Timetable for Cooking Meat
Cooking times are approximate. Use the Timetable below as a guideline only.
Cooking Time
Amount of Liquid
(minutes)
Cups (ml)
Beef chuck roast, 3 lbs (1.3 kgs)
40
2-1/2 (625)
Corned beef 3 lbs (1.3 kgs)
60
3 (750)
Beef short ribs
25
2 (500)
Beef stew meat, 1” (2.5 cm) cubes
15 – 20
2 (500)
Ham Slice 1” (2.5 m) thick
9 – 12
2 (500)
Ham picnic shoulder 3 lbs (1.3 kgs)
30
2 (500)
Leg of lamb 3 lbs (1.3 kgs)
35 – 45
2-1/2 (625)
Lamb stew meat, 1” (2.5 cm) cubes
10
2 (500)
Pork butt roast 3 lbs (1.3 kgs)
55
3 (750)
Pork loin roast 3 lbs (1.3 kgs)
60
3 (750)
Veal chops 1/2” (1.25 cm)
5*
1-1/2 (375)
Veal roast 3 lbs 91.3 kgs)
45
2-1/2 (625)
* Quickly reduce pressure after cooking
POULTRY
Tips for Cooking Poultry
•
At the highest point the poultry should not be higher than the 2/3 level
marking on the inside of the Cooking Bowl.
•
Wash poultry and pat dry with paper towels.
•
Remove skin from poultry before cooking.
•
If cooking a whole bird, tie the legs and wings or wrap in cheesecloth
for easy removal from the Pressure Cooker.
•
Poultry can be browned on the Brown Setting before cooking.
Timetable for Cooking Poultry
Cooking times are approximate. Use the Timetable below as a guideline only.
Cooking Time
Amount of Liquid
(minutes)
Cups (ml)
Chicken, whole 3 lbs. (1.3 kg)
20 – 25
3 (750)
Chicken, cut-up with bones
9 – 11
2 (500)
Duck, cut-up
8 – 10
2 (500)
15
