English 14
TYPE OF MEAT
MINUTES TO COOK
AFTER CONTROL
JIGGLES
AMOUNT OF
WATER (IN CUPS)
4 qt. 6-8 qt.
Mutton (Boiled 4 - 6 lbs.)
Remove skin (if any) and fat. Cook.
60:00* 2 C 2-1/2 C
Oxtails 60:00* 1-1/2 C 2 C
Partridge
Brown in pan. Cook on rack.
15:00* 3/4 C 1 C
Pheasant 20:00 - 25:00* 1 C 1-1/4 C
Pork Shanks 45:00* 2 C 2-1/2 C
Pork Shoulder
2-1/2-inches in thickness. Brown in pan. Cook
on rack.
45:00 - 50:00* 1-1/4 C 1-1/2 C
Pork Chops
Brown in pan. Cook on rack.
12:00* 3/4 C 1 C
Rabbit 18:00 - 20:00* 3/4 C 1 C
Spareribs
Brown in pan and cook. Or cook on sauerkraut.
20:00* 3/4 C 1 C
Squirrel 25:00 - 30:00* 1 C 1-1/4 C
Veal Heart 45:00* 1-1/2 C 2 C
Veal Shank 50:00 - 60:00* 2 C 2-1/2 C
Veal Steak
1/2-inch thick.
18:00 - 20:00* 1/2 C 1 C
Veal Stew
Cut into 1-1/2-inch pieces.
20:00* 1-1/2 C 2 C
Veal Tongue 30:00* 1-1/2 C 2 C
Venison Pot Roast
Cut into ¾-inch pieces
40:00 - 50:00* 1 C 1-1/4 C
* Cool cooker normally for 5 minutes, then place under faucet or pan of cold water.
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