Fagor Premium Pressure Cooker 8-quart User Manual - Page 16

Beans/Legumes Pressure Cooking Chart, Pressure Cooking Rice/Grains, Rice/Grain Pressure Cooking

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ENGLISH Beans/Legumes Pressure Cooking Chart: Beans/Legumes Adzuki Beans Black Beans Black-Eyed Peas Cannellini Beans Chestnuts, pierced Chickpeas (Garbanzo Beans) Great Northern Beans Kidney Beans Lentils (Brown) Lentils (Green) Lentils (Red) Lima Beans Navy Beans Pinto Beans Red Beans Soybeans Split Peas (Green) Split Peas (Yellow) Cooking Time (Dried 180ml Cups) 20-25 minutes 20-25 minutes 20-25 minutes 35-40 minutes 7-10 minutes 34-40 minutes 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 Cooking Time (Soaked Overnight) 10-15 minutes 10-15 minutes 10-15 minutes 20-25 minutes 5-7 minutes 20-25 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 to release pressure from the cooker. 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 Pressure Cooking Chart: Arborio Barley Basmati Brown Couscous Jasmine Rice/Grain Grain : Water Ratio (180ml Cups) 1:3 1:3 - 1:4 1:1½ 1:1¼ 1:2 1:1 Cooking Function & Cooking Times Risotto, 6 minutes Brown, 25-30 minutes White, 6-9 minutes Brown, 25-30 minutes Brown, 5-8 minutes White, 8-9 minutes 14

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14
ENGLISH
Beans/Legumes Pressure Cooking Chart:
Beans/Legumes
Cooking Time
(Dried 180ml Cups)
Cooking Time
(Soaked Overnight)
Adzuki Beans
20-25 minutes
10-15 minutes
Black Beans
20-25 minutes
10-15 minutes
Black-Eyed Peas
20-25 minutes
10-15 minutes
Cannellini Beans
35-40 minutes
20-25 minutes
Chestnuts, pierced
7-10 minutes
5-7 minutes
Chickpeas (Garbanzo Beans)
34-40 minutes
20-25 minutes
Great Northern Beans
28-30 minutes
23-25 minutes
Kidney Beans
25-30 minutes
20-25 minutes
Lentils (Brown)
15-20 minutes
N/A
Lentils (Green)
15-20 minutes
N/A
Lentils (Red)
15-17 minutes
N/A
Lima Beans
20-24 minutes
10-15 minutes
Navy Beans
25-30 minutes
20-25 minutes
Pinto Beans
25-30 minutes
20-25 minutes
Red Beans
25-30 minutes
20-25 minutes
Soybeans
25-30 minutes
20-25 minutes
Split Peas (Green)
15-20 minutes
10-15 minutes
Split Peas (Yellow)
15-20 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 to release pressure from the cooker.
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 Pressure Cooking Chart:
Rice/Grain
Grain : Water Ratio
(180ml Cups)
Cooking Function & Cooking Times
Arborio
1:3
Risotto, 6 minutes
Barley
1:3 – 1:4
Brown, 25-30 minutes
Basmati
1:1½
White, 6-9 minutes
Brown
1:1¼
Brown, 25-30 minutes
Couscous
1:2
Brown, 5-8 minutes
Jasmine
1:1
White, 8-9 minutes