MIRRO 92012, Инструкция по эксплуатации и книга рецептов

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MEAT and POULTRY TIMETABLE
This pressure cooker is ideal for tenderizing the less tender cuts of meat. Most meats (except corned beef,
salt pork and tongue) should be browned in hot fat in the uncovered cooker before pressure cooking.
Cooking time may vary depending upon cut, grade, amount of bone, etc., and may be adjusted to suit
your taste. Time is given as a total rather than minutes per pound.
FOR ALL MEAT AND POULTRY COOL COOKER NORMALLY FOR 5 MINUTES, THEN PLACE UNDER FAUCET OR
IN A PAN OF COLD WATER TO REDUCE PRESSURE.
Amount of Liquid
Meat and Poultry
Minutes To
Cook
4.2 Qt.
Cooker
6/8 Qt.
Cooker
at 10
Lbs.
at 15
Lbs.
6 cups 8 cups
Beef, Corned - 3-4 in. thick. Follow pkg. directions for
preparation for cooking.
60 45
1 1/2 cups 2 cups Beef Flank Steak 45 35
3 cups 4cups
Beef Heart - Remove veins. Cover with salted water 1/2 hr.
Drain. Add fresh water and 1/4 cup vinegar. Cook.
60 45
2 cups 2 1/2 cups Beef Liver - Slice. Cook on rack. 6 5
2 cups 2 1/2 cups Beef Pot Roast (blade, chuck or rump) - 2-3 in. thick. 40-50 30-40
2 cups 2 1/2 cups Beef Round Steak (Swiss) - 1/2 in. 25-30 20-25
2 cups 2 1/2 cups Beef Short Ribs 45-50 35-40
3 cups 3 1/2 cups Beef Stew - 1 in. pieces 20-25 15-20
4 cups 5 cups
Beef Tongue
Fresh or smoked - Cook. Cool in cooking liquid. Skin.
Cured (corned) - Cover with water several hrs. Drain. Cook.
Cool in cooking liquid. Skin
60 45
2 cups 2 1/2 Chicken (fried) 2 1/2 -3 lbs. 15 12
3 cups 4 cups Chicken (fricasseed) -3-4 lbs. 20-25 15-20
3 cups 4 cups Chicken (stewed) - 4-5 lbs. 30-40 25-30
4 cups 5 cups Ham (shank, uncooked) - 3-5 lbs. 45-60 35-45
4 cups 5 cups Ham (picnic shoulder, uncooked) - 3-6 lbs. 45-60 35-45
1 cup 1 1/2 cups Ham (slices, uncooked) - 1/2 in. slice 6-8 5-6
1 cup 1 1/2 cups 1 in. (2.5 cm) slice 12-14 9-12
1 1/2 cups 2 cups 2 in. (5 cm) slice 18-25 12-20
3 cups 6 cups Lamb Shoulder - 3-6 lbs. 45-60 35-45
1 cup 1 1/2 cups Lamb Steak - 1/2 in. thick 12 9
3 cups 4 cups Lamb Stew 1 in. pieces 15 10
4 cups 5 cups Mutton (boiled) - 4-6 lbs. 60 45
3 cups 4 cups Oxtails 60 45
1 1/2 cups 2 cups Partridge 15 12
2 cups 2 1/2 cups Pheasant 20-25 15-20
1 1/2 cups 2 cups Pork Chops 12 9
4 cups 5 cups Pork Shanks 45 35
2 1/2 cups 3 cups Pork Shoulder - 2 1/2 in. thick 45-50 35-40
1 1/2 cups 2 cups Pork Spareribs 20 15
1 1/2 cups 2 cups Rabbit 18-20 12-15
2 cups 2 1/2 cups Squirrel 25-30 20-25
Turkey (Same as chicken)
3 cups 4 cups Veal Heart 45 35
4 cups 5 cups Veal Shank 50-60 40-45
1 cup 2 cups Veal Steak - 1/2 in. thick 18-20 12-15
3 cups 4cups Veal Stew - 1 in. pieces 15 10
3 cups 4 cups Veal Tongue - See Beef Tongue (above) 30 25
2 cups 2 1/2 cups Venison Pot Roast - 3-4 in. thick 40-50 30-40