Oster 4792 - Page 31

English 10
VEGETABLE
MINUTES TO COOK
AFTER CONTROL
JIGGLES
AMOUNT OF
WATER (IN CUPS)
4 qt. 6-8 qt.
Parsnips (Sliced)
Peel, wash and cut into ½-inch slices.
2:00† 1/2 C 3/4 C
Parsnips (Halves)
Peel, wash and cut in halves. Cook on rack.
7:00† 3/4 C 1 C
Peas
Shell and wash. Older peas require 3 - 4 minutes
to cook.
2:00† 1/2 C 3/4 C
Potatoes (Shoed)
Scrub, peel and slice.
2:30† 1 C 1-1/2 C
Potatoes (Medium. Cut in Half)
Scrub, peel and cut. Cook on rack.
8:00† 1-1/2 C 2 C
Potatoes (Medium. Whole)
Scrub. Cook peeled or unpeeled as desired. Cook
on rack
12:00 - 15:00† 1-1/2 C 2 C
Potatoes. Sweet or Yams (Quartered)
Scrub, peel and slice. Cook on rack.
6:00† 1 C 1-1/2 C
Potatoes. Sweet or Yams (Halved)
Wash, peel and cut in half, lengthwise. Cook on
rack.
8:00 - 10:00† 1 C 1-1/2 C
Pumpkin
Cut in large pieces. Wash. Cook.
Remove pulp and mash.
8:00 - 10:00† 1-1/4 C 1-1/2 C
Rutabagas
Peel and wash. Cut into ½-inch cubes or slices.
5:00† 3/4 C 1 C
Sauerkraut 12:00† 1/2 C 3/4 C
Spinach, Swiss Chard or other Greens
Wash thoroughly several times with water
unlil water runs clean and clear.
1:30† 1/2 C 3/4 C
Squash, Acorn
Wash. Cut in half and remove seeds. Cook on
rack.
6:00 - 7:00† 3/4 C 1 C
Squash, Hubbard
Wash. Cut open and remove seeds. Cut into
individual servings. Cook on rack.
8:00 - 10:00† 3/4 C 1 C
Squash, Summer or Zucchini
Wash. Cut in pieces or slice. Cook on rack.
3:00 - 4:00† 3/4 C 1 C
Tomatoes
Scald for 1 minute. Dip in cold water and peel.
2:30† 1/4 C 1/2 C
Turnips
Peel and wash. Cut into 1/2-inch cubes or slices.
5:00† 3/4 C 1 C
† Reduce pressure instantly by placing cooker under faucet or in pan of cold water.