Philips HD2137 User Manual ICM Recipe Booklet 72 Irb Eng
Quick start guide hd2137_72_irb_eng
User Manual: Philips HD2137 ICM Recipe Booklet Viva Collection All-In-One Cooker HD2137/72 | PhilipsHD2137
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Congratulations on your purchase. This appliance will deliver cooking solutions for those days when you have time and those days when you don't. It allows you to completely customise your cooking style depending on your time, not the recipes. Slow cooking will tenderise even the toughest cuts of meat. Stewing or braising cuts are the best choices. Slow cooking creates hearty, heavenly meals along with melt-in-your mouth tenderness. What a combination! For those days when you are time-poor but still want the big flavour experience, pressure cooking does wonders also with tough cuts of meat; tenderising it in no time at all. Cooking meals quickly with the pressure function and ensuring there is no evaporation taking place, which simply means the liquid becomes the sauce and the essence of the meal itself. With this one appliance, you can also start the flavour journey by using the sauté functions; bringing out a big burst of flavour before the magic begins. You can create incredible stews, soups, rice and risottos. You can bake, steam, even make delicious yoghurts and memorable cakes and desserts for any occasion. Enjoy this cooking journey with Philips, cooking flavoursome foods in many different ways all-year round! For more recipes, reviews and tips for maintenance, please visit: Australia www.philips.com.au/allinone New Zealand www.philips.co.nz/allinone Quick start guide Ensure utensils used are suitable for non-stick coating of the inner pot. Wooden, plastic or silicone are recommended. For more information, refer to your user manual. A 1 2 3 Bake Power Heating Start Pressure Maintain Pressure Slow cook Low Temp Keep warm Start Reheat Soup How to Pressure cook Slow cook High Temp Ricotto Stew Rice Steam Saute/sear Low Temp Seal Power Heating Start Pressure Soup Ricotto Ricotto Saute/sear Saute/sear Low Temp Low Meat/Poultry Meat/Poultry Vent Yogurt Manual Manual 4 5 Heating Warm Cooking time Start Pressure Maintain Pressure Cancel Slow cook Low Temp Keep warm Start Reheat Power Saute/sear High Temp Preset timer Ricotto Stew Slow cook High Temp Yogurt Saute/sear Low Temp Bake Saute/sear High Temp Cooking time Preset timer Rice Meat/Poultry Manual Pressure cook Cancel Warm Start Pressure Maintain Pressure Keep warm Start Reheat Warm Power Ricotto Slow cook High Temp Yogurt Saute/sear Low Temp Cancel Warm Bake Saute/sear High Temp Cooking time Preset timer 5. Press + or - to set the pressure keeping time. Australia 1300 363 391 New Zealand 0800 658 224 Maintain Pressure Keep warm Start Reheat Ricotto Stew Rice Steam Manual Pressure cook Start Pressure Slow cook Low Temp Stew Rice Meat/Poultry Heating Soup Contact "Service and Consumer Care" for more detail. www.philips.com.au/support www.philips.co.nz/support ! 6 Steam 4. To set a different pressure keeping time, press COOKING TIME button. HELP Cooking time Cancel 3. Select menu by pressing PRESSURE COOK button. Soup Steam Saute/sear Low Temp Heating Slow cook Low Temp Soup Slow cook High Temp Preset timer Bake 2. Set the valve to seal. Power Bake Pressure cook 1. Secure and lock lid in a clockwise direction by aligning arrows. Preset timer Pressure cook Stew Rice Steam Saute/sear Saute/sear High Temp Yogurt Manual Saute/sear High Temp Start Start Reheat Reheat cook Slow cook High Temp Meat/Poultry Keep warm Maintain Maintain Pressure cook Slow cook Low Temp Low Meat/Poultry Yogurt Manual Pressure cook Cancel Warm Bake Cooking time 6. Press START/REHEAT to start the cooking process. B How to Slow Cook / Stew/Yoghurt/ Bake 1 2 3 Bake Heating Start Pressure Maintain Pressure Slow cook Low Temp Keep warm Start Reheat Soup Slow cook High Temp Ricotto Stew Rice Steam Seal Power Heating Start Pressure Start Reheat Ricotto Vent Stew Rice Steam Saute/sear Low Temp Saute/sear High Temp Meat/Poultry Bake Power Heating Pressure cook Cancel Warm Start Pressure Cooking time Maintain Pressure Slow cook Low Temp Keep warm Start Reheat 2. Set the valve to SEAL except for Bake menu. Set the valve to BAKE for Bake menu. 5 Power Start Pressure Heating Slow cook Low Temp Slow cook High Temp Stew Rice Yogurt Saute/sear Low Temp Bake Saute/sear High Temp Cooking time Preset timer Manual Pressure cook Preset timer Power Cancel Warm Heating Start Pressure 3. Press SLOW COOK LOW TEMP, SLOW COOK HIGH TEMP, STEW, YOGHURT or BAKE button. 6 Power Maintain Pressure Slow cook Low Temp Keep warm Start Reheat Slow cook High Temp Keep warm Start Reheat Ricotto Stew Rice Steam Meat/Poultry Yogurt Saute/sear Low Temp Bake Saute/sear High Temp Cooking time Preset timer Manual Pressure cook Cancel Warm 2 Meat/Poultry Yogurt Manual Pressure cook Bake Cooking time Cancel Warm 6. Press START/REHEAT to start the cooking process. 3 Power Heating Start Pressure Maintain Pressure Slow cook Low Temp Slow cook High Temp Stew Rice Steam Keep warm Start Reheat Ricotto Stew Rice Steam Meat/Poultry Yogurt Power Manual Heating Start Pressure Pressure cook Bake Saute/sear Low Temp Keep warm Maintain Maintain Pressure Start Start Reheat Reheat Slow cook cook Low Temp Saute/sear High Temp Maintain Pressure Soup Ricotto Saute/sear Low Temp Start Pressure Slow cook Low Temp Soup How to Saute/Sear Heating Slow cook High Temp Stew Rice 4. To set a different pressure keeping time, press 5. Press + or - to set the pressure COOKING TIME button. Press once for adjusting keeping time. hours, press twice for adjusting minutes 1 Warm Steam Meat/Poultry Cooking time Cancel Soup Ricotto Steam Saute/sear High Temp Bake Pressure cook Soup Ricotto Saute/sear Low Temp Keep warm Start Reheat Soup Slow cook High Temp Maintain Pressure Yogurt Manual Preset timer Yogurt Manual 1. Secure and lock lid in a clockwise direction by aligning arrows. Preset timer Meat/Poultry Saute/sear High Temp Soup Slow cook High Temp Saute/sear Low Temp Keep warm Maintain Pressure Slow cook Low Temp 4 C Power Saute/sear High Temp Soup Slow cook cook High Temp Ricotto Ricotto Saute/sear Saute/sear Low Temp Meat/Poultry Meat/Poultry Stew Rice Meat/Poultry Yogurt Manual Pressure cook Bake Steam Preset timer Cooking time Cancel Warm Saute/sear Saute/sear High Temp Preset timer Warm Cooking Cooking time Start Pressure Maintain Pressure Cancel Cancel 2. Do not close the lid. 4 5 Heating Start Pressure Maintain Pressure Slow cook Low Temp Keep warm Start Reheat Power Slow cook Low Temp Soup Slow cook High Temp Ricotto Stew Rice Slow cook High Temp Saute/sear High Temp Preset timer Meat/Poultry Cancel Warm Stew Rice Steam Yogurt Saute/sear Low Temp Bake Saute/sear High Temp Cooking time Preset timer Manual Pressure cook Keep warm Start Reheat Ricotto 4. Press + or - to set the cooking time. Press once for adjusting hours, press twice for adjusting minutes. Meat/Poultry Yogurt Manual Pressure cook Cancel Warm Cancel Warm Cooking time 3. To set a different SAUTÉ/SEAR time, press COOKING TIME button. Press once for adjusting hours, press twice for adjusting minutes Soup Steam Saute/sear Low Temp Heating Preset timer Bake Pressure cook 1. Press either SAUTÉ/SEAR HIGH TEMP or SAUTÉ/SEAR LOW TEMP button. Power Yogurt Manual Manual Bake Cooking time 5. Press START/REHEAT to start the cooking process. Table with programs and temperatures Cooking temp Function Non pressure cook Pressure cook 6 Default cooking time Operating time adjustable 24 hours Automatically