Fagor America Fagor Rapida Pressure Cooker user manual Instructions for boiling water bath method

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Instructions for pressure canning method:

Processing Instructions: Fill the jars. Allow the proper headspace according to processing directions for specific foods. This is necessary so that all the extra air will be removed during processing, and a tight vacuum seal will be formed.

To make sure that air bubbles have not been trapped inside the jar, run a bubble freer or any plastic or rubber- like utensil around the edges of the jar, gently shifting the food, so that any trapped air is released. After the air bubbles have been removed, more liquid may need to be added to the jar to ensure proper headspace.

Wipe off the rims of the jars with a clean, damp cloth. Screw on the lids, but not too tightly — air needs to escape during processing. Set the jars of food on the rack and lower the rack into the pressure cooker so steam can flow around each jar. Add 2-3 inches of boiling water to the bottom of the cooker (pour it between the jars, not directly on them, to prevent breakage). Put the lid on the cooker. Once pressure is reached, keep the pressure constant by regulating the heat under the pressure cooker. Do not lower the pressure by raising or lowering the heat during the processing. Keep drafts from blowing on the pressure cooker. Fluctuating pressure causes loss of liquid from jars and under- processing.

When the processing is completed, carefully remove the pressure cooker from the heat. If the pressure cooker is too heavy, simply turn it off.

WARNING: Let the pressure in the pressure cooker drop to zero using the natural release method. Do not use the cold water pressure release method for pressure canning. Never use the automatic release method to hasten the reduction in pressure when canning foods.

When the pressure cooker is depressurized, unlock the lid and tilt the far side up, so the steam escapes away from you. Use a jar lifter to carefully remove the jars from the pressure cooker. Place the hot jars on a rack, dry towels, boards or newspaper, right side up to prevent the jars from breaking on contact with a cold surface. Leave at least 1inch of space between the jars. Do not tighten the lids. Allow the jars to cool, untouched for 12 to 24 hours.

BOILING WATER BATH METHOD: The boiling water method is safe for high-acid foods such as fruits and pickles, as well as pie filling, jam, jellies, marmalade and other preserves. In this method, jars of food are heated by being completely covered with boiling water (212 ºF at sea level).

Note: If you are unsure of the PH value of the foods you want to cook, we strongly recommend using the pressure canning method.

Instructions for boiling water bath method:

Fill the pot about halfway with hot water. Turn on the burner and heat the water. Have the water in the canner hot but not boiling to prevent breakage of the jars when they’re placed in the canner. Follow the same steps detailed in the pressure cooker method for filling jars. When the water in the pot reaches a rolling boil, begin counting the correct processing time. Boil gently and steadily for the recommended time, adjusting the heat and adding more boiling water as necessary.

Use a jar lifter to carefully remove the jars as soon as the processing time is up. Place the hot jars right side up on a rack, dry towels, boards or newspapers to prevent the jars from breaking on contact with a cold surface. Leave at least 1 inch of space between jars.

