Fagor UCOOK PRESSURE COOKER Manuel utilisateur

Marque: Fagor

Modèle: UCOOK PRESSURE COOKER

Catégorie: Autocuiseurs

Taper: Manuel utilisateur

Ce manuel convient également à

FAGOR uCOOK PRESSURE COOKER SET

USER´S MANUAL

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Contents

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cooking with the

uCook Pressure Cooker Set . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

• Getting started

• Adding Food and Liquid

• Cooking

• Releasing Pressure After Cooking

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Maintenance for Safe Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Basic Instructions for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

• Fresh and frozen vegetables

• Fresh and dried fruits

• Dried beans and other legumes

• Grains

• Meat

• Seafood and Fish

• Adapting Traditional Recipes to Use in the Pressure Cooker

• Troubleshooting

Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

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When using pressure cookers, basic

safety precautions should always be

followed:

1. Read all instructions carefully.

2. Do not touch hot surface. Use

handles or knobs.

3. Do not leave children unattended

while cooking.

4. Do not place the pressure cooker

inside of a heated oven.

5. Extreme caution must be used

when moving a pressure cooker

containing hot liquids.

6. Do not use pressure cooker for

other than intended household

use.

7. This appliance cooks under

pressure. Improper use may result

in scalding injury. Make certain unit

is properly closed before

operating. See Operating

Instructions.

8. Do not fill the unit over two thirds

full. When cooking foods that

expand during cooking such as

rice or dried vegetables, do not fill

the unit over one half full. Over

filling may cause a risk of clogging

the vent pipe and developing

excess pressure. See Food

Preparation Instructions.

9. Be aware that certain foods, such

as cranberries, pearl barley,

oatmeal or other cereals, noodles,

macaroni, rhubarb, or spaghetti

can foam, froth, and sputter, and

clog the pressures release device

(steam vent). These foods should

not be cooked in a pressure cooker.

10. Always check the pressure release

devices for clogging before use.

11. Do not open the pressure cooker

until the unit has cooled and all

internal pressure has been

released. If the handles are difficult

to push apart, this indicates that

the cooker is still pressurized - do

not force it open. Remove the

pressure regulator an run cold

water over the cooker to cool it to

reduce the internal pressure. Any

pressure in the cooker can be

hazardous. See Operating

Instructions. Do not open the

pressure cooker until the unit has

cooled and all internal pressure

has been released. If the handles

are difficult to push apart, this

indicates that the cooker is still

pressurized - do not force it open.

Remove the pressure regulator an

run cold water over the cooker to

cool it to reduce the internal

pressure. Any pressure in the

cooker can be hazardous. See

Operating Instructions.

12. Do not use this pressure cooker for

pressure frying with oil.

13. When the normal operating

pressure is reached, turn the heat

down so all the liquid, which creates

the steam, does not evaporate.

14.

SAVE THESE

INSTRUCTIONS.

This is a U.L.-listed appliance. The following safeguards are recommended by most

portable appliance manufacturers.

IMPORTANT SAFEGUARDS

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Thank you for purchasing a Fagor

Pressure Cooker. We appreciate the

confidence you have placed in our com-

pany by selecting one of our pressure

cookers, and we are confident that it will

give you many years of excellent service.

Surrounded by endless myths, pressure

cookers are probably the least understood

cookware. This is unfortunate since

pressure cookers provide many

advantages over traditional cooking. First

and foremost, most foods can be cooked

in a fraction of the time it normally would

take, in most cases, cooking in up to one

third of the time. Since the food is being

cooked for such a shorter period, it is less

likely to lose its color and flavor, as well as

many of the vital minerals and vitamins

that are normally washed away when

cooking in a large quantities of water in an

open pot, for longer periods of time.

Made from high quality, heavy-gauge,

18/10 stainless steel, Fagor pressure

cookers are manufactured and designed

with a concern for function and safety,

meeting all international safety standards.

Fagor’s easy-to-use pressure regulators

make it more simple than ever to

determine the proper amount of pressure

and how to maintain it, as the pressure

release valves signal when to lower or

raise the burner heat in order to maintain

the level of pressure desired.

We know that once you begin using your

Fagor Pressure Cooker, you’ll

understand why it is the single most

important piece of cookware you’ll ever

own.

Before you begin cooking, it is

important that you read this detailed

user’s manual and make sure you

understand how to operate, care for

and maintain your Fagor Pressure

Cooker so you will be able to enjoy

many years of use.

If you would like to learn more about our

other products, please visit our website

www.fagoramerica.com.

INTRODUCTION

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Fagor uCook Pressure Cooker

COMPONENTS AND FEATURES

1. Pressure Cooker Pot: 6qt size.

Made of high-quality, heavy-gauge,

18/10 stainless steel, all cooking

takes place in the pressure cooker

pot.

