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Common questions
Common Questions
39 total 1
What should I do before using the Power Cooker Plus for the first time?
Before first use, wash the Inner Pot, Lid, and Rubber Gasket with warm soapy water, then rinse and dry thoroughly. This ensures all parts are clean and ready for cooking.
2
How long does it take for the Power Cooker Plus to pressurize before cooking starts?
The Power Cooker Plus takes 15-17 minutes to pressurize before it starts cooking. This is the normal pressure build time you should expect.
3
What does error code E1 mean on the Power Cooker Plus display?
Error code E1 indicates a circuit open of sensor. This is a sensor malfunction that requires attention and may require service or troubleshooting.
4
How do I fix air escaping from the rim of the lid?
Check if the sealing ring is installed correctly and is not damaged. If the ring is damaged or improperly seated, it should be adjusted or replaced to create a proper seal.
5
What does error code E3 on the Power Cooker Plus mean?
Error code E3 indicates overheating of the unit. You should stop cooking immediately and allow the cooker to cool down before continuing.
6
Can I put Power Cooker Plus parts in the dishwasher?
Yes, dishwasher-safe parts can be cleaned in the dishwasher, but they should be placed on the top rack only. For easiest cleanup, wash all parts immediately after cooking.
Show 33 more questions
How do I properly install the Float Valve Assembly on the lid?
What does the LED Display show when I first plug in the Power Cooker Plus?
What happens when the cooking time expires on the Power Cooker Plus?
How do I release pressure from the Power Cooker Plus after cooking?
What should I do before using the Power Cooker Plus for the very first time?
How do I safely release pressure after cooking is finished?
What foods should never be cooked under pressure in this cooker?
How full can I fill the cooking pot when pressure cooking?
Why isn't the countdown timer starting after I press START/STOP?
How do I clean the silicone gasket, and what should I do if it looks damaged?
How do I clean the pressure regulator knob?
How does the Delay Time function work, and are there any safety restrictions?
What is the minimum amount of liquid required for pressure cooking, and why?
Which parts of the Power Cooker Plus are dishwasher safe?
What should I do before using my Power Cooker Plus for the first time?
What does error code E3 mean on the Power Cooker Plus display?
How long does it take for the Power Cooker Plus to build pressure before cooking starts?
How do I properly install the Float Valve Assembly?
What should I do if air is escaping from the rim of the lid during cooking?
What does the LED display show when I first plug in the Power Cooker Plus?
What electrical outlet requirements does the Power Cooker Plus have?
How do I clean the Power Cooker Plus after cooking?
What happens when the cooking time expires on the Power Cooker Plus?
How do I prepare my Power Cooker Plus for first use?
Why can't I open the lid after cooking?
What does it mean when air escapes from the rim of the lid?
How long does it take for the Power Cooker to start cooking?
What do the error codes on the display mean?
How do I know when cooking is finished?
How should I clean the Float Valve Assembly?
What electrical outlet should I use for the Power Cooker?
What appears on the LED display when I first plug in the cooker?
Is the Power Cooker dishwasher safe?
Full Manual
69 pages
Page 1
Electric
Pressure Cooker
PlusOlla A Presión Eléctrica
User’s Manual & Recipe Booklet Manual del Usuario y Recetario Page 3
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English
Contents Important Safeguards .............................................................................................. 3 Features and Functions ............................................................................................ 5 Getting Started.......................................................................................................... 7 How to Operate the Electric Pressure Cooker Plus................................................. 8 Warm Function ....................................................................................................... 10 Brown Function ...................................................................................................... 11 Rice Function .......................................................................................................... 12 Meat Function ......................................................................................................... 13 Vegetable Function ................................................................................................. 14 Delay Function ........................................................................................................ 15 Cleaning and Maintenance .................................................................................... 16 Recommended Cooking Times .............................................................................. 18 Hints and Tips ......................................................................................................... 19 ESPAÑOL ................................................................................................................. 21 RECIPES ................................................................................................................... 41 Limited Warranty .................................................................................................... 68English
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Thank you for purchasing this state of the art Fagor Electric Pressure Cooker Plus! The Fagor Electric Pressure Cooker Plus can be used to pressure cook foods to perfection. The controls are in a simple, easy to use push button format, allowing you to set recipe times with ease. Plus, the convenient and automatic “keep warm” function provides you with cooking flexibility that meets your busy schedule. This user’s manual contains information on the use and care of this product. Please read this manual carefully before operating the Fagor Pressure Cooker Plus to ensure proper usage and maintenance. Carefully following the directions in this booklet will enable you to optimize the performance and lifespan of the unit. Page 5
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Important Safeguards
The product you have purchased is a state of the art appliance. It adheres to all of the latest safety and technology standards; however, as with any electric appliance, there are some potential risks. Only operate this Electric Pressure Cooker Plus in accordance with the instructions provided and only for its intended household use.Please Read The Instructions Below Before Using The
Appliance For The First Time.
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Save These Instructions
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Features and FunctionsBrown
Keep
Warm
Low
High
Start
Stop
Pressure Cooking
Delay
Time
Meat
Vegetables
Rice
Controls (12) Pressure regulating knob (1) Cool-touch handle (3) Silicone gasket (5) Safety Pressure valve (6) Anti-blocking case (7) (can be pulled up to remove) Stationary pot (11) (cannot be removed) Condensation reservoir (8) (can be removed) (3) Cool-touch handle (9) Heating element (10) Removable cooking pot (4) Floating valve (2) Self- Locking pin Top of the lid Bottom of the lid Body of Electric Pressure Cooker Page 8
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Getting Started Read the safety instructions found in this manual before plugging in and operating. Before using the Electric Pressure Cooker Plus for the first time, follow these steps: Page 10
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How to Operate the Electric Pressure Cooker Plus This program will allow you to cook meals under pressure in less time, as cooking time is reduced up to 70% compared to traditional cooking methods. Pressure Cooking is Fast, Easy, Healthy!Safety Notes:
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Warning: Never Try To Force The Lid Open While You Are
Cooking Under Pressure. This Can Result In A Serious Accident.
Warning: Never Deep Fry Or Pressure Fry In The Pressure
Cooker. It Is Dangerous And May Cause A Fire And Serious
Damage.
Caution: The Steam Coming Out Of The Cooker Will Be Hot,
And Might Contain Droplets Of Hot Liquid. Always Direct
Steam Away From Your Face And Hands.
b. 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. Some recipes (such as risotto) benefit from this extra cooking time. 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 Pressure Cooker will beep periodically to remind you that the cooking has ended.Warning: After Cooking, The Inner Cooking Pot Will Be Hot.
Use Potholders To Handle It Or Let It Cool Down Before
Removing.
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Warm Program This program reheats or keeps cooked food warm.NOTE: When you are using the pressure cooking programs, the Warm setting will automatically start after the cooking time ends. The selected program’s LED light will turn off, and the Warm function light will turn on. The food will stay warm until you press the START/STOP button.
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Brown Program This program allows you to brown food before cooking. Brown your meat or poultry for the best flavor and texture, unless otherwise indicated in the recipe. Pat dry food with a paper towel before browning. For best results, make sure the oil is hot before adding your meat or poultry. Brown the food in batches to keep the correct oil temperature for even browning. Page 14
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Rice Cooking Function This is a 6-30 minute program designed for cooking dishes such as long and short grain rice. If you prefer your grain steamed instead of cooked, use a removable steamer basket (not included).The indicator light will stop flashing. The program will cook for 6-30 minutes from the moment it builds the right amount of pressure. If you forget to press the START/STOP button, the unit will beep twice and the digital display will read 0.0 after 30 seconds.
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Meat Cooking Function This is a 20-99 minute program designed to pressure cook your meat and poultry dishes. This setting allows you to cook your meats and poultry dishes in half the time of conventional cooking. It is recommenced that you brown your meat or poultry dishes before you begin pressure cooking, for the best flavor and texture, unless otherwise indicated in the recipe. Page 16
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Vegetable Cooking Function This is a 6-30 minute program designed to pressure cook your vegetable dishes. Perfect for quickly preparing your carrots and steamed broccoli dishes for your family.The indicator light will stop flashing. The program will cook for 6-30 minutes from the moment it builds the right amount of pressure. If you forget to press the START/STOP button, the unit will beep twice and the digital display will read 0.0 after 30 seconds.
