Cooking Time Chart - Cook's essentials K41143/EPC-678 Instruction Manual

6 qt. digital pressure cooker

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Table Of Contents

Table of Contents

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

Beef/Veal, roast or brisket

Beef Meatloaf, 2 lbs.

Beef, meatballs, 1-2 lbs.

Beef, Corned

Pork, roast

Pork, ribs, 2 lbs.

Pork, ham shank

Leg of Lamb

Chicken, whole, 2-3 lbs.

Chicken, pieces, 2-3 lbs.

Cornish Hens, two

Meat/Poultry soup/stock

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.

Type of Seafood

Clams

Crabs

Lobster, 1 1/2 - 2 lbs.

Mussels

Shrimp

Fish, whole, gutted

Fish, Soup or Stock