Basic Instructions For Cooking; Fresh And Frozen Vegetables; Fresh And Dried Fruits - Fagor uCOOK PRESSURE Mode D'emploi

interior 25/7/07
2. For increased safety and best results,
the silicone
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
authentic
manufactured and distributed by
Fagor America, Inc. The use of any
unauthorized
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.
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gasket should be
Parts: Only use
replacement parts
parts and or
VEGETABLES APPROXIMATE
COOKING TIME
Swiss chard, thickly cut 2 minutes
Artichoke, large, without leaves 9-11 minutes
Artichoke, medium, without leaves 6-8 minutes
Peas, in the pod
Broccoli, shoots 8 minutes
Broccoli, stalks 8 minutes
Zucchini, Acorn, half 7 minutes
Zucchini, Summer, 1-inch slices 8 minutes
Pumpkin, 2-inch slices 3-4 minutes
Onions, whole, 1 inch diameter 2 minutes
1/2-
Common cabbage, thickly cut 1-2 minutes
Green curly kale, thickly cut 5 minutes
Cauliflower, flower heads 2-3 minutes
Endive, thickly cut 1-2 minutes
Asparagus, fine, whole 1-1 1/2 minutes
Asparagus, thick, whole 1-2 minutes
Spinach, frozen 4 minutes
Spinach, fresh, thickly cut 2 minutes
Beans, white, in the pod 8 minutes
Beans, in the pod 4 minutes
Green beans, whole 2-3 minutes
Corn, on the cob 3 minutes
Swede, 1 -inch slices 7 minutes
Turnip, small, in quarters 3 minutes
Turnip, in 1 inch slices 3 minutes
1/2-
Okra, small pods 2-3 minutes
Sweet potato, 1 inch slices 5 minutes
1/2-
Potatoes, white, new, small whole 5 minutes
Potatoes, white, 1 inch slices 6 minutes
1/2-
Potatoes, red, new, small whole 5 minutes
Potatoes, red, 1 inch slices 6 minutes
1/2-
Red beet, in 1/4 inch slices 4 minutes
Red beet, large, whole 20 minutes
Red beet, small, whole 12 minutes
Brussels sprouts, whole 4 minutes
Cabbage, red or green, in quarters 3-4 minutes
Cabbage, red or green, 1/4 inch slices
Tomatoes, in quarters 2 minutes
Carrots, 1/4 inch slices
Carrots, 1-inch slices 4 minutes
Fresh and dried fruit
Fresh fruit:
• Wash and/or core fruit. If you prefer,
peel and slice it.
PRESSURE
LEVEL
High
High
High
1 minute High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
1 minute High
High
1 minute High
High