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Delay Time Program This function allows you to delay the cooking process up to 8 hours in half hour increments.Caution: Do Not Leave Perishable Foods Such As Meat, Poultry,
Fish, Cheese And Dairy Products At Room Temperature For More
Than 2 Hours (Or More Than 1 Hour When The Room Temperature
Is Above 90°F). When Cooking With These Foods, Do Not Set The
Delay Time Function For More Than 1-2 Hours.
FOR EXAMPLE: say it is 10am and you want your dinner to be ready by 6pm. Your recipe calls for 12 minutes of high pressure cooking. You can program your delay time for 7 and a half hours and then the pressure cooking program for 12 minutes. You do this by pressing the delay time button until the panel reads 7.5 and then the high pressure setting button until it reads 12. Next you press the start/stop button, and you’re all set. The cooker will start cooking at 5:30 pm and your dinner will be ready at 5:42pm. The automatic warm function will ensure that it doesn’t get cold!
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Cleaning and Maintenance Do not wash any parts of the Electric Pressure Cooker Plus in the dishwasher except for the removable cooking pot. Always wash the Electric Pressure Cooker Plus thoroughly after every use, or, if it has not been used for an extended period. Page 19
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Recommended Cooking Times Pressure cooking times are approximate times. Use these times as general guidelines. Size and variety will alter cooking times.Vegetables
Cooking Time
Apples, chunks 2 minutes Artichokes, whole 8-10 minutes Asparagus, whole 1-2 minutes Beans 2-3 minutes Beets¼ inch slices 3-4 minutes
Whole, peeled 12-15 minutes Broccoli, florets or spears 2-3 minutes Brussels sprouts, whole 3-4 minutes Cabbage, quartered 3-4 minutes Carrots, ¼ inch slices 1-2 minutes Cauliflower, florets 2-4 minutes Corn on the cob 3-5 minutes Eggplant, 1 ¼ inch 2-3 minutes Peas, shelled 1-1½ minutes Potatoes
Pieces, slices 5-8 minutes
Whole, small 5-8 minutes
Whole, medium 10-12 minutes Spinach, fresh 2-3 minutes Squash
Fall, 1 inch chunks 4-6 minutes
Summer, sliced 1-2 minutes
Rice
Cooking Time
Brown 15-20 minutes
White 6 minutes
Meat And Poultry
Cooking Time
Beef, Pork, Lamb (1-2 inch cubes) 15-20 minutes Beef / VealRoast, brisket 50-60 minutes
Shank 1 ½ inch thick 25-35 minutes
Meatballs, browned 8-10 minutes Lamb, boneless roast 45-55 minutes Pork
Loin roast 40-50 minutes
Smoked but 20-25 minutes
Ham shank 30-40 minutes Chicken
Boneless breast, thigh 8-10 minutes
Pieces 10-12 minutes
Whole 15-20 minutes Turkey breast, whole 30-40 minutes
Fish
Cooking Time
Steaks, fillets¾ inch 4 minutes
1 inch 5 minutes
1 ¼ inch 6 minutes
½ inch 7 minutes
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Hints and Tips Page 23
Español
21 Contenidos Precauciones Importantes ..................................................................................... 23 Características y Funciones ................................................................................... 25 Antes del Primer Uso .............................................................................................. 27 Programa de Cocinado A Presión .......................................................................... 28 Programa para Mantener Caliente (Warm) ........................................................... 30 Función de Dorar (Brown) ...................................................................................... 31 Función de Arroz .................................................................................................... 32 Función de Carne .................................................................................................... 33 Función de Verduras .............................................................................................. 34 Función de Aplazamiento de la Cocción (Delay Time) ......................................... 35 Limpieza y Mantenimiento ..................................................................................... 36 Tiempos de Cocción Recomendados ..................................................................... 38 Pistas y Consejos ................................................................................................... 39 Page 24
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22 ¡Gracias por comprar esta Olla a Presión Eléctrica de Fagor de tecnología punta! La olla electrica a presión de Fagor le permite cocinar los alimentos a la perfección La configuración digital de los controles le permite fijar fácilmente los tiempos de cocción de todas las recetas que usted desee preparar. Además cuenta con la función automática “keep warm” que le proporciona la flexibilidad necesaria para que la cocina se adapte a su apretada agenda. Este manual de uso contiene información vital para la utilización y cuidado de este producto. Lea por favor este manual detenidamente antes de poner en funcionamiento la Olla a Presión Eléctrica Fagor para asegurar un uso y mantenimiento adecuado. Siga cuidadosamente las siguientes instrucciones de este folleto para optimizar el resultado y el período de vida útil de su electrodoméstico. Page 25
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23Precauciones Importantes
El producto que usted ha comprado es un electrodoméstico de tecnología punta. Cumple todas las últimas medidas de seguridad y estándares tecnológicos; sin embargo, al igual que con cualquier electrodoméstico, existen algunos riesgos potenciales. Sólo opere esta Olla a Presión Eléctrica de acuerdo con las instrucciones facilitadas y sólo para su uso previsto en el hogar.Lea Por Favor Las Siguientes Instrucciones Antes De Poner En
Funcionamiento El Electrodoméstico Por Primera Vez.
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24Guarde Estas Instrucciones
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25 Características y Funciones Botón Regulador de Presión (1) Mango frío al tacto (3) Junta de silicona (5) Válvula de Seguridad (6) Funda anti-bloqueo (7) (puede sacarse tirando hacia arriba) Cazuela estática (11) (no se puede quitar) Colector de agua (8) (puede sacarse) (3) Mango frío al tacto (9) Fuente de calor (10) Cazuela para cocinar desmontable Válvula flotante (4) (2) Indicador de auto-cierre Parte superior de la tapaParte inferior de la tapa Cuerpo de la olla eléctrica Controles (12)
Brown
Keep
Warm
Low
High
Start
Stop
Pressure Cooking
Delay
Time
Meat
Vegetables
Rice
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26 Page 29
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27 Antes del Primer Uso Lea las instrucciones de seguridad que encontrará en este manual antes de enchufar y poner en funcionamiento su Olla a Presión Eléctrica. Antes de usar la Olla a Presión Eléctrica por primera vez, siga estos pasos: Page 30
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28 Programa de Cocinado a Presión Este programa le permitirá cocinar alimentos bajo presión en menos tiempo, ya que el tiempo de cocción se reduce hasta un 70% comparado con métodos tradicionales. Cocinar a presión es Rápido, Fácil y Sano!Advertencias De Seguridad:
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29Atención: Nunca Fuerce La Tapa Para Intentar Abrirla
Cuando Esté Cocinando A Presión. Esto Puede Dar Lugar A
Un Accidente Grave.
Atención: Nunca Fría O Fría A Presión En La Olla Eléctrica
Multifuncional. Es Peligroso Y Puede Causar Un Incendio Y
Daños Severos.
Precaución: El Vapor Que Sale De La Olla Estará Caliente, Y
Puede Lanzar Gotas De Líquido Caliente. No Acerque Su Cara
O Manos Al Chorro De Vapor Y Gire La Olla De Tal Modo Que
El Chorro Se Aleje De Usted.
b. Método natural: deje que la presión baje naturalmente sin girar el botón regulador de presión a “Vapor”. Esto le llevará varios minutos, durante los cuales la comida continuará cocinándose. Algunas recetas (por ejemplo un arroz caldoso) se benefician de este tiempo extra de cocción. Sabrá cuando se ha liberado la presión porque la válvula flotante bajará y usted podrá girar la tapa para abrirla. NOTA: Si no pulsa el botón COMENZAR/PARAR (ON/OFF) al final del tiempo de cocción, la Olla Eléctrica Multifuncional pitará periódicamente para recordarle que el cocinado ha acabado.Atención: Después De Cocinar, El Cazo Extraíble Interior
Estará Muy Caliente. Use Agarradores Para Moverlo O Deje
Que Se Enfríe Antes De Sacarlo.
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30 Programa para Mantener Caliente (Warm) Este programa recalienta o mantiene la comida recién cocinada caliente./Parar (On/Off).
NOTA: Cuando usted está utilizando el programa de cocinado a presión, de arrocera o de cocinado lento, el modo de Mantener Caliente se encenderá automáticamente una vez haya acabado el tiempo de cocinado establecido. La luz de la pantalla LED del programa seleccionado se apagará, y la luz de la función “Mantener Caliente” se encenderá. La comida permanecerá caliente hasta que usted pulse el botón de COMENZAR /PARAR (ON/OFF).
