Cook's essentials K39960/EPCM-55 Manual de instrucciones y recetas - Página 11
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COOKING TIME CHART
Courtesy of www.healthfoods.com
Please note that all the below information is for your reference only and can be adjusted according to the user's
preference.
Meat/Poultry
•
Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use
2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats
should be immersed in water.
•
Cooking times for meat and poultry may vary according to the quality and quantity of meat or poultry
being cooked.
•
Unless indicated, the cooking times given below are for 3 pounds of meat or poultry unless noted
otherwise. Additionally, the denser the cut, the longer the cooking time should be.
Type of Meat
Beef/Veal, roast or brisket
Beef Meatloaf, 2 lbs.
Beef, meatballs, 1-2 lbs.
Beef, Corned
Pork, roast
Pork, ribs, 2 lbs.
Pork, ham shank
Chicken, whole, 2-3 lbs.
Chicken, pieces, 2-3 lbs.
Cornish Hens, two
Meat/Poultry soup/stock
Seafood
•
Cooking times may vary according to the type of seafood being cooked.
•
Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and add at least 3/4
cup of liquid. Lightly grease cooking rack with vegetable oil when cooking fish.
Type of Seafood
Clams
Crabs
Lobster, 1 1/2 - 2 lbs.
Mussels
Shrimp
Fish, whole, gutted
Fish, Soup or Stock
Approximate Cooking Minutes
50-75
20-30
12-25
85-120
60-85
25-35
35-45
20-30
15-25
15-25
20-30
Approximate Cooking Minutes
5-7
5-10
5-10
5-10
4-7
8-12
8-12
20
Vegetables
•
Always cook with at least 1-2 cups of liquid.
•
Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
•
(Below chart is for quantity approximately half a pot).
Type of Vegetable
Asparagus, thick whole
Asparagus, thin whole
Beans, fava, shelled
Beans, green, whole
Beans, lima, shelled
Beets, small, whole
Beets, large whole
Beets, 1-inch slices
Broccoli, florets
Brussel sprouts, whole
Carrots, 1-inch chunks
Carrots, 1/4-inch slices
Cauliflower, florets
Corn on-the-cob (4-6)
Escarole, coarsely chopped
Kale, coarsely chopped
Okra, small pods
Onions, whole
Potatoes, 11/2-inch chunks
Potatoes, new, small whole
Potatoes, sweet and yams,
whole, medium (for mashing)
Potatoes, sweet and yams, 2" chunks
Spinach, fresh, coarsely chopped
Squash, acorn, halved
Squash, butternut, 1-inch chunks
Squash, summer, zucchini or yellow, 1/2-inch slices
Turnips, small quartered
Turnips, 1 1/2 inch chunks
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release valve. These foods
should not be cooked in this cooker.
Approximate Cooking Minutes
5-10
3-5
5-10
5-10
3-7
3-7
25-35
5-10
5
5-8
5-8
2-5
3-7
5-10
3-5
3-5
5-8
5-10
7-10
10
15-20
8-15
3-5
8-15
5-10
8-15
4-8
4-8
21