Rice / Grains; Fruit; Dried Fruit - Cook's essentials CEPC660 Owner's Manual

SUGGESTED COOKING TIMES
7. Use a ladle to transfer grains to a colander to drain. Bounce
colander up and down a few times to release excess liquid. For
drier, fluffier grains, transfer grains to a bowl and cover tightly
with plastic wrap. Set aside for 10 minutes, then fluff.
RICE/GRAINS
Rice, Basmati, 1 cup dry
Rice, white, converted
or long grain,
1 cup dry
Rice, white, arborio
or short grain
1 cup dry
Rice, brown, 1 cup dry
Rice, wild, 1 cup dry
*Actual cooking times may vary depending on how old the grain is.
**Add one tablespoon of vegetable oil to reduce excess foaming.

FRUIT

The Pressure Cooker is good for stewing dried fruits or making quick
compotes. You can also make a variety of recipes using fresh fruit,
including whole, stuffed fresh apples, or wine-poached pears.

DRIED FRUIT

• Consult Chart following and use minimum timing for moist dried fruit
and maximum timing if fruit is leathery and dry.
• You can mix fruits that have different cooking times if you don't mind
that quicker-cooking fruits will become very soft.
• You can combine dried and fresh fruit in a compote, but keep in mind
that the fresh fruit is likely to "melt down" into a sauce.
• If you wish, add a few tablespoons of fruit liquor before or
after cooking.
• Do not cook dates under pressure as they dissolve into mush.
• Do not fill Pressure Cooker more than half full.

Rice / Grains

APPROXIMATE COOKING TIMES*
STEAM FUNCTION
Cooking Time
25 to 28 min.
25 to 28 min.
17 to 20 min.
30 to 35 min.
55 to 60 min.
(Continued)
Water**
2-1/4 cups
2-1/4 cups
2-3/4 cups
2-1/2 cups
3-1/2 cups
24
Yield
Cooked
3 cups
3 cups
3 cups
2-1/4 cups
2-1/4 cups