Noxxa PC 36, Руководство пользователя

Страница: 39 / 72

39
• Recommended Pressure Cooking Times
Cooking times are approximate. Use these cooking times as a general guideline. The
amount and type of food will alter cooking times.
Vegetable Pressure Setting Cooking Time
Asparagus High 1-2 min
Broccoli, florets
High 2-3 min
Cabbage, quartered High 3-4 min
Carrots, whole or chunk High 1-2 min
Cauliflower, florets High 2-4 min
Corn on the Cob High 3-5 min
Eggplant High 2 min
Potatoes, whole, small High 5-8 min
Potatoes, whole, large High 10-12 min
Potatoes, sliced or cubed High 5-8 min
Pumpkin, chunks High 4-8 min
Spinach High 1-2 min
Sweet Potatoes, cubed High 7-9 min
Sweet Potatoes, whole High 10-15 min
• Use the quick release method when pressure cooking vegetables so they do not overcook.
Beans/Legumes Pressure Setting
Cooking Time
(Dried 180ml Cups)
Cooking Time
(Soaked Overnight)
Adzuki Beans High 20-25 min 10-15 min
Black Beans
High 20-25 min 10-15 min
Black-Eyed Beans High 20-25 min 10-15 min
Chickpeas
(Garbanzo Beans)
High 34-40 min 20-25 min
Kidney Beans High 25-30 min 20-25 min
Lentils High 15-20 min N/A
Red Beans High 25-35 min 20-25 min
Soybeans High 25-30 min 20-25 min
• Do not fill inner pot more than half full to allow for beans/legumes to expand in size.
• Use enough liquid to cover the beans/legumes.
• Do not salt beans/legumes. Using salt while cooking the beans/legumes will prevent them
from cooking properly.
• Add 1-2 tablespoons of oil to minimize frothing.
• Use the natural release method for best cooking results.