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FAGOR’s Commercial specialty
cookware line includes:
multipot set
� 15” paella pan
� 8” tapas pan set
� 8 qt. multipot
� Vegetable/asparagus steamer
commercial specialty cookware
� 4 cup egg poacher
� 4 cup multipan
� Double boiler with steamer insert
Other FAGOR Product Lines:
� High-quality Pressure Cookers
� European-style Major Appliances
� Portable Induction Cooktops
Visit www.fagoramerica.com to learn more!
Fagor America Inc. 2008
All Rights Reserved
PO Box 94
Lyndhurst, NJ 07071
www.f
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CONTENTS Care and Maintenance ..............................................................................................................3 Safety Instructions ....................................................................................................................3 Steaming Vegetables .................................................................................................................4 Garlic Crab Legs & Steamed Corn .....................................................
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MULTIPOT Thank you for choosing Fagor America Specialty Cookware! Fagor’s Multipot Set is crafted from the finest brushed stainless steel with reinforced riveted handles. It has an aluminum sandwich bottom for even heat distribution, and it will work on all types of cooking surfaces: gas, electric, ceramic and even induction!* Your new Multipot certainly lives up to its name. The multiple inserts convert the Multipot into a pasta pot with a built in strainer, a vegetable steamer with tray, o
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MULTIPOT STEAMING VEGETABLES What’s the first step of steaming delicious veggies? Begin by selecting what you will steam and then, prepare it. Steps: 1. Choose which vegetables you will steam. Wash them, slice, dice and chop them into uniform bits and set them aside. 2. Heat your water to boiling. Add the dense vegetables (such as carrots) first into the steamer basket and cover. 3. When the vegetables have cooked, remove the steamer basket and enjoy! How do I know how long to cook my vegetab
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MULTIPOT RECIPES Garlic Crab Legs & Steamed Corn Ingredients: 3 1/2 pounds Alaskan king crab legs with shell 6 ears fresh corn 1 1/2 cups butter 3 teaspoons minced garlic 1/8 teaspoon crushed red pepper flakes 1 teaspoon Old Bay™ Seasoning, or to taste Directions: Bring a large amount of water to boil inside the Multipot. Place crab legs in the large steamer basket and add to the boiling water. At the same time, add the corn to the vegetable insert. Place inside the Multipot and cover with lid
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MULTIPOT RECIPES USING THE MULTIPOT AS A STOCK POT: Remove both inserts and you now have a restaurant style 8 qt. stock pot. This pot is ideal for simmering soups and stocks, poaching poultry, cooking pasta, and making a big batch of chili. It is ideal for preparing enough for a larger family or entertaining a large group. San Francisco Style Cioppino 1/4 cup olive oil or salad oil 1 large onion, chopped 2 cloves garlic, minced or pressed 1 large green bell pepper, seeded and chopped 1/3 cup c
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MULTIPOT RECIPES USING THE MULTIPOT FOR COOKING PASTA: For each 8 oz dry Pasta, bring 3 quarts (1qt=4 cups) of hot water to a rapid boil, covering the pot to speed up cooking time. It is important that there is plenty of room in the pot for the water to circulate freely to keep the pasta from sticking together. Place the pasta in the tall pasta basket insert and lower into boiling water. Cover the pot with the glass lid until the water returns to a boil. Once the water returns to a boil, unco
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MULTIPOT RECIPES PASTA RECIPES: Pasta Primavera (Serve with Bow Tie Pasta) 2 Tlbs. Olive Oil 1/4 cup leeks, white part only, finely chopped 1/2 cup finely diced carrots 2/3 cup finely diced yellow or green summer squash 3/4 cup diced red bell pepper 1/4 cup dry white wine 1 cup chicken broth 16 asparagus spears, ends removed, cut into 1 inch lengths 1/4 cup fresh basil, minced, or dill leaves Grated Parmesan cheese Directions: Heat oil in pot. Add leeks and carrots, cook for 5 minutes, stir freq
