Fagor America Fagor Rapida Pressure Cooker Electric Pressure Cooker User Manual


 
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Store in a clean, cool, dark, dry place.
The best temperature is between 50
and 70 °F. Avoid storing canned foods
in a warm place near hot pipes, a range
or a furnace, or in direct sunlight. They
lose quality in a few weeks or months,
depending on the temperature and
may even spoil. Keep canned goods
dry. Dampness may corrode metal lids
and cause leakage so food will spoil.
For best quality, use canned foods
within one year.
Important Home Canning
Safeguards
All of the Home Canning Recipes
provided in this cookbook have been
tested for quality and proper timing to
meet food safety standards. As long as
the instructions are carefully followed the
end result will be a wholesome and shelf
stable product. However, when using or
adapting your own recipes, please be sure
that you process the recipes with enough
time. If foods are not canned properly,
consuming them may be harmful or fatal.
Never attempt to make rough calculations
on your own recipes.
If you have specific questions relating
to proper methods of canning foods or
timing charts- please refer to the US
Department of Agriculture Website.
www.fsis.usda.gov
Another useful source of information about
home canning is The National Center for
Home Food Preservation: www.uga.edu/
nchfp/index.html.
PRESSURE COOKING
RECIPES
SOUPS
GENERAL INDICATIONS
Pressure cooking enables you to prepare
delicious, nourishing, home-made soups
in a matter of minutes, taking full
advantage of available fresh vegetables
and even left-overs from other dishes.
• Do not fill cooker over 2/3 full and
only 1/2 full if foam is produced or if
ingredients swell.
• Do not use excessive seasoning or
individual strong-tasting ingredients.
• Thicken soups after cooking period is
over.
• If soups are to be frozen use slightly
less liquid so they are concentrated.
Reconsitute afterwards with
additional water.
CLAM CHOWDER
3-4 minutes.
INGREDIENTS:
8 oz of bacon, onion, 1 oz butter, large
potato, 1 1/2 pints water, 1/4 pint
milk, salt, pepper and spices to taste
parsley, 1 qt. clams, 2 table spoons
cornflour.
Slice and chop bacon, potato and
onions and brown in butter for a few
minutes. Add watter, season to taste,
close and cook for approx. 3 minutes.
Open and add clams. Boil for
2-3 mintutes with the cooker open. Blend
cornflour and milk and stir into the soup
until tickened. Sprinkle parsley and serve.
FRENCH ONION SOUP
3-4 minutes.
INGREDIENTS:
1 oz butter, 1 lb onions, 2 pints beef
stock, salt, pepper and spices to taste,
slices of bread, grated cheese.
Slice onions and brown in butter. Add
stock and season to taste. Close
ENGLISH