Fresh And Dried Fruit; Dried Beans And Other Legumes - Fagor ELITE PRESSURE COOKER User Manual

VEGETABLES
Artichoke, large, without leaves
Artichoke, medium, without leaves
Asparagus, fine, whole
Asparagus, thick, whole
Beans, in the pod
Beans, white, in the pod
Broccoli
Brussels sprouts, whole
Cabbage, red or green, ¼-inch slices
Cabbage, red or green, in quarters
Carrots, ¼-inch slices
Carrots, 1-inch slices
Cauliflower, flower heads
Common cabbage, thickly cut
Corn, on the cob
Endive, thickly cut
Green beans, whole
Green curly kale, thickly cut
Okra, small pods
Onions, whole, 1½-inch diameter
Peas, in the pod
Potatoes, red, 1½-inch slices
Potatoes, red, new, small, whole
Potatoes, white, 1½-inch slices
Potatoes, white, new, small, whole
Pumpkin, 2-inch slices
Red beet, in ¼-inch slices
Red beet, large, whole
Red beet, small, whole
Spinach, fresh, thickly cut
Spinach, frozen
Swede (yellow turnip), 1-inch slices
Sweet potato, 1½-inch slices
Swiss chard, thickly cut
Tomatoes, in quarters
Turnip, in 1½-inch slices
Turnip, small, in quarters
Zucchini, Acorn, half
Zucchini, Summer, 1-inch slices

Fresh and dried fruit

Fresh fruit:
• Wash and pit or core fruit. If you
prefer, peel and slice it.
14
• Cook fruit in a steamer or pasta basket
APPROXIMATE
when possible (steamer baskets sold
COOKING TIME
9-11 minutes
separately) and add at least half a cup
6-8 minutes
of water or fruit juice.
• Never fill the pressure cooker to more
1–1½ minutes
than two thirds of its capacity.
1-2 minutes
• If you prefer, add sugar and/or
4 minutes
seasoning to the fruit before or after
8 minutes
cooking.
2-3 minutes
• When you cook whole or halved fruit,
4 minutes
use the cold water or automatic release
1 minute
method. When you cook fruit in slices
3-4 minutes
or pieces to make purée or conserve
1 minute
use the natural release method.
4 minutes
• Cooking times can vary depending on
2-3 minutes
the ripeness of the fruit.
1-2 minutes
3 minutes
Dried fruit:
1-2 minutes
• Put dried fruit in the pressure cooker
2-3 minutes
with 1 cup of water or fruit juice for
5 minutes
each cup of dried fruit.
2-3 minutes
• If you prefer, you can add seasoning
2 minutes
or other flavoring. Use the cold water
1 minute
or automatic release method when
6 minutes
the cooking period is complete. If
5 minutes
after the cooking period the fruit is still
6 minutes
hard, let it simmer in the cooker with
the lid removed until it is ready. Add
5 minutes
water if necessary.
3-4 minutes
4 minutes
20 minutes
FRUIT
12 minutes
2 minutes
Apples, dried
4 minutes
Apples, fresh in slices or pieces
7 minutes
Apricots, dried
5 minutes
Apricots, fresh, whole or in halves
2 minutes
Blueberries
2 minutes
Peaches, dried
3 minutes
Peaches, fresh, in halves
3 minutes
Pears, dried
7 minutes
Pears, fresh in halves
8 minutes
Prunes
Raisins

Dried beans and other legumes

• WARNING: Never fill the pressure
cooker to more than half its
APPROXIMATE
COOKING TIME
3 minutes
2-3 minutes
4 minutes
2-3 minutes
8-10 minutes
4-5 minutes
3 minutes
4-5 minutes
3-4 minutes
4-5 minutes
4-5 minutes