Classic 4 - Saucepan FAGOR - Free user manual and instructions

Product type	Saucepan
Brand	Fagor
Model	Classic 4
Main material	18/10 stainless steel with triple bottom
Diameter	20 cm
Height	10 cm
Capacity	2,5 L
Weight	1,2 kg
Color	Silver
Interior finish	Brushed
Lid included	Yes, tempered glass with vent
Handles	Two side handles in stainless steel
Induction compatibility	Yes, thanks to the ferromagnetic triple bottom
Oven compatibility	Yes, up to 260°C without lid
Oven use	Up to 260°C (glass lid up to 180°C)
Maintenance and cleaning	Dishwasher safe, hand wash recommended
Safety	Riveted and heat-insulated handles
Spare parts available	Replacement lid, handles not replaceable
Warranty	2 years
Country of manufacture	Spain

Frequently Asked Questions - Classic 4 FAGOR

Is this saucepan compatible with induction cooktops?

Yes, the Fagor Classic 4 saucepan is compatible with all types of stoves, including induction, thanks to its ferromagnetic triple bottom.

Can the saucepan be used in the oven?

Yes, it withstands oven temperatures up to 260°C without lid. The tempered glass lid withstands up to 180°C.

Is the saucepan dishwasher safe?

Yes, it is dishwasher safe. However, hand washing is recommended to preserve the shine of stainless steel.

What is the material of the saucepan?

It is made of 18/10 stainless steel with a triple bottom (stainless steel, aluminum, stainless steel) for even heat distribution.

Does the saucepan come with a lid?

Yes, it comes with a tempered glass lid with a steam vent to control cooking.

What is the capacity of this saucepan?

The Classic 4 saucepan has a capacity of 2.5 liters, ideal for making sauces, soups, or vegetables for 2 to 4 people.

Do the handles heat up during cooking?

The stainless steel handles are riveted and heat-insulated, but they may become hot during prolonged use. Always use an oven mitt.

Can I use metal utensils with this saucepan?

It is recommended to use wood, silicone, or nylon utensils to avoid scratching the brushed interior surface.

Where can I buy a replacement lid?

Replacement lids are available from Fagor customer service or on authorized spare parts websites.

Is this saucepan suitable for high-temperature cooking?

Yes, it withstands high temperatures, but it is not recommended to heat it empty as this could damage the bottom.

USER MANUAL Classic 4 FAGOR

Illustration of a cooking pot with lid and side handles (no text or symbols)

N.I.F. F-20.020.517 - B° San Andrés, n.° 18 - Apartado 49 - 20500 MONDRAGON (Guipuzcoa) ESPAÑA

+

		- Olla-Autocuseur-Panela-Cooker	4L	8L	6L	10L
Accessories optionées- Accessantes en optimum- Accessories optionés- Optional accessories		-Ecurridor-Egoutoir-Escorredor-Strainer	●	●	●	●
		-Cestillo perforado inoxidable-Panier inoxydable perforé-Cesto perforado inoxidável-Stainless steel basket perforated	●	●	●	●
		-Cestillo perforado alumnio ∅ 22 cm.-Panier aluminium perforé ∅ 22 cm.-Cesto perforado alumnio ∅ 22 cm.-Aluminium basket perforated ∅ 22cm.	●	●	●	●
		-Cestillo perforado alumnio ∅ 24 cm.-Panier aluminium perforé ∅ 24 cm.-Cesto perforado alumnio ∅ 24 cm.-Aluminium basket perforated ∅ 24cm.			●	●
		-Cestillo no perforado inoxidable.-Panier inoxydable non-perforé.-Cesto não perforado inoxidável.-Stainless steel basket non-perforated.	●	●	●	●
		-Soporte interior 30 mm.-Support interieur 30 mm.-Suporte interior 30 mm.-Interior support 30 mm.	●	●	●	●
		-Soporte interior 45 mm.-Support interieur 45 mm.-Suporte interior 45 mm.-Interior support45 mm.		●	●	●

The image is too blurry to recognize any text content.

Simple line drawing of a laboratory setup with a lid, container, and arrow indicating motion (no text or symbols)

Abstract diagram with a central 'i' inside an oval, flanked by curved lines (no text or symbols)

Diagram of a mechanical device with rotating arm and base mount (no text or symbols)

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NOTA IMPORTANTE

Simple line drawing of a laboratory setup with a lid, container, and arrow indicating motion (no text or symbols)

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Diagram of a mechanical device with rotating arm and base mount (no text or symbols)

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LER TODAS AS INSTRUÇÕES.

