Fagor EXPRESS PRESSURE User Manual
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FAGOR EXPRESS PRESSURE COOKER
USER’S MANUAL
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CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
EXPRESS Pressure Cooker line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cooking with the Fagor EXPRESS Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
• Getting started
• Adding Food and Liquid
• Cooking time control
• Releasing Pressure After Cooking
Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Maintenance for Safe Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Basic instructions for cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
• Fresh and frozen vegetables
• Fresh and dried fruits
• Dried beans and other legumes
• Grains
• Meat
• Seafood and fish
• Adapting Traditional Recipes to Use in the Pressure Cooker
• Troubleshooting
Pressure cooking recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
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When using pressure cookers, basic
safety precautions should always be
followed:
1. Read all instructions.
2. Do not touch hot surfaces. Use
handles or knobs.
3. Close supervision is necessary
when the pressure cooker is
used near children.
4. Do not place the pressure
cooker in a heated oven.
5. Extreme caution must be used
when moving a pressure cooker
containing hot liquids.
6. Do not use pressure cooker for
other than intended use.
7. This appliance cooks under
pressure. Improper use may
result in scalding injury. Make
certain unit is properly closed
before operating. See Operating
Instructions.
8. Do not fill the unit over two thirds
full. When cooking foods that
expand during cooking such as
rice or dried vegetables, do not
fill the unit over one half full.
Over filling may cause a risk of
clogging the vent pipe and
developing excess pressure.
See Food Preparation
Instructions.
9. Be aware that certain foods,
such as applesauce,
cranberries, pearl barley,
oatmeal or other cereals, split
peas, noodles, macaroni,
rhubarb, or spaghetti can foam,
froth, and sputter, and clog the
pressure release device (steam
vent). These foods should not be
cooked in a pressure cooker.
10. Always check the pressure
release devices for clogging
before use.
11. Do not open the pressure
cooker until the unit has cooled
and all internal pressure has
been released. If the handles
are difficult to push apart, this
indicates that the cooker is still
pressurized - do not force it
open. Remove the pressure
regulator and run cold water
over the cooker to cool it to
reduce the internal pressure.
Any pressure in the cooker can
be hazardous. See Operating
Instructions.
12. Do not use this pressure cooker
for pressure frying with oil.
13. When the normal operating
pressure is reached, turn the
heat down so all the liquid,
which creates the steam, does
not evaporate.
14.
SAVE THESE
INSTRUCTIONS.
This is a U.L.-listed appliance. The following safeguards are recommended by most
portable appliance manufacturers.
IMPORTANT SAFEGUARDS
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Today’s pressure cookers are a far cry
from those used by our mothers and
grandmothers. When first introduced in
the late 1930’s, pressure cookers were
acclaimed to be the housewives best
friend, allowing her to prepare
delicious, economical, healthy meals in
a fraction of the time. While this
element of healthy, rapid cooking still
remains true, the design and
engineering of today’s pressure
cookers have gone through a major
evolution.
Surrounded by endless myths,
pressure cookers are probably the
least understood of cookware. This is
unfortunate since pressure cookers
provide many advantages over
traditional cooking. First and foremost,
most foods can be cooked in a fraction
of the time it normally would take, in
most cases, cooking in up to one-third
of the time. Since the food is being
cooked for such a short period, it is
less likely to lose its color and flavor, as
well as many of the vital minerals and
vitamins that are normally washed
away when cooking in large quantities
of water in a open pot, for longer
periods of time.
Made from high-quality, heavy-gauge,
18/10 stainless steel, Fagor pressure
cookers are designed and
manufactured with a concern for
function and safety, meeting all
international safety standards. If you
are familiar with cooking in a pressure
cooker, you will first notice that the
rotating, weighted valve has been
eliminated. By incorporating into the
lid four pressure release valves, as well
as a pressure indicator, you will never
again have to worry if the rotating valve
is functioning properly and whether or
not there is too much pressure. Fagor’s
easy-to-read pressure indicator makes
it simpler than ever to determine the
proper amount of pressure and how to
maintain it, as the pressure release
valves signal when to lower or raise the
burner heat in order to maintain the
level of pressure desired.
With proper use and care, your Fagor
pressure cooker will provide you with
many years of carefree use, not to
mention quick and easy delicious
meals.
Introduction
• 4 QT MODEL INCLUDES INSTRUCTION
MANUAL AND COLOR RECIPE BOOK
(ITEM # 918011858)
• 6QT MODEL INCLUDES- INSTRUCTION
MANUAL AND COLOR RECIPE BOOK
(ITEM # 918011885)
• EXPRESS SET –INCLUDES 8
QUART PRESSURE COOKER, 4
QUART POT (FITS EXPRESS
PRESSURE COOKER LID),
TEMPERED GLASS LID (EASILY
CONVERTS EITHER POT TO A
SAUCEPAN), STAINLESS STEEL
PASTA/ STEAMER BASKET,
INSTRUCTION MANUAL AND COLOR
RECIPE BOOK (ITEM# 918011901)
THE EXPRESS PRESSURE COOKER LINE CONSISTS OF THE FOLLOWING MODELS:
EXPRESS Pressure Cooker line
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Fagor Express
Pressure Cooker
Components and Features
1. Pressure Cooker Pot: Made of
high-quality, heavy-gauge, 18/10
stainless steel, all cooking takes
place in the pressure cooker pot.
2.
Lid: Made of high-quality,
heavy-gauge, 18/10 stainless steel,
the lid must be properly locked in
position in order to build-up
sufficient pressure for cooking. The
raised indentation on top of the lid,
located to the left of the handle,
allows you to easily position the lid
by lining it up to the cutout on top of
the base handle. (Fig. 5)
NEVER FORCE THE PRESSURE
COOKER OPEN
3. Base Handle: Besides being used
to move and carry the pressure
cooker, the base handle interlocks
with the lid handle when the lid is
turned clockwise. ( Fig. 5)
4.
Lid Handle: Used to remove the lid
from the pressure cooker, the lid
handle contains important
components vital to the use of the
pressure cooker.
5.
Support Grip: The support grip
provides greater stability when
moving or carrying the pressure
cooker.
6.
Operating Valve: This operating
valve features 2 pressure settings, a
steam release position, and a unlock
position in order to clean the valve
(Figures 8-9)
7.
Pressure Lock: The pressure lock
allows you to lock the pressure
cooker in order to build-up pressure
when the lid is closed. To lock the
pressure cooker, slide the pressure
lock button up towards the lid.
(Fig. 6).
8.
Rubber gasket: In order to provide
an air-tight seal, a rubber gasket is
Selector’s
Position
Pounds of
Pressure per
Square Inch
(psi)
Pressure level
1
2
0
8
15
Release
Low
High
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positioned around the underside of
the lid. Never use the pressure
cooker without the rubber gasket
properly positioned. Do not use the
pressure cooker with a worn or torn
gasket, which should be replaced
immediately. Contact the Fagor
Customer Service Department at the
phone number provided in the
warranty information.
9.
Automatic safety valve: Located
under the lid handle. Press with
toothpick or pin to verify its function.
Safety valve is activated in case of
an excess pressure build up. The
pressure cooker can not be opened
if there is still pressure inside the
cooker.
10.
Thermo Heat Conductive Base:
Since the objective of a pressure
cooker is rapid cooking, the bottom
of the pressure cooker pot has a
thermo heat conductive base,
comprised of three layers of metal.
Aluminum, one of the fastest heat
conductors is sandwiched between
two sheets of stainless steel which
makes contact with the burner. This
allows for induction cooking.
11.
Indicator: Indicates whether there is
pressure inside the cooker. As the
pressure cooker heats and pressure
builds, the pressure indicator (the
yellow tipped rod, located on top of
the lid handle) will raise automatically
and there will be a slight amount of
steam coming out of the lid handle.
(Fig. 13).
If the pressure indicator is raised,
there is pressure inside the cooker
and the pressure cooker can not be
opened. If the pressure indicator is
not raised, there is no pressure
inside the cooker.
12.
Safety Vent: In case of high-pressure
build-up, steam will be released
through the safety vent cutout located
in the rim of the lid. (Fig. 14).
Cooking with the Fagor
EXPRESS Pressure Cooker
* NOTE: FAGOR PRESSURE
COOKERS ARE INTENDED FOR
DOMESTIC COOKING SURFACES
FOR HOUSEHOLD USE ONLY.
Getting started
1. Select with the operating valve one
of the two levels of pressure. When
using the cooker for first time, the
operating valve is placed on the
high level of pressure - Level 2.Slide
the pressure lock button down
towards the bottom of the handle
(Fig. 4) and turn the lid handle to the
right, holding the base handle with
the left hand.
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2. Before using the Fagor EXPRESS
Pressure Cooker for the first time,
wash all the parts and components
with warm water and mild dish
washing soap. Rinse well and
towel dry. Never place any of the
parts or components in the
dishwasher.
3. Always remove the rubber gasket
when washing the lid. Wash the
gasket with warm, soapy water;
rinse well and towel dry. Cover with
a thin coat of cooking oil (e.g.,
vegetable, olive, canola, etc.).
Follow this procedure every time
you wash the pressure cooker in
order to extend the life of the gasket
and to facilitate locking the lid in
place.
Adding Food and Liquid
1. To cook with the EXPRESS pressure
cooker, it is very important to use at
least a 1/2 cup of liquid; NEVER
USE LESS. Do not fill the pressure
cooker more than 2/3 full with liquid
and food.
2. When called for in the instructions or
in your recipe book, place food on
the stainless steel cooking rack,
positioned on the metal support
trivet in the pressure cooker.
3. Fill only halfway when cooking foods
that will either expand in size and/or
produce foam as they cook, such as
dried beans, or other legumes and
grains. Fill only halfway when
preparing soups or stock.
4. When cooking sauces, make sure
they are not too thick. Shake the
cooker before opening it, then
release pressure completely and
open cooker.
Cooking time control
1. Place the lid on the pressure cooker
by lining up the raised indentation
on the lid with the cutout on the
base handle. Press down lightly on
the lid and turn clockwise just until
the two handles match up and lock
together. (Fig. 5 & 6)
2. Before locking the cooker, always
make sure that both the operating
(Fig. 2) and safety valve are clean
(Fig. 3). After locking the cooker,
slide the pressure lock button up
towards the lid (Fig. 6). Select the
desired level of pressure.
3. Position the pressure cooker on the
center of the stove burner. The
EXPRESS Fagor pressure cooker
can be used on all types of burners
including gas, electric, ceramic, and
induction.
As to not discolor the sides of the
pot, always adjust the burner so that
when using gas, the flames remain
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under the base and do not extend
up the sides. When cooking on an
electric burner, select a burner the
same diameter as the base or
smaller.
4. Begin heating with burner set on
high heat. Electric stove users
please see note below.
When the steam comes out of the
automatic valve for first time, lower
the heat to maintain a gentle, steady
stream of steam. At this moment, the
COOKING TIME STARTS. It is
recommended that a kitchen timer
be used to monitor the exact
cooking time.
5. If at any time during cooking an
excessive amount of steam is
released by the operating valve,
lower the burner heat to adjust and
maintain the proper level of
pressure.
6. If the pressure drops and little or no
steam comes out of the operating
valve, raise the burner heat just until
a gentle, steady stream of steam is
released and can be maintained.
7. While cooking, never inadvertently
shake the pressure cooker. This can
cause the automatic valve to release
steam, which will create a drop in
pressure.
NOTE TO ELECTRIC STOVE USERS
Since the coils on an electric stove
retain heat for a long time, food often
becomes overcooked when the
burner is turned down for simmering
(when cooking time is started). To
compensate for that, you have two
options:
1. Turn on two electric stove
burners, one on high and other on
low. Place your pressure cooker on
the burner to high, and bring to
pressure. Once pressure has been
attained, move your cooker over to
the burner turned on low and start
your pressure cooking time. Or...
2. Turn on one burner to medium
heat and bring your cooker to
pressure. Once pressure has been
attained, turn your burner to low and
start your pressure cooking time.
