Zavor LUX LCD Manual Del Usuario página 16

Pressure Cooking Fresh or Dried Fruits: To achieve best results when pressure
cooking dried or fresh fruit, please refer to the below tips and hints:
1. The quick release method is recommended when pressure cooking fruit to
prevent overcooking.
2. Half a cup of water is sufficient for cooking any quantity of fruit because the
cooking time is extra short.
3. Add sugar to fruit only after being cooked, not before.
Fruit
Apples (Slices or
Chunks)
Apples (Whole)
Apricots, whole or
halved
Peaches
Pears
Plums/Prunes
Grapes/Raisins
Pressure Cooking Beans/Legumes (Dry & Presoaked): To achieve best results
when cooking with dried or presoaked beans/legumes, please refer to the below
tips and hints:
1. Rinse dried beans/legumes under cold water and drain; discard any pebbles or
other debris in batch.
2. Do not fill the cooker more than half full to allow for beans/legumes to expand
in size.
3. Use enough liquid to cover the beans/legumes
4. Do not salt beans/legumes. Using salt while cooking the beans/legumes
prevents them from cooking correctly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. For best results, when cooking dried beans/legumes, use the natural release
method.
Beans/Legumes Pressure Cooking Chart:
Beans/Legumes
Adzuki Beans
Black Beans
Black-Eyed Peas
Cannellini Beans
Chestnuts, pierced
Chickpeas (Garbanzo
Beans)
Great Northern Beans
Kidney Beans
Fruit Pressure Cooking Chart:
Pressure Setting
High
High
High
High
High
High
High
Cooking Time
Pressure Setting
(Dried 180ml Cups)
High 20-25 minutes
High 20-25 minutes
High 20-25 minutes
High 35-40 minutes
High
High 34-40 minutes
High 28-30 minutes
High 25-30 minutes
14
Fresh
(Cooking Time)
2 minutes
3 minutes
2-3 minutes
2-3 minutes
2-4 minutes
2-4 minutes
1-2 minutes
(Soaked Overnight)
7-10 minutes
Dried
(Cooking Time)
3 minutes
4 minutes
3-4 minutes
4-5 minutes
3-5 minutes
3-5 minutes
4-5 minutes
Cooking Time
10-15 minutes
10-15 minutes
10-15 minutes
20-25 minutes
5-7 minutes
20-25 minutes
23-25 minutes
20-25 minutes