Zavor LUX EDGE Manual Del Usuario página 16

Potatoes, sliced or cubed
Pumpkin, chunks
Spinach
Sweet Potatoes, cubed
Sweet Potatoes, whole
Tomatoes, quartered
Zucchini
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
Apples (Slices or Chunks)
Apples (Whole)
Apricots, whole or halved
Peaches
Pears
Plums/Prunes
Grapes/Raisins
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.
High
High
High
High
High 10-15 minutes
High
High
Pressure Setting
(Cooking Time)
High
High
High
High
High
High
High
14
5-8 minutes 6-9 minutes
4-8 minutes 6-12 minutes
1-2 minutes 3-5 minutes
7-9 minutes 9-11 minutes
12-19 minutes
2 minutes 4 minutes
2 minutes 3 minutes
Fresh Dried
(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