Cuisinart CPC-900XA, Инструкция пользователя

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FOOD SETTING COOKING TIME
PRESSURE RELEASE
METHOD
Artichokes, 4 medium/large,
225 – 300g each
Custom, High Pressure 10 to 12 minutes Quick Pressure Release
Beans, Green or Yellow
Waxy,
500g, cut into 6cm
lengths
Custom, High Pressure 1 to 2 minutes Quick Pressure Release
Beets, medium-large Custom, High Pressure 15 minutes Quick Pressure Release
Broccoli, cut into large florets Custom, High Pressure 2 to 3 minutes Quick Pressure Release
Cauliflower, cut into large florets Custom, High Pr 2 to 3 minutes Quick Pressure Release
Carrots, cut into 6cm lengths
– or “baby cut”
Custom, High Pressure 8-10 minutes Quick Pressure Release
Carrots, 2cm slices Custom, High Pr 5 minutes Quick Pressure Release
Corn, 4 to 6 ears (use trivet/rack) Custom, High Pressure 4 minutes Quick Pressure Release
Greens, collards, kale, cut into
3cm strips
Custom, High Pressure 1-2 minutes Quick Pressure Release
Onions, baby, peeled Custom, High Pressure 2 to 4 minutes Quick Pressure Release
Parsnips, peeled, cut into
2-inch pieces
Custom, High Pressure 5 minutes Quick Pressure Release
Pumpkin peeled, cut into 2cm
wide pieces
Custom, High Pressure 5 minutes Quick Pressure Release
POTATOES
White, medium, quartered Custom, High Pressure 5 to 7 minutes Quick Pressure Release
Red, new (60 – 75g each) Custom, High Pressure 5 to 8 minutes Quick Pressure Release
Sweet, 6cm cubes Custom, High Pressure 4 to 5 minutes Quick Pressure Release
Acorn, halved and seeded Custom, High Pressure 5 minutes Quick Pressure Release
Butternut, peeled and sliced Custom, High Pressure 5 minutes Quick Pressure Release
Squash, Yellow Crookneck
or Zucchini,
cut into 2cm
slices
Custom, High Pressure 2 minutes Quick Pressure Release
Brussel Sprouts, halved Custom, High Pressure 5 minutes Quick Pressure Release
VEGETABLE COOKING GUIDE
Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly –
be sure to press STOP and use Quick Pressure Release immediately after audible beep
sounds. If vegetables require more cooking, turn multicooker off, and cover to steam the
vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If
pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer
steaming time may be needed. When cooking vegetables, it is always best to undercook,
then allow additional time to steam – to avoid overcooking. All cooking is on High pressure
unless otherwise indicated.