Oster 4792 - DIRECTION TABLE FOR FRESH VEGETABLES; Fresh Vegetable Cooking Guide

English 8
DIRECTION TABLE FOR FRESH VEGETABLES
Compared with other cooking methods, most fresh vegetables require only about one-
third the cooking time. This Cooking Table is a good guide, but can only be 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 as
indicated by (†) in the chart. If vegetables are wilted, soak them for a few minutes in cold
water 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 avors will not mingle. If desired, vegetables may be placed in individual metal or
ovenproof containers and placed on a rack, with water in bottom of cooker. Or form
containers with a double thickness of household aluminum foil pressed over an 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 on section “How to Use the Pressure
Cooker”. It is not necessary to use the rack unless specied, but if you prefer to do so,
add an extra 1/4 cup of water.
To drain the cooking water from vegetables, etc., simply remove the cover after pressure
is reduced, slip out the gasket, replace the cover without the gasket and you have a
perfect drainer. Food cannot slip out because the cover is locked on.
VEGETABLE
MINUTES TO COOK
AFTER CONTROL
JIGGLES
AMOUNT OF
WATER (IN CUPS)
4 qt. 6-8 qt.
Artichoke
Wash, cut off tops and tie ends to hold shape.
15:00† 1 C 1-1/4 C
Asparagus
Snap off tough ends. Remove scales. Wash
2:00 - 3:00† 1/2 C 3/4 C
Beans, Green or Wax
Wash and cut as desired.
3:00† 1/2 C 3/4 C
Beans, Lima (Fresh)
Shell and wash.
2:00† 1/2 C 3/4 C
Beets (Sliced)
Whash, peel and cut in 1/8 - inch slices.
6:00† 3/4 C 1 C
Beets (Small, whole)
Cut tops, leaving 1 inch stem and root. Wash.
Cook. Cool. Remove skin. Reheat for serving.
12:00† 3/4 C 1 C
Beets (Large, whole)
Same as small, whole beets. above.
18:00† 3/4 C 1 C
Broccoli
Remove large outer leaves. Cut off tough part of
stalk. Cut into strips. Wash thoroughly
2:30† 1/2 C 3/4 C
† Reduce pressure instantly by placing cooker under faucet or in pan of cold water.