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Game
Rabbit
Hare
Venison
Pheasant
Partridge
Meat pot roasting
Beef
Lamb
Pork
Veal
Chops, cutlet & fillets
lamb, pork & veal
Meat stewing & braising
Braised beef
Beef stew
Lamb stew
Steak & kidney
Minced beef
Chilli con carne
Beef curry
no
no
no
no
no
no
Red
no
Red
no
Red
no
Red
no
no
no
no
no
no
no
no
7 mins per lb
9 mins per lb
15 mins per lb
8 mins per lb
8 mins per lb
Brisket 20 mins per lb
Silverside, topside, rump
sirloin 20-25 mins per lb
Breast 15 mins per lb
(boned or rolled)
Shoulder (boned & rolled)
Leg, loin best end 17 mins per lb
Loin, shoulder (boned and
rolled) 15 mins per lb
Neck, loin, boned shoulder
12 mins per lb
10 mins
30 mins
40 mins
25 mins
25 mins
10 mins
15 mins
30 mins
quickly
quickly
quickly
quickly
quickly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
quickly
quickly
quickly
quickly
quickly
quickly
quickly
Never fill more than more than
2/3 full when pot roasting.
Never fill more than 1/2 full when
stewing
Joints must not exceed 3 lb
(1,5kg) or fill the pan 2/3 full.
Weigh the joint and calculate the
cooking time per lb either stuffed
or unstuffed.
Never fill the pan more than half full.
Thicken food after pressure
cooking with eg. flour or corn-
flour, to avoid sticking on the base.
If cooking dumplings, cook the
stew and at the end of cooking
time, release the steam and add
the dumplings to the boiling meat.
Cook gently for about 20 mins
without the lid on. NEVER cook
dumplings with the lid tightly clo-
Food Basket
required
Cooking
time
Reg.
valve
Steam release
method
Special instructions and
maximum quantities
Boiling
Boiled beef
Boiled gammon or
ham joints
Poultry pot roasting
Whole chicken
Chicken portions
Duck portions
Turkey portions
Coq au vin
Preserves jam making
Apricots (fresh)
Blackberry & apple
Blackberry
Blackcurrants
Damson
Gooseberry
Plum, peach,
greengage
Jelly making
Apple
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
20 mins per lb
15 mins per lb
8 mins per lb
6 mins per lb
15-18 mins
12-15 mins
20 mins
4 mins
5 mins
5 mins
4 mins
5 mins
5 mins
4 mins
5 mins
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
sed as they could rise and block
the safety devices.
Never fill the pan more than half full.
Add 3/4 pint (450ml) liquid for joints
up to 2 lb (1kg) and an extra 1/4 pint
(150ml) for each additional 1 lb (450g).
For boil-in-the-bag joints cut the
top off the bag to prevent bursting.
Never cook poultry from frozen.
Always thaw first.
When cooking whole poultry the
pan must not be more than 2/3 full.
Never fill the pan more than half full.
Never cook a preserve under
pressure after adding the sugar,
always cook it in the open pan
without the lid.
Use the pressure cooker to pre-
cook and soften the fruit, then
add the sugar and boil in the
open pan without the lid on until
setting point is reached.
Always use sufficient water for the
type of fruit.
Follow the special instructions
above for jam making. Soften fruit
Food Steam release
method
Special instructions and
maximum quantities
COOKING GUIDECOOKING GUIDE
16 17
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Basket
required
Cooking
time
Reg.
valve
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
SENSOR UK 0048017 9/02/00 17:43 Page 10
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