Fresh And Dried Fruits - Zavor ZCWDU01 Manual De Usuario

method when the cooking time is
completed. This is the fastest way
to release the steam and will avoid
overcooking tender vegetables. You
can also use the automatic release
method.
VEGETABLES
Artichoke, large, without leaves
Artichoke, medium, without leaves
Asparagus, fine, whole
Asparagus, thick, whole
Beans, in the pod
Beans, white, in the pod
Broccoli, shoots
Brussels sprouts, whole
Cabbage, red or green, ¼-inch slices
Cabbage, red or green, in quarters 3-4 minutes
Carrots, ¼-inch slices
Carrots, 1-inch slices
Cauliflower, flower heads
Common cabbage, thickly cut
Corn, on the cob
Endive, thickly cut
Green beans, whole
Green curly kale, thickly cut
Okra, small pods
Onions, whole, 1½-inch diameter
Peas, in the pod
Potatoes, red, 1½-inch slices
Potatoes, red, new, small, whole
Potatoes, white, 1½-inch slices
Potatoes, white, new, small, whole
Pumpkin, 2-inch slices
Red beet, in ¼-inch slices
Red beet, large, whole
Red beet, small, whole
Spinach, fresh, thickly cut
Spinach, frozen
Swede (yellow turnip), 1-inch slices
Sweet potato, 1½-inch slices
Swiss chard, thickly cut
Tomatoes, in quarters
Turnip, in 1½-inch slices
Turnip, small, in quarters
14
APPROXIMATE PRESSURE
COOKING TIME LEVEL
9-11 minutes High
6-8 minutes High
1–1½ minutes High
1-2 minutes High
4 minutes High
8 minutes High
2-3 minutes High
4 minutes High
1 minute High
High
1 minute High
4 minutes High
2-3 minutes High
1-2 minutes High
3 minutes High
1-2 minutes High
2-3 minutes High
5 minutes High
2-3 minutes High
2 minutes High
1 minute High
6 minutes High
5 minutes High
6 minutes High
5 minutes High
3-4 minutes High
4 minutes High
20 minutes High
12 minutes High
2 minutes High
4 minutes High
7 minutes High
5 minutes High
2 minutes High
2 minutes High
3 minutes High
3 minutes High
Zucchini, Acorn, half
Zucchini, Summer, 1-inch slices
Fresh and dried fruit
Fresh fruit:
• Wash and pit 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 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 cold water or automatic release
method. 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 cold water
or automatic 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
Apples, dried
Apples, fresh in slices or pieces
Apricots, dried
Apricots, fresh, whole or in halves
Blueberries
Peaches, dried
Peaches, fresh, in halves
Pears, dried
7 minutes High
8 minutes High
APPROXIMATE PRESSURE
COOKING TIME LEVEL
3 minutes High
2-3 minutes High
4 minutes High
2-3 minutes High
8-10 minutes High
4-5 minutes High
3 minutes High
4-5 minutes High