stainless steel pressure cooker - fresco · instructions in recipes and cooking time tables can...

STAINLESS STEEL

PRESSURECOOKER

INSTRUCTION BOOKLETModel: FPC802S/FPC607S/FPCS001/FPC608S

2

Important Safeguards / Quick Information Page 3 - 4

Cooking With The Pressure Cooker Page 5

Structure & Parts Page 6

Notes On Safety Page 7-10

Operating Instructions Page 11-13

Troubleshooting Page 14

Cleaning And Maintenance Page 15

Food Preparation Instructions Page 16

Cooking Times / Tips Page 17-18

Warranty 0

Notes Page 19

CONTENTS

2

IMPORTANT SAFEGUARDS

ListedPressure Cooker

1. Read all instructions.

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

3. Close supervision is necessary when the pressure cooker is used near children.

4. Do not place the pressure cooker in a heated oven.

5. Extreme caution must be used when moving a pressure cooker containing hot liquids.

6. Do not use pressure cooker for other than intended use.

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

8. Do not ll the unit over 2/3 full. When cooking foods that expand during cooking such as rice or dried vegetables, do not ll the unit over ½ full. Over lling may cause a risk of clogging the vent pipe and develop excess pressure. See “Food Preparation Instructions”.

9. Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth and sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker.

Thank you very much for your decision to purchase our pressure cooker.

Kindly read through this instruction manual carefully before rst usage of your new pressure cooker.

We point out that using the pressure cooker for any other than the intended use can cause serious damages.

When using pressure cookers, basic safety precautions should always be followed:

3

Thank you very much for your decision to purchase our pressure cooker.

Kindly read through this instruction manual carefully before first usage of your new pressure cooker.

We point out that using the pressure cooker for any other than the intended use can cause serious damages.

1. Read all instructions.

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

3. Close supervision is necessary when the pressure cooker is used near children.

4. Do not place the pressure cooker in a heated oven.

5. Extreme caution must be used when moving a pressure cooker containing hot liquids.

6. Do not use pressure cooker for other than intended use.

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

8.Donotfilltheunitover2/3full.Whencooking foods that expand during cooking such as rice ordriedvegetables,donotfilltheunitover1/2 full.Overfillingmaycauseariskofcloggingthe vent pipe and develop excess pressure.

9. Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth and sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker.


When using pressure cookers, basic safety precautions should always be followed:

ListedPressureCooker

4


Enjoy your pressure cooker and its savoury results.

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.Ifthehandlesaredifficulttopush apart, this indicates that the cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous. See “Operating Instructions”

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

13.Whenthenormaloperatingpressureisreached, turn the heat down so all the liquid, which creates the steam, does not evaporate.

14. SAVE THESE INSTRUCTIONS

7


electric

ceramic induction

gas

Cooking with the pressure cooker

This pressure cooker offers you many advantages:

The adjustable pressure-regulation valve.

Instructions in recipes and cooking time tables can only ever be guidelines. This is why we have developed a adjustable pressure-regulation valve which you can set in two positions between 1 and 2. This has the advantage that, according to size or amount of the food to be cooked, you can set the pressure individually in the cooker using the valve.Please consult the cooking times table at the end of this instruction booklet for basic settings.

You will cook more healthily.

Your food will be prepared especially gently by cooking it for a shorter time and in the oxygen-free steam. Every minute you save means a saving of important vitamins, nutrients and minerals.

Your cooking will taste better. By cooking without oxygen, the avour and natural colouring of your vegetables will to a very large extent be preserved.

You will cook more quickly, and save time and energy

Using this pressure cooker you will save up to 70% of the time you have previously spent on cooking. In addition, you will save energy, up to 60 % on dishes with a longer cooking time and between 30 % and 40 % on dishes with shorter cooking times.

To a large extent, cooking smells and cooking vapours will now disappear. Look after your pressure cooker well, and you will enjoy your pressure cooker for a long, long time.

So please read these Instructions for Use carefully and completely.

To guarantee both its safety and long service, this pressure cooker is manufactured to extremely high standards, and only the best materials are used. We hope you will obtain plenty of enjoyment from its use.

7


electric

ceramic induction

gas

Cooking with the pressure cooker


The adjustable pressure-regulation valve.

Instructions in recipes and cooking time tables can only ever be guidelines. This is why we have developed a adjustable pressure-regulation valve which you can set in two positions between 1 and 2. This has the advantage that, according to size or amount of the food to be cooked, you can set the pressure individually in the cooker using the valve.Please consult the cooking times table at the end of this instruction booklet for basic settings.

