Loading ...
Loading ...
Loading ...
15
ENGLISH
Long Grain 1:1½ White, 10 minutes
Millet 2:3 Brown, 10-12 minutes
Pearl Barley 1:4 Risotto, 25-30 minutes
Quick Cooking Oats 1:1
2
⁄
3
Risotto, 5-6 minutes
Quinoa 1:2 Brown, 8-10 minutes
Short Grain Rice 1:1½ White, 8-9 minutes
Steel Cut Oats 1:1
2
⁄
3
Risotto, 10 minutes
Sushi Rice 1:1½ White, 9 minutes
Wheat Berries 1:3 Brown, 25-30 minutes
Wild Rice 1:3 Brown, 25-30 minutes
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 pieces of uniform size 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
Loading ...
Loading ...
Loading ...