Rena Ware nutrex, Use And Care Manual, Page: 10 / 33

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Red cabbage 10 2 up to steaming rack – at least
240 ml (1 cup)
Sauerkraut, raw 30 2 up to steaming rack – at least
240 ml (1 cup)
Savoy (cabbage), halved 8 2 up to steaming rack – at least
240 ml (1 cup)
Sugar peas 3 2 up to steaming rack – at least
240 ml (1 cup)
Sweet peppers, sliced 3 2 up to steaming rack – at least
240 ml (1 cup)
Tomatoes for sauces 6 2 up to steaming rack – at least
240 ml (1 cup)
Turnips, quartered 12 2 up to steaming rack – at least
240 ml (1 cup)
Turnips, sliced 5 2 up to steaming rack – at least
240 ml (1 cup)
White cabbage, halved 6 up to steaming rack – at least
240 ml (1 cup)
potatoes (whole) 10 2 At least 240 ml (1 cup)
potatoes (quartered) 4 2 At least 240 ml (1 cup)
potatoes (sliced) 2 2 At least 240 ml (1 cup)
Sweet potatoes (whole) 20 2 At least 240 ml (1 cup)
Cerals/grains
Only add cerals to boiling water. Stir well before securing cover!
Rice (parboiled) 6 1 1: 1½ (e.g., 1 cup rice to
1½ cups liquid)
Rice (risotto) 5 1 1:2
Rice pudding 10 1 1:3
Brown rice, soaked 12 1 1:2
Brown rice, unsoaked 18 1 1:1½ - 1¾
Brown rice, parboiled 6 1 1:3
Wild rice, soaked 15 1 1:1½
(unsalted water)
Wild rice, unsoaked
25 1 1:3
Semolina 4 1 1:3
Corn meal, fine (polenta) 5 1 1:3
Corn meal, coarse 12 1 1:3
Food Cooking time Cooking Liquid
(minutes) level added
19
EN
Dried Legumes
Soak overnight or use quick-soak method (below). The cooking time
increases by approximately one-third if un-soaked. Salt legumes only after
cooking to avoid increasing the cooking time.
Quick soak method- In pressure cooker, cover legumes with 2 inches of water,
cover, and bring to cooking level 2. Cook for 3 minutes. Let sit until knob goes
down all the way to cover. open the cover, discard the water, and rinse the
legumes. Cook legumes according to recipe.
Black beans 10 1 Cover with water
Borlotti beans, soybeans 8 1 Cover with water
Brazilian beans,
kidney (red) beans,
Spanish beans,
white (Great Northern)
beans
12 1 Cover with water
Chick peas, broad beans,
yellow peas
10 1 Cover with water
Lentils, green or
brown, unsoaked
7 1 3x more water than food
Lima beans 7 1 Cover with water
pinto beans 35 1 Cover with water
Fresh fruit (with streaming rack)
Very ripe–Apples, apricots, 2 2 up to steaming rack –
peaches, pears, plums at least 240 ml (1 cup)
Still hard–Apricots, 4 2 up to steaming rack – at least
plums 240 ml (1 cup)
Quinces 10 2 up to steaming rack – at least
240 ml (1 cup)
Chestnuts 12 2 up to steaming rack – at least
240 ml (1 cup)
Frozen vegetables, unthawed (with streaming rack)
Broccoli florets 6 2 only to steaming rack
Brussels sprouts 3 2 only to steaming rack
Green beans 5 2 only to steaming rack
Red cabbage, cooked 12 2 only to steaming rack
(500 g red cabbage)
Spinach
10 2 only to steaming rack
Sugar peas 4 2 only to steaming rack
Food Cooking time Cooking Liquid
(minutes) level added