2
IMPORTANT USER INFORMATION
It is important that you read these
instructions carefully before using the
pressure cooker.
These warnings are provided in the
interest of your safety and should be
kept for future use.
GENERAL SAFETY
INSTRUCTIONS
WARNING
• The pressure cooker is designed
exclusively for domestic use and
for the envisaged purpose. This
pressure cooker is not fit for
commercial use. Do not use it
outdoors or for reasons other than
its intended use.
CAUTION
• In order to ensure your children’s safety,
please keep all packaging (plastic bags,
boxes, polystyrene etc.) out of their
reach. Do not allow small children to
play with the plastic bag as there is a
danger of suffocation!
• Close supervision is necessary when
the pressure cooker is used near
children. Children must not be allowed
to tamper with the controls or play with
the pressure cooker.
• Store out of reach of children.
• Always attach a plug to the pressure
cooker first, before plugging into a wall
outlet.
• A short mains lead is provided to reduce
the risk of becoming entangled in or
tripping over a longer cord.
• If an extension cord is used, the marked
electrical rating of the extension cord
must be at least as great as the electrical
rating of the pressure cooker, and should
be arranged so that it will not hang over
the table where it can be pulled on by
children or tripped over.
• Do not let the mains lead hang over the
edge of a table or counter.
• Keep the mains lead away from heat,
oil, sharp edges and rough surfaces.
• Do not operate the pressure cooker with
a damaged mains lead or plug or if the
pressure cooker malfunctions or has
been damaged in any way.
• Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or removing parts
• Do not touch hot surfaces of the pressure
cooker. Only use the handles.
• Do not place the pressure cooker or
cooking pot in a heated oven or on a
stovetop.
• Do not use under hanging cupboards;
steam from pressure release may cause
damage.
• Before using the pressure cooker, check
that it is in perfect condition, without
damage. If in doubt discontinue use
immediately and return it to your nearest
AEG Service Centre.
• To protect against electrical shock, never
immerse the mains lead, plug, or outer
vessel in water or other liquids.
• Do not store in damp places.
• This pressure cooker cooks under
pressure. Improper use may result in
scalding injury. Make certain the unit is
properly closed before operating. See
Operating Instructions, page 4.
• Do not fill the pressure cooker over
3
/5
full. When cooking foods that expand
during cooking, such as dried foods ie.
vegetables, legumes, beans, and grains,
do not fill over
1
/2 full. Overfilling may clog
the pressure limit valve and develop
excess pressure.
• Always check regularly and before use
that the pressure release devices; anti-
block cover, pressure limit valve and
float valve, are not blocked.
• Keep the heating plate clean.
• Be aware that certain foods, such as
applesauce, cranberries, pearl barley,
oatmeal and other cereals, split peas,
rhubarb and all pasta’s can foam, froth
and sputter, and clog the pressure
release devices. These foods should
not be cooked in a pressure cooker
unless following an AEG pressure cooker
recipe. Always use a small amount of
oil or butter to prevent frothing.
• Do not use the pressure cooker for
pressure frying oil.
• Do not open the pressure cooker until
the unit has cooled and all internal
pressure has been released. If the lid
is difficult to rotate, this indicates
that the pressure cooker is still
pressurised. Do not force it open.
Any pressure in the pressure cooker
can be hazardous. See operating
instructions, page 4.
• Extreme caution must be used when
moving a pressure cooker containing
hot liquids or foods. Use side handles
only.
• This pressure cooker should only ever
be repaired by authorised Electrolux
3
2
1
3
4
5
6
7
8
9
11
12
13
14
15
16
18
17
personnel. Repairs undertaken by
unauthorised or inexperienced persons
may cause injury and/or serious
malfunctioning of the pressure cooker.
• Only genuine AEG spare parts and mains
lead should be used. Failure to do so
may render the warranty void.
FEATURES
1 Red float valve
2 Pressure limit valve
3 Push rod
4 Sealing ring
5 Cooking pot
6 Condensation container
7 Side handle
8 Outer body
9 Heating plate
10 Mains lead
11 Lid handle
12 Lid
13 Sealing ring supporting cover
14 Rubber grommet
15 Upper ring
16 Control panel
17 Base
18 Rack
CONTENTS
Important user information 2
Features 3
Introduction 3
Before first use 3
Instructions for use 4
Operating instructions 4
Pressure cooker settings 6
Safety devices 6
Cleaning 7
Troubleshooting 8
Warranty 9
INTRODUCTION
Pressurised cooking retains the steam
while sealing in the goodness. Food with
traditionally long cooking times will cook
up to 70% faster than traditional methods.
These foods include stews, soups, lamb
shanks, pot roasts and risotto.
The sealed cooking pot prevents vitamins
and minerals from boiling away. Nutrients
and vitamins are retained in the cooking
process.
BEFORE FIRST USE
Remove all packaging materials and
promotional labels from your pressure
cooker.
