Cuisinart CPC-600 User Guide - Page 7

Vegetables Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly - be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup (125 ml) water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed. When cooking vegetables it is always best to undercook, then allow additional time to steam - to avoid overcooking. All cooking Food Cooking Time Artichokes 4 medium/large, 8 to 10 ounces 7 to 9 minutes (225-285 g) each Beans, Green or Yellow Waxy 1½ pounds (750 g), cut into 2-inch (5 cm) lengths 1 to 2 minutes/Low Pressure Beets, medium-large 24 to 26 minutes Broccoli, cut into large florets 2 to 3 minutes Cauliflower, cut into large florets 2 to 3 minutes Carrots, cut into 2-inch (5 cm) lengths 8 minutes Carrots, ½-inch (1.25 cm) slices 2 to 3 minutes Corn, 4 to 6 ears (use trivet/rack) 1 minute Greens, collards, kale, cut into 1-inch (2.5 cm) strips 5 to 7 minutes Onions 2 to 4 minutes Parsnips, peeled, cut into 2-inch (5 cm) pieces 3 to 4 minutes Parsnips, ½-inch (1.25 cm) slices 1 to 2 minutes Potatoes White, medium quartered 5 to 7 minutes Red, new (2-3 oz [60-85 g] each) 5 to 8 minutes Sweet, 2-inch (5 cm) cubes 5 to 6 minutes Squash - Winter Acorn, halved & seeded 6 to 8 minutes Butternut, peeled & sliced 3 to 4 minutes Squash, Yellow Crookneck or Zucchini, cut into ½-inch (1.25 cm) slices 1 to 3 minutes Pressure Release Method Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release 12 Rice and Grains Rice and grains cook best in a large amount of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming. A general formula to follow, unless you are preparing a specific recipe or the chart below indicates otherwise, is to cook 2 cups (500 ml) of the rice or grain in 6½ cups (1.6 L) liquid with 1 to 2 tablespoons (15-30 ml) butter or oil. DO NOT COOK MORE THAN THIS AMOUNT. The exception is white rice, which is cooked differently from speciality rice and grains. Use specific directions for cooking white rice. Rice/Grain Cooking Time/Pressure/Pressure Release Aborio Sauté rice in butter/oil until opaque. Add liquid. High Pressure for 6 minutes, followed by Quick Pressure Release. Black Japonica, Brown Rice, Red Rice, Wehani Rice Wild Rice Amaranth (1 cup [250 ml] amaranth + 2 cups [500 ml] liquid/water) Kamut Quinoa (1½ cups [375 ml] quinoa + 2¼ cups [550 ml] liquid/water) Wheat Berries High Pressure for 10 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release. High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release. High Pressure for 6 minutes. Quick Pressure Release. Followed by Simmer if too liquid. High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release. High Pressure for 2 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release. High Pressure for 30 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release. White Rice Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a purchased broth). White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural Pressure Release, then Quick Pressure Release if any pressure remains. Do not fill (rice and liquid combined) past the halfway mark when cooking white rice. Rice Amount Liquid/Butter or Oil 1 cup (250 ml) 1½ cups (375 ml) + 1 tablespoon (15 ml) butter or oil 1½ cups (375 ml) 2¼ cups (550 ml) + 1 tablespoon (15 ml) butter or oil 2 cups (500 ml) 3 cups (750 ml) + 2 tablespoons (30 ml) butter or oil Yield (when fluffed) 3 cups (750 ml) 4 to 4½ cups (1-1.12 L) 5½ to 6 cups (1.3-1.5 L) 13