Releasing Pressure After Cooking
1. Always check your recipe to
determine if the pressure cooker
should be cooled down naturally or
whether the quick release method
should be used. The EXPRESS
pressure cooker also features an
automatic release position on the
automatic valve that can be used for
releasing pressure automatically
when cooking foods such as stews,
meats, poultry and soups. Do not
use for vegetables or tender foods
as this may result in overcooking.
2.
Natural Release Method: To use
this method, remove the pressure
cooker from the hot burner and let
the pressure drop and cool down
naturally. Depending on the amount
of food and liquid in the cooker, this
method can take from 10 - 15
minutes. Once pressure has totally
been released and no more steam
comes out of the operating valve, go
to #5 in this section.
3.
Quick Release Method: Also called
the cold-water release method, is
used to release pressure as quickly
as possible, primarily used for
vegetables, seafood and other
tender foods that can quickly
overcook. To use this method,
remove the pressure cooker from the
burner, place in the sink and run
cold tap water gently over the lid
until steam dissipates. (Fig. 12) and
the pressure indicator is lowered.
When putting the cooker in the sink,
tilt it so the cold water will run
downwards. Once pressure has
totally been released and no more
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steam comes out of the operating
valve, go to #5 in this section.
NEVER FULLY IMMERSE THE
PRESSURE COOKER IN WATER.
4.
Automatic Release Method: When
using the automatic release method,
turn the dial on the operating valve
to the release position (steam
drawing position, Fig. 7) and the
steam will release. Once steam has
totally been released and no more
steam comes out of the operating
valve, go to 5 (below).
5. After all the pressure has been
released and you see the pressure
indicator has lowered, slide the
pressure cooker lock down to the
bottom of the handle (Fig. 4). Grasp
the bottom of the base handle with
your left hand and with your right
hand on the lid handle slowly rotate
the lid counterclockwise. Even
though you have already released
the pressure, never open the
pressure cooker toward your face
since there may be intense cooking
steam still inside the unit.
Care and Cleaning
1. The Fagor EXPRESS Pressure
Cooker is made of high-quality,
heavy gauge, 18/10 stainless steel.
2. The pressure cooker pot and lid
should be washed with warm water,
mild, dish-washing soap and a
non-abrasive cleaning pad, since
stainless steel can discolor in a
dishwasher. Since the exterior of the
pressure cooker has a mirror finish,
do not clean with metal scouring
pads or abrasive cleaners, which
will scratch the finish. Wash the lid
with water and towel dry.
3. To remove stubborn stains and any
discoloration in the interior of the
pressure cooker, try adding the juice
of half a lemon and 1 to 2 cups of
water to the pressure cooker pot.
Cook at high pressure for 15
minutes, then remove from heat. Let
pressure release naturally, then
wash as usual.
4. After cleaning, towel dry with a
clean, soft kitchen cloth to retain the
polished mirror finish.
5. In order to extend the life of the
rubber gasket, remove after each
use and wash with warm water and
mild, dish washing soap. Rinse and
dry well, then cover with a thin coat
of vegetable oil before replacing.
6. To store, DO NOT LOCK THE LID IN
PLACE. Simply place the lid upsidedown on top of the pressure cooker
pot.
Maintenance for Safe Use
1. Each time, before using the Fagor
EXPRESS pressure cooker, always
check to make sure that the
operating valve is clean of any
built-up particles.
• TO REMOVE THE OPERATING
VALVE FOR CLEANING PURPOSES:
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- Put the operating valve on the
release pressure position (Fig. 10).
Pull the operating valve up (Fig. 15).
- Move the operating valve to the
position Ø (Fig. 16).
- Take the valve out and clean.
2. For increased safety and best
results, the rubber gasket should be
replaced approximately every
twelve months. This can be done by
contacting the Fagor Customer
Service Number provided in the
warranty information.
3. Each time, before using the Fagor
EXPRESS pressure cooker, always
check the handles, the base handle,
support grip, and the lid handle to
make sure that they are securely
screwed in place. If not, tighten the
handle screws with a screwdriver.
4. Replacement Parts: Only use
authentic replacement parts
manufactured and distributed by
Fagor America, Inc. The use of any
unauthorized parts and or
attachments may cause unit failure
and will void any warranty protection
provided by the manufacturer.
Telephone the Fagor Customer
Service Number 1-800-207-0806.
Basic instructions for cooking
Basic instructions for cooking the foods
which are most commonly prepared in
pressure cookers.
Fresh and frozen vegetables
• Wash all fresh vegetables thoroughly.
• Peel all root vegetables, such as red
beets, carrots, potatoes and turnips.
• Whole winter pumpkin should be
pierced several times with a fork
before cooking.
• When you cook vegetables in a
steamer basket (sold separately) you
should use at least half a cup of
water.
• If the approximate cooking time is
more than 10 minutes you should
use two cups of water.
• You should never fill the pressure
cooker to more than two thirds of its
capacity.
• When you cook frozen vegetables
you must extend the total cooking
time by between 1 and 2 minutes.
• Use the quick release method when
the cooking time is completed.
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VEGETABLES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Swiss chard, thickly cut 2 minutes High
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
Peas, in the pod 1 minute High
Broccoli, shoots 8 minutes High
Broccoli, stalks 8 minutes High
Zucchini, Acorn, half 7 minutes High
Zucchini, Summer, 1-inch slices 8 minutes High
Pumpkin, 2-inch slices 3-4 minutes High
Onions, whole, 1
1/2- inch diameter 2 minutes High
Common cabbage, thickly cut 1-2 minutes High
Green curly kale, thickly cut 5 minutes High
Cauliflower, flower heads 2-3 minutes High
Endive, thickly cut 1-2 minutes High
Asparagus, fine, whole 1-1 1/2 minutes High
Asparagus, thick, whole 1-2 minutes High
Spinach, frozen 4 minutes High
Spinach, fresh, thickly cut 2 minutes High
Beans, white, in the pod 8 minutes High
Beans, in the pod 4 minutes High
Green beans, whole 2-3 minutes High
Corn, on the cob 3 minutes High
Swede, 1 -inch slices 7 minutes High
Turnip, small, in quarters 3 minutes High
Turnip, in 1
1/2- inch slices 3 minutes High
Okra, small pods 2-3 minutes High
Sweet potato, 1 1/2- inch slices 5 minutes High
Potatoes, white, new, small whole 5 minutes High
Potatoes, white, 1
1/2- inch slices 6 minutes High
Potatoes, red, new, small whole 5 minutes High
Potatoes, red, 1
1/2- inch slices 6 minutes High
Red beet, in 1/4 inch slices 4 minutes High
Red beet, large, whole 20 minutes High
Red beet, small, whole 12 minutes High
Brussels sprouts, whole 4 minutes High
Cabbage, red or green, in quarters 3-4 minutes High
Cabbage, red or green, 1/4 inch slices 1 minute High
Tomatoes, in quarters 2 minutes High
Carrots, 1/4 inch slices 1 minute High
Carrots, 1-inch slices 4 minutes High
Fresh and dried fruit
Fresh fruit:
• Wash and pit or core fruit. If you
prefer, peel and slice it.
