Presto 1362, 1282, 1241, 1264, 1341 Fresh And Frozen Vegetable Timetable, Fresh Vegetable Timetable

FRESH AND FROZEN VEGETABLE TIMETABLE

When using the vegetable timetables below and on page 28, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated.

TO PREVENT OVER-COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.

If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.

Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart.

For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in cooker.

FOR FRESH AND FROZEN VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!

FRESH VEGETABLE TIMETABLE

		CUPS OF	Cooking Time
Vegetable	Size	LIQUID	(minutes)
Artichoke	Whole, 6 to 8 ounces	1		10
Asparagus	Stems cut into 1-inch	1	0	– 1
	pieces
Beans (green, wax)	Whole or sliced	1	1	– 3
Beets	Whole, 2½-inch diam-	11⁄2	15	– 16
	eter
Broccoli	Flowerets	1	0	– 2
Brussels Sprouts	Small, 1-inch diameter	1	1	– 3
Cabbage	Wedges, 2-inch thick	1	3	– 5
red, green)
	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	1	3	– 4
	chopped, stems thinly
	sliced
Corn on-the-cob	Whole, 2½-inch diam-	1		3
	eter
Eggplant	Cubed, 1 to 1½-inches	1	2	– 3
	thick
	Sliced, 1⁄2-inch thick	1		2
Kale	Leaves coarsely	1	1	– 2
	chopped, stems thinly
	sliced
Parsnips	Sliced, ½-inch thick	1	0	– 2

* Do not use rack; place in cooking liquid.

27