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 |
