Bravetti PC104 manual Cooking Time Chart, Linguini with Clam Sauce

COOKING TIME CHART

Use the cooking times on this chart as guidelines. Actual times will vary depending upon the amount of ingredients in the cooker and your individual preferences. Start timing when desired pressure is reached.

FOOD		PRESSURE	COOKING TIME	RELEASE	STANDING TIME
		SELECTOR	(Min)	METHOD	(Min)
VEGETABLES - Add 1 1/2 cups water, use Steamer Basket on Steamer Support and time precisely
Artichokes	M edium	III	6	Quick	-
Asparagus	M edium stems	II	1 1/ 2	Quick	-
Beans (green)	Whole	I	2	Quick	-
Broccoli (florets)	Stems cut to 1"	I	2	Quick	-
Cabbage (1/2)	Cut into quarters	I	6	C o mbinatio n	4
Carrots	2" pieces	II	4	Quick	-
	1/4" slices	II	2	Quick	-
Cauliflower	Florets	I	3	Quick	-
Corn	On cob	I	6	Quick	-
Potato	large,	III	8	C o mbinatio n	5
	quartered
Potato, sweet	Halved	III	10	C o mbinatio n	3
	lengthwise
M EAT, POULTRY AND FISH - When adapting standard recipes,use 1/2 amount of water used with conventional cooking
Beef	Stews	III	16- 20	N atural	10-20
	Roasts	III	40- 50	N atural	10-20
	Whole	II	18- 25	N atural	10-20
Chicken	Parts	II	8- 15	Quick	-
	Boneless	II	5- 7	Quick	-
Pork	Roasts	III	15- 25	N atural	-
	Boneless	II	7- 10	Quick	-
Shellfish	M ussels/Clams	I	3- 6	Quick	-
	Shrimps/Prawns	I	2- 8	Quick	-
Fish	1" Steaks	I	5- 8	Quick	-
	RICE - Always add at least one tablespoon of oil or butter to reduce foam
White - use 1/3 to 1/2 less water than				C o mbinatio n	7
in normal recipe		III	3
Brown - use 1/4 to 1/2				C o mbinatio n
less than in normal recipe		III	15		10
Risotto		III	5	Quick	-
	DRIED BEANS - No pre-soaking required - use 6 cups of water for each two cups of beans - add at
	least one tablespoon of oil or butter. Quick release under cold water only.
Split peas or other small beans		I	14- 18	Quick	-
Navy beans or other				C o mbinatio n	3
medium bean		I	30- 32
Kidney beans or other				C o mbinatio n	5
large bean		I	35- 40

Linguini with Clam Sauce

2 Tbs. good olive oil

2 Tbs. butter

7 cloves garlic, minced

¾cup chopped fresh basil 2 tsp. Oregano

½ tsp. Crushed red pepper

2 bottles clam juice (8 oz. each)

1 lg.can diced tomatoes (29 oz.)

1 can tomato sauce (8 oz.)

¾cup white wine

1 cup hot water

1 box linguine (1 lb.)

3 cans chopped clams (6 1/2 oz. each) grated parmesan cheese

Open all cans and drain all liquid together with the clam juice, tomato sauce and water in a large measuring cup. Heat olive oil and butter over medium heat in 31/2 qt. pressure pan. Gently sauté garlic, careful not to over brown, about 1 minute. Add basil, oregano, red pepper and tomatoes and cook together about 30 seconds. Add liquids. Add broken pasta and stir, separating noodles, for about 1 minute. Secure lid, bring to medium pressure (II). When steam starts to escape vent, reduce heat to medium and cook 6 minutes. Quickly release steam one level at a time. Remove lid. Gently stir to separate noodles. Add clams, cover with glass lid and simmer for 1 minute. Toss together and serve with Parmesan cheese and garlic bread.

3 24