Fagor Rapida User Manual

FAGOR RAPIDA PRESSURE COOKER

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USER’S MANUAL

1

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

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Fagor RAPIDA Pressure Cooker line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Cooking with the Fagor RAPIDA Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

• Before first use

• Adding Food and Liquid

• Closing the lid & cooking

• Releasing Pressure After Cooking

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

• Cleaning the operating valve

Basic instructions for cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

• Fresh and frozen vegetables

• Fresh and dried fruits

• Dried beans and other legumes

• Grains

• Meat

• Seafood and fish

CONTENTS

Adapting Traditional Recipes to use in the pressure cooker . . . . . . . . . . . . . . . . . . . . . 17

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Home Canning With your Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

• Home Canning Safeguard

Pressure Cooking Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Home Canning Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Español . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Français . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

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This is a U.L.-listed appliance. The following safeguards are recommended by most
portable appliance manufacturers.

IMPORTANT SAFEGUARDS

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 the
"Closing the Lid and Cooking" section in this manual.

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 the "Basic instructions for cooking"
section in this manual.

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 pressures 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 an run cold water over the cooker to cool
it to reduce the internal pressure. Any pressure in the cooker can be
hazardous. See the "Releasing Pressure After Cooking" section in this
manual.

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.

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14.

SAVE THESE INSTRUCTIONS.

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Manufacturer’s Recommendations

To fully enjoy your new Fagor pressure cooker, please read carefully these recommendations

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before you start using your pressure cooker, and follow them accordingly:

1. Please make sure children do not have access to or reach the pressure cooker while
cooking.

2. Never use the pressure cooker with a worn or torn gasket. Inspect the gasket before
every use to make sure it is pliable and does not have any cracks or tears. If you need
to replace it, see the Care and Cleaning section of this manual for instructions.

3. To reduce the risk of burns or spills, the lid and pot handle should be positioned so
that it is turned inward towards the back of the stove, and does not extend over
adjacent surface units or overhang over the edge of the stove top.

4. While cooking with the Fagor pressure cooker, please make sure the safety vent
points towards the back of the stove and away from you. This will reduce the risk of
burns in the event the safety vent is triggered to release excess pressure.

5. It is very important that the pressure cooker is not filled over two thirds of its capacity
with food and liquid. If you’re cooking grains or foods that expand during cooking, do
not fill the cooker more than half full. Too much steam might be produced if the unit
is too full with food and liquid.

6. Before cooking make sure that the gasket is in good condition and in place, and that
the operating valve is free of food particles that could clog it up. See the instructions
found in this manual for more detailed instructions.

7. Make sure the pressure cooker has been properly closed before cooking. The handles
should be aligned and the lid should glide easily back and forth. If the lid is not closed
and locked securely in place, the pressure cooker will not build pressure.

8. After releasing the pressure from the pressure cooker, open the lid towards the back
of your stove since there may be some steam still inside the cooker.

9. Caution: do not use the pressure cooker on an outdoor LP gas burner or commercial
ranges. This pressure cooker is for household use ONLY.

10. Pressure cookers are not to be used for medical purposes, such as sterilizers, as
pressure cookers are not designed to reach the temperatures necessary for complete
sterilization.

11. Do not allow anyone who is not familiar with the instructions to use the cooker.

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Introduction

Thank you for purchasing a Fagor Pressure Cooker. We appreciate the confidence you have
placed in our company by selecting one of our many pressure cookers. We are confident that
the pressure cooker will give you many years of excellent service.

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, in most
cases up to one third of the time. Since the food is being cooked for such a shorter period, it
is less likely to lose its color and flavor, as well as vital minerals and vitamins that are normally
evaporated or diluted when cooking in large quantities of water, for longer periods of time.
Made from high-quality, heavy-gauge stainless steel, Fagor pressure cookers are manufactured
and designed with a concern for function and safety, meeting all international safety standards.
Fagor’s easy-to-use pressure regulators make it simpler than ever to determine the proper
amount of pressure and how to maintain it. The pressure release valves signal when to lower or
raise the burner heat in order to maintain the desired level of pressure. We know that once you
begin using your Fagor Pressure Cooker, you’ll understand why it is the single most important
piece of cookware you’ll ever own.

Today people are more conscious of the food and products they consume that affect the
environment. Fagor recognizes consumer demand for more eco-friendly products and
manufacturing processes. Fagor pressure cookers are made of partially recycled stainless steel
and are polished using only mechanical procedures instead of chemical. In addition to being
manufactured in a more environmentally respectful way, pressure cookers save you energy in
the kitchen too. Compared to traditional cooking methods, cooking with a pressure cooker
saves up to 70% cooking time. And less time spent cooking means less energy used, and
less heat produced in the kitchen. Also, cooking at high temperatures and high speed retains
essential vitamins and nutrients, bringing you healthier meals. Using Fagor pressure cookers
will not only make a difference in your health, but a difference in our world. This may be the
most efficient piece of cookware in your kitchen.

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Before you begin cooking, it is important that you read this detailed user’s manual and make
sure you understand how to operate, care and maintain your Fagor Pressure Cooker so that
you will be able to enjoy many years of use.

If you would like to learn more about our other products, please visit our website at www.
fagoramerica.com

Fagor RAPIDA Pressure Cooker line

The Fagor RAPIDA Pressure Cooker line consists of the following models:

• 4 qt. pressure cooker (item #918011938)
includes instruction manual with recipes.

• 6 qt. pressure cooker (item #918011947)
includes instruction manual with recipes.

• 10 qt. pressure cooker / canner

(item #918010289) includes instruction

manual with recipes.

• 5-piece Set (item # 918010092) includes:

- 8 qt. pot

- 4 qt. pot

- Pressure Cooker Lid - fits both pots

- Tempered glass lid - fits both pots, easily
converts either pot into an everyday stock
pot

- Stainless steel pasta / steamer basket
with trivet

- Instruction manual

- Color recipe book

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Components and Features

1. Pressure Cooker Pot: Made of

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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 stainless steel. The lid must be
properly locked in position in order to
build sufficient pressure for cooking.
The raised indentation on top of the
lid, located to the left of the handle,
allows you to easily align the lid to the
cutout on top of the base handle when
closing the pressure cooker (Fig. 6)

WARNING: NEVER FORCE THE
PRESSURE COOKER OPEN

6. Operating Valve: This operating valve

features a pressure setting (the picture
of a pot), a steam release position (with
a picture of steam), and an unlock
position (picture of a circle with a line
through it) (Figures 8-9-10). Note that
the operating valve will not simply turn
to the unlock position. See the Care
and Cleaning section of this manual for
instructions on how to turn the valve to
the unlock position to remove it.

