Fagor EPC Plus, ELECTRIC PRESSURE COOKER Plus User Manual

ELECTRIC

PRESSURE COOKER

Plus

OLLA A PRESIÓN ELÉCTRICA Plus

User’s Manual & Recipe Booklet

Manual del Usuario y Recetario

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Contents

Important Safeguards .............................................................................................. 3

Features and Functions ............................................................................................ 5

Getting Started.......................................................................................................... 7

How to Operate the Electric Pressure Cooker Plus................................................. 8

Warm Function ....................................................................................................... 10

Brown Function ...................................................................................................... 11

Rice Function .......................................................................................................... 12

Meat Function ......................................................................................................... 13

Vegetable Function ................................................................................................. 14

Delay Function ........................................................................................................ 15

Cleaning and Maintenance .................................................................................... 16

Recommended Cooking Times .............................................................................. 18

Hints and Tips ......................................................................................................... 19

ESPAÑOL ................................................................................................................. 21

RECIPES ................................................................................................................... 41

Limited Warranty .................................................................................................... 68

ENGLISH

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Thank you for purchasing this state of the art Fagor Electric
Pressure Cooker Plus!

The Fagor Electric Pressure Cooker Plus can be used to pressure
cook foods to perfection. The controls are in a simple, easy to use
push button format, allowing you to set recipe times with ease.
Plus, the convenient and automatic “keep warm” function provides
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 Pressure Cooker Plus 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.

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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 Electric Pressure
Cooker Plus 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 Electric Pressure Cooker Plus 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 Electric Pressure Cooker Plus, 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 Electric Pressure Cooker Plus near heat-emitting devices
such as heaters, gas cooktops or electric burners.

• Always use the Electric Pressure Cooker Plus in a well ventilated area.

• Using accessories or replacement parts that are not recommended or sold by
the manufacturer may cause damage to the Electric Pressure Cooker Plus 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.

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• 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 Electric Pressure Cooker
Plus. 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 fire
or serious damage.

• Do not attempt to remove the lid while the unit is under pressure.

• 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 Electric Pressure Cooker Plus 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 this
product using authentic FAGOR replacement and accessory parts. Never
attempt to dissemble and repair the Electric Pressure Cooker Plus yourself.

SAVE THESE INSTRUCTIONS

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Features and Functions

BROWN

KEEP

WARM

LOW HIGH

START

STOP

PRESSURE COOKING

DELAY

TIME

MEAT VEGETABLESRICE

Controls (12)

Pressure regulating knob (1)

Cool-touch handle (3)

Silicone gasket (5)

Safety Pressure valve (6)

Anti-blocking case (7)
(can be pulled up to remove)

Stationary pot (11)
(cannot be removed)

Condensation reservoir (8)
(can be removed)

(3) Cool-touch handle

(9) Heating element

(10) Removable cooking pot

(4) Floating valve

(2) Self- Locking pin

Top of the lid

Bottom of the lid

Body of Electric Pressure Cooker

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1. Pressure Regulating Knob: Turn the knob to the “Pressure” position when

cooking. Turn the knob to the “Steam” position to release the pressure after
pressure cooking.

2. Self-Locking Pin: The lid will lock automatically when you slide it in place.

While cooking you will not be able to open the lid until all of the pressure is
released.

3. Cool-Touch Handles: The handles of the Electric Pressure Cooker Plus

remain cool to the touch, allowing for easy handling and opening of the pot.

4. Floating Valve: The safety-floating valve controls the amount of pressure

inside the cooker and locks the lid to prevent accidental opening under
pressure.

5. Silicone Gasket: Creates an airtight seal needed for the Electric Pressure

Cooker Plus 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. It works independently of the floating valve.

7. Anti-Blocking Case: Pull the case 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 remove the plastic
jar from the side of the cooker and 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 Pressure

Cooker Plus and should never be used for cooking. Only use the removable
cooking pot for cooking.

12. Controls: The easy to use controls in a soft touch digital format allow you to

easily select the desired function and cooking time.

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Getting Started

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

1. Remove all packing materials and literature from within the Electric Pressure

Cooker Plus. 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 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. Try to readjust 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.

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How to Operate the Electric Pressure Cooker Plus

This program will allow you to cook meals under pressure in 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 Electric Pressure Cooker Plus, and

add the ingredients noted in 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 2/3 full with food and liquid. Do not fill the unit
more than ½ 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.

4. Place the lid on the Electric Pressure Cooker Plus; 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.

5. Turn the pressure regulator knob to PRESSURE.

6. 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 1. This equals 1-minute cooking time.

7. 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.

8. 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 digital display will read 0.0 after 30 seconds.

9. 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.

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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 PRESSURE

COOKER. IT IS DANGEROUS AND MAY CAUSE A FIRE AND SERIOUS
DAMAGE.

10. The Electric Pressure Cooker Plus will beep once the cooking time ends. It
will turn the automatic “Warm” function on 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. 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 DIRECT
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 Pressure Cooker will beep periodically to remind you that
the cooking has ended.

11. 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.

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Warm Program

This program reheats or keeps cooked food warm.

1. Place cooked food in the removable cooking pot.

2. Place the lid on the Electric Pressure Cooker Plus; 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 knob to STEAM.

4. Press the WARM button. The light on the warm button will flash and the digital
display will read 0.0.

5. Press the START/STOP button to begin the program. The indicator light will
stop flashing.

6. Since pressure is not built up while warming the food, you can open the lid to
check if your food is warm enough. To turn the program off, simply press the
START/STOP button.

NOTE: When you are using the pressure 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. The food will
stay warm until you press the START/STOP button.

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Brown Program

This program allows you to brown food before cooking. 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 light on the BROWN button will flash and the
display will read 0.0. The lid should remain off.

4. Press the START/STOP button. The indicator light will stop flashing and the
cooker will start heating the oil.

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 – either high
or low pressure, to continue preparing the recipe. Follow the instructions for
each program.

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Rice Cooking Function

This is a 6-30 minute program designed for cooking dishes such as long and short
grain rice. If you prefer your grain steamed instead of cooked, use a removable
steamer basket (not included).

1. Position the removable cooking pot in the Electric Pressure Cooker Plus.

2. Add at least 8 oz. of water or cooking liquid to the cooking pot.

3. Add the appropriate amount of grain to the liquid, following the grain to liquid
ratio indicated by the recipe. Do not fill the pot more than half-full.

4. Place the lid on the Electric Pressure Cooker Plus; align the side of handle with
the locking pin to 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 PRESSURE.

5. Press the RICE COOK button. The light on the RICE COOK button will flash
and the digital display will read “6”.

6. Press the START/STOP button to begin cooking. To set the desired cooking
time, press the RICE button once for each additional cooking minute or
continuously hold down the button until you reach your desired time.

The indicator light will stop flashing. The program will cook for 6-30 minutes

from the moment it builds the right amount of pressure. If you forget to press
the START/STOP button, the digital display will read 0.0 after 30 seconds.

7. When the cooking time ends, the unit will beep and automatically turn the
“Warm” function on until you press the START/STOP button to cancel the
program and release the pressure by turning the regulator valve to steam.

Basic guidelines to use the automatic rice cooking program for different
types of rice:

• 1½ cup rice to 3½ cups liquid for risotto (we suggest to leave it sitting for extra

3-5 minutes after cooking time is up)

• 1½ cup rice to 2½ cups liquid for sushi (with short-grain sushi rice)

• 1½ cup rice to 1½ - 2 cups liquid for regular, fluffy rice

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Meat Cooking Function

This is a 20-99 minute program designed to pressure cook your meat and poultry
dishes. This setting allows you to cook your meats and poultry dishes in half the
time of conventional cooking. It is recommenced that you brown your meat or
poultry dishes before you begin pressure cooking, for the best flavor and texture,
unless otherwise indicated in the recipe.

1. Place the removable cooking pot in the Electric Pressure Cooker Plus.

2. Place your already browned meat or poultry into the the cooking pot.

3. Load in remaining ingredients for the recipe such as rice, vegetables or
potatoes as well as your liquid.

4. Place the lid on the Electric Pressure Cooker Plus; align the side of handle with
the locking pin to 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 PRESSURE.

5. Press the MEAT button. The light on the “MEAT” button will flash and the
digital display will read “20”. To set the desired cooking time, press the MEAT
button once for each additional cooking minute or continuously hold down
the button until you reach your desired time.