keep preset warm after cooking completed Remarks Slow cook Low Temp 75℃±10℃ 6 hours 2~12 hours yes yes 1. Automatically keep warm for 60 mins after cooking completed, then return to standby mode. 2. Before cooking completed, temperature climbs to 95~100℃ for 10 mins. Slow cook High Temp 90℃±10℃ 6 hours 2~12 hours yes yes 1. Automatically keep warm for 60 mins after cooking completed, then return to standby mode. 2. Before cooking completed, temperature climbs to 95~100℃ for 10 mins. Sauté/ sear Low Temp 130℃±10℃ 2 mins 2 mins ~ 1 hr 59 mins / / Must operate with lid open. Sauté/ sear High Temp 150℃±10℃ 2 mins 2 mins ~ 1 hr 59 mins / / Must operate with lid open. Yoghurt 40℃±10℃ 8 hours 6~12 hours yes / Stew 90℃±10℃ 1 hour 20 mins~ 10 hours yes yes 1. Automatically keep warm for 60 mins after cooking completed, then return to standby mode. 2. Before cooking completed, temperature climbs to 95~100℃ for 10 mins. Bake 140℃±10℃ 45 mins 10~59 mins yes yes Temperature refers to the oil temperature Reheat 85℃±10℃ 25 mins 8~25 mins / yes Warm 75℃±10℃ 12 hours / / / Soup 20 mins 20~59 mins yes yes Risotto 14 mins / yes yes Rice 14 mins / yes yes Steam 10 mins 5~59 mins yes yes Meat/ Poultry 15 mins 12~59 mins yes yes Manual 2 mins 2~59 mins / yes Keep warm time cannot be adjusted Cleaning and Maintenance Clean all parts after every use - Keep the pressure control valve and floater unblocked. Unplug the All-in-one Cooker before starting to clean it. Wait until the All-in-one Cooker has cooled down sufficiently before cleaning it. Note Interior Inside of the top lid and the main body • Wipe with damp cloth. • Make sure to remove all the food residues stuck to the All-in-one Cooker. Heating element • Wipe with damp cloth. • Remove food residues with wrung out and damp cloth. Sealing ring • Soak in warm water and clean with sponge. • Never put the Sealing ring in a dishwasher. • If sealing ring becomes damaged or worn out, please contact "Service and Customer care" for replacement detail. Inner lid • Remove the detachable inner lid by pulling the knob in the middle of the inner lid. • Soak it in warm water and clean with sponge. Exterior Surface of the top lid and outside of the main body • Wipe with a damp cloth and soapy water. • Only use soft and dry cloth to wipe the control panel. • Use a toothpick to remove all the food residues around the pressure regulator valve and floater. Pressure regulator valve and floating valve • If required, disassemble the pressure regulator, soak it in warm water, and clean with sponge. 7 Troubleshooting Problem Cause Solution Pressure Control Valve I have difficulties opening the lid after cooking I have difficulties closing the top lid Floater Need to release the pressure Set the pressure control valve to 'Vent'. And wait until the floater has dropped. Floater stuck in up position Set the pressure control valve to 'Vent'. And wait until the floater has dropped. The sealing ring is not well assembled. Make sure the sealing ring is well assembled around the inner lid. Floater stuck in up position The floater blocks the locking pin. Push down the floater so that it does not block the locking pin. Sealing ring Sealing ring missing Inner lid Leaking from under lid Sealing ring Inner lid Put sealing ring in place correctly on inner lid. Food or debris under sealing ring Remove sealing ring, clean and replace. Lid not correctly closed Open and reclose lid, checking for correct closing. Sealing ring broken Replace sealing ring. Food or debris under sealing ring Remove sealing ring, clean and replace. Floater does not rise up after the appliance starts pressurising. Food & Water are below minimum level Add food/water. Make sure there is enough food and water in the inner pot. Leaking from lid or pressure control valve Take the appliance to Philips service centre. E3 is displayed on the screen. The temperature inside the inner pot is too high. Wait until it falls down to room temperature E1, E2, or E4 is displayed on the screen. The all-in-one cooker has malfunction. Take the appliance to Philips service centre. Leaking from floater To see more ‘How to use videos’, please visit www.philips.com.au or www.philips.co.nz 8 CONTENTS Table with programs and temperatures 4 BREAKFAST & SALAD Apple cinnamon oatmeal 9 Milk semolina 10 Strawberry jam 11 Sweet potato salad 12 SOUP Tomato soup 14 Meatball soup 15 Chicken soup 16 Chicken and barley soup 17 Lamb shank and vegetable soup 18 MAIN Normal rice 20 Risotto 21 Asian style chicken 22 Pork and fennel sausage risotto 23 Mushroom risotto 24 Pasta 25 Pasta bolognese 26 Carbonara spaghetti 27 Tuna spaghetti 28 Spinach and ricotta lasagne 29 Beef ribs with stout 30 Braised beef cheeks in stout 31 Chinese braised oxtail 32 Massaman beef curry 33 Osso buco with mushrooms 34 Veal stew 35 Chicken cacciatore 36 Chicken roll with sun-dried tomatoes and mozzarella 37 Chicken tikka masala 38 Chicken, walnut and broad bean casserole 39 Chinese chicken hot pot 40 Green chicken curry 41 Green olive, garlic and lemon chicken 42 Lemon grass and pork curry 43 Barbecued pork ribs 44 Caramelised pepper pork 45 Pork schnitzel 46 Old fashioned pork fricasse 47 Garlic, herb and mustard lamb leg 48 Lamb korma 49 Lamb and winter vegetable stew 50 Steamed brill with vegetables 51 Steamed salmon with green vegetables 52 Moroccan-style vegetable stew 53 BAKE Apple cake 55 Cherry and fruit cake 56 Chocolate walnut cake 57 Coconut carrot cake 58 YOGHURT Home made yoghurt 60 Vanilla yoghurt 61 Yoghurt with toasted granola and red fruit 62 MOUTHS OF MUMS Easy pilaf 64 Beef tomato stew 65 9 T S A F K A E R B D A L A S & Apple cinnamon oatmeal Milk semolina Strawberry jam Sweet potato salad Apple cinnamon oatmeal Pre+Cooking time 25 mins SERVES 3 INGREDIENTS 2 cups oatmeal 600ml water 100ml milk 2 tbsp. honey 1. 2. 3. 1 medium apple, peeled and chopped 50g raisins 1 tbsp. cinnamon Put the oatmeal, raisins, honey and chopped apple into the inner pot. Add the water and cinnamon. Close the lid, press the STEW button, set cooking time for 20 minutes and press START. After 15 minutes add the milk, close the lid and wait until the end of the program. Set the valve to "Seal" position. Breakfast 11 Milk semolina Pre+Cooking time 23 mins INGREDIENTS 1L milk 100g semolina 30g vanilla sugar 1. 2. 3. 60g sugar Raisins and/or fruit jam - optional Pour milk into the inner pot, add the vanilla sugar and raisins. Close the lid, press the STEW button, set cooking time for 20 minutes and press START. After 15 minutes add the sugar and semolina gradually to avoid lumps. Set the valve to "Seal" position. 12 Breakfast Tip Serve with fruit or jam SERVES 4 Strawberry jam Pre+Cooking time 3 hrs 20 mins SERVES 4 INGREDIENTS 1kg strawberries (chopped) 500g sugar 1 tbsp. vanilla sugar 1. 2. 3. 4. 5. juice and peel of 1 lemon Rinse the strawberries without stalks, put them in the inner pot and add sugar. Leave for an hour. The pot with strawberries is placed inside the appliance. Add the juice and lemon peel and vanilla sugar. Close the lid, press the STEW button, set cooking time for 1 hour and 30 minutes and press START. After 30 minutes open the lid and leave until the desired consistency is achieved. While hot, add jam to sterilised jars and seal. Set the valve to "Seal" position. Breakfast 13 Sweet potato salad Pre+Cooking time 25 mins SERVES 4 INGREDIENTS 3 sweet potatoes (500g), peeled 2 tbsp. nut oil salt and pepper chilli powder 1. 2. 3. 4. 5. 