Handleiding Farberware FPC800V Millenium (pagina 1 van 8) (Engels)

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Recipes

UICK UISINE

PRESSURE

COOKER

RECIPES

The following are guidelines for use when cooking various foods. You may

use these simple rules when adapting your own recipes. Please note that

the 15 lb cook control is used in all cases unless otherwise recommended.

STOCKS AND SOUPS

General guidelines for making soups and stocks

1. The cooker must never be more than half full when all the ingredients

and liquid have been added.

2. Pressure can be reduced quickly for all soups, with the exception of

those containing dried legumes such as lentils. For these soups, reduce

pressure slowly to prevent the skins of the legumes splitting.

3. The trivet is not necessary.

4. Use 15 lb cook control.

How to reheat frozen soup

Add 5 fluid ounces water to the cooker with block of frozen soup.

Cook for 5 minutes. Reduce the pressure quickly.

Add any seasoning, milk or cream and adjust the consistency.

Minestrone Soup

4 slices bacon, chopped

1 medium onion, chopped

1 clove garlic, crushed

1 medium carrot, diced

1 small turnip, diced

2 sticks celery, chopped

1 medium leek, sliced

2 teaspoons chopped parsley

2 tomatoes, skinned and sliced

2 tablespoons tomato puree

/4 large cabbage, finely shredded

3 cups hot white stock

1 ounce spaghetti, broken into approx. 1” lengths

salt and pepper

Parmesan cheese

Fry the bacon gently in the cooker until the fat runs out. Cook the onion

and garlic in the bacon fat until lightly browned, then stir in the carrot,

turnip, celery, leek and parsley. Cook in the open pan for 5 minutes. Add

the tomatoes, tomato puree, cabbage and stock and bring to a boil.

Add the spaghetti. Stir well. Close the lid, bring to a boil and cook for 8

minutes at 15 lb pressure. Release the steam QUICKLY. Serve with grated

Parmesan cheese.

VEGETABLE SIZE MIN

Artichokes (Globe) T Small – 8 oz 8

Medium – 10 oz 10

Large – 12 oz 12

Artichokes (Jerusalem) T or S Small – whole 5

1 oz pieces 4

Asparagus T Young bundles 2

(4-6 spears)

Older bundles 4

Beans (Broad, French) S 2-3

Broccoli S 2

Brussel Sprouts S Small 2

Medium 3

Large 4

Cabbage S Shredded 2

Carrots T or S

/2 inch slices 3

Young – whole 3

Old – halved/quartered 4

Cauliflower T or S Whole – small 4

Whole – medium 5

Florets 2

Celery T or S 2 inch pieces 2

Corn on the cob T Small 6

Large 10

Sweetcorn S Miniature, finger, dwarf 3

Kernels 2

Eggplant S

/2 inch cubes 4

Timetable for Fresh Vegetables

(using 15 lb cook control)

S = separator T = trivet WT = without trivet

VEGETABLES

General guidelines for cooking vegetables

1. Always add green vegetables to boiling water, so pressure is reached

quickly.

2. Timing is crucial, as overcooking will result in soft vegetables.

3. Use 15 lb cook control unless otherwise recommended.

Root vegetables should be placed straight onto the trivet. Small vegetables,

or those that have been cut up into small pieces, should be cooked in the

separator.

1 cup of water is all that is required for most vegetable cooking. The trivet

keeps the vegetables just above the water so that they are cooked in

steam and the flavors kept separate.

You can save time if you cook a selection of vegetables together. Here are

some instructions for cooking potatoes, carrots and brussel sprouts together.

Adapt these instructions to suit whatever selection of vegetables you choose.

1. Prepare all the vegetables in the usual way.

2. Look at the timetable on the next page and cut up the potatoes and

carrots so that they are a suitable size for cooking in 4 minutes.

3. Put the trivet in the cooker – rim side down – and pour in 1 cup of water.

4. Place the potatoes and carrots in piles on the trivet. Season lightly. Put

the open cooker on a high heat and bring the water to the boil.

5. Put the prepared sprouts into the separator and season lightly. When the

water is boiling and the cooker filled with steam, place the separator on

top of the potatoes and carrots. Cover and close the lid. Bring back to

a boil and time accurately for 4 minutes. Release the steam QUICKLY.

Ratatouille

2 tablespoons olive oil

1 large onion, sliced

2 cloves garlic, crushed

1 large eggplant, diced

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

8 ounces zucchini, sliced

8 ounces tomatoes, skinned and sliced

1 cup water

pinch of marjoram

salt and pepper

Heat the oil in the cooker and fry the onion and garlic in it until they are

just beginning to brown. Add the peppers and eggplant, and cook for a

further 1-2 minutes. Add the remaining ingredients and stir well. Close the

lid, bring to pressure using 15 lb cook control and cook for 5 minutes.

