Fagor Multipot Set none User manual

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
FAGOR’s Commercial specialty
cookware line includes:
• 15” paella pan
• 8” tapas pan set
• 8 qt. multipot
• Vegetable/asparagus steamer
• 4 cup egg poacher
• 4 cup multipan
• Double boiler with steamer insert
Other FAGOR Product Lines:
• High-quality Pressure Cookers
• European-style Major Appliances
• Portable Induction Cooktops
Visit www.fagoramerica.com to learn more!

CONTENTS
Care and Maintenance ..............................................................................................................3
Safety Instructions ....................................................................................................................3
Steaming Vegetables.................................................................................................................4
Garlic Crab Legs & Steamed Corn ...............................................................................5
Using The Multipot As A Stock Pot...........................................................................................6
San Francisco Style Cioppino ......................................................................................6
Using The Multipot For Cooking Pasta .....................................................................................7
Pasta Recipes ............................................................................................................................8
Pasta Primavera.........................................................................................................8
Spinach & Garlic with Pasta ........................................................................................9
Curry & Citrus Pasta with Chicken .............................................................................10
Egg Noodle Primavera ..............................................................................................11
Pasta Stir-Fry with Peanut Sauce ..............................................................................12
Linguine with Scallops..............................................................................................13
Español.....................................................................................................................................15
Cuidado y Mantenimiento .......................................................................................................15
Instrucciones de Seguridad ....................................................................................................15
Verduras Cocidas al Vapor......................................................................................................16
Patas de cangrejo con ajo y maíz hervido ..................................................................17
Uso de la Olla Multiuso Como Simple Olla .............................................................................18
Cioppino al estilo San Francisco................................................................................18
Uso de la Olla Multiuso Para Cocinar Pasta...........................................................................19
Recetas de Pasta.....................................................................................................................20
Pasta Primavera.......................................................................................................20
Espinacas y ajo con pasta.........................................................................................21
Pasta con pollo al curry y cítricos ..............................................................................22
Fideos finos primavera..............................................................................................23
Pasta sofrita con salsa de cacahuetes .......................................................................24
Lingüini con vieiras...................................................................................................25
Warranty...................................................................................................................................27

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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!*
Your new Multipot certainly lives up to its name. The multiple inserts convert the Multipot into a
pasta pot with a built in strainer, a vegetable steamer with tray, or simply as a large stockpot. Soups,
stews, fresh vegetables and pasta are all prepared with ease in this versatile and essential piece of
cookware.
CARE AND MAINTENANCE:
Do not use metal or sharp-edged utensils inside the cookware. They might scratch the surface.
Although this cookware is dishwasher safe, we recommend that you remove the unit from the
dishwasher prior to the drying cycle and towel dry so that watermarks are not left on the surface.
Avoid sliding or dragging the pot over the glass surface of your ceramic or induction cooktop, as
scratches may result.
This cookware is intended for household use only.
SAFETY INSTRUCTIONS:
• Never leave children unattended in the kitchen while food is cooking. Keep small children away
from hot surfaces.
• Never leave an empty piece of cookware on a hot burner. An unattended, empty pot or pan on a hot
burner can get extremely hot, which can cause personal injury and/or property damage.
• Never attempt to use this cookware in a microwave.
• We recommend you use pot holders to move the pan during or after cooking, as the handles might
be hot.
* Fagor’s Multipot Set is induction compatible; a perfect companion for it is the Fagor Portable Induction Cooktop.
Induction cooktops are 50% faster than gas or electric stoves; they’re more energy efficient for they use 90%
of the energy produced, and also healthier!
MULTIPOT

