Cuisinart CPC-400 Serie Manual Del Usuario página 12

POULTRY & MEATS
Food
Chicken
Whole – up to 4 pounds
Chicken Breast, bone in,
3 pounds
Boneless Chicken Breast,
3 pounds
Thighs/Legs, bone in,
3 pounds
Thighs/Legs, boneless,
3 pounds
Beef
Pot Roast, Bottom Round,
3 to 3½ pounds
Brisket, 2½ to 3 pounds
Corned Beef Brisket,
3 to 4 pounds
Short Ribs, 2 to 3 inches
thick, 3 to 4 pounds
Stew – 1½ to 2-inch cubes,
3 to 4 pounds
Lamb
Shanks, four,
3 pounds total
Shoulder cubes for stew,
about 1½ inches, 3 to
4 pounds
Pork
Chops, Loin, bone in,
¾ to 1 inch thick, 3 to
4 pounds
Boneless Shoulder Roast,
about 3 pounds
Spareribs, cut into 2 to 3
rib pieces, 2 to 3 pounds
Veal
Boneless Shoulder Roast
Cubes for stew, 1½ to 2
inches, 3 to 4 pounds
Cooking Time
24 to 28 minutes
8 to 10 minutes
5 to 6 minutes
9 to 12 minutes
8 to 10 minutes
60 to 90 minutes
55 minutes
60 to 90 minutes
50 minutes
20 to 30 minutes
24 to 30 minutes
20 to 25 minutes
4 to 5 minutes, brown
first
50 to 55 minutes
20 to 30 minutes
10 minutes per pound
(weight is important
to avoid overcooking)
15 to 20 minutes
12
Pressure Release Method
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
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