Morphy Richards Equip 46640 - Page 22

22
Meat & Poultry
Liquid quantities are minimum quantities for the pressure cooker.
You may wish to add more, especially with larger quantities of meat
or poultry, and depending on the nished dish. Meat and poultry
are best browned before cooking.
Type Size Water Cooking Time
Steam
Release
Beef
Braising 2.5cm / 1inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
20 mins
R
Minced Up to 700g / 1 ½lb
300ml / ½ pint
minimum
8 mins
R
Topside pot roast 900g / 2lb
450ml / ¾ pint
minimum
30 mins
N
Chicken
Thighs / drumstick Up to 700g / 1 ½lb
300ml / ½ pint
minimum
5 – 6mins
N
Breast Up to 700g / 1 ½lb
300ml / ½ pint
minimum
5 mins
N
Whole
Up to 1.3kg / 3lb –
Brown rst
300ml / ½ pint
- 450ml / ¾ pint
minimum
8 mins per
450g / 1lb
R
Lamb
Best end Up to 900g / 2lb
300ml / ½ pint
minimum
12 mins per
450g / 1lb
R
Breast, shoulder, boned
and rolled
Up to 900g / 2lb
450ml / ¾ pint
minimum
15 mins per
450g / 1lb
R
Stewing 2.5cm / 1 inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
20mins
N
Pork
Lean 2.5cm / 1 inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
15 mins
R
Spare ribs Up to 700g / 1 ½lb 300ml / ½ pint 15 mins
N
Pot roast 900g / 2lb 450ml / ¾ pint 30 mins
N
6. Cooking Times & Sample Recipes