Renaware nutrex Installation instructions

THE KITCHEN MARVEL
5 PC. NUTREX COMPLETER SET
Uso y Mantenimiento
Use & Care

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Contents
Accessory Products
Stockpot Cover ........................................................ 4
Pasta Insert .............................................................. 4
Inset Basket ............................................................. 5
Caring for Your Accessory Products ........................ 5
Your Nutrex Cooker ...................................................... 6
Safety Features ............................................................. 6
Product Diagram .......................................................... 7
Safety Precautions ....................................................... 8
Operating Instructions
Before You Begin ..................................................... 9
Getting Started ........................................................ 9
Important Guidelines .............................................. 11
Cooking with Your Pressure Cooker ...................... 11
Reducing Pressure and Removing The Cover ....... 12
Pressure Reduction Tips for Specic Foods ......... 13
Cleaning and Maintenance
Valve Cleaning and Maintenance ........................... 14
Gasket Maintenance .............................................. 15
Troubleshooting .......................................................... 15
Food Cooking Times .................................................. 16
Replacement Parts ..................................................... 21
Specifications ............................................................. 21
Warranty ...................................................................... 22
Introduction
Congratulations on your purchase of the Kitchen
Marvel! This is a versatile set that will allow you to
perform many cooking functions, especially when
combined with one or more of the Chef Sets.
You will nd that pressure-cooking with your Nutrex
Cooker is safe, efcient, easy, and much faster than
other cooking methods. You can count on the quality
and safety features of your Nutrex Cooker and on the
customer service provided by your Consultant. Please
feel free to contact us if you have any questions about
your Nutrex Cooker or about any of our other ne
Rena Ware products.
Contents (EN) .........................................................3-22
Contenido (ESP) ...................................................23-42
(TH) ...........................................................43-62
EN
Russ Zylstra
Chairman & C.E.O.
¡Felicitaciones por su compra de la Maravilla de Cocina! Este es un juego
versátil que le permitirá realizar varias cosas en la cocina, en especial cuando se
usa con uno o más de los Juegos Chef.
Descubrirá que cocinar a presión con su Nutrex Cooker es seguro, eficiente, fácil
y mucho más rápido que con cualquier otro método de cocción. Puede confiar
en la calidad y los dispositivos de seguridad de su Nutrex Cooker y en el servicio
al cliente que le brinda su Asesor. No dude en comunicarse con nosotros en caso
de tener alguna pregunta sobre su Nutrex Cooker o sobre cualquiera de nuestros
otros excelentes productos Rena Ware.
Russ Zylstra
Chairman & C.E.O

The Kitchen Marvel
Your 5 piece Nutrex Cooker Completer Set comes with versatile, non-pressure
cooking method accessories to expand your cooking possibilities!
Stockpot Cover
Your Nutrex Cooker comes with an additional cover
to use in non-pressure cooking applications. With
the stockpot cover, you can use the base as you
would any other stockpot.
Fill the Nutrex Cooker base with the desired
amount of water, place the Pasta Insert in the
base, and bring the water to a boil.
Add pasta and cook as directed. When pasta
is done, lift the basket out of the water using
the Pasta Insert’s handles. Lift slowly to allow
the water to drain back into the base.
The Pasta Insert makes a great large capacity
steamer for foods such as artichokes, corn-on-
the-cob, sweet potatoes, shellsh, tamales and
cauliower.
Fill the Nutrex Cooker base with approximately
1 L (1 qt) water so that there is 2.5 cm (1”) of
water covering the bottom. Place the Pasta
Insert in the base and add the food to be
steamed.
Cover the base with the stockpot cover, with
the vent open, and bring the water to a boil.
After the whistle sounds, close the vent and
cook the food for the recommended time.
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Tips
The Pasta Inset
works best with larger
pastas; be careful
using angel hair or
very thin pastas—
some of the strands
may escape through
the holes.
