NuWave 31201 - Page 20

20
Cooking Tips & Tricks
Cooking Tips & Tricks
Vegetables Cooking Time Release Pressure
Bell Pepper (all colors) 5-8 minutes quick release
Red Potatoes (cut in half) 12-20 minutes quick release
Sweet Potatoes (1/2 inch cubes) 10-12 minutes quick release
Parsnips (1/2 inch cubes) 10-12 minutes quick release
Pumpkin (large dice) 6-8 minutes quick release
Squash (butternut, spaghetti, summer) 6-8 minutes quick release
Meats & Seafood Cooking Time Release Pressure
Beef Brisket (3-4 pounds) 12-18 minutes per pound natural release
Beef Chunck (2-3 pounds) 10-12 minutes per pound natural release
Beef Ribs (3-4 pounds) 8-10 minutes per pound natural release
Beef (stew meat, 1 inch cubes) 20-25 mintues natural release
Chicken (breast, boneless) 12-16 mintues natural release
Chicken (breast, bone) 14-18 mintues natural release
Chicken (whole) 6-8 minutes per pound natural release
Turkey (breast, boneless) 18-22 minutes natural release
Turkey (breast, bone) 20-26 minutes natural release
Pork Roast (1-3 pounds) 20-22 minutes per pound natural release
Beef Ribs (3-4 pounds) 8-10 minutes per pound natural release
Pork Chops (thicker than 1 inch) 5-7 minutes natural release
Pork Chops (thinner than 1 inch) 4-6 minutes natural release
Pork Sausage 5-8 minutes natural release
Lobster Tails (6-8 ounces) 5-8 minutes quick release
Scallops 5-8 minutes quick release
Shrimp (medium) 5-8 minutes quick release
Haddock (1 inch fillet) 5-8 minutes quick release
Low Pressure is 7.3 psi (1) High Pressure is 13.1 psi (2)
Notes: • Short grain rice includes regular white & arborio.
• Long grain rice includes regular white & basmati.
• When naturally releasing approximate time will be 10-20 minutes.
• Suggested pressure is 2 (high pressure) for items listed.
• Cooking times may vary.