User manual FAGOR ELECTRIC MULTI-COOKER

[. . . ] Thank you for purchasing this state of the art Fagor Electric Multicooker!The Fagor Electric Multi-cooker can be used to pressure cook, steam, brown, cook rice and slow cook foods to perfection. The user friendly electronic controls are simple and straightforward, allowing you to set recipe times with ease. Plus, the convenient "time delay" and "keep warm" settings provide you with cooking flexibility that meets your busy schedule. [. . . ] To make sure it has been fitted correctly, fill the removable cooking pot with water up to two thirds full, and cook on HIGH PRESSURE for 15 minutes. If steam is not being released, the gasket probably hasn't been fitted correctly and the cooker hasn't built up any pressure: re-adjust the gasket to make sure it is fitted properly, and repeat this step. This program will allow you to cook foods under pressure in much less time, as cooking time is reduced up to 70% compared to traditional cooking methods. Before every use, make sure the silicone gasket and the pressure regulating valves are clean and in place. When cooking foods under pressure, a minimum of 1 cup (8 oz) of liquid is required. sAFETY NOTES: · Do not fill the pot more than 2/3 full with food and liquid. Do not fill the unit more than ½ full when cooking foods that expand during cooking. The following foods should not be cooked under pressure: applesauce, cranberries, pearl barley, oatmeal, split peas, noodles, pasta or rhubarb. These foods tend to foam, froth and sputter, and may block the pressure valve. Place the lid on the Multi-cooker; align the protruding part of the handle with the condensation collector, and turn it counterclockwise until it locks into place. Choose the desired cooking mode by pressing either the HIGH or LOW pressure button on the control panel. Set the desired time by pressing the high or low button once for each additional minute or by continuously holding the button down. If you forget to select a desired cooking time or forget to press the START/STOP button, the unit will beep twice and the digital display will read 0. The unit will begin to count down in minutes once the appropriate pressure has been reached. It will turn the automatic "Warm" function on until you press the START/STOP button to cancel the program. Quick release method: release the pressure immediately by turning the pressure regulator knob to STEAM. Natural release method: let the pressure drop naturally without turning the pressure regulator knob to "Steam". This will take several minutes, during which the food inside will continue cooking. You will know when the pressure has been released because the floating valve will drop and you will be able to open the lid. NOTE: If you do not press the START/STOP button at the end of the cooking time, the Multi-cooker will beep periodically to remind you that the cooking has ended. Once all the pressure is released, remove the lid by turning it clockwise, lifting it up and tilting it away from you to avoid being scalded by some remaining steam or hot water condensation dripping from the inner part of the lid. If you prefer your grain steamed instead of cooked, use a removable steamer basket (not included). [. . . ] VEGETABLES Apples, chunks (low pressure) Artichokes, whole Asparagus, whole Beans Beets ¼ inch slices Whole, peeled Broccoli, florets or spears Brussels sprouts, whole Cabbage, quartered Carrots, ¼ inch slices Cauliflower, florets Corn on the cob Eggplant, 1 ¼ inch Peas, shelled Potatoes Pieces, slices Whole, small Whole, medium Spinach, fresh Squash Fall, 1 inch chunks Summer, sliced RICE Brown White 4-6 minutes 1-2 minutes HIGH PRESSURE 15-20 minutes 6 minutes 5-8 minutes 5-8 minutes 10-12 minutes 2-3 minutes 3-4 minutes 12-15 minutes 2-3 minutes 3-4 minutes 3-4 minutes 1-2 minutes 2-4 minutes 3-5 minutes 2-3 minutes 1-1½ minutes HIGH PRESSURE 2 minutes 8-10 minutes 1-2 minutes 2-3 minutes MEAT AND POULTRY Beef, Pork, Lamb (1-2 inch cubes) Beef / Veal Roast, brisket Shank 1 ½ inch thick Meatballs, browned Lamb, boneless roast Pork Loin roast Smoked but Ham shank Chicken Boneless breast, thigh Pieces Whole Turkey breast, whole FISH Steaks, fillets ¾ inch 1 inch 1 ¼ inch ½ inch 4 minutes 5 minutes 6 minutes 7 minutes 8-10 minutes 10-12 minutes 15-20 minutes 30-40 minutes HIGH PRESSURE 40-50 minutes 20-25 minutes 30-40 minutes 50-60 minutes 25-35 minutes 8-10 minutes 45-55 minutes HIGH PRESSURE 15-20 minutes To ensure best cooking performance when cooking under pressure, always use at least 8 oz. Of water or liquid in your recipes to create enough steam to produce pressure. When using the high and low pressure settings, the timer should not begin counting down until there is enough pressure. If after a reasonable time the counter hasn't started counting down, it can mean one of three things: ­ you haven't turned the dial to a pressure setting ­ the gasket has not been fitted properly into the lid ­ there isn't enough cooking liquid · When cooking under pressure, if you are unsure of the cooking time, it is better to under cook and use the quick release method and check for doneness. [. . . ]