Gourmia GPC400, Руководство пользователя

Страница: 22 / 31

43
STEP-BY
-STEP COOKING
42
COOKING CHAR
TS & C
ANNING HINTS & TIPS
MEAT COOKING CHART
(2-3 POUNDS OF MEAT)
NOTE: Always include at least 2 cups liquid per 1 pound meat. If the cooking time
is more than 15 minutes, increase the liquid by at least ½ cup. If cooking times are
extensive (over 40 minutes), use an additional 1 cup liquid for each 30 minutes.
Type Minutes Release Notes
Beef, brisket 40 natural
Beef, flank steak 18-20 natural
Beef, ground 10 natural
Beef, ribs 18-20 quick
Beef, roast 35-45 natural increase time with weight
Beef, round 25-30 natural
Beef, stew 15-18 natural cut in 1-inch cubes
Chicken, breast 8 quick boneless, skinless
Chicken, ground 10 quick
Chicken, pieces 12-15 quick bone-in
Chicken, strips 8 quick
Chicken, whole 18-20 quick 2-3 pounds, cleaned
Cornish hen, whole 20 quick 2-3
Ham, pork 28-35 natural bone-in
Lamb, chops 8 natural bone-in
Lamb, ground 10 natural
Lamb, leg 45 natural bone-in
Lamb, roast 25 natural 2-3 pounds
Lamb, shoulder 25 natural
Lamb, stew 15-18 natural cut in 1-inch cubes
Pork, belly 40 natural
Pork, chops 12 natural
Pork, ground 10 natural
Pork, leg/shank 35 natural bone-in
Pork, loin 12 natural
Pork ribs 18-20 quick
Pork, roast 35-40 natural boneless
Pork, sausage 10 natural
Pork, tenderloin 8-15 natural
Turkey, breast 20 natural rolled/stuffed
Turkey, breast 12-15 natural boneless, skinless
Turkey, leg 15 natural bone-in
Turkey, wings 15 natural bone-in
Veal, chop 10-12 natural bone-in