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Contents English Contents Important Safeguards Manufacturer’s Recommendations Introduction Fagor Rapida Pressure Cooker lineComponents and Features To unlock, slide the lock down towards the end of the handle Adding Food and Liquid Cooking with the Fagor Rapida Pressure CookerBefore the First Use Unlock Position Closing the Lid and CookingReleasing Pressure After Cooking English Cleaning the Operating Valve Care and CleaningFresh and frozen vegetables Lift the valve upwards and out. Clean as instructed aboveBasic instructions for cooking Fresh and dried fruit Grains Dried beans and other legumesMeat and Poultry Adapting Traditional Recipes to Use in the Pressure Cooker Seafood and fishReason TroubleshootingProblem SolutionDrops of water condensation collect on the lid Food is over-cooked Before You Begin Recommended tools for Canning Why Can Foods?Home Canning with your Pressure Cooker Home Canning OverviewCanning Methods Instructions for boiling water bath method Finishing Touches French Onion Soup 3-4 minutes Important Home Canning SafeguardsSoups Clam Chowder 3-4 minutesStuffed Tomatoes StockCream of Tomato Soup 3-4 minutes VegetablesGame and Poultry Vegetable Chop SueyRice and Pastas PaellaMeat Loaf Rabbit Fricassee 12-15 mintuesChicken Casserole 3-4 minutes MeatPOT Roast Beef StewGoulash Desserts Fish StewLobster Bella Vista 3-4 minutes Poached Fish Fillets 2-3 minutesCustard Barbeque Sauce Pasta SauceMixed Vegetables Chile Con CarneCucumber Soup Page Español Índice Precauciones Básicas DE Seguridad Recomendaciones del Fabricante Introducción Línea de ollas a presión Fagor RapidaDibujo de una nube de vapor Una Componentes y característicasAtención no Forzar Nunca LA Tapa Una posición para expulsar elEspañol Como agregar alimentos y líquido Cocinando con la olla a Presión Fagor RapidaAntes de utilizarla por primera vez Cómo cerrar la tapa y empezar a cocinar Indicaciones Para Cocinas Eléctricas Empiece cocinando a fuego fuerteCómo eliminar la presión después de cocinar Espejo del exterior Limpieza y cuidadoPrimero, como Se describe En lo apartados Anteriores. Le Limpieza de la válvula de funcionamiento Vegetales frescos y congelados Instrucciones básicas para cocinarFrijoles habichuelas secos y otras legumbres Frutas frescas y secasCarne de res y de ave GranosExpandirse y a formar espuma mientras se cocinan Cerdo, asado Carne de res/ternara Asado o brisketLibras Carne de res, cecinaRapida Mariscos y pescadosSolución Problemas y solucionesProblema MotivoDe funcionamiento Problema El vapor sale por los bordes de la tapa ¿Por qué conservar alimentos? Instrucciones Para Hacer Conservas CaserasSelección, preparación y uso de las tapas Frascos regulares para hacer conservas caserasSelección de frascos de cristal. Preparación y Uso Español Métodoparahacerconservas AL Baño María Toques finales Selección del tiempo de procesamiento correctoSopa Juliana 3-5 minutos Sopa DE Arroz CON Huevo 4-6 minutosSopa DE AJO AL Minuto 1 ó 2 minutos Arroz Negre 5-6 minutos Sopa DE Pescado 3-4 minutosAbrimos la olla y probamos de sal Arroz a LA Cubana 4-5 minutosJudias Verdes CON Patatas 6-7 minutos Acelgas CON Patatas 5-7 minutosColiflor a LA Española 4-6 minutos Guisantes 4-5 minutosHabas a LA Catalana 5-7 minutos Pisto Manchego 4-5 minutosAlubias DE Tolosa 12-15 minutos Cocido Madrileño 16-18 minutosPulpo a LA Gallega 15-17 minutos Chocos a LA Andaluza 5-6 minutosMarmitako 8-10 minutos Mejillones AL VaporCallos a LA Madrileña 25-35 minutos Codornices EN Salsa 5-10 minutosPollo AL Jerez 8-9 minutos Conejo AL Cognac 10-12 minutosManzanas Cocidas AL Natural Ingredientes Estofado DE Rabo DE Buey AL Vino TintoArroz CON Leche Flan DE ArrozSalsa para barbacoa Porciones 4 pintas Salsa para pastaHojas de laurel Cucharaditas de orégano PreparaciónSopa de pepino Page Français Sommaire Principales Mesures DE Sécurité Introduction NE Jamais Forcer LE Couvercle Autocuiseur Fagor RapidaComposants et caractéristiques Le corps FigFrançais Contrôle du temps de cuisson La cuisine avec l’autocuiseur Fagor Rapida FagorPréparation Comment ajouter aliments et liquidesComment éliminer la pression en fin de cuisson Nettoyage et entretien Maintenance pour assurer une utilisation sûreLégumes frais et congelés Premiers conseils de cuisineLever la soupape de fonctionne- ment Fig Nettoyer l’orifice avec de l’eau à pressionHaricots secs et autres légumes secs Fruits frais et secsHaricots rouges AirellesPetits pois, soupe Minutes Azuki Minute Haricots blancsViandes et volailles Poissons et fruits de mer Niveau moyen de pression Problèmes et solutions Raison ProblemeProbleme Les aliments ne sont pas bien cuits Page Page

Fagor Rapida Pressure Cooker specifications

The Fagor America Fagor Rapida Pressure Cooker represents an outstanding leap in home cooking technology, offering both quality and versatility for modern chefs. This reliable appliance is designed to elevate meal preparation, promoting healthy, flavorful dishes while conserving valuable cooking time.

One of the standout features of the Fagor Rapida is its dual-pressure settings, allowing users to choose between high and low pressure depending on the recipe's requirements. This flexibility ensures optimal cooking results for a variety of ingredients, from tenderizing meats to steaming vegetables quickly and effectively. The cooker also comes equipped with a precision pressure gauge that provides accurate readings, ensuring that users can monitor the cooking process with ease.

Safety is paramount in pressure cooking, and the Fagor Rapida incorporates several innovative safety mechanisms. It features a secure locking lid that prevents accidental openings and includes multiple safety valves to regulate pressure. The cooker also boasts a visual pressure indicator, so users can easily see when their meal is cooking under pressure. These features combine to offer peace of mind while cooking.

Another key characteristic of the Fagor Rapida is its robust stainless-steel construction. This not only adds to the cooker’s durability but also ensures even heat distribution for consistent cooking results. The stainless-steel interior is easy to clean and does not retain flavors or odors, making it an ideal choice for diverse cuisines.

The Fagor Rapida is designed with user-friendly operation in mind. It features an ergonomic handle for easy maneuverability and an elegant design that complements a modern kitchen aesthetic. Its capacity options make it suitable for small family meals or larger gatherings, providing ample space for cooking various dishes at once.

Incorporating Fagor’s commitment to innovation, the Rapida allows for fast cooking through its quick-release steam valve, significantly reducing meal preparation times while preserving vital nutrients and flavors. Whether cooking stews, soups, grains, or even desserts, this pressure cooker is a versatile and essential tool in any culinary enthusiast’s kitchen.

In conclusion, the Fagor America Fagor Rapida Pressure Cooker is a pioneering appliance that emphasizes efficiency, safety, and modern design. Its impressive features and technologies make it an invaluable asset for anyone looking to enhance their cooking experience and create healthy, delicious meals with ease.
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