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MEAT TIMETABLE
Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in
cooker.
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE
2
⁄
3
FULL mARK (SEE PAGE 5).
CUPS OF
COOKING TIME
MEAT
LIQUID
(MINUTES)
BEEF
Chuck Roast
3 pounds
2
45 – 50
Corned Beef
3 pounds
2
60
Rolled Rib Roast
3 pounds
1
1
⁄
2
30 – 35
Round Steak
1
″
thick
1
18*
Round Steak
1
⁄
2
″
thick
1
10*
Short Ribs
1
1
⁄
2
25
HAM
Slice
3 pounds
1
1
⁄
2
30 – 35
Picnic
3 pounds
1
1
⁄
2
30 – 35
LAMB
Chops
1
″
thick
1
2*
Chops
1
⁄
2
″
thick
1
5*
Leg of Lamb
3 pounds
2
35-45
PORK
Chops
1
″
thick
1
15*
Chops
1
⁄
2
″
thick
1
8*
Butt Roast
3 pounds
2
55
Loin Roast
3 pounds
2
55
Steak
1
″
thick
1
2*
Steak
1
⁄
2
″
thick
1
5*
VEAL
Chops
1
″
thick
1
2*
Chops
1
⁄
2
″
thick
1
5*
Roast
3 pounds
2
45 – 50
Steak
1
″
thick
1
10*
*Cool cooker at once (see page 4).
LAMB STEW
1 pound lamb stew meat, cut into
1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon flour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely.
Place pressure regulator on vent pipe and
cook 6 minutes with pressure regulator rocking
slowly
.
Cool cooker at once .
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent
pipe and
cook 3 minutes with pressure regulator rocking slowly
.
Cool cooker at once .
Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring
constantly.
Nutrition Information Per Serving
4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol
24