Cuisinart CPC-600 User Guide - Page 6

TIPS AND HINTS • Many family favourites can be easily adapted for preparation in your Cuisinart™ Pressure Cooker - soups, stews, side dishes and more. • The amount of liquid needed is much less than for traditional cooking methods. • Never exceed the Maximum Fill Amount of the pressure cooker. • Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will go to allow proper locking. • Hot foods/liquids will come to pressure more quickly than cold foods/liquids. • When pressure cooking is completed, follow recipe instructions for releasing pressure. For Quick Pressure Release it is important to begin immediately upon completion of pressure cooking; otherwise foods will continue to cook, and may overcook. • Do not store pressure cooker with lid on tightly. This saves on gasket wear and tear. • More nutrients are preserved during pressure cooking than with traditional cooking methods, as less liquid is used and thus fewer nutrients are lost to evaporation. • To adapt your own recipes, find a similar one in our cookbook and use it as a guide. In general, cooking time will be at least 1⁄3 to ½ of the traditional cooking time. Reduce your cooking liquid by at least half - you may need to "play" with your recipe to get it right. You may wish to add vegetables at the end of cooking to avoid overcooking. You can also use the cooking charts provided as a guide. • If something is almost cooked, use Simmer to complete cooking. COOKING TIMES Suggested Cooking Times for Poultry and Meats Be sure to add at least 1 cup (250 ml) of liquid when pressure cooking meats for 45 minutes or less, and 1½ cups (375 ml) if cooking for longer amounts of time. Be sure to add vegetables such as chopped onions, carrots, and celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour. Most items are cooked on High Pressure unless otherwise indicated. For best results and flavour, most poultry and meats benefit from browning first. Cooking times will vary slightly due to individual size of pieces and starting temperatures. Food Chicken Cooking Time Pressure Release Method Whole - up to 4 pounds (1.8 kg) 24 to 28 minutes Quick Pressure Release Chicken Breast, bone in, 3 pounds (1.5 kg) 9 to 10 minutes Boneless Chicken Breast, 2 pounds (1 kg) 5 to 6 minutes Thighs/Legs, bone in 9 to 12 minutes Quick Pressure Release Quick Pressure Release Quick Pressure Release Thighs/Legs, boneless 8 to 10 minutes Quick Pressure Release Beef Pot Roast, Bottom Round, 3-3½ pounds (1.5-1.6 kg) Brisket, 2½-2 pounds (1.1-1 kg) 99 minutes 55 minutes Natural Pressure Release Natural Pressure Release Corned Beef Brisket 24 minutes per pound Natural Pressure Release Short Ribs, 2-3 inches (56 cm) thick 50 minutes Stew - 1½ to 2-inch (4-5 cm) cubes 10 minutes Lamb Shanks, four, 12 ounces (340 g) each 24 minutes Shoulder cubes for stew, about 1½ inches (2-2.5 cm) 22 to 25 minutes Pork Chops, Loin, bone in, ¾-1 inch thick 9-11 minutes, brown first Boneless Shoulder Roast, about 3 pounds (1.5 kg) 50 to 55 minutes Spareribs, cut into 2 to 3 rib pieces 22 to 28 minutes Veal Boneless Shoulder Roast 10 minutes per pound (weight is important to avoid overcooking) Cubes for stew, 1½-2 inches (4-5 cm) 9 to 10 minutes Natural Pressure Release Natural Pressure Release (see recipe for Beef Stew for times with vegetables) Natural Pressure Release Natural Pressure Release Quick Pressure Release Natural Pressure Release Quick Pressure Release Natural Pressure Release Natural Pressure Release 10 11