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Fresh and Dried Fruit
Fresh fruit:
•
Wash and/or core fruit. If you prefer, peel and slice it.
•
Cook fruit in the steamer or pasta basket on the support trivet and add at
least ½ a cup of water or fruit juice.
•
Never fill the pressure cooker above the "Max 2/3" line.
•
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-
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
Twirlock Manual.Interior.FINAL.indd 21
Twirlock Manual.Interior.FINAL.indd 21
All manuals and user guides at all-guides.com
APPROXIMATE COOKING TIME
3-4 minutes
2-4 minutes
5 minutes
2-4 minutes
5-6 minutes
3-4 minutes
5-6 minutes
4-5 minutes
5-6 minutes
5-6 minutes
PRESSURE LEVEL
High
High
High
High
High
High
High
High
High
High
21
6/2/16 8:34 PM
6/2/16 8:34 PM
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