Fresh And Dried Fruits; Dried Beans And Other Legumes - Fagor 4 QT Notice D'utilisation

interior 19/4/07
VEGETABLES
Swiss chard, thickly cut
Artichoke, large, without leaves
Artichoke, medium, without leaves
Peas, in the pod
Broccoli, shoots
Broccoli, stalks
Zucchini, Acorn, half
Zucchini, Summer, 1-inch slices
Pumpkin, 2-inch slices
Onions, whole, 1 inch diameter
1/2-
Common cabbage, thickly cut
Green curly kale, thickly cut
Cauliflower, flower heads
Endive, thickly cut
Asparagus, fine, whole
Asparagus, thick, whole
Spinach, frozen
Spinach, fresh, thickly cut
Beans, white, in the pod
Beans, in the pod
Green beans, whole
Corn, on the cob
Swede, 1 -inch slices
Turnip, small, in quarters
Turnip, in 1 inch slices
1/2-
Okra, small pods
Sweet potato, 1 inch slices
1/2-
Potatoes, white, new, small whole
Potatoes, white, 1 inch slices
1/2-
Potatoes, red, new, small whole
Potatoes, red, 1 inch slices
1/2-
Red beet, in 1/4 inch slices
Red beet, large, whole
Red beet, small, whole
Brussels sprouts, whole
Cabbage, red or green, in quarters
Cabbage, red or green, 1/4 inch slices
Tomatoes, in quarters
Carrots, 1/4 inch slices
Carrots, 1-inch slices
Fresh and dried fruit
Fresh fruit:
• Wash and pit or core fruit. If you
prefer, peel and slice it.
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APPROXIMATE PRESSURE
COOKING TIME LEVEL
2 minutes High
9-11 minutes High
6-8 minutes High
1 minute High
8 minutes High
8 minutes High
7 minutes High
8 minutes High
3-4 minutes High
2 minutes High
1-2 minutes High
5 minutes High
2-3 minutes High
1-2 minutes High
1-1 1/2 minutes High
1-2 minutes High
4 minutes High
2 minutes High
8 minutes High
4 minutes High
2-3 minutes High
3 minutes High
7 minutes High
3 minutes High
3 minutes High
2-3 minutes High
5 minutes High
5 minutes High
6 minutes High
5 minutes High
6 minutes High
4 minutes High
20 minutes High
12 minutes High
4 minutes High
3-4 minutes High
1 minute High
2 minutes High
1 minute High
4 minutes High
• Cook fruit in a steamer basket (sold
separately) and add at least half a
cup of water or fruit juice.
• 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 method. When
you cook fruit in slices or pieces to
make purée or conserve use the
natural cooling 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 flavoring. Use the quick
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.
FRUIT APPROXIMATE
COOKING TIME
Apples, dried
Apples, fresh in slices or pieces 2-3 minutes
Apricots, dried
Apricots, fresh, whole or in halves 2-3 minutes
Peaches, dried 4-5 minutes
Peaches, fresh, in halves
Pears, dried 4-5 minutes
Pears, fresh in halves 3-4 minutes
Prunes 4-5 minutes
Raisins 4-5 minutes

Dried beans and other legumes

• 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
PRESSURE
LEVEL
3 minutes High
Medium
4 minutes High
Medium
High
3 minutes Medium
High
Medium
High
High
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