Seafood And Fish; Adapting Traditional Recipes To Use In The Futuro Pressure Cooker - Fagor FUTURO PRESSURE COOKER User Manual

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, let the
pressure 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 cooker the
meat first. Release the pressure from
the cooking using the quick release
method. Open the cooker and add the
vegetables. Continue pressure cooking
for the cooking time recommended for
the vegetables. Check the seasoning.
If you want to add vegetables
which cook rapidly, such as peas or
mushrooms, do not pressure cook
them with the other vegetables. Add
them to the cooker before serving and
boil them in the pressure cooker with
the lid off until they are ready.
MEAT APPROXIMATE
COOKING TIME
Beef/veal , roast or bri s ket 35-40 mi n utes
Beef/veal , (shanks)
1 i n ch wi d e 25-30 mi n utes
1/2-
Beef/veal ,
1-i n ch cubes, 1 pounds 10-15 mi n utes
1/2-
Beef/veal , roast or bri s ket 35-40 mi n utes
Beef, dressed, 2 pounds 10-15 mi n utes
Meatbal l s , 1-2 pounds 5-10 mi n utes
Beef, cured 50-60 mi n utes
Pork, roast 40-45 mi n utes
Pork, ri b s, 2 pounds 15 mi n utes
Pork l e g, smoked, 2 pounds 20-25 mi n utes
Pork, ham, pi e ces 20-25 mi n utes
Lamb, l e g 35-40 mi n utes
Lamb, 1-i n ch cubes, 1 10-18 mi n utes
1/2-pounds
Chi c ken, whol e , 2 to 3 pounds 12-18 mi n utes
Chi c ken, i n pi e ces, 2 to 3 pounds 8-10 mi n utes
Spri n g chi c kens, two 8-10 mi n utes
Soup or concentrated stock of
beef or fowl

Seafood and fish

• Clean and gut fish. Take out all the
visible bone.
• 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.
• Cooking times can vary depending
on the seafood which is cooked.
• If you prefer, add seasoning or
flavoring to the cooking liquid.
• Never fill the pressure cooker to
more than two thirds of its capacity.
• When you prepare concentrated
stock or soup put all the ingredients
in the pressure cooker and add
water to half of its capacity.
• Use the quick release method when
the cooking period is over.
SEAFOOD AND FISH
Crab
Fi s h fi l l e t, 1 -to 2 pounds thi c k
1/2
Fi s h soup or concentrated fi s h stock
PRESSURE
Fi s h, whol e , gutted
LEVEL
Hi g h Lobster, 1 -to 2 pounds
1/2
Mussel s
Hi g h Prawns (shri m p)
Hi g h
Hi g h Adapting Traditional Recipes to Use
Low in the Futuro Pressure Cooker
Medi u m
Hi g h It is easy to adapt your favorite recipe for
Hi g h use in a pressure cooker. For the most part,
Hi g h soups, stews, braised and slow-roasted
Hi g h meats and poultry, and slow-simmered
Hi g h recipes, such as tomato sauce and fruit
Hi g h preserves provide the best results.
Hi g h Meats and Poultry: When preparing
Hi g h meats and poultry, brown well in the
Hi g h pressure cooker pot using at least 2
Hi g h tablespoons of vegetable or olive oil. Pour
10-15 mi n utes Hi g h
APPROXIMATE PRESSURE
COOKING TIME LEVEL
2-3 mi n utes Low
2-3 mi n utes Low
5-6 mi n utes Hi g h
5-6 mi n utes Low
2-3 mi n utes Low
2-3 mi n utes Low
1-2 mi n utes Low
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