Ensure all the parts are included before
disposing of any packaging. You may wish
to keep the box and packaging for use at
a later date.
Before using your pressure cooker for the
first time, clean the lid, rack and cooking
pot. The cooking pot can be cleaned with
warm soapy water. Rinse and towel dry.
Place into the pressure cooker.
1 Place the pressure cooker on a solid,
flat surface where you intend to cook.
2 Secure the small clear plastic
condensation container in the rear of
the unit . Make sure it is fitted correctly
Fig 1.
10
4
Fig 5 Fig 6
Fig 2
3 Place the pressure limit valve on the lid,
as shown in figure 2, ensuring it is set
to the • position.
NOTE: The pressure limit valve does not
click or lock into place. Even though it will
have a loose fit, it is safely secured.
Only once the pressure cooker is
assembled correctly will you be ready to
begin cooking.
INSTRUCTIONS FOR USE
1 To remove the lid, grasp the lid handle,
turn clockwise and lift.
2 Should the recipe require, remove the
cooking pot from the pressure cooker
and add food and liquids.
3 Should the rack be required, place it in
the cooking pot.
4 Only use wooden or plastic utensils in
order not to damage the cooking pot
non-stick coating.
NOTE: The total volume of food and liquid
must not exceed 60% of the capacity of
the cooking pot (Fig 3). For foods such as
dried vegetables and beans, or rice and
grains, the total volume must not exceed
50% capacity (Fig 4). Always use at least
125ml liquid when pressure cooking.
5 Before locking the lid in place, remove
any food from the upper rim of the
cooking pot to ensure a proper seal.
Make sure the sealing ring is securely
in place on the sealing ring supporting
cover (Fig 5). Hold the knob on the
sealing ring supporting cover and press
firmly over the centre post of the inner
lid to secure (Fig 6). Place the lid on the
pressure cooker and turn it counter-
clockwise into the locked position.
NOTE: When placing the lid on the
pressure cooker, the float valve should be
facing the left.
6 Place the pressure limit valve on the lid,
as shown in figure 2, ensuring it is set
to the • position.
NOTE: The pressure limit valve does not
click or lock into place. Even though it will
have a loose fit, it is safely secured. The
red float in the handle must be fully down
to properly seal the pot before cooking.
7 Plug the mains lead into the pressure
cooker and then into the electrical
socket. Switch the electrical socket on
and the LED display will show .
OPERATING INSTRUCTIONS
When the pressure cooker is on the LED
will light up. Select the desired cooking
function using the Menu button. The
Condensation
Container
Fig 1
Fig 3
60%
50%
Fig 4
5
Fig 7
selected function light will flash.
1 Select Low or High Pressure setting.
2 Press Time and select the number of
minutes needed for pressure cooking.
NOTE: Only when selecting the low or high
pressure settings can one select pressure
cooking time. Time increases in 1-minute
increments up to 40 minutes and in 5-
minute increments from 40 - 99 minutes.
3 Press Start/Cancel button to begin
cooking. The pressure cooker will begin
heating. The red float will rise as
pressure builds. When the selected
pressure level is reached, the small light
in the lower right-hand corner of the LED
will stop flashing and remain lit. At this
point pressure cooking begins and the
timer will start to count down. The timer
will not begin to count down until full
pressure is reached, this may be
several minutes after the red float
has fully risen.
NOTE: When cooking under pressure, the
lid is double locked and cannot be opened.
NEVER ATTEMPT TO OPEN THE LID
WHILE PRESSURE COOKING.
Automatic Keep Warm function
When the LED display reaches , the
pressure cooker automatically shifts to
Keep Warm. The Keep Warm light will turn
on and the pressure cooker will beep to
indicate cooking is complete.
NOTE: The Keep Warm setting should not
be used for more than 12 hours. The quality
or texture of the food will begin to change
after 1 hour on Keep Warm. In the Keep
Warm setting, a little condensation in the
upper ring is normal.
To cancel or reset
Users can cancel the function or reset the
timing setup anytime by pressing the
Start/Cancel button.
Removing the lid
Only when the pressure cooking cycle is
finished, will the pressure cooker
automatically switch to the Keep Warm
function. You may now choose to release
the pressure in one of three ways - Natural
Pressure Release, Quick Pressure Release
or a combination of both. The choice will
be determined by the particular food being
cooked and instructions in the recipe. If
adapting your own recipe for pressure
cooking, find a similar recipe in our booklet
and use that as a guide.
Natural Pressure Release - After pressure
cooking, leave the pressure cooker on
Keep Warm. The pressure will begin to
drop - time for the pressure to drop depends
on the amount of liquid in the pressure
cooker and the length of time that the
pressure was maintained. Natural Pressure
Release will take from 10 to 30 minutes.
During this time cooking continues. This
method is recommended for certain cuts
of meat and some desserts. When pressure
is fully released the float (pressure indicator)
will drop and the lid will unlock to open.
