Black & Decker PR100SD Use And Care Manual page 13

STEAMING
1. While steaming use the provided trivet for more evenly cooked results.
Place the trivet in the bottom of the cooking bowl before adding the
ingredients.
2. Add approximately 1 cup of liquid to the cooking bowl while steaming
vegetables.
3. If the bowl is not already in the cooking base, add the bowl to the base and
follow the cooking process outlined in the "Operating Instructions" section.
4. Use the Quick Pressure Release method when pressure cooking
vegetables, to prevent over cooking.
Note: If cooking frozen vegetables, allow an additional 1–2 minutes of
cooking time.
Fresh Vegetable
(not frozen)
Zucchini, sliced
Green Beans
Carrots, sliced
into ½-inch
pieces
Carrots, whole
Corn
Broccoli
Fresh Beets,
quartered
Brussel Sprouts,
whole
Kale
Winter squash
(Pumpkin, But-
ternut, Acorn)
peeled and
sliced
White potatoes
1-inch cubes
Baby Potatoes,
whole
New Potatoes,
whole
Sweet Potato,
cubed
:
Amount of food COOKING TIME
1 medium
½ lb.
2 cups
4–6
3 cobs on trivet
3 cups (6 oz.)
1 cup
1 lb.
2 cups
2 cups
2 cups
8 medium
6 medium (1 lb.) 10–12 minutes
2 cups
Preset at 5 minutes
1–3 minutes
2 minutes
2–3 minutes
4–5 minutes
8–10 minutes
0–3 minutes
20 – 25 minutes
0–2 minutes
5–7 minutes
3–5 minutes
5–7 minutes
8–10 minutes
4–6 minutes
13
Recommended
Pressure Release Method
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release