Elite Platinum EPC-808 Platinum EPC-808R Manual de instrucciones - Página 10

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Vegetables

•

Always cook with at least 1-2 cups of liquid.

•

Add 1-2 additional minutes to cooking time when preparing frozen vegetables.

•

Use the quick-release release method at the end of cooking cycle so vegetables will not

become soggy. (Below chart is for quantity approximately half a pot).

Type of Vegetable

Asparagus, thick whole

Asparagus, thin whole

Beans, fava, shelled

Beans, green, whole

Beans, lima, shelled

Beets, small, whole

Beets, large whole

Beets, 1-inch slices

Broccoli, flowerets

Brussel sprouts, whole

Carrots, 1-inch chunks

Carrots, 1/4-inch slices

Cauliflower, flowerets

Corn on-the-cob (4-6)

Escarole, coarsely chopped

Kale, coarsely chopped

Okra, small pods

Onions, whole

Potatoes, 11/2-inch chunks

Potatoes, new, small whole

Potatoes, sweet and yams,

whole, medium

Potatoes, sweet and yams, 2" chunks

Spinach, fresh, coarsely chopped

Squash, acorn, halved

Squash, butternut, 1-inch chunks

Squash, summer, zucchini or yellow, 1/2-inch

slices

Turnips, small quartered

Turnips, 1 1/2 inch chunks

*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release

device (steam vent). These foods should not be cooked in a pressure cooker.

Approximate Cooking

Pressure

Minutes

Release

Quick Release

2-5

Quick Release

1-2

Quick Release

4-5

Quick Release

2-3

Quick Release

1-2

Quick Release

3-5

Quick Release

2-3

Quick Release

2-3

Quick Release

3-5

Quick Release

10-12

7-8

Quick Release

Dried Beans and Other Legumes

•

Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of

beans or legumes.

•

Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do

not add salt until after cooking.

•

Let pressure drop naturally after cooking.

•

Cooking times may vary according to the quality of the beans or other legumes. If still

hard after recommended cooking times, continue cooking uncovered. Add additional

water, if necessary. (Below chart is for quantity approximately half a pot).

Type of Legume

Approximate Cooking Minutes

Azuki

Black Beans

Black Eyed Peas

Chick Peas (garbanzo)

Gandules (pigeon peas)

Great Northern

Kidney Beans, Red

Lentils, green

Lentils, soup

Lentils, red

Lima Beans

* Applesauce and cranberries, can foam, froth, and sputter, and can clog the pressure

release device (steam vent). These foods should not be cooked in a pressure cooker.

Grains

Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their

volume of lukewarm water for at least four (4) hours or overnight if required. Do not add salt to

water, since it may toughen the grains and inhibit hydration.

•

Do not soak rice.

•

Rinse under lukewarm water (this also applies to rice)

•

Cook each cup of grain in the amount of water specified.

Type of Grain

Approximate Cooking Minutes

Rice, basmati – 1 1/2 cups

Rice, converted – 1 1/2 cups

Rice, long grain – 1 1/2 cups

Rice, brown – 1 1/2 cups

Rice, wild – 3 cups

Wheat, berries – 3 cups

* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the

pressure release device (steam vent). These foods should not be cooked in a pressure cooker.

Pressure Setting

7-8

Natural Release

10-12

Natural Release

11-12

Natural Release

11-13

Natural Release

8-10

Natural Release

10-14

Natural Release

12-14

Natural Release

10-12

Natural Release

8-10

Natural Release

10-15

Natural Release

7-8

Natural Release

Pressure Setting

7-8

Natural Release

7-8

Natural Release

7-8

Natural Release

17-22

Natural Release

25-27

Natural Release