3. Pot Handle: Besides being used to

move and carry the pressure cooker,
the pot handle interlocks with the
lid handle when the lid is turned
clockwise. (Fig. 6)

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.

To reduce the risk of burns or spills, the

lid and pot handle should be positioned
so that it is turned inward towards the
back of the stove, and does not extend
over adjacent surface units or overhang
over the edge of the stove top.

5. Support Grip Handle: The support

grip handle provides greater stability
when moving or carrying the pressure
cooker.

6

Selector’s

Position

Pounds of

Pressure per

Square Inch (psi)

0
0

15

Pressure level

Unlock Position

Steam Release Position

High

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7. Pressure Lock: The green pressure

lock allows you to lock the pressure
cooker in order to build pressure when
the lid is closed. To lock the pressure
cooker, slide the pressure lock button
up towards the lid. (Fig. 7).

To unlock, slide the lock down towards

the end of the handle.

For safety reasons, the unit will not build

pressure if the pressure lock has not
been pushed to the closed position. This
measure guarantees that the cooker will
never open while it’s under pressure.

8. Silicone Gasket: In order to provide

an air-tight seal, a silicone gasket is
positioned around the underside of
the lid. Never use the pressure cooker
without the silicone 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: 1-800-207-0806 or
email at: [e-mail]. You
can also purchase a gasket online at
www.fagoramerica.com.

9. Safety valve: Located under the lid,

the safety valve is activated in case of
an excess pressure buildup (Fig. 3). The
pressure cooker cannot be opened if
there is still pressure inside the cooker.

is rapid cooking, the bottom of the
pressure cooker pot has a thermo heat
conductive base, comprised of three
layers of metal. The first layer is stainless
steel, which is safe for contact with
food. In view of the fact that aluminum
should not be in contact with food and it
does not have magnetic properties, the
aluminum middle layer is sandwiched
between the two outer layers. Aluminum
is the best heat conductor and therefore
provides faster and more even heat
distribution. The last layer is stainless
steel with magnetic properties, making
the pressure cooker compatible with
induction cooking.

11. Pressure Indicator: The pressure

indicator is the yellow tipped rod,
located on top of the lid handle. It
indicates whether there is pressure
inside the cooker. As the pressure
cooker heats and pressure builds, the
pressure indicator will rise automatically
producing a slight amount of steam that
escapes from the lid handle. (Fig. 12)
If the pressure indicator is raised, there
is pressure inside the cooker and the
pressure cooker cannot be opened. The
pressure lock on the lid will be blocked
and will not slide to the open position. If
the pressure indicator is not raised, there
is no pressure inside the cooker, and you
can safely open the lid.

10. Thermo Heat Conductive Base:

Since the objective of a pressure cooker

12. Safety Vent: In case of high-pressure

buildup, steam will be released through
the safety vent cutout located in the rim
of the lid (Fig. 4). The cutout in the handle
of the pressure cooker is an emergency

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pressure release mechanism that should
never become operative under normal
use. If both pressure release valves

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become blocked due to over filling,
for example, the pressure will tear the
gasket and escape through this hole.

WARNING: Excess steam escaping

through the hole will be very hot and
might cause serious injuries. In the
event the safety vent is triggered to
release excess pressure, always place
the pressure cooker on the stove in
such a position that the Safety Vent
is not facing towards you or towards
anything that could get damaged by
the steam and sputtering liquid.

Cooking with the Fagor RAPIDA
Pressure Cooker

NOTE: FAGOR PRESSURE COOKERS
ARE INTENDED FOR HOUSEHOLD
DOMESTIC COOKING SURFACES
O NLY.

Before the First Use

To open the pressure cooker, pull the
pressure lock towards the end of the
handle (Fig. 5) and slide the lid handle
to the right (counterclockwise) holding
the base handle with your left hand, and
lifting the lid.
Before using the Fagor RAPIDA Pressure
Cooker for the first time, wash all the
parts and components with warm water
and mild dishwashing soap. Rinse well
and towel dry. The pressure cooker

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pot is dishwasher safe. Fagor America
recommends hand washing the pressure
cooker lid and all its components.
Always remove the gasket when washing
the lid. Wash the gasket with warm,
soapy water; rinse well and towel dry.
Cover the gasket 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 Fagor RAPIDA
pressure cooker, it is very important to
use at least 1/2 a cup of liquid if you’re
cooking for 10 minutes or less, or 2
cups of water if you’re cooking for more
than 10 minutes; NEVER USE LESS.

It is important to always use some

cooking liquid in a pressure cooker
since it is the liquid that creates
the steam necessary to build the
pressure. Without liquid the pressure
cooker cannot build any pressure.
You can use water, broth, wine or any
other kind of liquid to cook, except
oil. You can use oil to brown meat or
soften onions directly in your pressure
cooker before adding the rest of
the ingredients, but the oil should
never be the ONLY cooking liquid.

WARNING: Pressure cookers are
NOT pressure fryers.

WARNING: Do not fill the pressure

cooker more than two thirds full
with liquid and food, or half full if

you’re cooking foods that expand
during cooking (for example rice
or other grains).

2. Never fill the pressure cooker more
than two thirds full. It is necessary
to leave enough space in the cooker
for it to be able to build pressure.
Fill only halfway when cooking with
foods that will either expand in size
and/or produce foam as they cook,
such as dried beans or other legumes
and grains. Also fill only halfway when
preparing soups or stock.

3. You can add food and liquid
directly into the pressure cooker, or,
optionally, you can steam your food
in a steamer basket (steamer baskets
sold separately). To use a steamer
basket, place a metal support trivet
on the bottom of the pressure cooker,
add at least half a cup of liquid, and
place the steamer basket containing
the food on top.

