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FAGOR DUO PRESSURE COOKER

USER’S MANUAL

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CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

DUO Pressure Cooker line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Cooking with the Fagor DUO Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

• Before first use
• Adding Food and Liquid
• Closing the lid & cooking
• Releasing Pressure After Cooking

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

• Cleaning the operating valve

Basic instructions for cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

• Fresh and frozen vegetables
• Fresh and dried fruits
• Dried beans and other legumes
• Grains
• Meat
• Seafood and fish

Adapting Traditional Recipes to use in the pressure cooker . . . . . . . . . . . . . . . . . . . . . 17

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Home Canning With your Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

• Home Canning Safeguard

Home Canning Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Español . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Français . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

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This is a U.L.-listed appliance. The following safeguards are recommended by most port-
able appliance manufacturers.

IMPORTANT SAFEGUARDS
When using pressure cookers, basic safety precautions should always be
followed:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. Close supervision is necessary when the pressure cooker is used near
children.
4. Do not place the pressure cooker in a heated oven.
5. Extreme caution must be used when moving a pressure cooker containing
hot liquids.
6. Do not use pressure cooker for other than intended use.
7. This appliance cooks under pressure. Improper use may result in
scalding injury. Make certain unit is properly closed before operating. See
Operating Instructions.
8. Do not fill the unit over two thirds full. When cooking foods that expand
during cooking such as rice or dried vegetables, do not fill the unit over
one half full. Over filling may cause a risk of clogging the vent pipe and
developing excess pressure. See Food Preparation Instructions.
9. Be aware that certain foods, such as applesauce, cranberries, pearl
barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb,
or spaghetti can foam, froth, and sputter, and clog the pressures release
device (steam vent). These foods should not be cooked in a pressure
cooker.
10. Always check the pressure release devices for clogging before use.
11. Do not open the pressure cooker until the unit has cooled and all internal
pressure has been released. If the handles are difficult to push apart,
this indicates that the cooker is still pressurized - do not force it open.
Remove the pressure regulator an run cold water over the cooker to cool
it to reduce the internal pressure. Any pressure in the cooker can be
hazardous. See Operating Instructions.
12. Do not use this pressure cooker for pressure frying with oil.
13. When the normal operating pressure is reached, turn the heat down so
all the liquid, which creates the steam, does not evaporate.

14. SAVE THESE INSTRUCTIONS.

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Manufacturer’s Recommendations

To fully enjoy your new Fagor pressure cooker, please read carefully these recommendations
before you start using your pressure cooker, and follow them accordingly:

1. Please make sure children do not have access to or reach the pressure cooker while
cooking.

2. Never use the pressure cooker with a worn or torn gasket. Inspect the gasket before
every use to make sure it is pliable and does not have any cracks or tears. If you need
to replace it, see the Care and Cleaning section of this manual for instructions.

3. To reduce the risk of burns or spills, the lid and pot handle should be positioned so
that it is turned inward towards the back of the stove, and does not extend over
adjacent surface units or overhang over the edge of the stove top.

4. While cooking with the Fagor pressure cooker, please make sure the safety vent
points towards the back of the stove and away from you. This will reduce the risk of
burns in the event the safety vent is triggered to release excess pressure.

5. It is very important that the pressure cooker is not filled over two thirds of its capacity
with food and liquid. If you’re cooking grains or foods that expand during cooking, do
not fill the cooker more than half full. Too much steam might be produced if the unit
is too full with food and liquid.

6. Before cooking make sure that the gasket is in good condition and in place, and that
the operating valve is free of food particles that could clog it up. See the instructions
found in this manual for more detailed instructions.

7. Make sure the pressure cooker has been properly closed before cooking. The handles
should be aligned and the lid should glide easily back and forth. If the lid is not closed
and locked securely in place, the pressure cooker will not build pressure.

8. After releasing the pressure from the pressure cooker, open the lid towards the back
of your stove since there may be some steam still inside the cooker.

9. Caution: do not use the pressure cooker on an outdoor LP gas burner or commercial
ranges. This pressure cooker is for household use ONLY.

10. Pressure cookers are not to be used for medical purposes, such as sterilizers, as
pressure cookers are not designed to reach the temperatures necessary for complete
sterilization.

11. Do not allow anyone who is not familiar with the instructions to use the cooker.

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Introduction
Thank you for purchasing a Fagor Pressure Cooker. We appreciate the confidence you have placed
in our company by selecting one of our many pressure cookers. We are confident that the pressure
cooker will give you many years of excellent service.

Surrounded by endless myths, pressure cookers are probably the least understood of cookware.
This is unfortunate since pressure cookers provide many advantages over traditional cooking. First
and foremost, most foods can be cooked in a fraction of the time, in most cases up to one third of
the time. Since the food is being cooked for such a shorter period, it is less likely to lose its color and
flavor, as well as vital minerals and vitamins that are normally evaporated or diluted when cooking in
large quantities of water, for longer periods of time. Made from high-quality, heavy-gauge stainless
steel, Fagor pressure cookers are manufactured and designed with a concern for function and
safety, meeting all international safety standards. Fagor’s easy-to-use pressure regulators make it
simpler than ever to determine the proper amount of pressure and how to maintain it. The pressure
release valves signal when to lower or raise the burner heat in order to maintain the desired level of
pressure. We know that once you begin using your Fagor Pressure Cooker, you’ll understand why it
is the single most important piece of cookware you’ll ever own.

Today people are more conscious of the food and products they consume that affect the environment.
Fagor recognizes consumer demand for more eco-friendly products and manufacturing processes.
Fagor pressure cookers are made of partially recycled stainless steel and are polished using
only mechanical procedures instead of chemical. In addition to being manufactured in a more
environmentally respectful way, pressure cookers save you energy in the kitchen too. Compared
to traditional cooking methods, cooking with a pressure cooker saves up to 70% cooking time.
And less time spent cooking means less energy used, and less heat produced in the kitchen. Also,
cooking at high temperatures and high speed retains essential vitamins and nutrients, bringing you
healthier meals. Using Fagor pressure cookers will not only make a difference in your health, but a
difference in our world. This may be the most efficient piece of cookware in your kitchen.

Before you begin cooking, it is important that you read this detailed user’s manual and make sure
you understand how to operate, care and maintain your Fagor Pressure Cooker so that you will be
able to enjoy many years of use.

If you would like to learn more about our other products, please visit our website at www.
fagoramerica.com

DUO Pressure Cooker line

The Duo Pressure Cooker line consists of the following models:
• 4 Qt model (item # 918060242) includes: • 10 Qt model (pressure cooker / canner)
- Stainless steel steamer basket with trivet (item # 918060796) includes:
- Instruction manual - Stainless steel pasta/ steamer basket with
- Color recipe book trivet
- Instruction manual
• 6 Qt model (item # 918060251) includes: - Color recipe book
- Stainless steel steamer basket with trivet
- Instruction manual • Duo combi set (item# 918060778) includes:
- Color recipe book - 8 Qt pot
- 4 Qt pot
• 8 Qt model (item # 918060787) includes: - Pressure Cooker Lid - fits both pots
- Stainless steel pasta/ steamer basket with - Tempered glass lid - fits both pots, easily
trivet converts either pot to an everyday stock pot
- Instruction manual - Stainless steel pasta/ steamer basket
- Color recipe book - Instruction manual
- Color recipe book
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Components and Features 6. Operating Valve: This operating valve

features 2 pressure settings (positions
1. Pressure Cooker Pot: Made of 1 and 2), a steam release position (with
high-quality, heavy-gauge, 18/10 a picture of steam), and an unlock
stainless steel. All cooking takes position (picture of a circle with a line
place in the pressure cooker pot. through it) (Figures 7-8-9-10). Note that
2. Lid: Made of high-quality, heavy- the operating valve will not simply turn
gauge stainless steel. The lid must be to the unlock position. See the Care
properly locked in position in order to and Cleaning section of this manual for
build sufficient pressure for cooking. instructions on how to turn the valve to
The raised indentation on top of the the unlock position to remove it.
lid, located to the left of the handle,
allows you to easily align the lid to
the cutout on top of the base handle
when closing the pressure cooker
(Fig. 5)
WARNING: NEVER FORCE THE
PRESSURE COOKER OPEN

