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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Page Count: 70
Congratulaons on your purchase.
This appliance will deliver cooking soluons for those days when you have me and those days when you don't.
It allows you to completely customise your cooking style depending on your me, 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 combinaon!
For those days when you are me-poor but sll want the big flavour experience, pressure cooking does wonders
also with tough cuts of meat; tenderising it in no me at all.
Cooking meals quickly with the pressure funcon and ensuring there is no evaporaon 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 funcons; bringing out a big
burst of flavour before the magic begins.
You can create incredible stews, soups, rice and risoos.
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 ps for maintenance, please visit:
Australia www.philips.com.au/allinone
New Zealand www.philips.co.nz/allinone
1. Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW TEMP
buon.
2. Do not close the lid.
3. To set a different SAUTÉ/SEAR me, press
COOKING TIME buon. Press once for adjusng
hours, press twice for adjusng minutes
C
How to
Saute/Sear
1 2 3
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
4. To set a different pressure keeping me, press
COOKING TIME buon. Press once for adjusng
hours, press twice for adjusng minutes
5. Press + or - to set the pressure
keeping me. 6. Press START/REHEAT to start
the cooking process.
45 6
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
4 5
4. Press + or - to set the cooking me.
Press once for adjusng hours,
press twice for adjusng minutes.
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
5. Press START/REHEAT to start the
cooking process.
Power Heating
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Soup
Ricoo
Rice
Steam
Meat/Poultry
Manual
1. Secure and lock lid in a clockwise
direcon by aligning arrows. 2. Set the valve to SEAL except for
Bake menu. Set the valve to BAKE
for Bake menu.
3. Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW,
YOGHURT or BAKE buon.
B
How to
Slow Cook/
Stew/Yoghurt/
Bake
1 2 3
Power Heang
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricoo
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Bake
Seal
Vent
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Quick start guide
For more informaon, refer to your user manual.
1. Secure and lock lid in a clockwise
direcon by aligning arrows. 2. Set the valve to seal. 3. Select menu by pressing
PRESSURE COOK buon.
A
How to
Pressure cook
1 2 3 Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heating
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Soup
Ricoo
Rice
Steam
Meat/Poultry
Manual
Contact "Service and Consumer Care" for more detail.
www.philips.com.au/support
www.philips.co.nz/support
Australia 1300 363 391
New Zealand 0800 658 224
HELP!
Bake
Seal
Vent
Ensure utensils used are suitable for non-sck coang of the inner pot.
Wooden, plasc or silicone are recommended.
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
4. To set a different pressure
keeping me, press
COOKING TIME buon.
5. Press + or - to set the pressure
keeping me.
4 5 6 Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
6. Press START/REHEAT to start the
cooking process.
1. Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW TEMP
buon.
2. Do not close the lid.
3. To set a different SAUTÉ/SEAR me, press
COOKING TIME buon. Press once for adjusng
hours, press twice for adjusng minutes
C
How to
Saute/Sear
1 2 3
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
4. To set a different pressure keeping me, press
COOKING TIME buon. Press once for adjusng
hours, press twice for adjusng minutes
5. Press + or - to set the pressure
keeping me. 6. Press START/REHEAT to start
the cooking process.
45 6
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
4 5
4. Press + or - to set the cooking me.
Press once for adjusng hours,
press twice for adjusng minutes.
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
5. Press START/REHEAT to start the
cooking process.
Power Heating
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Soup
Ricoo
Rice
Steam
Meat/Poultry
Manual
1. Secure and lock lid in a clockwise
direcon by aligning arrows. 2. Set the valve to SEAL except for
Bake menu. Set the valve to BAKE
for Bake menu.
3. Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW,
YOGHURT or BAKE buon.
B
How to
Slow Cook/
Stew/Yoghurt/
Bake
1 2 3
Power Heang
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricoo
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Bake
Seal
Vent
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Quick start guide
For more informaon, refer to your user manual.
1. Secure and lock lid in a clockwise
direcon by aligning arrows. 2. Set the valve to seal. 3. Select menu by pressing
PRESSURE COOK buon.
A
How to
Pressure cook
1 2 3 Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heating
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
timer
Cancel
Warm
Cooking
time
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Soup
Ricoo
Rice
Steam
Meat/Poultry
Manual
Contact "Service and Consumer Care" for more detail.
www.philips.com.au/support
www.philips.co.nz/support
Australia 1300 363 391
New Zealand 0800 658 224
HELP!
Bake
Seal
Vent
Ensure utensils used are suitable for non-sck coang of the inner pot.
Wooden, plasc or silicone are recommended.
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
4. To set a different pressure
keeping me, press
COOKING TIME buon.
5. Press + or - to set the pressure
keeping me.
4 5 6 Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
Power Heang
Preset
mer Cancel
Warm
Cooking
me
Bake
Yogurt
Stew
Start
Reheat
Start
Pressure
Soup
Ricotto
Rice
Steam
Meat/Poultry
Manual
Maintain
Pressure
Keep
warm
Slow cook
Low Temp
Slow cook
High Temp
Saute/sear
Low Temp
Saute/sear
High Temp Pressure cook
6. Press START/REHEAT to start the
cooking process.