Pressure Cooker Lid: Made of

high-quality, heavy gauge, 18/10

stainless steel, the lid must be

properly locked in position in order to

build-up sufficient pressure for

cooking. The raised indentation on

top of the lid, located to the left of the

handle, allows you to easily position

the lid by lining it up to the cutout on

top of the base handle.

Pressure Cooker pot handle.

4. Support grip: The support grip

provides greater stability when moving

or carrying the pressure cooker.

Lid handle: Used to remove the lid

from the pressure cooker, the lid

handle contains important

components vital to the use of the

pressure cooker.

IMPORTANT: Never carry the

pressure cooker by grabbing only

the lid handle.

6. Operating valve: (Fig. 2) The uCook

Pressure Cooker allows you to select

between 2 pressure settings, a

steam release position and an unlock

position in order to clean the valve.

When the cooker reaches pressure,

steam will come out through the

operating valve (the operating valve

is one of the safety features of the

pressure cooker). As soon as this

happens, slightly lower the heat to

maintain a gentle, steady stream of

steam.

Handle lock: The pressure lock allows

you to open the pressure cooker once

all the pressure has been released by

sliding it towards you. The pressure

cooker cannot be opened if there is still

pressure inside the cooker.

*9" Diameter Silicone Gasket: (Fig. 1;

Item 8) In order to provide an air-tight

seal, a silicone gasket is positioned

around the underside of the lid.

Never use the pressure cooker

without the gasket properly

positioned. Do not use the pressure

cooker with a worn or torn gasket. If

you notice the surface of the gasket

has become torn, or worn out, it

should be replaced immediately. You

can purchase a gasket online at

www

.fagoramerica.com, or Contact

the Fagor Customer Service

Department at: 1-800-207-0806

(email: [email protected]

*Please be sure to request a 9"

gasket for this particular model, as

they do come in different sizes.

Safety Vent: (Fig. 13) In case of

high-pressure build-up, steam will be

released through the safety vent

cutout located in the rim of the lid.

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10. Safety valve: Located under the lid

handle. Safety valve is activated in case

of an excess pressure build up.

11.

Thermo Heat Conductive Base:

Since the objective of a pressure

cooker is rapid cooking, the bottom of

the pressure cooker pot has a thermo

heat conductive base comprised of

three layers of metal. Aluminum, one of

the fastest heat conductors, is

sandwiched between two sheets of

stainless steel, which makes contact

with the burner and does not contain

any magnetic elements. This allows for

induction cooking.

12.

Pressure Indicator: Indicates whether

there is pressure inside the cooker.

If the pressure indicator is raised,

there is pressure inside the

cooker and the pressure cooker

cannot be opened. If the pressure

indicator is not raised, there is no

pressure inside the cooker.

13. Stainless Steel Steamer Basket: The

uCook Pressure Cooker Set also comes

with a stainless steel steamer basket. It

is used for steaming foods under pres-

sure without placing them directly in the

cooking liquid. The steamer basket

rests on the inner ridge of the 6 qt pres-

sure cooker pot for easy steaming and

also doubles as a handy food grater!

14.

Pasta Basket: The stainless steel

Pasta Basket is used along with the

glass lid and the 6 qt pressure cooker

pot to convert the pressure cooker into

an everyday pasta pot when not being

used for pressure cooking.

15.Glass Lid: Fits both Pressure Cooker

Pots. Converts the 4qt into a simple

saucepan and the 6qt pot into a

basic stockpot.

16.

4 qt Pressure Cooker Pot

COOKING WITH THE FAGOR

uCOOK PRESSURE COOKER SET

NOTE: FAGOR PRESSURE COO-

KERS ARE INTENDED FOR

DOMESTIC COOKING SURFACES

FOR HOUSEHOLD USE ONLY.

Getting started

1. When using the cooker for the first time,

wash all the parts and components with

warm water and mild dish washing

soap. Rinse well and towel dry. Never

place any of the parts or components in

the dishwasher.

2. Always remove the silicone gasket

when washing the lid. Wash the gasket

with warm, soapy water; rinse well and

towel dry. Cover with a thin coat of

cooking oil (i.e. vegetable, olive,

canola, etc) Follow this procedure

every time you wash the pressure

cooker in order to extend the life of the

gasket and to facilitate locking the lid in

place.

3. Use the operating valve to select one

of the two levels of pressure you will

be using during the pressure cooking

time. When using the cooker for the

first time, the operating valve is pla-

ced on the high level of pressure –

Level 2. To open the pressure cooker,

pull the pressure lock towards you

and move the lid handle to the right

holding the base handle with your left

hand. (fig 4)

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Adding Food and Liquid

1. In order to cook with the uCook

Pressure Cooker it is very important to

use at least a 1/2 cup of liquid. NEVER

USE LESS. Do not fill the pressure

cooker more than 2/3 full with liquid and

food.

2. When called for in the instructions or

in your recipe, place food in the

steamer basket, and position it on

the inner ridge of the 6 qt pressure

cooker pot.

