Basic Recipe For Dried Fruit - Cook's essentials CEPC660 Owner's Manual

FRESH & DRIED FRUIT
Apricots, fresh whole or halved
Berries, fresh
Cherries, fresh
Peaches, fresh halved
Pears, fresh halved
Plums, fresh
Prunes
Quince, fresh quartered
Raisins
*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
Fruits
APPROXIMATE COOKING TIMES
LOW PRESSURE
QUICK STEAM RELEASE BUTTON
Cooking Time
2 to 3 min.
1 min.*
1 min.*
3 min.
3 to 4 min.
1 min.
4 to 5 min.
5 min.
4 to 5 min.
25
Water
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup