Presto 100th Anniversary, Инструкция и рецепты, Страница: 20 / 28

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MAPLE GLAZED SWEET POTATOES
3 sweet potatoes, peeled, cut into
1 to 1½-inch chunks
¾ cup maple flavored syrup
¼ cup water
1 tablespoon melted margarine
½ teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place the
PressureTru  indicator on the vent pipe and
cook 10 minutes at LOW PRESSURE . Release pressure quickly .
Nutrition Information Per Serving 6 servings, 125 Calories, 2 g. Fat, 0 mg. Cholesterol
FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables on below and on page 21, cook the vegetables the minimum amount of time indicated if you prefer
your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO PREVENT OVER -
COOKING, RELEASE PRESSURE QUICKLY AFTER COOKING VEGETABLES.
If the timetable says to cook 0 minutes, this means to cook food only until the desired pressure band is visible, then release pressure quickly.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than
given in chart.
To assure even heating, separate a block of frozen vegetables.
For fresh and frozen vegetables, pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
FRESH VEGETABLE TIMETABLE
Vegetable Size Cups of Liquid Pressure Setting Cooking Time (Minutes)
Artichoke Whole, 6 to 8 ounces 1 High 10
Asparagus Stems cut into 1-inch pieces ½ Low 0 to 1
Beans (green, wax) Whole or sliced ½ Low 2 to 4
Beets Whole, 2½-inch diameter 1 High 15 to 16
Broccoli Florets ½ Low 1 to 2
Brussels Sprouts Small, 1-inch diameter ½ Low 2 to 4
Cabbage (red, green) Wedges, 2 inches thick 1 Low 8 to 9
Thinly sliced ½ Low 4 to 5
Carrots Baby cut ½ High 3 to 5
½-inch slices ½ High 3 to 5
Cauliflower Florets ½ Low 1 to 2
Collards*
Leaves coarsely chopped, stems
thinly sliced
½ High 4 to 5
Corn-on-the-cob Whole, 2½-inch diameter ½ High 3
Eggplant Cubed, 1 to 1½ inches thick ½ Low 4
Sliced, ½ inch thick ½ Low 2
Kale
Leaves coarsely chopped, stems
thinly sliced
½ High 3 to 4
Parsnips Sliced, ½ inch thick ½ Low 2 to 3
Peas Shelled ½ Low 1
Peppers Whole ½ Low 2
Potatoes (sweet) Sliced, 1 to 1½ inches thick 1 Low 10
Sliced, ½ inch thick ½ Low 6