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    MAGEFESA ENGLISH

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    7 views35 pages

    Magefesa English

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    hijofrutaaa

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    © All Rights Reserved
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    (Magefesa) SUPER FAST PRESSURE COOKER INSTRUCTION MANUAL Mod.: RAPID Il Pi toys VERY IMPORTANT Tai) aCe) (ey PLEASE READ INSTRUCTIONS CAREFULLY Seeew G Important Safeguards When using pressure cookers, basic safety precautions should always be followed: * Read this entire instruction manual. Improper operation of a pressure cooker may result in injury. * Do not touch hot surfaces. Use handles. * Close supervision is necessary when the pressure cooker is used near children. Never leave pressure cooker unattended while cooking. * Do not place the pressure cooker in a heated oven. Do not let the flame or element used for cooking extend further than the size of the pan bottom. * Extreme caution must be used when moving a pressure cooker containing hot liquids or food. * Do not use pressure cooker for other than intended use. * This appliance cooks under pressure. Improper use may result in sealding injury. Make certain unit is properly closed before operating. See “How to close” page 5. * Do not fill the unit over two thirds full. When cooking foods that expand during cooking such as rice, beans or dried vegetables, do not fill the unit over one half fall. Overfilling may cause a risk of clogging the pressure release devices and developing excess pressure. See ‘Fill levels” page 4 Clean all pressure release devices after cooking: be sure they are free of food and working properly. * Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, spaguetti, or rhubarb can foam, froth and sputter and clog the pressure release devices. These foods should not be cooked in a pressure cooker. + Always check the pressure release devices for clogging before use. Before each use check that all pressure release devices are free of food and working properly, and that handles are light. * 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 NEVER FORCE THE PRESSURE COOKER OPEN. In the event that you are unable to release the pressure, remove from heat and set the pressure cooker aside (running cold water over the cooker will help to reduce the internal pressure) until it is completely cooled before opening. Any pressure in the cooker can be hazardous. See “How to release pressure and open” page 8-9. * Do not use this pressure cooker for pressure frying with oil or shortening. * When the normal operating pressure is reached, turn the heat down so all the liquid which creates the steam, does not evaporate. Never operate the pressure cooker without the minimum liquid requirement. See ‘Fill levels” page 4. * SAVE THIS INSTRUCTIONS. Rapid II Super-Fast Pressure cooker Table of contents Important Safeguards Parts list Getting Started Fill levels How to close Adjustable pressure settings Bring up to pressure How to release pressure and open Cleaning and storage Trouble shooting Triple safety system Recipes Warranty Rapid Il Super-Fast Pressure cooker Part list 1 Gasket 2 Cover handle 3 Cover handle safety spring 4 Cover handle safety rod 5 Base handle 6 Base handle nut 6 Base handle screw 8 Base handle washer 13 Pressure regulator Valve cap 14 Pressure indicator. 15 Large pressure regulator spring 16 Pressure valve housing 17 Valve fixing nut 18 Small pressure regulator spring 19 Pressure indicator housing 20 Pressure dish 21 O-Ring seal 22 O-Ring seal 23 Cover 32 Pressure release lever spring 35 Cover handle fixing nut 36 Cover handle fixing screw 42 Complete pressure regulator Subassembly. 43 Pressure release valve Subassembly. 44 Base 48 Pressure release lever handle assembly. 