AIR FRyeR
INCLUDES RECIPES CREATED FOR MODEL#GPC865, GPC655
3
Breakfast & appetizers //// P. 7 - 15
Mains and sides //// P. 16 - 31
Eggs / P. 7
Steamed Omelette / P. 9
Yogurt / P. 11
Smoky Bacon and Bean Soup / P. 13
Spicy Chicken Soup / P. 15
Boiled Pork/ P. 19
Roasted Chicken / P. 21
Meatballs and Red Sauce / P. 23
Beef Stew/ P. 25
Multigrain Rice / P. 27
Lemon Parmesan Risotto / P. 29
Stuffed Duck With Apples / P. 31
New York Style Cheesecake / P. 35
Marble Cake / P. 37
desserts //// P. 32 - 37
TABLE OF CONTENTS
5
BrEAkFAST & AppETizErS
6 7
Eggs
Water (to cover the eggs)
INGREDIENTS
Eggs
Add the eggs into the inner pot, add some water, close the lid.
Set the “Egg” program, “Normal” mode. When the time is up,
remove eggs from the pot and let it cool in cold water.
DIRECTIONS
Breakfast & appetizers
98
8
3 Eggs
3.5 oz. Milk
Butter
Salt and Pepper to Taste
Vegetables, Greens, Bacon - Optional
INGREDIENTS
Steamed
Omelette
To make steamed omelette in a pressure cooker, you need a
mold to hold the eggs while they cook. For this we recommend
using cupcake cups/molds. Prepare your omelette cups by
lining the bottom of each cup with a thin layer of butter or
parchment paper on the bottom of each cup. Then place the
cups on a rack suitable for steaming.
Crack the eggs into a mixing bowl with a pinch of sea salt and
black pepper, and beat well with a fork. Stir in the milk, and
mix well until the milk and eggs blend together. Pour omelettes
into prepared cups. At this stage you can add vegetables,
bacon, cheese or herbs to your preference.
Pour 2 cups of water into the cooker. Then place the rack with
filled omelet cups into the cooker, and set it to steam mode.
Steam for 10 minutes. Once done, remove omelettes from
cooker - plate, garnish and enjoy!
DIRECTIONS
Breakfast & appetizers
10 11
4 ¼ Cups Milk
Yogurt Starter
3 1/2 oz Yogurt With Active Bacterial Cultures
INGREDIENTS
Yogurt
Gently mix the milk with yogurt starter and yogurt with Active
Bacterial Cultures in a big bowl. Pour the mixture in the inner
pot. Close lid, press the yogurt button adjust the time to 8
hours. Plain yogurt is done – refrigerate and strain if desired!
Serve by adding sweeteners such as honey or maple syrup.
Add fruits, granola or your favorite toppings.
DIRECTIONS
Breakfast & appetizers
12 13
½ lb. Bacon
2 Medium Carrots
1 Medium White Onion
1 Stalk Celery
3 Cloves Garlic
1 tbsp Tomato Paste
2 Cups Beans
4 Cups Chicken Stock
1 Cup Water
Bay Leaf
Salt
Pepper
INGREDIENTS
Smoky Bacon
& Bean Soup
Thoroughly wash beans and soak in cold water for 8-10 hours
before cooking. Set the pressure cooker to “Saute” and add
the bacon. Cook until it starts to crisp, about 5-7 minutes. Then
save 2 tablespoons of the grease and drain the rest. Add the
bacon and reserved grease to the pot. Stir in the remaining
ingredients, including the chicken stock and water. Close and
lock the lid. Cook on the “Beans” setting, and set the timer for
40 minutes. Allow the pressure to release naturally before
removing the lid. Check to make sure the beans are thoroughly
cooked. Serve hot.
DIRECTIONS
Breakfast & appetizers
151414
3 Chicken Breasts
3 Large Carrots
5 Stalks of Celery
1 Large Onion
5 Garlic Cloves
1 Jalapeno Pepper
8oz Tomatillos, Skin Removed and Diced
6 Cups Chicken Stock
Salt, and Pepper to Taste
5 tbsp Olive Oil
INGREDIENTS
Spicy Chicken
Soup
Set the pressure cooker to “Saute” and add the olive oil to the
bottom of the pot. Dry the chicken breast with a paper towel
and salt them. When the oil is simmering, add the chicken
breast and brown them, turning once or twice, which takes
about 10 minutes. Add carrots, celery, onion, garlic, jalapeno,
and tomatillos and toss to combine, cooking about 8 minutes.
Add the chicken stock, then close the lid. Press the “Soup”
program for cooking. Cooking time is 5 minutes. When the tims
is up, carefully quick release the pressure gauge, using tongs
or another utensil to move it to “Venting.” Make sure to keep
any exposed skin away from hot steam being released.
Once the pressure has released, remove the chicken breast.
When they are cool enough to handle, chop into a large dice,
stir in the lime juice and add back to the soup. Serve the soup
with fresh cilantro and diced avocado on top.
DIRECTIONS
Breakfast & appetizers
1716
MAiNS ANd SidES
18
Mains and sides
19
2 1/2 lb Tenderloin
3 Cloves Garlic
1 1/2 tsp Salt
1 tsp Ground Black Pepper
Bay Leaf
1 tsp Rosemary
1 tsp Sage
INGREDIENTS
Boiled
Pork
Thoroughly wash and dry the pork. Cut the pork multiple times
with a sharp knife, an inch apart from each other. Wash the
garlic and cut it into thin slices. Rub the meat with a mixture of
spices and salt, and place the prepared garlic into the cuts in
the pork. Wrap the pork in plastic wrap, and let it marinate for
at least 1 hour. On the bottom of the pot, place the bay leaf,
rosemary and sage. Take the meat out of the plastic wrap and
transfer it to the pressure cooker, fat side down. Close the lid
securely. Set the pressure cooker menu to “Slow Cook”. Which
should be about 97˚F. Set your timer for 4 hours and let cook.
When the pressure cooker has finished, use the quick steam
release method. Once that’s done, turn off the heating
element, and let the pork rest for another hour.
DIRECTIONS
20 21
3 1/4 lb Chicken
Olive Oil
Garlic
Salt
Pepper
INGREDIENTS
Roasted
Chicken
Pat the chicken dry with a paper towel and rub with the oil,
minced garlic, salt, and pepper. Let it rest for 30 minutes. Put
it into the pressure cooker pot, cook on “Poultry” program,
using the mode – “More”. When the chicken is done, carefully
remove it from the pressure cooker pot and set on platter to
serve.
DIRECTIONS
Mains and sides
22 23
FOR THE RED SAUCE:
2 tbsp Olive Oil
1 Small White Onion, Diced
1 Clove Minced Garlic
1/4 Cup Dry White Wine
1 x 28 oz Cans Crushed
Tomatoes
1 x 14 oz Cans Tomato Sauce
2 tbsp Tomato Paste
1 tbsp Minced Fresh Oregano
1 tsp Salt
FOR THE MEATBALLS:
½ Pound Ground Pork
½ Pound Ground Beef
½ Cup Milk
2 Eggs,Lightly Beaten
1 Cup Plain Breadcrumbs
3 tbsp Minced Fresh Basil
2 Cloves Minced Garlic
1 tsp Salt
½ tsp Crushed Pepper
INGREDIENTS
Meatballs
& Red Sauce
The red sauce: Using “Saute” setting, heat the olive oil in the
pot until it’s shimmering. Add the onion and cook, stirring
occasionally, until browned. Add the garlic and toss until
fragrant, about 1 minute. Add the white wine and cook
until the alcohol has dissipated, about 7 minutes. Add the
crushed tomatoes, tomato sauce and tomato paste and stir
till combined, then add the oregano and salt. Let the sauce
simmer while you make the meatballs. If it starts to boil or
splatter, press “cancel” to turn off the saute heat and let
the sauce rest until the meatballs are added.
The meatballs: Combine all meatball ingredients together
in a large bowl. With wet hands, mix everything together
thoroughly. Form into small balls about 1.5” wide and add
to the sauce. Close the lid and cook for 5-7 minutes on
“Saute”. When the time is up, allow the pressure release
naturally. Keep your hands away from hot steam releasing.