Non pressure
cook
Slow cook
Low Temp
1. Automacally keep warm for 60 mins aer
cooking completed, then return to standby mode.
2.
Before cooking completed, temperature climbs to 95~100℃ for 10 mins.
1. Automacally keep warm for 60 mins aer
cooking completed, then return to standby mode.
2.
Before cooking completed, temperature climbs to 95~100℃ for 10 mins.
1. Automacally keep warm for 60 mins aer
cooking completed, then return to standby mode.
2.
Before cooking completed, temperature climbs to 95~100℃ for 10 mins.
Temperature refers to the oil temperature
Must operate with lid open.
Must operate with lid open.
Keep warm me cannot be adjusted
6 hours
6 hours
2 mins
2 mins
8 hours
1 hour
45 mins
25 mins
12 hours
20 mins
14 mins
14 mins
10 mins
15 mins
2 mins
2~12 hours yes
yes
yes
yes
yes
yes yes
yes yes
yes yes
yes yes
yes yes
yes yes
yes yes
yes
yes
2~12 hours
2 mins ~
1 hr 59 mins
2 mins ~
1 hr 59 mins
6~12 hours
20 mins~
10 hours
10~59 mins
8~25 mins
20~59 mins
5~59 mins
12~59 mins
2~59 mins
75
℃±
10
℃
90
℃±
10
℃
130
℃±
10
℃
150
℃±
10
℃
40
℃±
10
℃
90
℃±
10
℃
140
℃±
10
℃
85
℃±
10
℃
75
℃±
10
℃
Slow cook
High Temp
Sauté/ sear
Low Temp
Sauté/ sear
High Temp
Yoghurt
Stew
Bake
Reheat
Warm
Soup
Risoo
Rice
Steam
Meat/ Poultry
Manual
Funcon Cooking
temp
Default
cooking me
Operang me
adjustable
24 hours
preset
Automacally keep
warm aer cooking
completed
Remarks
Pressure cook
Table with programs and temperatures
/ /
/
/
/
/
/
/ /
/
/
/
6
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.
Heang 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.
Interior
Surface of the top lid and outside of the main body
• Wipe with a damp cloth and soapy water.
• Only use so 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 floang valve
• If required, disassemble the pressure regulator, soak it in warm water, and clean with sponge.
Exterior
Cleaning and Maintenance
Clean all parts aer every use - Keep the pressure control valve and floater unblocked.
Unplug the All-in-one Cooker before starng to clean it.
Wait unl the All-in-one Cooker has cooled down sufficiently before cleaning it.
Note
7
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
Risoo 21
Asian style chicken 22
Pork and fennel sausage risoo 23
Mushroom risoo 24
Pasta 25
Pasta bolognese 26
Carbonara spaghe 27
Tuna spaghe 28
Spinach and ricoa 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 kka 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
CONTENTS
Replace sealing ring.
Remove sealing ring, clean and replace.
Sealing ring broken
Food or debris under sealing ring
Add food/water. Make sure there is enough
food and water in the inner pot.
Take the appliance to Philips service centre.
Wait unl it falls down to room temperature
Take the appliance to Philips service centre.
Food & Water are below minimum level
Leaking from lid or pressure control valve
The temperature inside the inner pot is too high.
The all-in-one cooker has malfuncon.
I have difficules
opening the lid
aer cooking
Set the pressure control valve to 'Vent'.
And wait unl the floater has dropped.
Put sealing ring in place correctly on inner lid.
Remove sealing ring, clean and replace.
Open and reclose lid, checking for correct closing.
Set the pressure control valve to 'Vent'.
And wait unl the floater has dropped.
Make sure the sealing ring is well
assembled around the inner lid.
The floater blocks the locking pin. Push down the
floater so that it does not block the locking pin.
Need to release the pressure
Floater stuck in up posion
To see more ‘How to use videos’, please visit www.philips.com.au or www.philips.co.nz
The sealing ring is not well assembled.
Food or debris under sealing ring
Lid not correctly closed
Floater stuck in up posion
Sealing ring missing
I have difficules
closing the top lid
Leaking from under lid
Leaking from floater
E3 is displayed on the screen.
E1, E2, or E4 is displayed on the screen.
Floater does not rise up
aer the appliance
starts pressurising.
Troubleshoong
Problem Cause Solution
Floater
Pressure
Control Valve
Sealing ring
Inner lid
Inner lid
Sealing ring
8
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
Risoo 21
Asian style chicken 22
Pork and fennel sausage risoo 23
Mushroom risoo 24
Pasta 25
Pasta bolognese 26
Carbonara spaghe 27
Tuna spaghe 28
Spinach and ricoa 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 kka 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
CONTENTS
Replace sealing ring.
Remove sealing ring, clean and replace.