3. Fill only halfway when cooking foods

that will either expand in size and/or

produce foam as they cook, such as

dried beans, or other legumes and

grains. Fill only halfway when

preparing soups or stock.

Cooking

1. To lock the pressure cooker, place

lid on the pot and align the mark on

the lid with the mark on the top of the

support grip, then slide the lid

handle to the left. The lock on the

handle will automatically ‘click’ into

place. (fig 5-6)

2. Before locking the cooker, always

make sure that both the operating

and safety valve are clean. Once the

pressure cooker is locked select one

of the two levels of pressure.

3. Position the pressure cooker on the

center of the stove burner. The

uCook Pressure Cooker can be

used on all types of domestic

burners including gas, electric,

ceramic and induction. When

cooking on a gas stove, start on

high heat.

When using an electric,

ceramic or induction stove, start on

medium heat. When using a gas

stove, always adjust the burner so

that the flames remain under the

base and do not extend up the

sides. Excessive flame is

hazardous. When cooking on an

electric burner, select a burner the

same diameter as the base or

smaller.

4. When the steam comes out of the

operating valve for the first time, lower

the heat slightly to maintain a gentle,

Selector´s

Position

Pounds of

Pressure Per

Square Inch

(psi)

Pressure level

Steam Release

Low

High

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steady stream of steam. At this

moment, the actual

PRESSURE

COOKING TIME STARTS (when you

begin to time your recipe). It is recom-

mended that a kitchen timer be used

to monitor the exact cooking time.

5. If at any time during cooking, an

excessive amount of steam is

released by the operating valve, lower

the burner heat on your stove to adjust

and maintain the proper level of

pressure.

6. If the pressure indicator drops or no

steam comes out of the operating

valve, raise the burner heat just until

a gentle, steady stream of steam is

released through the operating

valve and can be maintained.

7. WHILE COOKING, NEVER SHAKE

THE PRESSURE COOKER. This can

cause the automatic valve to release

steam, which will create a drop in

pressure.

Note to electric stove users

Since the coils on an electric stove retain

heat for a long time, food can become

overcooked To compensate for that, you

have this option:

Turn on one burner to medium heat and

bring your cooker to pressure. Once

pressure has been attained, turn your

burner to low and start your pressure

cooking time.

Releasing Pressure After Cooking

Always check your recipe to determine if

the pressure cooker should be cooled

down naturally or whether the quick

release method should be used. You can

choose one of the following 3 methods to

release the pressure:

1. Natural Release Method: To use

this method, remove the pressure

cooker from the hot burner and let

the pressure drop and dissipate

naturally. Depending on the amount

of food and liquid in the pressure

cooker, this method can take from

10 to 15 minutes. Open the pressure

cooker once the pressure indicator

goes down and all pressure has

dissipated.

Quick Release Method: (fig. 10) : This

is used to release pressure as quickly

as possible, as is desired when

cooking most vegetables, seafood and

other tender foods that can be quickly

overcooked. To use this method,

remove the pressure cooker from the

burner, placing it in the sink and

running cold tap water over the lid until

steam dissipates and the pressure

indicator is lowered. When putting the

cooker in the sink, tilt it so the cold

water will run downwards. Open the

pressure cooker once all of the

pressure has been totally released and

no additional steam comes out of the

operating valve.

NEVER IMMERSE THE PRE-

SSURE COOKER IN WATER.

3. Automatic Release Method: (fig. 7)

When using the Automatic Release

Method, turn the dial to the release

pressure position and the steam will be

released. Once steam has been totally

released and no more steam comes out

of the operating valve, the pressure

indicator will go down all the way and

you will be able to open the cooker.

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4. After all the pressure has been

released and you see the pressure

indicator has lowered, slide the

pressure lock towards you and slide

the lid handle to the right holding the

base handle with your left hand. Even

though you have already released the

pressure, be sure to open the

pressure cooker lid away from your

face since there may be intense

cooking steam inside the unit and

very hot water condensation

collected in the lid.

CARE AND CLEANING

1. The uCook Pressure cooker set is

made of high-quality, heavy gauge,

18/10 stainless steel.

2. All components should be washed

with warm water,mild, dish-washing

soap and a non-abrasive cleaning

pad, since stainless steel can

discolor in a dishwasher. Since the

exterior of the pressure cooker pots

and lid have a mirror finish, do not

clean with metal scouring pads or

abrasive cleaners, which will scratch

and ruin the finish. Wash the lid with

water and towel dry.

3. To remove stubborn stains and any

discoloration in the interior of the

pressure cooker, try adding the juice

of half a lemon and 1 to 2 cups of

water to the pressure cooker pot.

Cook at high pressure for 15 minutes,

then remove from heat. Let pressure

release naturally, then wash as usual.

4. After cleaning, towel dry with a clean,

soft kitchen cloth to retain the

polished mirror finish.

