
Pressure cooking guide
Your favorite traditional recipes can be easily adapted to PRESSURE COOK setting. The following charts are a guide to Pressure Cooking times as compared to conventional cooking times.
If trying conventional recipes that are not included in our recipe section, we recommend you calculate that it will cook 70% faster than conventional cooking time.
NOTE
Time will vary with individual recipes and according to nature of certain foods and quantities. If results are under cooked, close and lock lid, press FUNCTION button until PRESSURE COOK indicator light flashes red.
Set the timer accordingly and press START/CANCEL button to rebuild pressure and cook for required time.
MEAT, POULTRY | Pressure | PRESSURE | Conventional |
& SEAFOOD | Setting | Cook Time | Cooking Time |
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Lamb |
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Lamb Shanks 4 x | HIGH | 2 hours | |
Lamb, 1" diced (2lbs) | HIGH | 1½ | |
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BEEF/GAME |
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Rolled beef rib roast (2lbs) | HIGH/then LOW | 2 hours | |
Rabbit, pieces (2lbs) | HIGH | 1 ½ hours | |
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PORK |
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Spare Ribs (2lbs) | HIGH | 15 minutes | 45 minutes |
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POULTRY |
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Chicken breast fillets (4 halves) | MEDIUM | ||
Chicken drumsticks (8) | MEDIUM | ||
Whole chicken (2lbs) | MEDIUM | 1 hour | |
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FISH/SEAFOOD |
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Shrimp (2lbs) | LOW | 5 minutes | |
Fish fillets (2lbs), cut into | LOW | 6 minutes | |
1 inch cubes |
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NOTE
To avoid overcooking fish and seafood when using PRESSURE COOK function, it is generally a good idea to release steam and remove lid to stop cooking immediately. Remove fish or seafood and serve.
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