Fagor America fagor duo pressure cooker Fresh and dried fruit, Dried beans and other legumes

ENGLISH

Asparagus, fine, whole	1–1½ minutes		High
Asparagus, thick, whole		1-2 minutes	High
Beans, in the pod		4 minutes	High
Beans, white, in the pod		8 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
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 and dried fruit

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.

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