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Fagor Multipot Set none manual

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  • Page 1

    commercial specialty cookware multipot set Fagor America Inc. 2008 All Rights Reserved PO Box 94 Lyndhurst, NJ 07071 www .fagoramerica.com 1-800-207-0806 F AGOR’ s Commercial specialty cookware line includes: • 15” paella pan • 8” tapas pan set • 8 qt. multipot • V egetable/asparagus steamer • 4 cup egg poacher • 4 cup multipan ?[...]

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    CONTENTS Care and Maintenance .......................................................................................................... ....3 Safety Instructions ....................................................................................................................3 Steaming V egetables ................................................[...]

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    3 3 Thank you for choosing Fagor America Specialty Cookware! Fagor’ s Multipot Set is crafted from the finest brushed stainless steel with reinforced riveted handles. It has an aluminum sandwich bottom for even heat distribution, and it will work on all types of cooking surfaces: gas, electric, ceramic and even induction!* Y our new Multipot cert[...]

  • Page 6

    4 S TEAMING V EGET ABLES What’ s the first step of steaming delicious veggies? Begin by selecting what you will steam and then, prepare it. Steps: 1. Choose which vegetables you will steam. W ash them, slice, dice and chop them into uniform bits and set them aside. 2. Heat your water to boiling. Add the dense vegetables (such as carrots) first in[...]

  • Page 7

    5 Garlic Crab Legs & Steamed Corn Ingredients: 3 1/2 pounds Alaskan king crab legs with shell 6 ears fresh corn 1 1/2 cups butter 3 teaspoons minced garlic 1/8 teaspoon crushed red pepper flakes 1 teaspoon Old Bay™ Seasoning, or to taste Directions: Bring a large amount of water to boil inside the Multipot. Place crab legs in the large steame[...]

  • Page 8

    6 U SING T HE M UL TIPO T A S A S TOCK P OT : Remove both inserts and you now have a restaurant style 8 qt. stock pot. This pot is ideal for simmering soups and stocks, poaching poultr y , cooking pasta, and making a big batch of chili. It is ideal for preparing enough for a larger family or entertaining a large group. San Francisco Style Cioppino [...]

  • Page 9

    7 MUL TIPO T RECIPES U SING T HE M UL TIPO T F OR C OOKING P AST A : For each 8 oz dry Pasta, bring 3 quarts (1qt=4 cups) of hot water to a rapid boil, covering the pot to speed up cooking time. It is important that there is plenty of room in the pot for the water to circulate freely to keep the pasta from sticking together . Place the pasta in the[...]

  • Page 10

    8 P AST A R ECIPES : Pasta Primavera (Serve with Bow Tie Pasta) 2 Tlbs. Olive Oil 1/4 cup leeks, white part only , finely chopped 1/2 cup finely diced carrots 2/3 cup finely diced yellow or green summer squash 3/4 cup diced red bell pepper 1/4 cup dry white wine 1 cup chicken broth 16 asparagus spears, ends removed, cut into 1 inch lengths 1/4 cup [...]

  • Page 11

    9 MUL TIPO T RECIPES Spinach & Garlic with Pasta 2 bunches (about 12 oz. Each) spinach, rinsed well and drained. 12 oz. Dr y orecchiette (“little ears”) pasta or route (wagon shaped wheels) pasta. 1/3 cup olive oil 6 cloves of garlic, minced 1/4 tsp Red Pepper flakes 1/2 cup grated Parmesan cheese Directions: Remove Stems from Spinach and d[...]

  • Page 12

    10 30 M INUTES O R L ESS P AST A D INNERS Curry & Citrus Pasta with Chicken 1 pound Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked 12 oz. cooked chicken or turkey , cut into 1/2-inch pieces 1 20-oz. can pineapple chunks packed in water , drained 1/2 cup low-fat mayonnaise 2 tbsp. lemon juice 1/4 cup frozen orange juice conc[...]

  • Page 13

    11 MUL TIPO T RECIPES Egg Noodle Primavera 12 oz. Medium Egg Noodles, uncooked 1 - 14 1/2-oz. can chicken broth 2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.) 1 cup thinly sliced carrots (about 2 medium carrots) 1 red bell pepper , cut into short, thin strips 1 cup shelled fresh peas or frozen baby peas or 1 cup fresh snow pea pods, c[...]

  • Page 14

    12 Pasta Stir -Fry with Peanut Sauce 1 pound Linguine or Spaghetti, uncooked 1 tsp. vegetable oil 4 medium carrots, cut julienne 1/2 tsp. hot red pepper flakes 1 bunch scallions, sliced diagonally into 1/2-inch lengths 1 large cucumber , peeled, cut julienne Sauce: 3 tbsp. smooth peanut butter 1/3 cup lime juice 1/4 cup low-sodium soy sauce 1/4 cup[...]

  • Page 15

    13 MUL TIPO T RECIPES Linguine with Scallops 1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked 1 green bell pepper , ribs and seeds removed, diced 1 medium onion, cut in half and thinly sliced 2 cloves garlic, minced 1 tsp. olive or vegetable oil 1 28-oz. can diced tomatoes or tomato wedges, drained 1/4 cup pitted and chopped black olives 1 t[...]

