Elite Platinum EPC-808 Platinum EPC-808R Instruction Manual page 10

Vegetables
•
Always cook with at least 1-2 cups of liquid.
•
Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
•
Use the quick-release release method at the end of cooking cycle so vegetables will not
become soggy. (Below chart is for quantity approximately half a pot).
Type of Vegetable
Asparagus, thick whole
Asparagus, thin whole
Beans, fava, shelled
Beans, green, whole
Beans, lima, shelled
Beets, small, whole
Beets, large whole
Beets, 1-inch slices
Broccoli, flowerets
Brussel sprouts, whole
Carrots, 1-inch chunks
Carrots, 1/4-inch slices
Cauliflower, flowerets
Corn on-the-cob (4-6)
Escarole, coarsely chopped
Kale, coarsely chopped
Okra, small pods
Onions, whole
Potatoes, 11/2-inch chunks
Potatoes, new, small whole
Potatoes, sweet and yams,
whole, medium
Potatoes, sweet and yams, 2" chunks
Spinach, fresh, coarsely chopped
Squash, acorn, halved
Squash, butternut, 1-inch chunks
Squash, summer, zucchini or yellow, 1/2-inch
slices
Turnips, small quartered
Turnips, 1 1/2 inch chunks
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release
device (steam vent). These foods should not be cooked in a pressure cooker.
17
Approximate Cooking Pressure
Minutes Release
Quick Release
2-5
Quick Release
1-2
Quick Release
5
Quick Release
4-5
Quick Release
3
Quick Release
2-3
Quick Release
23
Quick Release
5
Quick Release
3
Quick Release
5
Quick Release
5
Quick Release
1-2
Quick Release
3-5
Quick Release
4
Quick Release
2-3
Quick Release
2-3
Quick Release
3-5
Quick Release
3
7 Quick Release
6 Quick Release
Quick Release
10-12
7-8 Quick Release
3 Quick Release
8 Quick Release
5 Quick Release
Quick Release
6
4 Quick Release
4 Quick Release
Dried Beans and Other Legumes
•
Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of
beans or legumes.
•
Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do
not add salt until after cooking.
•
Let pressure drop naturally after cooking.
•
Cooking times may vary according to the quality of the beans or other legumes. If still
hard after recommended cooking times, continue cooking uncovered. Add additional
water, if necessary. (Below chart is for quantity approximately half a pot).
Type of Legume Approximate Cooking Minutes
Azuki
Black Beans
Black Eyed Peas
Chick Peas (garbanzo)
Gandules (pigeon peas)
Great Northern
Kidney Beans, Red
Lentils, green
Lentils, soup
Lentils, red
Lima Beans
* Applesauce and cranberries, can foam, froth, and sputter, and can clog the pressure
release device (steam vent). These foods should not be cooked in a pressure cooker.
Grains
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their
volume of lukewarm water for at least four (4) hours or overnight if required. Do not add salt to
water, since it may toughen the grains and inhibit hydration.
•
Do not soak rice.
•
Rinse under lukewarm water (this also applies to rice)
•
Cook each cup of grain in the amount of water specified.
Type of Grain Approximate Cooking Minutes
Rice, basmati – 1 1/2 cups
Rice, converted – 1 1/2 cups
Rice, long grain – 1 1/2 cups
Rice, brown – 1 1/2 cups
Rice, wild – 3 cups
Wheat, berries – 3 cups
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the
pressure release device (steam vent). These foods should not be cooked in a pressure cooker.
Pressure Setting
7-8 Natural Release
10-12 Natural Release
11-12 Natural Release
11-13 Natural Release
8-10 Natural Release
10-14 Natural Release
12-14 Natural Release
10-12 Natural Release
8-10 Natural Release
10-15 Natural Release
7-8 Natural Release
Pressure Setting
7-8 Natural Release
7-8 Natural Release
7-8 Natural Release
17-22 Natural Release
25-27 Natural Release
1 Natural Release
18