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Fagor CAYANNE Manual

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14
ENGLISH
• TO REPLACE THE VALVE AFTER
CLEANING Point the circle with the
line through it to the mark on the
edge of the socket. Place the valve
in its socket and turn it to the right
towards the steam release position.
You will hear it click back into place
as you turn it to the steam release
position.
Basic instructions for cooking
In this section you will fi nd basic instruc-
tions for cooking foods which are most
commonly prepared in pressure cookers.
Do not chop or cut food inside the cooker
with a knife or other sharp utensil to avoid
scratching the bottom. For soups and
stocks, do not fi ll pressure cooker over
1/2 full! Remember to ALWAYS use some
cooking liquid. Operating the cooker
without any cooking liquid or allowing the
cooker to boil dry will damage the cooker
and will not allow it to build pressure for
proper functioning.
Fresh and frozen vegetables
• Wash all fresh vegetables thoroughly.
• Peel all root vegetables, such as red
beet, carrots, potatoes and turnips.
• Whole winter pumpkin should be pier-
ced several times with a fork before
cooking.
• When you steam vegetables in the
steamer/pasta basket on the support
trivet you should use at least half a cup
of water.
• If the approximate cooking time is more
than 10 minutes you should use two
cups of water.
• You should never fill the pressure
cooker to more than two thirds of its
capacity.
• When you cook frozen vegetables you
must extend the total cooking time by
between 1 and 2 minutes.
• If possible, use the cold water relea-
se method when the cooking time is
completed. This is the fastest way to
release the steam and will avoid over-
cooking tender vegetables. You can
also use the automatic release method.
VEGETABLES
APPROXIMATE
COOKING TIME
PRESSURE
LEVEL
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
Asparagus, fine, whole 1-1 1/2 minutes High
Asparagus, thick, whole 1-2 minutes High
Beans, white, in the pod 8 minutes High
Beans, in the pod 4 minutes High
Broccoli, shoots 8 minutes High
Broccoli, stalks 8 minutes High
Brussels sprouts, whole 4 minutes High
Cabbage, red or green, in quarters 3-4 minutes High
Cabbage, red or green, 1/4 inch slices 1 minute High
Carrots, 1/4 inch slices 1 minute High
Carrots, 1-inch slices 4 minutes High
Cauliflower, flower heads 2-3 minutes High
Common cabbage, thickly cut 1-2 minutes High
Corn, on the cob 3 minutes High
Endive, thickly cut 1-2 minutes High
Green curly kale, thickly cut 5 minutes High
Green beans, whole 2-3 minutes High
Okra, small pods 2-3 minutes High
Onions, whole, 1 1/2- inch diameter 2 minutes High
Peas, in the pod 1 minute High
Potatoes, white, new, small whole 5 minutes High
Potatoes, white, 1 1/2- inch slices 6 minutes High
Pumpkin, 2-inch slices 3-4 minutes High
Red beet, in 1/4 inch slices 4 minutes High
Red beet, small, whole 12 minutes High
Red beet, large, whole 20 minutes High
Swiss chard, thickly cut 2 minutes High
Spinach, frozen 4 minutes High
Spinach, fresh, thickly cut 2 minutes High
Swede, 1 -inch slices 7 minutes High
Sweet potato, 1 1/2- inch slices 5 minutes High
Tomatoes, in quarters 2 minutes High
Turnip, small, in quarters 3 minutes High
Turnip, in 1 1/2- inch slices 3 minutes High
Zucchini, Acorn, half 7 minutes High
Zucchini, Summer, 1-inch slices 8 minutes High
CPC Cayenne Manual.FINAL.indd 14CPC Cayenne Manual.FINAL.indd 14 6/19/13 7:59 PM6/19/13 7:59 PM
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