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FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables on pages 49-51, cook the
vegetables the minimum amount of time indicated if you prefer
your vegetables crisp. If you prefer your vegetables soft, cook
them the maximum amount of time indicated.
TO PREVENT OVER-COOKING, COOL COOKER AT
ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN
NOTED.
If the timetable says to cook 0 minutes, this means to cook food
until the pressure regulator begins to rock, then cool cooker at
once.
Quantity of vegetables does not change pressure cooking times.
More mature vegetables may require longer pressure cooking
times than given in chart.
For fresh and frozen vegetables, pour liquid into cooker. Position
trivet in cooker. Place vegetables in steamer basket on trivet.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
3 sweet potatoes, peeled, cut
into 1 to 1
1
⁄
2
-inch chunks
3
⁄
4
cup maple flavored syrup
1
⁄
2
cup water
1 tablespoon melted
margarine
1
⁄
2
teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over
potatoes. Close cover securely. Place pressure regulator on vent pipe and set heat control at
400°. When pressure regulator begins a rocking motion,
cook 5 minutes
. Allow pressure
regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat control down,
stopping just at the point where the pilot light goes out. When cooking time is complete
turn control to OFF and remove heat control.
Cool cooker at once.
Nutrition Information Per Serving
6 servings
125 Calories, 2 g Fat, 0 mg Cholesterol
MAPLE GLAZED SWEET POTATOES
VEGETABLE
SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Artichoke
Whole, 6 to 8
ounces
1
10
Asparagus
Stems cut into
1-inch pieces
1
0 – 1
Beans
(green, wax)
Whole or sliced
1
1 – 3
Beets
Whole, 2
1
⁄
2
-inch
diameter
1
1
⁄
2
15 – 16
Broccoli
Flowerets
1
0 – 2
Brussels Sprouts
Small, 1-inch
diameter
1
1 – 3
Cabbage
(red, green)
Wedges, 2-inch
thick
1
3 – 5
Thinly sliced
1
2 – 3
Carrots
Baby cut
1
3 – 5
1
⁄
2
-inch slices
1
3 – 5
Cauliflower
Flowerets
1
0 – 2
Collards*
Leaves coarsely
chopped, stems
thinly sliced
1
3 – 4
Corn on-the-cob
Whole, 2
1
⁄
2
-inch
diameter
1
3
Eggplant
Cubed, 1 to 1
1
⁄
2
-
inches thick
1
2 – 3
Sliced,
1
⁄
2
-inch
thick
1
2
Kale
Leaves coarsely
chopped, stems
thinly sliced
1
1 – 2
Parsnips
Sliced,
1
⁄
2
-inch
thick
1
0 – 2
FRESH VEGETABLE TIMETABLE
* Do not use basket; place in cooking liquid.
48
49