Cooking Time Chart - Elite Platinum EPC-808 Platinum EPC-808R Instruction Manual

6) Steam is being released from the Pressure Limiting Valve during the pressurizing
sequence. How do I fix this?
- The Valve may not be positioned properly. Simply use tongs or similar utensil or oven mitt
and carefully adjust it so it is seated properly. If the steam continues to release, you may
need to Cancel all the functions. Exhaust any remaining pressure and steam. Remove
the Pressure Limiting Valve and check the thin wire spring on the underside of it. Make
sure it is not bent or loose. If steam still continues to escape, the Valve may be faulty and
replacement or repair may be necessary. Please contact the manufacturer.
7) Pressurized Steam is being quietly released from the Floating Valve area during the
pressurizing sequence. How do I fix this?
- This may happen during the initial start-up of the Pressurizing Sequence. Simply use
tongs or similar utensil or oven mitt and carefully adjust it so it is seated properly. This will
help settle the lid and all the valves properly. The pressure will quickly push up on the
Floating Valve and seal it properly then finish the pressurizing sequence.
8) My food is finished cooking and all the pressure is released, but I cannot unlock and
open my lid. What is stuck?
- Make sure all the pressure and steam has completely been released. Make sure the small
Floating Valve is no longer in the up position. It may be stuck in the UP position, simply
tap the lid slightly to make it go back down. Then turn the lid clockwise to unlock the lid. If
it is still stuck, unplugging the unit may help.
NOTES & TIPS #8:
•
If recipes require the use of a trivet, riser (wire rack), foil, or heat-resistant/pressure-
resistant oven-safe cookware, you may use these accessories in this pressure
cooker.
•
If you do not have a wire rack that will fit, simply use 3-4 mason jar lids or regular jar
lids for a simple 1-inch riser.
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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.
•
Unless indicated. 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 Approximate Cooking Minutes
Beef/Veal, roast or brisket
Beef Meatloaf, 2 lbs. 13-18 or use the Meat Button
Beef, meatballs, 1-2 lbs. 7-12 or use the Meat Button
Beef, Corned
Pork, roast
Pork, ribs, 2 lbs.
Pork, ham shank
Leg of Lamb
Chicken, whole, 2-3 lbs. 15-18 or use the Meat Button
Chicken, pieces, 2-3 lbs. 12-15 or use the Meat Button
Cornish Hens, two 12-15 or use the Meat Button
Meat/Poultry soup/stock 15-20 or use the Meat Button
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.
Approximate Cooking
Type of Seafood
Minutes
Clams
Crabs
Lobster, 1 1/2 - 2 lbs.
Mussels
Shrimp
Fish, whole, gutted
Fish, Soup or Stock
.
Pressure Release
38-42 Quick Release
Quick Release
Natural Release
55-65 Natural Release
43-47 Natural Release
18 or use the Meat Button Quick Release
25-28 Natural Release
42-45 Natural Release
Quick Release
Quick Release
Quick Release
Quick Release
Pressure Release
3-5 Quick Release
3-5 Quick Release
3-5 Natural Release
3-5 Quick Release
2-3 Quick Release
7-8 Quick Release
7-8 Quick Release
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