Grains; Meat And Poultry - Fagor Innova 918010110 Manual De Usuario

BEANS AND LEGUMES
Azuki
Beans, whi t e
Beans, scarl e t, red
Beans, bl a ck
Beans, col o red
Chi c k peas
Lenti l s , red
Lenti l soup
Lenti l s , green
Pi g eon peas

Grains

• WARNING: Never fill the pressure
cooker to more than half its capa-
city with grains, as these foods
tend to expand and froth during
cooking.
• Clean out any foreign particles. Rinse
them with warm water. Soak grains, in
four times their volume of warm water
for at least four hours before cooking
them, or if you prefer, leave them to
soak overnight. Do not add salt, for this
will harden grains and prevent them
from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains or
shells.
• Drain the water off the grains.
• Rinse them in warm water (this also
applies to rice.)
• Cook each cup of grain in the quantity
of water indicated in the recipe or on
the package.
• If you prefer, add salt to taste.
• After the cooking time is up, use the
natural release method to allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the grains. If after the
recommended cooking time the grains
are still hard, continue cooking them
with the lid off. If necessary, add water.
APPROXIMATE PRESSURE
COOKING TIME LEVEL
4-5 mi n utes Hi g h
5-7 mi n utes Hi g h
10-12 mi n utes Hi g h
8-10 mi n utes Hi g h
4-6 mi n utes Hi g h
10-12 mi n utes Hi g h
7-9 mi n utes Hi g h
8-10 mi n utes Hi g h
8-10 mi n utes Hi g h
7-9 mi n utes Hi g h
• A cup of grains expands to approxima-
tely two cupfuls when cooked.
APPROXIMATE
GRAINS
WATER
(1 cup)
QUANTITY
Ri c e, basmati 1 1/2 cups
Ri c e, brown 1 1/2 cups
Ri c e, l o ng grai n 1 1/2 cups
Ri c e, wi l d 3 cups

Meat and Poultry

• Remove all the visible fat from the meat
or poultry. If you are preparing a com-
plete cut of meat or poultry, such as a
roast, cut it in such a way that it fits in
the cooker without touching the sides.
• Meat and poultry cut up into small pie-
ces cooks more quickly.
• To achieve best results, brown the
meat or poultry with 2 to 3 tablespoons
of vegetable or olive oil in the pressu-
re cooker with the lid off and before
adding the other ingredients. Do not
overload the pressure cooker (never
more than the "Max Fill" line). Brown
the meat in batches, if necessary. Drain
the excess fat and begin cooking as
indicated in the recipe.
• Always cook meat and poultry with at
least 1/2 a cup of liquid. If the cooking
time exceeds 15 minutes, use two
cups of liquid. Meats with preservatives
or salted meats should be covered by
the water.
• Never fill the pressure cooker more
than the "Max Fill" line.
• When you prepare a concentrated
stock or soup, put all the ingredients in
the pressure cooker and add water to
half its capacity.
• Exact cooking times vary depending
on the quality and quantity of the meat
which is cooked. Unless the 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.
PRESSURE
COOKING TIME
LEVEL
5-7 mi n utes Hi g h
15-20 mi n utes Hi g h
5-7 mi n utes Hi g h
22-25 mi n utes Hi g h
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