Cuisinart CPC-900XA, Инструкция пользователя

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FOOD SETTING COOKING TIME
PRESSURE RELEASE
METHOD
CHICKEN
Whole, up to 2kg High + Pressure 25 to 30 minutes
Quick Pressure Release
Chicken Breast, bone in,
1.3kg
Custom, High Pressure 8 to 10 minutes Quick Pressure Release
Boneless Chicken Breast,
1kg
Custom, High Pressure 5 to 6 minutes Quick Pressure Release
Thighs/Legs, bone in
Custom,
High + Pressure 9 to 12 minutes Quick Pressure Release
Thighs/Legs, boneless Custom, High Pressure 8 to 10 minutes Quick Pressure Release
BEEF
Pot Roast, 1.3 – 1.5kg Meat, High + Pressure 60 to 90 minutes Natural Pressure Release
Brisket, 500g – 1kg Meat, High + Pressure 55 minutes Natural Pressure Release
Corned Beef Meat, High + Pressure 60 to 90 minutes Natural Pressure Release
Short Ribs, 5-8cm thick
High + Pressure
50 minutes Natural Pressure Release
Stew – 3-5cm cubes Meat, High + Pressure 20 to 30 minutes
Natural Pressure Release
(see recipe for Beef Stew
for times with
vegetables)
LAMB
Shanks, four, 350g each Meat, High + Pressure 40 minutes Natural Pressure Release
Shoulder cubes for stew,
about 4cm
Meat, High Pressure 20 to 25 minutes Natural Pressure Release
PORK
Chops, Loin, bone in,
2-3cm thick
Brown Meat / High
Pressure 4 to 5 minutes, brown
first
Quick Pressure Release
Boneless Shoulder Roast,
about 1.5kg
Meat, High + Pressure 70 minutes
Natural Pressure Release
or Combined
Spareribs, cut into 2 to
3 rib pieces
Meat, High + Pressure 20 minutes Quick Pressure Release
Cubes for stew, 5-7cm 15 to 20 minutes
Natural Pressure Release
10 minutes, then Quick
Pressure Release
POULTRY AND MEAT COOKING GUIDE
Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less,
and 1½ cups if cooking for longer amounts of time. Most items are cooked on High
pressure or High Pr unless otherwise indicated. For best results and flavour, most
poultry and meats benefit from browning first. Cooking times will vary slightly due to
individual size of pieces and starting temperatures.