Use and Care Manual

21
GARLIC SAUCE
Combine ¼ cup butter, melted, and 2 cloves minced garlic. Serve warm.
HERB YOGURT
Combine1cupplainyogurt,¼cupnelychoppedcarrots,½teaspoondillweed,and¼teaspoonsalt.Servechilled.
ITALIAN SAUCE
Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve chilled.
MAPLE GLAZED SWEET POTATOES
3 sweet potatoes, peeled, cut into
1- to 1½-inch chunks
 ¾ cupmapleavoredsyrup
½ cup water
1 tablespoon melted butter
½ teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place pressure
regulator on vent pipe and cook 5 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker
at once.
Nutrition Information Per Serving 6 servings
125 calories, 2 g fat, 5 mg cholesterol
FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables below and on page 22, cook the vegetables the minimum amount of time indicated if you prefer your vegetables
crisp.Ifyoupreferyourvegetablessoft,cookthemthemaximumamountoftimeindicated.TOPREVENTOVERCOOKING,COOLCOOKERAT
ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
Ifthetimetablesaystocook0minutes,thismeanstocookfooduntilyouhearand/orseeasteadyowofsteamescapingfromthepressureregulator,
then cool cooker at once.
Quantityofvegetablesdoesnotchangepressurecookingtimes.Morematurevegetablesmayrequirelongerpressurecookingtimesthangiveninchart.
To assure even heating, separate a block of frozen vegetables.
Forfreshandfrozenvegetables,pourliquidintocooker.Positiontrivetincooker.Placevegetablesinsteamerbasketontrivet.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
FRESH VEGETABLE TIMETABLE
VEGETABLE SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Artichoke
Whole, 6 to 8 ounces 1 10
Asparagus
Stems cut into 1-inch pieces 1 0–1
Beans (green,wax) Whole or sliced 1 1–3
Beets Whole, 2½-inch diameter 1½ 15–16
Broccoli
Flowerets 1 0–2
Brussels Sprouts
Small, 1-inch diameter 1 1–3
Cabbage (red, green) Wedges, 2 inches thick 1 3–5
Thinly sliced 1 2–3
Carrots
Baby cut 1 3–5
½-inch slices 1 3–5
Cauliower
Flowerets 1 0–2
Collards*
Leaves coarsely chopped, stems thinly sliced 1 3–4
Corn-on-the-Cob
Whole, 2½-inch diameter 1 3
Eggplant
Cubed, 1 to 1½ inches thick 1 2–3
Sliced, ½ inch thick 1 2
Kale
Leaves coarsely chopped, stems thinly sliced 1 1–2
Parsnips
Sliced, ½ inch thick 1 0–2
Peas
Shelled 1 0–2
Peppers
Whole 1 0–3
Potatoes (sweet) Sliced, 1 to 1½ inches thick 1 6–8
Sliced, ½ inch thick 1 4–5
* Do not use trivet; place in steamer basket.