AEG EPC6000 User manual

Brand: AEG

Model: EPC6000

Category: Small kitchen appliances

Type: User manual

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

full. When cooking foods that expand

during cooking, such as dried foods ie.

vegetables, legumes, beans, and grains,

do not fill over

/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

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.

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

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.

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

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

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

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.

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

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

/3 to

/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

POULTRY and MEATS

Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or

less, and 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

/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

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

/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

/2 cups 1 tablespoon 3 cups

/2 cups 2

/4 cups 1 tablespoon 4 to 4

/2 cups

2 cups 3 cups 2 tablespoons 5

/2 to 6 cups

3 cups 4

/4 cups 2 tablespoons 7

/2 to 8 cups

4 cups 5 cups 2 tablespoons 11 to 12 cups

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

/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

/4 cups

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

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

/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.

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.

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.

CREAM OF GARDEN TOMATO SOUP

Serves 3 - 4

15ml oil, for frying

15g butter, for frying

1 onion, finely chopped

1 clove garlic, crushed

/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

/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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AEG EPC6000 User manual

Brand: AEG

Model: EPC6000

Category: Small kitchen appliances

Type: User manual

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AEG EPC6000 User manual

AEG EPC6000 User manual

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