User Manual

COOKING CHARTS & CANNING HINTS & TIPS

4746

Squash, banana 5 quick 1-inch cubes

Squash, butternut 6 quick halves

Squash, spaghetti 4-6 quick halves

Tomato, slices 2-3 quick

Tomatoes 3 quick whole or halves

Turnips 5 quick halves

Yams, halved 10-15 quick increase weight with size

Zucchini 6 quick cut in ¼ to ½ inch pieces

FRUIT COOKING CHART

(1/2 to 2 pounds)

NOTE: Use the Steaming Rack to cook fruit 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

Apples, whole 3-5 quick increase time with size

Apples, pieces 3 quick

Apricots, pitted 4 quick

Berries, soft 1-3 quick raspberries, strawberries

Berries, rm 3-5 quick blueberries, cranberries

Cherries, pitted 2-3 quick

Figs, fresh 3 quick halved

Kumquat, sliced 12-13 quick

Mango 5-7 quick cut in pieces

Orange, wedges 15 quick peeled

Peaches, pitted 4-6 quick increase time with size

Pears 4-5 quick whole or sliced

Plums, pitted 5 quick

Prunes 10 quick

ISOLATED FRUIT

PHOTO HERE