Fresh And Dried Fruits; Dried Beans And Other Legumes - Fagor FUTURO Notice D'utilisation

Asparagus, thi c k, whol e 1-2 mi n utes
Spi n ach, frozen 4 mi n utes
Spi n ach, fresh, thi c kl y cut 2 mi n utes
Beans, whi t e, i n the pod 8 mi n utes
Beans, i n the pod 4 mi n utes
Green beans, whol e 2-3 mi n utes
Corn, on the cob 3 mi n utes
Swede, 1 -i n ch sl i c es 7 mi n utes
Turni p , smal l , i n quarters 3 mi n utes
Turni p , i n 1 i n ch sl i c es 3 mi n utes
1/2-
Okra, smal l pods 2-3 mi n utes
Sweet potato, 1 i n ch sl i c es 5 mi n utes
1/2-
Potatoes, whi t e, new, smal l whol e 5 mi n utes
Potatoes, whi t e, 1 i n ch sl i c es 6 mi n utes
1/2-
Potatoes, red, new, smal l whol e 5 mi n utes
Potatoes, red, 1 i n ch sl i c es 6 mi n utes
1/2-
Red beet, i n 1/4 i n ch sl i c es 4 mi n utes
Red beet, l a rge, whol e 20 mi n utes
Red beet, smal l , whol e 12 mi n utes
Brussel s sprouts, whol e 4 mi n utes
Cabbage, red or green, i n quarters 3-4 mi n utes
Cabbage, red or green, 1/4 i n ch sl i c es
Tomatoes, i n quarters 2 mi n utes
Carrots, 1/4 i n ch sl i c es
Carrots, 1-i n ch sl i c es 4 mi n utes
Fresh and dried fruit
Fresh fruit:
• Wash and/or core fruit. If you prefer,
peel and slice it.
• 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 quick-release. 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 flavorings. Use the quick-
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FRUIT
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Appl e s, dri e d
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Hi g h Appl e s, fresh i n sl i c es or pi e ces
Apri c ots, dri e d
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Peaches, dri e d
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Pears, dri e d
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Prunes
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Dried beans and other legumes

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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.
APPROXIMATE
COOKING TIME
3 mi n utes
2-3 mi n utes
4 mi n utes
2-3 mi n utes
4-5 mi n utes
3 mi n utes
4-5 mi n utes
3-4 mi n utes
4-5 mi n utes
4-5 mi n utes
• Clean out any foreign particles. Rinse
them with warm water.
• Soak beans 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 to the water as this
hardens the beans and prevents them
absorbing water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse them 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.
• Add a spoonful of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Never fill the pressure cooker to more
than half its capacity.
• To add more flavor, cook beans or
lentils with some laurel leaves and a
small peeled onion embedded with
two cloves of spice.
PRESSURE
LEVEL
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