Bedienungsanleitung Cuisinart EPC 1200 (Seite 3 von 19) (Englisch)

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Vegetables

Vegetables should be well washed and peeled if necessary. Vegetables cook very

quickly – be sure to use Quick Pressure Release immediately after audible beep

sounds. If vegetables require more cooking, turn pressure cooker off, and cover to

steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for

cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time

and longer steaming time may be needed. When cooking vegetables it is always best

to undercook, then allow additional time to steam – to avoid overcooking. All cooking

is on High Pressure unless otherwise indicated.

Rice and Grains

Rice and grains cook best in a large amount of water, with the excess water drained

when cooking and pressure release are completed. In most cases, cooking is done

using High Pressure, followed by a combination of Natural and Quick Pressure

Release. If further cooking is needed, select Simmer and cook until tender. Rice and

grains are best slightly undercooked if they are to be added to soups or casseroles. Oil

or butter must be added to prevent foaming.

A general formula to follow, unless you are preparing a specific recipe or the chart

below indicates otherwise, is to cook 2 cups of the rice or grain in 6½ cups liquid with

1 to 2 tablespoons butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.

The exception is white rice, which is cooked differently from speciality rice and grains.

Use specific directions for cooking white rice.

White Rice

Use this method for cooking long-grain or basmati rice. The texture will be more moist

and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker

or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is

optional to taste (you may wish to omit salt completely if using a purchased broth).

White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural

Pressure Release, then Quick Pressure Release if any pressure remains.

Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.

Food Cooking Time Pressure Release Method

Artichokes

4 medium/large, 8 to 10 ounces

each

7 to 9 minutes

Quick Pressure Release

Beans, Green or Yellow Waxy

1½ pounds, cut into 2-inch

lengths

1 to 2 minutes/Low

Pressure

Quick Pressure Release

Beets,

medium-large

24 to 26 minutes

Quick Pressure Release

Broccoli,

cut into large florets

2 to 3 minutes

Quick Pressure Release

Cauliflower,

cut into large

florets

2 to 3 minutes

Quick Pressure Release

Carrots,

cut into 2-inch lengths

– or “baby cut”

8 minutes

Quick Pressure Release

Carrots,

½-inch slices

2 to 3 minutes

Quick Pressure Release

Corn,

4 to 6 ears

(use trivet/rack)

1 minute

Quick Pressure Release

Greens,

collards, kale, cut into

1-inch strips

5 to 7 minutes

Quick Pressure Release

Onions,

baby peeled

2 to 4 minutes

Quick Pressure Release

Parsnips,

peeled, cut into

2-inch pieces

3 to 4 minutes

Quick Pressure Release

Parsnips,

½-inch slices

1 to 2 minutes

Quick Pressure Release

Potatoes

White,

medium quartered

5 to 7 minutes

Quick Pressure Release

Red,

new (2-3 oz each)

5 to 8 minutes

Quick Pressure Release

Sweet, 2-inch cubes

5 to 6 minutes

Quick Pressure Release

Squash – Winter

Acorn,

halved & seeded

6 to 8 minutes

Quick Pressure Release

Butternut,

peeled & sliced

3 to 4 minutes

Quick Pressure Release

Squash, Yellow Crookneck

or Zucchini,

cut into ½-inch

slices

1 to 3 minutes

Quick Pressure Release

Rice/Grain Cooking Time/Pressure/Pressure Release

Aborio

Sauté rice in butter/oil until opaque. Add liquid. High

Pressure for 6 minutes, followed by Quick Pressure Release.

Black Japonica, Brown Rice,

Red Rice, Wehani Rice

High Pressure for 10 minutes. Natural Pressure Release for

10 minutes, followed by Quick Pressure Release.

Wild Rice

High Pressure for 20 minutes. Natural Pressure for 10

minutes, followed by Quick Pressure Release.

Amaranth (1 cup amaranth

+ 2 cups liquid/water)

High Pressure for 6 minutes. Quick Pressure Release.

Followed by Simmer if too much liquid.

Kamut

High Pressure for 20 minutes. Natural Pressure for 10

minutes, followed by Quick Pressure Release.

Quinoa (1½ cups quinoa + 2¼

cups liquid/water)

High Pressure for 2 minutes. Natural Pressure Release for 10

minutes, followed by Quick Pressure Release.

Wheat Berries

High Pressure for 30 minutes. Natural Pressure Release for

10 minutes, followed by Quick Pressure Release.

Rice Amount Liquid/Butter or Oil Yield (when fluffed)

1 cup

1½ cups + 1 tablespoon butter or oil 3 cups

1½ cups

2¼ cups + 1 tablespoon butter or oil 4 to 4½ cups

2 cups

3 cups + 2 tablespoons butter or oil 5½ to 6 cups

3 cups

4¼ cups + 2 tablespoons butter or oil 7½ to 8 cups

4 cups 5 cups + 2 tablespoons butter or oil 11 to 12 cups

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