• Cook fruit in a steamer basket (sold
separately) and add at least half a
cup of water or fruit juice.
• Never fill the pressure cooker to
more than two thirds of its capacity.
• If you prefer, add sugar and/or
seasoning to the fruit before or after
cooking.
• When you cook whole or halved fruit,
use the quick release method. When
you cook fruit in slices or pieces to
make purée or conserve use the
natural cooling method.
• Cooking times can vary depending
on the ripeness of the fruit.
Dried fruit:
• Put dried fruit in the pressure cooker
with 1 cup of water or fruit juice for
each cup of dried fruit.
• If you prefer, you can add seasoning
or other flavoring. Use the quick
release method when the cooking
period is complete. If after the
cooking period the fruit is still hard,
let it simmer in the cooker with the lid
removed until it is ready. Add water if
necessary.
FRUIT APPROXIMATE PRESSURE
COOKING TIME LEVEL
Apples, dried 3 minutes High
Apples, fresh in slices or pieces 2-3 minutes Medium
Apricots, dried 4 minutes High
Apricots, fresh, whole or in halves 2-3 minutes Medium
Peaches, dried 4-5 minutes High
Peaches, fresh, in halves 3 minutes Medium
Pears, dried 4-5 minutes High
Pears, fresh in halves 3-4 minutes Medium
Prunes 4-5 minutes High
Raisins 4-5 minutes High
Dried beans and other legumes
• Clean out any foreign particles.
Rinse them with warm water.
• Soak beans in four times their
volume of warm water for at least
four hours before cooking them, or if
you prefer, leave them to soak
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overnight. Do not add salt to the
water as this hardens the beans and
prevents them from absorbing water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also
applies to dried split lentils).
• Put the beans or legumes in the
pressure cooker. Add three cups of
water for each cup of beans or
legumes. Do not add salt; beans and
legumes should be seasoned after
cooking.
• Add a tablespoon of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Since legumes expand when
cooked, never fill the pressure
cooker to more than half its capacity.
• To add more flavor, cook beans or
lentils with some bay leaves and a
small peeled onion embedded with
two cloves of spice.
• After the cooking time, allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans or other
legumes. If after the recommended
cooking time legumes are still hard,
continue cooking them with the lid
off. If necessary, add water.
• A cup of beans or other legumes
yields approximately two cups when
cooked.
VEGETABLES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Blueberries 8-10 minutes High
Azuki 4-5 minutes High
Beans, white 5-7 minutes High
Beans, scarlet, red 10-12 minutes High
Beans, black 8-10 minutes High
Beans, colored 4-6 minutes High
Pigeon peas 7-9 minutes High
Chick peas 10-12 minutes High
Lentils, red 7-9 minutes High
Lentil soup 8-10 minutes High
Lentils, green 8-10 minutes High
Grains
• Clean out any foreign particles.
Rinse them with warm water. Soak
grains, in four times their volume of
warm water for at least four hours
before cooking them, or if you
prefer, leave them to soak
overnight. Do not add salt for this
will harden grains and prevent them
from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains
or shell.
• Drain the water off the grains.
• When preparing, rinse them in warm
water (this also applies to rice.)
• Cook each cup of grain in the
quantity of water indicated.
• If you prefer, add salt to taste.
• Add a tablespoon of vegetable oil
for each cupful of water to eliminate
the foam which they produce.
• Never fill the pressure cooker to
more than half of its capacity since
grains expand when cooked.
• After the cooking period, since
grains expand when cooked let the
pressure decrease naturally.
• Cooking times may vary depending
on the quantity of the grains. If after
the recommended cooking time the
grains are still hard, continue
cooking them with the lid off. If
necessary, add water.
• A cup of grains expands to
approximately two cupfuls when
cooked.
GRAINS APPROXIMATE COOKING PRESSURE
(1 cup) WATER QUANTITY TIME LEVEL
Rice, basmati 1 1/2 cups 5-7 minutes High
Rice, brown 1 1/2 cups 15-20 minutes High
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Rice, long grain 1 1/2 cups 5-7 minutes High
Rice, wild 3 cups 22-25 minutes High
Meat and Poultry
• Remove all the visible fat from the
meat or poultry. Note: Meat and
poultry cut up into small pieces
which cooks more quickly.
• To achieve best results, brown the
meat or poultry with 2 to 3
tablespoons of vegetable or olive oil
in the pressure cooker with the lid off
and before adding the other
ingredients. Do not overload the
pressure cooker. Brown meat in
batches if necessary. Drain off the
excess fat and begin as indicated in
the recipe.
• Always cook meat and poultry with at
least 1/2 cupful of liquid. If the
cooking time exceeds 15 minutes,
use two cups of liquid. Meats with
preservatives or salted meats should
be covered by the water.
• Never fill the pressure cooker to
more than half its capacity.
• When you prepare a concentrated
stock or soup, put all the ingredients
in the pressure cooker and add
water to half its capacity.
• Exact cooking times vary depending
on the quality and quantity of the
meat which is cooked. Unless the
recipe indicates otherwise, the
cooking times given are for 3 lbs of
meat or poultry. Also, the larger the
cut of meat, the longer the cooking
time will be.
