•
Cooking time is affected by the thickness, the cut, the quality, the
preparation (boneless, rolled etc.) of the meat and personal
preference. The smaller the piece of meat, the greater its tenderness,
the higher the quality and the bigger the bone
-
the shorter the
cooking time required. Meat varies widely from region to region.
The times given in the chart are for specific cuts and should serve as
guides to be modified according to your ingredients, experience
and taste.
•
The pressure cooking time for large pieces of meat, called roasts, is
according to weight
-
minutes of cooking per lb/kg of meat. The
shape and thickness of the roast affect the cooking time. Short, fat
roasts take longer to cook than long, flat roasts. Boneless and rolled
roasts take longer to cook than roasts with bones. Allow enough
space around the roast in the cooker for steam circulation to ensure
even cooking. For a more “roasted” effect, cook roast on grid.
•
All the times in the Poultry Pressure Cooking Chart except turkey are
for poultry which has been lightly browned. The amount of
browning can affect the cooking time
-
the less the browning the
longer the pressure cooking time. You may have to adjust the
cooking time to reflect the degree of browning you prefer.
•
Cooking times in the Poultry Pressure Cooking Chart are based on
medium-sized pieces of young poultry. Increase time when cooking
larger and/or older pieces.
Meat and Poultry
17
