Zavor LUX MULTI-COOKER Manuel D'utilisation page 9

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 the 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.
Rice/Grain Pressure Cooking Chart:
Grain : Water Ratio
Rice/Grain
(180ml Cups)
Arborio 1:3
Barley 1:3 – 1:4
Basmati 1:1½
Brown 1:1¼
Couscous 1:2
Jasmine 1:1
Long Grain 1:1½
Millet 2:3
14
Cooking Time Cooking Time
(Dried 180ml Cups) (Soaked Overnight)
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
Cooking Function & Cooking Times
Risotto, 6 minutes
Brown Rice, 25-30 minutes
White Rice, 6-9 minutes
Brown Rice, 25-30 minutes
Brown Rice, 5-8 minutes
White Rice, 8-9 minutes
White Rice, 10 minutes
Brown Rice, 10-12 minutes
Pearl Barley 1:4
Quick Cooking Oats 1:1
Quinoa 1:2
Short Grain Rice 1:1½
Steel Cut Oats 1:1
Sushi Rice 1:1½
Wheat Berries 1:3
Wild Rice 1:3
Pressure Cooking Meat/Poultry: To achieve the best results when cooking
meat/poultry, please refer to the below tips and hints:
1. Cut meat/poultry into pieces of uniform size for even cooking.
2. When mixing meats, cut those that cook more quickly into larger pieces and
those that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the
meat becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry Pressure Setting
Beef Brisket, whole High
Oxtail High
Beef Short Ribs High
Boneless Chicken Strips High
Chicken Breast High
Chicken Legs High
Chicken Wings High
Chicken (Whole) High
Cornish Hen High
Duck (Whole) High
Ham (Uncooked) High
Lamb, Cubes High
Pork Spareribs High
Pork Chops High
Pork (Baby Back Ribs) High
Pork Loin High
Pork Shoulder High
Turkey (Drumsticks) High
Veal Chops High
Beef Cubes High
Chicken Cubes High
15
Risotto, 25-30 minutes
⁄ Risotto, 5-6 minutes
2
3
Brown Rice, 8-10 minutes
White Rice, 8-9 minutes
2 ⁄ Risotto, 10 minutes
3
White Rice, 9 minutes
Brown Rice, 25-30 minutes
Brown Rice, 25-30 minutes
Cooking Time
40-50 minutes
40-50 minutes
35-40 minutes
10-12 minutes
8-10 minutes
10-12 minutes
10-12 minutes
20-25 minutes
10-15 minutes
25-30 minutes
26-30 minutes
10-13 minutes
20-25 minutes
8-10 minutes
19-24 minutes
45-50 minutes
45-50 minutes
15-20 minutes
5-8 minutes
18-23 minutes
10-12 minutes