Fresco FPC802S User manual

STAINLESS STEEL
PRESSURE
COOKER
INSTRUCTION BOOKLET
Model: FPC802S/FPC607S/FPCS001/FPC608S

2
Important Safeguards / Quick Information Page 3 - 4
Cooking With The Pressure Cooker Page 5
Structure & Parts Page 6
Notes On Safety Page 7-10
Operating Instructions Page 11-13
Troubleshooting Page 14
Cleaning And Maintenance Page 15
Food Preparation Instructions Page 16
Cooking Times / Tips Page 17-18
Warranty Page 20
Notes Page 19
CONTENTS

2
IMPORTANT SAFEGUARDS
Listed
Pressure
Cooker
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or
knobs.
3. Close supervision is necessary when the
pressure cooker is used near children.
4. Do not place the pressure cooker in a heated
oven.
5. Extreme caution must be used when moving a
pressure cooker containing hot liquids.
6. Do not use pressure cooker for other than
intended use.
7. This appliance cooks under pressure. Improper
use may result in scalding injury. Make certain
unit is properly closed before operating.
See “Operating Instructions”.
8. Do not ll the unit over 2/3 full. When cooking
foods that expand during cooking such as
rice or dried vegetables, do not ll the unit
over ½ full.
Over lling may cause a risk of clogging the
vent pipe and develop excess pressure. See
“Food Preparation Instructions”.
9. Be aware that certain foods, such as
applesauce, cranberries, pearl barley, oatmeal
or other cereals, split peas, noodles, macaroni,
rhubarb, or spaghetti can foam, froth and
sputter, and clog the pressure release device
(steam vent). These foods should not be cooked
in a pressure cooker.
Thank you very much for
your decision to purchase our
pressure cooker.
Kindly read through this
instruction manual carefully
before rst usage of your new
pressure cooker.
We point out that using the
pressure cooker for any other
than the intended use can
cause serious damages.
When using pressure cookers, basic safety precautions
should always be followed:
3
Thank you very much for your
decision to purchase our
pressure cooker.
Kindly read through this
instruction manual carefully
before first usage of your new
pressure cooker.
We point out that using the
pressure cooker for any other
than the intended use can
cause serious damages.
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. Close supervision is necessary when the pressure
cooker is used near children.
4. Do not place the pressure cooker in a heated
oven.
5. Extreme caution must be used when moving a
pressure cooker containing hot liquids.
6. Do not use pressure cooker for other than
intended use.
7. This appliance cooks under pressure. Improper
use may result in scalding injury. Make certain unit
is properly closed before operating.
See “Operating Instructions”.
8.Donotlltheunitover2/3full.Whencooking
foods that expand during cooking such as rice
 ordriedvegetables,donotlltheunitover1/2
 full.Overllingmaycauseariskofcloggingthe
vent pipe and develop excess pressure.
9. Be aware that certain foods, such as
applesauce, cranberries, pearl barley, oatmeal
or other cereals, split peas, noodles, macaroni,
rhubarb, or spaghetti can foam, froth and
sputter, and clog the pressure release device
(steam vent). These foods should not be cooked
in a pressure cooker.
IMPORTANT SAFEGUARDS
When using pressure cookers, basic safety
precautions should always be followed:
Listed
Pressure
Cooker

4
IMPORTANT SAFEGUARDS
Enjoy your pressure cooker and
its savoury results.
10. Always check the pressure release devices for
clogging before use.
11. Do not open the pressure cooker until the unit
has cooled and all internal pressure has been
 released.Ifthehandlesaredifculttopush
apart, this indicates that the cooker is still
pressurized – do not force it open. Any pressure
in the cooker can be hazardous.
See “Operating Instructions”
12. Do not use this pressure cooker for pressure
frying with oil.
13.Whenthenormaloperatingpressureisreached,
turn the heat down so all the liquid, which
creates the steam, does not evaporate.
14. SAVE THESE INSTRUCTIONS

