express manual

5/27/2018 Express Manual

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FAGOR EXPRESS PRESSURE COOKER

USERS MANUAL

interior 19/4/07 14:50 Pgina 1


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CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

EXPRESS Pressure Cooker line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cooking with the Fagor EXPRESS Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Getting started

Adding Food and Liquid

Cooking time control

Releasing Pressure After Cooking

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Maintenance for Safe Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Basic instructions for cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Fresh and frozen vegetables

Fresh and dried fruits

Dried beans and other legumes

Grains

Meat

Seafood and fish

Adapting Traditional Recipes to Use in the Pressure Cooker

Troubleshooting

Pressure cooking recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69



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When using pressure cookers, basic

safety precautions should always be

followed:

1. Read all instructions.

2. Do not touch hot surfaces. Usehandles or knobs.

3. Close supervision is necessary

when the pressure cooker is

used near children.

4. Do not place the pressure

cooker in a heated oven.

5. Extreme caution must be used

when moving a pressure cooker

containing hot liquids.

6. Do not use pressure cooker for

other than intended use.

7. This appliance cooks underpressure. Improper use may

result in scalding injury. Make

certain unit is properly closed

before operating. See Operating

Instructions.

8. Do not fill the unit over two thirds

full. When cooking foods that

expand during cooking such as

rice or dried vegetables, do not

fill the unit over one half full.

Over filling may cause a risk ofclogging the vent pipe and

developing excess pressure.

See Food Preparation

Instructions.

9. Be aware that certain foods,

such as applesauce,

cranberries, pearl barley,

oatmeal or other cereals, split

peas, noodles, macaroni,

rhubarb, or spaghetti can foam,

froth, and sputter, and clog the

pressure release device (steamvent). These foods should not be

cooked in a pressure cooker.

10. Always check the pressure

release devices for clogging

before use.

11. Do not open the pressure

cooker until the unit has cooled

and all internal pressure has

been released. If the handles

are difficult to push apart, this

indicates that the cooker is still

pressurized - do not force itopen. Remove the pressure

regulator and run cold water

over the cooker to cool it to

reduce the internal pressure.

Any pressure in the cooker can

be hazardous. See Operating

Instructions.

12. Do not use this pressure cooker

for pressure frying with oil.

13. When the normal operating

pressure is reached, turn theheat down so all the liquid,

which creates the steam, does

not evaporate.

14. SAVE THESE

INSTRUCTIONS.

This is a U.L.-listed appliance. The following safeguards are recommended by mostportable appliance manufacturers.

IMPORTANT SAFEGUARDS



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Todays pressure cookers are a far cryfrom those used by our mothers andgrandmothers. When first introduced inthe late 1930s, pressure cookers wereacclaimed to be the housewives bestfriend, allowing her to preparedelicious, economical, healthy meals ina fraction of the time. While thiselement of healthy, rapid cooking stillremains true, the design andengineering of todays pressurecookers have gone through a majorevolution.

Surrounded by endless myths,pressure cookers are probably theleast understood of cookware. This isunfortunate since pressure cookersprovide many advantages overtraditional cooking. First and foremost,most foods can be cooked in a fractionof the time it normally would take, inmost cases, cooking in up to one-thirdof the time. Since the food is being

cooked for such a short period, it isless likely to lose its color and flavor, aswell as many of the vital minerals andvitamins that are normally washedaway when cooking in large quantitiesof water in a open pot, for longerperiods of time.

Made from high-quality, heavy-gauge,18/10 stainless steel, Fagor pressurecookers are designed andmanufactured with a concern forfunction and safety, meeting allinternational safety standards. If youare familiar with cooking in a pressurecooker, you will first notice that therotating, weighted valve has beeneliminated. By incorporating into thelid four pressure release valves, as wellas a pressure indicator, you will neveragain have to worry if the rotating valveis functioning properly and whether ornot there is too much pressure. Fagorseasy-to-read pressure indicator makesit simpler than ever to determine theproper amount of pressure and how tomaintain it, as the pressure releasevalves signal when to lower or raise theburner heat in order to maintain thelevel of pressure desired.

With proper use and care, your Fagor

pressure cooker will provide you withmany years of carefree use, not tomention quick and easy deliciousmeals.

Introduction

4 QT MODEL INCLUDES INSTRUCTIONMANUAL AND COLOR RECIPE BOOK

(ITEM # 918011858) 6QT MODEL INCLUDES- INSTRUCTION

MANUAL AND COLOR RECIPE BOOK(ITEM # 918011885)

EXPRESS SET INCLUDES 8QUART PRESSURE COOKER, 4

QUART POT (FITS EXPRESSPRESSURE COOKER LID),TEMPERED GLASS LID (EASILYCONVERTS EITHER POT TO ASAUCEPAN), STAINLESS STEELPASTA/ STEAMER BASKET,INSTRUCTION MANUAL AND COLORRECIPE BOOK (ITEM# 918011901)

THE EXPRESS PRESSURE COOKER LINE CONSISTS OF THE FOLLOWING MODELS:

EXPRESS Pressure Cooker line



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Fagor ExpressPressure Cooker

Components and Features1. Pressure Cooker Pot: Made of

high-quality, heavy-gauge, 18/10stainless steel, all cooking takesplace in the pressure cooker pot.

2. Lid: Made of high-quality,heavy-gauge, 18/10 stainless steel,the lid must be properly locked in

position in order to build-upsufficient pressure for cooking. Theraised indentation on top of the lid,located to the left of the handle,allows you to easily position the lidby lining it up to the cutout on top ofthe base handle. (Fig. 5)

NEVER FORCE THE PRESSURECOOKER OPEN

3. Base Handle: Besides being usedto move and carry the pressurecooker, the base handle interlockswith the lid handle when the lid isturned clockwise. ( Fig. 5)

4. Lid Handle: Used to remove the lidfrom the pressure cooker, the lidhandle contains importantcomponents vital to the use of thepressure cooker.

5. Support Grip: The support gripprovides greater stability whenmoving or carrying the pressurecooker.

6. Operating Valve: This operatingvalve features 2 pressure settings, asteam release position, and a unlock

position in order to clean the valve(Figures 8-9)

7. Pressure Lock: The pressure lockallows you to lock the pressurecooker in order to build-up pressurewhen the lid is closed. To lock thepressure cooker, slide the pressurelock button up towards the lid.(Fig. 6).

8. Rubber gasket: In order to providean air-tight seal, a rubber gasket is

SelectorsPosition

Pounds ofPressure perSquare Inch

(psi)

Pressure level

1

2

08

15

ReleaseLow

High



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positioned around the underside ofthe lid. Never use the pressurecooker without the rubber gasketproperly positioned. Do not use thepressure cooker with a worn or torngasket, which should be replacedimmediately. Contact the FagorCustomer Service Department at thephone number provided in thewarranty information.

9. Automatic safety valve: Locatedunder the lid handle. Press with

toothpick or pin to verify its function.Safety valve is activated in case ofan excess pressure build up. Thepressure cooker can not be openedif there is still pressure inside thecooker.

10. Thermo Heat Conductive Base:Since the objective of a pressurecooker is rapid cooking, the bottomof the pressure cooker pot has athermo heat conductive base,comprised of three layers of metal.Aluminum, one of the fastest heatconductors is sandwiched betweentwo sheets of stainless steel whichmakes contact with the burner. Thisallows for induction cooking.

11. Indicator: Indicates whether there ispressure inside the cooker. As thepressure cooker heats and pressurebuilds, the pressure indicator (theyellow tipped rod, located on top ofthe lid handle) will raise automaticallyand there will be a slight amount ofsteam coming out of the lid handle.(Fig. 13).

If the pressure indicator is raised,there is pressure inside the cookerand the pressure cooker can not beopened. If the pressure indicator isnot raised, there is no pressureinside the cooker.

12. Safety Vent: In case of high-pressurebuild-up, steam will be releasedthrough the safety vent cutout locatedin the rim of the lid. (Fig. 14).

Cooking with the FagorEXPRESS Pressure Cooker

* NOTE: FAGOR PRESSURECOOKERS ARE INTENDED FOR

DOMESTIC COOKING SURFACESFOR HOUSEHOLD USE ONLY.

Getting started1. Select with the operating valve one

of the two levels of pressure. Whenusing the cooker for first time, theoperating valve is placed on thehigh level of pressure - Level 2.Slidethe pressure lock button downtowards the bottom of the handle(Fig. 4) and turn the lid handle to theright, holding the base handle with

the left hand.

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2. Before using the Fagor EXPRESSPressure Cooker for the first time,wash all the parts and componentswith warm water and mild dishwashing soap. Rinse well andtowel dry. Never place any of theparts or components in thedishwasher.

3. Always remove the rubber gasketwhen washing the lid. Wash thegasket with warm, soapy water;rinse well and towel dry. Cover with

a thin coat of cooking oil (e.g.,vegetable, olive, canola, etc.).Follow this procedure every timeyou wash the pressure cooker inorder to extend the life of the gasketand to facilitate locking the lid inplace.

Adding Food and Liquid1. To cook with the EXPRESS pressure

cooker, it is very important to use atleast a 1/2 cup of liquid; NEVERUSE LESS. Do not fill the pressure

cooker more than 2/3 full with liquidand food.2. When called for in the instructions or

in your recipe book, place food onthe stainless steel cooking rack,positioned on the metal supporttrivet in the pressure cooker.

3. Fill only halfway when cooking foodsthat will either expand in size and/orproduce foam as they cook, such asdried beans, or other legumes andgrains. Fill only halfway whenpreparing soups or stock.

4. When cooking sauces, make sure

they are not too thick. Shake thecooker before opening it, thenrelease pressure completely andopen cooker.

Cooking time control1. Place the lid on the pressure cooker

by lining up the raised indentationon the lid with the cutout on the

base handle. Press down lightly onthe lid and turn clockwise just untilthe two handles match up and locktogether. (Fig. 5 & 6)

2. Before locking the cooker, alwaysmake sure that both the operating(Fig. 2) and safety valve are clean(Fig. 3). After locking the cooker,slide the pressure lock button uptowards the lid (Fig. 6). Select thedesired level of pressure.

3. Position the pressure cooker on thecenter of the stove burner. TheEXPRESS Fagor pressure cookercan be used on all types of burnersincluding gas, electric, ceramic, andinduction.As to not discolor the sides of thepot, always adjust the burner so thatwhen using gas, the flames remain



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under the base and do not extendup the sides. When cooking on anelectric burner, select a burner thesame diameter as the base orsmaller.