3. Pot Handle: Besides being used to

move and carry the pressure cooker,
the pot handle interlocks with the
lid handle when the lid is turned
clockwise. ( Fig. 5)
4. Lid Handle: Used to remove the lid
from the pressure cooker, the lid handle
contains important components vital
to the use of the pressure cooker.
To reduce the risk of burns or spills,
the lid and pot handle should be
positioned so that it is turned inward Pounds of
Selector’s Pressure per Pressure level
towards the back of the stove, and Position Square Inch
(psi)
does not extend over adjacent surface
units or overhang over the edge of the Unlock position -
Ø 0 no pressure
stove top.
5. Support Grip Handle: The support Steam release position
0
grip handle provides greater stability - no pressure
when moving or carrying the pressure 1 8 Low
cooker.
2 15 High
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7. Pressure Lock: The yellow pressure 10. Thermo Heat Conductive Base:
lock allows you to lock the pressure Since the objective of a pressure
cooker in order to build pressure when cooker is rapid cooking, the bottom of
the lid is closed. To lock the pressure the pressure cooker pot has a thermo
cooker, slide the pressure lock button heat conductive base, comprised of
up towards the lid. (Fig. 6). three layers of metal. The first layer
is stainless steel, which is safe for
contact with food. In view of the
fact that aluminum should not be in
contact with food and it does not have
magnetic properties, the aluminum
middle layer is sandwiched between
the two outer layers. Aluminum is the
best heat conductor and therefore
To unlock, slide the lock down towards provides faster and more even heat
the end of the handle. distribution. The last layer is stainless
For safety reasons, the unit will not steel with magnetic properties, making
build pressure if the pressure lock the pressure cooker compatible with
has not been pushed to the closed induction cooking.
position. This measure guarantees 11. Pressure Indicator: The pressure
that the cooker will never open while indicator is the yellow tipped rod,
it’s under pressure. located on top of the lid handle. It
8. Silicone Gasket: In order to provide indicates whether there is pressure
an air-tight seal, a silicone gasket is inside the cooker. As the pressure
positioned around the underside of cooker heats and pressure builds, the
the lid. Never use the pressure cooker pressure indicator will rise automatically
without the silicone gasket properly producing a slight amount of steam
positioned. Do not use the pressure that escapes from the lid handle. (Fig.
cooker with a worn or torn gasket, 13) If the pressure indicator is raised,
which should be replaced immediately. there is pressure inside the cooker
Contact the Fagor Customer Service and the pressure cooker cannot be
Department at: 1-800-207-0806 or opened. The pressure lock on the
email at: info@fagoramerica.com. You lid will be blocked and will not slide
can also purchase a gasket online at to the open position. If the pressure
www.fagoramerica.com. indicator is not raised, there is no
9. Safety valve: Located under the pressure inside the cooker, and you
lid, the safety valve is activated in can safely open the lid.
case of an excess pressure buildup
(Fig.3). The pressure cooker cannot
be opened if there is still pressure
inside the cooker.

12. Safety Vent: In case of high-pressure

buildup, steam will be released
through the safety vent cutout located
in the rim of the lid (Fig. 14). The
cutout in the handle of the pressure 7
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cooker is an emergency pressure pressure lock towards the end of the

release mechanism that should never handle (Fig. 4) and slide the lid handle
become operative under normal to the right (counterclockwise) holding
use. If both pressure release valves the base handle with your left hand, and
become blocked due to over filling, lifting the lid.
for example, the pressure will tear the Before using the Duo Pressure Cooker
gasket and escape through this hole. for the first time, wash all the parts and
components with warm water and mild
dishwashing soap. Rinse well and towel
dry. The pressure cooker pot is dishwasher
safe. Fagor America recommends hand
washing the pressure cooker lid and all
its components.
Always remove the gasket when washing
WARNING: Excess steam escaping the lid. Wash the gasket with warm,
through the hole will be very hot and soapy water; rinse well and towel dry.
might cause serious injuries. In the Cover the gasket with a thin coat of
event the safety vent is triggered to cooking oil (e.g., vegetable, olive, canola,
release excess pressure, always place etc.). Follow this procedure every time
the pressure cooker on the stove in you wash the pressure cooker in order
such a position that the Safety Vent to extend the life of the gasket and to
is not facing towards you or towards facilitate locking the lid in place.
anything that could get damaged by
the steam and sputtering liquid.
13. Stainless Steel Steamer Basket:
The Fagor DUO Pressure Cooker
comes with a stainless steel steamer
basket. The basket is used for steaming
foods under pressure without placing
them directly in the cooking liquid.
14. Support trivet: For use with the
steamer basket. The support rack
is placed below the steamer basket Adding Food and Liquid
in the pressure cooker, to keep the 1. To cook with the DUO pressure cooker,
contents of the steamer basket out of it is very important to use at least 1/2
the cooking liquid. a cup of liquid if you’re cooking for 10
minutes or less, or 2 cups of water
Cooking with the Fagor DUO if you’re cooking for more than 10
minutes; NEVER USE LESS.
Pressure Cooker It is important to always use some
cooking liquid in a pressure cooker
NOTE: FAGOR PRESSURE COOKERS since it is the liquid that creates
ARE INTENDED FOR HOUSEHOLD the steam necessary to build the
DOMESTIC COOKING SURFACES pressure. Without liquid the pressure
ONLY. cooker cannot build any pressure.
You can use water, broth, wine or any
Before the First Use other kind of liquid to cook, except
To open the pressure cooker, pull the oil. You can use oil to brown meat or
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soften onions directly in your pressure to prevent accidental opening of the
cooker before adding the rest of cooker while under pressure. The lock
the ingredients, but the oil should will block automatically as soon as
never be the ONLY cooking liquid. the pressure indicator has risen, and
WARNING: Pressure cookers are will unblock only when the pressure
NOT pressure fryers. indicator has dropped again.
WARNING: Do not fill the pressure 2. Once the pressure cooker is locked,
cooker more than two thirds full select one of the two levels of pressure
with liquid and food, or half full if with the operating valve.
you’re cooking foods that expand Pressure level 2 is HIGH PRESSURE,
during cooking (for example rice equivalent to 15 psi (15 pounds
or other grains). of pressure per square inch). Use
2. Never fill the pressure cooker more this setting for most recipes; stews,
than two thirds full. It is necessary soups, meats, grains, etc.
to leave enough space in the cooker Pressure level 1 is LOW PRESSURE,
for it to be able to build pressure. equivalent to 8 psi (8 pounds of
Fill only halfway when cooking with pressure per square inch). Use this
foods that will either expand in size setting for delicate foods such as fish
and/or produce foam as they cook, filets or vegetables.
such as dried beans or other legumes NOTE: the pressure valve will be set
and grains. Also fill only halfway when on pressure level 2 when using the
preparing soups or stock. pressure cooker for the first time, as
3. You can add food and liquid directly into per factory default setting.
the pressure cooker, or, optionally, you
can steam your food in the stainless Selector’s Pounds of Pressure per
steel steamer basket. To use the Position Square Inch
(psi)
stainless steel steamer basket, place
the metal support trivet on the bottom Ø Valve Removal
of the pressure cooker, add at least half (Fig. 12-13)
a cup of liquid, and place the steamer Steam Release (Fig. 7)
basket containing the food on top.
1 8 (Low) (Fig. 8)
2 15 (High) (Fig. 9)
Closing the Lid and Cooking
1. When you’re ready to start cooking, 3. Position the pressure cooker on the
place the lid on the pressure cooker center of the stove burner. The Duo
pot by aligning the mark on the lid Pressure Cooker can be used on
with the mark on the top of the pot all types of burners including gas,
handle. Once these two marks are electric, ceramic and induction. As
aligned, press the lid down lightly, to not discolor the sides of the pot,
then slide the lid handle to the left always adjust the burner so that when
(clockwise), bringing the pot and lid using gas, the flames remain under
handles together. Push the pressure the base and do not extend up the
lock button up towards the center sides. When cooking on an electric
of the lid to lock it. If you don’t push burner, select a burner the same
the lock to the closed position, the diameter as the base or smaller.
cooker will not build any pressure. 4. Begin heating with the burner set
This is a safety measure designed on high heat (ELECTRIC STOVE
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USERS –SEE BELOW). When the operating valve. If there is no more

