Hints And Tips For Pressure Cooking - Bella 6 Litre Pressure Cooker Instruction Manual

Cooking Meat and Poultry
Food
Chicken
Whole 1.5kg
Breast fillets
Thigh and leg bone in
Thigh boneless
Beef
Brisket
Oxtail
Shin
Stewing
Steak Mince
Lamb
Leg
Shanks
Shoulder, cubed
Stewing, cubed
Pork
Chops
Shoulder
Leg, cubed

Hints and Tips for Pressure Cooking

• It really is worth sautéing vegetables, browning meat and warming spices before pressure cooking.
It may take a little longer to prepare but the end result will be worth it. It adds depth of flavour to the
finished result.
• The amount of liquid required when pressure cooking is much less than traditional methods as there is
no evaporation during cooking. Any excess liquid at the end of cooking can be thickened or reduced using
the Sauté function or simply use a cornflour/water mixture to thicken any remaining liquid.
• Hot liquid/food will come to pressure quicker than cold liquid/food.
• Pressure cooking allows less tender cuts of meat to be cooked quickly and achieve a tender juicy result.
Beef
Shin, Chuck and Blade
(Braising Steak) Brisket,
Silverside and Oxtail.
• When preparing vegetables they should be cut into even-sized pieces to ensure even cooking.
• Vegetables can be cooked from frozen very easily, they may take slightly longer than if they were thawed,
just make sure they are piping hot before eating.
• It is not recommended to cook meat, fish, poultry or game from frozen. It is recommended to thaw it first
as thawed food can either be marinated or browned first which will add heaps of flavour. Also frozen meat
will release the fat into the cooking liquid which will result in a fatty sauce. Thawed meat that is browned
first will release fat which can be poured away before cooking. If meat, fish, poultry or game is cooked
from frozen the cooking time will be longer and the use of a thermometer is essential to ensure that
the internal temperature of the product has reached AT LEAST 75°C, if it is not, continue to cook until
it is reached.
• When pot roasting meat, add sliced vegetables on the base of the pot such as thickly sliced onions, carrots
or celery. Sit the meat on top of these and the flavours from the vegetables will enrich any sauce or gravy.
Simply strain the liquid through a sieve and thicken and serve with your pot roast.
Cooking Time (in minutes)
25-30
6-8
15
10
55
40-45
40-50
15
10-15
35-40
60
25
15
10 (brown first)
60-70
30
Lamb
Shanks, Shoulder, Breast,
Scrag and Middle neck.
Pork
Diced leg, Shoulder,
Spare ribs and Belly.
13
Chicken
Drumsticks, Thighs on the
bone or Fillets and Legs.