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Manual Fagor Classic 4

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Summary
  • Fagor Classic 4 - page 1

    M16301053 9-07 Nombr e / Nome ........................................................................................................ Dir ección / Dir ecçao ............................................ P oblación .................................... Código P ostal ........................................ Pr o vincia / Cidade .................. ...

  • Fagor Classic 4 - page 2

    - Accesorios opcionales - Accessoir es en option - Acessorios opcionais - Optional accessories - Olla - Autocuiseur - Panela - Cook er - Escurr idor - Egouttoir - Escorr edor - Strainer - Cestillo perforado ino xidable - Panier ino xydable perfor é - Cesto perfurado ino xidáv el - Stainless steel bask et perf orated - Cestillo perforado aluminio ...

  • Fagor Classic 4 - page 3

    1 1) DESCRIPCIÓN GENERAL (*) Así es su olla (V er fig . 1) 1) Olla. 2) T apa. 3) Maneta de cierr e. 4) Asa. 5) Junta de cierr e. 6) V álvula gir ator ia. 7) V álvula de segur idad. 8) Conjunto de accionamiento . 9) V álvula de funcionamiento. 10) Puente. 11) Placa difusor a térmica. Esta olla está diseñada par a satisfacer los r equisitos m ...

  • Fagor Classic 4 - page 4

    2 • UTILICE FUENTE (S) DE CALOR DE A CUERDO CON LAS INSTRUCCIONES DE UTILIZA CIÓN . • TRAS LA COCCIÓN DE CARNES QUE TENGAN PIEL (P .E: LENGUA DE BUEY) QUE PUEDE INFLARSE BAJO EL EFECT O DE LA PRESIÓN , NO PINCHE LA CARNE MIENTRAS PRESENT A UN ASPECTO HINCHADO , PODRÍA ESCALDARSE. • EN CASO DE ALIMENT OS P ASTOSOS , LA OLLA A PRESIÓN DEBE ...

  • Fagor Classic 4 - page 5

    3 • Coloque la v álvula gir ator ia sobr e la válvula de funcionamiento y encajarla hasta el fondo . Cocción • Coloque la olla sobr e el foco del calor . Cuando la v álvula gir ator ia se ponga en MO VIMIENTO , dejando escapar v apor , r eduzca el foco de calor a una posición suficiente par a que la válvula gir e LENT AMENTE. Incluso pued ...

  • Fagor Classic 4 - page 6

    4 inmediatamente después de su ser vicio , llénelas con un poco de agua y jabón, así e vitar á que se peguen los r estos de la comida. • Si le quedan manchas blancas por exceso de cal en el agua, límpiela con un poco de vinagr e. • Si se da un fuer te sobr ecalentamiento puede ennegr ecer el acer o o pr oducir se unas manchas dor adas o a ...

  • Fagor Classic 4 - page 7

    5 TIEMPOS DE COCCION ALIMENTOS Cantidad de agua que necesita Minutos de cocción Sopas Pur é de legumbr es secas Cocido de pucher o Alcachofas Espárragos Remolachas Zanahorias enteras Zanahorias en rodajas Berzas Coliflor Achicoria Espinacas Judías v erdes (v ainas) Menestra-picadillo legumbr es Patatas Guisantes T omates LEGUMBRES SECAS Alubias ...

  • Fagor Classic 4 - page 8

    6 DIRECCIONES S.A.T . MINIDOMESTICOS A LAVA • Vitoria ............................................. Ar ana, 6 bajo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 91 95 • Vitor ia ............................................. Blo . T omás de Zumárraga . . . . . . . . . . . . . . . . . . . . 22 75 96 ALBA CETE • Albacete ..... ...

  • Fagor Classic 4 - page 9

    7 • Cór doba ....................................... Escultor fdez. Marquz, 5 . . . . . . . . . . . . . . . . . . 27 49 29 • Lucena .......................................... J osé Nevada Navajos, 14 . . . . . . . . . . . . . . . . . . 50 14 70 • Priego de Córdoba ....................... Se villa, 33 . . . . . . . . . . . . . . . . . . . . ...

  • Fagor Classic 4 - page 10

    8 ORENSE • Or ense .......................................... Hernán Cortés, 55 . . . . . . . . . . . . . . . . . . . . . . . 22 62 70 P ALENCIA • Palencia......................................... F ederico May o , 11 . . . . . . . . . . . . . . . . . . . . . . . 74 78 62 PONTEVEDRA • Ponte vedra .................................... J ofre ...