• ESTAR ATENTO SE A PANELA FOR UTILIZADA AO PÉ DE CRIANÇAS.
• NÃO INTRODUZIR A PANELA DE PRESSÃO NUM FORNO QUENTE.
• DESLOCAR A PANELA DE PRESSÃO COM A MÁXIMA PRECAUÇÃO.
• NÃO TOCAR AS SUPERFÍCIES QUENTES, UTILIZAR OS PUNHOS E OS BOTÕES E SE FOR NECESSÁRIO, UTILIZAR LUVAS.
• NÃO UTILIZAR A PANELA A PRESSÃO PARA OUTRO FIM QUE O PARA O QUAL ESTÁ DESTINADA.
• ESTE É UM APARELHO DE COZEDURA A PRESSÃO, UMA MÁ UTILIZAÇÃO PODE PROVOCAR QUEIMADURAS. ASSEGURAR-SE QUE A UNIDADE ESTÁ BEM FECHADA ANTES DE O PÓR EM FUNCIONAMENTO; LER AS INSTRUÇÕES.
• NUNCA ABRIR A PANELA A PRESSÃO FORÇANDO; ASSEGURAR-SE QUE A PRESSÃO INTERIOR CAIU COMPLETAMENTE. LER O MANUAL DE UTILIZAÇÃO (parágrafo C).
• NUNCA UTILIZAR A PANELA SEM AGUA PARA EVITAR DE DANÁ-LA GRAVEMENTE.
  • NUNCA ENCHER A PANELA COM MAIS DE 3 VEZES A SUA CAPACIDADE

QUANDO COZER ALIMENTOS QUE INCHAM DURANTE A COZEDURA, COMO O ARROZ, O FEIJÃO OU O GRÃO. NUNCA ENCHER A PANELA A MAIS DA METADE.

• UTILIZAR UMA FONTE DE CALOR TAL COMO INDICADO NAS INSTRUÇÕES DE UTILIZAÇÃO.
• DEPOIS DA COZEDURA DE CARNES COM PELE (LÍNGUA DE VACA) QUE SE PODE INCHAR COM O EFEITO DA PRESSÃO, EVITAR DE PICAR A CARNE ENQUANTO TIVER UM ASPECTO INCHADO PARA EVITAR QUEIMA-DURAS.
  • SE COZER ALIMENTOS PASTOSOS, MEXER A PANELA LIGEIRAMENTE ANTES DE ABRIR A TAMPA, PARA EVITAR SALPICADURAS.
• VERIFICAR QUE AS VÁLVULAS NÃO ESTÃO OBSTRUÍDAS ANTES DE CADA UTILIZAÇÃO. VER O MANUAL DE INSTRUÇÕES.
• NÃO UTILIZAR A PANELA PARA FRITAR A PRESSÃO COM AZEITE.
• NÃO TOQUE OS SISTEMAS DE SEGURANÇA DE OUTRA MANEIRA QUE NÃO SEJA A INDICADA NAS INSTRUÇÕES DE MANTIMENTO DO MANUAL DE INSTRUÇÕES.
  • UTILIZAR UNICAMENTE PEÇAS ORIGINAIS PARA O MODELO CORRESPONDENTE.
  • GUARDAR ESTAS INSTRUÇÕES.

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Diagram of a mechanical device with rotating arm and base mount (no text or symbols)

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(\*) Your pressure cooker is like this (See fig. 1)

1) Cooker.
2) Lid.
3) Closing handle.
4) Handle.
5) Closing seal.
6) Revolving valve.
7) Safety valve.
8) Operating unit.
9) Automatic valve.
10) Bridge

11) Heat distributing base.

This pressure cooker is designed to satisfy the most demanding requirements.

	ø Heat distributing plate	PRESSURE bar
4-6 L.	18 cm.	0.55
8-10 L.	21 cm.

2) OPERATING INSTRUCTIONS

A) Before using the cooker for the first time

Read all the instructions in the Manual:

• Set the handles in their position, put the screw in the correct hole and tighten with a screwdriver.
• Clean all the parts with hot water and normal detergent and rinse and dry them using a soft cloth.
• If there are white stains because of excessive lime in the water, clean them with a little vinegar.

• Using the dishwasher may alter the colour of the stainless steel.

• Do not use metal scourers or abrasive products as the stainless steel may be scratched.

• Use an appropriate heat source, equal to or smaller than the bottom of the appliance. Overheating may blacken the steel or cause yellowish or blue stains which are removed with normal cleaning.

