Tefal CLIPSO+ Gourmet Owner's manual

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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.

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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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