4-, 6-, 8-, 10-Quart Power Quick Pot™
23
General Pressure Cooking Time Charts
Meat
Liquid Amount
(cups)
Approx.
Time (min.)
Beef/veal, roast or brisket
3–4
35–40
Beef, meatloaf (2 lb)
1
10–15
Beef, corned
4
50–60
Pork, roast
1
40–45
Pork, ribs (2 lb)
3
20
Leg of lamb
2–4
35–40
Chicken, whole (2–3 lb)
3–4
20
Chicken, pieces (2–3 lb)
3–4
15–20
Cornish hens, two
1
15
Meat/poultry soup/stock
4–6
15–20
Seafood/Fish
Liquid Amount
(cups)
Approx.
Time (min.)
Clams
1
2–3
Lobster (1 ½–2 lb)
1
2–3
Shrimp
1
1–2
Fish, soup, or stock
1–4
5–6
Vegetable
Liquid Amount
(cups)
Approx.
Time (min.)
Asparagus, thin whole
1
1–2
Beans, fava
1
4
Beans, green
1
2–3
Beans, lima
1
2
Beets, medium
1
10
Broccoli, pieces
1
2
Brussels sprouts, whole
1
4
Carrots, 1-in. pieces
1
4
Corn, on the cob
1
3
Pearl onions, whole
1
2
Potatoes, 1 ½-in. chunks
1
6
Potatoes, whole, medium
1
10–11
Squash, acorn, halved
1
7
Squash, summer, zucchini
1
4
NOTE:
All pressure cooking modes require
the addition of liquid in some form (water, stock,
etc.). Unless you are familiar with the pressure
cooking process, follow recipes carefully for liquid
addition suggestions.
NOTE:
A minimum of 1 cup of liquid is needed
to build pressure.
Содержание Power Quick Pot Y10D-36
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