John's Recipes - Cooking and drying times for pressure cooker, sous-vide and dehydrator

Pressure Cooker cooking times

Type	Sub-type	Hi/Lo	Release	Cook Time (HH:mm)
Pulse	Chickpeas (unsoaked)	Hi	Slow	0:25
	Flageolet Beans (white - unsoaked)	Hi	Slow	0:21
	Kidney Beans (unsoaked)	Hi	Slow	0:26
	Kidney Beans (soaked)	Hi	Slow	0:16
Risotto Rice	Arborio	Lo	Fast	0:06
	Carnaroli	Lo	Fast	0:12

Type	Sub-type	Cut	Thickness (cm)	Cook Time (HH:mm)	Temp (°C)
Meat	Beef	Steak	2	1:00	56
			3	1:40	56
			4	2:30	56
			5	3:20	56
		Stewing Steak	2	24:00	70
		Cote de Boeuf	6	6:00	58
	Pork	Chops	2	1:30	58
		Gammon Joint		24:00	60
		Pork Joint		6:00	65
		Ribs	4	24:00	60
		Sausages	3	2:00	65
	Lamb	Leg	5	24:00	60
		Chops	1	2:00	58
		Saddle	6	2:30	60
		Fillet	2	0:40	58
		Medallion	3	0:50	58
		Rack	3	3:00	55
		Shank	10	48:00	62
		Haggis	6	3:00	83
	Rabbit	Saddle	6	2:30	60
Poultry	Chicken	Breast	3	1:15	60
		Leg/thigh	6	2:30	70
	Duck	Breast	3	2:30	60
		Leg/thigh	6	8:00	80
	Turkey	Breast	8	4:00	62
Seafood	Salmon	Steak	2	0:30	50
			3	0:45	50
			4	1:00	50
			5	1:15	50
	White fish	Filet	2	0:30	44
			3	0:45	44
			4	1:00	44
			5	1:15	44
			6	1:30	44
	Prawns	Peeled	1	0:40	45
Eggs	Hen's	Poached		0:13	75
		Soft Boiled		1:15	68
		Hard Boiled		0:30	85
		Custard		1:15	83
Veg		Cauliflower	2	0:40	85
		Pumpkin	2	1:00	85
		Sweet Potato	2	1:00	85
		Carrots		1:00	85
		Mushrooms		0:20	85
		Beetroot	1	1:00	85
			5	5:00	85
		Green Asparagus		0:40	85
		White Asparagus		1:15	85
Fruit		Bananas		0:20	60
		Apples/Pears		1:15	80
		Puree		0:45	85

Type	Sub-type	Temperature	Drying Time (HH:mm)
Bay Leaves	whole	45°C	05:00
Beetroot	powder	60°C	20:00
Candied peel	whole	60°C	04:00
Cauliflower	powder	70°C	20:00
Chillis	whole	60°C	08:00
Citrus	powder	60°C	08:00
Garlic	powder	60°C	10:00
Onion	powder	60°C	10:00
Pumpkin seeds & skin	powder	60°C	12:00