Oster 4792 - Page 30

English 9
VEGETABLE
MINUTES TO COOK
AFTER CONTROL
JIGGLES
AMOUNT OF
WATER (IN CUPS)
4 qt. 6-8 qt.
Brussels Sprouts
Wash.
15:00† 1 C 1-1/4 C
Cabbage (Shredded/ Wedges)
To shred, remove witted outer leaves. Quarter
cabbage and shred in thin strips. For wedges,
use medium-size head. Cut into 2 or 3 wedges.
Remove core.
3:00† 3/4 C 1 C
Cabbage Red (Shredded)
Remove wilted outer leaves. Quarter cabbage
and shred in thin strips.
5:00† 3/4 C 1 C
Carrots (Sliced)
Wash and scrape. Slice or cut in strips.
2:30† 1/4 C 1/2 C
Carrots (Small, Whole)
Wash and scrape.
4:00† 1/4 C 1/2 C
Cauliower (Flowerets)
Cut off stem and leaves. Break into owerets. Wash.
3:00† 1/2 C 3/4 C
Cauliower (Whole)
Cut off stem and leaves. Remove center of core,
leaving only enough to keep owerets from falling
off. Cook on rack.
6:00 - 8:00† 1 C 1-1/4 C
Celery
Separate stalks. Wash well with vegetable brush.
With a knife, pull off tough bers and scrape off
discoloration. Slice.
5:00† 1/2 C 3/4 C
Celery Root
Peel, wash, slice and dice.
4:00† 1/2 C 3/4 C
Corn (On The Cob)
Remove husks and silk. Wash. Cook on rack.
5:00† 1 C 1-1/4 C
Corn (Whole Kernel)
Remove husks and silk. Wash. Cut off cob.
5:00† 1/2 C 3/4 C
Eggplant
Wash, pare and cut into either ½-inch slices
or 1-inch cubes. Cook at once to prevent
discoloration.
3:00† 1/2 C 3/4 C
Kale or Collards
Wash and rinse well, changing water several
times. Remove tough veins and cut in 2-inch
pieces.
4:00 - 6:00† 1/2 C 3/4 C
Kohlrabi
Wash and peel. Cut into ½-inch slices or 1-inch
cubes.
4:00† 1/2 C 3/4 C
Okra
Cut off ends and wash. Cut into ½-inch pieces.
3:00† 1/2 C 3/4 C
Onions (Sliced)
Peel under running water and slice.
3:00† 1/2 C 3/4 C
Onions (Whole, Medium)
Peel under running water.
7:00 - 10:00† 3/4 C 1 C
† Reduce pressure instantly by placing cooker under faucet or in pan of cold water.