Farberware FPC400 Use & Care Instructions Manual
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Farberware FPC400 Use & Care Instructions Manual

Farberware FPC400 Use & Care Instructions Manual

Programmable pressure cooker
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USE & CARE INSTRUCTIONS
PROGRAMMABLE PRESSURE COOKER
FPC400

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Summary of Contents for Farberware FPC400

  • Page 1 USE & CARE INSTRUCTIONS PROGRAMMABLE PRESSURE COOKER FPC400...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against fire, electric shock and injury to persons, do not immerse cord, plugs, or Pressure Cooker Housing in water or other liquid.

  • Page 3: Additional Important Safeguards

    ADDITIONAL IMPORTANT SAFEGUARDS WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fires, or other injury to persons or damage to property. 1. Keep hands and face away from Steam Release Valve when releasing pressure.
  • Page 4 Congratulations! You are about to learn how to cook and prepare delicious, home made meals in a fraction of the time it normally takes, without sacrificing flavor or nutrition. Your FARBERWARE ® Programmable Electric Pressure Cooker is quick, safe and easy to use.
  • Page 5 GETTING TO KNOW YOUR FARBERWARE ® FPC400 PROGRAMMABLE ELECTRIC PRESSURE COOKER (PN 20887) (PN 20890) Cleaning Brush (PN 20910) (PN 21100A) PROGRAMMABLE WARM BROWN COOK MODE STEAM PRESSURE MODE HIGH COOK TIME DELAY TIME (PN 20890) START/STOP 1. Self-Locking Lid 11.

  • Page 6: Control Panel Options

    CONTROL PANEL OPTIONS PROGRAMMABLE WARM The KEEP WARM Function holds and keeps cooked food warm for a long WARM period of time. Press WARM Button. BROWN Press START/STOP to activate. The COOK MODE Yellow Indicator Light will flash, STEAM indicating WARM is working. To cancel PRESSURE MODE or stop, press and hold START/STOP HIGH...

  • Page 7: Delay Time

    COOK TIME Use this Timer when using the COOK MODE: STEAM Function or the PRESSURE MODE: LOW or HIGH settings. Press COOK TIME Button to set the cooking time desired, up to 99 minutes. DELAY TIME Allows you to begin cooking food up to two hours later in 1/2 hour increments.

  • Page 8: Before Using The First Time

    USE & CARE INSTRUCTIONS BEFORE USING THE FIRST TIME 1. Before using the Programmable Electric Pressure Cooker for the first time, wash the Removable Cooking Pot with warm soapy water. Rinse off with clean water and towel dry. Wash the Self- Locking Lid and Rubber Gasket with a clean, damp sponge or cloth and warm soapy water.

  • Page 9: Operating Instructions

    OPERATING INSTRUCTIONS 1. Plug the cord into a grounded-type 120V AC electrical wall outlet. 2. Position the Removable Cooking Pot in the appliance so that the guide located in the front of the Removable Cooking Pot (with the Heating Element Pins) slides down through the channel located inside the front of the Cool-to-the-Touch Housing.
  • Page 10 COOKING WITH YOUR FARBERWARE ® FPC400 PROGRAMMABLE PRESSURE COOKER WARMING This Function reheats or keeps cooked food warm for an indefinite period of time. This program can either be used on its own or in conjunction with COOK MODE: STEAM or PRESSURE MODE: LOW or HIGH to keep food warm after cooking.

  • Page 11: Cooking With Your Pressure Cooker

    COOKING WITH YOUR PRESSURE COOKER (Continued) STEAMING This Function quickly brings cooking liquid to a boil for steaming food or cooking rice. 1. Place the Removable Cooking Pot into the Cool-to-the-Touch Housing. 2. To steam food, place a small plastic, heat-resistant steaming rack or basket (NOT INCLUDED) in the bottom of the Removable Cooking Pot.
  • Page 12 COOKING WITH YOUR PRESSURE COOKER (Continued) PRESSURE COOKING By cooking in the FARBERWARE Programmable Electric Pressure ® Cooker at high temperature and pressure you are able to reduce the cooking time of most foods by up to 70 percent. 1. Place the Removable Cooking Pot in the Cool-to-the-Touch Housing.
  • Page 13 COOKING WITH YOUR PRESSURE COOKER (Continued) NOT use with foods that can overcook easily and quickly. When pressure is fully released, the Pressure Indicator will drop. 11. To release pressure immediately after cooking, use the Quick Steam Release Feature. Press the Quick Steam Release Button in short bursts only, until pressure is reduced —...
  • Page 14 Valves inhibit opening the Lid while there is still pressure in the Removable Cooking Pot. All pressure and steam must first be released as explained in Steps 10 and 11. 18. Never deep-fry or pressure-fry in the FARBERWARE ® Programmable Electric Pressure Cooker, regardless of whether the Lid is on or off.

