670041790 - Saucepan FAGOR - Free user manual and instructions

USER MANUAL 670041790 FAGOR

Exterior view of a modern rice cooker with black lid and control panel (no visible text or symbols)

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Contents

Important Safeguards .... 3

Features and Functions .... 5

Getting Started....7

Pressure Cooker Program ....8

Slow Cooking Program 10

Warm Program 11

Brown Program.... 11

Delay Time Program 12

Cleaning and Maintenance 13

Recommended Cooking Times 15

Hints and Tips.... 16

ESPAÑOL 17

FRANÇAIS....35

RECIPIES....52

Limited Warranty 81

Thank you for purchasing this state of the art Fagor Slow Cooker Express!

The Fagor Slow Cooker Express can be used to pressure cook, steam, brown and slow 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 the Fagor cooker to ensure proper usage and maintenance. Carefully following the directions in this booklet will enable you to optimize the performance and lifespan of the unit.

IMPORTANT SAFEGUARDS

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 at (800)-207 0806.

- The cooker has a polarized AC (Alternating Current) plug, one blade is wider than the other. It will only fit in a polarized outlet in one way as safety feature. Reverse the plug if the plug does not fit fully in the outlet. If it still does not fit in the outlet, contact a qualified electrician. Do not attempt to override this safety feature.

- 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 cooker, 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. Be sure not to place the cord where someone can trip over it.

- Do not place the cooker near heat-emitting devices such as heaters, gas cooktops or electric burners.

• Always use the cooker in a well ventilated area.

- Using accessories or replacement parts that are not recommended or sold by the manufacturer may cause damage to the cooker 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.
• Always cook in the removable cooking pot of the cooker. Cooking without the removable cooking pot may cause an electric shock.
• Never deep fry or pressure fry in the cooker. It is dangerous and may cause a fire and serious damage.
• Do not attempt to remove the lid while the unit is under pressure (Pressure cooking program)
• Never cover or block the pressure valve with anything. This may cause overpressurizing 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.
• Make sure the cooker is turned off before unplugging it from the outlet.
• 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 inner cooking pot can be placed in the dishwasher.
• Only qualified experts may repair and perform maintenance work on the electric cooker using authentic FAGOR replacement and accessory parts. Never attempt to dissemble and repair the cooker yourself.

SAVE THESE INSTRUCTIONS

Features and Functions

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 Multi-Cooker 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 Start Diap Delay High Low FAGOR High Low Warm

1. Pressure Regulating Knob: Turn the knob to the "Pressure" position when cooking under pressure or using the rice cooking function. Turn the knob to the "Steam" position to release the pressure after pressure cooking or when using the slow cooker or warm functions. Turn the know to "Clean" and pull up while turning to remove the knob for cleaning.

2. Self-Locking Pin: The lid will lock automatically when you slide it in place. 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 cooker allows for easy handling and opening of the pot.

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 gasket for tears or cracks before using the pressure cooking or rice cooking function.

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 of the floating valve.

7. Anti-Blocking Case: Pull it towards yourself to release the pressure regulator knob for cleaning.

8. Condensation Collector: 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 Teflon Classic non-stick coating; dishwasher safe removable pot will make clean-up a breeze.

11. Stationary Pot: This pot cannot be removed from the electric cooker and should never be used for cooking. For cooking, only use the removable cooking pot.

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 settings, two slow cook settings, brown and warm functions, and a timer.

- Pressure settings - High: use this function to cook at high pressure, equivalent to 9 psi (pounds of pressure per square inch). Every time you press the high pressure button, the cooking time will increase by 1 minute.

- Pressure settings - Low: use this function to cook at low pressure, equivalent to 5 psi (pounds of pressure per square inch). Every time you press the low pressure button, the cooking time will increase by 1 minute. This pressure setting is more suitable to cook delicate foods such as tender vegetables or certain types of fish.

• Slow Cooking: cooks your food slowly, for up to 9.5 hours, at a temperature of 190^ (LOW) or 212^ (HIGH). Slow cooking helps food retain maximum flavor and tenderness. Press the button to increase the cooking time by 30-minute increments.
• Warm: reheats or keeps cooked food warm at 158°F until you are ready to enjoy it. The WARM program works in 30 minute intervals up to 8 hours.
• Brown: allows you to brown or sauté your food before cooking, in one minute intervals up to 30 minutes.
• Delay Time: allows you to delay the cooking process up to 8 hours.

CAUTION: DO NOT USE THE DELAY TIME FUNCTION WHEN COOKING FOODS THAT MIGHT SPOIL IF LEFT OUT AT ROOM TEMPERATURE.

Getting Started

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

1. Remove all packing materials and literature from within the cooker. Lift the inner 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. Make sure the silicone gasket is seated properly inside the lid. To make sure it has been fitted correctly, fill the removable cooking pot with water up to two thirds full, and cook on HIGH PRESSURE for 15 minutes. Release the pressure by turning the pressure regulator knob to STEAM. The steam is released and the floating valve will drop. If steam is not being released, the gasket probably hasn't been fitted correctly and the cooker hasn't built up any pressure: re-adjust the gasket to make sure it is fitted properly, and repeat this step.

4. Let the appliance cool to room temperature and then empty and clean.

Pressure Cooker Program

This program will allow you to cook foods under pressure in much less time, as cooking time is reduced up to 70% compared to traditional cooking methods. Pressure cooking is Fast, Easy, Healthy!

1. Before every use, make sure the silicone gasket and the pressure regulating valves are clean and in place.
2. Plug the cord into a wall outlet.
3. Position the removable cooking pot in 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.

SAFETY NOTES:

Do not fill the pot more than 23 full with food and liquid. Do not fill the unit more than 12 full when cooking foods that expand during cooking.

The following foods should not be cooked under pressure: applesauce, cranberries, pearl barley, oatmeal, split peas, noodles, pasta or rhubarb. These foods tend to foam, froth and sputter, and may block the pressure valve.

1. Place the lid on the cooker; align the protruding part of the handle with the condensation collector, and turn it counterclockwise until it locks into place. The locking pin will click into place.
2. Turn the pressure regulator knob to PRESSURE.
3. Choose the desired cooking mode by pressing either the HIGH or LOW pressure button on the control panel. The light on the HIGH/LOW button will flash and the digital display will show 00:01. This equals 1-minute cooking time.
4. Set the desired time by pressing the HIGH or LOW button once for each additional minute or by continuously holding the button down. The longest cooking time is 99 minutes.
5. Press the START/STOP button to begin cooking. The time selects and indicator light will stop flashing. 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.
6. While building pressure, the display will show either HI or Lo as well as a series of lines to the left showing the unit is on and building pressure. Be patient this may take some time depending on the food you are cooking.
7. The unit will begin to count down in minutes once the appropriate pressure has been reached. The floating valve will rise when the pressure is 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 COOKER. 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 "Warm" function, for 30 minutes until you press the START/STOP button to cancel the program, beeping every 10 seconds. The unit will continue to beep indicating there is still pressure in the unit. 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. All the pressure will be released in seconds.

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.

b. Natural release method: let the pressure 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 cooker will beep periodically to remind you that the cooking has ended.

