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17
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ENGLISH
ENGLISH
Pressure Cooking Seafood: To achieve best results when cooking seafood, please
refer to the below tips and hints:
1. Always leave at least 2 inches of head space in the removable pot to prevent
overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to cook,
therefore, it’s best to add these types of seafood to a dish during the last few
minutes of cooking.
Seafood Pressure Cooking Chart:
Fish/ShellFish Pressure Setting
Cooking Time
(Fresh)
Cooking Time
(Frozen)
Fish, whole Low 5-6 minutes 7-10 minutes
Fish Filet Low 2-3 minutes 3-4 minutes
Fish Steak Low 3-4 minutes 4-6 minutes
Crab Legs Low 3-4 minutes 5-6 minutes
Lobster Tail Low 2-3 minutes 3-4 minutes
Lobster (Whole) Low 3-4 minutes 4-6 minutes
Mussels Low 2-3 minutes 4-5 minutes
Scallops (Small) Low 1 minute 2 minutes
Scallops (Large) Low 2 minutes 3 minutes
Shrimp, shell Low 2-3 minutes 3-4 minutes
Shrimp (Med/Large) Low 1-2 minutes 2-3 minutes
Shrimp (Jumbo) Low 2-3 minutes 3-4 minutes
Slow Cook Function
Prepare slow cooker classics such as pot roasts, soups and stews in up to 10 hours
with this function. Load your ingredients in the morning and dinner will be waiting for
you in the evening.
Pressure Cooking Meat/Poultry: To achieve best results when cooking meat/poultry,
please refer to the below tips and hints:
1. Cut meat/poultry into equal size pieces for even cooking.
2. When mixing meats, cut those that cook more quickly into larger pieces and those
that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the meat
becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry Pressure Setting Cooking Time
Beef Brisket, whole High 40-50 minutes
Oxtail High 40-50 minutes
Beef Short Ribs High 35-40 minutes
Boneless Chicken Strips High 10-12 minutes
Chicken Breast High 8-10 minutes
Chicken Legs High 10-12 minutes
Chicken Wings High 10-12 minutes
Chicken (Whole) High 20-25 minutes
Cornish Hen High 10-15 minutes
Duck (Whole) High 25-30 minutes
Ham (Uncooked) High 26-30 minutes
Lamb, Cubes High 10-13 minutes
Pork Spareribs High 20-25 minutes
Pork Chops High 8-10 minuets
Pork (Baby Back Ribs) High 19-24 minutes
Pork Loin High 45-50 minutes
Pork Shoulder High 45-50 minutes
Turkey (Drumsticks) High 15-20 minutes
Veal Chops High 5-8 minutes
Beef Cubes High 18-23 minutes
Chicken Cubes High 10-12 minutes
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