You will cook more healthily.


Your cooking will taste better. By cooking without oxygen, the avour and natural colouring of your vegetables will to a very large extent be preserved.

You will cook more quickly, and save time and energy

Using this pressure cooker you will save up to 70% of the time you have previously spent on cooking. In addition, you will save energy, up to 60 % on dishes with a longer cooking time and between 30 % and 40 % on dishes with shorter cooking times.


So please read these Instructions for Use carefully and completely.

To guarantee both its safety and long service, this pressure cooker is manufactured to extremely high standards, and only the best materials are used. We hope you will obtain plenty of enjoyment from its use.

5

To guarantee both its safety and long service, this pressure cooker is manufactured to extremely high standards, and only thebestmaterialsareused.Wehopeyouwillobtainplenty of enjoyment from its use.



Your cooking will taste better. By cooking without oxygen, the flavour and natural colouring of your vegetables will to a very large extent be preserved.

You will cook more quickly, and save time and energy.

Using this pressure cooker you will save up to 70% of the time you have previously spent on cooking. In addition, you will save energy, up to 60% on dishes with a longer cooking time and between 30% and 40% on dishes with shorter cooking times.


Compatible with electric, gas, ceramic and induction stove tops.

COOKING WITH THE PRESSURE COOKER

Please read these instructions for use, carefully and completely.

electric

ceramic


gas

induction

6

STRUCTURE & PARTS

Model FPC802S/FPC607S/FPCS001/FPC608S

Caliber ø22cm

Working Pressure 80kPa

Stainless Steel Pressure Cooker

Position of releasing

Position of the pressure step (80Kpa)

Don’t pull out the pressure regulator when there is pressure inside.

Pressure Regulator

Push button

Uper handle

Safety window

Rubber gasket

Cooker body

Fig. 1

Lower Sub-handle

Lid

Pressure Indicator

Lower handle

11

Notes on safety

Before rst using the pressure cooker, please read these instructions.

The pressure cooker and pressure cooker lid should be cleaned thoroughly using hot water on each occasion before use.

If after the rst boiling, white spots should form on the bottom of the pot, these are caused by extreme hardness of the water.

These spots can easily be removed either using vinegar or descaler. On no account should you use abrasive cleaners or wire wool for cleaning. This also applies for cleaning the stainless steel exterior.

Please check that the pressure-regulation valve and the safety pin are freely moveable.

People not familiar with the use of this pressure cooker should not be allowed to use it.

If you use this pressure cooker when children are in the vicinity, please be particularly careful.

This pressure cooker may only be used for the purpose of fast cooking, for which it was designed. It may only be used as a «normal» saucepan without a lid. Please never use it in a baking oven or in a microwave.

The pressure cooker may only be placed on the appropriate for its size. When using full power to heat

it, always keep it under observation.

When using it on the an electric , the hotplate must be less than or equal to the diameter of the pot.

When using it on a gas stove, the ame ring must not exceed the base diameter.A too large gas ame may damage the handles.

When using it on a ceramic , make sure the bottom of the pot is clean and dry.

Never touch the outside of the pressure cooker during the cooking procedure, as you may burn yourself.

Notes on safety

11

Notes on safety

Before rst using the pressure cooker, please read these instructions.

The pressure cooker and pressure cooker lid should be cleaned thoroughly using hot water on each occasion before use.

If after the rst boiling, white spots should form on the bottom of the pot, these are caused by extreme hardness of the water.

These spots can easily be removed either using vinegar or descaler. On no account should you use abrasive cleaners or wire wool for cleaning. This also applies for cleaning the stainless steel exterior.

Please check that the pressure-regulation valve and the safety pin are freely moveable.




The pressure cooker may only be placed on the appropriate for its size. When using full power to heat

it, always keep it under observation.

When using it on the an electric , the hotplate must be less than or equal to the diameter of the pot.

When using it on a gas stove, the ame ring must not exceed the base diameter.A too large gas ame may damage the handles.

When using it on a ceramic , make sure the bottom of the pot is clean and dry.


Notes on safety

7

Before first using the pressure cooker, please read these instructions.

The pressure cooker and pressure cooker lid should be cleaned thoroughly using hot water on each occasion before use. If after the first boiling, white spots should form on the bottom of the pot, these are caused by extreme hardness of the water.