Quick Pressure Release - After pressure
cooking you will hear a series of beeps
indicating the cooking process is finished.
Turn the pressure cooker off and rotate the
handle of the pressure limit valve clockwise
until the pressure release indicator lines
up with the mark on lid (see figure 7). Do
not touch with your hands. Use tongs or
another tool.
The steam will begin to release through
the valve. Keep your face and hands clear
of the steam as it is released. Do not
release pressure under hanging cupboards,
which can be damaged by steam. When
pressure is fully released, the red float will
drop and the lid will unlock to open. Quick
Pressure Release stops pressure cooking
immediately. If further cooking is necessary,
the pressure cooker may be returned to
pressure, or the food may be further cooked
on the Simmer setting.
6
Combination Pressure Release - For
some foods a combination of Natural and
Quick Pressure Release may be required.
SCALDING WARNING:
Use extreme caution when releasing
pressure. Use tongs or similar utensil to
rotate the handle of the pressure limit
valve clockwise.
Never use your naked hand.
When the red float valve is completely down,
grasp the lid handle, turn clockwise and lift.
PRESSURE COOKER SETTINGS
1 Low pressure (operating instructions on
pages 4 and 5).
2 High pressure (operating instructions
on pages 4 and 5).
3 Browning function - Allows cooking over
high heat, without the lid, before pressure
cooking. Browning foods in a small
amount of oil, butter or fat seals the
outer surfaces of meats and vegetables.
Browning adds flavour and appeal.
Browning seals in natural flavour and
juices giving it a deep brown colour.
4 Sauté function - Done prior to pressure
cooking, without the lid, allows you to
quickly soften vegetables in a small
amount of oil, butter or fat without
browning. It is also useful to cook rice
(Arborio, white etc.) for pilafs and risottos.
5 Simmer function - This temperature
setting allows you to cook at a lower
temperature. It is primarily used to finish
the cooking process, for example when
adding ingredients to a risotto, sauce or
stew or to continue the cooking process
to achieve preferred texture. Simmer is
also used to reduce liquids.
6 Keep Warm function - Keeps cooked
food warm for up to 12 hours.
SAFETY DEVICES
There are seven safety devices built into
the pressure cooker to assure its safety
and reliability.
1 Open-and-close lid safety device - The
pressure cooker will not start
pressurising until the lid is closed and
locked properly. The lid cannot be
opened if the pressure cooker is
pressurised.
2 Pressure control device - The correct
pressure level is automatically
maintained during the cooking cycle.
3 Pressure limit valve - The pressure limit
valve will release air automatically when
the pressure inside exceeds the preset
value.
4 Anti-block cover - Prevents food from
blocking the pressure limit valve.
5 Pressure release device - When the
pressure cooker reaches the maximum
allowable pressure and temperature,
the cooking pot will move down until the
lid separates from the sealing ring,
releasing air pressure.
Electric
Pressure Cooker
7
6 Thermostat - The power will
automatically shut off when the cooking
pot temperature reaches the preset
value, or when the pressure cooker
heats up without any food.
7 Thermal fuse - The circuit will be opened
when the pressure cooker reaches the
maximum temperature.
CLEANING
1 Unplug the mains lead before cleaning.
2 Clean the outer body with a soft cloth.
Do not immerse the outer body in water
or pour water into it.
3 To clean the plastic condensation
container, remove and clean it with warm
soapy water. Dry and refit. (Fig 1)
4 Rinse the underside of the lid including
the sealing ring, pressure limit valve,
anti-block cover, air escape and float
valve with warm water. Dry completely.
5 Clean the area under the upper ring with
a dampened cloth or microfibre cloth.
Do not use chemical cleaners.
6 The cooking pot has a non-stick coating
and is dishwasher safe. To hand clean
the cooking pot, use a soft cloth or
sponge and wipe. Be careful not to
scratch the inside coating. Never use
harsh chemicals, scouring pads or
abrasive substances which may damage
the non-stick coating.
7 To clean the sealing ring, hold the knob
on the sealing ring supporting cover and
pull the sealing ring off from the lid.
Wash the sealing ring in soapy water,
rinse, dry and put the sealing ring
supporting cover back the same way.
NOTE: The side with the knob should face
outward. Do not put it upside down (Fig 5
and 6)
8 To clean the rubber grommet located in
the centre of the sealing ring supporting
cover, carefully remove the sealing ring
supporting cover and clean the grommet.
Dry and refit.
