Calphalon 1859693, User Manual

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Cooking Guide - continued
food Pressure approx. Type of
level Cooking Time steam Release
Meats/Poultry
Beef (cured) High 50 to 60 minutes natural release
Beef (2 lbs., dressed) Low 10 to 15 minutes natural release
Beef/veal roast or brisket High 40 to 45 minutes natural release
Beef/veal shanks High 25 to 30 minutes natural release
(1½ in. wide)
Beef/veal (1½ lb.,
High 10 to 15 minutes natural release
1 in. cubes)
Chicken (3 lb., pieces)
High 10 minutes natural release
Chicken (2 to 3 lb., High 12 to 18 minutes natural release
whole)
Cornish game hens (2)
High 10 to 12 minutes natural release
Ham (pieces) High 20 to 25 minutes natural release
Lamb (1½ lb., High 10 to 18 minutes natural release
1 in. cubes)
Lamb (leg)
High 35 to 40 minutes natural release
Meatballs (1 to 2 lb.) Low 5 to 10 minutes natural release
Pork (2 lb. smoked leg) High 20 to 25 minutes natural release
Pork (3 lb. ribs) High 25 minutes natural release
Pork (roast) High 40 to 45 minutes natural release
soup/stock
High 10 to 15 minutes natural release
seafood/fish
Crab Low 2 to 3 minutes Quick release
Fish filet (1½ to 2 lb.) Low 2 to 3 minutes Quick release
Fish soup/stock High 5 to 6 minutes Quick release
Fish (whole, gutted) Low 5 to 6 minutes Quick release
Lobster (1½ to 2 lb.) Low 2 to 3 minutes Quick release
Mussels Low 2 to 3 minutes Quick release
Prawns/shrimp Low 1 to 2 minutes Quick release
note: Cooking times will vary depending on the size and thickness of the food.
Adjust cooking times, as needed, to make sure foods are thoroughly cooked.
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