Fresh And Dried Fruit; Dried Beans And Other Legumes - Fagor Helix Manual Del Usuario

Fresh and Dried Fruit

Fresh fruit:
• Wash and/or core fruit. If you prefer, peel and slice it.
• Cook fruit in the steamer 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 2/3" line.
• 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 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 APPROXIMATE COOKING TIME
Apples, dried
Apples, fresh in slices or pieces
Apricots, dried
Apricots, fresh, whole or in halves
Peaches, dried
Peaches, fresh, in halves
Pears, dried
Pears, fresh in halves
Prunes
Raisins
22
PRESSURE LEVEL
3 minutes High
2-3 minutes High
4 minutes High
2-3 minutes High
4-5 minutes High
3 minutes High
4-5 minutes High
3-4 minutes High
4-5 minutes High
4-5 minutes High

Dried Beans and Other Legumes

WARNING: Never fill the pressure cooker to more than half its capacity
•
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 absorbing
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 pressure 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 flavors, 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.
BEANS AND LEGUMES APPROXIMATE COOKING TIME
Azuki
Beans, white
Beans, scarlet, red
Beans, black
Beans, colored
Chick peas
Lentils, red
Lentil soup
Lentils, green
Pigeon peas
PRESSURE LEVEL
4-5 minutes High
5-7 minutes High
10-12 minutes High
8-10 minutes High
4-6 minutes High
10-12 minutes High
7-9 minutes High
8-10 minutes High
8-10 minutes High
7-9 minutes High
23