Grains; Meat And Poultry - Zavor ZPot Manuel D'utilisation

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
Azuki beans
Beans, white
Beans, scarlet, red
Beans, black
Beans, colored
Pigeon peas
Chick peas
Lentils, red
Lentil soup
Lentils, green

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.
• 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 grains. If after the
recommended cooking time the grains
are still hard, continue cooking them
with the lid off. If necessary, add water.
• A
approximately two cupfuls when
cooked.
APPROXIMATE
GRAINS
COOKING TIME
(1 cup)
4-5 minutes Rice, basmati
Rice, brown
5-7 minutes
Rice, long grain
10-12 minutes
Rice, wild
8-10 minutes

Meat and Poultry

4-6 minutes
• Remove all the visible fat from the
7-9 minutes
meat or poultry. If you are preparing
10-12 minutes
a complete cut of meat or poultry,
7-9 minutes
8-10 minutes
8-10 minutes
cup of grains expands
APPROXIMATE
WATER QUANTITY
1 ½ cups
1 ½ cups 15-20 minutes
1 ½ cups
3 cups 22-25 minutes
to
COOKING
TIME
5-7 minutes
5-7 minutes
15