Fagor Premium Pressure Cooker 8-quart User Manual - Page 15

Pressure Cooking Fresh or Dried Fruits, Fruit Pressure Cooking Chart, Pressure Cooking Beans/Legumes

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ENGLISH Sweet Potatoes, cubed Sweet Potatoes, whole Tomatoes, quartered Zucchini 7-9 minutes 10-15 minutes 2 minutes 2 minutes 9-11 minutes 12-19 minutes 4 minutes 3 minutes 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. Quick release method is recommended when pressure cooking fruit to prevent from overcooking. 2. One half 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 Pressure Cooking Chart: Fruit Apples (Slices or Chunks) Apples (Whole) Apricots, whole or halved Peaches Pears Plums/Prunes Grapes/Raisins 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 & Soaked): To achieve best results when cooking with dried or soaked 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. Release pressure when cooking dried beans/legumes by using the natural release method for best results. 13

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13
ENGLISH
Sweet Potatoes, cubed
7-9 minutes
9-11 minutes
Sweet Potatoes, whole
10-15 minutes
12-19 minutes
Tomatoes, quartered
2 minutes
4 minutes
Zucchini
2 minutes
3 minutes
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.
Quick release method is recommended when pressure cooking fruit to prevent
from overcooking.
2.
One half 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 Pressure Cooking Chart:
Fruit
Fresh
(Cooking Time)
Dried
(Cooking Time)
Apples (Slices or Chunks)
2 minutes
3 minutes
Apples (Whole)
3 minutes
4 minutes
Apricots, whole or halved
2-3 minutes
3-4 minutes
Peaches
2-3 minutes
4-5 minutes
Pears
2-4 minutes
3-5 minutes
Plums/Prunes
2-4 minutes
3-5 minutes
Grapes/Raisins
1-2 minutes
4-5 minutes
Pressure Cooking Beans/Legumes (Dry & Soaked):
To achieve best results
when cooking with dried or soaked 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. Release pressure when cooking dried beans/legumes by using the natural
release method for best results.