Presto 1241 - Page 27

FRESH VEGETABLE TIMETABLE
CUPS OF COOKING TIME
SIZE LIQUID (MINUTES)
Whole, 6 to 8 1 10
01.1 noes
Stems cut into 1 0 - 1
l-inch pieces
Whole or sliced 1 1 - 3
IV_ 15- 16
1 0-2
1 1-3
1 3-5
VEGETABLE
Artichoke
Asparagus
Beans
(green, wax)
Beets
Broccoli
Brussels Sprouts
Cabbage
(red, green)
Carrots
Whole, 2V2-inch
diameter
Flowerets
Small, l-inch
diameter
Wedges, 2-inch
thick
Thinly sliced
Baby cut
V2-inch slices
Flowerets
1
1
1
1
2-3
3-5
3-5
0-2Cauliflower
Collards* Leaves coarsely 1 3 - 4
chopped, stems
thinly sliced
Corn on-the-cob Whole, 2V2-inch
diameter
Eggplant
1
1
1
1
Cubed, 1 to
1V:-inches thick
3
2-3
2
1-2
Sliced, V2-inch
thick
Kale Leaves coarsely
chopped, stems
thinly sliced
Parsnips Sliced, V2-inch 1 0 - 2
thick
* Do not use rack; place in cooking liquid.
VEGETABLE
Peas
Peppers
Potatoes
(sweet)
Potatoes
(white)
Rutabaga
Halved
Spinach
Squash
(winter) acorn+
Squash (winter)
spaghetti+
Squash
(yellow, zucchini)
Swiss Chard
Turnips
FRESH VEGETABLE TIMETABLE
SIZE
Shelled
Whole
Sliced, 1 to IV:-
inches thick
Sliced, V:-inch
thick
Whole, 2V:-inch
diameter
Whole, 1V:-inch
diameter
Sliced, Yg-inch
thick
Sliced, V:-inch
thick
Cubed or sliced,
l-inch thick
Whole leaves
Quartered
Sliced, l-inch
thick
Sliced, V4to
V_-inch thick
Whole leaves
Sliced or cubed,
3/4-inch thick
CUPS OF
LIQUID
1
1
1
1
IV,
1
1
1
1
1
1
1
1
1
1
1
COOKING TIME
(MINUTES)
0-2
0-3
6-8
4-5
15
10
5
3
3
0
12
12
1
0-1
0-1
3-5
+ Let pressure drop of its own accord.
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