2 tbsp. white wine vinegar 2 tbsp. olive oil 250 cherry tomatoes, halved 75g rocket Place 1 cup of water into the inner pot and add steam tray. Peel and cut the sweet potatoes into slim wedges. Mix with 1 tbsp. of nut oil and season with salt and chilli powder. Place wedges on steaming tray and close the lid. Select STEAM program in Pressure cooking, set cooking time for 10 mins and press START. Once cooked, allow the potato to cool down as needed. Make a dressing with vinegar, olive oil, 1 tbsp. of nut oil, salt and pepper. Mix the potato wedges, tomatoes, rocket, alfalfa and dressing in a large bowl and sprinkle with pine nuts. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 14 Salad 30g alfalfa 3 tbsp. pine nuts P U SO Tomato soup Meatball soup Chicken soup Chicken and barley soup Lamb shank and vegetable soup Tomato soup Pre+Cooking time 30 mins SERVES 4 INGREDIENTS 125g portions chicken breast 2L water 1 carrot 1 onion 1 parsley 1. 2. 3. 1 stick celery 1 clove garlic half a medium leek 2 tsp. salt 2 tsp. mixed dried vegetables pepper to season 200g tomato paste parsley leaves and sage Pour 2L of water into the inner pot and add chicken, vegetables and tomato paste. Season to taste. Close the lid. Select the SOUP program in Pressure cooking . Press START. Add parsley leaves and garnish. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 16 Soup Soup 13 Meatball soup Pre+Cooking time 45 mins SERVES 4 INGREDIENTS Meatballs ½ an onion, chopped 1 clove garlic, minced 250g minced meat 2 potatoes, diced 1. 2. 3. 4. 5. 1 egg Soup 2L water ½ an onion, chopped 1 red pepper, chopped 1 carrot, chopped 300ml broth 2 tbsp. tomato paste salt and pepper for seasoning Put the onion, carrot into the inner pot. Add the water, close the lid. Select MANUAL program in pressure cooking, set the cooking time for 8 minutes. Press START to boil. Meanwhile, mix the meat, onion, egg, diced potato and pinch of salt, garlic and pepper until well mixed. Roll the meat mixture and create balls with a damp hand and coat with flour. Add the meatballs, diced potatoes, broth and tomato paste to the inner pot. Season to taste. Close the lid, select the SOUP program in Pressure cooking, press START. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Soup 17 Chicken soup Pre+Cooking time 30 mins INGREDIENTS 125g portions chicken breast 2L water 1 carrot 1 onion 1 sprig parsley 1. 2. Pour 2L of water into the inner pot and put in a portion of chicken meat. Put all the vegetables in the pot and add salt. Close the lid. Select the SOUP program in Pressure cooking, and press START. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 18 Soup pepper to season parsley leaves and sage 1 stick celery 1 clove garlic half a medium leek 2 tsp. salt 1 tsp. mixed dried vegetables Tip Serve with cooked noodles. SERVES 4 Chicken and barley soup Pre+Cooking time slow 6 hrs 30 mins or pressure 50 mins SERVES 4 INGREDIENTS 20g dried porcini mushrooms 1 cup(250ml) boiling water 2 chicken maryland 1 medium brown onion, chopped finely 2 cloves garlic, crushed 1. 2. 3. 4. 1L chicken stock ½ cup pearl barley 1 sprig fresh rosemary 1 sprig fresh thyme 1 medium parsnip, chopped finely 1 small kumara(orange sweet potato), chopped finely 2 sticks celery, trimmed, chopped finely 250g swiss brown mushrooms, quartered ½ cup finely chopped fresh flat-leaf parsley Place porcini mushrooms in a small heatproof bowl with the water; stand 15 minutes or until softened. Drain and reserve the porcini and the soaking liquid. Meanwhile, discard as much skin as possible from chicken. Place chicken, onion, garlic, stock, barley, rosemary, thyme, parsnip, kumara, celery, swiss brown mushrooms, porcini mushrooms and the reserved soaking liquid into the inner pot of cooker. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on SOUP in Pressure cooking for 20 mins. Press START. Remove chicken from cooker. When cool enough to handle, remove meat from bone; shred coarsely. Discard bones. Return meat to cooker; season to taste. Serve topped with parsley. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Soup 19 Lamb shank and vegetable soup Pre+Cooking time slow 10 hrs 30 mins or pressure 1 hr 10 mins SERVES 6 INGREDIENTS 1 tbsp. olive oil 4 french-trimmed lamb shanks 1 medium brown onion, chopped coarsely 2 baby fennel bulbs, sliced thinly 2 medium carrots, chopped coarsely 4 cloves garlic, crushed 1. 2. 3. 4. 2 fresh small red thai (serrano) chillies, chopped finely 2 tsp. ground cumin 1 celery stick chopped 2 tsp. gound coriander 1 tsp. ground cinnamon Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook lamb until browned all over. Add remaining oil into the same pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 4 minutes and press START (Do not close the lid); cook onion, fennel, carrot, garlic, celery and chilli, stirring, until fragrant. Stir in the water, stock, tomatoes and chickpeas. Seal lid, cook on SLOW COOK LOW TEMP for 10 hours or cook on SOUP in Pressure cooking for 30 mins. Press START. Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat; discard bones. Stir meat, peas and coriander leaves into cooker. Season to taste. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 20 Soup 1.3L (5 cups) water 2 cups beef stock 400g canned diced tomatoes 400g canned chickpeas, drained, rinsed ¾ cup frozen baby peas 1 cup loosely packed fresh coriander leaves N I A M Rice Pasta Beef Chicken Pork Lamb Fish Vegetable Normal rice Pre+Cooking time 25 mins INGREDIENTS Rice (2 cups) 1. 2. 3. Measure 2 cups of rice and put in the inner pot. Add water to the level corresponding to 2 cups of rice Close the lid and select the RICE program in Pressure cooking. Press START. Cooking time starts once pressure has been maintained (approx. 5~10 minutes). Set the valve to "Seal" position. Check that the float valve is in the down position. 22 Rice SERVES 4 Risotto Pre+Cooking time 35 mins SERVES 4 INGREDIENTS 2 tbsp. olive oil ½ small onion, diced ¼ red pepper, diced 1. 2. 3. 4. 5. ½ green pepper, diced 60g mushrooms, sliced 130g tomatoes, chopped 280g long grain rice 360ml chicken/vegetable stock 70g frozen peas Add oil to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 mins and press START (Do not close the lid). Place the onion, pepper, mushrooms and tomatoes in the pot. Stir from time to time. Add the rice, peas and stock, stir, then close the lid. Select the RISOTTO program in pressure cooking and press START. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Rice 23 Asian style chicken Pre+Cooking time 40 mins SERVES 4 INGREDIENTS 2 tbsp. olive oil ½ medium onion, diced 300g chicken breast, finely sliced 500ml vegetable broth 2 cups rice 1. 2. 3. 4. 5. 6. Season chicken with the spicy seasoning mix. Add the oil and onion to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 mins and press START (Do not close the lid). Add the chicken and stir from time to time. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 10 mins and press START (Do not close the lid). Add the leek, mushrooms, pineapple, chilli and ginger. Add the rice and broth, mix together and close the lid. Select RISOTTO program in Pressure cooking and press START. Finally, add the lemon juice and soy sauce. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 24 Rice juice from 1 lemon 20ml soy sauce spicy seasoning mix 1 bunch fresh coriander 1 small leek, sliced thinly 50g fresh oyster mushrooms 3 slices pineapple 1 small red chilli 2 pinches ginger Tip Serve with fresh coriander. Pork and fennel sausage risotto Pre+Cooking time 40 mins SERVES 4~6 INGREDIENTS 6 pork and fennel sausages 1 tbsp. olive oil 20g butter 1 medium brown onion, chopped finely 1 clove garlic, crushed 1. 