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

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

Slow Cooking Program

This setting will allow you to cook slow cooker classics such as pot roasts, soups and stews in up to 9 12 hours. Load your ingredients in the morning and dinner will be waiting for you when you return home.

1. Place the removable cooking pot in the cooker.
2. Place the food to be slow cooked in the cooking pot.
3. Place the lid on the cooker; align the handle with the condensation collector, and turn it counterclockwise until it locks into place. The locking pin will click into place. Turn the pressure regulator knob to STEAM.
4. Choose the desired cooking mode by pressing either the HIGH or LOW slow cooking button on the control panel. The light on the HIGH/LOW button will flash and the digital display will show “.30”. This equals one half hour of cooking time.
5. Set the desired time by pressing the HIGH or LOW SLOW COOK button once for each additional half hour or by continuously holding the button down. The longest cooking time is 09:30 hours at either 190°F (LOW) or 212°F (HIGH).
6. Press the START/STOP button to begin cooking. The indicator light will stop flashing. 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 00:00 after 30 seconds.
7. The unit will begin to count down in half hour increments after the temperature reaches either 190^ F (LOW) or 212^ F (HIGH).
8. When the cooking time is up, the unit will beep and go automatically into WARM for 30 minutes, until you press the START/STOP button to cancel the program.

Warm Program

This program reheats or keeps cooked food warm.

1. Place cooked food in the removable cooking pot.
2. You can either place the lid on the cooker or not (placing the lid on will keep the moisture in the food). Align the handle with the condensation collector, and turn it counterclockwise until it locks into place. The locking pin will click into place.
3. Turn the pressure regulator to STEAM.
4. Press the WARM button. The light on the WARM button will flash and the digital display will read 00:30. You can increase the time in 30 minute intervals up to 8 hours.
5. Press the START/ STOP button to begin the program. The indicator light will stop flashing, and the digital display will start counting down to zero.
6. Since pressure is NOT building while warming the food, you can open the lid to check is your food is warm enough. To turn the program off, simply press the START/ STOP button.

NOTE: When you are using the pressure cooking or the slow cooking programs, the Warm setting will automatically start after the cooking time ends. The selected program's LED light will turn off, and the Warm function light will turn on, and start counting down from 30 minutes. The food will stay warm until you press the START/STOP button.

Brown Program

This program allows you to brown food before cooking. We recommend that you brown your meat or poultry for the best flavor and texture, unless otherwise indicated in the recipe.

Pat dry food 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 in its place.
2. Add the appropriate amount of oil as indicated in the recipe.

3. Press the BROWN button. The display will automatically start at 00:30 minutes. You can adjust the time in one minute intervals by pressing the BROWN button again up to the default of 00:30 minutes. The lid should remain off.

4. Once desired time is selected, press START/ STOP.

5. After about one minute of preheating, add food and begin browning.
6. Once you are done browning, press the START/STOP button to cancel the brown function. Now you can use any of the cooking programs – pressure rice or slow cooking- to continue preparing the recipe. Follow the instructions for each program.

Delay Time Program

This function allows you to delay the cooking process up to 8 hours in half hour increments. You can use the delay time setting with following programs: Slow cook, High and Low pressure cooking.

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 TIME FUNCTION FOR MORE THAN 1-2 HOURS.

1. Press the DELAY TIME button. The light under the button will blink and the panel will read "00:30" meaning half an hour of delay. Press the button until you reach the desired delay time, you may delay the cooking programs up to 8 hours.
2. Select the desired cooking program and cooking time by pressing the corresponding program button (HIGH/LOW pressure or slow cooker) following the instructions for each program.
3. Press the START/STOP button. The cooker will begin cooking after the delay set time has elapsed.

FOR EXAMPLE: say it is 10am and you want your dinner to be ready by 6pm. Your recipe calls for 12 minutes of high pressure cooking. You can program your delay time for 7 12 hours and then the pressure cooking program for 12 minutes. You do this by pressing the DELAY time button until the panel reads 07:30 and then the HIGH PRESSURE setting button until it reads 00:12. Next you press the START/STOP button, and you're all set. The cooker will start cooking at 5:30 pm and your dinner will be ready at 5:42pm. The automatic warm function will ensure that it doesn't get cold!

Cleaning and Maintenance

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

1. Unplug and let the unit cool before cleaning.
2. Remove the removable cooking pot and wash with warm soapy water or in the dishwasher. Rinse and dry thoroughly.
3. Wipe the outer housing with a clean damp cloth. Do not submerge the electrical unit in water.
4. Remove the condensation reservoir by pulling it down. Wash with warm, soapy water. Rinse and dry thoroughly. Replace by pushing 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.)
6. If the silicone gasket appears damaged, cracked or torn, do not use the unit and contact our customer service department at 1-800-207-0806.
7. 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.
8. 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.
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.

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1. Turn the lid over and place 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 two notches up to the inside wall of the pressure regulator chamber in the lid and turning clockwise. The white button on the lid 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 notches the other way around.

Recommended Cooking Times

The Pressure Cooking times below are approximate cooking time. Use these times as general guidelines. Size and variety will alter cooking times.

VEGETABLES HIGH PRESSURE
Apples, chunks (low pressure) 2 minutes
Artichokes, whole 8-10 minutes
Asparagus, whole 1-2 minutes
Beans	2-3
Beets
14 inch slices 3-4 minutes
Whole, peeled 12-15 minutes
Broccoli, florets or spears 2-3 minutes
Brussels sprouts, whole 3-4 minutes
Cabbage, quartered 3-4 minutes
Carrots, 14 inch slices 1-2 minutes
Cauliflower, florets 2-4 minutes
Corn on the cob 3-5 minutes
Eggplant, 1 14 inch 2-3 minutes
Peas, shelled 1-1 12 minutes
Potatoes
Pieces, slices 5-8 minutes
Whole, small	5-8 minutes
Whole, medium	10-12 minutes
Spinach, fresh	2-3 minutes
Squash
Fall, 1 inch chunks	4-6 minutes
Summer, sliced	1-2 minutes
RICE	HIGH PRESSURE
Brown	15-20 minutes
White	6 minutes

MEAT AND POULTRY	HIGH PRESSURE
Beef, Pork, Lamb (1-2 inch cubes)	15-20 minutes
Beef / Veal
Roast, brisket	50-60 minutes
Shankminder/tech thick	25-35 minutes
Meatballs, browned	8-10 minutes
Lamb, boneless roast	45-55 minutes
Pork
Loin roast	40-50 minutes
Smoked but	20-25 minutes
Ham shank	30-40 minutes
Chicken
Boneless breast, thigh	8-10 minutes
Pieces	10-12 minutes
Whole	15-20 minutes
Turkey breast, whole	30-40 minutes
FISH	HIGH PRESSURE
Steaks, fillets
34 inch	4 minutes
1 inch	5 minutes
1 14 inch	6 minutes
12 inch	7 minutes

Hints and Tips

- To ensure best cooking performance when cooking under pressure, always use at least 8 oz. of water or liquid in your recipes to create enough steam to produce pressure. - When using the HIGH and LOW pressure settings, the timer should not begin counting down until there is enough pressure. If after a reasonable time the counter hasn't started counting down, it can mean one of three things:

• you haven't turned the dial to a pressure setting
  – the gasket has not been fitted properly into the lid
  – there isn't enough cooking liquid

• When cooking under pressure, if you are unsure of the cooking time, it is better to under cook and use the quick release method and check for doneness.

