Dried Beans And Other Pulses; Grains - Fagor SPLENDID PRESSURE COOKER User Manual

INTERIOR 24/10/03
Apricots, dried
Apricots, fresh, whole or in halves
Peaches, dried
Peaches, fresh, in halves
Pears, dried
Pears, fresh in halves
Prunes
Raisins

Dried beans and other pulses

• Clean out any foreign particles. Rinse
them with warm water.
• Soak beans in four times their volume
of warm water for at least four hours
before cooking them, or if you prefer,
leave them to soak overnight. Do not
add salt to the water as this hardens
the beans and prevents them
absorbing water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also
applies to dried split lentils).
• Put the beans or legumes in the
pressure cooker. Add three cups of
water for each cup of beans.
• Add a spoonful of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Never fill the pressure cooker to more
than half its capacity.
• To add more flavor, cook beans or
lentils with some laurel leaves and a
small peeled onion embedded with
two cloves of spice.
• After the cooking time, allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans. If, after the
recommended cooking time, the
beans are still hard, continue cooking
them with the lid off. If necessary, add
water.
• A cup of beans expands to
approximately two cups when
cooked.
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4 minutes High
2-3 minutes Medium
4-5 minutes High
3 minutes Medium
4-5 minutes High
3-4 minutes Medium
4-5 minutes High
4-5 minutes High
• When you prepare lentil soup, use
the cooking times given for a
conventional cooker.
VEGETABLES APPROXIMATE
COOKING TIME
Blueberries 8-10 minutes
Azuki 4-5 minutes
Beans, white 5-7 minutes
Beans, scarlet, red 10-12 minutes
Beans, black 8-10 minutes
Beans, colored 4-6 minutes
Pigeon peas 7-9 minutes
Chick peas 10-12 minutes
Lentils, red 7-9 minutes
Lentil soup 8-10 minutes
Lentils, green 8-10 minutes

Grains

• Clean out any foreign particles. Rinse
them with warm water. Soak
in four times their volume of warm
water for at least four hours before
cooking them, or if you prefer, leave
them to soak overnight. Do not add
salt, for this will harden grains and
prevent them from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains
or shell.
• Strain the water off the grains.
• Rinse them in warm water (this also
applies to rice.)
• Cook each cupful of grains in the
quantity of water indicated.
• If you prefer, add salt to taste.
• Never fill the pressure cooker to
more than half of its capacity.
• After the cooking period, let the
pressure decrease naturally.
• Cooking times may vary depending
on the quality of the grains. If after
the recommended cooking time the
PRESSURE
LEVEL
High
High
High
High
High
High
High
High
High
High
High
grains,