976010397 - Saucepan FAGOR - Free user manual and instructions

USER MANUAL 976010397 FAGOR

Exterior view of a modern stainless steel rice cooker with digital display (no visible text or symbols)

This manual applies to:

• Premium Pressure Cooker

- 6 Qt. (Item #670041930)

- 8 Qt. (item #670041970)

- Select Pressure Cooker

- 6 Qt. (Item #976010400)

- 8 Qt. (Item #976010397)

Contents

Introduction 2

Important Safeguards .... 3

Features and Functions....5

Getting Started....7

Operating Functions 8

Pressure Cooker Program....10

Pressure Cooking Charts 12

Rice Cooking Programs.... 16

Meat Program....18

Beans Program....19

Brown Function 20

Sauté Function....20

Simmer Function 21

Steam Function....21

Keep Warm Function 22

Time Delay Function....23

Cleaning and Maintenance 24

Español....27

Français 53

Recipes....79

Limited Warranty 108

Introduction

Thank you for purchasing this state of the art Fagor Pressure Cooker! This unit can be used to steam, simmer, brown, sauté, cook white rice, brown rice, risotto, meat, beans and pressure cook foods to perfection. The user friendly electronic controls are simple and straightforward, allowing you to set recipe times with ease. Plus, the convenient TIME DELAY and KEEP WARM settings provide you with cooking flexibility that meets your busy schedule.

This user's manual contains information on the use and care of this product. Please read this manual carefully before operating this unit to ensure proper usage and maintenance of the prodcut. Carefully following the directions in this manual will enable you to optimize the performance and lifespan of the cooker.

The product you have purchased is a state of the art appliance. It adheres to all of the latest safety and technology standards; however, as with any electric appliance, there are some potential risks. Only operate this cooker in accordance with the instructions provided and only for its intended household use.

PLEASE READ THE INSTRUCTIONS BELOW BEFORE USING THE APPLIANCE FOR THE FIRST TIME.

• Read all of the instructions contained in this manual before using the appliance.
• This product is not intended for commercial or outdoor use; it is only for household and indoor use.
• Do not operate the unit if the electric cord or plug is damaged. If the appliance is not working properly, has been dropped or damaged, left outdoors or submerged in water, discontinue use immediately and contact our customer service department at 1-800-207-0806.
• The unit has a NEMA 5-15P, 3 pins plug and a 47.24 inch power cord.
• Attach plug to the unit base first, then insert the power plug into a power outlet. Always ensure that the power cord is completely dry.
• Do not let the electric cord hang over the edge of the table or counter.
• Do not let the electric cord touch hot surfaces.
• If using an extension cord to connect the unit, please note that a damaged extension cord can cause the unit to malfunction. Always check your extension cord for damage and be sure it is compliant with the required voltage. For safety, be sure to arrange the cord so that it can't be pulled on by children or tripped over unintentionally.
• Do not place the unit near heat-emitting devices such as heaters, gas cooktops or electric burners. Do not place the cooker in a heated oven.
  • Always use the unit in a well-ventilated area.
• Using accessories or replacement parts that are not recommended or sold by the manufacturer may cause damage to the unit or personal injury.
• Children need close adult supervision at all times when they are in or around the kitchen. Keep this appliance out of the reach of children.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

• While in operation, do not cover the appliance or position it near flammable materials including curtains, draperies, walls, and fabric upholstered furniture.

• Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous.

• Always cook in the removable cooking pot of the unit. Cooking without the removable cooking pot may cause an electric shock or damage to the unit.
• Never deep fry or pressure fry in the cooker. It is dangerous and may cause a fire and serious damage.
• Never cover or block the pressure valve with anything. This may cause over pressurizing and lead to serious accidents.
• While you're cooking, the lid and the outer stainless steel surface of the cooker might get hot. Handle with care and carry or move the cooker using only the side handles. Be very cautious when moving any appliance containing hot food or liquids.
• Keep hands and face away from pressure regulator knob when releasing pressure from the cooker to avoid being scalded by hot steam.
• After cooking, use extreme caution when removing the lid. Serious burns can result from residual steam escaping from inside the unit. Lift the lid facing away from you and allow the drops of water to trickle back from the lid into the cooker.
• Always unplug and let cool before cleaning and removing parts. Never attempt to unplug the unit by pulling on the power cable. Keep unplugged when not in use.
• To reduce the risk of an electric shock, never immerse the plug, power cable or housing in water or any other liquid. Only the removable cooking pot can be placed in the dishwasher.
• Only qualified experts may repair and perform maintenance work on the unit using authentic FAGOR replacement and accessory parts. Never attempt to dissemble and repair the unit yourself.
• This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. See “Pressure Cooker Program”.
• Do not fill the unit over 2/3 full. When cooking with foods that expand such as rice or dried vegetables, do not fill the removable cooking pot more than 1/2 full. Over filling may cause a risk of clogging the vent pipe and you will not have enough room for proper building of pressure.
• The following foods tend to foam, froth and/or sputter: applesauce, cranberries, pearl barley, oatmeal, split peas, noodles/pasta or rhubarb. These items may block the pressure valve if filled too high in the removable cooking pot. Please be sure when pressure cooking these items to not fill the removable cooking pot more than half way.
• Always check the pressure release devices for clogging before use.

SAVE THESE INSTRUCTIONS

Top of the lid (2) Self- Locking pin Pressure regulating knob (1) Cool-touch handle (3) Bottom of the lid (4) Floating valve Silicone gasket (5) Safety Pressure valve (6) Anti-blocking case (7) (can be pulled up to remove)

Body of unit Condensation reservoir (8) (can be removed) Stationary pot (11) (cannot be removed) Control panel (12) (3) Cool-touch handle (9) Temperature sensor (9) Heating element (10) Removable cooking pot FAGOR H G L W + START STOP - + KEEP WARM TIME DELAY STEAM PRESSURE COOK SIMMER SAUTE BROWN MEAT SEANS WHITE RICE BROWN RICE RISOTTO

1. Pressure Regulating Knob: Turn the regulating knob to the “Pressure” position when cooking under pressure or when using the meat program, bean program or any of the rice cooking programs. Turn the knob to the “Steam” position to release the pressure after using any of the rice programs, beans program, meat program or pressure cooking program. The pressure regulator knob needs to be turned to “Steam” when using the steam function. When using KEEP WARM, be sure to turn the pressure regulating knob to the “Steam” position and not to the “Pressure” position.
2. Self-Locking Pin: The lid will lock automatically when the lid is properly aligned and closed. While cooking under pressure you will not be able to open the lid until all of the pressure is released.
3. Cool-Touch Handles: The cool to the touch handles of the unit allows for easy handling and opening of the lid.
4. Floating Valve: The safety-floating valve controls the amount of pressure inside the cooker by allowing excess pressure to be released.
5. Silicone Gasket: Creates an airtight seal needed for the cooker to build up pressure. Check the silicone gasket for any tears or cracks before using the pressure cooking, meat, beans, or any of the rice cooking programs. To order a new gasket, please contact a Fagor Representative at 1-800-207-0806 or purchase it directly on the Fagor website at www.fagoramerica.com.
6. Safety Pressure Valve: The safety pressure valve allows excess pressure to escape from the cooker when it is being used for pressure cooking. It works independently from the floating valve.
7. Anti-Blocking Case: Pull it towards yourself to release the pressure regulator knob for cleaning.
8. Condensation Reservoir: Collects excess condensation during cooking. If there is some liquid in the reservoir after cooking, simply empty it.
9. Heating Element and Temperature Sensor: Both elements regulate the cooking temperature inside the pot.
10. Removable Cooking Pot: Aluminum pot with non-stick coating; dishwasher safe pot, but hand washing is always recommended.
11. Stationary Pot: This pot cannot be removed from the electric pressure cooker and should NEVER be used for cooking. Before cooking, make sure to place the removable cooking pot into the stationary pot first. All ingredients should be placed into the removable cooking pot ONLY.
12. Control Panel: The easy to use controls allow you to select the different programs available with a touch of a finger. Available for selection are: two pressure cooking settings, meat, beans, white rice, brown rice, risotto, brown, sauté, simmer, steam, keep warm, time delay, start/stop and a plus and minus button to adjust cooking time and time delay. Also, on the control panel you will find the HIGH and LOW indicator lights which will blink while pressure or temperature is building. These three lights will go solid once the unit has reached proper pressure or temperature.

Getting Started: Before First Use

Read the safety instructions found in this manual before plugging in and operating the unit. Before using the unit for the first time, follow these steps:

1. Remove all packing materials and literature from within the product. Lift out the removable cooking pot and remove any pieces of paper from under it. Remove the plastic protection from the control panel and any stickers from the lid or stainless steel housing.
2. Wash all removable parts in warm soapy water. Rinse and dry all parts thoroughly. Wipe the stainless steel outer housing with a clean damp cloth. NEVER submerge the stainless steel outer housing in water or any other liquid. Only the removable cooking pot is dishwasher safe.
3. To clean the pressure regulator knob, gently push the pressure regulator knob down and at the same time turn the pressure regulator knob counterclockwise past STEAM to CLEAN setting. Once the white dot on CLEAN is aligned with the white dot on the base of the pressure regulator, you can lift the pressure regulator up and off the lid. Look through the holes of the pressure regulator to make sure there is nothing obstructing, and then clean the pressure regulator knob with warm soapy water, allowing the water to run through the pressure regulator to remove all particles.
4. To put the pressure regulator back onto the lid, simply align the CLEAN setting with the white dot on the base, gently push down on the pressure regulator and turn the knob clockwise until it slides back into place.
5. Make sure the silicone gasket is seated properly inside the lid or else the cooker will not function properly.
6. After thorough drying, place the removable cooking pot back into the Multi-cooker before cooking.

