Toastmaster TPC4000 Use And Care Manual page 27

FRESH VEGETABLES COOKING TIMES
Fresh Vegetables
Squash, pattypan, 2 lbs. halved
Squash, spaghetti, 2 lbs. halved
Squash, summer, zucchini
or yellow, 1/2 in. slices
Sweet Potato, 1/2 in. slices
Swiss Chard, coarsely chopped
Tomatoes, quartered
Turnips, small quartered
Turnips, 1-1/2 in. chunks
HIGH PRESSURE 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
◆ For the frozen vegetables listed, 1 cup liquid is recommended. If more
than 1 cup liquid is used, there may be excess liquid released through the
Pressure Regulator Valve as the pressure is released.
FROZEN VEGETABLES
QUICK STEAM RELEASE
Cooking Time
10 to 11 min.
18 to 20 min.
2 to 3 min.
8 to 10 min.
3 to 4 min.
2 to 3 min.
4 to 6 min.
4 to 6 min.
Cooking Time
2 min.
1 min.
2 min.
2 min.
2 min.
1 min.
1 min.
2 to 3 min.
2 min.
1 min.
1 min.
1 min.
Water
1-1/2 cups
1-1/2 cups
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
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
25.