FROZEN VEGETABLE TIMETABLE
To assure even heating, separate a block of frozen vegetables. Pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet. After cooking, RELEASE PRESSURE QUICKLY.
FOR FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
| CUPS OF | COOKING TIME |
|
| CUPS OF | COOKING TIME |
VEGETABLE | LIQUID | (MINUTES) |
| VEGETABLE | LIQUID | (MINUTES) |
Asparagus, Cut or Spears | 1 | 2 |
| Lima Beans | 1 | 2 |
Beans, Green, Wax, or French Style | 1 | 1 |
| Mixed Vegetables | 1 | 2 |
Broccoli | 1 | 2 |
| Peas | 1 | 1 |
Brussels Sprouts | 1 | 2 |
| Peas and Carrots | 1 | 1 |
Cauliflower | 1 | 1 |
| Spinach | 1 | 1 |
Corn Cut | 1 | 1 |
| Squash, Cut into 1 inch cubes, |
|
|
Corn on Cob | 1 | 2 |
| place in bowl in steamer basket | 11⁄2 | 7 |
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Dry Beans and Peas
The pressure cooker is ideal for preparing dry beans and peas when they are prepared according to the following soaking and cooking directions. During the cooking period, dry beans and peas tend to froth, foam, and sputter and could cause the vent pipe to become clogged. Therefore, ingredients and soaking instructions MUST be followed to keep foam at a safe level dur- ing cooking. Pressure cook only dry beans and peas listed in the timetable on page 32. Do not pressure cook soup mixes containing dry beans and/or peas.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 1⁄2 full (see page 6). When the recipe is increased, the cooking time remains the same.
FOR DRy beans and peas,
DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
Operating the cooker without cooking liquid oR
allowing the cooker to boil dry will damage the cooker.
HOW TO SOAK DRy beans and peas FOR PRESSURE COOKING:
2 | cups dry beans or peas | 1 tablespoon salt |
1⁄4 | cup vegetable oil | Water to well cover vegetables |
Place dry beans or peas in cooker. Add cooking oil, salt, and water to well cover beans or peas. Soak overnight. In most instances, dry beans and peas will almost regain their original shape, freshness, and color.
|
| BAKED BEANS |
|
2 | cups navy beans | 1⁄4 | cup catsup |
1⁄2 | teaspoon dry mustard | 1 | |
1⁄4 | teaspoon ground pepper | diced | |
1 | medium onion, minced | 31⁄2 | cups water |
1⁄4 | cup molasses |
| • • • • • • • |
1⁄3 | cup brown sugar |
| Salt, as desired |
Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on this page. Drain. Add drained navy beans and remaining ingredients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Season to taste with salt.
Nutrition Information Per Serving | 4 servings |
397 Calories, 6 g Fat, 8 mg Cholesterol |
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