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Cooking Guidelines & Best Practices
• As a general rule, always add a minimum of .5 – 1 Liter (just over
Quart) of liquid such as water or broth when cooking meat or poultry. If
cooking time exceeds 15 minutes, add just over 1 Liter (just over a Quart) of
liquid prior to cooking for best results.
• The times indicated are intended only as general guidelines. You will need
to adjust them according to the amount of food being cooked and personal
preference. Cooking times can also vary due to shape, size, and consistency.
For example, beef cut into cubes will take less time than the same amount as
one piece.
• Cooking times for normal recipes can often be reduced in half by using the
Viking Pressure Cooker.
• The pressure and release recommendations are also intended as general
guidelines to deliver the best possible cooking results. As a general rule,
cook fish or more delicate vegetables under the low pressure setting and a
fast release to avoid overcooking. Use the high pressure setting with a slow
release for proteins or harder vegetables or grains.
Cooking Guide
Food
Beef
Stew (Cubed)
Roast/Brisket
Short Ribs
Veal Roast
Veal Shank
Broth/Stock
Poultry
Chicken Breasts
Chicken Legs
Chicken Soup
Chicken Broth/Stock
Turkey Breast
Turkey Leg
Lamb
Stew (Cubed)
Roast
Shank
12
Pressure
Cooking Time
Setting
(Minutes)
2 - High
20 - 25
2 - High
90
2 - High
25 - 30
2 - High
20 - 25
2 - High
60
2 - High
60 - 90
2 - High
10
2 - High
15
2 - High
20 - 25
2 - High
60
2 - High
25 - 30
2 - High
25 - 30
2-High
25
2-High
25 - 30
2-High
25 - 30
1
/
to 1 full
2
Pressure
Release
Fast
Slow
Slow
Slow
Slow
Fast
Fast
Fast
Fast
Fast
Fast
Fast
Slow
Slow
Slow
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