14
♦ To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the cooking rack, position it in the cooking pot and
then place meat or poultry on rack. Close and secure cover. Place quick pressure release valve on vent pipe. Cook using the RIBS,
ROAST, or POULTRY preset and the time indicated in the timetable on page 14. Release pressure as indicated in the timetable.
♦ If desired, cooking liquid or sauce can be thickened after pressure cooking. Select SAUTÉ and press start. Allow liquid to simmer for
5 to 10 minutes with the cover removed. Another option is to add a thickening agent to the liquid. Stir 1 to 2 tablespoons of flour or
cornstarch into ¼ cup cold water. Select SAUTÉ, press start, and slowly add this mixture to the hot liquid. Stir and heat to boiling.
Allow to boil for 1 minute or until desired consistency.
♦ Cooking meat and poultry from a frozen state should be reserved only for emergencies and considered only for smaller cuts of meat,
such as chops, ribs, and steak. When cooking from frozen, add about 50% more time than indicated in the timetable.
FOR MEAT, POULTRY, AND EGGS DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND ABOVE THE ⅔ FILL LINE (SEE PAGE 4).
Meat, Poultry, and Egg Timetable
With cooking pot in cooker body, select BROWN, press start, and preheat cooker. Brown meat or poultry. Remove from cooker and press cancel.
Pour liquid into cooking pot. Place meat or poultry on rack in cooker. Close and secure cover. Place quick pressure release valve on vent pipe. Select
RIBS, ROAST, or POULTRY. Adjust the time, if necessary, according to the following timetable and press start.
Meat/Poultry/eggs
Preset program
Cooking Time
Pressure Release Method
Beef
Brisket* or Corned Beef (2–3 pounds)
Roast
55–65 minutes
Own Accord
Chuck Roast (2½–3 pounds)
Roast
45–50 minutes
Own Accord
Rump Roast (2½–3 pounds)
Roast
55–65 minutes
Own Accord
Oxtail
Roast
45–50 minutes
Own Accord
Shank
Ribs
25–30 minutes
Own Accord
Short Ribs
Ribs
30 minutes
Own Accord
Stew Meat (1-inch cubes)
Ribs
12–13 minutes
Quick Release
Lamb
Lamb Shoulder Roast (2½ pounds)
Roast
45–50 minutes
Own Accord
Stew Meat (1-inch cubes)
Ribs
6 minutes
Quick Release
Pork
Butt Roast (2½–3 pounds)
Roast
60–65 minutes
Own Accord
Shoulder Arm Roast (2½–3 pounds)
Roast
60–65 minutes
Own Accord
Chops, ¾–1 inch thick
Ribs
8 minutes
Own Accord
†
Steak, ¾–1 inch thick
Ribs
8 minutes
Own Accord
†
Spareribs
Ribs
25 minutes
Quick Release
Stew Meat (1-inch cubes)
Ribs
6 minutes
Quick Release
Poultry
Chicken (whole, 2½–3 pounds)
Poultry
22–24 minutes
Own Accord
Chicken (pieces with bone)
Poultry
10 minutes
Own Accord
†
Chicken Breast (boneless)
Poultry
6–7 minutes
Own Accord
†
Cornish Game Hen
Poultry
12–14 minutes
Own Accord
Turkey (pieces with bone)
Poultry
13–15 minutes
Own Accord
Turkey Breast (boneless, rolled roast, 2 pounds)
Poultry
36–39 minutes
Own Accord
Eggs
Poultry
5–6 Minutes
Quick Release
* Use lowest time for flat cut brisket. Use longest time for point cut brisket.
† Let pressure drop of its own accord for 10 minutes, then use the quick pressure release method.
