User Manual

18
Meat Pressure Cooking Chart
Meat Description Use
Grid?
Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Pressure Release
Beef Brisket (Corned Beef) No Fill to Half 20 per lb / 450 g Allow to cool naturally
Flank Steak stuffed and rolled No 1 cup 20 Allow to cool naturally
Ground Beef Patties 1 inch
/ 2.5 cm thick
Yes
3
/4 cup
5 Release pressure immediately
Oxtail cut in pieces No
1
1
/2 cups
45
Allow to cool 5 minutes and
release pressure immediately
Roast (blade, chuck, round, rump) Yes 1 cup 20 per lb
/ 450 g Allow to cool naturally
Round (Swiss) Steak 1 inch
/ 2.5 cm thick No 1 cup 22 Allow to cool naturally
Shank Steak 1 inch
/ 2.5 cm thick No 1 cup 30 Allow to cool naturally
Short Ribs
Yes
1
1
/2 cups
30 Allow to cool naturally
Stew Meat (chuck, rib, round)
about 1
1
/2 inch / 3.8 cm cubes
No 1 cup 14 Allow to cool naturally
Tongue (fresh)
No Fill to Half 60 Allow to cool naturally
Veal Arm Steak
1
/2 inch / 1.3 cm thick
No 1 cup 12 Allow to cool naturally
1
1
/2 inch / 3.8 cm thick
No 1 cup 20 Allow to cool naturally
Roast (rump or shoulder) boned and rolled No 1 cup 15 per lb
/ 450 g Allow to cool naturally
Shank No 1 cup 20 Allow to cool naturally
Stew Meat about 1 inch
/ 2.5 cm cubes
No 1 cup 10
- 12 Allow to cool naturally
Lamb Leg Yes 1 cup 11 per lb
/ 450 g Allow to cool naturally
Shank about 1lb
/ 450 g
No
1
1
/2 cups
30 Allow to cool naturally
Shoulder Chops 1 inch
/ 2.5 cm thick Yes 1 cup 18 Allow to cool naturally
Stew Meat (shoulder) 1
1
/2 inch / 3.8 cm cubes
No 1 cup 10 - 12 Allow to cool naturally
Pork Boneless Loin Roast Yes 1 cup 15 per lb
/ 450 g Allow to cool naturally
Boneless Shoulder Roast Yes 1 cup 20 per lb
/ 450 g Allow to cool naturally
Chops 1 inch
/ 2.5 cm thick Yes 1 cup 15 Allow to cool naturally
1
/2 inch / 1.3 cm thick
Yes 1 cup 10 Allow to cool naturally
Spareribs
Yes
1
1
/2 cups
20 Allow to cool naturally
Stew Meat 1
1
/2 inch / 3.8 cm cubes
No 1 cup 14 Allow to cool naturally