4. Begin heating with burner set onhigh heat. Electric stove usersplease see note below.When the steam comes out of theautomatic valve for first time, lowerthe heat to maintain a gentle, steadystream of steam. At this moment, the

COOKING TIME STARTS. It isrecommended that a kitchen timerbe used to monitor the exactcooking time.

5. If at any time during cooking anexcessive amount of steam isreleased by the operating valve,lower the burner heat to adjust andmaintain the proper level ofpressure.

6. If the pressure drops and little or nosteam comes out of the operatingvalve, raise the burner heat just untila gentle, steady stream of steam isreleased and can be maintained.

7. While cooking, never inadvertentlyshake the pressure cooker. This cancause the automatic valve to releasesteam, which will create a drop inpressure.

NOTE TO ELECTRIC STOVE USERSSince the coils on an electric stoveretain heat for a long time, food oftenbecomes overcooked when theburner is turned down for simmering(when cooking time is started). To

compensate for that, you have twooptions:1. Turn on two electric stoveburners, one on high and other onlow. Place your pressure cooker onthe burner to high, and bring topressure. Once pressure has beenattained, move your cooker over tothe burner turned on low and start

your pressure cooking time. Or...2. Turn on one burner to mediumheat and bring your cooker topressure. Once pressure has beenattained, turn your burner to low andstart your pressure cooking time.

Releasing Pressure After Cooking1. Always check your recipe to

determine if the pressure cookershould be cooled down naturally orwhether the quick release methodshould be used. The EXPRESSpressure cooker also features anautomatic release position on theautomatic valve that can be used forreleasing pressure automaticallywhen cooking foods such as stews,meats, poultry and soups. Do notuse for vegetables or tender foodsas this may result in overcooking.

2. Natural Release Method: To usethis method, remove the pressurecooker from the hot burner and letthe pressure drop and cool down

naturally. Depending on the amountof food and liquid in the cooker, thismethod can take from 10 - 15minutes. Once pressure has totallybeen released and no more steamcomes out of the operating valve, goto #5 in this section.

3. Quick Release Method: Also calledthe cold-water release method, isused to release pressure as quicklyas possible, primarily used forvegetables, seafood and othertender foods that can quicklyovercook. To use this method,

remove the pressure cooker from theburner, place in the sink and runcold tap water gently over the liduntil steam dissipates. (Fig. 12) andthe pressure indicator is lowered.When putting the cooker in the sink,tilt it so the cold water will rundownwards. Once pressure hastotally been released and no more

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steam comes out of the operatingvalve, go to #5 in this section.NEVER FULLY IMMERSE THEPRESSURE COOKER IN WATER.

4. Automatic Release Method: Whenusing the automatic release method,turn the dial on the operating valveto the release position (steamdrawing position, Fig. 7) and thesteam will release. Once steam hastotally been released and no moresteam comes out of the operatingvalve, go to 5 (below).

5. After all the pressure has beenreleased and you see the pressureindicator has lowered, slide thepressure cooker lock down to thebottom of the handle (Fig. 4). Grasp

the bottom of the base handle withyour left hand and with your righthand on the lid handle slowly rotatethe lid counterclockwise. Eventhough you have already releasedthe pressure, never open thepressure cooker toward your facesince there may be intense cookingsteam still inside the unit.

Care and Cleaning

1. The Fagor EXPRESS PressureCooker is made of high-quality,heavy gauge, 18/10 stainless steel.

2. The pressure cooker pot and lidshould be washed with warm water,mild, dish-washing soap and anon-abrasive cleaning pad, sincestainless steel can discolor in adishwasher. Since the exterior of thepressure cooker has a mirror finish,do not clean with metal scouringpads or abrasive cleaners, whichwill scratch the finish. Wash the lidwith water and towel dry.

3. To remove stubborn stains and anydiscoloration in the interior of thepressure cooker, try adding the juiceof half a lemon and 1 to 2 cups ofwater to the pressure cooker pot.Cook at high pressure for 15minutes, then remove from heat. Letpressure release naturally, thenwash as usual.

4. After cleaning, towel dry with aclean, soft kitchen cloth to retain thepolished mirror finish.

5. In order to extend the life of therubber gasket, remove after eachuse and wash with warm water andmild, dish washing soap. Rinse anddry well, then cover with a thin coatof vegetable oil before replacing.

6. To store, DO NOT LOCK THE LID INPLACE. Simply place the lid upside-down on top of the pressure cookerpot.

Maintenance for Safe Use

1. Each time, before using the FagorEXPRESS pressure cooker, alwayscheck to make sure that theoperating valve is clean of anybuilt-up particles. TO REMOVE THE OPERATING

VALVE FOR CLEANING PURPOSES:



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- Put the operating valve on therelease pressure position (Fig. 10).

Pull the operating valve up (Fig. 15).

- Move the operating valve to theposition (Fig. 16).

- Take the valve out and clean.

2. For increased safety and bestresults, the rubber gasket should bereplaced approximately everytwelve months. This can be done bycontacting the Fagor CustomerService Number provided in thewarranty information.

3. Each time, before using the FagorEXPRESS pressure cooker, always

check the handles, the base handle,support grip, and the lid handle tomake sure that they are securelyscrewed in place. If not, tighten thehandle screws with a screwdriver.

4. Replacement Parts: Only useauthentic replacement partsmanufactured and distributed byFagor America, Inc. The use of anyunauthorized parts and orattachments may cause unit failureand will void any warranty protection

provided by the manufacturer.Telephone the Fagor CustomerService Number 1-800-207-0806.

Basic instructions for cooking

Basic instructions for cooking the foodswhich are most commonly prepared inpressure cookers.

Fresh and frozen vegetables Wash all fresh vegetables thoroughly. Peel all root vegetables, such as red

beets, carrots, potatoes and turnips. Whole winter pumpkin should bepierced several times with a forkbefore cooking.

When you cook vegetables in asteamer basket (sold separately) youshould use at least half a cup ofwater.

If the approximate cooking time ismore than 10 minutes you shoulduse two cups of water.

You should never fill the pressurecooker to more than two thirds of itscapacity.

When you cook frozen vegetablesyou must extend the total cookingtime by between 1 and 2 minutes.

Use the quick release method whenthe cooking time is completed.



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VEGETABLES APPROXIMATE PRESSURE

COOKING TIME LEVEL

Swiss chard, thickly cut 2 minutes HighArtichoke, large, without leaves 9-11 minutes HighArtichoke, medium, without leaves 6-8 minutes HighPeas, in the pod 1 minute HighBroccoli, shoots 8 minutes HighBroccoli, stalks 8 minutes HighZucchini, Acorn, half 7 minutes HighZucch in i, Summer, 1 -i nch s li ces 8 minutes H ighPumpkin, 2-inch slices 3-4 minutes HighOnions, whole, 1 1/2- inch diameter 2 minutes High

Common cabbage, thickly cut 1-2 minutes HighGreen curly kale, thickly cut 5 minutes HighCauliflower, flower heads 2-3 minutes HighEndive, thickly cut 1-2 minutes HighAsparagus, fine, whole 1-1 1/2 minutes HighAsparagus, thick, whole 1-2 minutes HighSpinach, frozen 4 minutes HighSpinach, fresh, thickly cut 2 minutes HighBeans, white, in the pod 8 minutes HighBeans, in the pod 4 minutes HighGreen beans, whole 2-3 minutes HighCorn, on the cob 3 minutes HighSwede, 1 -inch slices 7 minutes HighTurnip, small, in quarters 3 minutes High

Turnip, in 1 1/2- inch slices 3 minutes HighOkra, small pods 2-3 minutes HighSweet potato, 1 1/2- inch slices 5 minutes HighPotatoes, white, new, small whole 5 minutes HighPotatoes, white, 1 1/2- inch slices 6 minutes HighPotatoes, red, new, small whole 5 minutes HighPotatoes, red, 1 1/2- inch slices 6 minutes HighRed beet, in 1/4 inch slices 4 minutes HighRed beet, large, whole 20 minutes HighRed beet, small, whole 12 minutes HighBrussels sprouts, whole 4 minutes HighCabbage, red or green, in quarters 3-4 minutes HighCabbage, red or green, 1/4 inch slices 1 minute High

Tomatoes, in quarters 2 minutes HighCarrots, 1/4 inch slices 1 minute HighCarrots, 1-inch slices 4 minutes High

Fresh and dried fruitFresh fruit:

Wash and pit or core fruit. If youprefer, peel and slice it.

Cook fruit in a steamer basket (soldseparately) and add at least half acup of water or fruit juice.

Never fill the pressure cooker tomore than two thirds of its capacity.

If you prefer, add sugar and/orseasoning to the fruit before or aftercooking.

When you cook whole or halved fruit,use the quick release method. Whenyou cook fruit in slices or pieces tomake pure or conserve use the

natural cooling method. Cooking times can vary depending

on the ripeness of the fruit.Dried fruit:

Put dried fruit in the pressure cookerwith 1 cup of water or fruit juice foreach cup of dried fruit.

If you prefer, you can add seasoningor other flavoring. Use the quickrelease method when the cookingperiod is complete. If after thecooking period the fruit is still hard,let it simmer in the cooker with the lidremoved until it is ready. Add water ifnecessary.

FRUIT APPROXIMATE PRESSURE

COOKING TIME LEVEL

Apples, dried 3 minutes HighApples, fresh in slices or pieces 2-3 minutes MediumApricots, dried 4 minutes HighApricots, fresh, whole or in halves 2-3 minutes MediumPeaches, dried 4-5 minutes HighPeaches, fresh, in halves 3 minutes MediumPears, dried 4-5 minutes HighPears, fresh in halves 3-4 minutes MediumPrunes 4-5 minutes High

Raisins 4-5 minutes HighDried beans and other legumes

Clean out any foreign particles.Rinse them with warm water.

Soak beans in four times theirvolume of warm water for at leastfour hours before cooking them, or ifyou prefer, leave them to soak



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overnight. Do not add salt to thewater as this hardens the beans andprevents them from absorbing water.

Do not soak dried split lentils. After soaking, remove floating beans

and shell. Strain the water off the beans. Rinse them in warm water (this also

applies to dried split lentils). Put the beans or legumes in the

pressure cooker. Add three cups ofwater for each cup of beans or

legumes. Do not add salt; beans andlegumes should be seasoned aftercooking.

Add a tablespoon of vegetable oil foreach cup of water to eliminate thefoam which they produce.

