26
MEAT TIMETABLE
Brown meat well and remove from cooker. pour liquid into cooker. position trivet in cooker. place meat in steamer basket on
trivet.
(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)
Omit trivet if meat extends above the
2
⁄
3
full mark
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE
2
⁄
3
FULL mARK (SEE PAgE 6).
CUPS OF COOKING TIME
MEAT
LIQUID
(MINUTES)
BEEF
Chuck Roast
3 pounds
2
1
⁄
2
45
Corned Beef
3 pounds
3
60
Rolled Rib Roast 3 pounds
2
30
Round Steak
1
⁄
4
˝ thick
1
1
⁄
2
4*
Round Steak
1
⁄
2
˝ thick
1
1
⁄
2
10*
Short Ribs
2
25*
HAM
Slice
3 pounds
2
30
picnic
3 pounds
2
30
LAMB
Chops
1
⁄
4
˝ thick
1
2*
Chops
1
⁄
2
˝ thick
1
1
⁄
2
5*
Leg of Lamb
3 pounds
2
1
⁄
2
35-45
CUPS OF COOKING TIME
MEAT
LIQUID
(MINUTES)
PORK
Chops
1
⁄
4
˝ thick
1
2*
Chops
1
⁄
2
˝ thick
1
1
⁄
2
5*
Butt Roast
3 pounds
3
55
Loin Roast
3 pounds
3
60
Steak
1
⁄
4
˝ thick
1
2*
Steak
1
⁄
2
˝ thick
1
1
⁄
2
5*
VEAL
Chops
1
⁄
4
˝ thick
1
2*
Chops
1
⁄
2
˝ thick
1
1
⁄
2
5*
Roast
3 pounds
2
1
⁄
2
45
Steak
1˝ thick
1
1
⁄
2
10*
A * after the cooking time indicates that you should release pressure quickly (see page 5).