Release the steam QUICKLY. Serve either hot as an accompaniment to meat

or poultry, or serve chilled on its own as a starter, garnished with parsley.

LEGUMES

Legumes (dried beans, peas, lentils) are a valuable and inexpensive source

of protein. By using your pressure cooker, overnight soaking is a chore of the

past and cooking time is reduced to a fraction of conventional cooking.

•All legumes must be soaked for 1 hour before cooking in the pressure

cooker. NEVER EAT LEGUMES RAW OR UNDERCOOKED.

• The cooker must not be more than one-third full when both the legumes

and liquid have been added. This is because legumes tend to swell and

boil up during cooking and could block the vents if cooked in too large

quantities.

•Weigh the legumes and place in a large bowl, add sufficient water to

cover them.

Let stand for 1 hour.

•Drain the legumes and add 2 cups of fresh liquid for every 8 ounces

pre-soaked weight of legumes.

• Place the legumes and liquid in the cooker. Do not add salt as this

toughens the legumes.

• Bring to a boil and skim well.

• Reduce the heat so the contents are boiling gently, but not rising in the

pan.

•Close the cooker, and maintaining the same heat, bring to pressure.

VEGETABLE SIZE MIN

Fennel T or S Halves or quarters 4

Diced 2

Leeks S 2 inch slices 3-4

Okra S 1 inch slices 2

Small – whole 3

Onions S

/4 inch slices 3

Whole 4

Parsnips S 1 inch cubes 4

Small – halved 4

Peas S 2

Peppers (orange, red, T Whole 4-6

green, yellow)

Potatoes T or S New – whole 1-1.5 oz 4

Large – old or new cut

into 1 oz pieces 4

For roasting, cut into pieces 2

Spinach WT Just bring to pressure with

2 tablespoons water

Sweet potatoes WT 1 inch pieces 5

Turnips T or S 1 inch cubes 4

Yams T or S 1 inch cubes 6

Zucchini T or S 1 inch slices 2

Small – whole 3

Large – whole 4

PASTA, RICE AND CEREALS

All rice, pasta and cereals can be cooked in the base of the cooker. Rice

and small pasta shapes, such as shells, can also be cooked in a solid con-

tainer or separator (or the perforated separator lined with foil). This method

is often used when cooking the rice or pasta on top of meat or poultry.

Cooking rice or pasta in the body of the cooker

(not in a container)

•Do not fill more than half full.

• Bring to pressure on a medium heat setting.

• During cooking keep the heat slightly lower than usual to prevent froth-

ing up.

• Release pressure slowly.

Care must be taken when cooking rice to prevent the contents from boil-

ing up and blocking the vent.

Cooking rice or pasta in a container

• Use a suitable size ovenproof dish or perforated separator (lined with foil).

•Pour 1 cup water into the cooker.

• Place 8 ounces of rice or pasta in the container, add 1

/2 cups boiling

water, leaving space for the rice to expand.

• Cover with a piece of wax paper and tie down securely.

•Use 15 lb cook control unless otherwise recommended.

• Release pressure SLOWLY after cooking.

Cooking coarse oatmeal, pearl barley

• Fill no more than half full.

•Use 3 cups boiling water for every 4 ounces oatmeal or pearl barley.

•Bring to a boil over a medium heat and cook on a lower heat setting as

oatmeal rises and froths up.

Wild Rice Pilaf

/2 cups wild rice

/2 cups chicken stock or water

/2 cups white rice

1 pound bacon

2 onions, chopped

2 cups minced celery

/4 cup parsley

salt and pepper to taste

/4 cup toasted pine nuts

VARIETY COOKING TIME/MIN

Adzuki Beans 5

Black Beans 10

Black Eye Beans 10

Borlotti Beans 10

Butter Beans 15

Cannelini Beans 10

Chick Peas 20

Haricot Beans Small 10

Large 15

Lentils Brown 3

Green 3

Red – no soaking Just bring to pressure

Mung Beans Just bring to pressure

Peas Split 3

Whole 5

Pinto Beans 12

Red Kidney Beans 10

Soy Beans 25

Timetable for Fresh Legumes

(

using 15 lb cook control)

• Cook for the time recommended on the timetable and reduce the

pressure slowly.

• Season before serving.

• Use 15 lb cook control unless otherwise recommended.

