VEGETABLES
LIQ/CUPS
APPROX. MIN.
PRESSURE
ASPARAGUS, THIN, WHOLE
1
1-2
70 kPa
BEANS, GREEN
1
2-3
70 kPa
BEETS, MEDIUM
1
10
70 kPa
BROCCOLI, PIECES
1
2
70 kPa
BRUSSEL SPROUTS, WHOLE
1
4
70 kPa
CARROTS, 1-INCH PIECES
1
4
70 kPa
CORN, ON-THE-COB
1
3
70 kPa
PEARL ONIONS, WHOLE
1
2
70 kPa
POTATOES, 1 1/2” CHUNKS
1
6
70 kPa
POTATOES, WHOLE, MED.
1
10-11
70 kPa
RICE, BROWN / 2 CUPS
18 oz
2
70 kPa
RICE, WHITE / 2 CUPS
2
2
70 kPa
SQUASH, ACORN, HALVED
1
7
70 kPa
SQUASH, SUMMER, ZUCCHINI
1
4
70 kPa
MEATS
LIQ/CUPS
APPROX. MIN.
PRESSURE
BEEF/VEAL, ROAST OR BRISKET
3-4
35-40
70 kPa
BEEF MEATLOAF, 2 LB.
1
10-15
70 kPa
BEEF, CORNED
4
50-60
70 kPa
PORK, ROAST
1
40-45
70 kPa
PORK, RIBS, 2LBS
3
20
70 kPa
LEG OF LAMB
2-4
35-40
70 kPa
CHICKEN, WHOLE, 2-3 LB.
3-4
20
70 kPa
CHICKEN, PIECES, 2-3 LB.
3-4
15-20
70 kPa
CORNISH HENS, 2
1
15
70 kPa
MEAT/POULTRY SOUP/STOCK
4-6
15-20
70 kPa
SEAFOOD/FISH
LIQ/CUPS
APPROX. MIN.
PRESSURE
CLAMS
1
2-3
70 kPa
LOBSTER, 1 1-2 - 2 LB.
1
2-3
70 kPa
SHRIMP
1
1-2
70 kPa
FISH, SOUP OR STOCK
1-4
5-6
70 kPa
CAUTION
DO NOT
use this pressure cooker for
pressure frying with oil.
CAUTION
DO NOT
open the Power Cooker until the
unit has cooled and all internal pressure
has been released. If the unit is di
ffi
cult
to open, this indicates that the cooker is
still pressurized – do not force it open. Any
pressure in the cooker can be hazardous.
See General Operating Instructions on
page 9.
PRESSURE COOKING GUIDE
NOTE:
All pressure cooking modes require the addition of liquid in some form (water, stock, etc).
Unless you are familiar with the pressure cooking process, follow recipes carefully for liquid addition
suggestions. Never fill
INNER POT
above MAX line. Always use
PRESSURE RELEASE VALVE
to lower
pressure quickly.
12
| 6-QUART POWER COOKER™ MODEL:PC-WAL2 | 8-QUART POWER COOKER™ MODEL:PC-WAL3
