*  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 itno 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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