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ENGLISH
ENGLISH
Fresh and Dried Fruit
Fresh fruit:
• Wash and/or core fruit. If you prefer, peel and slice it.
• Cook fruit in the steamer basket on the support trivet and add at least ½ a
cup of water or fruit juice.
• Never fill the pressure cooker above the "Max 2/3" line.
• If you prefer, add sugar and/or seasoning to the fruit before or after cooking.
• When you cook whole or halved fruit, use the quick-release. When you cook
fruit in slices or pieces to make purée or conserve use the natural release
method.
• Cooking times can vary depending on the ripeness of the fruit.
Dried fruit:
• Put dried fruit in the pressure cooker with 1 cup of water or fruit juice for each
cup of dried fruit.
• If you prefer, you can add seasoning or other flavorings. Use the quick-
release method when the cooking period is complete. If after the cooking
period the fruit is still hard, let it simmer in the cooker with the lid removed
until it is ready. Add water if necessary
FRUIT APPROXIMATE COOKING TIME PRESSURE LEVEL
Apples, dried 3 minutes High
Apples, fresh in slices or pieces 2-3 minutes High
Apricots, dried 4 minutes High
Apricots, fresh, whole or in halves 2-3 minutes High
Peaches, dried 4-5 minutes High
Peaches, fresh, in halves 3 minutes High
Pears, dried 4-5 minutes High
Pears, fresh in halves 3-4 minutes High
Prunes 4-5 minutes High
Raisins 4-5 minutes High
Dried Beans and Other Legumes
• WARNING: Never fill the pressure cooker to more than half its capacity
with beans and legumes, as these foods tend to expand and froth during
cooking.
• Clean out any foreign particles. Rinse them with warm water.
• Soak beans in four times their volume of warm water for at least four hours
before cooking them, or if you prefer, leave them to soak overnight. Do not
add salt to the water as this hardens the beans and prevents them absorbing
water.
• Do not soak dried split lentils.
• After soaking, remove floating beans and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also applies to dried split lentils).
• Put the beans or legumes in the pressure cooker. Add three cups of water for
each cup of beans or legumes. Do not add salt; beans and legumes should
be seasoned after cooking.
• Add a tablespoon of vegetable oil for each cup of water to eliminate the foam
they produce.
• To add more flavors, cook beans or lentils with some laurel leaves and a
small peeled onion embedded with two cloves of spice.
• After the cooking time is up, use the natural release method to allow the
pressure to decrease naturally.
• Cooking times may vary depending on the quality of the beans. If, after the
recommended cooking time, the beans are still hard, continue cooking them
with the lid off. If necessary, add water.
• A cup of beans or other legumes yields approximately two cups when
cooked.
BEANS AND LEGUMES APPROXIMATE COOKING TIME PRESSURE LEVEL
Azuki 4-5 minutes High
Beans, white 5-7 minutes High
Beans, scarlet, red 10-12 minutes High
Beans, black 8-10 minutes High
Beans, colored 4-6 minutes High
Chick peas 10-12 minutes High
Lentils, red 7-9 minutes High
Lentil soup 8-10 minutes High
Lentils, green 8-10 minutes High
Pigeon peas 7-9 minutes High
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