6. Press the START/STOP button to begin cooking. The indicator light will stop
flashing. The program will cook for 20-99 minutes from the moment it builds
the right amount of pressure. If you forget to press the START/STOP button,
the digital display will read 0.0 after 30 seconds.

7. When the cooking time ends, the unit will beep and automatically turn the
“Warm” function on until you press the START/STOP button to cancel the
program, and release the pressure by turning the regulator value to steam.

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Vegetable Cooking Function

This is a 6-30 minute program designed to pressure cook your vegetable dishes.
Perfect for quickly preparing your carrots and steamed broccoli dishes for your
family.

1. Place the removable cooking pot in the Electric Pressure Cooker.

2. Pour about 8oz of water into the bottom of the cooking pot.

3. Place your desired vegetables into the steamer basket and placed into the
cooking pot.

4. Place the lid on the Electric Pressure Cooker; align the side of handle with
the locking pin to 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 PRESSURE.

5. Press the VEGETABLE button. The light over the “VEGETABLE” button will
flash and the digital display will read “6”. To set the desired cooking time,
press the VEGETABLE button once for each additional cooking minute or
continuously hold down the button until you reach your desired time.

6. Press the START/STOP button to begin cooking.

The indicator light will stop flashing. The program will cook for 6-30 minutes

from the moment it builds the right amount of pressure. If you forget to press
the START/STOP button, the digital display will read 0.0 after 30 seconds.

7. When the cooking time ends, the unit will beep and automatically turn the
“Warm” function on until you press the START/STOP button to cancel the
program, and release the pressure by turning the regulator value to steam.

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Delay Time Program

This function allows you to delay the cooking process up to 8 hours in half hour
increments.

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 “.5” meaning half an hour of delay. Press the button until you
reach the desired delay time.

2. Select the desired cooking program and cooking time by pressing the
corresponding program button (high/low pressure) following the instructions
for each program.

3. Press the START/STOP button. The Electric Pressure Cooker will begin
cooking after the delay set time has elapsed.

FOR EXAMPLE: say it is 11:30am 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 6 and a half hours and then the pressure cooking
program for 12 minutes. You do this by pressing the delay time button until
the panel reads 6.5 and then the high pressure setting button until it reads 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!

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Cleaning and Maintenance

Do not wash any parts of the Electric Pressure Cooker Plus in the dishwasher
except for the removable cooking pot. Always wash the Electric Pressure Cooker
Plus 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 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 of this manual.)

6. For increased safety and best results, the silicone gasket should be replaced
approximately every 12-15 months, depending on the usage. If the silicon
gasket appears damaged, cracked or torn, do not use the unit and contact
our Customer Service Department at 1-800-207-0806 or order a new gasket
by going to the online shop section of our website: www.fagoramerica.com .

7. For optimal performance, the bottom of the Electric Pressure Cooker Plus,
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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3. 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.

4. 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.

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Recommended Cooking Times

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

VEGETABLES COOKING TIME

Apples, chunks 2 minutes

Artichokes, whole 8-10 minutes

Asparagus, whole 1-2 minutes

Beans 2-3 minutes

Beets

¼ 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, ¼ inch slices 1-2 minutes

Cauliflower, florets 2-4 minutes

Corn on the cob 3-5 minutes

Eggplant, 1 ¼ inch 2-3 minutes

Peas, shelled 1-1½ 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 COOKING TIME

Brown 15-20 minutes

White 6 minutes

MEAT AND POULTRY COOKING TIME

Beef, Pork, Lamb (1-2 inch cubes) 15-20 minutes

Beef / Veal

Roast, brisket 50-60 minutes

Shank 1 ½ inch 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 COOKING TIME

Steaks, fillets

¾ inch 4 minutes

1 inch 5 minutes

1 ¼ inch 6 minutes

½ inch 7 minutes

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Hints and Tips

• To ensure best cooking performance when cooking under pressure, always use

at least 1 cup (8 oz.) of water or liquid in your recipes to create enough steam
to produce pressure.

• 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 pressed start/stop (the light will still be flashing on the 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 Electric Pressure Cooker Plus more than 2/3 full. The Electric
Pressure Cooker Plus must have enough air 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 Electric Pressure
Cooker Plus appliance may not operate. The Electric Pressure Cooker Plus
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.

• Add a tablespoon of oil to the water to reduce the amount of foam produced by
dry beans.

ESPAÑOL

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Contenidos

Precauciones Importantes ..................................................................................... 23

Características y Funciones ................................................................................... 25

Antes del Primer Uso .............................................................................................. 27

Programa de Cocinado A Presión .......................................................................... 28

Programa para Mantener Caliente (Warm) ........................................................... 30

Función de Dorar (Brown) ...................................................................................... 31

Función de Arroz .................................................................................................... 32

Función de Carne .................................................................................................... 33

Función de Verduras .............................................................................................. 34

Función de Aplazamiento de la Cocción (Delay Time) ......................................... 35

Limpieza y Mantenimiento ..................................................................................... 36

Tiempos de Cocción Recomendados ..................................................................... 38

Pistas y Consejos ...................................................................................................39

ESPAÑOL

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¡Gracias por comprar esta Olla a Presión Eléctrica de Fagor de
tecnología punta!

La olla electrica a pr

esión de Fagor le permite cocinar los alimentos
a la perfección La configuración digital de los controles le permite
fijar fácilmente los tiempos de cocción de todas las recetas que
usted desee preparar. Además cuenta con la función automática
“keep warm” (mantener caliente) que le proporciona la flexibilidad
necesaria para que la cocina se adapte a su apretada agenda.

Este manual de uso contiene información vital para la utilización
y cuidado de este producto. Lea por favor este manual
detenidamente antes de poner en funcionamiento la Olla a Presión
Eléctrica Fagor para asegurar un uso y mantenimiento adecuado.
Siga cuidadosamente las siguientes instrucciones de este
folleto para optimizar el resultado y el período de vida útil de su
electrodoméstico.

ESPAÑOL

23

PRECAUCIONES IMPORTANTES

El producto que usted ha comprado es un electrodoméstico de tecnología punta.
Cumple todas las últimas medidas de seguridad y estándares tecnológicos;
sin embargo, al igual que con cualquier electrodoméstico, existen algunos
riesgos potenciales. Sólo opere esta Olla a Presión Eléctrica de acuerdo con las
instrucciones facilitadas y sólo para su uso previsto en el hogar.

LEA POR FAVOR LAS SIGUIENTES INSTRUCCIONES ANTES DE PONER EN
FUNCIONAMIENTO EL ELECTRODOMÉSTICO POR PRIMERA VEZ.

• Lea todas las instrucciones contenidas en este manual antes de usar el
electrodoméstico.

• Este producto no está concebido para uso industrial o al aire libre; es sólo para
uso interior y en el hogar.

• No ponga a funcionar esta unidad si el cable o el enchufe están dañados. Si
el electrodoméstico no está funcionando correctamente, se ha caído o se ha
dañado, se ha dejado a la intemperie o sumergido en agua, deje de usarlo
inmediatamente y contacte con nuestro servicio de asistencia al cliente en el
número de teléfono [phone].

• La Olla a Presión Eléctrica tiene un enchufe polarizado AC (Corriente Alterna),
una clavija es más ancha que la otra. Sólo encajará en un enchufe polarizado
de un modo como medida de seguridad. Déle la vuelta al enchufe si no encaja
completamente. Si sigue sin encajar en el enchufe, contacte con un electricista
cualificado. No intente pasar por alto esta medida de seguridad.

No deje el cable suelto colgando sobre el borde de la mesa o encimera.

• No deje que el cable toque superficies calientes.

• Si usa una alargadera para conectar la Olla a Presión Eléctrica, tenga en cuenta
por favor que una alargadera dañada puede causar un mal funcionamiento
del producto. Compruebe siempre su alargadera para asegurarse que no está
dañada y que es del voltaje que la unidad requiere. Asegúrese de no colocar el
cable donde alguien pueda tropezar con él.

• No coloque la Olla a Presión Eléctrica cerca de ningún aparato que emita calor
como podrían ser estufas, cocinas de gas o quemadores eléctricos.

• Use siempre la Olla a Presión Eléctrica en una zona bien ventilada.

• Usar accesorios o repuestos que no son los recomendados o vendidos por el
fabricante puede causar daño a la Olla a Presión Eléctrica o daños personales.