These spots can easily be removed using vinegar or descaler. On no account should you use abrasive cleaners or wire wool for cleaning. This also applies for cleaning the stainless steel exterior.

Please check that the pressure regulator and the pressure indicator are freely moveable.




The pressure cooker may only be placed on the appropriate heating surface for its size. When using full power to heat it, always keep it under observation.

When using it on the an electric heating surface, the hotplate must be less than or equal to the diameter of the pot.

When using it on a gas stove, the flame ring must not exceed the base diameter.A gas flame that is too large may damage the handles.

When using it on a ceramic heating surface, make sure the bottom of the pot is clean and dry. Pushing or dragging the cooker across ceramic elements can cause scratches to the stove top.


NOTES ON SAFETY

12

Notes on safety

min 0,4 qt (3/8 L)

If the pressure cooker is still hot, it must only be touched or moved with great care, and by using the handles on the pressure cooker itself; not the handle on the lid.

Do not carry the pressure cooker by holding it on the lid’s bow. Always use both hands tocarry it by holding the side handles.

Check continuously the fastness of the pressure cooker handles. Once you observe handles become loose, use a screwdriver to fasten them properly again

The pressure cooker must never be used without liquid, otherwise it may be damaged.

The minimum amount of liquid should be approx. 0,4 qt (3/8 L,) irrespective of the amount of the food to be cooked!The pressure cooker should be lled at least 1/3 incl. the food to be cooked.

The pressure cooker must never be lled more than 2/3-full, or when cooking food which wells up or bubbles strongly (e.g. rice or pulses) not more than half-full. These foods should rst be brought to the boil in the uncovered pressure cooker and then skimmed before the lid is closed.

Under pressure, the pressure cooker must never be used for roasting or frying using oil.

When preparing e.g. sausages with an arti cial skin, this must rst be pierced. If the skin is not pierced, it will expand under pressure and may burst. Any splashes thus occasioned may cause burns.

If you have cooked meat with the skin on which is swollen after cooking, do not pierce it but let it go down. Otherwise you might burn yourself.

You should not pressure-cook foods which tend to cause foaming, such as apple purée, rhubarb, spaghetti, rolled oats or other types of cereals. As these foods can be swirled upwards during cooking, there is a risk of the cooker valve becoming blocked.

If the contents are mushy, the pressure cooker must be agitated gently before opening it.

During cooking, bursts of steam will be given off vertically from the centre of the regulator valve.

12

Notes on safety

min 0,4 qt (3/8 L)


Do not carry the pressure cooker by holding it on the lid’s bow. Always use both hands tocarry it by holding the side handles.

Check continuously the fastness of the pressure cooker handles. Once you observe handles become loose, use a screwdriver to fasten them properly again


The minimum amount of liquid should be approx. 0,4 qt (3/8 L,) irrespective of the amount of the food to be cooked!The pressure cooker should be lled at least 1/3 incl. the food to be cooked.

The pressure cooker must never be lled more than 2/3-full, or when cooking food which wells up or bubbles strongly (e.g. rice or pulses) not more than half-full. These foods should rst be brought to the boil in the uncovered pressure cooker and then skimmed before the lid is closed.


When preparing e.g. sausages with an arti cial skin, this must rst be pierced. If the skin is not pierced, it will expand under pressure and may burst. Any splashes thus occasioned may cause burns.




During cooking, bursts of steam will be given off vertically from the centre of the regulator valve.

8

NOTES ON SAFETY


Do not carry the pressure cooker by holding it on the lid’s bow. Always use both hands to carry it by holding the side handles.

Continuously check the fastness of the pressure cooker handles. Once you observe handles become loose, use a screwdriver to fasten them properly again.


The minimum amount of liquid should fill 1/4 of the pressure cooker, irrespective of the amount of food to be cooked! The pressure cooker should be filled at least 1/3 incl. the food to be cooked.

The pressure cooker must never be filled more than 2/3-full, or when cooking food which wells up or bubbles strongly (e.g. rice or pulses) not more than half-full. These foods should first be brought to a boil in the uncovered pressure cooker and then skimmed before the lid is closed.


When preparing e.g. sausages with an artificial skin, this must first be pierced. If the skin is not pierced, it will expand under pressure and may burst. Any splashes thus occasioned may cause burns.




During cooking, bursts of steam will be given off vertically from the centre of the pressure regulator.

min 1/4 liquid

9

NOTES ON SAFETY

Please take care that you do not come into contact with this hot steam.

During the cooking process, the safety devices must not be interfered with.