51 Basket Rapid II Super-Fast Pressure cooker Getting started Remove the Rapid II cooker from the box. To remove the cover lift the pres- sure release lever forward to the fully raised position. Grasp the cover hand- les and gently twist the cover counter clockwise until the arrow engraved on the cover is aligned with the dot loca- ted in the center of the base handle (Figure A). Lift off the cover. Before using for the first time clean the Rapid II cooker (see “Cleaning and Storage” page 10). Follow steps 1 and 2. Fill levels Place ingredients and liquid as your recipe directs in the Rapid II cooker base. A minimum of ¥2 cup of liquid is required for the Rapid I] cooker to come up to pressure. Fill the Rapid Il cooker to no more than 2/3 of its capacity. When cooking star- chy foods which produce foam such as beans, lentils or rice, fill the Rapid II cooker to no more than ¥ of its capacity. Rapid Il Super-Fast Pressure cooker How to close 1. Lift the pressure release lever to an upright position (Figure B). fee Figure B 2. Position the cover on the base so the arrow engraved on the cover is aligned with the dot located in the center of either base handle, making sure the cover is properly fitted on the base. Grasp the cover handles and twist the cover clockwise as far as possi- ble (Figure C). Figure C 3. The cover handles and base handles should now be aligned one directly over the other. When handles are properly aligned lower the pressure release lever to the closed position (Figure D). The Rapid II Cooker is now sealed. Figure D Rapid II Super-Fast Pressure cooker Adjustable pressure settings The Rapid II cooker has 4 pressure levels. This makes it possible to regulate the pressure as any cookbook or recipe directs. Pressure Pressure Pounds of Speed Diagram Regulator Indicator Pressure Pr 9 Position | 1st Mark 8 Low Figure E Position | 2nd Mark 10 Med-Low Figure F Position II 1st Mark 12 Med-High Figure G Position II 2nd Mark 16 High Figure H Figure G Figure H Rapid Il Super-Fast Pressure cooker Bringing up to pressure * Place the sealed Rapid II cooker over high heat until desired pressure is reached (see “Adjustable pressure settings” page 6). * Once desired pressure is reached reduce heat. Begin to time cooking. NOTE: Failure to reduce the heat will cause the pressure indicator to pass the 2nd mark. Should this happen the Triple safety system will automatically re- lease excess pressure (see page 12). In this case remove the Rapid II cooker from the heat until the pressure indicator returns to the desired level. Adjust the heat to a lower setting before returning the Rapid II cooker to the heat source. * At this time observe the Rapid II cooker for a few minutes as it may be ne- cessary to adjust the heat to maintain the proper pressure level. If the pressu- re indicator exceeds the desired pressure setting lower the heat. If the pressu- re indicator falls below the desired pressure setting increase the heat slightly. The Rapid II cooker automatically helps adjust the pressure. A small amount of steam may escape from the pressure regulator valve, creating an occasio- nal gentle hissing sound. NOTE NEVER LEAVE THE RAPID Il COOKER UNATTENDED WHILE COOKING. DO NOT HEAT THE RAPID Il COOKER WHEN EMPTY. Rapid Il Super-Fast Pressure cooker How to release pressure and open When the required cooking time has elapsed remove the Rapid II cooker from the heat. Then proceed in either of the following manners as the recipe drects. * A-—Natural release Let the Rapid II cooker sit undisturbed. As it cools down the pressure indicator will recede back into the pressure regulator until it is no longer visible. Lift the pressure release lever forward to a raised position (Figure J). When the steam has COMPLETELY STOPPED ESCAPING from the pressure release valve proceed to step 3. Figure J + B- Quick release Exercise extreme caution when using the quick release method, follow these direc- tions only. Slowly begin lifting the pressure release lever being certain the steam is escaping away from you. Take caution as the Rapid Il cooker may release a high volume of steam depending on the amount of food cooked and the temperature and pressure inside the Rapid II cooker. As the heavy steam begins to subside lift release valve proceed to step 3. the pressure release lever forward to the fully raised position (Figure K). When the pressure indicator has receded back into the pressure regulator and is no longer