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Fruits Time (minutes) Fruits Time (minutes) Apples, fresh 3 to 4 Peach 4 to 5 Apples, quartered 2 Pears 2 to 4 Apricots 2 to 4 Prunes 5 to 6 Figs, dried 5 to 6 Raisins 4 to 5 English 11 EnglishEnglish Meat/Poultry: • When pressure cooking beans or legumes use HIGH pressure setting and QUICK RELEASE for pressure release. • Always cook meat or poultry with at least 1-3 cups of liquid.. Preserved or salted meats should be immersed in water. • Unless indicated, the cooking times given below are for 3 pounds of meat or poultry unless noted otherwise. All times are recommended and vary depending on quality and cut of meat. Type of Meat Time (minutes) Type of Meat Time (minutes) Beef, Pork, Lamb, cubed 15 to 20 Turkey Breast, whole 30 to 40 Beef / Veal: Roast, brisket (3 - 4 lbs) Shank, 1-1/2 in. thick 50 to 60 25 to 30 Fish: Steaks, fillets, 3/4 in. thick 1-1/2 in. thick 3 to 4 6 to 7 Pork: Loin roast (3 - 4 lbs) Smoked butt Ham shank 40 to 50 20 to 25 30 to 40 Chicken: Boneless breast, thigh Pieces (2 - 3 lbs) Whole (3 - 4 lbs) 8 - 10 11 - 14 15 - 20 Dried Beans and Other Legumes: • When pressure cooking beans or legumes use HIGH pressure setting and NATURAL RELEASE for pressure release. • Place beans or legumes in pressure cooker, add 3 cups of water for each cup of food. • Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not add salt until after cooking. Type of Legume Time (minutes) Type of Legume Time (minutes) Azuki 6 to 8 Kidney Beans, Red 4 to 5 Black Beans 2 to 3 Pinto 2 to 3 Black Eyed Peas 11 to 13 Red 5 to 7 Chick Peas (garbanzo) 3 to 5 Soybeans 5 to 6 Great Northern 3 to 4 Tepary 6 to 8 Grains: Before cooking, soak certain grains, such as wheat berries in four times their volume of lukewarm water for at least four (4) hours or overnight if required. • Do not soak rice. Type of Grain Time (minutes) Type of Grain Time (minutes) Rice, basmati – 1 1/2 C 7 to 8 Rice, brown – 1 1/2 C 7 to 8 Rice, converted – 1 1/2 C. 7 to 8 Rice, wild – 3 C 24 to 27 Rice, long grain – 1 1/2 C 7 to 8 Wheat, berries – 3 C 2 to 3 12 RECIPES Please note that all of the information given below is for your reference only and can be adjusted to the user’s preference and taste. Applesauce 1 C Apple juice 1 C Water 6 Apples, peeled and cored / cut in half Cinnamon to taste Add all of the ingredients to the cooker and cook on high pressure for 6 minutes. Stir and serve. Increase or decrease time for consistency. BBQ Ribs 1 Rack of Ribs 1 bottle of Barbeque sauce 2 C Ginger ale Pour ginger ale in cooking pot. Cut the rack of ribs, to place on the rack in the cooker. You do not want the ribs in the liquid. Add your favorite rub or just salt and pepper and cook on high pressure for 12 minutes. At 12 minutes the ribs will still be firm. If you want them very tender and falling off the bone cook 35 minutes. Release pressure and pour out the ginger ale and remove the stainless rack. Add the ribs and the barbeque sauce and cook another 10 minutes or until tender. Beef in Pepper Sauce Pepper Sauce 1 Red or Green Bell Pepper 1/2 C Baby Carrot 1 (8 ounce) can Tomato sauce (1 tbsp to be use later) 2 Garlic cloves 2 tsp Ground Ginger 1 tsp Turmeric 1 tsp Salt 1/2 tsp Black Pepper 1/2 to 1 tsp Cayenne Pepper (depends on how spicy you like it) 1/2 tsp Ground Cardamom Remaining Ingredients 2 Tbsp Olive Oil 2 lbs. boneless Sirloin steaks, cut into strips Salt & Pepper, to taste 1 C Water 1/2 tsp Paprika 1/2 tsp Cumin 1/2-1 onions, sliced 1 green bell pepper, sliced English 13 EnglishEnglish (Beef in Pepper sauce continued) Remove 1 tablespoon of tomato sauce from the can to be used later. Then blend the ingredients for the pepper sauce (green pepper through cardamom) in a food processor until there are no chunks left. Set aside. Pour the oil into the pressure cooker, sprinkle the beef with salt & pepper then brown over heat. Once brown, add the water, reserved tomato sauce, paprika and cumin. Close the lid and press the HIGH pressure button for 15 to 20 minutes. When meat is done, use the natural method for releasing the pressure. Add the pepper mixture, sliced onions & green peppers to the meat and sauce, cover with lid and press the HIGH pressure button for additional 3 to 5 minutes.When cooking is complete, follow instructions to reduce pressure.Vegetables should be tender. Serve immediately. Beef Pot Roast 3 lb. Beef pot roast 2 Tbsp Vegetable oil 1 medium Onion, chopped 3 C Beef broth 1 C Water Salt and Pepper to taste 1 Bay leaf Heat oil in cooker, using the BROWN setting to brown roast on both sides. Place meat on wire rack and add remaining ingredients. Cover and lock lid in place. Set regulator knob on SEAL. Program for HIGH pressure and cook for 45 minutes. Release pressure by using the natural release method. Cooker will beep and switch automatically to the warm setting when cooking time is completed. Breakfast Burritos 1/4 C Margarine 2 tsp. Garlic, minced 1 cup Chorizo (Mexican cured sausage) 1 small G...
Other models in this manual:Food Steamers - PC-6-25 (730.52 kb)