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Cooking vegetables, Fresh vegetables frozen vegetables – Groupe SEB USA - T-FAL Actua Pressure Cooker User Manual

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5

18 min.
15 min.
5 min.
3 min.
7 min.
6 min.
3 min.
6 min.
10 min.
6 min. 30
2 min.
12 min.
7 min.
6 min.
7min.
45 min.
10 min.
2 min. 30
1 min.
1 min. 30
1 min. 30
8 min.
20 - 30 min.
7 min.
20 min.

10 min.
6 min.
5 min.
3 min.
14 min.
7 min.
6 min.
15 min.

Artichokes

- steamed
- immersed in water

Asparagus

- immersed in water

Broccoli florets

- steamed

Brussels sprouts

- steamed

Carrots (sliced)

- steamed

Cauliflower florets

- immersed in water

Celery (pieces)

- steamed
- immersed in water

Courgettes (sliced)

- steamed

- immersed in water

Endives (in pieces if large)

- steamed

Green beans (whole)

- immersed in water

Green cabbage

sliced

- steamed

stripped - steamed

Green flageolet beans

- immersed in water

Green lentils (pulses*)

- immersed in water

Leeks (sliced)

- steamed

Mushrooms

sliced

- steamed

whole

- immersed in water

Peas -

steamed

Pumpkin (purée)

- steamed

Red beetroot

- steamed

Rice **

- immersed in water

Semi-dried beans

- immersed in water

Sliced old potatoes
(1 cm slices or quartered)

- steamed

- immersed in water

Spinach

- steamed
- immersed in water

Split peas (pulses*)

- immersed in water

Turnips (cubed)

- steamed
- immersed in water

Wheat (pulses)

- immersed in water

Artichoke hearts

- steamed

Broccoli -

steamed

Brussels sprouts

- steamed

Butter beans

- steamed

Cauliflower -

steamed

Courgettes -

steamed

Extra thin green beans

- steamed

Flageolet beans

- steamed

Flat beans

- steamed

Mushrooms -

steamed

Peas

- steamed

Sliced carrots

- steamed

Sliced leeks

- steamed

Whole baby carrots

- steamed

Whole leaf spinach (block)

- steamed

Cooking vegetables

fresh vegetables

Frozen vegetables

* = When cooking pulses they swell up and tend to froth up so do not fill more than one-third full. Use 2 pints
(1.2 litres) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must
be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat
uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure
cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained
and rinsed before use in recipes.
** = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.

7 min.
3 min. 30
7 min.
9 min. 30
6 min.
13 min.
7 min.
14 min.
7 min.
7 min.
5 min.
7 min.
29 min.
12 min.
11 min.

4070-ME ACTUA UK-M2.qxp 13/09/04 16:15 Page 5