16
ENGLISH
and those that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the
meat becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry
Pressure Setting
Cooking Time
Beef Brisket, whole
High
40-50 minutes
Oxtail
High
40-50 minutes
Beef Short Ribs
High
35-40 minutes
Boneless Chicken Strips
High
10-12 minutes
Chicken Breast
High
8-10 minutes
Chicken Legs
High
10-12 minutes
Chicken Wings
High
10-12 minutes
Chicken (Whole)
High
20-25 minutes
Cornish Hen
High
10-15 minutes
Duck (Whole)
High
25-30 minutes
Ham (Uncooked)
High
26-30 minutes
Lamb, Cubes
High
10-13 minutes
Pork Spareribs
High
20-25 minutes
Pork Chops
High
8-10 minuets
Pork (Baby Back Ribs)
High
19-24 minutes
Pork Loin
High
45-50 minutes
Pork Shoulder
High
45-50 minutes
Turkey (Drumsticks)
High
15-20 minutes
Veal Chops
High
5-8 minutes
Beef Cubes
High
18-23 minutes
Chicken Cubes
High
10-12 minutes
Pressure Cooking Seafood:
To achieve best results when cooking seafood,
please refer to the below tips and hints:
1. Always leave at least 2 inches of head space in the removable pot to
prevent overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to
cook, therefore, it’s best to add these types of seafood to a dish during the
last few minutes of cooking.
Seafood Pressure Cooking Chart:
Fish/ShellFish
Pressure Setting
Cooking Time
(Fresh)
Cooking Time
(Frozen)
Fish, whole
Low
5-6 minutes
7-10 minutes
Fish Filet
Low
2-3 minutes
3-4 minutes
Fish Steak
Low
3-4 minutes
4-6 minutes
Crab Legs
Low
3-4 minutes
5-6 minutes
Lobster Tail
Low
2-3 minutes
3-4 minutes
Lobster (Whole)
Low
3-4 minutes
4-6 minutes
Mussels
Low
2-3 minutes
4-5 minutes
Summary of Contents for LUX LCD Series
Page 1: ...LUX LCD MULTI COOKER OLLA EL CTRICA LUX LCD MULTIFUNCIONAL MULTI CUISEUR LECTRIQUE...
Page 2: ......
Page 123: ......