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31 Función de Dorar (Brown) Este programa le permite dorar la comida antes de cocinar. Dore carne o pollo para obtener el mayor sabor y textura, a menos que se indique otra cosa en la receta. Déle palmaditas con papel de cocina a los alimentos que va a dorar para secarlos. Para obtener el mejor resultado, asegúrese de que el aceite esté caliente antes de añadir carne o pollo. Dore la comida en tandas para mantener la temperatura correcta del aceite para un dorado uniforme. Page 34
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32 Función de Arroz Este es un programa diseñado para platos de cocina de 6-30 minutos como granos de arroz largos y cortos. Si usted prefiere que sus granos cocidos al vapor en vez, utilize un extraíble vaporera (no incluido).La luz del indicador se apagará. El programa va a cocinar por 6-30 minutos desde el momento que llegue al nivel correcto de presión. Si se olvida de pulsar el botón START / STOP, la pantalla de la unidad mostrará 0.0 después de 30 segundos.
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33 Función de Carne Este es un programa de 20 a 99 minutos diseñado para cocinar sus platos de carne y aves de corral. Esta configuración le permite cocinar sus platos de carnes y platos de aves de corral en la mitad del tiempo de cocción convencional. Se recomienda que su carne o platos de aves de corral se doren antes de comenzar la cocción a presión, para mejor sabor y textura, a menos que se indique lo contrario en la receta. Page 36
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34 Función de Verduras Este es un programa de 6 a 30 minutos diseñado para cocinar sus verduras. Esta función es perfeca para prepara sus platos de zarahorias y brócoli al vapor para su familia. Page 37
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35 Función de Aplazamiento de la Cocción (Delay Time) Esta función le permite posponer el proceso de cocinado hasta 8 horas y en incrementos de 30 minutos. Puede usar el aplazamiento de cocción junto con los siguientes programas: cocinado lento, arrocera, cocinado a alta y baja presión.Atención: No Deje Comidas Perecederas Tal Y Como Carne, Pollo,
Pescado, Queso Y Productos Del Día A Temperatura Ambiente Por
Más De 2 Horas (O Más De 1 Hora Cuando La Temperatura Ambiente
ESTÉ POR ENCIMA DE 90º F). CUANDO COCINE CON ESTAS COMIDAS, NOPonga La Función De Retraso Por Más De 1 O 2 Horas.
EJEMPLO DE USO: si son las 10 de la mañana, usted quiere que la cena esté lista para las 6 de la tarde y su receta requiere un tiempo de cocción a alta presión por 12 minutos, puede programar la olla para que se ponga a cocinar dentro de siete horas y media y luego cocine a presión durante 12 minutos. (para ello, tendrá que pulsar el botón de aplazamiento de la cocción hasta que aparezca “7.5” y luego pulsar el botón de alta presión doce veces.) Así, su cena estará lista faltando 18 minutos para las 6 – tiempo durante el cual el programa automático de Mantener Caliente se encargará de que no se le enfríe.
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36 Limpieza y Mantenimiento No lave ningún componente de la Olla a Presión Eléctrica en el lavavajillas a excepción del cazo extraíble. Lave siempre la olla completamente después de cada uso, o si no ha sido usada durante un período largo de tiempo.NOTA: la junta de silicona debe colocarse siempre adecuadamente en el lado inferior de la tapa; de otro modo la unidad no funcionará. Compruebe periódicamente para asegurarse de que está limpia, flexible, y no está rajada o agrietada (Ver sección de “Antes del primer uso” en este manual).
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37 Limpieza del Botón Regulador de Presión Compruebe SIEMPRE que el botón regulador de presión y la válvula de seguridad funcionan correctamente antes de cada uso. Page 40
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38 Tiempos de Cocción Recomendados Los tiempos de cocción son tiempos aproximados. Utilice estos tiempos como indicaciones generales. El tamaño y la variedad de los alimentos en la receta alterarán el tiempo de cocción.Vegetales
Tiempo De Cocinado
Manzanas, trozos 2 minutos Alcachofas, enteras 8-10 minutos Espárragos, enteros 1-2 minutos Arvejas 1-3 minutos RemolachaRodajas ¼ pulgadas 3-4 minutos
Entera, pelada 12-15 minutos Brócoli, cogollos o puntas 2-3 minutos Coles de Bruselas cogollos, enteras 2-3 minutos Col en cuartos 2-3 minutos Zanahorias, rodajas de ¼ pulgadas 1-2 minutos Coliflor, cogollos 2-4 minutos Mazorca de maíz 3-5 minutos Berenjenas, 1 ¼ pulgadas 2-3 minutos Guisantes en la vaina 1-1½ minutos Patatas
Trozos, rodajas 5-8 minutos
Enteras, pequeñas 5-8 minutos
Enteras, medianas 10-12 minutos Espinacas, frescas 2-3 minutos Calabacín
Otoño, trozos de 1 pulgada 4-6 minutos
Verano, en rodajas 1-2 minutos
Arroz
Tiempo De Cocinado
Integral 15-20 minutos
Blanco 6 minutos
Carne Y Ave
Tiempo De Cocinado
Res, Cerdo, Cordero (Dados 1-2 pulgada) 15-20 minutos Res / TerneraAsado, falda 50-60 minutos
Pierna ½ pulgadas grosor 25-35 minutos
Albóndigas, doradas 8-10 minutos Cordero, asado sin hueso 45-55 minutos Cerdo
Solomillo asado 40-50 minutos
Trasero ahumado 20-25 minutos
Jamón, pierna 30-40 minutos Pollo
Pechuga sin hueso, muslo 8-10 minutos
Trozos 10-12 minutos
Entero 15-20 minutos Pechuga de pavo, entera 30-40 minutos
Pescado
Tiempo De Cocinado
Filetes¾ pulgadas 4 minutos
1 pulgadas 5 minutos
1 ¼ pulgadas 6 minutos
½ pulgadas 7 minutos
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39 Pistas y Consejos Page 43
Recipes
41 Recipes Chicken Stock ..................................................................................................................42 Potato and Green Bean Casserole .....................................................................................42 Asparagus Soup ...............................................................................................................43 Steamed Vegetables in Garlic Butter ..................................................................................43 Tomato Sauce for Pasta ....................................................................................................44 Carrot Sweet Potato Mash ................................................................................................44 Ratatouille Vegetable Stew ................................................................................................45 Creamy Coconut-Lime Rice ...............................................................................................45 Salmon with Spinach & Lemon Sauce ...............................................................................46 Bouillabaisse ....................................................................................................................47 Swordfish Teriyaki .............................................................................................................48 Piquant Shrimp.................................................................................................................49 Braised Veal with Carrots ..................................................................................................50 Cauliflower in Cheese Sauce ............................................................................................50 Chicken Salad ..................................................................................................................51 Fruited Wild Rice Pilaf .......................................................................................................51 Cranberry Turkey ..............................................................................................................52 Fagor’s Never Fail Risotto ..................................................................................................53 Mom’s Rice Pudding .........................................................................................................53 Paella, Spanish Style.........................................................................................................54 Pears Stewed in Red Wine ................................................................................................55 Braciole ...........................................................................................................................56 Warm Peach Dessert ........................................................................................................56 Southwestern Shredded Pork ...........................................................................................57 Creamy Leek and Potato Soup ..........................................................................................58 Zucchini Squash Soup ......................................................................................................58 