West Bend Chris Freytag Pressure Cooker, Инструкция по эксплуатации, Страница: 8 / 44

English - 8
Vegetable Cooking Time Pressure Release Method
Corn on the cob 3 - 5 min. Quick Release
Eggplant 2 - 3 min. Quick Release
Kale 1 - 2 min. Quick Release
Parsnips
peeled and cubed 3 - 4 min. Quick Release
" slices 1 - 2 min. Quick Release
Peas 1 - 2 min. Quick Release
Peppers 1 - 3 min. Quick Release
Potatoes, Sweet, sliced ½ - 1 "
thick 4 - 8 min. Quick Release
Potatoes, White
Whole, 1½ - 2½" thick 10 - 15 min. Quick Release
Sliced, ½ - " thick
3 - 5 min. Quick Release
Rutabaga, cubed or sliced 3 - 5 min. Quick Release
Spinach 1 min. Quick Release
Squash, Acorn Halved & Seeded 7 - 12 min. Quick Release
Squash, Butternut Peeled &
Cubed 6 - 10 min. Quick Release
Squash, Spaghetti Quartered 10 - 12 min. Quick Release
Squash, Zucchini or Yellow 1 - 3 min. Quick Release
Turnips, Sliced or Cubed 3 - 5 min. Quick Release
When cooking vegetables, do not fill the cooking vessel higher than the 8 cup
mark.
Grains Cooking Time Pressure Release Method
Brown, Red,
Wehani, or Black
Japonica Rice
High Pressure, 10 min.
Natural release 10 min, then
quick release.
Kamut High Pressure, 20 min.
Natural release 10 min, then
quick release.
Quinoa High Pressure, 2 min.
Natural release 10 min, then
quick release.
Wild Rice High Pressure, 25 min.
Natural release 10 min, then
quick release.
Wheat Berries High Pressure, 30 min.
Natural release 10 min, then
quick release.
When cooking grains, do not fill the cooking vessel higher than the 6 cup
mark.
H
ELPFUL
H
INTS
•
To adapt conventional recipes to a pressure cooker, reduce the cooking time by
. Pressure cooking generally cooks 3 times faster than conventional methods.
Many pressure cooker recipes are available online.
•
Pressure cooking is ideally suited to tougher, less expensive cuts of meat.
•
When cooking frozen foods, add about 8 - 10 minutes to the cooking time.