MIRRO 92012 - MEAT and POULTRY TIMETABLE

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MEAT and POULTRY TIMETABLE
This pressure cooker is ideal for tenderizing the less tender cuts of meat. Most meats (except corned beef,
salt pork and tongue) should be browned in hot fat in the uncovered cooker before pressure cooking.
Cooking time may vary depending upon cut, grade, amount of bone, etc., and may be adjusted to suit
your taste. Time is given as a total rather than minutes per pound.
FOR ALL MEAT AND POULTRY COOL COOKER NORMALLY FOR 5 MINUTES, THEN PLACE UNDER FAUCET OR
IN A PAN OF COLD WATER TO REDUCE PRESSURE.
Amount of Liquid
Meat and Poultry
Minutes To
Cook
4.2 Qt.
Cooker
6/8 Qt.
Cooker
at 10
Lbs.
at 15
Lbs.
6 cups
8 cups
Beef, Corned - 3-4 in. thick. Follow pkg. directions for
preparation for cooking.
60
45
1 1/2 cups
2 cups
Beef Flank Steak
45
35
3 cups
4cups
Beef Heart - Remove veins. Cover with salted water 1/2 hr.
Drain. Add fresh water and 1/4 cup vinegar. Cook.
60
45
2 cups
2 1/2 cups
Beef Liver - Slice. Cook on rack.
6
5
2 cups
2 1/2 cups
Beef Pot Roast (blade, chuck or rump) - 2-3 in. thick.
40-50
30-40
2 cups
2 1/2 cups
Beef Round Steak (Swiss) - 1/2 in.
25-30
20-25
2 cups
2 1/2 cups
Beef Short Ribs
45-50
35-40
3 cups
3 1/2 cups
Beef Stew - 1 in. pieces
20-25
15-20
4 cups
5 cups
Beef Tongue
Fresh or smoked - Cook. Cool in cooking liquid. Skin.
Cured (corned) - Cover with water several hrs. Drain. Cook.
Cool in cooking liquid. Skin
60
45
2 cups
2 1/2
Chicken (fried) 2 1/2 -3 lbs.
15
12
3 cups
4 cups
Chicken (fricasseed)-3-4 lbs.
20-25
15-20
3 cups
4 cups
Chicken (stewed) - 4-5 lbs.
30-40
25-30
4 cups
5 cups
Ham (shank, uncooked) - 3-5 lbs.
45-60
35-45
4 cups
5 cups
Ham (picnic shoulder, uncooked) - 3-6 lbs.
45-60
35-45
1 cup
1 1/2 cups
Ham (slices, uncooked) - 1/2 in. slice
6-8
5-6
1 cup
1 1/2 cups
1 in. (2.5 cm) slice
12-14
9-12
1 1/2 cups
2 cups
2 in. (5 cm) slice
18-25
12-20
3 cups
6 cups
Lamb Shoulder - 3-6 lbs.
45-60
35-45
1 cup
1 1/2 cups
Lamb Steak - 1/2 in. thick
12
9
3 cups
4 cups
Lamb Stew 1 in. pieces
15
10
4 cups
5 cups
Mutton (boiled) - 4-6 lbs.
60
45
3 cups
4 cups
Oxtails
60
45
1 1/2 cups
2 cups
Partridge
15
12
2 cups
2 1/2 cups
Pheasant
20-25
15-20
1 1/2 cups
2 cups
Pork Chops
12
9
4 cups
5 cups
Pork Shanks
45
35
2 1/2 cups
3 cups
Pork Shoulder - 2 1/2 in. thick
45-50
35-40
1 1/2 cups
2 cups
Pork Spareribs
20
15
1 1/2 cups
2 cups
Rabbit
18-20
12-15
2 cups
2 1/2 cups
Squirrel
25-30
20-25
Turkey (Same as chicken)
3 cups
4 cups
Veal Heart
45
35
4 cups
5 cups
Veal Shank
50-60
40-45
1 cup
2 cups
Veal Steak - 1/2 in. thick
18-20
12-15
3 cups
4cups
Veal Stew - 1 in. pieces
15
10
3 cups
4 cups
Veal Tongue - See Beef Tongue (above)
30
25
2 cups
2 1/2 cups
Venison Pot Roast - 3-4 in. thick
40-50
30-40