25
Fruits
APPROXIMATE COOKING TIMES
LOW PRESSURE
QUICK STEAM RELEASE BUTTON
FRESH & DRIED FRUIT
Cooking Time
Water
Apricots, fresh whole or halved
2 to 3 min.
1 cup
Berries, fresh
1 min.*
1 cup
Cherries, fresh
1 min.*
1 cup
Peaches, fresh halved
3 min.
1 cup
Pears, fresh halved
3 to 4 min.
1 cup
Plums, fresh
1 min.
1 cup
Prunes
4 to 5 min.
1 cup
Quince, fresh quartered
5 min.
1 cup
Raisins
4 to 5 min.
1 cup
*Set timer to 1 minute using either LOW or HIGH PRESSURE. As soon as
the pressure builds, the red Pressure Indicator Rod will rise. Stop cooking
by pressing the
START/STOP
Button until the red STOP light illuminates
and the Pressure Cooker beeps once. Lower pressure immediately by
pressing the
Quick Steam Release
Button in short bursts.
BASIC RECIPE FOR DRIED FRUIT
4 cups dried fruit
3 cups water
A few thin slices lemon (optional)
1. Place fruit, water, and lemon (if using) in Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to
LOCK
position. Turn Pressure Regulator Knob to PRESSURE.
3. Set PRESSURE MODE for HIGH and COOK TIME according to
type of fruit (see Fruits Chart above). Press the
START/STOP
Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
5. Press
QUICK STEAM RELEASE
Button in short bursts to release
the pressure.
6. If fruit is not sufficiently tender, replace Lid and steam until done.
7. Remove Lid with special care as there will be a fair amount
of steam.
Makes 4 cups
22
CAUTION: WHEN REMOVING LID, STEP BACK AND TILT LID
AWAY FROM YOU TO AVOID STEAM.
6. Add salt to taste. If beans are still quite hard, return to high
pressure for a few more minutes. If beans require just a little
more cooking, press the COOK MODE Button for BROWN. The
red Indicator Light next to BROWN will be lit. Then press the
START Button and cook uncovered until done. Stir in more
water if cooking liquid becomes very thick.
7. If time permits, allow beans to cool in cooking liquid.
8. Ladle beans into a colander set over a large bowl. Drain beans
thoroughly. Remove bay leaves. Reserve cooking liquid for use
as broth, if you wish.
Dried Beans and Legumes
APPROXIMATE COOKING TIMES*
HIGH PRESSURE
NATURAL RELEASE FEATURE
BEANS & LEGUMES
Cooking Time
Water**
Yield
Cooked
Adzuki, 1 cup dry
9 to 13 min.
3 cups
2 cups
Black Beans, 1 cup dry
15 to 18 min.
3 cups
2 cups
Black Eyed Peas, 1 cup dry
14 to 17 min.
3 cups
2-1/4 cups
Chickpeas (garbanzo),
1 cup dry
30 to 35 min.
3 cups
2-1/2 cups
Great Northern, 1 cup dry
28 to 33 min.
3 cups
2-1/4 cups
Kidney Beans, red or white,
1 cup dry
28 to 33 min.
3 cups
2 cups
Lentils, green, brown, or red,
2 cups dry
10 to 12 min.
6 cups
4 cups
Navy Beans 1 cup dry
14 to 17 min.
3 cups
2 cups
Pinto Beans, 1 cup dry
16 to 19 min.
3 cups
2-1/4 cups
* All beans and dried legumes, with the exception of lentils, should soak in
a large, covered bowl in boiling water one hour before cooking. The
actual cooking times will vary depending on how old the beans are.
**Add one tablespoon of vegetable oil to reduce excess foaming.
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