Fresh And Frozen Vegetables; Fresh And Dried Fruits - Fagor SPLENDID PRESSURE COOKER User Manual

INTERIOR 24/10/03

Fresh and frozen vegetables

• Wash all fresh vegetables thoroughly.
• Peel all tubers, such as red beet,
carrots, potatoes and turnips.
• Whole winter pumpkin should be
pierced several times with a fork
before cooking.
• If the approximate cooking time is
more than 10 minutes you should
use two cups of water.
• You should never fill the pressure
cooker to more than two thirds of its
capacity.
• When you cook frozen vegetables
you must extend the total cooking
time by between 1 and 2 minutes.
• Use the quick-release when the
cooking time is completed.
VEGETABLES
Swiss chard, thickly cut
Artichoke, large, without leaves
Artichoke, medium, without leaves
Peas, in the pod
Broccoli, shoots
Broccoli, stalks
Zucchini, Acorn, half
Zucchini, Summer, 1-inch slices
Pumpkin, 2-inch slices
Onions, whole, 1 inch diameter
1/2-
Common cabbage, thickly cut
Green curly kale, thickly cut
Cauliflower, flower heads
Endive, thickly cut
Asparagus, fine, whole
Asparagus, thick, whole
Spinach, frozen
Spinach, fresh, thickly cut
Beans, white, in the pod
Beans, in the pod
Green beans, whole
Corn, on the cob
Swede, 1 -inch slices
Turnip, small, in quarters
Turnip, in 1 inch slices
1/2-
Okra, small pods
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APPROXIMATE PRESSURE
COOKING TIME LEVEL
2 minutes High
9-11 minutes High
6-8 minutes High
1 minute High
8 minutes High
8 minutes High
7 minutes High
8 minutes High
3-4 minutes High
2 minutes High
1-2 minutes High
5 minutes High
2-3 minutes High
1-2 minutes High
1-1 1/2 minutes High
1-2 minutes High
4 minutes High
2 minutes High
8 minutes High
4 minutes High
2-3 minutes High
3 minutes High
7 minutes High
3 minutes High
3 minutes High
2-3 minutes High
Sweet potato, 1 inch slices
1/2-
Potatoes, white, new, small whole
Potatoes, white, 1 inch slices
1/2-
Potatoes, red, new, small whole
Potatoes, red, 1 inch slices
1/2-
Red beet, in 1/4 inch slices
Red beet, large, whole
Red beet, small, whole
Brussels sprouts, whole
Cabbage, red or green, in quarters 3-4 minutes
Cabbage, red or green, 1/4 inch slices
Tomatoes, in quarters
Carrots, 1/4 inch slices
Carrots, 1-inch slices
Fresh and dried fruit
Fresh fruit:
• Wash and/or core fruit. If you prefer,
peel and slice it.
• Never fill the pressure cooker to
more than two thirds of its capacity.
• If you prefer, add sugar and/or
seasoning to the fruit before or after
cooking.
• When you cook whole or halved
fruit, use the quick-release. When
you cook fruit in slices or pieces to
make purée or conserve use the
natural release method.
• Cooking times can vary depending
on the ripeness of the fruit.
Dried fruit:
• Put dried fruit in the pressure cooker
with 1 cup of water or fruit juice for
each cup of dried fruit.
• If you prefer, you can add seasoning
or other flavorings. Use the quick-
release method when the cooking
period is complete. If after the
cooking period the fruit is still hard,
let it simmer in the cooker with the
lid removed until it is ready. Add
water if necessary.
FRUIT APPROXIMATE
COOKING TIME
Apples, dried
Apples, fresh in slices or pieces 2-3 minutes
5 minutes High
5 minutes High
6 minutes High
5 minutes High
6 minutes High
4 minutes High
20 minutes High
12 minutes High
4 minutes High
High
1 minute High
2 minutes High
1 minute High
4 minutes High
PRESSURE
LEVEL
3 minutes High
Medium
15