Sealing ring broken
Food or debris under sealing ring
Add food/water. Make sure there is enough
food and water in the inner pot.
Take the appliance to Philips service centre.
Wait unl it falls down to room temperature
Take the appliance to Philips service centre.
Food & Water are below minimum level
Leaking from lid or pressure control valve
The temperature inside the inner pot is too high.
The all-in-one cooker has malfuncon.
I have difficules
opening the lid
aer cooking
Set the pressure control valve to 'Vent'.
And wait unl the floater has dropped.
Put sealing ring in place correctly on inner lid.
Remove sealing ring, clean and replace.
Open and reclose lid, checking for correct closing.
Set the pressure control valve to 'Vent'.
And wait unl the floater has dropped.
Make sure the sealing ring is well
assembled around the inner lid.
The floater blocks the locking pin. Push down the
floater so that it does not block the locking pin.
Need to release the pressure
Floater stuck in up posion
To see more ‘How to use videos’, please visit www.philips.com.au or www.philips.co.nz
The sealing ring is not well assembled.
Food or debris under sealing ring
Lid not correctly closed
Floater stuck in up posion
Sealing ring missing
I have difficules
closing the top lid
Leaking from under lid
Leaking from floater
E3 is displayed on the screen.
E1, E2, or E4 is displayed on the screen.
Floater does not rise up
aer the appliance
starts pressurising.
Troubleshoong
Problem Cause Solution
Floater
Pressure
Control Valve
Sealing ring
Inner lid
Inner lid
Sealing ring
9
BREAKFAST
&
SALAD
Apple cinnamon oatmeal
Milk semolina
Strawberry jam
Sweet potato salad
2 cups oatmeal
600ml water
100ml milk
2 tbsp. honey
1 medium apple, peeled and chopped
50g raisins
1 tbsp. cinnamon
INGREDIENTS
SERVES 3
1. Put the oatmeal, raisins, honey and chopped apple into the inner pot. Add the water and cinnamon.
2. Close the lid, press the STEW buon, set cooking me for 20 minutes and press START.
3. Aer 15 minutes add the milk, close the lid and wait unl the end of the program.
Set the valve to "Seal" posion.
Apple cinnamon oatmeal
Pre+Cooking me
25 mins
11Breakfast
1L milk
100g semolina
30g vanilla sugar
60g sugar
Raisins and/or fruit jam - oponal
INGREDIENTS
SERVES 4
Set the valve to "Seal" posion.
1. Pour milk into the inner pot, add the vanilla sugar and raisins.
2. Close the lid, press the STEW buon, set cooking me for 20 minutes and press START.
3. Aer 15 minutes add the sugar and semolina gradually to avoid lumps.
Tip
Serve with fruit or jam
Milk semolina
23 mins
Pre+Cooking me
12 Breakfast
Set the valve to "Seal" posion.
1kg strawberries (chopped)
500g sugar
1 tbsp. vanilla sugar
juice and peel of 1 lemon
INGREDIENTS
1. Rinse the strawberries without stalks, put them in the inner pot and add sugar. Leave for an hour.
2. The pot with strawberries is placed inside the appliance. Add the juice and lemon peel and vanilla sugar.
3. Close the lid, press the STEW buon, set cooking me for 1 hour and 30 minutes and press START.
4. Aer 30 minutes open the lid and leave unl the desired consistency is achieved.
5. While hot, add jam to sterilised jars and seal.
SERVES 4
Strawberry jam
Pre+Cooking me
3 hrs 20 mins
13Breakfast
3 sweet potatoes (500g), peeled
2 tbsp. nut oil
salt and pepper
chilli powder
2 tbsp. white wine vinegar
2 tbsp. olive oil
250 cherry tomatoes, halved
75g rocket
30g alfalfa
3 tbsp. pine nuts
INGREDIENTS
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Sweet potato salad
1. Place 1 cup of water into the inner pot and add steam tray.
2. Peel and cut the sweet potatoes into slim wedges. Mix with 1 tbsp. of nut oil and season with salt and chilli powder.
3. Place wedges on steaming tray and close the lid. Select STEAM program in Pressure cooking,
set cooking me for 10 mins and press START.
4. Once cooked, allow the potato to cool down as needed.
5. 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.
25 mins
Pre+Cooking me
14 Salad
Tomato soup
Meatball soup
Chicken soup
Chicken and barley soup
Lamb shank and vegetable soup
SOUP
Tomato soup
1. Pour 2L of water into the inner pot and add chicken, vegetables and tomato paste. Season to taste. Close the lid.
2. Select the SOUP program in Pressure cooking . Press START.
3. Add parsley leaves and garnish.
125g porons chicken breast
2L water
1 carrot
1 onion
1 parsley
1 sck 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
INGREDIENTS
13
SERVES 4
Soup
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
30 mins
Pre+Cooking me
16 Soup
Meatballs
½ an onion, chopped
1 clove garlic, minced
250g minced meat
2 potatoes, diced
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
INGREDIENTS
1. Put the onion, carrot into the inner pot. Add the water, close the lid.
2. Select MANUAL program in pressure cooking, set the cooking me for 8 minutes. Press START to boil.
3. Meanwhile, mix the meat, onion, egg, diced potato and pinch of salt, garlic and pepper unl well mixed.
Roll the meat mixture and create balls with a damp hand and coat with flour.
