Fagor 670041930 User Manual

Pressure cooking times are approximate times. Use these times as general 
guidelines. Size and variety will alter cooking times.

VEGETABLES

HIGH PRESSURE

Apples, chunks (low pressure) 

2 minutes

Artichokes, whole 

8-10 minutes

Asparagus, whole 

1-2 minutes

Beans 2-3 

minutes

Beets

 

¼ inch slices 

3-4 minutes

 

Whole, peeled 

12-15 minutes

Broccoli, florets or spears 

2-3 minutes

Brussels sprouts, whole 

3-4 minutes

Cabbage, quartered 

3-4 minutes

Carrots, ¼ inch slices 

1-2 minutes

Cauliflower, florets 

2-4 minutes

Corn on the cob 

3-5 minutes

Eggplant, 1 ¼ inch 

2-3 minutes

Peas, shelled 

1-1½ minutes

Potatoes

 

Pieces, slices 

5-8 minutes

 

Whole, small 

5-8 minutes

 

Whole, medium 

10-12 minutes

Spinach, fresh 

2-3 minutes

Squash

 

Fall, 1 inch chunks 

4-6 minutes

 

Summer, sliced 

1-2 minutes

RICE

HIGH PRESSURE

 Brown 

15-20 

minutes

 White 

6 

minutes

MEAT AND POULTRY 

HIGH PRESSURE

Beef, Pork, Lamb (1-2 inch cubes) 

15-20 minutes

Beef / Veal

 

Roast, brisket 

50-60 minutes

 

Shank 1 ½ inch thick 

25-35 minutes

 

Meatballs, browned 

8-10 minutes

Lamb, boneless roast 

45-55 minutes

Pork

 

Loin roast

40-50 minutes

 

Smoked but

20-25 minutes

 

Ham shank

30-40 minutes

Chicken

 

Boneless breast, thigh

8-10 minutes

 Pieces

10-12 

minutes

 Whole

15-20 

minutes

Turkey breast, whole

30-40 minutes

FISH

HIGH PRESSURE

Steaks, fillets

 

¾ inch

4 minutes

 

1 inch

5 minutes

 

1 ¼ inch

6 minutes

 

½ inch

7 minutes