• Los niños requieren vigilancia de un adulto en todo momento mientras estén
en la cocina o alrededor. Mantenga este electrodoméstico fuera del alcance de
los niños.

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24

• Este producto no debe ser utilizado por personas (niños incluidos) con
capacidades físicas, sensoriales o mentales r

educidas, así como por personas
con falta de experiencia o conocimiento, a no ser que la persona responsable
de su seguridad supervise o dé las instrucciones necesarias sobre el uso del
producto.

• Mientras esté en funcionamiento, no cubra el electrodoméstico ni lo coloque
cerca de un materiales inflamables como cortinas, visillos, paredes, o mobiliario
tapizado con tela.

• Cocine siempre en el cazo extraíble de la Olla a Presión Eléctrica. Cocinar sin
el cazo extraíble puede causar una descarga eléctrica.

• Nunca fría o fría a presión en la Olla a Presión Eléctrica. Es peligroso y podría
causar un incendio y daños severos.

• No intente quitar la tapa mientras la unidad esté bajo presión.

• Nunca cubra o bloquee la válvula de presión con nada. Esto puede causar
sobre-presurización y llevar a accidentes graves.

• Mientras está cocinando, la tapa y la superficie de acero inoxidable de la Olla a
Presión Eléctrica pueden calentarse. Manéjela con cuidado y lleve o mueva la
Olla a Presión Eléctrica usando sólo las asas laterales. Tenga mucho cuidado
cuando mueva cualquier aparato que contenga comida o líquidos calientes.

• Mantenga las manos y la cara alejadas del botón regulador de presión cuando
libere la presión de la Olla a Presión Eléctrica. Puede quemarse con el vapor
caliente.

• Después de cocinar, emplee cuidado extremo cuando quite la tapa. Puede
resultar gravemente quemado a causa del vapor residual escapando de dentro
de la unidad. Eleve la tapa de tal forma que el vapor escape por el lado más
alejado de usted y deje que las gotas de agua escurran desde el interior de la
tapa adentro de la Olla a Presión Eléctrica.

• Asegúrese de que la Olla a Presión Eléctrica esté apagada antes de desenchufarla
de la toma de corriente. Desenchufe siempre y deje que se enfríe antes de limpiar
o de quitar algún componente. No intente nunca desenchufar la unidad tirando
del cable. Manténgala desenchufada cuando no esté en uso.

• Para reducir el riesgo de descarga eléctrica, nunca meta el enchufe, el cable o
el cuerpo en agua u otro líquido. Sólo el cazo extraíble puede colocarse en el
lavavajillas.

• Sólo expertos cualificados deben reparar y llevar a cabo trabajos de
mantenimiento en la Olla a Presión Eléctrica usando repuestos y accesorios
auténticos de FAGOR. No intente nunca desarmar y reparar la Olla a Presión
Eléctrica usted mismo.

GUARDE ESTAS INSTRUCCIONES

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25

Características y Funciones

Botón Regulador de Presión (1)

Mango frío al tacto (3)

Junta de silicona (5)

Válvula de Seguridad (6)

Funda anti-bloqueo (7)
(puede sacarse tirando hacia arriba)

Cazuela estática (11)
(no se puede quitar)

Colector de agua (8)
(puede sacarse)

(3) Mango frío al tacto

(9) Fuente de calor

(10) Cazuela para cocinar
desmontable

Válvula flotante (4)

(2) Indicador de auto-cierre

Parte superior de la tapa

Parte inferior de la tapa

Cuerpo de la olla eléctrica

Controles (12)

BROWN

KEEP

WARM

LOW HIGH

START

STOP

PRESSURE COOKING

DELAY

TIME

MEAT VEGETABLESRICE

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1. Botón Regulador de Presión: Gir

e el botón hacia la posición de “Presión”

cuando cocine. Gire el botón a la posición de “Vapor” para liberar la presión.

2. Indicador de Auto-cierre: La tapa se cerrará automáticamente cuando la

gire hasta su tope. Mientras esté cocinando no podrá abrir la tapa mientras
hay presión dentro.

3. Mangos fríos al tacto: los mangos le permitirán abrir, cerrar y mover la Olla

Eléctrica con facilidad.

4. Válvula Flotante: La válvula de seguridad-válvula flotante controla la cantidad

de presión dentro de la Olla a Presión Eléctrica permitiendo que el exceso de
presión se libere.

5. Junta de Silicona: Crea un sellado hermético para que su Olla a Presión

Eléctrica pueda acumular la presión necesaria. Compruebe que la junta no
esté rajada ni agrietada antes de cocinar a presión.

6. Válvula de Seguridad: La válvula de seguridad permite que el exceso de

presión escape de la Olla a Presión Eléctrica. Funciona independientemente
de la válvula flotante.

7. Funda anti-bloqueo: tire hacia usted para sacar el botón regulador de

presión para su limpiado.

8. Colector de Agua: Recoge el exceso de vapor condensado en agua durante

el proceso de cocinado. Si hay algo de líquido en el colector después de
cocinar, simplemente vacíelo.

9. Sensor de Temperatura y Fuente de Calor: estos dos elementos regulan la

temperatura de cocción.

10. Cazo para Cocinar Extraíble: cazo de aluminio apto para lavavajillas, con

interior anti-adherente tipo Teflon Select, que se limpia en un abrir y cerrar de
ojos.

11. Cazuela Estática: Esta parte no se puede sacar de la olla. Nunca se debe

cocinar directamente en esta cazuela estática: ha de hacerlo siempre en la
cazuela extraíble.

12. Controles: La configuración digital de los controles le permite fijar fácilmente

el tiempo de cocción deseado.

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Antes del Primer Uso

Lea las instrucciones de seguridad que encontrará en este manual antes de
enchufar y poner en funcionamiento su Olla a Presión Eléctrica. Antes de usar la
Olla a Presión Eléctrica por primera vez, siga estos pasos:

1. Quite todos los materiales de empaquetado y los folletos de dentro de la Olla

a Presión Eléctrica. Levante el cazo extraíble y retire cualquier trozo de papel
de debajo. Quite el plástico de protección del panel de control y cualquier
pegatina de la tapa o del cuerpo de acero inoxidable.

2. Lave todos los componentes desmontables y extraíbles con agua y jabón.

Enjuague y seque todos los componentes cuidadosamente. Pase un paño
húmedo por el exterior del cuerpo de acero inoxidable. NUNCA sumerja el
cuerpo de acero inoxidable en agua o cualquier otro líquido. Sólo el cazo
extraíble es apto para lavar en lavavajillas.

3. Asegúrese que la junta de silicona está colocada adecuadamente en la tapa.

Para asegurarse de que ha sido puesta correctamente, llene el cazo extraíble
con agua hasta dos tercios de su capacidad completa, y cocine durante
15 minutos. Libere la presión girando el botón regulador de presión hasta
VAPOR (STEAM). Debe ver como se libera el vapor y baja la válvula flotante.
Si no ve que se esté liberando vapor es probable que la junta no haya sido
ajustada correctamente y que la Olla a Presión Eléctrica no ha podido
acumular presión: reajuste la junta para asegurarse de que está colocada
correctamente, y repita este paso.

4. Deje que el electrodoméstico se enfríe hasta temperatura ambiente y entonces

vacíe y limpie.

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Programa de Cocinado a Presión

Este programa le permitirá cocinar alimentos bajo presión en menos tiempo,
ya que el tiempo de cocción se reduce hasta un 70% comparado con métodos
tradicionales. Cocinar a presión es Rápido, Fácil y Sano!

1. Antes de cada uso, asegúrese de que la junta de silicona y las válvulas

reguladoras de presión estén limpias y bien colocadas.

2. Conecte el cable en un enchufe de pared.

3. Coloque el cazo extraíble en la olla, y añada los ingredientes siguiendo la

receta. Cuando cocine comidas a presión, es necesario añadir al menos 1
taza (8 oz.) de líquido.

ADVERTENCIAS DE SEGURIDAD:

• No llene el cazo extraíble más 2/3 de su capacidad con líquido. No llene
la unidad más de ½ de su capacidad cuando cocine comidas que se
expanden cuando están cocinándose.

• Las siguientes comidas no deben ser cocinadas a presión: salsa de
manzana, arándanos, cebada perla, harina de avena, arvejas partidas,
fideos, pasta o ruibarbo. Estas comidas tienden a producir espuma y
barbotear, y pueden bloquear la válvula de presión.

