*  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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