Closing the Lid and Cooking

1. When you’re ready to start cooking,
place the lid on the pressure cooker
pot by aligning the mark on the lid
with the mark on the top of the pot
handle (Fig. 6). Once these two marks
are aligned, press the lid down lightly,
then slide the lid handle to the left
(clockwise), bringing the pot and lid
handles together. Push the pressure
lock button up towards the center of
the lid to lock it (Fig. 7). If you don’t
push the lock to the closed position,
the cooker will not build any pressure.
This is a safety measure designed
to prevent accidental opening of the
cooker while under pressure. The lock
will block automatically as soon as
the pressure indicator has risen, and
will unblock only when the pressure
indicator has dropped again.

2. Once the pressure cooker is locked,
turn the operating valve to the pressure
setting (Fig. 9 the picture of the pot).
This is the only setting you can cook
on; if you cook with the operating valve
turned to the picture of the steam, the
pressure cooker will not build pressure.
The level of pressure reached is a
high pressure, equivalent to 15 psi (15
pounds of pressure per square inch).

Pounds of

Selector’s

Position

Pressure per

Square Inch

(psi)

0
0

15

Pressure level

Unlock Position

Steam Release Position

High

3. Position the pressure cooker on the
center of the stove burner. The Fagor
RAPIDA 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 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 the burner set
on high heat (ELECTRIC STOVE

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9

USERS –SEE BELOW). When the
pressure indicator has risen and

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steam starts to come out of the
operating valve for first time, lower
the heat to maintain a gentle, steady
stream of steam. At this moment,
the COOKING TIME STARTS and
you have to start timing you recipe.
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.
The steam should come out in a
gentle, steady flow. If the steam is
gushing or very forceful, lower the
heat.

6. If the pressure drops or there is no
steam coming 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. Two Burner Method: Turn on two
electric stove burners, one on high
and other on low. Place your pressure
cooker on the burner set to high, and
bring to pressure. Once pressure has
been achieved, move your cooker
over to the burner set on low and
start your pressure cooking time.
Make sure the burner is not too low;
there should always be some steam
coming out of the operating valve. If

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there is no more steam coming out
of the operating valve and/or the
pressure indicator drops, raise the
heat until steam starts coming out of
the operating valve, and adjust the
cooking time by 1 or 2 minutes.

2. One Burner Method: Turn on one

burner to medium heat and bring
your cooker to pressure. Once
pressure has been achieved and
steam starts to come out of the
operating valve, turn your burner to
low and start your pressure cooking
time. Make sure you don’t lower your
heat too much; there should always
be some steam coming out of the
operating valve. If there is no more
steam coming out of the operating
valve and/or the pressure indicator
drops, raise the heat until steam
starts coming out of the operating
valve, and adjust the cooking time
by 1 or 2 minutes.

Releasing Pressure After
Cooking

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
Fagor RAPIDA 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, soups. Do not use for vegetables
or tender foods as this will result in
overcooking.

1. 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 to
15 minutes. Once the pressure has
been released completely and the
pressure indicator has dropped, go
to step # 4 in this section.

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2. Cold Water Release Method: this
method is used to release pressure
as quickly as possible, and is 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 tap
water gently over the lid until steam
dissipates and the pressure indicator
is lowered (Fig 11).

IMPORTANT! PLEASE NOTE:

When using the quick release
method, always run mild temperature
tap water at a gentle flow over the
metal portion of the pressure cooker
lid. Never direct the faucet directly
onto the pressure valve located on
upper handle.

WARNING: By disregarding this

advice and deploying a strong
cold water stream directly onto the
pressure valve, you will create the
risk of sudden drop in pressure
inside the cooker, which can result
in steam being suddenly ejected
from under the pressure cooker lid.
This steam is extremely hot and can
potentially cause serious burns.

When putting the cooker in the sink,

tilt it so the cold water will run
down the sides of the cooker. Once

the pressure has been released
completely and the pressure indicator
has dropped, go to step # 4 in
this section. NEVER IMMERSE THE
PRESSURE COOKER IN WATER.

WARNING: the steam coming out of

the pressure valve will be very hot, and
might disperse some droplets of hot
water. Do not place your hands directly
in front of the jet of stream, and make
sure it is not directed towards anything
that can be damaged by the heat.

Once the steam has totally been

released and the pressure indicator
has dropped, go to #4 in this section
(below).

4. After all the pressure has been released
and the yellow pressure indicator has
dropped, slide the pressure cooker
lock down towards the end of the
handle (fig. 5). Hold the pot handle
with your left hand and slide the lid
handle to the right with your right
hand. Even though you have already

released the pressure, never open
the pressure cooker towards your
face since there may be intense
cooking steam still inside the unit.

To avoid the risk of scalding, let the
droplets of condensed water drip
back from the lid into the cooker.

3. Automatic Release Method: When
using the automatic release method,
turn the dial on the operating valve
to the steam release position (steam
drawing position, fig. 8), and the steam
will be released automatically.

5. Opening during cooking. If you should
need to open the pressure cooker
during the cooking process, it must
be depressurized first as described
in this section. We recommend using

11

the automatic release method for
this purpose, as this method will

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cool down your pressure cooker the
least, hence aiding to build pressure
again faster to continue cooking. The
lid will be hot, so be careful when
opening and closing it; to reduce
the risk of burns, only touch the
handles. Remember that you are
interrupting the cooking process
by opening the cooker; when you
continue cooking, you must adjust
the remaining cooking time and set
the timer accordingly.

6. Never force the cooker open. It
may only be opened if the pressure
indicator has dropped into its socket
completely and no more steam
escapes when the safety lock is
moved to the open position.

Care and Cleaning

1. The Fagor RAPIDA Pressure Cooker
is made of high-quality, heavy gauge,
18/10 stainless steel.

2. The pressure cooker pot is
dishwasher safe, but the lid should
be washed by hand with warm
water, mild, dishwashing soap and a
nonabrasive cleaning pad. Since the
exterior of the pressure cooker has a
mirror finish, if you wash it by hand
do not use metal scouring pads or
abrasive cleaners, which will scratch
and possibly ruin the finish.

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.