5. In order to extend the life of the

silicone gasket, remove after each

use and wash with warm water and

mild, dish-washing soap. Rinse and

dry well, then cover with a thin coat of

vegetable oil before replacing.

6. To store, DO NOT LOCK THE LID IN

PLACE. Simply place the lid

upside-down on top of the pressure

cooker pot.

MAINTENANCE FOR SAFE USE

1. Each time, before using the uCook

Pressure Cooker, always check to

make sure that the operating valve is

clean and free of any built-up

particles.

• To do so, move the operating valve

to the position shown in (fig. 7)

• Pull up the operating valve gently.

• Move the operating valve to the left

to the unlock position out the

valve.(fig 12).

Clean with water.

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2. For increased safety and best results,

the silicone gasket should be

replaced approximately every twelve

months. To order call Fagor Customer

Service at: 1-800-207-0806.

3. Before using the Pressure Cooker

always check the base handle,

support grip, and the lid handle to

make sure that they are securely

screwed in place. If not, you may

tighten the handle screws with a

screwdriver.

4. Replacement Parts: Only use

authentic replacement parts

manufactured and distributed by

Fagor America, Inc. The use of any

unauthorized parts and or

attachments may cause unit failure

and will void any warranty protection

provided by the manufacturer. To

Order parts and accessories, shop

online at www

.fagoramerica.com or

Call Fagor Customer Service at

1-800-207-0806.

BASIC INSTRUCTIONS FOR COOKING

Basic instructions for cooking the foods

which are most commonly prepared in

pressure cookers.

Fresh and frozen vegetables

• Wash all fresh vegetables thoroughly.

• Peel all tubers, such as red beets,

carrots, potatoes and turnips.

• Whole winter pumpkin should be

pierced several times with a fork

before cooking.

• If the approximate cooking time is

more than 10 minutes you should

use two cups of water.

• You should never fill the pressure

cooker to more than two thirds of its

capacity.

• When you cook frozen vegetables

you must extend the total cooking

time by between 1 and 2 minutes.

• Use the quick-release when the

cooking time is completed.

VEGETABLES APPROXIMATE PRESSURE

COOKING TIME LEVEL

Swiss chard, thickly cut 2 minutes High

Artichoke, large, without leaves 9-11 minutes High

Artichoke, medium, without leaves 6-8 minutes High

Peas, in the pod 1 minute High

Broccoli, shoots 8 minutes High

Broccoli, stalks 8 minutes High

Zucchini, Acorn, half 7 minutes High

Zucchini, Summer, 1-inch slices 8 minutes High

Pumpkin, 2-inch slices 3-4 minutes High

Onions, whole, 1

1/2- inch diameter 2 minutes High

Common cabbage, thickly cut 1-2 minutes High

Green curly kale, thickly cut 5 minutes High

Cauliflower, flower heads 2-3 minutes High

Endive, thickly cut 1-2 minutes High

Asparagus, fine, whole 1-1 1/2 minutes High

Asparagus, thick, whole 1-2 minutes High

Spinach, frozen 4 minutes High

Spinach, fresh, thickly cut 2 minutes High

Beans, white, in the pod 8 minutes High

Beans, in the pod 4 minutes High

Green beans, whole 2-3 minutes High

Corn, on the cob 3 minutes High

Swede, 1 -inch slices 7 minutes High

Turnip, small, in quarters 3 minutes High

Turnip, in 1

1/2- inch slices 3 minutes High

Okra, small pods 2-3 minutes High

Sweet potato, 1 1/2- inch slices 5 minutes High

Potatoes, white, new, small whole 5 minutes High

Potatoes, white, 1

1/2- inch slices 6 minutes High

Potatoes, red, new, small whole 5 minutes High

Potatoes, red, 1

1/2- inch slices 6 minutes High

Red beet, in 1/4 inch slices 4 minutes High

Red beet, large, whole 20 minutes High

Red beet, small, whole 12 minutes High

Brussels sprouts, whole 4 minutes High

Cabbage, red or green, in quarters 3-4 minutes High

Cabbage, red or green, 1/4 inch slices 1 minute High

Tomatoes, in quarters 2 minutes High

Carrots, 1/4 inch slices 1 minute High

Carrots, 1-inch slices 4 minutes High

Fresh and dried fruit

Fresh fruit:

• Wash and/or core fruit. If you prefer,

peel and slice it.

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• Never fill the pressure cooker to

more than two thirds of its capacity.

• If you prefer, add sugar and/or

seasoning to the fruit before or after

cooking.

• When you cook whole or halved fruit,

use the quick release. When you cook

fruit in slices or pieces to make purée

or conserve use the natural release

method.

• Cooking times can vary depending

on the ripeness of the fruit.

Dried fruit:

• Put dried fruit in the pressure cooker

with 1 cup of water or fruit juice for

each cup of dried fruit.

• If you prefer, you can add seasoning

or other flavoring. Use the quick-

release method when the cooking

period is complete. If after the

cooking period the fruit is still hard,

let it simmer in the cooker with the lid

removed until it is ready. Add water if

necessary.

FRUIT APPROXIMATE PRESSURE

COOKING TIME LEVEL

Apples, dried 3 minutes High

Apples, fresh in slices or pieces 2-3 minutes Low

Apricots, dried 4 minutes High

Apricots, fresh, whole or in halves 2-3 minutes Low

Peaches, dried 4-5 minutes High

Peaches, fresh, in halves 3 minutes Low

Pears, dried 4-5 minutes High

Pears, fresh in halves 3-4 minutes Low

Prunes 4-5 minutes High

Raisins 4-5 minutes High

Dried beans and other legumes

• Clean out any foreign particles.

Rinse them with warm water.

• Soak beans in four times their volume

of warm water for at least four hours

before cooking, or if you prefer, leave

them to soak overnight. Do not add

salt to the water as this hardens the

beans and prevents them absorbing

water.

• Do not soak dried split lentils.

• After soaking, remove floating beans

and shell.

• Strain the water off the beans.

• Rinse them in warm water (this also

applies to dried split lentils).

• Put the beans or legumes in the

pressure cooker. Add three cups of

water for each cup of beans or

pulses should be seasoned after

cooking.

• Add a spoonful of vegetable oil for

each cup of water to eliminate the

foam which they produce.

• Never fill the pressure cooker to

more than half its capacity.

• To add more flavor, cook beans or

lentils with some laurel leaves and a

small peeled onion embedded with

two cloves of spice.

• After the cooking time, allow the

pressure to decrease naturally.

• Cooking times may vary depending

on the quality of the beans. If, after

the recommended cooking time, the

beans are still hard, continue

cooking them with the lid off. If

necessary, add water.

• A cup of beans expands to

approximately two cups when

cooked.

• When you prepare split lentil soup,

use the cooking times given for a

conventional cooker.

VEGETABLES APPROXIMATE PRESSURE

COOKING TIME LEVEL

Azuki 4-5 minutes High

Beans, white 5-7 minutes High

Beans, scarlet, red 10-12 minutes High

Beans, black 8-10 minutes High

Beans, colored 4-6 minutes High

Pigeon peas 7-9 minutes High

Chick peas 10-12 minutes High

Lentils, red 7-9 minutes High

Lentil soup 8-10 minutes High

Lentils, green 8-10 minutes High

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Grains

• Clean out any foreign particles. Rinse

them with warm water. Soak grains,

in four times their volume of warm

water for at least four hours before

cooking them, or if you prefer, leave

them to soak overnight. Do not add

salt, for this will harden grains and

prevent them from absorbing water.

• Do not leave rice to soak.

• After soaking remove floating grains

or shell.

• Drain the water off the grains.

• Rinse them in warm water (this also

applies to rice.)

• Cook each cupful of grains in the

quantity of water indicated.

• If you prefer, add salt to taste.

• Never fill the pressure cooker to more

than half of its capacity.

• After the cooking period, let the

pressure decrease naturally.

• Cooking times may vary depending on

the quality of the grains. If after the

recommended cooking time the grains

are still hard, continue cooking them

with the lid off. If necessary, add water.

• One cup of grains expands to

approximately two cup when cooked.

GRAINS APPROXIMATE COOKING PRESSURE

(1 cup) WATER QUANTITY TIME LEVEL

Rice, basmati 1 1/2 cups 5-7 minutes High

Rice, brown 1 1/2 cups 15-20 minutes High

Rice, long grain 1 1/2 cups 5-7 minutes High

Rice, wild 3 cups 22-25 minutes High

Meat

• Remove all the visible fat from the meat

or poultry. If you are preparing a

complete cut of meat or poultry, such

as a roast, cut it in such a way that it

fits in the cooker without touching the

sides. Meat and poultry cut up into

small pieces cooks more quickly.

• To achieve best results, brown the

meat with 2 to 3 spoonfuls of vegetable

or olive oil in the pressure cooker with

the lid off and before adding the other

ingredients. Do not overload the

pressure cooker. Brown meat in

batches if necessary. Drain off the

excess fat and begin as indicated in

the recipe.

• Always cook meat with at least 1/2

cupful of liquid.

If the cooking time

exceeds 15 minutes, use two cups of

liquid

. Meats with preservatives or

salted meats should be covered by the

water.

• Never fill the pressure cooker to more

than half its capacity.

• When you prepare a concentrated

stock or soup, put all the ingredients in

the pressure cooker and add water to

half its capacity.

• Exact cooking times vary depending

on the quality and quantity of the meat

which is cooked. Unless the recipe

indicates otherwise, the cooking times

given are for 3 lbs of meat or poultry.

Also, the larger the cut of meat, the

longer the cooking time will be.

• After the cooking time, let the pressure

decrease naturally.

• When you cook beef or poultry with

vegetables, begin by cooking the meat

in stock or another liquid. Subtract from

the cooking time recommended for the

meat, the cooking time of the

vegetable ingredient which takes

longest to cook. Pressure cook the

meat for this time. Eliminate the

pressure from the cooker using the

quick release method. Open the

cooker and add the vegetables.

Continue pressure cooking for the

cooking time recommended for the

vegetables. Check the seasoning. If

you want to add vegetables which

cook rapidly, such as peas or

mushrooms, do not pressure cook

them with the other vegetables. Add

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them to the cooker before serving and

boil them in the pressure cooker with

the lid off until they are ready.

MEAT APPROXIMATE PRESSURE

COOKING TIME LEVEL

Beef/veal, roast or brisket 35-40 minutes High

Beef/veal, (shanks)

1/2-inch wide 25-30 minutes High

Beef/veal,

1-inch cubes, 1

1/2-pounds 10-15 minutes High

Beef/veal, roast or brisket 35-40 minutes High

Beef, dressed, 2 pounds 10-15 minutes Low

Meatballs, 1-2 pounds 5-10 minutes Low

Beef, cured 50-60 minutes High

Pork, roast 40-45 minutes High

Pork, ribs, 2 pounds 15 minutes High

Pork leg, smoked, 2 pounds 20-25 minutes High

Pork, ham, pieces 20-25 minutes High

Lamb, leg 35-40 minutes High

Lamb, 1-inch cubes, 1

1/2-pounds 10-18 minutes High

Chicken, whole, 2 to 3 pounds 12-18 minutes High

Chicken, in pieces, 2 to 3 pounds 8-10 minutes High

Spring chickens, two 8-10 minutes High

Soup or concentrated stock of

beef or fowl 10-15 minutes High

Seafood and fish

• Clean and gut fish. Take out all the

visible bone.

• Scrub and rinse shellfish in cold

water. Soak clams and mussels in a

container of cold water with the juice

of one lemon, for an hour, to remove

sand from them.

• Cooking times can vary depending

on the seafood which is cooked.

• If you prefer, add seasoning or

flavoring to the cooking liquid.

• Never fill the pressure cooker to more

than two thirds of its capacity.

• When you prepare concentrated

stock or soup put all the ingredients

in the pressure cooker and add water

to half of its capacity.

• Use the quick release method when

the cooking period is over.

SEAFOOD AND FISH APPROXIMATE PRESSURE

COOKING TIME LEVEL

Crab 2-3 minutes Low

Fish fillet, 1

1/2-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 1/2-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. Pour off any excess

fat and sauté 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 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

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lock in place. Cook for 8 minutes. Remove

from heat and let pressure drop naturally.

Trouble shooting

In order to ensure best results when using

the uCook Pressure Cooker, be certain to

read all of the instructions and safety tips

contained in this owner’s manual. The

following are practical tips and solutions o

some issues you may experience when

using your Pressure Cooker.

PROBLEM:

There is no steam released by the

operating valve.

REASON:

1. The pressure cooker is not properly locked.

2. There is not enough liquid in the cooker.

3. The silicone gasket is not in place, or is

dirty or worn.

4. The burner heat is not high enough.

5. The valve is dirty and/or obstructed.

SOLUTION:

1. Slide the handle lock towards you, move

the lid handle to the right. Then slide the

lid to the left until the handle lock ‘clicks’

into place.

2. Make sure there is enough liquid.

3. Make sure the rubber gasket is clean

and well positioned before using the

pressure cooker. After continued use,

the gasket will begin to wear and should

be replaced after at least once a year if

the pressure cooker is used frequently.

4. Turn up the heat till a gentle, steady stream

of steam is released from the operating

valve.

5. The valve can become dirty when cooking

foods which have a tendency to foam, such

as dried beans. Clean the valve periodically.

PROBLEM:

Pressure does not build-up.

REASON:

1. Not enough liquid.

2. The pressure cooker was not properly

closed.

3. The valve is dirty and/or obstructed.

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

worn.

SOLUTION:

1. Always use the appropriate amount of

liquid called for in the recipe. This

amount should never be less than 1/2

cup. However, never fill the pressure

cooker more than half full with liquids.

2. Following the instructions given in this

manual, close the pressure cooker so

that a tight seal is created, which will

allow for adequate pressure build-up.

3. The valve can become dirty when

cooking foods which have a tendency to

foam, such as dried beans. Clean the

valve periodically.

4. Make sure the gasket is clean and well

positioned before using the pressure

cooker. After continued use, the gasket

will begin to wear and should be

replaced after at least once a year if the

pressure cooker is used frequently.

PROBLEM:

. A gentle, steady stream of steam is released

from the operating valve and small drops of

water condensation collect on the lid.

2. A large, continuous amount of steam is

escaping from the operating valve with or

without drops of condensation.

REASON:

1. When used properly, the operating valve

will release a gentle steady stream of

steam as well as some drops of

condensed water on the lid.