4. Coloque la tapa de la Olla Eléctrica Multifuncional alineando la parte
protuberante del mango con el colector de agua, y gírela en el sentido
contrario de las agujas del reloj hasta que dé con el tope y oiga el clic del
cierre automático.

5. Gire el botón regulador de presión a PRESIÓN (PRESSURE).

6. Elija el modo de cocinado deseado presionando el botón de PRESIÓN ALTA
(HIGH) o PRESIÓN BAJA (LOW) en el panel de control. La luz del botón
parpadeará y el panel digital mostrará 1. Esto equivale a 1 minuto de tiempo
de cocción.

7. Establezca el tiempo deseado presionando el mismo botón una vez para
cada minuto adicional o manteniendo el botón presionado para incrementar
el tiempo a más velocidad. El tiempo de cocción máximo es de 99 minutos.

8. Pulse el botón COMENZAR /PARAR (ON/OFF) para empezar a cocinar. El
indicador lumínico dejará de parpadear. Si no selecciona el tiempo deseado
de cocción u olvida pulsar el botón COMENZAR /PARAR (ON/OFF), la pantalla
de la unidad mostrará 0.0 después de 30 segundos.

9. La unidad empezará a contar hacia atrás los minutos una vez que se haya
alcanzado la presión adecuada. La válvula flotante se elevará cuando se haya
alcanzado la presión.

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A

TENCIÓN: NUNCA FUERCE LA TAPA PARA INTENTAR ABRIRLA

CUANDO ESTÉ COCINANDO A PRESIÓN. ESTO PUEDE DAR LUGAR A
UN ACCIDENTE GRAVE.

ATENCIÓN: NUNCA FRÍA O FRÍA A PRESIÓN EN LA OLLA ELÉCTRICA

MULTIFUNCIONAL. ES PELIGROSO Y PUEDE CAUSAR UN INCENDIO Y
DAÑOS SEVEROS.

10. La Olla Eléctrica Multifuncional pitará una vez cuando el tiempo de cocinado
acabe. Empezará a funcionar automáticamente bajo la función de “Mantener
Caliente” (KEEP WARM) hasta que pulse el botón COMENZAR /PARAR (ON/
OFF) para cancelar el programa. Después de presionar el botón COMENZAR
/PARAR (ON/OFF), libere la presión. Tiene dos opciones para liberar la
presión:

a. Método rápido: libere la presión inmediatamente girando el botón

regulador de presión a VAPOR (STEAM). Toda la presión será liberada en
segundos.

PRECAUCIÓN: EL VAPOR QUE SALE DE LA OLLA ESTARÁ CALIENTE, Y

PUEDE LANZAR GOTAS DE LÍQUIDO CALIENTE. NO ACERQUE SU CARA
O MANOS AL CHORRO DE VAPOR Y GIRE LA OLLA DE TAL MODO QUE
EL CHORRO SE ALEJE DE USTED.

b. Método natural: deje que la presión baje naturalmente sin girar el botón

regulador de presión a “Vapor”. Esto le llevará varios minutos, durante los
cuales la comida continuará cocinándose. Algunas recetas (por ejemplo
un arroz caldoso) se benefician de este tiempo extra de cocción. Sabrá
cuando se ha liberado la presión porque la válvula flotante bajará y usted
podrá girar la tapa para abrirla.

NOTA: Si no pulsa el botón COMENZAR/PARAR (ON/OFF) al final del

tiempo de cocción, la Olla Eléctrica Multifuncional pitará periódicamente
para recordarle que el cocinado ha acabado.

11. Una vez que la presión ha sido liberada, quite la tapa girándola en el sentido
de las agujas del reloj, y levántela inclinándola hacia el lado más alejado
de usted para evitar quemarse con los restos de vapor y el agua caliente
condensada que gotea desde la parte interior de la tapa.

ATENCIÓN: DESPUÉS DE COCINAR, EL CAZO EXTRAÍBLE INTERIOR

ESTARÁ MUY CALIENTE. USE AGARRADORES PARA MOVERLO O DEJE
QUE SE ENFRÍE ANTES DE SACARLO.

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Programa para Mantener Caliente (Keep Warm)

Este programa recalienta o mantiene la comida recién cocinada caliente.

1. Coloque la comida cocinada en el cazo extraíble.

2. Coloque la tapa de la Olla Eléctrica Multifuncional; alinee el mango con el
colector de agua, y gire en el sentido de las agujas del reloj hasta que cierre
en su lugar. El indicador de auto-cierre hará clic cuando esté en su lugar.

3. Gire el botón regulador de presión a VAPOR (STEAM).

4. Pulse el botón de MANTENER CALIENTE (KEEP WARM). La luz en el botón
de mantener caliente parpadeará y la pantalla mostrará 0.0.

5. Pulse el botón COMENZAR /PARAR (ON/OFF) para comenzar el programa. El
indicador lumínico dejará de parpadear.

6. Dado que no se genera presión cuando se está calentando la comida, usted
puede abrir la tapa para comprobar si su comida está suficientemente
caliente. Apague el programa presionando simplemente el botón COMENZAR
/PARAR (ON/OFF).

NOTA: Cuando usted está utilizando el programa de cocinado a presión, de

arrocera o de cocinado lento, el modo de Mantener Caliente (KEEP WARM)
se encenderá automáticamente una vez haya acabado el tiempo de cocinado
establecido. La luz de la pantalla LED del programa seleccionado se apagará,
y la luz de la función “Mantener Caliente” (KEEP WARM) se encenderá. La
comida permanecerá caliente hasta que usted pulse el botón de COMENZAR
/PARAR (ON/OFF).

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Función de Dorar (Brown)

Este programa le permite dorar la comida antes de cocinar. Dore carne o pollo
para obtener el mayor sabor y textura, a menos que se indique otra cosa en
la receta. Déle palmaditas con papel de cocina a los alimentos que va a dorar
para secarlos. Para obtener el mejor resultado, asegúrese de que el aceite esté
caliente antes de añadir carne o pollo. Dore la comida en tandas para mantener
la temperatura correcta del aceite para un dorado uniforme.

1. Coloque el cazo extraíble en su sitio.

2. Añada la cantidad apropiada de aceite indicada en la receta.

3. Pulse el botón DORAR (BROWN). La luz en el botón parpadeará y la pantalla
mostrará 0.0. La tapa debe permanecer quitada.

4. Pulse el botón COMENZAR /PARAR (ON/OFF). El indicador lumínico dejará
de parpadear y la Olla Eléctrica Multifuncional empezará a calentar el aceite.

5. Después de aproximadamente un minuto de precalentado, añada los
alimentos y empiece a dorar.

6. Una vez que se haya dorado lo suficiente, pulse el botón COMENZAR /PARAR
(ON/OFF) para cancelar la función de dorar. Ahora puede usar cualquiera de
los programas –presión, arrocera o cocinado lento- para continuar preparando
la receta. Siga las instrucciones de cada programa.

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Función de Arroz

Este es un programa diseñado para platos de cocina de 6-30 minutos. Si usted
prefiere sus granos de arroz al vapor en vez de cocinados, utilice un cestillto
extraible (no incluido).

1. Coloque la olla extraíble en la olla de presión eléctrica.

2. Agregue por lo menos 8 oz de líquido de agua o caldo a la olla.

3. Añade la cantidad adecuada de granos al líquido, siguiendo la proporción
indicada de grano a líquido en la receta. No llene la olla más de la mitad de su
capacidad.

4. Coloque la tapa en la olla de presión eléctrica; debe alinear el lado de la
manija con el pasador de seguridad al colector de condensación y gire hacia
la izquierda hasta que este seguro en su lugar. El perno de seguridad hara clic
en su lugar. Gire el regulador de presión de mando a PRESSURE.

5. Pulse el botón RICE. La luz del botón de RICE se encendera y la pantalla
digital mostrará “6”.

6. Pulse el botón START/STOP para empezar a cocinar. Para establecer la
cocción deseada, pulse el botón de arroz una vez por cada minuto de cocción
adicional o continuamente mantenga pulsado el botón hasta que llegue a la
hora deseada.

La luz del indicador se apagará. El programa va a cocinar por 6-30 minutos

desde el momento que llegue al nivel correcto de presión. Si se olvida de
pulsar el botón START / STOP, la pantalla de la unidad mostrará 0.0 después
de 30 segundos.

