Presto 02141 User Manual

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• Cooking time, especially for meat, will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the
grade and cut of meat. Because of this variability, the timetable below should be used as a general guide only.
• When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in
determining cooking time. The cooking times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick. If the
roast is thicker than 3 inches, add 5 additional minutes to the cooking time.
• Tocook,pour1to1½cupsofwaterorotherliquidintothecookingpot.Ifusingthecookingrack,positionitinthecookingpotand
then place meat or poultry on rack. Close cover. Place quick pressure release valve on vent pipe. Cook using the MEAT or POULTRY
preset and the time indicated in the timetable on below. Release pressure as indicated in the timetable.
• Thicken sauce or cooking liquid after pressure cooking is complete. This can be accomplished by reducing the volume by pressing
SAUTÉ and allowing the liquid to simmer for 5 to 10 minutes. Another option is to add a thickening agent, such as flour or cornstarch,
to the cooking liquid. Stir 1 to 2 tablespoons of flour or cornstarch into ¼ cup of cold water. Press SAUTÉ and slowly add the flour
mixture to the hot liquid. Stir and heat to boiling. Allow to boil for 1 minute or until liquid is thickened.
• Cooking meat and poultry from a frozen state should be reserved only for emergencies and considered only for smaller cuts of meat,
such as chops, ribs, and steak. When cooking from frozen, add about 50% more time than indicated in the timetable.
FOR MEAT AND POULTRY, DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND ABOVE THE ⅔ FILL LINE (SEE PAGE 4).
Meat and Poultry Timetable
With cooking pot in cooker body, press BROWN and preheat cooker. Brown meat or poultry. Remove from cooker and press CANCEL. Pour liquid into
cooking pot. Place meat or poultry on rack in cooker. Close cover securely. Place quick pressure release valve on vent pipe. Press MEAT or POULTRY
and adjust time, if necessary, according to the following timetable.
Meat/Poultry Preset Button Cooking Time Pressure Release Method
BEEF
Brisket* or Corned Beef (2 to 3 pounds) MEAT–ROAST 55–65 minutes Own Accord
ChuckRoast(2½to3pounds) MEAT–ROAST 45–50 minutes Own Accord
RumpRoast(2½to3pounds) MEAT–ROAST 55–65 minutes Own Accord
Oxtail MEAT–ROAST 45–50 minutes Own Accord
Shank MEAT–CHOP/RIB 25–30 minutes Own Accord
Short Ribs MEAT–CHOP/RIB 30 minutes Own Accord
Stew Meat (1-inch cubes) MEAT–CHOP/RIB 12–13 minutes Quick Release
LAMB
LambShoulderRoast(2½pounds) MEAT–ROAST 45–50 minutes Own Accord
Stew Meat (1-inch cubes) MEAT–CHOP/RIB 6 minutes Quick Release
POULTRY
Chicken(whole,2½to3pounds) POULTRY 22–24 minutes Own Accord
Chicken (pieces with bone) POULTRY 10 minutes Own Accord
Chicken Breast (boneless) POULTRY 6–7 minutes Own Accord
Cornish Game Hen POULTRY 12–14 minutes Own Accord
Turkey (pieces with bone) POULTRY 13–15 minutes Own Accord
Turkey Breast (boneless, rolled roast, 2 pounds) POULTRY 36–39 minutes Own Accord
PORK
ButtRoast(2½to3pounds) MEAT–ROAST 60–65 minutes Own Accord
ShoulderArmRoast(2½to3pounds) MEAT–ROAST 60–65 minutes Own Accord
Chops (¾ to 1 inch thick) MEAT–CHOP/RIB 8 minutes Quick Release
Steak (¾ to 1 inch thick) MEAT–CHOP/RIB 8 minutes Quick Release
Spareribs MEAT–CHOP/RIB 25 minutes Quick Release
Stew Meat (1-inch cubes) MEAT–CHOP/RIB 6 minutes Quick Release
*Use lowest time for flat cut brisket. Use longest time for point cut brisket.

Presto 02141 Specifications

General

Brand	Presto
Model	02141
Category	Electric Pressure Cooker
Language	English