Filter
Top Products
25
PRESSURE COOKING GUIDE
MEAT, POULTRY
& SEAFOOD
PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
LAMB
Lamb Shanks 4 x 4.5–5" long
Lamb, 1" diced (2lbs)
HIGH
HIGH
30–35 minutes
10–12 minutes
2 hours
1½ –2 hours
BEEF/GAME
Rolled beef rib roast (2lbs)
Rabbit, pieces (2lbs)
HIGH/then LOW
HIGH
13–15 minutes
25–30 minutes
2 hours
1 ½ hours
PORK
Spare Ribs (2lbs) HIGH 15 minutes 45 minutes
POULTRY
Chicken breast fi llets (4 halves)
Chicken drumsticks (8)
Whole chicken (2lbs)
MEDIUM
MEDIUM
MEDIUM
2–4 minutes
10–15 minutes
15–20 minutes
15–20 minutes
30–35 minutes
1 hour
FISH/SEAFOOD
Shrimp (2lbs)
Fish fi llets (2lbs), cut into
1 inch cubes
LOW
LOW
2–3 minutes
2–3 minutes
5 minutes
6 minutes
NOTE
To avoid overcooking fi sh and seafood when using PRESSURE COOK function, it is
generally a good idea to release steam and remove lid to stop cooking immediately.
Remove fi sh or seafood and serve.
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 fl ashes red.
Set the timer accordingly and press
START/CANCEL button to rebuild
pressure and cook for required time.