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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.
•
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 2/3" 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 release method when cooking time is up.
SEAFOOD AND FISH
Crab
Fish fillet, 1 1/2-to 2 pounds thick
Fish soup or concentrated fish stock
Fish, whole, gutted
Lobster, 1 1/2-to 2 pounds
Mussels
Prawns (shrimp)
Adapting Traditional Recipes to Use in the Twirlock
Pressure Cooker
It is easy to adapt your favorite recipe for use in a pressure cooker. For the most
part, soups, stews, braised and slow roasted meats and poultry, and slow-sim-
mered recipes, such as tomato sauce and fruit preserves provide the best results.
Meats and Poultry: When preparing meats and poultry, brown well in the pres-
sure cooker pot using at least 2 tablespoons of vegetable or olive oil. Pour off
any excess fat and sauté onions, garlic or any other vegetables as called for in
the recipe. Add the remaining ingredients and at least a 1/2 cup of cooking liquid
such as broth, diluted tomato purée or wine.
Soups: Soups are quick and easy to prepare. Add meat, poultry or seafood to the
pressure cooker along with any desired vegetables, herbs and spices. Add liquid
ingredients, filling pressure cooker only halfway.
Twirlock Manual.Interior.FINAL.indd 25
Twirlock Manual.Interior.FINAL.indd 25
All manuals and user guides at all-guides.com
APPROXIMATE COOKING TIME
2-4 minutes
2-4 minutes
6-8 minutes
6-8 minutes
2-4 minutes
2-4 minutes
1-2 ½ minutes
PRESSURE LEVEL
High
High
High
High
High
High
High
25
6/2/16 8:34 PM
6/2/16 8:34 PM
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