• Never fill the cooker more than 23 full. The cooker must have enough liquid space within the unit to generate steam or the food will not cook properly. If you are cooking foods that expand during cooking, do not fill more than half full.
• If the electric circuit is overloaded with other appliances, your cooker appliance may not operate. The cooker should be operated on a separate electrical circuit.
• Tougher, less expensive cuts of meat are better suited for the pressure cooking program because cooking under pressure breaks the fibers down for more tender results.
• Fresh fruit should be cooked on LOW pressure.
• Add a tablespoon of oil to the water to reduce the amount of foam produced by dry beans.

Contenidos

Precauciones Importantes .... 19

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Pressure Stress

(2)

Press Close

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Contenu

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Pressure Steam

(2)

Pressure dammeter

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Pressure GND

(4)

Pressure Cooker Recipes 54

ASPARAGUS SOUP 55

TOMATO SAUCE FOR PASTA 55

RATATOUILLE VEGETABLE STEW 56

POTATO AND GREEN BEAN CASSEROLE 56

CHICKEN STOCK....57

BRAISED VEAL WITH CARROTS 57

SALMON WITH SPINACH & LEMON SAUCE 58

PIQUANT SHRIMP 59

PORK CHOPS AND POTATOES ....60

CRANBERRY TURKEY 61

WARM PEACH DESSERT 61

PORK LOIN WITH GINGER POMEGRANATE SAUCE 62

CHICKEN WITH PROSCIUTTO AND MUSHROOMS 63

PORK CHOPS WITH SAVORY MUSHROOM GRAVY 64

CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, BASIL AND GOAT CHEESE......65

BOSTON BAKED BEANS 66

FAGOR'S NEVER FAIL RISOTTO 66

PAELLA, SPANISH STYLE 67

BROWN RICE AND EDAMAME 68

SUSHI RICE....68

PEARS STEWED IN RED WINE 69

SLOW COOKING RECIPES 70

SLOW COOKED BLACK BEANS ....70

CHINESE CHICKEN....70

CAJUN STYLE RED BEANS AND RICE 71

MARINARA SAUCE....71

CHICKEN & QUINOA - SOUTHWESTERN STYLE 72

CHICKEN CURRY....72

OLD FASHIONED CHICKEN SOUP 73

ROAST CHICKEN WITH CARROTS 73

GARLIC TURKEY BREAST 74

GINGERED POACHED PEARS 74

SOUTHWESTERN PORK TENDERLOIN 75

SUPER EASY SHORT RIBS- BARBEQUE STYLE 75

BEEF FAJITAS 76

FRUIT "CRISP" 76

LAMB MEATBALLS 77

MEATLOAF WITH VEGETABLES ....78

POTATO LEEK SOUP – CHEESY STYLE ....78

SAUSAGE & KRAUT....79

ZUCCHINI AND CARROT CHILI 79

Pressure Cooker Recipes

GREEK TOMATO SOUP

Serves 4

Ingredients:

2 pounds Beef, i.e. a chuck roast in one piece
2 Beef knuckle bones
4 cups water
Salt and freshly ground pepper to taste
3 cups crushed tomato
1 celery stalk
2 large carrots peeled
1 leek very well washed
2 large sprigs of parsley
2 teaspoons of dried oregano
4 very small red waxy potatoes, scrubbed and left whole
2 cups very fine noodles prepared, (about 1/4 pound)
Grated Parmesan cheese for garnish

Directions:

1. Place the Beef and the Beef bones in the cooker. Pour in water, season with the salt and pepper, close the lid and turn the knob to pressure. Set the timer for 20 minutes at low pressure.
2. When done, release the pressure and open the cooker. Remove the Beef bones as the cooker will be too full with for additional ingredients. Add the remaining ingredients with exceptions of the noodles and cheese. Close the lid and set the time for an additional 15 minutes at LOW pressure.
3. Meanwhile, cook the noodles in a separate pot, drain and reserve. Release the pressure and remove the lid. Transfer the meat and vegetables to a warm platter. Strain the remaining liquid into a serving bowl, pressing with the back of a wooden spoon to extract as much of the liquid as possible. Discard what remains in the trash.
4. Mix the noodles into the soup and serve with grated cheese. In individual dishes arrange portions of the meat and vegetables and serve at the same time as the soup. A hearty mustard is excellent for the meat and vegetables.

ASPARAGUS SOUP

Serves 4

Ingredients:

1 12 pounds fresh asparagus
2 tablespoons unsalted butter
1 cup (5 oz.) minced shallots
Pinch of Thyme
14 oz. low sodium chicken stock
Salt and freshly ground pepper to taste
1 cup Half and Half

Directions:

1. Clean the asparagus and trim off any tough stems and Cut the asparagus in 2 inch pieces.
2. Use the Brown 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.
3. Turn off the brown setting.
4. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes and cook at HIGH pressure. When done, release the pressure and open the cooker.
5. In batches, puree the soup in a blender until smooth. Add the Half and Half, adjust seasonings and serve. Serve with a garnish of fresh thyme.

TOMATO SAUCE FOR PASTA

Makes about 3 12 cups

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

Directions:

1. Use the Brown setting to sauté the onion, carrot, celery and garlic until softened.
2. Add all the remaining ingredients into the cooker.
3. Turn off the Brown setting. Close the lid and turn the knob to Pressure.
4. Set the timer for 12 minutes and cook at HIGH pressure.
5. When done, release the pressure and open the cooker. Use the Brown setting to reduce the sauce if it is not thick enough.

RATATOUILLE VEGETABLE STEW

Serves 6

Ingredients:

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 low-sodium chicken stock
1 tablespoon prepared pesto

Directions:

1. Use the Brown 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.
2. Add remaining 2 tablespoons of oil and the onion and garlic. Sauté the mixture until the onion is soft. Turn off the Brown setting.
3. Return the reserved vegetables to the cooker along with the remaining ingredients.
4. Close the lid and turn the knob to Pressure. Set the timer for 4 minutes at HIGH pressure.
5. When done, release the Pressure and open the cooker. If there is too much liquid, use the Brown setting to simmer the stew for a few minutes to reduce the liquid.

POTATO AND GREEN BEAN CASSEROLE

Serves 4

Ingredients:

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 low-sodium chicken stock

Directions:

1. In the cooker, mix all the ingredients into the cooker. Close the lid and turn the knob to Pressure.
2. Set the timer for 4 minutes and cook at HIGH pressure.
3. When done, release the pressure and open the cooker and serve.

CHICKEN STOCK

Makes about 6 cups

Ingredients:

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

5 cups water

Directions:

1. Combine all the ingredients in the cooker; close the lid and turn the knob to Pressure.
2. Set the timer for 30 minutes at HIGH pressure. When time is done, release the pressure and open the cooker.
3. Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much of the liquid as possible. Discard what remains in the sieve.
4. Cool the broth, then refrigerate overnight and remove any congealed fat that has collected on the surface.

