Pressure Cooking Charts - Fagor LUX MAX Manual Del Usuario

Pressure Cooking Charts

Pressure cooking times are approximate times. Use these cooking times as a
general guideline. Size and variety will alter cooking times.
Pressure Cooking Vegetables (Fresh & Frozen): To achieve best results
when pressure cooking fresh or frozen vegetables, please refer to the below
tips and hints:
1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables so they
do not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the Fagor Stainless Steel Steamer Basket
and Trivet.
Vegetable Pressure Cooking Chart:
Vegetable Pressure Setting
Acorn Squash, chunks High
Artichoke, 4 medium – large High
Asparagus High
Whole Beets, medium – large High
Broccoli, Florets High
Brussel Sprouts High
Butternut Squash, chunks High
Cabbage, Quartered High
Carrots, whole or chunk High
Cauliflower, florets High
Celery, chunks High
Collard Greens High
Corn on the Cob High
Edamame, in pod High
Eggplant High
Endive High
Kale, coarsely chopped High
Leeks High
Onions, sliced High
Potatoes, whole, small High
Potatoes, whole, large High
Potatoes, sliced or cubed High
Pumpkin, chunks High
Spinach High
Sweet Potatoes, cubed High
Sweet Potatoes, whole High
Tomatoes, quartered High
Zucchini High
Fresh Frozen
(Cooking Time) (Cooking Time)
6-7 minutes 8-9 minutes
8-10 minutes 10-12 minutes
1-2 minutes 2-3 minutes
20-25 minutes 25-30 minutes
2-3 minutes 3-4 minutes
3-4 minutes 4-5 minutes
8-10 minutes 10-13 minutes
3-4 minutes 4-5 minutes
2-3 minutes 3-4 minutes
2-4 minutes 3-5 minutes
2 minutes 3 minutes
4-5 minutes 5-6 minutes
3-5 minutes 4-6 minutes
4-5 minutes 5-6 minutes
2 minutes 3 minutes
1-2 minutes 2-3 minutes
1-2 minutes 2-3 minutes
2-4 minutes 3-5 minutes
2 minutes 3 minutes
5-8 minutes 6-9 minutes
10-12 minutes 11-13 minutes
5-8 minutes 6-9 minutes
4-8 minutes 6-12 minutes
1-2 minutes 3-5 minutes
7-9 minutes 9-11 minutes
10-15 minutes 12-19 minutes
2 minutes 4 minutes
2 minutes 3 minutes
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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. 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 it is cooked, not before.
Fruit Pressure Cooking Chart:
Fruit Pressure Setting
Apples (Slices or Chunks) High
Apples (Whole) High
Apricots, whole or halved High
Peaches High
Pears High
Plums/Prunes High
Grapes/Raisins High
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 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
will prevent 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.
Beans/Legumes Pressure Setting
Adzuki Beans High
Black Beans High
Black-Eyed Peas High
Cannellini Beans High
Chestnuts, pierced High
Chickpeas (Garbanzo Beans) High
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
Beans/Legumes Pressure Cooking Chart:
Cooking Time Cooking Time
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
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