Do not overll the
base with water
before adding pasta
since the pasta will
displace some of the
water.
Pasta Insert
The Pasta Insert ts in the Nutrex
Cooker base, eliminating the need
for a separate colander for draining
cooked pasta.
Inset Basket (23 cm)
Used with the Nutrex Cooker base for
deep-frying and blanching, the multi-
purpose Inset Basket has a stay-cool
handle and handy draining hook. The
detachable handle can also be removed
for easier storage.
To Attach/Remove Handle:
To attach, insert handle prongs into slots
located inside of the basket near the
draining hook. Pull up and back on handle
to snap in place. (See diagram.)
To detach, push handle forward.
IMPORTANT SAFEGUARDS—Never
use the pressure cooker for frying in oil
under pressure.
Always use the stay-cool handle to
immerse and lift the basket in and out
of hot liquids.
Deep-frying—Fill the Nutrex Cooker base
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with the desired amount of oil. Heat the oil as directed for deep-frying. When
the oil is hot, place the food in the Inset Basket and immerse it into the oil. After
the food is nished cooking, lift the Inset Basket by the handle out of the oil and
hook the Inset Basket on the rim of the base for easier draining with less mess.
Blanching—Fill the Nutrex Cooker base with water and bring it to a boil. Place
the food in the Inset Basket and quickly immerse it in the boiling water for a few
minutes until the food is blanched. Lift the Inset Basket out by the handle and
hook it on the rim of the Nutrex Cooker base for easy draining.
Caring for Your Accessory Products
Wash your accessory products in hot soapy water immediately after using or
place in the dishwasher.

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Safety Features
Your Nutrex Cooker is designed with multiple safety features to give you
complete confidence when pressure-cooking.
1. Safety Buttons – Safety buttons in the cover handles prevent the gasket
from sealing and prevent the build up of pressure if the cover is not properly
closed. If the cover is not properly closed, the pressure will not build above
0.73 psi (5 kPa).
2. Handle Lock – Prevents the cover from being rotated when the contents are
under pressure, so that the cover cannot be removed until it is safe to do so.
3. Valve Stem – The valve stem rises and lowers to show you the cooking
pressure in your Nutrex Cooker. The valve stem has two red lines to show
the pressure. The rst line indicates pressure between 6.53-7.98 psi (45-55 kPa)
and the second line indicates pressure between 10.44-12.76 psi (72-88 kPa).
4. Pressure Release Valve – Releases the pressure above 10.44-12.76 psi
(72-88 kPa).
5. Over-Pressure Valve – Secondary pressure release valve releases pressure
between 16.24-23.21 psi (112-160 kPa) should the pressure release valve fail.
6. Cutouts – Cutouts in the cover (with the gasket in good condition) release pressure
in the unlikely event of failure of the other pressure release safety features. In the
worst condition, the gasket itself will push through the cutouts to release pressure
between 23.21 psi (160 kPa) and 37.71 psi (260 kPa). The cover will stay on the
pressure cooker up to 72.5 psi (500 kPa).
Your Nutrex Cooker
Your Nutrex Cooker will let you cook foods faster, while using less energy
and preserving more vitamins and minerals than conventional cooking
methods!
• Foods cook in about a third of the time!
• Reduces energy consumption and cost.
• Preserves nutrients for healthier cooking.
• Preserves the natural avors and colors of foods.
Your Nutrex Cooker is made from durable, corrosion resistant stainless
steel, with a special Nutri-Plex heat-diffusing bottom for superior heat
conductivity.
• Suitable for all cooking surfaces including magnetic induction.
• Multiple safety features for worry-free operation.
• Easy to read pressure indicator.
• Capacity marks indicate food ll levels.
• Doubles as a regular utensil by substituting the pressure cooker cover with
the Rena Ware 6 Litre/Large Frypan Cover.
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Product Diagram
A. Utensil Base
B. Cover
C. Upper Handles
D. Lower Handles
E. Knob
F. Valve Stem
G. Valve Cover
H. Over-Pressure Valve (safety feature – secondary pressure release valve)
I. Silicone Gasket
J. Handle Lock
K. Cutout
A
B
D
E
F
H
I
G
J J
K
C

When using pressure cookers, basic safety precautions should always be
followed.
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. Close supervision is necessary when the pressure cooker is used near
children.
4. Do not place the pressure cooker in a heated oven.
5. Extreme caution must be used when moving a pressure cooker containing
hot liquids.
6. Do not use pressure cooker for other than intended use.
7. This appliance cooks under pressure. Improper use may result in scalding
injury. Make certain unit is properly closed before operating. See “Operating
Instructions.”
8. Do not ll the unit over 2/3 full. When cooking foods that expand during
cooking such as rice or dried vegetables, do not ll the unit over 1/2 full.
Over lling may cause a risk of clogging the vent and developing excess
pressure. See “Cooking with Your Pressure Cooker.”
9. Be aware that certain foods, such as applesauce, cranberries, pearl barley,
oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or
spaghetti can foam, froth, and sputter, and clog the pressure release device
(steam vent). These foods should not be cooked in a pressure cooker.
10. Always check the pressure release devices for clogging before use.
11. Do not open the pressure cooker until the unit has cooled and all internal
pressure has been released. If the handles cannot be pushed apart, this
indicates that the cooker is still pressurized - do not force it open. Any
pressure in the cooker can be hazardous. See “Operating Instructions.”
12. Do not use this pressure cooker for pressure frying with oil.
13. When the normal operating pressure is reached, turn the heat down so all
the liquid, which creates the steam, does not evaporate.
SAVE THESE INSTRUCTIONS.
Safety Precautions
IMPORTANT SAFEGUARDS
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Stainless Steel • Induction
9 L
Stainless Steel • Induction
9 L
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Operating Instructions
Your Nutrex Cooker is compatible with all cooking surfaces, including electric,
gas, ceramic, and induction. When cooking on a stovetop, always select a
burner closest to the utensil’s diameter. When cooking with gas, never allow
the ame to come up around the sides of the utensil. Do not leave the utensil
unattended when heating.
Before You Begin
Before using your pressure cooker for the rst time, wash all parts thoroughly in
1⁄2 cup vinegar and hot, soapy water, rinse and dry.
Getting Started
1. The valve stem rises and lowers to show you the cooking level in your
pressure cooker and it is also an important safety device. Every time before
using your pressure cooker, check the valve stem to make sure it is working
properly.
• Be sure the knob is screwed tightly on the valve stem.
• Gently pull up on the knob.
• The valve stem should move freely up and down.
If it does not, do not use the pressure cooker (see
Troubleshooting).
EN

2. Every time before using your pressure cooker, lubricate the gasket with a
light coating of cooking oil and insert it evenly into the groove in the cover.
Note: the gasket should be inserted in the cover properly so that the back top
edge of the gasket ts under each of two metal guides in the cover’s rim and the
gasket rests against the two colored safety buttons located by each handle.
3. Fill the utensil no more than 2/3 full of food, including any added liquid.
When preparing foods that expand during cooking, such as rice or dried
vegetables, do not ll the utensil more than 1/2 full. (Refer to the 1/2 and
2/3 capacity marks located on the inside of the utensil base).
4. Place the cover on the utensil base as shown. Line up the positioning
triangle (stamped on top of the cover) with the center of one of the base
handles. Push down and turn the cover in a clockwise direction until the
cover handles lock in place.
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1- Gasket
2- Spring loaded safety
buttons (built into handles)
3- Handles
10 11
Important Guidelines:
IMPORTANT SAFEGUARD—Do not fill the unit over 2/3 full. When cooking
foods that expand during cooking such as rice or dried vegetables, do not
fill the unit over 1/2 full. Over filling may cause a risk of clogging the vent
pipe and developing excess pressure.
• Never heat an empty pressure cooker.
• Before you begin cooking, refer to the Cooking Times chart for the
suggested cooking times and cooking levels for the food you are
preparing.
• Pressure-cooking is not suitable for the preparation of apple compote,
cranberries, porridge, barley or other cereals (except those listed in the
Cooking Times chart), peas, pasta, macaroni, or rhubarb.
• Never allow the pressure cooker to boil dry.
• If you have a problem while cooking, remove the utensil from the heat
source, release the pressure, and allow the utensil to cool.
• Always stir salt until it is completely dissolved. To avoid damage to the
stainless steel, do not store salt water, heavily salted foods, or highly
acidic foods in the pressure cooker.
Cooking with Your Pressure Cooker
IMPORTANT SAFEGUARD—This appliance cooks under pressure.
Improper use may result in scalding injury. Make certain unit is properly
closed before operating.
Your pressure cooker is intended for cooking foods with the addition of water
and is especially useful for those that normally require long cooking times, such
as:
• Soups
• Meats
• Potatoes and other vegetables
• Rice and beans
• Dried legumes
1. Add food and liquid to utensil. Cover and begin cooking over medium-high
to high heat. Preheating is not necessary.
2. As the food begins to heat, air in the pressure cooker will escape through
the pressure release valve causing the valve cap to rise which will close the
pressure release valve.
3. Continue to cook until the rst red ring becomes visible on the valve stem.
EN

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At this point, lower the temperature if level 1 is the recommended cooking
level for the food you are cooking. If the recommended cooking level is
level 2, allow the food to continue to cook over medium-high to high heat
until the second red ring becomes visible on the valve stem.
• Cooking level 1 is reached when the rst red ring is
visible on the valve stem. Level 1 cooks foods gently
at a low cooking pressure.
• Cooking level 2 is reached when the 2nd red ring
becomes visible on the valve stem. Level 2 cooks at a
high cooking pressure
4. Once the desired cooking level is reached, lower the
heat in order to maintain the desired cooking level. You
may need to adjust the heat during cooking to maintain
the desired cooking level.
5. A gentle hissing sound of escaping steam means that the heat is too high.
Turn the heat down and/or remove the pressure cooker from the heat source
for a short time until the second ring is just visible.
Reducing the Pressure and Removing the Cover
IMPORTANT SAFEGUARD—Do not open the pressure cooker until the
unit has cooled and all internal pressure has been released. If the handles
cannot be pushed apart, this indicates that the cooker is still pressurized -
do not force it open. Any pressure in the cooker can be hazardous.
The pressure cooker can only be opened when the normal operating
pressure has been released. Always depressurize the utensil before
attempting to remove the cover. Always open the cover away from you to
allow steam to escape.
1. After the food has cooked for the recommended time, turn off the heat and
remove the pressure cooker from the heat source. Be sure to place it on a
heatproof surface.
2. Release the pressure using one of the following methods:
• Slow pressure release – Remove the pressure cooker from the heat
source and allow it to cool.
• Normal pressure release
– Use a wooden spoon to
push down lightly on the knob. Hold
it down until no more steam comes
out.
• Fast pressure release – Lean the
pressure cooker over the sink and
run warm water around the outer
edge ONLY of the cover.
Note: Only wet the outer edge to
prevent water from being drawn
into the pressure cooker!
3. The pressure has been released
when: 1) The knob lowers
completely to the top of the
cover, 2) lifting the valve stem does
not release any pressure, and 3)
the cover can be turned.
4. To open the cover, turn the cover
handle counter-clockwise relative
to the base handle. Lift off the
cover.
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Pressure Reduction Tips for Specific Foods
• To avoid overcooking, use the fast pressure release method for foods with
short cooking times (risotto, sh).
• Use the slow pressure release method for foods with long cooking times
(soups, stews and meats) and those covered in liquids (potatoes, cereals, and
legumes).
• Use the normal pressure release method for vegetables, fresh fruits, and
legumes (other than beans).
• After cooking mash or heavily fatted foods, shake the pressure cooker gently
before removing the cover, to avoid spraying.
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Stainless Steel • Induction
9 L
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Cleaning and Maintenance
Never wash the cover, valve assemblies, or gasket in the dishwasher. Do
not use abrasive detergents or scouring pads.
1. After each use, thoroughly clean the utensil base, cover, and gasket
(removed from the cover) by washing them in warm soapy water, then rinse
and dry.
2. If the pressure release valve becomes clogged with food particles, follow the
instructions for valve maintenance and cleaning in the following section.
3. If food becomes stuck in the base or cover, soak in hot soapy water until the
food loosens.
4. If the utensil base becomes discolored, we recommend using a cleaner
specially formulated for stainless steel, such as Rena Ware’s Rena Lite
Stainless Steel Cleaner.
Valve Maintenance and Cleaning
In normal use, the pressure release valve is self-cleaning. If, however, food
particles have passed through the valve, you will need to disassemble and clean
it as follows:
1. Invert the cover. Hold the knob with one hand and unscrew the screw
attached to the valve stem by turning it in a counter-clockwise direction with
a screwdriver or small coin until the knob comes off the valve stem.
2. Remove the valve cover, pull out the valve stem, and clean the parts in
warm soapy water. Remove any food particles from inside the pressure
release valve.
3. Reassemble the cover. Reinsert the valve stem and replace the valve cover.
Reattach the knob to the valve stem by tightening the screw in a clockwise
direction. Be sure the knob is securely fastened to the valve stem.
Note: It is normal for there to be a gap between the valve cover and the
utensil cover to allow steam to escape.
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Knob
Valve Cover
Pressure Release Valve
Valve Seal
Valve Stem
Lock Nut
Gasket Maintenance
We recommend that the gasket be replaced at least once every six months,
depending on the frequency of use.
Note: Only use genuine Rena Ware replacement parts. See the “Replacement
Parts” section of this Use & Care or contact your Consultant.
• After each use, remove the gasket from the cover and wash it by hand in
warm, soapy water. Never wash the gasket in a dishwasher!
• If food sticks to the gasket, do not scrub with abrasives or attempt to scrape
the food off using any tools or even ngernails as this could tear the material.
You should instead soak the gasket in warm, soapy water until the food
loosens easily. After cleaning, allow the gasket to air dry.
• Before each use, and before storing the gasket in the cover, apply a thin
coating of vegetable oil to the top and bottom of the rubber surface with your
thumb and nger.
• Before cooking, be sure the gasket is not twisted but is seated evenly in the
groove around the entire circumference of the cover. Never use force if the
cover is difcult to slide closed on the Nutrex Cooker. Instead, remove the
cover, take out the gasket, and re-lubricate it with vegetable oil. Reinsert the
gasket in the cover and try again.
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Troubleshooting
If you have any questions or are unsure how to operate your pressure cooker,
contact your Consultant or the nearest Rena Ware Service Center for assistance.
1. If the pressure cooker does not seal properly:
• Check that the gasket is properly inserted in the cover.
• Lubricate the gasket lightly with cooking oil or moisten with a little water.
• If the cover still will not seal, you may need to replace the gasket. Contact
your Consultant.
2. If effort is required to open or close the cover even after the gasket has been
lubricated with cooking oil, then the cover or the utensil base may have
been damaged. Contact your Consultant or the nearest Rena Ware Service
Center for assistance. DO NOT ATTEMPT TO USE THE PRESSURE
COOKER.
3. If the over-pressure valve (secondary pressure release valve) releases steam
while cooking, the main pressure release valve may not be functioning
properly. Follow the instructions for cleaning the valve shown under “Valve
maintenance and cleaning” section of this Use & Care.