Since legumes expand whencooked, never fill the pressurecooker to more than half its capacity.

To add more flavor, cook beans orlentils with some bay leaves and asmall peeled onion embedded withtwo cloves of spice.

After the cooking time, allow thepressure to decrease naturally.

Cooking times may vary dependingon the quality of the beans or otherlegumes. If after the recommendedcooking time legumes are still hard,continue cooking them with the lidoff. If necessary, add water.

A cup of beans or other legumesyields approximately two cups whencooked.

VEGETABLES APPROXIMATE PRESSURE

COOKING TIME LEVEL

Blueberries 8-10 minutes HighAzuki 4-5 minutes HighBeans, white 5-7 minutes HighBeans, scarlet, red 10-12 minutes HighBeans, black 8-10 minutes HighBeans, colored 4-6 minutes HighPigeon peas 7-9 minutes HighChick peas 10-12 minutes High

Lentils, red 7-9 minutes HighLentil soup 8-10 minutes HighLentils, green 8-10 minutes High

Grains Clean out any foreign particles.

Rinse them with warm water. Soakgrains, in four times their volume ofwarm water for at least four hoursbefore cooking them, or if youprefer, leave them to soak

overnight. Do not add salt for thiswill harden grains and prevent themfrom absorbing water.

Do not leave rice to soak. After soaking remove floating grains

or shell. Drain the water off the grains. When preparing, rinse them in warm

water (this also applies to rice.) Cook each cup of grain in the

quantity of water indicated. If you prefer, add salt to taste. Add a tablespoon of vegetable oil

for each cupful of water to eliminatethe foam which they produce.

Never fill the pressure cooker tomore than half of its capacity sincegrains expand when cooked.

After the cooking period, sincegrains expand when cooked let thepressure decrease naturally.

Cooking times may vary dependingon the quantity of the grains. If afterthe recommended cooking time thegrains are still hard, continuecooking them with the lid off. Ifnecessary, add water.

A cup of grains expands toapproximately two cupfuls whencooked.

GRAINS APPROXIMATE COOKING PRESSURE

(1 cup) WATER QUANTITY TIME LEVEL

Rice, basmati 1 1/2 cups 5-7 minutes HighRice, brown 1 1/2 cups 15-20 minutes High



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Rice, long grain 1 1/2 cups 5-7 minutes HighRice, wild 3 cups 22-25 minutes High

Meat and Poultry Remove all the visible fat from the

meat or poultry. Note: Meat andpoultry cut up into small pieceswhich cooks more quickly.

To achieve best results, brown themeat or poultry with 2 to 3tablespoons of vegetable or olive oil

in the pressure cooker with the lid offand before adding the otheringredients. Do not overload thepressure cooker. Brown meat inbatches if necessary. Drain off theexcess fat and begin as indicated inthe recipe.

Always cook meat and poultry with atleast 1/2 cupful of liquid. If thecooking time exceeds 15 minutes,use two cups of liquid. Meats withpreservatives or salted meats shouldbe covered by the water.

Never fill the pressure cooker tomore than half its capacity.

When you prepare a concentratedstock or soup, put all the ingredientsin the pressure cooker and addwater to half its capacity.

Exact cooking times vary dependingon the quality and quantity of themeat which is cooked. Unless therecipe indicates otherwise, thecooking times given are for 3 lbs ofmeat or poultry. Also, the larger thecut of meat, the longer the cookingtime will be.

After the cooking time, let thepressure decrease naturally. When you cook beef or poultry with

vegetables, begin by cooking themeat in stock or another liquid.Subtract from the cooking timerecommended for the meat, thecooking time of the vegetableingredient which takes longest to

cook. Pressure cook the meat for thistime. Eliminate the pressure from thecooker using the quick releasemethod. Open the cooker and addthe vegetables. Continue pressurecooking for the cooking timerecommended for the vegetables.Check the seasoning. If you want toadd vegetables which cook rapidly,such as peas or mushrooms, do notpressure cook them with the othervegetables. Add them to the cooker

before serving and boil them in thepressure cooker with the lid off untilthey are ready.

MEAT APPROXIMATE PRESSURE

COOKING TIME LEVEL

Beef/veal, roast or brisket 35-40 minutes HighBeef/veal, (shanks)1 1/2-inch wide 25-30 minutes HighBeef/veal,1-inch cubes, 1 1/2-pounds 10-15 minutes HighBeef/veal, roast or brisket 35-40 minutes HighBeef, dressed, 2 pounds 10-15 minutes Low

Meatballs, 1-2 pounds 5-10 minutes MediumBeef, cured 50-60 minutes HighPork, roast 40-45 minutes HighPork, ribs, 2 pounds 15 minutes HighPork leg, smoked, 2 pounds 20-25 minutes HighPork, ham, pieces 20-25 minutes HighLamb, leg 35-40 minutes HighLamb, 1-inch cubes, 1 1/2-pounds 10-18 minutes HighChicken, whole, 2 to 3 pounds 12-18 minutes HighChicken, in pieces, 2 to 3 pounds 8-10 minutes HighSpring chickens, two 8-10 minutes HighSoup or concentrated stock ofbeef or fowl 10-15 minutes High

Seafood and fish Clean and gut fish. Take out all the

visible bones. Scrub and rinse shellfish in cold

water. Soak clams and mussels in acontainer of cold water with the juiceof one lemon, for an hour, to removesand from them.



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Cooking times can vary dependingon the seafood which is cooked.

Cook seafood in the steamer basketon the support trivet (sold separately)with at least 3/4 of a cup of liquid.

If you prefer, add seasoning orflavoring to the cooking liquid.

Never fill the pressure cooker tomore than two thirds of its capacity.

When you prepare concentratedstock or soup put all the ingredientsin 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 LowFish fillet, 1 1/2-to 2 pounds thick 2-3 minutes LowFish soup or concentrated fish stock 5-6 minutes HighFish, whole, gutted 5-6 minutes LowLobster, 1 1/2-to 2 pounds 2-3 minutes LowMussels 2-3 minutes LowPrawns (shrimp) 1-2 minutes Low

Adapting Traditional Recipes to Usein the Pressure Cooker

It is easy to adapt your favorite recipefor use in a pressure cooker. For themost part, soups, stews, braised andslow-roasted meats and poultry, andslow-simmered recipes, such astomato sauce and fruit preservesprovide the best results.Meats and Poultry: When preparingmeats and poultry, brown well in the

pressure cooker pot using at least 2tablespoons of vegetable or olive oil.Pour off any excess fat and sautonions, garlic or any other vegetablesas called for in the recipe. Add theremaining ingredients and at least a1/2 cup of cooking liquid such asbroth, diluted tomato puree or wine.Soups: Soups are quick and easy to

prepare. Add meat, poultry or seafoodto the pressure cooker along with anydesired vegetables, herbs and spices.Add liquid ingredients, filling pressurecooker only halfway.Tomato Sauce and Fruit Preserves:When preparing tomato sauce, sautminced onion and/or garlic. Add andbrown the meats as specified in therecipe. Add the strained or pureedtomatoes, filling the pressure cookeronly halfway. Position lid and lock in

place. Cook for 20 minutes. Removefrom heat and let pressure dropnaturally. Season with salt and pepperto taste.To make fruit preserves, place the fruitin the pressure cooker with the desiredquantity of sugar. Let sit one hour torelease natural juices of fruit. Bring to aboil, uncovered. Stir well and add otheringredients as indicated in your recipe.Position lid and lock in place. Cook for8 minutes. Remove from heat and letpressure drop naturally.

TroubleshootingIn order to ensure best results whenusing the Fagor EXPRESS pressurecooker, be certain to read all of theinstructions and safety tips contained inthis owners manual and all other printedmaterials provided by the manufacturer.The following are practical tips andsolutions to some common problemsyou may experience when using theFagor EXPRESS pressure cooker.

PROBLEM:There is no steam released by theoperating valve.REASON:1. The pressure cooker is not properly

locked.2. There is not enough liquid in the cooker.3. The rubber gasket is not in place, or

is dirty or worn.



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4. The burner heat is not high enough.5. The valve is dirty and/or obstructed.SOLUTION:1. Slide the pressure lock up towards

the lid.2. Make sure there is enough liquid.3. Make sure the rubber gasket is clean

and well positioned before using thepressure cooker. After continued use,the rubber gasket will begin to wearand should be replaced after at leastonce a year if the pressure cooker is

used frequently.4. Turn up the heat until a gentle, steady

stream of steam is released from theoperating valve.

5. The valve can become dirty whencooking foods which have a tendencyto foam, such as dried beans. Cleanthe 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 rubber gasket is not in place, or

is dirty or worn.SOLUTION:1. Always use the appropriate amount of

liquid called for in the recipe. Thisamount should never be less than 1/2cup. However, never fill the pressurecooker more than half full with liquids.

2. Following the instructions given in thismanual, close the pressure cooker sothat a tight seal is created, which will

allow for adequate pressure build-up.3. The valve can become dirty whencooking foods which have a tendencyto foam, such as dried beans. Cleanthe valve periodically.

4. Make sure the rubber gasket is cleanand well positioned before using thepressure cooker. After continued use,the rubber gasket will begin to wear

and should be replaced after at leastonce a year if the pressure cooker isused frequently.

PROBLEM:1. A gentle, steady stream of steam is

released from the operating valve andsmall drops of water condensationcollect on the lid.

2. A large, continuous amount of steamis escaping from the operating valvewith or without drops of condensation.

REASON:1. When used properly, the operating

valve will release a gentle steadystream of steam as well as somedrops of condensed water on the lid.

2. a) The burner heat is too high.b) The valve is dirtyc) The safety valve is malfunctioning.

SOLUTION:1. Normal operation.2. a) Lower the heat so that only a gentle,

steady stream of steam is released.b) Check the valve to see if there areany remaining food particles. Removewith a toothpick.c) The safety valve must bereplaced. Contact Fagor AmericaCustomer Service Dept. at theaddress and or phone numberprovided in the warranty information.

PROBLEM:Steam is escaping around the edge ofthe lid.REASON:1. The pressure cooker is too full.2. The pressure cooker was not closed

properly.3. The rubber gasket is not in place, oris dirty or worn.

SOLUTION:1. Never fill the pressure cooker more

than 1/2-2/3 full, depending on thetype of food being prepared.

2. Following the instructions given in thismanual, close the pressure cooker so



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that a tight seal is created which willallow for adequate pressure build-up.