Place wild rice and 3

/4 cups of chicken stock (or water) in the pressure

cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to

stabilize pressure and cook for 15 minutes. Remove from heat, depressurize

and remove lid. Remove cooked wild rice and replace with white rice and

remaining 3

/4 cups chicken stock or water. Bring to a boil, seal, bring up

to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6

minutes. Remove from heat, depressurize and remove lid. Mix rices together

in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain

on paper towels. Remove majority of bacon grease from skillet, leaving a

small amount to fry onions and celery until tender. Add cooked onion-celery

mixture, parsley, and salt and pepper to taste. Just before serving, add

toasted pine nuts.

Yield: 12 servings

POULTRY

General guidelines to follow when cooking poultry and game

•Frozen poultry must be thoroughly thawed. A 3 pound chicken will take

48 hours to thaw in a refrigerator.

•Wash chicken thoroughly, especially inside the body cavity.

• Cut larger birds into portions before cooking, so that the steam can

circulate freely.

•Truss smaller birds with string for ease of handling, especially when

pre-browning.

•Whole birds are timed by the pound; include stuffing in the calculated

weight.

•Use 15 lb cook control unless otherwise recommended.

Maximum weight is 3 – 3

/2 pounds.

Chicken Casserole

1 ounce butter or margarine

2 potatoes, peeled and diced

2 carrots, peeled and sliced

1 medium onion, sliced

4 chicken portions, 4– 6 ounces each, skinned

/2 cups hot chicken stock

salt and pepper

1 tablespoon cornstarch for thickening

2 tablespoons water

Melt the butter or margarine in the open cooker. Gently fry the potatoes,

onions and carrots until lightly colored. Lift out and drain well. Add the

chicken pieces to the hot butter or margarine and brown well. Return the

CEREAL QUANTITY WATER COOKING TIME RELEASE STEAM

Barley, Pearl 4 ounces 3 cups 20 minutes Slowly

Macaroni Short lengths 8 ounces 6 cups 3 minutes Slowly

Elbow 8 ounces 6 cups 4 minutes Slowly

Noodles Fine 8 ounces 6 cups 2 minutes Slowly

Medium 8 ounces 6 cups 3 minutes Slowly

Oatmeal (coarse) 4 ounces 3 cups 15 minutes Slowly

Pasta Alphabet, small 8 ounces 6 cups 2 minutes Slowly

shells or shapes

Rice Long grain 8 ounces 6 cups 2 minutes Slowly

Brown 8 ounces 6 cups 3 minutes Slowly

(in a container) 5 minutes Slowly

Spaghetti Fine or Vermicelli 8 ounces 6 cups 2 minutes Slowly

Regular 8 ounces 6 cups 3 minutes Slowly

Timetable for Pasta, Rice and Cereals

(

using 15 lb cook control)

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.

Rich Beef Casserole

2 ounces butter

1 medium onion, sliced

1 clove garlic, crushed

1 small can tomatoes, roughly chopped

1 cup red wine

/2 cup brown stock

4 ounces button mushrooms

Salt and pepper

Beurre manie

1 tablespoon flour

1 ounce butter

Garnish

1 teaspoon chopped parsley

Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out

and thoroughly drain off any excess fat. Away from the heat, add the

tomatoes, wine and stock. Return to the heat and stir to remove any frying

residues. Return the meat and onions with the mushrooms and seasoning.

Close the lid, bring to pressure using 15 lb cook control and cook for 20

minutes. While the casserole is cooking, blend the flour with the butter.

Release the steam QUICKLY. Return the open cooker to the heat, add the

beurre manie in small blobs and stir well until thickened. Garnish with

parsley before serving.

FISH

•Prepare the fish by removing scales, fins, skin, etc. as required. Wash

and dry thoroughly and season to taste, adding a little lemon juice if

preferred.

• Add a minimum of 1 cup cooking liquid – which may be water, fish

stock, milk, wine or cider.

IMPORTANT: When using milk to cook fish, bring the cooker to pressure

on a medium heat setting and keep the heat on medium while cooking

to avoid the milk frothing up and blocking the vents. This may be used

afterwards to make an accompanying sauce with, for example, prawns,

parsley, cheese, lemon, etc.

• The trivet is used for most recipes and should be well greased before

use. For ease of handling, the fish can be cooked on a piece of greased

wax paper or foil, leaving sufficient at the edges to form lifting handles.

•Time carefully, as cooking times are very short.

Preparation of the pot roast:

• Never fill the cooker more than half full when both the roast, liquid and

vegetables for flavoring have been added.

•Accompanying vegetables or rice may be added part way through the

cooking time.

