Tefal CLIPSO+ Gourmet Owner's manual

Category
Pressure cookers
Type
Owner's manual

This manual is also suitable for

46
Important safety information
For your safety, this appliance complies with applicable standards and regulations:
- Pressure vessel directive
- Materials in contact with food
- Environment
This product has been designed for domestic use only. Any commercial use, inappropriate use
or failure to comply with the instructions, the manufacturer accepts no responsibility and the
guarantee will not apply.
Take time to read all of the instructions and always refer back to the User Guide”.
Just like for any other cooking appliance, always pay close attention to it, especially when using
pressure cooker near children.
• Never place the pressure cooker in a hot oven. Only vessels with stainless steel handles and
stainless steel pan lid can be put in the oven.
• Always be very careful when moving your pressure cookerunder pressure. Never touch hot
surfaces (in particular metal parts). Use the handles and knobs. Use oven gloves where
necessary. Regularly check that the handles of the cooker are fitted correctly. Tighten them
if necessary.
• Never use your pressure cookerfor any purpose other than the one it was designed for.
• The pressure cooker cooks under pressure. Scalding injuries may result from unsuitable or
incorrect use. Always make sure that your pressure cooker is properly closed before starting
to use it. Refer to the section headed "Closing".
• Always make sure that the valve is in steam release position before opening the pressure
cooker.
• Never force the pressure cooker to open. Always make sure that the pressure inside it has
dropped. Refer to the section headed “Safety”.
• Never use the pressure cooker without any liquid in it as this will seriously damage it. Always
make sure that there is enough liquid in it during cooking.
• Use heat source(s) that are compatible with the pressure cooker, in line with the instructions
for use.
• Never make milk-based recipes (such as rice pudding, semolina pudding, ...) in the pressure
cooker.
• Do not use sea salt in the pressure cooker, add table salt at the end of the cooking time.
• Never fill the pressure cooker more than two-thirds full (the maximum mark).
• For food that expands during cooking, like rice or dried vegetables or stewed fruit, never fill
the pressure cooker more than half full. For some soups based on pumpkins, courgettes, let
the pressure cooker cool down for a few minutes, then cool it under cold water.
• After cooking meat with a superficial outer skin (e.g. tongue…) that may expand with the
pressure, never stab the meat while the skin looks swollen under pressure as you may be
scalded. We recommend that you pierce the meat before cooking.
• When cooking food with a thick texture, (e.g. split peas, rhubarb…), the pressure cooker
should be shaken slightly prior to opening to ensure that these foods do not spray out.
• Always make sure that the valves are not blocked before use. Refer to the section headed
Before Cooking.
• Never use the pressure cooker to deep fry using oil under pressure.
• Never take any action on the safety systems other than that which is described in the
instructions for cleaning and maintenance.
• Only use TEFAL genuine spares parts designed for your product model. This especially
means using a TEFAL cooker pan and lid.
• Alcohol vapour is inflammable. Bring alcohol to the boil for two minutes before putting the
lid on. Watch over your appliance when making alcohol based recipes.
• Never use the pressure cooker to store acidic or salty foods prior to and after cooking as this
may damage the pressure cooker body.
• Never use the pressure cooker with folded handles* on a heat source, always unfold them
first.
Keep these instructions
* depending on model
Description of diagram
Characteristics
Diameter of the base of the pressure cooker -
references
Standards information
Upper operating pressure limit: 80 kPa (12 psi / 12
lbs pressure)
Maximum safety pressure limit: 120 kPa (18 psi / 18
lbs pressure)
Compatible heat sources
Your pressure cooker can be used on all heat
sources except Aga hobs but including induction.
A. Operating valve
B. Steam release outlet
C. Valve positioning mark
D. Pressure indicator
E. Safety valve
F. Opening/Closing handle
G. Pressure cooker lid
H*. Pan lid*
I. Seal
J*. Steam basket*
K. Trivet
L*. Fixed pan handle*
M*. Handle release button*
N*. Folding pan handle*
O. Pan
P. Maximum filling line
Capa-
city
Ø
Cooker
Ø Base
CLIPSO
®
+
fixed
handles
CLIPSO
®
+
folding
handles
CLIPSO
®
+
gourmet
Material
body and
lid
4.5 L 22 cm 18 cm P43606 - -
Stainless
steel
6 L
CLIPSO
®
+
22 cm
CLIPSO
®
+
18 cm
- P43707 -
CLIPSO
®
+
Gourmet
25 cm
CLIPSO
®
+
Gourmet
20 cm
- - P43813
8 L 25 cm 20 cm - P43714 -
10 L 25 cm 20 cm - P43715 -
GAS SOLID
HOTPLATE
CERAMIC OR
HALOGEN
INDUCTION
ELECTRIC
SPIRAL
USING
POT HOLDERS**
EN
47
* depending on model - ** for the model with stainless steel handles
Never heat your
pressure cooker
when it is empty or
you may damage it.