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5. In order to extend the life of the
silicone gasket, remove after every
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. For
increased safety and best results, the
silicone gasket should be replaced
approximately every 12-15 months,
depending on the usage. You can
order a new gasket by calling Fagor
Customer Service Number at:
1-800-207-0806, or by going to the
online shop section of our website:
www.fagoramerica.com.

6. To store, DO NOT LOCK THE LID IN
PLACE. Simply place the lid upside
down on top of the pressure cooker
pot. This will avoid the risk of a
vacuum forming inside the cooker
during storage, which would make
the opening of the lid difficult. It will
also prevent stale odors from forming
inside the cooker.

7. Before using the Fagor RAPIDA
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.

8. 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. You
can order spare parts by calling
Fagor Customer Service Number at:
1-800-207-0806, or by going to the
online shop section of our website:
www.fagoramerica.com.

Cleaning the Operating Valve

After every use, check to make sure
that the operating valve is clear of any

built-up particles. To do so, move the
operating valve to the position shown in
Fig. 8 and remove the valve (see detailed
instructions below). Clean it by running
water through it. Next, lift the lid up to the
light and look through the hole under the
operating valve. Make sure you can see
through it and there are no food particles
blocking it. If necessary, clean it with a
small brush or pipe cleaner.

TO REMOVE THE OPERATING VALVE
FOR CLEANING PURPOSES:

1. Turn the operating valve to the
release pressure position (picture of
the steam, see Fig. 8).

2. Gently lift the operating valve upward,
not more than a quarter of an inch
(Fig. 13).

3. As you are pulling the valve up,
keep trying to turn it to the left,
counterclockwise, toward the picture
of the circle with the line through
it. You are looking for a groove,
once you find this groove the valve
will allow you to turn to the unlock
position (picture of the circle with the
line through it, see Fig. 14).

ENGLISH

4. Lift the valve upwards and out. Clean
as instructed above.

TO REPLACE THE VALVE AFTER
CLEANING
Point the vent in the valve to the unlock
position. Place the valve in its socket and
turn it to the right towards the steam
release position. You will hear it click back
into place as you turn it to the steam
release position.

Basic instructions for cooking

In this section you will find basic
instructions for cooking foods which are
most commonly prepared in pressure
cookers.

Do not chop or cut food inside the cooker
with a knife or other sharp utensil to avoid
scratching the bottom.
For soups and stocks, do not fill pressure
cooker over 1/2 full!
Remember to ALWAYS use some cooking
liquid. Operating the cooker without any
cooking liquid or allowing the cooker to
boil dry will damage the cooker and will
not allow it to build pressure for proper
functioning.

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 steam vegetables in a
steamer basket (steamer baskets sold

13

separately) you should use at least
half a cup of water.

• If the approximate cooking time is

ENGLISH

more than 10 minutes you should use
two cups of water.

• 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.

• If possible, use the cold water release
method when the cooking time is
completed. This is the fastest way
to release the steam and will avoid
overcooking tender vegetables. You
can also use the automatic release
method.

VEGETABLES APPROXIMATE
COOKING TIME

Artichoke, large, without leaves 9-11 minutes
Artichoke, medium, without leaves 6-8 minutes
Asparagus, fine, whole 1–1½ minutes
Asparagus, thick, whole 1-2 minutes
Beans, in the pod 4 minutes
Beans, white, in the pod 8 minutes
Broccoli 2-3 minutes
Brussels sprouts, whole 4 minutes
Cabbage, red or green, ¼-inch slices 1 minute
Cabbage, red or green, in quarters 3-4 minutes
Carrots, ¼-inch slices 1 minute
Carrots, 1-inch slices 4 minutes
Cauliflower, flower heads 2-3 minutes
Common cabbage, thickly cut 1-2 minutes
Corn, on the cob 3 minutes
Endive, thickly cut 1-2 minutes
Green beans, whole 2-3 minutes
Green curly kale, thickly cut 5 minutes
Okra, small pods 2-3 minutes
Onions, whole, 1½-inch diameter 2 minutes
Peas, in the pod 1 minute
Potatoes, red, 1½-inch slices 6 minutes
Potatoes, red, new, small, whole 5 minutes
Potatoes, white, 1½-inch slices 6 minutes
Potatoes, white, new, small, whole 5 minutes
Pumpkin, 2-inch slices 3-4 minutes

Red beet, in ¼-inch slices 4 minutes
Red beet, large, whole 20 minutes
Red beet, small, whole 12 minutes
Spinach, fresh, thickly cut 2 minutes
Spinach, frozen 4 minutes
Swede (yellow turnip), 1-inch slices 7 minutes
Sweet potato, 1½-inch slices 5 minutes
Swiss chard, thickly cut 2 minutes
Tomatoes, in quarters 2 minutes
Turnip, in 1½-inch slices 3 minutes
Turnip, small, in quarters 3 minutes
Zucchini, Acorn, half 7 minutes
Zucchini, Summer, 1-inch slices 8 minutes

Fresh and dried fruit

Fresh fruit:

• Wash and pit or core fruit. If you
prefer, peel and slice it.

• Cook fruit in a steamer or pasta basket
when possible (steamer baskets 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 cold water or automatic release
method. When you cook fruit in slices
or pieces to make purée or conserve
use the natural release 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 cold water
or automatic 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.

14

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FRUIT APPROXIMATE
COOKING TIME

Apples, dried 3 minutes
Apples, fresh in slices or pieces 2-3 minutes
Apricots, dried 4 minutes
Apricots, fresh, whole or in halves 2-3 minutes
Blueberries 8-10 minutes
Peaches, dried 4-5 minutes
Peaches, fresh, in halves 3 minutes
Pears, dried 4-5 minutes
Pears, fresh in halves 3-4 minutes
Prunes 4-5 minutes
Raisins 4-5 minutes

Dried beans and other legumes

• WARNING: Never fill the pressure
cooker to more than half its
capacity with beans and legumes,
as these foods tend to expand and
froth during cooking.

• 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, or if you prefer, leave
them to soak overnight. Do not add
salt to the water as this hardens the
beans and prevents absorption of
water.

• Do not soak dried split lentils.

• After soaking, remove floating beans
and shell.

• Strain the water off the beans.

• Rinse 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 they produce.