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STEAMING VEGETABLES
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. Wash 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 into the steamer
basket and cover.
3. When the vegetables have cooked, remove the steamer basket and enjoy!
How do I know how long to cook my vegetables?
You can generally tell when vegetables have been thoroughly steamed by their color. For leafy greens,
the color will change to bright green, which indicates they’re done. There are general guidelines
below:
Asparagus 10 minutes (Use fork to test for softness)
Leafy Greens 3 minutes or until bright green
Green Beans 10 minutes
Potatoes 30 minutes (Use fork to test for softness)
Bean Sprouts 3 minutes
Yams 20-25 minutes
Beets 25 minutes
Tip: Using Both the Steamer and Pasta Basket Inserts in the Multipot at once.
There are many ways to cook an entire meal all at once in your Multipot. For instance, try steaming
fresh clams, mussels, crab or lobster in the lower insert while at the same time steaming fresh
vegetables in the top insert.
MULTIPOT

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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 steamer basket
and add to the boiling water. At the same time, add the corn to the vegetable insert. Place inside the
Multipot and cover with lid. Boil the crab legs until they are opaque and flaky. The crab may finish
cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking.
When finished cooking, drain well.
In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay™ seasoning. Stir in the
crab and corn, and saute them for 5 to 10 minutes.
MULTIPOT RECIPES

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USING THE MULTIPOT ASA STOCK POT:
Remove both inserts and you now have a restaurant style 8 qt. stock pot. This pot is ideal for simmering
soups and stocks, poaching poultry, 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
1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, seeded and chopped
1/3 cup chopped parsley
1 large can (15 oz.) tomato sauce
1 large can (28 oz.) tomatoes
1 cup dry red or white wine
1 bay leaf
1 teaspoon dry basil leaves
1/2 teaspoon dry oregano leaves
12 small hard-shell clams in shell, suitable for steaming, scrubbed
1 pound large shrimp (under 30 per lb.) shelled and deveined
2 cooked large Dungeness crabs (about 2 lbs. each). cleaned and cracked
Directions:
In the 8 qt pot, combine oil, onion, garlic, bell pepper and parsley. Cook over medium heat, stirring
often, until onion is soft (about 5 mins.). Stir in tomato sauce, tomatoes (break up with a spoon) and
their liquid, wine, bay leaf, basil and oregano. Bring to a boil. Reduce heat, cover, and simmer for 20
minutes.
Add clams, shrimp and crabs. Cover and simmer until clams pop open and shrimp are opaque when
cut (about 20 more minutes). Ladle broth and shellfish into 6 large soup bowls. Makes 6 servings.
MULTIPOT RECIPES

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MULTIPOT RECIPES
USING THE MULTIPOT FOR COOKING PASTA:
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 tall pasta basket insert and lower into boiling water. Cover the pot with the glass
lid until the water returns to a boil.
Once the water returns to a boil, uncover and cook the pasta according to the instructions on the box.
(Different varieties of pasta cook for different lengths of time)
To test for doneness, take a piece of pasta out of the pot with a large spoon and take a bite. Most
people prefer to eat pasta al dente, cooked through but still a bit chewy.
Remove pasta basket from water, do not rinse unless you are cooling it for a salad. Otherwise, serve
immediately.

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PASTA RECIPES:
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 fresh basil, minced, or dill leaves
Grated Parmesan cheese
Directions:
Heat oil in pot. Add leeks and carrots, cook for 5 minutes, stir frequently until leeks are limp.
Add squash and red pepper and cook for 3 minutes. Add white wine, cover and simmer over low
heat until vegetables start to soften, about 3 minutes. Add chicken broth and bring to a simmer over
medium heat.
Add asparagus, cover with glass lid, simmer over medium heat 3-4 minutes. Add sauce and basil to
pasta. Toss well. Serve immediately with grated Parmesan Cheese.
MULTIPOT RECIPES

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MULTIPOT RECIPES
Spinach & Garlic with Pasta
2 bunches (about 12 oz. Each) spinach, rinsed well and drained.
12 oz. Dry 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 discard. Chop leaves and set aside. Prepare pasta according to
directions. Just before pasta is done, stir in spinach and cook just until water returns to a full boil.
Remove pasta basket and drain.
While pasta is cooking, heat oil in skillet over medium heat. Stir in garlic and red pepper. Cook
uncovered until garlic turns opaque, approx. 2 minutes. Add pasta and spinach to pan. Mix lightly using
two spoons. Salt to taste. Serve with cheese.

