Fagor Premium Pressure Cooker 8-quart User Manual - Page 14

ENGLISH Pressure Cooking Charts Pressure cooking times are approximate times. Use these cooking times as a general guideline. Size and variety will alter cooking times. Pressure Cooking Vegetables (Fresh & Frozen): To achieve best results when pressure cooking fresh or frozen vegetables, please refer to the below tips and hints: 1. Use the STEAM function when making steamed vegetable dishes. 2. Use the quick release method when pressure cooking vegetables so they do not overcook. 3. Use a minimum of 1 cup of liquid when cooking vegetables. 4. When steaming vegetables, use the Fagor Stainless Steel Steamer Basket and Trivet, which can be purchased at the Fagor website at www.fagoramerica. com or by calling a Fagor Representative at 1-800-207-0806. Vegetable Pressure Cooking Chart: Vegetable Acorn Squash, chunks Artichoke, 4 medium - large Asparagus Whole Beets, medium - large Broccoli, Florets Brussel Sprouts Butternut Squash, chunks Cabbage, Quartered Carrots, whole or chunk Cauliflower, florets Celery, chunks Collard Greens Corn on the Cob Edamame, in pod Eggplant Endive Kale, coarsely chopped Leeks Onions, sliced Potatoes, whole, small Potatoes, whole, large Potatoes, sliced or cubed Pumpkin, chunks Spinach Fresh (Cooking Time) 6-7 minutes 8-10 minutes 1-2 minutes 20-25 minutes 2-3 minutes 3-4 minutes 8-10 minutes 3-4 minutes 2-3 minutes 2-4 minutes 2 minutes 4-5 minutes 3-5 minutes 4-5 minutes 2 minutes 1-2 minutes 1-2 minutes 2-4 minutes 2 minutes 5-8 minutes 10-12 minutes 5-8 minutes 4-8 minutes 1-2 minutes Frozen (Cooking Time) 8-9 minutes 10-12 minutes 2-3 minutes 25-30 minutes 3-4 minutes 4-5 minutes 10-13 minutes 4-5 minutes 3-4 minutes 3-5 minutes 3 minutes 5-6 minutes 4-6 minutes 5-6 minutes 3 minutes 2-3 minutes 2-3 minutes 3-5 minutes 3 minutes 6-9 minutes 11-13 minutes 6-9 minutes 6-12 minutes 3-5 minutes 12