact with food In view of the fact that alumi...

Page 8: ...cooker pot is dishwasher safe Fagor America recommends hand washing the pressure cooker lid and all its components Always remove the gasket when washing the lid Wash the gasket with warm soapy water r...

Page 9: ...f the lid to lock it Fig 7 If you don t push the lock to the closed position the cooker will not build any pressure This is a safety measure designed to prevent accidental opening of the cooker while...

Page 10: ...rner is not too low there should always be some steam coming out of the operating valve If there is no more steam coming out of the operating valve and or the pressure indicator drops raise the heat u...

Page 11: ...ld the pot handle with your left hand and slide the lid handle to the right with your right hand Even though you have already released the pressure never open the pressure cooker towards your face sin...

Page 12: ...r pot This will avoid the risk of a vacuum forming inside the cooker during storage which would make the opening of the lid difficult It will also prevent stale odors from forming inside the cooker 7...

Page 13: ...cratching the bottom For soups and stocks do not fill pressure cooker over 1 2 full Remember to ALWAYS use some cooking liquid Operating the cooker without any cooking liquid or allowing the cooker to...

Page 14: ...orn half 7 minutes Zucchini Summer 1 inch slices 8 minutes Fresh and dried fruit Fresh fruit Wash and pit or core fruit If you prefer peel and slice it Cook fruit in a steamer or pasta basket when pos...

Page 15: ...PPROXIMATE COOKING TIME Azuki beans 4 5 minutes Beans white 5 7 minutes Beans scarlet red 10 12 minutes Beans black 8 10 minutes Beans colored 4 6 minutes Pigeon peas 7 9 minutes Chick peas 10 12 minu...

Page 16: ...y 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...

Page 17: ...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...

Page 18: ...e has been reached it might be for one of the following reasons 1 The nuts and screws on the handle have loosened 2 The gasket has not been oiled 1 Make sure the lower handle is screwed tight to the p...

Page 19: ...any remaining food particles Remove with a toothpick 3 The safety valve must be replaced Contact the Fagor Customer Service Department at 1 800 207 0806 or email at info fagoramerica com PROBLEM REAS...

Page 20: ...it might be because the the pressure lock has not been moved to the open position 1 Use the automatic or the cold water release method to release any remaining pressure Make sure the pressure indicato...

Page 21: ...ly grab the hot jars 3 Ladle to scoop food into the jars 4 Bubble freer to prevent bubbles of air from remaining trapped in the jar and causing contamination 5 Jar Wrench to close the lids safely 6 Ma...

Page 22: ...g lid firmly against the jar to form a high vacuum Screw bands are not needed on stored jars They can be removed easily after jars are cooled When removed washed dried and stored in a dry area screw b...

Page 23: ...ase method for pressure canning Never use the automatic release method to hasten the reduction in pressure when canning foods When the pressure cooker is depressurized unlock the lid and tilt the far...

Page 24: ...e for tiny nicks If necessary change the jar Always use a new properly prepared lid and reprocess using the same processing time The quality of reprocessed food is poor Instead of reprocessing unseale...

Page 25: ...f information about home canning is The National Center for Home Food Preservation www uga edu nchfp index html HOME CANNING RECIPES Pasta Sauce Servings 4 pints Headspace 1 inch Time 20 minutes high...

Page 26: ...and lower into pressure cooker with 2 3 inches of hot water Process for 90 minutes high pressure setting Cucumber Soup Servings 4 pints Headspace 1 inch Time 40 minutes high pressure setting Ingredien...

Reviews: