Cuisinart CPC-900 Series Instruction/Recipe Booklet page 14

POULTRY AND MEATS
FOOD
CHICKEN
Whole, up to 4 pounds
Chicken Breast, bone in,
3 pounds
Boneless Chicken Breast,
2 pounds
Thighs/Legs, bone in
Thighs/Legs, boneless
BEEF
Pot Roast, Bottom Round,
3 to 3½ pounds
Brisket, 2½ to 3 pounds
Corned Beef Brisket
Short Ribs, 2 to 3 inches thick
Stew – 1½- to 2-inch cubes
LAMB
Shanks, four, 12 ounces each
Shoulder cubes for stew,
about 1½ inches
PORK
Chops, Loin, bone in,
¾ to 1 inch thick
Boneless Shoulder Roast,
about 3 pounds
Spareribs, cut into 2 to
3 rib pieces
VEAL
Boneless Shoulder Roast
Cubes for stew, 1½ to 2 inches
COOKING TIME
25 to 30 minutes
8 to 10 minutes
5 to 6 minutes
9 to 12 minutes
8 to 10 minutes
60 to 90 minutes
55 minutes
60 to 90 minutes
50 minutes
20 to 30 minutes
25 to 30 minutes
20 to 25 minutes
4 to 5 minutes, brown first
50 to 55 minutes
20 to 30 minutes
10 minutes per pound (weight is
important to avoid overcooking)
15 to 20 minutes
14
PRESSURE RELEASE METHOD
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
(see recipe for Beef Stew for times
with vegetables)
Natural Pressure Release
Natural Pressure Release
Quick Pressure Release
Natural Pressure Release
Quick Pressure Release
Natural Pressure Release
Natural Pressure Release