Fagor LUX MAX Manuel D'utilisation page 9

Lentils (Brown) High
Lentils (Green) High
Lentils (Red) High
Lima Beans High
Navy Beans High
Pinto Beans High
Red Beans High
Soybeans High
Split Peas (Green) High
Split Peas (Yellow) High
Pressure Cooking Rice/Grains: To achieve best results when pressure
cooking rice/grains, please refer to the below tips and hints:
1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill removable cooking pot more than half way to allow rice/grain to
expand in size.
3. Do not use the quick release method to release pressure; Use the natural
release method instead to release pressure from the cooker.
4. Pearl Barley tends to froth, foam and sputter which may block the
pressure valve if filled too high in the removable cooking pot. Please be
sure to not fill the removable cooking pot more than half way.
Rice/Grain Pressure Cooking Chart:
Rice/Grain Pressure Setting or Cooking Function
Arborio High pressure setting
Barley High pressure setting
Basmati Low pressure setting or White Rice function
Brown High pressure setting
Couscous High pressure setting
Jasmine Low pressure setting or White Rice function
Long Grain Low pressure setting or White Rice function
Millet High pressure setting
Pearl Barley High pressure setting
Quick Cooking Oats High pressure setting
Quinoa High pressure setting
Short Grain Rice Low pressure setting or White Rice function
Steel Cut Oats High pressure setting
Sushi Rice Low pressure setting or White Rice function
Wheat Berries High pressure setting
Wild Rice High pressure setting
Pressure Cooking Meat/Poultry: To achieve best results when cooking
meat/poultry, please refer to the below tips and hints:
1. Cut meat/poultry into pieces of uniform size for even cooking.
15-20 minutes N/A
15-20 minutes N/A
15-17 minutes N/A
20-24 minutes 10-15 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
15-20 minutes 10-15 minutes
15-20 minutes 10-15 minutes
Grain : Water
Ratio Cooking Times
(180ml Cups)
1:3 6 minutes
1:3 – 1:4 25-30 minutes
1:1½ 6-9 minutes
1:1¼ 25-30 minutes
1:2 5-8 minutes
1:1 8-9 minutes
1:1½ 10 minutes
2:3 10-12 minutes
1:4 25-30 minutes
1:1 5-6 minutes
2 ⁄
3
1:2 8-10 minutes
1:1½ 8-9 minutes
1:1 10 minutes
2 ⁄
3
1:1½ 9 minutes
1:3 25-30 minutes
1:3 25-30 minutes
14
2. When mixing meats, cut those that cook more quickly into larger pieces
and those that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the
meat becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry Pressure Setting
Beef Brisket, whole
Oxtail
Beef Short Ribs
Boneless Chicken Strips
Chicken Breast
Chicken Legs
Chicken Wings
Chicken (Whole)
Cornish Hen
Duck (Whole)
Ham (Uncooked)
Lamb, Cubes
Pork Spareribs
Pork Chops
Pork (Baby Back Ribs)
Pork Loin
Pork Shoulder
Turkey (Drumsticks)
Veal Chops
Beef Cubes
Chicken Cubes
Pressure Cooking Seafood: To achieve best results when cooking seafood,
please refer to the below tips and hints:
1. Always leave at least 2 inches from the top rim to prevent overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to
cook, therefore, it's best to add these types of seafood to a dish during the
last few minutes of cooking.
Seafood Pressure Cooking Chart:
Fish/ShellFish Pressure Setting
Fish, whole Low
Fish Filet Low
Fish Steak Low
Crab Legs Low
Lobster Tail Low
Lobster (Whole) Low
Cooking Time
High 40-50 minutes
High 40-50 minutes
High 35-40 minutes
High 10-12 minutes
High 8-10 minutes
High 10-12 minutes
High 10-12 minutes
High 20-25 minutes
High 10-15 minutes
High 25-30 minutes
High 26-30 minutes
High 10-13 minutes
High 20-25 minutes
High 8-10 minuets
High 19-24 minutes
High 45-50 minutes
High 45-50 minutes
High 15-20 minutes
High 5-8 minutes
High 18-23 minutes
High 10-12 minutes
Cooking Time Cooking Time
(Fresh) (Frozen)
5-6 minutes 7-10 minutes
2-3 minutes 3-4 minutes
3-4 minutes 4-6 minutes
3-4 minutes 5-6 minutes
2-3 minutes 3-4 minutes
3-4 minutes 4-6 minutes
15