Zavor LUX Manuel D'utilisation page 17

Pearl Barley
Quick Cooking Oats
Quinoa
Short Grain Rice
Steel Cut Oats
Sushi Rice
Wheat Berries
Wild Rice
Pressure Cooking Meat/Poultry: To achieve best results when cooking meat/
poultry, please refer to the below tips and hints:
1. Cut meat/poultry into pieces of uniform size for even cooking.
2. When mixing meats, cut those that cook more quickly into larger pieces and
those that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the
meat becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry
Beef Brisket, whole
Oxtail
Beef Short Ribs
Boneless Chicken Strips
Chicken Breast
Chicken Legs
Chicken Wings
Chicken (Whole)
Cornish Hen
Duck (Whole)
Ham (Uncooked)
Lamb, Cubes
Pork Spareribs
Pork Chops
Pork (Baby Back Ribs)
Pork Loin
Pork Shoulder
Turkey (Drumsticks)
Veal Chops
Beef Cubes
Chicken Cubes
1:4
1:1 ⁄
2
3
1:2
1:1½
1:1 ⁄
2
3
1:1½
1:3
1:3
Pressure Setting
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
15
Risotto, 25-30 minutes
Risotto, 5-6 minutes
Brown Rice, 8-10 minutes
White Rice, 8-9 minutes
Risotto, 10 minutes
White Rice, 9 minutes
Brown Rice, 25-30 minutes
Brown Rice, 25-30 minutes
Cooking Time
40-50 minutes
40-50 minutes
35-40 minutes
10-12 minutes
8-10 minutes
10-12 minutes
10-12 minutes
20-25 minutes
10-15 minutes
25-30 minutes
26-30 minutes
10-13 minutes
20-25 minutes
8-10 minuets
19-24 minutes
45-50 minutes
45-50 minutes
15-20 minutes
5-8 minutes
18-23 minutes
10-12 minutes