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MEAT and POULTRY TIMETABLE

This pressure cooker is ideal for tenderizing the less tender cuts of meat. Most meats (except corned beef, salt pork and tongue) should be browned in hot fat in the uncovered cooker before pressure cooking. Cooking time may vary depending upon cut, grade, amount of bone, etc., and may be adjusted to suit your taste. Time is given as a total rather than minutes per pound.
FOR ALL MEAT AND POULTRY COOL COOKER NORMALLY FOR 5 MINUTES, THEN PLACE UNDER FAUCET OR IN A PAN OF COLD WATER TO REDUCE PRESSURE.

Amount of Liquid		Meat and Poultry	Minutes To Cook
4.2 Qt. Cooker	6/8 Qt. Cooker		at 10 Lbs.	at 15 Lbs.
6 cups	8 cups	Beef, Corned - 3-4 in. thick. Follow pkg. directions for preparation for cooking.	60	45
1 1/2 cups	2 cups	Beef Flank Steak	45	35
3 cups	4cups	Beef Heart - Remove veins. Cover with salted water 1/2 hr. Drain. Add fresh water and 1/4 cup vinegar. Cook.	60	45
2 cups	2 1/2 cups	Beef Liver - Slice. Cook on rack.	6	5
2 cups	2 1/2 cups	Beef Pot Roast (blade, chuck or rump) - 2-3 in. thick.	40-50	30-40
2 cups	2 1/2 cups	Beef Round Steak (Swiss) - 1/2 in.	25-30	20-25
2 cups	2 1/2 cups	Beef Short Ribs	45-50	35-40
3 cups	3 1/2 cups	Beef Stew - 1 in. pieces	20-25	15-20
4 cups	5 cups	Beef Tongue   Fresh or smoked - Cook. Cool in cooking liquid. Skin.   Cured (corned) - Cover with water several hrs. Drain. Cook.   Cool in cooking liquid. Skin	60	45
2 cups	2 1/2	Chicken (fried) 2 1/2 -3 lbs.	15	12
3 cups	4 cups	Chicken (fricasseed)-3-4 lbs.	20-25	15-20
3 cups	4 cups	Chicken (stewed) - 4-5 lbs.	30-40	25-30
4 cups	5 cups	Ham (shank, uncooked) - 3-5 lbs.	45-60	35-45
4 cups	5 cups	Ham (picnic shoulder, uncooked) - 3-6 lbs.	45-60	35-45
1 cup	1 1/2 cups	Ham (slices, uncooked) - 1/2 in. slice	6-8	5-6
1 cup	1 1/2 cups	1 in. (2.5 cm) slice	12-14	9-12
1 1/2 cups	2 cups	2 in. (5 cm) slice	18-25	12-20
3 cups	6 cups	Lamb Shoulder - 3-6 lbs.	45-60	35-45
1 cup	1 1/2 cups	Lamb Steak - 1/2 in. thick	12	9
3 cups	4 cups	Lamb Stew 1 in. pieces	15	10
4 cups	5 cups	Mutton (boiled) - 4-6 lbs.	60	45
3 cups	4 cups	Oxtails	60	45
1 1/2 cups	2 cups	Partridge	15	12
2 cups	2 1/2 cups	Pheasant	20-25	15-20
1 1/2 cups	2 cups	Pork Chops	12	9
4 cups	5 cups	Pork Shanks	45	35
2 1/2 cups	3 cups	Pork Shoulder - 2 1/2 in. thick	45-50	35-40
1 1/2 cups	2 cups	Pork Spareribs	20	15
1 1/2 cups	2 cups	Rabbit	18-20	12-15
2 cups	2 1/2 cups	Squirrel	25-30	20-25
		Turkey (Same as chicken)
3 cups	4 cups	Veal Heart	45	35
4 cups	5 cups	Veal Shank	50-60	40-45
1 cup	2 cups	Veal Steak - 1/2 in. thick	18-20	12-15
3 cups	4cups	Veal Stew - 1 in. pieces	15	10
3 cups	4 cups	Veal Tongue - See Beef Tongue (above)	30	25
2 cups	2 1/2 cups	Venison Pot Roast - 3-4 in. thick	40-50	30-40

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