24
different cooking times. Whichever you prefer, it’s always best to undercook vegetables, as
you can always cook them a little longer if need be. Once your vegetables are ready, stop
the cooking immediately using the ‘quick release’ method. Frozen veg needs half a minute
or so longer than the times in the chart.
MEAT
For improved flavour and colour, we recommend browning your meat and chicken before
pressure cooking. Meat and chicken are usually cooked on the highest setting, and the
cooking times chart above offers a guide, with cooking times varying according to age
and tenderness, the temperature of the meat before it goes in the pot, size, thickness
and weight. Expensive cuts of meat will dry out and taste bland, so are best avoided in
favour of more economical cuts. Chicken is easily overcooked, especially boneless fillets.
The meat is first browned in the cooking pot with the lid removed. The necessary liquid is
then added when deglazing. If any pieces are too large cut them accordingly, brown them
individually, and then finish cooking them by placing them on top of one another.
Knuckle of pork 30 - 40
2
Goulash
15 - 20
2
Minced meat
5 - 10
2
Chicken
20 - 25
2
Veal (strips)
6
2
Roast veal
15 - 20
2
Veal fricassee
5
2
Turkey leg
25 - 35
2
Roast beef
40 - 50
2
Ribs
10 - 12
2
Roast pork
25 - 30
2
Pork hock
25 - 35
2
Leg of venison
25 - 30
2
MEAT MINUTES POSITION
Summary of Contents for 18434
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