10
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.