• After the cooking time, let the
pressure decrease naturally.
• When you cook beef or poultry with
vegetables, begin by cooking the
meat in stock or another liquid.
Subtract from the cooking time
recommended for the meat, the
cooking time of the vegetable
ingredient which takes longest to
cook. Pressure cook the meat for this
time. Eliminate the pressure from the
cooker using the quick release
method. Open the cooker and add
the vegetables. Continue pressure
cooking for the cooking time
recommended for the vegetables.
Check the seasoning. If you want to
add vegetables which cook rapidly,
such as peas or mushrooms, do not
pressure cook them with the other
vegetables. Add them to the cooker
before serving and boil them in the
pressure cooker with the lid off until
they are ready.
MEAT APPROXIMATE PRESSURE
COOKING TIME LEVEL
Beef/veal, roast or brisket 35-40 minutes High
Beef/veal, (shanks)
1
1/2-inch wide 25-30 minutes High
Beef/veal,
1-inch cubes, 1 1/2-pounds 10-15 minutes High
Beef/veal, roast or brisket 35-40 minutes High
Beef, dressed, 2 pounds 10-15 minutes Low
Meatballs, 1-2 pounds 5-10 minutes Medium
Beef, cured 50-60 minutes High
Pork, roast 40-45 minutes High
Pork, ribs, 2 pounds 15 minutes High
Pork leg, smoked, 2 pounds 20-25 minutes High
Pork, ham, pieces 20-25 minutes High
Lamb, leg 35-40 minutes High
Lamb, 1-inch cubes, 1
1/2-pounds 10-18 minutes High
Chicken, whole, 2 to 3 pounds 12-18 minutes High
Chicken, in pieces, 2 to 3 pounds 8-10 minutes High
Spring chickens, two 8-10 minutes High
Soup or concentrated stock of
beef or fowl 10-15 minutes High
Seafood and fish
• Clean and gut fish. Take out all the
visible bones.
• Scrub and rinse shellfish in cold
water. Soak clams and mussels in a
container of cold water with the juice
of one lemon, for an hour, to remove
sand from them.
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• Cooking times can vary depending
on the seafood which is cooked.
• Cook seafood in the steamer basket
on the support trivet (sold separately)
with at least 3/4 of a cup of liquid.
• If you prefer, add seasoning or
flavoring to the cooking liquid.
• Never fill the pressure cooker to
more than two thirds of its capacity.
• When you prepare concentrated
stock or soup put all the ingredients
in the pressure cooker and add
water to half of its capacity.
• Use the quick release method when
the cooking period is over.
SEAFOOD AND FISH APPROXIMATE PRESSURE
COOKING TIME LEVEL
Crab 2-3 minutes Low
Fish fillet, 1 1/2-to 2 pounds thick 2-3 minutes Low
Fish soup or concentrated fish stock 5-6 minutes High
Fish, whole, gutted 5-6 minutes Low
Lobster, 1
1/2-to 2 pounds 2-3 minutes Low
Mussels 2-3 minutes Low
Prawns (shrimp) 1-2 minutes Low
Adapting Traditional Recipes to Use
in the Pressure Cooker
It is easy to adapt your favorite recipe
for use in a pressure cooker. For the
most part, soups, stews, braised and
slow-roasted meats and poultry, and
slow-simmered recipes, such as
tomato sauce and fruit preserves
provide the best results.
Meats and Poultry: When preparing
meats and poultry, brown well in the
pressure cooker pot using at least 2
tablespoons of vegetable or olive oil.
Pour off any excess fat and sautè
onions, garlic or any other vegetables
as called for in the recipe. Add the
remaining ingredients and at least a
1/2 cup of cooking liquid such as
broth, diluted tomato puree or wine.
Soups: Soups are quick and easy to
prepare. Add meat, poultry or seafood
to the pressure cooker along with any
desired vegetables, herbs and spices.
Add liquid ingredients, filling pressure
cooker only halfway.
Tomato Sauce and Fruit Preserves:
When preparing tomato sauce, sautè
minced onion and/or garlic. Add and
brown the meats as specified in the
recipe. Add the strained or pureed
tomatoes, filling the pressure cooker
only halfway. Position lid and lock in
place. Cook for 20 minutes. Remove
from heat and let pressure drop
naturally. Season with salt and pepper
to taste.
To make fr
uit preserves, place the fruit
in the pressure cooker with the desired
quantity of sugar. Let sit one hour to
release natural juices of fruit. Bring to a
boil, uncovered. Stir well and add other
ingredients as indicated in your recipe.
Position lid and lock in place. Cook for
8 minutes. Remove from heat and let
pressure drop naturally.
Troubleshooting
In order to ensure best results when
using the Fagor EXPRESS pressure
cooker, be certain to read all of the
instructions and safety tips contained in
this owner’s manual and all other printed
materials provided by the manufacturer.
The following are practical tips and
solutions to some common problems
you may experience when using the
Fagor EXPRESS pressure cooker.
PROBLEM:
There is no steam released by the
operating valve.
REASON:
1. The pressure cooker is not properly
locked.
2. There is not enough liquid in the cooker.
3. The rubber gasket is not in place, or
is dirty or worn.
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15
4. The burner heat is not high enough.
5. The valve is dirty and/or obstructed.
SOLUTION:
1. Slide the pressure lock up towards
the lid.
2. Make sure there is enough liquid.
3. Make sure the rubber gasket is clean
and well positioned before using the
pressure cooker. After continued use,
the rubber gasket will begin to wear
and should be replaced after at least
once a year if the pressure cooker is
used frequently.
4. Turn up the heat until a gentle, steady
stream of steam is released from the
operating valve.
5. The valve can become dirty when
cooking foods which have a tendency
to foam, such as dried beans. Clean
the valve periodically.
PROBLEM:
Pressure does not build-up.
REASON:
1. Not enough liquid.
2. The pressure cooker was not properly
closed.
3. The valve is dirty and/or obstructed.
4. The rubber gasket is not in place, or
is dirty or worn.
SOLUTION:
1. Always use the appropriate amount of
liquid called for in the recipe. This
amount should never be less than 1/2
cup. However, never fill the pressure
cooker more than half full with liquids.
