Dried Beans And Other Legumes - Fagor uCOOK PRESSURE Mode D'emploi

interior 25/7/07
• 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 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
Apples, dried
Apples, fresh in slices or pieces
Apricots, dried
Apricots, fresh, whole or in halves
Peaches, dried
Peaches, fresh, in halves
Pears, dried
Pears, fresh in halves
Prunes
Raisins

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, 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.
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APPROXIMATE PRESSURE
COOKING TIME LEVEL
3 minutes High
2-3 minutes Low
4 minutes High
2-3 minutes Low
4-5 minutes High
3 minutes Low
4-5 minutes High
3-4 minutes Low
4-5 minutes High
4-5 minutes High
• 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 or
pulses should be seasoned after
cooking.
• 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.
• After the cooking time, allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans. 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 expands to
approximately two cups when
cooked.
• When you prepare split lentil soup,
use the cooking times given for a
conventional cooker.
VEGETABLES APPROXIMATE
COOKING TIME
Azuki 4-5 minutes
Beans, white 5-7 minutes
Beans, scarlet, red 10-12 minutes
Beans, black 8-10 minutes
Beans, colored 4-6 minutes
Pigeon peas 7-9 minutes
Chick peas 10-12 minutes
Lentils, red 7-9 minutes
Lentil soup 8-10 minutes
Lentils, green 8-10 minutes
PRESSURE
LEVEL
High
High
High
High
High
High
High
High
High
High
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