7. Cuando termina el tiempo de cocción, la unidad emitirá un pitido y se
convertirá automáticamente al nivel “Caliente” en la función hasta que se
pulsa el botón START / STOP para cancelar el programa y soltará la presión
girando la válvula reguladora al vapor.

Para utilizar el programa de arroz de cocción automática para diferentes
tipos de arroz:

• 1 ½ taza de arroz de 3 ½ tazas de líquido para risotto (se sugiere dejarlo 3-5

minutos extra después del tiempo de cocción)

• 1 ½ taza de arroz a 2 ½ tazas de líquido para sushi (arroz de grano corto de

sushi)

• 1 ½ taza de arroz a 1 ½ - 2 tazas de líquido para el arroz regular y esponjosa

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Función de Carne

Este es un programa de 20 a 99 minutos diseñado para cocinar sus platos de
carne y aves de corral. Esta configuración le permite cocinar sus platos de carnes
y platos de aves de corral en la mitad del tiempo de cocción convencional. Se
recomienda que su carne o platos de aves de corral se doren antes de comenzar
la cocción a presión, para mejor sabor y textura, a menos que se indique lo
contrario en la receta.

1. Coloque la olla extraíble en la olla de presión eléctrica.

2. Coloque la carne ya dorada (por favor consulte la receta para ver si lo requiere)
o aves de corral en la olla.

3. Añadé los demás ingredientes de la receta, como el arroz, las verduras o
patatas, y el líquido.

4. Coloque la tapa en la olla de presión eléctrica; debe alinear el lado de la
manija con el pasador de seguridad al colector de condensación y gire hacia
la izquierda hasta que este seguro en su lugar. El perno de seguridad se hara
clic en su lugar. Gire la regulador de presión de mando a PRESSURE.

5. Pulse el botón MEAT. La luz del botón “MEAT” se enciendera y la pantalla
digital mostrará “20”. Para establecer la cocción deseada, pulse el botón
de carne una vez por cada minuto de cocción adicional o continuamente
mantenga pulsado el botón hasta que llegue al tiempo de coccion deseado.

6. Pulse el botón START/STOP para empezar a cocinar. La luz del indicador
dejara de parpadear. El programa se cocinara por 20-99 minutos desde el
momento que llegue al nivel correcto de presión. Si se olvida de pulsar el
botón START / STOP,la pantalla de la unidad mostrará 0.0 después de 30
segundos.

7. Cuando el tiempo de cocción, la unidad emitirá un pitido y se convertirá
automáticamente al nivel “KEEP WARM” (MANTENER CALIENTE) hasta
que se pulse el botón START / STOP para cancelar el programa y soltará la
presión girando la válvula reguladora al vapor.

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Función de Verduras

Este es un programa de 6 a 30 minutos diseñado para cocinar sus verduras. Esta
función es para sus platos de zanahorias y brócoli al vapor para su familia.

1. Coloque la olla extraíble en la Olla de presión eléctrica..

2. Ponga aproximadamente 8 onzas de agua en el fondo de la olla.

3. Coloque las verduras que desee en la vaporera y póngala en la olla.

4. Coloque la tapa en la olla de presión eléctrica; debe alinear el lado de la
manija con el pasador de seguridad al colector de condensación y gire hacia
la izquierda hasta que este seguro en su lugar. El perno de seguridad se hara
clic en su lugar. Gire el regulador de presión de mando a PRESSURE.

5. Pulse el botón. La luz del botón se encendera y la pantalla digital mostrará
“6”. Para establecer la VEGETABLES cocción deseada, pulse el botón de
VEGETABLES una vez por cada minuto de cocción adicional o continuamente
mantenga pulsado el botón hasta que llegue a la hora deseada.

6. Pulse el botón START/STOP para empezar a cocinar. La luz del indicador
dejara de parpadear. El programa se cocinara por 6-30 minutos desde el
momento que llegue al nivel correcto de presión. Si se olvida de pulsar el
botón START / STOP,la pantalla de la unidad mostrará 0.0 después de 30
segundos.

7. Cuando termina el tiempo de cocción, la unidad emitirá un pitido y se
convertirá automáticamente al nivel KEEP WARM (MANTENER CALIENTE)
en la función hasta que se pulsa el botón START / STOP para cancelar el
programa y soltará la presión girando la válvula reguladora al vapor.

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35

Función de Aplazamiento de la Cocción
(Delay Time)

Esta función le permite posponer el proceso de cocinado hasta 8 horas y en
incrementos de 30 minutos. Puede usar el aplazamiento de cocción junto con los
siguientes programas: cocinado lento, arrocera, cocinado a alta y baja presión.

ATENCIÓN: NO DEJE COMIDAS PERECEDERAS TAL Y COMO CARNE, POLLO,
PESCADO, QUESO Y PRODUCTOS DEL DÍA A TEMPERATURA AMBIENTE POR
MÁS DE 2 HORAS (O MÁS DE 1 HORA CUANDO LA TEMPERATURA AMBIENTE
ESTÉ POR ENCIMA DE 90º F). CUANDO COCINE CON ESTAS COMIDAS, NO
PONGA LA FUNCIÓN DE RETRASO POR MÁS DE 1 O 2 HORAS.

1. Pulse el botón de APLAZAR (DELAY TIME).

2. Seleccione el tiempo de aplazamiento deseado pulsando el botón de
APLAZAR (DELAY TIME) hasta que alcance el tiempo adecuado.

3. Seleccione el programa con el que desea cocinar (arrocera, alta o baja
presión, o cocción lenta) y el tiempo durante el cual desea que se cocine
pulsando el botón correspondiente al programa deseado (vea instrucciones
específicas de estos programas).

4. Presione el botón COMENZAR/PARAR (ON/OFF). La Olla Eléctrica
Multifuncional empezará a cocinar después de que el tiempo de aplazamiento
haya transcurrido.

EJEMPLO DE USO: si son las 11.30 de la mañana, usted quiere que la cena

esté lista para las 6 de la tarde y su receta requiere un tiempo de cocción a
alta presión por 12 minutos, puede programar la olla para que se ponga a
cocinar dentro de siete horas y media y luego cocine a presión durante 12
minutos. (para ello, tendrá que pulsar el botón de aplazamiento de la cocción
hasta que aparezca “6.0” y luego pulsar el botón de alta presión doce veces.)
Así, su cena estará lista faltando 18 minutos para las 6 – tiempo durante el
cual el programa automático de Mantener Caliente se encargará de que no se
le enfríe.

ESPAÑOL

36

Limpieza y Mantenimiento

No lave ningún componente de la Olla a Presión Eléctrica en el lavavajillas a
excepción del cazo extraíble. Lave siempre la olla completamente después de
cada uso, o si no ha sido usada durante un período largo de tiempo.

1. Desenchufe la unidad y deje que se enfríe antes de limpiarla.

2. Saque el cazo extraíble y lávelo con agua y jabón o en el lavavajillas. Enjuague
y séquela muy bien.

3. Pase un paño húmedo por el exterior del cuerpo de la Olla a Presión Eléctrica.
No lo sumerja en agua.

4. Quite el colector de agua tirando hacia abajo. Lávelo con agua con jabón
templada. Enjuague y seque cuidadosamente. Póngalo de nuevo en su sitio
ejerciendo presión.

5. Dele la vuelta a la tapa, coja la junta de silicona y tire para sacarla. Limpie
la junta de silicona con agua templada con jabón. Enjuague y seque
completamente. Ponga de nuevo la junta en su sitio colocándola dentro del
borde de la tapa y empujando hacia abajo. Asegúrese de que el surco en el
centro de la junta está colocado alrededor del anillo de metal en el borde
interior de la tapa.

NOTA: la junta de silicona debe colocarse siempre adecuadamente en el

lado inferior de la tapa; de otro modo la unidad no funcionará. Compruebe
periódicamente para asegurarse de que está limpia, flexible, y no está rajada
o agrietada (Ver sección de “Antes del primer uso” en este manual).

6. Si la junta de silicona parece dañada, rajada o desgastada, no use la unidad
y contacte con nuestro departamento de atención al cliente. Para aumentar
la seguridad y los resultados, la junta de silicona debe ser repuesta cada 12
ó 15 meses aproximadamente, dependiendo de la frecuencia de uso. Puede
solicitar una nueva junta de silicona llamando al servicio de atención al cliente
de Fagor en el número de teléfono: 1-800-207- 0806, o a través de nuestra
página web: www.fagoramerica.com.

