11
• 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. 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 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
Low
Apricots, dried
4 minutes
High
Apricots, fresh, whole or in halves
2-3 minutes
Low
Peaches, dried
4-5 minutes
High
Peaches, fresh, in halves
3 minutes
Low
Pears, dried
4-5 minutes
High
Pears, fresh in halves
3-4 minutes
Low
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, 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
pulses should be seasoned after
cooking.
• Add a spoonful of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Never fill the pressure cooker to
more than half its capacity.
• To add more flavor, cook beans or
lentils with some laurel leaves and a
small peeled onion embedded with
two cloves of spice.
• After the cooking time, 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 expands to
approximately two cups when
cooked.
• When you prepare split lentil soup,
use the cooking times given for a
conventional cooker.
VEGETABLES
APPROXIMATE
PRESSURE
COOKING TIME
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
Pigeon peas
7-9 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
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Содержание uCOOK PRESSURE
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