ISSUE-1 2/8/2017 13
Vegetables (cooked by steaming method)
Add approximately 1 cup of liquid into the bowl of the pressure
cooker and then place the trivet into the base of the bowl.
Unless told otherwise, place the vegetables to be cooked onto a
plate and place the plate onto the trivet.
Fit the lid and set the time to the time shown in the table. If you
like vegetables with a little bite, use shortest time shown.
At completion of the cooking cycle, use the quick pressure
release method to prevent overcooking.
Weight /
quantity
Cooking time
Courgette, sliced 1 medium 1-3
Green beans, whole 225g 2
Carrots, 1cm slice 2 cups 2-3
Carrots, whole 4-6 4-5
Sweetcorn (placed directly onto the trivet) 3 cobs 8–10
Broccoli, florets 3 cobs 1-3
Fresh beets, quartered 3 cups 20-25
Brussel sprouts, whole 1 cup 0-2
Squashes (
e.g. butternut
) peeled and cubed 1lb 3-5
Baby potatoes, whole 8 medium 8-10
New potatoes, whole 6 medium 10-12
Sweet potatoes, cubed 2 cups 4-6
Potatoes, cubed 2 cups 5-7
Rice
To cook rice, add the number of cups of rice into the bowl and
season to taste.
Unless the advice on the rice packet advises a different quantity,
fill the bowl to the corresponding mark on the inside of the bowl
with water.
For example if cooking 3 cups of rice, add the rice into the bowl
and then add water up to the 3 mark on the bowl.
Set the time to the time below.
Cup quantity 1 2 3 4 5
Timer setting 18 20 23 25 28
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