Bedienungsanleitung Fagor Splendid (Seite 14 von 76) (Englisch)

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VEGETABLES APPROXIMATE

COOKING TIME

Artichoke, large, without leaves 9-11 minutes

Artichoke, medium, without leaves 6-8 minutes

Asparagus, fine, whole 1–1½ minutes

Asparagus, thick, whole 1-2 minutes

Beans, in the pod 4 minutes

Beans, white, in the pod 8 minutes

Broccoli 2-3 minutes

Brussels sprouts, whole 4 minutes

Cabbage, red or green, ¼-inch slices 1 minute

Cabbage, red or green, in quarters 3-4 minutes

Carrots, ¼-inch slices 1 minute

Carrots, 1-inch slices 4 minutes

Cauliflower, flower heads 2-3 minutes

Common cabbage, thickly cut 1-2 minutes

Corn, on the cob 3 minutes

Endive, thickly cut 1-2 minutes

Green beans, whole 2-3 minutes

Green curly kale, thickly cut 5 minutes

Okra, small pods 2-3 minutes

Onions, whole, 1½-inch diameter 2 minutes

Peas, in the pod 1 minute

Potatoes, red, 1½-inch slices 6 minutes

Potatoes, red, new, small, whole 5 minutes

Potatoes, white, 1½-inch slices 6 minutes

Potatoes, white, new, small, whole 5 minutes

Pumpkin, 2-inch slices 3-4 minutes

Red beet, in ¼-inch slices 4 minutes

Red beet, large, whole 20 minutes

Red beet, small, whole 12 minutes

Spinach, fresh, thickly cut 2 minutes

Spinach, frozen 4 minutes

Swede (yellow turnip), 1-inch slices 7 minutes

Sweet potato, 1½-inch slices 5 minutes

Swiss chard, thickly cut 2 minutes

Tomatoes, in quarters 2 minutes

Turnip, in 1½-inch slices 3 minutes

Turnip, small, in quarters 3 minutes

Zucchini, Acorn, half 7 minutes

Zucchini, Summer, 1-inch slices 8 minutes

Fresh and dried fruit

Fresh fruit:

• Wash and pit or core fruit. If you

prefer, peel and slice it.

• Cook fruit in a steamer or pasta basket

when possible (steamer baskets sold

separately) and add at least half a cup

of water or fruit juice.

• 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 cold water or automatic release

method. 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 flavoring. Use the cold water

or automatic 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 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

ENGLISH

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