4. Add the meatballs, diced potatoes, broth and tomato paste to the inner pot. Season to taste.
5. Close the lid, select the SOUP program in Pressure cooking, press START.
Meatball soup
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
45 mins
Pre+Cooking me
Tomato soup
1. Pour 2L of water into the inner pot and add chicken, vegetables and tomato paste. Season to taste. Close the lid.
2. Select the SOUP program in Pressure cooking . Press START.
3. Add parsley leaves and garnish.
125g porons chicken breast
2L water
1 carrot
1 onion
1 parsley
1 sck 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
INGREDIENTS
13
SERVES 4
Soup
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
30 mins
Pre+Cooking me
17Soup
Chicken soup
1. Pour 2L of water into the inner pot and put in a poron of chicken meat.
2. Put all the vegetables in the pot and add salt. Close the lid.
Select the SOUP program in Pressure cooking, and press START.
125g porons chicken breast
2L water
1 carrot
1 onion
1 sprig parsley
1 sck celery
1 clove garlic
half a medium leek
2 tsp. salt
1 tsp. mixed dried vegetables
pepper to season
parsley leaves and sage
INGREDIENTS
30 mins SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
Serve with cooked noodles.
Pre+Cooking me
18 Soup
20g dried porcini mushrooms
1 cup(250ml) boiling water
2 chicken maryland
1 medium brown onion, chopped finely
2 cloves garlic, crushed
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 scks celery, trimmed, chopped finely
250g swiss brown mushrooms, quartered
½ cup finely chopped fresh flat-leaf parsley
INGREDIENTS
Chicken and barley soup
SERVES 4
or
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
50 mins
pressure
6 hrs 30 mins
slow
Pre+Cooking me
1.
Place porcini mushrooms in a small heatproof bowl with the water; stand 15 minutes or unl soened. Drain and reserve the porcini and the soaking liquid.
2.
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.
3.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on
SOUP
in Pressure cooking for 20 mins. Press START.
4.
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.
Chicken soup
1. Pour 2L of water into the inner pot and put in a poron of chicken meat.
2. Put all the vegetables in the pot and add salt. Close the lid.
Select the SOUP program in Pressure cooking, and press START.
125g porons chicken breast
2L water
1 carrot
1 onion
1 sprig parsley
1 sck celery
1 clove garlic
half a medium leek
2 tsp. salt
1 tsp. mixed dried vegetables
pepper to season
parsley leaves and sage
INGREDIENTS
30 mins SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
Serve with cooked noodles.
Pre+Cooking me
19Soup
Lamb shank and vegetable soup
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
2 fresh small red thai (serrano) chillies,
chopped finely
2 tsp. ground cumin
1 celery sck chopped
2 tsp. gound coriander
1 tsp. ground cinnamon
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
INGREDIENTS
SERVES 6
or
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
pressure
1 hr 10 mins10 hrs 30 mins
slow
Pre+Cooking me
1. Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press
START (Do not close the lid); cook lamb unl browned all over.
2.
Add remaining oil into the same pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 4 minutes and press START
(Do not close the lid); cook onion, fennel, carrot, garlic, celery and chilli, srring, unl fragrant. Sr in the water, stock, tomatoes and chickpeas.
3.
Seal lid, cook on SLOW COOK LOW TEMP for 10 hours or cook on
SOUP
in Pressure cooking for 30 mins. Press START.
4.
Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat; discard bones. Sr meat,
peas and coriander leaves into cooker. Season to taste.
20 Soup
MAIN
Rice
Pasta
Beef
Chicken
Pork
Lamb
Fish
Vegetable
Normal rice
Rice (2 cups)
INGREDIENTS
SERVES 4
1. Measure 2 cups of rice and put in the inner pot.
2. Add water to the level corresponding to 2 cups of rice
3. Close the lid and select the RICE program in Pressure cooking. Press START.
Cooking me starts once pressure has been maintained (approx. 5~10 minutes).
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
25 mins
Pre+Cooking time
22 Rice
Risoo
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
2 tbsp. olive oil
½ small onion, diced
¼ red pepper, diced
½ green pepper, diced
60g mushrooms, sliced
130g tomatoes, chopped
280g long grain rice
360ml chicken/vegetable stock
70g frozen peas
INGREDIENTS
1. Add oil to the inner pot.
2. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 mins and press START (Do not close the lid).
