Use and Care Manual

2726
Meat, Poultry, and Egg Timetable
With cooking pot in cooker body, select the BROWN function, press start, 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 and secure cover. Place quick
pressure release valve on vent pipe. Select the RIBS, ROAST, or POULTRY function.
Adjust the time, if necessary, according to the following timetable and press start.
FOR MEAT, POULTRY, AND EGGS DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND
ABOVE THE ⅔ FILL LINE (SEE PAGE 7).
MEAT/POULTRY/EGGS
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
BEEF
Brisket* or Corned Beef
(2–3 pounds)
ROAST 55–65 Own Accord
Chuck Roast (2½–3 pounds) ROAST 45–50 Own Accord
Rump Roast (2½–3 pounds) ROAST 55–65 Own Accord
Oxtail ROAST 45–50 Own Accord
Shank RIBS 25–30 Own Accord
Short Ribs RIBS 30 Own Accord
Stew Meat (1-inch cubes) RIBS 12–13 Quick Release
LAMB
Lamb Shoulder Roast
(2½ pounds)
ROAST 45–50 Own Accord
Stew Meat (1-inch cubes) RIBS 6 Quick Release
POULTRY
Chicken
(whole, 2½–3 pounds)
POULTRY 22–24 Own Accord
Chicken (pieces with bone) POULTRY 10 Own Accord**
Chicken Breast (boneless) POULTRY 6–7 Own Accord**
Cornish Game Hen POULTRY 12–14 Own Accord
Turkey (pieces with bone) POULTRY 13–15 Own Accord
Turkey Breast
(boneless, rolled roast, 2 pounds)
POULTRY 36–39 Own Accord
Pot Roast Royale
1 tablespoon vegetable oil
1 2½- to 3-pound boneless beef
chuck roast
1 small onion, sliced
1 cup water
1 can (2 ounces) anchovy llets,
drained and chopped
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
9 whole peppercorns
1 bay leaf
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add oil; brown roast
on all sides. Remove from cooker and
press cancel. Add onion to pot; select
the SAUTÉ function, press start, and
stir until onion is slightly softened.
Remove from pot. Press cancel. Combine
water, anchovies, vinegar, brown sugar,
peppercorns, and bay leaf in pot. Place
roast on cooking rack in pot. Arrange
onions evenly on top of roast. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the ROAST
function, adjust time to 55 minutes, and
press start.
When time is up, allow pressure to drop
of its own accord.
Press cancel. If desired, select the SAUTÉ
function, press start, and reduce cooking
liquid to make sauce to serve with roast.
6 to 8 servings
MEAT/POULTRY/EGGS
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
PORK
Butt Roast (2½–3 pounds) ROAST 60–65 Own Accord
Shoulder Arm Roast
(2½–3 pounds)
ROAST 60–65 Own Accord
Chops, ¾–1 inch thick RIBS 8 Own Accord**
Steak, ¾–1 inch thick RIBS 8 Own Accord**
Spareribs RIBS 25 Quick Release
Stew Meat (1-inch cubes) RIBS 6 Quick Release
EGGS
POULTRY 5 Quick Release
*Use lowest time for at cut brisket. Use longest time for point cut brisket.
**Let pressure drop of its own accord for 10 minutes, then use the quick pressure release method.