3. Make sure the rubber gasket is cleanand well positioned before using thepressure cooker. After continued use,the rubber gasket will begin to wearand should be replaced after at leastonce a year if the pressure cooker isused frequently.

PROBLEM:The pressure cooker cannot be opened

after cooking.REASON:1. There is still pressure built-up in the

pressure cooker.SOLUTION:1. Use the quick release method to

release any remaining pressure. Tryopening again.

2. Move the operating valve to theposition showed in Fig. 11. Take thevalve out.

PROBLEM:Foods are under-cooked.REASON:1. Cooking time is too short.2. Quick release method was used to

release the pressure.SOLUTION:1. Always check the cooking time in

your recipe. If still under-cooked,extend cooking time by approx. 1 to 2minutes and cook under pressure, orsimmer without lid and pressureunder desired texture is achieved.

2. Use natural release method so thatfood has benefit of additional cooking

time as pressure drops.

PROBLEM:Food is overcooked.SOLUTION:1. Always check the cooking times in

your recipe. If food is overcooked,shorten the cooking time by at least 1to 2 minutes.

2. Use quick release method so thatpressure drops immediately.



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PRESSURE COOKINGRECIPESThe pressure cooker works bycontrolling the release of steam frominside the unit and increasing thepressure and so the temperature atwhich food can be cooked. At thesehigher cooking temperatures the coo-king times required are greatly reducedso saving time and energy. The higher

pressure forces heat through the foodand increases the tenderizing effect ofcooking.In addition smaller amounts ofcooking liquid are required and littleliquid is lost during cooking so themaximum nutritional value of the foodis maintained.The pressure cooker ismanufactured in 18/10 quality stainlesssteel for durability and ease of cleaningand has a heavy aluminium base formaximum fuel economy.The cooker is provided with a numberof safety devices to make pressurecooking both safe and easy. A valve

carefully controls the pressure duringthe entire cooking process. Two addi-tional safety valves situated on thecover release any excess pressurewhich may build up inside the unit as aresult of an abnormal function of thevalve. The lock mechanismincorporated in the handle prevents therisk of accidental opening while thecooker is under pressure.

SOUPSGENERAL INDICATIONS

Pressure cooking enables you to prepa-re delicious, nourishing, home-madesoups in a matter of minutes, taking fulladvantage of available fresh vegetablesand even left-overs from other dishes.

Do not fill cooker over 2/3 full andonly 1/2 full if foam is produced or ifingredients swell.

Do not use excessive seasoning or

individual strong-tasting ingredients. Thicken soups after cooking period is

over.

If soups are to be frozen use slightlyless liquid so they are concentrated.Reconsitute afterwards withadditional water.

CLAM CHOWDER3-4 minutes.INGREDIENTS:8 oz of bacon, onion, 1 oz butter, large

potato, 1 1/2 pint of water, 1/4 pint ofmilk, salt, pepper and spices to tasteparsley, 1 qt. clams, 2 table spoons corn-flour.Slice and chop bacon, potato andonions and brown in butter for a fewminutes. Add water, season to taste,close and cooker for approx. 3 minutes.Open and add clams. Boil for 2-3 mintu-tes with the cooker open. Blend corn-flour and milk and stir into the soup untilthickened. Sprinkle parsley and serve.

FRENCH ONION SOUP3-4 minutes.INGREDIENTS:1 oz butter, 1 lb onions, 2 pints of beefstock, salt, pepper and spices to taste,slices of bread, grated cheese.Slice onions and brown in butter. Addstock and season to taste. Close cookerand cook 3-4 minutes. Serve inindividual soup bowls Top with a slice ofbread. Add cheese and grill for a fewminutes until cheese is browned.

STOCK

30-35 minutes.INGREDIENTS:Fresh bones or left-overs from cookedmeats, selection of fresh vegetables(carrots, swedes, onions, celery), salt,pepper and spices to taste, 2 pints ofwater.Break bones as small as possible. Cutvegetables into small pieces. Place all

17



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ingredients in cooker and pour in water.Close cooker and cook for 30-35 minu-tes. Strain and skim off fat before using.

CREAM OF TOMATO SOUP3-4 minutes.INGREDIENTS:1 oz butter, onion, carrot, 2 oz bacon,leek, garlic, celery, 1-1 1/2 lb skinnedtomato, 1-1 1/2 pints stock,parsley-double cream, salt, pepper andspices to taste.

Cut vegetables and bacon into smallpieces. Melt butter in cooker, addvegetables and bacon and fry for 2-3minutes. Pour in the stock, season totaste, close cooker and cook for 3-4minutes. Liquidise or sieve the soup, stirin the cream (without boiling and sprin-kle on a little parsley before serving).

VEGETABLESGENERAL INDICATIONSPressure cooking is an excellent meansof bringing out the best in fresh, frozen

and dried vegetables, maintainning theirflavor, nutritional value and color. This method should always be used

when more than one vegetable iscooked at the same time (to avoidmixing flavours). Take care thatcooking times of different vegetablesare very similar.

Dried vegetables should be sakedprior to cooking.

Respect cooking times and coolcooker quickly after cooking for bestresults.

See instruction book for general

cooking times. Do not fill cooker more than 2/3 fullor 1/2 if ingredients swell duringcooking.

Season with care as normally lessseasoning is needed.

STUFFED TOMATOES2 minutes.INGREDIENTS:6 tomatoes, 3/4 oz margarine, 2 slices ofbacon, 1 onion, 2 oz bread crumbs,chopped parsley, salt, pepper and 3/4pint water.Slice tops off tomatoes and empty. Chopbacon and onion and in a frying panlightly brown in margarine. Mix intomato pulp, breadcrumbs, parsley andseasoning. Stuff tomatoes with mixtureand replace tops. Arrange tomatoes onbasket (sold separately). Pour water intocooker, place support in water and bas-ket (sold separately) with tomatoes ontop. Close cooker and cook for 3 min-tues. Cool quickly.

MIXED VEGETABLES5-7 minutes.INGREDIENTS:Selection of fresh or frozen vegetables,olive oil, 4-5 oz ham-meat stock, 1 onion,garlic, mushrooms, tinned asparagus,

2 boiled eggs.Select vegetables with similar cookingtimes and prepare in the usual way.Cooking times can be adjusted by cut-ting vegetables with longer cookingtimes into smaller pieces. Place the oil,chopped garlic, sliced onions, ham andmushrooms in the cooker and brown.Add the vegetables and meat stock(minimun 1/2 pint), close cooker andcook for 5-7minutes. Cool quickly, open and serveinto vegetable dish adding as much ofsauce as required. Top with asparagus

and sliced boiled egg.

VEGETABLE CHOP SUEY2-3 minutes.INGREDIENTS:1 onion, 1/4 lb mushrooms, 1/4 lb celery,2 oz clery leaves, 1/4 lb green beans, 3oz green peper, 3 meat cubes, 1 cup



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water, Salt to taste, Worcestershiresauce, oil.Slice onions, mushrooms and greenpeppers. Chop celery and leaves. Cutbeans into small lengths. Heat oil incooker and lightly brown onions,mushrooms, celery and leaves. Addwater and dissolve meat cubes. Addremaining ingredients, season to tastewith salt and Worcestershire sauce,close cooker and cook for 2-3 mintues.Cool quickly.

RATATOUILLE4-5 minutes.INGREDIENTS:Onion, garlic, 1/2 pt. water, greenpepper, 1 lb tomatoes, aubergine, redpepper, 1/2 lb courgettes, salt,pepper and seasoning to taste, olive oil.Slice onions, crush garlic and brown inolive oil in cooker. Prepare all otheringredients in the normal way takingcare to remove seeds from peppers andskins from tomatoes. Add to browned

onions, pour in water, close cooker andcook for 4-5 mintues. Cool cookerquickly. Can be served hot or cold.

RICE AND PASTASGENERAL INDICATIONSDelicious rice and pasta dishes can beprepared quickly in the pressurecooker.

Rice, particulary, will produce foamduring cooking so cooker shouldnever be filled to more than 1/2indicated capacity.

Always clean valve each time after

rice has been cooked. Rice and pastas should be added toboiling, salted water before pressurecooking.

PAELLA5-6 minutes.INGREDIENTS:3/4 lb rice, 3/4 pint water, 2 oz ham, 1/2

chicken, 2 oz green peas, 2 oz greenbeans, 2 red peppers, 1 dozen prawns, 4oz tomato puree, cayenne pepper, saf-fron and salt.Chop the chicken and ham and brownin a little olive oil. Stir in the peppers,vegetables, seasoning, rice and otheringredients. Pour on the boiling water(until all ingredients are covered). Closecooker and cook for 5-6 minutes.

GAME AND POULTRYGENERAL INDICATIONSPressure cooking of game and poultry isquick, economical and gives deliciousresults even with older and tougher pie-ces.

Game and poultry should bethoroughly cleaned before cooking.

Frozen poultry should be thawedcompletely before cooking.

Small birds can be cooked whole butlarger poultry should be cut intosmaller pieces to make sure that

steam can circulate freely.POT ROAST CHICKEN10 minutes.INGREDIENTS:1 chicken of approx. 2 lbs, cooking oil,salt, pepper, bacon and spices to taste, 11/2 cups water.Heat a little cooking oil in cooker andbrown chicken throughly on all sides,with seasoning, bacon and spices.Remove chicken. Pour water into cooker.Put chicken in cooker. Close and cookfor 10 minutes.

RABBIT FRICASSEE12-15 mintues.INGREDIENTS:1 rabbit, 2 onions, garlic, cooking oil, salt,pepper, 1/2 pint chicken stock, 2 oz stre-aky bacon, 1 lemon, parsley.Joint rabbit and brown in cooking oil withsliced onions and crushed garlic until



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brown. Pour in chicken stock and sea-son, adding chopped bacon and juiceof lemon. Close cooker and cook for 12-15 minutes. Serve topped with parsleyand pieces of fried bread.

CHICKEN CASSEROLE3-4 minutes.INGREDIENTS:1 small chicken chopped into smallpieces or 4-6 chicken breasts-cooking oil,garlic, selection of fresh or frozen vegeta-

bles with similar cooking times (peas,green beans, carrots, smallpieces of caulifower, potato, turnip, etc.),1 onion, salt, pepper, 1 1/2-2 cups waterHeat a little cooking oil in cooker andbrown sliced onions and crushed garlic.Add chicken pieces and brown. Stir inall vegetables. Pour in water, season totaste, close cooker and cook for 3-4minutes.

