MIRRO 92012 - FRESH VEGETABLE TIMETABLE

Page 15 o f 42
FRESH VEGETABLE TIMETABLE
Compared with other cooking methods, many fresh vegetables require only about one third of the cooking
time. The timetable is a good guide, but can only approximate because of the variation in age and type of
each food. Quantity of water shown in chart should be used regardless of whether a cupful or a pan full is
to be cooked. Be sure to reduce pressure instantly to prevent overcooking. If vegetables are wilted, soak
for a few minutes to restore moisture. They may be seasoned either before or after cooking.
Those vegetables that have similar cooking times may be cooked together in the cooker and flavors will
not mingle. If desired, vegetables may be placed in individual metal or heatproof containers and placed on
rack with water in bottom of cooker. Or, form containers of a double thickness of household aluminum foil
pressed over inverted bowl or can. When cooking in such individual containers, leave containers
uncovered and increase cooking time slightly.
Follow general directions for operation of cooker.
It is not necessary to use the rack unless specified, but if you prefer to do so, add an extra 1/4 cup of
water.
To drain cooking water from vegetables, remove cover after pressure is reduced, slip out gasket, replace
cover without gasket and you have a perfect drainer. Food cannot slip out because the cover is locked on.
FOR ALL VEGETABLES, REDUCE PRESSURE BY PLACING SOOKER UNDER COLD WATER (FAUCET).
Amount of Liquid
Fresh Vegetables
Minutes to
Cook
4.2 Qt.
Cooker
6/8 Qt.
Cooker
at 10 Lbs.
2 cups
2 1/2 cups
Artichoke - Wash, cut off tops and ties ends to hold shape.
15
1 cup
1 1/2 cups
Asparagus - Snap off tough ends. Remove scales. Wash.
2-2 1/2
1 cup
1 1/2 cups
Beans, Green or Wax - Wash and cut.
2-3
1 cup
1 1/2 cups
Beans, Lima (fresh)- Shell and wash.
2
1 1/2 cups
2 cups
Beets (small whole) - cut tops, leaving 1 in. steam and root. Wash.
Cook. Cool. Remove skin. Reheat for serving.
12
2 cups
3 cups
Beets (large, whole) - Same as small, whole beets above.
18
1 cup
1 1/2 cups
Broccoli - Remove large outer leaves. Cut off tough part of stalk.
Cut into strips. Wash.
2-2 1/2
1 1/2 cups
2 cups
Brussels Sprouts - Wash.
5
1 1/2 cups
2 cups
Cabbage (shredded) - Remove wilted outer leaves. Quarter
cabbage and shred into thin strips.
2-3
1 1/2 cups
2 cups
Cabbage (wedges) - use medium size head. Cut in 2 or 3 in.
wedges. Remove core.
5-8
1 1/2 cups
2 cups
Cabbage, Red (shredded) - Remove wilted outer leaves. Quarter
cabbage and shred into thin strips.
5
1/2 cup
1 cup
Carrots (sliced) - Wash and scrape. Slice or cut in strips.
2 1/2
1/2 cup
1 cup
Carrots (small whole) - Wash and scrape.
4
1 cup
1 1/2 cups
Cauliflower (flowerets) - Cut off stem and leaves. Break into large
flowerets. Wash.
2-3
2 cups
2 1/2 cups
Cauliflower (whole) - Cut off stem and leaves. Remove center
core, leaving only enough to keep flowerets from falling off. Cook on
rack.
6-8
1 cup
1 1/2 cups
Celery - Separate stalks. Wash well. With a knife, pull off tough
fibres. Slice.
3-5
2 cups
2 1/2 cups
Corn (on the cob) - Remove husks and silk. Wash. Cook on rack.
5
1 cup
1 1/2 cups
Corn (whole kernel) - Remove husks and silk. Wash. Cut off cob.
3
1 cup
1 1/2 cups
Egg Plant - Wash, pare and cut into 1/2 or 1 in. cubes. Cook at once
to prevent discoloration.
3
1 cup
1 1/2 cups
Kale or Collards - Wash well in several waters. Remove tough veins
and cut into 2 in. pieces.
4-6
1 cup
1 1/2 cups
Kohlrabi- Wash and peel. cut into 1/2 in. slices or 1 in. pieces.
4