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Farberware FPC800V Millenium Manual

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Recipes
UICK UISINE
PRESSURE
COOKER
RECIPES
QC
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
1
/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.
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