Operating Functions:

Panel Programs and Functions

FAGOR HIGH LOW START STOP KEEP WARM TIME DELAY STEAM PRESSURE COOK SIMMER SAUTÉ BROWN MEAT BEANS WHITE RICE BROWN RICE RISOTTÓ

Temperature/Timer Chart

Cooking Function: Temperature: Preset Time: Timer:
Keep Warm 165°F 30 minutes			Up to 12 hours,30 minute increments
Steam 212°F 5 minutes			1-99 minutes,1 minute increments
Brown 356°F 30 minutes			1-30 minutes,1 minute increments
Sauté 284°F 30 minutes			1-30 minutes,1 minute increments
Simmer 200°F 30 minutes			1-120 minutes,1 minute increments
High Pressure 240°F-248°F 1 minute			1-99 minutes,1 minute increments
Low Pressure 226°F-230°F 1 minute			1-99 minutes,1 minute increments
Meat 200°F 20 minutes			1-99 minutes,1 minute increments
Beans	240°F 7 minutes		1-99 minutes,1 minute increments
White Rice	226°F-230°F	10 minutes	1-99 minutes,1 minute increments
Brown Rice	240°F-248°F	20 minutes	1-99 minutes,1 minute increments
Risotto	240°F-248°F	6 minutes	1-99 minutes,1 minute increments

1. Keep Warm: Used to reheat or keep cooked food warm until ready to serve.
2. Steam: This function is used to steam meals such as vegetables and fish. Simply add at least a half a cup of water into the bottom of your removable cooking pot and insert the Fagor Stainless Steel Steamer Basket and Trivet. Make sure that the steamer basket is positioned above the water. The Fagor Stainless Steel Steamer Basket and Trivet can be purchased separately on the Fagor website at www.fagoramerica.com.
3. Brown: This function is used to seal in flavor and juice by giving the food a golden brown exterior.
4. Sauté: This function is used when cooking small pieces of food by preparing them with very little oil at high heat before using the pressure cooking or meat program.
5. Simmer: This function is used to make soup, stew, sauce or other entrees that need to be cooked at a lower heat setting. This function is much gentler than the boiling point of water and will make meat and vegetables very tender.
6. Pressure Cooking: HIGH-Use this function to cook at high pressure, 10-13 psi (pounds per square inch). This pressure setting is more suitable to cook tougher meats and vegetables or other foods that are not so delicate. LOW-Use this function to cook at a low pressure, 4-7 psi. This pressure setting is more suitable to cook delicate foods such as tender vegetables and certain types of fish.
7. Meat: Starting at a preset time of 20 minutes, this program pressure cooks meats to a tender perfection.
8. Beans: This program is used to pressure cook dried beans on high beginning at a preset time of 7 minutes. The time can range depending on the bean being pressure cooked.
9. White Rice: This program uses low pressure and gives you a preset time of 10 minutes to cook different types of white rice.
10. Brown Rice: This program uses high pressure and gives you a preset time of 20 minutes to cook a variety of different rices.
11. Risotto: This program uses high pressure and gives you a preset time of 6 minutes to create a gourmet risotto dish.
12. Start/Stop: To be used after a cooking selection has been made to begin the cooking process or if you would like to cancel the cooking function.
13. Time Delay: Allows you to delay cooking time up to 6 hours. Simply push the time delay button, which will increase by 30 minute increments until you reach the 6 hour maximum time.

Pressure Cooking Program

This program will allow food to cook faster under pressure by reducing cooking time up to 70% compared to traditional cooking methods. Pressure cooking is fast, easy, safe and healthy!

1. Before every use, make sure the silicone gasket and the pressure regulating knob are clean and are properly placed within the cooker.
2. Plug the cord into a wall outlet.
3. Place the removable cooking pot into the cooker, and add the ingredients following the recipe. When cooking foods under pressure, a minimum of 1 cup (8 oz.) of liquid is required.

NOTE: Do not fill the pot more than 2/3 full with food and liquid. Do not fill the unit more than 12 full when cooking foods that expand during cooking.

NOTE: The following foods tend to foam, froth and/or sputter: applesauce, cranberries, pearl barley, oatmeal, split peas, noodles/pasta or rhubarb. These items may block the pressure valve if filled too high in the removable cooking pot. Please be sure when pressure cooking these items to not fill the removable cooking pot more than half way.

1. Place the lid on the cooker; aligning the protruding pin on the handle with the condensation cup that shows the unlocked symbol, and turn your lid counterclockwise until it locks into place. You will know when this unit has been locked once you hear the pin click into place.

2. Turn the pressure regulator knob to PRESSURE.

3. Choose the desired cooking mode by pressing the PRESSURE COOK button once for HIGH pressure and twice for LOW pressure.

4. Set the desired cooking time by pressing the + or - buttons once for each additional minute or to fast advance, hold the button down until you reach the desired time. The maximum pressure cooking time is 99 minutes.

5. To set the delay timer, select the TIME DELAY button and use the + or - buttons to adjust when cooking should begin. The delay time goes up in 1/2 hour increments.

6. Press the START/STOP button to begin cooking. The indicator light on the PRESSURE COOK button will flash when the unit has begun to build pressure. If you forget to select a desired cooking time or forget to press the START/STOP button, the unit will beep twice and the digital display will read --:-- after 30 seconds.

7. As the pressure is building, the three circles next to the chosen pressure setting will light up one at a time. The PRESSURE COOK button will also flash until it has reached full pressure. Once pressure has been reached, all three circles will turn solid red, the pressure cooker button indicator light will also turn solid red and then the unit will beep. This is when your cook time begins.

8. The unit will then begin to count down in minutes once the appropriate pressure has been reached. The floating valve which is located in the lid will also rise when pressure has been reached.

WARNING: NEVER TRY TO FORCE THE LID OPEN WHILE YOU ARE COOKING UNDER PRESSURE. THIS CAN RESULT IN A SERIOUS ACCIDENT.

WARNING: NEVER DEEP FRY OR PRESSURE FRY IN THE UNIT. IT IS DANGEROUS AND MAY CAUSE A FIRE AND SERIOUS DAMAGE.

1. The cooker will beep once the cooking time ends. It will turn the automatic KEEP WARM function on and this function will blink until you press the START/STOP button to cancel the program. After pressing the START/STOP button, release the pressure. You have two options for releasing the pressure:

a. Quick Release Method: Release the pressure immediately by turning the pressure regulator knob to STEAM.

CAUTION: THE STEAM COMING OUT OF THE COOKER WILL BE HOT, AND MIGHT CONTAIN DROPLETS OF HOT LIQUID. ALWAYS TURN THE JET OF STEAM AWAY FROM YOUR FACE AND HANDS. BE SURE TO USE POTHOLDERS WHEN RELEASING PRESSURE.

b. Natural Release Method: Allows the pressure to drop naturally without turning the pressure regulator knob to STEAM. This will take several minutes, during which the food inside will continue cooking. Some recipes (such as risotto) benefit from this extra cooking time. You will know when the pressure has been released because the floating valve will drop and you will be able to open the lid.

NOTE: If you do not press the START/STOP button at the end of the cooking time, the unit will switch to KEEP WARM and will beep periodically to remind you that cooking has ended.

1. Once all the pressure is released, remove the lid by turning it clockwise, lifting it up and tilting the lid away from you to avoid being scalded by some remaining steam or hot water condensation dripping from the inner portion of the lid.

WARNING: AFTER COOKING, THE REMOVABLE COOKING POT WILL BE HOT. USE POTHOLDERS TO HANDLE IT OR LET IT COOL DOWN BEFORE REMOVING.

Pressure Cooking Charts

Pressure cooking times are approximate times. Use these cooking times as a general guideline. Size and variety will alter cooking times.

Pressure Cooking Vegetables (Fresh & Frozen): To achieve best results when pressure cooking fresh or frozen vegetables, please refer to the below tips and hints:

1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables so they do not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the Fagor Stainless Steel Steamer Basket and Trivet, which can be purchased at the Fagor website at www.fagoramerica.com or by calling a Fagor Representative at 1-800-207-0806.

Vegetable Pressure Cooking Chart:

Vegetable	Fresh (Cooking Time)	Frozen (Cooking Time)
Acorn Squash, chunks 6-7 minutes 8-9 minutes
Artichoke, 4 medium – large 8-10 minutes	10-12 minutes
Asparagus 1-2 minutes 2-3 minutes
Whole Beets, medium – large 20-25 minutes	25-30 minutes
Broccoli, Florets 2-3 minutes 3-4 minutes
Brussel Sprouts 3-4 minutes 4-5 minutes
Butternut Squash, chunks 8-10 minutes	10-13 minutes
Cabbage, Quartered	3-4 minutes 4-5 minutes
Carrots, whole or chunk	2-3 minutes 3-4 minutes
Cauliflower, florets	2-4 minutes 3-5 minutes
Celery, chunks	2 minutes	3 minutes
Collard Greens	4-5 minutes 5-6 minutes
Corn on the Cob	3-5 minutes 4-6 minutes
Edamame, in pod	4-5 minutes 5-6 minutes
Eggplant	2 minutes	3 minutes
Endive	1-2 minutes 2-3 minutes
Kale, coarsely chopped	1-2 minutes 2-3 minutes
Leeks	2-4 minutes 3-5 minutes
Onions, sliced	2 minutes	3 minutes
Potatoes, whole, small 5-8 minutes 6-9 minutes
Potatoes, whole, large	10-12 minutes 11-13 minutes
Potatoes, sliced or cubed	5-8 minutes 6-9 minutes
Pumpkin, chunks	4-8 minutes	6-12 minutes
Spinach	1-2 minutes 3-5 minutes
Sweet Potatoes, cubed 7-9 minutes 9-11 minutes
Sweet Potatoes, whole 10-15 minutes 12-19 minutes
Tomatoes, quartered 2 minutes 4 minutes
Zucchini 2 minutes 3 minutes

Pressure Cooking Fresh or Dried Fruits: To achieve best results when pressure cooking dried or fresh fruit, please refer to the below tips and hints:

1. Quick release method is recommended when pressure cooking fruit to prevent from overcooking.
2. One half cup of water is sufficient for cooking any quantity of fruit because the cooking time is very short.
3. Add sugar to fruit only after it is cooked, not before.

Fruit Pressure Cooking Chart:

Fruit	Fresh(Cooking Time)	Dried(Cooking Time)
Apples (Slices or Chunks) 2 minutes 3 m nutes
Apples (Whole) 3 minutes 4 minutes
Apricots, whole or halved 2-3 minutes 3-4 minutes
Peaches 2-3 minutes 4-5 minutes
Pears	2-4 minutes 3-5 minutes
Plums/Prunes	2-4 minutes 3-5 minutes
Grapes/Raisins	1-2 minutes 4-5 minutes

Pressure Cooking Beans/Legumes (Dry & Soaked): To achieve best results when cooking with dried or soaked beans/legumes, please refer to the below tips and hints:

1. Rinse dried beans/legumes under cold water and drain; discard any pebbles or other debris in batch.
2. Do not fill cooker more than half full to allow for beans/legumes to expand in size.
3. Use enough liquid to cover the beans/legumes
4. Do not salt beans/legumes. Using salt while cooking the beans/legumes will prevent them from cooking properly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. Release pressure when cooking dried beans/legumes by using the natural release method for best results.

Beans/Legumes Pressure Cooking Chart:

Beans/Legumes	Cooking Time(Dried 180ml Cups)	Cooking Time(Soaked Overnight)
Adzuki Beans 20-25 minutes 10-15 minutes
Black Beans 20-25 minutes 10-15 minutes
Black-Eyed Peas 20-25 minutes 10-15 minutes
Cannellini Beans 35-40 minutes 20-25 minutes
Chestnuts, pierced 7-10 minutes 5-7 minutes
Chickpeas (Garbanzo Beans) 34-40 minutes 20-25 minutes
Great Northern Beans 28-30 minutes 23-25 minutes
Kidney Beans 25-30 minutes 20-25 minutes
Lentils (Brown) 15-20 minutes N/A
Lentils (Green) 15-20 minutes N/A
Lentils (Red) 15-17 minutes N/A
Lima Beans 20-24 minutes 10-15 minutes
Navy Beans 25-30 minutes 20-25 minutes
Pinto Beans 25-30 minutes 20-25 minutes
Red Beans 25-30 minutes 20-25 minutes
Soybeans	25-30 minutes 20-25 minutes
Split Peas (Green)	15-20 minutes 10-15 minutes
Split Peas (Yellow)	15-20 minutes 10-15 minutes

Pressure Cooking Rice/Grains: To achieve best results when pressure cooking rice/grains, please refer to the below tips and hints:

1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill removable cooking pot more than half way to allow rice/grain to expand in size.
3. Do not use the quick release method to release pressure; Use the natural release method instead to release pressure from the cooker.
4. Pearl Barley tends to froth, foam and sputter which may block the pressure valve if filled too high in the removable cooking pot. Please be sure to not fill the removable cooking pot more than half way.

Rice/Grain Pressure Cooking Chart:

Rice/Grain	Grain : Water Ratio (180ml Cups)	Cooking Function & Cooking Times
Arborio	1:3	Risotto, 6 minutes
Barley	1:3 – 1:4	Brown, 25-30 minutes
Basmati	1:1 12	White, 6-9 minutes
Brown	1:1 14	Brown, 25-30 minutes
Couscous	1:2	Brown, 5-8 minutes
Jasmine	1:1	White, 8-9 minutes
Long Grain 1:1 12 White, 10 minutes
Millet 2:3 Brown, 10-12 minutes
Pearl Barley 1:4 Risotto, 25-30 minutes
Quick Cooking Oats 1:1	13	Risotto, 5-6 minutes
Quinoa 1:2 Brown, 8-10 minutes
Short Grain Rice 1:1 12 White, 8-9 minutes
Steel Cut Oats 1:1	13 Risotto, 10 minutes
Sushi Rice 1:1 12 White, 9 minutes
Wheat Berries 1:3 Brown, 25-30 minutes
Wild Rice	1:3 Brown, 25-30 minutes

Pressure Cooking Meat/Poultry: To achieve best results when cooking meat/poultry, please refer to the below tips and hints:

1. Cut meat/poultry into pieces of uniform size for even cooking.
2. When mixing meats, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the meat becoming tough and flavorless.

Meat/Poultry Pressure Cooking Chart:

Meat/Poultry	Pressure Setting	Cooking Time
Beef Brisket, whole	High	40-50 minutes
Oxtail	High	40-50 minutes
Beef Short Ribs	High	35-40 minutes
Boneless Chicken Strips	High	10-12 minutes
Chicken Breast	High	8-10 minutes
Chicken Legs High	10-12 minutes
Chicken Wings	High	10-12 minutes
Chicken (Whole)	High	20-25 minutes
Cornish Hen	High	10-15 minutes
Duck (Whole)	High	25-30 minutes
Ham (Uncooked) High	26-30 minutes
Lamb, Cubes	High	10-13 minutes
Pork Spareribs	High	20-25 minutes
Pork Chops High	8-10 minuets
Pork (Baby Back Ribs)	High	19-24 minutes
Pork Loin	High	45-50 minutes
Pork Shoulder	High	45-50 minutes
Turkey (Drumsticks)	High	15-20 minutes
Veal Chops High	5-8 minutes
Beef Cubes High	18-23 minutes
Chicken Cubes High	10-12 minutes

Pressure Cooking Seafood: To achieve best results when cooking seafood, please refer to the below tips and hints:

1. Always leave at least 2 inches from the top rim to prevent overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to cook, therefore, it's best to add these types of seafood to a dish during the last few minutes of cooking.

Seafood Pressure Cooking Chart:

Fish/ShellFish Pressure Setting		Cooking Time(Fresh)	Cooking Time(Frozen)
Fish, whole Low 5-6 minutes	7-10 minutes
Fish Filet Low 2-3 minutes	3-4 minutes
Fish Steak Low 3-4 minutes	4-6 minutes
Crab Legs Low 3-4 minutes	5-6 minutes
Lobster Tail Low 2-3 minutes	3-4 minutes
Lobster (Whole) Low 3-4 minutes	4-6 minutes
Mussels Low 2-3 minutes	4-5 minutes
Scallops (Small) Low	1 minute	2 minutes
Scallops (Large) Low	2 minutes	3 minutes
Shrimp, shell	Low 2-3 minutes	3-4 minutes
Shrimp (Med/Large)	Low 1-2 minutes	2-3 minutes
Shrimp (Jumbo) Low 2-3 minu	tes 3-4 minutes

Rice Cooking Programs

White Rice: Cook rice to perfection every time with the WHITE RICE program. This function is programmable to ensure rice is soft and composed of just the right cooking temperatures. Rice will be fluffy and delicious while eliminating any cooking hassle.

1. Place the removable cooking pot into the unit.
2. Place about 1-2 tablespoons of oil into the removable cooking pot.
3. Add the water and rice ratios needed and any other desired ingredients into the removable cooking pot.

4. Close and lock the lid of the unit by properly aligning the handles and turning the lid counterclockwise. Set pressure regulator knob to PRESSURE.

5. Press the WHITE RICE program which will show a preset time of 10 minutes. If you need to adjust the time, press the + or - buttons to adjust timing and then press the START/STOP button once to begin cooking.

6. As the pressure is building, the WHITE RICE program will blink. Once pressure has been reached, the light will turn solid red and the unit will beep. This is when your cook time begins and the unit will start counting down by minutes on the cookers digital screen.

7. Once cook time is over, the unit will automatically go to KEEP WARM function

until you press the START/STOP button to cancel the program.

Brown Rice: The BROWN RICE program ensures your rice is cooked entirely while maintaining all of its richness and nutrients. This function transforms your rice flawlessly by utilizing a specialized cooking cycle.

1. Place the removable cooking pot into the unit.
2. Place about 1-2 tablespoons of oil into the removable cooking pot.
3. Add the water and rice ratios needed and any other desired ingredients into the removable cooking pot.
4. Close and lock the lid of the unit by properly aligning the handles and turning the lid counterclockwise. Set pressure regulator knob to PRESSURE.
5. Press the BROWN RICE program, which will show a preset time of 20 minutes. If you need to adjust the time, press the + or - buttons to adjust timing and then press the START/STOP button once to begin building pressure.
6. As the pressure is building, the BROWN RICE program will blink. Once pressure has been reached, the indicator light will turn solid red and the unit will beep. This is when your cook time begins and the unit will start counting down by minutes on the digital screen.
7. Once cook time is over, the unit will automatically go to KEEP WARM function until you press the START/STOP button to cancel the program.

Risotto: The RISOTTO program ensures the temperature is perfectly precise. Create Risotto that has the perfect blend of timing, temperature and taste!

1. Place the removable cooking pot into the unit.
2. Place about 1 tablespoon of vegetable or olive oil into the removable cooking pot and choose SAUTÉ function to sauté the Arborio rice and other ingredients with the lid off first for about 1-2 minutes.
3. Add water or stock and any seasoning or ingredients needed. Once the liquid comes to a rapid boil, properly close and lock the pressure cooker lid.
4. Choose the RISOTTO program, which will be preset to 6 minutes. If you need to adjust the time for the recipe, press the + or - buttons to do so.
5. Press the START/STOP button once to begin building pressure. The RISOTTO button will blink as its building pressure.
6. Once pressure has been built, the red blinking light on the RISOTTO button will go solid red, the unit will beep and that's when your cook time will begin and the unit will count down by minutes.
7. After your cooking time over, the unit will automatically switch to the KEEP WARM function until you press the START/STOP button to cancel the program.

Meat Program

Prepare meat classics by using this program that uses high pressure to cook meats until it is fall off the bone tender.