  • Fagor Classic 4 - page 11

    9 1) DESCRIPTION GENERALE (*) V oici votre autocuiseur (V oir figure 1) 1) Marmite. 2) Couv er cle. 3) Poignée de fermetur e. 4) P oignée. 5) Joint de fermetur e. 6) Soupape tour nante. 7) Soupape de sécurité. 8) Ensemble de fermetur e. 9) Soupape de fonctionnement. 10) Etrier . 11) F ond diffuseur thermique. Cet autocuiseur a été conçu pour ...

  • Fagor Classic 4 - page 12

    10 DE SA CONTENANCE. • UTILISER UNE SOURCE DE CHALEUR CONFORME AUX INSTRUCTIONS D’UTILISA TION . • APRES LA CUISSON DE VIANDES AY ANT UNE PEAU (P AR EXEMPLE LA LANGUE DE BOEUF), QUI PEUT GONFLER SOUS L ’EFFET DE LA PRESSION , NE PIQUEZ P AS LA VIANDE TANT QU’ELLE PRESENTE UN ASPECT GONFLE, V OUS POURRIERZ V OUS EBOUILLANTER. • EN CAS D? ...

  • Fagor Classic 4 - page 13

    11 • Placer la soupape tour nante sur la soupape de fonctionnement et l’emboîter à fond. Cuisson • Placer l’autocuiseur sur la sour ce de chaleur . Lor sque la soupape tour nante se met en MOUVEMENT , et laisse échapper de la v apeur , r éduir e la puissance de la sour ce de chaleur de manièr e que la soupape tour ne LENTEMENT . Elle p ...

  • Fagor Classic 4 - page 14

    12 • Une sur chauffe peut noir cir l’acier ou pr oduir e des taches dor ées ou bleutée, qui dispar aîtr ont av ec un netto y age normal. • Ne pas laisser d’eau de Jav el à l’intérieur, pour é viter la corr osion. 4) CONSEILS PRA TIQUES Si on constate que: • De la vapeur sort du bord du couverc le. • Av ant que la soupape ne tour ...

  • Fagor Classic 4 - page 15

    13 PIECES DE RECHANGE: 998011191 Joint de fermetur e G EAN13: 84127880190088 998010147 P oignée de fermetur e EAN13:84127888007256 998010192 P oignée tir amisú EAN13:8412788007300 998010174 Soupape touenante y elmo EAN13:8412788007287 998010165 Soupape de fonctionnement EAN13:8412788007270 Si l’anomalie per siste, n’inter v enez pas sur l’ ...

  • Fagor Classic 4 - page 16

    14 TEMPS DE CUISSON ALIMENTS Quantité d'eau nécessair e Minutes de cuisson Soupes: Pur ée de légumes secs Pot-au-feu Artichauts Asperg es Bettera ves Car ottes entièr es Car ottes en rondelles Chou Chou-fleur Endiv es Epinar ds Haricots verts Macédoine de légumes Pommes de terr e Petits pois T omates LEGUMES SECS Haricots Lentilles Pât ...

  • Fagor Classic 4 - page 17

    15 1) DESCRIÇÃ O GERAL (*) A sua panela é assim (ver fig . 1) 1) P anela. 2) T ampa. 3) Maneta de fecho . 4) Asa. 5) Junta de fecho . 6) V álvula gir atór ia. 7) V álvula de segur ança. 8) Conjunto de accionamento . 9) V álvula de funcionamento. 10) P onte. 11) Placa difusor a térmica. Esta panela está concebida par a satisfazer as maior ...

  • Fagor Classic 4 - page 18

    16 QUANDO COZER ALIMENTOS Q UE INCHAM DURANTE A COZEDURA, COMO O ARR OZ, O FEIJÃ O OU O GRÃ O . NUNCA ENCHER A P ANELA A MAIS DA MET ADE. • UTILIZAR UMA FONTE DE CALOR TAL COMO INDICADO NAS INSTRUÇÕES DE UTILIZA ÇÃ O . • DEPOIS DA COZEDURA DE CARNES COM PELE (LÍNGUA DE V A CA) QUE SE PODE INCHAR COM O EFEITO D A PRESSÃ O , EVITAR DE PIC ...

  • Fagor Classic 4 - page 19

    17 • F echar completamente, virando a maneta um mínimo de tr ês voltas . • Colocar a v álvula gir atória sobr e a v álvula de funcionamento e encaixá-la até ao fundo . Cozedura • Colocar a panela sobr e a fonte de calor . Quando a válvula começar a gir ar deixando escapar v apor , baixar o lume de maneir a que a v álvula gir e LENTA ...

  • Fagor Classic 4 - page 20

    18 • Não intr oduzir as peças no for no . • Se não poder limpar as peças imediatamente depois do ser viço , deixar de molho em agua e sabão , par a e vitar que os r estos de comida fiquem pegados. • Se ficar em manchas br ancas devidas a um excesso de cal, limpar com vinagr e. • Em caso de excesso de calor , a panela pode ficar escur ...

