Zavor LUX Manuel D'utilisation page 15

Tomatoes, quartered
Zucchini
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. Quick release method is recommended when pressure cooking fruit to prevent
from overcooking.
2. One half cup of water is sufficient for cooking any quantity of fruit because the
cooking time is very short.
3. Add sugar to fruit only after it is cooked, not before.
Fruit Pressure Cooking Chart:
Fruit
Apples (Slices or Chunks)
Apples (Whole)
Apricots, whole or halved
Peaches
Pears
Plums/Prunes
Grapes/Raisins
Pressure Cooking Beans/Legumes (Dry & Soaked): To achieve best results
when cooking with dried or soaked 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 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 will
prevent them from cooking properly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. Release pressure when cooking dried beans/legumes by using the natural
release method for best results.
High
High
Pressure Setting
High
High
High
High
High
High
High
13
2 minutes
2 minutes
Fresh
(Cooking Time) (Cooking Time)
2 minutes
3 minutes
2-3 minutes
2-3 minutes
2-4 minutes
2-4 minutes
1-2 minutes
4 minutes
3 minutes
Dried
3 minutes
4 minutes
3-4 minutes
4-5 minutes
3-5 minutes
3-5 minutes
4-5 minutes