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Mirro Pressure Cooker & Canners Instructions Manual & Recipe Book
Congratulations on your choice!
Your MIRRO or Pressure Cooker/ Canner was carefully developed by Designers, Technicians and Cooking Instructors with the goal of making your daily routine more efficient and dynamic. We call your attention especially to the Safety Systems, which have resulted in an harmonious set by marrying Technology, Functionality and Beauty. Since Pressure Cookers work differently than conventional cookers, your Pressure Cooker/ Canner REQUIRES THAT YOU PAY SPECIAL ATTENTION TO THE USE AND SAFETY INSTRUCTIONS.
WARNING: Improper use can result in burns and injury. Read and follow instructions before use.
TABLE of CONTENTS
• Important Safeguards – Pg 2
• How to Open and Close – Pg 3
• Features of Your Pressure Cooker/ Canner – pg 4
• How to Use Your Pressure Cooker/ Canner – Pg 5
• Steam Leakage – Pg 7
• How to Clean Your Pressure Cooker/ Canner – Pg 7
• Safety Systems – Pg 8
• Replacement Parts – Pg 9
• How to Identify Your Pressure Cooker/ Canner – Pg
10
• Certificate of Warranty – Pg 11
• Questions and Answers – Pg 11
• Cooking Timetables – Pg 12
o Meat and Poultry – Pg 13 o Fish and Seafood – Pg 14 o Fresh Vegetables – Pg 15 o Dried Vegetables – Pg 17
• Recipes for Your Pressure Cooker/ Canner
o Beef – Pg 17 o Pork – Pg 23 o Fish and Seafood – Pg 26 o Veal, Lamb, Poultry and Game – Pg 28 o Vegetables and Soups – Pg 31
• Canning
o How to – Pg 34 o Charts – Pg 36 o Meat and Fish – Pg 37 o Vegetables – Pg 38 o Fruit – Pg 40 o Syrup for Fruit – Pg 41 o Problems – Pg 42
PLEASE CAREFULLY READ THE INSTRUCTIONS IN THIS MANUAL BEFORE USING YOUR PRESSURE COOKER/ CANNER, SINCE ITS INCORRECT USE CAN RESULT IN BURNS AND OTHER SERIOUS ACCIDENTS.
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Important Safeguards
When using pressure cookers, basic safety precautions should always be followed. If you have a question on the proper operation of your pressure cooker please call our Consumer Center at 1-800-527-7727.
1. Read all instructions before using your pressure cooker.
2. Before each use make sure the vent tube is clear. Remove the pressure control and place the lid against the light to make sure that the tube is clear. If plugged clean all holes with a piece of wire. See Vent Tube Check.
3. Never cook APPLESAUCE, CRANBERRIES, PEARL BARLEY, SPLIT PEASE, RHUBARB,
NOODLES, MACARONI, SPAGHETTI or OTHER PASTA, OATMEAL or OTHER CEREALS in a pressure cooker. These foods tend to foam, froth and splutter, and can plug the vent
tube. WARNING: If the vent tube is plugged, the overpressure devices can open and spray scalding hot steam and food. Keep head and face away from cooker. See How to Use Your Pressure Cooker.
4. Never fill your pressure cooker more than 2/3 full. When cooking foods that puff
up during cooking, such as rice and dried vegetables, do not fill more than 1/2 full. WARNING: Overfilling the cooker can plug the vent tube causing a release of scalding
steam from the overpressure devices. See How to Use Your Pressure Cooker.
5. This appliance cooks under pressure. make absolutely sure your pressure cooker is properly closed before placing on heat. The cooker is closed when the lid handle is directly
over the handle of the pan. WARNING: Improper closure of the lid can cause the lid to be thrown from the pan. See
How to Open and Close.
6. If the overpressure devices release, protect yourself from the steam and turn off heat and allow the cooker to cool. The reusable overpressure plug may be reset. If the gasket has blown out of the overpressure window replace with a new gasket. Do not reuse.
7. Never try to open your pressure cooker until the cooker is thoroughly cool and the internal pressure is down. When the pressure is down the lid should turn easily. Never try to force open the lid if it seems locked tight. See Food Removal.
8. Never remove the Pressure Control during cooking or when the cooker is still hot. Steam will release through the vent tube that can cause burns.
