User manual FAGOR ELITE PRESSURE COOKER

[. . . ] Fresh and frozen vegetables Fresh and dried fruits Dried beans and other legumes Grains Meat Seafood and fish Adapting Traditional Recipes to use in the pressure cooker . The following safeguards are recommended by most portable appliance manufacturers. When using pressure cookers, basic safety precautions should always be followed: 1. Close supervision is necessary when the pressure cooker is used near children. [. . . ] Do not add salt for this will harden grains and prevent them from absorbing water. After the cooking time is up, use the natural release method to allow the pressure to decrease naturally. If after the recommended cooking time the grains are still hard, continue cooking them with the lid off. A cup of grains expands to approximately two cupfuls when cooked. 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. 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 than2/3full. When you prepare a concentrated stock or soup, put all the ingredients in the pressure cooker and add water to half its capacity. 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. Afterthecookingtimeisup, usethe 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 Pressure cook the meat for this time. Release the pressure from the cooker using the automatic release method. Bring the pressure cooker up to pressure again and continue pressure cooking for the cooking time recommended for the vegetables. [. . . ] Barbeque Sauce Servings: 4 pints Headspace: 1 inch Time:20minutes/highpressuresetting Ingredients: 1 ¹/³ cup peeled, chopped onions 1 cup chopped celery 1 teaspoon of salt 1 ¼ teaspoon paprika 3 tablespoons mustard 3 tablespoons Worcestershire sauce All of the Home Canning Recipes provided in this cookbook have been tested for quality and proper timing to meet food safety standards. As long as the instructions are carefully followed the end result will be a wholesome and shelf stable product. However, when using or adapting your own recipes, please be sure that you process the recipes with enough time. If foods are not canned properly, consuming them may be harmful or fatal. [. . . ]