Filter
Top Products
24
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).
MEAT
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
BEEF
Chuck Roast 3 pounds 2 45 – 50
Corned Beef 3 pounds 2 60
Rolled Rib Roast 3 pounds 1
1
⁄
2
30 – 35
Round Steak 1˝ thick 1 18*
Round Steak
1
⁄
2
˝ thick 1 10*
Short Ribs 1
1
⁄
2
25
HAM
Slice 3 pounds 1
1
⁄
2
30 – 35
Picnic 3 pounds 1
1
⁄
2
30 – 35
LAMB
Chops 1˝ thick 1 12*
Chops
1
⁄
2
˝ thick 1 5*
Leg of Lamb 3 pounds 2 35-45
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).