Bedienungsanleitung Fagor Rapida (Seite 15 von 92) (Englisch)

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FRUIT APPROXIMATE

COOKING TIME

Apples, dried 3 minutes

Apples, fresh in slices or pieces 2-3 minutes

Apricots, dried 4 minutes

Apricots, fresh, whole or in halves 2-3 minutes

Blueberries 8-10 minutes

Peaches, dried 4-5 minutes

Peaches, fresh, in halves 3 minutes

Pears, dried 4-5 minutes

Pears, fresh in halves 3-4 minutes

Prunes 4-5 minutes

Raisins 4-5 minutes

Dried beans and other legumes

• WARNING: Never fill the pressure

cooker to more than half its

capacity with beans and legumes,

as these foods tend to expand and

froth during cooking.

• 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, or if you prefer, leave

them to soak overnight. Do not add

salt to the water as this hardens the

beans and prevents absorption of

water.

• Do not soak dried split lentils.

• After soaking, remove floating beans

and shell.

• Strain the water off the beans.

• Rinse 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 or

legumes. Do not add salt; beans and

legumes should be seasoned after

cooking.

• Add a tablespoon of vegetable oil for

each cup of water to eliminate the

foam they produce.

• To add more flavor, cook beans or

lentils with some bay leaves and a

small peeled onion embedded with

two cloves of spice.

• After the cooking time is up, use the

natural release method to allow the

pressure to decrease naturally.

• Cooking times may vary depending on

the quality of the beans or other legumes.

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 or other legumes yields

approximately two cups when cooked.

BEANS AND LEGUMES APPROXIMATE

COOKING TIME

Azuki beans 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

• WARNING: Never fill the pressure

cooker to more than half its capacity

with grains, as these foods tend to

expand and froth during cooking.

• Clean out any foreign particles. Rinse

them with warm water. Soak grains, 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 shells.

• Drain the water off the grains.

• Rinse grains in warm water (this also

applies to rice.)

• Cook each cup of grain in the quantity

of water indicated in the recipe or on

the package.

• If you prefer, add salt to taste.

ENGLISH

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