7. Para un funcionamiento óptimo, la zona que queda debajo de la olla extraíble
donde se encuentran, la fuente de calor y el sensor de temperatura deben
limpiarse después de cada uso. Limpie con un paño húmedo y asegúrese de
secarlo completamente.

8. Nunca use limpiadores abrasivos o estropajos para frotar para limpiar ninguno
de los componentes.

ESPAÑOL

37

Limpieza del Botón Regulador de Presión

Compruebe SIEMPRE que el botón r

egulador de presión y la válvula de seguridad

funcionan correctamente antes de cada uso.

1. Después de que la unidad se haya enfriado, quite la tapa.

2. Presione hacia abajo a la vez que gira el botón regulador de presión en el
sentido contrario de las agujas del reloj pasado el indicador de Levántelo con
cuidado para retirarlo. Mire a través de los agujeros del botón para asegurarse
de que no está bloqueado. Deje correr un poco de agua a través.

3. Déle la vuelta a la tapa y colóquela encima de una mesa. Saque la funda
anti-bloqueo tirando hacia arriba. Usando un cepillo, compruebe y elimine
cualquier resto de comida o de partículas extrañas que puedan estar dentro
de la válvula flotante. Vuelva a poner la funda anti-bloqueo empujando hacia
abajo hasta que se sujete en su posición.

4. Vuelva a colocar el botón regulador alineando las muescas del botón
regulador con las muescas en el hueco del botón, y girando en el sentido de
las agujas del reloj hasta que se vuelva a colocar en su posición. Los puntos
blancos sobre el botón deberían coincidir con el punto blanco en el cuerpo
de la olla. Si no coinciden, vuelva a quitar el botón y gírelo 180 grados para
volver a alinear las muescas.

ESPAÑOL

38

Tiempos de Cocción Recomendados

Los tiempos de cocción son tiempos aproximados. Utilice estos tiempos como
indicaciones generales. El tamaño y la variedad de los alimentos en la receta
alterarán el tiempo de cocción.

VEGETALES TIEMPO DE COCINADO

Manzanas, trozos 2 minutos

Alcachofas, enteras 8-10 minutos

Espárragos, enteros 1-2 minutos

Arvejas 1-3 minutos

Remolacha

Rodajas ¼ pulgadas 3-4 minutos

Entera, pelada 12-15 minutos

Brócoli, cogollos o puntas 2-3 minutos

Coles de Bruselas cogollos, enteras 2-3 minutos

Col en cuartos 2-3 minutos

Zanahorias, rodajas de ¼ pulgadas 1-2 minutos

Coliflor, cogollos 2-4 minutos

Mazorca de maíz 3-5 minutos

Berenjenas, 1 ¼ pulgadas 2-3 minutos

Guisantes en la vaina 1-1½ minutos

Patatas

Trozos, rodajas 5-8 minutos

Enteras, pequeñas 5-8 minutos

Enteras, medianas 10-12 minutos

Espinacas, frescas 2-3 minutos

Calabacín

Otoño, trozos de 1 pulgada 4-6 minutos

Verano, en rodajas 1-2 minutos

ARROZ TIEMPO DE COCINADO

Integral 15-20 minutos

Blanco 6 minutos

CARNE Y AVE TIEMPO DE COCINADO

Res, Cerdo, Cordero (Dados 1-2 pulgada)

15-20 minutos

Res / Ternera

Asado, falda 50-60 minutos

Pierna ½ pulgadas grosor 25-35 minutos

Albóndigas, doradas 8-10 minutos

Cordero, asado sin hueso

45-55 minutos

Cerdo

Solomillo asado 40-50 minutos

Trasero ahumado 20-25 minutos

Jamón, pierna 30-40 minutos

Pollo

Pechuga sin hueso, muslo 8-10 minutos

Trozos 10-12 minutos

Entero 15-20 minutos

Pechuga de pavo, entera 30-40 minutos

PESCADO TIEMPO DE COCINADO

Filetes

¾ pulgadas 4 minutos

1 pulgadas 5 minutos

1 ¼ pulgadas 6 minutos

½ pulgadas 7 minutos

ESPAÑOL

39

Pistas y Consejos

• Para asegurarse el mejor resultado cuando esté cocinando a presión, utilice

siempre al menos 8 oz. de agua o líquido en sus recetas para crear suficiente
vapor para producir presión.

• El temporizador no debería contar hacia atrás hasta que haya suficiente

presión. Si después de un tiempo razonable el reloj no ha comenzado a contar
hacia atrás, puede significar una de estas tres cosas:

• No ha presionado start / stop (la luz sigue parpadeando en el ajuste de la
presión)

• La junta no ha sido ajustada adecuadamente dentro de la tapa.

• No hay suficiente líquido para cocinar.

• Cuando cocine a presión, si no está seguro sobre el tiempo de cocción, es
mejor estimar para poco hecho y utilizar el método de liberación rápida para
abrir la olla y comprobar si se necesita un tiempo adicional.

• Nunca llene la Olla a Presión Eléctrica más de 2/3 de su capacidad máxima.
La olla debe tener espacio suficiente dentro de la unidad para generar vapor
o la comida no se cocinará adecuadamente. Si está cocinando comidas que
aumentan de tamaño mientras son cocinadas, no llene más de la mitad de la
capacidad máxima.

• Si el circuito eléctrico tiene sobrecarga con otros electrodomésticos, su Olla a
Presión Eléctrica puede que no funcione. La olla deber ser utilizada siempre en
un circuito eléctrico separado.

• La carne más dura y menos cara es más adecuada para el programa de
cocinado a presión porque cocinar a presión rompe las fibras y consigue
resultados más tiernos.

• Añada una cucharada sopera de aceite al agua para reducir la cantidad de
espuma producida por las arvejas secas.

RECIPES

41

Recipes

Pressure Cooker

Salmon with Spinach & Lemon Sauce ...............................................................................42

Bouillabaisse .................................................................................................................... 43

Swordfish Teriyaki .............................................................................................................44

Piquant Shrimp................................................................................................................. 45

Cioppino .......................................................................................................................... 46

Poached Salmon .............................................................................................................. 47

Cheesecake .....................................................................................................................48

Pears Stewed in Red Wine ................................................................................................ 49

Warm Peach Dessert ........................................................................................................ 50

Vegetables

Potato and Green Bean Casserole ..................................................................................... 51

Asparagus Soup ............................................................................................................... 51

Steamed Vegetables in Garlic Butter .................................................................................. 52

Tomato Sauce for Pasta ....................................................................................................52

Carrot Sweet Potato Mash ................................................................................................ 53

Ratatouille Vegetable Stew ................................................................................................ 53

Cauliflower in Cheese Sauce ............................................................................................. 54

Creamy Leek and Potato Soup .......................................................................................... 54

Zucchini Squash Soup ...................................................................................................... 55

Quick Lentil Side Dish .......................................................................................................55

Rice

Creamy Coconut-Lime Rice ............................................................................................... 56

Fruited Wild Rice Pilaf ....................................................................................................... 56

Fagor’s Never Fail Risotto ..................................................................................................57

Rice Pudding ....................................................................................................................57

Paella, Spanish Style.........................................................................................................58

Meat

Braised Veal with Carrots .................................................................................................. 59

Chicken Stock ..................................................................................................................60

Chicken Salad ..................................................................................................................61

Cranberry Turkey ..............................................................................................................62

Braciole ........................................................................................................................... 63

Southwestern Shredded Pork ............................................................................................ 64

Chili ................................................................................................................................. 65

Baby Back Ribs ................................................................................................................66

Chef Michelle Bernstein Mom’s Brisket .............................................................................. 67

RECIPES

42

PRESSURE COOKER

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 ½ teaspoons salt, divided
20 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
¼ cup fresh lemon juice
¼ teaspoon white pepper
1 ½ 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 water, 1 teaspoon of salt and the spinach leaves in the pressure
cooker. Close the lid and press HIGH Pressure. Set the timer for 3 minutes. 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 cooker with a paper towel. 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 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 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.

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

RECIPES

43

BOUILLABAISSE

Serves 4 generously, 7 + 4 minutes (HIGH Pressure)

An effortless dish, outstanding for entertaining company, just add a salad and crusty French
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
¼ 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
¼ teaspoon saffron (optional, but better if used)
Salt and pepper to taste

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

Close the lid and turn press HIGH Pressure and set the timer for 7 minutes. When
done, release the pressure and open the cooker. Add the fish and seafood and
stir well. Close the lid and set the timer for 4 minutes at high pressure. When
done, release the pressure, open the cooker and remove the bay leaf. Serve hot.

RECIPES

44

SWORDFISH TERIYAKI

Serves 4, 3 minutes (HIGH Pressure)

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

1 ½- 1 ¾ pounds swordfish or tuna steaks, cut into 1 ½ inch cubes
2 red peppers cut into 1 ½ inch dice
10 scallions in 1 ½ inch lengths, thicker portions only
2 tablespoons oil
Teriyaki Sauce:
½ cup soy sauce
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon rice wine or other white wine
1 ½ 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 and marinate for about 30 minutes. Remove from
the marinade and drain well. Reserve the marinade.

Use the BROWN setting to sauté the scallions and peppers. Remove to a platter
and keep warm. Add the fish to the cooker and sear on all sides. Turn off the
BROWN setting. Add the reserved vegetables and marinade to the cooker. Close
the lid and press HIGH Pressure and set the timer for 3 minutes. When done,
release the pressure and open the cooker. Serve immediately over white rice.

RECIPES

45

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 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
¼ cup dry white wine
½ 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
¼ teaspoon thyme
Salt and freshly ground pepper to taste

Use the BROWN setting to quickly sauté the shrimp. 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 BROWN setting. Close the lid and press
HIGH Pressure. Set the timer for 5 minutes. When done, release the pressure
and open the cooker. If the sauce is too thin, use the browning setting to boil it
down a bit. Add the shrimp, close the lid 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.

RECIPES

46

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
¼ teaspoon red crushed chili flakes
2 tablespoons tomato paste
½ pound large shrimp, shelled and deveined
½ pound fresh codfish, skin removed, cut about 1 inch thick
12 mussels
12 clams
8 ounces fresh crabmeat, picked through
½ cup Italian parsley leaves

In the cooker add the oil, onion, pepper, garlic, tomatoes, broth, chili flakes,
tomato paste, shrimp, codfish, mussels and clams. Close and secure cover, using
the HIGH pressure setting set the time for 4 minutes. Turn off the unit and allow
to cool until the pressure is released naturally. Add the crab, parsley and season
with salt and pepper.

RECIPES

47

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
½ teaspoon fennel seeds
1 teaspoon white wine vinegar
1 bay leaf
½ cup dry white wine
2 cups chicken broth
¼ cup fresh dill
Salt and Pepper

Put a trivet in the pressure 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 secure cover and using the HIGH pressure
setting set the timer for 6 minutes. When cooking time is done, release pressure,
and uncover. Place the salmon on a serving dish. On the BROWN setting reduce
the other ingredients, season and pour over the fish.

RECIPES

48

CHEESECAKE

Serves: 4 - 6: 23 minutes (HIGH Pressure)

Non-Stick oil spray
½ cup graham cracker crumbs
2 tablespoons butter, melted
16 ounces softened cream cheese
3 tablespoons sour cream
½ 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 cooker; 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 secure cover, using the HIGH pressure setting set the timer for 23 minutes.
When cooking time is done, release pressure and uncover. Carefully remove the
pan.

RECIPES

49

PEARS STEWED IN RED WINE

Serves 4, 4 + 4 minutes (LOW Pressure)

A most elegant dessert when served with raspberry sauce and a fine ending to a special
dinner.

2 cups water
½ cup sugar
2 slices fresh lemon
2 whole cinnamon sticks
¼ teaspoon nutmeg
4 firm pears peeled but not cored, stems on
¾ cup red wine
1 cup frozen raspberries
¼ cup heavy cream

In the cooker, combine the water, sugar, lemon, cinnamon sticks and nutmeg.
Use the BROWN setting to simmer the syrup until the sugar dissolves. Turn off
the BROWN function. 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 press the LOW Pressure setting. Set the timer
for 4 minutes.

When done, release the pressure and open the cooker. Add the red wine; close
the lid and set the timer again for 4 minutes at low pressure. 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.

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. Dribble 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

RECIPES

50

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
¼ 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 the lid
and turn the press the LOW Pressure setting. Set the timer for 5 minutes. When
done, release the pressure and open the cooker. Serve warm or cold.

RECIPES

51

Vegetables

POTATO AND GREEN BEAN CASSEROLE

Serves 4, 4 minutes

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

3 potatoes peeled and cut in 1 inch cubes
¾ 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
½ cup chicken stock

In the cooker, mix all the ingredients. Close the lid and press VEGETABLE function
until the timer reads 4 minutes.

When done, release the pressure and open the cooker.

ASPARAGUS SOUP

Serves 4, 10 minutes

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 oz.) minced shallots
Pinch of thyme
14 oz 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 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. Turn off the BROWN setting. Close the lid and
turn press VEGETABLE setting. Set the timer for 10 minutes.

When done, release the pressure and open the cooker. 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.

RECIPES

52

STEAMED VEGETABLES IN GARLIC BUTTER

Serves 4, 3 minutes

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 the lid and press VEGETABLE setting. Set the timer for 2 minutes.
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 ½ cups, 12 minutes

Forget the classic pasta sauce that takes hours of slow simmering- in just minutes you’re
done. If you prefer a meat sauce, add ½ pound of ground beef to the sautéed vegetables
and cook until browns. 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
¼ cup dry red wine

Use the BROWN setting to sauté the onion, carrot, celery and garlic until softened.
Add all the remaining ingredients. Turn off the BROWN setting. Close the lid and
press VEGETABLE setting, set the timer for 12 minutes. When done, release the
pressure and open the cooker. Use the BROWN setting to reduce the sauce if it
is not thick enough.

RECIPES

53

CARROT SWEET POTATO MASH

Serves 4, 5 minutes

1 pound carrots, peeled and cut in half horizontally
1 sweet potato (about 12 ounces), peeled and cut into 1 inch slices
1 cup water
3 tablespoons butter
3 tablespoons brown sugar

Place water in bottom of cooker. Insert steamer basket and place vegetables in
basket. Close the lid and press VEGETABLE setting. Set the timer for 5 minutes.
When done turn off the cooker and let the pressure release naturally. Open the
cooker and remove steamer and vegetables. Transfer vegetables to a serving
bowl and mash until smooth. Use the BROWN setting; melt butter and brown
sugar. Fold butter mixture into vegetables and serve.

RATATOUILLE VEGETABLE STEW

Serves 6, 4 minutes

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 ½ inch slices
2 green peppers, seeded and cut into strips
1 medium potato, diced into ½ inch cubes (optional)
1 large onion, chopped
2 cloves garlic minced
2 medium tomatoes, chopped
2 tablespoons minced parsley
¼ cup chicken stock
1 tablespoon prepared pesto

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. Add remaining 2 tablespoons
of oil and the onion and garlic. Sauté the mixture until the onion is soft. Turn off
the BROWN setting. Return the reserved vegetables to the cooker along with the
remaining ingredients. Close the lid and press VEGETABLE setting. Set the timer
for 4 minutes.

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.

RECIPES

54

CAULIFLOWER IN CHEESE SAUCE

Serves 8, 4 minutes

2 tablespoons canola oil
1 medium onion, chopped
1 head of cauliflower (about 2 lbs.), trimmed and cut into 2-inch florets
1 cup low sodium chicken broth
¹⁄

8 teaspoon salt

¹⁄

8 teaspoon white pepper

2 tablespoons cornstarch
2 cups low-fat milk
1 ¼ cup sharp cheddar cheese (shredded)

Use the BROWN setting; Cook onions in oil until soft, about 3 minutes. Add the
cauliflower, broth, ¹⁄

8 teaspoon salt, and ¹⁄8 teaspoon pepper. Turn off the brown

setting. Close the lid and press VEGETABLE setting. Set the timer for 1 minute.
When done, release the pressure, open the cooker and remove cauliflower with
a slotted spoon to a bowl. Turn the cooker back to BROWN setting. In a small
bowl, sprinkle the cornstarch over the milk and whisk until dissolved. Whisk into
the pot and cook until thickened. Remove from the heat and stir in the cheese
until smooth. Season with additional salt and pepper. Pour over the cauliflower
and serve.

