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MANUAL OPERATION GUIDE
Follow the guide below as an approximate indication for recommended cooking times.
VEGETABLES
Vegetables cook in no time in the pressure cooker. Always use the quick pressure release
method when the cook time has ended, this will ensure your vegetables retain some texture
and don’t overcook. Use at least one cup of water (or liquid) when cooking vegetables and if
cooking frozen vegetables, allow an additional 2 minutes cooking time.
Should the vegetables require more cooking, simply place them back in the pressure cooker,
turn it off and place the lid on to steam them a bit more.
FOOD
COOKING TIME
PRESSURE RELEASE
Zucchini, chopped
1-3 minutes
Quick Release
Green Beans, 500g
2 minutes
Quick Release
Carrots, sliced
2 minutes
Quick Release
Parsnip, chopped
2 minutes
Quick Release
Broccoli & Cauliflower
2-3 minutes
Quick Release
Pumpkin, Butternut, peeled & sliced
3-5 minutes
Quick Release
Pumpkin, Kent, peeled & sliced
4-6 minutes
Quick Release
Carrots, whole
5 minutes
Quick Release
Potatoes, medium, chopped
5-7 minutes
Quick Release
Baby Potatoes, whole
8 minutes
Quick Release
New or Desiree Potatoes, whole
10-12 minutes
Quick Release
Corn, 3 cobbs on trivet
12-14 minutes
Quick Release
Beetroot, whole on trivet
20 - 25 minutes
Quick Release
