Fagor Splendid Pressure Cooker

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Fagor Splendid Pressure Cooker
Fagor Pressure Cooker Set.JPG
Owner/Loaner PS:One
Serial Number {{{serial}}}
Make/Model FAGOR SPLENDID
Arrival Date {{{arrived}}}
Usability yes
Contact {{{contact}}}
Where Kitchen
Authorization Needed no
Hackable please don't
Estimated Value $50
Host Area Kitchen


Fagor Splendid Pressure Cooker Area: Kitchen https://wiki.pumpingstationone.org/Fagor_Splendid_Pressure_Cooker




Note

This is a set of two pots,one 4 quart and one 6 quart, plus a single lid that fits either of them. Obviously, the smaller pot should be used when cooking smaller quantities of food.

This has safety features, but as with all equipment, nothing is foolproof.

  • The yellow dot above the handle pops up to lock the cooker close.
  • The relief valve is at 15psi - it's the pot icon.

The big thing about this cooker seems to be making sure it doesn't run dry. You need at least a cup of water (probably an inch of water is better) in the bottom of the pot. It's also a good idea to have something separating the pot bottom from any container separate from the pot. I use canning rings and/or jar lids. Otherwise simply put the food directly in the pot with sufficient cooking liquid.

Use

  1. Make sure the gasket is clean. Lube it with a film of cooking oil.
  2. If cooking something in a container inside the pot (canning, for example), load the pot with something to prevent the food/jars/whatever from contacting the bottom. Canning rings, stones, aluminum foil balls, etc might all work. Load with at least 1 cup of water.
  3. Fill pot up to 2/3 full, no more. If cooking something that could foam up, like pasta, go no more than halfway to the top.
  4. Put food and cooking liquid in pot or load your interior cooking vessel.
  5. Push the purple lever forward.
  6. Turn the dial to the "pot" icon.
  7. Place on burner.
  8. If using on the small, single "burner" CookTek Magnawave Systems, what seems to work is to put it on high, until steam is escaping from the vent in front of the dial.
  9. Turn the heat down to about 3 or 4 on the stovetop. The stove seems to be twiddly and adjust itself downwards, so 4 is a little better. The object is to have a little steam escaping out the vent, but as minimal as possible. You probably won't see it but you'll feel it (Be careful!).
  10. Food cooks faster in a pressure cooker. Plan ahead.
  11. After it's done with the heat cycle, the best thing to do seems to be to cool it normally. You can turn the knob to the vent icon, but that will be scary, and might stress what you have inside (especially jars). You do understand that venting the PC on skin could cook you, right?
  12. When done, empty, put rings/whatever back, wash the pot, or at least rinse it.

External links

Manual from the manufacturer's site.

Excellent blog with pressure cooker information and recipes. [1]

Laura Pazzaglia's (the lady who writes the blog) cookbook [2]. Also available at the Chicago Public Library [3]