1. Place the removable cooking pot into the unit.
2. Place all ingredients as needed into the removable cooking pot.
3. Place the lid on the cooker; align the protruding pin on the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to PRESSURE when using the meat program.
4. Choose the desired cooking mode by pressing the MEAT button on the control panel.
5. Set the desired cooking time by pressing the + or - buttons or to fast advance, hold the + or - button down till you reach the desired cooking time. The longest cooking time, when pressure cooking, is 99 minutes.
6. To set the delay timer, select the TIME DELAY button and use the + or - buttons to adjust when it should begin cooking.
7. Press the START/STOP button to set the unit. The circles on the panel will begin to light up one at a time, indicating that heat is beginning to form. When the indicator light on the MEAT button goes solid red and all three circles go solid red, this means proper temperature has been reached and cook time begins. If you forget to select a desired cooking time or forget to press the START/STOP button, the unit will beep twice and the digital display will read --:-- after 30 seconds.
8. The unit will begin to count down in one minute increments after the unit reaches proper temperature for high pressure.
9. When the cooking time is up, the unit will beep and automatically switch to KEEP WARM mode until you press the START/STOP button to cancel the program.

Beans Program

Dry beans traditionally can take a long time to make, but with the electric pressure cooker you will no longer need to pre-soak the beans overnight. Simply load your removable cooking pot with all ingredients and you will have perfectly cooked beans in no time.

1. Place the removable cooking pot into the unit.
2. Place all ingredients as needed into the removable cooking pot.
3. Place the lid on the cooker; align the protruding pin on the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to PRESSURE when using the bean program.
4. Choose the desired cooking mode by pressing the BEANS button on the control panel.
5. Set the desired cooking time by pressing the + or - buttons or to fast advance, hold the + or - button down till you reach the desired cooking time. The longest cooking time, when pressure cooking, is 99 minutes.
6. To set the delay timer, select the TIME DELAY button and use the + or - buttons to adjust when it should begin cooking.
7. Press the START/STOP button to set the unit. The circles on the panel will begin to light up one at a time, indicating that heat is beginning to form. When the indicator light on the BEANS button goes solid red and all three circles go solid red, this means proper temperature has been reached and cook time begins. If you forget to select a desired cooking time or forget to press the START/STOP button, the unit will beep twice and the digital display will read --:-- after 30 seconds.
8. The unit will begin to count down in one minute increments after the unit reaches proper temperature for high pressure cooking.
9. When the cooking time is up, the unit will beep and automatically go into KEEP WARM mode until you press the START/STOP button to cancel the program.

Brown Function

This function allows you to brown food such as meat or poultry, to help bring forth the best flavor and texture before pressure cooking.

Pat food dry with a paper towel before browning. For best results, make sure the oil is hot before adding your meat or poultry. Brown the food in batches to keep the correct oil temperature for even browning.

1. Place the removable cooking pot into the unit.
2. Add the appropriate amount of oil into the removable cooking pot as indicated in the recipe.
3. Press the BROWN button. The light on the BROWN button will flash and the display will read 00:30. Adjust timing with + or - buttons. The lid should remain off when browning.
4. Press the START/STOP button. When the BROWN button light goes solid, that means that the cooker has reached proper temperature and the cooker will begin heating the oil.
5. After about one minute of heating the oil, add food and begin browning in batches.
6. Once you are done browning, press the START/STOP button to cancel the BROWN function. You can now use any of the cooking programs to continue preparing the recipe. Follow the instructions for each program.

Sauté Function

This function allows you to sauté food before cooking. Sauté small pieces of food on high heat with very little oil before using the pressure cooking function.

Pat food dry with a paper towel before sautéing. For best results, make sure the oil is hot before adding your meat, poultry, etc. Brown the food in batches to keep the correct oil temperature for even sautéing.

1. Place the removable cooking pot into the unit.
2. Add the appropriate amount of oil into the removable cooking pot as indicated in the recipe.
3. Press the SAUTÉ function. The light on the SAUTÉ button will flash and the display will read 00:30. Adjust timing with + or - buttons. The lid should remain off when using the sauté function.
4. Press the START/STOP button. Once the cooker reaches the appropriate temperature, the indicator light will stop flashing and the cooker will start heating the oil.
5. After about one minute of heating the oil, add food and begin sautéing.
6. Once you are done sautéing, press the START/STOP button to cancel the SAUTE function. You can now use any of the cooking programs to continue preparing the recipe. Follow the instructions for each program.

Simmer Function

Prepare your foods with this fantastic technique used to make soups, stocks, sauces and other wonderful creations. With the SIMMER function, it ensures your food stays just below the boiling point while still being heated.

1. Place the removable cooking pot into the unit and add the ingredients to be simmered.
2. With the lid off, press the SIMMER function once and then press the + or - buttons to adjust the cooking time. Press the START/STOP button to begin cooking.
3. When done simmering, press the START/STOP button to cancel the program.

Steam Function

This program allows you to steam delicate foods such as fish and vegetables.

1. Place the removable cooking pot into the unit.
2. Place about 1-2 cups of water into the bottom of the removable cooking pot. Then add the steamer basket* making sure that the water sits a little bit below the steamer basket.
3. Place ingredients into the steamer basket and align and close the lid of the cooker.
4. Turn the pressure regulating knob to STEAM.
5. Press the STEAM function and then press the + or - buttons to adjust the cooking time. Press the START/STOP button to begin cooking.
6. When done steaming, press the START/STOP button to cancel the program.

*Please note that the Fagor Stainless Steel Steamer Basket and Trivet can be purchased separately. To purchase this item, please go to the Fagor website at www.fagoramerica.com or contact a Fagor Representative at 1-800-207-0806.

Keep Warm Function

The KEEP WARM program allows for reheating of food or can keep cooked food warm for up to 12 hours.

1. Place the removable cooking pot into the unit. Then place the food into the removable cooking pot to reheat.
2. Place the lid on the unit; align the pin on the handle with the condensation collector, and turn it counterclockwise until it locks into place. The locking pin will click when it's in place.
3. Turn the pressure regulator knob to STEAM.
4. Press the KEEP WARM button. The light on the keep warm button will flash and the digital display will read 00:30.
5. Press the START/STOP button to begin the program. The indicator light will stop flashing once the proper temperature has been reached.
6. Since pressure is not being built when warming food, you can open the lid to check on your food as needed. To turn the program off, simply press the START/STOP button once.

NOTE: When using the pressure cooking, rice cooking, meat or beans programs, the KEEP WARM setting will automatically start after the cooking time ends. The selected program's light will turn off, and the KEEP WARM function light will turn on. The food will stay warm until you press the START/STOP button to cancel the program.

Time Delay Function

This function allows you to delay the cooking process up to 6 hours. You can use the delay time setting after choosing a cooking program: Pressure Cook HIGH and LOW, Meat, Beans, White Rice, Brown Rice and Risotto programs.

CAUTION: DO NOT LEAVE PERISHABLE FOODS SUCH AS MEAT, POULTRY, FISH, CHEESE AND DAIRY PRODUCTS AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS (OR MORE THAN 1 HOUR WHEN THE ROOM TEMPERATURE IS ABOVE 90°F). WHEN COOKING WITH THESE FOODS, DO NOT SET THE DELAY FUNCTION FOR MORE THAN 1-2 HOURS.

1. Select the desired cooking program by choosing the correct program button (Pressure Cook, Meat, Beans, White Rice, Brown Rice, and Risotto) and adjusting the time as needed.
2. Press the TIME DELAY button. The button will blink and the panel will read "00:30" meaning half an hour of delay. Press the + or - buttons to adjust the desired delay time needed.
3. Press the START/STOP button. The unit will begin cooking after the delay time has elapsed.

FOR EXAMPLE: It is 11:30 a.m. and you want your dinner to be ready by 6 p.m. Your recipe calls for 12 minutes of high pressure cooking. You can program your delay time for 6 hours and then the pressure cooking program for 12 minutes. You do this by pressing the pressure cook function once and then adjusting the time with the + or - buttons until it reads 00:12 minutes and then pressing the TIME DELAY button once and then the + or - buttons until the panel reads 06:00 hours. Next, you press the START/STOP button, and you're all set! The cooker will start cooking at 5:30 p.m. and your dinner will be ready at 5:42 p.m. The automatic warm function will ensure that it doesn't get cold.

Cleaning and Maintenance

Do not wash any parts of the unit in the dishwasher except for the removable cooking pot. Always wash the removable cooking pot thoroughly after every use, or if it has not been used for an extended period of time.

1. Unplug the unit and let the unit cool before cleaning.
2. Remove the removable cooking pot and wash with warm soapy water or in the dishwasher. Hand washing is always recommended. Rinse and dry thoroughly.
3. Wipe the outer housing with a clean damp cloth. Do not submerge the Multi-cooker in water.
4. Remove the condensation reservoir by pulling it down. Wash with warm, soapy water. Rinse and dry thoroughly. Replace by pushing it back into place.
5. Turn the lid upside down; grip the silicone gasket and pull up to remove. Clean the silicone gasket with warm soapy water. Rinse and dry thoroughly. Replace the gasket by positioning it inside the edge of the lid and pushing it down. Make sure the groove in the center of the gasket is positioned around the metal ring on the inside edge of the lid.

NOTE: The silicone gasket must always be properly positioned on the underside of the lid; otherwise the unit will not work. Check periodically to make sure that it is clean, flexible, and not cracked or torn. (See “Getting Started” section in this manual.)

1. If the silicone gasket appears damaged, cracked or torn, do not use the unit and contact Fagor Customer Service Department at 1-800-207-0806 or visit the Fagor website to purchase a new silicone gasket at www.fagoramerica.com.
2. For optimal performance, the bottom of the cooker, in the area under the removable cooking pot where the temperature sensor and heating pad are located must be cleaned after each use. Wipe with a soft damp cloth and be sure to dry thoroughly.
3. Never use abrasive cleaners or scouring pads to clean any of the parts.

Cleaning the Pressure Regular Knob

ALWAYS check that the pressure regulator knob and the pressure safety valves are in good working order before each use.

1. After the unit has cooled, remove the lid from the unit.
2. Press down and at the same time turn the pressure regulator knob counterclockwise past STEAM to CLEAN setting and carefully lift to remove. Look through the holes to make sure there is no particle build-up, and put it under running water to clean.

(1)(2)(3) (4)(5)

1. Turn the lid over and place it on a table top. Pull out the anti-locking case. Using a brush or toothpick, check and remove any food or foreign particles that may be lodged in the floating valve. Replace the anti-locking case by pressing down.
2. Replace the pressure regulator knob by lining the CLEAN dot with the dot on the lid of the unit and turning clockwise until it goes into place. The white dot on the base of the pressure regulator should line up with the PRESSURE or STEAM setting on the pressure regulator knob. If it doesn't, remove the knob again and try realigning the dots the other way around.

Contenidos

Introducción....30

FAGOR H G H L W + START STOP - KEEP WARM TIME DELAY STEAM PRESSURE COOK SIMMER SAUTÉ BROWN MEAT BEANS WHITE RICE BROWN RICE RISOTTÓ

Meat/Poultry Pressure Cooking Chart:

(1)(2)(3) (4)(5)

Programme Viande (Meat) 74

Programme Haricots (Beans)....75

(1)(2)(3) (4)(5)

Salmon with Spinach & Lemon Sauce 80

Bouillabaisse 81

Swordfish Teriyaki 82

Piquant Shrimp 83

Cioppino 84

Poached Salmon 85

Cheesecake 86

Warm Peach Dessert 87

Potato and Green Bean Casserole 87

Asparagus Soup 88

Tomato Sauce for Pasta....89

Ratatouille Vegetable Stew....90

Creamy Leek and Potato Soup 91

Zucchini Squash Soup 91

Beans 92

Quick Lentil Side Dish....92

Boston Baked Beans....92

Black Bean Soup 93

Escarole and Beans....93

Rice 94

Creamy Coconut-Lime Rice....94

Fruited Wild Rice Pilaf....94

Creamy Gruyère and Parmesan Risotto....95

Rice Pudding....96

Black Bean Confetti Rice....96

Meat 97

Braised Veal with Carrots....97

Chicken Stock 98

Chicken Salad 99

Cranberry Turkey....100

Braciole 101

Southwestern Shredded Pork 102

Chili 103

Baby Back Ribs 104

Steam....105

Salmon with Lemon Chive Sauce 105

Steamed Shrimp....106

Potato Salad with Chives....106

Asparagus with Hollandaise Sauce 107

SALMON WITH SPINACH & LEMON SAUCE

Serves: 4

3 + 7 minutes, HIGH pressure

This colorful dish is an elegant way to serve salmon steaks, perfect for dinner guests.

1 12 teaspoons salt, divided
20 ounces of fresh spinach leaves cleaned and rinsed
2 tablespoons olive oil
1 medium onion peeled, cut in half and sliced in strips
2 garlic cloves, minced
2 tablespoons minced fresh broad leaf parsley
1 cup bottled clam juice
14 cup fresh lemon juice
14 teaspoon white pepper
1 12 teaspoons dried crumbled dill
4 (6-8 ounce) salmon steaks at least one -inch thick
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 large egg yolks

Place one cup of water, 1 teaspoon of salt and the spinach leaves in the multi-cooker. Close and lock the lid onto the unit. Set the multi-cooker for 3 minutes on HIGH pressure. When done, release the pressure and open the cooker. Remove the spinach from the cooker, drain thoroughly and place on a platter. Cover and keep warm in a low temperature oven.

Dry the removable cooking pot using an oven mit with a paper towel. Use the SAUTÉ setting to sauté the onions, garlic and parsley for about 2 minutes in olive oil. Turn off the SAUTÉ setting. Stir in the clam juice, lemon juice, remaining salt, pepper and dill. Salt and pepper the salmon steaks and add a little bit of lemon zest to the tops of the salmon. Place the salmon in the cooker in a single layer. Close the lid and set the timer for 7 minutes at HIGH pressure. When done, release the pressure and open the cooker. Using a slotted spatula, transfer the salmon to the warmed platter and cover to keep warm. Pour off all but 1/3 cup of the cooking liquid from the multi-cooker and use the BROWN setting to warm the liquid. Stir in the egg yolks and cornstarch mixture. Stir until it begins to thicken. Turn off the BROWN setting.

To serve, arrange a portion of spinach on each of 6 individual plates. Top each with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of fresh parsley and thin lemon slices

BOUILLABAISSE

Serves: 4 generously

7 + 4 minutes, HIGH pressure

An effortless dish, outstanding for entertaining company, just add a salad and crusty French bread or garlic bread for a complete meal. You may vary the seafood as you wish to what is fresh and in season. Frozen seafood works well, too.

1 pound hearty fish fillets, cut into chunks
1 pound lobster tail, cut into chunks
12 ounces scallops
14 pound shrimp, peeled, deveined with the tails on
6 clams in shells
3 cups water
1 (12 ounce) can diced tomatoes in juice
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 bay leaf
1 teaspoon thyme
14 teaspoon saffron (optional, but better if used)
Salt and pepper to taste

Use the SAUTÉ setting to sauté the onions, about 3 minutes. Turn off the SAUTÉ setting. Add the garlic, parsley, tomatoes, bay leaf, thyme, optional saffron, water, salt and pepper.

Close and lock the lid of the multi-cooker and set the timer for 7 minutes on HIGH pressure. When done, release the pressure and open the cooker. Add the fish and seafood and stir well. Close and lock the lid of the multi-cooker and set the timer for 4 minutes on HIGH pressure. When done, release the pressure, open the cooker and remove the bay leaf. Serve hot.

SWORDFISH TERIYAKI

Serves: 4

3 minutes, HIGH pressure

The teriyaki marinade creates a flavorful, light and healthy meal. Serve with white rice.

1 12 - 1 34 pounds swordfish or tuna steaks, cut into 1 12 inch cubes
2 red peppers cut into 1 12 inch dice
10 scallions in 1 12 inch lengths, thicker portions only
2 tablespoons oil

Teriyaki Sauce:

12 cup soy sauce

2 tablespoons sugar

2 tablespoons dry sherry

1 tablespoon rice wine or other white wine

1 12 teaspoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon Hoisin sauce

In a bowl large enough to hold the fish, mix the Teriyaki Sauce ingredients. Add the fish, peppers and scallions to half of the marinade and refrigerate for 30 minutes. Remove from the marinade and drain well.

Use the SAUTÉ setting to sauté the scallions and peppers in 2 tablespoons of oil until crispy and tender about 5 minutes. Remove to a platter and keep warm. Add the fish to the cooker and sear on all sides. Turn off the SAUTÉ setting. Add the reserved vegetables and marinade to the cooker. Close and lock the lid of the multi-cooker and set the timer for 3 minutes on HIGH pressure. When done, release the pressure and open the cooker. Serve immediately over white rice.

PIQUANT SHRIMP

Serves: 4

5 + 1 minutes, HIGH pressure

Just a little spicy, this dish is delicious over rice and great for entertaining.

2 tablespoons olive oil

1 12 pounds large shrimp, peeled and deveined, with tails on

1 cup minced onion

2 tablespoons minced parsley

4 cloves garlic, minced

2 teaspoons paprika

14 cup dry white wine

12 cup fish stock or clam juice

1 cup tomato sauce

Pinch of sugar

Pinch of saffron

1 teaspoon crushed hot red pepper flakes

1 bay leaf

1 / 4 teaspoon thyme

Salt and freshly ground pepper to taste

Use the SAUTÉ setting to quickly sauté the shrimp in olive oil. Remove the shrimp to a platter. Add the onion to the cooker (add a bit more oil if necessary) and sauté until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce by half.

Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay leaf, thyme, salt and pepper. Turn off the SAUTÉ setting. Close and lock the lid of the multi-cooker and set the timer for 5 minutes on HIGH pressure. When done, release the pressure and open the cooker. If the sauce is too thin, use the SIMMER setting to boil it down a bit. Add the shrimp, close and lock the lid of the multi-cooker and set the timer for 1 minute at HIGH pressure. When done, release the pressure and open the cooker. Discard the bay leaf. Serve over rice.

CIOPPINO

Serves: 4 - 6

4 minutes, HIGH pressure

3 tablespoons olive oil
1 cup yellow onion, chopped fine
1 red pepper, seeded and chopped fine
2 garlic cloves, minced
1 (28 ounce) can peeled and chopped tomatoes
1 cup fish or seafood broth
14 teaspoon red crushed chili flakes
2 tablespoons tomato paste
12 pound large shrimp, shelled and deveined
12 pound fresh codfish, skin removed, cut about 1-inch thick
12 mussels
12 clams
8 ounces fresh crabmeat, picked through
12 cup Italian parsley leaves
Salt and pepper to taste

In the cooker add the oil, onion, pepper, garlic, tomatoes, broth, chili flakes, tomato paste, shrimp, codfish, mussels and clams. Close and lock the lid of the multi-cooker and set the timer to 4 minutes on HIGH pressure. Turn off the unit and allow to cool until the pressure is released naturally. Add the crab, parsley and season with salt and pepper.

POACHED SALMON

Serves: 4

6 minutes, HIGH pressure

16 ounces salmon fillet with the skin on
4 scallions, trimmed
Zest of 1 lemon
3 black peppercorns
12 teaspoon fennel seeds
1 teaspoon white wine vinegar
1 bay leaf
12 cup dry white wine
2 cups chicken broth
1 / 4 cup fresh dill
Salt and Pepper

Put a trivet in the multi-cooker. Season the fish with salt and pepper and place on the trivet. Pour the broth, wine and vinegar over the fish; top the fish with the remaining ingredients. Close and lock the lid of the multi-cooker and set the timer for 6 minutes on HIGH pressure. When cooking time is done, release pressure, and uncover. Place the salmon on a serving dish. On the SIMMER setting reduce the other ingredients, season and pour over the fish.

CHEESECAKE

Serves: 4 - 6

23 minutes, HIGH pressure

Non-Stick oil spray

12 cup graham cracker crumbs

2 tablespoons butter, melted

16 ounces softened cream cheese

3 tablespoons sour cream

12 cup plus 2 tablespoons granulated sugar

4 eggs

1 teaspoon vanilla extract

Zest of 1 orange

Place 3 cups water on the bottom of the removable cooking pot; place a rack down into the water. Use an 8-inch spring form pan wrapped with aluminum foil. Spray the spring form pan with the non-stick oil spray. Combine the butter and graham cracker crumbs, place in the bottom on the pan.

Using a mixer, blend the cream cheese, sour cream, sugar and orange zest together. One by one add the eggs, stir in the vanilla extract. Pour the filling on top of the graham cracker crumbs, cover the top with foil. Use the trivet to raise the spring form pan above the water level. Tie the foil cover over the pan with kitchen string.

Lower the cheesecake into the cooker with a wire or piece of foil, carefully. Close and lock the lid of the multi-cooker and set the timer for 23 minutes on HIGH pressure. When cooking time is done, release pressure and uncover. Carefully remove the pan.

WARM PEACH DESSERT

Serves: 4

5 minutes, LOW pressure

Delicious over pound cake cubes or ice cream or both!!

3 tablespoons butter
4 tablespoons brown sugar
14 cup water
1 large bag of frozen peaches, defrosted
3 tablespoons dark rum or more if you like
1 tablespoon whole allspice berries
1 teaspoon ground ginger

Use the BROWN setting to melt the butter. Add the sugar and peaches. Stir well. Turn off the BROWN setting. Add the water, rum, spices, and mix well. Close and lock the lid of the multi-cooker and set the timer for 5 minutes on LOW pressure. When done, release the pressure and open the cooker. Serve warm or cold.

POTATO AND GREEN BEAN CASSEROLE

Serves: 4

4 minutes, HIGH pressure

Both your vegetable and potato course are included in this very easy and flavorful casserole.

3 potatoes peeled and cut in 1-inch cubes
^3/_4 pound fresh green beans
1 tablespoon olive oil
1 medium onion, minced
1 green pepper, diced
1 tablespoon minced parsley
Salt and freshly ground pepper to taste
12 cup chicken stock

In the cooker, mix all the ingredients. Close and lock the lid of the multi-cooker and set the timer for 4 minuted at HIGH pressure.

When done, release the pressure and open the cooker.

ASPARAGUS SOUP

Serves: 4

10 minutes, HIGH pressure

Fresh asparagus usually signals the beginning of spring. Omit the half and half for a lighter soup with a healthy asparagus flavor or leave it in for a delicate starter to a spring time dinner.

1 ½ pounds fresh asparagus
2 tablespoons unsalted butter
1 cup (5 ounces) minced shallots
Pinch of thyme
14 ounce low sodium chicken stock
Salt and freshly ground pepper to taste
1 cup half and half

Clean the asparagus and trim off any tough stems. Cut the asparagus in 2-inch pieces. Use the SAUTÉ setting to sauté the shallots in the butter, being careful not to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and season with the salt and pepper. Turn off the SAUTÉ setting. Close and lock the lid of the multi-cooker and set the timer for 10 minutes on HIGH pressure.

When done, release the pressure and open the cooker. In batches, purée the soup in a mixing bowl with an immersion blender until smooth. Add the half and half, adjust seasonings and serve. Serve with a garnish of fresh thyme.

STEAMED VEGETABLES IN GARLIC BUTTER

Serves: 4

3 minutes, HIGH pressure

6 carrots, peeled and cut in half vertically
12 whole brussels sprouts
1 cup water
1 tablespoon garlic, minced
2 tablespoons butter
Salt and pepper

Place water in bottom of cooker. Insert steamer basket and place vegetables in basket. Close and lock the lid of the pressure cooker and set the timer for 3 minutes on HIGH pressure. When done, release the pressure, open the cooker and remove steamer and vegetables. Use the BROWN setting; melt butter. Add garlic and sauté for 1 minute. Add vegetables, stir to coat with garlic butter. Salt and pepper to taste.

TOMATO SAUCE FOR PASTA

Makes about 3 12 cups

12 minutes, HIGH pressure

Forget the classic pasta sauce that takes hours of slow simmering- in just minutes you're done. If you prefer a meat sauce, add 12 pound of ground beef to the sautéed vegetables and cook until browned. Add the tomato sauce and all the other ingredients.

2 tablespoons of olive oil
2 tablespoons finely chopped onion
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
3 cups crushed canned tomatoes
Salt and freshly ground pepper to taste
2 teaspoons basil
1 teaspoon oregano
1 tablespoon minced parsley
1 small bay leaf
14 cup dry red wine

Use the SAUTÉ setting to sauté the onion, carrot, celery and garlic until softened. Add all the remaining ingredients. Turn off the SAUTÉ setting. Close and lock the lid of the multi-cooker and set the timer for 12 minutes on HIGH pressure. When done, release the pressure and open the cooker. Use the SIMMER setting to reduce the sauce if it is not thick enough.

RATATOUILLE VEGETABLE STEW

Serves: 6

4 minutes, HIGH pressure

A marvelous mixture of vegetables that is just as good hot as it is at room temperature.

4 tablespoons olive oil
1 small eggplant peeled and cut into 1-inch cubes
2 medium zucchini in 12 -inch slices
2 green peppers, seeded and cut into strips
1 medium potato, diced into 12 -inch cubes (optional)
1 large onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
2 tablespoons minced parsley
14 cup chicken stock
1 tablespoon prepared pesto

Use the SAUTÉ setting; heat 2 tablespoons of the olive oil to stir fry the eggplant, zucchini, peppers and potato. It will be necessary to do this in several small batches, remove to a warm platter and reserve. Add remaining 2 tablespoons of oil to sauté the onion and garlic. Sauté the mixture until the onion is soft. Turn off the SAUTÉ setting. Return the reserved vegetables to the cooker along with the remaining ingredients. Close and lock the lid of the multi-cooker and set the timer for 4 minutes on HIGH pressure.

When done, release the pressure and open the cooker. If there is too much liquid, use the SIMMER setting to simmer the stew for a few minutes to reduce the liquid.

CREAMY LEEK AND POTATO SOUP

Serves: 4 - 6

5 minutes, HIGH pressure

1 tablespoon olive oil
2 strips bacon, cut up in chunks
4 leeks, white portion only, sliced and washed well
1 yellow onion, peeled and chopped
2 Yukon gold potatoes, peeled and chopped
4 cups chicken or vegetable broth
1 cup heavy cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper

In the cooker, cook the bacon using the BROWN setting for 4 minutes. Add the leeks and onion, and stir for 4 minutes. Next, add the potatoes and chicken broth, close and lock the lid of the multi-cooker and set the timer for 5 minutes at HIGH pressure. When done, release the pressure and open the cooker. Uncover; purée the soup in a different bowl with an immersion blender until smooth, then place back into the removable cooking pot. Add the cream and herbs and then season with salt and pepper. Serve hot or cold.

ZUCCHINI SQUASH SOUP

Serves: 6

7 minutes, HIGH pressure

2 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 Idaho potatoes, peeled and chopped
2 pounds zucchini squash, chopped
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon ground cumin
2 tablespoons Italian parsley, chopped

In the cooker on the BROWN setting, add the butter and allow to melt. Add the oil, onion, cloves, potatoes and squash. Stir for 5 minutes and add the vegetable broth and cumin. Close and lock the lid of the multi-cooker and set the timer for 7 minutes on HIGH pressure. When done, release the pressure and open the cooker. Uncover and add the heavy cream and parsley. Pour the soup into a mixing bowl and purée with an immersion blender until smooth. Season with salt and pepper.

QUICK LENTIL SIDE DISH

Serves: 4 - 6

13 minutes, HIGH pressure

1 12 cups dried lentils, rinsed
3 garlic cloves, smashed
1 yellow onion, chopped fine
2 carrots, peeled and chopped fine
12 teaspoon ground black pepper
4 cups chicken broth
2 tablespoons parsley, chopped fine
2 tablespoons olive oil
1 teaspoon dijon mustard
1 tablespoon red wine vinegar
Salt and pepper to taste

Place the lentils, garlic, onion, carrot, pepper and chicken broth in the cooker. Close and lock the lid of the multi-cooker and press Bean function. Set the timer for 13 minutes. Release pressure a bit at a time with the regulating knob. Uncover, cool the lentils and mix with the parsley, oil, mustard, vinegar, salt and pepper.

BOSTON BAKED BEANS

Serves: 4 - 6

90 minutes, BEANS function

As all-American as apple pie, and so much better than canned.

2 cups (1 pound) dried Great Northern Beans
13 pound salt pork, diced (or slab bacon)
3 tablespoons brown sugar
2 tablespoons molasses
1 12 teaspoons prepared mustard
1 onion, diced
2 tablespoons ketchup
Water

Use the BROWN setting to sear the pork on all sides. Remove. Turn off the BROWN setting. Remove the excess drippings. Add all the remaining ingredients to the cooker and enough water to cover the beans well. Close and lock the lid of the multi-cooker and turn the knob to Pressure. Press the BEAN setting and set the timer for 90 minutes. When done, release the pressure and open the cooker.

BLACK BEAN SOUP

Serves: 4 - 6

45 minutes, BEANS function

A hearty yet healthy soup that is delicious on its own or great poured over some rice.

1 cup yellow onion, chopped
4 cloves of garlic, finely chopped
3 cups chicken broth
1 tablespoon chili powder
2 cups dried black beans (picked over and rinsed)
12 tablespoon cumin
3 tablespoons olive oil
12 teaspoon cayenne
1 can crushed tomatoes
1 12 cups whole kernel corn (frozen bag)
2 bay leaves
14 cup cilantro
Salt and pepper to taste
Garnish: Crumbled bacon, sour cream and sliced avocado

Cook bacon in a frying pan; reserve the bacon and oil from the bacon. Use the SAUTÉ setting to sauté the onions and garlic in 1 tablespoon of oil from the bacon. Add the rest of the ingredients into the removable cooking pot. Turn off the SAUTÉ setting. Close and lock the lid of the pressure cooker and press the BEAN setting. Set the timer for 45 minutes. When done, release the pressure and add the frozen corn. Serve warm. Garnish with crumbled bacon, sour cream and a slice of avocado.

