Fagor CAYENNE User Manual - English
17
ENGLISH
• After the cooking time is up, use the
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, the cooking time of the vegeta-
ble ingredient which takes longest to
cook. Pressure cook the meat first.
Release the pressure from the coo-
king using the quick release method.
Open the cooker and add the vegeta-
bles. Check the seasoning. Bring the
pressure cooker up to pressure again
and continue pressure cooking for the
cooking time recommended for the
vegetables. If you want to add vegeta-
bles which cook rapidly, such as peas
or mushrooms, do not pressure cook
them at the same time as the other
vegetables that take longer to cook.
Add them to the cooker right before
serving and boil them in the pressure
cooker with the lid off until they are
ready. Example: if you are cooking a
beef brisket (cooking time 35 minutes)
with potatoes (cooking time 6 minutes)
and sliced carrots (cooking time 1
minute), you should first cook the meat
by itself for 29 minutes, then release the
pressure, add the potatoes and cook
for an additional 6 minutes. Finally, add
the carrots and let them simmer for
a couple more minutes until they are
cooked.
MEAT AND POULTRY
APPROXIMATE
COOKING TIME
PRESSURE
LEVEL
Beef/veal, roast or brisket
35-40 minutes
High
Beef/veal, (shanks) 1 1/2-inch wide
25-30 minutes
High
Beef/veal, 1-inch cubes, 1 1/2-pounds
10-15 minutes
High
Beef/veal, roast or brisket
35-40 minutes
High
Beef, dressed, 2 pounds
10-15 minutes
Low
Meatballs, 1-2 pounds
5-10 minutes
High
Beef, cured
50-60 minutes
High
Pork, roast
40-45 minutes
High
Pork, ribs, 2 pounds
15 minutes
High
Pork leg, smoked, 2 pounds
20-25 minutes
High
Pork, ham, pieces
20-25 minutes
High
Lamb, leg
35-40 minutes
High
Lamb, 1-inch cubes, 1 1/2-pounds
10-18 minutes
High
Chicken, whole, 2 to 3 pounds
12-18 minutes
High
Chicken, in pieces, 2 to 3 pounds
8-10 minutes
High
Soup or concentrated stock of beef or fowl
10-15 minutes
High
Seafood and fish
• Clean and gut fish. Take out all the
visible bone.
• Scrub and rinse shellfish in cold water.
Soak clams and mussels in a contai-
ner of cold water with the juice of one
lemon, for an hour, to remove sand
from them.
• Cooking times can vary depending on
the seafood which is cooked.
• Cook seafood in the steamer basket
on the support trivet with at least ¾
of a cup of liquid. Apply a fine layer
of vegetable oil to the steamer basket
when you cook fish to avoid sticking.
• If you prefer, add seasoning or flavoring
to the cooking liquid.
• Never fill the pressure cooker to more
than the "Max Fill" line.
• When you prepare concentrated stock
or soup put all the ingredients in the
pressure cooker and add water to half
of its capacity.
• Use the automatic or cold water relea-
se method when cooking time is up.
SEAFOOD AND FISH
APPROXIMATE
COOKING TIME
PRESSURE
LEVEL
Crab
2-3 minutes
Low
Fish fillet, 1 1/2-to 2 pounds thick
2-3 minutes
Low
Fish soup or concentrated fish stock
5-6 minutes
High
Fish, whole, gutted
5-6 minutes
Low
Lobster, 1 1/2-to 2 pounds
2-3 minutes
Low
Mussels
2-3 minutes
Low
Prawns (shrimp)
1-2 minutes
Low
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6/19/13 7:59 PM
6/19/13 7:59 PM