Cooking times
Vegetables
Approx cooking time (Min)
Pressure level
Artichoke, large whole, without leaves
9 to 11
2
Artichoke, medium whole, without leaves
6 to 8
2
Artichoke, small whole, without leaves
4 to 5
2
Artichoke, hearts
2 to 3
2
Asparagus, fine, whole
1 to 1
½
2
Asparagus, thick, whole
1 to 2
2
Beans, green, whole (fresh or frozen)
2 to 3
2
Beets, 5 mm slices
5 to 6
2
Beet greens
1
2
Beans, yellow, whole (fresh or frozen)
2 to 3
2
Broccoli, flowerets
2
2
Broccoli, stalks
5 to 6
2
Broccoli, stalks, 5 mm slices
3 to 4
2
Brussel sprouts, whole
4
2
Cabbage, red or green, in quarters
3 to 4
2
Cabbage, red or green, 5 mm slices
1
2
Carrots, 5 mm slices
1
2
Carrots, 25 mm long pieces
4
2
Cauliflower flowerets
2 to 3
2
Celery, 25 mm long pieces
3
2
Corn, kemels
1
2
Corn on the cob
3
2
Eggplant, 5 mm long pieces
3
2
Eggplant, 10 mm long pieces
3
2
Endive, thickly cut
1 to 2
2
Leeks (white part)
2 to 4
2
Mixed vegetables, frozen
2 to 3
2
Onions, medium whole
2 to 3
2
Parsnips, 5 mm long slices
2 to 4
2
Peas, in the pod
1
2
Peas, green
1
2
Potatoes, cut into 25 mm cubes
5 to 7
2
Potatoes, new, whole small
5 to 7
2
Potatoes, whole large
10 to 12
2
Pumpkin, 50 mm slices
3 to 4
2
Red beet, in 5 mm slices
4
2
Red beet, large, whole
20
2
Red beet, small, whole
12
2
Spinach, fresh
1
1
Spinach, frozen
4
2
Squash halves
7
2
Squash, 25 mm slices
4
2
Sweet potato, 40 mm slices
5
2
Swede, 25 mm slices
7
2
Tomatoes, in quarters
2
2
Tomatoes, whole
3
2
Zucchini, 5 mm slices
2
2
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