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Meat (Poultry, Beef, Pork and Lamb)
There are a few things to be aware of when cooking meat.
Raw meat is perishable food, which should not be left at room temperature for
more than 2 hours (or 1 hour if room temperature is above 32C/90F). When use delayed
cooking, do not set delayed cooking more than 1 ~ 2 hours. We recommend to cook
the meat first and use the automatic Keep-warm function to maintain the food at serv-
ing temperature.
Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root
may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This
could cause the cooker overheating.
You may want to brown the meat to seal the juices before starting pressure cooking.
Meat
Cooking Time (in Minutes)
Beef, stew meat 15 – 20
Beef, meat ball 10 -15
Beef, dressed 20 – 25
Beef, pot roast, steak, rump, round,
chuck, blade or brisket, large
35 – 40
Beef, pot roast, steak, rump, round,
chuck, blade or brisket, small chunks
25 – 30
Beef, ribs 25 – 30
Beef, shanks 25 – 30
Beef, oxtail 40 – 50
Chicken, breasts 8 – 10
Chicken, whole 20 – 25
Chicken, cut up with bones 10 – 15
Chicken, dark meat 10 – 15
Cornish Hen, whole 10 – 15
Duck, cut up with bones 10 – 12
Duck, whole 25 – 30
Ham slice 9 – 12
Ham picnic shoulder 25 – 30
Lamb, cubes, 10 -15
Lamb, stew meat 10 -15
Lamb, leg 35 – 45
Pheasant 20 – 25
Pork, loin roast 55 – 60
Pork, butt roast 45 – 50
Pork, ribs 20 – 25
Turkey, breast, boneless 15 – 20
Turkey, breast, whole, with bones 25 – 30
Turkey, drumsticks (leg) 15 – 20
Veal, chops 5 – 8
Veal, roast 35 – 45
Quail, whole 8 – 10
