Use and Care Manual

16
POULTRY TIMETABLE
Itisnotnecessarytobrownpoultrybeforepressurecooking,butyoumaydosoifyoulike.Afterbrowning,removepoultryfromcookerandpourliquid
into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet
§
.
NOTE: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.
§
Omit trivet if meat extends above the ⅔ full mark.
DO NOT FILL PRESSURE COOKER OVER
FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE
FULL MARK (SEE PAGE 4).
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Whole Chicken (2½ to 3 pounds) 1 13–15
Chicken (cut into serving pieces) 1 8
Chicken Breast (boneless) 1 3–4*
Turkey Breast (3 to 4 pounds) 1½ 35
* Cool cooker at once (see pages 3–4).
MEATS
Whenitcomestocreatingjuicy,tender,avorfulmeatdishes,thepressurecookerhasnoequal.Evenbudgetcutsofmeatthatusually
requireslow,moist-heatcookingwillturnoutsucculentandsavory—inverylittletimeinthepressurecooker.
An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices. This
can be done right in the pressure cooker. The following recipes were written for fresh or completely thawed meats. To cook frozen meats,
thaw one half hour or more so that the surface of the meat will sear crispy brown. Then increase the cooking times given in the recipes.
Frozen beef, veal, and lamb should be cooked 25 minutes per pound. Frozen pork should be cooked 30 minutes per pound.
Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut of the meat,
and the degree of doneness desired.
Aftercooking,ifgravyisdesired,stir1to2tablespoonsofourorcornstarchinto¼cupcoldwater.Heatcookingliquidinpressure
cookerandslowlypourinourmixture,stirringtoblend.Heattoboiling,stirringconstantlyfor1minuteoruntilthickened.Season
with salt and pepper.
FOR MEAT, DO NOT FILL PRESSURE COOKER OVER
FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE
FULL MARK (SEE PAGE 4).
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING
THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
BEEF POT ROAST
3 pounds beef pot roast
1 tablespoon vegetable oil
2 cups water
Salt and pepper
1 small onion, chopped
1 bay leaf
Heat oil in cooker over medium heat. Brown roast well on all sides; remove roast. Pour water into cooker. Position trivet in cooker. Place
roast in steamer basket on trivet. Omit trivet if roast extends above the full mark. Season roast with salt, pepper, onions, and bay
leaf. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with a very slow, steady ow of steam escaping
from the pressure regulator. Let pressure drop of its own accord. Thicken gravy, if desired.
Nutrition Information Per Serving 6 servings
297 calories, 20 g fat, 72 mg cholesterol
PORCUPINE MEATBALLS
1 pound lean ground beef
⅓ cupuncookedlong-grainwhiterice
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped onion
¼ cup sliced celery
¼ cup chopped green pepper
1 cup tomato sauce
½ cup water
1 tablespoon sugar
½ teaspoon dry mustard
Combinegroundbeef,rice,tomatopaste,salt,andpepper;mixwell.Forminto8balls.Placemeatballsincooker.Addonion,celery,and
green pepper. Combine tomato sauce, water, sugar, and mustard. Pour over meatballs. Close cover securely. Place pressure regulator on
vent pipe and cook 12 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once.
Nutrition Information Per Serving 4 servings
350 calories, 17 g fat, 77 mg cholesterol