Basic Instructions For Cooking; Fresh And Frozen Vegetables - Fagor FUTURO Serie Manual De Instrucciones

and take out the valve. Clean with
water.
• TO REMOVE THE OPERATING
VALVE FOR CLEANING
PURPOSES:
- Move the operating valve to the
position shown in Fig 12.
- Pull the operating valve up (Fig 13).
- Take the valve out and clean.
2. For increased safety and best results,
the gasket should be replaced
approximately every twelve months. A
new gasket can be ordered by calling
Fagor Customer Service Number at:
1-800-207-0806.
3. Before using the Futuro pressure
cooker, always check all handles
to make sure they are securely
screwed in place. If not, tighten the
handle screws with a screw driver.
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
14
provided by the manufacturer.
Telephone the Fagor Customer
Service Number provided in the
warranty information.

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 beet,
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
COOKING TIME
Swi s s chard, thi c kl y cut 2 mi n utes
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 6-8 mi n utes
Peas, i n the pod
Broccol i , shoots 8 mi n utes
Broccol i , stal k s 8 mi n utes
Zucchi n i , Acorn, hal f 7 mi n utes
Zucchi n i , Summer, 1-i n ch sl i c es 8 mi n utes
Pumpki n , 2-i n ch sl i c es 3-4 mi n utes
Oni o ns, whol e , 1 i n ch di a meter 2 mi n utes
1/2-
Common cabbage, thi c kl y cut 1-2 mi n utes
Green curl y kal e , thi c kl y cut 5 mi n utes
Caul i f l o wer, fl o wer heads 2-3 mi n utes
Endi v e, thi c kl y cut 1-2 mi n utes
Asparagus, fi n e, whol e 1-1 1/2 mi n utes
PRESSURE
LEVEL
Hi g h
Hi g h
Hi g h
1 mi n ute Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h