Pressure Cooking Charts - Zavor LUX EDGE Manuel D'utilisation

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 stainless steel rack or a steamer basket.
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
Pressure Setting
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
13
Fresh
(Cooking Time) (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
Frozen
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