BRAISED VEAL WITH CARROTS

Serves 4 - 6

Ingredients:

4 tablespoons Olive Oil
2 large onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh Rosemary
2 pounds cubed veal
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

Directions:

1. Use the Brown setting to sauté the onions, garlic and rosemary until tender and translucent, about 6-8 minutes.
2. Remove mixture from the pressure cooker and set aside in a bowl. Add the remaining Olive Oil and 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.
3. Turn off the Brown setting. Close the lid and turn the knob to Pressure. Set the timer for 12 minutes and cook at HIGH pressure.
4. When done, release the pressure and open the pressure cooker. Season the stew generously with salt and pepper before serving.

SALMON WITH SPINACH & LEMON SAUCE

Serves 3

Ingredients:

1 12 teaspoons salt, divided
10 ounces of fresh spinach leaves cleaned and rinsed
2 tablespoons Olive Oil
1 medium onion peeled and cut in half
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
3 6-8 ounce salmon steaks at least 1-inch thick
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 large egg yolks

Directions:

1. Place one cup water, 1 teaspoon of salt and the spinach leaves in the pressure cooker. Close the lid and turn the knob to Pressure.
2. Set the timer for 3 minutes and cook at HIGH pressure. When done, release the pressure and open the cooker.
3. Remove the spinach from the pressure cooker, drain thoroughly and place on a platter. Cover and keep warm in a low temperature oven. Dry the cooker with a paper towel.
4. Use the Brown setting to sauté the onions, garlic and parsley for about 2 minutes. Turn off the Brown setting. Stir in the clam juice, lemon juice, remaining salt, pepper and dill. Place the salmon in the cooker in a single layer. Close the lid and set the timer for 7 minutes and cook at HIGH pressure.
5. When done, release the pressure and open the pressure cooker. Using a slotted spatula, transfer the salmon to the warmed platter and cover to keep warm.
6. Pour off all but 1/3 cup of the cooking liquid in the 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.
7. 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 or thin lemon slices.

PIQUANT SHRIMP

Serves 4

Ingredients:

2 tablespoons Olive Oil

1 ½ 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

14 teaspoon thyme

Salt and freshly ground pepper to taste

Directions:

1. Use the Brown setting to quickly sauté the shrimp. Remove the shrimp to a platter.
2. 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.
3. Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay leaf, thyme, salt and pepper. Turn off the Brown setting. Close the lid and turn the knob to Pressure. Set the timer for 5 minutes to cook at HIGH pressure.
4. When done, release the pressure and open the cooker. If the sauce is too thin, use the Brown setting to boil it down a bit. Add the shrimp, close the lid and set the timer for 1 minute to cook at HIGH pressure.
5. When done, release the pressure and open the cooker. Discard the bay leaf. Serve over rice.

PORK CHOPS AND POTATOES

Serves 4

Ingredients:

2 tablespoons Olive Oil
4 pork chops, 1-inch thick
Salt and freshly ground pepper
14 cup low-sodium chicken stock
3 medium potatoes peeled and cut in 1/8 inch thick slices
1 medium onion, sliced
^3/_4 cup dry white wine
3 bay leaves
12 teaspoon nutmeg

Directions:

1. Heat the oil in the pressure cooker; generously sprinkle the pork chops with salt and pepper.
2. Use the Brown setting to brown as many chops as will fit comfortably in the pressure cooker at one time. When done browning, remove chops to a warm platter. Add the chicken stock to the cooker, scraping up any stuck particles. Turn off the Brown setting.
3. Layer half of the potato and onion slices in pressure cooker, sprinkling with salt, pepper and nutmeg. Place a bay leaf on top. Arrange the pork chops over the potatoes and onion and add another bay leaf. Cover the chops with another layer of potatoes and onion, again season with salt, pepper and nutmeg.
4. Pour in the wine and add the remaining bay leaf. Close the lid and turn the knob to Pressure. Set the timer for 20 minutes and cook at LOW pressure.
5. When done, release the pressure and open the cooker. Discard the bay leaves before serving.

CRANBERRY TURKEY

Serves 4

Ingredients:

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

12 jellied cranberry sauce

2 teaspoons minced orange zest

1 large orange, sectioned and diced

Salt and freshly ground pepper to taste

Directions:

1. Spray the pressure cooker with the non-stick cooking spray and season the pounded turkey with salt and pepper. Use the Brown 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 Brown setting.
2. Add the broth, onion and dried cranberries to the cooker. Layer the turkey and potatoes on top of the onions. Close the lid and turn the knob to Pressure. Set the timer for 8 minutes at HIGH pressure.
3. 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.
4. Use the Brown setting and add the cranberry sauce, orange zest and sections to the cooker. Cook the mixture, stirring occasionally, until the jellied cranberry has melted and the sauce has slightly thickened.
5. Serve the sauce over the reserved turkey fillets.

WARM PEACH DESSERT

Serves 4

Ingredients:

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

Directions:

1. Use the Brown setting to melt butter, add the sugar and peaches. Stir well. Turn off the Brown setting.
2. Add the water, rum, spices, and mix well. Close the lid and turn the knob to Pressure. Set the timer for 5 minutes and cook at LOW pressure.
3. When done, release the pressure and open the cooker. Serve warm or cold.

PORK LOIN WITH GINGER POMEGRANATE SAUCE

Serves 4

Ingredients:

2 lb. pork loin
pepper to taste
3/4 cup orange marmalade
12 cup pomegranate juice
2 teaspoons grated ginger
1 lime, juice
2 tablespoons soy sauce
3 cloves garlic, minced

Directions:

1. Set cooker on Brown setting. Add oil to the cooker. Pepper the pork and add to the cooker. Brown the roast on all sides (should take about 5 minutes).
2. Mix the remaining ingredients and pour them over pork. Close lid. Turn knob to pressure and set cooker on HIGH pressure cooker setting for 35 minutes and let come down naturally.
3. Remove pork loin and cover with aluminum foil. Set cooker on Brown and bring sauce to a boil. Mix cornstarch and water together and add to cooker. Boil for 2 minutes. Slice pork and serve with sauce.

BURGUNDY CHICKEN

Serves 4

Ingredients:

2 tablespoons canola oil
4 skinless boneless chicken breast halves
12 medium onion coarsely chopped
1 medium green pepper, chopped
1 medium tomato, coarsely chopped
1 rounded tablespoons flour
2 cups Burgundy wine
12 teaspoon curry powder
14 teaspoon paprika
1 chicken bouillon cube
salt and pepper to taste
2 tablespoons cream, if desired

Directions:

1. Heat oil in cooker on Brown setting. Add chicken breasts and brown on both sides.
2. Add all remaining ingredients, except for cream and close lid. Turn knob to pressure and cook under HIGH pressure for 7 minutes.
3. Quick-release the pressure, remove lid and add cream for a smoother, richer sauce.