When using an electric hotplate or induction,
make sure that the size of the hot plate does not
exceed the size of the pressure cooker base.
• On a ceramic or halogen plate, always make sure
that the pressure cooker base is clean and dry.
• On a gas burner, the flame should not extend past
the diameter of the pressure cooker base.
• For all heat sources, make sure that your pressure
cooker is properly centred.
TEFAL Accessories
The following Clipso pressure cooker accessories are
available. Contact the helpline - see contact list.
• To replace other parts or have repairs performed,
please call on your local TEFAL Approved Service
Centre.
• Only use TEFAL genuine parts designed for your
product model.
Use
Opening
• Move the Opening/Closing handle from the
horizontal to the vertical position (the jaws open)
- fig. 1.
• Lift the lid.
If you cannot open the lid:
• Move the Opening/Closing handle back to the
horizontal position and check that the pressure
indicator (D) is in low position.
Accessories
CLIPSO
®
+
(fixed or folding handles)
CLIPSO
®
+ gourmet
4,5/6L 8/10L 6L
Seal X1010004 X1010003 X1010003
Steam basket* 792185 X1030002 X1030002
Trivet X1030007 -
48
* depending on model
Closing
• Make sure that the Opening/Closing handle is in
the vertical position and that the jaws are open.
• Place the lid on the pressure cooker, taking care to
ensure that it is correctly positioned.
• Move the Open/Close handle from the vertical to
the horizontal position - fig. 2.
• Apply a little force at the end when closing to
trigger the locking mechanism.
• Once in the closed position, it is normal that the
lid can turn freely on the pressure cooker pan.
If you cannot close the lid:
• Check that the seal is in place properly.
Minimum and maximum filling
Minimum 250 ml (2 glasses) - fig. 3.
For steam cooking always fill with at least 750 ml
of water.
• Maximum two-thirds full - fig. 4.
For some food:
For food that expands during cooking, like rice or
dried vegetables or stewed fruit, never fill the
pressure cooker more than half full. For soups, we
recommend you to use fast pressure release (refer
to section "End of cooking").
Using the steam basket*
• Pour 750 ml of water into the base of the pan.
• Place the trivet (K) under the steam basket* (J)
- fig. 5 - 6.
• Place the steam basket into the base of the pan -
fig. 7.
EN
49
* depending on model
The jaws must be in
contact with the
edge of the lid.
Food placed in the
steam basket* must
not touch the
pressure cooker lid.
Using the operating valve
• Place the operating valve (A) on the steam release
outlet (B) matching the symbol of the valve
with the valve positioning mark (C) - fig. 8.
• Press the valve down fully - fig. 8 and turn it to
the cooking position - fig. 9.
To cook delicate food and vegetables:
• Position the symbol on the valve in front of
the valve positioning mark (C). Operates at 54 kPa
(7 psi/ 7 lbs pressure).
To cook meat, fish and frozen food:
• Position the symbol on the valve in front of
the valve positioning mark (C). Operates at 80 kPa
(12 psi/ 12 lbs pressure).
To remove the operating valve:
• Press down on the operating valve (A) (when it is
not longer pressurised) and align the symbol
with the valve positioning mark (C) - fig. 10.
• Remove the operating valve - fig. 11.
Folding handles*
Before use, make sure to remove the labels from
each of the handles.
Do not try to fold the handles without pressing
the release buttons.
50
* depending on model
To fold the handles:
To put the handles
in the operating
position:
“CLICK”
Never use the pres-
sure cooker with fol-
ded handles on a
heat source.
First use
Place the trivet (K) under the steam basket* (J) - fig. 5 - 6.
Place the steam basket* (J) in the pressure cooker - fig. 7.
Fill the pressure cooker to the two-thirds mark (P) with cold
water.