3. Place the onion, pepper, mushrooms and tomatoes in the pot. Sr from me to me.
4. Add the rice, peas and stock, sr, then close the lid.
5. Select the RISOTTO program in pressure cooking and press START.
35 mins
Pre+Cooking me
23Rice
Asian style chicken
2 tbsp. olive oil
½ medium onion, diced
300g chicken breast, finely sliced
500ml vegetable broth
2 cups rice
1 small leek, sliced thinly
50g fresh oyster mushrooms
3 slices pineapple
1 small red chilli
2 pinches ginger
juice from 1 lemon
20ml soy sauce
spicy seasoning mix
1 bunch fresh coriander
INGREDIENTS
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
Serve with fresh coriander.
1. Season chicken with the spicy seasoning mix.
2. Add the oil and onion to the inner pot.
3. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 5 mins and press START (Do not close the lid).
Add the chicken and sr from me to me.
4. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 10 mins and press START (Do not close the lid).
Add the leek, mushrooms, pineapple, chilli and ginger.
5.
Add the rice and broth, mix together and close the lid. Select RISOTTO program in Pressure cooking and press START.
6. Finally, add the lemon juice and soy sauce.
40 mins
Pre+Cooking me
24 Rice
6 pork and fennel sausages
1 tbsp. olive oil
20g buer
1 medium brown onion, chopped finely
1 clove garlic, crushed
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
INGREDIENTS
Pork and fennel sausage risoo
SERVES 4~6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1.
Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 14 minutes and press START (Do not close the lid);
cook sausages. Remove from cooker; slice thinly.
2.
Add oil and buer into cooker. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 3 minutes and press START
(Do not close the lid); cook onion, fennel and garlic, srring, unl vegetables soen. Add peas and rice; sr to coat in buer mixture.
Add wine; simmer, uncovered, unl liquid is absorbed. Add stock and the water.
3. Seal lid, select RISOTTO program in Pressure cooking. Press START.
4. Remove lid, Add sausage and peas; cover, stand 5 minutes. Sr in half the cheese and thyme; season to taste.
5. Serve risoo sprinkled with remaining cheese.
40 mins
Pre+Cooking me
25Rice
Pasta (3 cups)
INGREDIENTS
1. Measure 3 cups of pasta (penne or roni) and put into the inner pot.
2. Add 1.5 cups of water.
3. Close the lid and press the STEW buon, set the cooking me for 20 minutes. Press START.
SERVES 4
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
For pasta al dente use less water.
Pasta
23 mins
Pre+Cooking me
Mushroom risoo
30g buer
1 large brown onion, chopped finely
½ cup dry white wine
1L vegetable stock
2 cups(500ml) water
2 cups arborio rice
60g buer, extra
300g buon mushrooms, sliced thinly
200g swiss brown mushrooms, sliced thinly
2 cloves garlic, crushed
2 tsp. finely chopped fresh thyme
1 cup finely grated parmesan cheese
INGREDIENTS
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1.
Add buer into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 14 minutes and press START
(Do not close the lid); cook onion and mushrooms, srring, unl browned lightly. Add garlic, thyme, wine and bring
to the boil unl almost evaporated.
2. Add stock and rice to the pot. Select RISOTTO program in Pressure cooking and press START.
3. Sr in cheese once cooked. Top with thyme and serve.
1 hr
Pre+Cooking me
26 Rice
Pasta (3 cups)
INGREDIENTS
1. Measure 3 cups of pasta (penne or roni) and put into the inner pot.
2. Add 1.5 cups of water.
3. Close the lid and press the STEW buon, set the cooking me for 20 minutes. Press START.
SERVES 4
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
For pasta al dente use less water.
Pasta
23 mins
Pre+Cooking me
27Pasta
Pasta bolognese
1 tbsp. olive oil
1 medium onion, chopped
1 medium carrot, finely chopped
1 sck celery, finely chopped
70g mushrooms, chopped
250g lean minced beef
2 tbsp. tomato paste
400g nned chopped tomatoes
2 tbsp. mixed herbs
1 garlic clove, chopped
90ml red wine
250g penne pasta
270ml water
INGREDIENTS
SERVES 4
1. Put the oil, onion, carrot, celery, mushrooms and meat into the inner pot.
2. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 13 mins and press START. (Do not close the lid)
3. Cook for 8 minutes then add the tomato paste, chopped tomatoes, garlic, mixed herbs and red wine.
Connue with the program for another 5 minutes.
4. Add the pasta and water. Close lid.
5. Press STEW buon, set cooking me for 30 minutes and press START.
Set the valve to "Seal" posion.
Tip
Add water and pasta on top of the sauce ingredients
55 mins
Pre+Cooking me
28 Pasta
1 tbsp. olive oil
½ medium onion, chopped
1 garlic clove, crushed
100g bacon, chopped
180ml double cream
salt and pepper to season
200g spaghe
540ml water
INGREDIENTS
Set the valve to "Seal" posion.
Tip
Add water and pasta on top of the sauce ingredients
1. Add the oil, onion and garlic to the inner pot.
2. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START.
(Do not close the lid) Sr from me to me.
3. Break the spaghe in half and place into the inner pot with the rest of the ingredients and water.
Mix all the ingredients. Close the lid.