7
Listed
Pressure
Cooker
electric
ceramic induction
gas
Cooking with the pressure cooker
This pressure cooker offers you many
advantages:
The adjustable pressure-regulation valve.
Instructions in recipes and cooking time tables can only ever
be guidelines. This is why we have developed a adjustable
pressure-regulation valve which you can set in two positions
between 1and 2. This has the advantage that, according
to size or amount of the food to be cooked, you can set the
pressure individually in the cooker using the valve.
Please consult the cooking times table at the end of this
instruction booklet for basic settings.
You will cook more healthily.
Your food will be prepared especially gently by cooking it for
a shorter time and in the oxygen-free steam. Every minute
you save means a saving of important vitamins, nutrients
and minerals.
Your cooking will taste better. By cooking without
oxygen, the Àavour and natural colouring of your
vegetables will to a very large extent be preserved.
You will cook more quickly, and save time and energy
Using this pressure cooker you will save up to 70% of the
time you have previously spent on cooking. In addition,
you will save energy, up to 60 % on dishes with a longer
cooking time and between 30 % and 40 % on dishes with
shorter cooking times.
To a large extent, cooking smells and cooking
vapours will now disappear. Look after your pressure
cooker well, and you will enjoy your pressure cooker
for a long, long time.
So please read these Instructions for Use carefully
and completely.
To guarantee both its safety and long service, this pressure
cooker is manufactured to extremely high standards, and
only the best materials are used. We hope you will obtain
plenty of enjoyment from its use.
7
Listed
Pressure
Cooker
electric
ceramic induction
gas
Cooking with the pressure cooker
This pressure cooker offers you many
advantages:
The adjustable pressure-regulation valve.
Instructions in recipes and cooking time tables can only ever
be guidelines. This is why we have developed a adjustable
pressure-regulation valve which you can set in two positions
between 1and 2. This has the advantage that, according
to size or amount of the food to be cooked, you can set the
pressure individually in the cooker using the valve.
Please consult the cooking times table at the end of this
instruction booklet for basic settings.
You will cook more healthily.
Your food will be prepared especially gently by cooking it for
a shorter time and in the oxygen-free steam. Every minute
you save means a saving of important vitamins, nutrients
and minerals.
Your cooking will taste better. By cooking without
oxygen, the Àavour and natural colouring of your
vegetables will to a very large extent be preserved.
You will cook more quickly, and save time and energy
Using this pressure cooker you will save up to 70% of the
time you have previously spent on cooking. In addition,
you will save energy, up to 60 % on dishes with a longer
cooking time and between 30 % and 40 % on dishes with
shorter cooking times.
To a large extent, cooking smells and cooking
vapours will now disappear. Look after your pressure
cooker well, and you will enjoy your pressure cooker
for a long, long time.
So please read these Instructions for Use carefully
and completely.
To guarantee both its safety and long service, this pressure
cooker is manufactured to extremely high standards, and
only the best materials are used. We hope you will obtain
plenty of enjoyment from its use.
5
To guarantee both its safety and long service, this pressure
cooker is manufactured to extremely high standards, and
only the best materials are used. We hope you will obtain
plenty of enjoyment from its use.
This pressure cooker offers you many
advantages:
Your food will be prepared especially gently by cooking
it for a shorter time and in the oxygen-free steam. Every
minute you save means a saving of important vitamins,
nutrients and minerals.
Your cooking will taste better. By cooking without oxygen,
the avour and natural colouring of your vegetables will to a
very large extent be preserved.
You will cook more quickly, and save time and energy.
Using this pressure cooker you will save up to 70% of the time
you have previously spent on cooking. In addition, you will
save energy, up to 60% on dishes with a longer cooking time
and between 30% and 40% on dishes with shorter cooking
times.
To a large extent, cooking smells and cooking
vapours will now disappear. Look after your pressure cooker
well, and you will enjoy your pressure cooker
for a long, long time.
Compatible with electric, gas, ceramic and induction stove
tops.
COOKING WITH THE PRESSURE COOKER
Please read these instructions for use, carefully and
completely.
electric
ceramic
Listed
Pressure
Cooker
gas
induction

6
STRUCTURE & PARTS
Model FPC802S/FPC607S/FPCS001/FPC608S
Caliber ø22cm
Working Pressure 80kPa
Stainless Steel Pressure Cooker
Position of releasing
Position of the pressure step (80Kpa)
Don’t pull out the pressure regulator when there is pressure inside.
Pressure Regulator
Push button
Uper handle
Safety window
Rubber gasket
Cooker body
Fig. 1
Lower Sub-handle
Lid
Pressure Indicator
Lower handle

