Recipes
2
3
VEGETABLE SIZE MIN
Artichokes (Globe) T Small – 8 oz 8
Medium – 10 oz 10
Large – 12 oz 12
Artichokes (Jerusalem) T or S Small – whole 5
1 oz pieces 4
Asparagus T Young bundles 2
(4-6 spears)
Older bundles 4
Beans (Broad, French) S 2-3
Broccoli S 2
Brussel Sprouts S Small 2
Medium 3
Large 4
Cabbage S Shredded 2
Carrots T or S
1
/2 inch slices 3
Young – whole 3
Old – halved/quartered 4
Cauliflower T or S Whole – small 4
Whole – medium 5
Florets 2
Celery T or S 2 inch pieces 2
Corn on the cob T Small 6
Large 10
Sweetcorn S Miniature, finger, dwarf 3
Kernels 2
Eggplant S
1
/2 inch cubes 4
Timetable for Fresh Vegetables
(using 15 lb cook control)
S = separator T = trivet WT = without trivet
VEGETABLES
General guidelines for cooking vegetables
1. Always add green vegetables to boiling water, so pressure is reached
quickly.
2. Timing is crucial, as overcooking will result in soft vegetables.
3. Use 15 lb cook control unless otherwise recommended.
Root vegetables should be placed straight onto the trivet. Small vegetables,
or those that have been cut up into small pieces, should be cooked in the
separator.
1 cup of water is all that is required for most vegetable cooking. The trivet
keeps the vegetables just above the water so that they are cooked in
steam and the flavors kept separate.
You can save time if you cook a selection of vegetables together. Here are
some instructions for cooking potatoes, carrots and brussel sprouts together.
Adapt these instructions to suit whatever selection of vegetables you choose.
1. Prepare all the vegetables in the usual way.
2. Look at the timetable on the next page and cut up the potatoes and
carrots so that they are a suitable size for cooking in 4 minutes.
3. Put the trivet in the cooker – rim side down – and pour in 1 cup of water.
4. Place the potatoes and carrots in piles on the trivet. Season lightly. Put
the open cooker on a high heat and bring the water to the boil.
5. Put the prepared sprouts into the separator and season lightly. When the
water is boiling and the cooker filled with steam, place the separator on
top of the potatoes and carrots. Cover and close the lid. Bring back to
a boil and time accurately for 4 minutes. Release the steam QUICKLY.