Fagor UCOOK PRESSURE COOKER SET User Manual

FAGOR uCOOK PRESSURE COOKER SET USER´S MANUAL

Contents

Important Safeguards . . . . . . . . . . . . .	. . . . . . . . . . . .	. . . . . .	.	.	.	.	.	3. . . . . . . . . . .
Introduction . . . . . . . . . . . . . . . . . . .	. . . . . . . . . . . .	. . . . . .	.	.	.	.	.	4. . . . . . . . . . .
Components and Features . . . . . . . . . .	. . . . . . . . . . . .	. . . . . .	.	.	.	.	.	.5. . . . . . . . . .
Cooking with the uCook Pressure Cooker Set	. . . . . . . . . . .	. . . . . .	.	.	.	.	.	6. . . . . . . . . . .

•Getting started

•Adding Food and Liquid

•Cooking

•Releasing Pressure After Cooking

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9. . . . . . . . . . .

Maintenance for Safe Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10. . . . . . . . . . .

Basic Instructions for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10. . . . . . . . . . .

•Fresh and frozen vegetables

•Fresh and dried fruits

•Dried beans and other legumes

•Grains

•Meat

•Seafood and Fish

•Adapting Traditional Recipes to Use in the Pressure Cooker

•Troubleshooting

Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49. . . . . . . . . . .

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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 carefully.

2.Do not touch hot surface. Use handles or knobs.

3.Do not leave children unattended while cooking.

4.Do not place the pressure cooker inside of 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 household use.

7.This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. See Operating Instructions.

8.Do not fill the unit over two thirds full. When cooking foods that expand during cooking such as rice or dried vegetables, do not fill the unit over one half full. Over filling may cause a risk of clogging the vent pipe and developing excess pressure. See Food Preparation Instructions.

9.Be aware that certain foods, such as cranberries, pearl barley, oatmeal or other cereals, 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 Operating Instructions. 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 Operating Instructions.

12.Do not use this pressure cooker for pressure frying with oil.

13.When the normal operating pressure is reached, turn the heat down so all the liquid, which creates the steam, does not evaporate.

14.SAVE THESE

INSTRUCTIONS..

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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 pressure cookers, and we are confident that it will give you many years of excellent service.

Surrounded by endless myths, pressure cookers are probably the least understood cookware. This is unfortunate since pressure cookers provide many advantages over traditional cooking. First and foremost, most foods can be cooked in a fraction of the time it normally would take, in most cases, cooking in up to one third of the time. Since the food is being cooked for such a shorter period, it is less likely to lose its color and flavor, as well as many of the vital minerals and vitamins that are normally washed away when cooking in a large quantities of water in an open pot, for longer periods of time.

Made from high quality, heavy-gauge, 18/10 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 more simple than ever to determine the proper amount of pressure and how to maintain it, as the pressure release valves signal when to lower or raise the burner heat in order to maintain the level of pressure desired.

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.

Before you begin cooking, it is important that you read this detailed user’s manual and make sure you understand how to operate, care for and maintain your Fagor Pressure Cooker so 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..

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Fagor uCook Pressure Cooker

COMPONENTS AND FEATURES

1.Pressure Cooker Pot: 6qt size..

Made of high-quality, heavy-gauge, 18/10 stainless steel, all cooking takes place in the pressure cooker pot.

2.Pressure Cooker Lid: Made of high-quality, heavy gauge, stainless steel, the lid must be properly locked in position in order to build-up sufficient pressure for cooking. The raised indentation on top of the lid, located to the left of the handle, allows you to easily position the lid by lining it up to the cutout on top of the base handle.

3.Pressure Cooker pot handle..

4.Support grip: The support grip provides greater stability when moving or carrying the pressure cooker.

5.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.

IMPORTANT: Never carry the pressure cooker by grabbing only the lid handle..

6.Operating valve: (Fig.. 2) The uCook Pressure Cooker allows you to select between 2 pressure settings, a steam release position and an unlock position in order to clean the valve.

When the cooker reaches pressure, steam will come out through the

operating valve (the operating valve is one of the safety features of the pressure cooker). As soon as this happens, slightly lower the heat to maintain a gentle, steady stream of steam.

7.Handle lock: The pressure lock allows you to open the pressure cooker once all the pressure has been released by sliding it towards you. The pressure cooker cannot be opened if there is still pressure inside the cooker.

8.*9" Diameter Silicone Gasket: (Fig.. 1; Item 8) In order to provide an airtight seal, a silicone gasket is positioned around the underside of the lid. Never use the pressure cooker without the gasket properly positioned. Do not use the pressure cooker with a worn or torn gasket. If you notice the surface of the gasket has become torn, or worn out, it should be replaced immediately. You can purchase a gasket online at www.fagoramerica. com, or Contact the Fagor Customer Service Department at: 1-800-207- 0806 (email: [e-mail]

*Please be sure to request a 9" gasket for this particular model, as they do come in different sizes.

9.Safety Vent: (Fig.. 13) In case of highpressure build-up, steam will be released through the safety vent cutout located in the rim of the lid.

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10.Safety valve: Located under the lid handle. Safety valve is activated in case of an excess pressure build up.

11.Thermo Heat Conductive Base: Since

the objective of a pressure cooker is rapid cooking, the bottom of the pressure cooker pot has a thermo heat conductive base comprised of three layers of metal. Aluminum, one of the fastest heat conductors, is sandwiched between two sheets of stainless steel, which makes contact with the burner and does not contain any magnetic elements. This allows for induction cooking.

12.Pressure Indicator: Indicates whether there is pressure inside the cooker.

If the pressure indicator is raised, there is pressure inside the cooker and the pressure cooker cannot be opened.. If the pressure indicator is not raised, there is no pressure inside the cooker..

13.Stainless Steel Steamer Basket: The uCook Pressure Cooker Set also comes with a stainless steel steamer basket. It is used for steaming foods under pressure without placing them directly in the cooking liquid. The steamer basket rests on the inner ridge of the 6 qt pressure cooker pot for easy steaming and also doubles as a handy food grater!

14.Pasta Basket: The stainless steel Pasta Basket is used along with the glass lid and the 6 qt pressure cooker pot to convert the pressure cooker into an

everyday pasta pot when not being used for pressure cooking.

15.Glass Lid: Fits both Pressure Cooker Pots. Converts the 4qt into a simple saucepan and the 6qt pot into a basic stockpot.

16.4 qt Pressure Cooker Pot

COOKING WITH THE FAGOR uCOOK PRESSURE COOKER SET

NOTE:FAGORPRESSURECOOKERS ARE INTENDED FOR DOMESTIC COOKING SURFACES FOR HOUSEHOLD USE ONLY..

Getting started

1.When using the cooker for the first time, wash all the parts and components with warm water and mild dish washing soap. Rinse well and towel dry. Never place any of the parts or components in the dishwasher.

2.Always remove the silicone gasket when washing the lid. Wash the gasket with warm, soapy water; rinse well and towel dry. Cover with a thin coat of cooking oil (i.e. 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.

3.Use the operating valve to select one of the two levels of pressure you will be using during the pressure cooking time. When using the cooker for the first time, the operating valve is placed on the high level of pressure – Level 2. To open the pressure cooker, pull the pressure lock towards you and move the lid handle to the right holding the base handle with your left hand. (fig 4)

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Adding Food and Liquid

1.In order to cook with the uCook Pressure Cooker it is very important to use at least

a 1/2 cup of liquid. NEVER USE LESS.

Do not fill the pressure	cooker more
than 2/3 full with liquid and food.
2. When called for in the	instructions
or in your recipe, place food in the
steamer basket, and position it on
the inner ridge of the 6	qt pressure
cooker pot.

3.Fill only halfway when cooking foods that will either expand in size and/or produce foam as they cook, such as dried beans, or other legumes and grains. Fill only halfway when preparing soups or stock.

Cooking

1.To lock the pressure cooker, place lid on the pot and align the mark on the lid with the mark on the top of the support grip, then slide the lid handle to the left. The lock on the handle will automatically ‘click’ into place. (fig 5-6)

2.Before locking the cooker, always make sure that both the operating and safety valve are clean. Once the pressure cooker is locked select one

	Selector´s	Pounds of
		Pressure Per	Pressure level
	Position	Square Inch
		(psi)
		0	Steam Release
	1	8	Low
	2	15	High

of the two levels of pressure.

3.Position the pressure cooker on the center of the stove burner. The uCook Pressure Cooker can be used on all types of domestic burners including gas, electric, ceramic and induction. When cooking on a gas stove, start on high heat. When using an electric, ceramic or induction stove, start on medium heat. When using a gas stove, always adjust the burner so that the flames remain under the base and do not extend up the sides. Excessive flame is hazardous. When cooking on an electric burner, select a burner the same diameter as the base or smaller.

