Suggested Cooking Times - Toastmaster TPC4000 Use And Care Manual

Suggested Cooking Times

The following cooking times are provided as a guide to be used
when cooking in the Toastmaster® Electric Pressure Cooker.
Cooking times can vary depending on the quality and the
individual piece sizes of the food being cooked; maximum and
minimum cooking times are given in some instances. Cooking
time for vegetables will vary depending on size, freshness, and
variety of vegetables.
When uncertain how long to cook something, always start with the
shortest cooking time because you can always continue cooking for
additional time until the desired texture is reached.
All cooking times listed begin once full pressure is reached.
Use your own heat-resistant steaming basket in the bottom
of the Pressure Cooker Pan to hold food while pressure cooking
or steaming.
Foods that should not be cooked
under pressure are:
Applesauce, cranberries, rhubarb, macaroni, spaghetti or other
pasta, dried soup mixes, oatmeal or other cereals, grains, pearl
barley, split peas or any dried beans, peas or rice not listed on the
Cooking Charts. These foods tend to expand, foam, or froth and
may block the Pressure Lift Pin and Pressure Regulator Valve's
Steam Vent Tube.
NOTE: The USDA recommends that ground turkey and chicken be
cooked to an internal temperature of 165ºF and ground beef, veal,
lamb and pork be cooked to an internal temperature 160ºF. Meats
such as beef and lamb, etc. should be cooked to an internal
temperature of at least 145ºF. Pork should be cooked to an
internal temperature of at least 160ºF and poultry products should
be cooked to an internal temperature of 170ºF-180ºF to be
sure any harmful bacteria has been killed. When re-heating
meat/poultry products, they should also be cooked to an internal
temperature of 165ºF.
21.