Pressure Cooking Guide / Specifications - Power Cooker PC-WAL1 Owner's Manual

Pressure Cooking Guide / Specifications

NOTE: All pressure cooking modes require the addition of liquid in some form (water, stock, etc.). Unless you are familiar with the
pressure cooking process, follow recipes carefully for liquid addition suggestions. Never fill inner pot above MAX line. Always use
Rapid Release button to lower pressure quickly.
Beef/Veal, roast or brisket
Beef Meatloaf, 2 lbs
Beef, Corned
Pork, roast
Pork, ribs, 2 lbs.
Leg of Lamb
Chicken, whole, 2-3 lbs.
Chicken, pieces, 2-3 lbs.
Cornish Hens, two
Meat/Poultry Soup/Stock
Asparagus, thin whole
Beans, fava
Beans, green
Beans, lima
Beets, medium
Broccoli, pieces
Brussel sprouts, whole
Carrots, 1-inch pieces
Corn, on-the-cob
Pearl Onions, whole
Potatoes, 1 1/2" chunks
Potatoes, whole, medium
Squash, acorn, halved
Squash, summer, zucchini
Clams
Lobster, 1 1/2 - 2 lbs.
Shrimp
Fish, Soup or Stock
Model
Number
PC-WAL1
Meats Liquid / Cups
3-4
1
4
1
3
2-4
3-4
3-4
1
4-6
Vegetables Liquid / Cups
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Seafood / Fish Liquid / Cups
1
1
1
1-4
Unit Specifications
Supply Rated
Power Power
AC 120V 60HZ 1000W
Approximate Minutes Pressure Setting
35-40
10-15
50-60
40-45
20
35-40
20
15-20
15
15-20
Approximate Minutes Pressure Setting
1 -2
4
2-3
2
10
2
4
4
3
2
6
10-11
7
4
Approximate Minutes Pressure Setting
2-3
2-3
1-2
5-6
Capacity Working
of Inner Pot Pressure
6QT 0-70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
70 kPa
Safety Working
Pressure
80-90 kPa
9