Calphalon 1859693 - Cooking Guide

12
Cooking Guide
Food Pressure Approx. Type of
Level Cooking Time Steam Release
Dried Beans/Legumes*
Beans (black) High 8 to 10 minutes Natural release
Beans (colored) High 4 to 6 minutes Natural release
Beans (red) High 10 to 12 minutes Natural release
Beans (white) High 5 to 7 minutes Natural release
Chick peas High 10 to 12 minutes Natural release
Lentils (green) High 8 to 10 minutes Natural release
Lentils (red) High 7 to 9 minutes Natural release
Lentil soup High 8 to 10 minutes Natural release
* Beans are soaked before cooking.
Fresh/Dried Fruits
Apples (dried) High 3 minutes Quick release
Apples (slices or pieces) Low 2 to 3 minutes Quick release OR
Natural release (for
puree or conserve)
Apricots (dried) High 4 minutes Quick release
Apricots (fresh Low 2 to 3 minutes Quick release OR
whole/halves) Natural release (for
puree or conserve)
Peaches (dried) High 4 to 5 minutes Quick release
Peaches (fresh halves) Low 3 minutes Quick release OR
Natural release (for
puree or conserve)
Pears (dried) High 4 to 5 minutes Quick release
Pears (fresh halves) Low 3 to 4 minutes Quick release OR
Natural release (for
puree or conserve)
Prunes High 4 to 5 minutes Quick release
Raisins High 4 to 5 minutes Quick release
Grains
Rice (1 c. basmati plus High 5 to 7 minutes Natural release
1½ c. water)
Rice (1 c. brown plus High 15 to 20 minutes Natural release
1½ c. water)
Rice (1 c. long grain plus High 5 to 7 minutes Natural release
1½ c. water)
Rice (1 c. wild rice plus High 22 to 25 minutes Natural release
3 cups water)
Continued next page.