Manual Farberware FPC800V Millenium (page 8 of 8) (English)

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Cooking fish from frozen

•Add 1 minute to the cooking time shown in the chart if the fish is whole

or in a thick steak.

• Add 2 minutes to the pound if timed by the pound.

• Cook small steaks or fillets for the same time as fresh fish.

Salmon Steaks

1 medium onion, sliced in rings

2 (1

/4 pounds) salmon steaks, approximately 1 inch thick

/2 cup dry white wine

/4 teaspoon salt

/8 teaspoon pepper

1 lemon, sliced

/2 cup water

Put trivet in cooker. Add water and wine. Sprinkle salt and pepper on fish

and place on trivet. Arrange lemon slices over fish, reserving four lemon

slices for garnish. Close cooker. Bring to full pressure on high heat. Reduce

heat and cook for 6 minutes. Remove cooker from heat. Release pressure.

Open cooker. Place fish on serving dish. Discard onion and lemon. Serve

hot, garnished with reserved lemon slices.

Serves 4

VARIETY CUT MINUTES

Cod Fillets 3 – 4

Steaks, cutlets 4 – 5

Whole pieces 5 per 1 pound

Haddock Fillets 3 – 4

Steaks 4 – 5

Whole pieces 5 per 1 pound

Halibut Steaks, cutlets 3 – 4

Whole pieces 4 – 5

Salmon Steaks, cutlets 4 – 5

Small whole, e.g. salmon 6 per 1 pound

trout or salmon pieces

Trout Steaks, cutlets 4 – 5

Whole fish 5 per 1 pound

Timetable for Seafood

(

using 15 lb cook control)

JAM MAKING

You can use your pressure cooker to produce a variety of jams and jellies.

It will be necessary to use the 10 lb cook control, which cooks food at the

lower temperature of 240º F. This prevents the pectin in the fruit (which

enables the jam to set) from being destroyed.

General instructions

1. Choose fruit which is fresh, firm and free from blemishes. Overripe or

poor quality fruit will not produce a good set.

2. Those fruits which are low in pectin (therefore producing a poor set)

should have an acid such as lemon juice, or a high pectin fruit mixed

with them, e.g. blackberry and apple.

3. Wash and prepare the fruit just before cooking commences.

4. The trivet is not required and the base of the cooker should not be more

than half full when the fruit and water have been added.

5. Use the 10 lb cook control and allow the pressure to release SLOWLY.

6. The fruit must be really soft and then mashed down into the liquid

before the warmed sugar is added.

7. Use granulated or preserving sugar, allowing, on average, 1 pound to 1

pound of fruit. It should be warmed before adding to the cooked fruit as

this will help to keep the color and flavor of the finished jam.

8. The fruit and sugar are boiled in the open pan until setting point is

reached, approximately 5 – 20 minutes, depending on the fruit.

9. Transfer to warmed, dry jars, filling to the brim. Cover. When cool, label

and date before storing in a cool, dry place.

Blackberry Jam

2 pounds blackberries

3 pounds sugar

2 cups water

Wash fruit thoroughly. Put the fruit in the cooker, add 2 cups water, close the

lid, bring to pressure (10 lb) and cook for 3 – 4 minutes. Reduce pressure

SLOWLY. Add 3 pounds warmed sugar, stir till dissolved, then bring to a

boil. Skim the surface and boil rapidly in the open cooker until setting point

is reached. Skim the surface and leave to stand for 10 minutes to prevent

the fruit rising to the surface. Stir the jam and pour into warmed, dry, clean

jars. Cover, label and store in a cool, dry place.

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Farberware FPC800V Millenium Manual

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