  • Fagor Classic 4 - page 21

    19 PERIODOS DE COCÇÃ O ALIMENTOS Quantidade de água que necessita Minutos de cocção Sopas Pur é de legumes sêcas Cozido Alcachofras Esparg os Beterrabas Cenouras inteir as Couves Couve-flor Chicória Espinafr es F eijão ver de (vág ens) Minestr one Batatas Ervilhas T omates LEGUMES SECOS F eijão Lentilhas Massas div ersas ASSADOS Va c a C ...

  • Fagor Classic 4 - page 22

    20 1) GENERAL DESCRIPTION (*) Y our pressure cooker is lik e this (See fig . 1) 1) Cooker . 2) Lid. 3) Closing handle. 4) Handle. 5) Closing seal. 6) Re v olving valv e. 7) Safety v alve . 8) Oper ating unit. 9) Automatic v alv e. 10) Bridge. 11) Heat distributing base. This pr essur e cooker is designed to satisfy the most demanding r equir ements ...

  • Fagor Classic 4 - page 23

    21 EXP AND WHEN COOKED SUCH AS RICE AND PULSES DO NO T FILL THE COOKER TO MORE THAN HALF ITS CAP A CITY . • USE HEA T SOURCE(S) IN A CCORDANCE WITH THE USER INSTRUCTIONS . • AFTER COOKING MEA T WITH SKIN (EG . O X T ONGUE) WHICH MA Y SWELL UNDER PRESSURE, DO NOT PUNCTURE THE MEAT WHEN IT IS SW OLLEN AS Y OU MAY GET SCALDED . • IN THE CASE OF ...

  • Fagor Classic 4 - page 24

    22 • Place the r e volving v alve on the oper ating v alve and push it in full y . Cooking • Place the cooker on the heat sour ce. When the r ev olving valv e begins to MO VE, emitting steam, turn do wn the heat sour ce to a position in which the v alve turns SLO WL Y . It can e v en r est WITHOUT TURNING , emitting a small quantity of steam. I ...

  • Fagor Classic 4 - page 25

    23 • If ther e ar e white stains because of excessi v e lime in the water , clean them with a little vinegar . • If intense o v erheating occur s it may blacken the steel or cause y ello wish or blue stains which y ou can r emo v e with normal cleaning. • T o pr ev ent cor r osion do not leav e bleach in the interior . 4) PRACTIC AL AD VICE I ...

  • Fagor Classic 4 - page 26

    24 COOKING TIMES FOOD Amount water needed Minutes to cook Soup Pur ee of dried legumes Stew Artichokes Asparagus Beets Whole carrots Carrots slices Cabbag e Cauliflo wer Chickory Spinach Gr een beans (pods) Legume hash Potatoes Pea s T omatoes DRIED LEGUMES Beans Lentils Assorted pastas Rice RO ASTS Ox Sheep-mutton Por k Ve a l MEATS IN SA UCE Ox L ...

Manufacturer Fagor Category Pan

Documents that we receive from a manufacturer of a Fagor Classic 4 can be divided into several groups. They are, among others:
- Fagor technical drawings
- Classic 4 manuals
- Fagor product data sheets
- information booklets
- or energy labels Fagor Classic 4
All of them are important, but the most important information from the point of view of use of the device are in the user manual Fagor Classic 4.

A group of documents referred to as user manuals is also divided into more specific types, such as: Installation manuals Fagor Classic 4, service manual, brief instructions and user manuals Fagor Classic 4. Depending on your needs, you should look for the document you need. In our website you can view the most popular manual of the product Fagor Classic 4.

Similar manuals

A complete manual for the device Fagor Classic 4, how should it look like?
A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Fagor Classic 4 by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Fagor Classic 4.

A complete Fagor manual, should contain several basic components. Some of them are less important, such as: cover / title page or copyright page. However, the remaining part should provide us with information that is important from the point of view of the user.

1. Preface and tips on how to use the manual Fagor Classic 4 - At the beginning of each manual we should find clues about how to use the guidelines. It should include information about the location of the Contents of the Fagor Classic 4, FAQ or common problems, i.e. places that are most often searched by users in each manual
2. Contents - index of all tips concerning the Fagor Classic 4, that we can find in the current document
3. Tips how to use the basic functions of the device Fagor Classic 4 - which should help us in our first steps of using Fagor Classic 4
4. Troubleshooting - systematic sequence of activities that will help us diagnose and subsequently solve the most important problems with Fagor Classic 4
5. FAQ - Frequently Asked Questions
6. Contact detailsInformation about where to look for contact to the manufacturer/service of Fagor Classic 4 in a specific country, if it was not possible to solve the problem on our own.

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