Pressure Cooking Charts - Zavor LUX MULTI-COOKER Manuel D'utilisation

Pressure Cooking Charts

Pressure cooking times are approximate times. Use these cooking times as a
general guideline. Size and variety most likely alters cooking times.
Pressure Cooking Vegetables (Fresh & Frozen): To achieve the best results
when pressure cooking fresh or frozen vegetables, please refer to the below tips
and hints:
1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables, so they do
not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the ZAVOR Stainless Steel Steamer
Basket and Trivet, which can be purchased at the ZAVOR website at www.
zavoramerica.com or by calling a ZAVOR Representative at 1-855-928-6748.
Vegetable Pressure Cooking Chart:
Vegetable Pressure Setting
Acorn Squash, chunks High
Artichoke, 4 medium – large High
Asparagus High
Whole Beets, medium – large High
Broccoli, Florets High
Brussel Sprouts High
Butternut Squash, chunks High
Cabbage, Quartered High
Carrots, whole or chunk High
Cauliflower, florets High
Celery, chunks High
Collard Greens High
Corn on the Cob High
Edamame, in pod High
Eggplant High
Endive High
Kale, coarsely chopped High
Leeks High
Onions, sliced High
Potatoes, whole, small High
Potatoes, whole, large High
Potatoes, sliced or cubed High
Pumpkin, chunks High
Spinach High
Sweet Potatoes, cubed High
Sweet Potatoes, whole High
12
Fresh Frozen
(Cooking Time) (Cooking Time)
6-7 minutes 8-9 minutes
8-10 minutes 10-12 minutes
1-2 minutes 2-3 minutes
20-25 minutes 25-30 minutes
2-3 minutes 3-4 minutes
3-4 minutes 4-5 minutes
8-10 minutes 10-13 minutes
3-4 minutes 4-5 minutes
2-3 minutes 3-4 minutes
2-4 minutes 3-5 minutes
2 minutes 3 minutes
4-5 minutes 5-6 minutes
3-5 minutes 4-6 minutes
4-5 minutes 5-6 minutes
2 minutes 3 minutes
1-2 minutes 2-3 minutes
1-2 minutes 2-3 minutes
2-4 minutes 3-5 minutes
2 minutes 3 minutes
5-8 minutes 6-9 minutes
10-12 minutes 11-13 minutes
5-8 minutes 6-9 minutes
4-8 minutes 6-12 minutes
1-2 minutes 3-5 minutes
7-9 minutes 9-11 minutes
10-15 minutes 12-19 minutes
Tomatoes, quartered High
Zucchini High
Pressure Cooking Fresh or Dried Fruits: To achieve the 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 extra short.
3. Add sugar to fruit only after being cooked, not before.
Fruit Pressure Cooking Chart:
Fruit Pressure Setting
Apples (Slices or Chunks) High
Apples (Whole) High
Apricots, whole or halved High
Peaches High
Pears High
Plums/Prunes High
Grapes/Raisins High
Pressure Cooking Beans/Legumes (Dry & Soaked): To achieve the 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 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. Release pressure when cooking dried beans/legumes by using the natural
release method for best results.
13
2 minutes 4 minutes
2 minutes 3 minutes
Fresh Dried
(Cooking Time) (Cooking Time)
2 minutes 3 minutes
3 minutes 4 minutes
2-3 minutes 3-4 minutes
2-3 minutes 4-5 minutes
2-4 minutes 3-5 minutes
2-4 minutes 3-5 minutes
1-2 minutes 4-5 minutes