9 To clean the pressure limit valve, remove
and rinse it with water. Dry and refit. (Fig 8)
Fig 8
TROUBLESHOOTING
Symptom Possible reasons Solutions
Lid fails to lock The sealing ring is not properly Reinstall the sealing ring
installed
The float valve is seized by the push Push the rod with hands
rod
Cannot open the lid The float valve is still up Press the float valve down
after air exhaust
Air escapes from the No sealing ring was installed Install the sealing ring
rim of the lid Food residue on the sealing ring Clean the sealing ring
Sealing ring worn out Replace the sealing ring
Lid not locked properly Rotate the lid fully
Air escapes from the Food stuck on the sealing ring of Clean the float valve
float valve the float valve sealing ring
The sealing ring on the float valve Replace the float valve
worn out sealing ring
The float will not rise The pressure limit valve is not Place the device to
placed properly Pressure •
Not enough food and water Check recipe for quantity
Air escaping from the rim of the Call our Customer Helpline
lid and the pressure limit valve 0800 222 825 toll free in SA
Defaults to “Keep Not enough liquid (water) in the Add ±1 cup of water, stir
Warm” instead of mixture thoroughly into the mixture
“Pressure” function and select High or Low
Pressure
After browning or sauté, temperature Switch off pressure cooker
too high for pressure cooking and wait approximately 1
1
/2
minutes before selecting
High or Low Pressure
Continuous beep After browning or sauté, temperature Switch off pressure cooker
sound after setting too high for pressure cooking and wait approximately 1
1
/2
timer and “Pressure” minutes before selecting
function High or Low Pressure
NOTE: To determine whether the pressure cooker is faulty or if the recipe needs adapting,
ie; possibly more liquid is required, perform the following test:
1. Empty contents of inner pot into a bowl and clean the inner pot and pressure cooker
2. Pour 1 cup of water into the inner pot and select High Pressure
3. Set the timer for 1 minute
4. Press the Start/Cancel button
If the pressure cooker is not faulty it will pressurise and complete the cycle. This means
that the recipe needs to be adjusted by adding more water and mixing thoroughly.
8
9
Electrolux reserves the right to make improvements or modifications to the product from time to time and consequently the details given in this book are
subject to alteration without notice.
WARRANTY
Electrolux South Africa (Pty) Ltd., (’Electrolux’) warrants to the original
purchaser (’the Purchaser’) that this appliance is free from defects in
the material or workmanship under normal use and service subject to
the following conditions:
This AEG Product is covered by Electrolux Warranty Conditions
1. This warranty, remains valid for a period of one year in respect of appliances used for domestic purposes only. Any AEG domestic appliance
used in a commercial capacity will not be covered by this warranty.
2. The Purchaser shall refer the appliance for repair to any AEG branch or AEG authorized service agent and nowhere else. On referral for
repair in accordance with the warranty as aforesaid Electrolux shall, at its opinion, if satisfied that the conditions herein set out have been
complied with, replace or repair the appliance without cost to the Purchaser.
3. The Purchaser shall use only genuine AEG accessories.
4. This warranty does not apply to light bulbs, external electrical connections, flex and all other items where the length of life depends upon
the use and care given.
5. This warranty shall only apply to appliances purchased in and retained for use in South Africa, Namibia, Lesotho, Botswana and Swaziland.
6. The Purchaser shall not remove the serial number of the appliance.
7. Electrolux undertakes that all goods supplied by it shall conform to the specifications of the same except insofar as these are necessarily
modified by AEG from time to time. Electrolux does not warrant or give any representation of any nature in respect of any appliances
supplied by it or the materials from which those appliances were made, or the workmanship in the making of those appliances or the fitness
of those appliances for any particular purpose whether or not that purpose is known to Electrolux.
8. Electrolux shall not be responsible for any loss or damage of any nature whatsoever whether direct or indirect, consequential or otherwise,
sustained as a result of any appliance being defective or not conforming to the description thereof, or as a result of improper use of the
appliance (which, without limiting the generality thereof, shall include the use of incorrect voltage or faults in the house wiring, improper
use of the controls and failure to use the appliance in accordance with the operating instructions), or as a result of any other cause
whatsoever.
9. Abuse of the appliance by the purchaser will render this warranty invalid. Improper use of the appliance and failure to use the appliance
or maintain the appliance in accordance with the relevant instructions will be considered as abuse.
10. The purchaser shall, when referring the appliance for warranty repair as aforesaid, produce the cash slip, hire purchase documents or
invoice together with this warranty.
11. Electrolux shall be entitled to charge the Purchaser for services rendered outside the warranty period or for any quotations given when no
fault is found, for any replacement parts supplied and which are not covered by the warranty.
12. The above conditions constitute separate and devisable resolutive conditions and failure of the Purchaser to observe each or any of the
said conditions will render this warranty of no force and effect.
13. No understandings or representations, which are not in writing and accepted by Electrolux or specified in writing, are binding on it.
14. All implied warranties in respect of the appliance are expressly excluded.
ELECTROLUX FLOORCARE & SMALL APPLIANCE DIVISION
A DIVISION OF ELECTROLUX S.A. (PTY) LTD
Reg. no. 1971/005541/07
CUSTOMER HELPLINE
0800 222 825
(Toll Free South Africa wide)
IMPORTANT!
