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Beef/veal, 1-inch cubes,
1 ½-pounds
Beef/veal, roast or brisket
Beef, dressed, 2 pounds
Meatballs, 1-2 pounds
Beef, cured
Pork, roast
Pork, ribs, 2 pounds
Pork leg, smoked, 2 pounds
Pork, ham, pieces
Lamb, leg
Lamb, 1-inch cubes, 1 ½-pounds 10-18 minutes
Chicken, whole, 2 to 3 pounds
Chicken, in pieces, 2 to 3 pounds 8-10 minutes
Spring chickens, two
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.
•Cook seafood in a steamer or pasta
basket
baskets sold separately) with at least
¾ 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 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 automatic or cold water release
method when cooking time is up.
SEAFOOD AND FISH
Crab
Fish fillet, 1 ½-to 2 pounds thick
Fish soup or concentrated fish stock 5-6 minutes
Get user manuals:
See SafeManuals.com
10-15 minutes
35-40 minutes
10-15 minutes
5-10 minutes
50-60 minutes
40-45 minutes
15 minutes
20-25 minutes
20-25 minutes
35-40 minutes
12-18 minutes
8-10 minutes
10-15 minutes
when
possible
(steamer
APPROXIMATE
COOKING TIME
2-3 minutes
2-3 minutes
Fish, whole, gutted
Lobster, 1 ½-to 2 pounds
Mussels
Prawns (shrimp)
Adapting Traditional Recipes to Use
in the 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-simmered recipes, such as tomato
sauce and fruit preserves provide the
best results.
Meats and Poultry: When preparing
meats and poultry, brown well in the
pressure cooker pot using at least 2
tablespoons of vegetable or olive oil. Drain
any excess fat and sautè 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 puree 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.
Tomato Sauce and Fruit Preserves:
When preparing tomato sauce, sauté
minced onion and/or garlic. Add and
brown the meats as specified in the recipe.
Add the strained or pureed tomatoes,
filling the pressure cooker only halfway.
Position lid and lock in place. Cook
for 20 minutes. Remove from heat and
let pressure drop naturally. Season with
salt and pepper to taste. To make fruit
preserves, place the fruit in the pressure
cooker with the desired quantity of sugar.
Let sit one hour to release natural juices of
fruit. Bring to a boil, uncovered. Stir well
and add other ingredients as indicated in
your recipe. Position lid and lock in place.
Cook for 8 minutes. Remove from heat
and use the natural release method to let
the pressure drop naturally.
5-6 minutes
2-3 minutes
2-3 minutes
1-2 minutes
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