Zavor LUX LCD Series, User Manual

Page: 16 / 124

14
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 Pressure Cooking Chart:
Fruit Pressure Setting
Fresh
(Cooking Time)
Dried
(Cooking Time)
Apples (Slices or
Chunks)
High 2 minutes 3 minutes
Apples (Whole) High 3 minutes 4 minutes
Apricots, whole or
halved
High 2-3 minutes 3-4 minutes
Peaches High 2-3 minutes 4-5 minutes
Pears High 2-4 minutes 3-5 minutes
Plums/Prunes High 2-4 minutes 3-5 minutes
Grapes/Raisins High 1-2 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 Pressure Setting
Cooking Time
(Dried 180ml Cups)
Cooking Time
(Soaked Overnight)
Adzuki Beans High 20-25 minutes 10-15 minutes
Black Beans High 20-25 minutes 10-15 minutes
Black-Eyed Peas High 20-25 minutes 10-15 minutes
Cannellini Beans High 35-40 minutes 20-25 minutes
Chestnuts, pierced High 7-10 minutes 5-7 minutes
Chickpeas (Garbanzo
Beans)
High 34-40 minutes 20-25 minutes
Great Northern Beans High 28-30 minutes 23-25 minutes