Fagor FUTURE IN 6X1: I GENERAL DESCRIPTION III HOW TO USE THE PRESSURE COOKER

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I  GENERAL DESCRIPTION III  HOW TO USE THE  PRESSURE COOKER

1

. 

Pressure cooker pan

2

. 

Lid

3

. 

Lower or pan handle

4

. 

Upper or lid handle

5

. 

Rear pan handle

6

. 

Working valve (Pressure selector)

7

. 

Button

8

. 

Gasket

9

. 

Safety valve

10

. 

Thermal diffusion plate

11

. 

Pressure indicator

1. 

OPENING THE PRESSURE COOKER: 

Move the button back and turn the lid to the 

right.

2. FILLING 

the pressure cooker:

»  Never fi ll the pan to more than 2/3 of its 

capacity

»   Always fi ll with a minimum amount of liquid, 

200 ml.

Check that the vapour outlets are clean and free from 

obstructions. (Fig.8,9).

Capacity

Ø Diffuser

4-6 Lts

8-9,5 Lts

18 cm

21 cm

»  Read all the instructions.

»  Keep a strict watch if the pressure cooker is 

used near children.

» Do not place the pressure cooker in a hot 

oven.

»  Be extremely careful when moving your pres-

sure cooker. Do not touch hot surfaces. Use 

handles and lid pommel. If necessary use 

gloves.

»  Do not use the pressure cooker for anything 

other than its intended purpose. Never force 

the pressure cooker open. Ensure that the in-

side pressure has dropped completely.

»  After cooking meat whose skin may swell un-

der pressure (e.G. Ox tongue), do not prick the 

meat while the skin remains swollen as it may 

scald.

»  Always shake the pan gently before opening 

when cooking doughy substances to avoid 

spattering.

»  Never use the pressure cooker to fry with oil 

under pressure.

»  Do not interfere with the safety systems except 

as described in the maintenance instructions in 

this users’ manual.

» Use only original spare parts for the corre-

sponding model.

»  Never use abrasive detergents.

II  BASIC SAFETY  PRECAUTIONS 

»  Use a suitable size hotplate or gas burner equal 

to, or smaller than, the pan base. Overheating 

may blacken the stainless steel or result in 

brown or blue stains. These stains will disap-

pear with normal cleaning.

»  Never use the pressure cooker without fi rst 

adding water as this could seriously damage 

your appliance.

»  This appliance cooks food under high pressure. 

Incorrect use may result in burns. Ensure that 

the cooker is properly closed before heating. 

See section “how to use the pressure cooker”.

»  Never fi ll the pan to more than 2/3 of its capac-

ity. When cooking elements that expand, such 

as rice and pulses, never fi ll the pan to more 

than halfway.

»  Before each use, check that the valves are not 

obstructed. See section “maintenance”.

»  Keep these instructions for future reference.

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3. CLOSING THE LID. 

Place the lid in 

accordance with markings and turn to the 

left (automatic closure Fig.2.1 manual closure 

Fig.2.2).

4. SELECTING THE PRESSURE LEVEL.

4.1

  Position for removing and placing the valve 

for cleaning. (Fig.3.1)

Before turning the lid to this position make sure no 

pressure has built up inside the pressure cooker. You can 

do this by holding the valve cap in decompression position, 

for example. See section III.4.2.

4.2

 Position for removing all the pressure from 

inside the pressure cooker, after cooking. 

Pressure = 0 bar (Fig.3.2).

4.3

 Average pressure level. The cooking times 

are slightly longer than in position 2. Use 

for soups, fi sh, puddings, etc. Pressure = 

0.55 bar (Fig.3.3).

4.4

 High pressure level. The cooking times 

are slightly shorter. Use for cooking meat, 

vegetables, pasta, etc. Pressure = 1.05 

bar (Fig.3.4).

POSITION OF SELECTOR

PRESSURE / bar

0

0.55

1.05

For further information, see the enclosed table in III.5

4.5

 Select the cooking pressure:

5. FUNCTIONING UNDER PRESSURE.

»  Place the pan on an appropriate-size hotplate 

or gas burner and turn to maximum.

»  When the pressure indicator appears it means 

there is pressure inside the pressure cooker. 

(fi g.4)

»  When a continual stream of vapour escapes 

from the working valve (fi g.5), reduce the heat 

just enough to maintain suffi cient pressure to 

ensure a steady vapour outlet

»  The cooking time is measured from this point.

FOOD

Water 

quantity

Cooking time 

in minutes

Selector

stabilirea

SOUPS:

Rice soup 

To taste 

4-6 

2

Garlic soup 

To taste 

1-2 

1

Soup Juliana-style 

To taste 

3-5 

2

Vegetable soup 

To taste 

4-5 

2

Fish soup 

To taste 

3-4 

2

Noodle soup 

To taste 

3-5 

1

PASTA:

Chicken and rice 

2 cups for 1 cup rice 6-7 

2

Paella valencia-style 

2 cups for 1 cup rice 6-8 

2

Spaghetti Cover 4-5 2

Macaroni cheese 

Cover 

5-6 

2

VEGETABLES:

Chard Cover 

6-7 

2

Sautéed artichokes 

Couvrir 

5-6 

2

Leeks Cover 

3-5 

2

Carrots Cover 

5-6 

2

Cabbage 2 

cups 

4-5 2

Caulifl ower 

2 cups 

4-6 

2

Espinach Cover 4  2

Broad Beans 

Cover 

3-4 

2

PULSES:

Chickpeas Cover  20  2

Lentils Cover 

15 

2

POTATOES:

Potatoes with garlic and parsley 1 l. per 1 kg. 

5-7 

2

Potatoes with chorizo  3/4 l. per 1 kg. 

5-7 

2

FISH:

Squid 2 

cups 

10 

2

Octopus Cover 30 2

Trout 1 

cup 

30 

1

Steamed mussels 

1/2 litre 

20 

1

MEAT:

Meatballs 2 

cups 10-12 

2

Round of beef 

Cover 

20-22 

2

Kidneys cooked in sherry  2 cups of sherry 

5-6 

2

Ox sirloin steak 

1 cup per 1.5 kg. 

15-17 

2

Tripe Cover 

25-35 

2

Lamb 

1/2 l. per 1 kg. 

10-12 

2

Rabbit 1/2 

l. 

10-12 

2

Quail in sauce 

1 cup 

5-10 

2

Chicken with sherry 

1 cup 

8-9 

2

Chicken Cover 15-20 

2

DESERTS:

Rice pudding 

2 cups milk 

1 cup rice 

6 

1

Compote 2 

cups 

7-8 1

Creme caramel 

1/2 l. milk 

4-5 

1

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