4.When the steam comes out of the operating valve for the first time, lower the heat slightly to maintain a gentle, steady

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stream of steam. At this moment, the actual PRESSURE COOKING TIME STARTS (when you begin to time your 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 on your stove to adjust and maintain the proper level of pressure.

6.If the pressure indicator drops or no steam comes out of the operating valve, raise the burner heat just until a gentle, steady stream of steam is released through the operating valve and can be maintained.

7.WHILE COOKING, NEVER 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 can become overcooked To compensate for that, you have this option:

Turn on one burner to medium heat and bring your cooker to pressure. Once pressure has been attained, turn your burner to low and start your pressure cooking time.

Releasing Pressure After Cooking

Always check your recipe to determine if the pressure cooker should be cooled down naturally or whether the quick release method should be used. You can choose one of the following 3 methods to release the pressure:

1.Natural Release Method: To use this method, remove the pressure

cooker from the hot burner and let the pressure drop and dissipate naturally. Depending on the amount of food

and liquid in the pressure cooker, this method can take from 10 to 15 minutes. Open the pressure cooker once the pressure indicator goes down and all pressure has dissipated.

2.Quick Release Method: (fig.. 10) :

This is used to release pressure as quickly as possible, as is desired when cooking most vegetables, seafood and other tender foods that can be quickly overcooked. To use this method, remove the pressure cooker from the burner, placing it in the sink and running cold tap water over the lid until steam dissipates and the pressure indicator is lowered. When putting the cooker in the sink, tilt it so the cold water will run downwards. Open the pressure cooker once all of the pressure has been totally released and no additional steam comes out of the operating valve.

NEVER IMMERSE THE PRESSURE COOKER IN WATER..

3.Automatic Release Method: (fig.. 7) When using the Automatic Release Method, turn the dial to the release pressure position and the steam will be released. Once steam has been totally released and no more steam comes out of the operating valve, the pressure indicator will go down all the way and you will be able to open the cooker.

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4.After all the pressure has been released and you see the pressure indicator has lowered, slide the pressure lock towards you and slide the lid handle to the right holding the base handle with your left hand. Even though you have already released the pressure, be sure to open the pressure cooker lid away from your face since there may be intense cooking steam inside the unit and very hot water condensation collected in the lid.

Care and cleaning

1.The uCook Pressure cooker set is made of high-quality, heavy gauge, 18/10 stainless steel.

2.All components should be washed with warm water,mild, dish-washing soap and a non-abrasive cleaning pad, since stainless steel can discolor in a dishwasher. Since the exterior of the pressure cooker pots and lid have a mirror finish, do not clean with metal scouring pads or abrasive cleaners, which will scratch and ruin the finish. Wash the lid with water and towel dry.

3.To remove stubborn stains and any discoloration in the interior of the pressure cooker, try adding the juice of half a lemon and 1 to 2 cups of water to the pressure cooker pot. Cook at high pressure for 15 minutes, then remove from heat. Let pressure release naturally, then wash as usual.

4.After cleaning, towel dry with a clean, soft kitchen cloth to retain the polished mirror finish.

5.In order to extend the life of the silicone gasket, remove after each use and wash with warm water and mild, dish-washing soap. Rinse and dry well, then cover with a thin coat of vegetable oil before replacing.

6.To store, DO NOT LOCK THE LID IN PLACE. Simply place the lid upside-down on top of the pressure cooker pot.

Maintenance for Safe Use

1.Each time, before using the uCook Pressure Cooker, always check to make sure that the operating valve is clean and free of any built-up particles.

• To do so, move the operating valve to the position shown in (fig. 7)

Now turn a little harder to move the operating valve to the unlock position (picture of a circle with a line through it), and pull it gently upwards to remove it from its socket (see Fig.12).

Clean with water.

1	2

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2.For increased safety and best results, the silicone gasket should be replaced approximately every twelve months. To order call Fagor Customer Service at: 1-800-207-0806.

3.Before using the Pressure Cooker always check the base handle, support grip, and the lid handle to make sure that they are securely screwed in place. If not, you may tighten the handle screws with a screwdriver.

4.Replacement Parts: Only use authentic replacement parts manufactured and distributed by Fagor America, Inc. The use of any unauthorized parts and or attachments may cause unit failure and will void any warranty protection provided by the manufacturer. To Order parts and accessories, shop online at www.fagoramerica.com or Call Fagor Customer Service at 1-800-207- 0806.

Basic Instructions for Cooking

Basic instructions for cooking the foods which are most commonly prepared in pressure cookers.

