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ENGLISH
•
When you prepare a concentrated stock or soup, put all the ingredients in
the pressure cooker and add water to half its capacity.
•
Exact cooking times vary depending on the quality and quantity of the meat
which is cooked. Unless the recipe indicates otherwise, the cooking times
given are for 3 lbs. of meat or poultry. Also, the larger the cut of meat, the
longer the cooking time will be.
•
After the cooking time is up, use the natural release method to allow the
pressure to decrease naturally.
•
When you cook beef or poultry with vegetables, begin by cooking the meat
in stock or another liquid. Subtract from the cooking time recommended for
the meat, the cooking time of the vegetable ingredient which takes longest
to cook. Pressure cook the meat first. Release the pressure from the cooker
using the quick release method. Open the cooker and add the vegetables.
Check the seasoning. Bring the pressure cooker up to pressure again and
continue pressure cooking for the cooking time recommended for the
vegetables. If you want to add vegetables which cook rapidly, such as peas
or mushrooms, do not pressure cook them at the same time as the other
vegetables that take longer to cook. Add them to the cooker right before
serving and boil them in the pressure cooker with the lid off until they are
ready. Example: if you are cooking a beef brisket (cooking time 43 minutes)
with potatoes (cooking time 7 minutes) and sliced carrots (cooking time 1
½ minute), you should first cook the meat by itself for 34 ½ minutes, then
release the pressure, add the potatoes and cook for an additional 7 minutes.
Finally, add the carrots and let them simmer for another minute or so until
they are cooked.
MEAT AND POULTRY
APPROXIMATE COOKING TIME
PRESSURE LEVEL
Beef/veal, roast or brisket
43-50 minutes
High
Beef/veal, (shanks) 1 1/2-inch wide
31-37 minutes
High
Beef/veal, 1-inch cubes, 1 1/2-pounds
12-18 ½ minutes
High
Beef/veal, roast or brisket
43-49 ½ minutes
High
Beef, dressed, 2 pounds
12-18 ½ minutes
High
Meatballs, 1-2 pounds
6-12 ½ minutes
High
Beef, cured
62-74 ½ minutes
High
Pork, roast
50-56 minutes
High
Pork, ribs, 2 pounds
19 minutes
High
Pork leg, smoked, 2 pounds
25-31 minutes
High
Pork, ham, pieces
25-31 minutes
High
Lamb, leg
43-49 ½ minutes
High
Lamb, 1-inch cubes, 1 1/2-pounds
12-22 ½ minutes
High
Chicken, whole, 2 to 3 pounds
15-22 ½ minutes
High
Chicken, in pieces, 2 to 3 pounds
10-12 ½ minutes
High
Soup or concentrated stock of beef or fowl
12-18 ½ minutes
High
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