pressure indicator has risen and steam coming out of the operating
steam starts to come out of the valve and/or the pressure indicator
operating valve for first time, lower drops, raise the heat until steam
the heat to maintain a gentle, steady starts coming out of the operating
stream of steam. At this moment, valve, and adjust the cooking time
the COOKING TIME STARTS and by 1 or 2 minutes.
you have to start timing you recipe. 2. One Burner Method: Turn on one
It is recommended that a kitchen burner to medium heat and bring
timer be used to monitor the exact your cooker to pressure. Once
pressure has been achieved and
cooking time.
steam starts to come out of the
5. If at any time during cooking an
operating valve, turn your burner to
excessive amount of steam is
low and start your pressure cooking
released by the operating valve,
time. Make sure you don’t lower your
lower the burner heat to adjust and
heat too much; there should always
maintain the proper level of pressure.
be some steam coming out of the
The steam should come out in a
operating valve. If there is no more
gentle, steady flow. If the steam is
steam coming out of the operating
gushing or very forceful, lower the
valve and/or the pressure indicator
heat.
drops, raise the heat until steam
6. If the pressure drops or there is no
starts coming out of the operating
steam coming out of the operating
valve, and adjust the cooking time
valve, raise the burner heat just until
by 1 or 2 minutes.
a gentle, steady stream of steam is
released and can be maintained.
7. While cooking, never inadvertently
Releasing Pressure After
shake the pressure cooker. This can
Cooking
cause the automatic valve to release Always check your recipe to determine
steam, which will create a drop in if the pressure cooker should be cooled
pressure. down naturally or whether the quick
release method should be used. The
NOTE TO ELECTRIC STOVE USERS DUO pressure cooker also features
Since the coils on an electric stove retain an automatic release position on the
heat for a long time, food often becomes automatic valve that can be used for
overcooked when the burner is turned releasing pressure automatically when
down for simmering (when cooking time cooking foods such as stews, meats,
is started). To compensate for that, you poultry, soups. Do not use for vegetables
have two options: or tender foods as this will result in
1. Two Burner Method: Turn on two overcooking.
electric stove burners, one on 1. Natural Release Method: To use
high and other on low. Place your this method, remove the pressure
pressure cooker on the burner set cooker from the hot burner and let
to high, and bring to pressure. Once the pressure drop and cool down
pressure has been achieved, move naturally. Depending on the amount
your cooker over to the burner of food and liquid in the cooker,
set on low and start your pressure this method can take from 10 to
cooking time. Make sure the burner 15 minutes. Once the pressure has
is not too low; there should always been released completely and the
be some steam coming out of the pressure indicator has dropped, go
to step # 4 in this section.
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2. Cold Water Release Method: dropped, slide the pressure cooker
this method is used to release lock down towards the end of the
pressure as quickly as possible, handle (fig. 4). Hold the pot handle
and is primarily used for vegetables, with your left hand and slide the lid
seafood and other tender foods handle to the right with your right
that can quickly overcook. To use hand. Even though you have already
this method, remove the pressure released the pressure, never open
cooker from the burner, place in the the pressure cooker towards your
sink and run cold tap water gently face since there may be intense
over the lid until steam dissipates cooking steam still inside the unit.
and the pressure indicator is To avoid the risk of scalding, let the
lowered (Fig 12). When putting the
droplets of condensed water drip
cooker in the sink, tilt it so the
back from the lid into the cooker.
cold water will run down the sides
of the cooker. Once the pressure
has been released completely and
the pressure indicator has dropped,
go to step # 4 in this section.
NEVER IMMERSE THE PRESSURE
COOKER IN WATER.

5. Opening during cooking. If you should

need to open the pressure cooker
during the cooking process, it must
be depressurized first as described
in this section. We recommend using
3. Automatic Release Method: When the automatic release method for
using the automatic release method, this purpose, as this method will
turn the dial on the operating valve cool down your pressure cooker the
to the steam release position (steam least, hence aiding to build pressure
drawing position, fig. 7), and the again faster to continue cooking. The
steam will be released automatically. lid will be hot, so be careful when
Once the steam has totally been opening and closing it; to reduce
released and the pressure indicator the risk of burns, only touch the
has dropped, go to #4 in this section handles. Remember that you are
(below). interrupting the cooking process
by opening the cooker; when you
continue cooking, you must adjust
the remaining cooking time and set
the timer accordingly.
6. Never force the cooker open. It
may only be opened if the pressure
indicator has dropped into its socket
completely and no more steam
escapes when the safety lock is
4. After all the pressure has been released moved to the open position.
and the yellow pressure indicator has
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Care and Cleaning 7. Before using the Fagor DUO pressure