  • Page 15: Care And Cleaning Instructions

    CARE & CLEANING INSTRUCTIONS 1. Unplug and let the FARBERWARE Programmable Electric ® Pressure Cooker cool to room temperature before cleaning. 2. Wash the Removable Cooking Pot with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and towel dry.

  • Page 16: Recipe Guide

    RECIPE GUIDE The following recipes have been especially developed for preparing in the FARBERWARE Programmable Pressure Cooker by leading ® housewares expert and best-selling cookbook author, Tom Lacalamita, The Kitchen Resource. A listing of suggested cooking times follows for your convenience.

  • Page 17: Vegetarian Chili

    Vegetarian Chili 1 cup (approximately 8 ounces) dried black beans, soaked one hour in boiling water 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, peeled and minced 1 medium green pepper, cored, seeded and chopped 1 medium red pepper, cored, seeded and chopped 1 jalapeño pepper, cored seeded and chopped 2 carrots, chopped 2 teaspoons chili powder...
  • Page 18 Vegetarian Chili (Continued) 9. Press START/STOP Button until the Green Indicator Light appears. The Red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator will rise as the pressure builds. After cooking under pressure 25 minutes, the Pressure Cooker will beep three times.

  • Page 19: Vegetable Stock

    Vegetable Stock 1 medium onion, coarsely chopped 1 leek, trimmed, washed well and chopped 2 unpeeled cloves garlic, crushed 1 carrot, coarsely chopped 1 rib celery, coarsely chopped 2 canned plum tomatoes, coarsely chopped 3 sprigs parsley 1 bay leaf 1/2 teaspoon whole black peppercorns 6 cups water Salt...

  • Page 20: Chicken Stock

    Chicken Stock 2 pounds chicken pieces like wings, necks, backs: skin and all visible fat removed 1 large onion, coarsely chopped 2 carrots, coarsely chopped 2 ribs celery, coarsely chopped 2 canned plum tomatoes, coarsely chopped 4 sprigs parsley 1/2 teaspoon whole black peppercorns 6 cups water Salt 1.
  • Page 21 Chicken Soup with Rice 6 cups chicken stock (page 19), or canned, low sodium chicken broth 1 boneless chicken breast, cut into bite-sized pieces 3 carrots, peeled and sliced thin 5 ribs celery, trimmed and sliced thin 2 large leeks, trimmed, washed well, light green and white parts only, sliced thin 1/2 cup uncooked rice 1.
  • Page 22 Barbecued Chicken 2 tablespoons olive oil 3 to 4 pound chicken, cut into pieces, skin and all fat removed 1 cup of your favorite barbecue sauce 1 large onion, chopped 1 large green pepper, seeded, cored and chopped 1. Place Removable Cooking Pot in Pressure Cooker. Add oil. 2.
  • Page 23 French Pot-au-feu Braised Chicken with Vegetables 3 chicken split breast halves with skin and bone 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Salt Black Pepper 2 tablespoons olive oil 2 medium red potatoes, scrubbed and quartered 2 carrots, peeled and quartered 2 ribs celery, quartered 2 leeks, trimmed, washed well, light green and white parts only sliced thin...
  • Page 24 Sauerbraten 2-1/2 to 3 pound chuck or rump roast Salt Black Pepper 2 tablespoons vegetable oil 1 cup water 1/2 cup red wine vinegar 1/2 cup dry red wine 1/4 cup brown sugar, packed 1 teaspoon ground cloves 2 teaspoons salt 2 large carrots, coarsely chopped 2 ribs celery, coarsely chopped 2 large onions, coarsely chopped...
  • Page 25 Sauerbraten (Continued) 11. Release pressure using the Natural Release Feature. This will take approximately 30 to 45 minutes. 12. Once the Pressure Indicator drops, slide the Safety Lock to UNLOCK position and remove the Lid. 13. Remove the meat to a serving platter and cover with foil. Pour the gravy into a food processor, blender, or food mill and process until smooth.

