Manual Cooks Essentials DYB350 Technique (page 12 of 24) (English)

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Vegetables

•

Cook vegetables in steamer basket, using 1/2 - 2/3 cup of water (never use

more than 2/3 cup of water).

Add 1-2 additional minutes to cooking time when using frozen vegetables.

Use the quick-release (also called "cold water") release method at the end of

cooking time so vegetables will not become soggy.

Type of Vegetable

Approximate Cooking

Minutes

Pressure

Setting

High

Asparagus, thick whole

Asparagus, thin whole

Beans, fava, shelled

Beans, green, whole

Beans, lima, shelled

Beets, small whole

Beets, large whole

Beets, 1-inch slices

Broccoli, flowerets

Brussel sprouts, whole

Carrots, 1-inch chunks

Carrots, 1/4-inch slices

Cauliflower, flowerets

Corn, on-the-cob

Escarole, coarsely chopped

Kale, coarsely chopped

Okra, small pods

Onions, whole

Potatoes, 11/2-inch chunks

Potatoes, new, small whole

Potatoes, sweet and yams,

whole, medium

Potatoes, sweet and yams,

2" chunks

Spinach, fresh, coarsely

chopped

Squash, acorn, halved

Squash, butternut, 1-inch

chunks

Squash, summer, zucchini

or yellow, 1/2-inch slices

Turnips, small quartered

Turnips, 1 1/2 inch chunks

High

1-2

1 -1 1/2

2-3

1-2

2-3

1-2

2-3

10-11

6-7

I took the steam vent apart to clean it, and now I am not sure I have assembled it correctly. When I use the pressure cooker setting, the steam starts releasing out of the vent automatically without releasing the quick release button.
There’s no detail in the owners manual on how to reassemble this vent.
Can someone show me a diagram, or explain the order and assembly? Submitted on 31-8-2023 at 01:02
Reply Report abuse
I need complete lid for technique model DYB350. My cooker locked could not open had to break lock Submitted on 29-12-2020 at 19:41
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Cooks Essentials DYB350 Technique Manual

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