FRUIT | APPROXIMATE |
| COOKING TIME |
Apples, dried | 3 minutes |
Apples, fresh in slices or pieces | |
Apricots, dried | 4 minutes |
Apricots, fresh, whole or in halves | |
Blueberries | |
Peaches, dried | |
Peaches, fresh, in halves | 3 minutes |
Pears, dried | |
Pears, fresh in halves | |
Prunes | |
Raisins |
Dried beans and other legumes
•WARNING: Never fill the pressure cooker to more than half its capacity with beans and legumes, as these foods tend to expand and froth during cooking.
•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 absorption of water.
•Do not soak dried split lentils.
•After soaking, remove floating beans and shell.
•Strain the water off the beans.
•Rinse 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 legumes. Do not add salt; beans and legumes should be seasoned after cooking.
•Add a tablespoon of vegetable oil for each cup of water to eliminate the foam they produce.
•To add more flavor, cook beans or lentils with some bay leaves and a small peeled onion embedded with two cloves of spice.
•After the cooking time is up, use the natural release method to allow the pressure to decrease naturally.
•Cooking times may vary depending on the quality of the beans or other legumes. 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 or other legumes yields approximately two cups when cooked.
BEANS AND LEGUMES | APPROXIMATE |
| COOKING TIME |
Azuki beans | |
Beans, white | |
Beans, scarlet, red | |
Beans, black | |
Beans, colored | |
Pigeon peas | |
Chick peas | |
Lentils, red | |
Lentil soup | |
Lentils, green |
Grains
•WARNING: Never fill the pressure cooker to more than half its capacity with grains, as these foods tend to expand and froth during cooking.
•Clean out any foreign particles. Rinse them with warm water. Soak grains, 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 for this will harden grains and prevent them from absorbing water.
•Do not leave rice to soak.
•After soaking remove floating grains or shells.
•Drain the water off the grains.
•Rinse grains in warm water (this also applies to rice.)
•Cook each cup of grain in the quantity of water indicated in the recipe or on the package.
•If you prefer, add salt to taste.
ENGLISH
15