INTERIOR 24/10/03 12:49 Página 15
Fresh and frozen vegetables
•Wash all fresh vegetables thoroughly.
•Peel all tubers, such as red beet, carrots, potatoes and turnips.
•Whole winter pumpkin should be pierced several times with a fork before cooking.
•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.
•Use the
VEGETABLES | APPROXIMATE | PRESSURE |
| COOKING TIME | LEVEL |
Swiss chard, thickly cut | 2 minutes | High |
Artichoke, large, without leaves | High | |
Artichoke, medium, without leaves | High | |
Peas, in the pod | 1 minute | High |
Broccoli, shoots | 8 minutes | High |
Broccoli, stalks | 8 minutes | High |
Zucchini, Acorn, half | 7 minutes | High |
Zucchini, Summer, | 8 minutes | High |
Pumpkin, | High | |
Onions, whole, 1 1/2- inch diameter | 2 minutes | High |
Common cabbage, thickly cut | High | |
Green curly kale, thickly cut | 5 minutes | High |
Cauliflower, flower heads | High | |
Endive, thickly cut | High | |
Asparagus, fine, whole | High | |
Asparagus, thick, whole | High | |
Spinach, frozen | 4 minutes | High |
Spinach, fresh, thickly cut | 2 minutes | High |
Beans, white, in the pod | 8 minutes | High |
Beans, in the pod | 4 minutes | High |
Green beans, whole | High | |
Corn, on the cob | 3 minutes | High |
Swede, 1 | 7 minutes | High |
Turnip, small, in quarters | 3 minutes | High |
Turnip, in 1 1/2- inch slices | 3 minutes | High |
Okra, small pods | High |
Sweet potato, 1 1/2- inch slices | 5 minutes | High |
Potatoes, white, new, small whole | 5 minutes | High |
Potatoes, white, 1 1/2- inch slices | 6 minutes | High |
Potatoes, red, new, small whole | 5 minutes | High |
Potatoes, red, 1 1/2- inch slices | 6 minutes | High |
Red beet, in 1/4 inch slices | 4 minutes | High |
Red beet, large, whole | 20 minutes | High |
Red beet, small, whole | 12 minutes | High |
Brussels sprouts, whole | 4 minutes | High |
Cabbage, red or green, in quarters | High | |
Cabbage, red or green, 1/4 inch slices | 1 minute | High |
Tomatoes, in quarters | 2 minutes | High |
Carrots, 1/4 inch slices | 1 minute | High |
Carrots, | 4 minutes | High |
Fresh and dried fruit
Fresh fruit:
•Wash and/or core fruit. If you prefer, peel and slice it.
•Never fill the pressure cooker to more than two thirds of its capacity.
•If you prefer, add sugar and/or seasoning to the fruit before or after cooking.
•When you cook whole or halved fruit, use the
•Cooking times can vary depending
on the ripeness of the fruit. Dried fruit:
•Put dried fruit in the pressure cooker with 1 cup of water or fruit juice for each cup of dried fruit.
•If you prefer, you can add seasoning or other flavorings. Use the quick- release method when the cooking period is complete. If after the cooking period the fruit is still hard, let it simmer in the cooker with the lid removed until it is ready. Add water if necessary.
FRUIT | APPROXIMATE | PRESSURE |
| COOKING TIME | LEVEL |
Apples, dried | 3 minutes | High |
Apples, fresh in slices or pieces | Medium |
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