When the pressure cooker is under pressure, force must never be used in an attempt to open it.

The pressure cooker must be allowed to cool down before it is opened. Steam pressure must be completely released, otherwise it will not be possible to open the cooker. Please heed the opening instructions (page 13).

Do not undertake any modifications to the safety devices; otherwise there is risk of scalding. When releasing the steam, keep hands, head and body out of the way of the steam.

You should only use original accessories and spare parts or lids and pots that are designed for these pressure cookers.

Pressure cookers or accessories which are deformed or damaged in any way should not be used in any circumstances.

If repairs are necessary, please contact our customer service department.

Before cooking

Clean cooker before first use. Before each use, make sure that the pressure indicator, the pressure regulator and the rubber gasket are all clean and functioning properly.

Particularly ensure that the pressure indicator on the underside of the lid can be moved («waggles»).

To ensure proper operation, inspect the rubber gasket after each use and replace it when it:- Becomes hard or less flexible;- Discolours (when it begins to turn a yellowish-brown);- Expands or falls out of the lid; and/or- Appears damaged in any way (e.g. cut, torn, deformed).

10

NOTES ON SAFETY

The four pressure-releasing devices ensure safety!

1. Pressure Regulator: According to the cooking requirement, select position I or the steam setting

2. Pressure Indicator: It will rise when the pressure is up to 4Kpa. Steam releases from here if the steam-releasing hole is blocked.

3. Rubber Gasket/Safety window: If the pressure regulator and the pressure indicator become blocked, the rubber gasket will tear and be squeezed out from the safety window on the rim of the lid as a safety measure. STOP cooking if this happens.

4. Push button: Will only operate if pressure cooker is not under pressure. NEVER try to override this feature

Operating instructions

14

MIN. 1/3 MAX. 2/3

min 0,4 qt (3/8 L)

Fill the pot with suf cient liquid to generate the necessary steam (water, sauce or stock).

WARNING: always add adequate liquid. NEVER let the pressure cooker “cook dry”.

Now add the cooking material.

Liquid and food to be cooked should ll at least 1/3 of the pot `s capacity.Maximum 1/2 full for foods that expand or tend to foam.Maximum 2/3 full for all other foods.Please observe the ller scale inside the pot.

Please check that there is adequate space between the food to be cooked and the lid with safety valves.Note:So that the base of the pot is not corroded by salt, you should only add salt to water which is already boiling, and stir it gently.

Now put the lid on the cooker.One-hand opening-/closing-system with push button

The steam insert:Put the wire stand onto the bottom of the pot and place the steam insert onto the stand. Pour just enough liquid into the pot so that its level will just be under the insert. Foodstuffs meant for stewing or steaming may now be put into the insert and will cook through the ow of developing vapour.The foodstuffs will remain tender and juicy by this method of preparing it. Using the steam insert is signi cantly contributing towards a healthier diet because water-soluble vitamins and nutrients will be preserved and by doing without oils and fats, the stewing/steaming method is recommended within the scope of a calorie-conscious diet.

Operating instructions

14

MIN. 1/3 MAX. 2/3

min 0,4 qt (3/8 L)

Fill the pot with suf cient liquid to generate the necessary steam (water, sauce or stock).



Liquid and food to be cooked should ll at least 1/3 of the pot `s capacity.Maximum 1/2 full for foods that expand or tend to foam.Maximum 2/3 full for all other foods.Please observe the ller scale inside the pot.


Now put the lid on the cooker.One-hand opening-/closing-system with push button

The steam insert:Put the wire stand onto the bottom of the pot and place the steam insert onto the stand. Pour just enough liquid into the pot so that its level will just be under the insert. Foodstuffs meant for stewing or steaming may now be put into the insert and will cook through the ow of developing vapour.The foodstuffs will remain tender and juicy by this method of preparing it. Using the steam insert is signi cantly contributing towards a healthier diet because water-soluble vitamins and nutrients will be preserved and by doing without oils and fats, the stewing/steaming method is recommended within the scope of a calorie-conscious diet.

11

OPERATING INSTRUCTIONS

Fill the pot with sufficient liquid to generate the necessary steam (water, sauce or stock).



Liquid and food to be cooked should fill at least 1/3 of the pot’s capacity.Maximum 1/2 full for foods that expand or tend to foam.Maximum 2/3 full for all other foods.Please observe the filler scale inside the pot.


Before use, make sure that the pressure regulator pipe is unobstructed. Make sure that the pressure indicator valve and the pressure regulator hole are not obstructed. If any of them are, clear away with dredging needle.

