Pressure Cook Charts - pampered chef Deluxe Multi Cooker Cooking Manual

1. Add at least 1 cup (250 mL) of water, broth, or sauce to the inner pot.
2. Remove the meat from its packaging (see cook's tip) and add to the inner pot. Lock the lid.
Select the setting and set the timer according to the chart; press and hold
3. When the timer is up,
Cook's Tips
It can be difficult to remove the original packaging from meat when it's frozen. Before freezing, place
the meat in a resealable bag in a single layer to make it easier to remove when frozen.
The cooking times are recommendations and may vary based on the amount and thickness of the
food being cooked. If you're cooking very thick cuts of meat, additional time may be required
Beef
Brisket, whole
Chuck roast,
whole
Ground
Ribs
Stew meat
Pork
Ribs
Sausage links
Shoulder, cut
Shoulder, whole
Tenderloin, whole
12
Pressure Cooking Charts
Meat & Poultry
.
press . Press
Weight
3–4 lbs. (1.5–2 kg)
3–4 lbs. (1.5–2 kg)
1–2 lbs. (0.5–1 kg)
2–3 lbs. (1–1.5 kg)
1–2 lbs. (0.5–1 kg)
3–4 lbs. (1.5–2 kg)
1–2 lbs. (0.5–1 kg)
3–4 lbs. (1.5–2 kg)
3–4 lbs. (1.5–2 kg)
2–3 lbs. (1–1.5 kg)
Fresh/Thawed
50 min–1 hr
50 min–1 hr
8–10 min
35–40 min
30–35 min
35–40 min
4–6 min
35–40 min
1 hr 20 min–1 hr 30 min
16–18 min
to start cooking.
Frozen
1 hr 20 min–1 hr 30 min
1 hr 25 min–1 hr 35 min
12–14 min
1 hr–1 hr 25 min
1 hr–1 hr 15 min
1 hr 5 min–1 hr 15 min
6–8 min
1 hr 5 min–1 hr 15 min
1 hr 50 min–2 hr
30–35 min