Basic Instructions For Cooking; Fresh And Frozen Vegetables - Fagor Innova Serie Notice D'utilisation

• TO REPLACE THE VALVE AFTER
CLEANING Point the circle with the
line through it to the mark on the
edge of the socket. Place the valve
in its socket and turn it to the right
towards the steam release position.
You will hear it click back into place
as you turn it to the steam release
position.

Basic instructions for cooking

In this section you will fi nd basic instruc-
tions for cooking foods which are most
commonly prepared in pressure cookers.
Do not chop or cut food inside the cooker
with a knife or other sharp utensil to avoid
scratching the bottom. For soups and
stocks, do not fi ll pressure cooker over
1/2 full! Remember to ALWAYS use some
cooking liquid. Operating the cooker
without any cooking liquid or allowing the
cooker to boil dry will damage the cooker
and will not allow it to build pressure for
proper functioning.

Fresh and frozen vegetables

• Wash all fresh vegetables thoroughly.
• Peel all root vegetables, such as red
beet, carrots, potatoes and turnips.
• Whole winter pumpkin should be pier-
ced several times with a fork before
cooking.
• When you steam vegetables in the
steamer/pasta basket on the support
trivet you should use at least half a cup
of water.
• 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.
• If possible, use the cold water relea-
se method when the cooking time is
completed. This is the fastest way to
release the steam and will avoid over-
cooking tender vegetables. You can
also use the automatic release method.
VEGETABLES
Arti c hoke, l a rge, wi t hout l e aves
Arti c hoke, medi u m, wi t hout l e aves
Asparagus, fi n e, whol e
Asparagus, thi c k, whol e
Beans, whi t e, i n the pod
Beans, i n the pod
Broccol i , shoots
Broccol i , stal k s
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
Carrots, 1/4 i n ch sl i c es
Carrots, 1-i n ch sl i c es
Caul i f l o wer, fl o wer heads
Common cabbage, thi c kl y cut
Corn, on the cob
Endi v e, thi c kl y cut
Green curl y kal e , thi c kl y cut
Green beans, whol e
Okra, smal l pods
Oni o ns, whol e , 1 1/2- i n ch di a meter
Peas, i n the pod
Potatoes, whi t e, new, smal l whol e
Potatoes, whi t e, 1 1/2- i n ch sl i c es
Pumpki n , 2-i n ch sl i c es
Red beet, i n 1/4 i n ch sl i c es
Red beet, smal l , whol e
Red beet, l a rge, whol e
Swi s s chard, thi c kl y cut
Spi n ach, frozen
Spi n ach, fresh, thi c kl y cut
Swede, 1 -i n ch sl i c es
Sweet potato, 1 1/2- i n ch sl i c es
Tomatoes, i n quarters
Turni p , smal l , i n quarters
Turni p , i n 1 1/2- i n ch sl i c es
Zucchi n i , Acorn, hal f
Zucchi n i , Summer, 1-i n ch sl i c es
APPROXIMATE PRESSURE
COOKING TIME LEVEL
9-11 mi n utes Hi g h
6-8 mi n utes Hi g h
1-1 1/2 mi n utes Hi g h
1-2 mi n utes Hi g h
8 mi n utes Hi g h
4 mi n utes Hi g h
8 mi n utes Hi g h
8 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
1 mi n ute Hi g h
4 mi n utes Hi g h
2-3 mi n utes Hi g h
1-2 mi n utes Hi g h
3 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
2-3 mi n utes Hi g h
2 mi n utes Hi g h
1 mi n ute Hi g h
5 mi n utes Hi g h
6 mi n utes Hi g h
3-4 mi n utes Hi g h
4 mi n utes Hi g h
12 mi n utes Hi g h
20 mi n utes Hi g h
2 mi n utes Hi g h
4 mi n utes Hi g h
2 mi n utes Hi g h
7 mi n utes Hi g h
5 mi n utes Hi g h
2 mi n utes Hi g h
3 mi n utes Hi g h
3 mi n utes Hi g h
7 mi n utes Hi g h
8 mi n utes Hi g h
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