MEATGENERAL INDICATIONSOf all the foods which can be cooked ina pressure cooker it is certainly withmeat that the greatest advantages areobtained. Cooking times are reduced to1/2 or even 1/3 of times required withconventional cooking methods.Important savings of energy aretherefore made. Additionally thepressure cooker enables you to cookcheaper cuts of meat, normallyconsidered to be less tender, withexcellent results. Also the small loss ofliquid during pressure cooking meansthat the vitamin and mineral salt content

of your food is protected. The results aredelicious meat dishes with highnutritional values, cooked in a fraction ofthe time you used to need.

Brown meats well before pressurecooking as some color will be lost asa result of contact with steam.

Cooking times will depend on thethickness and quality of meat used.

Pieces of meat should not be largerthan approx. 2 lbs and it is better tocook smaller pieces.

Frozen meats should be thawedprior to cooking or cooking timesslightly extended.

Thicken sauces after pressurecooking not before. This is to avoidsticking during cooling and to ensurethe correct production of steam.

Cool cooker quickly after cooking. Vegetables can be cooked with meat

if cooking times are similar.Otherwise stop cooking meat shortlybefore end of suggested cookingtime. Cool cooker quickly. Addvegetables and complete cooking.

MEAT LOAF12-15 minutes.INGREDIENTS:1/2 lbs minced steak, 1/2 lb minced pork,1 onion, 1 carrot, 1 celery, 2 eggs, 1/2cup Corn Flakes, dash of Worcestershiresauce, salt, pepper, 1 cup water, cookingoil.Mix minced steak and pork thoroughlyand season. Chop onion, celery andcarrot into very small pieces (minced)and ligtly beat eggs. Add vegetables,eggs, corn flakes and Worcestershiresauce to the minced steak and pork andmix well. Form 2 meat loaves from themixture and wrap in greaseproof paperor tin foil. Chill in refrigerator overnight.Heat oil in cooker and brown meat loa-ves on all sides. Remove loaves. Pourwater into cooker. Place loaves in coo-ker. Close cooker and cook for 12-15

minutes.

BRAISED STEAK35-40 minutes.INGREDIENTS:Joint of meat (approx. 2 lbs), 6-8 carrots,1 large tin peeled tomatoes, garlic, 1large onion, 1 green pepper, dash of



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brandy or wine, cooking oil, salt, pepper,1-2 cups waterHeat a little cooking oil in cooker andlightly brown sliced onions and crushedgarlic. Brown meat well on all sides. Addsliced carrots, peppers and peeledtomatoes and continue to cook for a fewmore minutes. Remove. Add water.Place meat in the cooker. Pour a littlebrandy or wine over meat, close cookerand cook for 15 minutes. Cool cookerquickly. Remove meat and cut in slices.

At the same time blend cooking liquidand vegetables into a sauce. Place sli-ces of meat into the sauce and add a lit-ter water if required to cover meat. Closecooker and cook for an additional 20-25minutes.

BEEF STEW20 minutes.INGREDIENTS:1 1/2 lbs stewing steak, 1 onion,garlic, cooking oil, 3 carrots,election of fresh or frozen vegetableswith similar cooking times (peas, greenbeans, small pieces ofcauliflower, turnip, etc), salt, pepper, 2-21/2 cups water.Cut steak into small pieces. Heatcooking oil in cooker and brown slicedonions and crushed garlic. Add meatand fry until well browned on all sides.Add vegetables, seasoning and water.Close cooker and cook for 20 minutes.

MINCED MEAT3-4 minutes.INGREDIENTS:

1 lb minced meat, 1 onion, garlic,cooking oil, 2 carrots, selection of freshor frozen vegetables with similarcooking times (peas, green beans, smallpieces of cauliflower, turnip, etc.), salt,pepper, 1 1/2 cups water.Warm a little oil in cooker and brownsliced onions and crushed garlic. Addminced meat stirring well until browned.

Add vegetables, seasoning and water.Close cooker and cook for 4-5 minutes

SAUSAGE STEW3-4 minutes.INGREDIENTS:6 beef sausages, 1 onion, garlic,cooking oil, 2 carrots, selection of freshor frozen vegetables with similarcooking times (peas, green beans, smallpieces of cauliflower, turnip, etc), salt,pepper, 1 1/2 cups water.

Follow exactly the same method as forMINCED MEAT.

GOULASH20 minutes.INGREDIENTS:1 1/2 lbs stewing steak, 2 onions,cooking oil, garlic, paprika pepper, 1/2pint water or beef stock, 1/4 pinttomato juice, 4 potatoes, salt, pepper,spices to taste.Heat cooking oil in cooker and lightlybrown sliced onions and crushed garlic.Add the steak cut into small pieces andbrown well. Add all other ingredientsexcept potatoes and cook for a fewmore minutes stirring continously. Closecooker and cook for 15 minutes. Coolquickly, open cooker and add potato cutinto large pieces. Close cooker againand cook for remaining cooking time(4-5 minutes).

POT ROAST10-15 minutes per lb.INGREDIENTS:Joint of beef of 2-3 lbs, cooking oil, salt,

pepper, 2-2 1/2 cups of water (or beefstock) according to size of joint.Remove as much as possible of fat onjoint. Heat a little cooking oil andthoroughly brown joint on all sides, seso-ning with a little salt or pepper to taste.Pour water or stock into cooker. Placemeat in cooker. Close cooker and cookfor suggested cooking tiem. Cool cooker



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quickly. Gravy can be prepared fromcooling liquid left in cooker.

FISH AND SEAFOODGENERAL INDICATIONSRegular cooking times of fish andseafood are not normally long so thepressure cooker will not save you toomuch time. There are however otheradvantages. Cooking smells, which areso difficult to get out of the houseafterwards, are reduced or eliminatedand steam cooling or casserole cookingunder pressure improve the taste andnutritional value of the fish.

Season carfully as rather lessseasoning is needed. Lemon juice isa good substitute for salt duringcooking. Salt may be addedafterwards.

Frozen fish do not need to bethawed, as cooking times are thesame.

Vegetables can be combined for"meal-in-one" cooking as times are

similar.FISH STEW3-4 minutes.INGREDIENTS:Approx. 1 1/2 lbs fish fillets, 4 oz smallmushrooms, 1 can peeled tomatoes, 4oz bacon, butter, garlic, salt, pepper, bayleaf, 1/4 pint water, 8 oz courgettes.Heat cooker and lightly fry the choppedbacon. Add butter and fry thecourgettes (small pieces). Add fish,mushrooms, tomatoes, crushed garlic,seasoning and water. Stir well. Close

cooker and cook for 3-4 minutes. Coolquickly. Remove bay leaf before serving.

LOBSTER BELLA VISTA3-4 minutes.INGREDIENTS:1 lobster 2 lbs, water, seasoning,vinagrette sauce, mayonnaise.Fill half of cooker with water, season and

bring to boil. Put lobster in boiling waterclose and cook for 3-4 minutes. Removeand cool quickly in cold water.Cut lobster in half, remove meat andslice taking care not to break shell. Placeshells on serving tray and arrange slicesof meat on shells. Decorate with thinstrips of red pepper and surround with ajulienne of lettuce. serve with vinagrettesauce or mayonnaise.

POACHED FISH FILLETS2-3 minutes.INGREDIENTS:2 lbs fish fillets, 2 onions, 6 slices lemon,parsley, 4 peppercorns,seasoning, 1 1/2 cups water.Slice onions. Heat water in cooker. Addall ingredients, close and cook for 2-3mintues. Cook quickly.

DESSERTSGENERAL INDICATIONSTasty desserts are prepared in thepressure cooker in a fraction of the time

needed with normal methods. Never fill cooker to more than 2/3 ofcapacity.

Any available pudding basin ormould which fits into the cooker canbe used provided in will withstandthe temperatures produced insidethe cooker (up to approx. 250 F).

Allow for swelling of ingredientsinside mold.

RICE PUDDING8-10 minutes.INGREDIENTS:

1 pint milt, 4 oz pudding rice, 3 oz sugar,1/2 oz butter, vanilla essence or nutmegor cinnamon (if flavoruring desired).Melt butter in cooker. Stir in milk andbring to boil. Add rice, sugar andflavouring (if desired). Close and cookfor 8-10 minutes. Serve in dish and ifdesired sprinkle with nutmeg and brownunder the grill.



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PEARS IN RED WINE3-4 minutes.INGREDIENTS:6 pears, 2 glasses wine, 4 oz sugar cin-namon.Peel pears and cut in halves. Place incooker. Sprinkle with sugar andcinnamon. Add wine. Close and cook for3-4 minutes. Remove pears andarrgange on dish. Filter liquid and pourover pears. Serve cold.For pears with Chocolate substitute wine for

1 cup water and 2 spoonfuls brandy. Cookpears in same way. Remove and arrangeon dish. Heat in a small pan the juice of thepears, chocolate and brady until chocolateis completely melted. Pour hot sauce overpears. Serve warm or chilled.

CREME CARAMEL4-5 minutes.INGREDIENTS:7 egg yolks, 7 spoonfuls of sugar, 1 1/2pints milk, cinnamon (or vanilla) to taste,small lemon peel.Warm milk with cinnamon or vanilla totaste. Stir in sugar until well dissolvedand cool. Break eggs into a deep dish,lightly whisked and add milk. Pourmixture into a mold previouslycaramelized with sugar and a little waterand cover with tin foil so no steamescapes. Place mold in cooker withwater up to approx. half its height. Closeand cook for 4-5 minutes.

CHOCOLATE SPONGE PUDDING25 minutes - Pre-steaming.20-25 minutes.

INGREDIENTS:Milk, 2 oz butter, 2 oz sugar, 1 egg, 3 ozself raising flour, 1 table spoonful cocoaThoroughly mix butter and sugar. Addegg and beat. Mix flour and cocoa andstir into mixture adding a little milk toobtain the consistency. Pour into agreased cake mold and cover with foil.Place mold in cooker with water to about

half the height of the mold. Close cookerand pre-steam for 25 minutes. Closecooker and cook for 20-25 minutes.Pre-steaming is done with the cooker inthe open position (see intructions Fig. 7)and the stove at the lowest heat setting.

CUSTARD4-5 minutes.INGREDIENTS:1 pint milk, 3 eggs, cinnamon orvanilla to taste, 3 table spoons sugar,

nutmeg (optional), waterHeat milk and pour over beaten eggs,sugar and flavoring. Stir thoroughly. Pourinto dish or individual custard cups.Cover with aluminium foil, and place incooker. Add water up to approx. halfheight of cups. Close and cook for 4-5minutes. Nutmeg may be sprinkled ontop of custard before cooking. Serve hotor cold.