1. The Fagor DUO Pressure Cooker is cooker, always check the handles,
made of high-quality, heavy gauge, the base handle, support grip, and
18/10 stainless steel. the lid handle to make sure that they
2. The pressure cooker pot is are securely screwed in place. If not,
dishwasher safe, but the lid should tighten the handle screws with a
be washed by hand with warm screwdriver.
water, mild, dishwashing soap and a 8. Replacement Parts: Only use
nonabrasive cleaning pad. Since the authentic replacement parts
exterior of the pressure cooker has a manufactured and distributed
mirror finish, if you wash it by hand by Fagor America, Inc. The use
do not use metal scouring pads or of any unauthorized parts and or
abrasive cleaners, which will scratch attachments may cause unit failure
and possibly ruin the finish. and will void any warranty protection
3. To remove stubborn stains and any provided by the manufacturer. You
discoloration in the interior of the can order spare parts by calling
pressure cooker, try adding the juice of Fagor Customer Service Number at:
half a lemon and 1 to 2 cups of water 1-800-207-0806, or by going to the
to the pressure cooker pot. Cook at online shop section of our website:
high pressure for 15 minutes, then www.fagoramerica.com.
remove from heat. Let pressure release
naturally, then wash as usual. Cleaning the Operating Valve
4. After cleaning, towel dry with a After every use, check to make sure
clean, soft kitchen cloth to retain the that the operating valve is clear of any
polished mirror finish. built-up particles. To do so, move the
5. In order to extend the life of the silicone operating valve to the position shown in
gasket, remove after every use and Fig. 10 and remove the valve (see detailed
wash with warm water and mild, dish instructions below). Clean it by running
washing soap. Rinse and dry well, then water through it. Next, lift the lid up to the
cover with a thin coat of vegetable oil light and look through the hole under the
before replacing. For increased safety operating valve. Make sure you can see
and best results, the silicone gasket through it and there are no food particles
should be replaced approximately blocking it. If necessary, clean it with a
every 12-15 months, depending on the small brush or pipe cleaner.
usage. You can order a new gasket by
calling Fagor Customer Service Number TO REMOVE THE OPERATING VALVE
at: 1-800-207-0806, or by going to the FOR CLEANING PURPOSES:
online shop section of our website: 1. Turn the operating valve to the
www.fagoramerica.com. release pressure position (picture of
6. To store, DO NOT LOCK THE LID IN the steam, see Fig. 10).
PLACE. Simply place the lid upside
down on top of the pressure cooker
pot. This will avoid the risk of a
vacuum forming inside the cooker
during storage, which would make
the opening of the lid difficult. It will
also prevent stale odors from forming
inside the cooker.
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2. Gently lift the operating valve upward, Basic instructions for cooking
not more than a quarter of an inch In this section you will find basic instructions
(Fig. 15). 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 fill pressure
cooker over 1/2 full!
Remember to ALWAYS use some cooking
3. As you are pulling the valve up,
liquid. Operating the cooker without any
keep trying to turn it to the left,
cooking liquid or allowing the cooker to
counterclockwise, toward the picture
boil dry will damage the cooker and will
of the circle with the line through
not allow it to build pressure for proper
it. You are looking for a groove,
functioning.
once you find this groove the valve
will allow you to turn to the unlock
Fresh and frozen vegetables
position (picture of the circle with the
• Wash all fresh vegetables thoroughly.
line through it, see Fig. 16).
• Peel all root vegetables, such as red
beets, carrots, potatoes and turnips.
• Whole winter pumpkin should be
pierced several times with a fork
before cooking.
• When you steam vegetables in the
steamer basket on the support trivet
you should use at least half a cup of
4. Lift the valve upwards and out. Clean water.
as instructed above. • If the approximate cooking time is
more than 10 minutes you should use
TO REPLACE THE VALVE AFTER two cups of water.
CLEANING • Never fill the pressure cooker to more
Point the vent in the valve to the unlock than two thirds of its capacity.
position (Fig.11). Place the valve in its • When you cook frozen vegetables you
socket and turn it to the right towards the must extend the total cooking time by
steam release position. You will hear it between 1 and 2 minutes.
click back into place as you turn it to the • If possible, use the cold water release
steam release position. method when the cooking time is
completed. This is the fastest way
to release the steam and will avoid
overcooking tender vegetables. You
can also use the automatic release
method.

VEGETABLES APPROXIMATE PRESSURE

COOKING TIME LEVEL
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
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Asparagus, fine, whole 1–1½ minutes High • Never fill the pressure cooker to more
Asparagus, thick, whole 1-2 minutes High than two thirds of its capacity.
Beans, in the pod 4 minutes High • If you prefer, add sugar and/or
Beans, white, in the pod 8 minutes High seasoning to the fruit before or after
Broccoli, shoots 2-3 minutes High cooking.
Brussels sprouts, whole 4 minutes High • When you cook whole or halved fruit,
Cabbage, red or green, ¼-inch slices 1 minute High use the cold water or automatic release
Cabbage, red or green, in quarters 3-4 minutes High method. When you cook fruit in slices
Carrots, ¼-inch slices 1 minute High or pieces to make purée or conserve
use the natural release method.
Carrots, 1-inch slices 4 minutes High
• Cooking times can vary depending on
Cauliflower, flower heads 2-3 minutes High
the ripeness of the fruit.
Common cabbage, thickly cut 1-2 minutes High
Corn, on the cob 3 minutes High
Dried fruit:
Endive, thickly cut 1-2 minutes High • Put dried fruit in the pressure cooker
Green beans, whole 2-3 minutes High with 1 cup of water or fruit juice for
Green curly kale, thickly cut 5 minutes High each cup of dried fruit.
Okra, small pods 2-3 minutes High • If you prefer, you can add seasoning
Onions, whole, 1½-inch diameter 2 minutes High or other flavoring. Use the cold water
Peas, in the pod 1 minute High or automatic release method when
Potatoes, red, 1½-inch slices 6 minutes High the cooking period is complete. If
Potatoes, red, new, small, whole 5 minutes High after the cooking period the fruit is still
Potatoes, white, 1½-inch slices 6 minutes High hard, let it simmer in the cooker with
Potatoes, white, new, small, whole 5 minutes High the lid removed until it is ready. Add
Pumpkin, 2-inch slices 3-4 minutes High water if necessary.
Red beet, in ¼-inch slices 4 minutes High
Red beet, large, whole 20 minutes High FRUIT APPROXIMATE PRESSURE
Red beet, small, whole 12 minutes High COOKING TIME LEVEL
Spinach, fresh, thickly cut 2 minutes High Apples, dried 3 minutes High
Spinach, frozen 4 minutes High Apples, fresh in slices or pieces 2-3 minutes High
Swede (yellow turnip), 1-inch slices 7 minutes High Apricots, dried 4 minutes High
Sweet potato, 1½-inch slices 5 minutes High Apricots, fresh, whole or in halves 2-3 minutes High
Swiss chard, thickly cut 2 minutes High Blueberries 8-10 minutes High
Tomatoes, in quarters 2 minutes High Peaches, dried 4-5 minutes High
Turnip, in 1½-inch slices 3 minutes High Peaches, fresh, in halves 3 minutes High
Turnip, small, in quarters 3 minutes High Pears, dried 4-5 minutes High
Zucchini, Acorn, half 7 minutes High Pears, fresh in halves 3-4 minutes High
Zucchini, Summer, 1-inch slices 8 minutes High Prunes 4-5 minutes High
Raisins 4-5 minutes High

Fresh and dried fruit

Fresh fruit: Dried beans and other legumes
• Wash and pit or core fruit. If you • WARNING: Never fill the pressure
prefer, peel and slice it. cooker to more than half its
• Cook fruit in the steamer or pasta capacity with beans and legumes,
basket on the support trivet and add at as these foods tend to expand
least ½ a cup of water or fruit juice. and froth during cooking.
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 ENGLISH
• Clean out any foreign particles. Rinse Lentil soup 8-10 minutes High
them with warm water. Lentils, green 8-10 minutes High
• Soak beans in four times their volume
of warm water for at least four hours
before cooking, or if you prefer, leave Grains
them to soak overnight. Do not add salt • WARNING: Never fill the pressure
to the water as this hardens the beans cooker to more than half its capacity
and prevents absorption of water. with grains, as these foods tend to
• Do not soak dried split lentils. expand and froth during cooking.
• After soaking, remove floating beans • Clean out any foreign particles. Rinse
and shell. them with warm water. Soak grains, in
• Strain the water off the beans. four times their volume of warm water
• Rinse in warm water (this also applies for at least four hours before cooking
to dried split lentils). them, or if you prefer, leave them to
• Put the beans or legumes in the pressure soak overnight. Do not add salt for
cooker. Add three cups of water for this will harden grains and prevent
each cup of beans or legumes. Do not them from absorbing water.
add salt; beans and legumes should be • Do not leave rice to soak.
seasoned after cooking. • After soaking remove floating grains
• Add a tablespoon of vegetable oil for or shells.
each cup of water to eliminate the • Drain the water off the grains.
foam they produce. • Rinse grains in warm water (this also
• To add more flavor, cook beans or applies to rice.)
lentils with some bay leaves and a • Cook each cup of grain in the quantity
small peeled onion embedded with of water indicated in the recipe or on
two cloves of spice. the package.
• After the cooking time is up, use the • If you prefer, add salt to taste.
natural release method to allow the • After the cooking time is up, use the
pressure to decrease naturally. natural release method to allow the
• Cooking times may vary depending pressure to decrease naturally.
on the quality of the beans or other • Cooking times may vary depending
legumes. If after the recommended on the quality of the grains. If after
cooking time the beans are still hard, the recommended cooking time the
continue cooking them with the lid off. grains are still hard, continue cooking
If necessary, add water. them with the lid off. If necessary, add
• A cup of beans or other legumes yields water.
approximately two cups when cooked. • A cup of grains expands to
approximately two cupfuls when
BEANS AND LEGUMES APPROXIMATE PRESSURE
cooked.
COOKING TIME LEVEL
Azuki beans 4-5 minutes High GRAINS APPROXIMATE COOKING PRESSURE
Beans, white 5-7 minutes High (1 cup) WATER QUANTITY TIME LEVEL
Beans, scarlet, red 10-12 minutes High Rice, basmati 1 ½ cups 5-7 minutes High
Beans, black 8-10 minutes High Rice, brown 1 ½ cups 15-20 minutes High
Beans, colored 4-6 minutes High Rice, long grain 1 ½ cups 5-7 minutes High
Pigeon peas 7-9 minutes High Rice, wild 3 cups 22-25 minutes High
Chick peas 10-12 minutes High
Lentils, red 7-9 minutes High
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ENGLISH

