INTERIOR 24/10/03 12:49 Página 16
Apricots, dried | 4 minutes | High |
Apricots, fresh, whole or in halves | Medium | |
Peaches, dried | High | |
Peaches, fresh, in halves | 3 minutes | Medium |
Pears, dried | High | |
Pears, fresh in halves | Medium | |
Prunes | High | |
Raisins | High |
Dried beans and other pulses
•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 them, or if you prefer, leave them to soak overnight. Do not add salt to the water as this hardens the beans and prevents them absorbing water.
•Do not soak dried split lentils.
•After soaking, remove floating beans and shell.
•Strain the water off the beans.
•Rinse them 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.
•Add a spoonful of vegetable oil for each cup of water to eliminate the foam which they produce.
•Never fill the pressure cooker to more than half its capacity.
•To add more flavor, cook beans or lentils with some laurel leaves and a small peeled onion embedded with two cloves of spice.
•After the cooking time, allow the pressure to decrease naturally.
•Cooking times may vary depending on the quality of the beans. 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 expands to approximately two cups when cooked.
•When you prepare lentil soup, use the cooking times given for a conventional cooker.
VEGETABLES | APPROXIMATE | PRESSURE |
| COOKING TIME | LEVEL |
Blueberries | High | |
Azuki | High | |
Beans, white | High | |
Beans, scarlet, red | High | |
Beans, black | High | |
Beans, colored | High | |
Pigeon peas | High | |
Chick peas | High | |
Lentils, red | High | |
Lentil soup | High | |
Lentils, green | High |
Grains
•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 shell.
•Strain the water off the grains.
•Rinse them in warm water (this also applies to rice.)
•Cook each cupful of grains in the quantity of water indicated.
•If you prefer, add salt to taste.
•Never fill the pressure cooker to more than half of its capacity.
•After the cooking period, let the pressure decrease naturally.
•Cooking times may vary depending on the quality of the grains. If after the recommended cooking time the
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