Now put the lid on the cooker.

Align the mark “O” on the lid to the mark “O” on the lower handle. To close turn handle clockwise to align the upper and lower handles. The handle should lock in position.

min 1/4 liquid

12

Cooking time table Page 17 – 18

Pressure cooking is so easy...

Set pressure stage

I = Cooking

Set oven to top cooking level

Place the pressure cooker with preset cooking setting on the correct source of heat, and turn this up to full power.

The red pin will become visible with increasing pressure. From this point on, the pot must not be opened

Depending on how full the cooker is, it will take several minutes until the preset cooking stage has been reached. This is the case as soon as steam starts to escape permanently from the pressure-regulation valve.

The actual cooking time only starts from this moment.

Only at this point should the source of heat be turned down to a lower stage.

In this way, you avoid unnecessary consumption of energy and the risk of the cooker boiling dry.

At the end of the cooking time ...Switch off oven!

OPERATING INSTRUCTIONS

13

OPENING INSTRUCTIONS

The heating source is turned off when cooking time is finished, and the pressure in the cooker must be released. Take the cooker away from the heating surface, and place it on a suitable surface. There are the following options for releasing the pressure:

1.) Let it cool down:Wait until the red pin on the pres-sure indicator valve has completely disappeared. This is the recommended method for foods which are mushy or tend to foam.

WARNING: The escaping steam is extremely hot. The steam escapes vertically, so please do not hold your hands above the valve. Wait until all the steam has escaped, and the pressure indicator is no longer visible. This method is not suitable for foods which are mushy or tend to foam.

2.) Quick release of pressure:Hold the cooker under cold running water and let cold water slowly run over the lid – not over the plastic parts – until the red pin on the pressure indicator valve has dropped completely out of sight. Please DO NOT place the pot into water. The pot is depressurized when the pressure indicator valve has dropped completely out of sight.

WARNING: Never use force to open the lid, and never interfere with the safety systems. The cooker can only be opened when it is no longer under pressure.

Cleaning and maintenance

Clean your pressure cooker after every use with hot water and washing-up liquid. Please do not use any scratching, abrasive or caustic cleaners, or any that contain chlorine. The pot can also be cleaned in the dishwasher without its lid. The lid should always be cleaned by hand.

14

TROUBLESHOOTING

Problem Cause SolutionSteam comes out from the underside of the lid

1. Rubber gasket is dirty

2. Rubber gasket is too old

1. Clean the rubber gasket, cooker mouth and lid

2. Change the rubber gasket

Steam and liquid leaks from the pressure indicator valve suddenly

1. The safety function of the locking pin is working. The release hole of the pressure regulator is blocked

2. The pressure indicator valve has lost its function

1. Take the cooker away from the heat source and let cool before cleaning the release hole

2. Change pressure indicator valve

When cooking, the rubber gasket is suddenly forced out from the safety window and steam drains out

1. The safety function of the rubber gasket is working. This is a safety feature. STOP and check other valves for blockages

2. The rubber gasket is aged and has lost its function

1. Take the cooker away from the fire. After it is cool, clean and check all the safety devices

2. Change the rubber gasket

15

Maintenance of the safely open-preventing valve, the pressure-limiting valve

and the steam-releasing pipe.

Check the steam-releasing pipe and the safely open-preventing valve. If it is

blocked; Clear away or the dredging needle, then wash and rinse the pipe with water

fig.12 .

Special dismantling as follows:

Pull out the pressure-limiting valve and dismantle the parts as the order of

Fig.13, then clean them(fig.14); reverse the lid and clean the sealing washer. After

finishing these, install them as original order.

Safety open-preventing valve: Switch clockwise safety valve with spanner, then

dismantle it(fig 15). Then wash it cleaning as Fig.16

Fig.11

Fig.13

Fig.12

Fig.14

CLEANING & MAINTENANCE

Maintenance of the Pressure Cooker:Wash pressure cooker in HOT water.Don’t scrape the cooker surface with hard materials such as metal to avoid abrasion.Don’t store food inside the cooker for a long time.

Maintenance of the Rubber Gasket (Fig. 11):Remove the rubber gasket from the lid. Rinse it under HOT water. Wipe off the water and keep the rubber gasket dry.Put the rubber gasket back on the lid. As soon as the rubber gasket becomes hard (when it be-gins to turn a brown colour) or expands and no longer sits correctly on the lid, or is cut, ripped or torn it should be replaced.

Maintenance of the pressure indicator valve, pressure regulator and pressure regulator pipe: Check the pressure regulator pipe and the indicator valve. If either is blocked, clean, wash and rinse with water (Fig. 12).Special dismantling, as follows:Pull out the pressure regulator and dismantle the parts as per Fig.13, then clean them (Fig. 14); reverse the lid and clean the gasket.

20

Food preparation instructions

MIN. 1/3

MAX. 2/3

MIN. 1/3

MAX. 2/3

3/8 Litermin 0,4 qt (3/8 L)

Every time you cook, always make sure that the correct amount of liquid is added – you must never “cook dry“. Please ensure that the cooker is never lled more than 2/3 full.

Please read the corresponding instructions in these Instructions for Use.

Different cooking times will also depend on the quality and size of the food to be cooked. For this reason, the times given below are only approximate.

After a time, you will accumulate enough experience yourself to know exactly how long you must cook your food.

It is not necessary to defrost deep-frozen foods in advance. It is suf cient to lengthen the cooking times slightly.

Soups and stews with braised meat:Where cooking times of the different ingredients do not vary too much (e.g. for meat and vegetables), the meat is browned and then the vegetables are added with the water. When cooking times vary widely, interrupt the meat cooking and add the vegetables and water for the last few minutes. In this way, the meat and the vegetables will nish cooking at about the same time.

For soups and stews you should note: that foods which tend to foam up must be brought to the boil in an uncovered pressure cooker, and should be skimmed off before you close the cooker. When cooking is nished, please let the steam escape slowly, or leave the pressure cooker to cool down.


20


MIN. 1/3

MAX. 2/3

MIN. 1/3

MAX. 2/3

3/8 Litermin 0,4 qt (3/8 L)

Every time you cook, always make sure that the correct amount of liquid is added – you must never “cook dry“. Please ensure that the cooker is never lled more than 2/3 full.

Please read the corresponding instructions in these Instructions for Use.



It is not necessary to defrost deep-frozen foods in advance. It is suf cient to lengthen the cooking times slightly.

Soups and stews with braised meat:Where cooking times of the different ingredients do not vary too much (e.g. for meat and vegetables), the meat is browned and then the vegetables are added with the water. When cooking times vary widely, interrupt the meat cooking and add the vegetables and water for the last few minutes. In this way, the meat and the vegetables will nish cooking at about the same time.

For soups and stews you should note: that foods which tend to foam up must be brought to the boil in an uncovered pressure cooker, and should be skimmed off before you close the cooker. When cooking is nished, please let the steam escape slowly, or leave the pressure cooker to cool down.


16

FOOD PREPARATION INSTRUCTIONS

Every time you cook, always make sure that the correct amount of liquid is added – you must never “cook dry“.Please ensure that the cooker is never filled more than 2/3 full.

Please read the corresponding operating instructions included in this booklet.



It is not necessary to defrost deep-frozen foods in advance. It is sufficient to lengthen the cooking times slightly.

Soups and stews with braised meat:Where cooking times of the different ingredients do not vary too much (e.g. for meat and vegetables), the meat is browned and then the vegetables are added with the water. When cooking times vary widely, interrupt the meat cooking and add the vegetables and water for the last few minutes. In this way, the meat and the vegetables will finish cooking at about the same time.

For soups and stews you should note: Foods which tend to foam up must be brought to the boil in an uncovered pressure cooker, and should be skimmed off before you close the cooker. When cooking is finished, please let the steam escape slowly, or leave the pressure cooker to cool down.

min 1/4 liquid

21

Cooking times / tips

SOUPS COOKING TIME RAPID COOKBean soup 20 min 2Pea soup (not soaked) 20–25 min 2Vegetable soup 4–8 min 2Semolina soup 3–5 min 2Goulash soup 10–15 min 2Potato soup 5–6 min 2Bone marrow soup 20–25 min 2Minestrone 8–10 min 2Rice soup 6–8 min 2Beef tea 35–40 min 2Boiling chicken 25–35 min 2Tomato soup with rice 6–8 min 2

STEWS COOKING TIME RAPID COOKCabbage stews 15 min 2Lentil (soaked) 13–15 min 2Bavarian Pichelsteiner 20 min 2Serbian beef stew 8–10 min 2

VEGETABLES COOKING TIME GRADUAL COOKCauli ower 3–7 min 1Peas, green 3–5 min 1Carrots 3–7 min 1Stuffed capsicum 6–8 min 1Mushrooms 6–8 min 1Beetroot 15–25 min 1Cabbage types 5–15 min 1Spinach 3–4 min 1

RAPID COOKBeans 6–10 min 2Potatoes 6–8 min 2Potatoes (unpeeled) 6–12 min 2Celeriac 12–15 min 2

Vegetables:The ner the vegetables are cut up, the shorter their cooking time will be.On the other hand, if you prefer them “crunchy”, their cooking time is shorter. The more vegetables you cook, the longer the cooking time will be.