B) BASIC SAFETY PRECAUTIONS

READ ALL THE INSTRUCTIONS.

• MAINTAIN STRICT VIGILANCE IF THE PRESSURE COOKER IS USED NEAR CHILDREN.
• DO NOT PUT THE PRESSURE COOKER IN A HEATED OVEN.
  • MOVE THE PRESSURE COOKER WITH MAXIMUM PRECAUTION.
• DO NOT TOUCH HOT SURFACES, USE THE HANDLES AND BUTTONS. IF NECESSARY USE GLOVES.
• DO NOT USE THE PRESSURE COOKER FOR ANY OTHER PURPOSE THAN THAT FOR WHICH IT IS DESIGNED.
• THIS APPARATUS COOKS UNDER PRESSURE. ITS INCORRECT USE CAN RESULT IN BURNS, MAKE SURE THAT THE UNIT IS CORRECTLY CLOSED BEFORE OPERATING IT; SEE THE OPERATING FUNCTIONS (PARAGRAPH C.).
• NEVER FORCE OPEN THE PRESSURE COOKER. MAKE SURE THAT THE ITS INTERNAL PRESSURE HAS DISSIPATED COMPLETELY. SEE 'USER MANUAL'.
• NEVER USE THE APPARATUS WITHOUT ADDING WATER, AS THIS WOULD SERIOUSLY DAMAGE IT.
  • DO NOT FILL THE APPARATUS TO MORE THAN 2/3 OF ITS CAPACITY; WHEN PREPARING FOODS WHICH

EXPAND WHEN COOKED SUCH AS RICE AND PULSES DO NOT FILL THE COOKER TO MORE THAN HALF ITS CAPACITY.

• USE HEAT SOURCE(S) IN ACCORDANCE WITH THE USER INSTRUCTIONS.
• AFTER COOKING MEAT WITH SKIN (EC. OX TONGUE) WHICH MAY SWELL UNDER PRESSURE, DO NOT PUNCTURE THE MEAT WHEN IT IS SWOLLEN AS YOU MAY GET SCALDED.
• IN THE CASE OF PASTA-BASED FOODS, THE PRESSURE COOKER SHOULD BE LIGHTLY SHAKEN BEFORE OPENING THE LID SO THAT THESE FOODS DO NOT SPLASH OUT.
- CHECK THAT THE VALVES ARE NOT BLOCKED BEFORE EACH OCCASION OF USE. SEE 'INSTRUCTIONS MANUAL'.
• DO NOT USE THE PRESSURE COOKER TO FRY UNDER PRESSURE WITH OIL.
• DO NOT MAKE ANY CHANGES TO THE SAFETY SYSTEMS OTHER THAN THOSE LISTED IN THE MAINTENANCE INSTRUCTIONS IN THE USER MANUAL.
• ONLY USE ORIGINAL PARTS IN ACCORDANCE WITH THE RELEVANT MODEL.
- KEEP THESE INSTRUCTIONS.

OPERATING INSTRUCTIONS

For cooking it is essential:

• To put in the cooker a minimum of 1/4 litre of water or any liquid generating vaporisation, and as a maximum 2/3 parts of the volume (water and ingredients included).
• If you cook sauces make sure that they are not too thick and also to SHAKE

the cooker before the OPENING THE LID in order to eliminate possible heat focuses or depressions which may have arisen in the interior. REQUIRED WHEN COOKING SOUPS OR PULSES SUCH AS CREAM OF LENTILS, CHICK PEAS, etc.

To close the cooker

• Turn the handle anticlockwise until the bridge comes down fully on the lid.
• Slide the lid horizontally across the edge of the cooker until the bridge fits into the clamps.

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• Make sure that the lid fits right around it perimeter onto the cooker and the bridge into its clamps.
- Turn the handle in the closing direction (clockwise) until you note a slight pressure of the bridge against the clamps (handles).
- When contact is made between the bridge and the clamps of the cooker (body), set the reference as indicated.

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- Close completely by turning the handle at least three times.

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- Place the revolving valve on the operating valve and push it in fully.

Cooking

• Place the cooker on the heat source. When the revolving valve begins to MOVE, emitting steam, turn down the heat source to a position in which the valve turns SLOWLY. It can even rest WITHOUT TURNING, emitting a small quantity of steam. In this situation cooking will take place perfectly, energy will be saved and there will be a higher vitamin contribution.
• At this point the cooking time begins.
  • To obtain maximum energy savings:

With electrical cookers select the plate diameter which is equal to or smaller and nearest in size to the bottom of the cooker.