11
Notes on safety
Before ¿rst using the pressure cooker, please read
these instructions.
The pressure cooker and pressure cooker lid should be
cleaned thoroughly using hot water on each occasion
before use.
If after the ¿rst boiling, white spots should form on the
bottom of the pot, these are caused by extreme hardness
of the water.
These spots can easily be removed either using vinegar or
descaler. On no account should you use abrasive cleaners
or wire wool for cleaning. This also applies for cleaning the
stainless steel exterior.
Please check that the pressure-regulation valve and
the safety pin are freely moveable.
People not familiar with the use of this pressure cooker
should not be allowed to use it.
If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
This pressure cooker may only be used for the purpose of
fast cooking, for which it was designed. It may only be used
as a «normal» saucepan without a lid. Please never use it in
a baking oven or in a microwave.
The pressure cooker may only be placed on the appropriate
KHDWLQJVXUIDFH for its size. When using full power to heat
it, always keep it under observation.
When using it on the an electric KHDWLQJVXUIDFH, the hotplate
must be less than or equal to the diameter of the pot.
When using it on a gas stove, the Àame ring must not exceed
the base diameter.
A too large gas Àame may damage the handles.
When using it on a ceramic KHDWLQJVXUIDFH, make sure the
bottom of the pot is clean and dry.
Never touch the outside of the pressure cooker during the
cooking procedure, as you may burn yourself.
Notes on safety
11
Notes on safety
Before ¿rst using the pressure cooker, please read
these instructions.
The pressure cooker and pressure cooker lid should be
cleaned thoroughly using hot water on each occasion
before use.
If after the ¿rst boiling, white spots should form on the
bottom of the pot, these are caused by extreme hardness
of the water.
These spots can easily be removed either using vinegar or
descaler. On no account should you use abrasive cleaners
or wire wool for cleaning. This also applies for cleaning the
stainless steel exterior.
Please check that the pressure-regulation valve and
the safety pin are freely moveable.
People not familiar with the use of this pressure cooker
should not be allowed to use it.
If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
This pressure cooker may only be used for the purpose of
fast cooking, for which it was designed. It may only be used
as a «normal» saucepan without a lid. Please never use it in
a baking oven or in a microwave.
The pressure cooker may only be placed on the appropriate
KHDWLQJVXUIDFH for its size. When using full power to heat
it, always keep it under observation.
When using it on the an electric KHDWLQJVXUIDFH, the hotplate
must be less than or equal to the diameter of the pot.
When using it on a gas stove, the Àame ring must not exceed
the base diameter.
A too large gas Àame may damage the handles.
When using it on a ceramic KHDWLQJVXUIDFH, make sure the
bottom of the pot is clean and dry.
Never touch the outside of the pressure cooker during the
cooking procedure, as you may burn yourself.
Notes on safety
7
Before rst using the pressure cooker, please read
these instructions.
The pressure cooker and pressure cooker lid should be
cleaned thoroughly using hot water on each occasion
before use.
If after the rst boiling, white spots should form on the
bottom of the pot, these are caused by extreme hardness
of the water.
These spots can easily be removed using vinegar or
descaler. On no account should you use abrasive cleaners
or wire wool for cleaning. This also applies for cleaning the
stainless steel exterior.
Please check that the pressure regulator and the pressure
indicator are freely moveable.
People not familiar with the use of this pressure cooker
should not be allowed to use it.
If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
This pressure cooker may only be used for the purpose of
fast cooking, for which it was designed. It may only be used
as a «normal» saucepan without a lid. Please never use it in
a baking oven or in a microwave.
The pressure cooker may only be placed on the
appropriate heating surface for its size. When using full
power to heat it, always keep it under observation.
When using it on the an electric heating surface, the
hotplate must be less than or equal to the diameter of the
pot.
When using it on a gas stove, the ame ring must
not exceed the base diameter.
A gas ame that is too large may damage the handles.
When using it on a ceramic heating surface, make sure the
bottom of the pot is clean and dry. Pushing or dragging the
cooker across ceramic elements can cause scratches to
the stove top.
Never touch the outside of the pressure cooker during the
cooking procedure, as you may burn yourself.
NOTES ON SAFETY