2. a) The burner heat is too high.

b) The valve is dirty

c) The safety valve is malfunctioning.

SOLUTION:

1. Normal operation.

2. a) Lower the heat so that only a gentle,

steady stream of steam is released.

b) Check the valve to see if there are

any remaining food particles.

c) The safety valve must be replaced.

Contact FAGOR America Customer Service

Dept. at the address and or phone number

provided in the warranty information.

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PROBLEM:

Steam is escaping around the edge of the lid.

REASON:

1. The pressure cooker is too full.

2. The pressure cooker was not closed

properly.

3. The rubber gasket is not in place, or is

dirty or worn.

SOLUTION:

1. Never fill the pressure cooker more than

half or 2/3 full, depending on the type of

food being prepared.

2. Following the instructions given in this

manual, close the pressure cooker so

that a tight seal is created which will

allow for adequate pressure build-up.

3. Make sure the gasket is clean and well

positioned before using the pressure

cooker. After continued use, the gasket

will begin to wear and should be

replaced after at least once a year if the

pressure cooker is used frequently.

PROBLEM:

The pressure cooker cannot be opened

after cooking.

REASON:

1. There is still built-up pressure in the

pressure cooker.

SOLUTION:

1. Use the quick release method to release

any remaining pressure. Try opening again.

PROBLEM:

Foods are under-cooked.

REASON:

1. Cooking time is too short.

2. Quick release method was used to

release the pressure.

SOLUTION:

1. Always check the cooking time in your

recipe. If still under-cooked, extend cooking

time by approx. 1 to 2 minutes and cook

under pressure, or simmer without lid and

pressure under desired texture is achieved.

2. Use natural release method so that

food has benefit of additional cooking

time as pressure drops.

PROBLEM:

Food is overcooked.

SOLUTION:

1. Always check the cooking times in your

recipe. If food is overcooked, shorten the

cooking time by at least 1 to 2 minutes.

2. Use quick release method so that

pressure drops immediately.

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SET DE OLLAS DE PRESION uCOOK DE FAGOR

MANUAL DE USUARIO

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INDICE

Precauciones básicas de seguridad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Introducción . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

• Set de ollas a presión uCook de Fagor

Componentes y características . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Cocinando con el set de ollas a Presión

uCOOK de Fagor . . . . . . . . . . . . . . . . . . . . . 22

• Preparación

• Como agregar alimentos y líquidos

• Control del tiempo de cocción

• Cómo eliminar la presión después de cocinar

Limpieza y cuidado . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Mantenimiento para un uso seguro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Instrucciones básicas para cocinar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

• Vegetales frescos y congelados

• Frutas frescas y secas

• Frijoles secos y otras legumbres

• Granos

• Carne de res y de ave

• Mariscos y pescados

• Adaptando recetas tradicionales para ser usadas en la olla a presion de Fagor

• Problemas y soluciones

Garantía . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

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1. Lea todas las instrucciones.

2. No tocar las superficies calientes.

Utilizar los mangos o asas.

3. Es necesaria una atenta vigilancia

cuando se utiliza la olla a presión en

presencia de niños.

4. No colocar la olla a presión en un

horno caliente.

5. Se debe tener extrema precaución

al mover una olla conteniendo líqui-

dos calientes.

6. Nunca utilizar la olla a presión para

un uso diferente para el cual ha

sido pensada.

7. Este aparato cuece bajo presión.

Su uso indebido puede originar

quemaduras. Asegúrese de que la

unidad está bien cerrada antes de

hacerla funcionar.

8. No llenar la unidad por encima de

2/3 de su capacidad total. Cuando

cocine alimentos que se hinchan

durante la cocción como el arroz y

las legumbres, al llenar, no sobrepa-

se la mitad de la capacidad. El

sobrellenado puede causar riesgo

de obstrucción en los conductos de

salida de vapor y obtenerse exceso

de presión. Ver “Instrucciones de

preparación de alimentos”.

9. Tenga en cuenta que ciertos alimen-

tos, como la compota de manzana,

los arándanos, la cebada perlada, la

harina de avena u otros cereales, los

guisantes partidos, fideos, macarro-

nes, ruibarbo o espaguetis, pueden

formar espuma y barbotear, y obs-

truir el sistema de control de presión

(salida de vapor). Estos alimentos no

deben ser cocinados en una olla a

presión.

10. Antes de cada uso, comprobar

siempre que las válvulas de eva-

cuación de presión están libres de

obstrucciones.

11. No abrir la olla a presión antes de

que esta se haya enfriado y toda la

presión haya bajado. Si hubiera difi-

cultad en mover las asas, eso indica

que la olla está aún a presión. Retire

el regulador de presión y deje correr

agua fría sobre la olla para enfriarla y

reducir la presión interna. Cualquier

presión en el interior de la olla puede

ser peligrosa. Ver instrucciones de

funcionamiento.

12. No utilice esta olla para freír a pre-

sión con aceite.