visible, and the steam has COMPLETELY STOPPED ESCAPING from the pressure release valve proceed to Step 3. Figure K Rapid II Super-Fast Pressure cooker * 3. To remove the cover, grasp the cover handles (CAUTION: Handles may be hot), and gently twist the cover counter clockwise until the arrow engraved on the cover tilting it away from you to allow any excess steam to escape. NOTE: NEVER FORCE THE RAPID Il COOKER OPEN! The cover of the Rapid II cooker should easily twist off for removal. DO NOT ATTEMPT TO OPEN THE RAPID Il COOKER UNTIL ALL PRESSURE HAS. BEEN RELEASED AS DIRECTED IN THIS INSTRUCTION MANUAL. In the event that you are unable to release the pressure in the Rapid II cooker, set the Rapid II cooker aside until it is completely cooled before opening. Rapid II Super-Fast Pressure cooker Cleaning and storage To keep the Rapid II Cooker looking “Like New”, we recommend that you wash each of its component parts with warm water and dish soap after every use. * 1. The base: Wash in the sink or in the dishwasher as you would other cookware. Dry thoroughly. NOTE: If mineral deposits appear, most can be removed by boiling water with a small amount of vinegar or lemon juice in the Rapid ll Cooker Base. * 2. The cover: Remove the gasket from the cover. Wash the cover and the gasket in the sink with warm water and dish soap. With the pressure release lever in the fully raised position, let warm tap water run through the pressure release valve from the inside of the cover. NEVER PUT THE COVER OR THE GASKET IN THE DISHWASHER. Thoroughly dry cover and gasket. Reposition the gasket in the cover (Figure M). Routinely check for signs that repla- cement of the gasket may be neces- sary. Always use genuine Rapid II cooker replacement parts. (Figure M) Figure M 3.Storage: Put the Rapid II cooker away with the cover placed upside down over the Base so that the gasket is aired thus preventing odors from becoming con- centrated. Rapid Il Super-Fast Pressure cooker Trouble shooting There are several possible causes if excess steam escapes from the gasket, through the Pressure Regulator Valve, or through the Pressure Re- lease valve: 1.The cover has not been completely sealed or has been incorrectly sealed (see “How to close” page 5). 2.The pressure release lever has not been properly or completely lowered. 3.The valve fixing nut is insufficiently tightened (Figure N) Figure N 4.The 2nd Mark on the pressure indicator has been exceeded. Remove the Rapid II cooker from the heat (see “Bringing up to pressure” page 7). 5.The gasket is placed in the cover incorrectly (see “Cleaning and storage” page 10), or may be worn or damaged. To prevent difficulties always follow this Instruction Manual. Rapid II Super-Fast Pressure cooker Triple safety system The Rapid I! Super-Fast cooker has three autmatic safety devices: 1.Pressure regulator valve This valve is designed to release excess steam should the pressure build up and the 2nd mark on the pressure indicator is exceeded (see “Bringing up to pressure” page 7) (Figure O). Figure O 2.Pressure release Valve If an excess of pressure is created, or the pressure regulator valve becomes inopera- ble or obstructed, this second safety valve will automatically release the excess steam (Figure P). Figure P 3.Cover gasket window Should both the pressure regulator valve and the pressure release valve become inoperable or obstructed, although impro- bable, the cover gasket window will allow the gasket to expand sufficiently to allow all the pressure to escape (Figure Q) Figure Q NOTE: NEVER LEAVE THE RAPID II COOKER UNATTENDED WHILE COOKING. DO NOT HEAT THE RAPID Il COOKER WHEN EMPTY. Rapid Il Super-Fast Pressure cooker Recipes The following recipes are designed for use in a Super-Fast pressure cooker. DO NOT attempt in a conventional type cooker. Recipe cooking times are meant only as guidelines. It must be taken into ac- count that the same food can be cooked in more or less time depending on: Your personal taste. The temperature and density of the food. The size and temperature of your burner. The size of the pressure cooker. The size of the pieces that are put into the cooker. The cut