Operation Manual

Pressure Cooking Charts

The charts in this section were compiled in our North American Test Kitchen using the food available. You may need to

modify the pressure cooking times when cooking food from different regions.

•

Cooking time is affected by the thickness, the cut, the quality, the

preparation (boneless, rolled etc.) of the meat and personal

preference. The smaller the piece of meat, the greater its tenderness,

the higher the quality and the bigger the bone

the shorter the

cooking time required. Meat varies widely from region to region.

The times given in the chart and recipes are for specific cuts and

should serve as guides to be modified according to your ingredients,

experience and taste.

•

The pressure cooking time for large pieces of meat, called roasts, is

according to weight

minutes of cooking per lb/kg of meat. The

shape and thickness of the roast affect the cooking time. Short, fat

roasts take longer to cook than long, flat roasts. Boneless and rolled

roasts take longer to cook than roasts with bones. Allow enough space

around the roast in the cooker for steam circulation to ensure even

cooking. For a more "roasted" effect, cook roast on grid.

•

All the times in the Poultry Pressure Cooking Chart except turkey are

for poultry which has been lightly browned. The amount of

browning can affect the cooking time

the less the browning the

longer the pressure cooking time. You may have to adjust the

cooking time to reflect the degree of browning you prefer.

•

Cooking times in the Poultry Pressure Cooking Chart are based on

medium-sized pieces of young poultry. Increase time when cooking

larger and/or older pieces.

Meat and Poultry

Rice (1 cup) Water Oil

Butter Pressure Cooking Pressure Release

Time in Minutes

Basmati Rice 1

/8 cups 3 Allow to cool 5 minutes and release pressure

Brown Rice 2 cups 18 Allow to cool 5 minutes and release pressure

White Rice 1

/2 cups 1 tablespoon 5 Allow to cool 5 minutes and release pressure

Wild Rice 3 cups 25 Release pressure immediately. Drain

/2 teaspoon salt optional

Rice Pressure Cooking Chart