Founded in Spain, Fagor manufactures home appliances and cookware with a "green" focus on environmentally-sound working conditions for employees and energy efficiency for consumers. In Europe, Fagor holds environmental stewardship awards, and in the U.S. is a participant in the Energy Star program, a government-backed program to help protect the environment. Join the green revolution and try a pressure cooker today. --Ann Bieri
What's in the Box
Pressure cooker set. The set consists of: 4- and 8-quart pressure cookers; pressure lid; tempered glass lid; pasta/steamer basket insert. 5 pieces total.
From the Manufacturer
 | Fagor is Green: Fagor's mission is to use resources efficiently to preserve the environment and save energy, developing highly efficient products that consume less and save money; contributing to a healthy planet for us and our future generations. From a social perspective, Fagor's environmental policy strategy offers advantages to both workers and consumers. It provides workers with environmentally-appropriate working conditions, which, among other benefits, minimizes and eliminates the handling of hazardous materials, while for consumers, the end-users of Fagor's products and services, it allows for efficient use of the appliances, which reduces energy and water consumption. Fagor has manufacturing systems established to minimize environmental impact on soil, water, energy, and air during the production process. There is also proper waste management and recycling procedures in place after the manufacturing process is completed. In addition to numerous European product certifications and environmental stewardship awards, Fagor is also notably a participant in the Energy Star program in the USA, a joint program of the Environmental Protection Agency and the Department Of Energy. Products that bear the energy star label allow consumers to recognize such products that have been manufactured to save money and protect the environment through energy efficient products and practices. |
Answer by nursegranny
you can sear the roast in a skillet with a few tablespoons of oil on all sides til browned if you want. you don't have to. i don't. then put the roast in a crock pot. add salt, pepper, and garlic with beef broth and water or red wine half way up the side. you can add vegetables if you wish. put the lid on and set on low setting. do not remove lid for 8 hours. it will fall off the bone.
nurse granny
Answer by Doctor Love
Wow you must really be bothered by black people to write such a pathetic forum. It seems to me you really are jealous. Or at least threatened. If they didn't bother you wouldn't write this....
In today's "hurry-up" society, pressure cooking is an attractive means of preparing consistent, convenient everyday meals. Increasing health concerns coupled with a continuously rising cost of living have made pressure cooking more popular as a way to save money and eat healthier at home. This revised edition of Pressure Cookers For Dummies includes all new recipes and refreshed content.
Pressure Cookers For Dummies gives you the lowdown on the different pressure cooker options that are available to make sure you get the pressure cooker best equipped to suit your needs. It includes delicious recipes for dishes such as soups, chilis, and stews; roasts and poultry; rice dishes; beans; vegetables; and desserts, jams, and compotes. It also offers a wealth of recipes for those on vegan, vegetarian, gluten-free, and lactose-free diets. Pressure Cookers For Dummies offers tips on adapting your favorite recipes for the pressure cooker plus several comparison recipes made the traditional way. Every recipe Includes preparation times, cooking times, and nutritional information.
If you're a new or seasoned cook, Pressure Cookers For Dummies gives you everything you need to make the most of this time-saving appliance.
Secura 6-in-1 Electric Pressure Cooker 6qt, 18/10 Stainless Steel Cooking Pot, Pressure cooker, Slow cooker, Food steamer, Rice cooker, Browning/sauté pan, S...
Video Rating: 5 / 5
Answer by Rorschach
most operate between 5 and 15 psi. My mom used to have one with a weighted variable orifice that you could adjust the internal pressure by rotating the weighted orifice to a different drilled port.
Answer by Butter Cup
That's a common misconception many people have, but there is no need to "convert" recipes between makes or models of pressure pots. As long as they adhere to the standard 15psi, they ALL operate with the same principle. As long as you know how to operate your particular brand you should have no problems using ANY pressure cooker recipe.
The makers of electric pressure cookers do not adhere to any standard so instructions vary widely with all the various makes and models so it would be impractical to give detailed operating instructions one each and every one of them.
In general, you can use the BROWN setting to do any initial cooking. Program the cooker for HIGH PRESSURE and set the timer for the same amount of time recommended in the recipe. If the recipe calls for a cold water release by putting the cooker under cold running water, ignore this instruction. Instead, press the pressure release button in very short spurts, taking care to keep your hand and head away from the escaping steam. If liquid is ejected from the valve, wait a minute longer before proceeding. Use the Quick release mechanism if this is called for in the recipe. Natural release means to wait until the pressure drops on its own. Use the BROWN setting to do any finish cooking after pressure is released.
