Pressure Cooking Timetable For Meat - Mistral MPRC601B Instruction Manual

Pressure Cooking Timetable for Meat
(Poultry,Beef,Pork and Lamb)
Meat
Beef, stew meat
Beef, meat ball
Beef, dressed
Beef, pot roast, steak, rump, round, chuck, blade or brisket,
large
Beef, pot roast, steak, rump, round, chuck, blade or brisket,
small chunks
Beef, ribs
Beef, shanks
Beef, oxtail
Chicken, breasts
Chicken, whole
Chicken, cut up with bones
Chicken, drumsticks, legs or thighs
Cornish Hen, whole
Duck, cut up with bones
Duck, whole
Ham slice
Ham picnic shoulder
Lamb, cubes,
Lamb, stew meat
Lamb, leg
Pheasant
Pork, loin roast
Pork, butt roast
Pork, ribs
Turkey, breast, boneless
Turkey, breast, whole, with bones
Turkey, drumsticks (leg)
Veal, chops
Veal, roast
Quail, whole
Dry, Cooking Time (in Minutes)
20
15-20
10-15
20-25
35-40
25-30
25-30
25-30
40-50
8-10
20-25
10-15
10-15
20-30
15-20
25-30
9-12
25-30
10-15
10-15
35-45
20-25
55-60
45-50
20-25
15-20
25-30
15-20
5-8
35-45
8-10