Use and Care Manual

2524
Fish in Salsa Ranchero
1 tablespoon olive oil
1 small onion, chopped
½ small orange or yellow pepper,
chopped
1 clove garlic, minced
1 cup water
1 pound tomatoes, peeled and
chopped
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound of cod llets, 1 inch thick
• • • • • • •
Corn or our tortillas
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil; sauté onion,
pepper, and garlic until tender. Press
cancel. Add water, tomatoes, parsley,
cilantro, salt, cumin, and oregano. Place
cod llets in sauce. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the FISH function,
adjust time to 1 minute, and press start.
When time is up, use quick pressure
release method.
Cut 2 or 3 tortillas into thin strips.
Stir into mixture. Serve in bowls with
additional warm tortillas.
4 servings
Salmon Moutarde
2 salmon steaks or llets, 1 inch
thick
2 tablespoons Dijon mustard
2 sprigs fresh thyme
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken
broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon
mustard. Press 1 thyme sprig into the
mustard on each steak.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil; sauté onion and
garlic until tender. Press cancel. Add wine
or broth and bay leaf. Place salmon on
cooking rack in pot. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the FISH function,
adjust time to 1 minute, and press start.
When time is up, use quick pressure
release method.
Carefully remove salmon and rack. Keep
salmon warm. Discard bay leaf. Press
cancel. Mix 2 tablespoons mustard with
cornstarch. Select the SAUTÉ function
and press start. Stir mustard mixture into
hot liquid in pot. Heat until sauce boils
and thickens, stirring constantly. Serve
sauce over salmon.
2 servings
Meat, Poultry, Eggs
A host of great meals can evolve from meat and poultry when prepared in the pressure
cooker. Keep the following tips in mind when pressure cooking meat and poultry.
● Although not necessary, you may want to brown meat and poultry before pressure
cooking to add a different avor and provide color to the nished dish. Browning is
easily done in the pressure cooker. Select the BROWN function and press start. Allow
unit to preheat for 3 to 4 minutes and brown meat or poultry as desired.
● You may also place meat and poultry on the grill or under the broiler after pressure
cooking to give it last minute browning.
● Cooking time, especially for meat, will vary depending on the size and thickness of
the cut, the distribution of fat and bone, and the grade and cut of meat. Because of this
variability, the timetable on pages 26 and 27 should be used as a general guide only.
● When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather
than weight is the most important factor in determining cooking time. The cooking
times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick.
If the roast is thicker than 3 inches, add 5 additional minutes to the cooking time.
● To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the
cooking rack, position it in the cooking pot and then place meat or poultry on rack.
Close and secure cover. Place quick pressure release valve on vent pipe. Cook using
the RIBS, ROAST, or POULTRY preset and the time indicated in the timetable on
pages 26 and 27. Release pressure as indicated in the timetable.
● If desired, cooking liquid or sauce can be thickened after pressure cooking. Select the
SAUTÉ function and press start. Allow liquid to simmer for 5 to 10 minutes with the
cover removed. Another option is to add a thickening agent to the liquid. Stir 1 to 2
tablespoons of our or cornstarch into ¼ cup cold water. Select the SAUTÉ function,
press start, and slowly add this mixture to the hot liquid. Stir and heat to boiling. Allow
to boil for 1 minute or until desired consistency.
● Cooking meat and poultry from a frozen state should be reserved only for emergencies
and considered only for smaller cuts of meat, such as chops, ribs, and steak. When
cooking from frozen, add about 50% more time than indicated in the timetable.