There are far more recipes for stovetop model because they are much more versatile. Here's a good source for recipes and all kinds of instructions that are especially good for beginners:
http://missvickie.com/recipes/recipeframe.html
If you do need to convert a regular recipe you can either use the cooking directions for a similar p-cooker recipe or refer to the Cooking Time Charts here:
http://missvickie.com/howto/times/time.html
Here is a recipe for you:
Pressure Cooker Beef Short Ribs
FromDebbiesKitchen.com
Other cooking directions below.
2 pound package of boneless beef short ribs
1 small bag of fresh baby carrots
1 onion, quartered or whole for flavor
1 stalk of celery, cut in half
4 potatoes, peeled and cut into chunks
Season salt
Garlic powder
2 cups of water
2 cans of beef gravy
Rinse the beef short ribs, carrots, celery and onion under cold water and place into the pressure cooker.
Add the 2 cups of water and then sprinkle the top with seasoning salt and garlic powder.
Place the top on the pressure cooker and lock it in place.
Add the gage or regulator and set it at 10 ponds of pressure.
Turn the heat to almost high, approximately 8 on an electric stove.
Wait for the pressure cooker to reach the 10 pounds of pressure by listening for the rattling noise of the gage.
Once the gage begins to rock and rattle, turn the heat down to about medium-high or between 6 and 7 on the electric stove.
Begin timing and cook for 45 minutes.
Turn off the heat and allow the pressure cooker to cool down normally by just letting it sit undisturbed until the little rubber vent has seated back down tightly against the lid and there is absolutely no steam left escaping.
While the pressure cooker is cooling down, peel the potatoes, rinse under cold water and cut the potatoes into large chunks.
Boil the potatoes until they are tender and then drain the water off.
Remove the lid on the pressure cooker and add the 2 cans of beef gravy. Turn the heat back on under the pressure cooker and heat the gravy in and around the beef and carrots.
As soon as the gravy is well blended in and hot, turn off the heat and add the cooked potato chunks.
Mix all of the contents together in the gravy and serve.
Note…the gravy can be thickened if necessary by making a thin paste of cornstarch and cold water or a mixture of flour and cold water.
Also…this recipe can be made in your slow cooker, add all of the ingredients at the same time but use a can of beef broth instead of the water.
Or this recipe can be made on top of the stove in a large pot or in the oven, but if using either of these methods cook slowly.
Good luck!
A Demo I Directed and Produced for QVC working as a Promo Producer Director. Product is Cooks Essentials Pressure Cooker, and the brief was to show the produ...
Video Rating: 5 / 5
Answer by mtn.camping
I gave this recipe here to someone about 2 years ago and they loved it . Now you do not have to do them whole . You can slice them , just make sure you are wearing gloves when you do that . No do not use sugar unless you are making bread and butter jalapenos . You do not need a pressure cooker for any pickling . The combination of salt and vinegar in your brine when brought to the correct temperature will do what is necessary . I have never used an pressure cooker for pickling . Lets just say I do lot of pickling .
Pickled Jalapenos
1 1/2 lbs. jalapenos
1 quart white vinegar
12 cloves garlic
6 bay leaves
4 tbsp. kosher salt
1 tbsp. black peppercorns
Bring all ingredients to boil . Simmer over low about 15 min. and jalapenos are soft . Remove from heat and steep for 30 min. Discard bay leaves and pour into jars . Let cool to room temperature . The lids will pop when sealed .
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Video Rating: 4 / 5
Answer by tlbs101
What you propose violates all 3 laws of thermodynamics, and is akin to building a perpetual motion machine.
The heater works because the sun is a powerful radiator, and you can concentrate that energy to raise temperature. Without a heat engine (referigerator), you can't move heat from "cold ambient" to "hot ambient"
Now... you could make a self-contained solar powered solid-state referigerator, using solar cells, and Peltier heat exchangers, but this is an "active" device -- portable, but active.
I've seen plans for these on the internet. Google: Peltier solar power. There's alot of hits and some DIY on page 1
Answer by SONNY Jenking
First I don't advocate using a pressure cooker to make this type of stock, having said that you are at a point you need help. try putting the mixture in the coolest part of the fridge until it sets then scrape off the fat.
Afterwards bring back to the boil and simmer gently for a good while , more fat will rise to be taken off
The more its simmered the more it will reduce and the more fat will appear.
The sturdy lid locks down during canning or cooking; an inner sealing ring keeps the steam in. In addition to a pop-up pressure indicator and a simple steam release mechanism, there is an overpressure plug that will let off steam if it builds up excessively. The pressure dial gauge gives an accurate reading so that pressure can be kept constant during canning. This pressure canner is also a cooker that's useful for weeknight dinners or for any meal that needs to come together quickly. An accompanying booklet contains more than 50 recipes, ranging from basic soup stocks to stews and pot roasts--even sweets like English Plum Pudding or Brown Bread! Tenderize lean cuts of beef or pork, or cook chicken, fish, or vegetables faster than you can in a microwave, and without losing moisture.
Nonabrasive cleansers are best for cleaning this aluminum pressure cooker, though occasional use of a fine metal polish will help the exterior keep its shine. The lid of the Presto 23-quart pressure canner is not immersible. In addition, the sealing ring should be removed after each use to allow cleaning of the inside rim of the lid. The dial gauge is delicate; detailed care instructions are found in the accompanying booklet. The vent pipe is simple to keep clean with a small brush or pipe cleaner, and both the air vent/cover lock and the overpressure plug are removable. The pressure cooker measures 14 inches in diameter (17 inches including handles) and 15-1/2 inches tall (including lid). Presto guarantees this pressure cooker with an extended 12-year warranty. A detailed instruction and recipe booklet is included; special safety issues that pertain to pressure cookers are clearly explained. --Garland Withers
Answer by thylawyer
So a girl with a brain can't figure out where to find this information?
Answer by emgee
Stainless stove top model. Mirro or Presto.
Answer by sportyconnie
pressure cookers are funny. look on the web site of the maker they should have a chart.
please be careful.
Cooking up the O.R. http://universekfc.com/KFC2/
Video Rating: 4 / 5
Answer by wizjp
Prohibited Jobs (Hazardous Orders)
Persons under 14 may not work: There are a few exceptions to this such as working as news carriers, on farms, and in entertainment (with a special permit).
Persons under 16 years old may NOT:
Operate power-driven machinery (except office machines or machines in retail or food service not otherwise prohibited)
Cook (except on electric or gas grills that do not have open flames)
Operate fryolators, rotisseries, NEICO broilers, or pressure cookers
Operate, clean or repair power-driven food slicers, grinders or choppers
Perform any baking activities
Operate microwave ovens (except to heat food in microwave ovens with a maximum capacity of 140 degrees Fahrenheit)
Clean kitchen surfaces that are hotter than 100 degrees Fahrenheit
Filter, transport, or dispose of cooking oil or grease hotter than 100 degrees Fahrenheit
Work in freezers or meat coolers
Work in a manufacturing facility (e.g., a factory)
Work on ladders or scaffolds
Work in garages, except dispensing gas and oil
Work in brick or lumber yards
Work in amusement places (e.g., pool or billiard room, or bowling alley)
Work in barber shops
Work in construction, transportation, communications, or public utilities (except doing clerical work away from heavy machinery off the job-site)
Work in warehouses (except doing clerical work)
Load or unload trucks, railroad cars, or conveyors
Wash windows in public or commercial buildings if the window sill is more than 10 feet above the ground
Work doing laundry in a commercial laundry or dry cleaning establishment
Work as a public messenger
Work at processing operations (e.g., in meat, fish, or poultry processing or cracking nuts, bulk or mass mailing)
Work around boilers or in engine rooms
Do industrial homework
Work with dangerous electrical machinery or appliances
Answer by chefsteve
they are great just read the instructions first, make sure the lid is on!
Great fro cooking stews in a hurry
or tough cuts of meats
put in the pot stewing meat carrots, onions potatoes and a bit of water or beef broth and your good to go!
Answer by MasterGardner
Please sober up then read your question! Contact us when you know what you are talking about.
