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Idiomas disponibles
Idiomas disponibles
Food
Lentils
Pinto Beans
Navy Beans
Red Beans
Soy Beans
STEAMING
1 .
While steaming use the provided trivet for more evenly cooked results . Place the trivet
in the bottom of the cooking bowl before adding the ingredients .
2 .
Add approximately 1 cup of liquid to the cooking bowl while steaming vegetables .
3 .
If the bowl is not already in the cooking base, add the bowl to the base and follow the
cooking process outlined in the "Operating Instructions" section .
4 .
Use the Quick Pressure Release method when pressure cooking vegetables, to prevent
over cooking .
Note: If cooking frozen vegetables, allow an additional 1–2 minutes of cooking time .
Fresh Vegetable
(not frozen)
Zucchini, sliced
Green Beans
Carrots, sliced into
½-inch pieces
Carrots, whole
Corn
Broccoli
Fresh Beets, quartered
Brussels Sprouts, whole
Kale
Winter squash
(Pumpkin, Butternut,
Acorn) peeled and sliced
White potatoes 1-inch
cubes
Baby Potatoes, whole
New Potatoes, whole
Sweet Potato, cubed
COOKING TIME
(soaked
overnight)
N .A .
20–24 minutes
22–25 minutes
22–25 minutes
26–33 minutes
Amount of food
1 medium
½ lb .
2 cups
4–6
3 cobs on trivet
3 cups (6 oz .)
1 cup
1 lb .
2 cups
2 cups
2 cups
8 medium
6 medium (1 lb .)
2 cups
COOKING TIME
(unsoaked)
Preset at 40 minutes
8–10 minutes
30–35 minutes
30–35 minutes
30–35 minutes
33–40 minute
COOKING TIME
Preset at 5 minutes
1–3 minutes
2 minutes
2–3 minutes
4–5 minutes
8–10 minutes
0–3 minutes
20 – 25 minutes
0–2 minutes
5–7 minutes
3–5 minutes
5–7 minutes
8–10 minutes
10–12 minutes
4–6 minutes
34
Recommended
Pressure Release Method
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Recommended
Pressure Release
Method
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
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