Pressure Cooking Timetable For Seafood And Fish; Fresh Or Frozen Vegetable Pressure Cooking Timetable - Mistral MPRC601B Instruction Manual

Pressure Cooking Timetable for Seafood and Fish
Seafood and Fish
Crab
Shrimp or Prawn
Seafood soup or stock
Mussels
Lobster
Fish steak
Fish fillet
Fish, whole
(trout, snapper, etc.)
Fresh or Frozen Vegetable Pressure Cooking
Timetable
Vegetable Fresh
Artichoke, whole, trimmed without leaves
Artichoke, hearts
Asparagus, whole or cut
Beans, green/yellow or wax, whole, trim ends
and strings
Beets, small roots, whole
Beets, large roots, whole
Broccoli, florets
Broccoli, stalks
Brussel sprouts, whole
Cabbage, red, purple or green, shredded
Cabbage, red, purple or green, wedges
Carrots, sliced or shredded
Carrots, whole or chunked
Cauliflower florets
Celery, chunks
Collard
Corn, kernels
Corn, on the cob
Eggplant, slices or chunks
Endive
Fresh, Cooking Time (in Minutes)
3 – 4
1 – 2
6 – 7
2 – 3
3 – 4
3 – 4
2 – 3
5 – 6
Cooking Time
(in Minutes)
9 – 11
4 – 5
1 – 2
1 – 2
11 – 13
20 – 25
2 – 3
3 – 4
3 – 4
2 – 3
3 – 4
1 – 2
2 – 3
2 – 3
2 – 3
4 – 5
1 – 2
3 – 4
2 – 3
1 – 2
21
Frozen, Cooking Time (in Minutes)
5 – 6
2 – 3
7 – 9
4 – 5
4 – 6
4 – 6
3 – 4
7 – 10
Frozen, Cooking Time
(in Minutes)
11 – 13
5 – 6
2 – 3
2 – 3
13 – 15
25 – 30
3 – 4
4 – 5
4 – 5
3 – 4
4 – 5
2 – 3
3 – 4
3 – 4
3 – 4
5 – 6
2 – 3
4 – 5
3 – 4
2 – 3