Fagor America Comprehensive Manual for Splendid Pressure Cooker Use and Cooking Guidelines

INTERIOR 24/10/03 12:49 Página 15

Fresh and frozen vegetables

•Wash all fresh vegetables thoroughly.

•Peel all tubers, such as red beet, carrots, potatoes and turnips.

•Whole winter pumpkin should be pierced several times with a fork before cooking.

•If the approximate cooking time is more than 10 minutes you should use two cups of water.

•You should never fill the pressure cooker to more than two thirds of its capacity.

•When you cook frozen vegetables you must extend the total cooking time by between 1 and 2 minutes.

•Use the quick-release when the cooking time is completed.

VEGETABLES	APPROXIMATE	PRESSURE
	COOKING TIME	LEVEL
Swiss chard, thickly cut	2 minutes	High
Artichoke, large, without leaves	9-11 minutes	High
Artichoke, medium, without leaves	6-8 minutes	High
Peas, in the pod	1 minute	High
Broccoli, shoots	8 minutes	High
Broccoli, stalks	8 minutes	High
Zucchini, Acorn, half	7 minutes	High
Zucchini, Summer, 1-inch slices	8 minutes	High
Pumpkin, 2-inch slices	3-4 minutes	High
Onions, whole, 1 1/2- inch diameter	2 minutes	High
Common cabbage, thickly cut	1-2 minutes	High
Green curly kale, thickly cut	5 minutes	High
Cauliflower, flower heads	2-3 minutes	High
Endive, thickly cut	1-2 minutes	High
Asparagus, fine, whole	1-1 1/2 minutes	High
Asparagus, thick, whole	1-2 minutes	High
Spinach, frozen	4 minutes	High
Spinach, fresh, thickly cut	2 minutes	High
Beans, white, in the pod	8 minutes	High
Beans, in the pod	4 minutes	High
Green beans, whole	2-3 minutes	High
Corn, on the cob	3 minutes	High
Swede, 1 -inch slices	7 minutes	High
Turnip, small, in quarters	3 minutes	High
Turnip, in 1 1/2- inch slices	3 minutes	High
Okra, small pods	2-3 minutes	High

Sweet potato, 1 1/2- inch slices	5 minutes	High
Potatoes, white, new, small whole	5 minutes	High
Potatoes, white, 1 1/2- inch slices	6 minutes	High
Potatoes, red, new, small whole	5 minutes	High
Potatoes, red, 1 1/2- inch slices	6 minutes	High
Red beet, in 1/4 inch slices	4 minutes	High
Red beet, large, whole	20 minutes	High
Red beet, small, whole	12 minutes	High
Brussels sprouts, whole	4 minutes	High
Cabbage, red or green, in quarters	3-4 minutes	High
Cabbage, red or green, 1/4 inch slices	1 minute	High
Tomatoes, in quarters	2 minutes	High
Carrots, 1/4 inch slices	1 minute	High
Carrots, 1-inch slices	4 minutes	High

Fresh and dried fruit

Fresh fruit:

•Wash and/or core fruit. If you prefer, peel and slice it.

•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 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	APPROXIMATE	PRESSURE
	COOKING TIME	LEVEL
Apples, dried	3 minutes	High
Apples, fresh in slices or pieces	2-3 minutes	Medium

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