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ENGLISH
ENGLISH
Basic Instructions for Cooking
In this section you will find basic instructions for cooking foods which are most
commonly prepared in pressure cookers. Do not chop or cut food inside the
cooker with a knife or other sharp utensil to avoid scratching the pot. For soups
and stocks, do not fill the pressure cooker over 1/2 full! Remember to ALWAYS
use some cooking liquid. Operating the cooker without any cooking liquid or
allowing the cooker to boil dry will damage the cooker and will not allow it to build
pressure for proper functioning.
Fresh and Frozen Vegetables
• Wash all fresh vegetables thoroughly.
• Peel all root vegetables, such as red beet, carrots, potatoes and turnips.
• Whole winter pumpkin should be pierced several times with a fork before
cooking.
• When you steam vegetables in the steamer basket on the support trivet you
should use at least half a cup of water.
• If the approximate cooking time is more than 10 minutes you should use two
cups of water.
• You should never fill the pressure cooker to more than two-thirds of its
capacity.
• When you cook frozen vegetables you must extend the total cooking time by
between 1 and 2 minutes.
• If possible, use the cold water release method when the cooking time
is completed. This is the fastest way to release the steam and will avoid
overcooking tender vegetables. You can also use the automatic release
method.
VEGETABLES APPROXIMATE COOKING TIME PRESSURE LEVEL
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
Asparagus, fine, whole 1-1½ minutes High
Asparagus, thick, whole 1-2 minutes High
Beans, white, in the pod 8 minutes High
Beans, in the pod 4 minutes High
Broccoli, shoots 2-3minutes High
Brussels sprouts, whole 4 minutes High
Cabbage, red or green, in quarters 3-4 minutes High
Cabbage, red or green, 1/4 inch slices 1 minute High
Carrots, 1/4 inch slices 1 minute High
Carrots, 1-inch slices 4 minutes High
Cauliflower, flower heads 2-3 minutes High
Common cabbage, thickly cut 1-2 minutes High
Corn, on the cob 3 minutes High
Endive, thickly cut 1-2 minutes High
Green curly kale, thickly cut 5 minutes High
Green beans, whole 2-3 minutes High
Okra, small pods 2-3 minutes High
Onions, whole, 1 1/2- inch diameter 2 minutes High
Peas, in the pod 1 minute High
Potatoes, white, new, small whole 5 minutes High
Potatoes, white, 1 1/2- inch slices 6 minutes High
Pumpkin, 2-inch slices 3-4 minutes High
Red beet, in 1/4 inch slices 4 minutes High
Red beet, small, whole 12 minutes High
Red beet, large, whole 20 minutes High
Swiss chard, thickly cut 2 minutes High
Spinach, frozen 4 minutes High
Spinach, fresh, thickly cut 2 minutes High
Swede, 1 -inch slices 7 minutes High
Sweet potato, 1 1/2- inch slices 5 minutes High
Tomatoes, in quarters 2 minutes High
Turnip, small, in quarters 3 minutes High
Turnip, in 1 1/2- inch slices 3 minutes High
Zucchini, Acorn, half 7 minutes High
Zucchini, Summer, 1-inch slices 8 minutes High
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