CHICKEN WITH PROSCIUTTO AND MUSHROOMS

Serves 4

Ingredients:

3 ounces prosciutto diced
1 tablespoon Olive Oil
8 ounces mushrooms sliced
2 pounds chicken tenderloins
1 medium onion cut into thin wedges
2 large garlic cloves minced
^3/4 cup dry white wine
^3/4 cup low-sodium chicken broth
2 tablespoons tomato paste
1 cup diced tomatoes (petite cut)
2 teaspoons sage, dried
1 rosemary sprig about 2 tablespoons
2 bay leaves
12 peppercorns coarsely crushed salt and pepper

Directions:

1. Heat oil in cooker on Brown setting. Add diced prosciutto and cook for 2 minutes. Add mushrooms and cook until they are almost tender, about 10 minutes then transfer to a small dish.
2. Add the chicken, onion, garlic, wine, broth, tomato paste, tomatoes, sage, rosemary, bay leaves and crushed peppercorns to the cooker and close lid. Turn knob to pressure and cook under HIGH pressure for 7 minutes.
3. Quick-release pressure and stir in the mushrooms and prosciutto. Taste and add salt and pepper as desired.

PORK CHOPS WITH SAVORY MUSHROOM GRAVY

Serves 4

Ingredients:

4 boneless pork top loin chops
2 tablespoons vegetable oil flour, all-purpose for dredging salt and pepper to taste
1 large onion sliced
14 cup white wine
1 cup low sodium chicken broth
8 oz. sliced mushrooms
3 scallions, diced
3 tablespoons flour
8 oz. low fat sour cream

Directions:

1. Add kosher salt and fresh black pepper to about a half cup of flour. Dredge chops in flour and heat oil in cooker on Brown setting. Discard remaining flour mixture.
2. Brown chops on both sides, in batches if necessary. Remove chops and add white wine, stirring to release brown bits on bottom of cooker. Reduce wine to 2 tablespoons and then return the pork chops to the cooker. Add the chicken broth over the chops and then put the onion slices and mushrooms over the chops. Turn knob to pressure and cook under HIGH pressure for 10 minutes. Allow the pressure to release naturally.
3. Remove the chops, reserving the liquid. Stir the 3 tablespoons of flour into the sour cream until smooth. Set cooker on Brown and stir sour cream into the reserved liquid, whisking continuously until thickened. Add scallions and serve.

CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, BASIL AND GOAT CHEESE

Serves 4

Ingredients:

4 boneless, skinless chicken breast
4 ounce jar sun-dried tomatoes packed in Olive Oil, drained with oil reserved
1 garlic clove
Salt and freshly ground pepper to taste
14 cup freshly grated Parmesan
12 cup fresh basil leaves, packed
4 oz. goat cheese (log type, such as Chevre)
12 cup low-sodium chicken broth
1 tablespoon white wine
1 tablespoon corn starch
12 teaspoon garlic powder
2 tablespoons freshly grated Parmesan
2 tablespoons fresh parsley, chopped

Directions:

1. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic freezer bag and pound with meat mallet or other heavy object until 14 inch thick.
2. Put tomatoes, garlic, salt, pepper and 14 cup of Parmesan into a food processor along with 12 to 1 tablespoon of reserved oil. Process until a paste forms.
3. Roughly chop basil and add to food processor with goat cheese. Pulse a few times until mixture is combined but not completely blended. Spread 14 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.
4. Place chicken breasts seam side up in cooker. Add chicken broth and close lid. Turn knob to Pressure and cook under HIGH pressure for 7 minutes.
5. Quick-release pressure and remove breasts to a serving dish and tent with foil. Combine wine, corn starch, garlic powder and 1 tablespoon of water. Set cooker on Brown and add corn starch mixture, stirring until thickened.
6. Add any juices that have accumulated in the serving dish along with remaining Parmesan and stir. Top chicken breasts with sauce and parsley.

BOSTON BAKED BEANS

Serves 4 generously

Ingredients:

2 cups dried white beans, about 1 pound
1/3 pound salt pork, diced (or slab bacon)
3 tablespoons brown sugar
2 tablespoons molasses
1½ teaspoon prepared mustard
1 onion diced
2 tablespoons ketchup
Water (enough to cover beans in pot)

Directions:

1. Soak beans in water overnight. Drain.
2. Use the Brown setting to sear the pork on all sides. Remove. Turn off the Brown setting. Remove the excess drippings.
3. Add all the remaining ingredients to the cooker and enough water to cover the beans well. Close the lid and turn the knob to Pressure. Set the timer for 90 minutes and cook at LOW pressure. When done, release the pressure and open the cooker and serve.

FAGOR'S NEVER FAIL RISOTTO

Serves 4

Ingredients:

2 tablespoons Olive Oil
14 cup diced onion or shallot
1 cup Arborio rice
2 cup chicken broth
14 cup white wine
1 teaspoon saffron threads
14 grated Parmesan cheese
1 tablespoon freshly minced parsley

Directions:

1. Use the Brown setting to sauté the onions and rice until the onion is translucent, about 5 minutes.
2. Turn off the Brown setting. Add the broth, wine and saffron. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes and cook at HIGH pressure.
3. When done, release the pressure and open the cooker. Stir in the cheese and parsley. Serve.

PAELLA, SPANISH STYLE

Serves 4

Ingredients:

8 small mussels or clams
2 tablespoons Olive Oil
12 pound firm white fish such as monkfish or halibut cut in 1-inch pieces
12 pound shrimp peeled and deveined, tails on
1 medium onion chopped
3 garlic cloves, minced
1 pimiento, chopped
1 tablespoon minced fresh broad leaf parsley
14 teaspoon paprika
1 small tomato, skinned, seeded and chopped
2 cups rice – short or long grain
4 cups bottled clam juice or fish stock or chicken stock
12 cup peas
14 teaspoon saffron

Directions:

1. Use the Brown setting to boil 1 cup of water, add the mussels, and cook until they open.
2. Discard half of the shell and reserve the mussels on a warm platter. Dry the cooker thoroughly.
3. Heat the oil and sauté the fish and shrimp until they are just cooked. Remove from the cooker and place onto a platter and cover tightly with foil.
4. Add the onion and garlic to the cooker and sauté until the onion wilts. Stir in the pimiento, parsley, paprika and tomato. Cook for 3 minutes.
5. Stir in the rice and coat well. Pour in the stock, add in peas and saffron. Turn off the Brown setting. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes and cook at HIGH pressure. When done, release the pressure and open the cooker. Stir in the reserved mussels and shrimp.

BROWN RICE AND EDAMAME

Serves 4

Ingredients:

^3/_4 cup long grain brown rice
1 12 cups of water
1 ¼ cups frozen shelled edamame
1 tablespoon lime juice
1 tablespoon rice vinegar
1 ½ teaspoons sesame oil, toasted
12 teaspoon sugar
3 scallions thinly sliced on the diagonal
Salt and pepper
crushed red pepper flakes (optional)

Directions:

1. Place rice and water into the cooker and close lid. Turn knob to pressure and set cooker on HIGH pressure cooker setting and cook for 12 minutes.
2. Quick release the pressure, open the lid and add edamame. Lock the lid in place. Set back to HIGH pressure and cook for 8 additional minutes. Quick release the pressure.
3. In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved. With a fork, stir in lime juice mixture and scallions into rice; season with salt and pepper.

