Use and Care Manual

3332
VEGETABLE PREPARATION
PRESET
PROGRAM
COOKING TIME
(Minutes)
Parsnips
(2-inch diameter)
Sliced, ½ inch thick VEGGIES (LOW) 3–4
Potatoes (sweet) Sliced, ½–¾ inch thick VEGGIES (HIGH) 3–4
Potatoes (white) Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
17–18
8–10
5–6
Rutabaga Cubed or sliced, 1 inch thick VEGGIES (HIGH) 7–8
Squash, summer
(yellow, zucchini)
Sliced, ½ inch thick VEGGIES (LOW) 0–1
Squash, winter
(acorn)
Halved VEGGIES (HIGH) 12
Squash, winter
(buttercup)
Cut into 3- to 4-inch chunks VEGGIES (HIGH) 8–9
Squash, winter
(spaghetti)
Halved, crosswise VEGGIES (HIGH) 12–13
Swiss Chard Whole leaves VEGGIES (LOW) 4
Turnips Sliced or cubed,
½–¾ inch thick
VEGGIES (HIGH) 3–4
Mashed Cauliower
2 cups water
2 large heads cauliower, cut into
orets
• • • • • • •
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Pour water into cooking pot. Place cauli-
ower on cooking rack in pot. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the VEGGIES–
LOW function, adjust time to 3 minutes,
and press start.
When time is up, use quick pressure
release.
Remove cauliower to a bowl and add
olive oil, salt, and pepper. Mash to desired
consistency.
16 servings (serving size ½ cup)
Braised Kale with Bacon
5 slices bacon, diced
1½ cups chopped onion
1½ bunches kale (about 25 ounces)
2 cups chicken broth
• • • • • • •
2 tablespoons red wine vinegar
½ teaspoon black pepper
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add bacon; fry until crisp.
Remove bacon from cooker, leaving
drippings in pot. Press cancel. Select
the SAUTÉ function, press start, and
add onion; sauté until translucent. Press
cancel. Return bacon to pot and add kale
and broth. Close and secure cover. Place
quick pressure release valve on vent pipe.
Select the VEGGIES–HIGH function,
adjust time to 3 minutes, and press start.
When time is up, use quick pressure
release.
Stir in vinegar and pepper.
10 servings (serving size ½ cup)
Spaghetti Squash with Marinara Sauce
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon dried oregano
2 spaghetti squash (2 pounds each),
rinsed and halved crosswise
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil and onion; sauté
until translucent. Add garlic and sauté 1
minute. Press cancel. Add tomatoes, basil,
salt, sugar, pepper, and oregano. Remove
seeds from squash halves and discard.
Place squash halves on sauce. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the VEGGIES-
HIGH function, adjust time to 14 minutes,
and press start.
When time is up, use quick pressure
release.
Remove squash and scoop strands into a
serving bowl. Serve with marinara sauce.
7 to 8 servings
(serving size 1 cup squash, ½ cup marinara)