Dry Beans And Peas - Presto 100th Anniversary Instructions And Recipes Manual

Vegetable
Potatoes (white)
Rutabaga
Spinach
Squash (winter) acorn+
Squash (winter) spaghetti+
Squash (yellow, zucchini)
Swiss Chard
Turnips
* Do not use basket, place in cooking liquid.
+ Let pressure drop of its own accord.
Vegetable
Asparagus (cut, spears)
Beans (green, wax, french style)
Broccoli
Brussels Sprouts
Cauliflower
Corn (cut)
Corn-on-the-cob
Lima Beans
Mixed Vegetables
Peas
Peas and Carrots
Spinach
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam
during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when
pressure cooking dry beans and peas:
(1) Never fill the cooker over the ½ full line (this includes beans, ingredients, and water)
(2) Add 1 tablespoon vegetable oil for cooking .
(3) Allow pressure to drop of its own accord .
FRESH VEGETABLE TIMETABLE
Size
Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
Cubed or sliced, 1 inch thick
Whole leaves
Quartered
Halved
Sliced, 1 inch thick
Sliced, ¼ to ½ inch thick
Whole leaves
Sliced or cubed, ¾ inch thick
FROZEN VEGETABLE TIMETABLE
Cups of Liquid
½
½
½
½
½
½
½
½
½
½
½
½

DRY BEANS AND PEAS

Cups of Liquid Pressure Setting Cooking Time (Minutes)
1
1
½
½
½
½
1
1
½
½
½
½
Pressure Setting
Low
Low
Low
Low
Low
Low
High
Low
Low
Low
Low
Low
21
High 15
High 10
High
High
High
Low
High 12
High 12
Low
Low
Low 1 to 2
High 3 to 5
Cooking Time (Minutes)
2 to 3
2 to 3
1 to 2
4 to 5
3 to 4
1 to 2
3 to 4
2 to 3
2 to 3
1 to 2
1 to 2
5
5
3
3
0
2
1