2. 3. 4. 5. 1 medium fennel bulb, trimmed, chopped finely 1 ½ cups arborio rice ½ cup dry white wine 3 ½ cups chicken stock 2 cups water ½ cup frozen peas ½ cup finely grated parmesan cheese 2 tsp. finely chopped fresh thyme Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 14 minutes and press START (Do not close the lid); cook sausages. Remove from cooker; slice thinly. Add oil and butter into cooker. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 3 minutes and press START (Do not close the lid); cook onion, fennel and garlic, stirring, until vegetables soften. Add peas and rice; stir to coat in butter mixture. Add wine; simmer, uncovered, until liquid is absorbed. Add stock and the water. Seal lid, select RISOTTO program in Pressure cooking. Press START. Remove lid, Add sausage and peas; cover, stand 5 minutes. Stir in half the cheese and thyme; season to taste. Serve risotto sprinkled with remaining cheese. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Rice 25 Mushroom risotto Pre+Cooking time 1 hr SERVES 4 INGREDIENTS 30g butter 1 large brown onion, chopped finely ½ cup dry white wine 1L vegetable stock 1. 2. 3. 2 cups(500ml) water 2 cups arborio rice 60g butter, extra 300g button mushrooms, sliced thinly Add butter into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 14 minutes and press START (Do not close the lid); cook onion and mushrooms, stirring, until browned lightly. Add garlic, thyme, wine and bring to the boil until almost evaporated. Add stock and rice to the pot. Select RISOTTO program in Pressure cooking and press START. Stir in cheese once cooked. Top with thyme and serve. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 26 Rice 200g swiss brown mushrooms, sliced thinly 2 cloves garlic, crushed 2 tsp. finely chopped fresh thyme 1 cup finely grated parmesan cheese Pasta Pre+Cooking time 23 mins SERVES 4 INGREDIENTS Pasta (3 cups) 1. 2. 3. Measure 3 cups of pasta (penne or rotini) and put into the inner pot. Add 1.5 cups of water. Close the lid and press the STEW button, set the cooking time for 20 minutes. Press START. Set the valve to "Seal" position. Check that the float valve is in the down position. Tip For pasta al dente use less water. Pasta 27 Pasta bolognese Pre+Cooking time 55 mins SERVES 4 INGREDIENTS 1 tbsp. olive oil 1 medium onion, chopped 1 medium carrot, finely chopped 1 stick celery, finely chopped 70g mushrooms, chopped 1. 2. 3. 4. 5. Put the oil, onion, carrot, celery, mushrooms and meat into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 13 mins and press START. (Do not close the lid) Cook for 8 minutes then add the tomato paste, chopped tomatoes, garlic, mixed herbs and red wine. Continue with the program for another 5 minutes. Add the pasta and water. Close lid. Press STEW button, set cooking time for 30 minutes and press START. Set the valve to "Seal" position. 28 Pasta 90ml red wine 250g penne pasta 270ml water 250g lean minced beef 2 tbsp. tomato paste 400g tinned chopped tomatoes 2 tbsp. mixed herbs 1 garlic clove, chopped Tip Add water and pasta on top of the sauce ingredients Carbonara spaghetti Pre+Cooking time 45 mins SERVES 4 INGREDIENTS 1 tbsp. olive oil ½ medium onion, chopped 1 garlic clove, crushed 1. 2. 3. 4. 100g bacon, chopped 180ml double cream salt and pepper to season 200g spaghetti 540ml water Add the oil, onion and garlic to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START. (Do not close the lid) Stir from time to time. Break the spaghetti in half and place into the inner pot with the rest of the ingredients and water. Mix all the ingredients. Close the lid. Press STEW button, set cooking time for 30 minutes and press START. Set the valve to "Seal" position. Tip Add water and pasta on top of the sauce ingredients Pasta 29 Tuna spaghetti Pre+Cooking time 30 mins SERVES 4 INGREDIENTS 1 tbsp. olive oil ½ medium onion, chopped 1 garlic clove, crushed 1. 2. 3. 4. 540ml water 1 tbsp. dried oregano salt and pepper to season Add the oil, onion and garlic to the inner pot. Press SAUTÉ/SEAR High Temp button, set cooking time for 5 mins and press START (Do not close the lid). Stir from time to time. Break the spaghetti in half and place into the inner pot and mix with the rest of the ingredients and water. Close the lid. Press STEW button, set cooking time for 20 minutes and press START. Set the valve to "Seal" position. 30 Pasta 180g tinned chopped tomatoes 150g tinned tuna 200g spaghetti Tip Add water and pasta on top of the sauce ingredients Spinach and ricotta lasagne Pre+Cooking time 4 hrs 30 mins SERVES 6 INGREDIENTS 500g frozen spinach, thawed 3 cups ricotta cheese 2 eggs 1. 2. 3. 4. 1 cup finely grated parmesan cheese Cooking-oil spray 750g bottled tomato pasta sauce ⅓ cup basil pesto 6 dried instant lasagne sheets 1 cup coarsely grated mozzarella cheese Squeeze excess moisture from spinach; place spinach in a large bowl. Add ricotta, eggs and half the parmesan; season, mix well. Spray the inner pot of cooker lightly with cooking oil. Combine sauce and pesto in a medium bowl, season; spread ½ cup of the sauce mixture over base of cooker. Place 2 lasagne sheets in cooker, breaking to fit. Spread one-third of the spinach mixture over pasta, top with one-third of the sauce. Then 2 more lasagne sheets. Repeat layering, finishing with sauce. Sprinkle with mozzarella and remaining parmesan. Seal lid, cook on SLOW COOK LOW TEMP for 4 hours, press START (Until pasta is tender.) Set the valve to "Seal" position. Pasta 31 Beef ribs with stout Pre+Cooking time slow 8 hrs 45 mins or pressure 1 hr 25 mins SERVES 6 INGREDIENTS 1 tbsp. olive oil 2.5kg racks beef short ribs 2 large brown onions, sliced thinly 1 tbsp. light brown sugar 1 tbsp. balsamic vinegar 1. 2. 3. 4. 5. ¼ cup (60ml) water 3 medium carrots (360g), sliced thickly 400g canned diced tomatoes 5 sprigs fresh thyme 1 tbsp. dijon mustard Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 8 minutes and press START (Do not close the lid); cook ribs in batches, until browned. Remove from pot. Add remaining oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook onion, stirring, until soft. Add sugar, vinegar and the water. Cook, stirring occasionally until onion caramelises. Stir in carrot, undrained tomatoes, thyme, mustard, stock and stout with BBQ sauce. Add ribs, turn to coat in sauce mixture. Seal lid, cook SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 30 mins. Press START. Season to taste. Cut ribs into serving-sized pieces. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 32 Beef 1 cup(250ml) beef stock 1 cup(250ml) stout 2 tbsp. store bought BBQ sauce Braised beef cheeks in stout Pre+Cooking time slow 9 hrs 45 mins or pressure 1 hr 25 mins SERVES 6 INGREDIENTS 2 tbsp. olive oil 6 beef cheeks 12 shallots 2 cloves garlic, crushed 1 cup(250ml) beef stock 1. 2. 3. 4. 5. 6. 2 medium carrots, chopped coarsely 250g portabello mushrooms, chopped coarsely 3 cups(750ml) stout 2 tbsp. dark brown sugar 2 sprigs fresh rosemary ¼ cup(35g) cornflour 2 tbsp. water 2 sprigs of thyme 1 chorizo sausage, sliced thinly Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook beef in batches, until browned all over. Remove from pot and set aside. Meanwhile, peel shallots, trim roots, leaving shallots whole. Halve shallots lengthways. Heat remaining oil in the inner pot, press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes. Press START (Do not close the lid); cook shallots and garlic, stirring, until shallots are browned lightly. Stir shallot mixture with cooked beef, carrot, mushrooms, stout, sugar, thyme and rosemary in the inner pot. Seal lid, cook on SLOW COOK LOW TEMP for 9 hours or cook on MEAT/POULTRY in Pressure cooking for 30 mins. Press START. Carefully remove beef from cooker. Cover to keep warm. Stir blended cornflour and the water into cooker. Press SAUTÉ/SEAR LOW TEMP, set cooking time for 15 minutes and press START (Do not close the lid); cook until thickened slightly. Season to taste. Serve beef with thickened sauce. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Beef 33 Chinese braised oxtail Pre+Cooking time slow 8 hrs 10 mins or pressure 40 mins SERVES 4~6 INGREDIENTS 1kg beef oxtail, trimmed ½ cup(125ml) Japanese/Korean soy sauce ¼ cup Chinese cooking wine ¼ cup firmly packed dark brown sugar 1. 2. 3. 6 cloves garlic, bruised 12cm piece fresh ginger, peeled, sliced thickly 4 green onions, chopped coarsely 2 star anise Cut oxtail into 4cm pieces. Combine sauce, wine, sugar, garlic, ginger, chopped onion, star anise, cinnamon, rind and the water in inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); bring to the boil. Add oxtail. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START. Remove lid. Transfer oxtail to serving plate; drizzle with about ⅓ cup(80ml) of braising liquid. Sprinkle with shredded onion. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 34 Beef 2 cinnamon sticks 3 x 5cm strips orange rind ½ cup water 2 green onions, shredded finely Massaman beef curry Pre+Cooking time slow 8 hrs 45 mins or pressure 1 hrs 15 mins SERVES 6 INGREDIENTS 2 tbsp. peanut oil 2 large brown onions, cut into thin wedges 1kg gravy beef, chopped coarsely ⅔ cup massaman curry paste 1 cup(250ml) coconut milk 1. 2. 3. 4. 5. 1 cup(250ml) chicken stock 2 cinnamon sticks 3 medium potatoes, chopped coarsely ½ cup roasted peanuts 2 tbsp. light brown sugar 1 tbsp. fish sauce ⅓ cup lightly packed fresh coriander leaves 1 lime, cut into wedges Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START (Do not close the lid); cook onion, stirring, until browned lightly. Remove from pot, place on plate and put aside. Add remaining oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook beef, in batches, until browned. Add paste; cook, stirring, until fragrant. Add coconut milk, stock, cinnamon, potato and peanuts to cooker. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START. Discard cinnamon sticks. Stir in sugar and sauce. Serve topped with coriander leaves; accompany with lime wedges. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Beef 35 Osso buco with mushrooms Pre+Cooking time slow 8 hrs 50 mins or pressure 1 hrs 30 mins SERVES 6 INGREDIENTS 6 large pieces beef osso buco ¼ cup plain flour 2 tbsp. olive oil 1 large brown onion, chopped coarsely 1 cup(250ml) marsala or red wine 1. 2. 3. 4. 5. 1 ½ cups (375ml) beef stock ¼ cup(60ml) worcestershire sauce 185g swiss brown mushrooms, sliced thickly 155g portabello mushrooms, cut into 8 wedges 155g oyster mushrooms, chopped coarsely Coat beef all over in flour, shake off excess. Add the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook beef, in batches, until browned all over. Cook onion, stirring, until onion softens. Add marsala; bring to the boil. Add onion mixture to cooker. Stir in stock, sauce. Place beef in cooker, fitting pieces upright and tightly packed in a single layer. Add mushrooms to cooker. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 32 mins. Press START. Carefully remove beef from cooker, Cover to keep warm. Add cream and combined gravy powder and the water to cooker. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook until mixture thickens slightly. Stir in parsley, season to taste. Serve beef with mushroom sauce. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 36 Beef ½ cup pouring cream ¼ cup gravy powder 2 tbsp. water ½ cup coarsely chopped fresh flat-leaf parsley 2 tbsp. brown sugar Veal stew Pre+Cooking time 4 hrs SERVES 4 INGREDIENTS 2 tbsp. olive oil 800g veal 5 large carrots, sliced 3 onions, chopped 1. 2. 3. 4. 5. 3-4 bay leaves ½ cup red wine herbs, salt and pepper to season Rub the slices of meat with the seasoning. Add olive oil to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 20 mins and press START (Do not close the lid); cook for 3 minutes on each side. Take the meat out and put the onion into the inner pot. Cook for 8 minutes, add the carrot and onion on top of the meat. Add bay leaves and red wine and leave until it boils. Close the lid, press STEW button, set cooking time for 3 hours and 30 minutes and press START. Set the valve to "Seal" position. Beef 37 Chicken cacciatore Pre+Cooking time slow 6 hrs 25 mins or pressure 25 mins SERVES 6 INGREDIENTS 2 tbsp. olive oil 12 chicken drumsticks 1 medium brown onion, sliced thickly 3 cloves garlic, crushed 3 drained anchovy fillets, crushed 1. 2. 3. 4. 5. ½ cup(125ml) dry white wine ⅓ cup(80ml) chicken stock ⅓ cup(80ml) tomato pasta sauce 2 tbsp. tomato paste 2 tsp. finely chopped fresh basil 1 tsp. caster sugar ⅓ cup seeded black olives, halved 1 tbsp. finely chopped fresh flat-leaf parsley 2 tbsp. cream Add chicken and oil to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook until browned all over. Add onion, garlic and anchovy fillets, cook until soft. Add wine, tomato pasta sauce & tomato paste. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START; bring to the boil Stir in remaining ingredients including cream. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START. Stir in olives and parsley to garnish and serve. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 38 Chicken Chicken roll with sun-dried tomatoes and mozzarella Pre+Cooking time 50 mins SERVES 4 INGREDIENTS 750g small new potatoes, peeled salt and pepper 4 single chicken breasts 3 sprigs basil 1. 2. 3. 4. 4 sun-dried tomatoes 1 tbsp. tomato oil ½ ball mozzarella, cut into 4 slices 500g fennel, cleaned and sliced 2 garlic cloves, peeled and sliced 3 tbsp. black olives Place 1 cup of water to the inner pot and add steam tray. Cut potatoes into halves lengthwise on steam tray, season with salt. Select STEAM program in Pressure cooking, set cooking time for 10 minutes to pre-cook the potatoes and press START. Slice each chicken breast, create a pocket from end to end, to place the filling. Place two basil leaves, one sundried tomato and one slice of mozzarella in the pocket. Season with salt and pepper. Secure the pocket with tooth-pick. Place all chicken breasts on top of the potato, close the lid. Select STEAM program in Pressure cooking again, set cooking time for 10 minutes and press START. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Chicken 39 Chicken tikka masala Pre+Cooking time 4 hrs 15 mins INGREDIENTS 1kg skinless chicken thigh cutlets 800g canned diced tomatoes 2 large brown onions, sliced thinly 1. 2. 3. 4. ⅔ cup tikka masala paste ¼ cup pouring cream 1 cup loosely packed fresh coriander leaves Combine chicken, tomatoes, onion and paste in the inner pot. Seal lid, cook on SLOW COOK HIGH TEMP for 4 hours. Press START. Season to taste. Serve drizzled with cream, topped with coriander. Set the valve to "Seal" position. 40 Chicken SERVES 6 Chicken, walnut and broad bean casserole Pre+Cooking time slow 4 hrs or pressure 1 hr 20 mins SERVES 6 INGREDIENTS 1.5kg chicken thigh fillets 2 tbsp. plain flour 2 tbsp. vegetable oil 20g butter 1 large brown onion, chopped coarsely 1. 2. 3. 4. 5. 6. 