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HOW TO OPERATE
15. Cooking times in the table below are
approximate times.
Use as a
general guideline.
FOOD
TIME
Apples (chunks), low pressure
2–3 minutes
Artichokes (whole), high pressure
8–10 minutes
Asparagus (whole), low pressure
1–2 minutes
Beans (fresh green, lima), high pressure
2–3 minutes
Beets (slices, whole), high pressure
3–4 minutes, 12–15 minutes
Broccoli (florets, spears), low pressure
2–3 minutes
Brussels sprouts (whole), high pressure
3–4 minutes
Cabbage (quartered), high pressure
3–4 minutes
Carrots (slices), high pressure
1–2 minutes
Cauliflower (florets), high pressure
2–4 minutes
Corn (on the cob), high pressure
3–5 minutes
Eggplant (sliced) high pressure
2–3 minutes
Peas (shelled), low pressure
1–1½ minutes
Potatoes (slices, whole), high pressure
5–8 minutes, 10–12 minutes
Rice (white, brown), high pressure
5–7 minutes, 15–20 minutes
Spinach (fresh), low pressure
2–3 minutes
Squash (chunks), high pressure
4–6 minutes
Beef, Pork, Lamb (cubes}, high pressure
15–20 minutes
Beef Roast, high pressure
35–55 minutes
Meatballs (browned), high pressure
8–10 minutes
Lamb (boneless roast), high pressure
45–55 minutes
Pork (Loin roast, Smoked butt, Ham shank),
high pressure
40–50 minutes, 20–25 minutes, 30–40
minutes
Chicken (Boneless breast, thigh, whole),
high pressure
8–10 minutes, 10–12 minutes, 15–20
minutes
Turkey breast (whole), high pressure
30–40 minutes
Fish (steaks, fillets), high pressure
4–7 minutes