Suggestion: it is better to undercook – extra cooking is always possible.


21


SOUPS COOKING TIME RAPID COOKBean soup 20 min 2Pea soup (not soaked) 20–25 min 2Vegetable soup 4–8 min 2Semolina soup 3–5 min 2Goulash soup 10–15 min 2Potato soup 5–6 min 2Bone marrow soup 20–25 min 2Minestrone 8–10 min 2Rice soup 6–8 min 2Beef tea 35–40 min 2Boiling chicken 25–35 min 2Tomato soup with rice 6–8 min 2

STEWS COOKING TIME RAPID COOKCabbage stews 15 min 2Lentil (soaked) 13–15 min 2Bavarian Pichelsteiner 20 min 2Serbian beef stew 8–10 min 2

VEGETABLES COOKING TIME GRADUAL COOKCauli ower 3–7 min 1Peas, green 3–5 min 1Carrots 3–7 min 1Stuffed capsicum 6–8 min 1Mushrooms 6–8 min 1Beetroot 15–25 min 1Cabbage types 5–15 min 1Spinach 3–4 min 1

RAPID COOKBeans 6–10 min 2Potatoes 6–8 min 2Potatoes (unpeeled) 6–12 min 2Celeriac 12–15 min 2

Vegetables:The ner the vegetables are cut up, the shorter their cooking time will be.On the other hand, if you prefer them “crunchy”, their cooking time is shorter. The more vegetables you cook, the longer the cooking time will be.

Suggestion: it is better to undercook – extra cooking is always possible.


17

COOKING TIMES / TIPS

SOUPS COOKING TIMEBean soup 20 minPea soup (not soaked) 20–25 minVegetable soup 4–8 minSemolina soup 3–5 minGoulash soup 10–15 minPotato soup 5–6 minBone marrow soup 20–25 minMinestrone 8–10 minRice soup 6–8 minBeef tea 35–40 minBoiling chicken 25–35 minTomato soup with rice 6–8 min

STEWS COOKING TIMECabbage stews 15 minLentil (soaked) 13–15 minBavarian Pichelsteiner 20 minSerbian beef stew 8–10 min

VEGETABLES COOKING TIMECauliflower 3–7 minPeas, green 3–5 minCarrots 3–7 minStuffed capsicum 6–8 minMushrooms 6–8 minBeetroot 15–25 minCabbage types 5–15 minSpinach 3–4 min

Beans 6–10 minPotatoes 6–8 minPotatoes (unpeeled) 6–12 minCeleriac 12–15 min

Vegetables:The finer the vegetables are cut up, the shorter their cooking time will be. On the other hand, if you prefer them “crunchy”, their cooking time is shorter. The more vegetables you cook, the longer the cooking time will be.

Suggestion: It is better to undercook – extra cooking is always possible.

22


MEAT COOKING TIME RAPID COOKKnuckle of pork 30-40 min 2Goulash 15-20 min 2Minced meat 5-10 min 2Chicken 20-25 min 2Veal, sliced 6 min 2Veal, roast 15-20 min 2Veal fricassee 5 min 2Turkey leg 25-35 min 2Beef roast 40-50 min 2Rib of pork 10-12 min 2Meat roulade 15-20 min 2Braised marinated beef 30-35 min 2Roast pork 25-30 min 2Knuckle of pork (Bavarian style) 25-35 min 2Braised venison 25-30 min 2

Meat:Meat is brought to the boil in the uncovered pressure cooker. The necessary liquid is then topped up on deglazing. Pieces which are too large should be cut up and browned individually, then laid over one another to complete cooking.

FISH COOKING TIME GRADUAL COOKSteamed sh with potatoes 6-8 min 1Fish in white wine sauce with potatoes 6-8 min 1Cod 4-6 min 1

Fish (fresh):Cook with adequate liquid, according to amount. Since sh stock is extremely sticky, the lid should be removed as soon as the pressure indicator has completely disappeared.