• 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 is up, use the
natural release method to 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
the beans 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.

BEANS AND LEGUMES APPROXIMATE
COOKING TIME

Azuki beans 4-5 minutes
Beans, white 5-7 minutes
Beans, scarlet, red 10-12 minutes
Beans, black 8-10 minutes
Beans, colored 4-6 minutes
Pigeon peas 7-9 minutes
Chick peas 10-12 minutes
Lentils, red 7-9 minutes
Lentil soup 8-10 minutes
Lentils, green 8-10 minutes

Grains

• WARNING: Never fill the pressure
cooker to more than half its capacity
with grains, as these foods tend to
expand and froth during cooking.

• 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 shells.

• Drain the water off the grains.

• Rinse grains in warm water (this also
applies to rice.)

• Cook each cup of grain in the quantity
of water indicated in the recipe or on
the package.

• If you prefer, add salt to taste.

15

• After the cooking time is up, use the
natural release method to allow the
pressure to decrease naturally.

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• Cooking times may vary depending
on the quality 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
(1 cup) WATER QUANTITY TIME

Rice, basmati 1 ½ cups 5-7 minutes
Rice, brown 1 ½ cups 15-20 minutes
Rice, long grain 1 ½ cups 5-7 minutes
Rice, wild 3 cups 22-25 minutes

Meat and Poultry

• Remove all the visible fat from the meat
or poultry. If you are preparing a complete
cut of meat or poultry, such as a roast,
cut it in such a way that it fits in the
cooker without touching the sides.

• Meat and poultry cut up into small
pieces cooks faster.

• 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 (never more than
two thirds full). Brown the meat in
batches, if necessary. Drain the excess
fat and begin cooking as indicated in the
recipe.

• Always cook meat and poultry with at
least 1/2 a cup 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 more than
2/3 full.

• 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

16

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 is up, use the
natural release method to allow the
pressure to 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. Release the pressure from the
cooker using the automatic release
method. Open the cooker and add the
vegetables. Check the seasoning. Bring
the pressure cooker up to pressure
again and continue pressure cooking
for the cooking time recommended for
the vegetables.

If you want to add vegetables which cook

rapidly, such as peas or mushrooms,
do not pressure cook them at the same
time as the other vegetables that take
longer to cook. Add them to the cooker
right before serving and boil them in the
pressure cooker with the lid off until they
are ready.

Example: if you are cooking a beef

brisket (cooking time 35 minutes) with
potatoes (cooking time 6 minutes) and
sliced carrots (cooking time 1 minute),
you should first cook the meat by
itself for 29 minutes, then release the
pressure, add the potatoes and cook
for an additional 6 minutes. Finally, add
the carrots and let them simmer for
a couple more minutes until they are
cooked.

MEAT AND POULTRY APPROXIMATE
COOKING TIME

Beef/veal, roast or brisket 35-40 minutes
Beef/veal, (shanks)
1 ½-inch wide 25-30 minutes

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Beef/veal, 1-inch cubes,
1 ½-pounds 10-15 minutes
Beef/veal, roast or brisket 35-40 minutes
Beef, dressed, 2 pounds 10-15 minutes
Meatballs, 1-2 pounds 5-10 minutes
Beef, cured 50-60 minutes
Pork, roast 40-45 minutes
Pork, ribs, 2 pounds 15 minutes
Pork leg, smoked, 2 pounds 20-25 minutes
Pork, ham, pieces 20-25 minutes
Lamb, leg 35-40 minutes
Lamb, 1-inch cubes, 1 ½-pounds 10-18 minutes
Chicken, whole, 2 to 3 pounds 12-18 minutes
Chicken, in pieces, 2 to 3 pounds 8-10 minutes
Spring chickens, two 8-10 minutes
Soup or concentrated
stock of beef or fowl 10-15 minutes

Seafood and fish

• Clean and gut fish. Take out all the
visible bone.

• 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.

• Cooking times can vary depending on
the seafood which is cooked.

•Cook seafood in a steamer or pasta
basket when possible (steamer
baskets sold separately) with at least
¾ cup of liquid. Apply a fine layer of
vegetable oil to the steamer basket
when you cook fish to avoid sticking.

• 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 automatic or cold water release
method when cooking time is up.

SEAFOOD AND FISH APPROXIMATE
COOKING TIME

Crab 2-3 minutes
Fish fillet, 1 ½-to 2 pounds thick 2-3 minutes
Fish soup or concentrated fish stock 5-6 minutes

Fish, whole, gutted 5-6 minutes
Lobster, 1 ½-to 2 pounds 2-3 minutes
Mussels 2-3 minutes
Prawns (shrimp) 1-2 minutes

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. Drain
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, sauté
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 fruit
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 use the natural release method to let
the pressure drop naturally.

17

Troubleshooting

In order to ensure best results when using the Fagor RAPIDA pressure cooker, be certain
to read all of the instructions and safety tips contained in this owner’s manual and all

ENGLISH

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 RAPIDA
pressure cooker.

PROBLEM:

REASON:

SOLUTION:

PROBLEM:

REASON:

SOLUTION:

PROBLEM:

REASON:

The lid got jammed while trying to slide it closed, and will not open or close.

If the instructions in the “Closing the Lid and Cooking” section of this manual were
not followed carefully, the lid might get jammed while trying to close it.

If there is some resistance when attempting to slide the lid closed, do not force it.
Stop, slide it back, lift the lid and try aligning the marks again as described in the
“Closing the Lid and Cooking” section of this manual.
If the lid jams, never try to force it closed. To un-jam try sliding the lid open again.
If you cannot open it, please contact the Fagor Customer Service Department at:
1-800-207-0806 or email at: [e-mail].

There is water leaking from the lower handle while the cooker is building
pressure.

While the pressure cooker is building pressure, a little water might drip from around
the area of the pressure lock on the pot handle. The water comes from steam
condensed on the inside of the lid. The dripping will stop when the pressure cooker
reaches full pressure. However, if it’s a continuous leak, or does not stop after
pressure has been reached, it might be for one of the following reasons:

1. The nuts and screws on the handle have loosened.

2. The gasket has not been oiled.

1. Make sure the lower handle is screwed tight to the pot before using the
pressure cooker or after the all pressure has been released. Tighten the screws
with a screwdriver if necessary.

