valutazioni - 1, GPA: 3
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Facilità d'uso
. Take out all the visible bone. • Scrub and rinse shellfish in cold water. Soak clams and mussels in a container 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. • If you prefer, add seasoning or flavoring to the cooking liquid. • Never fill the pressure cooker to more than two thirds of its capacity. • 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 quick release method when the cooking period is over. SEAFOOD AND FISH APPROXIMATE PRESSURE COOKING TIME 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 Adapting Traditional Recipes to Use in The Pressure Cooker It is easy to adapt your favorite recipe for use in a pressure cooker. For the most part, soups, stews, braised and slow- roasted meats and poultry, and slow- simmered recipes, such as tomato sauce and fruit preserves provide the best results. Meats and Poultry: When preparing meats and poultry, brown well in the pressure cooker pot using at least 2 tablespoons of vegetable or olive oil. Pour off any excess fat and saute onions, garlic or any other vegetables as called for in the recipe. Add the remaining ingredients and at least a 1/2 cup of cooking liquid such as broth, diluted tomato puree or wine. Soups: Soups are quick and easy to prepare. Add meat, poultry or seafood to the pressure cooker along with any desired vegetables, herbs and spices. Add liquid ingredients, filling pressure cooker only halfway. Tomato Sauce and Fruit Preserves: When preparing tomato sauce, saute minced onion and/or garlic. Add and brown the meats as specified in the recipe. Add the strained or pureed tomatoes, filling the pressure cooker only halfway. Position lid and lock in place. Cook for 20 minutes. Remove from heat and let pressure drop naturally. Season with salt and pepper to taste. To make fruit preserves, place the fruit in the pressure cooker with the desired quantity of sugar. Let sit one hour to release natural juices of fruit. Bring to a boil, uncovered. Stir well and add other ingredients as indicated in your recipe. Position lid and 13 interior 25/7/07 09:59 Pagina 14 lock in place. Cook for 8 minutes. Remove from heat and let pressure drop naturally. Trouble shooting In order to ensure best results when using the uCook Pressure Cooker, be certain to read all of the instructions and safety tips contained in this owner’s manual. The following are practical tips and solutions o some issues you may experience when using your Pressure Cooker. PROBLEM: There is no steam released by the operating valve. REASON: 1. The pressure cooker is not properly locked. 2. There is not enough liquid in the cooker. 3. The silicone gasket is not in place, or is dirty or worn. 4. The burner heat is not high enough. 5. The valve is dirty and/or obstructed. SOLUTION: 1. Slide the handle lock towards you, move the lid handle to the right. Then slide the lid to the left until the handle lock ‘clicks’ into place. 2. Make sure there is enough liquid. 3. Make sure the rubber gasket is clean and well positioned before using the pressure cooker. After continued use, the gasket will begin to wear and should be replaced after at least once a year if the pressure cooker is used frequently. 4. Turn up the heat till a gentle, steady stream of steam is released from the operating valve. 5. The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. Clean the valve periodically. PROBLEM: Pressure does not build-up. REASON: 1. Not enough liquid. 2. The pressure cooker was not properly closed. 3. The valve is dirty and/or obstructed. 4. The gasket is not in place, or is dirty or worn. 14 SOLUTION: 1. Always use the appropriate amount of liquid called for in the recipe. This amount should never be less than 1/2 cup. However, never fill the pressure cooker more than half full with liquids. 2. Following the instructions given in this manual, close the pressure cooker so that a tight seal is created, which will allow for adequate pressure build-up. 3. The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. Clean the valve periodically. 4. Make sure the gasket is clean and well positioned before using the pressure cooker. After continued use, the gasket will begin to wear and should be replaced after at least once a year if the pressure cooker is used frequently. PROBLEM: 1. A gentle, steady stream of steam is released from the operating valve and small drops of water condensation collect on the lid. 2. A large, continuous amount of steam is escaping from the operating valve with or without drops of condensation. REAS...