9. Supervise children closely when using your pressure cooker near children. Keep handles turned toward the inside of the stove.
10. Always remove the gasket before using the cooker as a conventional (non Pressurized) covered pan without the pressure control. If you leave the gasket in, some pressure can develop in the cooker. Without the gasket, no pressure will develop.
11. Never use your Pressure Cooker for other than its intended use: cooking appropriate foods under pressure on residential ranges. Never place the cooker inside a heated oven. Do not use the cooker outdoors.
12. Never use your pressure Cooker for pressure frying with oil and never "broast" (pressure cook with oil or shortening instead of water) in your cooker.
13. Do not touch hot metal surfaces. Use handles or knobs. Be extremely careful when moving a pressure cooker full of hot liquids.
Save these instructions.
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How to Open and Close
To Close
Find OPEN-CLOSE on top of the lid located left of the lid handle. Turn and place lid so the arrow is pointing toward the center of the pan handle, Fig. A. next turn the lid clockwise, Fig. B, until the handle on the lid is directly over the
handle on the pan, Fig .C.
To Open
To open, turn the lid counterclockwise, Fig. D, until the arrow OPEN-CLOSE points to the center of the Pan Handle, lifting the lid to open, Fig .E. Practice this operation several times until you master it. If the lid is hard to turn, lubricate the Rubber Gasket with cooking oil. Excessive lubrication may deform the Rubber Gasket. Do not lubricate the Rubber Gasket after the third time you've used your Pressure Cooker.
Whenever the cooker is in use or under pressure, the handle on the lid must always be over the handle on the pan. Never use force to open and never open when under pressure. Consult How to Use Your Pressure Cooker.
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Features of Your Pressure Cooker
1. - SINGLE PRESSURE CONTROL Keeps internal pressure steady, it is an automatic cooking control, operating at a pressure of 10 PSI (pounds per square inch). Included with
4.2 & 6 Qt. Models.
a. - SELECTIVE PRESSURE CONTROL Keeps internal pressure steady, allowing the selection
of 3 cooking pressures: 5, 10 and 15 PSI. To disassemble the Selective Pressure Control, turn the knob keeping the rest of the assembly fixed, until the notches of the knob are aligned with the notches of the assembly, thus releasing the components of the control. Included with 8, 12 & 22 Qt. Models.
b. -VENT TUBE Fastened to the center of the lid, having holes allowing for the release of
steam. The Single Pressure Control or Selective Pressure Control is connected to the top.
c. - PAN AND LID HANDLES Allow the opening and closing of your Pressure Cooker as well
as it's handling. If handles become loose tighten with a screw driver.
- REUSABLE OVERPRESSURE PLUG It will release if the vent tube becomes plugged and the
cooker develops too much pressure. The red pin in the center pushed out, releasing steam (Fig. A) on page 7.
d. - SAFETY WINDOW This is an additional feature that will release if the vent tube and
reusable overpressure plug becomes plugged and the cooker develops too much pressure. The rubber gasket will push out from the lid opening releasing the steam.
e. - RUBBER GASKET Fitted inside the lid, it's function is to seal the lid of the pan of the
Pressure Cooker.
f. - SAFETY LOCKS Located on the lid and pan are locking lags, this feature prevents the
opening of the lid of your pressure cooker when pressurized.
g. - SPRING SAFETY DEVICE Located in the lid handle or lid. Its function is to prevent the
pressurization of your cooker before being closed.
h. - COOKING RACK To prevent food from sticking to the bottom of the cooker and to place
jars off the bottom of the 8, 12 and 22 Qt. canners.
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Never Cook APPLESAUCE, CRANBERRIES, PEARL BARLEY, SPLIT PEAS, RHUBARB, NOODLES, MACARONI, SPAGHETTI or OTHER PASTA, OATMEAL or OTHER CEREALS in a Pressure Cooker.
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How to use your Pressure Cooker
VENT TUBE CHECK Pick up the lid of your Pressure Cooker
remove the Pressure Control and hold the lid against the light to verify if the Vent Tube is clear. In the event it is blocked, clean it with a wire along with all other holes located inside the cover. Look again against the light to make sure that it is clean. After cleaning, place Pressure Control on top of Vent Tube.
