Presto 02143, Instructions And Recipes Manual

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*Do not use rack; place in cooking liquid. Use 3 cups of water.
Vegetables
Pressure cooking is a preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables retain
most of their natural color, texture, flavor, and nutrients.
Pour 2 cups liquid into cooking pot. Place vegetables on rack in cooking pot. Close and secure cover. Place quick pressure release valve on
vent pipe. Select the VEGGIES LOW or HIGH function. Adjust time, if necessary, according to the following timetable. Cook the minimum
amount of time indicated in the timetable if crisper vegetables are preferred. Cook the maximum amount of time if vegetables are more ma-
ture. Press start. To prevent overcooking, use the quick pressure release method after cooking (see page 8).
FOR VEGETABLES, DO NOT FILL COOKING POT OVER
⅔
FULL!
Fresh Vegetable Timetable
VEGETABLE PREPARATION
PRESET
PROGRAM
COOKING TIME
(Minutes)
Artichoke Whole, 10–11 ounces VEGGIES (HIGH) 12–14
Asparagus Stems, cut into 1-inch pieces VEGGIES (LOW) 0–1
Beans
(green, wax)
Whole or sliced VEGGIES (LOW) 2–3
Beets Whole, 2½-inch diameter VEGGIES (HIGH) 18–20
Broccoli Florets VEGGIES (LOW) 0–2
Brussels Sprouts Small, 1-inch diameter VEGGIES (LOW) 3–4
Cabbage
(red, green)
Wedges, 1 inch thick VEGGIES (HIGH) 4–5
Carrots Baby cut
½-inch slices VEGGIES (HIGH)
VEGGIES (HIGH) 3–4
3–4
Cauliflower Florets VEGGIES (LOW) 2
Collards* Leaves coarsely chopped,
stems thinly sliced
VEGGIES (HIGH) 3–5
Corn-on-the-cob Whole, 2½-inch diameter VEGGIES (HIGH) 3–5
Eggplant Cubed, 1–1½ inches thick
Sliced, ½ inch thick VEGGIES (LOW)
VEGGIES (LOW) 2–3
2–3
Kale* Leaves coarsely chopped,
stems thinly sliced
VEGGIES (HIGH) 1–3
Parsnips
(2-inch diameter)
Sliced, ½ inch thick VEGGIES (LOW) 3–4
Potatoes (sweet) Sliced, ½–¾ inch thick VEGGIES (HIGH) 3–4
Potatoes (white) Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH) 17–18
8–10
5–6
Rutabaga Cubed or sliced, 1 inch thick VEGGIES (HIGH) 7–8
Squash, summer (yellow, zucchini) Sliced, ½ inch thick VEGGIES (LOW) 0–1
Squash, winter (acorn) Halved VEGGIES (HIGH) 12
Squash, winter (buttercup) Cut into 3- to 4-inch chunks VEGGIES (HIGH) 8–9
Squash, winter (spaghetti) Halved, crosswise VEGGIES (HIGH) 12–13
Swiss Chard Whole leaves VEGGIES (LOW) 4
Turnips Sliced or cubed, ½–¾ inch thick VEGGIES (HIGH) 3–4