Fagor America 918010052 Adapting Traditional Recipes to Use in the Pressure Cooker, Solution

half of its capacity.

•Use the automatic or cold water release method when cooking time is up.

SEAFOOD AND FISH APPROXIMATE

PRESSURE COOKING TIME LEVEL

Crab 2-3 minutes Low

Fish fillet, 1 ½-to 2 pounds thick 2-3 minutes Low Fish soup or concentrated fish

stock 5-6 minutes High

Fish, whole, gutted 5-6 minutes Low Lobster, 1 ½-to 2 pounds 2-3 minutes Low Mussels 2-3 minutes Low

Prawns (shrimp) 1-2 minutes Low

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. Drain 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 prepare. Add meat, poultry or seafood to the pressure cooker along with any desired vegetables, herbs and spices. Add liquid ingredients, filling

22

pressure cooker only halfway. Tomato Sauce and Fruit Preserves: When preparing tomato sauce, sauté minced onion and/or garlic. Add and brown the meats as specified in the recipe. Add the strained or pureed tomatoes, filling the pressure cooker only halfway. Position lid and lock in place. Cook for 20 minutes. Remove from heat and let pressure drop naturally. Season with salt and pepper to taste. To make fruit preserves, place the fruit in the pressure cooker with the desired quantity of sugar. Let sit one hour to release natural juices of fruit. Bring to a boil, uncovered. Stir well and add other ingredients as indicated in your recipe. Position lid and lock in place. Cook for 8 minutes. Remove from heat and use the natural release method to let the pressure drop naturally.

Troubleshooting

In order to ensure best results when using the Fagor Chef 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 Chef pressure cooker.

PROBLEM: The lid got jammed while trying to slide it closed, and will not open or close.

If the instructions in the “Closing the Lid and Cooking” section of

this manual were not followed carefully, the lid might get jammed while trying to close it.

REASON: If there is some resistance when attempting to slide the lid closed, do not force it. Stop, slide it back, lift the lid and try aligning the marks again as described in the “Closing the Lid and Cooking” section of this manual.

SOLUTION: If the lid jams, never try to force it closed. To un-jam try sliding the lid open again.

If you cannot open it, please contact the Fagor Customer Service Department at:

1-800-207-0806 or email at: info@fagoramerica.com.

PROBLEM: There is water leaking from the lower handle while the cooker is building pressure.

REASON: While the pressure cooker is building pressure, a little water might drip from around the area of the pressure lock on the pot handle. The water comes from steam condensed on the inside of the lid. The dripping will stop when the pressure cooker reaches full pressure. However,

if it’s a continuous leak, or does not stop after pressure has been reached; it might be for one of the following reasons:

1.The nuts and screws on the handle have loosened.

2.The gasket has not been oiled.

SOLUTION:

1.Make sure the lower handle is screwed tight to the pot before using the pressure cooker or after all the pressure has been released. Tighten the screws with a screwdriver if necessary.

2.Make sure you wash and dry your gasket after every use, and oil it regularly.

Figure 22

PROBLEM: Pressure does not build up (the visual pressure indicator does not pop up after more than 5 minutes on high heat).

REASON:

1.There is not enough liquid.

2.The pressure cooker was not properly closed (Fig 22).

3.The valve is dirty and/ or obstructed.

4.The silicone gasket is not in place, or is dirty or worn.

5.The operating valve is not in the correct position.

SOLUTION:

1.Always use the appropriate amount of liquid called for in the recipe. This amount should never be less than ½ cup. However, never fill the pressure cooker more than half full with liquids.

23

CHEF INTERIOR 12-19.indd 22-23

12/19/11 9:14 AM