Meat and Poultry the cooking time of the vegetable

• Remove all the visible fat from the ingredient which takes longest to
meat or poultry. If you are preparing cook. Pressure cook the meat for
a complete cut of meat or poultry, this time. Release the pressure from
such as a roast, cut it in such a the cooker using the automatic
way that it fits in the cooker without release method. Open the cooker
touching the sides. and add the vegetables. Check
• Meat and poultry cut up into small the seasoning. Bring the pressure
pieces cooks faster. cooker up to pressure again and
• To achieve best results, brown continue pressure cooking for the
the meat or poultry with 2 to 3 cooking time recommended for the
tablespoons of vegetable or olive vegetables.
oil in the pressure cooker with the If you want to add vegetables
lid off and before adding the other which cook rapidly, such as peas
ingredients. Do not overload the or mushrooms, do not pressure
pressure cooker (never more than cook them at the same time as the
two thirds full). Brown the meat in other vegetables that take longer to
batches, if necessary. Drain the cook. Add them to the cooker right
excess fat and begin cooking as before serving and boil them in the
indicated in the recipe. pressure cooker with the lid off until
• Always cook meat and poultry with they are ready.
at least 1/2 a cup of liquid. If the Example: if you are cooking a beef
cooking time exceeds 15 minutes, brisket (cooking time 35 minutes) with
use two cups of liquid. Meats with potatoes (cooking time 6 minutes) and
preservatives or salted meats should sliced carrots (cooking time 1 minute),
be covered by the water. you should first cook the meat by
• Never fill the pressure cooker more itself for 29 minutes, then release the
than 2/3 full. pressure, add the potatoes and cook
• When you prepare a concentrated for an additional 6 minutes. Finally,
stock or soup, put all the ingredients add the carrots and let them simmer
in the pressure cooker and add for a couple more minutes until they
water to half its capacity. are cooked.
• Exact cooking times vary depending
on the quality and quantity of the MEAT AND POULTRY APPROXIMATE PRESSURE
COOKING TIME LEVEL
meat which is cooked. Unless the
recipe indicates otherwise, the Beef/veal, roast or brisket 35-40 minutes High
cooking times given are for 3 lbs of Beef/veal, (shanks)
meat or poultry. Also, the larger the 1 ½-inch wide 25-30 minutes High
cut of meat, the longer the cooking Beef/veal, 1-inch cubes,
time will be. 1 ½-pounds 10-15 minutes High
• After the cooking time is up, use the Beef/veal, roast or brisket 35-40 minutes High
natural release method to allow the Beef, dressed, 2 pounds 10-15 minutes Low
pressure to decrease naturally. Meatballs, 1-2 pounds 5-10 minutes High
• When you cook beef or poultry Beef, cured 50-60 minutes High
with vegetables, begin by cooking Pork, roast 40-45 minutes High
the meat in stock or another Pork, ribs, 2 pounds 15 minutes High
liquid. Subtract from the cooking Pork leg, smoked, 2 pounds 20-25 minutes High
time recommended for the meat
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 ENGLISH
Pork, ham, pieces 20-25 minutes High Adapting Traditional Recipes to Use
Lamb, leg 35-40 minutes High in the Pressure Cooker
Lamb, 1-inch cubes, 1 ½-pounds 10-18 minutes High It is easy to adapt your favorite recipe
Chicken, whole, 2 to 3 pounds 12-18 minutes High for use in a pressure cooker. For the
most part, soups, stews, braised and
Chicken, in pieces, 2 to 3 pounds 8-10 minutes High
slow-roasted meats and poultry, and
Spring chickens, two 8-10 minutes High slow-simmered recipes, such as tomato
Soup or concentrated sauce and fruit preserves provide the
stock of beef or fowl 10-15 minutes High best results.

Seafood and fish Meats and Poultry: When preparing

• Clean and gut fish. Take out all the meats and poultry, brown well in the
visible bone. pressure cooker pot using at least 2
• Scrub and rinse shellfish in cold tablespoons of vegetable or olive oil. Drain
water. Soak clams and mussels in a any excess fat and sautè onions, garlic or
container of cold water with the juice any other vegetables as called for in the
of one lemon, for an hour, to remove recipe. Add the remaining ingredients and
sand from them. at least a 1/2 cup of cooking liquid such
• Cooking times can vary depending on as broth, diluted tomato puree or wine.
the seafood which is cooked.
• Cook seafood in the steamer basket Soups: Soups are quick and easy to
on the support trivet with at least ¾ prepare. Add meat, poultry or seafood
of a cup of liquid. Apply a fine layer to the pressure cooker along with any
of vegetable oil to the steamer basket desired vegetables, herbs and spices.
when you cook fish to avoid sticking. Add liquid ingredients, filling pressure
• If you prefer, add seasoning or flavoring cooker only halfway.
to the cooking liquid.
• Never fill the pressure cooker to more Tomato Sauce and Fruit Preserves:
than two thirds of its capacity. When preparing tomato sauce, sauté
• When you prepare concentrated minced onion and/or garlic. Add and
stock or soup put all the ingredients brown the meats as specified in the recipe.
in the pressure cooker and add water Add the strained or pureed tomatoes,
to half of its capacity. filling the pressure cooker only halfway.
• Use the automatic or cold water release Position lid and lock in place. Cook
method when cooking time is up. for 20 minutes. Remove from heat and
let pressure drop naturally. Season with
SEAFOOD AND FISH APPROXIMATE PRESSURE salt and pepper to taste. To make fruit
COOKING TIME LEVEL preserves, place the fruit in the pressure
Crab 2-3 minutes Low cooker with the desired quantity of sugar.
Fish fillet, 1 ½-to 2 pounds thick 2-3 minutes Low Let sit one hour to release natural juices of
Fish soup or concentrated fish stock 5-6 minutes High fruit. Bring to a boil, uncovered. Stir well
and add other ingredients as indicated in
Fish, whole, gutted 5-6 minutes Low your recipe. Position lid and lock in place.
Lobster, 1 ½-to 2 pounds 2-3 minutes Low Cook for 8 minutes. Remove from heat
Mussels 2-3 minutes Low and use the natural release method to let
Prawns (shrimp) 1-2 minutes Low the pressure drop naturally.

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Troubleshooting
In order to ensure best results when using the Fagor DUO 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 DUO
pressure cooker.

PROBLEM: The lid got jammed while trying to slide it closed, and will not open or close.
REASON: 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.

SOLUTION: 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.
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 the all 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.

