User manual FAGOR EXPRESS PRESSURE COOKER

[. . . ] 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 The following safeguards are recommended by most portable appliance manufacturers. When using pressure cookers, basic safety precautions should always be followed: 1. Close supervision is necessary when the pressure cooker is used near children. Extreme caution must be used when moving a pressure cooker containing hot liquids. [. . . ] Add them to the cooker before serving and boil them in the pressure cooker with the lid off until they are ready. Beef/veal, roast or brisket Beef/veal, (shanks) 1 1/2-inch wide Beef/veal, 1-inch cubes, 1 1/2-pounds Beef/veal, roast or brisket Beef, dressed, 2 pounds Meatballs, 1-2 pounds Beef, cured Pork, roast Pork, ribs, 2 pounds Pork leg, smoked, 2 pounds Pork, ham, pieces Lamb, leg Lamb, 1-inch cubes, 1 1/2-pounds Chicken, whole, 2 to 3 pounds Chicken, in pieces, 2 to 3 pounds Spring chickens, two Soup or concentrated stock of beef or fowl Soak clams and mussels in a container of cold water with the juice of one lemon, for an hour, to remove sand from them. Cook seafood in the steamer basket on the support trivet (sold separately) with at least 3/4 of a cup of liquid. Never fill the pressure cooker to more than two thirds of its capacity. When you prepare concentrated stock or soup put all the ingredients in the pressure cooker and add water to half of its capacity. Crab Fish fillet, 1 1/2-to 2 pounds thick Fish soup or concentrated fish stock Fish, whole, gutted Lobster, 1 1/2-to 2 pounds Mussels Prawns (shrimp) Add meat, poultry or seafood to the pressure cooker along with any desired vegetables, herbs and spices. Add the strained or pureed tomatoes, filling the pressure cooker only halfway. To make fruit preserves, place the fruit in the pressure cooker with the desired quantity of sugar. Adapting Traditional Recipes to Use in the Pressure Cooker It is easy to adapt your favorite recipe for use in a pressure cooker. for the most part , soups , stews , braised and slow-roasted meats and poultry , and slow-simmered recipes , such as tomato sauce and fruit preserves provide the best results. Meats and Poultry: When preparing meats and poultry, brown well in the pressure cooker pot using at least 2 tablespoons of vegetable or olive oil. Pour off any excess fat and sautè onions, garlic or any other vegetables as called for in the recipe. Add the remaining ingredients and at least a 1/2 cup of cooking liquid such as broth, diluted tomato puree or wine. Soups: Soups are quick and easy to Troubleshooting In order to ensure best results when using the Fagor EXPRESS pressure cooker, be certain to read all of the instructions and safety tips contained in this owner's manual and all other printed materials provided by the manufacturer. The following are practical tips and solutions to some common problems you may experience when using the Fagor EXPRESS pressure cooker. Make sure the rubber gasket is clean and well positioned before using the pressure cooker. After continued use, the rubber gasket will begin to wear and should be replaced after at least once a year if the pressure cooker is used frequently. Turn up the heat until a gentle, steady stream of steam is released from the operating valve. The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. However, never fill the pressure cooker more than half full with liquids. Following the instructions given in this manual, close the pressure cooker so that a tight seal is created, which will allow for adequate pressure build-up. The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. [. . . ] INGREDIENTS: 6 beef sausages, 1 onion, garlic, cooking oil, 2 carrots, selection of fresh or frozen vegetables with similar cooking times (peas, green beans, small pieces of cauliflower, turnip, etc), salt, pepper, 1 1/2 cups water. Heat cooking oil in cooker and lightly brown sliced onions and crushed garlic. Add all other ingredients except potatoes and cook for a few more minutes stirring continously. INGREDIENTS: Joint of beef of 2-3 lbs, cooking oil, salt, pepper, 2-2 1/2 cups of water (or beef stock) according to size of joint. [. . . ]