Fagor EXPRESS PRESSURE COOKER, User Manual

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VEGETABLES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Swiss chard, thickly cut 2 minutes High
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
Peas, in the pod 1 minute High
Broccoli, shoots 8 minutes High
Broccoli, stalks 8 minutes High
Zucchini, Acorn, half 7 minutes High
Zucchini, Summer, 1-inch slices 8 minutes High
Pumpkin, 2-inch slices 3-4 minutes High
Onions, whole, 1
1/2-
inch diameter 2 minutes High
Common cabbage, thickly cut 1-2 minutes High
Green curly kale, thickly cut 5 minutes High
Cauliflower, flower heads 2-3 minutes High
Endive, thickly cut 1-2 minutes High
Asparagus, fine, whole 1-1 1/2 minutes High
Asparagus, thick, whole 1-2 minutes High
Spinach, frozen 4 minutes High
Spinach, fresh, thickly cut 2 minutes High
Beans, white, in the pod 8 minutes High
Beans, in the pod 4 minutes High
Green beans, whole 2-3 minutes High
Corn, on the cob 3 minutes High
Swede, 1 -inch slices 7 minutes High
Turnip, small, in quarters 3 minutes High
Turnip, in 1
1/2-
inch slices 3 minutes High
Okra, small pods 2-3 minutes High
Sweet potato, 1
1/2-
inch slices 5 minutes High
Potatoes, white, new, small whole 5 minutes High
Potatoes, white, 1
1/2-
inch slices 6 minutes High
Potatoes, red, new, small whole 5 minutes High
Potatoes, red, 1
1/2-
inch slices 6 minutes High
Red beet, in 1/4 inch slices 4 minutes High
Red beet, large, whole 20 minutes High
Red beet, small, whole 12 minutes High
Brussels sprouts, whole 4 minutes High
Cabbage, red or green, in quarters 3-4 minutes High
Cabbage, red or green, 1/4 inch slices 1 minute High
Tomatoes, in quarters 2 minutes High
Carrots, 1/4 inch slices 1 minute High
Carrots, 1-inch slices 4 minutes High
Fresh and dried fruit
Fresh fruit:
• Wash and pit or core fruit. If you
prefer, peel and slice it.
• Cook fruit in a steamer basket (sold
separately) and add at least half a
cup of water or fruit juice.
• Never fill the pressure cooker to
more than two thirds of its capacity.
• 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 method. When
you cook fruit in slices or pieces to
make purée or conserve use the
natural cooling 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 flavoring. 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 PRESSURE
COOKING TIME LEVEL
Apples, dried 3 minutes High
Apples, fresh in slices or pieces 2-3 minutes Medium
Apricots, dried 4 minutes High
Apricots, fresh, whole or in halves 2-3 minutes Medium
Peaches, dried 4-5 minutes High
Peaches, fresh, in halves 3 minutes Medium
Pears, dried 4-5 minutes High
Pears, fresh in halves 3-4 minutes Medium
Prunes 4-5 minutes High
Raisins 4-5 minutes High
Dried beans and other legumes
• 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
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