Fresh Vegetable Timetable - Presto 1282 Instructions And Recipes Manual

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
VegetabLe
artichoke
asparagus
beans (green, wax)
beets
broccoli
brussels Sprouts
Cabbage
red, green)
Carrots
Cauliflower
Collards*
Corn on-the-cob
eggplant
Kale
Parsnips
* Do not use rack; place in cooking liquid.

FRESH VEGETABLE TIMETABLE

Size
Whole, 6 to 8 ounces
Stems cut into 1-inch
pieces
Whole or sliced
Whole, 2½-inch diam-
eter
Flowerets
Small, 1-inch diameter
Wedges, 2-inch thick
Thinly sliced
Baby cut
½-inch slices
Flowerets
Leaves coarsely
chopped, stems thinly
sliced
Whole, 2½-inch diam-
eter
Cubed, 1 to 1½-inches
thick
Sliced, ⁄ -inch thick
1
2
Leaves coarsely
chopped, stems thinly
sliced
Sliced, ½-inch thick
27
⁄ FULL!
2
3
CUPS OF COOKing time
LiQUiD (minUteS)
1 10
1 0 – 1
1 1 – 3
1 1 ⁄ 15 – 16
2
1 0 – 2
1 1 – 3
1 3 – 5
1 2 – 3
1 3 – 5
1 3 – 5
1 0 – 2
1 3 – 4
1 3
1 2 – 3
1 2
1 1 – 2
1 0 – 2