Meat timetable – Presto 8-Quart Stainless Steel Pressure Cooker User Manual
Page 26
26
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).