Frozen food:The otherwise long times needed for defrosting shrink to minutes, but still depend on type and amount of the food to be defrosted. Defrosting in the pressure cooker preserves the vitamins, minerals and avours of your food.

22


MEAT COOKING TIME RAPID COOKKnuckle of pork 30-40 min 2Goulash 15-20 min 2Minced meat 5-10 min 2Chicken 20-25 min 2Veal, sliced 6 min 2Veal, roast 15-20 min 2Veal fricassee 5 min 2Turkey leg 25-35 min 2Beef roast 40-50 min 2Rib of pork 10-12 min 2Meat roulade 15-20 min 2Braised marinated beef 30-35 min 2Roast pork 25-30 min 2Knuckle of pork (Bavarian style) 25-35 min 2Braised venison 25-30 min 2

Meat:Meat is brought to the boil in the uncovered pressure cooker. The necessary liquid is then topped up on deglazing. Pieces which are too large should be cut up and browned individually, then laid over one another to complete cooking.

FISH COOKING TIME GRADUAL COOKSteamed sh with potatoes 6-8 min 1Fish in white wine sauce with potatoes 6-8 min 1Cod 4-6 min 1

Fish (fresh):Cook with adequate liquid, according to amount. Since sh stock is extremely sticky, the lid should be removed as soon as the pressure indicator has completely disappeared.

Frozen food:The otherwise long times needed for defrosting shrink to minutes, but still depend on type and amount of the food to be defrosted. Defrosting in the pressure cooker preserves the vitamins, minerals and avours of your food.

18

COOKING TIMES / TIPS

MEAT COOKING TIMEKnuckle of pork 30-40 minGoulash 15-20 minMinced meat 5-10 minChicken 20-25 minVeal, sliced 6 minVeal, roast 15-20 minVeal fricassee 5 minTurkey leg 25-35 minBeef roast 40-50 minRib of pork 10-12 minMeat roulade 15-20 minBraised marinated beef 30-35 minRoast pork 25-30 minKnuckle of pork (Bavarian style) 25-35 minBraised venison 25-30 min

Meat:Meat is brought to a boil in the uncovered pressure cooker. The necessary liquid is then topped up on deglazing. Pieces which are too large should be cut up and browned individually, then laid over one another to complete cooking.

FISH COOKING TIMESteamed fish with potatoes 6-8 minFish in white wine sauce 6-8 minwith potatoes Cod 4-6 min

Fish (fresh):Cook with adequate liquid, according to amount. Since fish stock is extremely sticky, the lid should be removed as soon as the pressure indicator has completely disappeared.

Frozen food: The otherwise long times needed for defrosting shrink to minutes, but still depend on the type and amount of food to be defrosted. Defrosting in the pressure cooker preserves the vitamins, minerals and flavours of your food.

Notes

23

Notes

23

Notes

23

Notes

23 19

NOTES


JASCORHOUSEWARES INC.warrants that thisproduct shallbe free fromdefects inmaterialand workmanship for a period of two years from the date of purchase. During that period these defects will be repaired or replaced at the discretion of the retailer and/or JASCOR HOUSEWARES INC. A defective product should be returned to the original place of purchase within the retailer’s stipulated return/exchange period*. If you are unable to have a defectiveproductreplacedunderwarrantybytheretailer,JASCORHOUSEWARESINC.willrepair or replace the defective product without charge.You may contact us by mail, email, fax, or telephone as listed below.This warranty covers normal domestic usage and does not cover damage which occurs in shipment or failure which results from alteration, accident, misuse, abuse, glass breakage, neglect, commercial use, or improper maintenance.To ensure prompt ‘in-warranty’ service securely package and return the product to us prepaid. Be sure to include the original proof of purchase and a description of the defect along with your address and zip/postal code.For repairs not covered by the warranty, please contact us for assistance.

If you order spare parts, please state Model number:FPC802S/FPC607S/FPCS001/FPC608S

JASCOR HOUSEWARES INC.Customer Service Department81A Brunswick Dollard-des-Ormeaux, Quebec Canada H9B 2J5E-mail: [email protected] Tel: 514-685-3660 Fax: 514-685-8300Web: www.fresco-intl.com

*Return/exchange policies at each retailer vary and may differ from theJASCORHOUSEWARESINC.1yearlimitedwarrantyperiod.


LIMITEDWARRANTY

stainless steel pressure cooker - fresco · instructions in recipes and cooking time tables can...

Documents