Cook's essentials Technique DYB350, Инструкция и рецепты

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Vegetables
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•
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Cook vegetables in steamer basket, using 1/2 - 2/3 cup of water (never use
more than 2/3 cup of water).
Add 1-2 additional minutes to cooking time when using frozen vegetables.
Use the quick-release (also called "cold water") release method at the end of
cooking time so vegetables will not become soggy.
Type of Vegetable
Approximate Cooking
Minutes
Pressure
Setting
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
Asparagus, thick whole
Asparagus, thin whole
Beans, fava, shelled
Beans, green, whole
Beans, lima, shelled
Beets, small whole
Beets, large whole
Beets, 1-inch slices
Broccoli, flowerets
Brussel sprouts, whole
Carrots, 1-inch chunks
Carrots, 1/4-inch slices
Cauliflower, flowerets
Corn, on-the-cob
Escarole, coarsely chopped
Kale, coarsely chopped
Okra, small pods
Onions, whole
Potatoes, 11/2-inch chunks
Potatoes, new, small whole
Potatoes, sweet and yams,
whole, medium
Potatoes, sweet and yams,
2" chunks
Spinach, fresh, coarsely
chopped
Squash, acorn, halved
Squash, butternut, 1-inch
chunks
Squash, summer, zucchini
or yellow, 1/2-inch slices
Turnips, small quartered
Turnips, 1 1/2 inch chunks
High
High
High
High
High
High
High
High
1-2
1 -1 1/2
4
2-3
2
1-2
20
4
2
4
4
1
2-3
3
1-2
1-2
2-3
2
6
5
10-11
6-7
2
7
4
2
3
3
12