MEAT TIMETABLE
Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in cooker.
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE
2⁄3 FULL MARK (SEE PAGE 5).
|
| CUPS OF | COOKING TIME |
MEAT |
| LIQUID | (MINUTES) |
|
|
|
|
BEEF |
|
|
|
Chuck Roast | 3 pounds | 2 | 45 – 50 |
Corned Beef | 3 pounds | 2 | 60 |
Rolled Rib Roast | 3 pounds | 11⁄2 | 30 – 35 |
Round Steak | 1˝ thick | 1 | 18* |
Round Steak | 1⁄2˝ thick | 1 | 10* |
Short Ribs |
| 11⁄2 | 25 |
HAM |
|
|
|
Slice | 3 pounds | 11⁄2 | 30 – 35 |
Picnic | 3 pounds | 11⁄2 | 30 – 35 |
LAMB |
|
|
|
Chops | 1˝ thick | 1 | 12* |
Chops | 1⁄2˝ thick | 1 | 5* |
Leg of Lamb | 3 pounds | 2 | |
PORK |
|
|
|
Chops | 1˝ thick | 1 | 15* |
Chops | 1⁄2˝ thick | 1 | 8* |
Butt Roast | 3 pounds | 2 | 55 |
Fresh Picnic Roast | 3 pounds | 2 | 55 |
Steak | 1˝ thick | 1 | 12* |
Steak | 1⁄2˝ thick | 1 | 5* |
VEAL |
|
|
|
Chops | 1˝ thick | 1 | 12* |
Chops | 1⁄2˝ thick | 1 | 5* |
Roast | 3 pounds | 2 | 45 – 50 |
Steak | 1˝ thick | 1 | 10* |
*Cool cooker at once (see page 4 and 5).
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