18
VEGETABLES
• Peel vegetables when appropriate, or scrub them well. Keep in mind that hard vegeta-
bles such as potatoes and beets hold their shape better when the peel is left intact.
• Vegetables may be cooked whole or chopped into pieces. The larger the piece, the
longer it will take to cook.
• Vegetables with the same cooking time may be cooked together.
• Since quick-cooking vegetables like asparagus and broccoli may easily be over-
cooked, it is best to steam (see page 12) rather than pressure-cook them.
BASIC RECIPE FOR VEGETABLES
1. Trim and cut vegetables according to sizes suggested below.
2. Pour 1 cup water into cooker. (Alternatively cook vegetables directly in water or broth.)
3. Arrange vegetables in steaming basket and lower into cooker.
4. Set Pressure Mode to HIGH and set Cook Time as suggested below. Press START.
5. When cooker beeps, ALWAYS USE QUICK RELEASE TECHNIQUE.
6. If vegetables require more cooking, steam (see page 12) until done.
FOOD
Artichokes
large, 6 to 9 ounces each
baby, 1 ounce each
Beets
large whole, 5 ounces each
small whole, 3 ounces each
1/4-inch slices
Carrots
large, 2-inch chunks
1/4-inch slices
Collards
coarsely chopped
Onions
small, white (2 ounces each), whole
Parsnips
1-inch chunks
1/4-inch slices
Potatoes
Russet or Yukon gold, large (8-oz), halved
Russet or Yukon gold, large, quartered
Russet or Yukon gold,1-inch chunks
New, medium (2 ounces), whole
New, small, whole
Sweet, large, quartered
Sweet, 1-inch chunks
Rutabaga
1-inch chunks
Squash
Acorn (2 pounds.), halved
Pattypan (2 pounds), whole
Winter, 1 1/2-inch chunks
Turnips
large (4 ounces), quartered
small, (1 1/2 ounces), whole
1-inch chunks
MINUTES UNDER HIGH PRESSURE
6 to 9
3 to 4
22
13
4
5
1
5
4
3
1
15
7
5 to 6
8
5
5 to 7
4 to 5
5
7
10
3
3
7
2
23
FRESH FRUIT
• For best flavor and texture, use ripe fruit that is still firm.
• You can cook fruit in a steaming basket or directly in the liquid.
• When cooking fruit directly in liquid, you may use wine instead of water.
• When cooking stuffed apples and Anjou pears, wrap them in aluminum foil to main-
tain their shape and keep their skins intact.
• To maintain shape, cook Bosc pears with peels intact; it is easy to slip peels off after
cooking.
• When preparing foil-wrapped fruit, do not fill cooker more than half full. When
preparing unwrapped fruit, do not fill more than one-third full.
BASIC RECIPE FOR FRESH FRUIT
1. Place 1 cup water (or wine) in Removable Cooking Pot.
2. Place fruit either in a steaming basket or directly into liquid.
3. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.
Point Pressure Regulator Knob to PRESSURE.
4. Set Pressure Mode for HIGH and cook time according to chart below. Press
START.
5. When cooker beeps three times, STOP light will illuminate.
6. Quick-release pressure by pressing Quick Steam Release Button in short bursts. (If
making applesauce or cooking halved pears, allow pressure to come down natural-
ly.)
7. If fruit is not sufficiently cooked, replace Lid and steam (see page 12) until done.
8. Remove Lid with special care as there will be a fair amount of steam.
COOKING TIMES FOR FRESH FRUIT
FRESH FRUIT
Apple, large, whole, stuffed, wrapped in foil
Apple, quartered, cooked directly in liquid
(for applesauce)
Anjou Pear, whole, wrapped in foil
Bosc Pear, whole, unwrapped
Pear, halved, cooked directly in liquid
MINUTES UNDER HIGH PRESSURE
12-15
1 plus NPR*
4
4
1 plus NPR*
*NPR stands for Natural Pressure Release.
Question
What happens if the Timer Display is NOT
counting down the time?
Response
During the Pressure Modes: High or Low,
the Timer begins counting down AFTER
proper pressure has been reached. It
counts actual "pressured cooking" time.
FREQUENTLY ASKED QUESTION
