Toastmaster TPC4000 Use And Care Manual page 24

HIGH PRESSURE COOKING TIMES
Meat & Poultry
Beef/Veal/Pork chuck, pot, rump roast or brisket,
2 to 4 lbs., 1-1/2 to 2 in. thick
Beef/Veal/Pork chuck, pot, rump roast or brisket,
2 to 4 lbs., 2 to 3 in. thick
Beef, corned, 2 to 3 lbs.
Beef, round steak, 2 lbs., 1/2 in. thick
Beef, stew meat, 1 in. cubes
Meatballs, up to 2 lbs., browned
Pork or Beef ribs, 2 to 3 lbs.
Chicken, whole, 3 to 4 lbs.
Chicken, pieces, 2 to 3 lbs.
Cornish Hens, 2
◆ Do not pressure cook meat that is more than 3 in. thick.
It will not cook evenly.
22.
MEAT & POULTRY
NATURAL STEAM RELEASE
Cooking Time Cooking
Liquid
50 to 60 min. 2 cups
70 to 80 min. 2-1/2 cups
60 to 70 min. 2-1/2 cups
25 to 30 min. 2 cups
15 to 20 min. 1-1/2 cups
8 to 10 min. 1 cup
25 to 35 min. 2 cups
25 to 35 min. 2 cups
12 to 15 min. 1 cup
25 to 30 min. 2 cups