Presto Precise Pressure Cooker Plus Instruction Manual page 14

♦ To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the cooking rack, position it in the cooking pot and
then place meat or poultry on rack. Close and secure cover. Place quick pressure release valve on vent pipe. Cook using the RIBS,
ROAST, or POULTRY preset and the time indicated in the timetable on page 14. Release pressure as indicated in the timetable.
♦ If desired, cooking liquid or sauce can be thickened after pressure cooking. Select SAUTÉ and press start. Allow liquid to simmer for
5 to 10 minutes with the cover removed. Another option is to add a thickening agent to the liquid. Stir 1 to 2 tablespoons of flour or
cornstarch into ¼ cup cold water. Select SAUTÉ, press start, and slowly add this mixture to the hot liquid. Stir and heat to boiling.
Allow to boil for 1 minute or until desired consistency.
♦ Cooking meat and poultry from a frozen state should be reserved only for emergencies and considered only for smaller cuts of meat,
such as chops, ribs, and steak. When cooking from frozen, add about 50% more time than indicated in the timetable.
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND ABOVE THE ⅔ FILL LINE (SEE PAGE 4).
With cooking pot in cooker body, select BROWN, press start, and preheat cooker. Brown meat or poultry. Remove from cooker and press cancel.
Pour liquid into cooking pot. Place meat or poultry on rack in cooker. Close and secure cover. Place quick pressure release valve on vent pipe. Select
RIBS, ROAST, or POULTRY. Adjust the time, if necessary, according to the following timetable and press start.
Meat/Poultry/eggs
Beef
Brisket* or Corned Beef (2–3 pounds)
Chuck Roast (2½–3 pounds)
Rump Roast (2½–3 pounds)
Oxtail
Shank
Short Ribs
Stew Meat (1-inch cubes)
Lamb
Lamb Shoulder Roast (2½ pounds)
Stew Meat (1-inch cubes)
Pork
Butt Roast (2½–3 pounds)
Shoulder Arm Roast (2½–3 pounds)
Chops, ¾–1 inch thick
Steak, ¾–1 inch thick
Spareribs
Stew Meat (1-inch cubes)
Poultry
Chicken (whole, 2½–3 pounds)
Chicken (pieces with bone)
Chicken Breast (boneless)
Cornish Game Hen
Turkey (pieces with bone)
Turkey Breast (boneless, rolled roast, 2 pounds)
Eggs
* Use lowest time for flat cut brisket. Use longest time for point cut brisket.
† Let pressure drop of its own accord for 10 minutes, then use the quick pressure release method.
FOR MEAT, POULTRY, AND EGGS DO NOT FILL COOKING POT OVER ⅔ FULL!
Meat, Poultry, and Egg Timetable
Preset program Cooking Time
Roast 55–65 minutes
Roast 45–50 minutes
Roast 55–65 minutes
Roast 45–50 minutes
Ribs 25–30 minutes
Ribs 30 minutes
Ribs 12–13 minutes
Roast 45–50 minutes
Ribs 6 minutes
Roast 60–65 minutes
Roast 60–65 minutes
Ribs 8 minutes
Ribs 8 minutes
Ribs 25 minutes
Ribs 6 minutes
Poultry 22–24 minutes
Poultry 10 minutes
Poultry 6–7 minutes
Poultry 12–14 minutes
Poultry 13–15 minutes
Poultry 36–39 minutes
Poultry 5–6 Minutes
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Pressure Release Method
Own Accord
Own Accord
Own Accord
Own Accord
Own Accord
Own Accord
Quick Release
Own Accord
Quick Release
Own Accord
Own Accord
Own Accord
†
Own Accord
†
Quick Release
Quick Release
Own Accord
Own Accord
†
Own Accord
†
Own Accord
Own Accord
Own Accord
Quick Release