MARMELADES/JAMS8-10 minutes.

INGREDIENTS:Fruit to taste and sugar.Peel fruit, clean and cut in small pieces.Add the same amount of sugar as theweight of the fruit. Store in fridgeovernight. The follwing day place incooker with a little water and addicionalsugar, close and cook for 8-10 minutes.Once cooked blend with a mixer.



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OLLA A PRESION EXPRESS DE FAGOR

MANUAL DEL USUARIO



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INDICE

Precauciones bsicas de seguridad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Introduccin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Linea de ollas Express . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Componentes y caractersticas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Cocinando con la olla a Presin Express de Fagor . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Preparacin

Como agregar alimentos y lquidos

Control del tiempo de coccin

Cmo eliminar la presin despus de cocinar

Limpieza y cuidado . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Mantenimiento para un uso seguro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Instrucciones bsicas para cocinar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Vegetales frescos y congelados

Frutas frescas y secas

Frijoles (habichuelas) secos y otras legumbres

Granos

Carne de res y de ave

Mariscos y pescados

Adaptando recetas tradicionales para ser usadas con la olla a presin Express de Fagor

Problemas y soluciones

Recetas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Garanta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69



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1. Lea todas las instrucciones.

2. No tocar las superficies calientes.

Utilizar los mangos o asas.

3. Es necesaria una atenta vigilancia

cuando se utiliza la olla a presin en

presencia de nios.

4. No colocar la olla a presin en un

horno caliente.

5. Se debe tener extrema precaucin

al mover una olla conteniendo lqui-

dos calientes.

6. Nunca utilizar la olla a presin para

un uso diferente para el cual ha sido

pensada.

7. Este aparato cuece a presin. Suuso indebido puede originar que-

maduras. Asegrese de que la uni-

dad est bien cerrada antes de

hacerla funcionar.

8. No llenar la unidad por encima de 2/3

de su capacidad total. Cuando coci-

ne alimentos que se hinchan durante

la coccin como el arroz y las legum-

bres, al llenar, no sobrepase la mitad

de la capacidad. El sobrellenado

puede causar riesgo de obstruccinen los conductos de salida de vapor

y obtenerse exceso de presin. Ver

Instrucciones de preparacin de ali-

mentos.

9. Tenga en cuenta que ciertos alimen-

tos, como la compota de manzana,

los arndanos, la cebada perlada, la

harina de avena u otros cereales, los

guisantes partidos, fideos, macarro-

nes, ruibarbo o espaguetis, pueden

formar espuma y barbotear, y obstruir

el sistema de control de presin (sali-

da de vapor). Estos alimentos no

deben ser cocinados en una olla a

presin.

10. Antes de cada uso, comprobar

siempre que las vlvulas de eva-

cuacin de presin estn libres de

obstrucciones.

11. No abrir la olla a presin antes de

que esta se haya enfriado y toda la

presin haya bajado. Si hubiera difi-cultad en mover las asas, eso indica

que la olla est an a presin. Retire

el regulador de presin y deje correr

agua fra sobre la olla para enfriarla

y reducir la presin interna.

Cualquier presin en el interior de la

olla puede ser peligrosa. Ver ins-

trucciones de funcionamiento.

12. No utilice sta olla para frer a pre-

sin con aceite.

13. Cuando se alcance la presin nor-mal de funcionamiento, reduzca la

potencia del fuego, as evitar que

se evapore todo el lquido que crea

el vapor.

14. GUARDE ESTAS

INSTRUCCIONES.

Este es un producto certificado U.L. La mayora de los fabricantes de artefactos porttiles parauso domestico recomienda la puesta en practica de las siguientes medidas de seguridad.

Cuando se usen ollas a presin, siempre deben de cumplirse precauciones bsicasde seguridad.

PRECAUCIONES BASICAS DESEGURIDAD



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Las ollas a presin de hoy en da son,sin duda alguna, muy diferentes de lasque utilizaron nuestras madres y abue-las. Cuando fueron introducidas al mer-cado, a fines de la dcada de 1930, alas ollas a presin se les considerocomo una de las mejores amigas de lasamas de casa, ya que les permita pre-parar comidas deliciosas, saludables,econmicas y en una fraccin del tiem-po requerido con los mtodos tradicio-nales. Si bien los elementos saludable yde coccin rpida an son vlidos, eldiseo y la ingeniera de las ollas delpresente han experimentado una evolu-cin significativa.

Debido a que estn rodeadas de intermi-nables mitos, las ollas a presin son,seguramente, las piezas de cocinamenos comprendidas. Esto es realmentelamentable, ya que las ollas a presinbrindan muchas ventajas con respecto alos mtodos de coccin tradicionales.

Como primer argumento, generalmente,la mayora de los alimentos pueden sercocinados en un tercio del tiempo reque-rido normalmente. Debido a que el ali-mento se cocina por un periodo tan cortoes menos factible que pierda su color ysu sabor. Tambin retiene muchos de losminerales y las vitaminas que normal-mente son lavados al ser cocinados en

grandes cantidades de agua, en ollasabiertas y por largo tiempo.

Las ollas a presin de Fagor, fabricadasde acero inoxidable 18/10 de alta cali-dad y grueso calibre, estn diseadaspensando en su funcionalidad y seguri-dad, ya que cumplen con todas las nor-mas de seguridad internacionales. Siusted ya sabe lo que significa cocinaren un olla a presin, notar que la vl-vula rotatoria recargada de las antiguasollas a presin ha sido eliminada. Ya notendr que preocuparse de verificar siesta vlvula funciona correctamente ode si hay demasiada presin dentro dela olla, ya que ahora se han incorpora-do a la tapa de la olla cuatro vlvulas desalida de presin y un regulador de pre-sin. Este regulador de presin incorpo-rado y fcil de usar de Fagor, hace quedeterminar la presin correcta y la man-tencin de la misma sean mas fcil quenunca, ya que las vlvulas de seguri-

dad indican cundo disminuir o aumen-tar la llama del calentador para mante-ner el nivel de presin deseado.

Con uso y cuidado adecuados, su olla apresin de Fagor le proporcionaramuchos aos de uso sin preocupacio-nes, adems de las deliciosas comidasde rpida y fcil preparacin.

Introduccin

MODELO DE 4 QT; INCLUYE MANUALDE INSTRUCCIONES Y LIBRORECETARIO(REFERENCIA #9180011858)

MODELO DE 6 QT; INCLUYEMANUAL DE INSTRUCCIONES YLIBRO RECETARIO(REFERENCIA # 918011885)

EXPRESS SET INCLUYE OLLA APRESION EXPRESS 8 QT, CUERPO DE4 QT, TAPA DE CRISTAL, CESTO DEACERO INOXIDABLE Y SOPORTE,MANUAL DE INSTRUCCIONES YLIBRO RECETARIO.(REFERENCIA # 918011901)

LA LINEA DE OLLAS A PRESION EXPRESS SE COMPONE DE LOS SIGUIENTESMODELOS:

Linea de ollas a presion Express



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Olla a presinExpress de Fagor

Componentes y caractersticas1. Olla a presin: Cuerpo y tapa

fabricadas de acero inoxidable18/10 de alta calidad y grueso cali-bre, toda la coccin se lleva a caboen la olla a presin.

2. Tapa: Fabricada de acero inoxida-ble 18/10 de alta calidad y grueso

calibre. Es necesario que la tapaeste trabada correctamente y conla presin de funcionamientocorrectamente seleccionada paraque la olla alcance la presin sufi-ciente. Para colocar fcilmente latapa, alinear la marca que esta allado izquierdo del mango, en laparte superior de la tapa, con lamarca de la parte superior delmango de la olla. (Fig. 5)NO FORZAR NUNCA LA TAPA

3. Mango de la olla: Adems de serusado para transportar la olla, elmango de la olla se traba con elmango de la tapa cuando se gira latapa en sentido de las agujas delreloj. (Fig. 5)

4. Asa lateral: El asa lateral proporcio-na mayor estabilidad en el momentode transportar la olla a presin.

5. Mango de la tapa: Se usa parasacar la tapa de la olla a presin ycontiene componentes vitales fun-cionamiento de la misma. Estos

componentes son: Selector de pre-sin.

6. Vlvula de funcionamiento: la ollaa presin EXPRESS de Fagor permi-te seleccionar entre dos niveles depresin de coccin: (Fig. 8-9)

Cuando se produce presin, el exce-so de la misma (vapor) puedecomenzar a salir por la vlvula defuncionamiento. (la vlvula de fun-cionamiento es uno de los compo-nentes de seguridad de la olla a pre-

sin). Si esto sucede, debe ajustar latemperatura de coccin reduciendoel nivel de la fuente de calor hastaque el flujo de vapor sea constante ymoderado. Tambin pueden salir dela vlvula de funcionamiento y acu-mularse sobre la tapa algunas gotasde agua, producto de la condensa-cin de vapor. Esto es normal as

Posicin delselector

PresinLibras / pulgadas2 Nivel de presin

12

0815

Liberar presinMedioAlto



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como lo es un sonido como suavesilbido.

7. Pulsador: Para trabar la tapa de laolla a presin debe deslizar el pul-sador HACIA ARRIBA (HACIA LATAPA DE LA OLLA), tal y como seindica en la Fig. 6. Para abrir la tapa,deslizar el pulsador HACIA ABAJOY HACIA EL EXTREMO DELMANGO.

8. Junta de Cierre: Para proporcionarsellado al aire, se coloca una juntade goma alrededor del borde infe-rior de la tapa. Nunca debe usar laolla a presin si la junta de goma noesta puesta correctamente en sulugar. No use la olla a presin si lajunta esta gastada o rota. Estapuede ser reemplazada inmediata-mente con la pieza nmero 009 deFagor.

9. Vlvula de Seguridad: alojada enel interior del asa y con acceso parasu verificacin y montaje desde elinterior de la olla, acta cuando segenera un aumento excesivo depresin y provoca una salida cons-tante de vapor del interior del

mango de la olla. Adems impide laapertura de la olla mientras existapresin en el interior de la misma.

10. Placa difusora trmica: Debido aque el objetivo de las ollas a presines un cocimiento rpido, la base delas mismas tiene un fondo difusortrmico compuesto de tres capasde metal. El aluminio, uno de los

metales de ms rpida conduccincalrica esta comprimido como unsandwich entre dos capas deacero, el cual entra en contacto conel quemador. Esta caractersticapermite cocinar en placas de induc-cin.