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30 MINUTES ORLESS PASTA DINNERS
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 concentrate, thawed
1 tbsp. curry powder
1 bunch scallions, sliced
Directions:
Prepare pasta according to package directions. While pasta is cooking, toss chicken and pineapple
together in a large bowl.
In a medium bowl, stir together mayonnaise, lemon juice, orange juice concentrate and curry powder.
When pasta is cooked, drain well and stir into fruit mixture. Stir dressing into pasta and fruit and mix
well. Sprinkle with scallions and serve.
MULTIPOT RECIPES

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MULTIPOT 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, cut in halves
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh mint
1/4 cup chopped fresh chives
3/4 cup grated Asiago or Parmesan cheese
Freshly ground black pepper
Directions:
Prepare noodles according to package directions. While noodles are cooking, bring chicken broth to a
boil in a medium saucepan. Add asparagus, carrots and red bell pepper. Simmer vegetables uncovered
4 minutes. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.
When noodles are done, drain well and return to the pasta pot. Add broth and vegetables, herbs and
chives. Cook over low heat, tossing gently until combined. Add 1/2 cup of the cheese; toss gently.
Transfer to serving platter; sprinkle with remaining 1/4 cup cheese. Garnish with freshly ground black
pepper.

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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 low-sodium, defatted chicken broth
Black pepper to taste
Directions:
Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm one
teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for
2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet.
Stir-fry for 2 minutes.
Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the
vegetables over pasta. Toss well and serve immediately.
MULTIPOT RECIPES

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MULTIPOT 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 tbsp. chopped fresh oregano (1 tsp. dried oregano)
1 pound small scallops
1/4 cup chopped fresh parsley
Coarsely ground black pepper
Directions:
Prepare pasta according to package directions. While pasta is cooking, saute green pepper, onion and
garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes.
When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve
immediately.

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OLLA MULTIUSO
¡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, vitrocerámica e incluso de inducción*.
Su nueva olla Multiuso ciertamente hace honor a su nombre. Los múltiples accesorios convierten a la
olla Multiuso en una olla para cocer pasta con un escurridor incorporado, en un cestillo perforado para
cocer vegetales o en una simple olla grande. Podrá preparar sopas, guisos, vegetales frescos y pastas
con gran facilidad en esta pieza tan versátil y esencial.
CUIDADO Y MANTENIMIENTO:
No utilice utensilios de metal o con bordes cortantes en la olla; podría rayar el fondo.
Aunque se puede lavar en el lavavajillas, recomendamos sacar la olla antes del ciclo de secado y
secarlo con un trapo para evitar que queden manchas de agua sobre la superficie.
Procure no arrastrar la olla sobre cocinas con superficie de cristal (Vitro o inducción) para evitar
rayarlas.
Esta cacerola es para uso doméstico solamente.
INSTRUCCIONES DESEGURIDAD:
• Nunca deje niños sin supervisión en la cocina cuando se esté cocinando. Mantenga a los niños
lejos de las superficies calientes para evitar quemaduras.
• Nunca deje una olla vacía sobre el fuego. Una olla vacía sobre una fuente de calor puede llegar
calentarse mucho, lo cual puede causar daños personales o materiales.
• Nunca utilice esta olla en el microondas.
• Recomendamos que use guantes o trapos para mover la olla después de cocinar; las asas pueden
estar muy calientes.
* La olla Multiuso de Fagor es compatible con cocinas de Inducción; un complemento perfecto para esta olla
Multiuso es la Placa de Inducción Portátil de Fagor. ¡Las cocinas de inducción son un 50% más rápidas que las
de gas o eléctricas, mucho más eficientes energéticamente, y también más sanas!