2. Following the instructions given in this
manual, close the pressure cooker so
that a tight seal is created, which will
allow for adequate pressure build-up.
3. The valve can become dirty when
cooking foods which have a tendency
to foam, such as dried beans. Clean
the valve periodically.
4. Make sure the rubber gasket is clean
and well positioned before using the
pressure cooker. After continued use,
the rubber gasket will begin to wear
and should be replaced after at least
once a year if the pressure cooker is
used frequently.
PROBLEM:
1. A gentle, steady stream of steam is
released from the operating valve and
small drops of water condensation
collect on the lid.
2. A large, continuous amount of steam
is escaping from the operating valve
with or without drops of condensation.
REASON:
1. When used properly, the operating
valve will release a gentle steady
stream of steam as well as some
drops of condensed water on the lid.
2. a) The burner heat is too high.
b) The valve is dirty
c) The safety valve is malfunctioning.
SOLUTION:
1. Normal operation.
2. a) Lower the heat so that only a gentle,
steady stream of steam is released.
b) Check the valve to see if there are
any remaining food particles. Remove
with a toothpick.
c) The safety valve must be
replaced. Contact Fagor America
Customer Service Dept. at the
address and or phone number
provided in the warranty information.
PROBLEM:
Steam is escaping around the edge of
the lid.
REASON:
1. The pressure cooker is too full.
2. The pressure cooker was not closed
properly.
3. The rubber gasket is not in place, or
is dirty or worn.
SOLUTION:
1. Never fill the pressure cooker more
than 1/2-2/3 full, depending on the
type of food being prepared.
2. Following the instructions given in this
manual, close the pressure cooker so
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16
that a tight seal is created which will
allow for adequate pressure build-up.
3. Make sure the rubber gasket is clean
and well positioned before using the
pressure cooker. After continued use,
the rubber gasket will begin to wear
and should be replaced after at least
once a year if the pressure cooker is
used frequently.
PROBLEM:
The pressure cooker cannot be opened
after cooking.
REASON:
1. There is still pressure built-up in the
pressure cooker.
SOLUTION:
1. Use the quick release method to
release any remaining pressure. Try
opening again.
2. Move the operating valve to the
position showed in Fig. 11. Take the
valve out.
PROBLEM:
Foods are under-cooked.
REASON:
1. Cooking time is too short.
2. Quick release method was used to
release the pressure.
SOLUTION:
1. Always check the cooking time in
your recipe. If still under-cooked,
extend cooking time by approx. 1 to 2
minutes and cook under pressure, or
simmer without lid and pressure
under desired texture is achieved.
2. Use natural release method so that
food has benefit of additional cooking
time as pressure drops.
PROBLEM:
Food is overcooked.
SOLUTION:
1. Always check the cooking times in
your recipe. If food is overcooked,
shorten the cooking time by at least 1
to 2 minutes.
2. Use quick release method so that
pressure drops immediately.
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PRESSURE COOKING
RECIPES
The pressure cooker works by
controlling the release of steam from
inside the unit and increasing the
pressure and so the temperature at
which food can be cooked. At these
higher cooking temperatures the cooking times required are greatly reduced
so saving time and energy. The higher
pressure forces heat through the food
and increases the tenderizing effect of
cooking.In addition smaller amounts of
cooking liquid are required and little
liquid is lost during cooking so the
maximum nutritional value of the food
is maintained.The pressure cooker is
manufactured in 18/10 quality stainless
steel for durability and ease of cleaning
and has a heavy aluminium base for
maximum fuel economy.
The cooker is provided with a number
of safety devices to make pressure
cooking both safe and easy. A valve
carefully controls the pressure during
the entire cooking process. Two additional safety valves situated on the
cover release any excess pressure
which may build up inside the unit as a
result of an abnormal function of the
valve. The lock mechanism
incorporated in the handle prevents the
risk of accidental opening while the
cooker is under pressure.
SOUPS
GENERAL INDICATIONS
Pressure cooking enables you to prepare delicious, nourishing, home-made
soups in a matter of minutes, taking full
advantage of available fresh vegetables
and even left-overs from other dishes.
• Do not fill cooker over 2/3 full and
only 1/2 full if foam is produced or if
ingredients swell.
• Do not use excessive seasoning or
individual strong-tasting ingredients.
• Thicken soups after cooking period is
over.
• If soups are to be frozen use slightly
less liquid so they are concentrated.
Reconsitute afterwards with
additional water.
CLAM CHOWDER
3-4 minutes.
INGREDIENTS:
8 oz of bacon, onion, 1 oz butter, large
potato, 1 1/2 pint of water, 1/4 pint of
milk, salt, pepper and spices to taste
parsley, 1 qt. clams, 2 table spoons cornflour.
Slice and chop bacon, potato and
onions and brown in butter for a few
minutes. Add water, season to taste,
close and cooker for approx. 3 minutes.
Open and add clams. Boil for 2-3 mintutes with the cooker open. Blend cornflour and milk and stir into the soup until
thickened. Sprinkle parsley and serve.
FRENCH ONION SOUP
3-4 minutes.
INGREDIENTS:
1 oz butter, 1 lb onions, 2 pints of beef
stock, salt, pepper and spices to taste,
slices of bread, grated cheese.
Slice onions and brown in butter. Add
stock and season to taste. Close cooker
and cook 3-4 minutes. Serve in
individual soup bowls Top with a slice of
bread. Add cheese and grill for a few
minutes until cheese is browned.
STOCK
30-35 minutes.
INGREDIENTS:
Fresh bones or left-overs from cooked
meats, selection of fresh vegetables
(carrots, swedes, onions, celery), salt,
pepper and spices to taste, 2 pints of
water.
Break bones as small as possible. Cut
vegetables into small pieces. Place all
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ingredients in cooker and pour in water.
Close cooker and cook for 30-35 minutes. Strain and skim off fat before using.
CREAM OF TOMATO SOUP
3-4 minutes.
INGREDIENTS:
1 oz butter, onion, carrot, 2 oz bacon,
leek, garlic, celery, 1-1 1/2 lb skinned
tomato, 1-1 1/2 pints stock,
parsley-double cream, salt, pepper and
spices to taste.
Cut vegetables and bacon into small
pieces. Melt butter in cooker, add
vegetables and bacon and fry for 2-3
minutes. Pour in the stock, season to
taste, close cooker and cook for 3-4
minutes. Liquidise or sieve the soup, stir
in the cream (without boiling and sprinkle on a little parsley before serving).
VEGETABLES
GENERAL INDICATIONS
Pressure cooking is an excellent means
of bringing out the best in fresh, frozen
and dried vegetables, maintainning their
flavor, nutritional value and color.
• This method should always be used
when more than one vegetable is
cooked at the same time (to avoid
mixing flavours). Take care that
cooking times of different vegetables
are very similar.
• Dried vegetables should be saked
prior to cooking.
• Respect cooking times and cool
cooker quickly after cooking for best
results.
• See instruction book for general
cooking times.
• Do not fill cooker more than 2/3 full
or 1/2 if ingredients swell during
cooking.
Season with care as normally less
seasoning is needed.
STUFFED TOMATOES
2 minutes.
INGREDIENTS:
6 tomatoes, 3/4 oz margarine, 2 slices of
bacon, 1 onion, 2 oz bread crumbs,
chopped parsley, salt, pepper and 3/4
pint water.
Slice tops off tomatoes and empty. Chop
bacon and onion and in a frying pan
lightly brown in margarine. Mix in
tomato pulp, breadcrumbs, parsley and
seasoning. Stuff tomatoes with mixture
and replace tops. Arrange tomatoes on
basket (sold separately). Pour water into
cooker, place support in water and basket (sold separately) with tomatoes on
top. Close cooker and cook for 3 mintues. Cool quickly.
MIXED VEGETABLES
5-7 minutes.
INGREDIENTS:
Selection of fresh or frozen vegetables,
olive oil, 4-5 oz ham-meat stock, 1 onion,
garlic, mushrooms, tinned asparagus,
2 boiled eggs.
Select vegetables with similar cooking
times and prepare in the usual way.
Cooking times can be adjusted by cutting vegetables with longer cooking
times into smaller pieces. Place the oil,
chopped garlic, sliced onions, ham and
mushrooms in the cooker and brown.
Add the vegetables and meat stock
(minimun 1/2 pint), close cooker and
cook for 5-7
minutes. Cool quickly, open and serve
into vegetable dish adding as much of
sauce as required. Top with asparagus
and sliced boiled egg.
VEGETABLE CHOP SUEY
2-3 minutes.
INGREDIENTS:
1 onion, 1/4 lb mushrooms, 1/4 lb celery,
2 oz clery leaves, 1/4 lb green beans, 3
oz green peper, 3 meat cubes, 1 cup
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water, Salt to taste, Worcestershire
sauce, oil.
Slice onions, mushrooms and green
peppers. Chop celery and leaves. Cut
beans into small lengths. Heat oil in
cooker and lightly brown onions,
mushrooms, celery and leaves. Add
water and dissolve meat cubes. Add
remaining ingredients, season to taste
with salt and Worcestershire sauce,
close cooker and cook for 2-3 mintues.
Cool quickly.
RATATOUILLE
4-5 minutes.
INGREDIENTS:
Onion, garlic, 1/2 pt. water, green
pepper, 1 lb tomatoes, aubergine, red
pepper, 1/2 lb courgettes, salt,
pepper and seasoning to taste, olive oil.
Slice onions, crush garlic and brown in
olive oil in cooker. Prepare all other
ingredients in the normal way taking
care to remove seeds from peppers and
skins from tomatoes. Add to browned
onions, pour in water, close cooker and
cook for 4-5 mintues. Cool cooker
quickly. Can be served hot or cold.
RICE AND PASTAS
GENERAL INDICATIONS
Delicious rice and pasta dishes can be
prepared quickly in the pressure
cooker.
• Rice, particulary, will produce foam
during cooking so cooker should
never be filled to more than 1/2
indicated capacity.
• Always clean valve each time after
rice has been cooked.
• Rice and pastas should be added to
boiling, salted water before pressure
cooking.
PAELLA
5-6 minutes.
INGREDIENTS:
3/4 lb rice, 3/4 pint water, 2 oz ham, 1/2
chicken, 2 oz green peas, 2 oz green
beans, 2 red peppers, 1 dozen prawns, 4
oz tomato puree, cayenne pepper, saffron and salt.
Chop the chicken and ham and brown
in a little olive oil. Stir in the peppers,
vegetables, seasoning, rice and other
ingredients. Pour on the boiling water
(until all ingredients are covered). Close
cooker and cook for 5-6 minutes.
GAME AND POULTRY
GENERAL INDICATIONS
Pressure cooking of game and poultry is
quick, economical and gives delicious
results even with older and tougher pieces.
• Game and poultry should be
thoroughly cleaned before cooking.
• Frozen poultry should be thawed
completely before cooking.
• Small birds can be cooked whole but
larger poultry should be cut into
smaller pieces to make sure that
steam can circulate freely.
POT ROAST CHICKEN
10 minutes.
INGREDIENTS:
1 chicken of approx. 2 lbs, cooking oil,
salt, pepper, bacon and spices to taste, 1
1/2 cups water.
Heat a little cooking oil in cooker and
brown chicken throughly on all sides,
with seasoning, bacon and spices.
Remove chicken. Pour water into cooker.
Put chicken in cooker. Close and cook
for 10 minutes.
RABBIT FRICASSEE
12-15 mintues.
INGREDIENTS:
1 rabbit, 2 onions, garlic, cooking oil, salt,
pepper, 1/2 pint chicken stock, 2 oz streaky bacon, 1 lemon, parsley.
Joint rabbit and brown in cooking oil with
sliced onions and crushed garlic until
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brown. Pour in chicken stock and season, adding chopped bacon and juice
of lemon. Close cooker and cook for 1215 minutes. Serve topped with parsley
and pieces of fried bread.
CHICKEN CASSEROLE
3-4 minutes.
INGREDIENTS:
1 small chicken chopped into small
pieces or 4-6 chicken breasts-cooking oil,
garlic, selection of fresh or frozen vegetables with similar cooking times (peas,
green beans, carrots, small
pieces of caulifower, potato, turnip, etc.),
1 onion, salt, pepper, 1 1/2-2 cups water
Heat a little cooking oil in cooker and
brown sliced onions and crushed garlic.
Add chicken pieces and brown. Stir in
all vegetables. Pour in water, season to
taste, close cooker and cook for 3-4
minutes.
MEAT
GENERAL INDICATIONS
Of all the foods which can be cooked in
a pressure cooker it is certainly with
meat that the greatest advantages are
obtained. Cooking times are reduced to
1/2 or even 1/3 of times required with
conventional cooking methods.
Important savings of energy are
therefore made. Additionally the
pressure cooker enables you to cook
cheaper cuts of meat, normally
considered to be less tender, with
excellent results. Also the small loss of
liquid during pressure cooking means
that the vitamin and mineral salt content
of your food is protected. The results are
delicious meat dishes with high
nutritional values, cooked in a fraction of
the time you used to need.
• Brown meats well before pressure
cooking as some color will be lost as
a result of contact with steam.
• Cooking times will depend on the
thickness and quality of meat used.
• Pieces of meat should not be larger
than approx. 2 lbs and it is better to
cook smaller pieces.
• Frozen meats should be thawed
prior to cooking or cooking times
slightly extended.
• Thicken sauces after pressure
cooking not before. This is to avoid
sticking during cooling and to ensure
the correct production of steam.
• Cool cooker quickly after cooking.
• Vegetables can be cooked with meat
if cooking times are similar.
Otherwise stop cooking meat shortly
before end of suggested cooking
time. Cool cooker quickly. Add
vegetables and complete cooking.
MEAT LOAF
12-15 minutes.
INGREDIENTS:
1/2 lbs minced steak, 1/2 lb minced pork,
1 onion, 1 carrot, 1 celery, 2 eggs, 1/2
cup Corn Flakes, dash of Worcestershire
sauce, salt, pepper, 1 cup water, cooking
oil.
Mix minced steak and pork thoroughly
and season. Chop onion, celery and
carrot into very small pieces (minced)
and ligtly beat eggs. Add vegetables,
eggs, corn flakes and Worcestershire
sauce to the minced steak and pork and
mix well. Form 2 meat loaves from the
mixture and wrap in greaseproof paper
or tin foil. Chill in refrigerator overnight.
Heat oil in cooker and brown meat loaves on all sides. Remove loaves. Pour
water into cooker. Place loaves in cooker. Close cooker and cook for 12-15
minutes.
BRAISED STEAK
35-40 minutes.
INGREDIENTS:
Joint of meat (approx. 2 lbs), 6-8 carrots,
1 large tin peeled tomatoes, garlic, 1
large onion, 1 green pepper, dash of
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brandy or wine, cooking oil, salt, pepper,
1-2 cups water
Heat a little cooking oil in cooker and
lightly brown sliced onions and crushed
garlic. Brown meat well on all sides. Add
sliced carrots, peppers and peeled
tomatoes and continue to cook for a few
more minutes. Remove. Add water.
Place meat in the cooker. Pour a little
brandy or wine over meat, close cooker
and cook for 15 minutes. Cool cooker
quickly. Remove meat and cut in slices.
At the same time blend cooking liquid
and vegetables into a sauce. Place slices of meat into the sauce and add a litter water if required to cover meat. Close
cooker and cook for an additional 20-25
minutes.
BEEF STEW
20 minutes.
INGREDIENTS:
1 1/2 lbs stewing steak, 1 onion,
garlic, cooking oil, 3 carrots,
election of fresh or frozen vegetables
with similar cooking times (peas, green
beans, small pieces of
cauliflower, turnip, etc), salt, pepper, 2-2
1/2 cups water.
Cut steak into small pieces. Heat
cooking oil in cooker and brown sliced
onions and crushed garlic. Add meat
and fry until well browned on all sides.
Add vegetables, seasoning and water.
Close cooker and cook for 20 minutes.
MINCED MEAT
3-4 minutes.
INGREDIENTS:
1 lb minced meat, 1 onion, garlic,
cooking oil, 2 carrots, selection of fresh
or frozen vegetables with similar
cooking times (peas, green beans, small
pieces of cauliflower, turnip, etc.), salt,
pepper, 1 1/2 cups water.
Warm a little oil in cooker and brown
sliced onions and crushed garlic. Add
minced meat stirring well until browned.
Add vegetables, seasoning and water.
Close cooker and cook for 4-5 minutes
SAUSAGE STEW
3-4 minutes.
INGREDIENTS:
6 beef sausages, 1 onion, garlic,
cooking oil, 2 carrots, selection of fresh
or frozen vegetables with similar
cooking times (peas, green beans, small
pieces of cauliflower, turnip, etc), salt,
pepper, 1 1/2 cups water.
Follow exactly the same method as for
MINCED MEAT.
GOULASH
20 minutes.
INGREDIENTS:
1 1/2 lbs stewing steak, 2 onions,
cooking oil, garlic, paprika pepper, 1/2
pint water or beef stock, 1/4 pint
tomato juice, 4 potatoes, salt, pepper,
spices to taste.
Heat cooking oil in cooker and lightly
brown sliced onions and crushed garlic.
Add the steak cut into small pieces and
brown well. Add all other ingredients
except potatoes and cook for a few
more minutes stirring continously. Close
cooker and cook for 15 minutes. Cool
quickly, open cooker and add potato cut
into large pieces. Close cooker again
and cook for remaining cooking time
(4-5 minutes).
POT ROAST
10-15 minutes per lb.
INGREDIENTS:
Joint of beef of 2-3 lbs, cooking oil, salt,
pepper, 2-2 1/2 cups of water (or beef
stock) according to size of joint.
Remove as much as possible of fat on
joint. Heat a little cooking oil and
thoroughly brown joint on all sides, sesoning with a little salt or pepper to taste.
Pour water or stock into cooker. Place
meat in cooker. Close cooker and cook
for suggested cooking tiem. Cool cooker
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