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MEAT TIMETABLE
Brown meat well and remove from cooker. Pour liquid into cooker. Position trivet in cooker. Place meat in steamer basket on
trivet.
(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)
Omit trivet if meat extends above the
2
⁄
3
full mark.
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE
2
⁄
3
FULL MARK (SEE PAGE 6).
CUPS OF COOKING TIME
MEAT LIQUID (MINUTES)
BEEF
Chuck Roast 3 pounds 2
1
⁄
2
45
Corned Beef 3 pounds 3 60
Rolled Rib Roast 3 pounds 2 30
Round Steak
1
⁄
4
˝ thick 1
1
⁄
2
4*
Round Steak
1
⁄
2
˝ thick 1
1
⁄
2
10*
Short Ribs 2 25*
HAM
Slice 3 pounds 2 30
Picnic 3 pounds 2 30
LAMB
Chops
1
⁄
4
˝ thick 1 2*
Chops
1
⁄
2
˝ thick 1
1
⁄
2
5*
Leg of Lamb 3 pounds 2
1
⁄
2
35-45
CUPS OF COOKING TIME
MEAT LIQUID (MINUTES)
PORK
Chops
1
⁄
4
˝ thick 1 2*
Chops
1
⁄
2
˝ thick 1
1
⁄
2
5*
Butt Roast 3 pounds 3 55
Loin Roast 3 pounds 3 60
Steak
1
⁄
4
˝ thick 1 2*
Steak
1
⁄
2
˝ thick 1
1
⁄
2
5*
VEAL
Chops
1
⁄
4
˝ thick 1 2*
Chops
1
⁄
2
˝ thick 1
1
⁄
2
5*
Roast 3 pounds 2
1
⁄
2
45
Steak 1˝ thick 1
1
⁄
2
10*
A * after the cooking time indicates that you should release pressure quickly (see page 5).