Fagor America SZ2L00002 brochure Fresh and dried fruit

ENGLISH

you should use at least half a cup of water.

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

•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.

•If possible, use the cold water release method when the cooking time is completed. This is the fastest way to release the steam and will avoid overcooking tender vegetables. You can also use the automatic release method.

VEGETABLES		APPROXIMATE
		COOKING TIME
Artichoke, large, without leaves	9-11 minutes
Artichoke, medium, without leaves		6-8 minutes
Asparagus, fine, whole	1–1½ minutes
Asparagus, thick, whole		1-2 minutes
Beans, in the pod		4 minutes
Beans, white, in the pod		8 minutes
Broccoli		2-3 minutes
Brussels sprouts, whole		4 minutes
Cabbage, red or green, ¼-inch slices		1 minute
Cabbage, red or green, in quarters		3-4 minutes
Carrots, ¼-inch slices		1 minute
Carrots, 1-inch slices		4 minutes
Cauliflower, flower heads		2-3 minutes
Common cabbage, thickly cut		1-2 minutes
Corn, on the cob		3 minutes
Endive, thickly cut		1-2 minutes
Green beans, whole		2-3 minutes
Green curly kale, thickly cut		5 minutes
Okra, small pods		2-3 minutes
Onions, whole, 1½-inch diameter		2 minutes
Peas, in the pod		1 minute
Potatoes, red, 1½-inch slices		6 minutes
Potatoes, red, new, small, whole		5 minutes
Potatoes, white, 1½-inch slices		6 minutes
Potatoes, white, new, small, whole		5 minutes
Pumpkin, 2-inch slices		3-4 minutes

Red beet, in ¼-inch slices	4 minutes
Red beet, large, whole	20 minutes
Red beet, small, whole	12 minutes
Spinach, fresh, thickly cut	2 minutes
Spinach, frozen	4 minutes
Swede (yellow turnip), 1-inch slices	7 minutes
Sweet potato, 1½-inch slices	5 minutes
Swiss chard, thickly cut	2 minutes
Tomatoes, in quarters	2 minutes
Turnip, in 1½-inch slices	3 minutes
Turnip, small, in quarters	3 minutes
Zucchini, Acorn, half	7 minutes
Zucchini, Summer, 1-inch slices	8 minutes

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.

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