Fagor Lux Lcd Multicooker User Manual - Page 9

ENGLISH Pressure Cooking Fresh or Dried Fruits: To achieve best results when pressure cooking dried or fresh fruit, please refer to the below tips and hints: 1. The quick release method is recommended when pressure cooking fruit to prevent overcooking. 2. Half a cup of water is sufficient for cooking any quantity of fruit because the cooking time is very short. 3. Add sugar to fruit only after it is cooked, not before. Fruit Apples (Slices or Chunks) Apples (Whole) Apricots, whole or halved Peaches Pears Plums/Prunes Grapes/Raisins Fruit Pressure Cooking Chart: Pressure Setting High High High High High High High Fresh (Cooking Time) 2 minutes 3 minutes 2-3 minutes 2-3 minutes 2-4 minutes 2-4 minutes 1-2 minutes Dried (Cooking Time) 3 minutes 4 minutes 3-4 minutes 4-5 minutes 3-5 minutes 3-5 minutes 4-5 minutes Pressure Cooking Beans/Legumes (Dry & Presoaked): To achieve best results when cooking with dried or presoaked beans/legumes, please refer to the below tips and hints: 1. Rinse dried beans/legumes under cold water and drain; discard any pebbles or other debris in batch. 2. Do not fill cooker more than half full to allow for beans/legumes to expand in size. 3. Use enough liquid to cover the beans/legumes 4. Do not salt beans/legumes. Using salt while cooking the beans/legumes will prevent them from cooking properly. 5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing. 6. For best results when cooking dried beans/legumes, use the natural release method. Beans/Legumes Pressure Cooking Chart: Beans/Legumes Adzuki Beans Black Beans Black-Eyed Peas Cannellini Beans Chestnuts, pierced Chickpeas (Garbanzo Beans) Pressure Setting High High High High High High Cooking Time (Dried 180ml Cups) 20-25 minutes 20-25 minutes 20-25 minutes 35-40 minutes 7-10 minutes 34-40 minutes Cooking Time (Soaked Overnight) 10-15 minutes 10-15 minutes 10-15 minutes 20-25 minutes 5-7 minutes 20-25 minutes 14 Great Northern Beans High Kidney Beans High Lentils (Brown) High Lentils (Green) High Lentils (Red) High Lima Beans High Navy Beans High Pinto Beans High Red Beans High Soybeans High Split Peas (Green) High Split Peas (Yellow) High 28-30 minutes 25-30 minutes 15-20 minutes 15-20 minutes 15-17 minutes 20-24 minutes 25-30 minutes 25-30 minutes 25-30 minutes 25-30 minutes 15-20 minutes 15-20 minutes 23-25 minutes 20-25 minutes N/A N/A N/A 10-15 minutes 20-25 minutes 20-25 minutes 20-25 minutes 20-25 minutes 10-15 minutes 10-15 minutes Pressure Cooking Rice/Grains: To achieve best results when pressure cooking rice/ grains, please refer to the below tips and hints: 1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing. 2. Do not fill removable cooking pot more than half way to allow rice/grain to expand in size. 3. Do not use the quick release method to release pressure; use the natural release method instead. 4. Pearl Barley tends to froth, foam and sputter which may block the pressure valve if filled too high in the removable cooking pot. Please be sure to not fill the removable cooking pot more than half way. Rice/Grain Arborio Barley Basmati Brown Couscous Jasmine Long Grain Millet Pearl Barley Quick Cooking Oats Quinoa Short Grain Rice Steel Cut Oats Sushi Rice Wheat Berries Wild Rice Rice/Grain Pressure Cooking Chart: Pressure Setting High High Low High High Low Low High High High High Low High Low High High Grain : Water Ratio (180ml Cups) 1:3 1:3-1:4 1:1½ 1:1¼ 1:2 1:1 1:1½ 2:3 1:4 1:1 2⁄3 1:2 1:1½ 1:1 2⁄3 1:1½ 1:3 1:3 Cooking Function & Cooking Times 6 minutes 25-30 minutes 6-9 minutes 25-30 minutes 5-8 minutes 8-9 minutes 10 minutes 10-12 minutes 25-30 minutes 5-6 minutes 8-10 minutes 8-9 minutes 10 minutes 9 minutes 25-30 minutes 25-30 minutes 15 ENGLISH