West Bend 82011 - Pressure Cooker Manuel Du Propriétaire
English - 9
Peas
1 - 2 min.
Quick Release
Peppers
1 - 3 min.
Quick Release
Potatoes, Sweet, sliced ½ - 1½" thick
4 - 8 min.
Quick Release
Vegetable/Fruit
Cooking Time
Pressure Release Method
Potatoes, White
Whole, 1½ - 2½" thick
10 - 15 min.
Quick Release
Sliced, ½ - ¾" thick
3 - 5 min.
Quick Release
Rutabaga, cubed or sliced
3 - 5 min.
Quick Release
Spinach
1 min.
Quick Release
Squash, Acorn Halved & Seeded
7 - 12 min.
Quick Release
Squash, Butternut Peeled & Cubed
6 - 10 min.
Quick Release
Squash, Spaghetti Quartered
10 - 12 min.
Quick Release
Squash, Zucchini or Yellow
1 - 3 min.
Quick Release
Turnips, Sliced or Cubed
3 - 5 min.
Quick Release
Apples, dried
3 min.
Quick Release
Apples, fresh in slices or pieces
2 - 3 min.
Quick Release
Apricots, dried
4 min.
Quick Release
Apricots, fresh, whole or in halves
2 - 3 min.
Quick Release
Peaches, dried
4 - 5 min.
Quick Release
Peaches, fresh in halves
3 min.
Quick Release
Pears, dried
4 - 5 min.
Quick Release
Pears, fresh in halves
3 - 4 min.
Quick Release
Prunes
4 - 5 min.
Quick Release
Raisins
4 - 5 min.
Quick Release
To steam vegetables, use a steaming basket that allows for at least half an inch clearance
for the cooking vessel or the included rack.
Fresh fruits should be cooked at low pressure, dried fruits at high pressure.
When cooking grains, do not fill the cooking vessel higher than the 8 cup mark.
Always use the included rice measure in a ratio of 1:2.
Rice & Grains
Cooking Time
Pressure Release Method
Brown, Red, Wehani, or
Black Japonica Rice
High Pressure, 10 min.
Natural release 10 min, then quick release.
Kamut
High Pressure, 20 min.
Natural release 10 min, then quick release.
Quinoa
High Pressure, 2 min.
Natural release 10 min, then quick release.
Wild Rice
High Pressure, 25 min.
Natural release 10 min, then quick release.
Wheat Berries
High Pressure, 30 min.
Natural release 10 min, then quick release.
H
ELPFUL
H
INTS
•
To adapt conventional recipes to a pressure cooker, reduce the cooking time to of
the total. Pressure cooking generally cooks 3 times faster than conventional methods.
Many pressure cooker recipes are available on our website, www.westbend.com.
•
Pressure cooking is ideally suited to tougher, less expensive cuts of meat.
•
Fresh fruits and fish should always be cooked at low pressure.