12
Notes on safety
min 0,4 qt (3/8 L)
If the pressure cooker is still hot, it must only be touched
or moved with great care, and by using the handles on the
pressure cooker itself; not the handle on the lid.
Do not carry the pressure cooker by holding it on the lid’s
bow. Always use both hands tocarry it by holding the side
handles.
Check continuously the fastness of the pressure cooker
handles. Once you observe handles become loose, use a
screwdriver to fasten them properly again
The pressure cooker must never be used without liquid,
otherwise it may be damaged.
The minimum amount of liquid should be approx. 0,4
qt (3/8 L,) irrespective of the amount of the food to be
cooked!
The pressure cooker should be ¿lled at least 1/3 incl.
the food to be cooked.
The pressure cooker must never be ¿lled more than 2/3-full,
or when cooking food which wells up or bubbles strongly
(e.g. rice or pulses) not more than half-full. These foods
should ¿rst be brought to the boil in the uncovered pressure
cooker and then skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used
for roasting or frying using oil.
When preparing e.g. sausages with an arti¿cial skin,
this must ¿rst be pierced. If the skin is not pierced, it will
expand under pressure and may burst. Any splashes thus
occasioned may cause burns.
If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
You should not pressure-cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve
becoming blocked.
If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
During cooking, bursts of steam will be given off vertically
from the centre of the regulator valve.
12
Notes on safety
min 0,4 qt (3/8 L)
If the pressure cooker is still hot, it must only be touched
or moved with great care, and by using the handles on the
pressure cooker itself; not the handle on the lid.
Do not carry the pressure cooker by holding it on the lid’s
bow. Always use both hands tocarry it by holding the side
handles.
Check continuously the fastness of the pressure cooker
handles. Once you observe handles become loose, use a
screwdriver to fasten them properly again
The pressure cooker must never be used without liquid,
otherwise it may be damaged.
The minimum amount of liquid should be approx. 0,4
qt (3/8 L,) irrespective of the amount of the food to be
cooked!
The pressure cooker should be ¿lled at least 1/3 incl.
the food to be cooked.
The pressure cooker must never be ¿lled more than 2/3-full,
or when cooking food which wells up or bubbles strongly
(e.g. rice or pulses) not more than half-full. These foods
should ¿rst be brought to the boil in the uncovered pressure
cooker and then skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used
for roasting or frying using oil.
When preparing e.g. sausages with an arti¿cial skin,
this must ¿rst be pierced. If the skin is not pierced, it will
expand under pressure and may burst. Any splashes thus
occasioned may cause burns.
If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
You should not pressure-cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve
becoming blocked.
If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
During cooking, bursts of steam will be given off vertically
from the centre of the regulator valve.
8
NOTES ON SAFETY
If the pressure cooker is still hot, it must only be touched
or moved with great care, and by using the handles on the
pressure cooker itself; not the handle on the lid.
Do not carry the pressure cooker by holding it on the lid’s
bow. Always use both hands to carry it by holding the side
handles.
Continuously check the fastness of the pressure cooker
handles. Once you observe handles become loose, use a
screwdriver to fasten them properly again.
The pressure cooker must never be used without liquid,
otherwise it may be damaged.
The minimum amount of liquid should fill 1/4 of the pressure
cooker, irrespective of the amount of food to be cooked!
The pressure cooker should be filled at least 1/3 incl. the
food to be cooked.
The pressure cooker must never be lled more than 2/3-full,
or when cooking food which wells up or bubbles strongly
(e.g. rice or pulses) not more than half-full. These foods
should rst be brought to a boil in the uncovered pressure
cooker and then skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used
for roasting or frying using oil.
When preparing e.g. sausages with an articial skin,
this must rst be pierced. If the skin is not pierced, it will
expand under pressure and may burst. Any splashes thus
occasioned may cause burns.
If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
You should not pressure-cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve
becoming blocked.
If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
During cooking, bursts of steam will be given off vertically
from the centre of the pressure regulator.
min 1/4 liquid

9
NOTES ON SAFETY
Please take care that you do not come into contact with
this hot steam.
During the cooking process, the safety devices must not be
interfered with.
When the pressure cooker is under pressure, force must
never be used in an attempt to open it.
The pressure cooker must be allowed to cool down before
it is opened. Steam pressure must be completely released,
otherwise it will not be possible to open the cooker. Please
heed the opening instructions (page 13).
Do not undertake any modications to the safety devices;
otherwise there is risk of scalding. When releasing the
steam, keep hands, head and body out of the way of the
steam.
You should only use original accessories and spare parts or
lids and pots that are designed for these pressure cookers.
Pressure cookers or accessories which are deformed
or damaged in any way should not be used in any
circumstances.
If repairs are necessary, please contact our customer
service department.
Before cooking
Clean cooker before rst use. Before each use, make sure
that the pressure indicator, the pressure regulator and the
rubber gasket are all clean and functioning properly.
Particularly ensure that the pressure indicator on the
underside of the lid can be moved («waggles»).
To ensure proper operation, inspect the rubber gasket after
each use and replace it when it:
- Becomes hard or less exible;
- Discolours (when it begins to turn a yellowish-brown);
- Expands or falls out of the lid; and/or
- Appears damaged in any way (e.g. cut, torn, deformed).