Pot Roast

4 pounds boneless beef roast

2 tablespoons oil

1 small onion, chopped

2 teaspoons salt

/2 teaspoon pepper

1 cup red wine

/2 cups beef stock

6 tablespoons flour

Brown the beef and onion in oil in the open pressure cooker. Add salt and

pepper,

/2 cup wine, seal cooker and cook at 10 pounds pressure for 15

minutes per pound. Reduce pressure, open cooker and remove meat.

To make gravy, remove all but 2 tablespoons fat from the cooker, add the

flour and stir for 1 minute, then slowly add the wine and stock and simmer

for a few minutes until thickened. Season gravy with salt and pepper to taste.

Serving Size : 10

Pot Roasting

(All times are per 1 pound – use 15 lb cook control)

MINS FROM MINS FROM

JOINT THAWED FROZEN

BEEF Pot roast 12 22

Brisket, rolled 20 30

Rump roast, chuck roast 15 25

LAMB Breast, boned & rolled 15 25

Shoulder, boned & rolled 15 25

Leg 12 22

PORK Shoulder, boned & rolled 15 Do not cook

Loin 12 from frozen

VEAL Breast, boned & rolled 12 22

Shoulder, boned & rolled 15 25

Loin 10 20

Cooking fish from frozen

•Add 1 minute to the cooking time shown in the chart if the fish is whole

or in a thick steak.

• Add 2 minutes to the pound if timed by the pound.

• Cook small steaks or fillets for the same time as fresh fish.

Salmon Steaks

1 medium onion, sliced in rings

2 (1

/4 pounds) salmon steaks, approximately 1 inch thick

/2 cup dry white wine

/4 teaspoon salt

/8 teaspoon pepper

1 lemon, sliced

/2 cup water

Put trivet in cooker. Add water and wine. Sprinkle salt and pepper on fish

and place on trivet. Arrange lemon slices over fish, reserving four lemon

slices for garnish. Close cooker. Bring to full pressure on high heat. Reduce

heat and cook for 6 minutes. Remove cooker from heat. Release pressure.

Open cooker. Place fish on serving dish. Discard onion and lemon. Serve

hot, garnished with reserved lemon slices.

Serves 4

VARIETY CUT MINUTES

Cod Fillets 3 – 4

Steaks, cutlets 4 – 5

Whole pieces 5 per 1 pound

Haddock Fillets 3 – 4

Steaks 4 – 5

Whole pieces 5 per 1 pound

Halibut Steaks, cutlets 3 – 4

Whole pieces 4 – 5

Salmon Steaks, cutlets 4 – 5

Small whole, e.g. salmon 6 per 1 pound

trout or salmon pieces

Trout Steaks, cutlets 4 – 5

Whole fish 5 per 1 pound

Timetable for Seafood

(

using 15 lb cook control)

JAM MAKING

You can use your pressure cooker to produce a variety of jams and jellies.

It will be necessary to use the 10 lb cook control, which cooks food at the

lower temperature of 240º F. This prevents the pectin in the fruit (which

enables the jam to set) from being destroyed.

General instructions

1. Choose fruit which is fresh, firm and free from blemishes. Overripe or

poor quality fruit will not produce a good set.

2. Those fruits which are low in pectin (therefore producing a poor set)

should have an acid such as lemon juice, or a high pectin fruit mixed

with them, e.g. blackberry and apple.

3. Wash and prepare the fruit just before cooking commences.

4. The trivet is not required and the base of the cooker should not be more

than half full when the fruit and water have been added.

5. Use the 10 lb cook control and allow the pressure to release SLOWLY.

6. The fruit must be really soft and then mashed down into the liquid

before the warmed sugar is added.

7. Use granulated or preserving sugar, allowing, on average, 1 pound to 1

pound of fruit. It should be warmed before adding to the cooked fruit as

this will help to keep the color and flavor of the finished jam.

8. The fruit and sugar are boiled in the open pan until setting point is

reached, approximately 5 – 20 minutes, depending on the fruit.

9. Transfer to warmed, dry jars, filling to the brim. Cover. When cool, label

and date before storing in a cool, dry place.

Blackberry Jam

2 pounds blackberries

3 pounds sugar

2 cups water

Wash fruit thoroughly. Put the fruit in the cooker, add 2 cups water, close the

lid, bring to pressure (10 lb) and cook for 3 – 4 minutes. Reduce pressure

SLOWLY. Add 3 pounds warmed sugar, stir till dissolved, then bring to a

boil. Skim the surface and boil rapidly in the open cooker until setting point

is reached. Skim the surface and leave to stand for 10 minutes to prevent

the fruit rising to the surface. Stir the jam and pour into warmed, dry, clean

jars. Cover, label and store in a cool, dry place.

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