*  Exported from  MasterCook  *

           Pressure Steaming Chart for Quick Cooking Vegetables

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Cooking Times              Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Use boiling water-the minimum -- per manufacturer
                        use rack or steaming basket
                        * Steams effectively
                        ** Flavor & texture improve with steaming
                        no stars: steam only for purees

Countdown begins the minute the lid is locked into place.

Times are approximations



Asparagus
  * Average     1 to 2 minutes
     Pencil       1 to 1/2 minutes

Beans, Green (time depends on age of beans; older will take longer)
  *  Whole                      2 to 3 minutes
  *  Halved or Frenched     2 to 3 minutes

Beet Greens     2 to 3 minutes

Broccoli
  *  Large florets                        2 to 3 minutes
  *  Stocks, peeled, 1/4" slices     3 to 4 minutes
  *  Stocks, peeled, 1/8" slices     2 to 3 minutes

Brussels Sprouts
      Large, 2" long           4 to 5 minutes
  *  Small, 1 1/2" long     3 to 4 minutes

Cabbage
     White or Savoy, quartered     4 to 5 minutes
     Coarsely shredded                1 to 1 1/2 minutes

Cauliflower
  *  Large florets     2 to 3 minutes

Celeriac
     1/2" dice      3 to 4 minutes

Celery
     1" slices     3 to 4 minutes

Corn on the cob
  *  Large, old     3 1/2 to 4 minutes
     Young, fresh     2 to 3 minutes

Eggplant
     1 1/2" chunks     3 to 4 minutes

Leeks
     Whole, large (white part only)     3 to 4 minutes
     Whole, small (white part only)     2 to 3 minutes

Okra
  *  Small pods     2 to 3 minutes

Zucchini
  *  1 1/2" slices     2 to 3 minutes

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