Fagor EXPRESS PRESSURE COOKER User Manual page 19

interior 19/4/07
water, Salt to taste, Worcestershire
sauce, oil.
Slice onions, mushrooms and green
peppers. Chop celery and leaves. Cut
beans into small lengths. Heat oil in
cooker and lightly brown onions,
mushrooms, celery and leaves. Add
water and dissolve meat cubes. Add
remaining ingredients, season to taste
with salt and Worcestershire sauce,
close cooker and cook for 2-3 mintues.
Cool quickly.
RATATOUILLE
4-5 minutes.
INGREDIENTS:
Onion, garlic, 1/2 pt. water, green
pepper, 1 lb tomatoes, aubergine, red
pepper, 1/2 lb courgettes, salt,
pepper and seasoning to taste, olive oil.
Slice onions, crush garlic and brown in
olive oil in cooker. Prepare all other
ingredients in the normal way taking
care to remove seeds from peppers and
skins from tomatoes. Add to browned
onions, pour in water, close cooker and
cook for 4-5 mintues. Cool cooker
quickly. Can be served hot or cold.
RICE AND PASTAS
GENERAL INDICATIONS
Delicious rice and pasta dishes can be
prepared quickly in the pressure
cooker.
• Rice, particulary, will produce foam
during cooking so cooker should
never be filled to more than 1/2
indicated capacity.
• Always clean valve each time after
rice has been cooked.
• Rice and pastas should be added to
boiling, salted water before pressure
cooking.
PAELLA
5-6 minutes.
INGREDIENTS:
3/4 lb rice, 3/4 pint water, 2 oz ham, 1/2
14:50 Página 19
chicken, 2 oz green peas, 2 oz green
beans, 2 red peppers, 1 dozen prawns, 4
oz tomato puree, cayenne pepper, saf-
fron and salt.
Chop the chicken and ham and brown
in a little olive oil. Stir in the peppers,
vegetables, seasoning, rice and other
ingredients. Pour on the boiling water
(until all ingredients are covered). Close
cooker and cook for 5-6 minutes.
GAME AND POULTRY
GENERAL INDICATIONS
Pressure cooking of game and poultry is
quick, economical and gives delicious
results even with older and tougher pie-
ces.
• Game and poultry should be
thoroughly cleaned before cooking.
• Frozen poultry should be thawed
completely before cooking.
• Small birds can be cooked whole but
larger poultry should be cut into
smaller pieces to make sure that
steam can circulate freely.
POT ROAST CHICKEN
10 minutes.
INGREDIENTS:
1 chicken of approx. 2 lbs, cooking oil,
salt, pepper, bacon and spices to taste, 1
1/2 cups water.
Heat a little cooking oil in cooker and
brown chicken throughly on all sides,
with seasoning, bacon and spices.
Remove chicken. Pour water into cooker.
Put chicken in cooker. Close and cook
for 10 minutes.
RABBIT FRICASSEE
12-15 mintues.
INGREDIENTS:
1 rabbit, 2 onions, garlic, cooking oil, salt,
pepper, 1/2 pint chicken stock, 2 oz stre-
aky bacon, 1 lemon, parsley.
Joint rabbit and brown in cooking oil with
sliced onions and crushed garlic until
19