and grade of meat. Be sure to check your local bookstore or library for the many wonderful cook- books written specifically for Super-Fast pressure cookers such as: Cooking under pressure - By Lorna J. Sass (William Morrow & Co.) Vegetarian cooking under pressure - By Loma J. Sass (William Morrow & Co.) The new pressure cooker cookbook — By Pat Dailey (Contemporary books) The Best pressure cooker cookbook ever — By Pat Dailey (Harper Collins publishers) Rapid Il Super-Fast Pressure cooker Basic beef stew 4 to 6 servings 1-1/2 pounds stew meat % cup flour 2 Tablespoons oil 1 Large onion, cut into 1” pieces 3-4 potatoes cut into 1” chunks 3 Stalks celery, cut into 1” pieces % Teaspoon salt or taste Pepper to taste Flour and season meat. Heat oil in cooker over medium heat. Add the meat and cook uncovered until well browned. (The longer you brown the meat the darker your sauce will turn be). Add hot broth and the onion. Bring to a boil, stirring occasio- nally. Close cover and bring to high pressure. Lower heat and cook 15 mi- nutes. Remove from heat, let pressu- re reduce using the natural release method. Remove cover. Add the remaining vegetables and salt and pepper. Close cover and return pressure using the natural re- lease method. Remove cooker. Check seasonings and serve. Swiss steak 4 to 6 servings 1- % pounds round steak, cut % inch thick 1/3 cup flour ¥% Teaspoon salt Pepper to taste 3 Tablespoons oil % cup water % cup dry red or white wine 1 teaspoon beef bouillon granules 1 Teaspoon dried thyme 1 Large onion cut in 1/8” slices 1-16 Oz. can stewed tomatoes, drai- ned (reserve liquid) Salt and pepper to taste Cut steaks into serving size pieces. Flour and season meat. Heat oil in cooker over medium heat. In small batches, add the meat and cook until well browned. Remove meat, set aside. In cooker mix water, wine, re- served stewed tomato liquid, bouillon and spices. Place meat in cooker, top with onion and tomatoes. Bring to boil, close cover and bring to high pressure. Lower heat and cook for 20 minutes. Remove from heat, let pres- ‘sure reduce using the natural release method. Remove cover, check sea- soning and serve. Rapid Il Super-Fast Pressure cooker Pot roast with vegetables 4 to 6 Servings 3 to 4 pound chuck or pot roast. 2 tablespoons flour. Salt and pepper, and seasoning of your choice — garlic powder, herbs or seasoned salt to taste. 2 Tablespoons oil. 3 cups liquid of your choice (broth, wine, and/or water). 2 Onions, quartered. 4 Large potatoes, quartered. 4 Large carrots, cut into 1” pieces. 2 Stalks celery, cut into 1” pieces, % package frozen Italian green beans thawed (optional) Trim fat from roast. Flour and season meat. Heat oil in cooker over medium heat, adding additional oil if needed. Brown roast and onions together over medium heat in cooker with cover off. When roast is brown on both sides, add liquid. Bring to a boil. Close cover and bring to high pressure. Lower heat and cook 60 minutes. Remove from heat, let pressure reduce using the natural release method. Remove cover. Add vegetables. Close cover and return to high pressure. Lower heat and cook 8 more minutes. Again, remove from heat and reduce pressu- re using the natural release method. Remove cover and serve. Chili with beans 6 Servings 1- ¥% pounds coarsely ground lean beef. 2 Medium onions, chopped. 3 Cloves garlic, minced. 1-1/2 cups of beef broth. 14- oz. can tomato puree. 1 teaspoon ground cumin. ¥% Teaspoons dried oregano. 3 Teaspoons chili powder. 1 to 2 teaspoon salt, or to taste. ¥% teaspoon pepper. Cayenne pepper to taste, optional. 15- oz can pinto beans drained. 2 Tablespoons corn meal. ¥% cup hot water. Brown meat with onions and garlic in uncovered cooker over medium heat. Drain if necessary. Add broth, tomato puree, and seasoning. Bring to a boil, stirring occasionally. Close cover and bring to high pressure. Lower heat and cook for 10 minutes. Remove from heat and let pressure reduce using the natural release method. Remove cover. Add beans and bring to simmer in un- covered cooker. Combine corn meal and hot water and stir into chili. Cook and stir into chili. Cook and stir until thickened. Season to taste. Serve sprinkled with grated cheddar cheese and chopped raw onion. Rapid Il Super-Fast Pressure cooker Whole roast chicken 4 Servings Non-stick cooking spray. 2 Tablespoons oil. 1 Whole chicken. % Cup hot water. Salt and pepper to taste. Paprika and/or poultry seasoning to taste. Spray interior of cooker base with non-stick cooking spray. Heat oil in cooker over medium heat. Place chic- ken in cooker and brown gently, tur- ning to brown all sides as evenly as possible, until golden. Remove cooker from heat and remove chicken from cooker. Put ¥ cup hot water in cooker and stir to loosen brown parti- cles. Return cooker to stove and place chicken in cooker, breast side up. (You can put chicken directly on bottom of cooker or place it on a trivet or rack to keep it up put of the drip- pings). Sprinkle chicken with salt, pepper and seasoning to taste. Close cover and bring to high pressure. Lower heat. Cook for 5 minutes per pound. (Cook 8 minutes per pound for stuffed chic- ken). Remove from heat, reduce pressure using the Natural Release method. Remove cover. Remove chicken, make gravy if desired. Carve and serve. Barbacued chicken 4 Servings It's a good idea to pre-cook chicken before barbecuing, to be certain the chic- ken is safely cooked clear through. This recipe combines pressure cooking with barbecuing on the grill or under the broi- ler. 8 Chicken pieces 1-1/2 cups water ¥% Teaspoon salt 1 Tablespoon vinegar 2 Tablespoons oil 1 Cup barbecue sauce Skin chicken or not, as you prefer. Combine chicken, water, salt, vine- gar, and oil in cooker over high heat and bring to boil. Close cover and bring to high pressure. Lower heat and cook for 10 minutes. Remove from heat, let pressure drop using the natural release method. Remove cover. Remove chicken from liquid, pat it dry with paper towels and place on a hot pre-heated barbecue grill or under a pre-heated broiler about 6 inches from the element. Baste generously with barbecue sauce and cook until nicely browned and done, turning from time to time, about 7 to 10 minu- tes. Rapid Il Super-Fast Pressure cooker Lamb Stew 6 Servings 2 pounds lean lamb stew meat, cut into 1-1/2 in cubes. 2 or 3 tablespoon flour. 2 Tablespoons oil. 2-1/2 Cups water. 1 more tablespoon oil, 2 cloves garlic, minced. ¥% cup chopped onion. 2 Tablespoons chopped fresh pars- ley. % Teaspoon dried basil. % Teaspoon dried marjoram. 1 Bay leaf. 1 Teaspoon salt. ¥% Teaspoon pepper. 2 Tablespoons tomato paste. 4 Carrots cut into 1” pieces. 2 Turnips, peeled & quartered. 2 Large potatoes, scrubbed or peeled and cut into 8 pieces. 6 Small boiling onions, peeled. % Package frozen peas (about 1 cup), thawed. Flour and season meat. Heat 2 table- spoons oil in cooker over medium heat. Add the meat and cook uncove- red until well browned. Remove cooker from heat. Remove meat from cooker and set aside. Put % cup of the water in cooker and stir to loosen browned particles. Return cooker to stove and heat 1 tablespoon oil over medium heat. Add chopped onion and garlic and sauté a few minutes. Add the meat, parsley herbs and sea- sonings, tomato paste, and remaining water. Bring to a boil, stirring occasio- nally. Close cover and bring to high pressure. Lower heat and cook for 15 minutes. Remove from heat and reduce pressure using the natural re- lease method. Remove cover. Add all remaining vegetables except peas and stir. Close cover and return to high pressure. Lower heat and cook for 8 minutes. Remove from heat. Reduce pressing using the na- tural release method. Remove cover. Stir in peas and let stew sit for 5 minu- tes before serving. Rapid Il Super-Fast Pressure cooker South seas pork chops 4 Servings 4 Large, lean pork chops, 1” thick % Cup flour 2 Tablespoons oil. 2 Tablespoons vinegar. %4 Cup water. 1 Clove garlic, minced. 1 large onion, finely chopped. 1 Teaspoon ground ginger. 1 Teaspoon dry mustard. 1 Tablespoon brown sugar. 1 Teaspoon salt % Teaspoon pepper. 18- oz Can unsweetened pineapple, with liquid. 