Presto 6-Quart Stainless Steel, Instructions Manual

Page: 23 / 30

23
VEGETABLE SIZE CUPS OF LIQUID COOKING TIME
Peas
Shelled 1 0 – 2 minutes
Peppers
whole 1 0 – 3 minutes
Potatoes (sweet)
Sliced, 1 to 1½- inches thick
Sliced, ½-inch thick 1
1 6 – 8 minutes
4 – 5 minutes
Potatoes (white)
whole, 2½-inch diameter
whole, 1½-inch diameter
Sliced, ¾-inch thick
Sliced, ½-inch thick 1½
1
1
1
15 minutes
10 minutes
5 minutes
3 minutes
Rutabaga Cubed or sliced, 1-inch thick 1 3 minutes
Spinach
whole leaves 1 0 minutes
Squash (winter) acorn+ Quartered 1 12 minutes
Squash (winter) sp
Halved 1 12 minutes
Squash (yellow, zucchini)
Sliced, 1-inch thick
Sliced, ¼ to ½-inch thick 1
1 1 minutes
0 – 1 minutes
Swiss Chard
whole leaves 1 0 – 1 minutes
Turnips Sliced or cubed, ¾-inch thick 1 3 – 5 minutes
+ Let pressure drop of its own accord.
FRESH VEGETABLE TIMETABLE (CONTINUED)
FROZEN VEGETABLE TIMETABLE
VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(MINUTES) VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Asparagus (cut, spears) 1 2 Corn on Co b 1 2 – 3
Beans
(green, wax, french style) 1 1 – 2
Lima Beans
1 1 – 2
Broccoli
1 1 – 2
Mixed Vegetables
1 1 – 2
Brussels Sprouts 1 2 – 3 Peas 1 1 – 2
Cauliflower
1 1 – 2
Peas and Carrots
1 1 – 2
Corn (cut) 1 1 – 2 Spinach 1 2 – 4
dry beans and peas
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam
during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when
pressure cooking dry beans and peas:
(1) Never fill the cooker over the ½ full line (this includes beans, ingredients, and water).
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.
SOAKING BEANS AND PEAS — Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for
even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak method.
Traditional method:
Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS — After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh
water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on vent pipe and cook
according to the times in the timetable on page 24. For more firm beans for salads and side dishes and when cooking less than 2 cups
of beans or peas, use the shorter time. For soups and stews, use the longer time.
After cooking is complete, allow pressure to drop of
its own accord.