11. Indicador de presin: Permitevisualizar la existencia de presin enel interior de la olla. A medida quese calienta la olla a presin y se vagenerando presin en el interior, el

indicador de presin (la barrita decolor amarillo ubicada sobre elmango de la tapa) se ira levantandoautomticamente. Mientras estoocurra debe de observarse una sali-da de vapor lateral por el mango dela tapa (Fig. 13).

12. Ventana de Seguridad: En caso deque se produzca excesiva presin,el vapor saldr a travs del corte dela ventana de seguridad ubicada enel borde de la tapa (Fig. 14).

Si el indicador est levantado, exis-te presin en el interior de la olla eimpide la apertura de la olla. Si el



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indicador desaparece en su aloja-miento, no existe presin dentro dela olla.

Cocinando con la olla aPresin EXPRESS de Fagor

* NOTA: LAS OLLAS A PRESIONFAGOR TIENEN QUE UTILIZARSEEN COCINAS DOMESTICAS. NOESTAN HECHAS PARA USO ENCOCINAS COMERCIALES.

Preparacin1. Seleccionar con la vlvula de fun-

cionamiento uno de los dos nivelesde presin. Al utilizar por primeravez la olla la vlvula de funciona-miento esta situada en el nivel 2 depresin o nivel alto. Llevar el pulsa-dor a la posicin de abierto (Fig. 4)y desplace el mango de la tapahacia la derecha, sujetando elmango del cuerpo con la mano

izquierda.* NOTA: Para abrir la olla deslizarel pulsador hacia abajo y hacia elextremo del mango como seindica en la Figura 4.Para cerrar la olla, mover el pulsa-dor hacia arriba (hacia la tapa de laolla) tal como se indica en laFigura 6.

2. Antes de usar su olla a presin porprimera vez, limpie bien todas las

piezas con agua caliente, enjugue-las y squelas. Nunca ponga la tapade la olla ni ninguno de sus compo-nentes en la mquina lavavajillas.

3. Saque la junta de cierre cada vezque lave la tapa. Lvela con aguatibia con jabn, enjuguela bien ysquela con un pao. Luego, apl-quele una capa de aceite vegetal.Siga este procedimiento cada vezque lave la olla a presin para pro-longar la vida til de la junta y parafacilitar el trabado de la tapa.

Como agregar alimentos y lquido1. Para cocinar es imprescindible introdu-

cir en la olla como mnimo media tazade liquido que permita la vaporizacin,y como mximo 2/3 partes del volumen(incluidos agua e ingredientes).

2. Para cocinar al vapor ponga los ali-mentos en la cesta de acero inoxi-dable ubicada sobre el soporte demetal, cuando las instrucciones o

su propia receta lo requieran.3. Llene la olla solo hasta la mitad de

su capacidad cuando cocine ali-mentos que aumenten de tamaoy/o produzcan espuma durante sucoccin, tales como legumbres ygranos. Llene solo hasta la mitadde la capacidad cuando preparesopas o caldos concentrados.

4. Si va a cocinar SALSAS, cuide queestas no sean demasiado espesas yproceda a AGITAR la olla ANTES DEABRIR LA TAPA, SIEMPRE COM-PROBANDO ANTES QUE YA NOEXISTE PRESION EN EL INTERIORDE LA OLLA. De esta forma desapa-recern los posibles focos de calor odepresiones que se pudieran crearen el interior. SE PRECISA EN LACOCCION DE SOPAS O LEGUM-BRES COMO CREMA DE LENTE-JAS, GARBANZOS, etc. Como medi-



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da de seguridad se han de mantenersiempre las capacidades arriba indi-cadas y evitar la total evaporacindel lquido.

Control del tiempo de coccin1. Para cerrar la olla a presin alinee la

marca de la tapa con al marca delmango. Presione sobre la tapa ygrela en sentido de las agujas delreloj hasta que ambos mangos coin-cidan y se traben. (Fig. 5 y Fig. 6).

2. Refirase a las Instrucciones bsi-cas para cocinar de la pagina 11 oa su propia receta para determinarel tiempo de coccin necesario.

3. Antes de cerrar la olla comprobarSIEMPRE las vlvulas de seguridad

(Fig. 3) y funcionamiento (Fig. 2),

asegurndose de la limpieza de

los orificios de ambas vlvulas.Coloque la tapa con la mano dere-cha de forma que la marca de latapa coincida con la marca delmango de la olla, presione ligera-mente la tapa con la mano izquier-da, y gire el mango de la tapahacia el mango del cuerpo hastaque note el tope del cierre. Pongael pulsador en la posicin decerrado (Fig. 6). Seleccione lapresin de coccin.

4. Coloque la olla en el centro del que-mador a potencia mxima. La ollaEXPRESS de Fagor puede ser usadaen todos los tipos de quemadores,entre lo que se incluyen: gas, placaselctricas, de cermica e induccin.En el caso de placas elctricas decermica e induccin utilicen unapotencia de calor media; en el casode cocinar en quemador de gas, uti-lice una potencia de calor alta. Paraque los lados de la olla no cambiende color, siempre ajuste el quemadorde tal forma que cuando use gas, lasllamas no sobrepasen hacia loslados de la olla. Cuando utilice unaplaca elctrica, elija un quemadorque sea de dimetro igual o inferioral de la base de la olla. CUANDO LAVLVULA DE FUNCIONAMIENTODEJA ESCAPAR UN HAZ DE VAPORCONTINUO, REDUZCA EL FOCODE CALOR A UNA POTENCIA SUFI-CIENTE PARA MANTENER LA PRE-SIN SIN UNA SALIDA EXAGERA-DA VAPOR. De esta forma la coccinse realizara perfectamente y se eco-

nomizara energa, con mayor aportevitamnico. EN ESTE INSTANTECOMIENZA EL TIEMPO DE COC-CION. Se recomienda el uso de uncronometro de cocina para controlarel tiempo exacto de coccin, tal ycomo se indica en las instruccionesbsicas para cocinar o en su propiareceta.



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5. Si en algn momento durante elperiodo de coccin la vlvula defuncionamiento despide un flujoexcesivo de vapor, debe disminuirla fuente de calor a un nivel masbajo para ajustar y mantener elnivel de presin adecuado.

6. Si la presin disminuye y la vlvulade funcionamiento despide muypoco o nada de vapor, debe aumen-tar la fuente de calor, hasta que elflujo de vapor que salga sea mode-

rado y constante y pueda ser man-tenido.

7. NUNCA debe SACUDIR la olla apresin MIENTRAS ESTE EN PRO-CESO DE COCCION. Esto provo-cara que la vlvula de funciona-miento despida vapor y conse-cuentemente disminuir la presin.

Cmo eliminar la presin des-pus de cocinar1. Siempre compruebe la receta del ali-

mento en preparacin, para determi-nar si la olla a presin se debe enfriarnaturalmente o se debe usar el mto-do de enfriado rpido.

2. Cuando use el sistema de enfriadonatural, saque la olla a presin delquemador y deje que la presin dis-minuya naturalmente. Este procedi-miento puede llevar de 10 a 15 minu-tos, dependiendo de la cantidad delquido y alimento que contenga laolla. El sistema de enfriado natural seusa cuando se cocinan alimentoscomo carnes o frijoles (habichuelas),para los cuales un tiempo adicionalde coccin es beneficioso, aunqueel nivel de presin ir disminuyendogradualmente. Abra la olla una vezque no exista presin y no salga msvapor por la vlvula automtica almomento de empujar la traba deseguridad hacia adelante, a la posi-cin abierto.

3. El mtodo de enfriado rpido seusa para disminuir la presin de la

olla lo mas rpido posible, comosucede cuando se cocina la mayo-ra de los vegetales y mariscos.Esto se logra sacando la olla apresin del quemador, ponindo-la en el fregadero y dejandocorrer agua de la llave sobre latapa (Fig. 12).

Al poner la olla en el fregadero,inclnela para que el agua corrahacia abajo, lejos del mango dela tapa.Abra la olla una vez que no existapresin y no salga ms vapor por lavlvula automtica al momento deempujar la traba de seguridadhacia adelante. NUNCA SUMERJALA OLLA A PRESION EN AGUA.

4. Cuando use el mtodo de liberar lapresin con la vlvula de funciona-miento, coloque la Vlvula deFuncionamiento en la posicin dedescompresin (Fig. 7, dibujo delvapor) y deje que se libere el vapor.Una vez que ya no existe presinen el interior de la olla y no hay msvapor saliendo de la vlvula, paseal punto 5.



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5. Despus de haberse eliminado todala presin, lo que puede verse cuan-do el indicador de presin desapare-ce en su alojamiento, llevar el pulsa-dor hasta la posicin de abierto (Fig.4). Desplace el mango de la tapahacia la derecha, sujetando elmango de la olla con la manoizquierda. Nunca abra la olla endireccin a su cara, aunque ustedhaya eliminado toda la presin, yaque esta podra contener vapor

caliente.

Limpieza y cuidado

1. La olla a presin EXPRESS deFagor esta fabricada de acero ino-xidable 18/10 de alta calidad ygrueso calibre.

2. Despues de cada uso, la olla a pre-sin debe lavarse con agua tibia ydetergente suave para lavar vajilla.Lave la olla a mano solamente, yaque el acero inoxidable puede cam-biar de color en la mquina lavavaji-llas. No limpie la olla con esponjas demetal o limpiadores que la raspen, yaque estos pueden rayar la termina-cin en espejo del exterior. La tapadebe lavarse simplemente con aguasecndola inmediatamente despus.

3. Para eliminar manchas rebeldes oalguna descoloracin del interior,pruebe vertiendo el jugo de mediolimn disuelto en 1 a 2 tazas de aguaen la olla. Pngala a calentar con latapa puesta durante 15 minutos,

squela del quemador y deje que lapresin se disminuya naturalmente.Lvela como de costumbre.

4. Siempre seque la olla limpia con unpao seco, limpio y suave despusde haberla lavado, para que retengael brillo de la terminacin en espejo.

5. Para aumentar la vida til de la juntade goma, squela cada vez despus

que la haya usado y lvela con aguatibia y jabn suave para lavar vajilla.Enjuguela y squela completamen-te, y aplquele una capa de aceitevegetal antes de volverla a poner ensu lugar.

