Seafood And Fish - Fagor Innova Serie Notice D'utilisation

• 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 vegeta-
ble ingredient which takes longest to
cook. Pressure cook the meat first.
Release the pressure from the coo-
king using the quick release method.
Open the cooker and add the vegeta-
bles. 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 vegeta-
bles 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 bri s ket
Beef/veal , (shanks) 1 1/2-i n ch wi d e
Beef/veal , 1-i n ch cubes, 1 1/2-pounds
Beef/veal , roast or bri s ket
Beef, dressed, 2 pounds
Meatbal l s , 1-2 pounds
Beef, cured
Pork, roast
Pork, ri b s, 2 pounds
18
APPROXIMATE PRESSURE
COOKING TIME LEVEL
35-40 mi n utes Hi g h
25-30 mi n utes Hi g h
10-15 mi n utes Hi g h
35-40 mi n utes Hi g h
10-15 mi n utes Low
5-10 mi n utes Hi g h
50-60 mi n utes Hi g h
40-45 mi n utes Hi g h
15 mi n utes Hi g h
Pork l e g, smoked, 2 pounds
Pork, ham, pi e ces
Lamb, l e g
Lamb, 1-i n ch cubes, 1 1/2-pounds
Chi c ken, whol e , 2 to 3 pounds
Chi c ken, i n pi e ces, 2 to 3 pounds
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 contai-
ner 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.
• Cook seafood in the steamer basket
on the support trivet with at least ¾
of a cup of liquid. Apply a fine layer
of vegetable oil to the steamer basket
when you cook fish to avoid sticking.
• If you prefer, add seasoning or flavoring
to the cooking liquid.
• Never fill the pressure cooker to more
than the "Max Fill" line.
• 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 automatic or cold water relea-
se method when cooking time is up.
SEAFOOD AND FISH
Crab
Fi s h fi l l e t, 1 1/2-to 2 pounds thi c k
Fi s h soup or concentrated fi s h stock
Fi s h, whol e , gutted
Lobster, 1 1/2-to 2 pounds
Mussel s
Prawns (shri m p)
20-25 mi n utes Hi g h
20-25 mi n utes Hi g h
35-40 mi n utes Hi g h
10-18 mi n utes Hi g h
12-18 mi n utes Hi g h
8-10 mi n utes Hi g h
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