Basic Instructions For Cooking; Fresh And Frozen Vegetables; Fresh And Dried Fruits - Fagor uCOOK Manual De Usuario

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
authentic replacement parts manufac-
tured and distributed by Fagor America,
Inc. The use of any unauthorized parts
and or attachments may cause unit
failure and will void any warranty pro-
tection 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.
10
Parts: Only use
VEGETABLES APPROXIMATE
COOKING TIME
Swi s s chard, thi c kl y cut
Arti c hoke, l a rge, wi t hout l e aves 9-11 mi n utes
Arti c hoke, medi u m, wi t hout l e aves
Peas, i n the pod
Broccol i , shoots
Broccol i , stal k s
Zucchi n i , Acorn, hal f
Zucchi n i , Summer, 1-i n ch sl i c es
Pumpki n , 2-i n ch sl i c es
Oni o ns, whol e , 1 i n ch di a meter
1/2-
Common cabbage, thi c kl y cut
Green curl y kal e , thi c kl y cut
Caul i f l o wer, fl o wer heads
Endi v e, thi c kl y cut
Asparagus, fi n e, whol e 1-1 1/2 mi n utes
Asparagus, thi c k, whol e
Spi n ach, frozen
Spi n ach, fresh, thi c kl y cut
Beans, whi t e, i n the pod
Beans, i n the pod
Green beans, whol e
Corn, on the cob
Swede, 1 -i n ch sl i c es
Turni p , smal l , i n quarters
Turni p , i n 1 i n ch sl i c es
1/2-
Okra, smal l pods
Sweet potato, 1 i n ch sl i c es
1/2-
Potatoes, whi t e, new, smal l whol e
Potatoes, whi t e, 1 i n ch sl i c es
1/2-
Potatoes, red, new, smal l whol e
Potatoes, red, 1 i n ch sl i c es
1/2-
Red beet, i n 1/4 i n ch sl i c es
Red beet, l a rge, whol e
Red beet, smal l , whol e
Brussel s sprouts, whol e
Cabbage, red or green, i n quarters
Cabbage, red or green, 1/4 i n ch sl i c es
Tomatoes, i n quarters
Carrots, 1/4 i n ch sl i c es
Carrots, 1-i n ch sl i c es
Fresh and dried fruit
Fresh fruit:
• Wash and/or core fruit. If you prefer,
peel and slice it.
PRESSURE
LEVEL
2 mi n utes Hi g h
Hi g h
6-8 mi n utes Hi g h
1 mi n ute Hi g h
8 mi n utes Hi g h
8 mi n utes Hi g h
7 mi n utes Hi g h
8 mi n utes Hi g h
3-4 mi n utes Hi g h
2 mi n utes Hi g h
1-2 mi n utes Hi g h
5 mi n utes Hi g h
2-3 mi n utes Hi g h
1-2 mi n utes Hi g h
Hi g h
1-2 mi n utes Hi g h
4 mi n utes Hi g h
2 mi n utes Hi g h
8 mi n utes Hi g h
4 mi n utes Hi g h
2-3 mi n utes Hi g h
3 mi n utes Hi g h
7 mi n utes Hi g h
3 mi n utes Hi g h
3 mi n utes Hi g h
2-3 mi n utes Hi g h
5 mi n utes Hi g h
5 mi n utes Hi g h
6 mi n utes Hi g h
5 mi n utes Hi g h
6 mi n utes Hi g h
4 mi n utes Hi g h
20 mi n utes Hi g h
12 mi n utes Hi g h
4 mi n utes Hi g h
3-4 mi n utes Hi g h
1 mi n ute Hi g h
2 mi n utes Hi g h
1 mi n ute Hi g h
4 mi n utes Hi g h