Tortilla Soup with Avocado Relish .......................................................................................59 Sancocho .........................................................................................................................60 Quick Lentil Side Dish .......................................................................................................61 Chili .................................................................................................................................61 Baby Back Ribs ................................................................................................................62 Pulled Pork ......................................................................................................................62 Moms Brisket ...................................................................................................................63 Cioppino ..........................................................................................................................64 Poached Salmon ..............................................................................................................64 Shrimp in a Curried Risotto ...............................................................................................65 Rice Pudding ....................................................................................................................65 Michy’s Bread Pudding .....................................................................................................66 Cheesecake .....................................................................................................................67 Page 44
Recipes
42Chicken Stock
Makes about 6 cups, 30 minutes (High Pressure) There is no canned chicken broth that can compare to this all natural and flavorful stock. You can serve it simply as a broth, liven it up with rice or noodles, carrots and celery, or used in dozens of recipes that call for some broth or stock (chicken stock, to be sure, produces a much tastier dish than plain water). In just 35 minutes you can have an incomparable chicken stock at a cost of next to nothing. 2 pounds bone-in chicken parts (backs, wings and necks) 1 medium onion peeled and cut in half 1 celery stalk cut in several pieces 1 large carrot, peeled and cut into pieces 2 large sprigs of parsley 6 peppercorns 1 bay leaf Salt and freshly ground pepper to taste 6 cups water Combine all the ingredients in the cooker; close the lid and press HIGH Pressure. Set the timer for 30 minutes. When done, release the pressure and open the cooker. Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much of the liquid as possible. Discard what remains. Cool the broth, then refrigerate overnight and remove any congealed fat that has collected on the surface.Potato And Green Bean Casserole
Serves 4, 4 minutes (High Pressure) Both your vegetable and potato course are included in this very easy and flavorful casserole. 3 potatoes peeled and cut in 1 inch cubes ¾ pound fresh green beans 1 tablespoon olive oil 1 medium onion minced 1 green pepper diced 1 tablespoon minced parsley Salt and freshly ground pepper to taste ½ cup chicken stock In the cooker, mix all the ingredients. Close the lid and press HIGH Pressure and set the timer for 4 minutes. When done, release the pressure and open the cooker. Page 45
Recipes
43Asparagus Soup
Serves 4, 10 minutes (High Pressure) Fresh asparagus usually signals the beginning of spring. Omit the half and half for a lighter soup with a healthy asparagus flavor or leave it in for a delicate starter to a spring time dinner. 1 ½ pounds fresh asparagus 2 tablespoons unsalted butter 1 cup (5 oz.) minced shallots Pinch of thyme 14 oz low sodium chicken stock Salt and freshly ground pepper to taste 1 cup half and half Clean the asparagus and trim off any tough stems. Cut the asparagus in 2 inch pieces. Use the brown setting to sauté the shallots in the butter, being careful no to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and season with the salt and pepper. Turn off the browning setting. Close the lid and turn press HIGH Pressure. Set the timer for 10 minutes. When done, release the pressure and open the cooker. In batches, puree the soup in a blender until smooth. Add the half and half, adjust seasonings and serve. Serve with a garnish of fresh thyme.Steamed Vegetables In Garlic Butter
Serves: 4 6 carrots, peeled and cut in half vertically 12 whole brussels sprouts 1 cup water 1 tablespoon garlic, minced 2 tablespoons butter Salt and pepper Place water in bottom of cooker. Insert steamer basket and place vegetables in basket. Close the lid and press HIGH pressure. Set the timer for 2 minutes. When done, release the pressure, open the cooker and remove steamer and vegetables. Use the brown setting; melt butter. Add garlic and sauté for 1 minute. Add vegetables, stir to coat with garlic butter. Salt and pepper to taste. Page 46
Recipes
44Tomato Sauce For Pasta
Makes about 3 ½ cups, 12 minutes (High Pressure) Forget the classic pasta sauce that takes hours of slow simmering- in just minutes you’re done. If you prefer a meat sauce, add ½ pound of ground beef to the sautéed vegetables and cook until browns. Add the tomato sauce and all the other ingredients. 2 tablespoons of olive oil 2 tablespoons finely chopped onion 1 medium carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 clove garlic minced 3 cups crushed canned tomatoes Salt and freshly ground pepper to taste 2 teaspoons basil 1 teaspoon oregano 1 tablespoon minced parsley 1 small bay leaf ¼ cup dry red wine Use the brown setting to sauté the onion, carrot, celery and garlic until softened. Add all the remaining ingredients. Turn off the browning setting. Close the lid and press HIGH Pressure, set the timer for 12 minutes. When done, release the pressure and open the cooker. Use the “browning” setting to reduce the sauce if it is not thick enough.Carrot Sweet Potato Mash
Serves 4 1 pound carrots, peeled and cut in half horizontally 1 sweet potato (about 12 ounces), peeled and cut into 1 inch slices 1 cup water 3 tablespoons butter 3 tablespoons brown sugar Place water in bottom of cooker. Insert steamer basket and place vegetables in basket. Close the lid and press HIGH pressure. Set the timer for 5 minutes. When done turn off the cooker and let the pressure release naturally. Open the cooker and remove steamer and vegetables. Transfer vegetables to a serving bowl and mash until smooth. Use the brown setting; melt butter and brown sugar. Fold butter mixture into vegetables and serve. Page 47
Recipes
45Ratatouille Vegetable Stew
Serves 6, 4 minutes (High Pressure) A marvelous mixture of vegetables that is just as good hot as it is at room temperature. 4 tablespoons olive oil 1 small eggplant peeled and cut into 1 inch cubes 2 medium zucchini in ½ inch slices 2 green peppers, seeded and cut into strips 1 medium potato, diced into ½ inch cubes (optional) 1 large onion, chopped 2 cloves garlic minced 2 medium tomatoes, chopped 2 tablespoons minced parsley ¼ cup chicken stock 1 tablespoon prepared pesto Use the brown setting; heat 2 tablespoons of the olive oil to stir fry the eggplant, zucchini, peppers and potato. It will be necessary to do this in several small batches, remove to a warm platter and reserve. Add remaining 2 tablespoons of oil and the onion and garlic. Sauté the mixture until the onion is soft. Turn off the brown setting. Return the reserved vegetables to the cooker along with the remaining ingredients. Close the lid and press HIGH Pressure. Set the timer for 4 minutes. When done, release the pressure and open the cooker. If there is too much liquid, use the brown setting to simmer the stew for a few minutes to reduce the liquid.Creamy Coconut-Lime Rice
Serves 4 1 cup long-grain brown rice 1 can (13 ½ oz/400 ml.) light coconut milk 1/2 cup water 3 tablespoons freshly squeezed lime juice (zest limes before juicing, see below) ½ teaspoon sea salt 2 teaspoons lime zest Combine all ingredients except for the lime,into the cooker; close the lid and press HIGH Pressure. Set the timer for 20 minutes. When done, release the pressure and open the cooker. Stir in lime zest, cover and let sit for 5-7 minutes. Taste test, add additional lime juice if desired. Page 48
Recipes
46Salmon With Spinach & Lemon Sauce