6. No guarde la olla con la tapa pues-ta. Slo ponga la tapa invertidasobre la olla a presin.

Mantenimiento para un uso

seguro1. Antes de cada uso de su olla

EXPRESS de Fagor, siempre verifi-que los orificios de salida de vaporestn limpios y no haya obstruccio-nes en su conducto. Es importanterealizar una buena limpieza de lasvlvulas automticas.PARA EXTRAER LA VALVULA

AUTOMATICA:- Girar el selector de presin hastala posicin de descompresin(fig. 10).

- Levantar el selector de presin ovlvula automtica (Fig. 15).



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- Desplazar el selector a la posi-cin (Fig. 16).

- Extraer la vlvula y limpiar el ori-ficio con agua a presin.

2. Para contar con mayor seguridad ymejores resultados, la junta degoma debe ser reemplazada por lomenos cada 12 meses. Por favorllame al nmero del Servicio alCliente de Fagor Amrica para msinformacin al: 1-800-207-0806.

3. Antes de usar la olla a presinEXPRESS de Fagor, siempre verifi-que que los mangos (mango de laolla, asa lateral y mango de la tapa)estn atornillados correctamenteen su lugar. De lo contrario, aprietelos tornillos con un destornillador.

4. Piezas de repuesto: Use solamentepiezas de repuesto originales, distri-buidas por Fagor Amrica, Inc. Eluso de piezas no autorizadas oadherencias puede provocar un malfuncionamiento de la unidad y anula-r cualquier proteccin de garantaproporcionada por el fabricante.

Instrucciones bsicas paracocinar

Instrucciones bsicas para cocinar losalimentos que mas comnmente se pre-paran en ollas a presin.

Vegetales frescos y congelados Lave minuciosamente todos los

vegetales frescos. Pele todos los tubrculos, como

remolacha, zanahorias, papas ynabos.

La calabaza de invierno enteradebe ser pinchada con un tenedorvarias veces antes de ponerla acocer.

Cuando cocine vegetales debe usaral menos 1/2 taza de agua.

Si el tiempo aproximado de coccines mayor de 10 minutos debe usar 2tazas de agua.

Nunca debe llenar la olla a presinms de dos tercios de su capaci-dad.

Cuando cocine vegetales congela-dos debe extender el tiempo totalde coccin entre 1 y 2 minutos.

Use el mtodo de enfriado rpido alfinalizar el tiempo de coccin.

VEGETALES TIEMPO DE COCCION NIVEL DE

APROXIMADO PRESION

Acelga Suiza, picada gruesa 2 minutos Alto

Alcachofa, grande, deshojada 9-11 minutos Alto

Alcachofa, mediana, deshojada 6-8 minutos AltoArvejas, en la vaina 1 minuto Alto

Brcoli, brotes 2 minutos Alto

Brcoli, tallos 3 minutos Alto

Calabacn, Acorn, mitad 7 minutos Alto

Calabacn, Butternut, trozos de 1 pulgada 4 minutos Alto

Calabacn, Pattypan, entero de 2 libras 11 minutos Alto

Calabacn, Summer, rodajas de 1 pulgada 2 minutos AltoCalabaza, trozos de 2 pulgadas 3 - 4 minutos Alto

Cebollas, enteras de 1 pulgada y media 2 minutos Alto

Col comn, picada gruesa 1 - 2 minutos AltoCol rizada verde, picada gruesa 5 minutos Alto

Coliflor, florecimientos 2 - 3 minutos Alto

Escarola, picada gruesa 1 - 2 minutos Alto

Esprrago, entero delgado 1 - 1 1/2 minutos Alto

Esprrago, entero grueso 1 - 2 minutos AltoEspinaca, congelada 4 minutos Alto

Espinaca, fresca, picada gruesa 2 minutos Alto

Frijoles (habichuelas) blancos, en la vaina 2 minutos Alto



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Frijoles (habichuelas) fava, en la vaina 4 minutos Alto

Frijoles (habichuelas) verdes, enteros 2 - 3 minutos Alto

Maz, en la mazorca 3 minutos AltoNabo de Suecia, trozos de 1 pulgada 7 minutos Alto

Nabo, pequeo, en cuartos 3 minutos Alto

Nabos, en trozos de 1 pulgada y media 3 minutos Alto

Okra, vainas pequeas 2 - 3 minutos Alto

Papa dulce, trozos de de 1 pulgada y media 5 minutos Alto

Papas, blancas, nuevas, pequeas enteras 5 minutos Alto

Papas, blancas, trozos de 1 pulgada y media 6 minutos AltoPapas, rojas, nuevas, pequeas enteras 5 minutos Alto

Papas, rojas, trozos de 1 pulgada y media 6 minutos Alto

Remolacha, en rodajas de un 1/4 de pulgada 4 minutos AltoRemolacha, grande, entera 20 minutos Alto

Remolacha, pequea, entera 12 minutos Alto

Repollitos de Bruselas, enteros 4 minutos Alto

Repollo, rojo o verde, en cuartos 3 - 4 minutos AltoRepollo, rojo o verde, tajadas de 1/4 de pulgada 1 minuto Alto

Tomates, en cuartos 2 minutos Alto

Zanahorias, rodajas de 1/4 de pulgada 1 minuto Alto

Zanahorias, trozos de de 1 pulgada 4 minutos Alto

Frutas frescas y secasFrutas frescas:

Lave y deshuese o saque el coraznde las frutas. Si lo desea plelas ycrtelas en rodajas.

Cocine la fruta en al menos 1/2 taza deagua o jugo de fruta.

Nunca debe llenar la olla a presinms de dos tercios de su capacidad.

Si lo desea, ponga azcar y/o alios alas frutas antes o despus de cocinar-las.

Cuando cocine frutas enteras o enmitades, utilice el mtodo de enfriadorpido. Cuando cocine fruta en roda-jas o en trozos, para hacer pur o

para conservas, use el mtodo deenfriado natural. Los tiempos de coccin pueden variar

de acuerdo al estado de madurez de lafruta.

Frutas secas: Ponga las frutas secas en la olla a

presin con 1 taza de agua o jugo

de fruta por cada taza de fruta seca. Si lo desea, puede agregar alios u

otros saborizantes. Use el mtodode enfriado rpido al final del pero-do de coccin. Si luego del perodode coccin la fruta todava estdura, hirvala a fuego lento, sincubrir la olla con la tapa, hasta queest lista. Agregue agua si es nece-sario.

FRUTAS TIEMPO DE COCCION NIVEL DE

APROXIMADO PRESION

Ciruelas 4 - 5 minutos Alto

Damascos, frescos, enteros o en mitades 2 -3 minutos MedioDamascos, secos 4 minutos Alto

Duraznos, frescos, en mitades 3 minutos Medio

Duraznos, secos 4 - 5 minutos Alto

Manzanas, frescas, en rodajas o trozos 2 - 3 minutos Medio

Manzanas, secas 3 minutos Alto

Pasas 4 - 5 minutos Alto

Peras, frescas, en mitades 3 - 4 minutos MedioPeras, secas 4 - 5 minutos Alto

Frijoles (habichuelas) secos y otraslegumbres

Lmpielos de cualquier partculaextraa. Enjuguelos con agua tibia.

Ponga los frijoles (habichuelas) a remo-jar en una cantidad de agua tibia cuatroveces mayor que su volmen, por lomenos cuatro horas antes de cocinar-los, o si lo prefiere, djelos remojando lanoche anterior. No agregue sal al agua,ya que sto endurecer los frijoles (habi-chuelas) y evitar que absorban agua.

No remoje las lentejas secas.

Luego del remojo, saque los frijoles (habi-chuelas) y ollejos que estn flotando. Deje escurrir los frijoles (habichue-

las) y deshgase del agua. Enjuguelos en agua tibia (esto tam-

bin se aplica a las lentejas secas.) Ponga los frijoles (habichuelas) o

legumbres en la olla a presin.Agregue tres tazas de agua por cada



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taza de frijoles (habichuelas) o legum-bres. No les agregue sal los frijoles(habichuelas) o legumbres deben sersazonados despus de su coccin.

Agregue una cucharada de aceitevegetal por cada taza de agua paraeliminar la espuma que producen.

Nunca llene la olla a presin ms dela mitad de su capacidad.

Para lograr ms sabor, cocine los frijo-les (habichuelas) y las lentejas conunas hojas de laurel y una cebolla

pequea, pelada y con dos clavos deespecia enteros incrustados en el inte-rior.

Despus del tiempo de coccin, dejeque la presin disminuya naturalmente.

Los tiempos de coccin puedenvariar de acuerdo a la calidad de losfrijoles (habichuelas) u otras legum-bres. Si luego del perodo de coc-cin recomendado las legumbrestodava estn duras, contine sucoccin sin cubrir la olla con la tapa.Si es necesario, agregue agua.

Una taza de frijoles (habichuelas) uotras legumbres aumenta aproxima-damente a dos tazas una vez cocidas.

Cuando prepare sopa de lentejas,siga los tiempos de coccin propor-cionados para una olla convencio-nal.

VEGETALES TIEMPO DE COCCION NIVEL DE

APROXIMADO PRESION

Arndanos 8 - 10 minutos AltoAzuki 4 - 5 minutos Alto

Frijoles (habichuelas) blancos 5 - 7 minutos Alto

Frijoles (habichuelas) escarlata, rojos 10 - 12 minutos AltoFrijoles (habichuelas) negros 8 - 10 minutos Alto

Frijoles (habichuelas) pintos 4 - 6 minutos Alto

Gandules 7 - 9 minutos Alto

Garbanzos 10 - 12 minutos Alto

Lentejas, rojas 7 - 9 minutos AltoLentejas, sopa 8 - 10 minutos Alto

Lentejas, verdes 8 - 10 minutos Alto

Granos Lmpielos de cualquier partcula

extraa. Enjuguelos con agua tibia. Ponga los granos, a remojar en una

cantidad de agua tibia cuatro vecesmayor que su volumen, por lomenos cuatro horas antes de coci-narlos, o si lo prefiere, djelos remo-jando la noche anterior. No les agre-gue sal, ya que sto endurecer losgranos y evitar que absorban

agua. No remoje el arroz. Luego del remojo, saque los granos

u ollejos que estn flotando. Deje escurrir los granos y deshga-

se del agua. Enjuguelos en agua tibia (esto tam-

bin se aplica al arroz.) Cocine cada taza de

express manual

Documents

pressure cooker forother

express pressure cooker

todays pressure cookers

internal pressure hasbeen

express manual

cloggingbefore use

safe use

cooker canbe hazardous