2. Make sure you wash and dry your gasket after every use, and oil it regularly.

Pressure does not build up (the visual pressure indicator does not pop up after
more than 5 minutes on high heat).

1. There is not enough liquid.

2. The pressure cooker was not properly closed.

3. The valve is dirty and/or obstructed.

4. The silicone gasket is not in place, or is dirty or worn.

5. The operating valve is not in the correct position.

SOLUTION:

18

1. Always use the appropriate amount of liquid called for in the recipe. This amount
should never be less than ½ 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 such as dried beans which
have a tendency to foam. Clean the valve periodically.

4. Make sure the silicone gasket is clean and well positioned before using the pressure
cooker. After continued use, the silicone gasket will begin to wear and should be
replaced at least once a year if the pressure cooker is used frequently.

5. Make sure the operating valve has been turned to the pressure setting (the
picture of a pot). The pressure cooker will not build up pressure if the operating
valve is turned to the steam release position (the picture of the steam).

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PROBLEM:

REASON:

SOLUTION:

PROBLEM:

REASON:

SOLUTION:

The visual pressure indicator has popped up, but there is no steam released by
the operating valve.

1. There is not enough liquid in the cooker.

2. The valve is dirty and/or obstructed.

3. The burner heat is not high enough.

1. Make sure there is enough liquid. There should always be at least half a cup
of liquid in the pressure cooker, or 2 cups if the cooking time is over 10
minutes.

2. The valve can become dirty when cooking foods such as dried beans which
have a tendency to foam. Clean the valve periodically. See the Care and
Cleaning section in this manual for instructions on how to remove the valve
for cleaning.

3. Turn up the heat to medium high until a gentle, steady stream of steam is
released from the operating valve.

A gentle, steady stream of steam is released from the operating valve and small
drops of water condensation collect on the lid.

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.

This is normal operation. If there is a lot of water gushing out of the operating valve
with the steam, see below.

PROBLEM:

REASON:

SOLUTION:

A strong, forceful, gushing jet of steam is escaping from the operating valve with
or without drops of condensation.

1. The burner heat is too high.

2. The valve is dirty.

3. The safety valve is malfunctioning.

1. Lower the heat so that only a gentle, steady stream of steam is released.

2. Check the valve to see if there are any remaining food particles. Remove with
a toothpick.

3. The safety valve must be replaced. Contact the Fagor Customer Service
Department at: 1-800-207-0806 or email at: [e-mail].

19

PROBLEM:

Steam is escaping around the edge of the lid.

REASON:

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SOLUTION:

PROBLEM:

REASON:

SOLUTION:

PROBLEM:

REASON:

SOLUTION:

1. The pressure cooker is too full.

2. The pressure cooker was not closed properly.

3. The silicone gasket is not in place, or it is dirty or worn.

1. Never fill the pressure cooker more than half or ²/³ full or ½ full when cooking
liquids or foods that froth and expand during cooking.

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. Make sure the silicone gasket is clean and well positioned before using the
pressure cooker. After continued use, the silicone gasket will begin to wear
and should be replaced at least once a year if the pressure cooker is used
frequently.

The pressure cooker cannot be opened after cooking.

1. There is still pressure built-up in the pressure cooker.

2. If the pressure indicator has dropped but you still cannot open the lid, it might
be because the the pressure lock has not been moved to the open position.

1. Use the automatic or the cold water release method to release any remaining
pressure. Make sure the pressure indicator has dropped. Try opening again.

2. Move the pressure lock down towards the end of the handle to the open
position. Try opening again.

Foods are under-cooked.

1. Cooking time is too short.

2. The automatic or cold water release method was inadequately used to release
the pressure.

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 until desired texture is achieved.

2. Use natural release method so that food has benefit of additional cooking time
as pressure drops.

PROBLEM:

REASON:

SOLUTION:

20

Food is over-cooked.

1. Cooking time is too long.

2. The natural release method was inadequately used to release pressure.

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 the automatic or cold water release method so that pressure drops
immediately.

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Home Canning with your Pressure
Cooker

(APPLIES TO 10 QT MODEL ONLY, ITEM
# 918010289)

HOME CANNING OVERVIEW:
Home canning is a method of preserving
food that provides a gratifying method for
producing and storing some of our favorite
recipes. Canning enables us to store
recipes and enjoy them later or give as gifts
to friends & loved ones. Understanding
the basic steps for preparation and right
equipment are all you need to create a
fabulous array of provisions to stock in
your pantry. Once the method has been
mastered, most people find that canning
is one of the most simple and rewarding
ways to ensure having your favorite fruits,
vegetables, and even meats year-round.

Canning food at home has increased
in popularity. Families are educating
themselves on the methods of canning.
These basic guidelines will teach you
how to can your most favorite recipes
in your Fagor Pressure Cooker.

Why Can Foods?
Canning can be a safe and cost-effective
way to preserve quality food at home.
It is an important, safe method of food
preservation if practiced properly. The
canning process involves placing foods
in jars and heating them to a temperature
which destroys microorganisms that could
be a health hazard or cause the food
to spoil. Air is driven from the jar during
heating, and as it cools, a vacuum seal
is formed. The vacuum seal prevents
air from getting back into the product,
protecting it from microorganisms that
could re-contaminate the food.

Before You Begin:
Recommended tools for Canning

1. Wire Rack to safely maneuver the hot
jars in and out of the pressure cooker.

2. Jar Lifter to safely grab the hot jars.

3. Ladle to scoop food into the jars.

4. Bubble freer to prevent bubbles of air

from remaining trapped in the jar and
causing contamination.

5. Jar Wrench to close the lids safely.

6. Magnetic Lid wand to safely lift the
sterilized lids out of the hot water in the
pressure cooker

7. Wide mouth funnel to make sure all the
food goes into the jar!

8. Glass jars: Use only standard home
canning jars. Also commonly referred
as "Mason Jars"

9. Canning Lids: These flat metal lids
with sealing compound and a metal
screw band are the most popular and
recommended type of lid for home
canned products.

