English 13
DIRECTION TABLE FOR MEAT
TYPE OF MEAT
MINUTES TO COOK
AFTER CONTROL
JIGGLES
AMOUNT OF
WATER (IN CUPS)
4 qt. 6-8 qt.
Beef Pot Roast
Blade, chuck or rump, 3 - 4-inches thick.
45:00 - 60:00* 1 C 1-1/4 C
Beef Short Ribs 45:00 - 60:00* 1 C 1-1/4 C
Beef, Corned
Cut 3 - 4-inches thick. Bulk corned beef out of brine
must be covered with cold water several hours
before cooking. Drain and cook with fresh water.
60:00* 3 C 4 C
Round Steak (Swiss)
Cut ¾-inch thick
30:00 - 35:00* 1 C 1-1/4 C
Beef Stew
Cut into 1-1/2-inch pieces.
25:00 - 30:00* 1-1/2 C 1-3/4 C
Beef Tongue
Fresh - Cook. Cool in cooking liquid. Skin.
Smoked - Cook. Cool in cooking liquid. Skin.
Cured (Corned) - Cover with water several hours.
Drain. Cook. Cool in cooking liquid. Skin.
60:00* 2 C 2-1/2 C
Beef Heart
Remove veins. Cover with salted water for half
hour. Drain. Add fresh water and 1/4 cup vinegar.
Cook.
60:00* 1-1/2 C 2 C
Beef Liver
Slice. Cook on a rack.
6:00* 3/4 C 1 C
Chicken (Fried) 18:00 - 25:00* 1 C 1-1/4 C
Chicken (Stewed) 30:00 - 40:00* 1-1/2 C 2 C
Chicken (Fricasséed) 25:00 - 30:00* 1-1/2 C 2 C
Ham (Shank, Uncooked)
3 - 5 lbs.
45:00 - 60:00* 2 C 2-1/2 C
Ham (Picnic Shoulder, Uncooked)
3 - 6 lbs.
45:00 - 60:00* 2 C 2-1/2 C
Ham Slices (Uncooked)
½-inch slice
1-inch slice
2-inch slice
6:00 - 8:00*
12:00 - 14:00*
18:00 - 25:00*
1/2 C 3/4 C
1/2 C 3/4 C
3/4 C 1 C
Lamb Shoulder (3 - 5 lbs.) 45:00 - 60:00* 1-1/2 C 2 C
Lamb Steak
1/2-inch thick.
12:00* 1/2 C 3/4 C
Lamb Stew
1-1/2-inch thick pieces
20:00* 1-1/2 C 2 C
* Cool cooker normally for 5 minutes, then place under faucet or pan of cold water.
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