wrote:
@Nightowlz I had ordered a Cuisinart from Macy's a few weeks ago. It came broken in pieces because they just put it in a huge box and shipped it. They sent another one out which was not in pieces but had other issues.
Looked into it again this am but after reading a lot of reviews and q&a, I found out you can't steam in it. So the search goes on.
@CLEM The 1st Cuisinart I received from HSN stopped working on my 3rd use. It was past the 30 days so I called Cuisinart. I had to ship it back to them. They shipped me a new one. I have been using it since Sept 2012.
Here is the info from the owners manual for steaming your veggies.
Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed. When cooking vegetables it is always best to undercook, then allow additional time to steam – to avoid overcooking. All cooking is on High Pressure unless otherwise indicated.
Food Cooking Time Pressure Release Method
Artichokes 4 medium/large, 8 to 10 ounces each 7 to 9 minutes Quick Pressure Release
Beans, Green or Yellow Waxy 1½ pounds, cut into 2-inch lengths 1 to 2 minutes/Low Pressure Quick Pressure Release
Beets, medium-large 24 to 26 minutes Quick Pressure Release
Broccoli, cut into large florets 2 to 3 minutes Quick Pressure Release
Cauliflower, cut into large florets 2 to 3 minutes Quick Pressure Release
Carrots, cut into 2-inch lengths – or “baby cut” 8 minutes Quick Pressure Release
Carrots, ½-inch slices 2 to 3 minutes Quick Pressure Release
Corn, 4 to 6 ears (use trivet/rack) 1 minute Quick Pressure Release
Greens, collards, kale, cut into 1-inch strips 5 to 7 minutes Quick Pressure Release
Onions, baby peeled 2 to 4 minutes Quick Pressure Release
Parsnips, peeled, cut into 2-inch pieces 3 to 4 minutes Quick Pressure Release
Parsnips, ½-inch slices 1 to 2 minutes Quick Pressure Release
Potatoes White, medium quartered 5 to 7 minutes Quick Pressure Release
Red, new (2-3 oz each) 5 to 8 minutes Quick Pressure Release
Sweet, 2-inch cubes 5 to 6 minutes Quick Pressure Release
Squash – Winter Acorn, halved & seeded 6 to 8 minutes Quick Pressure Release
Butternut, peeled & sliced 3 to 4 minutes Quick Pressure Release
Squash, Yellow Crookneck or Zucchini, cut into ½-inch slices 1 to 3 minutes Quick Pressure Release
You can do hard cooked eggs in the steamer basket too. Cook on low pressure for 5 mins., let steam release natural, remove lid, put eggs in ice water or just lightly dump some ice in the pot to stop the cooking.
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