4. If steam is ever released by the secondary over-pressure valve, it will need to
be replaced (see item H on product diagram page 5).
5. If the valve stem will not move freely, disassemble and clean the pressure
release valve.
Valve Spring

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Food Cooking Times
The cooking times listed may vary slightly according to food type, storage
method, and quality.
Cooking Tip
You can use the Rena Ware 3 L Grater/Steamer Tray in the bottom of the
pressure cooker as a useful steaming rack.
Soups
Beef soup (pot-au-feu) 45 1 Per recipe
Broth 20 1 Per recipe
Chicken broth/old hen 40 1 Per recipe
Chicken/young chick 15 1 Per recipe
Goulash 20 1 Per recipe
Minestrone 8 1 Per recipe
Onion soup 4 1 Per recipe
Oxtail soup 30 1 Per recipe
Pea soup 12 1 Per recipe
Potato soup 6 1 Per recipe
Semolina soup 8 1 Per recipe
Vegetable soup) 5-8 1 Per recipe
(depending on vegetables)
Meats
Beef paupiettes (roulades) 13 2 Per recipe, at least 60 ml (1/4 cup)
Beef Roast 45 2 Per recipe, at least 60 ml (1/4 cup)
Beef stew/goulash 25 2 Per recipe, at least 60 ml (1/4 cup)
Boiled beef 45 2 Per recipe, at least 60 ml (1/4 cup)
Pork ribs 20 2 Per recipe, at least 60 ml (1/4 cup)
Pork roast 40 2 Per recipe, at least 60 ml (1/4 cup)
Pork stew/goulash 25 2 Per recipe, at least 60 ml (1/4 cup)
Sliced beef 12 2 Per recipe, at least 60 ml (1/4 cup)
Sliced pork 13 2 Per recipe, at least 60 ml (1/4 cup)
Veal roast 30 2 Per recipe, at least 60 ml (1/4 cup)
Veal stew 20 2 Per recipe, at least 60 ml (1/4 cup)
Lamb
Lamb stew 20 2 Per recipe, at least 60 ml (1/4 cup)
Roast lamb 30 2 Per recipe, at least 60 ml (1/4 cup)
Food Cooking time Cooking Liquid
(minutes) level added
17
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Poultry
Poultry pieces 8 2 Per recipe, at least 60 ml (1/4 cup)
Whole chicken 15 2 Per recipe, at least 60 ml (1/4 cup)
Fish
Whole sh (e.g. pike) 6 1 Up to steaming rack
or large sh tail
Fish portions (e.g. cod) 3 1 Up to steaming rack
Large sh llets 2 1 Up to steaming rack
(e.g. halibut)
Fish soup 5 1 Up to steaming rack
Fresh vegetables (with steaming rack)
Artichokes 14 2 Up to steaming rack – at least
240 ml (1 cup)
Asparagus 5 2 Up to steaming rack – at least
240 ml (1 cup)*
Beans 3 2 Up to steaming rack – at least
240 ml (1 cup)
Beetroot 25 2 Up to steaming rack – at least
240 ml (1 cup)
Broccoli 2 2 Up to steaming rack – at least
240 ml (1 cup)
Brussels sprouts 4 2 Up to steaming rack – at least
240 ml (1 cup)
Carrots, whole 6 2 Up to steaming rack – at least
240 ml (1 cup)
Cauliower 3 2 Up to steaming rack – at least
240 ml (1 cup)
Celery, sliced 6 2 Up to steaming rack – at least
240 ml (1 cup)
Chestnuts 12 2 Up to steaming rack – at least
240 ml (1 cup)
Corn on the cob 7 2 Up to steaming rack – at least
240 ml (1 cup)
Fennel 6 2 Up to steaming rack – at least
240 ml (1 cup)
Kohlrabi (kale turnip) 6 2 Up to steaming rack – at least
pieces 240 ml (1 cup)
Leek, sliced 3 2 Up to steaming rack – at least
240 ml (1 cup)