2 medium carrots, sliced thickly 2 stalks celery, trimmed, chopped coarsely 2 cloves garlic, chopped finely 2 cups chicken stock 2 tbsp. dijon mustard 1 medium celeriac, chopped coarsely 2 cups frozen broad beans, peeled, shell removed 1 tbsp. curry powder Toss chicken in flour to coat, shake off excess. Reserve excess flour. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook chicken in batches, until browned. Remove from pot, Wipe pot with absorbent paper. Put butter into same pan, press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START (Do not close the lid); cook onion, carrot and celery, stirring, until softened. Add garlic; cook, stirring, until fragrant. Stir in reserved excess flour, then stock, mustard and curry powder, stir over on SAUTÉ/SEAR LOW TEMP for 3 minutes until mixture boils and thickens. Place celeriac, top with chicken in a pot. Move onion mixture onto chicken. Seal lid, cook on SLOW COOK LOW TEMP for 3 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START. Meanwhile, place broad beans in a meduim heatproof bowl, cover with boiling water. Stand 2 minutes, drain. Peel away grey skins. Add broad beans to cooker. Close the lid. Press the STEW button, set cooking time for 30 minutes and press START. Season to taste. Serve sprinkled with nuts and celery leaves. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Chicken 41 Chinese chicken hot pot Pre+Cooking time slow 8 hrs 20 mins or pressure 1 hr SERVES 6 INGREDIENTS 1.8kg whole chicken 1L water 1L chicken stock 2 cups(500ml) chinese cooking wine ½ cup(125ml) light soy sauce ⅓ cup(80ml) oyster sauce 1. 2. 3. 4. ⅓ cup(75g) firmly packed light brown sugar 4 cloves garlic, bruised 6cm piece fresh ginger (30g), sliced thinly 1 star anise 1 tsp. five-spice powder 2 fresh long red chillies, halved lengthways 500g baby bok choy, chopped coarsely ⅓ cup coarsely chopped fresh coriander 1 fresh long red chilli, extra, sliced thinly 2 cinnamon quills Rinse chicken under cold water; pat dry, inside and out, with absorbent paper. Combine the water, stock, cooking wine, sauces, sugar, garlic, ginger, spices and chilli in the inner pot. Add chicken. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 35 mins. Press START. Remove chicken, strain broth through fine sieve into large bowl. Discard solids. Cover chicken to keep warm. Return broth to cooker. Add bok choy to cooker. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START (Do not close the lid). Cook until tender. Cut chicken into 6 pieces. Serve with bok choy, drizzle with the broth. Sprinkle with coriander and extra chilli. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 42 Chicken Green chicken curry Pre+Cooking time slow 4 hrs 10 mins or pressure 30 mins SERVES 4~6 INGREDIENTS 1 tbsp. peanut oil 1kg chicken thigh fillets, quartered ¼ cup green curry paste 1 cup(250ml) coconut cream 1. 2. 3. 4. 5. 2 medium zucchini, sliced thickly 1 tbsp. fish sauce 1 tbsp. lime juice 1 tbsp. grated palm sugar ⅓ cup each loosely packed fresh coriander and thai basil leaves 2 green onions, sliced thinly Add oil and chicken to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook until golden brown Add paste, zucchini, fish sauce, lime juice, palm sugar and onions. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 3 minutes and press START (Do not close the lid). Add coconut cream. Seal lid, cook on SLOW COOK LOW TEMP for 5 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START. Stir in sauce, juice, sugar and half the herbs; season to taste. Serve curry sprinkled with remaining herbs and onion. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Chicken 43 Green olive, garlic and lemon chicken Pre+Cooking time slow 6 hrs 20 mins or pressure 43 mins SERVES 6 INGREDIENTS 15g butter 1 tbsp. olive oil 2 tsp. finely grated lemon rind 1. 2. 3. 4. 5. 3 cloves garlic, crushed ¼ cup pitted green olives, chopped finely 2 tbsp. finely chopped fresh flat-leaf parsley 1.5kg whole chicken 2 medium lemons, quartered Combine butter, oil, rind, garlic, olives and parsley in a medium bowl; season. Rinse chicken under cold water; pat dry, inside and out, with absorbent paper. Use fingers to make a pocket between the breast and skin; push half the butter mixture under skin. Rub remaining butter mixture all over chicken. Tuck wing tips under chicken; fill cavity with lemon, tie legs together with kitchen string. Trim skin around neck; secure neck flap to underside of chicken with small fine skewers. Place chicken in the inner pot. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 18 mins. Press START. Cut chicken into quarters to serve. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 44 Chicken Lemon grass and pork curry Pre+Cooking time slow 6 hrs 30 mins or pressure 55 mins SERVES 6 INGREDIENTS 2x10cm sticks fresh lemon grass, chopped coarsely 3 cloves garlic, quartered 4cm piece fresh galangal, sliced thinly 1 fresh small red thai chilli, chopped coarsely 1 tsp. ground turmeric ½ tsp. ground cumin ¼ tsp. ground cardamom 3 fresh kaffir lime leaves, shredded thinly 1. 2. 3. 4. 5. 1 medium red onion, chopped coarsely ½ cup water 1 tbsp. peanut oil 1.2kg pork neck, chopped coarsely ½ cup water 1 tbsp. peanut oil 1.2kg pork neck, chopped finely 800ml canned coconut milk 3 baby eggplants, sliced thinly 375g baby carrots, halved lengthways 1 tbsp. fish sauce 2 tbsp. lime juice ½ cup loosely packed fresh coriander leaves 1 tbsp. palm sugar 1 zucchini sliced lengthways into 8 slices Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth. Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START (Do not close the lid); cook lemon grass paste, stirring until fragrant. Stir in pork, coconut milk, palm sugar, eggplant, carrots and zucchini. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins. Press START. Season to taste. Serve sprinkled with coriander. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Pork 45 Barbecued pork ribs Pre+Cooking time slow 4 hrs 30 mins or pressure 1 hr SERVES 4 INGREDIENTS 2kg American-style pork ribs ½ cup barbecue sauce ½ cup tomato sauce or ketchup ½ cup cider vinegar 1. 2. 3. 4. 5. Cut pork into pieces to fit into the inner pot of cooker. Combine remaining ingredients in a large shallow dish; add pork, turn to coat in marinade. Cover; refrigerate mixture overnight. Transfer pork and marinade to the cooker. Add sauce. Seal lid, cook on SLOW COOK HIGH TEMP for 4 hours or cook on MEAT/POULTRY in Pressure cooking for 30 mins. Press START. Release steam (set valve to Vent), open lid and press SAUTÉ/SEAR LOW TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); skimming fat from surface, cook until sauce has reduced to about 1¾ cups. Season to taste. Serve pork drizzled with sauce. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 46 Pork ½ cup white wine Pinch of salt ½ cup white wine ¼ cup orange marmalade 3 cloves garlic, crushed ½ tsp. chilli flakes Tip Ask the butcher to cut the ribs so that they will fit into your cooker. Caramelised pepper pork Pre+Cooking time slow 6 hrs 15 mins or pressure 35 mins SERVES 4 INGREDIENTS 3 shallots, chopped finely 2 cloves garlic, crushed 2 tbsp. fish sauce 1 tbsp. coarsely cracked black pepper 1. 2. 3. 4. 5. 800g boneless pork belly, rind removed, chopped coarsely 1 tbsp. peanut oil 2 tbsp. dark brown sugar ⅓ cup(80ml) water 2 green onions, sliced finely Combine shallots, garlic, fish sauce, pepper and pork in large bowl. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook pork until browned. Add sugar; cook, stirring, until sugar caramelises. Add the water. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START. Remove lid. Serve sprinkled with onion. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Pork 47 Pork schnitzel Pre+Cooking time 25 mins SERVES 4 INGREDIENTS 5 tbsp. olive oil 4 portions of schnitzel style pork fillets dry breadcrumbs 1. 2. 3. 4. 5. 6. 48 Pork flour 1 egg salt and pepper to season Pound the pork fillets to a ¼ - ⅛ inch thickness. Set out 3 shallow bowls: one with flour, salt and pepper, the second with the whipped egg, and the third with breadcrumbs. Add the olive oil to the inner pot. Press the SAUTÉ/SEAR HIGH TEMP button, set cooking time for 15 minutes and press START (Do not close the lid). Dredge the fillets first Cook the pork schnitzel for 3-4 minutes on each side (Do not close the lid). Old fashioned pork fricasse Pre+Cooking time 55 mins SERVES INGREDIENTS 2 tbsp. Oilve oil 500g pork 1kg potatoes 1. 2. 3. 4. 5. 1 onion, chopped 300g mushrooms 1 carrot grated 1 clove of garlic 1 tbsp. cumin salt and pepper to season Add the oil, onion and garlic into the inner pot. Press SAUTE/SEAR HIGH TEMP button, set cooking time for 10 min and press START (Do not close the lid). Stir from time to time. After 5 minutes add the carrot and continue for another 5 minutes. Add the meat cut into cubes, seasoning and salt. Close the lid. Press STEW button, set cooking time for 35 minutes and press START. After 15 mintues add potatoes and mushrooms. Set the valve to "Seal" position. Pork 49 Garlic, herb and mustard lamb leg Pre+Cooking time slow 7 hrs 20 mins or pressure 45 mins SERVES 6 INGREDIENTS 2 tbsp. olive oil ½ small brown onion, chopped finely 2 cloves garlic, crushed 1 rindless bacon slice, chopped finely 50g button mushrooms, chopped finely 1. 2. 3. 4. 5. 6. 2 tbsp. finely chopped fresh flat-leaf parsley 2 tsp. finely chopped fresh rosemary 1 tbsp. wholegrain mustard ⅓ cup packaged breadcrumbs 1 egg, beaten lightly Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START (Do not close the lid); cook onion, garlic, bacon and mushrooms, stirring, until onion softens and bacon is crisp. Combine onion mixture, herbs, mustard, breadcrumbs and egg in medium bowl; season. Open lamb leg out on board; slice through thickest part of lamb horizontally, without cutting all the way through, to make flap. Press breadcrumb mixture down centre of lamb cavity. Roll lamb tightly to enclose filling; tie lamb, at 2cm intervals, with kitchen string to secure. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid); cook lamb until browned all over. Add stock and wine to cooker. Seal lid, cook on SLOW COOK LOW TEMP for 7 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins. Remove lamb, cover; stand 10 minutes before slicing. Serve the lamb with pan juices. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 50 Lamb 1.4kg easy-carve lamb leg ½ cup chicken stock ½ cup dry white wine Lamb korma Pre+Cooking time slow 6 hrs 30 mins or pressure 1 hr SERVES 6 INGREDIENTS 1.5kg boned lamb shoulder, chopped coarsely 2 medium brown onions, sliced thinly 5cm piece fresh ginger, grated 3 cloves garlic, crushed 1. 2. 3. ⅔ cup korma paste 3 medium tomatoes, chopped coarsely ½ cup chicken stock 300ml pouring cream 1 cinnamon stick ½ cup loosely packed fresh coriander leaves 1 fresh long red chilli, sliced thinly ⅓ cup roasted flaked almonds Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream and cinnamon in a cooker. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START. Season to taste. Discard cinnamon stick. Serve korma sprinkled with coriander, chilli and almonds. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Lamb 51 Lamb and winter vegetable stew Pre+Cooking time 55 mins SERVES 4 INGREDIENTS 500g stewing lamb, cubed 2 cloves garlic, chopped finely 1 tbsp. fresh thyme, chopped finely freshly ground pepper and salt 1. 2. 3. 1 medium onion, chopped coarsely 100ml red wine 125ml beef stock 1 tbsp. olive oil Mix the lamb with garlic, thyme and pepper and salt to taste. Mix in the squash, parsnip, sweet potato, celery and onion. Pour the red wine, beef stock and olive oil over the lamb and vegetables. Close the lid. Press STEW button, set cooking time for 45 minutes and press START. Stir once or twice. Serve with rice or couscous. Set the valve to "Seal" position. 52 Lamb 300g butternut squash, seeded and cubed 150g parsnip, sliced 150g sweet potato, cubed 125g celery, sliced Steamed brill with vegetables Pre+Cooking time 20 mins SERVES 4 INGREDIENTS 150g green beans, trimmed 200g stemmed broccoli or broccoli flowers 1 yellow bell pepper, cleaned and sliced 1. 2. 3. 4. 8 fillets of brill (4 thick and 4 thin fillets of 2 whole fish) 150g (wild) spinach ground sea salt paprika powder Place 1 cup of water into the inner pot and add steam tray. Layer all the vegetables on the steaming tray, trying to keep it a flat layer. Place the the fish fillets on top of the vegetable layer, and season with salt and paprika powder. Close the lid. Select STEAM in Pressure cooking, set cooking time for 10 minutes and press START. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Tip Add coriander to water as a flavour enhancer. Fish 53 Steamed salmon with green vegetables Pre+Cooking time 20 mins SERVES 4 INGREDIENTS 4 salmon steaks of 200g each 10g dill, keep a few sprigs to use for garnish 1 zucchini, finely sliced 1. 2. 3. 4. 200g green asparagus tips 150g broad beans (frozen) 150g garden peas (frozen) Place 1 cup of water into the inner pot and add steam tray. Layer all the vegetables on the steaming tray, trying to keep it a flat layer. Place the the salmon fillets on top of the vegetable layer, and season with salt, pepper and lemon-flavoured olive oil. Close the lid, select STEAM program in Pressure cooking, set cooking time for 10 minutes and press START. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. 54 Fish freshly ground pepper and salt lemon-flavoured olive oil Moroccan-style vegetable stew Pre+Cooking time slow 6 hrs 40 mins or pressure 1 hr SERVES 4 INGREDIENTS 1 medium red onion, chopped coarsely 4 cloves garlic, quartered 2 tsp. ground cumin 2 tsp. ground coriander 2 tsp. sweet paprika 1 fresh long red chilli, chopped finely ½ cup loosely packed fresh flat-leaf parsley leaves and stalks, chopped coarsely 1. 2. 3. 4. 5. 1 cup loosely packed fresh coriander leaves and stalks, chopped coarsely 2 cups vegetable stock 4 baby eggplant, chopped coarsely 4 small zucchini, chopped coarsely 2 small parsnips, chopped coarsely 2 medium carrots, halved lengthways, then halved crossways ¼ medium butternut pumpkin, skin on, cut into 8 pieces 2 medium potatoes, quartered 2 tbsp. honey 1 cup Greek-style yoghurt 2 tbsp. mild harissa sauce ⅓ cup loosely packed fresh coriander leaves, extra Blend or process onion, garlic and spices until smooth. Combine paste with chilli, herbs and stock in a large jug. Combine vegetables and stock mixture in the inner pot. Seal lid, cook on STEW program for 6 hours or cook on MANUAL program in Pressure cooking for 20 mins. Press START. Stir in honey, season to taste. Serve vegetables and sauce topped with yoghurt, harissa and extra coriander. Cooking time starts once pressure has been maintained. Set the valve to "Seal" position. Check that the float valve is in the down position. Vegetable 55 E K BA Apple cake Cherry and fruit cake Chocolate walnut cake Coconut carrot cake Apple cake Pre+Cooking time 1 hr 10 mins SERVES 6~8 INGREDIENTS 190g margarine 200g sugar 100g almond meal 1. 2. 3. 190g flour ¾ tsp. baking powder 2 medium eggs 2 medium apples, peeled, cored and cut into eights Cinnamon 80ml maple syrup Mix the margarine with sugar, add the eggs and mix thoroughly. Add the flour, baking powder and almond meal, mix until the mixture is creamy. Fold through maple syrup. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish. Place the apples on top, pushing them slightly into the mixture. Sprinkle with cinnamon. Press the BAKE button, set cooking time for 50 minutes and press START. Close the lid. Set the valve to "Bake" position. Bake 57 Cherry and fruit cake Pre+Cooking time 1 hr 30 mins SERVES 6~8 INGREDIENTS 250g butter 200g white sugar 2 eggs 1. 2. 3. 4. 5. 375g sultanas 250g halved glace cherries Cream butter and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well. Sift flour and baking powder. Reserve ⅓ cup of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish. Press BAKE button, set cooking time for 59 minutes and press START. Set the valve to "Bake" position. 58 Bake ½ cup (125ml) orange juice 2 cups (250g) plain flour 1 tsp. baking powder Chocolate walnut cake Pre+Cooking time 1 hr 15 mins SERVES 6~8 INGREDIENTS 4 medium eggs 225g caster sugar 100g butter 60g plain flour 1. 2. 3. 4. 2 tsp. baking powder 120g dark chocolate 100g chopped walnuts Beat the eggs in a mixing bowl. Add sugar and beat until the mixture turns creamy. Add butter and keep mixing. Then add the flour and baking powder. In double boiler, melt the chocolate, mix everything together and add walnuts. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish. Press the BAKE button, set cooking time for 50 minutes and press START. Close the lid. Set the valve to "Bake" position. Bake 59 Coconut carrot cake Pre+Cooking time 1 hr 20 mins SERVES 8~10 INGREDIENTS 2 ¼ cups (280g) plain flour 2 tsp. bicarb soda ¼ tsp. salt 2 tsp. ground cinnamon 3 eggs ½ cup (125ml) buttermilk ¼ cup (70ml) vegetable oil 1. 2. 3. 4. 5. 6. 1 ½ cups (315g) caster sugar 2 tsp. vanilla essence 250g grated carrot 1 cup (90g) desiccated coconut 1 cup (125g) chopped walnuts 210g crushed pineapple with juice (about half a tin) 1 cup (155g) raisins or sultanas In a medium bowl, sift together flour, bicarb soda, salt and cinnamon. Set aside. In a separate large bowl, combine eggs, buttermilk, oil, sugar and vanilla essence. Mix well. Add flour mixture and mix well. In a medium bowl, combine grated carrot, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a whisk, add carrot mixture to cake mixture and fold in well. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish. Press BAKE button, set cooking time for 59 minutes and press START. Once cooled, add optional topping if required. Cooking time starts once pressure has been maintained. Set the valve to "Bake" position. Check that the float valve is in the down position. 60 Bake Topping (optional) 125g unsalted butter 3 tbsp. icing sugar 200g cream cheese, softened T R U H G O Y Homemade yoghurt Vanilla yoghurt Yoghurt with toasted granola and red fruit Homemade yoghurt Pre+Cooking time 8 hrs SERVES 4 INGREDIENTS 1L pasteurised milk 180-200g natural yoghurt 1. 2. Pour the milk into the pot (the milk should be at room temperature) and the natural yoghurt and stir. Close the lid, press YOGHURT button, set cooking time for 8 hours and press START. Set the valve to "Seal" position. 62 Yoghurt Tip If you want fruit yoghurt, add fruit 30 minutes before the end of the program. Vanilla yoghurt Pre+Cooking time 8 hrs SERVES 6~8 INGREDIENTS 2L whole milk (room temperature) 200 ml or 12 tbsp. yoghurt (room temperature) or yoghurt culture 1. 2. Vanilla scraped from 1 pod 5 tbsp. sugar Pour the milk into the pot (the milk should be at room temperature) and place all ingredients into the pot. Stir. Close the lid, press YOGHURT button, set cooking time for 8 hours and press START. Set the valve to "Seal" position. Tip If you want fruit yogurt, add fruit 30 minutes before the end of the program. Yoghurt 63 Yoghurt with toasted granola and red fruit Pre+Cooking time 10 mins SERVES 2~3 INGREDIENTS 500ml homemade plain natural yoghurt 100g rolled oats 50g almond flakes 25g walnuts 1. 2. 3. 4. 25g shelled sunflower seeds 50g dried figs, sliced, stems removed 6 tbsp. honey + extra for garnish 1 tsp. ground cinnamon 200g mixed cleaned berries such as raspberries, strawberries and blueberries Place all ingredients except yoghurt into pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START (Do not close the lid). Remove from pot and let dry on baking paper. Once granola cools down and becomes crunchier, add to yoghurt – either sprinkle on top or mix together. Tip Add fresh/dry fruits on top of Granola once it cools down and serve with yoghurt 64 Yoghurt real mums. real reviews. www.mouthsofmums.com.au Easy pilaf Beef tomato stew For the busy mum Meat dishes are so tender and fall off the bone. I have been cooking up a big batch of well seasoned meats in my Phillips All-In-One Cooker and then using them in different ways to jazz up dinner so it's not so mundane. My kids love nachos and it's a great little way to hide veges and make eating them fun. The pulled pork for the nachos is so quick and easy to make if you use it on the pressure cooker function. – mom139865 A Cake To Bake A cake in a slow cooker? Yes you can. I made a lovely whole orange cake in my Philips All-In-One Cooker this afternoon. The house smelled wonderful. It cooked evenly, was moist and tasty. Didn't stick in the pan at all and was so easy. I didn't even have to alter the recipe I used. Gotta give it a try. – Anthea Easy pilaf by Natsuko Locke Pre+Cooking time 40 mins SERVES 4 INGREDIENTS 2 cups rice ¼ brown onion, diced ¼ capsicum, diced ⅓ carrot, diced 1. 2. 3. 4. 5. 6. 2 tsp chicken stock powder 10g butter salt and pepper dried parsley (chopped fresh parsley) Cut the vegetables. Wash the rice under cold water and put in the inner pot. Add water to the level corresponding to 2 cups of rice (If you use frozen prawns or frozen mixed vegetables, use a little bit less water). Add chicken stock powder, salt and pepper into the pot and stir through. Place the vegetables, cabanossi and prawns in the pot. Place the butter in the centre. Close the lid and select the RICE program in pressure cooking. Press START. When finished cooking, remove lid, add frozen peas, cover and stand for 5 minutes. Mix together, top with parsley and serve. Set the valve to "Seal" position. 66 100g cabanossi or sausage 80g prawns (or frozen prawns, defrost and drain) ¼ cup frozen peas, defrost and drain Beef tomato stew by Natsuko Locke Pre+Cooking time 50 mins SERVES 4 INGREDIENTS 750g slow cook gravy beef, (cut into 3cm chunks) 1 large brown onion, sliced 2 carrots, peeled and chopped coarsely 3 potatoes, peeled and cut into 3cm cubes 1. 2. 3. 4. 5. 6. 1 garlic clove, crushed 400g can crushed tomatoes 2 cups beef stock 2 bay leaves 2 tbsp. worcestershire sauce 2 tbsp. tomato paste 2 tbsp. olive oil ¼ cup plain flour salt & pepper pouring cream Cut the beef and vegetables. Coat beef in seasoned flour (combine the flour with salt & pepper), shake off the excess. Add 1 tbsp of oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 mins, and press START. Cook beef in batches until lightly browned. Remove from pot. Add remaining oil, press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 mins, and press START. Cook onion and garlic until onion has softened. Return the beef to the pot, add carrots, potatoes, canned tomato, bay leaves, stock and sauces. Seal lid, cook on MEAT/POULTRY in pressure cooking for 25 mins, and press START. Discard bay leaves, season to taste. Serve with pouring cream. Set the valve to "Seal" position. 67 Notes
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