Close the pressure cooker.
Place the operating valve (A) and position it on .
Place the pressure cooker on a heat source set to maximum
power.
When steam starts to escape from the valve, turn the heat
down and set a timer for 20 min.
20 minutes later turn off the heat.
Gradually turn the valve positioning mark until it is at the
steam release position , adjusting the speed at which you
want to release the pressure.
When the pressure indicator (D) drops down, the pressure
cooker is no longer under pressure.
Open the pressure cooker - fig. 1.
Clean it.
Note: the appearance of stains on the inside of the pan does
not alter the quality of the metal in any way. They are simply
scale deposits. To remove the deposits, you can use a sponge
pad with a little diluted white vinegar.
Before cooking
Before each use, remove the operating valve (A) - fig.
10 - 11 and visually check, in daylight, to see that the
steam release outlet (B) is not blocked - fig. 12.
Check that the safety valve (E) moves freely: Refer to
the section headed “Cleaning and Maintenance”.
Fill the pressure cooker with food and the necessary
amount of liquid for cooking (see "Minimum and
Maximum filling" section).
Close the pressure cooker - fig. 2.
Fit the operating valve (A) in its place - fig. 8.
Press down hard and turn it to the cooking position
or - fig. 9.
Make sure that the pressure cooker is properly closed
before starting to use it.
Place the pressure cooker on a heat source set to
maximum power.
EN
51
* depending on model
During cooking
When steam escapes through the operating valve
continuously, and a regular hissing sound
(PSCHHHT) is heard, reduce the heat source.
Set a timer for the cooking time stated in your
recipe.
• During cooking, check that the valve murmurs
regularly. If there is not enough steam, increase
the heat source slightly; if there is too much steam,
reduce the heat source.
End of cooking
To release the steam:
Once the heat is turned off, you have two
options:
Slow pressure release: Gradually turn the
operating valve (A) to the position .
When the pressure indicator (D) drops
down, the pressure cooker is no longer
under pressure. Make sure that the cooker
is positioned so that the steam is directed
away from you.
This method is used for stews, vegetables,
meat joints and fish dishes.
If you notice any food or liquid start to spray
out from the valve when you are releasing
steam, return the selector to cooking position
then wait a minute and then gradually turn
the operating valve again, making sure that
nothing spurts out.
52
The pressure indicator (D)
prevents you from opening
the pressure cooker if it still
under pressure.
If the pressure indicator (D)
does not drop down, place
the pressure cooker under
cold running water - fig. 13.
Never interfere with the
pressure indicator.
* depending on model
The pressure indica-
tor (D) prevents the
pressure cooker
from increasing in
pressure if it is not
properly closed.
As with any cooking
appliance, watch
over it carefully es-
pecially if you are
using your pressure
cooker around chil-
dren.
Steam is very hot as
it exits the steam
release outlet.
Fast pressure release: Place the pressure
cooker under cold running water - fig. 13.
When the pressure indicator (D) drops
down, the pressure cooker is no longer under
pressure. Turn the operating valve (A) to the
position .
This method is used for soups, rice, pasta, egg
custards, cake and sponge puddings, recipes
containing rice or pasta and recipes with a
high liquid content.
For models with pans fitted with metal
handles*, use potholders as the handles get
hot.
You can open the pressure cooker - fig. 1.
When cooking frothy or starchy foods or
dried vegetables, do not release the
pressure by either the slow pressure or fast
pressure release methods. Instead lift the
pressure cooker away from the heat source,
leave the operating valve (A) in the cooking
position and let the cooker cool slowly at
room temperature (takes about 15
minutes) until the pressure indicator (D)
drops down. Open the pressure cooker. Plan
to reduce the recommended cooking time
slightly.
Cleaning and maintenance
Cleaning the pressure cooker
For best operation, make sure to follow these
cleaning and maintenance recommendations after
each time the pressure cooker is used.
Wash the pressure cooker (pan and lid) after each
use using warm water with washing-up liquid in it.
Follow the same procedure for the basket*.
Never use bleach or chlorine products.
Do not overheat your cooker when it is empty.
EN
53
* depending on model
Stains and
scratches that may
appearance after
prolonged use do
not affect the
quality of the
metal.
If food or liquid starts to
spray out while you are
releasing the steam, return
the operating valve (A) to
the cooking position
or , then release the
steam using the fast
pressure release method
described opposite.
To clean the inside of the pan pressure cooker:
Clean it with a sponge pad and washing-up liquid.
If the interior of the steel pan has an iridescent
sheen, clean it using white vinegar or a special
stainless steel cleaning product.
To clean the outside of the pressure cooker:
Clean it with a sponge and washing-up liquid.
Clean it with a special stainless steel cleaning
product.
To clean the pressure cooker lid:
Clean the lid with a sponge and washing-up liquid.
To clean the lid seal
After each use, always clean the seal (I) and its
groove using a sponge, warm water and washing-
up liquid.
To refit the lid seal, refer to the drawing
- fig. 14
and make sure that the words “face côté
couvercle” (facing lid side) are against the lid.
• Replace the pressure cooker seal every year or if it
shows signs of splitting or damage.
To clean the operating valve (A):
Remove the operating valve (A) - fig. 10 - 11.
Wash the operating valve (A) under running tap
water - fig. 15.
Check that it moves freely: see figure on the right.
To clean the steam release outlet (B) located on the
lid:
Remove the valve (A)
- fig. 10 - 11.
Visually check, in daylight, to see that the steam
release outlet is round and not blocked - fig. 12. If
necessary, clean with a toothpick - fig. 16 and rinse.
To clean the safety valve (E):
54
* depending on model
You can wash the
pressure cooker pan
and the steam
basket in the
dishwasher.
After removing the
operating valve (A)
and the seal (I), you
can wash the lid in
the dishwasher.
Never unscrew the
screw and the screw
nut inside the lid.
Never wash the seal
in the dishwasher.
Regularly check
that the pan
handles are
attached properly.
Tighten them again
if necessary.
If the safety valve
accidentally comes
out of its housing
partly or fully, this
may cause a leak
without any danger.
Contact the helpline
-see contact list.
Wash the part of the safety valve located inside the
lid under running water.
Check that it is moving freely by pressing hard with
a cotton bud on the ball - fig. 17.
To replace the pressure cooker seal:
Replace the pressure cooker seal every year or if it
has any splits or is damaged.
Always use an original TEFAL seal suitable for your
model.
When replacing the seal, please see
- fig. 14 and
make sure that the words “face côté couvercle”
(facing lid side) are against the lid.
To store the pressure cooker:
Turn the lid upside down on the pressure cooker
-
fig. 18.
If the pressure cooker has folding handles*:
•Press the handle release button (M). Refer to the
section headed “Folding Handles.”
Safety
Your pressure cooker is provided with a number of
safety mechanisms:
Closing safety:
- The jaws must be in contact with the rim of the lid.
If not, steam will escape from underneath the
pressure indicator (D) and steam will not build up
pressure.
Opening safety:
- If the pressure cooker is under pressure, the
Opening/Closing handle (F) cannot be operated.
- Never force the pressure cooker to open.
- Especially do not interfere with the pressure indicator
(D).
- Make sure that the internal pressure has fallen.
- If you have put the Opening/Closing handle (F) in
vertical position, while the pressure cooker was still
under pressure, you cannot open it.
- Move the Opening/Closing handle back to the
horizontal position and wait until the pressure
indicator (D) is in low position.
EN
55
You must have your
pressure cooker
checked in a TEFAL
Approved Service
Centre after 10
years of use.
Contact the helpline
- see contact list.
Two excess pressure safety devices:
- First device: the safety valve (E) releases the pressure
and steam escapes - fig. 19.
- Second device: the seal allows the pressure to be
released between the lid and the pan - fig. 20.
If one of the two excess pressure safety systems is
triggered:
Turn off the heat source.
• Allow the pressure cooker to cool down completely.
• Open it up (refer to section "Opening").
• Check and clean the operating valve (A), the steam
release outlet (B), the safety valve (E) and the seal
(I)
- fig. 15 - 16 - 17.
If after checking and cleaning your product leaks or
does not work, have your pressure cooker checked
by a TEFAL Approved Service Centre or contact the
Customer Relations Helpline - see contact list.
Recommendations for use
1 - The steam is very hot when it comes out of the
operating valve.
2 - When the pressure indicator rises, you cannot open the
pressure cooker.
3 - As with any cooking appliance, supervise cooking
closely if using the pressure cooker with children
nearby.
4 - Beware of the jet of steam.
5 - To move the pressure cooker, always use both of the
carrying handles on the side.
6 - Never leave food in your pressure cooker.
7 - Never use bleach or chlorine products as they could
affect the finish of the stainless steel.
8 - Never leave the lid to soak in water.
9 - Replace the seal every year or if it has any splits or is
damaged.
10 - Clean the pressure cooker only when it is absolutely
cold, and the pressure cooker is empty.
11 - Have your pressure cooker checked by a TEFAL
Approved Service Centre after ten years of use.
12 - Never carry the pressure cooker by the opening/closing
handle (F).
56
Guarantee
TEFAL pressure cookers have a 10 year guarantee from
the date of purchase against any faulty materials or
workmanship related to the pot or any premature
damage of the metal base provided the product is
used in accordance with the manufacturer's
recommended product instructions. This guarantee
does not include any damage due to inappropriate use
or resulting from knocks, falls or by placing the product
in the oven.
It should be noted that the normal life of the gasket,
pressure control, valves, handles or locking indicator
seal is limited. These parts are excluded from the
guarantee and will require periodic renewal. It should
also be noted that for models with an electronic timer,
the timer is guaranteed for the first year only.
Accessories such as the basket, trivet and steam basket
are also guaranteed for 12 months only.
*Only pots which have a stainless steel handle and the stainless steel stew pot lid may be used in
the oven.
Regulatory markings
Marking Location
Manufacturer's identification or trademark. On the lid
Production year and batch
Model number
Maximum safe operating pressure (PS)
Maximum operating pressure (PF)
Inside of the lid on the top of
the jaw, visible when the cover
is in the “Open” position
Capacity
On the outside of the pressure
cooker pan
EN
57
Environment protection first !
i Your appliance contains valuable materials which can be
recovered or recycled.
Leave it at a local civic waste collection point.
TEFAL answers your questions
58
Problems Recommendations
If you cannot close
the lid:
• Check that the Opening/Closing handle is in vertical
position and the jaws are open.
• Check the seal is correctly fitted, refer to the section
headed “Cleaning and Maintenance”.
If the pressure
cooker has heated
up under pressure
with no liquid
inside:
Have your pressure cooker checked by a TEFAL Appro-
ved Service Centre.
Contact Customer Relations Helpline.
If the pressure
indicator did not
rise and nothing
escapes from the
valve during
cooking:
This is normal for the first few minutes.
If the problem persists, check that:
- The heat source is sufficiently high; if not, increase it.
- There is enough liquid in the pan.
- The operating valve is positioned on or .
- The pressure cooker is properly closed.
- The seal or the rim of the pan is not damaged.
- The seal is correctly positioned inside the lid, refer to
the section headed “Cleaning and Maintenance”.
If the pressure
indicator has
raised but still
nothing escapes
from the valve
during cooking:
This is normal for the first few minutes.
If the problem persists, put the pressure cooker under
cold running water until the pressure indicator drops
down.
Clean the operating valve - fig. 15 and the steam re-
lease outlet - fig. 16 and check that the safety valve
is moving freely by pressing hard with a cotton bud on
the ball - fig. 17.
EN
59
* depending on model
Problems
Recommendations
If steam escapes from
around the lid, check:
That the lid is properly closed.
The position of the lid seal is the correct way up.
That the seal is in good condition, and if neces-
sary, replace it.
That the lid, the seal, its seat in the lid are clean.
That the rim of the pressure cooker pan is in good
condition.
If steam escapes from
around the lid together
with a piercing noise:
Check that the seal is not caught between the
body and the lid.
If you cannot open the
lid:
Check that the pressure indicator is in low position.
If not, depressurise and cool the pressure cooker
under cold running water if necessary.
Never interfere with the pressure indicator.
If food is not cooked or
has burnt, check:
The cooking time is correct.
The heat level was neither too low nor too high.
That the operating valve was in the right position.
The amount of liquid was sufficient for the coo-
king time.
If food has burnt in the
pressure cooker:
Fill the pan with water and leave the pressure coo-
ker to soak for a while before washing.
Never use bleach or chlorine products.
If one of the safety
systems is triggered:
Turn off the heat source.
Leave the pressure cooker to cool down without
moving it.
Wait for the pressure indicator to drop down and
open the pressure cooker.
