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COOKING TIME CHART
Courtesy of www.healthfoods.com
Please note that all the below information is for your reference only and can be adjusted according to the user’s
preference.
Meat/Poultry
•
Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes,
use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats
should be immersed in water.
•
Cooking times for meat and poultry may vary according to the quality and quantity of meat or poultry
being cooked.
•
Unless indicated. The cooking times given below are for 3 pounds of meat or poultry unless noted
otherwise. Additionally, the denser the cut, the longer the cooking time should be.
Type of Meat
Approximate Cooking Minutes
Pressure Release
Beef/Veal, roast or brisket
38-42
Quick Release
Beef Meatloaf, 2 lbs.
13-18 or use the Meat Button
Quick Release
Beef, meatballs, 1-2 lbs.
7-12 or use the Meat Button
Natural Release
Beef, Corned
55-65
Natural Release
Pork, roast
43-47
Natural Release
Pork, ribs, 2 lbs.
18 or use the Meat Button
Quick Release
Pork, ham shank
25-28
Natural Release
Leg of Lamb
42-45
Natural Release
Chicken, whole, 2-3 lbs.
15-18 or use the Meat Button
Quick Release
Chicken, pieces, 2-3 lbs.
12-15 or use the Meat Button
Quick Release
Cornish Hens, two
12-15 or use the Meat Button
Quick Release
Meat/Poultry soup/stock
15-20 or use the Meat Button
Quick Release
Seafood
•
Cooking times may vary according to the type of seafood being cooked.
•
Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and add at least 3/4
cup of liquid. Lightly grease cooking rack with vegetable oil when cooking fish.
Type of Seafood
Approximate Cooking Minutes
Pressure Release
Clams
3-5
Quick Release
Crabs
3-5
Quick Release
Lobster, 1 1/2 - 2 lbs.
3-5
Natural Release
Mussels
3-5
Quick Release
Shrimp
2-3
Quick Release
Fish, whole, gutted
7-8
Quick Release
Fish, Soup or Stock
7-8
Quick Release