Meat, Poultry And Eggs; Salmon Moutarde; Timetable - Presto 02141 Instruction And Recipe Manual

Salmon Moutarde

2 salmon steaks or fillets, 1 inch thick
2 tablespoons Dijon mustard
2 sprigs fresh thyme
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon mustard
1 tablespoon cornstarch

Meat, Poultry and Eggs

A host of great meals can evolve from meat and poultry when prepared in the pressure cooker. Keep the following tips in mind when pressure
cooking meat and poultry.
● Although not necessary, you may want to brown meat and poultry before pressure cooking to add a different flavor and provide color to
the finished dish. Browning is easily done in the pressure cooker. Press BROWN, allow unit to preheat 3 to 4 minutes, and brown meat or
poultry as desired.
● You may also place meat and poultry on the grill or under the broiler after pressure cooking to give it last minute browning.
● Cooking time, especially for meat, will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the grade
and cut of meat. Because of this variability, the timetable below and on next page should be used as a general guide only.
● When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in
determining cooking time. The cooking times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick. If the roast
is thicker than 3 inches, add 5 additional minutes to the cooking time.
● To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the cooking rack, position it in the cooking pot and then
place meat or poultry on rack. Close cover. Place quick pressure release valve on vent pipe. Cook using the MEAT or POULTRY preset and
the time indicated in the timetable below and on the next page. Release pressure as indicated in the timetable.
● If desired, cooking liquid or sauce can be thickened after pressure cooking. Press SAUTÉ and allow liquid to simmer for 5 to 10 minutes
with the cover removed. Another option is to add a thickening agent to the liquid. Stir 1 to 2 tablespoons of flour or cornstarch into ¼ cup
cold water. Press SAUTÉ and slowly add this mixture to the hot liquid. Stir and heat to boiling. Allow to boil for 1 minute or until desired
consistency.
● Cooking meat and poultry from a frozen state should be reserved only for emergencies and considered only for smaller cuts of meat, such
as chops, ribs, and steak. When cooking from frozen, add about 50% more time than indicated in the timetable.
Meat, Poultry, and Egg Timetable
With cooking pot in cooker body, press BROWN and preheat cooker. Brown meat or poultry. Remove from cooker and press CANCEL. Pour
liquid into cooking pot. Place meat or poultry on rack in cooker. Close cover securely. Place quick pressure release valve on vent pipe. Press
MEAT or POULTRY and adjust time, if necessary, according to the following timetable.
FOR MEAT, POULTRY, AND EGGS, DO NOT FILL COOKING POT OVER
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND ABOVE THE
MEAT/POULTRY/EGGS
BEEF
*Use lowest time for flat cut brisket. Use longest time for point cut brisket.
Brisket* or Corned Beef
(2 to 3 pounds)
Chuck Roast (2½ to 3 pounds)
Spread each steak with 1 tablespoon mustard. Press
1 thyme sprig into the mustard on each steak.
With cooking pot in cooker body, press SAUTÉ and preheat
cooker. Add oil; sauté onion and garlic until tender. Press
CANCEL. Add wine or broth and bay leaf. Place salmon
on cooking rack in pot. Close cover. Place quick pressure
release valve on vent pipe. Press FISH and then adjust time
to 1 minute.
When time is up, use quick pressure release method.
Carefully remove salmon and rack. Keep salmon warm.
Discard bay leaf. Press CANCEL. Mix 2 tablespoons
mustard with cornstarch. Press SAUTÉ. Stir mustard
mixture into hot liquid in pot. Heat until sauce boils and
thickens, stirring constantly. Serve sauce over salmon.
2 servings
COOKING
TIME
PRESET BUTTON (Minutes)
MEAT–ROAST
55–65
MEAT–ROAST
45–50
13
⅔
FULL!
⅔
FILL LINE (SEE PAGE 4).
PRESSURE
RELEASE
METHOD
Own Accord
Own Accord