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half of its capacity.
• Use the automatic or cold
water release method when
cooking time is up.
SEAFOOD AND FISH APPROXIMATE
PRESSURE COOKING TIME LEVEL
Crab 2-3 minutes Low
Fish fillet, 1 ½-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 ½-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. Drain any
excess fat and sautè 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 Sauce and Fruit Preserves:
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
use the natural release method to
let the pressure drop naturally.
Troubleshooting
In order to ensure best results when
using the Fagor Chef pressure
cooker, be certain to read all of
the instructions and safety tips
contained in this owner’s manual and
all other printed materials provided
by the manufacturer. The following
are practical tips and solutions
to some common problems you
may experience when using the
Fagor Chef pressure cooker.
PROBLEM: The lid got jammed
while trying to slide it closed,
and will not open or close.
If the instructions in the “Closing
the Lid and Cooking” section of
this manual were not followed
carefully, the lid might get
jammed while trying to close it.
REASON: If there is some
resistance when attempting to slide
the lid closed, do not force it.
Stop, slide it back, lift the lid and
try aligning the marks again as
described in the “Closing the Lid and
Cooking” section of this manual.
SOLUTION: If the lid jams, never
try to force it closed. To un-jam
try sliding the lid open again.
If you cannot open it, please
contact the Fagor Customer
Service Department at:
1-800-207-0806 or email at:
info@fagoramerica.com.
PROBLEM: There is water leaking
from the lower handle while the
cooker is building pressure.
REASON: While the pressure
cooker is building pressure, a little
water might drip from around the
area of the pressure lock on the
pot handle. The water comes
from steam condensed on the
inside of the lid. The dripping will
stop when the pressure cooker
reaches full pressure. However,
if it’s a continuous leak, or does
not stop after pressure has
been reached; it might be for
one of the following reasons:
1. The nuts and screws on the
handle have loosened.
2. The gasket has not been oiled.
SOLUTION:
1. Make sure the lower handle is
screwed tight to the pot before
using the pressure cooker or
after all the pressure has been
released. Tighten the screws
with a screwdriver if necessary.
2. Make sure you wash and
dry your gasket after every
use, and oil it regularly.
Figure 22
PROBLEM: Pressure does not
build up (the visual pressure
indicator does not pop up after
more than 5 minutes on high heat).
REASON:
1. There is not enough liquid.
2. The pressure cooker was not
properly closed (Fig 22).
3. The valve is dirty and/
or obstructed.
4. The silicone gasket is not in
place, or is dirty or worn.
5. The operating valve is not
in the correct position.
SOLUTION:
1. Always use the appropriate
amount of liquid called for in the
recipe. This amount should never
be less than ½ cup. However,
never fill the pressure cooker
more than half full with liquids.
CHEF INTERIOR 12-19.indd 22-23 12/19/11 9:14 AM