Serves 4, 3 + 7 minutes (High Pressure) This colorful dish is an elegant way to serve salmon steaks, perfect for dinner guests. 1 ½ teaspoons salt, divided 20 ounces of fresh spinach leaves cleaned and rinsed 2 tablespoons olive oil 1 medium onion peeled and cut in half 2 garlic cloves, minced 2 tablespoons minced fresh broad leaf parsley 1 cup bottled clam juice ¼ cup fresh lemon juice ¼ teaspoon white pepper 1 ½ teaspoons dried crumbled dill 4 6-8 ounce salmon steaks at least one inch thick 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 2 large egg yolks Place one cup water, 1 teaspoon of salt and the spinach leaves in the pressure cooker. Close the lid and press HIGH Pressure. Set the timer for 3 minutes. When done, release the pressure and open the cooker. Remove the spinach from the cooker, drain thoroughly and place on a platter. Cover and keep warm in a low temperature oven. Dry the cooker with a paper towel. Use the brown setting to sauté the onions, garlic and parsley for about 2 minutes. Turn off the brown setting. Stir in the clam juice, lemon juice, remaining salt, pepper and dill. Place the salmon in the cooker in a single layer. Close the lid and set the timer for 7 minutes at HIGH pressure. When done, release the pressure and open the cooker. Using a slotted spatula, transfer the salmon to the warmed platter and cover to keep warm. Pour off all but 1/3 cup of the cooking liquid in the cooker and use the brown setting to warm the liquid. Stir in the egg yolks and cornstarch mixture. Stir until it begins to thicken. Turn off the brown setting. To serve, arrange a portion of spinach on each of 6 individual plates. Top each with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of fresh parsley or thin lemon slices Page 49
Recipes
47Bouillabaisse
Serves 4 generously, 7 + 4 minutes (High Pressure) An effortless dish, outstanding for entertaining company, just add a salad and crusty French bread for a complete meal. You may vary the seafood as you wish to what is fresh and in season. Frozen seafood works well, too. 1 pound hearty fish fillets, cut into chunks 1 pound lobster tail, cut into chunks 12 ounces scallops ¼ pound shrimp, peeled, deveined with the tails on 6 clams in shells 3 cups water 1 12 ounce can diced tomatoes in juice 3 tablespoons olive oil 2 onions, chopped 2 cloves garlic 2 tablespoons parsley, chopped 1 bay leaf 1 teaspoon thyme ¼ teaspoon saffron (optional, but better if used) Salt and pepper to taste Use the brown setting to sauté the onions, about 3 minutes. Turn off the browning setting. Add the garlic, parsley, tomatoes, bay leaf, thyme, optional saffron, water, salt and pepper. Close the lid and turn press HIGH Pressure and set the timer for 7 minutes. When done, release the pressure and open the cooker. Add the fish and seafood and stir well. Close the lid and set the timer for 4 minutes at high pressure. When done, release the pressure, open the cooker and remove the bay leaf. Serve hot. Page 50
Recipes
48Swordfish Teriyaki
Serves 4, 3 minutes (High Pressure) The teriyaki marinade creates a flavorful, light and healthy meal. Serve with white rice. 1 ½- 1 ¾ pounds swordfish or tuna steaks, cut into 1 ½ inch cubes 2 red peppers cut into 1 ½ inch dice 10 scallions in 1 ½ inch lengths, thicker portions only 2 tablespoons oil Teriyaki Sauce: ½ cup soy sauce 2 tablespoons sugar 2 tablespoons dry sherry 1 tablespoon rice wine or other white wine 1 ½ teaspoons grated fresh ginger 2 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon Hoisin sauce In a bowl large enough to hold the fish, mix the Teriyaki Sauce ingredients. Add the fish, peppers and scallions and marinate for about 30 minutes. Remove from the marinade and drain well. Reserve the marinade. Use the brown setting to sauté the scallions and peppers. Remove to a platter and keep warm. Add the fish to the cooker and sear on all sides. Turn off the brown setting. Add the reserved vegetables and marinade to the cooker. Close the lid and press HIGH Pressure and set the timer for 3 minutes. When done, release the pressure and open the cooker. Serve immediately over white rice. Page 51
Recipes
49Piquant Shrimp
Serves 4, 5 + 1 minutes (High Pressure) Just a little spicy, this dish is delicious over rice and great for entertaining. 2 tablespoons olive oil 1 ½ pounds large shrimp, peeled and deveined, with tails on 1 cup minced onion 2 tablespoons minced parsley 4 cloves garlic, minced 2 teaspoons paprika ¼ cup dry white wine ½ cup fish stock or clam juice 1 cup tomato sauce Pinch of sugar Pinch of saffron 1 teaspoon crushed hot red pepper flakes 1 bay leaf ¼ teaspoon thyme Salt and freshly ground pepper to taste Use the brown setting to quickly sauté the shrimp. Remove the shrimp to a platter. Add the onion to the cooker (add a bit more oil if necessary) and sauté until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce by half. Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay leaf, thyme, salt and pepper. Turn off the brown setting. Close the lid and press HIGH Pressure. Set the timer for 5 minutes. When done, release the pressure and open the cooker. If the sauce is too thin, use the browning setting to boil it down a bit. Add the shrimp, close the lid and set the timer for 1 minute at high pressure. When done, release the pressure and open the cooker. Discard the bay leaf. Serve over rice. Page 52
Recipes
50Braised Veal With Carrots
Serves 4 – 6, 12 minutes (High Pressure) This stew is a hearty meal to enjoy on a cold winter evening. 4 tablespoons olive oil 2 large onion, chopped 1 clove garlic, minced 1 tablespoon chopped fresh rosemary 2 pounds cubed veal stew 1 cup Marsala or other sweet wine 1 pound carrots, peeled and grated 1 ½ cups beef broth Salt and freshly ground pepper to taste Use the brown setting to sauté the onions, garlic and rosemary until tender and translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl. Add the remaining olive oil and brown the meat on all sides, sprinkling with salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions and the remaining ingredients. Turn off the brown setting. Close the lid and press the HIGH Pressure setting. Set the timer for 12 minutes. When done, release the pressure and open the cooker. Season the stew generously with salt and pepper before serving.Cauliflower In Cheese Sauce
Serves 8 2 tablespoons canola oil 1 medium onion, chopped 1 head of cauliflower (about 2 lbs.), trimmed and cut into 2-inch florets 1 cup low sodium chicken broth ¹⁄8 teaspoon salt ¹⁄8 teaspoon white pepper 2 tablespoons cornstarch 2 cups low-fat milk 1 ¼ cup sharp cheddar cheese (shredded) Use the brown setting; Cook onions in oil until soft, about 3 minutes. Add the cauliflower, broth, ¹⁄8 teaspoon salt, and ¹⁄8 teaspoon pepper. Turn off the brown setting. Close the lid and press HIGH Pressure. Set the timer for 1 minute. When done, release the pressure, open the cooker and remove cauliflower with a slotted spoon to a bowl. Turn the cooker back to browning. In a small bowl, sprinkle the cornstarch over the milk and whisk until dissolved. Whisk into the pot and cook until thickened. Remove from the heat and stir in the cheese until smooth. Season with additional salt and pepper. Pour over the cauliflower and serve. Page 53
Recipes
51Chicken Salad
Serves 6, 18 minutes (High Pressure) This salad is a wonderful way to prepare chicken that is both colorful and very tasty. 2 pounds boneless chicken breast, cubed Salt and freshly ground pepper to taste 2 cups chicken broth 1 small bay leaf 1 onion quartered 1 pound celery, diced 1 carrot diced into ¼ inch pieces ¼ cup chopped parsley 1 bunch scallions diced 1 cup toasted slivered almonds 1 cup pineapple chunks, chopped in ½ inch pieces 2 cups mayonnaise, or to taste 1 tablespoon lemon juice 1 teaspoon curry powder Season the chicken with salt and pepper. Place the chicken, broth, onion, ½ cup celery, carrot and parsley into the cooker. Close the lid and press HIGH Pressure. Set the timer for 18 minutes. When done, release the pressure and open the cooker. Take out the chicken and discard the liquid. Cool the chicken and then add the remaining diced celery, scallions, almonds and pineapple. In a separate bowl, mix together mayonnaise, lemon juice and curry. Add enough dressing to the chicken mixture to just moisten it. Serve.Fruited Wild Rice Pilaf
Serves 4 1 tablespoon canola oil 1 medium onion, diced ½ cup long-grain brown rice ½ cup wild rice 2 cups chicken broth ½ teaspoon kosher salt ¾ cup dried fruit bits (raisins, cranberries, apples, apricots, peaches, etc) Use the brown setting; Cook onions in oil until soft, about 3 minutes. Add the rices and coat well with oil. Add chicken broth along with salt; close the lid and press HIGH Pressure. Set the timer for 20 minutes. When done, release the pressure and open the cooker. Add fruit bits; stir to incorporate into rice and let sit for 10 minutes. Add additional salt if desired. Page 54
Recipes
52Cranberry Turkey