Check and clean the operating valve, the steam re-
lease outlet, the safety valve and the seal.
If the problem persists, have your pressure cooker
checked by a TEFAL Approved Service Centre.
If you cannot raise the
folding handles*:
Check that:
• The handle release button* is mobile.
• If the problem persists, have your pressure cooker
checked by a TEFAL Approved Service Centre.
If you cannot fold the
folding handles:* :
• Do not force them to fold.
• Make sure that you have pressed hard on the
handle release button*.
60
Ten tasty recipes
to prepare with your pressure cooker
All the recipes are intended for 4 people.
For pressure cookers with a capacity of less than 6 litres,
reduce the proportions by a third.
Starter
Vegetable soup
4 potatoes 1 leek , 4 carrots, 1 turnip, 1 litre water, salt, pepper, 3 tablespoons of crème
fraîche (optional).
Peel and wash the vegetables.
Cut the potatoes and the turnip into large dice. Thinly
slice the carrots and the leek.
Pour 1 litre of water into the pressure cooker, and then
add the vegetables, the salt and the pepper.
Close the pressure cooker. As soon as the valve begins
to whistle, reduce the heat and cook for the
recommended amount of time. Depressurise by placing
the pressure cooker under running cold water.
If desired, the crème fraîche can be added before
serving.
Fish
Citrus fish parcels
2 tomatoes, 1 onion, 2 shallots, 1 grapefruit, 1 orange, 4 thick fillets of ling or cod (about 50
g each), juice of 1 lime, 60 g butter, 1 glass (125 ml) white wine, a few fresh tarragon leaves,
salt, pepper.
Cut the tomatoes into slices. Peel the onion and shallots,
and finely slice them.
Skin the grapefruit and oranges and cut into quarters
taking care to retain their juice.
Place three tomato slices in the centre of four sheets of
aluminium foil, slightly overlapping them. Cover with
some sliced onions and shallots, add a few tarragon
leaves, then place the fish fillets on top. Fold up the sides
of each foil parcel so that it will hold one tablespoon of
white wine and two tablespoons of grapefruit-orange
juice without leaking. Add a few drops of lime juice, salt
and pepper to taste.
Serves 4
Preparation time: 15 min
Valve position:
Cooking time: 10 min
Serves 4
Preparation time: 25 min
Valve position:
Cooking time: 8 min
EN
61
On top of each fish fillet, place one quarter of grapefruit,
two quarters of orange and 15 g of fresh butter. Close
up the foil parcels before carefully placing them in the
steaming basket.
Pour 750 ml of water into the pressure cooker. Place the
steaming basket on its trivet, in the pressure cooker,
taking care to make sure that it is not in contact with
the water.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the specified
time. When cooked, open the pressure cooker.
Remove the steaming basket from the pressure cooker
and delicately place one fish foil parcel on each plate.
Open up the parcels at the table using scissors. An
avocado salad may be served with this dish.
Lamb
Spring Navarin stew
600 g lamb shoulder and 600 g breast of lamb, cut into chunks, a bunch of fresh, spring
carrots, a bunch of spring onions, white part of 2 leeks, 4 small new potatoes, 100 g of green
beans, 2 large peeled and chopped tomatoes, 2 cloves of garlic, 1 bouquet garni, 1
tablespoon of chopped tarragon, 30 g of butter, 150 ml of white wine, 1 tablespoon of olive
oil, 1 tablespoon of flour, salt, pepper.
Peel and wash all of the vegetables. In the pressure
cooker pan, brown the pieces of meat and the
unpeeled garlic in the oil and butter. Add salt and
pepper. Sprinkle the flour over the ingredients and mix
well. Pour in the white wine, add the bouquet garni of
herbs and the chopped tomatoes. Pour in sufficient
water to cover the meat. Bring to the boil.
Fit the lid and close the pressure cooker. As soon as the
valve starts to hiss, lower the heat and leave to cook
for the first cooking duration. After this time, open the
pressure cooker. Add the vegetables, salt and pepper
them. Close up the pressure cooker. As soon as the
valve starts to hiss, lower the heat and leave to cook
for the second cooking duration specified. After this
time, open the pressure cooker.
Remove the meat and the vegetables, letting the juice
run off, remove the bouquet garni and the garlic.
Let the cooking juices reduce over high heat until a
thick gravy is obtained. Place the meat and the
vegetables in a serving dish and pour over the gravy.
