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MANUAL OPERATION GUIDE
Follow the guide below as an approximate indication for recommended cooking times.
VEGETABLES
Vegetables cook in no time in the multi cooker. Always use the quick pressure release method
when the cook time has ended. This will ensure your vegetables retain some texture and don’t
overcook. Use at least one cup of water (or liquid) when cooking vegetables, and, if cooking
frozen vegetables, allow an additional 2 minutes cooking time.
Should the vegetables require more cooking, simply place them back in the multi cooker, turn it
off and place the lid on to steam them a bit more.
FOOD COOKING TIME PRESSURE RELEASE
Zucchini, chopped 1-3 minutes Quick Release
Green Beans, 500g 2 minutes Quick Release
Carrots, sliced 2 minutes Quick Release
Parsnip, chopped 2 minutes Quick Release
Broccoli & Cauliflower 2-3 minutes Quick Release
Pumpkin, Butternut, peeled & sliced 3-5 minutes Quick Release
Pumpkin, Kent, peeled & sliced 4-6 minutes Quick Release
Carrots, whole 5 minutes Quick Release
Potatoes, medium, chopped 5-7 minutes Quick Release
Baby Potatoes, whole 8 minutes Quick Release
New or Desiree Potatoes, whole 10-12 minutes Quick Release
Corn, 3 cobbs on trivet 12-14 minutes Quick Release
Beetroot, whole on trivet 20 - 25 minutes Quick Release
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