Manual Fagor CUISINE XPRESS (page 12 of 58) (English, German, Dutch, French, Polish, Portuguese, Spanish)

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3. CLOSING THE LID. Place the lid in

accordance with markings and turn to the

left (automatic closure Fig.2.1 manual closure

Fig.2.2).

4. SELECTING THE PRESSURE LEVEL.

4.1 Position for removing and placing the valve

for cleaning. (Fig.3.1)

Before turning the lid to this position make sure no

pressure has built up inside the pressure cooker. You can

do this by holding the valve cap in decompression position,

for example. See section III.4.2.

4.2 Position for removing all the pressure from

inside the pressure cooker, after cooking.

Pressure = 0 bar (Fig.3.2).

4.3 Average pressure level. The cooking times

are slightly longer than in position 2. Use

for soups, ﬁ sh, puddings, etc. Pressure =

0.55 bar (Fig.3.3).

4.4 High pressure level. The cooking times

are slightly shorter. Use for cooking meat,

vegetables, pasta, etc. Pressure = 1.05

bar (Fig.3.4).

POSITION OF SELECTOR PRESSURE / bar

0.55

1.05

For further information, see the enclosed table in III.5

4.5 Select the cooking pressure:

5. FUNCTIONING UNDER PRESSURE.

» Place the pan on an appropriate-size hotplate

or gas burner and turn to maximum.

» When the pressure indicator appears it means

there is pressure inside the pressure cooker.

(ﬁ g.4)

» When a continual stream of vapour escapes

from the working valve (ﬁ g.5), reduce the heat

just enough to maintain sufﬁ cient pressure to

ensure a steady vapour outlet

» The cooking time is measured from this point.

FOOD

Water

quantity

Cooking time

in minutes

Selector

stabilirea

SOUPS:

Rice soup To taste 4-6 2

Garlic soup To taste 1-2 1

Soup Juliana-style To taste 3-5 2

Vegetable soup To taste 4-5 2

Fish soup To taste 3-4 2

Noodle soup To taste 3-5 1

PASTA:

Chicken and rice 2 cups for 1 cup rice 6-7 2

Paella valencia-style 2 cups for 1 cup rice 6-8 2

Spaghetti Cover 4-5 2

Macaroni cheese Cover 5-6 2

VEGETABLES:

Chard Cover 6-7 2

Sautéed artichokes Couvrir 5-6 2

Leeks Cover 3-5 2

Carrots Cover 5-6 2

Cabbage 2 cups 4-5 2

Cauliﬂ ower 2 cups 4-6 2

Espinach Cover 4 2

Broad Beans Cover 3-4 2

PULSES:

Chickpeas Cover 20 2

Lentils Cover 15 2

POTATOES:

Potatoes with garlic and parsley

1 l. per 1 kg. 5-7 2

Potatoes with chorizo 3/4 l. per 1 kg. 5-7 2

FISH:

Squid 2 cups 10 2

Octopus Cover 30 2

Trout 1 cup 30 1

Steamed mussels 1/2 litre 20 1

MEAT:

Meatballs 2 cups 10-12 2

Round of beef Cover 20-22 2

Kidneys cooked in sherry

2 cups of sherry 5-6 2

Ox sirloin steak 1 cup per 1.5 kg. 15-17 2

Tripe Cover 25-35 2

Lamb 1/2 l. per 1 kg. 10-12 2

Rabbit 1/2 l. 10-12 2

Quail in sauce 1 cup 5-10 2

Chicken with sherry 1 cup 8-9 2

Chicken Cover 15-20 2

DESERTS:

Rice pudding 2 cups milk

1 cup rice 6 1

Compote 2 cups 7-8 1

Creme caramel 1/2 l. milk 4-5 1

ESELNL PT

BGCA FRCZ

PL SKAREU

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