10
NOTES ON SAFETY
The four pressure-releasing devices ensure safety!
1. Pressure Regulator:
According to the cooking requirement, select position I or the steam
setting
2. Pressure Indicator:
It will rise when the pressure is up to 4Kpa. Steam releases from here if the
steam-releasing hole is blocked.
3. Rubber Gasket/Safety window:
If the pressure regulator and the pressure indicator become blocked, the
rubber gasket will tear and be squeezed out from the safety window on the
rim of the lid as a safety measure. STOP cooking if this happens.
4. Push button:
Will only operate if pressure cooker is not under pressure. NEVER try to
override this feature

Operating instructions
14
MIN. 1/3 MAX. 2/3
min 0,4 qt (3/8 L)
Fill the pot with suf¿cient liquid to generate the necessary
steam (water, sauce or stock).
WARNING: always add adequate liquid. NEVER let the
pressure cooker “cook dry”.
Now add the cooking material.
Liquid and food to be cooked should ¿ll at least 1/3 of the
pot `s capacity.
Maximum 1/2 full for foods that expand or tend to foam.
Maximum 2/3 full for all other foods.
Please observe the ¿ller scale inside the pot.
Please check that there is adequate space between the
food to be cooked and the lid with safety valves.
Note:
So that the base of the pot is not corroded by salt, you
should only add salt to water which is already boiling, and
stir it gently.
Now put the lid on the cooker.
One-hand opening-/closing-system with push button
The steam insert:
Put the wire stand onto the bottom of the pot and place the
steam insert onto the stand. Pour just enough liquid into the
pot so that its level will just be under the insert. Foodstuffs
meant for stewing or steaming may now be put into the
insert and will cook through the Àow of developing vapour.
The foodstuffs will remain tender and juicy by this method
of preparing it. Using the steam insert is signi¿cantly
contributing towards a healthier diet because water-soluble
vitamins and nutrients will be preserved and by doing without
oils and fats, the stewing/steaming method is recommended
within the scope of a calorie-conscious diet.
Operating instructions
14
MIN. 1/3 MAX. 2/3
min 0,4 qt (3/8 L)
Fill the pot with suf¿cient liquid to generate the necessary
steam (water, sauce or stock).
WARNING: always add adequate liquid. NEVER let the
pressure cooker “cook dry”.
Now add the cooking material.
Liquid and food to be cooked should ¿ll at least 1/3 of the
pot `s capacity.
Maximum 1/2 full for foods that expand or tend to foam.
Maximum 2/3 full for all other foods.
Please observe the ¿ller scale inside the pot.
Please check that there is adequate space between the
food to be cooked and the lid with safety valves.
Note:
So that the base of the pot is not corroded by salt, you
should only add salt to water which is already boiling, and
stir it gently.
Now put the lid on the cooker.
One-hand opening-/closing-system with push button
The steam insert:
Put the wire stand onto the bottom of the pot and place the
steam insert onto the stand. Pour just enough liquid into the
pot so that its level will just be under the insert. Foodstuffs
meant for stewing or steaming may now be put into the
insert and will cook through the Àow of developing vapour.
The foodstuffs will remain tender and juicy by this method
of preparing it. Using the steam insert is signi¿cantly
contributing towards a healthier diet because water-soluble
vitamins and nutrients will be preserved and by doing without
oils and fats, the stewing/steaming method is recommended
within the scope of a calorie-conscious diet.
11
OPERATING INSTRUCTIONS
Fill the pot with sufcient liquid to generate the necessary
steam (water, sauce or stock).
WARNING: always add adequate liquid. NEVER let the
pressure cooker “cook dry”.
Now add the cooking material.
Liquid and food to be cooked should ll at least 1/3 of the
pot’s capacity.
Maximum 1/2 full for foods that expand or tend to foam.
Maximum 2/3 full for all other foods.
Please observe the ller scale inside the pot.
Please check that there is adequate space between the
food to be cooked and the lid with safety valves.
Note:
So that the base of the pot is not corroded by salt, you
should only add salt to water which is already boiling, and
stir it gently.
Before use, make sure that the pressure regulator pipe is
unobstructed. Make sure that the pressure indicator valve
and the pressure regulator hole are not obstructed. If any of
them are, clear away with dredging needle.
Now put the lid on the cooker.
Align the mark “O” on the lid to the mark “O” on the lower
handle. To close turn handle clockwise to align the upper
and lower handles. The handle should lock in position.
min 1/4 liquid