Fresh and frozen vegetables

•Wash all fresh vegetables thoroughly.

•Peel all tubers, such as red beets, carrots, potatoes and turnips.

•Whole winter pumpkin should be pierced several times with a fork before cooking.

•If the approximate cooking time is more than 10 minutes you should use two cups of water.

•You should never fill the pressure cooker to more than two thirds of its capacity.

•When you cook frozen vegetables you must extend the total cooking time by between 1 and 2 minutes.

•Use the quick-release when the cooking time is completed.

VEGETABLES	APPROXIMATE		PRESSURE
	COOKING TIME		LEVEL
Swiss chard, thickly cut		2 minutes	High
Artichoke, large, without leaves		9-11 minutes	High
Artichoke, medium, without leaves		6-8 minutes	High
Peas, in the pod		1 minute	High
Broccoli, shoots		8 minutes	High
Broccoli, stalks		8 minutes	High
Zucchini, Acorn, half		7 minutes	High
Zucchini, Summer, 1-inch slices		8 minutes	High
Pumpkin, 2-inch slices		3-4 minutes	High
Onions, whole, 1 1/2- inch diameter		2 minutes	High
Common cabbage, thickly cut		1-2 minutes	High
Green curly kale, thickly cut		5 minutes	High
Cauliflower, flower heads		2-3 minutes	High
Endive, thickly cut		1-2 minutes	High
Asparagus, fine, whole		1-1 1/2 minutes	High
Asparagus, thick, whole		1-2 minutes	High
Spinach, frozen		4 minutes	High
Spinach, fresh, thickly cut		2 minutes	High
Beans, white, in the pod		8 minutes	High
Beans, in the pod		4 minutes	High
Green beans, whole		2-3 minutes	High
Corn, on the cob		3 minutes	High
Swede, 1 -inch slices		7 minutes	High
Turnip, small, in quarters		3 minutes	High
Turnip, in 1 1/2- inch slices		3 minutes	High
Okra, small pods		2-3 minutes	High
Sweet potato, 1 1/2- inch slices		5 minutes	High
Potatoes, white, new, small whole		5 minutes	High
Potatoes, white, 1 1/2- inch slices		6 minutes	High
Potatoes, red, new, small whole		5 minutes	High
Potatoes, red, 1 1/2- inch slices		6 minutes	High
Red beet, in 1/4 inch slices		4 minutes	High
Red beet, large, whole		20 minutes	High
Red beet, small, whole		12 minutes	High
Brussels sprouts, whole		4 minutes	High
Cabbage, red or green, in quarters		3-4 minutes	High
Cabbage, red or green, 1/4 inch slices		1 minute	High
Tomatoes, in quarters		2 minutes	High
Carrots, 1/4 inch slices		1 minute	High
Carrots, 1-inch slices		4 minutes	High

Fresh and dried fruit

Fresh fruit:

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

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•Never fill the pressure cooker to more than two thirds of its capacity.

•If you prefer, add sugar and/or seasoning to the fruit before or after cooking.

•When you cook whole or halved fruit, use the quick release. 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 quickrelease method when the cooking period is complete. If after the cooking period the fruit is still hard, let it simmer in the cooker with the lid removed until it is ready. Add water if necessary.

FRUIT	APPROXIMATE	PRESSURE
	COOKING TIME	LEVEL
Apples, dried	3 minutes	High
Apples, fresh in slices or pieces	2-3 minutes	Low
Apricots, dried	4 minutes	High
Apricots, fresh, whole or in halves	2-3 minutes	Low
Peaches, dried	4-5 minutes	High
Peaches, fresh, in halves	3 minutes	Low
Pears, dried	4-5 minutes	High
Pears, fresh in halves	3-4 minutes	Low
Prunes	4-5 minutes	High
Raisins	4-5 minutes	High

Dried beans and other legumes

•Clean out any foreign particles. Rinse them with warm water.

•Soak beans in four times their volume of warm water for at least four hours before cooking, or if you prefer, leave them to soak overnight. Do not add salt to the water as this hardens the beans and prevents them absorbing water.

•Do not soak dried split lentils.

•After soaking, remove floating beans and shell.

•Strain the water off the beans.

•Rinse them in warm water (this also applies to dried split lentils).

•Put the beans or legumes in the pressure cooker. Add three cups of water for each cup of beans or pulses should be seasoned after cooking.

•Add a spoonful of vegetable oil for each cup of water to eliminate the foam which they produce.

