Zavor LUX EDGE Manuel D'utilisation page 9

Potatoes, sliced or cubed High
Pumpkin, chunks High
Spinach High
Sweet Potatoes, cubed High
Sweet Potatoes, whole High
Tomatoes, quartered High
Zucchini High
Pressure Cooking Fresh or Dried Fruits: To achieve best results when
pressure cooking dried or fresh fruit, please refer to the below tips and hints:
1. Quick release method is recommended when pressure cooking fruit to
prevent from overcooking.
2. One half cup of water is sufficient for cooking any quantity of fruit because
the cooking time is very short.
3. Add sugar to fruit only after being cooked, not before.
Fruit Pressure Cooking Chart:
Fruit Pressure Setting
Apples (Slices or Chunks) High
Apples (Whole) High
Apricots, whole or halved High
Peaches High
Pears High
Plums/Prunes High
Grapes/Raisins High
Pressure Cooking Beans/Legumes (Dry & Soaked): To achieve best results
when cooking with dried or soaked beans/legumes, please refer to the below
tips and hints:
1. Rinse dried beans/legumes under cold water and drain; discard any pebbles
or other debris in batch.
2. Do not fill the cooker more than half full to allow for beans/legumes to expand
in size.
3. Use enough liquid to cover the beans/legumes
4. Do not salt beans/legumes. Using salt while cooking the beans/legumes
prevents them from cooking properly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. Release pressure when cooking dried beans/legumes by using the natural
release method for best results.
5-8 minutes 6-9 minutes
4-8 minutes 6-12 minutes
1-2 minutes 3-5 minutes
7-9 minutes 9-11 minutes
10-15 minutes 12-19 minutes
2 minutes 4 minutes
2 minutes 3 minutes
Fresh Dried
(Cooking Time) (Cooking Time)
2 minutes 3 minutes
3 minutes 4 minutes
2-3 minutes 3-4 minutes
2-3 minutes 4-5 minutes
2-4 minutes 3-5 minutes
2-4 minutes 3-5 minutes
1-2 minutes 4-5 minutes
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Beans/Legumes Pressure Cooking Chart:
Beans/Legumes Pressure Setting
Adzuki Beans High
Black Beans High
Black-Eyed Peas High
Cannellini Beans High
Chestnuts, pierced High
Chickpeas (Garbanzo Beans) High
Great Northern Beans High
Kidney Beans High
Lentils (Brown) High
Lentils (Green) High
Lentils (Red) High
Lima Beans High
Navy Beans High
Pinto Beans High
Red Beans High
Soybeans High
Split Peas (Green) High
Split Peas (Yellow) High
Pressure Cooking Rice/Grains: To achieve best results when pressure
cooking rice/grains, please refer to the below tips and hints:
1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill the removable cooking pot more than halfway to allow rice/grain to
expand in size.
3. Do not use the quick release method to release pressure; Use the natural
release method instead to release pressure from the cooker.
4. Pearl Barley tends to froth, foam, and sputter, which may block the pressure
valve if filled too high in the removable cooking pot. Please be sure not to fill
the removable cooking pot more than halfway.
Cooking Time Cooking Time
(dry) (pre-soaked)
20-25 minutes 10-15 minutes
20-25 minutes 10-15 minutes
20-25 minutes 10-15 minutes
35-40 minutes 20-25 minutes
7-10 minutes 5-7 minutes
34-40 minutes 20-25 minutes
28-30 minutes 23-25 minutes
25-30 minutes 20-25 minutes
15-20 minutes N/A
15-20 minutes N/A
15-17 minutes N/A
20-24 minutes 10-15 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
25-30 minutes 20-25 minutes
15-20 minutes 10-15 minutes
15-20 minutes 10-15 minutes
15