With gas cookers adjust the flame so that it does not overlap the bottom of the cooker.

To open the cooker

TO DO THIS IT IS ESSENTIAL THAT THERE IS NO PRESSURE IN THE INTERIOR:

• Make sure that the heat source is turned off completely and cold.
- If an electric heat source has been used put the cooker on a cold surface

to prevent it continuing to heat when it is being opened.

- Raise the revolving valve slightly letting the steam escape until the pressure drops.

• It is also possible to cool the cooker under running water, which will reduce the pressure more quickly, and also prevent the kitchen from steaming up.
  • DO NOT IMMERSE THE COOKER IN WATER.
• SHAKE THE COOKER BEFORE OPENING THE LID.
• NEVER FORCE OPEN THE PRESSURE COOKER.
• Turn the handle in the opposite direction to that of closing until the bridge comes down to the lid. Lift the lid until it disengages and slide it off horizontally.

3) MAINTENANCE

After each use:

- Wash the cooker with hot water and normal detergent using a soft cloth, rinse and dry it.

To maintain your cooker, follow these instructions:

• Do not use metallic scourers or abrasive detergents.
• Do not put its parts in the oven.

• If you cannot clean the parts used, immediately after cooking, fill them with a little soap and water, which will prevent any leftover food from sticking.

• If there are white stains because of excessive lime in the water, clean them with a little vinegar.

• If intense overheating occurs it may blacken the steel or cause yellowish or blue stains which you can remove with normal cleaning.
  • To prevent corrosion do not leave bleach in the interior.

4) PRACTICAL ADVICE

If you observe that:

• Steam escapes from the edge of the lid.
• Before the revolving valve starts to move, it is possible that:
  • The lid is not correctly engaged or you have not tightened it enough.
• Repeat the closing operation.
  • The closing seal is worn.
• Replace it.
  • The safety valve emits steam.
• It is normal that the safety valve emits small jets of steam. This is not significant.
  • In the case that the steam escapes violently it is possible that:
• The operating unit is blocked by food remnants.
• Check the operating unit and clean it.

• The revolving valve does not revolve.

It is possible that:

- You have insufficient water in the interior of the cooker and it lacks steam to turn the valve.

• Check the quantity of water, and put in what is needed.
  • To change the closing seal.
• Normally the closing seal lasts for approximately 1 year.
• The seal needs to be changed when it has a damp, sticky appearance which it makes it difficult to close the lid correctly.

Proceed as follows:

• Remove the used seal and carefully clean its housing groove.
• Wet the new seal for a few seconds in tepid, soapy water.
• Put the two ends of the new closing seal together, in a point of its housing groove in the lid and press in hard making sure that the ends are well joined.

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- Finish fitting the rest of the rubber using a blunt object (eg. a wooden spoon).

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IMPORTANT NOTE

Do not make changes in the parts, nor try to assemble them other than in the way indicated.

• ALWAYS USE ORIGINAL SPARE PARTS.

COOKING TIMES

FOOD	Amount water needed	Minutes to cook
Soup	2/3 at most	10
Puree of dried legumes	"	25
Stew	"	30
Artichokes	1 to 2 centimeters	10
Asparagus	"	10
Beets	"	30
Whole carrots	"	10
Carrots slices	"	8
Cabbage	"	12
Cauliflower	"	10
Chickory	"	12
Spinach	"	8
Green beans (pods)	"	10
Legume hash	"	15
Potatoes	"	12
Peas	"	15
Tomatoes	"	10
DRIED LEGUMES
Beans	To cover	30
Lentils	2/3 at most	30
Assorted pastas	"	8
Rice	"	12
ROASTS
Ox		25
Sheep-mutton	To improve quality, do not use water, but rather a piece of lard or shortening (the size of a wainut)	15
Pork		25
Veal		25
MEATS IN SAUCE
Ox		30
Larded beef		40
Tongue	Make the sauce thicker	35
Tripe		60
Veal stew		20
Mutton stew		30
Meat-and beans stew		25
Rabbit stew		20
Rabbit	Brown the meat first	12
Legs of veal		20
Legs of mutton		30
Veal	Make the sauce thicker	25
POULTRY
Roast chicken		15
Chicken in sauce	Brown the meat before cooking	25
Hen with rice		40
FRUIT
Marmelade		5
Compote (assorted fruits)		5
Custard	1 cm. of water	10