20
The cooking times given in the following charts are a guide and you may wish to cook for a little longer
or for slightly less time to suit your personal taste. However, always make sure food is thoroughly cooked
before serving. Use the steamer basket without stand/trivet unless otherwise stated.
Steam release refers to the method for steam release:
6. COOKING TIMES AND SAMPLE RECIPES
R
Refers to rapid or fast cooling
N
Refers to natural or slow steam release
Vegetables
Cooking times may vary according to your personal preference.
Type
Size
Water
Cooking Time
Steam
Release
Carrots
2.5cm/1inch chunks
300ml / ½ pint
6mins
R
Green beans
Whole
300ml / ½ pint
3mins
R
Leeks
2.5cm / 1 inch slices
300ml / ½ pint
2 ½ - 3mins
R
Potatoes, new
Small 25g/1oz
300ml / ½ pint
5 - 6mins
R
Potatoes, old
2.5cm / 1 inch
300ml / ½ pint
5mins
R
Fish
Cooking times will depend on the thickness of fish.
Type
Size
Liquid
Cooking Time
Steam
Release
White – e.g. cod, haddock,
halibut
Up to 4 steaks
300ml / ½ pint
5 – 6mins
R
White – e.g. cod, haddock,
plaice
Up to 4 fillets
300ml / ½ pint
4mins
R
Oily – e.g. salmon, trout
Up to 4 steaks
300ml / ½ pint
5 – 6mins
R
Oily – e.g. herring, mackerel
Up to 4 fillets
300ml / ½ pint
4 – 5mins
R
Skate wings
Medium
300ml / ½ pint
4 – 5mins
R
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Tower Pressure Cooker Range