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.
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.
2. Following the instructions given in this manual, close the pressure cooker so that
a tight seal is created, which will allow for adequate pressure build-up.
3. The valve can become dirty when cooking foods such as dried beans which
have a tendency to foam. Clean the valve periodically.
4. Make sure the silicone gasket is clean and well positioned before using the pressure
cooker. After continued use, the silicone gasket will begin to wear and should be
replaced at least once a year if the pressure cooker is used frequently.
5. Make sure the operating valve has been turned to pressure setting 1 or 2. The
pressure cooker will not build up pressure if the operating valve is turned to the
steam release position (the picture of the steam).
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 ENGLISH
PROBLEM: The visual pressure indicator has popped up, but there is no steam released by
the operating valve.

REASON: 1. There is not enough liquid in the cooker.

2. The valve is dirty and/or obstructed.
3. The burner heat is not high enough.

SOLUTION: 1. Make sure there is enough liquid. There should always be at least half a cup
of liquid in the pressure cooker, or 2 cups if the cooking time is over 10
minutes.
2. The valve can become dirty when cooking foods such as dried beans which
have a tendency to foam. Clean the valve periodically. See the Care and
Cleaning section in this manual for instructions on how to remove the valve
for cleaning.
3. Turn up the heat to medium high until a gentle, steady stream of steam is
released from the operating valve.

PROBLEM: A gentle, steady stream of steam is released from the operating valve and small
drops of water condensation collect on the lid.

REASON: When used properly, the operating valve will release a gentle steady stream of
steam as well as some drops of condensed water on the lid.

SOLUTION: This is normal operation. If there is a lot of water gushing out of the operating valve
with the steam, see below.

PROBLEM: A strong, forceful, gushing jet of steam is escaping from the operating valve with
or without drops of condensation.

REASON: 1. The burner heat is too high.

2. The valve is dirty.
3. The safety valve is malfunctioning.

SOLUTION: 1. Lower the heat so that only a gentle, steady stream of steam is released.
2. Check the valve to see if there are any remaining food particles. Remove with
a toothpick.
3. The safety valve must be replaced. Contact the Fagor Customer Service
Department at: 1-800-207-0806 or email at: info@fagoramerica.com.

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PROBLEM: Steam is escaping around the edge of the lid.

REASON: 1. The pressure cooker is too full.
2. The pressure cooker was not closed properly.
3. The silicone gasket is not in place, or it is dirty or worn.

SOLUTION: 1. Never fill the pressure cooker more than half or ²/³ full or ½ full when cooking
liquids or foods that froth and expand during cooking.
2. Following the instructions given in this manual, close the pressure cooker so
that a tight seal is created which will allow for adequate pressure build-up.
3. Make sure the silicone gasket is clean and well positioned before using the
pressure cooker. After continued use, the silicone gasket will begin to wear
and should be replaced at least once a year if the pressure cooker is used
frequently.

PROBLEM: The pressure cooker cannot be opened after cooking.

REASON: 1. There is still pressure built-up in the pressure cooker.
2. If the pressure indicator has dropped but you still cannot open the lid, it might
be because the the pressure lock has not been moved to the open position.

SOLUTION: 1. Use the automatic or the cold water release method to release any remaining
pressure. Make sure the pressure indicator has dropped. Try opening again.
2. Move the pressure lock down towards the end of the handle to the open
position. Try opening again.

PROBLEM: Foods are under-cooked.

REASON: 1. Cooking time is too short.
2. The automatic or cold water release method was inadequately used to release
the pressure.

SOLUTION: 1. Always check the cooking time in your recipe. If still under-cooked, extend
cooking time by approx. 1 to 2 minutes and cook under pressure, or simmer
without lid until desired texture is achieved.
2. Use natural release method so that food has benefit of additional cooking time
as pressure drops.

PROBLEM: Food is over-cooked.

REASON: 1. Cooking time is too long.
2. The natural release method was inadequately used to release pressure.

SOLUTION: 1. Always check the cooking times in your recipe. If food is overcooked, shorten
the cooking time by at least 1 to 2 minutes.
2. Use the automatic or cold water release method so that pressure drops
immediately.

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Home Canning with your Pressure from remaining trapped in the jar and
Cooker causing contamination.
(APPLIES TO 10 QT MODEL ONLY, ITEM 5. Jar Wrench to close the lids safely.
# 918060796) 6. Magnetic Lid wand to safely lift the
sterilized lids out of the hot water in the
HOME CANNING OVERVIEW: pressure cooker
Home canning is a method of preserving 7. Wide mouth funnel to make sure all the
food that provides a gratifying method for food goes into the jar!
producing and storing some of our favorite 8. Glass jars: Use only standard home
recipes. Canning enables us to store canning jars. Also commonly referred
recipes and enjoy them later or give as gifts as "Mason Jars"
to friends & loved ones. Understanding 9. Canning Lids: These flat metal lids
the basic steps for preparation and right with sealing compound and a metal
equipment are all you need to create a screw band are the most popular and
fabulous array of provisions to stock in recommended type of lid for home
your pantry. Once the method has been canned products.
mastered, most people find that canning
is one of the most simple and rewarding NOTE: Fagor includes among its variety
ways to ensure having your favorite fruits, of accessories for pressure cookers
vegetables, and even meats year-round. a 7-piece Home Canning Kit with
Canning food at home has increased Bonus Cookbook that includes the 7
in popularity. Families are educating recommended tools mentioned above
themselves on the methods of canning. (except the glass jars and canning lids).
These basic guidelines will teach you The wire rack included in the kit holds
how to can your most favorite recipes four half-pint jars. The Fagor Home
in your Fagor Pressure Cooker. Canning kit is sold separately from the
10 qt Pressure Cooker/ Canner. For
Why Can Foods? more information on this kit, please call
Canning can be a safe and cost-effective 1- 800-207-0806 M-F 9-5 pm EST or visit
way to preserve quality food at home. the Accessories section on our website:
It is an important, safe method of food www.fagoramerica.com.
preservation if practiced properly. The
canning process involves placing foods 1. Jar selection, Preparation and Use:
in jars and heating them to a temperature Examine jars and discard those with
which destroys microorganisms that could nicks, cracks and rough edges. These
be a health hazard or cause the food defects will not permit an airtight seal
to spoil. Air is driven from the jar during on the jar, and food spoilage will result.
heating, and as it cools, a vacuum seal All canning jars should be washed in
is formed. The vacuum seal prevents soapy water, rinsed well and then kept
air from getting back into the product, hot before use. This could be done in
protecting it from microorganisms that the dishwasher or by placing the jars in
could re-contaminate the food. the water that is heating in your canner.
The jars need to be kept hot to prevent
Before You Begin: breakage when they’re filled with a hot
Recommended tools for Canning product and placed in the canner for
1. Wire Rack to safely maneuver the hot processing.
jars in and out of the pressure cooker. Jars processed in a boiling water bath
2. Jar Lifter to safely grab the hot jars. canner for 10 minutes or more or in a
3. Ladle to scoop food into the jars. pressure cooker will be sterilized during
4. Bubble freer to prevent bubbles of air processing. Jars that will be filled with
21
ENGLISH

