Use and Care Manual

3130
Vegetables
Pressure cooking is a preferred method for preparing vegetables. Because of the fast
cooking time and super-heated steam, vegetables retain most of their natural color,
texture, avor, and nutrients.
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
When using the following vegetable timetable, 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 overcooking, use the quick pressure release method after cooking
vegetables.
Quantity of vegetables does not change pressure cooking times. More mature vegetables
may require longer pressure cooking times than given in timetable.
For fresh vegetables, pour 1 cup liquid into cooking pot. Place vegetables on rack in
cooking pot. Close and secure cover. Place quick pressure release valve on vent pipe.
Select the VEGGIES LOW or HIGH function. Adjust time, if necessary, according to the
following timetable and press start.
VEGETABLE PREPARATION
PRESET
PROGRAM
COOKING TIME
(Minutes)
Artichoke Whole, 6–8 ounces VEGGIES (HIGH) 12–14
Asparagus Stems, cut into 1-inch pieces VEGGIES (LOW) 1–2
Beans
(green, wax)
Whole or sliced VEGGIES (LOW) 2–3
Beets Whole, 2½-inch diameter VEGGIES (HIGH) 22–23
Broccoli Florets VEGGIES (LOW) 1–2
Brussels Sprouts Small, 1-inch diameter VEGGIES (LOW) 5–6
Cabbage
(red, green)
Wedges, 1 inch thick
Coarsely shredded
VEGGIES (HIGH)
VEGGIES (HIGH)
6–7
4–6
Carrots Baby cut
½-inch slices
VEGGIES (HIGH)
VEGGIES (HIGH)
4–6
4–6
Cauliower Florets VEGGIES (LOW) 3–5
Collards* Leaves coarsely chopped,
stems thinly sliced
VEGGIES (HIGH) 5–7
VEGETABLE PREPARATION
PRESET
PROGRAM
COOKING TIME
(Minutes)
Corn-on-the-cob Whole, 2½-inch diameter VEGGIES (HIGH) 6
Eggplant Cubed, 1–1½ inches thick
Sliced, ½ inch thick
VEGGIES (LOW)
VEGGIES (LOW)
4–5
4–5
Kale* Leaves coarsely chopped,
stems thinly sliced
VEGGIES (HIGH) 4–5
Parsnips Sliced, ½ inch thick VEGGIES (LOW) 5–6
Peppers Whole VEGGIES (HIGH) 3–4
Potatoes (sweet) Sliced, 1–1½ inches thick
Sliced, ½ inch thick
VEGGIES (HIGH)
VEGGIES (HIGH)
9–10
6–7
Potatoes (white) Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
20–22
14–15
7–8
5
Rutabaga Cubed or sliced, 1 inch thick VEGGIES (HIGH) 7–9
Spinach Whole leaves VEGGIES (LOW) 1
Squash, summer
(yellow, zucchini)
Sliced, ½ inch thick VEGGIES (LOW) 1–2
Squash, winter
(acorn)
Halved VEGGIES (HIGH) 13–16
Squash, winter
(buttercup)
Cut into 3- to 4-inch chunks VEGGIES (HIGH) 15–17
Squash, winter
(spaghetti)
Halved VEGGIES (HIGH) 16–18
Swiss Chard Whole leaves VEGGIES (LOW) 4
Turnips Sliced or cubed, ½ inch thick VEGGIES (HIGH) 5–8
*Do not use rack; place in cooking liquid. Use 2 cups of water.