22
6. COOKING TIMES AND SAMPLE RECIPES
Meat and poultry
Liquid quantities are minimum quantities for the pressure cooker. You may
wish to add more, especially with larger quantities of meat or poultry, and
depending on the finished dish. Meat and poultry are best browned before
cooking.
Type
Size
Liquid
Cooking Time
Steam
Release
Beef
Braising 2.5cm / 1inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
20mins
R
Minced
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
8mins
R
Topside pot roast
900g / 2lb
450ml / ¾ pint
minimum
30mins
N
Chicken
Thighs / drumstick
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
5 – 6mins
N
Breast
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
5mins
N
Whole
Up to 1.3kg / 3lb –
Brown first
300ml / ½ pint
- 450ml / ¾ pint
minimum
8mins per
450g / 1lb
R
Lamb
Best end
Up to 900g / 2lb
300ml / ½ pint
minimum
12mins per
450g / 1lb
R
Breast, shoulder, boned and
rolled
Up to 900g / 2lb
450ml / ¾ pint
minimum
15mins per
450g / 1lb
R
Stewing 2.5cm / 1 inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
20mins
N
Pork
Lean 2.5cm / 1 inch pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
15mins
R
Spare ribs
Up to 700g / 1 ½lb
300ml / ½ pint
15mins
N
Pot roast
900g / 2lb
450ml / ¾ pint
30mins
N
Register online at www.towerhousewares.co.uk for your
FREE
extended guarantee.
Tower Pressure Cooker Range
