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ENGLISH
ENGLISH
Grains
• WARNING: Never fill the pressure cooker to more than half its capacity
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.
• A cup of grains expands to approximately two cupfuls when cooked.
GRAINS (1 cup)
APPROXIMATE
WATER QUANTITY
COOKING TIME PRESSURE LEVEL
Rice, basmati 1 ½ cups 5-7 minutes High
Rice, brown 1 ½ cups 15-20 minutes High
Rice, long grain 1 ½ cups 5-7 minutes High
Rice, wild 3 cups 22-25 minutes High
Meat and Poultry
• Remove all the visible fat from the meat or poultry. If you are preparing a
complete 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 pieces cooks more quickly.
• To achieve best results, brown the meat or poultry with 2 to 3 tablespoons of
vegetable or olive oil in the pressure cooker with the lid off before adding the
other ingredients. Do not overload the pressure cooker (never more than the
"Max 2/3" 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 2/3" 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.
• 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 vegetable ingredient which takes longest
to cook. Pressure cook the meat first. Release the pressure from the cooker
using the quick release method. Open the cooker and add the vegetables.
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 vegetables 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 43 minutes)
with potatoes (cooking time 7 minutes) and sliced carrots (cooking time 1
½ minute), you should first cook the meat by itself for 34 ½ minutes, then
release the pressure, add the potatoes and cook for an additional 7 minutes.
Finally, add the carrots and let them simmer for another minute or so until
they are cooked.
MEAT AND POULTRY APPROXIMATE COOKING TIME PRESSURE LEVEL
Beef/veal, roast or brisket 35-40 minutes High
Beef/veal, (shanks) 1 1/2-inch wide 25-30 minutes High
Beef/veal, 1-inch cubes, 1 1/2-pounds 10-15 minutes High
Beef/veal, roast or brisket 35-40 minutes High
Beef, dressed, 2 pounds 10-15 minutes Low
Meatballs, 1-2 pounds 5-10 minutes High
Beef, cured 50-60 minutes High
Pork, roast 40-45 minutes High
Pork, ribs, 2 pounds 15 minutes High
Pork leg, smoked, 2 pounds 20-25 minutes High
Pork, ham, pieces 20-25 minutes High
Lamb, leg 35-40 minutes High
Lamb, 1-inch cubes, 1 1/2-pounds 10-18 minutes High
Chicken, whole, 2 to 3 pounds 12-18 minutes High
Chicken, in pieces, 2 to 3 pounds 8-10 minutes High
Soup or concentrated stock of beef or fowl 10-15 minutes High
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