food and processed for less than 10 screw bands may be used many times.
minutes in a boiling water bath canner If left on stored jars, they become
need to be sterilized by boiling them difficult to remove, often rust, and may
for 10 minutes. NOTE: If you are at an not work properly again.
altitude of 1000 feet or more, boil an
additional minute for each 1000 feet 3. Canning Methods:
of additional altitude. See below for There are two safe ways of canning,
canning methods and recipe timing. depending on the type of food being
canned: the pressure canning method
2. Lid selection, preparation & use and the boiling water bath method.
The common self-sealing lid consists of
a flat metal lid held in place by a metal PRESSURE CANNING METHOD:
screw band during processing. The flat With the pressure canning method, the
lid is crimped around its bottom edge jars of food are placed in 2 to 3 inches of
to form a trough, which is filled with a water in a pressure cooker and heated
colored gasket material. When jars are under pressure at a temperature of 240
processed, the lid gasket softens and °F or above for a specific length of time,
flows slightly to cover the jar-sealing which differs for every recipe.
surface, yet allows air to escape from Pressure canning can be used to
the jar. can all types of food. It is also the
It is best to buy only the quantity of only safe method of canning low-
lids you will use in a year. Never reuse acid foods, which have a ph greater
lids. To ensure a good seal, carefully than 4.6. Low-acid canned foods
follow the manufacturer’s directions in are not acidic enough to prevent the
preparing lids for use. Examine all metal growth of the bacterium Clostridium
lids carefully. Do not use old, dented, or botulinum, which may cause botulism.
deformed lids or lids with gaps or other To destroy the bacteria, foods must be
defects in the sealing gasket. processed at a temperature of at least
Follow the manufacturer’s guidelines 240 ºF, which can only be reached in
enclosed or on the box for tightening a pressure cooker. Processing foods
the jar lids properly. under pressure at a temperature of 240
• If screw bands are too tight, air cannot ºF during an adequate time ensures
vent during processing, and food will the destruction of the largest number
discolor during storage. of heat-resistant microorganisms in
• Over-tightening also may cause lids home-canned foods.
to buckle and jars to break, especially Low-acid foods include all vegetables,
with pressure-processed food. meats, poultry, and seafood. This
• If screw bands are too loose, liquid may method is also recommended for
escape from jars during processing, canning such items as soups, stews
seals may fail, and the food will need and chili.
to be reprocessed. Note: Although considered fruit,
Do not retighten lids after processing tomatoes have a ph value close to
jars. As jars cool, the contents in the 4.6. Therefore, you should typically
jar contract, pulling the self-sealing lid process them in a pressure canner.
firmly against the jar to form a high
vacuum. WARNING: 240 ºF can only be
Screw bands are not needed on stored reached in a pressure cooker/
jars. They can be removed easily canner. Never attempt to can low-
after jars are cooled. When removed, acid foods using the boiling water
washed, dried, and stored in a dry area, bath method.
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Instructions for pressure canning When the pressure cooker is
method: depressurized, unlock the lid and
Processing Instructions: Fill the jars. tilt the far side up, so the steam
Allow the proper headspace according escapes away from you. Use a jar
to processing directions for specific lifter to carefully remove the jars from
foods. This is necessary so that all the pressure cooker. Place the hot
the extra air will be removed during jars on a rack, dry towels, boards or
processing, and a tight vacuum seal newspaper, right side up to prevent
will be formed. the jars from breaking on contact with
To make sure that air bubbles have a cold surface. Leave at least 1inch
not been trapped inside the jar, run a of space between the jars. Do not
bubble freer or any plastic or rubber- tighten the lids. Allow the jars to cool,
like utensil around the edges of the untouched for 12 to 24 hours.
jar, gently shifting the food, so that
any trapped air is released. After the BOILING WATER BATH METHOD:
air bubbles have been removed, more The boiling water method is safe for
liquid may need to be added to the jar high-acid foods such as fruits and
to ensure proper headspace. pickles, as well as pie filling, jam, jellies,
Wipe off the rims of the jars with a marmalade and other preserves. In
clean, damp cloth. Screw on the lids, this method, jars of food are heated by
but not too tightly — air needs to being completely covered with boiling
escape during processing. Set the jars water (212 ºF at sea level).
of food on the rack and lower the rack
into the pressure cooker so steam can Note: If you are unsure of the PH
flow around each jar. Add 2-3 inches value of the foods you want to cook,
of boiling water to the bottom of the we strongly recommend using the
cooker (pour it between the jars, not pressure canning method.
directly on them, to prevent breakage).
Put the lid on the cooker. Once Instructions for boiling water bath
pressure is reached, keep the pressure method:
constant by regulating the heat under Fill the pot about halfway with hot water.
the pressure cooker. Do not lower Turn on the burner and heat the water.
the pressure by raising or lowering Have the water in the canner hot but
the heat during the processing. Keep not boiling to prevent breakage of the
drafts from blowing on the pressure jars when they’re placed in the canner.
cooker. Fluctuating pressure causes Follow the same steps detailed in the
loss of liquid from jars and under- pressure cooker method for filling jars.
processing. When the water in the pot reaches a
When the processing is completed, rolling boil, begin counting the correct
carefully remove the pressure cooker processing time. Boil gently and steadily
from the heat. If the pressure cooker is for the recommended time, adjusting
too heavy, simply turn it off. the heat and adding more boiling water
WARNING: Let the pressure in the as necessary.
pressure cooker drop to zero using Use a jar lifter to carefully remove the
the natural release method. Do not jars as soon as the processing time is
use the cold water pressure release up. Place the hot jars right side up on a
method for pressure canning. rack, dry towels, boards or newspapers
Never use the automatic release to prevent the jars from breaking on
method to hasten the reduction in contact with a cold surface. Leave at
pressure when canning foods. least 1 inch of space between jars.
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Do not tighten the lids. Always use a new, properly prepared

Allow the jars to cool untouched for 12 lid, and reprocess using the same
to 14 hours. processing time. The quality of
reprocessed food is poor.
Selecting the Correct Processing Instead of reprocessing, unsealed jars of
Time food also can be frozen. Transfer food
To destroy microorganisms in low- to a freezer-safe container and freeze.
acid foods processed with a pressure Single, unsealed jars can be refrigerated
cooker, you must: and used within several days.
• Process the jars for the correct number
of minutes at suggested setting (low Always Inspect Canned Food Before
or high pressure) Consuming:
• Allow cooker to cool at room Just as you would avoid a foul smelling,
temperature until it is completely leaking or opened jar of food at the
depressurized. supermarket, don’t taste or use home
To destroy microorganisms in high-acid canned food that shows any sign
foods processed in a boiling-water of spoilage. Examine all jars before
bath, you must: opening them. A bulging lid or leaking
• Process jars for the correct number of jar is almost always a sure sign of
minutes in boiling water. spoilage. When you open the jar, look
• Cool the jars at room temperature. for other signs such as spurting liquid,
The food may spoil if you fail to use the unusual odor or mold.
proper processing times, fail to vent
steam from pressure cooker properly, Sterilization of empty jars
process at lower pressure than Use sterile jars for all boiling water
specified, process for fewer minutes bath recipes. To sterilize empty jars,
than specified, or cool the pressure put them right side up on the rack in
cooker with water. a boiling-water bath. Fill the bath and
jars with hot (not boiling) water to 1
4. Finishing Touches: inch above the tops of the jars. Boil
Testing the Lid for a Proper Seal: 10 minutes. Remove and drain hot
Most two-piece lids will seal with a sterilized jars one at a time. Save the
"pop" sound while they’re cooling. hot water for processing filled jars. Fill
When it is completely cool, test the jars with food, add lids, and tighten
lid. It should be curved downward and screw bands.
should not move when pressed with a Empty jars used for vegetables,
finger. If a jar is not sealed, refrigerate it meats, and fruits to be processed in a
and use the unspoiled food within two pressure cooker need not be sterilized
to three days or freeze it. beforehand. It is also unnecessary to
If liquid has been lost from sealed jars sterilize jars for fruits, tomatoes, and
do not open them to replace it, simply pickled or fermented foods that will be
plan to use these first. The food may processed 10 minutes or longer in a
discolor, but if sealed, the food is safe boiling-water canner.
to consume.
Label and Store Jars:
Unsealed Jars: What to Do The screw bands should be removed
If a lid fails to seal, you must reprocess from the sealed jars to prevent them
within 24 hours. Remove the lid, and from rusting on. The screw bands
check the jar-sealing surface for tiny should then be washed, dried and
nicks. If necessary, change the jar. stored for later use.
24
 ENGLISH
Store in a clean, cool, dark, dry place. HOME CANNING RECIPES
The best temperature is between 50
and 70 °F. Avoid storing canned foods Pasta Sauce
in a warm place near hot pipes, a range Servings: 4 pints
or a furnace, or in direct sunlight. They
Headspace: 1 inch
lose quality in a few weeks or months,
Time: 20 minutes /high pressure setting
depending on the temperature and
Ingredients:
may even spoil. Keep canned goods
dry. Dampness may corrode metal lids 5 lbs tomatoes cored and chopped
and cause leakage so food will spoil. 2 tablespoons olive oil
For best quality, use canned foods ¾ cup peeled, chopped onion
within one year. 4 garlic cloves, peeled and minced
½ pound mushrooms, chopped
¼ cup fresh parsley, chopped
Important Home Canning 1 ½ teaspoons salt
Safeguards 2 bay leaves
All of the Home Canning Recipes 2 teaspoons oregano
provided in this cookbook have been 1 teaspoon black pepper
tested for quality and proper timing to ¼ cup brown sugar
meet food safety standards. As long as Directions
the instructions are carefully followed the Place tomatoes in large saucepan and
end result will be a wholesome and shelf boil for 25 minutes uncovered.
stable product. However, when using or Allow to cool slightly then run through a
adapting your own recipes, please be sure food mill or sieve to remove skins and
that you process the recipes with enough seeds. In a large skillet, heat olive oil and
time. If foods are not canned properly, sauté onions, garlic and mushrooms until
consuming them may be harmful or fatal. tender. Place the sautéed vegetables in
Never attempt to make rough calculations a stockpot, add tomatoes and remainder
on your own recipes.
of ingredients and bring to a boil. Lower
If you have specific questions relating
heat and simmer, uncovered for approx 25
to proper methods of canning foods or
minutes, stirring frequently to avoid burning.
timing charts- please refer to the US
Department of Agriculture Website. Ladle into Jars. Cap and seal. Place on rack
www.fsis.usda.gov and lower into pressure cooker with 2 – 3
Another useful source of information about inches of hot water. Process for 20 minutes
home canning is The National Center for / high pressure setting.
Home Food Preservation: www.uga.edu/
nchfp/index.html.
Barbeque Sauce
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes / high pressure setting
Ingredients:
1 ¹/³ cup peeled, chopped onions
1 cup chopped celery
1 teaspoon of salt
1 ¼ teaspoon paprika
3 tablespoons mustard
3 tablespoons Worcestershire sauce