CREAMY LEEK AND POTATO SOUP

Serves: 4 – 6, 5 minutes, Pressure Cooking Time: 7 minutes

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 the lid and press VEGETABLE setting. Set the timer for 5 minutes. When
done, release the pressure and open the cooker. Uncover; puree the soup in a
blender until smooth, then place back into the pan. Add the cream and herbs and
then season with salt and pepper. Serve hot or cold.

RECIPES

55

ZUCCHINI SQUASH SOUP

Serves: 6, 7 minutes

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 cream
1 teaspoon ground cumin
2 tablespoons Italian parsley, chopped

In the cooker on 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 the lid and press VEGETABLE setting. Set the timer for
7 minutes. When done, release the pressure and open the cooker. Uncover and
add the cream and parsley. Pour the soup into a blender and puree until smooth.
Season with salt and pepper.

QUICK LENTIL SIDE DISH

Serves: 4 – 6 : 13 minutes

1 ½ cups dried lentils, rinsed
3 garlic cloves, smashed
1 yellow onion, chopped fine
2 carrots, peeled and chopped fine
½ 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 the lid and press VEGETABLE setting. 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.

RECIPES

56

RICE

CREAMY COCONUT-LIME RICE

Serves 4, 20 minutes

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

Combine all ingredients except for the lime, into the cooker; close the lid and
press 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

1 tablespoon canola oil
1 medium onion, diced
½ cup long-grain brown rice
½ cup wild rice
2 cups chicken broth
½ teaspoon kosher salt
¾ 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
rice and coat well with oil. Add chicken broth along with salt; close the lid and
press 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.

RECIPES

57

FAGOR’S NEVER FAIL RISOTTO

Serves 4, 10 minutes

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
¼ cup diced onion or shallot
1 cup Arborio rice
2 cup chicken broth
¼ cup white wine
1 teaspoon saffron threads
¼ grated Parmesan cheese
1 tablespoon freshly minced parsley

Use the BROWN setting to sauté the onions and rice until the onion is translucent,
about 5 minutes. Turn off the brown setting. Add the broth, wine and saffron.
Close the lid and press Rice setting. Set the timer for 10 minutes. When done,
release the pressure and open the cooker. Stir in the cheese and parsley. Serve.

RICE PUDDING

Serves 4, 20 minutes

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

1 tablespoon butter
¼ cup long grain rice
2 cups milk
½ cup water
¹⁄

3 cup sugar

Cinnamon
½ teaspoon salt
1 egg
¼ cup evaporated milk
½ 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 the lid and press the RICE 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 BROWN setting to cook the mixture, stirring constantly with a wooden
spoon, until the rice pudding just barely begins to bubble. Turn off the brown
feature. Cool 10 minutes, stirring occasionally. Transfer to individual dessert
bowls, continue cooling to room temperature, and then refrigerate. Serve
sprinkled with cinnamon.

RECIPES

58

PAELLA, SPANISH STYLE

Serves 4, 10 minutes

Here is a simple version of seafood Paella that you can prepare in you cooker in no time. If
you wish to make the popular mixed seafood and meat version, add chicken, cut in small
serving portions and sliced chorizo or other sausages.

8 small mussels or clams
2 tablespoons olive oil
½ pound firm white fish such as monkfish or halibut cut in 1 inch pieces
½ 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
¼ teaspoon paprika
1 small tomato, skinned, seeded and shopped
2 cups rice – short or long grain
4 cups bottled clam juice or fish stock or chicken stock
½ cup peas
¼ teaspoon saffron

Use the BROWN setting to boil 1 cup of water, add the mussels, and cook until
they open. Discard half of the shell and reserve the mussels on a warm platter.
Dry the cooker thoroughly. Heat the oil and sauté the fish and shrimp until they
are just cooked, still on BROWN setting.

Remove to a platter and cover tightly with foil. Add the onion and garlic to the
cooker and sauté until the onion wilts. Stir in the pimiento, parsley, paprika and
tomato. Cook 3 minutes. Stir in the rice and coat well. Pour in the stock, add the
peas and saffron. Turn off the brown setting. Close the lid and press RICE setting.
Set the timer for 10 minutes. When done, release the pressure and open the
cooker. Stir in the reserved mussels and shrimp

RECIPES

59

MEAT

BRAISED VEAL WITH CARROTS

Serves 4 – 6, 12 minutes (Meat)

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

4 tablespoons olive oil
2 large onion, 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 BROWN 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 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 the lid and
press 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.

RECIPES

60

CHICKEN STOCK

Makes about 6 cups, 30 minutes (MEAT)

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 the lid and press MEAT function.
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.

RECIPES

61

CHICKEN SALAD

Serves 6, 18 minutes (Meat)
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 quartered
1 pound celery, diced
1 carrot diced into ¼ inch pieces
¼ cup chopped parsley
1 bunch scallions diced
1 cup toasted slivered almonds
1 cup pineapple chunks, chopped in ½ 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, ½
cup celery, carrot and parsley into the cooker. Close the lid 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.

RECIPES

62

CRANBERRY TURKEY

Serves 6, 8 minutes (Meat)

Holiday flavor without all the work.

1 cup fat free chicken stock
1 large onion
½ cup dried cranberries
Non-stick cooking spray
1 pound turkey breast fillets, pounded between wax paper to ¼ inch thick
4 medium potatoes, peeled and quartered
½ 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 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.

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 press 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 sections
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.

RECIPES

63

BRACIOLE

Serves 4, 35 minutes

½ cup Italian-seasoned bread crumbs
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan
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 through parsley. Add 2 tablespoons of olive oil. 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.
Close the lid and press 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.

RECIPES

64

SOUTHWESTERN SHREDDED PORK

Serves 8. 25 minutes

1 tablespoon oil
1 small onion, diced
1 small jalapeno pepper, minced
3 pound pork loin, cubed in 1 inch pieces.
½ tablespoon chili powder
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon coriander
½ teaspoon. thyme
¼ teaspoon ground cloves
¼ teaspoon allspice
2 garlic cloves, minced
2 tablespoons tomato paste
1 14.5 oz. can stewed tomatoes
1 cup beef broth
Salt and pepper to taste
2 bay leaves
½ cup cilantro
8 - 8 inch flour tortillas
6 oz. 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 thru 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 the lid and press 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 back to
BROWN 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.

RECIPES

65

CHILI

Serves: 4 – 6: 25 minutes

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 secure cover and using 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.

RECIPES

66

BABY BACK RIBS

Serves: 4 – 6 : 35 minutes

2 -3 lbs. baby back ribs cut to fit into pot
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ 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 secure the cover.

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.

RECIPES

67

CHEF MICHELLE BERNSTEIN MOM’S BRISKET

Serves: 4 - 6: 56 minutes

2 cups thinly sliced Spanish onion
1 cup peeled, coarsely chopped carrots
1 cup chopped celery
2 envelopes of Lipton’s onion soup mix
1 brisket, preferably “first cut,”
5 to 6 pounds, with a good amount of marbling
1 cup grain mustard
¹⁄

3 cup Worcestershire sauce

¹⁄

3 cup red or white wine

¹⁄

3 cup canola oil

¼ cup minced flat-leaf parsley leaves
5 cloves garlic, minced
2 bay leaves
Kosher salt
Freshly ground black pepper

Season the brisket with salt and pepper; in the cooker sear the brisket on all sides
using the BROWN setting. Remove the brisket and add the onion, carrots, celery,
garlic and bay leaves in the cooker. Meanwhile, spread the mustard all over the
brisket. Sprinkle 1 envelope of soup mix on each side. Place the brisket in the
cooker, fat-side up, on top of the vegetables, then top the meat with the remaining
vegetables. Pour the wine and Worcestershire over the meat and vegetables.
Close and secure cover and using the MEAT setting set the timer for 56 minutes.

Turn unit off and allow to cool until the pressure is reduced. Uncover, remove the
brisket from the pan and let it cool to room temperature. Slice the meat against
the grain, as thinly as possible. De-fat the sauce and place the sliced meat back
into the sauce and vegetables.

68

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 Electric
Pressure Cooker item # 670040390” 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 ELECTRIC PRESSURE COOKER PLUS

WARRANTY REGISTRATION CARD

Item # 670040390

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.

El fabricante se reserva el derecho de modifi car
los modelos descritos en el presente libro de
instrucciones.

www.fagoramerica.com

1.800.207.0806