Add the tarragon and serve.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 10 min
+ 7min
62
Pork
Pot roast pork
1 kg boneless rack or loin of pork (keep the bones), 1 tablespoon groundnut oil, 30g butter,
3 cloves garlic, 2 onions, 2 carrots (diced), 2 teaspoons sugar, 2 glasses (250 ml) white wine,
1 bouquet garni, salt, pepper.
In the pressure cooker, brown the meat and the
crushed bones in the oil and butter. Season. Add the
unpeeled garlic, onions, carrots and sugar; brown for 5
minutes over a high heat. Pour in the white wine and
1 glass (125 ml) water, add the bouquet garni. Close
the pressure cooker. When the valve begins to hiss,
lower the heat and leave it to cook for the time stated.
Release the pressure slowly.
Remove the joint and allow the cooking liquid to
reduce over a high heat until a thick stock is obtained.
Take out the bouquet garni and cloves of garlic. Slice
the joint into thick slices and pour the stock over them.
Beef
Pot-au-feu beef stew
1.2 kg of beef (topside or blade roast, ox tail, a little beef rib end), cut into cubes, 2 marrow
bones, 800 g of large potatoes, half a lemon, one onion studded with cloves, 3 carrots, 3 leeks
tied up, 3 turnips, 1 celery stick, 1/2 celeriac, 1 garlic clove, 1 bouquet garni, 4 tablespoons of
Port wine, 4 slices of toasted wholemeal bread rubbed with garlic, pickles, whole salt, salt,
pepper.
Wash and peel the vegetables, cut them into pieces. Pour
2 litres of water into the pressure cooker, and add the
onion, carrots, leeks, turnips, celeriac, the garlic clove, the
celery stick and the bouquet garni of herbs. Season. Bring
to the boil, and then add the cubed meat. Cook for 10
minutes, without the lid on, over low heat while regularly
skimming off the foam that forms on the surface.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for 20 minutes. Use
slow pressure release method, open the pressure cooker.
Remove the carrots, leeks, turnips and the celeriac and
keep warm. Close the pressure cooker once again. As
soon as the valve starts to hiss, lower the heat and leave
to cook for an additional 20 minutes. Once cooked, open
the pressure cooker.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 33 min
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 20 min
+ 20 min
EN
63
Wash and peel the potatoes and cook them in a
saucepan of salted water. While the meat and potatoes
are cooking, cut up the lemon slices and place them on
each end of the marrow bones using kitchen string. Place
the marrow bones in a pan full of slightly salted and
lemon juice added and leave to cook for 10 minutes over
low heat.
Drain the meat. Serve it surrounded by the vegetables
and dill pickles and season with sea salt. Strain the bones
and remove the marrow. Serve the marrow with the slices
of toasted bread lightly rubbed with garlic. Serve the
stock bouillon separately after first adding 3 or 4
tablespoons of Port wine.
Tip: If preferred, you can serve without the marrow bone
jelly on the toasted bread.
Poultry
Basque chicken
1 chicken weighing 1.5 kg (cut into 8 pieces by your butcher), 400 g tin or jar of red peppers,
400 g tin or jar of green peppers, 3 tablespoons olive oil, 3 chopped cloves of garlic, 3 finely
chopped onions, 400 g tin of peeled whole tomatoes, 1 bouquet garni, 2 glasses (250 ml) white
wine, salt, pepper.
Carefully drain the peppers before slicing them. In the
pressure cooker pan, heat the olive oil with half of the
garlic over high heat, then fry the chicken pieces.
Season. Remove the chicken pieces. Pour in 125 ml of
white wine to deglaze the cooking juices stuck to the
bottom of the pressure cooker.
Still using the same pressure cooker, brown the onions.
Add the sliced peppers and cook for 5 minutes over
high heat while stirring. Add the tomatoes, the
bouquet garni of herbs, the garlic and the remainder
of the wine. Salt and pepper.
Leave to simmer for 3 minutes and put the chicken
pieces back in.
Close the pressure cooker. As soon as the valve starts
to hiss, lower the heat and leave to cook for the stated
duration.