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    15 OLLA MUL TIUSO ¡Gracias por elegir un producto de la línea comercial de Fagor! Esta olla Multiuso está fabricada de acero inoxidable de alta calidad. Lleva un laminado de aluminio en la base para asegurar una distribución uniforme de calor y asas remachadas para mayor seguridad. Se puede utilizar en cualquier tipo de cocina: gas, eléctrica,[...]

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    16 OLLA MUL TIUSO V ERDURAS C OCID AS AL V APOR ¿Cuál es el primer paso para hacer deliciosos vegetales al vapor? Empiece por seleccionar lo que va a cocinar al vapor y prepárelo. Pasos: Elija qué vegetales va a hacer al vapor . Lávelos y córtelos en trozos uniformes. Déjelos a un lado. Caliente el agua hasta que hierva. Ponga primero los ve[...]

  • Page 19

    17 Patas de cangrejo con ajo y maíz hervido 3 1/2 libras de patas de cangrejo rey de Alaska con caparazón 6 mazorcas de maíz 1 1/2 tazas de mantequilla 3 cucharaditas de ajo picado 1/8 de cucharadita de pimiento rojo triturado 1 cucharadita de sazón Old Bay™ o al gusto Instrucciones: Hierva una gran cantidad de agua en la olla Multiuso. Ponga[...]

  • Page 20

    18 U SO DE LA O LLA M UL TIUSO C OMO S IMPLE O LLA : Si saca los dos accesorios, se quedará con una olla de 8 cuartos como la de un restaurante. Esta olla es ideal para hacer a fuego lento sopas y caldos, cocer aves, cocinar pasta y hacer gran cantidad de chile. Es ideal para preparar suficiente comida para una familia grande o para dar fiestas mu[...]

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    19 U SO DE LA O LLA M UL TIUSO P ARA C OCINAR P AST A : Por cada 8 onzas de pasta seca, hier va 3 cuartos (1 cuarto = 4 tazas) de agua caliente, tape la olla para reducir el tiempo de cocción. Es importante que haya bastante espacio en la olla para que el agua circule libremente y evitar así que se pegue la pasta. Coloque la pasta en el cestillo [...]

  • Page 22

    20 R ECET AS DE P AST A : Pasta Primavera (servir con pasta de lacitos) 2 cucharadas de aceite de oliva 1/4 de taza de puerro, sólo la parte blanca, picado fino 1/2 taza de zanahorias cortadas en cubitos 2/3 de taza de calabacín amarillo o verde cortado en cubitos 3/4 de taza de pimiento rojo cortado en cubitos 1/4 de taza de vino blanco seco 1 t[...]

  • Page 23

    21 Espinacas y ajo con pasta 2 manojos (unas 12 onzas cada uno) de espinacas, bien lavadas y escurridas 12 onzas de pasta orecchiette (orejitas) seca o pasta con forma de rueda 1/3 de taza de aceite de oliva 6 dientes de ajo picados 1/4 de cucharadita de tiras de pimiento rojo 1/2 taza de queso parmesano rallado Instrucciones: Quite los tallos a la[...]

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    22 C ENAS CON P AST A EN 30 M INUTOS O M ENOS Pasta con pollo al curry y cítricos 1 libra de macarrones doblados, media concha u otra forma partida de pasta, sin cocinar 12 onzas de pollo o pavo cocinado y cortado en pedazos de 1/2 pulgada 1 lata de 20 onzas de piña troceada en agua, escurrida 1/2 taza de mayonesa baja en grasa 2 cucharaditas de [...]

  • Page 25

    23 Fideos finos primavera 12 onzas de fideos finos sin cocinar 1 lata de 14 1/2 onzas de caldo de pollo 2 tazas de espárragos frescos, cortados en pedazos de 1 pulgada (unas 8 onzas) 1 taza de zanahorias cortadas en rodajas finas (unas 2 zanahorias medias) 1 pimiento rojo, cortado en tiras cortas y delgadas 1 taza de arvejas frescas sin cáscara o[...]

  • Page 26

    24 Pasta sofrita con salsa de cacahuetes 1 libra de lingüini o espagueti, sin cocinar 1 cucharadita de aceite vegetal 4 zanahorias medianas, cortadas en tiras delgadas 1/2 cucharadita de pimienta roja picante molida 1 manojo de cebolletas, cortadas diagonalmente en trozos de 1/2 pulgada 1 pepino grande, pelado y cortado en tiras delgadas Salsa: 3 [...]

  • Page 27

    25 Lingüini con vieiras 1 libra de lingüini, espagueti o espaguetis finos, sin cocinar 1 pimiento verde, sin semillas ni laterales, cortado en cuadritos 1 cebolla mediana, cortada por la mitad y en rodajas finas 2 dientes de ajo, picados 1 cucharadita de aceite de oliva o vegetal 1 lata de 28 onzas de tomates cortados en cubitos o en rodajas, esc[...]

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  • Page 29

    F AGOR AMERIC A, INC. WARRANTY REGISTRA TION CARD MR./MRS./MS.: ________________________________________________________ TELEPHONE: __________________________________________________________ ADDRESS: ___________________________________________________________ DA TE OF PURCHASE: ___________________________________________________ NAME OF DEALER: ___[...]

  • Page 30

    Fagor America, Inc. PO Box 94 L yndhurst, NJ 07071[...]