Loading ...
Loading ...
Loading ...
26 27
ENGLISH
ENGLISH
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 APPROXIMATE COOKING TIME PRESSURE LEVEL
Crab 2-3 minutes Low
Fish fillet, 1 1/2-to 2 pounds thick 2-3 minutes Low
Fish soup or concentrated fish stock 5-6 minutes High
Fish, whole, gutted 5-6 minutes Low
Lobster, 1 1/2-to 2 pounds 2-3 minutes Low
Mussels 2-3 minutes Low
Prawns (shrimp) 1-2 minutes Low
Adapting Traditional Recipes to Use in the Helix
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.
Troubleshooting
In order to ensure best results when using the Helix Pressure Cooker, be certain
to read all of the instructions and safety tips contained in this owner’s manual
and all other printed materials provided by the manufacturer. The following are
practical tips and solutions to some common problems you may experience
when using the Helix Pressure Cooker.
PROBLEM
The lid will not close.
REASON
If the instructions in the “Closing the Lid and Cooking” section of this ma-
nual were not followed carefully, the lid might get jammed while trying to
close it.
SOLUTION
If there is some resistance when attempting to close the lid, do not force it.
Make sure the lid is positioned on top of the pressure cooking pot and press
downwards as described in the “Closing the Lid and Cooking” section of
this manual.
If you need assistance, please contact the Fagor Customer Service De-
partment at: 1-800-207-0806 or email at: [email protected].
PROBLEM
There is water leaking while the cooker is building pressure.
REASON
While the pressure cooker is building pressure, a little water might drip. The
water comes from steam condensed on the inside of the lid. The dripping
will stop when the pressure cooker reaches full pressure. However, if it’s a
continuous leak, or does not stop after pressure has been reached, it might
be because the gasket has not been washed properly and oiled.
SOLUTION
Make sure you wash and dry your gasket after every use, and oil it regularly.
PROBLEM
Pressure does not build-up (the visual pressure indicator does not pop-up
after more than 5 minutes on high heat).
REASON
1. There is not enough liquid.
2. The pressure cooker was not properly closed.
3. The valve is dirty and/or obstructed.
4. The silicone gasket is not in place, or is dirty or worn.
5. The operating valve is not in the correct position.
SOLUTION
1. Always use the appropriate amount of liquid called for in the recipe.
This amount should never be less than ½ cup. However, never fill the
pressure cooker more than half full with liquids.
2. Following the instructions given in this manual, close the pressure
cooker so that a tight seal is created, which will allow for adequate
pressure build-up.
3. The valve can become dirty when cooking foods such as dried beans
which have a tendency to foam. Clean the valve periodically.
4. Make sure the silicone gasket is clean and well positioned before using
the pressure cooker. After continued use, the silicone gasket will begin
to wear and should be replaced at least once a year if the pressure
cooker is used frequently.
5. Make sure the operating valve has been turned to the pressure setting.
The pressure cooker will not build-up pressure if the operating valve is
turned to the steam release position.
Loading ...
Loading ...
Loading ...