User Manual

ManualsBrandsZAVOR ManualsHome & KitchenLUX Edge, 8 Quart Programmable Electric Multi-Cooker: Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Steamer and more - Stainless Steel (ZSELE03)

ENGLISH

Potatoes, sliced or cubed High 5-8 minutes 6-9 minutes

Pumpkin, chunks High 4-8 minutes 6-12 minutes

Spinach High 1-2 minutes 3-5 minutes

Sweet Potatoes, cubed High 7-9 minutes 9-11 minutes

Sweet Potatoes, whole High 10-15 minutes 12-19 minutes

Tomatoes, quartered High 2 minutes 4 minutes

Zucchini High 2 minutes 3 minutes

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 being cooked, not before.

Fruit Pressure Cooking Chart:

Fruit Pressure Setting

Fresh

(Cooking Time)

Dried

(Cooking Time)

Apples (Slices or Chunks) High 2 minutes 3 minutes

Apples (Whole) High 3 minutes 4 minutes

Apricots, whole or halved High 2-3 minutes 3-4 minutes

Peaches High 2-3 minutes 4-5 minutes

Pears High 2-4 minutes 3-5 minutes

Plums/Prunes High 2-4 minutes 3-5 minutes

Grapes/Raisins High 1-2 minutes 4-5 minutes

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 the 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

prevents 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 Cooking Chart:

Beans/Legumes Pressure Setting Cooking Time

(dry)

Cooking Time

(pre-soaked)

Adzuki Beans High 20-25 minutes 10-15 minutes

Black Beans High 20-25 minutes 10-15 minutes

Black-Eyed Peas High 20-25 minutes 10-15 minutes

Cannellini Beans High 35-40 minutes 20-25 minutes

Chestnuts, pierced High 7-10 minutes 5-7 minutes

Chickpeas (Garbanzo Beans) High 34-40 minutes 20-25 minutes

Great Northern Beans High 28-30 minutes 23-25 minutes

Kidney Beans High 25-30 minutes 20-25 minutes

Lentils (Brown) High 15-20 minutes N/A

Lentils (Green) High 15-20 minutes N/A

Lentils (Red) High 15-17 minutes N/A

Lima Beans High 20-24 minutes 10-15 minutes

Navy Beans High 25-30 minutes 20-25 minutes

Pinto Beans High 25-30 minutes 20-25 minutes

Red Beans High 25-30 minutes 20-25 minutes

Soybeans High 25-30 minutes 20-25 minutes

Split Peas (Green) High 15-20 minutes 10-15 minutes

Split Peas (Yellow) High 15-20 minutes 10-15 minutes

Pressure Cooking Rice/Grains: To achieve best results when pressure

cooking rice/grains, please refer to the below tips and hints:

1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.

2. Do not fill the removable cooking pot more than halfway to allow rice/grain to

expand in size.

3. Do not use the quick release method to release pressure; Use the natural

release method instead to release pressure from the cooker.

4. Pearl Barley tends to froth, foam, and sputter, which may block the pressure

valve if filled too high in the removable cooking pot. Please be sure not to fill

the removable cooking pot more than halfway.