Fagor LUX LCD Manuel D'utilisation page 9

Pressure Cooking Fresh or Dried Fruits: To achieve best results when
pressure cooking dried or fresh fruit, please refer to the below tips and hints:
1. The quick release method is recommended when pressure cooking fruit
to prevent overcooking.
2. Half a cup of water is sufficient for cooking any quantity of fruit because
the cooking time is very short.
3. Add sugar to fruit only after it is cooked, not before.
Fruit Pressure Cooking Chart:
Fruit Pressure Setting
Apples (Slices or
High
Chunks)
Apples (Whole) High
Apricots, whole or
High
halved
Peaches High
Pears High
Plums/Prunes High
Grapes/Raisins High
Pressure Cooking Beans/Legumes (Dry & Presoaked): To achieve best
results when cooking with dried or presoaked 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 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
will prevent them from cooking properly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. For best results when cooking dried beans/legumes, use the natural
release method.
Beans/Legumes Pressure Cooking Chart:
Beans/Legumes Pressure Setting
Adzuki Beans High
Black Beans High
Black-Eyed Peas High
Cannellini Beans High
Chestnuts, pierced High
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
Cooking Time Cooking Time
(Dried 180ml Cups) (Soaked Overnight)
20-25 minutes 10-15 minutes
20-25 minutes 10-15 minutes
20-25 minutes 10-15 minutes
35-40 minutes 20-25 minutes
7-10 minutes 5-7 minutes
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Chickpeas (Garbanzo
High
Beans)
Great Northern Beans High
Kidney Beans High
Lentils (Brown) High
Lentils (Green) High
Lentils (Red) High
Lima Beans High
Navy Beans High
Pinto Beans High
Red Beans High
Soybeans High
Split Peas (Green) High
Split Peas (Yellow) High
Pressure Cooking Rice/Grains: To achieve best results when pressure
cooking rice/grains, please refer to the below tips and hints:
1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill removable cooking pot more than half way to allow rice/grain to
expand in size.
3. Do not use the quick release method to release pressure; use the natural
release method instead.
4. Pearl Barley tends to froth, foam and sputter which may block the
pressure valve if filled too high in the removable cooking pot. Please be
sure to not fill the removable cooking pot more than half way.
Rice/Grain Pressure Cooking Chart:
Rice/Grain Pressure Setting
Arborio High
Barley High
Basmati Low
Brown High
Couscous High
Jasmine Low
Long Grain Low
Millet High
Pearl Barley High
Quick Cooking Oats
High
Quinoa High
Short Grain Rice Low
Steel Cut Oats High
Sushi Rice Low
Wheat Berries High
Wild Rice High
34-40 minutes 20-25 minutes
28-30 minutes 23-25 minutes
25-30 minutes 20-25 minutes
15-20 minutes N/A
15-20 minutes N/A
15-17 minutes N/A
20-24 minutes 10-15 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
15-20 minutes 10-15 minutes
15-20 minutes 10-15 minutes
Grain : Water Ratio Cooking Function &
Cooking Times
(180ml Cups)
1:3 6 minutes
1:3-1:4 25-30 minutes
1:1½ 6-9 minutes
1:1¼ 25-30 minutes
1:2 5-8 minutes
1:1 8-9 minutes
1:1½ 10 minutes
2:3 10-12 minutes
1:4 25-30 minutes
5-6 minutes
1:1 2⁄3
1:2 8-10 minutes
1:1½ 8-9 minutes
1:1 2⁄3 10 minutes
1:1½ 9 minutes
1:3 25-30 minutes
1:3 25-30 minutes
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