Serve the sauce and meatballs as they are, over pasta or in
a sandwich.
DIRECTIONS
Mains and sides
24 25
1 lb Beef brisket
1 tbsp Olive Ooil
3 Cups Water
2 Medium Size Carrots, Chopped
1 Potato, Cubed
1 Bell Pepper, Cubed
2 Celery Stalks, Chopped
1 Small Onion, Finely Chopped
2 Bay Leaves
½ Cup Water
2 tbsp Flour
1 tsp Salt
½ tsp Pepper
INGREDIENTS
Beef Stew
Trim off excess fat on the beef brisket. Thoroughly wash it
and dry with paper towel. Cut the beef into 1-1.5 inch cube
chunks, and generously season the beef cubes with salt and
pepper. Heat the oil in the bottom of the pressure cooker on
the “Saute” program. Cook the beef until it’s browned on the
outside. Then choose the “Meat/Stew” program, add water and
continue cooking for another 20 minutes. Meanwhile, prepare
the veggies – dice and slice. When the meat is done, open
the pressure cooker lid, combine the meat and the rest of the
ingredients together, and stir thoroughly. Add salt, pepper,
and bay leaves to taste. “Stew” for another 10 minutes. Cook
until the vegetables are tender. After the cooking is completed,
allow the pressure release naturally. Serve immediately with
pasta, rice or just eat it as is.
DIRECTIONS
Mains and sides
26 27
2 Cups Multigrain
2 Cups Water
Salt/Pepper/Spices as per your taste
2 tbsp Olive Oil
INGREDIENTS
Multigrain
Rice
Combine the grains, water, oil and salt (if used) in the inner
pot. Close lid and press the “Porridge” key, which takes 25
minutes of cooking. After the cooking is completed, allow the
pressure release naturally. Keep your hands away from hot
steam releasing. Fluff with a fork. If the multigrain is a bit wet,
let it rest a bit for the moisture to escape before serving.
DIRECTIONS
Mains and sides
28 29
2 Cups Rice
1 Medium White Onion
½ Cup Dry White Wine
4 Cups Chicken Stock
½ Cup Grated Parmesan
2 Tbsp Olive Oil
1 Tbsp Butter
2 Large Lemons
INGREDIENTS
Lemon
Parmesan
Risotto
Set the pressure cooker to “Saute” and add olive oil to the
bottom of the pot. Heat the oil, then add the onion. Cook until
the onion has softened and is starting to brown. Add the rice
and stir until the oil is absorbed, then stir in the white wine.
Let the wine simmer for 7 minutes, then add the chicken stock.
Zest the lemons and set the zest aside, then juice the lemons
and add the juice to the pot. Close and lock the lid. Set the
pressure cooker menu to “Rice” and cook for 6 minutes. When
the time is up, let the pressure release naturally. Make sure
you keep any exposed skin away from the hot steam being
released. Remove the risotto from the pot immediately. and
scape into a large bowl. Add the lemon zest, grated Parmesan
and salt. Stir to combine. Serve hot.
DIRECTIONS
Mains and sides
3130
30
FOR MARINADE:
2 Cloves Garlic
2 oz. Water
1 Lemon
1/2 tsp Rosemary
1 tsp Oregano
1 tsp Ground Black Pepper
1 tsp Ground Bay Leaf
Salt
INGREDIENTS
Stuffed Duck
With Apples
Rinse the duck in running water and pat dry with paper towel. Chop
garlic finely. In a large bowl or pot, combine chopped garlic, salt,
lemon juice, bay leaf, black pepper, rosemary and olive oil. Rub the
duck with marinade inside and outside and let stand for 4 hours (or
at least 1 hour) in a fridge, covered with plastic wrap. Turn it over
occasionally to ensure better marinating.
When you done marinating the duck, core and peel the apples. Cut
the apple into slices and stuff the duck with them. Sew up the duck
with thread. Place the metal trivet in the center of pressure cooker
pot. Place the stuffed duck on the top of the trivet, and carefully
pour the water into the inner pot. Set the “Pressure Cook” program.