4. Press STEW buon, set cooking me for 30 minutes and press START.
Carbonara spaghe
SERVES 4
45 mins
Pre+Cooking me
29Pasta
Tuna spaghe
1 tbsp. olive oil
½ medium onion, chopped
1 garlic clove, crushed
180g nned chopped tomatoes
150g nned tuna
200g spaghe
540ml water
1 tbsp. dried oregano
salt and pepper to season
INGREDIENTS
1. Add the oil, onion and garlic to the inner pot.
2. Press SAUTÉ/SEAR High Temp buon, set cooking me for 5 mins and press START
(Do not close the lid). Sr from me to me.
3. Break the spaghe in half and place into the inner pot and mix with the rest of the ingredients and water. Close the lid.
4. Press STEW buon, set cooking me for 20 minutes and press START.
Set the valve to "Seal" posion.
Tip
Add water and pasta on top of the sauce ingredients
SERVES 4
30 mins
Pre+Cooking me
30 Pasta
Set the valve to "Seal" posion.
500g frozen spinach, thawed
3 cups ricoa cheese
2 eggs
1 cup finely grated parmesan cheese
Cooking-oil spray
750g boled tomato pasta sauce
⅓ cup basil pesto
6 dried instant lasagne sheets
1 cup coarsely grated mozzarella cheese
INGREDIENTS
1. Squeeze excess moisture from spinach; place spinach in a large bowl. Add ricoa,
eggs and half the parmesan; season, mix well.
2. 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.
3. 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.
4. Seal lid, cook on SLOW COOK LOW TEMP for 4 hours, press START (Unl pasta is tender.)
Spinach and ricoa lasagne
SERVES 6
4 hrs 30 mins
Pre+Cooking me
31Pasta
Beef ribs with stout
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
¼ cup (60ml) water
3 medium carrots (360g), sliced thickly
400g canned diced tomatoes
5 sprigs fresh thyme
1 tbsp. dijon mustard
1 cup(250ml) beef stock
1 cup(250ml) stout
2 tbsp. store bought BBQ sauce
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
or
pressure
1 hr 25 mins8 hrs 45 mins
slow
Pre+Cooking me
1.
Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 8 minutes and press START
(Do not close the lid); cook ribs in batches, unl browned. Remove from pot.
2.
Add remaining oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook onion, srring, unl so. Add sugar, vinegar and the water.
Cook, srring occasionally unl onion caramelises.
3.
Sr in carrot, undrained tomatoes, thyme, mustard, stock and stout with BBQ sauce. Add ribs, turn to coat in sauce mixture.
4.
Seal lid,
cook
SLOW COOK LOW TEMP
for 8 hours
or
cook on
MEAT/POULTRY
in Pressure cooking for 30 mins
. Press START.
5. Season to taste. Cut ribs into serving-sized pieces.
32 Beef
2 tbsp. olive oil
6 beef cheeks
12 shallots
2 cloves garlic, crushed
1 cup(250ml) beef stock
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
INGREDIENTS
Braised beef cheeks in stout
SERVES 6
1 hr 25 mins
pressure
Cooking me starts once pressure has been maintained. Set the valve to "Seal" posion. Check that the float valve is in the down posion.
9 hrs 45 mins
slow
Pre+Cooking me
or
1.
Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook beef in batches, unl browned all over. Remove from pot and set aside.
2. Meanwhile, peel shallots, trim roots, leaving shallots whole. Halve shallots lengthways.
3.
Heat remaining oil in the inner pot, press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes. Press START (Do not close the lid); cook shallots
and garlic, srring, unl shallots are browned lightly. Sr shallot mixture with cooked beef, carrot, mushrooms, stout, sugar, thyme and rosemary in the inner pot.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 9 hours or cook on MEAT/POULTRY in Pressure cooking for 30 mins. Press START.
5.
Carefully remove beef from cooker. Cover to keep warm. Sr blended cornflour and the water into cooker. Press
SAUTÉ/SEAR LOW TEMP
,
set cooking me for 15 minutes and press START (Do not close the lid); cook unl thickened slightly. Season to taste.
6. Serve beef with thickened sauce.
33Beef
Chinese braised oxtail
1kg beef oxtail, trimmed
½ cup(125ml) Japanese/Korean soy sauce
¼ cup Chinese cooking wine
¼ cup firmly packed dark brown sugar
6 cloves garlic, bruised
12cm piece fresh ginger, peeled, sliced thickly
4 green onions, chopped coarsely
2 star anise
2 cinnamon scks
3 x 5cm strips orange rind
½
cup water
2 green onions, shredded finely
INGREDIENTS
SERVES 4~6
40 mins
pressure
or
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1.
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 buon, set cooking me for 10 minutes and press START
(Do not close the lid);
bring to the boil. Add oxtail.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3.
Remove lid. Transfer oxtail to serving plate; drizzle with about ⅓ cup(80ml) of braising liquid. Sprinkle with shredded onion.