NOTE: Fagor includes among its variety
of accessories for pressure cookers
a 7-piece Home Canning Kit with
Bonus Cookbook that includes the 7
recommended tools mentioned above
(except the glass jars and canning lids).
The wire rack included in the kit holds
four half-pint jars. The Fagor Home
Canning kit is sold separately from the
10 qt Pressure Cooker/ Canner. For
more information on this kit, please call
1- 800-207-0806 M-F 9-5 pm EST or visit
the Accessories section on our website:
www.fagoramerica.com.

Jar selection, Preparation and Use:

1.

Examine jars and discard those with
nicks, cracks and rough edges. These
defects will not permit an airtight seal
on the jar, and food spoilage will result.
All canning jars should be washed in
soapy water, rinsed well and then kept
hot before use. This could be done in
the dishwasher or by placing the jars in
the water that is heating in your canner.
The jars need to be kept hot to prevent
breakage when they’re filled with a hot
product and placed in the canner for
processing.
Jars processed in a boiling water bath
canner for 10 minutes or more or in a
pressure cooker will be sterilized during
processing. Jars that will be filled with

21

food and processed for less than 10
minutes in a boiling water bath canner
need to be sterilized by boiling them

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for 10 minutes. NOTE: If you are at an
altitude of 1000 feet or more, boil an
additional minute for each 1000 feet
of additional altitude. See below for
canning methods and recipe timing.

2. Lid selection, preparation & use

The common self-sealing lid consists of
a flat metal lid held in place by a metal
screw band during processing. The flat
lid is crimped around its bottom edge
to form a trough, which is filled with a
colored gasket material. When jars are
processed, the lid gasket softens and
flows slightly to cover the jar-sealing
surface, yet allows air to escape from
the jar.
It is best to buy only the quantity of
lids you will use in a year. Never reuse
lids. To ensure a good seal, carefully
follow the manufacturer’s directions in
preparing lids for use. Examine all metal
lids carefully. Do not use old, dented, or
deformed lids or lids with gaps or other
defects in the sealing gasket.
Follow the manufacturer’s guidelines
enclosed or on the box for tightening
the jar lids properly.

• If screw bands are too tight, air cannot
vent during processing, and food will
discolor during storage.

• Over-tightening also may cause lids
to buckle and jars to break, especially
with pressure-processed food.

• If screw bands are too loose, liquid may
escape from jars during processing,
seals may fail, and the food will need
to be reprocessed.

Do not retighten lids after processing
jars. As jars cool, the contents in the
jar contract, pulling the self-sealing lid
firmly against the jar to form a high
vacuum.
Screw bands are not needed on stored
jars. They can be removed easily
after jars are cooled. When removed,
washed, dried, and stored in a dry area,

22

screw bands may be used many times.
If left on stored jars, they become
difficult to remove, often rust, and may
not work properly again.

3. Canning Methods:

There are two safe ways of canning,
depending on the type of food being
canned: the pressure canning method
and the boiling water bath method.

PRESSURE CANNING METHOD:

With the pressure canning method, the
jars of food are placed in 2 to 3 inches of
water in a pressure cooker and heated
under pressure at a temperature of 240
°F or above for a specific length of time,
which differs for every recipe.
Pressure canning can be used to
can all types of food. It is also the
only safe method of canning low­acid foods, which have a ph greater
than 4.6. Low-acid canned foods
are not acidic enough to prevent the
growth of the bacterium Clostridium
botulinum, which may cause botulism.
To destroy the bacteria, foods must be
processed at a temperature of at least
240 ºF, which can only be reached in
a pressure cooker. Processing foods
under pressure at a temperature of 240
ºF during an adequate time ensures
the destruction of the largest number
of heat-resistant microorganisms in
home-canned foods.
Low-acid foods include all vegetables,
meats, poultry, and seafood. This
method is also recommended for
canning such items as soups, stews
and chili.

Note: Although considered fruit,
tomatoes have a ph value close to

4.6. Therefore, you should typically
process them in a pressure canner.

WARNING: 240 ºF can only be
reached in a pressure cooker/
canner. Never attempt to can low­acid foods using the boiling water
bath method.

ENGLISH

Instructions for pressure canning
method:

Processing Instructions: Fill the jars.
Allow the proper headspace according
to processing directions for specific
foods. This is necessary so that all
the extra air will be removed during
processing, and a tight vacuum seal
will be formed.
To make sure that air bubbles have
not been trapped inside the jar, run a
bubble freer or any plastic or rubber­like utensil around the edges of the
jar, gently shifting the food, so that
any trapped air is released. After the
air bubbles have been removed, more
liquid may need to be added to the jar
to ensure proper headspace.
Wipe off the rims of the jars with a
clean, damp cloth. Screw on the lids,
but not too tightly — air needs to
escape during processing. Set the jars
of food on the rack and lower the rack
into the pressure cooker so steam can
flow around each jar. Add 2-3 inches
of boiling water to the bottom of the
cooker (pour it between the jars, not
directly on them, to prevent breakage).
Put the lid on the cooker. Once
pressure is reached, keep the pressure
constant by regulating the heat under
the pressure cooker. Do not lower
the pressure by raising or lowering
the heat during the processing. Keep
drafts from blowing on the pressure
cooker. Fluctuating pressure causes
loss of liquid from jars and under­processing.
When the processing is completed,
carefully remove the pressure cooker
from the heat. If the pressure cooker is
too heavy, simply turn it off.

WARNING: Let the pressure in the
pressure cooker drop to zero using
the natural release method. Do not
use the cold water pressure release
method for pressure canning.
Never use the automatic release
method to hasten the reduction in
pressure when canning foods.

When the pressure cooker is
depressurized, unlock the lid and
tilt the far side up, so the steam
escapes away from you. Use a jar
lifter to carefully remove the jars from
the pressure cooker. Place the hot
jars on a rack, dry towels, boards or
newspaper, right side up to prevent
the jars from breaking on contact with
a cold surface. Leave at least 1inch
of space between the jars. Do not
tighten the lids. Allow the jars to cool,
untouched for 12 to 24 hours.

BOILING WATER BATH METHOD:

The boiling water method is safe for
high-acid foods such as fruits and
pickles, as well as pie filling, jam, jellies,
marmalade and other preserves. In
this method, jars of food are heated by
being completely covered with boiling
water (212 ºF at sea level).

