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Idiomas disponibles
COOKING TIMETABLE
QUANTITY
CUPS OF
OR SIZE
LIQUID
MEAT
BEEF
Chuck Roast
3 pounds
2
Corned Beef
3 pounds
2
Rolled Rib Roast
3 pounds
1½
Round Steak
1˝ thick
1
Round Steak
½˝ thick
1
Short Ribs
3 pounds
1½
HAM
Slice
3 pounds
1½
Picnic
3 pounds
1½
LAMB
Chops
1˝ thick
1
Chops
½˝ thick
1
Leg of Lamb
3 pounds
2
PORK
Chops
1˝ thick
1
Chops
½˝ thick
1
Butt Roast
3 pounds
2
Fresh Picnic Roast 3 pounds
2
Steak
1˝ thick
1
VEAL
Steak
½˝ thick
1
Chops
1˝ thick
1
Chops
½˝ thick
1
Roast
3 pounds
2
Steak
1˝ thick
1
POULTRY
Whole Chicken
2-3 pounds
1
Chicken
Cut into portions
1
Chicken Breast
Boneless
1
Turkey Breast
3-4 Pounds
1.5
VEGETABLES
FRESH
Artichoke
Whole, 6 to 8 ounces
1
Asparagus
Stems cut into 1-inch pieces
1
Beans (green, wax)
Whole or sliced
1
Beets
Whole, 2½-inch diameter
11/2
12
TIME
QUANTITY
(MINUTES)
OR SIZE
Broccoli
Flowerets
Brussels Sprouts
Small, 1-inch diameter
Cabbage (red, green)
Wedges, 2-inch thick
45-50
60
Thinly sliced
Carrots
Baby cut
30-35
½-inch slices
18*
Cauliflower
Flowerets
10*
Collards*
Leaves coarsely chopped,
25
stems thinly sliced
Corn on-the-cob
Whole, 2½-inch diameter
30-35
Eggplant
Cubed, 1 to 1½-inches thick
30-35
Sliced, 1⁄2-inch thick
Kale
Leaves coarsely chopped,
stems thinly sliced
12*
Parsnips
Sliced, ½-inch thick
5*
GRAINS
35-45
Amaranth
1 cup
Barley (Hulled)
1 cup
15*
Barley (Pearl)
1 cup
8*
Buckwheat
1 cup
55
Bulgar
1 cup
55
Millet
1 cup
12*
Oats (whole groats)
1 cup
Oats (steel cut)
1 cup
5*
Quinoa
1 cup
12*
Rice (brown)
1 cup
5*
Rice (white)
1 cup
45-50
Rye Berries
1 cup
10*
Spelt
1 cup
Wheat berries
1 cup
13-15
Wild Rice
1 cup
SEAFOOD
8
3-4
FRESH OR FROZEN
Crab Legs
35
Fish Filets
1" thick
Salmon Filets
1" thick
Tuna Filets
1" thick
10
Scallops
Large
0-1
Camarones
Medium to Large
1-3
(36-40 pieces)
15-16
Extra Large (21-25 Pieces)
DRY BEANS AND PEAS
CUPS OF
TIME
Pressure Cooking is ideal for preparing dry beans and peas quickly. However, dry beans and peas tend to froth
LIQUID
(MINUTES)
and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use
1
0-2
the following precautions when pressure cooking dry beans and peas:
1
1-3
1. Never fill the cooker over the ½ full line (this includes beans, ingredients, and water).
1
3-5
2. Add 1 tablespoon vegetable oil for cooking.
1
2-3
3. Allow pressure to drop of its own accord.
1
3-5
1
3-5
Soaking beans and peas
1
0-2
Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking
and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the
1
3-4
quick-soak method.
1
3
Traditional method:
1
2-3
Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
1
2
1
1-2
Quick method:
Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for
1
0-2
2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
1¾
4-5
Cooking beans and peas
2½
25-28
After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh water to just
2½
9-12
cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Cook according to the times in the
timetable below. For more firm beans for salads and side dishes and when cooking less than 2 cups of beans or
2
3-4
peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow pressure
1½
2-3
to drop of its own accord.
2
9-10
1½
20-25
*add 1/2 to 1 teaspoon salt to soaking and cooking water to
keep bean skins intact.
2
4-5
1½
1
1½
10-12
Beans
Adzuki
1½
5-8
Anasazi
1½
20-25
Black beans
2
25-30
Black-eyed peas
2
25-30
Chickpeas (garbanzo)
1½
20-25
Great Northern beans
Kidney beans
Lentils (brown, green)
1
1
Lima beans (large)
1
2
Lima beans (baby)
1
2
Navy beans (pea)
1
2
Peas (whole yellow, green)
1
1
Pinto beans
1
1
Red beans
Soy beans (beige)
1
1
Time
1-3
1-3
2-4
2 – 4
7 – 10
2 – 5
1 – 3
3 – 5
0 – 1
1 – 3
1 – 3
6-9
3-6
3-6
8-11
13
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