Kambrook KPR820, Instruction Booklet

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TIP:
Use the stainless steel trivet to
raise meat above the liquid level
if required.
TIP:
It is not recommended to use
the Pressure Express to cook cuts of
meat under 750g or over 1kg and
whole chickens in 1.4kg size. Large
cuts of meat should be cut into
smaller sizes to ensure they cook
through and should be sealed on
the Sauté setting prior to pressure
cooking to hold in the flavour.
Meat Meat Weight Estimated Cooking Time
Beef – rump roast, sirloin roast, rib
roast, blade roast, rolled brisket. 750g 30 – 35 minutes
1kg 35 – 40 minutes
Lamb – leg roast, loin roast,
lamb rack, shoulder roast,
eye roast, shank. 750g 24 minutes – rare
28 minutes – medium rare
32 minutes – medium
36 minutes – well done
1kg 24 minutes – rare
30 minutes – medium rare
35 minutes – medium
40 minutes – well done
Pork – leg roast, rolled loin, loin
rack, shoulder, rolled belly,
forequarter roast, scotch fillet roast. 750g 35 – 45 minutes
1kg 45 – 50 minutes
Veal - rump roast, sirloin roast, rib
roast, blade roast, rolled brisket. 750g 30 – 35 minutes
1kg 35 – 40 minutes
Whole Chicken 1.2kg 32 minutes
1.4kg 35 minutes
Silverside (corned beef) 750g 35 minutes
1kg 40 minutes
NOTE:
Ensure meat is thawed
before pressure cooking. Do not
cook frozen meat.
NOTE:
Times in table above are
estimated and may vary base.