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FAGOR SPLENDID PRESSURE COOKER
USER’S MANUAL
1
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INTERIOR 24/10/03 12:49 Página 2 CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Splendid pressure cooker line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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INTERIOR 24/10/03 12:49 Página 3 This is a U.L.-listed appliance. The following safeguards are recommended by most por- table appliance manufacturers. IMPORTANT SAFEGUARDS When using pressure cookers, basic cereals, split peas, noodles, safety precautions should always be macaroni, rhubarb, or spaghetti followed: can foam, froth, and sputter, and 1. Read all instructions. clog the pressures release 2. Do not touch hot surfaces. Use device (steam vent). These foods handles or knobs. should not
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INTERIOR 24/10/03 12:49 Página 4 Introduction Thank you for purchasing a Fagor with a concern for function and safety, Pressure Cooker. We appreciate the meeting all international safety standards. confidence you have placed in our company by selecting one of our many Fagor’s easy-to-use pressure regulators pressure cookers, and we are confident make it simpler than ever to determine that it will give you many years of the proper amount of pressure and how to excellent service. maintain it.
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INTERIOR 24/10/03 12:49 Página 5 6. Operating Valve: This operating Splendid Pressure Cooker valve features a steam release position, one pressure setting Components and Features position (High: 15 lbs) and a unlock 1. Pressure Cooker Pot: Made of position in order to clean the valve high-quality, heavy-gauge, 18/10 (Fig. 8, 9 & 10). stainless steel, all cooking takes place in the pressure cooker pot. 2. Lid: Made of high-quality, heavy- gauge, 18/10 stainless steel, the lid must be properl
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INTERIOR 24/10/03 12:49 Página 6 7. Pressure Lock: The purple pressure 11. Thermo Heat Conductive Base: lock allows you to lock the pressure Since the objective of a pressure cooker in order to build-up pressure cooker is rapid cooking, the bottom of when the lid is closed. To lock the the pressure cooker pot has a thermo pressure cooker, slide the pressure heat conductive base, comprised of lock button up towards the lid (fig. 7). three layers of metal. Aluminum, one of the fastest heat cond
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INTERIOR 24/10/03 12:49 Página 7 Rinse well and towel dry. Never place Cooking time control any of the parts or components in the 1. Place the lid on the pressure cooker dishwasher. Always remove the by lining up the raised indentation rubber gasket when washing the lid. on the lid with the cutout on the Wash the gasket with warm, soapy base handle. Press down lightly on water; rinse well and towel dry. Cover the lid and turn clockwise just until with a thin coat of cooking oil (e.g., the two
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INTERIOR 24/10/03 12:49 Página 8 used on all types of burners pressure. Once pressure has been attained, move your cooker over to including gas, electric, ceramic and the burner turned on low and start induction. As to not discolor the sides your pressure cooking time. Or… of the pot, always adjust the burner 2. Turn on one burner to medium so that when using gas, the flames heat and bring your cooker to remain under the base and do not pressure. Once pressure has been extend up the sides. Wh
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INTERIOR 24/10/03 12:49 Página 9 released the pressure, never open the pressure cooker towards your face since there may be intense cooking steam still inside the unit. Home Canning with your 3. Automatic Release Method: The Pressure Cooker Splendid Pressure Cooker also (APPLIES TO 10 QT MODEL ONLY, features an automatic release ITEM # 918060812) position on the automatic valve that can be used for releasing pressure HOME CANNING OVERVIEW: automatically when cooking foods Home canning is
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INTERIOR 24/10/03 12:49 Página 10 spoil. Air is driven from the jar during Jars processed in a boiling water bath heating, and as it cools, a vacuum seal is canner for 10 minutes or more or in a formed. The vacuum seal prevents air pressure cooker will be sterilized from getting back into the product, during processing. Jars that will be protecting it from microorganisms that filled with food and processed for less could recontaminate the food. than 10 minutes in a boiling water bath canner n
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INTERIOR 24/10/03 12:49 Página 11 Screw bands are not needed on stored been trapped inside the jar, run a bubble jars. They can be removed easily after freer or any plastic or rubber-like utensil jars are cooled. When removed, around the edges of the jar, gently shifting washed, dried, and stored in a dry the food, so that any trapped air is area, screw bands may be used many released. After the air bubbles have been times. If left on stored jars, they become removed, more liquid may need to
