User Manual

21
Fresh Vegetable Timetable
Vegetable Size Cups of Liquid Cooking Time (minutes)
Artichoke Whole, 6 to 8 ounces 1 10
Asparagus Stems cut into 1-inch pieces 1 0–1
Beans (green, wax) Whole or sliced 1 1–3
Beets Whole, 2½-inch diameter 1½ 15–16
Broccoli Flowerets 1 0–2
Brussels Sprouts Small, 1-inch diameter 1 1–3
Cabbage (red, green) Wedges, 2 inches thick 1 3–5
Thinly sliced 1 2–3
Carrots Baby cut 1 3–5
½-inch slices 1 3–5
Cauliflower Flowerets 1 0–2
Collards
§
Leaves coarsely chopped, stems thinly sliced 1 3–4
Corn-on-the-Cob Whole, 2½-inch diameter 1 3
Eggplant Cubed, 1 to 1½ inches thick 1 2–3
Sliced, ½ inch thick 1 2
Kale Leaves coarsely chopped, stems thinly sliced 1 1–2
Parsnips Sliced, ½ inch thick 1 0–2
Peas Shelled 1 0–2
Peppers Whole 1 0–3
Potatoes (sweet) Sliced, 1 to 1½ inches thick 1 6–8
Sliced, ½ inch thick 1 4–5
Potatoes (white) Whole, 2½-inch diameter 1½ 15
Whole, 1½-inch diameter 1 10
Sliced, ¾ inch thick 1 5
Sliced, ½ inch thick 1 3
Rutabaga Cubed or sliced, 1 inch thick 1 3
Spinach Whole leaves 1 0
Squash (winter) acorn
†
Quartered 1 12
Squash (winter) spaghetti
†
Halved 1 12
Squash (yellow, zucchini) Sliced, 1 inch thick 1 1
Sliced, ¼ to ½ inch thick 1 0–1
Swiss Chard Whole leaves 1 0–1
Turnips Sliced or cubed, ¾ inch thick 1 3–5
Frozen Vegetable Timetable
Cups of Cooking Time Cups of Cooking Time
Vegetable Liquid (minutes) Vegetable Liquid (minutes)
Asparagus (cut, spears) 1 2
Beans (green, wax, french style) 1 1–2
Broccoli 1 1–2
Brussels Sprouts 1 2–3
Cauliflower 1 1–2
Corn, Cut 1 1–2
Corn-on-the-Cob 1 2–3
Lima Beans 1 1–2
Mixed Vegetables 1 1–2
Peas 1 1–2
Peas and Carrots 1 1–2
Spinach 1 2–4
† Let pressure drop of its own accord.
§ Do not use trivet; place in steamer basket.