Presto 01241 - Page 29

29
FRESH VEGETABLE TIMETABLE
VEGETABLE SIZE
CUPS OF
LIQUID
COOKING TIME
(Minutes)
Peas
Shelled 1 0 to 2
Peppers
Whole 1 0 to 3
Potatoes
(sweet)
Sliced,1to1½inchesthick 1 6 to 8
Sliced,½inchthick 1 4 to 5
Potatoes
(white)
Whole,2½-inch
diameter
1½ 15
Whole,1½-inch
diameter
1 10
Sliced,¾inchthick 1 5
Sliced,½inchthick 1 3
Rutabaga
Cubed or sliced,
1 inch thick
1 3
Spinach
Wholeleaves 1 0
Squash (winter)
acorn+
Quartered 1 12
Squash (winter)
spaghetti+
Halved 1 12
Squash
(yellow, zucchini)
Sliced, 1 inch thick 1 1
Sliced, ¼ to
½inchthick
1 0 to 1
Swiss Chard
Wholeleaves 1 0 to 1
Turnips
Sliced or cubed,
¾inchthick
1 3 to 5
+Let pressure drop of its own accord.
FROZEN VEGETABLE TIMETABLE
VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(Minutes)
Asparagus (cut, spears) 1 2
Beans(green,wax,frenchstyle) 1 1 to 2
Broccoli
1 1 to 2
Brussels Sprouts
1 2 to 3
Cauliower
1 1 to 2
Corn Cut
1 1 to 2
Corn-on-the-cob
1 2 to 3
Lima Beans
1 1 to 2
Mixed Vegetables
1 1 to 2
Peas
1 1 to 2
Peas and Carrots
1 1 to 2
Spinach
1 2 to 4