Note: If you are unsure of the PH
value of the foods you want to cook,
we strongly recommend using the
pressure canning method.

Instructions for boiling water bath
method:

Fill the pot about halfway with hot water.
Turn on the burner and heat the water.
Have the water in the canner hot but
not boiling to prevent breakage of the
jars when they’re placed in the canner.
Follow the same steps detailed in the
pressure cooker method for filling jars.
When the water in the pot reaches a
rolling boil, begin counting the correct
processing time. Boil gently and steadily
for the recommended time, adjusting
the heat and adding more boiling water
as necessary.
Use a jar lifter to carefully remove the
jars as soon as the processing time is
up. Place the hot jars right side up on a
rack, dry towels, boards or newspapers
to prevent the jars from breaking on
contact with a cold surface. Leave at
least 1 inch of space between jars.

23

Do not tighten the lids.
Allow the jars to cool untouched for 12
to 14 hours.

ENGLISH

Selecting the Correct Processing
Time

To destroy microorganisms in low­acid foods processed with a pressure
cooker, you must:

• Process the jars for the correct number
of minutes at suggested setting (low
or high pressure)

• Allow cooker to cool at room
temperature until it is completely
depressurized.

To destroy microorganisms in high-acid
foods processed in a boiling-water
bath, you must:

• Process jars for the correct number of
minutes in boiling water.

• Cool the jars at room temperature.

The food may spoil if you fail to use the
proper processing times, fail to vent
steam from pressure cooker properly,
process at lower pressure than
specified, process for fewer minutes
than specified, or cool the pressure
cooker with water.

4. Finishing Touches:

Testing the Lid for a Proper Seal:

Most two-piece lids will seal with a
"pop" sound while they’re cooling.
When it is completely cool, test the
lid. It should be curved downward and
should not move when pressed with a
finger. If a jar is not sealed, refrigerate it
and use the unspoiled food within two
to three days or freeze it.
If liquid has been lost from sealed jars
do not open them to replace it, simply
plan to use these first. The food may
discolor, but if sealed, the food is safe
to consume.

Unsealed Jars: What to Do

If a lid fails to seal, you must reprocess
within 24 hours. Remove the lid, and
check the jar-sealing surface for tiny
nicks. If necessary, change the jar.

24

Always use a new, properly prepared
lid, and reprocess using the same
processing time. The quality of
reprocessed food is poor.
Instead of reprocessing, unsealed jars of
food also can be frozen. Transfer food
to a freezer-safe container and freeze.
Single, unsealed jars can be refrigerated
and used within several days.

Always Inspect Canned Food Before
Consuming:

Just as you would avoid a foul smelling,
leaking or opened jar of food at the
supermarket, don’t taste or use home
canned food that shows any sign
of spoilage. Examine all jars before
opening them. A bulging lid or leaking
jar is almost always a sure sign of
spoilage. When you open the jar, look
for other signs such as spurting liquid,
unusual odor or mold.

Sterilization of empty jars

Use sterile jars for all boiling water
bath recipes. To sterilize empty jars,
put them right side up on the rack in
a boiling-water bath. Fill the bath and
jars with hot (not boiling) water to 1
inch above the tops of the jars. Boil
10 minutes. Remove and drain hot
sterilized jars one at a time. Save the
hot water for processing filled jars. Fill
jars with food, add lids, and tighten
screw bands.
Empty jars used for vegetables,
meats, and fruits to be processed in a
pressure cooker need not be sterilized
beforehand. It is also unnecessary to
sterilize jars for fruits, tomatoes, and
pickled or fermented foods that will be
processed 10 minutes or longer in a
boiling-water canner.

Label and Store Jars:

The screw bands should be removed
from the sealed jars to prevent them
from rusting on. The screw bands
should then be washed, dried and
stored for later use.

ENGLISH

Store in a clean, cool, dark, dry place.
The best temperature is between 50
and 70 °F. Avoid storing canned foods
in a warm place near hot pipes, a range
or a furnace, or in direct sunlight. They
lose quality in a few weeks or months,
depending on the temperature and
may even spoil. Keep canned goods
dry. Dampness may corrode metal lids
and cause leakage so food will spoil.
For best quality, use canned foods
within one year.

Important Home Canning
Safeguards

All of the Home Canning Recipes
provided in this cookbook have been
tested for quality and proper timing to
meet food safety standards. As long as
the instructions are carefully followed the
end result will be a wholesome and shelf
stable product. However, when using or
adapting your own recipes, please be sure
that you process the recipes with enough
time. If foods are not canned properly,
consuming them may be harmful or fatal.
Never attempt to make rough calculations
on your own recipes.
If you have specific questions relating
to proper methods of canning foods or
timing charts- please refer to the US
Department of Agriculture Website.
www.fsis.usda.gov
Another useful source of information about
home canning is The National Center for
Home Food Preservation: www.uga.edu/
nchfp/index.html.

PRESSURE COOKING
RECIPES

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 pints water, 1/4 pint
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 watter, season to taste,
close and cook 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 tickened. Sprinkle parsley and serve.

FRENCH ONION SOUP

3-4 minutes.

INGREDIENTS:
1 oz butter, 1 lb onions, 2 pints 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

25

cooker and cook 3-4 minutes. Serve in
individual soup bowls Top with a slice
of bread. Add cheese and grill for a few

ENGLISH

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
pintswater.

Break bones as small as possible. Cut
vegetables into small pieces. Place all
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, parseley­double 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
flavour, nutritional value and colour.

• 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.

26

• Dried vegetables shoul 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,
choppe 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. Pour water into cooker,
place support in water and basket with
tomatoes on top. Close cooker and
cook for 3 mintues. Cool quickly.

MIXED VEGETABLES

5-7 minutes.

INGREDIENTES:
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 celery leaves, 1/4 lb green
beans, 3 oz green peper, 3 meat
cubes, 1 cup 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
for4-5 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 pepers, 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.

27

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 brown. Pour in chicken stock and
season, adding chopped bacon and
juice of lemon. Close cooker and cook
for 12-15 minutes. Serve tooped 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

28

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 colour 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 of 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-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