User Manual

COOKING CHARTS & CANNING HINTS & TIPS
COOKING CHARTS & CANNING HINTS & TIPS
4544
SEAFOOD COOKING CHART
(1-3 POUNDS OF SEAFOOD)
NOTE: Use the Steaming Rack to cook seafood. Place a heat-proof container on top of the
Rack. Add at least 2-3 cups water to the Inner Pot to reach the Minimum Fill line.
Type Minutes Release Notes
Clams 3-5 quick
Fish, llet 3-4 quick
Fish, steak 3-5 quick
Fish, whole 7-8 quick cleaned
Lobster 3-5 natural cleaned
Mussels 3-5 quick
Oysters 3-5 quick
Salmon, steak 4-6 quick
Scallops 1-2 quick
Shrimp 2-3 quick
VEGETABLE COOKING CHART
(1/2 to 2 POUNDS)
NOTE: Use the Steaming Rack to cook vegetables for maximum nutrition retention.
Place a heat-proof container on top of the Rack. Add at least 2-3 cups water to the
Inner Pot to reach the Minimum Fill line.
Type Minutes Release Notes
Artichoke, hearts 3-5 normal cut in half
Artichoke, whole 5-11 normal add time with size
Asparagus 1-2 quick
Beet, whole 10-20 quick add time with size
Beet, cubed 3-5 quick
Bok choy, baby 1-2 quick
Broccoli 3-5 quick
Brussels Sprouts 4-6 quick
Cabbage 3-5 quick all colors, cut in quarters
Carrots, whole 3-5 quick
Carrots, sliced 3 quick
Cauliower 3 quick cut in orets
Cauliower 7-9 quick whole or halves
Chard, Swiss 2-3 quick
Collard greens 3-5 quick
Corn, kernel 2-3 quick
Corn, on cob 8-10 quick
Eggplant 3-5 quick cut in quarters
Green beans 2-3 quick fresh or frozen
Greens, chopped 2-3 quick
Kale 1-2 quick
Leeks 3-4 quick
Mushrooms, fresh 3-5 quick
Okra 3 quick
Onion 2-3 quick whole or halved
Parsnips 2-3 quick
Peas 2-3 quick fresh or frozen
Peppers 2-4 quick increase time with size
Potatoes, ngerling 6 quick whole
Potatoes, chunks 5 quick red, Yukon, creamer
Potatoes, whole 10-15 quick increase time with size
Pumpkin 8 quick cut in chunks
Squash, acorn 8 quick