Manual Fagor CHEF (page 14 of 53) (English, French, Spanish)

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22 23

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

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.

CHEF INTERIOR 12-19.indd 22-23 12/19/11 9:14 AM

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Fagor CHEF Manual

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