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PRESSURE COOKING GUIDE
PRESSURE COOKING VEGETABLES
INGREDIENTS
2lbs prepared vegetables
1 cup water or stock
METHOD
1.
Add vegetables and water or stock to the
removable cooking bowl. Secure lid on.
Pressure Cook Setting
2. Press the FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
3. Enter TIME according to vegetable
used, time is displayed on LED.
4. Ensure the Pressure Release Valve is to
be turned to PRESSURE position and
the
Pressure Control Dial turned to desired
pressure position.
5. Press the START/CANCEL button.
6. Once timer is 0 and 5 beeps sound,
release PRESSURE.
7. Open lid.
VEGETABLES PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Beets (baby) whole or
large beets (quartered)
Carrots, 1 inch slices
Corn on the cob, halved
Squash, diced
Potato, diced for mashing
Rutabaga, 1 inch slices
HIGH
MEDIUM
HIGH
LOW
MEDIUM
HIGH
6–8 minutes
2–3 minutes
3–4 minutes
10 minutes
8–10 minutes
4–5 minutes
20–25 minutes
6–10 minutes
10–12 minutes
20–30 minutes
10–15 minutes
15–20 minutes
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities.