Kuhn Rikon Duromatic Pressure Cookers Cooking Time Charts
User Manual: duromatic-pressure-cooking-time-charts Fante's Kitchen Shop
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Kuhn Rikon Duromatic Pressure Cooking Time Charts Vegetables: • • • Always use 1/2 to 3/4 cup of water in cooker with vegetables. Place stainless steel trivet into cooker and layer vegetable on top of trivet. Always use Touch Release Method, unless otherwise noted, when cooking vegetables: The valve on the lid of the DUROMATIC pressure cooker releases the pressure quickly by a light finger touch or, if you desire, you may use a long‐handled spoon or spatula to depress the insulated, black valve cap. This method is suggested if you wish to interrupt the cooking process in order to add some further ingredients. By releasing the steam this way you can quickly open the pressure cooker without cooling off the pot and stopping the cooking process. Do not use this method for food that foams and is cooked on the first red ring! Type of Vegetable Cooking Time Pressure Notes Artichokes 10-14 mins high Beans, green (string) 1-2 mins first ring Beets, medium-large 13-16 mins high Beets, small (3-4oz) 10-12 mins high Beets, 1/4 inch slices 3-5 mins high Broccoli, flowerets 2-3 mins first ring Broccoli, stalks 4-5 mins first ring peel and cut Brussels Sprouts 3-4 mins first ring older sprouts can take 6-8 mins Cabbage, shredded 2 mins first ring Cabbage, quartered 3-4 mins first ring Carrots, 2 inch pieces 4-5 mins high Cauliflower, flowerets 3-4 mins first ring Celery, 1 inch slices 3 mins first ring Corn, on the cob 2-3 mins first ring add 2 mins for Eggplant, cubed 2-3 mins high Okra, large 3-4 mins high Onions, medium 4-5 mins high Parsnips, cubed 2-4 mins high Potatoes avoid very large ones best if peeled peel before cooking see Potatoes time chart Rutabagas, 2 inch cuts 6-8 mins high Squash, Acorn, halved 8-10 mins high Squash, Banana, cubed 3-4 mins high Squash, Butternut, 1/2 inch slices 3-4 mins high Turnips, 1/2 inch slices high 2-3 mins peel before cooking Potatoes: Type of Potato Size Cooking Time new potatoes, whole 2 ounces 5-6 minutes red potatoes, whole 6-8 ounces 17-18 minutes red potatoes, half 10-12 minutes red potatoes, cubed 1 ounce white potatoes, whole 7-10 ounces 16-17 minutes white potatoes, half 4-5 minutes 10 minutes white potatoes, cubed 1 ounce 4-5 minutes russet or baking potatoes, whole 1 pound 25-30 minutes russet or baking, peeled & quartered 10-12 minutes Beans: • • Overnight soaking, unless otherwise noted. Always use Natural Release Method: Remove the pressure cooker from the heat source and to allow the pressure to subside naturally. If you wish for the skin to remain intact, this is the preferred method. The time is takes to release the pressure in this manner is calculated into the all pressure cooker recipes. Type of Bean Adzuki Anaszi Appaloosa Baby Lima Black Black-Eyed Pea Black Runner Butter Calypso Cannellini Chickpea Christmas Lima Cranberry European Soldier Flageolet Garbanzo Great Northern Kidney, Red Kidney, White Cooking Time 5-7 min. 4-6 min. 10-12 min. 5-7 min. 10-12 min. 8-10 min. 5-6 min. 6-8 min. 10-12 min. 6-8 min. 5-8 min. 10-12 min. 6-7 min. 10-12 min. Pressure Notes second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) no soaking required see Runner see Lima second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) see Soldier second red ring (15 psi) see Chickpea second red ring (15 psi) second red ring (15 psi) see Cannellini Lentil, French green Lentil, red 10-14 min. first red ring only no soaking required, cover with 2 inches of cooking liquid no soaking required, cover with 2 inches of cooking liquid 10-14 min. first red ring only Lima, large Navy Pink Pinto Rattlesnake Red Red Kidney Roman Runner Scarlet Runner Snow Cap Soldier Soybean Spanish Tolosanos Split Pea 3-4 min. 6-8 min. 7-8 min. 10-12 min. 6-8 min. 4-5 min. first red ring only second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) second red ring (15 psi) Steuben Yellow Eye Tepary Tongues of Fire Turtle White White Kidney White Runner see Kidney 10-12 min. 9-10 min. 12-14 min. 8-10 min. 9-12 min. 6-8 min. second red ring (15 psi) second red ring (15 psi) use additional water when soaking see Runner second red ring (15 psi) no soaking required second red ring (15 psi) no soaking required second red ring (15 psi) second red ring (15 psi) 10-13 min. first red ring only 12-14 min. second red ring (15 psi) 8-10 min. 10-12 min. second red ring (15 psi) second red ring (15 psi) no soaking required, use additional cooking liquid see Black 6-7 min. second red ring (15 psi) see Cannellini see Runner Rice & Grains: • Cook on the first red ring (8 psi). Use the Natural Release Method: Remove the pressure cooker from the heat source and to allow the pressure to subside naturally. The time is takes to release the pressure in this manner is calculated into the all pressure cooker recipes. Type of Rice White Long Grain White Basmati Brown Short Grain Brown Long Grain Brown Basmati Wild Rice Amount of Rice 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup Amount of Liquid Time 1-1/2 cups 5 minutes 1-1/2 cups 5 minutes 1-1/2 to 1-3/4 cups 20-22 minutes 1-1/2 cups 20-22 minutes 1-1/2 cups 20-22 minutes 3 cups (after cooking drain off excess liquid) 22-25 minutes Meats: Meat: Cooking Time: Beef Pork 12-15 mins (per inch) Lamb Veal 15 mins 10 mins 8 mins (per inch) (per inch) (per inch) Oxtail (for stocks) Short Ribs Stewing Beef Blade Roast Cut: Chuck Roast Flank Steak Corned Beef Shanks Hocks Shoulder Riblets Chops Neck Shanks Riblets Shoulder Breast Rump Steak Shoulder Stew Chicken Cooking Time Cooking Method 10 mins 4lb Whole Chicken (quartered) 8 mins Pieces (legs, thighs, etc.) For support, call (415) 883‐1101, Monday through Friday, 8:30AM to 5:00PM Pacific Time.
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