Calphalon 1859693, Руководство пользователя

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12
Cooking Guide
food Pressure approx. Type of
level Cooking Time steam Release
Dried beans/legumes*
Beans (black) High 8 to 10 minutes natural release
Beans (colored) High 4 to 6 minutes natural release
Beans (red) High 10 to 12 minutes natural release
Beans (white) High 5 to 7 minutes natural release
Chick peas High 10 to 12 minutes natural release
Lentils (green) High 8 to 10 minutes natural release
Lentils (red) High 7 to 9 minutes natural release
Lentil soup High 8 to 10 minutes natural release
* Beans are soaked before cooking.
fresh/Dried fruits
Apples (dried) High 3 minutes Quick release
Apples (slices or pieces) Low 2 to 3 minutes Quick release OR
natural release (for
puree or conserve)
Apricots (dried) High 4 minutes Quick release
Apricots (fresh Low 2 to 3 minutes Quick release OR
whole/halves) natural release (for
puree or conserve)
Peaches (dried) High 4 to 5 minutes Quick release
Peaches (fresh halves) Low 3 minutes Quick release OR
natural release (for
puree or conserve)
Pears (dried) High 4 to 5 minutes Quick release
Pears (fresh halves) Low 3 to 4 minutes Quick release OR
natural release (for
puree or conserve)
Prunes High 4 to 5 minutes Quick release
Raisins High 4 to 5 minutes Quick release
Grains
Rice (1 c. basmati plus High 5 to 7 minutes natural release
1½ c. water)
Rice (1 c. brown plus
High 15 to 20 minutes natural release
1½ c. water)
Rice (1 c. long grain plus
High 5 to 7 minutes natural release
1½ c. water)
Rice (1 c. wild rice plus
High 22 to 25 minutes natural release
3 cups water)
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