•Never fill the pressure cooker to more than half its capacity.

•To add more flavor, cook beans or lentils with some laurel leaves and a small peeled onion embedded with two cloves of spice.

•After the cooking time, allow the pressure to decrease naturally.

•Cooking times may vary depending on the quality of the beans. 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 expands to approximately two cups when cooked.

•When you prepare split lentil soup, use the cooking times given for a conventional cooker.

VEGETABLES	APPROXIMATE	PRESSURE
	COOKING TIME	LEVEL
Azuki	4-5 minutes	High
Beans, white	5-7 minutes	High
Beans, scarlet, red	10-12 minutes	High
Beans, black	8-10 minutes	High
Beans, colored	4-6 minutes	High
Pigeon peas	7-9 minutes	High
Chick peas	10-12 minutes	High
Lentils, red	7-9 minutes	High
Lentil soup	8-10 minutes	High
Lentils, green	8-10 minutes	High

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Grains

•Clean out any foreign particles. Rinse them with warm water. Soak grains, in four times their volume of warm water for at least four hours before cooking them, or if you prefer, leave them to soak overnight. Do not add salt, for this will harden grains and prevent them from absorbing water.

•Do not leave rice to soak.

•After soaking remove floating grains or shell.

•Drain the water off the grains.

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

•Cook each cupful of grains in the quantity of water indicated.

•If you prefer, add salt to taste.

•Never fill the pressure cooker to more than half of its capacity.

•After the cooking period, let the pressure decrease naturally.

•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.

•One cup of grains expands to approximately two cup when cooked.

GRAINS	APPROXIMATE	COOKING	PRESSURE
(1 cup)	WATER QUANTITY	TIME	LEVEL
Rice, basmati	1 1/2 cups	5-7 minutes	High
Rice, brown	1 1/2 cups	15-20 minutes	High
Rice, long grain	1 1/2 cups	5-7 minutes	High
Rice, wild	3 cups	22-25 minutes	High
Wheat	3 cups	18 minutes	High

Meat

•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 more quickly.

•To achieve best results, brown the

meat with 2 to 3 spoonfuls of vegetable or olive oil in the pressure cooker

with the lid off and before adding the other ingredients. Do not overload the pressure cooker. Brown meat in batches if necessary. Drain off the excess fat and begin as indicated in the recipe.

•Always cook meat with at least 1/2 cupful of liquid. If the cooking time exceeds 15 minutes, use two cups of liquid. Meats with preservatives or salted meats should be covered by the water.

•Never fill the pressure cooker to more than half its capacity.

•When you prepare a concentrated stock or soup, put all the ingredients in the pressure cooker and add water to half its capacity.

•Exact cooking times vary depending on the quality and quantity of the meat which is cooked. Unless the recipe indicates otherwise, the cooking times given are for 3 lbs of meat or poultry. Also, the larger the cut of meat, the longer the cooking time will be.

•After the cooking time, let the pressure decrease naturally.

•When you cook beef or poultry with vegetables, begin by cooking the meat in stock or another liquid. Subtract from the cooking time recommended for the meat, the cooking time of the vegetable ingredient which takes longest to cook. Pressure cook the meat for this time. Eliminate the pressure from the cooker using the quick release method. Open the cooker and add the vegetables. Continue pressure cooking for the cooking time recommended for the vegetables. Check the seasoning. If you want to add vegetables which cook rapidly, such as peas or mushrooms, do not pressure cook them with the other vegetables. Add them to the cooker before serving and boil them in the pressure cooker with the lid off until they are ready.

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MEAT	APPROXIMATE	PRESSURE
	COOKING TIME	LEVEL
Beef/veal, roast or brisket	35-40 minutes	High
Beef/veal, (shanks)
1 1/2-inch wide	25-30 minutes	High
Beef/veal,
1-inch cubes, 1 1/2-pounds	10-15 minutes	High
Beef/veal, roast or brisket	35-40 minutes	High
Beef, dressed, 2 pounds	10-15 minutes	Low
Meatballs, 1-2 pounds	5-10 minutes	Low
Beef, cured	50-60 minutes	High
Pork, roast	40-45 minutes	High
Pork, ribs, 2 pounds	15 minutes	High
Pork leg, smoked, 2 pounds	20-25 minutes	High
Pork, ham, pieces	20-25 minutes	High
Lamb, leg	35-40 minutes	High
Lamb, 1-inch cubes, 1 1/2-pounds	10-18 minutes	High
Chicken, whole, 2 to 3 pounds	12-18 minutes	High
Chicken, in pieces, 2 to 3 pounds	8-10 minutes	High
Spring chickens, two	8-10 minutes	High
Soup or concentrated stock of
beef or fowl	10-15 minutes	High

Seafood and fish

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

•If you prefer, add seasoning or flavoring to the cooking liquid.

