Fresh and dried fruit

ENGLISH	Broccoli, shoots	2-3 minutes	High
	Broccoli, shoots	2-3 minutes	High
	Brussels sprouts, whole	4 minutes	High
	Cabbage, red or green, ¼-inch slices	1 minute	High
	Cabbage, red or green, in quarters	3-4 minutes	High
	Carrots, ¼-inch slices	1 minute	High
	Carrots, 1-inch slices	4 minutes	High
	Carrots, 1-inch slices	4 minutes	High
	Cauliflower, flower heads	2-3 minutes	High
	Common cabbage, thickly cut	1-2 minutes	High
	Corn, on the cob	3 minutes	High
	Endive, thickly cut	1-2 minutes	High
	Green beans, whole	2-3 minutes	High
	Green curly kale, thickly cut	5 minutes	High
	Okra, small pods	2-3 minutes	High
	Onions, whole, 1½-inch diameter	2 minutes	High
	Peas, in the pod	1 minute	High
	Potatoes, red, 1½-inch slices	6 minutes	High
	Potatoes, red, new, small, whole	5 minutes	High
	Potatoes, white, 1½-inch slices	6 minutes	High
	Potatoes, white, new, small, whole	5 minutes	High
	Pumpkin, 2-inch slices	3-4 minutes	High
	Red beet, in ¼-inch slices	4 minutes	High
	Red beet, large, whole	20 minutes	High
	Red beet, small, whole	12 minutes	High
	Spinach, fresh, thickly cut	2 minutes	High
	Spinach, frozen	4 minutes	High
	Swede (yellow turnip), 1-inch slices	7 minutes	High
	Sweet potato, 1½-inch slices	5 minutes	High
	Swiss chard, thickly cut	2 minutes	High
	Tomatoes, in quarters	2 minutes	High
	Turnip, in 1½-inch slices	3 minutes	High
	Turnip, small, in quarters	3 minutes	High
	Zucchini, Acorn, half	7 minutes	High
	Zucchini, Summer, 1-inch slices	8 minutes	High

Fresh fruit:

•Wash and pit 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 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 cold water or automatic release method. 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 cold water or automatic 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	PRESSURE
	COOKING TIME	LEVEL
Apples, dried	3 minutes	High
Apples, fresh in slices or pieces	2-3 minutes	High
Apricots, dried	4 minutes	High
Apricots, fresh, whole or in halves	2-3 minutes	High
Blueberries	8-10 minutes	High
Peaches, dried	4-5 minutes	High
Peaches, fresh, in halves	3 minutes	High
Pears, dried	4-5 minutes	High
Pears, fresh in halves	3-4 minutes	High
Prunes	4-5 minutes	High
Raisins	4-5 minutes	High

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.

Electric Pressure Cooker specifications

The Fagor America Electric Pressure Cooker is a versatile kitchen appliance designed to make cooking quicker, easier, and more efficient. Known for its robust design and numerous features, this electric pressure cooker has gained a following among home cooks who appreciate its ease of use and versatility.

One of its main features is the programmable digital control panel, which allows users to select from various cooking modes. The cooker typically includes options for rice, beans, stews, and even stewing meats, catering to a wide range of culinary needs. Its adjustable pressure settings, generally low and high, provide users the control needed to adapt to different recipes and preferences.

The Fagor electric pressure cooker employs advanced multi-cooking technology, enabling it to function not only as a pressure cooker but also as a slow cooker, rice cooker, steamer, and sauté pan. This multifunctionality makes it an essential tool in any kitchen, as it can eliminate the need for multiple appliances, saving space and making meal preparation more streamlined.

Safety is a paramount concern with pressure cooking, and the Fagor cooker addresses this with several built-in safety features. These may include a safety locking lid, a pressure release valve, and an automatic shut-off mechanism to prevent overcooking or overheating. These features provide peace of mind during use, making it suitable for novice and experienced cooks alike.

The cooker’s interior is typically made from high-quality stainless steel, offering durability and easy cleaning. The non-stick cooking pot helps prevent food from sticking and simplifies the cleaning process, allowing users to maintain their appliance without hassle. Additionally, many models come with a delay start function, allowing for flexible meal preparation, as well as a keep-warm mode that ensures food stays at the ideal serving temperature until you are ready to eat.

With a variety of sizes available, the Fagor America Electric Pressure Cooker can accommodate different family sizes and cooking needs. Its compact design, combined with the multiple cooking functionalities, positions it as an essential kitchen gadget for anyone looking to save time while producing delicious meals.

In summary, the Fagor America Electric Pressure Cooker is a reliable and innovative appliance that enhances cooking experiences. Its combination of features, technologies, and safety measures ensures that users can prepare a wide range of healthy and tasty meals efficiently and with confidence.

Fagor America Electric Pressure Cooker Fresh and dried fruit, Dried beans and other legumes

Models: Electric Pressure Cooker

ENGLISH

Broccoli, shoots

Peas, in the pod

Spinach, frozen