SUSHI RICE

Serves 4

Ingredients:

1 ½ cups short-grain sushi rice
2 12 cups water
14 cup rice vinegar (also known as sushi vinegar)
2 tablespoons Mirin (sweetened sake)
1 teaspoon salt

Directions:

1. Rinse the rice under cold water and drain. Place in the cooker. Add water. Lock the lid in place and turn knob to pressure and cook under HIGH pressure for 10 minutes. Release pressure.
2. While rice is cooking, mix the salt, Mirin and Rice Vinegar in a measuring cup-stirring well to dissolve the salt.
3. Remove the rice and place in a non-metallic bowl. Swirl the dressing over the rice in a spiral pattern and gently stir the mixture into the rice with a rice paddle. The rice should have a sticky texture with a glossy appearance. This rice is intended to be used for preparing sushi rolls with Nori (seaweed) sheets along with the vegetable & seafood ingredients of your choice.

PEARS STEWED IN RED WINE

Serves 4

Ingredients:

2 cups water
12 cup sugar
2 slices fresh lemon
2 whole cinnamon sticks
14 teaspoon nutmeg
4 firm pears peeled but not cored, stems on
^3/_4 cup red wine
1 cup frozen raspberries
14 cup heavy cream

Directions:

1. In the cooker, combine water, sugar, lemon, cinnamon sticks and nutmeg. Use the Brown setting to simmer the syrup until the sugar dissolves. Turn off the Brown feature.
2. Place the peeled pears upright in a steamer basket, the bottoms may need to be trimmed to make them stand upright. Lower the basket into the cooker. Close the lid and turn the knob to Pressure. Set the timer for 4 minutes and cook at LOW pressure.
3. When done, release the pressure and open the cooker. Add the red wine; close the lid and set the timer again for 4 minutes and cook at LOW pressure.
4. When done, release the pressure and open the cooker. Remove the pears and transfer them to a deep container. Use the Brown setting to boil down the sauce until syrupy. Turn off the cooker.
5. When the sauce has cooled, pour over the pears and keep at room temperature overnight. To serve, defrost and purée the raspberries until smooth. Spoon ¼ cup of the purée on four dessert dishes and place a pear upright in the center of each dish. Spoon some syrup over each pear. Drizzle 1 tablespoon of the cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design.

SLOW COOKING RECIPES

1 pound dried black beans
6 cups water
1 ½ cups chicken stock
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 can (14.5 oz.) diced tomatoes
4 cloves of minced garlic
2 tablespoons cumin
1 teaspoon fresh ground pepper
1 teaspoon chili powder
1 teaspoon salt (or to taste)

Directions:

1. Rinse black beans well and drain. Place in the cooker and add 6 cups water. Lock lid in place and cook on LOW pressure cooking setting for 30 minutes.
2. When cooking time is complete, release pressure, rinse and drain beans. Return beans to the cooker and add the remaining ingredients. Stir well. Cover and cook on the slow cooker setting for 8 hours on the LOW slow cook setting.

CHINESE CHICKEN

Serves 4

Ingredients:

3 pounds chicken thighs, with bone, skin removed
14 cup Hoisin sauce
14 cup plum chutney or plum sauce
14 cup low sodium soy sauce
1 medium piece fresh ginger-root, about 2-inches, peeled and thinly sliced or grated juice of 1 whole fresh lime
3 tablespoons cornstarch

Directions:

1. Mix all ingredients except the chicken in a bowl.
2. Add the chicken pieces and coat well.
3. Place everything, including the marinade, into the cooker. Cover and cook on the LOW slow cooker setting for 5-6 hours. Serve with rice.

CAJUN STYLE RED BEANS AND RICE

Serves 6

Ingredients:

1 pound dried red beans
4 cups water
3 ribs celery, diced
1 bell pepper, diced
1 onion, diced
2 small bay leaves
8 ounces Andouille sausage, diced
1 teaspoon dried thyme
1 tablespoon Tabasco or hot pepper sauce (to taste)

Directions:

1. Rinse and drain beans and place in cooker. Add water and stir. Cover and cook on the pressure setting for 30 minutes.
2. Release the LOW pressure and add the remaining ingredients to the cooker. Stir well.
3. Cover and cook for 8 hours on the LOW slow cook setting. Serve over hot rice.

MARINARA SAUCE

Serves 12

Ingredients:

1 tablespoon Olive Oil
4 cloves garlic, minced
1 cup diced celery
1 cup diced onion
12 pound diced mushrooms
12 cup diced carrots
1 cup diced bell pepper
14 cup prepared pesto
14 cup sherry
12 teaspoon salt
12 teaspoon pepper
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sugar
Pinch each of cinnamon and chili powder
2 - 28 ounce cans crushed tomatoes

Directions:

1. Turn the cooker on Brown and sauté the onions, garlic, celery and bell peppers, in the Olive Oil until the onions are translucent, about 5 minutes.
2. Change to the slow cooker setting and add the remaining ingredients into the cooker. Cover and cook for 8 hours on the LOW slow cook setting. Serve over your choice of cooked pasta.

CHICKEN & QUINOA - SOUTHWESTERN STYLE

Serves 4

Ingredients:

1 pound of chicken breast trimmed and cut into 1-inch chunks
1 15 ounce can of cream style corn
1 15 ounce can of pinto beans rinsed and drained
1 15 ounce can of diced tomatoes
1 teaspoon dried oregano
2 tablespoons dehydrated onion
1 teaspoon garlic powder
2 teaspoons chili powder
1 cup uncooked quinoa
12 cup fresh cilantro
juice of one fresh lime

Directions:

1. Place the first 8 ingredients of the recipe into the cooker and cover. Set cooker to LOW slow cooker setting and cook for 4 12 hours.
2. Add the quinoa after 4 hours and close the lid. It will soak up the remaining liquid during the final 30 minutes of cooking. Mix in the cilantro and lime juice and serve.

CHICKEN CURRY

Serves 6

Ingredients:

3 pounds boneless skinless chicken thighs
2 medium onions, halved and thinly sliced
16 thin slices peeled fresh ginger (1 oz.)
8 garlic cloves, thinly sliced
4 tablespoons curry powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons coarse salt
2 cups (or 1 can) unsweetened light-coconut milk
2 cups frozen peas
14 cup chopped cilantro

Directions:

1. Place first eight ingredients (chicken through salt) into the cooker. Cover cook on HIGH slow cooker setting for 1 hour.
2. Stir in coconut milk and peas; cover and cook on LOW 5 hours. Shred the chicken using two forks. Add 14 cup chopped cilantro stir and serve.

OLD FASHIONED CHICKEN SOUP

Serves 6

Ingredients:

2 cups shredded zucchini
1 ½ cups diced onion
1 cup sliced carrots
1 cup diced celery
1 12 teaspoons oregano
1 ½ cups diced tomato, fresh or canned
1 tablespoon prepared pesto
12 pound diced boneless skinless chicken
6 cups low sodium chicken stock
Salt and pepper to taste

Directions:

1. Combine all the ingredients and place into the cooker.
2. Cover and cook for 8 hours on the LOW slow cook setting. When done, stir in
   2 cups cooked rice or 2 cups of cooked noodles if desired.

