Cooking Time Chart - Cook's essentials K43547 Instruction Manual

COOKING TIME CHART

Courtesy of www.healthfoods.com
*Please note that all the below information is for your reference only and can be adjusted
according to the user's preference.
Meat/Poultry

Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15
minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid.
Preserved or salted meats should be immersed in water.

Cooking times for meat and poultry may vary according to the quality and quantity of meat or
poultry being cooked.

The cooking times given below are for 3 pounds of meat or poultry unless noted otherwise.
Additionally, the denser the cut, the longer the cooking time should be.
Type of Meat
Beef/Veal, roast or brisket
Beef Meatloaf, 2 lbs.
Beef, meatballs, 1-2 lbs.
Beef, Corned
Pork, roast
Pork, ribs, 2 lbs.
Pork, ham shank
Leg of Lamb
Chicken, whole, 2-3 lbs.
Chicken, pieces, 2-3 lbs.
Cornish Hens, two
Meat/Poultry soup/stock
Seafood

Cooking times may vary according to the type of seafood being cooked.

Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and add
at least 3/4 cup of liquid. Lightly grease cooking rack with vegetable oil when cooking fish.
Type of Seafood
Clams
Crabs
Lobster, 1 1/2 - 2 lbs.
Mussels
Shrimp
Fish, whole, gutted
Fish, Soup or Stock
Approximate Cooking Minutes
13-18 or use the Meat Button
7-12 or use the Meat Button
18 or use the Meat Button
15-18 or use the Meat Button
12-15 or use the Meat Button
12-15 or use the Meat Button
15-20 or use the Meat Button
Approximate Cooking Minutes
3-5
3-5
3-5
3-5
2-3
7-8
7-8
22
38-42
55-65
43-47
25-28
42-45
Pressure Release
Natural Release
Pressure Release
Quick Release
Quick Release
Natural Release
Natural Release
Natural Release
Quick Release
Natural Release
Natural Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release