Serves 6, 8 minutes (High Pressure) Holiday flavor without all the work. 1 cup fat free chicken stock 1 large onion ½ cup dried cranberries Non-stick cooking spray 1 pound turkey breast fillets, pounded between wax paper to ¼ inch thick 4 medium potatoes, peeled and quartered ½ jellied cranberry sauce 2 teaspoons minced orange zest 1 large orange, sectioned and diced Salt and freshly ground pepper to taste Season the pounded turkey with salt and pepper. Use the brown setting to sauté the turkey fillets until browned on both sides and remove to a platter. Depending on the size of the fillets, this may need to be done in 2 separate batches. Turn off the brown setting. Add the broth, onion and dried cranberries to the cooker. Layer the turkey and potatoes on top of the onions. Close the lid and turn the press HIGH Pressure. Set the timer for 8 minutes. When done, release the pressure and open the cooker. Transfer the turkey and potatoes to a warm platter and keep warm. Leave the broth, onions, and fruit in the cooker. Use the brown setting and add the cranberry sauce, orange zest and sections to the cooker. Cook the mixture, stirring occasionally, until the jellied cranberry has melted and the sauce has slightly thickened. Serve the sauce over the reserved turkey fillets. Page 55
Recipes
53Fagor’S Never Fail Risotto
Serves 4, 10 minutes (High Pressure) Only 10 minutes to cook a perfectly creamy risotto. If you only use your Electric Pressure Cooker for one dish, this is it! 2 tablespoons olive oil ¼ cup diced onion or shallot 1 cup Arborio rice 2 cup chicken broth ¼ cup white wine 1 teaspoon saffron threads ¼ grated Parmesan cheese 1 tablespoon freshly minced parsley Use the brown setting to sauté the onions and rice until the onion is translucent, about 5 minutes. Turn off the brown setting. Add the broth, wine and saffron. Close the lid and press HIGH Pressure stting. Set the timer for 10 minutes. When done, release the pressure and open the cooker. Stir in the cheese and parsley. Serve.Mom’S Rice Pudding
Serves 4, 20 minutes (Low Pressure) Creamy and comforting! It is best to eat it the same day or the rice may become chewy. 1 tablespoon butter ¼ cup long grain rice 2 cups milk ½ cup water 1/3 cup sugar Cinnamon ½ teaspoon salt 1 egg ¼ cup evaporated milk ½ teaspoon vanilla Use the brown setting to melt the butter. Stir in the rice and coat well with the butter. Turn off the brown function. Add the milk, the water, the sugar and the salt. Stir, close the lid and press the LOW pressure setting. Set the timer for 20 minutes. When done, release the pressure and open the cooker. In a small bowl, mix the egg, evaporated milk and vanilla. Stir in a small amount of the hot liquid from the cooker, then add the mixture back to the cooker. Use the brown setting to cook the mixture, stirring constantly with a wooden spoon, until the rice pudding just barely begins to bubble. Turn off the brown feature. Cool 10 minutes, stirring occasionally. Transfer to individual dessert bowls, continue cooling to room temperature, and then refrigerate. Serve sprinkled with cinnamon. Page 56
Recipes
54Paella, Spanish Style
Serves 4, 10 minutes (High Pressure) Here is a simple version of seafood Paella that you can prepare in you cooker in no time. If you wish to make the popular mixed seafood and meat version, add chicken, cut in small serving portions and sliced chorizo or other sausages. 8 small mussels or clams 2 tablespoons olive oil ½ pound firm white fish such as monkfish or halibut cut in 1 inch pieces ½ pound shrimp peeled and deveined, tails on 1 medium onion chopped 3 garlic cloves, minced 1 pimiento, chopped 1 tablespoon minced fresh broad leaf parsley ¼ teaspoon paprika 1 small tomato, skinned, seeded and shopped 2 cups rice – short or long grain 4 cups bottled clam juice or fish stock or chicken stock ½ cup peas ¼ teaspoon saffron Use the brown setting to boil 1 cup of water, add the mussels, and cook until they open. Discard half of the shell and reserve the mussels on a warm platter. Dry the cooker thoroughly. Heat the oil and sauté the fish and shrimp until they are just cooked. Remove to a platter and cover tightly with foil. Add the onion and garlic to the cooker and sauté until the onion wilts. Stir in the pimiento, parsley, paprika and tomato. Cook 3 minutes. Stir in the rice and coat well. Pour in the stock, add the peas and saffron. Turn off the brown setting. Close the lid and press HIGH Pressure setting. Set the timer for 10 minutes. When done, release the pressure and open the cooker. Stir in the reserved mussels and shrimp Page 57
Recipes
55Pears Stewed In Red Wine
Serves 4, 4 + 4 minutes (Low Pressure) A most elegant dessert when served with raspberry sauce and a fine ending to a special dinner. 2 cups water ½ cup sugar 2 slices fresh lemon 2 whole cinnamon sticks ¼ teaspoon nutmeg 4 firm pears peeled but not cored, stems on ¾ cup red wine 1 cup frozen raspberries ¼ cup heavy cream In the cooker, combine the water, sugar, lemon, cinnamon sticks and nutmeg. Use the brown setting to simmer the syrup until the sugar dissolves. Turn off the brown function. Place the peeled pears upright in a steamer basket, the bottoms may need to be trimmed to make them stand upright. Lower the basket into the cooker. Close the lid and press the LOW Pressure setting. Set the timer for 4 minutes. When done, release the pressure and open the cooker. Add the red wine; close the lid and set the timer again for 4 minutes at low pressure. When done, release the pressure and open the cooker. Remove the pears and transfer them to a deep container. Use the brown setting to boil down the sauce until syrupy. Turn off the cooker. When the sauce has cooled, pour over the pears and keep at room temperature overnight. To serve, defrost and purée the raspberries until smooth. Spoon ¼ cup of the purée on four dessert dishes and place a pear upright in the center of each dish. Spoon some syrup over each pear. Dribble 1 tablespoon of the cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design. Page 58
Recipes
56Braciole
Serves 4 ½ cup Italian-seasoned bread crumbs 1 garlic clove, minced ½ cup grated Pecorino Romano or Parmesan 2 tablespoons chopped fresh Italian parsley leaves 4 tablespoons Oxlive oil Salt and freshly ground black pepper 4 provolone cheese slices 1 ½ pounds flank steak 1 cup dry white wine 3 ¼ cups marinara sauce Butchers Twine Combine breadcrumbs through parsley. Add 2 tablespoons of olive oil. Lay out flank steak (pound it if it’s a bit thick). Season with salt and pepper. Place the provolone on the steak. Sprinkle with bread crumb mixture. Starting at the short end, roll up the steak to enclose the filling. Tie with butcher’s twine. Use the brown setting; heat 2 tablespoons of the olive oil and sear the meat on all sides. Turn off the brown setting. Add white wine and marinara. Close the lid and press HIGH pressure. Set the timer for 35 minutes. When done turn off the cooker and let the pressure release naturally. Remove the meat and slice into 8 pieces. Serve with sauce.Warm Peach Dessert
Serves 4, 5 minutes (Low Pressure) Delicious over pound cake cubes or ice cream or both!! 3 tablespoons butter 4 tablespoons brown sugar ¼ cup water 1 large bag of frozen peaches, defrosted 3 tablespoons dark rum or more if you like 1 tablespoon whole allspice berries 1 teaspoon ground ginger Use the brown setting to melt the butter. Add the sugar and peaches. Stir well. Turn off the brown setting. Add the water, rum, spices, and mix well. Close the lid and turn the press the LOW Pressure setting. Set the timer for 5 minutes. When done, release the pressure and open the cooker. Serve warm or cold. Page 59
Recipes
57Southwestern Shredded Pork
Serves 8 1 tablespoon oil 1 small onion, diced 1 small jalapeno pepper, minced 3 pound pork loin, cubed in 1 inch pieces. ½ tablespoon chili powder 1 teaspoon cumin ½ teaspoon oregano ½ teaspoon coriander ½ teaspoon. thyme ¼ teaspoon ground cloves ¼ teaspoon allspice 2 garlic cloves, minced 2 tablespoons tomato paste 1 14.5 oz. can stewed tomatoes 1 cup beef broth Salt and pepper to taste 2 bay leaves ½ cup cilantro 8 - 8 inch flour tortillas 6 oz. shredded cheese of your choice Use the brown setting; Add onions and jalapeno and cook until soft, about 3 minutes. Add meat in batches and brown, remove and set aside. Add spices, chili powder thru allspice and cook about 1-2 minutes. Turn off the brown setting. Add garlic and tomato paste and cook another 1-2 minutes. Stir in stewed tomatoes, pork, beef broth and the bay leaves. Close the lid and press HIGH pressure. Set the timer for 25 minutes. When done, release the pressure and open the cooker. Remove meat with a slotted spoon to a bowl. Turn the cooker back to browning and allow liquid to reduce to about 1 cup. Add salt and pepper to taste. Remove bay leaves. Shred meat, add sauce and toss with cilantro. Warm tortillas slightly in microwave, fill with meat and shredded cheese. Page 60
Recipes
58Creamy Leek And Potato Soup
