Filter
Top Products
18 19
such as red beets, carrots,
potatoes and turnips.
• Whole winter pumpkin should
be pierced several times with
a fork before cooking.
• When you steam vegetables
in the steamer basket on the
support trivet you should use
at least half a cup of water.
• If the approximate cooking time
is more than 10 minutes you
should use two cups of water.
• Never fill the pressure
cooker to more than two
thirds of its capacity.
• When you cook frozen vegetables
you must extend the total cooking
time by between 1 and 2 minutes.
• If possible, use the cold water
release method when the cooking
time is completed. This is the
fastest way to release the steam
and will avoid overcooking tender
vegetables. You can also use
the automatic release method.
VEGETABLES APPROXIMATE
PRESSURE COOKING TIME LEVEL
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
Asparagus, fine, whole 1–1½ minutes High
Asparagus, thick, whole 1-2 minutes High
Beans, in the pod 4 minutes High
Beans, white, in the pod 8 minutes High
Broccoli, shoots 2-3 minutes High
Brussels sprouts, whole 4 minutes High
Cabbage, red or green, ¼-inch slices 1 minute High
Cabbage, red or green, in quarters 3-4 minutes High
Carrots, ¼-inch slices 1 minute High
Carrots, 1-inch slices 4 minutes High
Cauliflower, flower heads 2-3 minutes High
Common cabbage, thickly cut 1-2 minutes High
Corn, on the cob 3 minutes High
Endive, thickly cut 1-2 minutes High
Green beans, whole 2-3 minutes High
Green curly kale, thickly cut 5 minutes High
Okra, small pods 2-3 minutes High
Onions, whole, 1½-inch diameter 2 minutes High
Peas, in the pod 1 minute High
Potatoes, red, 1½-inch slices 6 minutes High
Potatoes, red, new, small, whole 5 minutes High
Potatoes, white, 1½-inch slices 6 minutes High
Potatoes, white, new, small, whole 5 minutes High
Pumpkin, 2-inch slices 3-4 minutes High
Red beet, in ¼-inch slices 4 minutes High
Red beet, large, whole 20 minutes High
Red beet, small, whole 12 minutes High
Spinach, fresh, thickly cut 2 minutes High
Spinach, frozen 4 minutes High
Swede (yellow turnip), 1-inch slices 7 minutes High
Sweet potato, 1½-inch slices 5 minutes High
Swiss chard, thickly cut 2 minutes High
Tomatoes, in quarters 2 minutes High
Turnip, in 1½-inch slices 3 minutes High
Turnip, small, in quarters 3 minutes High
Zucchini, Acorn, half 7 minutes High
Zucchini, Summer, 1-inch slices 8 minutes High
Fresh and dried fruit
Fresh fruit:
• Wash and pit or core fruit. If
you prefer, peel and slice it.
• Cook fruit in the steamer or
pasta basket on the support
trivet and add at least ½ a
cup of water or fruit juice.
• Never fill the pressure
cooker to more than two
thirds of its capacity.
• If you prefer, add sugar and/
or seasoning to the fruit
before or after cooking.
• When you cook whole or halved
fruit, use the cold water or
automatic release method. When
you cook fruit in slices or pieces
to make purée or conserve use
the natural release method.
• Cooking times can vary depending
on the ripeness of the fruit.
Dried fruit:
• Put dried fruit in the pressure
cooker with 1 cup of water or fruit
juice for each cup of dried fruit.
• If you prefer, you can add
seasoning or other flavoring.
Use the cold water or automatic
release method when the cooking
period is complete. If after the
cooking period the fruit is still
hard, let it simmer in the cooker
with the lid removed until it is
ready. Add water if necessary.
FRUIT APPROXIMATE PRESSURE
COOKING TIME LEVEL
Apples, dried 3 minutes High
Apples, fresh in slices or pieces 2-3 minutes High
Apricots, dried 4 minutes High
Apricots, fresh, whole or in halves 2-3 minutes High
Blueberries 8-10 minutes High
Peaches, dried 4-5 minutes High
Peaches, fresh, in halves 3 minutes High
Pears, dried 4-5 minutes High
Pears, fresh in halves 3-4 minutes High
Prunes 4-5 minutes High
Raisins 4-5 minutes High
Dried beans and other legumes
• WARNING: Never fill the pressure
cooker to more than half its
capacity with beans and legumes,
as these foods tend to expand
and froth during cooking.
• Clean out any foreign particles.
Rinse them with warm water
• Soak beans in four times their
volume of warm water for at least
four hours before cooking, or if
you prefer, leave them to soak
overnight. Do not add salt to the
water as this hardens the beans
and prevents absorption of water.
• Do not soak dried split lentils.
• After soaking, remove
floating beans and shell.
• Strain the water off the beans.
• Rinse in warm water (this also
applies to dried split lentils).
• Put the beans or legumes in
the pressure cooker. Add three
cups of water for each cup of
beans or legumes. Do not add
salt; beans and legumes should
be seasoned after cooking.
• Add a tablespoon of vegetable
oil for each cup of water to
eliminate the foam they produce.
• To add more flavor, cook beans or
lentils with some bay leaves and
a small peeled onion embedded
with two cloves of spice.
• After the cooking time is up, use
the natural release method to allow
the pressure to decrease naturally.
• Cooking times may vary
depending on the quality of
the beans or other legumes. If
after the recommended cooking
time the beans are still hard,
continue cooking them with the
lid off. If necessary, add water.
• A cup of beans or other
legumes yields approximately
two cups when cooked.
BEANS AND LEGUMES APPROXIMATE
PRESSURE COOKING TIME LEVEL
Azuki beans 4-5 minutes High
Beans, white 5-7 minutes High
Beans, scarlet, red 10-12 minutes High
Beans, black 8-10 minutes High
Beans, colored 4-6 minutes High
Pigeon peas 7-9 minutes High
Chick peas 10-12 minutes High
Lentils, red 7-9 minutes High
Lentil soup 8-10 minutes High
Lentils, green 8-10 minutes High
Grains
• WARNING: Never fill the
CHEF INTERIOR 12-19.indd 18-19 12/19/11 9:14 AM