1 Tablespoon cornstarch. % Cup cold water. Trim fat from pork chops. Flour chops. Heat oil in cooker over medium heat. Add the chops and cook uncovered until browned. Add remaining ingredients except the cornstarch and 2 tablespoons water. Bring to a boil, stirring occasionally. Close cover and bring to high pressu- re. Lower heat and cook for 20 minu- tes. Remove from heat. Reduce from heat. Reduce pressure using the na- tural release method. Remove cover. Remove chops. Combine the corns- tarch with water and stir until smooth. Stir into sauce and bring to a boil just until sauce is thickened and translu- cent. Spoon sauce over chop to serve. Barbacued Spareribs 4 Servings These ribs are pre-cooked before barbecuing, to be certain the ribs are safely cooked clear through, then fi- nished up on the barbecue grill or under the broiler. 4 Pounds of lean pork spareribs, cut into serving pieces. 1-1/2 cups water. ¥% Teaspoon salt. 1 Tablespoon vinegar. 1 Cup barbecue sauce. Place ribs, water, salt and vinegar in cooker. Bring to a boil. Close lid and bring to high pressure. Lower heat and cook for 10 minutes. Remove from heat, let pressure drop using the natural release method. remove cooker. Remove ribs from liquid, pat dry with paper towels and place on a hot pre- heated barbecue grill or under a pre- heated barbecue grill or under a pre- heated broiler about 6 inches from the element. Baste generously with bar- becue sauce and cook until nicely browned and done, turning from time to time, about 7 to 10 minutes. Rapid Il Super-Fast Pressure cooker Salmon steaks in wine 4 Servings 4 Small or large pink salmon steaks, 1- inch thick. 1 Medium onion, sliced in rings. ¥% Cup good dry white wine salt and white pepper to taste. 1 Fresh lemon, sliced. Place basket in cooker. Arrange onion slices in basket. Place fish steaks on top of onion. Pour wine over fish and sprinkle on salt and pepper to taste. (If you have a favorite seasoning for fish, sprinkle that on instead). Arrange lemon slices over the fish. Bring to a boil. Close cover and bring to high pressure. Lower heat and cook for 6 minutes. Remove from heat and reduce pres- sure using the quick release method. Remove cover. Discard onion and lemon slices and serve. “Orange” Orange Roughy 4 Servings 4 Orange roughy filets, 2 Ibs total % Cup bottled Teriyaki sauce % Cup Sherry % Cup water. Sprinkle to taste of the following: Chinese Five-spice, paprika, grated orange peel, nutmeg, white pepper. Combine the Teriyaki sauce, sherry and water in a shallow baking dish. Place the fish in the marinade in a single layer and turn it over the fish spices. Let stand another 10 minutes. Lift the filets to a platter for a moment and pour the marinade into the pres- sure cooker. Heat marinade over a medium heat until it reaches a simmer. Lay the fish filets in the cooker, you may stack them on top of each other in two piles, depending on how many pieces you have. Close cover and bring to high pressu- re. Lower heat and cook 5 minutes. Remove from heat and reduce pres- sure using the quick release method. Remove cover. Remove filets with a couple of slotted spatulas and serve. Rapid Il Super-Fast Pressure cooker Basic white rice To prepare rice follow the directions on the package for proportion of rice to water. DO NOT FILL COOKER MORE THAN % FULL. Bring water, rice, salt as desired and 1 tablespoon butter or oil (to control foaming) to boil in cooker. Close cover and bring to high pressure. Lower heat and cook 6 minutes. Remove from heat and let the pressure drop naturally for 5 mi- nutes, then carefully release pressure using the quick release method. Remove cover, drain if necessary, fluff, serve. Irenes Hungarian rice % Cup chopped parsley. 1 Small onion, chopped. % Cup butter. 1 Cup rice. 2 Cups chicken broth. Heat butter in cooker over medium heat. Add parsley and onions, sauté uncovered for 5 minutes. Add rice and broth. Bring to a boil. Close cover and bring to high pressure. Lower heat and cook 6 minutes. Remove from heat and let the pressure drop naturally for 5 minutes, then carefully release pressure using the quick re- lease method. Remove cover, stir and serve. Beans Presoak 1-1/2 cups bried beans over- night in 4-6 cups water. Rinse and drain. Place presoaked beans, 5 cups of water, 1 teaspoon salt and 1 table- ‘spoon oil (to control foaming) in pres- sure cooker. DO NOT FILL COOKER MORE THAN % FULL. Bring to boil and cover. Bring to high pressure and reduce heat. Cook according to time chart. Remove from heat and let the pressure drop naturally for 5 minutes, then carefully release pressure using the quick release method. Remove cover, drain and serve. Beans Minutes Black eyed peas 3-4 Chickpeas (Garbanzo) 10-12 Great northen 7-9 Lima 35 Pinto 57 Navy (pea) 3-6 Red Kidney 7-10 Soy 9-13 Rapid Il Super-Fast Pressure cooker Vegetables Trim vegetables, and put into cooking basket. For vegetables requiring less than 10 minutes to cook, pour 1 cup of water in pressure cooker. For ve- getables requiring 10 or more minu- tes to cook, pour 1-1/2 cups of water in pressure cooker. Bring to a boil. Carefully place basket in cooker. Close cover and bring to high pressu- re. Lower heat and begin timing. Remove from heat and carefully reduce pressure using the quick re- lease method. Remove cover, drain, season as desired, and serve. Vegetables Minutes Artichockes, whole 10 Beans, whole Beets, whole small Broccoli, med spears Brussels sprouts Cabbage, wedges Carrots, sliced Cauliflower, florets Eggplant, 1” cubes Okra, whole medium Parsnips, 1” chunks Potatoes, whole small Rutabaga, 1” cubes Squash, acorn halves Tamips, small Zucchini, 1” slices NS PHBAHOONOAGEO Applesauce Makes about 1 quart 8 Cooking apples (about 2-1/2 pounds) peeled, coved and cut into chunks. 2/3 Cup water 1 Cup sugar 1 Tablespoon fresh lemon juice. Pinch cinnamon (optional) ¥% Teaspoon vanilla (optional) 1 Tablespoon butter. Combine ingredients and put into cooker. Bring to a boil over medium heat stirring occasionally. Close cover and bring to high pressure. Cook 1 minute. Remove cooker from heat. Let pressure drop naturally for 5 minutes. Release remaining pressure using the quick release method. Remove cover. Stir and serve. Rapid Il Super-Fast Pressure cooker Warranty Statement Magefesa will warrant that the Magefesa Rapid I! pressure cooker will be free from defects in workmanship and materials for a period of 5 years from the date of the original purchase. Magefesa will provide a lifetime warranty on all stain- less steel components as to workmanship and materials. Magefesa shall repla- ce or repair any defective product free of charge if defective item is returned with original sales receipt. Magefesa shall not be responsible for any other da- mages consequential or otherwise, other than free replacement. This warranty does not cover the gasket or damage caused by misuse, acci- dent, abuse or commercial use. Scratches, stains, discoloration, or damage caused by overheating are not covered by this warranty. Magefesa makes no other express warranty, warranty of merchantability, or warranty of fitness for any purpose. Please fill out the certificate bellow and mail to: Magefesa USA 3325 NW 70th Avenue Miami, FL 33122-1332 www.magefesausa.com WARRANTY CERTIFICATE Name Adress City/State/Zip Phone Place where purchased Date of purchase (civ agnagery ate | ® (Magefesa OLLA A PRESION SUPER RAPIDA MANUAL DE INSTRUCCIONES Y RECETAS Modelo: MULTIPLE ATENCION MUY IMPORTANTE ANTES DE UTILIZAR LA OLLA, eeepc) Tas) jATENCION! MUY IMPORTANTE ANTES D INDICADOR DI Verifique que se desliza suavemente, pulsando el indicador de la valvula con una varilla, por el interior de la tapa, hasta que haga tope (Fig. 1). Si nota rozamiento desméntela y proceda a su limpieza (Ver MANTENIMIENTO Y LIMPIEZA punto 5, pérrafo A). fey VALVULA DEPRESORA Compruebe su correcto funcionamiento accionando varias veces el “Mando depresor” hasta las posiciones ABIERTO CERRADO y viendo, por el interior de la tapa, que el bulén se desplaza dejando tun hueco en el orificio de la tuerca (Fig. 2). LLENADO DE LA OLLA — Por razones de seguridad el maximo Ilenado de la Olla es de 2/3 de su capacidad. — Si cocina alimentos que tiendan a hincharse o produzcan espuma (como garbanzos, lentejas, puerros, pastas, arroz o verduras), Ilene s6lo hasta Ja mitad, para evitar riesgos de obstruccién de las valvulas de seguridad citadas anteriormente. — La mfnima cantidad de Ifquido en la Olla debe ser 1/4 litro. 