Zavor LUX LCD Manual Del Usuario página 18

3. Brown meat in small batches – overcrowding the cooker can result in the meat
becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry
Beef Brisket, whole
Oxtail
Beef Short Ribs
Boneless Chicken Strips
Chicken Breast
Chicken Legs
Chicken Wings
Chicken (Whole)
Cornish Hen
Duck (Whole)
Ham (Uncooked)
Lamb, Cubes
Pork Spareribs
Pork Chops
Pork (Baby Back Ribs)
Pork Loin
Pork Shoulder
Turkey (Drumsticks)
Veal Chops
Beef Cubes
Chicken Cubes
Pressure Cooking Seafood: To achieve the best results when cooking seafood,
please refer to the below tips and hints:
1. Always leave at least 2 inches of head space in the removable pot to prevent
overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to cook;
therefore, it's best to add these types of seafood to a dish during the last few
minutes of cooking.
Fish/ShellFish
Fish, whole
Fish Filet
Fish Steak
Crab Legs
Lobster Tail
Lobster (Whole)
Mussels
Scallops (Small)
Scallops (Large)
Pressure Setting
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
Seafood Pressure Cooking Chart:
Pressure Setting
Low
Low
Low
Low
Low
Low
Low
Low
Low
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Cooking Time
40-50 minutes
40-50 minutes
35-40 minutes
10-12 minutes
8-10 minutes
10-12 minutes
10-12 minutes
20-25 minutes
10-15 minutes
25-30 minutes
26-30 minutes
10-13 minutes
20-25 minutes
8-10 minutes
19-24 minutes
45-50 minutes
45-50 minutes
15-20 minutes
5-8 minutes
18-23 minutes
10-12 minutes
Cooking Time
(Fresh)
5-6 minutes
2-3 minutes
3-4 minutes
3-4 minutes
2-3 minutes
3-4 minutes
2-3 minutes
1 minute
2 minutes
Cooking Time
(Frozen)
7-10 minutes
3-4 minutes
4-6 minutes
5-6 minutes
3-4 minutes
4-6 minutes
4-5 minutes
2 minutes
3 minutes