Presto 1362 User Manual
Page 28
28
FRESH VEGETABLE TIMETABLE
VegetabLe
Size
CUPS OF
LiQUiD
COOKing time
(minUteS)
Peas
Shelled
1
0 – 2
Peppers
Whole
1
0 – 3
Potatoes (sweet)
Sliced, 1 to 1½- inches
thick
1
6 – 8
Sliced, ½-inch thick
1
4 – 5
Potatoes (white)
Whole, 2½-inch
diameter
1½
15
Whole, 1½-inch
diameter
1
10
Sliced, ¾-inch thick
1
5
Sliced, ½-inch thick
1
3
Rutabaga
Cubed or sliced, 1-inch
thick
1
3
Spinach
Whole leaves
1
0
Squash (winter)
acorn+
Quartered
1
12
Squash (winter)
spaghetti+
Halved
1
12
Squash
(yellow, zucchini)
Sliced, 1-inch thick
1
1
Sliced, ¼ to ½-inch
thick
1
0 – 1
Swiss Chard
Whole leaves
1
0 – 1
turnips
Sliced or cubed, ¾-inch
thick
1
3 – 5
+ Let pressure drop of its own accord.
VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Asparagus (cut, spears)
1
2
Beans (green, wax, french style)
1
1 – 2
Broccoli
1
1 – 2
Brussels Sprouts
1
2 – 3
Cauliflower
1
1 – 2
Corn Cut
1
1 – 2
Corn on Cob
1
2 – 3
Lima Beans
1
1 – 2
Mixed Vegetables
1
1 – 2
Peas
1
1 – 2
Peas and Carrots
1
1 – 2
Spinach
1
2 – 4
FROZEN VEGETABLE TIMETABLE