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MULTIPOT RECIPES Spinach & Garlic with Pasta 2 bunches (about 12 oz. Each) spinach, rinsed well and drained. 12 oz. Dry orecchiette (“little ears”) pasta or route (wagon shaped wheels) pasta. 1/3 cup olive oil 6 cloves of garlic, minced 1/4 tsp Red Pepper flakes 1/2 cup grated Parmesan cheese Directions: Remove Stems from Spinach and discard. Chop leaves and set aside. Prepare pasta according to directions. Just before pasta is done, stir in spinach and cook just until water returns to a full b
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MULTIPOT RECIPES 30 MINUTES OR LESS PASTA DINNERS Curry & Citrus Pasta with Chicken 1 pound Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked 12 oz. cooked chicken or turkey, cut into 1/2-inch pieces 1 20-oz. can pineapple chunks packed in water, drained 1/2 cup low-fat mayonnaise 2 tbsp. lemon juice 1/4 cup frozen orange juice concentrate, thawed 1 tbsp. curry powder 1 bunch scallions, sliced Directions: Prepare pasta according to package directions. While pasta is cooking, to
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MULTIPOT RECIPES Egg Noodle Primavera 12 oz. Medium Egg Noodles, uncooked 1 - 14 1/2-oz. can chicken broth 2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.) 1 cup thinly sliced carrots (about 2 medium carrots) 1 red bell pepper, cut into short, thin strips 1 cup shelled fresh peas or frozen baby peas or 1 cup fresh snow pea pods, cut in halves 2 tbsp. chopped fresh dill 2 tbsp. chopped fresh thyme 2 tbsp. chopped fresh mint 1/4 cup chopped fresh chives 3/4 cup grated Asiago or Parmesa
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MULTIPOT RECIPES Pasta Stir-Fry with Peanut Sauce 1 pound Linguine or Spaghetti, uncooked 1 tsp. vegetable oil 4 medium carrots, cut julienne 1/2 tsp. hot red pepper flakes 1 bunch scallions, sliced diagonally into 1/2-inch lengths 1 large cucumber, peeled, cut julienne Sauce: 3 tbsp. smooth peanut butter 1/3 cup lime juice 1/4 cup low-sodium soy sauce 1/4 cup low-sodium, defatted chicken broth Black pepper to taste Directions: Prepare pasta according to package directions; drain and transfer to
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MULTIPOT RECIPES Linguine with Scallops 1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked 1 green bell pepper, ribs and seeds removed, diced 1 medium onion, cut in half and thinly sliced 2 cloves garlic, minced 1 tsp. olive or vegetable oil 1 28-oz. can diced tomatoes or tomato wedges, drained 1/4 cup pitted and chopped black olives 1 tbsp. chopped fresh oregano (1 tsp. dried oregano) 1 pound small scallops 1/4 cup chopped fresh parsley Coarsely ground black pepper Directions: Prepare past
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OLLA MULTIUSO ¡Gracias por elegir un producto de la línea comercial de Fagor! Esta olla Multiuso está fabricada de acero inoxidable de alta calidad. Lleva un laminado de aluminio en la base para asegurar una distribución uniforme de calor y asas remachadas para mayor seguridad. Se puede utilizar en cualquier tipo de cocina: gas, eléctrica, vitrocerámica e incluso de inducción*. Su nueva olla Multiuso ciertamente hace honor a su nombre. Los múltiples accesorios convierten a la olla Multiuso en
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OLLA MULTIUSO VERDURAS COCIDAS AL VAPOR ¿Cuál es el primer paso para hacer deliciosos vegetales al vapor? Empiece por seleccionar lo que va a cocinar al vapor y prepárelo. Pasos: Elija qué vegetales va a hacer al vapor. Lávelos y córtelos en trozos uniformes. Déjelos a un lado. Caliente el agua hasta que hierva. Ponga primero los vegetales densos (como las zanahorias) en el cestillo perforado para cocer vegetales y cúbralo. Cuando los vegetales se hayan cocinado, sáquelos del cestillo perforado
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RECETAS Patas de cangrejo con ajo y maíz hervido 3 1/2 libras de patas de cangrejo rey de Alaska con caparazón 6 mazorcas de maíz 1 1/2 tazas de mantequilla 3 cucharaditas de ajo picado 1/8 de cucharadita de pimiento rojo triturado 1 cucharadita de sazón Old Bay™ o al gusto Instrucciones: Hierva una gran cantidad de agua en la olla Multiuso. Ponga las patas de cangrejo en el cestillo grande perforado y póngalo en el agua hirviendo. Al mismo tiempo, ponga el maíz en el accesorio de vegetales. C
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RECETAS USO DE LA OLLA MULTIUSO COMO SIMPLE OLLA: Si saca los dos accesorios, se quedará con una olla de 8 cuartos como la de un restaurante. Esta olla es ideal para hacer a fuego lento sopas y caldos, cocer aves, cocinar pasta y hacer gran cantidad de chile. Es ideal para preparar suficiente comida para una familia grande o para dar fiestas multitudinarias. Cioppino al estilo San Francisco 1/4 de taza de aceite de oliva o aceite de ensalada 1 cebolla grande picada 2 dientes de ajo picados o t
