Vegetables; Basic Recipe For Vegetables - Cook's essentials CEPC660 Owner's Manual

VEGETABLES

• Peel vegetables when appropriate, or scrub them well. Keep in
mind that hard vegetables such as potatoes and beets hold their
shape better when the peel is left intact.
• Vegetables may be cooked whole or chopped into pieces. The
larger the piece, the longer it will take to cook.
• Vegetables with the same cooking time may be cooked together.
• Since quick-cooking vegetables like asparagus and broccoli may easily
be overcooked, it is best to steam rather than pressure-cook them.

BASIC RECIPE FOR VEGETABLES

1. Trim and cut vegetables according to sizes suggested below.
2. Pour 1 cup water into Pressure Cooker.
3. Arrange vegetables in steaming basket and lower into Pressure
Cooker. (Alternatively cook vegetables directly in water or broth.)
4. Set PRESSURE MODE to HIGH and set COOK TIME as
suggested below. Press START/STOP Button to begin operation.
5. When Pressure Cooker beeps, always quickly release pressure by
pressing QUICK STEAM RELEASE Button in short bursts.
6. If vegetables require more cooking, steam until done.
FRESH VEGETABLES
Asparagus, thick whole
Asparagus, thin whole
Beans, green or wax, whole or piece
Beans, lima, shelled
Beets, small, whole
Beets, large, halved
Beets, 1/4-inch slices
Broccoli, florets
Broccoli, spears
Brussels Sprouts, whole
Cabbage, red or green,
1/4-inch shreds
Cabbage, red or green, quartered
Carrots, whole
Carrots, 1-inch chunks
Carrots, 1/4-inch slices
Vegetables
APPROXIMATE COOKING TIMES
HIGH PRESSURE
QUICK STEAM RELEASE BUTTON
Cooking Time
2 to 3 min.
2 to 2-1/2 min.
2 to 3 min.
3 to 4 min.
14 to 17 min.
26 to 30 min.
7 to 8 min.
3 to 4 min.
4 to 5 min.
6 to 7 min.
2 to 3 min.
5 to 6 min.
8 to 10 min.
4 to 6 min.
2 to 3 min.
18
Water
1 cup
1 cup
1 cup
1 cup
1-1/2 cups
2 cups
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup