AEG precision EPC 6000 Owner's Handbook Manual page 13

Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - be
sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables
require more cooking, turn the pressure cooker off, and cover to steam the vegetables
until preferred texture is reached. Add
cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming
time may be needed. When cooking vegetables it is always best to under cook, then allow
additional time to steam - to avoid overcooking. All cooking is on High Pressure unless
otherwise indicated.
Food
Artichokes
4 medium-large, 200-300g each
Beans, green
700g, cut into 5cm lengths
Beetroot
medium-large
Broccoli
Cut into large florets
Butternut
Peeled and sliced
Carrots
Cut to 5cm lengths or "baby cut" 8 minutes
1.5cm slices
Cauliflower
Cut into large florets
Corn, baby
4-6 ears (use rack)
Gem squash
Halved
Onions
Baby, peeled
Parsnips
Peeled, cut into 5cm slices
1.5cm slices
Patty pans or courgettes
Cut into 1.5cm slices
Potatoes
Regular
Medium quartered
Red
New 50-100g each
Sweet
5cm cubes
VEGETABLES
a cup of water or liquid for cooking. If pressure
1
/
2
Cooking Time
7 to 9 minutes
Low Pressure
1 to 2 minutes
24 to 26 minutes
2 to 3 minutes
3 to 4 minutes
2 to 3 minutes
2 to 3 minutes
1 minute
6 to 8 minutes
2 to 4 minutes
3 to 4 minutes
1 to 2 minutes
1 to 3 minutes
5 to 7 minutes
5 to 8 minutes
5 to 6 minutes
4
Pressure Release Method
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release