For future reference we suggest you record the following details here, and keep the receipt with the handbook as proof of purchase.
PURCHASED FROM: ..........................................................................................................................................................................................................................
DATE PURCHASED: .....................................................................................................MODEL NO:..................................................................................................
SERIAL NO.
PART No: 14857-001
2
TIPS and HINTS
• Many recipes can easily be adapted for
preparation in your Electric Pressure
Cooker- soups, stews, side dishes and
more.
• The amount of liquid needed is much
less than for traditional cooking methods.
• Never exceed the Maximum Fill Amount
of the pressure cooker.
• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will permit to allow proper locking.
• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.
• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release
it is important to begin immediately upon
completion of pressure cooking;
otherwise foods will continue to cook,
and may overcook.
• Do not store pressure cooker with the
lid on tightly. This saves the seal from
unnecessary wear and tear.
• More nutrients and vitamins are
preserved during pressure cooking than
with traditional cooking methods, as less
liquid is used and thus fewer nutrients
are lost to evaporation.
• To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least
1
/3 to
1
/2 of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your recipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid overcooking. You can also use
the cooking charts provided as a guide.
• When experimenting with a recipe,
ensure you add water, as liquid from
tins, ie paste, chutney, tomatoes etc
does not generate sufficient steam to
enable pressure cooker to operate
properly.
• When experimenting with a recipe, if the
food is almost cooked, use Simmer to
complete cooking.
NOTE: To determine whether the pressure
cooker is faulty or if the recipe needs
adapting, ie; possibly more liquid is
required, perform the following test:
1. Empty contents of inner pot into a
bowl and clean the inner pot and
pressure cooker
2. Pour 1 cup of water into the inner
pot and select High Pressure
3. Set the timer for 1 minute
4. Press the Start/Cancel button
If the pressure cooker is not faulty it will
pressurise and complete the cycle. This
means that the recipe needs to be adjusted
by adding more water and mixing
thoroughly.
COOKING TIMES
Poultry and Meats 3
Vegetables 4
Rice and Grains 5
Dried Beans 6
Recipies 7 - 37
3
POULTRY and MEATS
Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or
less, and 1
1
/2 cups if cooking for more time. Add vegetables such as chopped onions,
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 Cooking Time Pressure Release Method
Chicken
Whole - up to 1.8kg 24 to 28 minutes Quick Pressure Release
Chicken breast 1.4kg 9 to 10 minutes Quick Pressure Release
with bone
Chicken breast 1kg 5 to 6 minutes Quick Pressure Release
boneless
Thighs / legs 9 to 12 minutes Quick Pressure Release
with bone
Thighs / legs 8 to 10 minutes Quick Pressure Release
boneless
Beef
Pot roast, bottom round 1.5kg 99 minutes Natural Pressure Release
Brisket 1kg 55 minutes Natural Pressure Release
Corned beef brisket 24 minutes per 500g Natural Pressure Release
Short ribs 5cm thick 50 minutes Natural Pressure Release
Stew 2cm cubes 10 minutes Natural Pressure Release
Lamb
Shanks, four, 350g each 24 minutes Natural Pressure Release
Shoulder for stew 5cm cubes 22 to 25 minutes Natural Pressure Release
Pork
Loin chops, 2.5cm thick 9 to 11 minutes Quick Pressure Release
with bone Brown first
Shoulder roast 1.4kg - boneless 50 to 55 minutes Natural Pressure Release
Spareribs, cut into 2 to 3 rib pieces 22 to 28 minutes Quick Pressure Release
Veal
Shoulder roast - boneless 10 minutes per 500g Natural Pressure Release
Cubes for stew 5cm cubes 9 to 10 minutes Natural Pressure Release
VEGETABLES
Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - be
sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables
require more cooking, turn the pressure cooker off, and cover to steam the vegetables
until preferred texture is reached. Add
1
/2 a cup of water or liquid for cooking. If pressure
cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming
time may be needed. When cooking vegetables it is always best to under cook, then allow
additional time to steam - to avoid overcooking. All cooking is on High Pressure unless
otherwise indicated.
