ENGLISH

cooker and cook 3-4 minutes. Serve in individual soup bowls Top with a slice of bread. Add cheese and grill for a few minutes until cheese is browned.

STOCK

30-35 minutes.

INGREDIENTS:

Fresh bones or left-overs from cooked meats, selection of fresh vegetables (carrots, swedes, onions, celery), salt, pepper and spices to taste, 2 pintswater.

Break bones as small as possible. Cut vegetables into small pieces. Place all ingredients in cooker and pour in water. Close cooker and cook for 30-35 minu- tes.Strain and skim off fat before using.

CREAM OF TOMATO SOUP 3-4 minutes.

INGREDIENTS:

1 oz butter, onion, carrot, 2 oz bacon, leek, garlic, celery, 1-1 1/2 lb skinned tomato, 1-1 1/2 pints stock, parseley- double cream, salt, pepper and spices to taste.

Cut vegetables and bacon into small pieces. Melt butter in cooker, add vegetables and bacon and fry for 2-3 minutes. Pour in the stock, season to taste, close cooker and cook for 3-4 minutes. Liquidise or sieve the soup, stir in the cream (without boiling and sprinkle on a little parsley before serving).

VEGETABLES

GENERAL INDICATIONS

Pressure cooking is an excellent means of bringing out the best in fresh, frozen and dried vegetables, maintainning their flavour, nutritional value and colour.

•This method should always be used when more than one vegetable is cooked at the same time (to avoid mixing flavours). Take care that coo- king times of different vegetables are very similar.

•Dried vegetables shoul be saked prior to cooking.

•Respect cooking times and cool cooker quickly after cooking for best results.

•See instruction book for general cooking times.

•Do not fill cooker more than 2/3 full or 1/2 if ingredients swell during cooking.

Season with care as normally less seasoning is needed.

STUFFED TOMATOES

2minutes.

INGREDIENTS:

6 tomatoes, 3/4 oz margarine, 2 slices of bacon, 1 onion, 2 oz bread crumbs, choppe parsley, salt, pepper and 3/4 pint water.

Slice tops off tomatoes and empty. Chop bacon and onion and in a frying pan lightly brown in margarine. Mix in tomato pulp, breadcrumbs, parsley and seasoning. Stuff tomatoes with mixture and replace tops. Arrange tomatoes on basket. Pour water into cooker, place support in water and basket with tomatoes on top. Close cooker and cook for 3 mintues. Cool quickly.

MIXED VEGETABLES 5-7 minutes.

INGREDIENTES:

Selection of fresh or frozen vegeta- bles, olive oil, 4-5 oz ham-meat stock, 1 onion, garlic, mushrooms, tinned asparagus, 2 boiled eggs.

Select vegetables with similar cooking times and prepare in the usual way. Cooking times can be adjusted by cutting vegetables with longer cooking times into smaller pieces. Place the oil, chopped garlic, sliced onions, ham and mushrooms in the cooker and brown. Add the vegetables and meat stock (minimun 1/2 pint), close cooker and cook for 5-7 minutes. Cool quickly, open and serve into vegetable dish adding

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Fagor America Fagor Rapida Pressure Cooker Stock, Cream of Tomato Soup 3-4 minutes, Vegetables, Stuffed Tomatoes
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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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