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Fruits
Just like cooking vegetable, fresh or dried fruits are best steamed to preserve the texture
and taste as well as vitamins and minerals. Steaming also retains the nature look of the
fruit, essential to your fruit dish.
When steaming fruit, you need one cup of water (250ml), and an ovenproof (or steel
bowl) on a trivet. Normally fruit dish has precise requirement on the texture of the fruit.
Instead of leaving the cooker naturally cooling down, you’ll need to use the steam re-
lease to release the pressure and stop cooking.
Vegetable Fresh
Cooking Time
(in Minutes)
Frozen
Cooking Time
(in Minutes)
Spinach 1 – 2 3 – 4
Squash, acorn, slices or chunks 6 – 7 8 – 9
Squash, butternut, slices or chunks 8 – 10 10 – 12
Sweet potato, in cubes 7 – 9 9 – 11
Sweet potato, whole, small 10 – 12 12 – 14
Sweet potato, whole, large 12 – 15 15 – 19
Sweet pepper, slices or chunks 1 – 3 2 – 4
Tomatoes, in quarters 2 – 3 4 – 5
Fruits Fresh
Cooking Time
(in Minutes)
Dried
Cooking Time
(in Minutes)
Apples, in slices or pieces 2 – 3 3 – 4
Apples, whole 3 – 4 4 – 6
Apricots, whole or halves 2 – 3 3 – 4
Peaches 2 – 3 4 – 5
Pears, whole 3 – 4 4 – 6
Pears, slices or halves 2 – 3 4 – 5
Prunes 2 – 3 4 – 5
Raisins N/A 4 – 5