Food Cooking Time Pressure Release Method
Artichokes
4 medium-large, 200-300g each 7 to 9 minutes Quick Pressure Release
Beans, green Low Pressure
700g, cut into 5cm lengths 1 to 2 minutes Quick Pressure Release
Beetroot
medium-large 24 to 26 minutes Quick Pressure Release
Broccoli
Cut into large florets 2 to 3 minutes Quick Pressure Release
Butternut
Peeled and sliced 3 to 4 minutes Quick Pressure Release
Carrots
Cut to 5cm lengths or “baby cut” 8 minutes Quick Pressure Release
1.5cm slices 2 to 3 minutes Quick Pressure Release
Cauliflower
Cut into large florets 2 to 3 minutes Quick Pressure Release
Corn, baby
4-6 ears (use rack) 1 minute Quick Pressure Release
Gem squash
Halved 6 to 8 minutes Quick Pressure Release
Onions
Baby, peeled 2 to 4 minutes Quick Pressure Release
Parsnips
Peeled, cut into 5cm slices 3 to 4 minutes Quick Pressure Release
1.5cm slices 1 to 2 minutes Quick Pressure Release
Patty pans or courgettes
Cut into 1.5cm slices 1 to 3 minutes Quick Pressure Release
Potatoes
Regular
Medium quartered 5 to 7 minutes Quick Pressure Release
Red
New 50-100g each 5 to 8 minutes Quick Pressure Release
Sweet
5cm cubes 5 to 6 minutes Quick Pressure Release
4
5
RICE and GRAINS
Rice and grains cook best in a large amounts of water, with the excess water drained when
cooking and pressure release are completed. In most cases, cooking is done using High
Pressure, followed by a combination of Natural and Quick Pressure Release. If further
cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly
undercooked if they are to be added to soups or casseroles. Oil or butter must be added
to prevent foaming.
A general formula to follow: unless you are preparing a specific recipe or the chart below
indicates otherwise, cook 2 cups of rice or grain in 6
1
/2 cups liquid with 1 to 2 tablespoons
of butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.
Rice/Grain Cooking Time/Pressure/Pressure Release Method
Arborio/Risotto (1 cup Sauté rice in butter/oil until opaque. Add liquid. High
Arborio + 3 cups liquid/water) Pressure for 6 minutes, followed by Quick Pressure
Release.
Brown rice High Pressure for 10 minutes. Natural Pressure Release
for 10 minutes, Followed by Quick Pressure Release
Wild rice High Pressure for 20 minutes. Natural Pressure for 10
minutes, followed by Quick Pressure Release
Quinoa (1 cup Quinoa + High Pressure for 2 minutes. Natural Pressure Release
2 cups liquid/water) for 10 minutes, followed by Quick Pressure Release
The exception is white rice, which is cooked differently from speciality rice and grains. Use
specific directions for cooking white rice.
White rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and
slightly stickier than rice cooked on a stove top, it will be more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste.
White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.
Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.
Rice amount Liquid Butter or Oil Yield (when fluffed)
1 cup 1
1
/2 cups 1 tablespoon 3 cups
1
1
/2 cups 2
1
/4 cups 1 tablespoon 4 to 4
1
/2 cups
2 cups 3 cups 2 tablespoons 5
1
/2 to 6 cups
3 cups 4
1
/4 cups 2 tablespoons 7
1
/2 to 8 cups
4 cups 5 cups 2 tablespoons 11 to 12 cups
6
DRIED BEANS
Before cooking dried beans, pick over and discard any broken or shriveled beans, bits of
dirt and debris. Rinse beans and drain.
Beans may be soaked overnight, but the pressure cooker allows you to cook beans without
presoaking.
Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor.
Do not salt before cooking as salt inhibits cooking.
Cook beans in large batches (200g beans + 4 cups water + seasoning + onions, garlic,
herbs to taste and 2 teaspoons oil), freeze in 1-cup amounts to add to other dishes later.
Never fill pressure cooker more than one-third full when cooking beans.
Add 2 teaspoons oil per cup of beans to prevent foaming.
After cooking beans, clean lid, seal, steam release valve and float valve carefully.
When cooking beans, use High Pressure and Natural Pressure Release.
If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over) select Simmer and allow the beans to
simmer until tender. As with vegetables it is better to under cook and allow to simmer to
complete cooking.