ROAST CHICKEN WITH CARROTS

Serves 6

Ingredients:

1- 4 to 4 12 pound roasting chicken
Kosher salt
Freshly ground black pepper
4 teaspoons dried thyme, divided
12 lemon, quartered
1 head garlic, cut in half crosswise
1 tablespoon olive oil
12 large red onion, thickly sliced
3 carrots quartered and cut into 2-inch pieces
1 tablespoon cornstarch mixed with 2 tablespoons of water

Directions:

1. Rinse the chicken inside and out and pat the outside dry. Sprinkle the inside of the chicken with 2 teaspoons of thyme and a generous amount salt and pepper. Stuff the cavity with the quartered lemon, and all the garlic.
2. Brush the outside of the chicken with the olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string. Use the Brown setting to brown chicken on all sides, being careful not to puncture the skin. Turn off Brown setting and remove chicken.
3. Place the onions and carrots along with the remaining olive oil and thyme in the cooker and toss with additional salt and pepper. Spread vegetables evenly around the bottom of the cooker and place the chicken on top. Cover and cook for 4 hours on the HIGH slow cooker setting.
4. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Use the Brown setting to bring the juices in the cooker to a boil. Add cornstarch mixture and stir until thickened.
5. Slice the chicken onto a platter and serve it with the vegetables and gravy.

GARLIC TURKEY BREAST

Serves 6-8

Ingredients:

4-5 pound turkey breast, bone-in, skin-on

6-8 cloves of garlic, sliced thin

2 teaspoon kosher salt

pepper

extra virgin Olive Oil

1 celery stalk, cut into 12 inch pieces

1 medium onion, sliced

2 tablespoons cornstarch

minced parsley – optional

Directions:

1. Carefully lift the skin on the turkey breast and rub with 1 tablespoon of extra virgin olive oil. Evenly distribute the slivers of garlic underneath the skin. Rub the top and underside of the turkey with salt and pepper. Add another tablespoon of oil to the cooker and use the Brown setting to brown the breast.
2. Remove the turkey breast and place onions and celery in the bottom of the cooker. Place the turkey breast on top of the vegetables, cover and cook for 2 hours on the HIGH slow cooker setting.
3. After 2 hours switch the cooker to the LOW slow cooker setting and continue to cook the turkey for an additional 4-5 hours or until the turkey is tender and no longer pink inside or until a meat thermometer reads 170^ F.
4. Remove turkey to a platter and cover with aluminum foil for about 10 minutes. Use the Brown setting to bring the juices in the cooker to a boil. Add cornstarch mixed with 2 tablespoons of water to mixture and stir until thickened Add minced parsley to gravy if desired. Serve turkey topped with gravy.

GINGERED POACHED PEARS

Serves 4

Ingredients:

1 ½ cups cranberry juice
12 cup brown sugar
1 tablespoon grated fresh ginger
14 cup finely diced candied ginger
14 cup rum
12 cup water
1 teaspoon lime juice
2 large pears

Directions:

1. In the cooker, combine all the ingredients except the pears. Mix well.
2. Peel, halve and core the pears. Add to the cooker, core side up and baste with the liquid. Cover and cook for 4 hours on the LOW slow cook setting. If desired, serve with a dollop of freshly whipped cream and a sprinkle of diced candied ginger.

SOUTHWESTERN PORK TENDERLOIN

Serves 8

Ingredients:

1 large green pepper, seeded and cut into a 34 inch dice
2 cups diced onion
2 sweet potatoes, peeled and cut into a 34 inch dice
1 ½ cups frozen corn
1 16 oz. jar of mild or medium chunky salsa
2 teaspoons oregano
1 ½ teaspoons of chili powder (regular, chipotle or ancho)
1 teaspoon cumin
1 teaspoon each of salt and pepper
1-2 pound package of pork tenderloin (plain), trimmed of all fat
14 cup chopped cilantro (optional)

Directions:

1. Stir together vegetables, salsa, oregano, spices, salt and pepper into the cooker. Cut tenderloins in half and place on top of vegetables.
2. Cover and cook for 6 hours on LOW or until pork reaches an internal temperature of 160^ F. Remove pork and let rest of 5 minutes. Slice into medallions and serve with vegetables. Top with cilantro if desired. Nice accompanied by Brown Rice with Black Beans.

SUPER EASY SHORT RIBS- BARBEQUE STYLE

Serves 4

Ingredients:

2 ½ pounds boneless beef short ribs
1 large onion thinly sliced
1 cup prepared barbeque sauce
1 cup water
1 teaspoon garlic powder
Salt and pepper to taste

Directions:

1. Season meat with salt and pepper and brown on all sides using the Brown setting. It may be necessary to do this in 2 batches. Set the timer for 8 hours on LOW slow cook setting and return all of the meat to the cooker.
2. Stir in onion and garlic powder. Combine the barbeque sauce and water then add to cooker. Cover and cook for 8 hours on LOW.

BEEF FAJITAS

Serves 6

Ingredients:

^3/_4 cup salsa
2 tablespoons tomato paste
1 tablespoon olive oil
1 clove garlic minced
3 tablespoons lime juice
1 teaspoon black pepper
12 teaspoon salt
1 ½-pounds flank steak trimmed
1 large onion cut in half and thinly sliced into half moons
2 each red bell pepper cut into strips
1 package flour tortillas
Guacamole (optional)
Tomatoes, chopped (optional)

Directions:

1. In a small bowl, combine salsa, tomato paste, olive oil, garlic, lime juice, pepper and salt. Lay the flank steak in the slow cooker and pour the mixture over it, making sure to coat all exposed surfaces well. Lay the onion and bell peppers on top. Cover and cook on the LOW slow cooker setting for 5½ hours, until the meat is tender.
2. Remove the steak and vegetables from the mixture and transfer to a serving platter. Cover with aluminum foil and let stand 10 minutes. Cut the meat across the grain into 12 inch thick slices. Serve heaped over warm tortillas, with peppers and onions on top. Garnish with guacamole and chopped tomatoes.

FRUIT "CRISP"

Serves 6

Ingredients:

2 (21 oz.) cans fruit pie filling (cherry, blueberry, apple, peach)
1½ cups of packaged yellow or white cake mix
5 tablespoons butter, cut up
12 cup chopped pecans or walnuts, toasted

Directions:

1. Rub the cooker insert generously with butter. Place pie filling in the cooker.
2. Mix dry cake mix and remaining butter until crumbly, sprinkle over filling. Sprinkle with nuts. Cover & cook on LOW slow cooker setting for 2-3 hours.
3. Serve warm in bowls. Top with whipped cream or serve side by side with a scoop vanilla ice cream.

