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

4
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

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 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

6
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