Zavor LUX Manual Del Usuario página 9

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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. The quick release method is recommended when pressure cooking fruit to
prevent overcooking.
2. Half a cup of water is sufficient for cooking any quantity of fruit because the
cooking time is extra short.
3. Add sugar to fruit only after being cooked, not before.
Fruit Pressure Cooking Chart:
Fruit
Pressure Setting
Apples (Slices or
High
Chunks)
Apples (Whole)
High
Apricots, whole or
High
halved
Peaches
High
Pears
High
Plums/Prunes
High
Grapes/Raisins
High
Pressure Cooking Beans/Legumes (Dry & Presoaked): To achieve best results
when cooking with dried or presoaked 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 correctly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. For best results, when cooking dried beans/legumes, use the natural release
method.
Beans/Legumes Pressure Cooking Chart:
Beans/Legumes
Pressure Setting
Adzuki Beans
High
Black Beans
High
Black-Eyed Peas
High
Cannellini Beans
High
Chestnuts, pierced
High
Chickpeas (Garbanzo
High
Beans)
Great Northern Beans
High
Kidney Beans
High
Fresh
Dried
(Cooking Time)
(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
Cooking Time
Cooking Time
(Dried 180ml Cups)
(Soaked Overnight)
20-25 minutes
10-15 minutes
20-25 minutes
10-15 minutes
20-25 minutes
10-15 minutes
35-40 minutes
20-25 minutes
7-10 minutes
5-7 minutes
34-40 minutes
20-25 minutes
28-30 minutes
23-25 minutes
25-30 minutes
20-25 minutes
14
Lentils (Brown)
High
Lentils (Green)
High
Lentils (Red)
High
Lima Beans
High
Navy Beans
High
Pinto Beans
High
Red Beans
High
Soybeans
High
Split Peas (Green)
High
Split Peas (Yellow)
High
Pressure Cooking Rice/Grains: To achieve best results when pressure cooking
rice/grains, please refer to the below tips and hints:
1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill the removable cooking pot more than halfway to allow rice/grain to
expand in size.
3. Do not use the quick release method to release pressure; use the natural
release method instead.
4. Pearl Barley tends to froth, foam and sputter, which may block the pressure
valve if filled too high in the removable cooking pot. Please be sure not to fill
the removable cooking pot more than halfway.
Rice/Grain Pressure Cooking Chart:
Rice/Grain
Pressure Setting
Arborio
High
Barley
High
Basmati
Low
Brown
High
Couscous
High
Jasmine
Low
Long Grain
Low
Millet
High
Pearl Barley
High
Quick Cooking Oats
High
Quinoa
Low
Short Grain Rice
Low
Steel Cut Oats
High
Sushi Rice
Low
Wheat Berries
High
Wild Rice
High
Pressure Cooking Meat/Poultry: To achieve best results when cooking meat/
poultry, please refer to the below tips and hints:
1. Cut meat/poultry into equal size pieces for even cooking.
2. When mixing meats, cut those that cook more quickly into larger pieces and
those that cook more slowly into smaller pieces.
15-20 minutes
N/A
15-20 minutes
N/A
15-17 minutes
N/A
20-24 minutes
10-15 minutes
25-30 minutes
20-25 minutes
25-30 minutes
20-25 minutes
25-30 minutes
20-25 minutes
25-30 minutes
20-25 minutes
15-20 minutes
10-15 minutes
15-20 minutes
10-15 minutes
Grain : Water Ratio
Cooking Function &
Cooking Times
(180ml Cups)
1:3
6 minutes
1:3-1:4
25-30 minutes
1:1½
6-9 minutes
1:1¼
25-30 minutes
1:2
5-8 minutes
1:1
8-9 minutes
1:1½
10 minutes
2:3
10-12 minutes
1:4
25-30 minutes
5-6 minutes
1:1 2⁄3
1:2
8-10 minutes
1:1½
8-9 minutes
1:1 2⁄3
10 minutes
1:1½
9 minutes
1:3
25-30 minutes
1:3
25-30 minutes
15

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