Cooking Times and

Basic Instructions (Cont.)

FRESH FRUIT

•For best flavor and texture, use ripe fruit that is still firm.

•You can cook fruit in a steaming basket or directly in the liquid.

•When cooking fruit directly in liquid, you may use wine instead of water.

•When cooking stuffed apples and Anjou pears, wrap them in aluminum foil to main- tain their shape and keep their skins intact.

•To maintain shape, cook Bosc pears with peels intact; it is easy to slip peels off after cooking.

•When preparing foil-wrapped fruit, do not fill Pressure Cooker more than half full. When preparing unwrapped fruit, do not fill more than one-third full.

FRESH FRUIT

APPROXIMATE COOKING TIMES

FRESH FRUIT

MINUTES UNDER HIGH PRESSURE

Apple, large, whole, stuffed, wrapped in foil

12 to 15

Anjou Pear, whole, wrapped in foil

4

Bosc Pear, whole, unwrapped

4

Pear, halved, cooked directly in liquid

1 plus NPR*

*NPR stands for Natural Pressure Release.

BASIC RECIPE FOR FRESH FRUIT

1.Place 1 cup water (or wine) in Removable Cooking Pot.

2.Place fruit either in a steaming basket or directly into liquid.

3.Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.

4.Set Pressure Mode for HIGH and COOK TIME according to chart above. Press the START/STOP Button to begin operation.

5.When Pressure Cooker beeps 3 times, STOP Light will illuminate.

6.Quickly release pressure by pressing QUICK STEAM RELEASE Button in short bursts. (If cooking halved pears, allow pressure to come down naturally.)

7.If fruit is not sufficiently cooked, replace Lid and steam until done.

8.Remove Lid with special care as there will be a fair amount of steam.

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