Frozen Vegetables Approximate Cooking Times; General Tips For Cooking Beans - Cook's essentials CEPC660 Owner's Manual

FROZEN VEGETABLES APPROXIMATE COOKING TIMES

FROZEN VEGETABLES
Asparagus
Beans, green, wax or French cut
Beans, lima
Broccoli, chopped, florets, or spears
Brussels Sprouts
Cauliflower, florets
Corn, kernels
Corn, on the cob
Mixed Vegetables
Peas (not split)
Peas and Carrots
Spinach
BEANS
Pressure-cooked beans are tender in record time. But since they can't be
counted on to hold their shape, plan to use pressure-cooked beans for
soups or stews rather than for bean salads.

GENERAL TIPS FOR COOKING BEANS

• Set dried beans in a strainer or colander and rinse well. Discard any
broken beans.
• Pre-soaking beans is optional, but encourages more even cooking and
aids digestibility. If time permits, soak beans in ample water to cover for
6 to 8 hours or overnight. Drain and rinse. Cook beans in fresh water.
• If you wish, add some onion, bay leaves, and garlic to flavor the
beans and broth. Strained bean broth may be used as a base for
soups and stews.
• Since the time required to cook beans varies from batch to batch, it is
best to do the majority of cooking under pressure and then finish off the
beans by cooking them uncovered on the BROWN setting.
• Add salt during the final few minutes of cooking. Adding salt at the
beginning may harden bean skins and prevent proper cooking.
• Leftover beans may be frozen in convenient portion sizes.
LOW PRESSURE
QUICK STEAM RELEASE BUTTON
Cooking Time
2 min.
1 min.
2 min.
2 min.
2 min.
1 min.
1 min.
3 min.
2 min.
1 min.
1 min.
1 min.
20
Water
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup