Fagor Rapida Pressure Cooker User Manual page 16

• After the cooking time is up, use the
natural release method to allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the grains. If after the
recommended cooking time the grains
are still hard, continue cooking them
with the lid off. If necessary, add water.
• A cup of grains expands to approximately
two cupfuls when cooked.
GRAINS APPROXIMATE
(1 cup) WATER QUANTITY
Rice, basmati 1 ½ cups
Rice, brown 1 ½ cups
Rice, long grain 1 ½ cups
Rice, wild
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
16
COOKING
TIME
5-7 minutes
15-20 minutes
5-7 minutes
3 cups 22-25 minutes
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
Beef/veal, roast or brisket
Beef/veal, (shanks)
1 ½-inch wide
APPROXIMATE
COOKING TIME
35-40 minutes
25-30 minutes