8 hrs 10 mins
slow
Pre+Cooking me
34 Beef
1 hrs 15 mins
pressure
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 cup(250ml) chicken stock
2 cinnamon scks
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
INGREDIENTS
Massaman beef curry
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
8 hrs 45 mins
slow
Pre+Cooking me
or
1. Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START
(Do not close the lid); cook onion, srring, unl browned lightly. Remove from pot, place on plate and put aside.
2. Add remaining oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and
press START (Do not close the lid); cook beef, in batches, unl browned. Add paste; cook, srring, unl fragrant.
3. Add coconut milk, stock, cinnamon, potato and peanuts to cooker.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
5. Discard cinnamon scks. Sr in sugar and sauce. Serve topped with coriander leaves; accompany with lime wedges.
35Beef
1 hrs 30 mins
pressure
Osso buco with mushrooms
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
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
½
cup pouring cream
¼ cup gravy powder
2 tbsp. water
½
cup coarsely chopped fresh flat-leaf parsley
2 tbsp. brown sugar
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
8 hrs 50 mins
slow
Pre+Cooking me
or
1. Coat beef all over in flour, shake off excess. Add the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon,
set cooking me for 10 minutes and press START (Do not close the lid); cook beef, in batches, unl browned all over.
2. Cook onion, srring, unl onion soens. Add marsala; bring to the boil. Add onion mixture to cooker. Sr in stock,
sauce. Place beef in cooker, fing pieces upright and ghtly packed in a single layer. Add mushrooms to cooker.
3.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 32 mins. Press START.
4.
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
buon, set cooking me for 10 minutes and press START (Do not close the lid);
cook unl mixture thickens slightly. Sr in parsley, season to taste.
5. Serve beef with mushroom sauce.
36 Beef
2 tbsp. olive oil
800g veal
5 large carrots, sliced
3 onions, chopped
3-4 bay leaves
½
cup red wine
herbs, salt and pepper to season
INGREDIENTS
1. Rub the slices of meat with the seasoning.
2. Add olive oil to the inner pot.
3. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 20 mins and press START (Do not close the lid);
cook for 3 minutes on each side.
4.
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 unl it boils.
5. Close the lid, press STEW buon, set cooking me for 3 hours and 30 minutes and press START.
Veal stew
SERVES 4
Set the valve to "Seal" posion.
4 hrs
Pre+Cooking me
37Beef
750g small new potatoes, peeled
salt and pepper
4 single chicken breasts
3 sprigs basil
2 garlic cloves, peeled and sliced
3 tbsp. black olives
INGREDIENTS
Chicken roll with sun-dried tomatoes and mozzarella
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
4 sun-dried tomatoes
1 tbsp. tomato oil
½
ball mozzarella, cut into 4 slices
500g fennel, cleaned and sliced
1. Place 1 cup of water to the inner pot and add steam tray.
2. Cut potatoes into halves lengthwise on steam tray, season with salt. Select STEAM program in Pressure cooking,
set cooking me for 10 minutes to pre-cook the potatoes and press START.
3. 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.
4. Place all chicken breasts on top of the potato, close the lid. Select STEAM program in Pressure cooking again,
set cooking me for 10 minutes and press START.
50 mins
Pre+Cooking me
Chicken cacciatore
2 tbsp. olive oil
12 chicken drumscks
1 medium brown onion, sliced thickly
3 cloves garlic, crushed
3 drained anchovy fillets, crushed
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
INGREDIENTS
SERVES 6
25 mins
pressure
6 hrs 25 mins
slow
Pre+Cooking me
or
1.
Add chicken and oil to the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook unl browned all over. Add onion, garlic and anchovy fillets, cook unl so.
2.
Add wine, tomato pasta sauce & tomato paste. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START;
bring to the boil
3. Sr in remaining ingredients including cream.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5. Sr in olives and parsley to garnish and serve.
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
38 Chicken
750g small new potatoes, peeled
salt and pepper
4 single chicken breasts
3 sprigs basil
2 garlic cloves, peeled and sliced
3 tbsp. black olives
INGREDIENTS
Chicken roll with sun-dried tomatoes and mozzarella
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
4 sun-dried tomatoes
1 tbsp. tomato oil
½
ball mozzarella, cut into 4 slices
500g fennel, cleaned and sliced
1. Place 1 cup of water to the inner pot and add steam tray.
2. Cut potatoes into halves lengthwise on steam tray, season with salt. Select STEAM program in Pressure cooking,
set cooking me for 10 minutes to pre-cook the potatoes and press START.
3. 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.
4. Place all chicken breasts on top of the potato, close the lid. Select STEAM program in Pressure cooking again,
set cooking me for 10 minutes and press START.
50 mins
Pre+Cooking me
39Chicken
Chicken kka masala
1. Combine chicken, tomatoes, onion and paste in the inner pot.
2. Seal lid, cook on SLOW COOK HIGH TEMP for 4 hours. Press START.
3. Season to taste.
4. Serve drizzled with cream, topped with coriander.
1kg skinless chicken thigh cutlets
800g canned diced tomatoes
2 large brown onions, sliced thinly
⅔ cup kka masala paste
¼ cup pouring cream
1 cup loosely packed fresh coriander leaves
INGREDIENTS
SERVES 6
Set the valve to "Seal" posion.
