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INGREDIENTS GUIDE AND COOKING TIMES
By cooking food faster, your Pressure Cooker helps to seal in most of the goodness,
nutrients, flavour and moisture.
The more finely you cut the vegetables, the shorter their cooking time. If you like them
crunchy, then the cooking time is shorter still. The larger the quantity, the longer the
cooking time.
Suggestion: It is better for the cooking time to be too short, as you can always cook them
for longer.
Rice cooks in just a few minutes, whilst chickpeas, beans and pulses such as lentils
in soups also have their cooking time reduced considerably. A whole chicken, large
roasts and pulled pork can be cooked in a fraction of the usual time, and you can take
advantage of cheaper, traditionally slow-cooked cuts of meat for stews and casseroles,
without having to cook them for hours.
Our featured recipes will help you get a feel for your Pressure Cooker, giving you the
confidence to go on and adapt your favourite recipes for pressure cooking.
FRESH VEGETABLES
Wash and peel vegetables as normal. They cook very fast in a Pressure Cooker, usually on
the highest setting. The times in the cooking chart are simply a guide; cooking times will
depend on freshness, storage, size and how the vegetables are chopped. The more finely
you cut the vegetables, the shorter their cooking time. If you like them crunchy, then the
cooking time is shorter still. The larger the quantity, the longer the cooking time. Steaming
the vegetables over the water in the pot and cooking them in the water will give slightly
Cauliflower 3 - 7
1
Peas, green
3 - 5
1
Carrots
3 - 7
1
Stuffed peppers
6 - 8
1
Mushrooms
6 - 8
1
Beetroot
15 - 25
1
Cabbage varieties
5 - 15
1
Spinach
3 - 4
1
Beans
6 - 10
2
Potatoes
6 - 8
2
Potatoes in their skin
6 - 12
2
Celeriac
12 - 15
2
FRESH VEGETABLES MINUTES POSITION
Summary of Contents for 18434
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