Serves: 4 - 6 Pressure Cooking Time: 7 minutes 1 tablespoon olive oil 2 strips bacon, cut up in chunks 4 leeks, white portion only, sliced and washed well 1 yellow onion, peeled and chopped 2 Yukon gold potatoes, peeled and chopped 4 cups chicken or vegetable broth 1 cup heavy cream 1 tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped Salt and pepper In a pressure cooker, cook the bacon over medium heat for 4 minutes. Add the leeks and onion, and stir for 4 minutes. Next, add the potatoes and chicken broth, close cover and secure. Bring to pressure on high heat, then reduce to medium and cook for 5 minutes. Remove from the heat and allow to cool until pressure is reduced. Allow pressure cooker to cool down for two-minutes before naturally releasing pressure. Uncover; puree the soup in a blender until smooth, then place back into the pan. Add the cream and herbs and then season with salt and pepper. Serve hot or cold.Zucchini Squash Soup
Serves: 6 Pressure Cooking Time: 7 minutes 2 tablespoons unsalted butter 2 tablespoons olive oil 1 yellow onion, peeled and chopped 2 garlic cloves, peeled and chopped 2 Idaho potatoes, peeled and chopped 2 pounds zucchini squash, chopped 4 cups chicken or vegetable broth 1 cup cream 1 teaspoon ground cumin 2 tablespoons Italian parsley, chopped In the multi-cooker on high, add the butter and allow to melt. Add the oil, onion, cloves, potatoes and squash. Stir for 5 minutes and add the vegetable broth and cumin. Close and secure cover and bring to pressure on high heat and pressurecook for 7 minutes.Turn off the unit and allow to cool until the pressure has released. Uncover and add the cream and parsley. Pour the soup into a blender and puree until smooth. Season with salt and pepper. Page 61
Recipes
59Tortilla Soup With Avocado Relish
Serves: 4 - 6 Pressure Cooking Time: 7 minutes 3 tablespoons olive oil 6 corn tortillas, torn into small pieces 5 garlic cloves, minced 1 large onion, chopped 2 large, ripe tomatoes, peeled and chopped 2 tablespoons of canned tomato purée 1 tablespoon chili powder 1 teaspoon ground cumin ½ cup fresh cilantro leaves 8 cups chicken stock Juice of one lime Salt and pepper, to taste Heat the olive oil in multi-cooker. In a separate sauté pan, sauté the tortilla pieces with the garlic until tortillas soften. Add the onion and cook for 5 minutes then place in the multi-cooker. Next, add the chopped tomatoes, canned tomato purée, chili powder, cumin, cilantro and chicken stock. Close and secure cover and allow to come to pressure on high, cook for 7 minutes. Turn off the unit and allow to cool naturally until the pressure is released. Uncover the soup. Move all contents of soup into blender. Puree the soup until smooth. Add the lime juice and check seasonings for taste, and add salt and pepper as desired. Avocado Relish 2 Hass avocados, peeled and minced Juice of 1 lime Salt and pepper Combine all ingredients, serve over the soup. Page 62
Recipes
60Sancocho
Serves: 4 - 6 Pressure Cooking Time: 25 minutes 2 tablespoons vegetable or olive oil 1 yellow onion, peeled and chopped 5 garlic cloves, chopped fine 2 green tomatoes (if available), chopped 1 green pepper, cored, seeded, chopped 1 whole chicken, cut in 8 pieces 4 cups chicken broth or water 1 yuca, peeled and cut in chunks 2 green plantains, peeled and cut in chunks 3 ears of corn cut in 3 pieces 1 pumpkin or squash, peeled, cut in chunks Pinch of saffron Salt and pepper 1 cup cilantro, chopped ½ teaspoon habanero if desired, chopped fine Place the oil in the multi-cooker on low. Add the onions, garlic and tomatoes, and cook until onions are soft, about 10 minutes. Add the green pepper, chicken, chicken broth, plantains, yuca, corn, pumpkin, saffron and bring to a simmer. Season with salt and pepper. Close and secure cover and bring to pressure on high heat and cook for 20 minutes.Turn off the unit and allow cooker to cool naturally until the pressure is reduced. Uncover and pour about 2 cups of the broth with the cilantro and the habanero chili (if desired) into a blender, puree and then pour back into the pot of soup. Season and serve. Page 63
Recipes
61Quick Lentil Side Dish
Serves: 4 - 6 Pressure Cooking Time: 13 minutes 1 ½ cups dried lentils, rinsed 3 garlic cloves, smashed 1 yellow onion, chopped fine 2 carrots, peeled and chopped fine ½ teaspoon ground black pepper 4 cups chicken broth 2 tablespoons parsley, chopped fine 2 tablespoons olive oil 1 teaspoon dijon mustard 1 tablespoon red wine vinegar Salt and pepper to taste chopped fine Place the lentils, garlic, onion, carrot, pepper and chicken broth in the multicooker. Close and secure cover, bring to pressure on high heat, and cook on for 13 minutes. Release pressure a bit at a time with the regulating knob.Uncover, cool the lentils and mix with the parsley, oil, mustard, vinegar and salt and pepper.Chili
Serves: 4 - 6 Pressure Cooking Time: 25 minutes 3 tablespoons canola oil Salt and pepper 3 pounds beef stew meat, diced 1 bottle of beer (whatever you have around) 1 can peeled and chopped tomatoes 1 tablespoon cornmeal 1 teaspoon unsweetened cocoa 2 tablespoons tomato paste 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon red crushed chili flakes 3 chipotle peppers, chopped (from a can in adobo sauce) 1 cup cilantro, chopped 1 can red beans, drained Season the meat heavily with salt and pepper. In a multi-cooker on high, add the oil and brown the meat. Add the beer and all other ingredients except for beans. Close and secure cover and bring to pressure on high heat and cook for 25 minutes, Turn off the unit and allow to cool naturally until the pressure is released. Mix in the beans and serve. Page 64
Recipes
62Baby Back Ribs
Serves: 4 - 6 Pressure Cooking Time: 35 minutes 2 -3 lbs. baby back ribs cut to fit into pot 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon cayenne pepper 1 teaspoon garlic powder ½ teaspoon Coleman’s mustard 2 tablespoons vegetable oil 1 ½ cups chicken broth 8 ounces of your favorite bbq sauce Mix all the spices together and rub into the ribs. In a sauté pan, heat the oil and brown the ribs on both sides. Insert a cooking rack and place the ribs on the rack. Add the broth and close and secure the cover. Bring to pressure on high heat, reduce heat to medium and cook for 30 minutes. Turn off the unit and release pressure quickly, uncover. Serve with a little bit of its natural juices mixed with bbq sauce.Pulled Pork
Serves: 4 - 6 Pressure Cooking Time: 1 hr and 15mins. 6 lb Boston butt 1 teaspoon ground cumin 1 teaspoon ground fennel seed 1 teaspoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 2 cups chicken broth 1 cup bbq sauce Mix the spices together and rub the pork butt with the mix. Season with salt and place in a multi- cooker with the broth and bbq sauce on high. Close and secure cover, bring to pressure on high heat and pressure cook for 1 hour and 15 minutes. Turn off the unit and allow to cool until the pressure is released. Uncover. Shred the meat and spoon sauce over the pork. Page 65
Recipes
63Moms Brisket
Serves: 4 - 6 Pressure Cooking Time: 56 minutes 2 cups thinly sliced Spanish onion 1 cup peeled, coarsely chopped carrots 1 cup chopped celery 2 envelopes of Lipton’s onion soup mix 1 brisket, preferably “first cut,” 5 to 6 pounds, with a good amount of marbling 1 cup grain mustard ¹⁄3 cup Worcestershire sauce ¹⁄3 cup red or white wine ¹⁄3 cup canola oil ¼ cup minced flat-leaf parsley leaves 5 cloves garlic, minced 2 bay leaves Kosher salt Freshly ground black pepper Heat the oil in a sauté pan over medium high heat. Season the brisket with salt and pepper; sear the brisket on all sides until brown. Remove the brisket and add the onion, carrots, celery, garlic and bay leaves in the pan. Meanwhile, spread the mustard all over the brisket. Sprinkle 1 envelope of soup mix on each side. Place the brisket in the pressure cooker, fat-side up, on top of the vegetables, then top the meat with the remaining vegetables. Pour the wine and Worcestershire over the meat and vegetables. Close and secure cover and bring to pressure on high heat. Cook for 56 minutes. Turn unit off and allow to cool until the pressure is reduced. Uncover, remove the brisket from the pan and let it cool to room temperature. Slice the meat against the grain, as thinly as possible. De-fat the sauce and place the sliced meat back into the sauce and vegetables. To serve, sprinkle with the parsley and cover the pan with aluminum foil. Heat the brisket in a 325°F oven until hot. Page 66
Recipes
64Cioppino
Serves: 4 - 6 Pressure Cooking Time: 4 minutes 3 tablespoons olive oil 1 cup yellow onion, chopped fine 1 red pepper, seeded and chopped fine 2 garlic cloves, minced 1 (28 ounce) can peeled and chopped tomatoes 1 cup fish or seafood broth ¼ teaspoon red crushed chili flakes 2 tablespoons tomato paste ½ pound large shrimp, shelled and deveined ½ pound fresh codfish, skin removed, cut about 1 inch thick 12 mussels 12 clams 8 ounces fresh crabmeat, picked through ½ cup Italian parsley leaves Place the multi-cooker on the “brown” position; add the oil, onion, pepper, garlic, tomatoes, broth, chili flakes, tomato paste, shrimp, codfish, mussels and clams. Close and secure cover and then allow to come to pressure on high heat. Turn off unit and allow to cool until the pressure is released. Add the crab, parsley and season with salt and pepper.Poached Salmon
Serves: 4 Pressure Cooking Time: 6 minutes 16 ounces salmon fillet with the skin on 4 scallions, trimmed Zest of 1 lemon 3 black peppercorns ½ teaspoon fennel seeds 1 teaspoon white wine vinegar 1 bay leaf ½ cup dry white wine 2 cups chicken broth ¼ cup fresh dill Salt and Pepper Put a trivet in the pressure cooker. Season the fish with salt and pepper and place on the trivet. Pour the broth, wine and vinegar over the fish; top the fish with the remaining ingredients. Close and secure cover and bring to pressure on high, and cook for 6 minutes. Turn unit off and allow to cool until the pressure is reduced. Uncover. Place the salmon on a serving dish. Brown and reduce the other ingredients on high, season and pour over the fish. Page 67
Recipes
65Shrimp In A Curried Risotto
Serves: 4 - 6 Pressure Cooking Time: 14 minutes 1 pound shrimp 1 tablespoon of curry powder 1 large onion 5 cups shrimp stock 3 ribs of celery 1 cup dry white wine 1 red bell pepper 1 cup frozen green peas 3 tablespoons of Spanish olive oil Salt and pepper to taste 2 cups of Arborio rice Peel and devein shrimp. Place shrimp back in refrigerator. Reserve shrimp shells for shrimp stock. Dice onion and celery ribs. Remove seeds and ribs from red bell pepper and dice. Make shrimp stock (directions below). In pressure cooker pot, sauté onions, red bell pepper and celery in 3 tablespoons of olive oil. When onions are transparent, add Arborio rice and sauté till rice becomes opaque. Add and stir in curry powder. Add shrimp stock and wine. Close lid, bring to high pressure, and cook for 10 minutes then release pressure. Open lid, stir in shrimp meat and green peas and cook for 3-5 minutes till shrimp turn pink. Add salt and pepper to taste. To make shrimp stock Boil shrimp shells in 5 cups of water for 5 minutes. The stock should take on a delicious pink color. Strain shells from stock and discard shells. Retain stock for risotto.Rice Pudding
Serves: 4 - 6 Pressure Cooking Time: 7 minutes 1 cup long grain rice Pinch of salt 2 tablespoon butter ½ teaspoon lemon zest 3 cups milk ½ cup sugar 1 tablespoon vanilla extract 1 cup raisins Heat multi-cooker on high heat with the milk, stir in the rice, butter, salt, lemon zest and cover. Close and secure cover and bring to pressure on high heat and cook for 7 minutes. Turn unit off and allow to cool until the pressure is reduced. Uncover, stir in the sugar, vanilla and raisins. Page 68
Recipes
66Michy’S Bread Pudding
Serves: 6 Pressure Cooking Time: 33 minutes ½ cup raisins Grated zest of 1 orange 1 cup dark rum 2 cups heavy cream ¾ cup sugar 5 large egg yolks, at room temperature 1 tablespoon vanilla extract 4 cups diced soft challah, brioche, or white bread(remove crusts before dicing) 4 ounces good quality, semisweet chocolate, chopped Put the raisins and orange zest in a small bowl. Add the rum and let the raisins and zest soak, covered, in the refrigerator for 24 hours, or up to 1 week. Put the cream and ¼ cup of the sugar, into a small saucepan and bring to a simmer. Cook, stirring, until the sugar has dissolved. Meanwhile, whisk the egg yolks, remaining ½ cup of sugar, and vanilla together well in a large mixing bowl. Whisk one-third of the warm cream mixture into the egg mixture, a little at a time to avoid scrambling the eggs. Whisk in the rest of the cream mixture all at once. Add the bread to the bowl and stir to soak it with the custard. Spray some nonstick oil onto a 6-cup baking dish that fits comfortably into your multi-cooker. Drain the raisins, reserving the rum. Add the chocolate, raisins, and a tablespoon of the rum to the bread mixture and mix well. Pour the bread mixture into the prepared dish. Cover the dish with foil so that no water can get in. Pour 2 cups of water into the bottom of the multi-cooker and place the baking dish on a rack or steamer basket of the cooker. Close and secure cover and bring to pressure on high heat and cook for 33 minutes. Turn unit off and allow to cool until the pressure is reduced. Remove baking dish carefully and remove foil. Serve warm.
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Recipes
67Cheesecake
Serves: 4 - 6 Pressure Cooking Time: 23 minutes Non-Stick oil spray ½ cup graham cracker crumbs 2 tablespoons butter, melted 16 ounces softened cream cheese 3 tablespoons sour cream ½ cup plus 2 tablespoons granulated sugar 4 eggs 1 teaspoon vanilla extract Zest of 1 orange Place 3 cups water on the bottom of the multi-cooker; place an interior rack down into the water. Use an 8-inch spring form pan wrapped with aluminum foil. Spray the spring form pan with the non-stick oil spray. Combine the butter and graham cracker crumbs, place in the bottom on the pan. Using a mixer, blend the cream cheese, sour cream, sugar and orange zest together. One by one add the eggs, stir in the vanilla extract. Pour the filling on top of the graham cracker crumbs, cover the top with foil. Use the trivet to raise the spring form pan above the water level. Tie the foil cover over the pan with kitchen string. Lower the cheesecake into the pressure cooker with a wire or piece of foil, carefully. Close and secure cover and bring to pressure on high. Lower heat to medium and cook for 23 minutes. Turn unit off and allow to cool until pressure is reduced, uncover. Carefully remove the pan, being very careful remove foil, there will be a lot of steam. Cool the cheesecake in the fridge. Page 70
68 Limited Warranty This manufacturer’s product warranty extends to the original consumer purchaser of the product. Neither the retailer nor any other company involved in the sale or promotion of this product is a co-warrantor of this manufacturer warranty. WARRANTY DURATION: All materials and workmanship are warranted to the original consumer purchaser for a period of one (1) year from the original purchase date. WARRANTY COVERAGE: This product is warranted against defective materials or workmanship. This warranty is void if the product has been damaged by accident, in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished by manufacturer or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible. WARRANTY DISCLAIMERS: This warranty is in lieu of all warranties expressed or implied and no representative or person is authorized to assume for manufacturer any other liability in connection with the sale of our products. There shall be no claims for defects or failure under any theory of tort, contractor commercial law including, but not limited to, negligence, gross negligence, strict liability, breach of warranty and breach of contract. WARRANTY PERFORMANCE: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at manufacturer’s option). The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one-month period. No charge will be made for such repair or replacement. SERVICE AND REPAIR: If service is required for an appliance, you should first call toll free 1-800-207-0806 between the hours of 8:30 am and 5:30 pm Eastern Standard Time and ask for CUSTOMER SERVICE. Please refer to “Fagor Electric Pressure Cooker item # 670040390” when you call. NOTE: Manufacturer cannot assume responsibility for loss or damage during incoming shipment. For your protection, carefully package the product for shipment, and insure it with the carrier. Be sure to enclose the following items with your appliance: your full name, return address and daytime phone number; a note describing the problem you experienced; a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted.
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Fagor Electric Pressure Cooker
Warranty Registration Card
Mr./Mrs./Ms.: ________________________________________________________
Telephone: __________________________________________________________
Address: ___________________________________________________________
Date Of Purchase: ___________________________________________________
Name Of Store Where Bought: __________________________________________
Name Of Product: ____________________________________________________
Email: ______________________________________________________________
NOTE: Please complete and mail this warranty registration card immediately to protect your warranty service.Fagor Warranty Registration
Po Box 94, Lyndhurst, Nj 07071
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The manufacturer reserves the right to modify the terms described in this manual. El fabricante se reserva el derecho de modifi car los modelos descritos en el presente libro de instrucciones. www.fagoramerica.com 1.800.207.0806