Pressure Cooking Charts - Fagor LUX User Manual

Pressure Cooking Charts

Pressure cooking times are approximate times. Use these cooking times as a
general guideline. Size and variety will alter cooking times.
Pressure Cooking Vegetables (Fresh & Frozen): To achieve best results when
pressure cooking fresh or frozen vegetables, please refer to the below tips and
hints:
1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables so they do
not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the Fagor Stainless Steel Steamer Basket and
Trivet, which can be purchased at the Fagor website at www.fagoramerica.
com or by calling a Fagor Representative at 1-800-207-0806.
Vegetable Pressure Cooking Chart:
Vegetable
Acorn Squash, chunks
Artichoke, 4 medium – large
Asparagus
Whole Beets, medium – large
Broccoli, Florets
Brussel Sprouts
Butternut Squash, chunks
Cabbage, Quartered
Carrots, whole or chunk
Cauliflower, florets
Celery, chunks
Collard Greens
Corn on the Cob
Edamame, in pod
Eggplant
Endive
Kale, coarsely chopped
Leeks
Onions, sliced
Potatoes, whole, small
Potatoes, whole, large
Potatoes, sliced or cubed
Pumpkin, chunks
Spinach
Fresh
(Cooking Time)
6-7 minutes
8-10 minutes
1-2 minutes
20-25 minutes
2-3 minutes
3-4 minutes
8-10 minutes
3-4 minutes
2-3 minutes
2-4 minutes
2 minutes
4-5 minutes
3-5 minutes
4-5 minutes
2 minutes
1-2 minutes
1-2 minutes
2-4 minutes
2 minutes
5-8 minutes
10-12 minutes
5-8 minutes
4-8 minutes
1-2 minutes
12
Frozen
(Cooking Time)
8-9 minutes
10-12 minutes
2-3 minutes
25-30 minutes
3-4 minutes
4-5 minutes
10-13 minutes
4-5 minutes
3-4 minutes
3-5 minutes
3 minutes
5-6 minutes
4-6 minutes
5-6 minutes
3 minutes
2-3 minutes
2-3 minutes
3-5 minutes
3 minutes
6-9 minutes
11-13 minutes
6-9 minutes
6-12 minutes
3-5 minutes