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INTERIOR 24/10/03 12:49 Página 12 for fruits, and pickles as well as pie To destroy microorganisms in high-acid filling, jams, jellies, marmalade and foods processed in a boiling-water other preserves. In this method, jars of bath, you must: food are heated by being completely • Process jars for the correct number of covered with boiling water (212 °F at minutes in boiling water. sea level). • Cool the jars at room temperature. High-acid foods contain enough acid The food may spoil if you
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INTERIOR 24/10/03 12:49 Página 13 jar is almost always a sure sign of tested for quality and proper timing to spoilage. When you open the jar, look meet food safety standards. As long as the for other signs such as spurting liquid, instructions are carefully followed the end unusual odor or mold. result will be a wholesome and shelf stable product. However, when using or Sterilization of empty jars adapting your own recipes, please be Use sterile jars for all boiling water bath sure that you
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INTERIOR 24/10/03 12:49 Página 14 mild, dish washing soap. Rinse and dry well, then cover with a thin coat of vegetable oil before replacing. 6. To store, DO NOT LOCK THE LID IN PLACE. Simply place the lid upside- down on top of the pressure cooker pot. - Move the operating valve to the Maintenance for Safe Use position shown in Ø (Fig 14). 1. Each time, before using the Splendid Pressure Cooker, always check to make sure that the operating valve is clean of any built-up particles. •To do so,
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INTERIOR 24/10/03 12:49 Página 15 Fresh and frozen vegetables Sweet potato, 1 1/2- inch slices 5 minutes High • Wash all fresh vegetables thoroughly. Potatoes, white, new, small whole 5 minutes High • Peel all tubers, such as red beet, Potatoes, white, 1 1/2- inch slices 6 minutes High carrots, potatoes and turnips. Potatoes, red, new, small whole 5 minutes High • Whole winter pumpkin should be Potatoes, red, 1 1/2- inch slices 6 minutes High pierced several times with a fork Red beet, in 1/4
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INTERIOR 24/10/03 12:49 Página 16 Apricots, dried 4 minutes High • When you prepare lentil soup, use Apricots, fresh, whole or in halves 2-3 minutes Medium the cooking times given for a Peaches, dried 4-5 minutes High conventional cooker. Peaches, fresh, in halves 3 minutes Medium VEGETABLES APPROXIMATE PRESSURE Pears, dried 4-5 minutes High COOKING TIME LEVEL Pears, fresh in halves 3-4 minutes Medium Prunes 4-5 minutes High Blueberries 8-10 minutes High Raisins 4-5 minutes High Azuki 4-5 min
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INTERIOR 24/10/03 12:49 Página 17 on the quality and quantity of the meat which is cooked. Unless the grains are still hard, continue recipe indicates otherwise, the cooking them with the lid off. If cooking times given are for 3 lbs of necessary, add water. meat or poultry. Also, the larger the • A cup of grains expands to cut of meat, the longer the cooking approximately two cups when time will be. cooked. • After the cooking time, let the pressure decrease naturally. GRAINS APPROXIMATE COO
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INTERIOR 24/10/03 12:49 Página 18 Chicken, whole, 2 to 3 pounds 12-18 minutes High pressure cooker pot using at least 2 Chicken, in pieces, 2 to 3 pounds 8-10 minutes High tablespoons of vegetable or olive oil. Pour Spring chickens, two 8-10 minutes High off any excess fat and sautè onions, garlic Soup or concentrated stock of or any other vegetables as called for in beef or fowl 10-15 minutes High the recipe. Add the remaining ingredients and at least a 1/2 cup of cooking liquid Seafood and
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INTERIOR 24/10/03 12:49 Página 19 PROBLEM: cup. However, never fill the pressure There is no steam released by the cooker more than half full with liquids. operating valve. 2. Following the instructions given in this manual, close the pressure cooker so REASON: that a tight seal is created, which will 1. The pressure cooker is not properly allow for adequate pressure build-up. locked. 3. The valve can become dirty when 2. There is not enough liquid in the cooking foods that have a tendency to
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INTERIOR 24/10/03 12:49 Página 20 PROBLEM: REASON: Steam is escaping around the edge of the 1. Cooking time is too short. lid. 2. Quick release method was used to release the pressure. REASON: 1. The pressure cooker is too full. SOLUTION: 2. The pressure cooker was not closed 1. Always check the cooking time in your properly. recipe. If still under-cooked, extend 3. The rubber gasket is not in place, or is cooking time by approx. 1 to 2 minutes dirty or worn. and cook under pressure, or simme