12
Cooking time table Page 17 – 18
Pressure cooking is so easy...
Set pressure stage
I = Cooking
Set oven to top cooking level
Place the pressure cooker with preset cooking setting on the correct source of heat, and turn
this up to full power.
The red pin will become visible with increasing pressure. From this point on, the pot must not
be opened
Depending on how full the cooker is, it will take several minutes until the preset cooking stage
has been reached. This is the case as soon as steam starts to escape permanently from the
pressure-regulation valve.
The actual cooking time only starts
from this moment.
Only at this point should the source of heat be turned down to a lower stage.
In this way, you avoid unnecessary consumption of energy and the risk of the cooker boiling
dry.
At the end of the cooking time ...
Switch off oven!
OPERATING INSTRUCTIONS

13
OPENING INSTRUCTIONS
The heating source is turned off when cooking time is
nished, and the pressure in the cooker must be released.
Take the cooker away from the heating surface, and place
it on a suitable surface. There are the following options for
releasing the pressure:
1.) Let it cool down:
Wait until the red pin on the pres-
sure indicator valve has completely
disappeared. This is the recommended method for foods
which are mushy or tend to foam.
WARNING: The escaping steam is extremely hot. The steam
escapes vertically, so please do not hold your hands above
the valve. Wait until all the steam has escaped, and the
pressure indicator is no longer visible. This method is not
suitable for foods which are mushy or tend to foam.
2.) Quick release of pressure:
Hold the cooker under cold running water and let cold
water slowly run over the lid – not over the plastic parts – until
the red pin on the pressure indicator valve
has dropped completely out of sight. Please
DO NOT place the pot into water. The pot is
depressurized when the pressure indicator valve has dropped
completely out of sight.
WARNING: Never use force to open the lid, and never
interfere with the safety systems. The cooker can only be
opened when it is no longer under pressure.
Cleaning and maintenance
Clean your pressure cooker after every use with hot water
and washing-up liquid. Please do not use any scratching,
abrasive or caustic cleaners, or any that contain chlorine.
The pot can also be cleaned in the dishwasher without its lid.
The lid should always be cleaned by hand.

14
TROUBLESHOOTING
Problem Cause Solution
Steam comes out from the
underside of the lid
1. Rubber gasket is dirty
2. Rubber gasket is too old
1. Clean the rubber gasket,
cooker mouth and lid
2. Change the rubber gasket
Steam and liquid leaks from
the pressure indicator valve
suddenly
1. The safety function of the
locking pin is working. The
release hole of the pressure
regulator is blocked
2. The pressure indicator
valve has lost its function
1. Take the cooker away
from the heat source and
let cool before cleaning
the release hole
2. Change pressure indicator
valve
When cooking, the rubber
gasket is suddenly forced out
from the safety window and
steam drains out
1. The safety function of the
rubber gasket is working.
This is a safety feature. STOP
and check other valves for
blockages
2. The rubber gasket is aged
and has lost its function
1. Take the cooker away
from the re. After it is
cool, clean and check
all the safety devices
2. Change the rubber gasket

15
 Maintenance of the safely open-preventing valve, the pressure-limiting valve
and the steam-releasing pipe.
Check the steam-releasing pipe and the safely open-preventing valve. If it is
blocked; Clear away or the dredging needle, then wash and rinse the pipe with water
fig.12.
Special dismantling as follows:
Pull out the pressure-limiting valve and dismantle the parts as the order of
Fig.13, then clean them(fig.14); reverse the lid and clean the sealing washer. After
finishing these, install them as original order.
Safety open-preventing valve: Switch clockwise safety valve with spanner, then
dismantle it(fig 15). Then wash it cleaning as Fig.16
Fig.11
Fig.13
Fig.12
Fig.14
CLEANING & MAINTENANCE
Maintenance of the Pressure Cooker:
Wash pressure cooker in HOT water.
Don’t scrape the cooker surface with hard materials such as metal to avoid abrasion.
Don’t store food inside the cooker for a long time.
Maintenance of the Rubber Gasket (Fig. 11):
Remove the rubber gasket from the lid. Rinse it under HOT water. Wipe off the water and keep
the rubber gasket dry.
Put the rubber gasket back on the lid. As soon as the rubber gasket becomes hard (when it be-
gins to turn a brown colour) or expands and no longer sits correctly on the lid, or is cut, ripped
or torn it should be replaced.
Maintenance of the pressure indicator valve, pressure regulator and pressure regulator pipe:
Check the pressure regulator pipe and the indicator valve. If either is blocked, clean, wash and
rinse with water (Fig. 12).
Special dismantling, as follows:
Pull out the pressure regulator and dismantle the parts as per Fig.13, then clean them
(Fig. 14); reverse the lid and clean the gasket.