Beans Cooking Time Cooking time Yield
(1 cup) (Soaked overnight) (Unsoaked)
Black Beans 20 to 25 minutes 28 to 32 minutes 2cups
Cannellini 18 to 22 minutes 33 to 38 minutes 2 cups
Chickpeas 20 to 40 minutes 40 to 60 minutes 2
1
/2 cups
Lentils N/A 8 to 10 minutes 2 cups
Red beans 22 to 25 minutes 30 to 35 minutes 2 cups
Soybeans 26 to 33 minutes 33 to 40 minutes 1
1
/4 cups
7
V = suitable for vegetarians
Pork
Slow roasted pork belly with plums 22
Barbecued spareribs 23
Gammon 23
Cider braised pork with sage 24
Carnitas 24
Pork chops with berry sauce 24
Mandarin and ginger braised 25
pork belly
Beef
Beef curry 26
Mexican beef 26
Beef stew 27
Savory pot roast 27
Cider and molasses pot roast 28
Corned beef and cabbage 28
South African style beef stew 28
Samp and beans (Umqushu) 29
Lamb
Greek lamb and butterbean stew 29
Moroccan lamb shanks 30
Spoon lamb 30
Lamb shanks with garlic and Port 31
Tuscan lamb shanks 31
Lamb stew 32
Desserts
V Poached plums with almonds 32
V Poached quinces 33
V Quince crumble 33
V Rhubarb crumble 33
V Apple and berry compote 34
V “Same day “ Christmas pudding 34
V Mocha cheesecake 35
Jams
V Raspberry and apple jam 36
V Marmalade 37
V Mango chutney 37
RECIPES
Soups and Stocks
Corn and chicken soup with 8
coriander
Moroccan harira soup 8
V Tomato and sweet chilli pepper soup 9
V Butternut and sweet potato soup 9
Spanish chorizo and chickpea soup 10
Splitpea soup 10
Beef, barley and vegetable soup 11
V Cream of garden tomato soup 11
Chicken stock 11
Beef / lamb stock 12
Starters and Salads
V Spiced Indian chickpeas with 12
Bhatura bread
V Lentil and aubergine salad 13
V Spicy chickpea salad 14
Risotto and Pasta Sauces
V Basic risotto 14
V Tomato and lemon risotto 15
Prawn and chorizo risotto 15
V Mushroom risotto 16
V Pea and mint risotto 16
V Tomato pasta sauce 17
Bolognaise sauce 17
V Mushroom pasta sauce 18
Poultry
Burmese chicken curry 18
Chicken Basque 19
Chicken with bell peppers and 19
noodles
Tortellini with chicken and 20
asparagus
Chicken and rice 20
Hungarian chicken 21
Ginger soy chicken 21
Harry’s chicken or beef curry 21
8
SOUPS and STOCKS
CORN AND CHICKEN SOUP
WITH CORIANDER
Recipe by Silwood School of Cookery
Serves 4
15ml oil, for frying
1 onion, chopped
2 cloves garlic, chopped
1 stem lemon grass (white part
only), finely chopped
15ml grated fresh ginger
a little chilli (optional), finely
chopped
300g chicken breast, cubed
500ml frozen corn kernels
500ml chicken stock
250ml coconut milk
30ml fish sauce
30ml lime juice
5ml sugar
freshly ground black pepper,
to taste
fresh coriander leaves for
garnishing
1 Select Sauté and sauté the onion in a
little oil until soft. Add the garlic, lemon
grass, ginger and chilli (optional), sauté
for 1 minute stirring frequently.
2 Add the chicken, stock, coconut milk and
corn. Select High Pressure and set the
timer for 4 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
3 Add the fish sauce, lime juice, sugar and
black pepper to taste, stir for 30 seconds.
Serve immediately, topped with coriander
leaves.
MOROCCAN HARIRA SOUP
Recipe by Silwood School of Cookery
In Morocco this soup is served as an
important part of the festivities of
Ramadan.
Serves 6 – 8
50g butter, for frying
1 large onion, chopped
500g lamb goulash
2 stalks celery, thinly sliced
10ml ground turmeric
10ml ground cumin
5ml ground cinnamon
10ml freshly grated ginger
10ml paprika or cayenne pepper
pinch saffron strands, soaked
in 15ml water
2 tins Italian tomatoes, chopped
250ml chickpeas, soaked overnight
110g dried lentils
salt, pepper and sugar, to
taste
125ml Tastic rice, well rinsed
freshly squeezed lemon juice,
to taste
20ml cornflour slaked in 20 ml water
30ml chopped coriander leaves
60ml chopped flat parsley
1 Select Sauté and sauté the onion in the
butter until soft. Select Browning and
brown the lamb without burning the
onions. Select Sauté, add the celery,
turmeric, cumin, cinnamon, ginger and
paprika/cayenne pepper and sauté for 1
minute.
2 Add 1
1
/2 litres water, soaking saffron and
Italian tomatoes to the pressure cooker.
Rinse the chickpeas and lentils and add.
Select High Pressure and set the timer
for 45 minutes and cook until the lamb is
soft. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
9
3 Add the well rinsed rice and 5 ml salt,
Select High Pressure and set the timer
for 5 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
4 Taste, checking that the rice is cooked,
adjust the seasoning with a little lemon
juice, salt and pepper. Thicken with slaked
corn flour if needed. Add the chopped
herbs, stir once or twice, and serve.
TOMATO AND SWEET CHILLI
PEPPER SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
12 ripe tomatoes
2 red peppers
1 onion, chopped
15ml olive oil, for frying
2 cloves garlic, chopped
1 tin Italian tomatoes
400ml chicken or vegetable stock
salt and black pepper, to taste
50ml basil pesto
1 Make a cross in the skin of the tomatoes.
Blanch the tomatoes in boiling water for
10 seconds, refresh in cold water.
Remove the skins and chop roughly.
2 Roast the peppers, remove skin and chop.
3 Select Sauté and sauté the onions in a
little olive oil until soft.
4 Add the garlic and sauté for another
minute.
5 Add the peeled, chopped tomatoes, the
tinned tomatoes with all their juices and
the red peppers. Select High Pressure
and set the timer for 4 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
6 Add chicken stock. Select High Pressure
and set the timer for another 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
7 Blend soup until smooth. Season with
salt and black pepper.