FILLING Fill the cooker with food and add the required amount of water. Make sure the quantity of food and water is correct. Never fill the cooker more than 1/2 full of foods that puff up like rice and dried vegetables. For all other foods, never fill more than 2/3 full.
COOKING Place the cooker on high heat until the Pressure Control begins to release steam. The Pressure Control will rock or jiggle when the cooker reaches its pressure. Lower the heat so that the pressure control rocks gently. Generally a setting of 'medium' or 'low' will be right. Count cooking time from the first jiggle of the Pressure Control. See Cooking Time Table, page 14 for approximate cooking times.
Caution: Never beat a spoon or other utensil on the rim of the pan. Any denting of the rim can prevent a good gasket seal causing steam leakage.
FOOD REMOVAL When cooking is done, turn heat off and reduce the pressure. Do not remove the Pressure Control until pressure is completely reduced. YOU CAN REDUCE PRESSURE THREE WAYS:
1. fast - for fresh vegetables and fish Run cold water over the cooker (Fig. A), or place it in a pan of cold water. Depending on the amount of food in the cooker, it will take 15-60 seconds for the pressure to go down fully.
2. normally - for canning Let the cooker cool slowly to room temperature. This will take 30-40 minutes for a small cooker, 45-60 minutes for the largest canner.
3. combination - for meats and dried vegetables Let the cooker cool normally at room temperature for 5 min, then place the cooker under cold water to reduce the remaining pressure.
As the pressure is reduced, air will re-enter the cooker and you will hear a hissing or squealing sound. After you have cooled the cooker, raise the Pressure Control with a fork (Fig. B) to make sure the pressure is down and if it is, remove the pressure control. If steam escapes , the pressure is not down. Continue to cool the cooker with cold water until the pressure is down. Open the cover by turning the cover counter clockwise until the OPEN-CLOSE arrow points to the center of the pan handle. When pressure is down cover should turn easily. Warning: Never tug or force the cover open. Pressure may not be down. Continue to cool cooker.
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Steam Leakage
STEAM ESCAPE THROUGH THE VENT TUBE The movement (jiggling) of
the pressure control and release of small amounts of steam from the Vent Tube during cooking is normal. The purpose of releasing steam is to maintain a constant internal pressure. The formation of water droplets around the Vent Tube at the start of cooking is normal. This is caused by condensation of the steam leaving the cooker and coming in contact with the cooler metal. After he lid heats up, the water will disappear.
STEAM ESCAPE AROUND RIM OF LID Water trapped inside the handle or between the gasket and cover will escape as steam when the cooker is heated up. The steam should stop as the pressure builds up. If it does not stop, turn the heat off and cool the cooker. Remove the pressure control and open the cooker. Remove the gasket from the lid and wipe dry the gasket, pan rim, and inside of the cover. If the gasket has shrunk from it's original size gently stretch it and start over. If gasket continues to leak, replace it. Do not use your Pressure Cooker if steam is constantly leaking from the rim of the lid.
STEAM ESCAPES THROUGH THE REUSABLE OVERPRESSURE PLUG OR SAFTEY WINDOW Consult Safety Systems.
How to Clean your Pressure Cooker
Before using your Pressure Cooker for the first time, wash it thoroughly in hot soapy water. Rinse thoroughly and dry.
INTERIOR To make cleaning easier, run warm water into your cooker immediately after removing food. Wash in hot, soapy water. Rinse thoroughly and
dry.
EXTERIOR Do not soak cover or pan in water or wash in the dishwasher, as this will dull the outside polished finish. Clean the exterior occasionally with silver polish. The outside bottom of the pan may be scoured with a steel wool pad
if necessary.
GASKET After each use, remove the gasket from the lid. Wash in hot, soapy water. Rinse and dry. Then slip the gasket back in place in the cover.
VENT TUBE Clean and check the vent tube as described in Vent Tube Check
PRESSURE CONTROL The pressure control should remain clean because it is 'steam
cleaned' during use. However, washing it in hot soapy water and rinsing will not harm it.
STORAGE Store cooker with the lid off or upside down on cooker. DO not store with cover and gasket closed tight on pan.
SPRING SAFETY After each use, clean the spring safety device with hot soapy water and rinse. Also, check the function of the safety device as described on 'SPRING SAFETY DEVICE'.
