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GETTING THE MOST FROM YOUR PRESSURE
COOKER
Dried Beans, other Legumes and Grains
Caution: Never fill the pressure cooker to more than one-third its capacity with beans and legumes, as
these foods tend to expand and froth during cooking.
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Clean out any foreign particles. Rinse them with warm water.
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Soak beans in four times their volume of warm water for at least four hours before cooking them.
Do not add salt to the water as this hardens the beans and prevents them from absorbing water.
Note: Do not soak dried split lentils.
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After soaking, remove floating beans and shells.
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Strain the water off the beans.
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Rinse them in warm water (this also applies to dried split lentils).
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Put the beans or legumes in the pressure cooker. Add three cups of water for each cup of beans
or legumes. Do not add salt; beans and legumes should be seasoned after cooking.
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Add a tablespoon of vegetable oil for each cup of water to eliminate the foam which they produce.
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To add more flavor, cook beans or lentils with some bay leaves, add a small peeled onion and two
cloves of garlic.
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Use the natural release method when the cooking period is over.
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Cooking times may vary depending on the quality of the beans or other legumes. If after the
recommended cooking time legumes are still hard, continue cooking them with the lid off. If
necessary, add water.
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A cup of beans or other legumes yields approximately two cups when cooked.
Fresh and Frozen Vegetables
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Wash all fresh vegetables thoroughly.
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Peel all root vegetables.
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If the approximate cooking time is more than 10 minutes you should use two cups of water.
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You should never fill the pressure cooker to more than two thirds of its capacity.
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When you cook frozen vegetables you must extend the total cooking time by 1 to 2 minutes.
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Use the cold water release method when the cooking period is over.
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MANUEL D'INSTRUCTION/MANUAL DE INSTRUCCIONES
AUTOCUISEUR/OLLA DE PRESIÓN
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