Use and Care Manual

2524
Meat and Poultry Timetable
MEAT/POULTRY
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
BEEF
Brisket* or Corned Beef
(5–5½ pounds)
ROAST 60–70 Natural
Chuck Roast (5–5½ pounds) ROAST 45–50 Natural
Rump Roast (5–5½ pounds) ROAST 60–65 Natural
Oxtail ROAST 45–50 Natural
Shank RIBS 22–24 Natural
Short Ribs RIBS 27–30 Natural
Stew Meat (1-inch cubes) STEW 5 Natural
LAMB
Shoulder Roast
(5–5½ pounds)
ROAST 45–50 Natural
Stew Meat (1-inch cubes) STEW 5 Natural
POULTRY
Chicken
(whole, 3½–4 pounds)
POULTRY 11–12 Natural
Chicken (pieces with bone) POULTRY 9 Natural
Chicken Breast
(boneless, 5–6 ounces each)
POULTRY 6–7 Natural
Cornish Game Hen POULTRY 8 Natural
Turkey
(whole, up to 8 pounds frozen)
POULTRY 36–39 Natural
Turkey Breast
(bone-in, up to 8 pounds frozen)
POULTRY 36–39 Natural
PORK
Butt Roast (5–5½ pounds) ROAST 50–55 Natural
Shoulder Arm Roast
(5–5½ pounds)
ROAST 50–55 Natural
Chops (¾–1 inch thick) RIBS 6–8 Natural
Steak (¾–1 inch thick) RIBS 8–10 Natural
Spareribs RIBS 17–20 Natural
Stew Meat (1-inch cubes) STEW 5 Natural
*Use lowest time for at cut brisket. Use longest time for point cut brisket.
Korean Barbecued Ribs
2 tablespoons vegetable oil
6 pounds St. Louis-style pork ribs,
trimmed of excess fat
1 cup ketchup
½ cup packed brown sugar
½ cup rice vinegar
4 thinly sliced green onions
(about ½ cup)
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon
minced ginger
1 tablespoon sh sauce
2 cloves garlic, nely minced
2 teaspoons sesame seeds
1 teaspoon hot red pepper akes
½ teaspoon black pepper
½ cup water
With cooking pot in cooker body, select
the BROWN function, press start,
and preheat cooker. Add oil; working
in batches, brown ribs on two sides.
Between batches, remove ribs to a plate.
Press cancel. Whisk ketchup, brown
sugar, vinegar, onions, soy sauce, sesame
oil, ginger, sh sauce, garlic, sesame
seeds, red pepper akes, and black pepper
in a bowl until mixed. Return ribs to the
cooker. Pour water and half of the sauce
over the ribs in the cooking pot. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the RIBS
function, adjust time to 25 minutes, and
press start.
When time is up, use natural pressure
release.
Remove ribs to a baking sheet. Brush ribs
generously with reserved sauce. Place ribs
under broiler for approximately 3 minutes
or until lightly browned.
12 to 14 servings
Savory Pot Roast
2 tablespoons vegetable oil
1 (5- to 6-pound) boneless beef
chuck roast
2 small onions, sliced
2 cups water
2 (2-ounce) cans anchovy llets,
drained and chopped
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
18 whole peppercorns
2 bay leaves
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 onions to pot; select the
SAUTÉ function, press start, and stir until
onion is slightly softened. Remove from
pot. Press cancel. Mix water, anchovies,
vinegar, brown sugar, peppercorns, and
bay leaves 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, use natural pressure
release. Press cancel.
If desired, select the SAUTÉ function,
press start, and reduce cooking liquid to
make sauce to serve with roast.
14 to 17 servings (serving size 4 ounces)