•Never fill the pressure cooker to more than two thirds of its capacity.

•When you prepare concentrated stock or soup put all the ingredients in the pressure cooker and add water to half of its capacity.

•Use the quick release method when the cooking period is over.

SEAFOOD AND FISH	APPROXIMATE	PRESSURE
	COOKING TIME	LEVEL
Crab	2-3 minutes	Low
Fish fillet, 1 1/2-to 2 pounds thick	2-3 minutes	Low
Fish soup or concentrated fish stock 5-6 minutes		High
Fish, whole, gutted	5-6 minutes	Low
Lobster, 1 1/2-to 2 pounds	2-3 minutes	Low
Mussels	2-3 minutes	Low
Prawns (shrimp)	1-2 minutes	Low

Adapting Traditional Recipes to Use in The Pressure Cooker

It is easy to adapt your favorite recipe for use in a pressure cooker. For the most part, soups, stews, braised and slow-roasted meats and poultry, and slow-simmered recipes, such as tomato sauce and fruit preserves provide the best results.

Meats and Poultry: When preparing meats and poultry, brown well in the pressure cooker pot using at least 2 tablespoons of vegetable or olive oil. Pour off any excess fat and sauté 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

SauceandFruitPreserves: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 let pressure drop naturally.

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Trouble shooting

In order to ensure best results when using

the uCook Pressure Cooker, be certain to read all of the instructions and safety tips contained in this owner’s manual. The following are practical tips and solutions o some issues you may experience when using your Pressure Cooker.

PROBLEM:

There is no steam released by the operating valve.

REASON:

1.The pressure cooker is not properly locked.

2.There is not enough liquid in the cooker.

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

4.The burner heat is not high enough.

5.The valve is dirty and/or obstructed.

SOLUTION:

1.Slide the handle lock towards you, move the lid handle to the right. Then slide the lid to the left until the handle lock ‘clicks’ into place.

2.Make sure there is enough liquid.

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

4.Turn up the heat till a gentle, steady stream of steam is released from the operating valve.

5.The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. Clean the valve periodically.

PROBLEM:

Pressure does not build-up.

REASON:

1.Not enough liquid.

2.The pressure cooker was not properly closed.

3.The valve is dirty and/or obstructed.

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

SOLUTION:

1. Always use the appropriate amount of liquid called for in the recipe. This amount should never be less than 1/2 cup. However, never fill the pressure cooker more than half full with liquids.

2.Following the instructions given in this manual, close the pressure cooker so that a tight seal is created, which will allow for adequate pressure build-up.

3.The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. Clean the valve periodically.

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

PROBLEM:

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

2.A large, continuous amount of steam is escaping from the operating valve with or without drops of condensation.

REASON:

1.When used properly, the operating valve will release a gentle steady stream of steam as well as some drops of condensed water on the lid.

2.a) The burner heat is too high.

b)The valve is dirty

c)The safety valve is malfunctioning.

SOLUTION:

1. Normal operation.

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

b)Check the valve to see if there are any remaining food particles.

c)The safety valve must be replaced. Contact FAGOR America Customer Service Dept. at the address and or phone number provided in the warranty information.

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PROBLEM:

Steam is escaping around the edge of the lid.

REASON:

1.The pressure cooker is too full.

2.The pressure cooker was not closed properly.

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

SOLUTION:

1.Never fill the pressure cooker more than half or 2/3 full, depending on the type of food being prepared.

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

PROBLEM:

The pressure cooker cannot be opened after cooking.

REASON:

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

SOLUTION:

1.Use the quick release method to release any remaining pressure. Try opening again.

PROBLEM:

Foods are under-cooked.

REASON:

1.Cooking time is too short.

2.Quick release method was used to release the pressure.

SOLUTION:

1.Always check the cooking time in your recipe. If still under-cooked, extend cooking time by approx. 1 to 2 minutes and cook under pressure, or simmer without lid and pressure under desired texture is achieved.

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

PROBLEM:

Food is overcooked.

SOLUTION:

1.Always check the cooking times in your recipe. If food is overcooked, shorten the cooking time by at least 1 to 2 minutes.

2.Use quick release method so that pressure drops immediately.

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