13. Cuando se alcance la presión nor-

mal de funcionamiento, reduzca la

potencia del fuego, así evitará que

se evapore todo el líquido que crea

el vapor.

14.

GUARDE ESTAS

INSTRUCCIONES

Este es un producto certificado UL. La mayoria de los fabricantes de artefactos portatiles para

uso domestico recomiendan la puesta en practica de las siguientes medidas de seguridad.

PRECAUCIONES BASICAS DE

SEGURIDAD

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Gracias por comprar el set de la olla a

presión

uCook de Fagor. Agradecemos

la confianza depositada en nuestra com-

pañía seleccionando una de nuestras

ollas y estamos seguros de que le pro-

porcionará muchos años de excelente

servicio.

Rodeadas de innumerables mitos, las

ollas a presión son probablemente los

menos comprendidas de todos los uten-

silios para la cocina. Es desafortunado

desde que la ollas a presión proporcio-

nan grandes ventajas sobre el método

de cocina tradicional. La primera y más

importante es que la mayor parte de los

alimentos pueden ser cocinados en una

fracción de tiempo de lo que normal-

mente tomaría, en la mayor parte de los

casos, cocinándose en un tercio de

tiempo. Ya que los alimentos se cocinan

por un periodo de tiempo tan corto, es

menos probable que pierdan su color y

su sabor, igual que la mayoría de los

minerales y vitaminas que normalmente

se pierden cuando se cocina en gran-

des cantidades de agua en una cazuela

abierta por largos periodos de tiempo.

Hechas de acero inoxidable 18/10 de

alta calidad y grueso espesor, las ollas

de presión Fagor se fabrican y diseñan

con una preocupación por su función y

su seguridad, reuniendo todas la nor-

mas de seguridad internacionales.

El sistema regulador de presion incorpo-

rado hace que determiner la cantidad

correcta de presión y como mantenerla

sea mas facil que nunca. Sabemos que

una vez que empiece a usar su set de

ollas de presión

uCook de Fagor usted

entenderá porque es la pieza más

importante de todos los artículos de

cocina que poseerá.

SET DE OLLAS A PRESION uCOOK

DE FAGOR

El set de ollas a presion uCook de Fagor

incluye:

• Cuerpo de olla a presion de 4 qt y 6

qt. El cuerpo de la olla de 6 qt se

puede guardar dentro del cuerpo de

la olla de 4 qt para ahorrar espacio

en la cocina.

• Tapa de la olla a presion: sirve para

cualquiera de los dos cuerpos de

ollas (de 4 y de 6 qt)

• Tapa de Cristal: sirve para cualquie-

ra de los dos cuerpos de ollas.

• Cestillo de acero inoxidable con

doble utilidad para cocinar al vapor y

para usar como rayador.

• Cestillo de acero inoxidable para

cocinar pasta

• Libro de recetas “Tastefully Under

Pressure"

• Manual de instrucciones

Antes de empezar a cocinar con la olla

a presión es importante que lea deta-

lladamente las instrucciones y se ase-

gure de entender como operar, cuidar

y mantener su olla de presión y así

hacer posible el poder disfrutar de

muchos años de uso.

Si usted quiere saber más de nuestros

productos, por favor visitenos en nuestra

página web:

www.fagoramerica.com .

Introducción

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COMPONENTES Y CARACTERÍS-

TICAS

1. Olla a presión: Cuerpo y tapa fabri-

cadas de acero inoxidable 18/10 de

alta calidad y grueso calibre, toda la

cocción se lleva a cabo en la olla a

presión.

Tapa: Fabricada de acero inoxida-

ble 18/10 de alta calidad y grueso

calibre. Es necesario que la tapa

este trabada correctamente y con la

presión de funcionamiento correcta-

mente seleccionada para que la olla

alcance la presión suficiente. Para

colocar fácilmente la tapa, alinear la

marca que esta al lado izquierdo del

mango, en la parte superior de la

tapa, con la marca de la parte supe-

rior del mango de la olla.

NO FORZAR NUNCA LA TAPA

3. Mango inferior de la olla: Ademas de

ser usado para transportar la olla, el

mango inferior de la olla se traba con

el mango superior de la tapa de la olla

cuando se gira la tapa en sentido de

las agujas del reloj (Figuras 5 y 6).

Asa lateral: El asa lateral proporcio-

na mayor estabilidad al transportar

la olla a presión.

Asa superior o mango de la tapa: Se

utiliza para quitar la tapa de la olla a

presión y contiene componentes muy

importantes para el funcionamiento de

la misma.

IMPORTANTE: No transportar la olla

a presión sujetándola sólo por el

mango de la tapa.

6. Válvula de funcionamiento: La olla

a presión permite seleccionar entre

dos niveles de presión de cocción, la

posición para liberar la presión y la

posición que permite sacar la válvu-

la para su limpieza (Figuras 8 y 9).

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