ESCAROLE AND BEANS

Serves: 6

45 minutes, BEANS function

A perfect balance of greens and beans, prepare it with a side of sausage for a complete and delicious meal.

3 tablespoons olive oil
2 cloves garlic, minced
1 head of escarole, chopped
2 cups dried cannellini (picked over and rinsed)
1 medium yellow onion, sliced
3 cups low sodium chicken broth
Salt and pepper to taste
Garnish: Parmesan Cheese

Use the SAUTÉ setting to sauté the onions and garlic in 1 tablespoon of olive oil in the removable cooking pot. Place the rest of the ingredients into the removable cooking pot. Turn off the SAUTÉ setting. Close and lock the lid of the multi-cooker and set to BEAN setting. Set the timer for 45 minutes. Once done, release the pressure and serve warm. Garnish with some parmesan cheese.

CREAMY COCONUT-LIME RICE

Serves: 4

20 minutes, BROWN RICE function

1 cup long-grain brown rice
1 can (13 ½ ounce/400 ml.) light coconut milk
12 cup water
3 tablespoons freshly squeezed lime juice (zest limes before juicing, see below)
12 teaspoon sea salt
2 teaspoons lime zest

Combine all ingredients except for the lime, into the cooker; close and lock the lid of the multi-cooker and press the BROWN RICE setting. Set the timer for 20 minutes. When done, release the pressure and open the cooker. Stir in lime zest, cover and let sit for 5-7 minutes. Taste test, add additional lime juice if desired.

FRUITED WILD RICE PILAF

Serves: 4

20 minutes, BROWN RICE function

1 tablespoon canola oil
1 medium onion, diced
12 cup long-grain brown rice
12 cup wild rice
2 cups chicken broth
12 teaspoon kosher salt
^3/4 cup dried fruit bits (raisins, cranberries, apples, apricots, peaches, etc)

Use the BROWN setting; Cook onions in oil until soft, about 3 minutes. Add the brown rice and wild rice and coat well with oil. Add chicken broth along with salt; close and lock the lid of the multi-cooker and press the BROWN RICE setting. Set the timer for 20 minutes. When done, release the pressure and open the cooker. Add fruit bits; stir to incorporate into rice and let sit for 10 minutes. Add additional salt if desired.

FAGOR'S NEVER FAIL RISOTTO

Serves: 4

10 minutes, RISOTTO function

Only 10 minutes to cook a perfectly creamy risotto. If you only use your electric pressure cooker for one dish, this is it!

2 tablespoons olive oil
14 cup diced onion or shallot
1 cup Arborio rice
2 cups chicken broth
14 cup white wine
1 teaspoon saffron threads
14 grated Parmesan cheese
1 tablespoon freshly minced parsley
12 cup heavy cream

Use the SAUTÉ setting to sauté the onions and rice until the onion is translucent, about 5 minutes. Turn off the SAUTÉ setting. Add the broth, wine, heavy cream and saffron. Close and lock the lid of the multi-cooker and select the Risotto Function. Set the timer for 10 minutes. When done, release the pressure and open the cooker. Stir in the cheese and parsley. Serve.

CREAMY GRUYÈRE AND PARMESAN RISOTTO

Serves: 4

6 minutes, RISOTTO function

Gourmet cheese risotto in minutes

2 tablespoons of sweet butter
1 tablespoon olive oil
1 tablespoon minced garlic
1 12 cups Arborio rice
4 cups chicken stock
1 cup grated Gruyere cheese (4 oz)
14 cup grated Parmesan cheese
1 / 2 cup heavy cream
Salt and pepper to taste

Heat the butter, oil and garlic in the cooker on the SAUTÉ setting. Sauté the garlic until soft but not brown, about 2 minutes. Stir in the rice, making sure to coat it thoroughly. Pour in the stock. Close and lock the lid of the multi-cooker and press the RISOTTO setting. Once the RISOTTO setting is complete release pressure. Add heavy cream and allow the risotto to rest on the KEEP WARM function with the lid on for about 5 minutes. Then open the lid, stir in the Gruyère and Parmesan cheeses, add salt to taste. Serve immediately.

RICE PUDDING

Serves: 4

20 minutes, RISOTTO function

Creamy and comforting! It is best to eat it the same day or the rice may become chewy.

1 tablespoon butter
14 cup long grain rice
2 cups milk
12 cup water
13 cup sugar
Cinnamon
12 teaspoon salt
1 egg
1 / 4 cup evaporated milk
12 teaspoon vanilla

Use the BROWN setting to melt the butter. Stir in the rice and coat well with the butter. Turn off the BROWN function. Add the milk, the water, the sugar and the salt. Stir, close and lock the lid of the multi-coker and press the RISOTTO setting. Set the timer for 20 minutes. When done, release the pressure and open the cooker. In a small bowl, mix the egg, evaporated milk and vanilla. Stir in a small amount of the hot liquid from the cooker, then add the mixture back to the cooker.

Use the SIMMER setting to cook the mixture, stirring constantly with a wooden spoon, until the rice pudding just barely begins to bubble. Turn off the SIMMER setting. Cool 10 minutes, stirring occasionally. Transfer to individual dessert bowls, continue cooling to room temperature, and then refrigerate. Serve sprinkled with cinnamon.

BLACK BEAN CONFETTI RICE

Serves: 4

10 minutes, WHITE RICE function

1 cup long grain white rice
12 cup chopped red peppers
1 scallion, chopped
12 cup cooked black beans
12 cup frozen corn
2 cloves garlic, pressed
1 ½ cups vegetable stock
14 cup packed cilantro leaves, chopped fine
12 cup bottled medium salsa

Place rice, peppers, scallion, saffron threads, corn, beans and garlic in the cooker with vegetable stock and set to WHITE RICE setting. Once WHITE RICE setting is complete, release pressure and open the lid. Add chopped cilantro and salsa, fluffing gently with a fork to mix. Serve hot.

BRAISED VEAL WITH CARROTS

Serves: 4 - 6

12 minutes, MEAT function

This stew is a hearty meal to enjoy on a cold winter evening.

4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal stew
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste

Use the SAUTÉ setting to sauté the onions, garlic and rosemary until tender and translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl. Add the remaining olive oil and use the BROWN setting to brown the meat on all sides, sprinkling with salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions and the remaining ingredients. Turn off the BROWN setting. Close and lock the lid of the multi-cooker and pressure the MEAT setting. Set the timer for 12 minutes.

When done, release the pressure and open the cooker. Season the stew generously with salt and pepper before serving.

CHICKEN STOCK

Makes about 6 cups

30 minutes, MEAT function

There is no canned chicken broth that can compare to this all natural and flavorful stock. You can serve it simply as a broth, liven it up with rice or noodles, carrots and celery, or used in dozens of recipes that call for some broth or stock (chicken stock, to be sure, produces a much tastier dish than plain water). In just 35 minutes you can have an incomparable chicken stock at a cost of next to nothing.

2 pounds bone-in chicken parts (backs, wings and necks)
1 medium onion peeled and cut in half
1 celery stalk cut in several pieces
1 large carrot, peeled and cut into pieces
2 large sprigs of parsley
6 peppercorns
1 bay leaf
Salt and freshly ground pepper to taste
6 cups water

Combine all the ingredients in the cooker; close and lock the lid of the multi-cooker and select the MEAT setting. Set the timer for 30 minutes. When done, release the pressure and open the cooker. Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much of the liquid as possible. Discard what remains.

Cool the broth, then refrigerate overnight and remove any congealed fat that has collected on the surface.

CHICKEN SALAD

Serves: 6

18 minutes MEAT function

This salad is a wonderful way to prepare chicken that is both colorful and very tasty.

2 pounds boneless chicken breast, cubed
Salt and freshly ground pepper to taste
2 cups chicken broth
1 small bay leaf
1 onion, peel and use whole
1 cup celery, diced
1 carrot diced into 14 -inch pieces
14 cup chopped parsley
1 bunch scallions, diced
1 cup toasted slivered almonds
12 cup pineapple chunks, chopped in 12 -inch pieces
2 cups mayonnaise, or to taste
1 tablespoon lemon juice
1 teaspoon curry powder

Season the chicken with salt and pepper. Place the chicken, broth, onion, 12 cup celery, carrot, bay leaf and parsley into the cooker. Close and lock the lid of the multi-cooker and press the MEAT setting. Set the timer for 18 minutes. When done, release the pressure and open the cooker. Take out the chicken and discard the liquid.

Cool the chicken and then add the remaining diced celery, scallions, almonds and pineapple. In a separate bowl, mix together mayonnaise, lemon juice and curry. Add enough dressing to the chicken mixture to just moisten it. Serve.

CRANBERRY TURKEY

Serves: 6

8 minutes, MEAT function

Holiday flavor without all the work.

1 cup fat free chicken stock

1 large onion

12 cup dried cranberries

Non-stick cooking spray

1 pound turkey breast fillets, pounded between wax paper to 14 -inch thick

4 medium potatoes, peeled and quartered

1 / 2 can jellied cranberry sauce

2 teaspoons minced orange zest

1 large orange, sectioned and diced

Salt and freshly ground pepper to taste

Season the pounded turkey with salt and pepper. Use the SAUTÉ setting to sauté the turkey fillets until browned on both sides and remove to a platter. Depending on the size of the fillets, this may need to be done in 2 separate batches. Turn off the SAUTÉ setting.