  • Page 26: Beef Stew

    Beef Stew 2 pounds boneless beef chuck, trimmed of all fat and cut into 1-1/2-inch cubes 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, peeled and minced 1 teaspoon dried thyme 8 ounces peeled baby carrots (about 2 cups) 2 all purpose potatoes, peeled and cut into 1-1/2-inch pieces 1 (9-ounce) package frozen cut green beans...
  • Page 27 Italian Meat Sauce 2 tablespoons olive oil 1 small onion, minced 1 carrot, minced 1 rib celery, minced 1 pound lean ground beef 1/4 cup minced parsley 6 cups tomato purée (two 28-ounce cans) 1 teaspoon sugar 4 teaspoons salt 1 teaspoon black pepper 1.
  • Page 28 Candied Yams 2 long strips orange peel 3 pounds sweet potatoes, peeled and cut into 1/2-inch thick slices 1/2 cup packed brown sugar 1 teaspoon ground cinnamon Pinch salt 3/4 cup orange juice 1 tablespoon butter, softened 1. Place the Removable Cooking Pot in the Pressure Cooker. 2.

  • Page 29: Stuffed Artichokes

    Stuffed Artichokes 3/4 cup water 1/2 teaspoon salt 1 bay leaf 4 medium-sized artichokes 2 extra-large eggs, beaten 3 tablespoons grated Pecorino Romano cheese 1 clove garlic, peeled and minced 1 tablespoon minced parsley Pinch black pepper 1 tablespoon olive oil 1.
  • Page 30 Risotto 3 tablespoons unsalted butter 1 small onion, finely chopped 1 cup Italian arborio or other short grain rice 2-1/4 cups chicken or vegetable stock or canned, low-sodium broth 1/3 cup grated Parmesan cheese Black pepper 1. Place Removable Cooking Pot in Pressure Cooker. Add butter. 2.
  • Page 31 Golden Spanish Rice 2 tablespoons olive oil 1 large onion, chopped 1 large red pepper, cored, seeded and chopped 3 cloves garlic, minced 1 package 10-ounce or two 5-ounce packages yellow rice mix, available in the Latin food section of most supermarkets 1 (14.5-ounce) can diced tomatoes with garlic 1 package (8- to 10-ounces) frozen artichoke hearts 1 cup frozen green peas...

  • Page 32: Stuffed Apples

    Stuffed Apples 4 large firm apples like Rome, Jonagold, Cortland or Winesap 1/3 cup packed brown sugar 1/4 cup chopped walnuts 1/4 teaspoon cinnamon 1 tablespoon unsalted butter 3/4 cup apple juice or cider 1. Place Removable Cooking Pot in Pressure Cooker. 2.

  • Page 33: Suggested Cooking Times

    SUGGESTED COOKING TIMES The following cooking times are provided as a guide to be used when cooking in the FARBERWARE Programmable Electric ® Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances.
  • Page 34 FRESH VEGETABLES APPROXIMATE COOKING TIMES Fresh Vegetables Cooking Time Water Collard Greens, coarsely chopped 5 min. 1 cup Corn, on-the-cob 3 min. 1/2 cup Corn, kernels 1 min. 1/2 cup Eggplant, sliced 1/8- to 1/4-inch slices 2 to 3 min. 1/2 cup Eggplant, 1/2-inch chunks 3 min.
  • Page 35 FROZEN VEGETABLES APPROXIMATE COOKING TIMES Frozen Vegetables Cooking Time Water Asparagus 2 min. 1/2 cup Beans, green, wax or French cut 1 min. 1/2 cup Beans, lima 2 min. 1/2 cup Broccoli, chopped, florets, or spears 2 min. 1/2 cup Brussels Sprouts 2 min.
  • Page 36 Dried Beans and Legumes APPROXIMATE COOKING TIMES* Beans & Legumes Cooking Time Water Yield Cooked Azuki, 1 cup dry 9 to 13 min. 3 cups 2 cups Black Beans, 1 cup dry 13 to 18 min. 3 cups 2 cups Black Eyed Peas, 1 cup dry 9 to 11 min.
  • Page 37 Grains APPROXIMATE COOKING TIMES* Grains Cooking Time Water Yield Cooked Rice, Basmati, 1 cup dry 5 to 7 min. 1-1/2 cups 3 cups Rice, converted or long grain, 1 cup dry 5 to 7 min. 1-1/2 cups 3 cups Rice, brown, 1 cup dry 15 to 20 min.
  • Page 38 Meat & Poultry APPROXIMATE COOKING TIMES Meat & Poultry Cooking Time Cooking Liquid Beef/Veal, roast or brisket, 3 lbs. 35 to 40 min. 1-1/2 cups Beef/Veal, shanks, 1-1/2-in. thick 25 to 30 min. 1 cup Beef/Veal, 1-1/2 lbs., 1-inch cubes 10 to 15 min.
  • Page 39 NOTES:...

  • Page 40: One-Year Limited Warranty

    FARBERWARE® is not responsible or liable for indirect, special or consequential damages arising out of or in connections with the use or performance of the product or other damages with respect to loss of property, or loss of revenues or profit.

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