LAMB MEATBALLS

Serves 4

Ingredients:

Meatballs:

1 pound ground lamb
1 teaspoon minced ginger
2 cloves garlic, minced
1 small onion, finely diced
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
12 teaspoon light brown sugar
14 teaspoon ground cinnamon
12 cup fresh cilantro, chopped
2 tablespoons chopped raisins

Sauce:

1 tablespoon canola oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon ground coriander
1 ½ teaspoons cinnamon
12 teaspoon salt
12 teaspoon chili powder
1 tablespoon tomato paste
28 oz. can chopped tomatoes

Directions:

1. To make meatballs, put all meatball ingredients into a food processor and process until the mixture binds together. Shape into 20 meatballs, place on a baking sheet and chill in the refrigerator for 10 minutes.
2. To make the sauce, heat oil in the cooker using the Brown setting. Add the onion and garlic and sauté until the onions are translucent. Add the remainder of the ingredients and stir to combine.
3. Bring sauce to a simmer and add the chilled meatballs. Change the cooker to the LOW slow cooker setting and cover. Cook the meatballs on LOW for 4-5 hours. Serve meatballs and sauce over couscous or rice.

MEATLOAF WITH VEGETABLES

Serves 4

Ingredients:

1 tablespoon canola oil
1 medium onion, chopped
1 scallion, chopped
1 tablespoon minced garlic
1 celery rib, chopped
1 large carrot, peeled and chopped into 14 inch pieces
1 teaspoon kosher salt
12 teaspoon black pepper
1 tablespoon Worcestershire sauce
14 cup ketchup + 12 cup ketchup (divided)
1 pound lean ground beef
12 pound ground pork
4 ounces chopped mushrooms
2 tablespoons grated parmesan cheese
2 tablespoons milk
^3/_4 cup dry breadcrumbs
1 egg lightly beaten

Directions:

1. In a medium skillet, heat oil and add onions, green onion, garlic, celery and carrots, stirring until the carrots are fork-tender for about 7 minutes. Season with salt and pepper.
2. In a bowl, combine the sautéed vegetables, Worcestershire sauce, 14 cup ketchup, ground beef, ground pork, mushrooms, breadcrumbs, egg, milk, and Parmesan cheese. Shape into an oval and place in the cooker.
3. Brush remaining 12 cup of ketchup over meatloaf. Cover. Set cooker to LOW slow cooker setting and cook for 5 hours.
4. Carefully remove meatloaf from cooker and tent with foil for 10 minutes. Slice and serve. lime juice and cilantro and serve.

POTATO LEEK SOUP - CHEESY STYLE

Serves 4-6

Ingredients:

2 cloves garlic, minced
2 cups finely minced leeks
5 cups peeled and diced white potatoes
2 cups low-sodium chicken stock
8 ounces grated sharp cheddar cheese
6-8 ounces low-fat milk

Directions:

1. Place the first 4 ingredients in the slow cooker.
2. Cover and cook for 6 hours on the LOW slow cook setting. When the potatoes are tender, stir in the grated cheese and milk. Serve.

SAUSAGE & KRAUT

Serves 4

Ingredients:

2 tablespoons canola oil
1 large apple, peeled, halved, sliced 12 inch
1 large sweet onion, halved, sliced 12 inch about ,1 12 cups
4 medium Yukon gold or red-skinned potatoes, peeled, cut into 12 -inch pieces, about
3 cups
12 cup packed light brown sugar
14 cup Dijon mustard
1 12 pound kielbasa or turkey sausage, sliced, 12 inch
1 cup apple cider
1 32-oz. jar sauerkraut, drained

Directions:

1. Melt butter in cooker using the Brown setting. Add apple and onion and cook 8 to 10 minutes or until onion begins to turn soft, translucent and golden brown, stirring occasionally.
2. Stir in potatoes. Combine sugar and mustard in small bowl and stir into onion mixture. Arrange sausage over onion mixture; pour in apple cider.
3. Arrange sauerkraut over sausage. Cover. Set cooker to LOW slow cooker setting and cook for 7-8 hours.

ZUCCHINI AND CARROT CHILI

Serves 6-8

Ingredients:

2 medium zucchini chopped
4 medium carrots - chopped
1 medium green pepper - chopped
2 garlic cloves
1 15-oz can garbanzo beans
2 15-oz can kidney beans
1 14 oz. can sliced black olives
1 ½ teaspoons of cumin
12-oz jar medium picante sauce
1 28-oz can cut-up tomatoes
shredded cheddar cheese

Directions:

1. Sauté zucchini, green pepper, onion, carrots and garlic in olive oil until crisp and tender.
2. Combine tomatoes, picante sauce, cumin, black olives, beans and sautéed vegetables in slow cooker.
3. Cook on low for 4½ to 5 hours on the LOW slow cook setting. The cheddar cheese is added when served.

1 15oz. can black beans, rinsed and drained
1 10oz. package of frozen whole kernel corn
1 cup chopped onion
12 cup pearl barley
1 large red sweet pepper, cut into 12 inch dice
2 medium carrot, cut into 14 inch slices
1 small butternut squash, cut into 1-inch dice
2 cloves garlic, minced
1 14½-ounce can low-sodium vegetable broth or chicken broth
1 teaspoon dried basil, crushed or 12 tsp. dried oregano, crushed
12 teaspoon salt
14 teaspoon pepper
1 medium zucchini, halved lengthwise and thinly sliced
Salt and pepper

Directions:

1. Place drained beans, corn, onion, barley, red pepper, carrot, butternut squash and garlic in the cooker.
2. In a medium bowl combine vegetable or chicken broth, parsley, basil or oregano, salt, and pepper. Stir into vegetable mixture. Cover. Set cooker to LOW slow cooker setting and cook for 7-8 hours or HIGH slow cooker setting for 3 12 to 4 hours.
3. After cooking time is up, if using LOW setting, turn to HIGH setting. Stir in the zucchini. Cover and cook 30 minutes longer on HIGH setting. Add salt and pepper to taste.

CHOCOLATE BREAD PUDDING

Serves 8

Ingredients:

1 cup butter
14 cup sugar
1 teaspoon ground cinnamon
4 eggs
1½ cup chocolate milk
14 cup strong brewed coffee
12 cup raisins
12 cup milk chocolate chips
1 cup chopped pecans -- toasted
4 cup stale white bread -- cut into bite-sized pieces

Directions:

1. In a bowl, beat the butter, sugar & cinnamon with electric mixer. Add the eggs and beat until fluffy. Mix in the chocolate milk, coffee, currants & raisins. Fold in the chocolate chips, pecans & bread cubes. Pour into multi cooker.
2. Cover & cook on LOW slow cooker setting for 5-6 hours. or on HIGH for 2 12 - 3 hrs. Serve with a scoop of vanilla ice cream dusted with cocoa powder.

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 “Fagor Slow Cooker Express item # 670041790” 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.

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FAGOR SLOW COOKER EXPRESS

WARRANTY REGISTRATION CARD (ITEM # 670041790)

MR./MRS./MS.:

TELEPHONE:

ADDRESS:

DATE OF PURCHASE: ____

NAME OF STORE WHERE BOUGHT:

NAME OF PRODUCT:

EMAIL:

NOTE: Please complete and mail this warranty registration card immediately to protect your warranty service.

FAGOR WARRANTY REGISTRATION

PO BOX 94, LYNDHURST, NJ 07071

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