Handleiding Farberware FPC400V Millenium (pagina 6 van 8) (Engels)

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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

/2 cup sweet red wine

/2 cup vinegar

/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.

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