Pimiento sliced/paprika 3 2 Up to steaming rack – at least
240 ml (1 cup)
Food Cooking time Cooking Liquid
(minutes) level added

18
Red cabbage 10 2 Up to steaming rack – at least
240 ml (1 cup)
Sauerkraut, raw 30 2 Up to steaming rack – at least
240 ml (1 cup)
Savoy (cabbage), halved 8 2 Up to steaming rack – at least
240 ml (1 cup)
Sugar peas 3 2 Up to steaming rack – at least
240 ml (1 cup)
Sweet peppers, sliced 3 2 Up to steaming rack – at least
240 ml (1 cup)
Tomatoes for sauces 6 2 Up to steaming rack – at least
240 ml (1 cup)
Turnips, quartered 12 2 Up to steaming rack – at least
240 ml (1 cup)
Turnips, sliced 5 2 Up to steaming rack – at least
240 ml (1 cup)
White cabbage, halved 6 Up to steaming rack – at least
240 ml (1 cup)
Potatoes (whole) 10 2 At least 240 ml (1 cup)
Potatoes (quartered) 4 2 At least 240 ml (1 cup)
Potatoes (sliced) 2 2 At least 240 ml (1 cup)
Sweet potatoes (whole) 20 2 At least 240 ml (1 cup)
Cerals/grains
Only add cerals to boiling water. Stir well before securing cover!
Rice (parboiled) 6 1 1: 1½ (e.g., 1 cup rice to
1½ cups liquid)
Rice (risotto) 5 1 1:2
Rice pudding 10 1 1:3
Brown rice, soaked 12 1 1:2
Brown rice, unsoaked 18 1 1:1½ - 1¾
Brown rice, parboiled 6 1 1:3
Wild rice, soaked 15 1 1:1½
(unsalted water)
Wild rice, unsoaked 25 1 1:3
Semolina 4 1 1:3
Corn meal, ne (polenta) 5 1 1:3
Corn meal, coarse 12 1 1:3
Food Cooking time Cooking Liquid
(minutes) level added
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Dried Legumes
Soak overnight or use quick-soak method (below). The cooking time
increases by approximately one-third if un-soaked. Salt legumes only after
cooking to avoid increasing the cooking time.
Quick soak method- In pressure cooker, cover legumes with 2 inches of water,
cover, and bring to cooking level 2. Cook for 3 minutes. Let sit until knob goes
down all the way to cover. Open the cover, discard the water, and rinse the
legumes. Cook legumes according to recipe.
Black beans 10 1 Cover with water
Borlotti beans, soybeans 8 1 Cover with water
Brazilian beans,
kidney (red) beans,
Spanish beans,
white (Great Northern)
beans 12 1 Cover with water
Chick peas, broad beans,
yellow peas 10 1 Cover with water
Lentils, green or
brown, unsoaked 7 1 3x more water than food
Lima beans 7 1 Cover with water
Pinto beans 35 1 Cover with water
Fresh fruit (with streaming rack)
Very ripe–Apples, apricots, 2 2 Up to steaming rack –
peaches, pears, plums at least 240 ml (1 cup)
Still hard–Apricots, 4 2 Up to steaming rack – at least
plums 240 ml (1 cup)
Quinces 10 2 Up to steaming rack – at least
240 ml (1 cup)
Chestnuts 12 2 Up to steaming rack – at least
240 ml (1 cup)
Frozen vegetables, unthawed (with streaming rack)
Broccoli orets 6 2 Only to steaming rack
Brussels sprouts 3 2 Only to steaming rack
Green beans 5 2 Only to steaming rack
Red cabbage, cooked 12 2 Only to steaming rack
(500 g red cabbage)
Spinach 10 2 Only to steaming rack
Sugar peas 4 2 Only to steaming rack
Food Cooking time Cooking Liquid
(minutes) level added