Russell Hobbs RHPC3000 Instructions & Warranty page 20

MEAT, FISH & POULTRY
Meat cooked in the multi cooker will give a succulent and flavoursome result, every time. For
maximum flavour, first brown the meat or poultry (not fish) on all sides in the multi cooker using
1 tablespoon of oil on the SAUTÉ function before locking the lid and commencing pressure-
cooking.
Refer to the guide below for MANUAL cook times and use this as a general indication for
adapting recipes that you want to convert for the multi cooker. Always remember to 'rest'
meat for at least 10 minutes for it to relax and retain their juices. It is also wise to have a meat
thermometer in your kitchen to test the doneness of your meat (safe internal temperatures for red
meat is 72°C, poultry 75°C and fish 65°C), especially for large cuts of meat.
Note: it is not recommended to cook frozen meat.
CHICKEN
Chicken Breasts, 600g
Chicken Marylands, bone in, 600g
Chicken Thighs, 600g
Whole Chicken, 1.5kg
Whole Chicken, 2kg
BEEF
Casserole, 3cm cubes
Corned Beef / Silverside
Ribs, 6cm, 2kg
Brisket / Skirt, 1.5kg
Pot Roast, Topside / Chuck, 1.8kg
VEAL
Casserole, 3cm cubes
Shoulder Roast, boneless
LAMB
Shanks, 3 x 300g
Shoulder Roast, boneless, 1.2kg
PORK
Spareribs, 1.5kg
Shoulder Roast, boneless, 1.5kg
FISH
Prawns, in a steamer basket on trivet
Mussels, in a steamer basket on trivet
Fillets, white flesh, 500g in a steamer basket on trivet 3-6 minutes
Steaks, darker, 500g in a steamer basket on trivet
Whole fish, gutted and cleaned, 500g in a steamer
basket on trivet
5-7 minutes
8-10 minutes
8-10 minutes
22-26 minutes
24-28 minutes
10-12 minutes
30 minutes per kg
45 minutes
50-55 minutes
90-95 minutes
8-10 minutes
15 minutes per kg
18-20 minutes
20-22 minutes
28-30 minutes
35-40 minutes
1 minute
1-2 minutes
4-7 minutes
4-7 minutes
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Natural Release, 10 minutes
Natural Release, 10 minutes
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Natural Release, 10 minutes
Natural Release, 10 minutes
Natural Release, 10 minutes
Natural Release, 10 minutes
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Natural Release, 10 minutes
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