Grains; Meat - Fagor uCOOK Manual De Usuario

Grains

• 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
shell.
• Drain the water off the grains.
• Rinse them in warm water (this also
applies to rice.)
• Cook each cupful of grains in the
quantity of water indicated.
• If you prefer, add salt to taste.
• Never fill the pressure cooker to more
than half of its capacity.
• After the cooking period, let the
pressure 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.
• One cup of grains expands to
approximately two cup when cooked.
GRAINS APPROXIMATE
(1 cup) WATER 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
Wheat 3 cups

Meat

• 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
12
COOKING PRESSURE
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
18 mi n utes Hi g h
meat with 2 to 3 spoonfuls of vegetable
or olive oil in the pressure cooker
with the lid off and before adding the
other ingredients. Do not overload the
pressure cooker. Brown meat in batches
if necessary. Drain off the excess fat and
begin as indicated in the recipe.
• Always cook meat with at least 1/2
cupful 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 to more
than half its capacity.
• 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, let the pressure
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 for this time.
Eliminate the pressure from the cooker
using the quick release method. Open
the cooker and add the vegetables.
Continue pressure cooking for the
cooking time recommended for the
vegetables. Check the seasoning. If you
want to add vegetables which cook
rapidly, such as peas or mushrooms, do
not pressure cook them with the other
vegetables. Add them to the cooker
before serving and boil them in the
pressure cooker with the lid off until they
are ready.