Salton multipot PC1048 - Cooking Poultry; Poultry Preparation and Cooking Tips

Timetable for Cooking Meat
Cooking times are approximate. Use the Timetable below as a guideline only.
Cooking Time Amount of Liquid
(minutes) Cups (ml)
Beef chuck roast, 3 lbs (1.3 kgs) 40 2-1/2 (625)
Corned beef 3 lbs (1.3 kgs) 60 3 (750)
Beef short ribs 25 2 (500)
Beef stew meat, 1” (2.5 cm) cubes 15 – 20 2 (500)
Ham Slice 1” (2.5 m) thick 9 – 12 2 (500)
Ham picnic shoulder 3 lbs (1.3 kgs) 30 2 (500)
Leg of lamb 3 lbs (1.3 kgs) 35 – 45 2-1/2 (625)
Lamb stew meat, 1” (2.5 cm) cubes 10 2 (500)
Pork butt roast 3 lbs (1.3 kgs) 55 3 (750)
Pork loin roast 3 lbs (1.3 kgs) 60 3 (750)
Veal chops 1/2” (1.25 cm) 5* 1-1/2 (375)
Veal roast 3 lbs 91.3 kgs) 45 2-1/2 (625)
* Quickly reduce pressure after cooking
POULTRY
Tips for Cooking Poultry
• At the highest point the poultry should not be higher than the 2/3 level
marking on the inside of the Cooking Bowl.
• Wash poultry and pat dry with paper towels.
• Remove skin from poultry before cooking.
• If cooking a whole bird, tie the legs and wings or wrap in cheesecloth
for easy removal from the Pressure Cooker.
• Poultry can be browned on the Brown Setting before cooking.
Timetable for Cooking Poultry
Cooking times are approximate. Use the Timetable below as a guideline only.
Cooking Time Amount of Liquid
(minutes) Cups (ml)
Chicken, whole 3 lbs. (1.3 kg) 20 – 25 3 (750)
Chicken, cut-up with bones 9 – 11 2 (500)
Duck, cut-up 8 – 10 2 (500)
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