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Safety Systems
YOUR PRESSURE COOKER COMES WITH FOUR SAFETY SYSTEMS ESPECIALLY DEVELOPED FOR YOUR PROTECTION. READ CAREFULLY.
1. SAFETY LOCKS The locks prevent opening the cooker while under pressure. Never force the cover to open. Make sure the pressure is down by cooling the cooker under cold water. With the pressure down the cover will turn open smoothly.
2. REUSEABLE OVERPRESSURE PLUG This device is activated when the Vent Tube becomes plugged and excessive pressure builds in the cooker. If you follow the directions for using the cooker the Overpressure Plug will probably never release. However, when activated the red center pin will move upward releasing steam (Fig. A). Keep your head and face away from cooker. To resume cooking, turn off the heat, cool the cooker and open. Remove the Pressure Control and clean all vent tube holes. Perform Vent Tube Check and review Filling Instructions. Reset the red center pin by pushing the pin down (Fig. B). If the Overpressure Plug is leaking, with vent tube clear, replace it.
To remove a damaged Overpressure Plug, remove red pin and push on the black part of the valve from the top or outside of the lid. Clean the hole in the cover with hot soapy water and rinse. To replace, push pointed end of valve through the underside of the cover. The word "INSIDE" will be visible from the underside of the cover when correctly installed (Fig. C).
3. OVERPRESSURE WINDOW This feature is designed to operate when both the Vent Tube and Over Pressure Plug are blocked. Excessive pressure will force the gasket out of the window and release steam. If this should happen, turn off heat and cool your cooker with cold water and open the lid. Remove the Pressure Control and clean all vent tube holes. Perform Vent Tube Check and review Filling Instructions. Clean the Overpressure Plug with hot soapy water and rinse. Do not reuse the gasket; replace it.
4. SPRING SAFETY DEVICE
a. (4.2, 6 & 8 Qt. Models)
Located inside the lid handle the spring safety pin pushes on the gasket to prevent the cooker from being pressurized before the lid is closed. The lid is closed when the lid handle is directly
above the pan handle. Never cook with the lid in any other position. Improper closure can cause the lid to be thrown from the pan. To check the spring compression, push on the pin
with your finger to depress it and slide your finger off. The pin should snap back to its original position. If the pin does not snap back or is stuck, broken or missing you must replace the lid handle.
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b. (12 & 22 Qt. Models)
Located on the outside of the lid, the spring safety pushed on the gasket to prevent the cooker from being pressurized before the lid is closed. The lid is closed when the lid
handle is directly above the pan handle. Never cook with the lid in any other position. Improper closure can cause the lid to be thrown from the pan. If the
spring is loose, damaged or not longer presses the gasket away from the edge of the cover, replace it before use. First remove the gasket and, using a flat screwdriver, push on either end of the spring to remove from slot. Fig. D. Remove the spring and clean the area. Fig. E.
Place the new spring from the outside of the lid by pushing one end of the new spring into the slot. Next press on the side with your thumb and finger as shown in Fig. F and snap the other end of the spring in the remaining slot. Check to make sure the spring is set by pressing from the outside with your thumbs as shown in Fig. G
RUBBER GASKET The gasket inside the lid seals the lid when the cooker is closed according to the directions. After a long period of use, the gasket may become hard or shrink losing its sealing ability. Gently stretch gasket and test it. If it continues to leak, replace it.
REPLACEMENT PARTS
WARNING: Always use genuine replacement parts.
The use of parts not manufactured by MIRRO/ KitchenPro can cause injury!
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IDENTIFY YOUR PRESSURE COOKER
The stamp on the bottom of your pressure cooker/ canner identifies your product.
This example is for the (4.2 Qt.) Model.
Write down the capacity of your cooker, model number and date of manufacture. This information is important for the warranty and replacement parts.
Quarts Model
Date of Manufacture
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Ten Year Limited Warranty
Our Promise to You:
This Mirro Company product is warranted against defects in workmanship and material for a period of TEN YEARS from the date that the product is originally purchased. If this product becomes defective within the
warranty period, Mirro will repair it or replace it.
This warranty is not applicable to the gasket and reusable overpressure plug or damage to the product resulting from misuse, accidents or alterations to the product. MIRRO SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES, HOWEVER CAUSED. Some states do not allow the inclusion or limitation of incidental or consequential damages, so the above exclusions may not apply to you.
