12-Quart Digital Pressure Cooker | Model MCPR3500 | 31
COOKING CHART
Beef/Veal, Roast or Brisket
Beef, Rib Roast, Bone-in (4-6 lbs.)
Beef, Meatloaf, 2 lbs.
Beef, Rib Roast, Boneless, Rolled (4-6 lbs.)
Beef, Meatballs, 1-2 lbs.
Beef, Round or Rump Roast (2.5-4 lbs.)
Beef, Corned
Turkey, Fresh Unstuffed, Breast (4-8 lbs.)
Pork, Roast
Turkey, Fresh Unstuffed (8-12 lbs.)
Pork, Ribs, 2 lbs
Chicken, Fresh, Whole Roasting Hen (5-7 lbs.)
Pork, Ham Shank
Chicken, Fresh, Breast, Halves, Bone-in (6-8 oz.)
Lamb, Leg
Chicken, Whole, 2-3 lbs.
Chicken, Pieces, 2-3 lbs.
Cornish Hens, 2
Meat/Poultry Soup/Stock
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
TYPE OF MEAT
TYPE OF MEAT
38-42 mins
42-80 mins
13-18 mins (or MEAT preset)
60-90 mins
7-12 mins (or MEAT preset)
30-45 mins
18 mins (or MEAT preset)
25-35 mins
15-18 mins (or MEAT preset)
12-15 mins (or MEAT preset)
12-15 mins (or MEAT preset)
15-20 mins (or MEAT preset)
55-65 mins
30-80 mins
25-28 mins
8-15 mins (or CHICKEN preset)
43-47 mins
35-45 mins
42-45 mins
APPROX. COOKING TIME
APPROX. COOKING TIME
PRESSURE RELEASE
Please note that the below information is for reference purposes only and can be adjusted
according to your preferences.
• Always use at least 1 to 3 cups of liquids whenever cooking meat. As a general rule, use
2 cups of liquids for cooking time longer than 15 minutes, and 3 cups of liquid for meats
exceeding 3 pounds. Preserved or salted meats should be immersed in water.
• Please note that cooking times will vary depending on the type, quality and quantity of
the meat being cooked.
• Unless indicated, the cooking times listed below are for meats weighing 3 pounds or
less. The denser the cut, the longer the meat should be cooked.
MEAT
MEAT (LARGER CUTS)
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