Manual Fagor CAYANNE (page 15 of 62) (English, French, Spanish)

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Fresh and dried fruit

Fresh fruit:

• Wash and/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 above the

"Max Fill" line.

• If you prefer, add sugar and/or seaso-

ning 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

PRESSURE

LEVEL

Apples, dried 3 minutes High

Apples, fresh in slices or pieces 2-3 minutes High

Apricots, dried 4 minutes High

Apricots, fresh, whole or in halves 2-3 minutes High

Peaches, dried 4-5 minutes High

Peaches, fresh, in halves 3 minutes High

Pears, dried 4-5 minutes High

Pears, fresh in halves 3-4 minutes High

Prunes 4-5 minutes High

Raisins 4-5 minutes High

Dried beans and other legumes

• WARNING: Never fill the pressure

cooker to more than half its capa-

city 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 absor-

bing 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 pres-

sure 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 flavor, 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.

CPC Cayenne Manual.FINAL.indd 15CPC Cayenne Manual.FINAL.indd 15 6/19/13 7:59 PM6/19/13 7:59 PM

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Fagor CAYANNE Manual

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