Remove the bouquet garni, then put a few pieces of
chicken on each plate along with the Basque-style
sauce. Serve with pilaf rice.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 11 min
64
Vegetables
Ratatouille
5 sliced courgettes, 4 aubergines cubed, 4 large tomatoes peeled and quartered, 2 red peppers
diced, 1 green pepper in strips, 2 large chopped onions, 3 peeled garlic cloves crushed, 1 sprig
fresh thyme, 1 bay leaf, 1 sprig fresh rosemary, 1 small bunch fresh basil, ½ bunch fresh coriander,
6 tablespoons of olive oil, salt and pepper, 1 glass (125 ml) water.
In the pressure cooker, brown the onions, diced red
pepper and green pepper strips in 3 tablespoons of
olive oil. Once they are brown, add the aubergine
cubes, the courgette slices, the tomatoes and the rest
of the oil. Finish up with the thyme, bay leaf, rosemary
and garlic. Season with salt and pepper. Stir well. Add
water.
As soon as the valve starts to hiss, lower the heat and
leave to cook for the stated cooking time. Once cooked,
open the pressure cooker and put back on low heat to
let the liquid evaporate from the ratatouille for about
10 minutes or so, without a lid. Season to taste, if
necessary. Remove the thyme stalks and bay leaf.
Serve the ratatouille hot, garnished with a mixture of
chopped basil and coriander.
Pilaf rice
200 g of rice, 40 g of butter, 750 ml chicken stock, 4 tablespoons of peanuts, salt, pepper.
Rinse the rice in fresh water several times and dry it
well. Using the pressure cooker, fry it over low heat in
the oil and in 20 g of butter.
Season with salt and pepper. Stir and add the chicken
stock. Close the pressure cooker. As soon as the valve
starts to hiss, lower the heat and leave to cook for the
stated duration. Once cooked, open the pressure
cooker.
Remove the rice and drain it. Pour it into a large bowl
and add the remaining butter, and stir.
This pilaf rice compliments exotic dishes, fish, poultry
and veal.
Serves 6
Preparation time: 15 min
Valve position:
Cooking time: 14 min
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 8 min
EN
65
Desserts
Caramelised three apple compote
4 Braeburn apples, 4 Granny Smith apples, 4 Coxes Orange apples, 100 g of pine nuts, 60 g
of butter, 100 g of brown sugar, 2 pinches of ground cinnamon,
1 teaspoon of vanilla extract, a pinch of ground ginger, 1 glass of water (200 ml).
Peel the apples, deseed them and cut them into
quarters 2 cm thick.
Using the pressure cooker, gently cook them in the
butter. Add the cinnamon, vanilla, ginger, brown sugar
and pine nuts. Stir with a wooden spoon until the sugar
melts and starts to caramelise. Add 200 ml water to
the cooker.
Close the pressure cooker. As soon as the valve starts
to hiss, lower the heat and leave to cook for the stated
duration. Once cooked, open the pressure cooker.
Serve the compote cold or warm with a scoop of vanilla
ice cream or a tablespoon of crème fraîche.
Crème caramels
250 ml of milk, 1/2 vanilla pod cut in two, 3 egg yolks, 100 g of granulated sugar, a few drops
of vinegar.
In a saucepan bring the milk to the boil with the vanilla.
Pour 50 g of sugar and the egg yolks into a basin. Beat
the eggs vigorously with a whisk until the mixture looks
pale and white. Slowly pour in the boiling milk (after
removing the vanilla pod) over the egg while continuing
to beat the mixture vigorously..
Using a thick-based saucepan, add the remaining sugar
with two tablespoons of water and a few drops of
vinegar. Heat over low heat until a pale caramel is
obtained. Coat four individual heatproof ramekin with
caramel. Filter the egg mixture using a strainer and
pour it into the ramekins. Cover them with a small piece
of aluminium foil secured with kitchen string. Place the
dishes in the steam basket fitted with the trivet.
Pour 750 ml of water into the pressure cooker and
place the steam basket in the pressure cooker. Close
the pressure cooker. As soon as the valve starts to hiss,
lower the heat and leave to cook for the stated time.
Once cooked, open the pressure cooker.
Leave the dishes to cool before placing them in the fridge.
Turn out onto a plate and serve cold.
Serves 4 to 6
Preparation time: 15 min
Valve position:
Cooking time: 6 min
Serves 4
Preparation time: 15 min
Valve position:
Cooking time: 8½ min
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Tefal CLIPSO+ Gourmet Owner's manual

Category
Pressure cookers
Type
Owner's manual
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