Manual Fagor Splendid (page 16 of 76) (English)

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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 faster.

• 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 and before adding the other

ingredients. Do not overload the

pressure cooker (never more than

two thirds full). 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 2/3 full.

• 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 for

this time. Release the pressure from

the cooker using the automatic

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 35 minutes) with

potatoes (cooking time 6 minutes) and

sliced carrots (cooking time 1 minute),

you should first cook the meat by

itself for 29 minutes, then release the

pressure, add the potatoes and cook

for an additional 6 minutes. Finally, add

the carrots and let them simmer for

a couple more minutes until they are

cooked.

MEAT AND POULTRY APPROXIMATE

COOKING TIME

Beef/veal, roast or brisket 35-40 minutes

Beef/veal, (shanks)

1 ½-inch wide 25-30 minutes

Beef/veal, 1-inch cubes,

1 ½-pounds 10-15 minutes

Beef/veal, roast or brisket 35-40 minutes

Beef, dressed, 2 pounds 10-15 minutes

Meatballs, 1-2 pounds 5-10 minutes

Beef, cured 50-60 minutes

Pork, roast 40-45 minutes

Pork, ribs, 2 pounds 15 minutes

Pork leg, smoked, 2 pounds 20-25 minutes

Pork, ham, pieces 20-25 minutes

ENGLISH

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