25
ENGLISH

2 cups tomato paste Cucumber Soup

2 cups ketchup Servings: 4 pints
22 oz. Water Headspace: 1 inch
²/³ cup distilled white vinegar Time 40 minutes/ high pressure setting
2 cups brown sugar Ingredients
Directions: 2 medium onions, peeled and cut into
Combine all ingredients into a stockpot chunks
and bring to a boil. Lower heat and ¼ cup margarine
simmer for about 30 minutes, stirring 3 pounds cucumbers, peeled, seeded,
constantly. Once sauce has thickened, and cut into chunks
ladle into jars. Cap and seal. Place on 6 cups water
rack and lower into pressure cooker with 6 chicken bouillon cubes
2 – 3 inches of hot water. Process for 20 3 teaspoons mixed fine herb spices
minutes / high pressure setting. ³/4 teaspoon white pepper
2-3 teaspoons dill weed
Chile Con Carne Directions
Servings: 4 pints Sauté the onion in the margarine until soft.
Headspace: 1 inch Add the remaining ingredients, then cover
Time: 90 minutes / high pressure setting and simmer until very soft. Process the
Ingredients: soup in a blender. Return the puree to the
1 ¼ cups dried red kidney beans stockpot and bring to a boil. Cook for 5
2 ¼ cups water minutes before ladling into jars. Cap and
2 teaspoons salt seal. Place on rack and lower into pres-
1 ¼ lbs ground beef sure cooker with 2 – 3 inches of hot water.
1 small chopped onion Process 40 minutes/ high pressure setting.
1 small chopped pepper This is a great recipe served hot or chilled.
¼ teaspoon black pepper
2-3 tbsp chili powder Mixed Vegetables
3 ¼ cups crushed tomatoes Servings: 4 pints
Salt & Pepper to taste Headspace: 1 inch
Directions: Time: 55 minutes / high pressure setting
Wash beans thoroughly and place them Ingredients:
in a 2qt saucepan. Add cold water to 2 cups sliced carrots
a level of 2 – 3 inches above the beans 2 cups cut, whole kernel sweet corn
and soak overnight. Drain and discard 1 cup cut green beans
water. Combine beans with water and 1 cup shelled lima beans
lightly season with salt & pepper. Bring 1 cup whole or crushed tomatoes
to a boil. Reduce heat and simmer for 1 cup diced zucchini
30 minutes. Drain and discard water. In Directions:
a separate skillet, brown ground beef, Combine all vegetables in a large pot or
onions, and peppers. Drain fat and add kettle, and add enough water to cover
to beans with remainder of ingredients. pieces. Add ½ teaspoons salt per pint to
Add 1 cup of water. Simmer for an addi- each jar. Boil 5 minutes. Ladle into jars
tional 5-10 minutes. Ladle the prepared (include the liquid) Leave 1inch head-
chile into the jars, cap and seal. Place on space. Cap and seal. Place on rack and
rack and lower into pressure cooker with lower into pressure cooker with 2 – 3
2 – 3 inches of hot water. Process for 90 inches of hot water. Process 55 minutes /
minutes / high pressure setting. high pressure setting.
26
( * ) New Jersey residents only: must add 7% tax.
( ** ) Continental US residents please add $ 8.00 USD for Shipping & Handing. Alaska, Hawaii, Puerto Rico, and Canada must add $ 15.00 USD for S&H.
Figures 2 - 11 (as discussed in User’s Manual) Figures 12 - 14 (as discussed in User’s Manual)
LIMITED WARRANTY
This pressure cooker is guaranteed to be free from After inspection to confirm that the claim satisfies the
defects in material and workmanship for a period of warranty conditions, the defective piece will, at the
TEN YEARS from the date of purchase by the first user, discretion of the manufacturer, be repaired or replaced
provided that the unit is used in accordance with the free of charge.
use and care instructions supplied, and for household
use only. This warranty is in lieu of all other warranties and
representations expressed or implied and all other
Moving and/or perishable parts such as gaskets, inter- obligations or liabilities on our part.
nal component parts, etc. which are subject to normal
wear and tear are excluded from the warranty. Incidental or consequential damages are excluded.
Some states do not allow exclusions or limitations on
Also excluded are all defects resulting from accident, incidental or consequential damages or on implied
damaged suffered in transit, misuse or negligence warranties so the above exclusions or limitations may
(including overheating and boiling dry), normal wear not apply to you.
and tear such as scratches, dulling of the polish or
staining, etc., and repairs or manipulations carried out This warranty gives you specific legal rights and you
by unauthorized or non-qualified personnel. may have other rights which vary from state to state.

If repairs become necessary during the warranty For spare parts or assistance not requiring the return
period, please return the unit, postage pre-paid to: of the product itself, please contact our Customer
Service Department at 1-800-207-0806.
FAGOR AMERICA, INC.
SERVICE DEPARTMENT
745 GOTHAM PARKWAY
CARLSTADT, NJ 07072

FAGOR AMERICA, INC.

WARRANTY REGISTRATION CARD

Mr./Mrs./Ms.:
Telephone:
Address:
Email address:
Date of Purchase:
Name of Dealer:
Suggestion:

Name of Product:
Model No:
Size:
Important Notice: Please complete and mail this warranty registration card immediately to
protect your warranty service.
You can also register your pressure cooker online at www.fagoramerica.com