Add the broth, onion and dried cranberries to the cooker. Layer the turkey and potatoes on top of the onions. Close and lock the lid of the multi-cooker and press the MEAT setting. Set the timer for 8 minutes. When done, release the pressure and open the cooker. Transfer the turkey and potatoes to a warm platter and keep warm. Leave the broth, onions, and fruit in the cooker.

Use the BROWN setting and add the cranberry sauce, orange zest and orange slices to the cooker. Cook the mixture, stirring occasionally, until the jellied cranberry has melted and the sauce has slightly thickened. Serve the sauce over the reserved turkey fillets.

BRACIOLE

Serves: 4

35 minutes, MEAT function

12 cup Italian-seasoned bread crumbs
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
4 provolone cheese slices
1 ½ pounds flank steak
1 cup dry white wine
3 ¼ cups marinara sauce
Butchers twine

Combine breadcrumbs with parsley and add 2 tablespoons of olive oil to the mixture. Lay out flank steak (pound it if it's a bit thick). Season with salt and pepper. Place the provolone on the steak. Sprinkle with bread crumb mixture.

Starting at the short end, roll up the steak to enclose the filling. Tie with butcher's twine. Use the BROWN setting; heat 2 tablespoons of the olive oil and sear the meat on all sides. Turn off the BROWN setting. Add white wine and marinara sauce. Close the lid of the multi-cooker and press the MEAT setting.

Set the timer for 35 minutes. When done turn off the cooker and let the pressure release naturally. Remove the meat and slice into 8 pieces. Serve with sauce.

SOUTHWESTERN SHREDDED PORK

Serves: 8

25 minutes, MEAT function

1 tablespoon oil
1 small onion, diced
1 small jalapeno pepper, minced
3 pound pork loin, cubed into 1-inch pieces
12 tablespoon chili powder
1 teaspoon cumin
12 teaspoon oregano
1 / 2 teaspoon coriander
1 / 2 teaspoon thyme
14 teaspoon ground cloves
14 teaspoon allspice
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5 ounce) can stewed tomatoes
1 cup beef broth
Salt and pepper to taste
2 bay leaves
1 / 2 cup cilantro
8 (8-inch) flour tortillas
6 ounces shredded cheese of your choice

Use the BROWN setting; Add onions and jalapeno and cook until soft, about 3 minutes. Add meat in batches and brown, remove and set aside. Add spices, chili powder through allspice and cook about 1-2 minutes. Turn off the BROWN setting. Add garlic and tomato paste and cook another 1-2 minutes. Stir in stewed tomatoes, pork, beef broth and the bay leaves. Close and lock the lid of the multi-cooker and press the MEAT setting. Set the timer for 25 minutes. When done, release the pressure and open the cooker. Remove meat with a slotted spoon to a bowl. Turn the cooker to SIMMER and allow liquid to reduce to about 1 cup. Add salt and pepper to taste. Remove bay leaves. Shred meat, add sauce and toss with cilantro. Warm tortillas slightly in microwave, fill with meat and shredded cheese.

CHILI

Serves: 4 - 6

25 minutes, MEAT function

3 tablespoons canola oil
Salt and pepper
3 pounds beef stew meat, diced
1 bottle of beer (whatever you have around)
1 can peeled and chopped tomatoes
1 tablespoon cornmeal
1 teaspoon unsweetened cocoa
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon red crushed chili flakes
3 chipotle peppers, chopped (from a can in adobo sauce)
1 cup cilantro, chopped
1 can red beans, drained

Season the meat heavily with salt and pepper. In the cooker on BROWN setting, add the oil and brown the meat. Add the beer and all other ingredients except for beans. Close and lock the lid of the multi-cooker and press the MEAT setting, set the timer for 25 minutes. Turn off the unit and allow to cool naturally until the pressure is released. Mix in the beans and serve.

BABY BACK RIBS

Serves: 4 - 6

35 minutes, MEAT function

2 - 3 pounds baby back ribs cut to fit into pot
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
12 teaspoon cayenne pepper
1 teaspoon garlic powder
12 teaspoon Coleman's mustard
2 tablespoons vegetable oil
1 ½ cups chicken broth
8 ounces of your favorite BBQ sauce

Mix all the spices together and rub into the ribs. Set the cooker to BROWN setting, brown the ribs on all sides. Insert a cooking rack and place the ribs on the rack. Add the broth and close and lock the lid of the multi-cooker.

Using the MEAT setting set the timer for 30 minutes. Turn off the unit and release pressure quickly, uncover. Serve with a little bit of its natural juices mixed with BBQ sauce.

SALMON WITH LEMON CHIVE SAUCE

Serves:

8 minutes, STEAM function

A delicate salmon fillet with a creamy and tart sauce - perfect with a side of rice pilaf or a healthy medley of vegetables.

4 salmon fillets (5.5 / 6oz. approximately)

Salt

Black pepper

1 cup of water

Sauce:

14 cup (50 ml) olive oil
3 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon Dijon Mustard

In a large bowl, combine the olive oil with the chives, the lemon juice and the mustard and a pinch each of salt and pepper. Add the 1 cup of water to the inner pot. Insert the trivet and then the steamer basket. Pour the sauce over the salmon and place the fillets in the steamer baskets. If fillets are too big, place only two fillets in each basket. Close the lid and turn the knob to steam. Set the timer for 8 minutes with the STEAM function. Carefully remove the lid and remove the steamer basket with oven mitts.

STEAMED SHRIMP

Serves: 2

5 minutes, STEAM function

Easy to make & healthy steamed dish for a fast and flavorful appetizer.

1 pound large shrimp
1 ½ tablespoons Old Bay Seasoning
1 cup chicken broth or water
Cocktail Sauce
Lemons

Place the 1 cup of chicken broth or water into the removable cooking pot. Place the shrimp into the steamer basket and place the steamer basket into the removable cooking pot. Season the shrimp with Old Bay Seasoning. Close and lock the lid of the Multi-cooker. Place the regulator knob on STEAM and then pressure the STEAM button. Set the timer for 5 minutes. The shrimp is cooked when they are the shape of the letter C. Place the cocktail sauce in a ramekin and place the shrimp in a serving dish with slices of lemons.

POTATO SALAD WITH CHIVES

Serves: 8

20 minutes, STEAM function

A great side dish that is sure to be the favorite at your next BBQ or picnic.

2 pounds skinned potatoes, peeled and cut into 1/2-inch thick slices
2 tablespoons white vinegar
2 tablespoons Dijon mustard
12 cup mayonnaise
12 cup chopped fresh chives
2 cups water or chicken broth
Salt and pepper

Fill removable cooking pot with 2 cups of water or chicken broth. Place the potatoes equally into two steamer baskets and place the steamer basket within the removable cooking pot. Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Press the STEAM function and set the timer to 20 minutes. After 20 minutes, remove the potatoes from the lower steamer basket and transfer them to a serving bowl. Sprinkle the potatoes with white vinegar. Stir gently with a spatula so the potatoes absorb the vinegar. In a small bowl, mix the salt, pepper, mayonnaise and mustard. Add the chives and stir. Add as much dressing as you would like to the potatoes, gently tossing the mixture. Cover and refrigerate for up to 2 hours before serving.

ASPARAGUS WITH HOLLANDAISE SAUCE

Serves: 4 - 6

20 minutes, STEAM function

A classic, lemony Hollandaise sauce that is lusciously rich & smooth for a perfect match with the steamed asparagus.

1 pound asparagus, trimmed

Salt to taste

Sauce:

3 egg yolks

14 teaspoon Dijon mustard

1 tablespoon lemon juice

1 dash hot pepper sauce (e.g. Tabasco™)

1 cup water or chicken broth

12 cup butter

Fill removable cooking pot with 1 cup water or chicken broth. Place the asparagus in the steamer basket. Set the regulator knob to STEAM. Press the STEAM function and set the timer for 20 minutes. In a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. If necessary, keep the sauce warm until serving by placing the blender container in a pan of hot tap water. Place the steamed asparagus into a serving dish and pour the hollandaise sauce on top & serve.

Limited Warranty

This manufacturer's product warranty extends to the original consumer purchaser of the product. Neither the retailer nor any other company involved in the sale or promotion of this product is a co-warrantor of this manufacturer warranty.

WARRANTY DURATION: All materials and workmanship are warranted to the original consumer purchaser for a period of one (1) year from the original purchase date.

WARRANTY COVERAGE: This product is warranted against defective materials or workmanship. This warranty is void if the product has been damaged by accident, in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished by manufacturer or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible.

WARRANTY DISCLAIMERS: This warranty is in lieu of all warranties expressed or implied and no representative or person is authorized to assume for manufacturer any other liability in connection with the sale of our products. There shall be no claims for defects or failure under any theory of tort, contractor commercial law including, but not limited to, negligence, gross negligence, strict liability, breach of warranty and breach of contract.

WARRANTY PERFORMANCE: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at manufacturer's option). The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one-month period. No charge will be made for such repair or replacement.

SERVICE AND REPAIR: If service is required for an appliance, you should first call toll free 1-800-207-0806 between the hours of 8:30 am and 5:30 pm Eastern Standard Time and ask for CUSTOMER SERVICE. Please refer to a model (Premium Pressure Cooker or Select Pressure Cooker) and an item number when you call.

NOTE: Manufacturer cannot assume responsibility for loss or damage during incoming shipment. For your protection, carefully package the product for shipment, and insure it with the carrier. Be sure to enclose the following items with your appliance: your full name, return address and daytime phone number; a note describing the problem you experienced; a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted.

FAGOR PRESSURE COOKER

WARRANTY REGISTRATION CARD

MR./MRS./MS.:

TELEPHONE:

ADDRESS:

ITEM NUMBER (On the rating label): ____

DATE OF PURCHASE: ____

NAME OF STORE WHERE PURCHASED:

EMAIL:

NOTE: Please complete and mail this warranty registration card immediately to protect your warranty service or register your product online at http://www.fagoramerica.com/my_fagor/product_registration.

The manufacturer reserves the right to modify the terms described in this manual.