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Farberware FPC400V Millenium Manual

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vegetables to the cooker with the seasoning and stock. Stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Take out the chicken and remove the meat from
the bones. Put the chicken meat back in the cooker. Blend the cornstarch
with the water, stir into casserole and cook until thickened.
Serve with a green vegetable and warm, crusty bread.
Raspberry Chicken
1
/2 cup sweet red wine
1
/2 cup vinegar
1
/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
This is an absolutely delicious chicken recipe, but depending on the type
of jam used, it can take on a very dark color. Enhance the appearance by
garnishing with fine shreds of orange peel.
Mix all ingredients together except chicken and orange zest; stir until well
combined. Taste and adjust sweetness to your personal preference. Pour
mixture over chicken and let it marinate at least 4 hours (preferably overnight)
in the refrigerator. Place chicken with marinade in the pressure cooker and
bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to
stabilize pressure and cook for 12 minutes. Remove from heat, depressurize,
remove lid and remove chicken, leaving marinade in pot. If a thicker sauce
is desired, boil sauce in uncovered pot until it thickens. Pour thickened
sauce over chicken and sprinkle with thinly sliced orange peel (otherwise
known as orange zest).
Yield: 3-4 servings
MEATS
Your pressure cooker will enable you to cook meat, even the tougher cuts,
in minutes rather than hours, with really tender results. The times in the
recipes are a guide and will vary depending on quality, thickness and cut
of meat and personal preference.
General guidelines
Frozen Meat
Always thaw pork and poultry before placing in cooker.
Cubed steak for stews and casseroles
• Cut meat up into suitable sized pieces before freezing if to be cooked
from frozen.
• Meats can be pre-browned from frozen in the open pan on a low heat
setting to prevent excess spitting.
•Do not coat in seasoned flour; thicken gravy at end of cooking.
• Do not use the trivet.
• Cook for 5 minutes longer than given in the recipe or chart; remember
to add more water if necessary.
• Reduce pressure QUICKLY.
• Thicken the sauce or gravy as required.
Reheating frozen cooked stews and casseroles
• Do not use the trivet.
• Add 1 cup liquid to the frozen food.
• Cook for 8–12 minutes, depending on the meat size and overall bulk.
• Reduce pressure QUICKLY.
•Adjust consistency of sauce, gravy.
Stewing and braising
•Remember that the cooking time is determined by the size of the pieces
of meat, not the amount, so the cooking time remains the same even if
the quantities are changed.
• Meat and vegetables may be browned in hot fat in the open cooker on
a low heat before adding the liquid to seal the meat and retain the
natural juices and flavor. Cool the cooker slightly before adding the liquid.
Remove any frying residues from the base with a wooden spoon.
• Do not coat the meat in seasoned flour before browning; thickeners,
e.g. blended flour and butter or cornstarch, should be added at the end
of the cooking.
• Use a thin consistency of cooking liquid, e.g. stock wine, water. Soups
and canned sauces may be used with an extra 5 fluid ounces water
blended in. This is important, because you cannot stir the food during
cooking, so thick liquids may ‘catch’ on the base of the cooker.
•Never fill the body of the cooker more than half full when all the ingredi-
ents and liquids have been added.
• Release the steam QUICKLY, unless otherwise stated.
• Add thickenings, fresh or soured cream, at the end of cooking, in the
open pan, stirring continuously.
Pot roasting
• Roasts should not weigh more than 3 pounds.
•Wipe, trim and weigh the meat, calculate the cooking time from the
chart – no need to thaw frozen pot roasts.
6


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