Fagor SZ2L00002 User Manual

®

SZ2L00002 04/11

The manufacturer reserves the right to modify the items described in this brochure.

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

Le fabricant se reserve le droit de modifier les modèles décrits dans la brochure.

FAGOR AMERICA, INC.
PO BOX 94,
Lyndhurst, N.J. 07071
Web page: www. fagoramerica.com
email: [e-mail]

1. Pressure Cooker Pot

2. Lid

3. Base Handle

4. Support Grip

5. Lid Handle

6. Operating Valve

1

7. Pressure Safety Lock

8. Silicone Gasket

9. Safety Vent

10. Automatic Safety Valve

11. Thermo Heat Conductive Base

12. Indicator

Figures 2 - 11 (as discussed in User’s Manual) Figures 12 - 14 (as discussed in User’s Manual)

LIMITED WARRANTY

This pressure cooker is guaranteed to be free from
defects in material and workmanship for a period of
TEN YEARS from the date of purchase by the first user,
provided that the unit is used in accordance with the
use and care instructions supplied, and for household
use only.

Moving and/or perishable parts such as gaskets, inter­nal component parts, etc. which are subject to normal
wear and tear are excluded from the warranty.

Also excluded are all defects resulting from accident,
damaged suffered in transit, misuse or negligence
(including overheating and boiling dry), normal wear
and tear such as scratches, dulling of the polish or
staining, etc., and repairs or manipulations carried out
by unauthorized or non-qualified personnel.

If repairs become necessary during the warranty
period, please return the unit, postage pre-paid to:

FAGOR AMERICA, INC.
SERVICE DEPARTMENT
745 GOTHAM PARKWAY
CARLSTADT, NJ 07072

FAGOR AMERICA, INC.

WARRANTY REGISTRATION CARD

After inspection to confirm that the claim satisfies the
warranty conditions, the defective piece will, at the
discretion of the manufacturer, be repaired or replaced
free of charge.

This warranty is in lieu of all other warranties and
representations expressed or implied and all other
obligations or liabilities on our part.

Incidental or consequential damages are excluded.
Some states do not allow exclusions or limitations on
incidental or consequential damages or on implied
warranties so the above exclusions or limitations may
not apply to you.

This warranty gives you specific legal rights and you
may have other rights which vary from state to state.

For spare parts or assistance not requiring the return
of the product itself, please contact our Customer
Service Department at 1-800-207-0806.

✁

Mr./Mrs./Ms.:
Telephone:
Address:
Email address:
Date of Purchase:
Name of Dealer:
Suggestion:

Name of Product:
Model No:
Size:

Important Notice: Please complete and mail this warranty registration card immediately to
protect your warranty service.
You can also register your pressure cooker online at www.fagoramerica.com

FAGOR ELITE PRESSURE COOKER

ENGLISH

USER’S MANUAL

1

ENGLISH

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

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

Elite Pressure Cooker line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

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

Cooking with Elite Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

• Before first use

• Adding Food and Liquid

• Closing the lid & cooking

• Releasing Pressure After Cooking

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

• 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

Español . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Français . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

2

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
"Operating Instructions" 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 "Food preparation instructions"
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 may block 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 and 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.

3

Manufacturer’s Recommendations

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

ENGLISH

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.

4

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, heavy­gauge 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.

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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.

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

Elite Pressure Cooker line

THE ELITE PRESSURE COOKER LINE CONSISTS OF THE FOLLOWING MODELS:

• 4 QT MODEL INCLUDES - STEAMER
BASKET, INSTRUCTION MANUAL
WITH COLOR RECIPE BOOK (ITEM #

918010044)

• 6QT MODEL INCLUDES - STEAMER
BASKET, INSTRUCTION MANUAL WITH
COLOR RECIPE BOOK (ITEM# 918010045)

• 10 QT MODEL (PRESSURE COOKER /
CANNER) INCLUDES - STEAMER BASKET,
INSTRUCTION MANUAL WITH COLOR
RECIPE BOOK (ITEM # 918010046)

• SET MODEL INCLUDES- 8 QUART
PRESSURE COOKER, 4 QUART POT
(FITS ELITE PRESSURE COOKER
LID), TEMPERED GLASS LID (EASILY
CONVERTS EITHER POT TO A
SAUCEPAN), STAINLESS STEEL PASTA/
STEAMER BASKET WITH TRIVET,
INSTRUCTION MANUAL AND COLOR
RECIPE BOOK (ITEM# 918010048)

5

Components and Features

1. Pressure Cooker Pot: Made of

ENGLISH

high-quality, heavy-gauge, 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 (either 1
or 2), a steam release position (with
a picture of steam), and an unlock
position (picture of a circle with a line
through it) (Figures 8-9-10-15). 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

ENGLISH

Pounds of

Selector’s

Position

Ø

1
2

Pressure per

Square Inch

(psi)

0

0
8

15

Pressure level

Position selected to
remove the valve to

be cleaned

Steam release position

- no pressure
Low
High

7. Pressure Lock: The gray 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.

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. 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.

7

ENGLISH

is placed below the steamer basket
in the pressure cooker, to keep the
contents of the steamer basket out of
the cooking liquid.

Cooking with the Fagor Elite
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
pressure release mechanism that should
never become operative under normal
use. If both pressure release valves
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.

13. Stainless Steel Steamer Basket:

The Fagor Elite Pressure Cooker comes
with a stainless steel steamer basket.
The basket is used for steaming foods
under pressure without placing them
directly in the cooking liquid.

14. Support trivet: For use with the

steamer basket. The support rack

8

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 Elite 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 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.

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Adding Food and Liquid

1. To cook with the Elite 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 the stainless
steel steamer basket. To use the
stainless steel steamer basket, place
the 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 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 (Fig. 15))
or low pressure, equivalent to 8psi
when on 1 (8 pounds of pressure per
square inch (Fig. 9)).

9

ENGLISH

3. Position the pressure cooker on the
center of the stove burner. The Elite
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
USERS –SEE BELOW). When the
pressure indicator has risen and
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
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.

10

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 Elite
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.

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 cold tap water gently
over the lid until steam dissipates
and the pressure indicator is
lowered (Fig 11). 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.

ENGLISH

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. 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.

5. Opening during cooking. If you should

11

need to open the pressure cooker
during the cooking process, it must

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be depressurized first as described
in this section. We recommend using
the automatic release method for
this purpose, as this method will
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 Elite Pressure Cooker is
made of high-quality, heavy gauge,
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

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clean, soft kitchen cloth to retain the
polished mirror finish.

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 Elite 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).

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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.

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).

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 the
steamer basket on the support trivet

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you should use at least half a cup of
water.

• If the approximate cooking time is

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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 the steamer or pasta
basket on the support trivet and add
at least ½ 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.

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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
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.

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MEAT AND POULTRY APPROXIMATE
COOKING TIME

Beef/veal, roast or brisket 35-40 minutes
Beef/veal, (shanks)
1 ½-inch wide 25-30 minutes
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 the steamer basket
on the support trivet with at least ¾
of a 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.

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