Please note that the information below 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 3 lbs, 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.
COOKING TIME CHART
Beef/Veal, roast or brisket
38-42
Quick Release
Beef Meatloaf, 2 lbs.
13-18 or use the Whole Roast Function
Quick Release
Beef, meatballs, 1-2 lbs.
7-12 or use the Pot Roast Function
Natural Release
Beef, Corned
55-65
Natural Release
Pork, roast
43-47
Natural Release
Pork, ribs, 2 lbs.
18 or use the Pot Roast Function
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 Whole Chicken Function Quick Release
Chicken, pieces, 2-3 lbs.
12-15 or use the Chicken Pieces Function
Quick Release
Cornish Hens, two
12-15 or use the Whole Chicken Function Quick Release
Meat/Poultry soup/stock
15-20 or use the Pot Roast Functon
Quick Release
TYPE OF MEAT
APPROX. COOKING MINUTES PRESS. RELEASE
31
