Fresh And Dried Fruit; Dried Beans And Other Legumes - Fagor Innova Serie Notice D'utilisation

Fresh and dried fruit

Fresh fruit:
• Wash and/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 above the
"Max Fill" line.
• If you prefer, add sugar and/or seaso-
ning to the fruit before or after cooking.
• When you cook whole or halved fruit,
use the quick-release. 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 flavorings. Use the quick-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.
FRUIT
Appl e s, dri e d
Appl e s, fresh i n sl i c es or pi e ces
Apri c ots, dri e d
Apri c ots, fresh, whol e or i n hal v es
Peaches, dri e d
Peaches, fresh, i n hal v es
Pears, dri e d
Pears, fresh i n hal v es
Prunes
Rai s i n s
16
APPROXIMATE PRESSURE
COOKING TIME LEVEL
3 mi n utes Hi g h
2-3 mi n utes Hi g h
4 mi n utes Hi g h
2-3 mi n utes Hi g h
4-5 mi n utes Hi g h
3 mi n utes Hi g h
4-5 mi n utes Hi g h
3-4 mi n utes Hi g h
4-5 mi n utes Hi g h
4-5 mi n utes Hi g h

Dried beans and other legumes

• WARNING: Never fill the pressure
cooker to more than half its capa-
city with beans and legumes, as
these foods tend to expand and
froth during cooking.
• 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 absor-
bing 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 pres-
sure cooker. Add three cups of water
for each cup of beans or legumes.
Do not add salt; beans and legumes
should be seasoned after cooking.
• Add a tablespoon of vegetable oil for
each cup of water to eliminate the foam
they produce.
• 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 is up, use the
natural release method to 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 or other legumes yields
approximately two cups when cooked.