Dried Beans And Other Legumes - Fagor uCOOK Manual De Usuario

• Never fill the pressure cooker to more
than two thirds of its capacity.
• If you prefer, add sugar and/or
seasoning 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 flavoring. 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 APPROXIMATE
COOKING TIME
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

Dried beans and other legumes

• 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, or if you prefer, leave
them to soak overnight. Do not add salt
to the water as this hardens the beans
and prevents them absorbing water.
PRESSURE
LEVEL
3 mi n utes Hi g h
2-3 mi n utes Low
4 mi n utes Hi g h
2-3 mi n utes Low
4-5 mi n utes Hi g h
3 mi n utes Low
4-5 mi n utes Hi g h
3-4 mi n utes Low
4-5 mi n utes Hi g h
4-5 mi n utes Hi g h
• 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
pressure cooker. Add three cups of
water for each cup of beans or pulses
should be seasoned after cooking.
• Add a spoonful of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Never fill the pressure cooker to more
than half its capacity.
• 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, 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 expands to
approximately two cups when cooked.
• When you prepare split lentil soup,
use the cooking times given for a
conventional cooker.
VEGETABLES APPROXIMATE
COOKING TIME
Azuki 4-5 mi n utes
Beans, whi t e 5-7 mi n utes
Beans, scarl e t, red 10-12 mi n utes
Beans, bl a ck 8-10 mi n utes
Beans, col o red 4-6 mi n utes
Pi g eon peas 7-9 mi n utes
Chi c k peas 10-12 mi n utes
Lenti l s , red 7-9 mi n utes
Lenti l soup 8-10 mi n utes
Lenti l s , green 8-10 mi n utes
PRESSURE
LEVEL
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
Hi g h
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