Cooking time set to 40 minutes hour. When the time is up, carefully
quick release the pressure gauge, using tongs or another utensil to
move it to “Venting”, making sure to keep any exposed skin away from
hot steam being released. After we steamed the duck, let it dry for
about an hour. Slash the skin to let the fat drain more effectively.
Preheat the oven to 250 Degrees, put the duck on the grill grate over
the drip pan, breast side up, and close the oven. After 20 minutes
roasting, take out the duck and proud the light glaze over it (2 tbsp
liquid honey, 2 tbsp water), put back to the oven. Cooking time – 15
minutes. Of the finished duck, remove the thread (or toothpicks),
remove with a spoon the apples, place them on a dish. Duck cut into
portions pieces and place on top of the filling. Serve with roasted
potato and veggies.
DIRECTIONS
Mains and sides
FOR STUFFED DUCK &
FILLING:
4 lb. Whole Duck
3 Medium Apples
3332
dESSErTS
34
desserts
35
2 1/2 Cups Crushed Graham Crackers
1/3 Cup Melted Butter
1 Cup Cream Cheese
1/2 Cup Sugar
½ Cup Heavy Cream
1 Egg
3 Tbsp Flour
1 Tbsp Lemon Zest
1/3 Tsp Vanilla Extract
INGREDIENTS
New York Style
Cheesecake
Butter the bottom and sides of a closed and locked spring
form pan. Combine the graham crackers and melted butter
until the mixture looks like wet sand. Press into the bottom of
the pan, pressing it up the sides of the pan about 1 cm high. In
a large bowl blend together the cream cheese and sugar with
a hand mixer on a low setting. Add the egg, heavy cream, salt
and vanilla extract and continue to beat until smooth. Pour
the cheesecake batter into the prepared springform pan,
smoothing the form if necessary. Place the metal trivet in the
center of pressure cooker pot. Place the cheesecake in the pot
on the top of the trivet, and carefully pour the water around
the pan. Close the lid. Set the “Cake” program. When the time
is up, let the pressure release naturally. Carefully remove the
cheesecake from the pot, using the sling to lift it up. Cool on a
rack and then place the cheesecake in the fridge for 8 hours
to firm up (this will prevent cheesecake from cracking). Top
the cheesecake with summer berries and mint to serve.
DIRECTIONS
3736
36
desserts
FOR CAKE:
4 Eggs
1/2 Cup Sugar
1 Cup Flour
1 tsp Baking Powder
2 tbsp Cocoa
1 tsp Vanilla Extract
INGREDIENTS
Marble Cake
Place eggs and sugar into a mixing bowl. Beat slowly at first
then beat with an electric mixer at high speed till foamy.
When adding dry ingredients - flour and baking powder,
lower the speed temporarily until ingredients are combined
and the batter is smooth. Reserve half the batter. Grease the
pressure cooker inner pot with butter. Pour the remainder into
the pressure cooker bowl. Stir cocoa into the reserved batter.
Drop spoonfuls over the top of the white batter. Using a knife,
swirl the cocoa batter into the white batter to incorporate it
into a marble effect. Adjust the program setting to “Dessert”
cooking time 1 hour. Once done, open the electric pressure
cooker and remove the marble cake. Serve hot.
DIRECTIONS
FOR CREAM:
2 Cups Heavy Cream
1/3 Cup Confectioners Sugar
1 tsp Vanilla Extract
www.gourmia.com
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
-
13
-
14
-
15
-
16
-
17
-
18
-
19
-
20
Gourmia GPC965 Digital Multi-Functional Pressure Cooker - Automatic Pressure Release - Adjustable Pressure Control - 13 Cook Modes - Removable Stainless Steel 6 Qt Pot - Lid Lock - Auto Stir Function User guide
- Type
- User guide
Ask a question and I''ll find the answer in the document
Finding information in a document is now easier with AI
Related papers
Other documents
-
Philips HD2137/72 Recipe book
-
Elechomes YBW60-100H6 User manual
-
Kambrook Temp Control™ Slow Cooker Recipe e-Book
-
-
Panasonic NN-CD989B Cookbook
-
-
Chefman Multi-Function Oval Pressure User guide
-
Tefal CY400070 User manual
-
Maxi-matic EPC-414 User manual
-
Maxim MAXSC4W User manual