1) DESCRIPCION DE LA OLLA SUPER RAPIDA 1 Junta de cierre 2. Asatapa seguridad 5. Asa cuerpo 20 Arandela dos presiones 23 Tapa 43. Valvula depresora 44 Cuerpo 48. Asa depresora 61. Vélvula indicadora de presién 62. Conjunto indicador valvula SI Soporte cestillo (Opeional para 6 y 8 litros) 60 Cestillo (Opcional para 6 y 8 litros) 2) VENTAJAS DE LA OLLA SUPER RAPIDA . MAS RAPIDEZ Diseiiada especialmente para cocinar lo més répidamente posible conservando los alimentos todas sus vitaminas y sabores. . MAS ECONOMIA Lacoccién se reliza con mis rapdez, peritiendo economizar cualquier ipo de energia que euilice en la cocina. .» MAS SEGURIDAD MAGEFESA ha conseguido ser la Olla mis segura del mer- cado, Ayidenos a seguir siéndolo despreciando cualquier recambio NO ORIGINAL (sobre tod “Juntas de cierre") que allerandicha seguridad. + TRIPLE SEGURIDAD EN SU FUNCIONAMIENTO Esta Olladispone de tres sistemas de segurid 1- Véleula reguladora de presién: Mantiene en todo momento la presiGn de trabajo de la Olla. Si se sobrepasa la segunda sefal del indicador (Cocina super répida), entra en funcionamiento esta vélvula deando salir el ‘vapor sobrante (Fig A), 2. Valvula depresora: ‘Acta si se genera un aumento de presi (Fig, B). Si funcio- na esta valvula es debido a que no sube correctamente la “Valvula reguladora de presin”. Retire la Olla del fuego y limpie la citada vélvula (Ver 5 - MANTENIMIENTO Y LIMPIEZA parato A) 3- Ventana tapa: En el supuesto de que se obstruyan los dos dispositivos de seguridad anteriores, la ventana de la tpa pemnite las la “Junta de cierre” expulsando todo el vapor. (Fig. C). Si Go sucede lévela a un Servicio de Asistencia ‘Técnica, Es necesaro revsar ls ds sistemas de seguridad anteriores, Esta “Junta de cierre” esti fabricada con materiales espec Jes que hacen posible que funcione ese sistema de seguridad Si Va. utiliza cualquier otra no original, corre el riesgo de anular este sistema de seguridad, 3) INSTRUCCIONES DE FUNCIONAMIENTO. — No deje la Olla desatendida, preste atencién a la subi- da del “Indicador”. — Para que la Olla coja presién, siempre tiene que tener agua, No se puede usar silo con aceite, — No realice modificaciones en los sistemas de seguti- dad, ni utilice juntas falsificadas, no originales de MAGEFESA. — Si desmonta el “Asa depresora” cerciérese que la palanca de descomprimir quede metida en el rebaje de la cabeza del bulén (Fig. L). — Antes de abrir la Olla, después de cocinar,agitelalige- ramente para evitar salpicaduras, + PARA ABRIR LA OLLA = Acione el “Mando depresor” hasta ka posicién ABIER- TO y gire la tapa en sentido contrario las agujas del reloj hasta el top + PARA CERRAR LA OLLA Con el “Manco depresor” en posicin ABIERTO coloque a tapa sobre el cuerpo haciendo coincidir la flecha grabada sobre la misma cone punto que iene elas del cuerpo — Haga girar la tapa en el sentido de las agujas del reloj hasta el tope (Fig. D). = Lleve el “Mando depresor” a la posicién inicial (Fig B). * COCCION EN LA OLLA. POSICIONES DEL INDICADOR DE PRESION — Coloque la Ola sobre el Fuego con el fococalorfco regu- lado al maximo, ‘A continuacién puede seguir dos caminos: 1. Si desea utilizar la presin baja, gire la “Valvula indicadora de presin” hasta la posicion I; éspere a que en el “Indicador de presi” aparezca la primera sefal (Fig. F). Baje después la infensidad del fuego hasta que se mantenga dicha marca En esta situacién, Vd. puede reblandecer ls alimen- (os, teminar un guisado de care, et Si quiere usar la presion alta, por tanto mayores tem- peraturas y menor tiempo de coccién, gire la *Valvulaindicadora de presi” hasta la poscion I; espere a que salga la segunda sefal del “Indicador de presin” (Fig. G) y baje la intensidad del calor como enel caso anterior. Esta posicin es la indicada para una cocina super ripida, Cualquier posicin entre I y Il equivale a presiones comprendidas entre la mas alta y lamas baja y,repre- sentaa la vez, unos tempos de cocci intermedia. Los tiempos de coccidn se empiezan a contar desde el momento que aparece la segunda sefial del “Indicador de presin”. Durante la coecién es NORMAL observar pequeias pét-

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