20
Food preparation instructions
MIN. 1/3
MAX. 2/3
MIN. 1/3
MAX. 2/3
3/8 Liter
min 0,4 qt (3/8 L)
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never ¿lled more than
2/3 full.
Please read the corresponding instructions in these
Instructions for Use.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience yourself
to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is suf¿cient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will ¿nish cooking
at about the same time.
For soups and stews you should note: that foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is ¿nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
Food preparation instructions
20
Food preparation instructions
MIN. 1/3
MAX. 2/3
MIN. 1/3
MAX. 2/3
3/8 Liter
min 0,4 qt (3/8 L)
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never ¿lled more than
2/3 full.
Please read the corresponding instructions in these
Instructions for Use.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience yourself
to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is suf¿cient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will ¿nish cooking
at about the same time.
For soups and stews you should note: that foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is ¿nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
Food preparation instructions
16
FOOD PREPARATION INSTRUCTIONS
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never lled more than
2/3 full.
Please read the corresponding operating instructions
included in this booklet.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience
yourself to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is sufcient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will nish cooking
at about the same time.
For soups and stews you should note: Foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
min 1/4 liquid

21
Cooking times / tips
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min 2
Pea soup (not soaked) 20–25 min 2
Vegetable soup 4–8 min 2
Semolina soup 3–5 min 2
Goulash soup 10–15 min 2
Potato soup 5–6 min 2
Bone marrow soup 20–25 min 2
Minestrone 8–10 min 2
Rice soup 6–8 min 2
Beef tea 35–40 min 2
Boiling chicken 25–35 min 2
Tomato soup with rice 6–8 min 2
STEWS COOKING TIME RAPID COOK
Cabbage stews 15 min 2
Lentil (soaked) 13–15 min 2
Bavarian Pichelsteiner 20 min 2
Serbian beef stew 8–10 min 2
VEGETABLES COOKING TIME GRADUAL COOK
CauliÀower 3–7 min 1
Peas, green 3–5 min 1
Carrots 3–7 min 1
Stuffed capsicum 6–8 min 1
Mushrooms 6–8 min 1
Beetroot 15–25 min 1
Cabbage types 5–15 min 1
Spinach 3–4 min 1
RAPID COOK
Beans 6–10 min 2
Potatoes 6–8 min 2
Potatoes (unpeeled) 6–12 min 2
Celeriac 12–15 min 2
Vegetables:
The ¿ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more vegetables you cook, the longer the cooking time will
be.
Suggestion: it is better to undercook – extra cooking is always possible.
Cooking times / tips
21
Cooking times / tips
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min 2
Pea soup (not soaked) 20–25 min 2
Vegetable soup 4–8 min 2
Semolina soup 3–5 min 2
Goulash soup 10–15 min 2
Potato soup 5–6 min 2
Bone marrow soup 20–25 min 2
Minestrone 8–10 min 2
Rice soup 6–8 min 2
Beef tea 35–40 min 2
Boiling chicken 25–35 min 2
Tomato soup with rice 6–8 min 2
STEWS COOKING TIME RAPID COOK
Cabbage stews 15 min 2
Lentil (soaked) 13–15 min 2
Bavarian Pichelsteiner 20 min 2
Serbian beef stew 8–10 min 2
VEGETABLES COOKING TIME GRADUAL COOK
CauliÀower 3–7 min 1
Peas, green 3–5 min 1
Carrots 3–7 min 1
Stuffed capsicum 6–8 min 1
Mushrooms 6–8 min 1
Beetroot 15–25 min 1
Cabbage types 5–15 min 1
Spinach 3–4 min 1
RAPID COOK
Beans 6–10 min 2
Potatoes 6–8 min 2
Potatoes (unpeeled) 6–12 min 2
Celeriac 12–15 min 2
Vegetables:
The ¿ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more vegetables you cook, the longer the cooking time will
be.
Suggestion: it is better to undercook – extra cooking is always possible.
Cooking times / tips
17
COOKING TIMES / TIPS
SOUPS COOKING TIME
Bean soup 20 min
Pea soup (not soaked) 20–25 min
Vegetable soup 4–8 min
Semolina soup 3–5 min
Goulash soup 10–15 min
Potato soup 5–6 min
Bone marrow soup 20–25 min
Minestrone 8–10 min
Rice soup 6–8 min
Beef tea 35–40 min
Boiling chicken 25–35 min
Tomato soup with rice 6–8 min
STEWS COOKING TIME
Cabbage stews 15 min
Lentil (soaked) 13–15 min
Bavarian Pichelsteiner 20 min
Serbian beef stew 8–10 min
VEGETABLES COOKING TIME
Cauliower 3–7 min
Peas, green 3–5 min
Carrots 3–7 min
Stuffed capsicum 6–8 min
Mushrooms 6–8 min
Beetroot 15–25 min
Cabbage types 5–15 min
Spinach 3–4 min
Beans 6–10 min
Potatoes 6–8 min
Potatoes (unpeeled) 6–12 min
Celeriac 12–15 min
Vegetables:
The ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more vegetables you cook, the longer the cooking time will
be.
Suggestion: It is better to undercook – extra cooking is always possible.

22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed ¿sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since ¿sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and Àavours of your
food.
22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed ¿sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since ¿sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and Àavours of your
food.
18
COOKING TIMES / TIPS
MEAT COOKING TIME
Knuckle of pork 30-40 min
Goulash 15-20 min
Minced meat 5-10 min
Chicken 20-25 min
Veal, sliced 6 min
Veal, roast 15-20 min
Veal fricassee 5 min
Turkey leg 25-35 min
Beef roast 40-50 min
Rib of pork 10-12 min
Meat roulade 15-20 min
Braised marinated beef 30-35 min
Roast pork 25-30 min
Knuckle of pork (Bavarian style) 25-35 min
Braised venison 25-30 min
Meat:
Meat is brought to a boil in the uncovered pressure cooker. The
necessary liquid is then topped up on deglazing. Pieces which are
too large should be cut up and browned individually, then laid over
one another to complete cooking.
FISH COOKING TIME
Steamed sh with potatoes 6-8 min
Fish in white wine sauce 6-8 min
with potatoes
Cod 4-6 min
Fish (fresh):
Cook with adequate liquid, according to amount. Since sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on the type and amount of food to be defrosted. Defrosting in the
pressure cooker preserves the vitamins, minerals and avours of your food.

Notes
23
Notes
23
Notes
23
Notes
23 19
NOTES

Listed
Pressure
Cooker
JASCOR HOUSEWARES INC. warrants that this product shall be free from defects in material
and workmanship for a period of two years from the date of purchase. During that period
these defects will be repaired or replaced at the discretion of the retailer and/or JASCOR
HOUSEWARES INC. A defective product should be returned to the original place of
purchase within the retailer’s stipulated return/exchange period*. If you are unable to have a
defectiveproductreplacedunderwarrantybytheretailer,JASCORHOUSEWARESINC.willrepair
or replace the defective product without charge.
You may contact us by mail, email, fax, or telephone as listed below.
This warranty covers normal domestic usage and does not cover damage which occurs in
shipment or failure which results from alteration, accident, misuse, abuse, glass breakage,
neglect, commercial use, or improper maintenance.
To ensure prompt ‘in-warranty’ service securely package and return the product to us prepaid.
Be sure to include the original proof of purchase and a description of the defect along with
your address and zip/postal code.
For repairs not covered by the warranty, please contact us for assistance.
If you order spare parts, please state
Model number:
FPC802S/FPC607S/FPCS001/FPC608S
JASCOR HOUSEWARES INC.
Customer Service Department
81A Brunswick Dollard-des-Ormeaux, Quebec Canada H9B 2J5
E-mail: [email protected] Tel: [phone] Fax: [phone]
Web: www.fresco-intl.com
*Return/exchange policies at each retailer vary and may differ from the
JASCORHOUSEWARESINC.1yearlimitedwarrantyperiod.
Listed
Pressure
Cooker
LIMITEDWARRANTY