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Dried Fruit
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Put dried fruit in the pressure cooker with 1 cup of water or fruit juice for each cup of dried fruit.
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If you prefer, you can add seasoning or other flavoring.
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Use the cold water release method when the cooking period is over.
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If after the cooking period the fruit is still hard, let it simmer in the cooking pot with the lid re
moved until it is ready. Add water if necessary.
Seafood and Fish
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Clean and gut fish. Take out all the visible bones.
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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.
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Cooking times can vary depending on the seafood which is cooked.
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If you prefer, add seasoning or flavoring to the cooking liquid.
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Never fill the pressure cooker to more than two thirds of its capacity.
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When you prepare concentrated stock or soup put all the ingredients in the pressure cooker and
adds water to half its capacity.
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Use the cold water release method when the cooking period is over.
Meat and Poultry
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Remove all the visible fat from the meat or poultry.
Note: Meat and poultry cut up into small pieces which cook more quickly.
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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. Brown meat in batches if necessary. Drain off the excess fat and begin as
indicated in the recipe.
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Always cook meat and poultry with at least 1/2 cupful 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.
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When you prepare a concentrated stock or soup, put all the ingredients in the pressure cooker and
add water to half its capacity.
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Exact cooking times vary depending on the quality and quantity of the meat which is cooked.
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Use the natural release method when the cooking period is over.
PRESSURE COOKER
USE AND CARE INSTRUCTIONS
11
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