If service becomes necessary within the warranty period, return the product, postage paid (by you), along with description of the claimed defect, to:
MIRRO COMPANY ATTN: Consumer Center 1512 Washington Street P.O. Box 1330 Manitowoc, WI 54221-1330
Mirro will refund the postage and insurance charges, if any, you prepaid if the service work requested is covered by the warranty.
This warranty gives you specific legal rights and you may also have other rights which vary from state to state.
Comments, Questions, Concerns? Call Our Customer Center at 1-800-527-7727
Questions and Answers
HOW DOES THE PRESSURE COOKER WORK?
The Pressure cooker produces pressure by heating water thereby generating steam (similar to the steam that raises the lid of your conventional cooker). he Pressure Cooker keeps the steam inside, allowing the excess to escape through the Vent Tube. The Pressure Control automatically maintains a constant internal pressure.
IF I USE HIGH HEAT WILL THE FOOD COOK FASTER? No. Using high heat for cooking will only waste energy and result in excessive loss of cooking liquid (water). However you must use high heat to initially bring cooker up to pressure.
WHY DOES STEAM ESCAPE FROM THE REUSEABLE OVERPRESSURE PLUG AT THE BEGINNING OF THE OPERATION?
At the start of cooking the internal pressure is low and not sufficient to activate the red center pin of the
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Overpressure Plug. The purpose of this is to eliminate the cold air inside the cooker at the start of cooking. However, if during cooking, steam continues to escape, make sure the Overpressure Plug is clean and the red center pin is in the correct position. Remember to only open your cooker when the pressure is down. If the Overpressure Plug continues to leak replace it with a new one.
WHEN SHOULD I REPLACE THE RUBBER GASKET? The lifespan of your Rubber gasket depends on the type of food and how frequently you use your Pressure Cooker. If you notice steam escaping between the body and the lid (as long as the gasket and lid are clean and properly installed), stretch the Rubber Gasket slightly and test it again. Should the leakage continue, replace it with a new and original one.
WHAT SHOULD I DO IF, DURING COOKING, STEAM STOPS COMING OUT OF THE VENT TUBE? Turn off the heat and wait while your Pressure Cooker cools to room temperature. Open it and remove the Pressure Control, check the Vent Tube against the light and clean it with wire, check the level of food and water (if in excess remove part of it), close the lid correctly, replace he Pressure Control and resume cooking.
WHAT MAKES THE RUBBER GASKET STRETCH, SHRINK, SWELL OR STIFFEN? The stretching or 'swelling' may occur when there is accumulation of grease from the food or excessive oiling. Wash it thoroughly after each use. Stiffness or shrinkage is caused by pressure, heat and age. If this occurs, replace with a new one.
WHEN COOLING MY PRESSURE COOKER UNDER THE WATER TAP, IT WHISTLES; IS THIS DANGEROUS?
While being cooled under water, initial pressure is quickly reduced producing a vacuum. The whistle is produced by the incoming air. This is normal and not dangerous.
WHAT MAKES THE COOKER LID HARD TO CLOSE? In a new cooker, the gasket is dry and often very snug fitting. Pressing down on the cover with one hand, while you close the cooker with the other will often help. You may lubricate the gasket with cooking oil or shortening for the first two or three uses. Caution: Excessive lubrication will cause the gasket to swell and not fit properly.
HOW DO I KNOW WHEN THE PRESSURE COOKER IS OPERATING CORRECTLY? As long as the cooker lid is closed, that is lid handle directly over pan handle and the Pressure Control is gently rocking or jiggling you can be sure the cooker is maintaining the proper internal pressure. The Pressure Cooker never need to be tested or adjusted for accuracy.
COOKING TIMETABLES
How to Adapt Your Own Recipes to Pressure Cooking
The recipes in this book are only a start; most foods that can be boiled, steamed, or braised are suitable for pressure cooking. By following a few simple guidelines, you can adapt your favorite recipes for pressure cooking.
1. Use the timetables and recipes in this book to determine pressure, cooking time, amount of liquid, and cooling method for use in your own recipes.
2. you may use other liquids such as wine, beer, broth, tomato juice, etc. in place of an equal amount of water, but do not use milk or milk products as they boil over and scorch easily.
