10
Meat
When cooking meats, place empty
cooker on stove to heat. Put fat in
bottom of cooker and sear meat on
all sides to seal in juices. Add
1
⁄
2
"
water to bottom of cooker (or the
amount called for in the recipe), and
cook for time given in timetable or
recipe. Follow instructions under
How to use Your Cooker, page 6.
The length of cooking period for
meats depends on the amount and
distribution of the fat on the meat,
the amount of bone, toughness, size,
thickness of cut, and the position of
the meat in the cooker. Rolled roasts
require a longer cooking time per
pound than unboned roasts, and
short, chunky roasts require longer
cooking time than long, flat ones.
Due to the difference in surface area
of small roasts up to 3 or 4 pounds,
they require a longer cooking time
per pound than larger roasts.
Consequently, it is possible to give
only general rules regarding average
cooking time for meats. Average
times are about 8 to 10 minutes per
pound for rare, and at least 12 to 15
minutes per pound for well done.
With a little experimenting, you will
be able to regulate the cooking time
according to a particular cut of meat.
MEAT TIMETABLE
Beef ................................................Cook at 15 Pounds Pressure
Rump or chuck roast..........................12 to 15 min. per lb.
Corned beef ......................................12 to 15 min. per lb.
G
round meat loaf ..............................8 to 10 min. per lb.
Pot roast, thin....................................8 to 10 min. per lb.
Pot roast, thick ..................................10 to 12 min. per lb.
Fresh tongue ....................................35 to 45 min.
Tongue, smoked or cured ..................60 min.
Round steak, 1" thick ........................15 min.
Stew meat cubes................................15 to 20 min.
Hearts ..............................................15 to 20 min.
Lamb or Mutton
Shoulder roasts..................................10 to 12 min. per lb.
Stew cubes ........................................15 min.
Pork
Fresh ham ........................................12 to 15 min. per lb.
Loin roasts ........................................10 to 12 min. per lb.
Shoulder roasts..................................12 to 15 min. per lb.
Pork chops, 1" thick ..........................10 min.
Pork steak, 1" thick............................10 min.
Pork shanks ......................................20 to 30 min.
Spareribs
Spareribs ..........................................15 min.
COOKING IN THE PRESSURE COOKER
GRAIN TIMETABLE
Cook at 15 Pounds Pressure
Bulgur, Cracked Wheat ..................................................5-10 Minutes
Preparation: Wash. Place in pan. Cover grain with 1” of water. Add warm
water to bottom of cooker to level of rack. Never fill the pressure cooker
more than one-half full. This one-half includes the water and all ingredi-
ents.
Whole Wheat Berries & Other Whole Grains ..................35 Minutes
Preparation: Hard grains may be soaked overnight to reduce cooking time.
Cover grain in pan with 2" of water. Continue as above.
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