Presto 01241 - Page 28

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FRESH AND FROZEN VEGETABLE TIMETABLE
Whenusingthevegetabletimetablesbelowandonpage29,cookthevegetablestheminimumamountoftimeindicatedif
youpreferyourvegetablescrisp.Ifyoupreferyourvegetablessoft,cookthemthemaximumamountoftimeindicated.
To prevent overcooking, cool cooker at once after cooking vegetables, except when noted.
If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool
cooker at once.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure
cooking times than given in chart.
For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in cooker.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
⅔ FULL!
FRESH VEGETABLE TIMETABLE
VEGETABLE SIZE
CUPS OF
LIQUID
COOKING TIME
(Minutes)
Artichoke
Whole,6to8ounces 1 10
Asparagus
Stems, cut into
1-inch pieces
1 0 to 1
Beans
(green, wax)
Wholeorsliced 1 1 to 3
Beets
Whole,2½-inch
diameter
1½ 15 to 16
Broccoli
Florets 1 0 to 2
Brussels Sprouts
Small, 1-inch diameter 1 1 to 3
Cabbage
(red, green)
Wedges,2inchthick 1 3 to 5
Thinly sliced 1 2 to 3
Carrots
Baby cut 1 3 to 5
½-inchslices 1 3 to 5
Cauliower
Florets 1 0 to 2
Collards*
Leaves coarsely
chopped, stems thinly
sliced
1 3 to 4
Corn-on-the-cob
Whole,2½-inch
diameter
1 3
Eggplant
Cubed,1to1½inches
thick
1 2 to 3
Sliced,½inchthick 1 2
Kale
Leaves coarsely
chopped, stems thinly
sliced
1 1 to 2
Parsnips
Sliced,½inchthick 1 0 to 2
*Do not use rack; place in cooking liquid.