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Resumen del manual
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 to learn more! commercial specialty cookware double boiler with steamer insert Fagor America Inc. 2007 All Rights Reserved PO Box 94 Lyndhurst, NJ 07071 1-800-207-0806 FAGOR’s Commercial specialty cookware line includes: • 15” paella pan • 8” tapas pan set • 8qt. 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 to learn more! DOUBLE BOILER Thank you for choosing Fagor America Specialty Cookware! Fagor’s Stainless Steel Double Boiler with Steamer Insert 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!* The double boiler is a simple & effective tool, ideal for melting chocolate or cooking delicate sauces. The bottom can double as a sauce pan or as a steamer with the steamer insert. 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 Double boiler with Steamer Insert 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! 1 DOUBLE BOILER RECIPES Creme Brulee Ingredients: 3 eggs, lightly beaten 1/4 cup white sugar 2 cups light cream 1/2 teaspoon vanilla extract 1/2 cup brown sugar Directions: In a medium bowl, stir together eggs and sugar until smooth; set aside. In the top of double boiler over simmering water, heat cream until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla. Preheat oven broiler. Pour cooled mixture into a 1-quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly. 2 DOUBLE BOILER RECIPES Pecan Fudge Ingredients: 4 cups confectioners’ sugar 1/2 cup unsweetened cocoa powder 6 tablespoons butter 1/4 cup milk 1 tablespoon vanilla extract 1/4 teaspoon salt 1 cup chopped pecans Directions: Butter a 9x9 inch baking dish. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of the double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan. Let cool completely before cutting into squares. 3 DOUBLE BOILER RECIPES Bearnaise Sauce Ingredients: 2 tablespoons dried tarragon 3/4 cup red wine vinegar 2 tablespoons minced shallots 3 egg yolks 1/4 cup hot water 1/2 lemon, juiced 1 pinch salt 1 pinch cayenne pepper 1 cup butter, melted Directions: In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well. 4 CACEROLA PARA BANO MARIA .Gracias por elegir un product...