3. You may cook different foods together. If they require different cooking times, just start the food with the longest cooking time first, and add the others later; as in conventional cooking.
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MEAT and POULTRY TIMETABLE
This pressure cooker is ideal for tenderizing the less tender cuts of meat. Most meats (except corned beef, salt pork and tongue) should be browned in hot fat in the uncovered cooker before pressure cooking. Cooking time may vary depending upon cut, grade, amount of bone, etc., and may be adjusted to suit your taste. Time is given as a total rather than minutes per pound. FOR ALL MEAT AND POULTRY COOL COOKER NORMALLY FOR 5 MINUTES, THEN PLACE UNDER FAUCET OR IN A PAN OF COLD WATER TO REDUCE PRESSURE.
Amount of Liquid
Meat and Poultry
Minutes To
Cook
4.2 Qt. Cooker
6/8 Qt. Cooker
at 10 Lbs.
at 15 Lbs.
6 cups
8 cups
Beef, Corned - 3-4 in. thick. Follow pkg. directions for preparation for cooking.
60
45 1 1/2 cups
2 cups
Beef Flank Steak
45
35
3 cups
4cups
Beef Heart - Remove veins. Cover with salted water 1/2 hr. Drain. Add fresh water and 1/4 cup vinegar. Cook.
60
45 2 cups
2 1/2 cups
Beef Liver - Slice. Cook on rack.
6
5
2 cups
2 1/2 cups
Beef Pot Roast (blade, chuck or rump) - 2-3 in. thick.
40-50
30-40
2 cups
2 1/2 cups
Beef Round Steak (Swiss) - 1/2 in.
25-30
20-25
2 cups
2 1/2 cups
Beef Short Ribs
45-50
35-40
3 cups
3 1/2 cups
Beef Stew - 1 in. pieces
20-25
15-20
4 cups
5 cups
Beef Tongue Fresh or smoked - Cook. Cool in cooking liquid. Skin. Cured (corned) - Cover with water several hrs. Drain. Cook. Cool in cooking liquid. Skin
60
45 2 cups
2 1/2
Chicken (fried) 2 1/2 -3 lbs.
15
12
3 cups
4 cups
Chicken (fricasseed)-3-4 lbs.
20-25
15-20
3 cups
4 cups
Chicken (stewed) - 4-5 lbs.
30-40
25-30
4 cups
5 cups
Ham (shank, uncooked) - 3-5 lbs.
45-60
35-45
4 cups
5 cups
Ham (picnic shoulder, uncooked) - 3-6 lbs.
45-60
35-45
1 cup
1 1/2 cups
Ham (slices, uncooked) - 1/2 in. slice
6-8
5-6
1 cup
1 1/2 cups
1 in. (2.5 cm) slice
12-14
9-12
1 1/2 cups
2 cups
2 in. (5 cm) slice
18-25
12-20
3 cups
6 cups
Lamb Shoulder - 3-6 lbs.
45-60
35-45
1 cup
1 1/2 cups
Lamb Steak - 1/2 in. thick
12
9
3 cups
4 cups
Lamb Stew 1 in. pieces
15
10
4 cups
5 cups
Mutton (boiled) - 4-6 lbs.
60
45
3 cups
4 cups
Oxtails
60
45
1 1/2 cups
2 cups
Partridge
15
12
2 cups
2 1/2 cups
Pheasant
20-25
15-20
1 1/2 cups
2 cups
Pork Chops
12
9
4 cups
5 cups
Pork Shanks
45
35
2 1/2 cups
3 cups
Pork Shoulder - 2 1/2 in. thick
45-50
35-40
1 1/2 cups
2 cups
Pork Spareribs
20
15
1 1/2 cups
2 cups
Rabbit
18-20
12-15
2 cups
2 1/2 cups
Squirrel
25-30
20-25
Turkey (Same as chicken)
3 cups
4 cups
Veal Heart
45
35
4 cups
5 cups
Veal Shank
50-60
40-45
1 cup
2 cups
Veal Steak - 1/2 in. thick
18-20
12-15
3 cups
4cups
Veal Stew - 1 in. pieces
15
10
3 cups
4 cups
Veal Tongue - See Beef Tongue (above)
30
25
2 cups
2 1/2 cups
Venison Pot Roast - 3-4 in. thick
40-50
30-40
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