Meat & Poultry; Basic Recipe For Meat And Poultry - Cook's essentials CEPC660 Owner's Manual

MEAT & POULTRY
Beef/Veal, roast or brisket,
3 lbs., 2 to 3 in. thick
Beef, roast, 4 to 5 lbs., 5 to 6 in. thick
Beef, stew meat, 1 in. cubes
Beef, corned, 4 lbs.
Meatballs, up to 2 lbs., browned
Pork, roast, 4 lbs.
Pork, ribs, 4 lbs.
Chicken, whole, 3 to 4 lbs.
Chicken, pieces, 2 to 3 lbs.
Cornish Hens, Three
Ham, pre-cooked, 7 lbs.

BASIC RECIPE FOR MEAT AND POULTRY

1. Brown meat, if desired.
2. Pour 1 cup water or broth into Pressure Cooker for meats that
cook for less than 45 minutes. Increase to 1-1/2 cups liquid for
meats that cook more than 45 minutes.
3. Add meat and remaining ingredients.
4. Set PRESSURE MODE to HIGH and set COOK TIME as
suggested above. Press START/STOP Button to begin operation.
5. When the Pressure Cooker beeps, quickly release remaining
pressure by pressing QUICK STEAM RELEASE Button in
short bursts.
NOTE: WHEN COOKING BEEF, please use the Natural Steam
Release for optimum tenderness.
Meat & Poultry
APPROXIMATE COOKING TIMES
HIGH PRESSURE
NATURAL RELEASE FEATURE
Cooking Time
40 to 45 min.
70 to 80 min.
15 to 20 min.
60 to 70 min.
8 to 10 min.
50 to 60 min.
25 to 30 min.
30 to 35 min.
12 to 15 min.
10 to 12 min.
35 to 40 min.
17
Cooking
Liquid
1-1/2 cups
1-1/2 cups
1-1/2 cups
2 cups
1 cup
1-1/2 cups
1-1/2 cups
1 cup
1 cup
1 cup
1-1/2 cups