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• Cooking times can vary depending
on the seafood which is cooked.
• Cook seafood in the steamer basket
on the support trivet (sold separately)
with at least 3/4 of a cup of liquid.
• 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 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, sautè
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 fr
uit 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 let
pressure drop naturally.
Troubleshooting
In order to ensure best results when
using the Fagor EXPRESS 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 EXPRESS 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 rubber gasket is not in place, or
is dirty or worn.