Equipped with superior induction heating technology, this 5-1/2-cup rice cooker and warmer evenly distributes heat to ensure perfectly cooked rice every time. Choose from a variety of menu settings including white (regular, softer, or harder), mixed, sushi, porridge, sweet, brown, GABA brown, rinse-free, and quick cooking. Depending on the menu item selected, the appliance automatically chooses from three pressure levels. In addition, its vacuum-insulated inner cooking pan, which features an inner layer of aluminum and an outer layer of stainless steel, quickly distributes heat to the rice without allowing it to escape, plus helps efficiently keep rice at a perfect serving temperature while in keep-warm mode.
Other highlights include an easy-to-read colored LCD control panel with clock and timer functions, a delay timer with two settings, a melody signal to indicate the end of the cooking cycle, automatic keep warm as well as extended keep warm, and a detachable and washable stainless-steel inner lid. For safety, the appliance provides a pressure-control valve, a back-up safety valve, and a pressure indicator on the control panel, which locks the lid during pressure-cooking. The unit's clear-coated stainless-steel exterior not only cleans up in a snap, but it also complements any kitchen decor. Accessories include a rice spatula, a spatula holder, and two measuring cups (for regular rice and rinse-free rice).
This is a menu setting designed to cook delicious brown rice. In order to cook hard rice bran and the rice inside, preheating time is extended for better absorption of water, and is cooked at a lower temperature to allow the rice to cook longer without becoming mushy.
Because sushi rice will be processed after it's cooked, it's easier to handle when it is a little firmer. This menu setting is very similar to regular white rice, but uses less water (adjusted by the water fill lines) for a firm finish.
Mixed rice is rice cooked with additional ingredients and seasonings. This setting extends preheating for better absorption of seasoning. Also, the cooking temperature is slightly lower than regular white rice, to avoid ingredients from boiling over.
Instead of cooking rice in larger amounts of water and risk making it sloppy, use the porridge setting to cook fluffy porridge. Cooking temperature is slightly lower than regular white rice, to be cooked longer for soft texture.
A newly discovered way of cooking brown rice to "activate" it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress. The brown rice is "activated" by soaking it at 104 degrees F for 2 hours before the actual cooking begins.
Aided by microcomputer technology, this category of rice cooker takes having rice on your menu from occasional to serious. MICOM allows the cooker to have multiple functions on its menu, making it a necessity for any avid rice fan who wants to incorporate rice into her daily diet. The microchip does all the thinking for you by, based on the type of rice you are cooking, from adjusting cooking times, temperatures, and timing the pre-soak of the raw grains to the final "wait" period during steaming.
Conventional rice cookers simply turn on and off in reaction to temperature. The "fuzzy logic" of MICOM fine-tunes this adjustment to adapt to various rice types, such as white, brown, sweet or porridge, which all have different cooking requirements. The trigger to everything is the thermal sensor, a small round button at the bottom of the inner body of the cooker. As the inner pan's weight rests on it and activates the sensor, it starts the cooking process and keeps an eye on the temperature and time.
Induction Heating took rice cooking to another level by introducing another dimension to the heating process. Where the heating element would normally be located at the bottom of the cooker, IH transforms the entire inner cooking pan into a heat conductor, allowing for higher, more precise and more uniform cooking temperatures.
Induction heating occurs when a magnetic material enters a magnetic field. This is recreated by passing an electric current through coils located at the bottom of the rice cooker's body. As the special, 2-ply inner cooking pan is placed inside, a magnetic field is created, which in turn generates instant heat. The entire cooking pan becomes the heat source, with the ability to cook at higher temperatures, which can be turned on and off instantly for greater control.
Our vacuum insulated inner cooking pan distributes heat to the rice quickly without allowing it to escape outside. Vacuum insulation prevents the heat induced by IH from escaping outside, to produce better cooking results.
When pressure is added to the equation, even higher temperatures occur, resulting in a change in the structure of the starch within each grain of rice. This change makes the rice softer and easier to digest, and even fluffier to the taste. Rice cooked with pressure has also been found to stay soft for longer periods of time when compared to regular cooked rice.
A specially designed lid keeps the cooker airtight and sealed, which prevents the steam from escaping. As pressure builds inside while the rice cooks, the boiling point of the water increases beyond the normal 212 degrees F. Once the water is allowed to boil, it cannot be heated further; but inside a sealed environment under pressure, higher temperatures can be reached, which penetrates everything in the cooker from the surface of the food to its center.