Serve with a dollop of basil pesto.
BUTTERNUT AND SWEET
POTATO SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
45ml butter, for frying
200g onion, chopped
375g butternut, cubed
375g sweet potato, cubed
5-10ml curry powder
45ml flour slaked in 50ml milk or
water
500ml chicken or vegetable stock
350ml milk
salt and pepper, to taste
juice of an orange (optional)
1 Select Sauté and melt the butter, add
onions and curry powder and sauté gently
until soft but not coloured.
2 Add the butternut and sweet potato.
3 Add the stock and milk. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Purée in a blender and season with salt
and pepper to taste.
5 Adjust the texture with the juice of an
orange, extra milk or stock to produce a
pleasantly thick soup. Thicken with slaked
flour if needed.
10
SPLITPEA SOUP
Serves 6 - 8
500g dried splitpeas
1 meaty ham bone or 500ml
diced ham
2 onions, finely chopped
4 stalks celery, finely chopped
2 carrots, peeled and chopped
4 potatoes, peeled and diced
1 bay leaf
2 beef stock or oxtail cubes
5ml thyme, chopped (1½ ml dried)
salt and pepper, to taste
1 Rinse peas well in cold water, place in
the cooking pot and cover with water.
Select Sauté and bring to the boil. Turn
the pressure cooker off, cover and leave
to soak for one hour.
2 Drain the splitpeas and place in pressure
cooker along with 2 litres (8 cups) of
water, the ham bone (not diced ham),
onions, celery, bay leaf, stock cubes and
thyme.
3 Select High Pressure and set the timer
for 20 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 If using a pork bone, remove from cooking
pot. Shread meat from the bone and
return to soup.
5 Remove bay leaf, add the carrots and
potatoes. Add ham if using diced ham.
6 Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
7 Stir well. Adjust seasoning with salt and
pepper before serving.
SPANISH CHORIZO AND
CHICKPEA SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
15ml olive oil, for frying
125g chorizo sausage, sliced
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
a little red chilli, finely chopped
250ml chickpeas, soaked overnight
2 tins tomatoes, chopped
1 litre chicken stock (salt free)
salt, pepper and sugar, to taste
1 bunch spinach, shredded
30ml chopped parsley, thyme and
oregano mixed
1 Select Sauté and brown the chorizo in
the olive oil, set aside.
2 Sauté onion, add celery, garlic and chilli
in a little more olive oil.
3 Add chorizo, drained chickpeas, chopped
tinned tomatoes (including their juice) and
the stock. Select High Pressure and set
the timer for 20 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Add spinach, salt, pepper, sugar and
herbs.
5 Select Sauté and simmer for 5 minutes.
HINT: Do not add salt to the mixture
before the chickpeas have softened or
they will remain tough.
11
CREAM OF GARDEN TOMATO SOUP
Serves 3 - 4
15ml oil, for frying
15g butter, for frying
1 onion, finely chopped
1 clove garlic, crushed
1
1
/2 kg tomatoes, coarsely chopped
15ml thyme, chopped (5ml dried)
125ml chicken stock (or vegetable
stock or water)
190ml cream
salt and pepper, to taste
1 Select Sauté and sauté the onion in the
oil and butter until soft.
2 Add the garlic, the tomatoes and their
juices, thyme and stock. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add cream then blend soup until smooth.
4 Season with salt and pepper to taste.
5 Select simmer and reheat gently before
serving
CHICKEN STOCK
Recipe by Silwood School of Cookery
1
1
/2 kg chicken bones, cooked or
uncooked
125g of each, onions, carrots,
celery and leeks
20ml of each, thyme and parsley,
bruised
1 bay leaf
6 black peppercorns
1 Wash, peel and roughly cut the onions,
carrots, celery and leeks, place in the
pressure cooker, place the chicken bones
on top. Add the herbs, peppercorns and
2 litres water. Select High Pressure and
set the timer for 50 minutes. When audible
beep sounds, use Quick Pressure
BEEF, BARLEY AND
VEGETABLE SOUP
Serves 4 - 6
750g beef mince
15ml oil, for frying
1 tin tomatoes, chopped
625ml water
125ml barley
3 large carrots, chopped
2 stalks celery, chopped
1 large potato, peeled and cubed
1 onion, chopped
1 clove garlic, crushed
10ml basil (3ml dried)
10ml thyme (3ml dried)
10ml rosemary (3ml dried)
10ml marjoram (3ml dried)
salt and freshly ground black
pepper, to taste
1 Select Sauté and brown the beef in the
oil until nicely coloured.
2 Add the tomatoes, water and barley.
Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
3 Add the carrots, celery, potatoes, onion,
garlic and herbs. Select High Pressure
and set the timer for 10 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Season with salt and pepper and serve.
This soup can be refrigerated for up to 4
days or frozen.
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