AEG precision EPC 6000 Owner's Handbook Manual page 12

Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or
less, and 1 cups if cooking for more time. Add vegetables such as chopped onions,
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2
carrots, 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 portion sizes and starting temperatures.
Food
Chicken
Whole - up to 1.8kg
Chicken breast 1.4kg
with bone
Chicken breast 1kg
boneless
Thighs / legs
with bone
Thighs / legs
boneless
Beef
Pot roast, bottom round 1.5kg
Brisket 1kg
Corned beef brisket
Short ribs 5cm thick
Stew 2cm cubes
Lamb
Shanks, four, 350g each
Shoulder for stew 5cm cubes
Pork
Loin chops, 2.5cm thick
with bone
Shoulder roast 1.4kg - boneless
Spareribs, cut into 2 to 3 rib pieces
Veal
Shoulder roast - boneless
Cubes for stew 5cm cubes
POULTRY and MEATS
Cooking Time
24 to 28 minutes
9 to 10 minutes
5 to 6 minutes
9 to 12 minutes
8 to 10 minutes
99 minutes
55 minutes
24 minutes per 500g
50 minutes
10 minutes
24 minutes
22 to 25 minutes
9 to 11 minutes
Brown first
50 to 55 minutes
22 to 28 minutes
10 minutes per 500g
9 to 10 minutes
3
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
Natural Pressure Release
Natural Pressure Release
Quick Pressure Release
Natural Pressure Release
Quick Pressure Release
Natural Pressure Release
Natural Pressure Release