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OLLA MULTIUSO
VERDURAS COCIDAS AL VAPOR
¿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 vegetales densos (como las zanahorias) en el
cestillo perforado para cocer vegetales y cúbralo.
Cuando los vegetales se hayan cocinado, sáquelos del cestillo perforado para cocer y ¡disfrútelos!
¿Cómo sé cuánto tiempo necesito para cocinar los vegetales?
Generalmente, se puede decir cuándo están hechos completamente los vegetales por su color. Para
los que tienen hojas verdes, el color cambiará a un verde más brillante, lo que indica que ya están
hechos. A continuación se presentan unas pautas generales:
Espárragos 10 minutos (usar un tenedor para comprobar que estén hechos)
Hojas verdes 3 minutos o hasta que estén verdes brillante
Frijoles verdes 10 minutos
Papas 30 minutos (usar un tenedor para comprobar que estén hechas)
Brotes de frijoles 3 minutos
Camotes 20-25 minutos
Remolachas 25 minutos
Consejo: Uso al mismo tiempo del cestillo perforado para cocer vegetales y de la cesta de
pasta en la olla Multiuso.
Hay muchas maneras de cocinar una comida completa en su olla Multiuso. Por ejemplo, intente cocer
al vapor almejas, mejillones, cangrejos o langosta frescos en el accesorio inferior mientras se hacen
verduras frescas al vapor en el accesorio superior.

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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 las patas de cangrejo en el cestillo
grande perforado y póngalo en el agua hirviendo. Al mismo tiempo, ponga el maíz en el accesorio de
vegetales. Colóquelo dentro de la olla Multiuso y tápelo. Hierva las patas de cangrejo hasta que estén
opacas y crujientes. Puede que el cangrejo se cocine antes que el maíz, por lo que debe revisar el
maíz y el cangrejo cada 5 minutos para ver si están cocidos. Cuando termine de cocinarlos, escúrralos
bien.
En una sartén grande, derrita mantequilla o margarina, y ponga ajo, pimientos rojos y el sazón Old
Bay™. Meta el cangrejo y el maíz, y saltéelos durante 5 ó 10 minutos.
RECETAS

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USO DE LA OLLA MULTIUSO COMO SIMPLE OLLA:
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 multitudinarias.
Cioppino al estilo San Francisco
1/4 de taza de aceite de oliva o aceite de ensalada
1 cebolla grande picada
2 dientes de ajo picados o triturados
1 pimiento verde grande, sin semillas y picado
1/3 de taza de perejil picado
1 lata grande (15 onzas) de salsa de tomate
1 lata grande (28 onzas) de tomates
1 taza de vino tinto o blanco seco
1 hoja de laurel
1 cucharadita de hojas secas de albahaca
1/2 cucharadita de hojas secas de orégano
12 almejas pequeñas con concha, limpias, que se puedan poner al vapor
1 libra de camarones grandes (menos de 30) sin cáscaras y sin nervios
2 cangrejos Dungeness grandes cocidos (alrededor de 2 libras cada uno) limpios y cuarteado
Instrucciones:
En la olla de 8 cuartos combine el aceite, la cebolla, el ajo, el pimiento y el perejil. Cocínelo a fuego
medio, revolviendo a menudo, hasta que la cebolla esté suave (unos 5 minutos). Eche la salsa de
tomate, los tomates (partidos con una cuchara) y su líquido, el vino, el laurel, la albahaca y el orégano.
Hiérvalo. Reduzca el fuego, cúbralo y cocínelo a fuego lento durante 20 minutos.
Añada las almejas, los camarones y los cangrejos. Cúbralo y cocine a fuego lento hasta que las
almejas se abran y los camarones estén opacos al cortarlos (unos 20 minutos más). Con un cucharón
sirva el caldo y el marisco en 6 tazones grandes de sopa. Da para 6 porciones.
RECETAS