4 hrs 15 mins
Pre+Cooking me
40 Chicken
1.5kg chicken thigh fillets
2 tbsp. plain flour
2 tbsp. vegetable oil
20g buer
1 large brown onion, chopped coarsely
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
INGREDIENTS
Chicken, walnut and broad bean casserole
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr 20 mins
pressure
4 hrs
slow
Pre+Cooking me
or
1.
Toss chicken in flour to coat, shake off excess. Reserve excess flour. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for
10 minutes and press START (Do not close the lid); cook chicken in batches, unl browned. Remove from pot, Wipe pot with absorbent paper.
2.
Put buer into same pan, press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START (Do not close the lid);
cook onion, carrot and celery, srring, unl soened. Add garlic; cook, srring, unl fragrant. Sr in reserved excess flour, then
stock, mustard and curry powder, sr over on
SAUTÉ/SEAR LOW TEMP
for 3 minutes unl mixture boils and thickens.
3. Place celeriac, top with chicken in a pot. Move onion mixture onto chicken.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 3 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5.
Meanwhile, place broad beans in a meduim heatproof bowl, cover with boiling water. Stand 2 minutes, drain. Peel away grey skins.
6. Add broad beans to cooker. Close the lid. Press the STEW buon, set cooking me for 30 minutes and press START.
Season to taste. Serve sprinkled with nuts and celery leaves.
41Chicken
Chinese chicken hot pot
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
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
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
8 hrs 20 mins
slow
Pre+Cooking me
or
1. 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.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 35 mins. Press START.
3. 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 buon, set cooking me for 5 minutes
and press START (Do not close the lid). Cook unl tender.
4. Cut chicken into 6 pieces. Serve with bok choy, drizzle with the broth. Sprinkle with coriander and extra chilli.
Chicken42
1 tbsp. peanut oil
1kg chicken thigh fillets, quartered
¼ cup green curry paste
1 cup(250ml) coconut cream
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
INGREDIENTS
Green chicken curry
SERVES 4~6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
30 mins
pressure
4 hrs 10 mins
slow
Pre+Cooking me
or
1.
Add oil and chicken to the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook unl golden brown
2. Add paste, zucchini, fish sauce, lime juice, palm sugar and onions. Press SAUTÉ/SEAR LOW TEMP buon,
set cooking me for 3 minutes and press START (Do not close the lid).
3. Add coconut cream.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 5 hours or cook on
MEAT/POULTRY in Pressure cooking
for 15 mins. Press START.
5. Sr in sauce, juice, sugar and half the herbs; season to taste. Serve curry sprinkled with remaining herbs and onion.
43Chicken
Green olive, garlic and lemon chicken
15g buer
1 tbsp. olive oil
2 tsp. finely grated lemon rind
3 cloves garlic, crushed
¼ cup pied green olives, chopped finely
2 tbsp. finely chopped fresh flat-leaf parsley
1.5kg whole chicken
2 medium lemons, quartered
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
43 mins
pressure
6 hrs 20 mins
slow
Pre+Cooking me
or
1. Combine buer, oil, rind, garlic, olives and parsley in a medium bowl; season.
2.
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 buer mixture under skin. Rub remaining buer mixture all over chicken. Tuck wing ps under chicken; fill cavity with lemon,
e legs together with kitchen string. Trim skin around neck; secure neck flap to underside of chicken with small fine skewers.
3. Place chicken in the inner pot.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 18 mins. Press START.
5. Cut chicken into quarters to serve.
44 Chicken
INGREDIENTS
Lemon grass and pork curry
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
2x10cm scks 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 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
55 mins
pressure
6 hrs 30 mins
slow
Pre+Cooking me
or
1. Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water unl mixture is smooth.
2. Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START
(Do not close the lid); cook lemon grass paste, srring unl fragrant.
3. Sr in pork, coconut milk, palm sugar, eggplant, carrots and zucchini.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins. Press START.
5. Season to taste. Serve sprinkled with coriander.
45Pork
Barbecued pork ribs
2kg American-style pork ribs
½ cup barbecue sauce
½ cup tomato sauce or ketchup
½ cup cider vinegar
½ cup white wine
¼ cup orange marmalade
3 cloves garlic, crushed
½ tsp. chilli flakes
½ cup white wine
Pinch of salt
INGREDIENTS
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
Ask the butcher to cut the ribs so that they will fit into your cooker.
4 hrs 30 mins
slow
Pre+Cooking me
1 hr
pressure
or
1. 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.
2. Transfer pork and marinade to the cooker. Add sauce.
3.
Seal lid, cook on SLOW COOK HIGH TEMP for 4 hours or cook on MEAT/POULTRY in Pressure cooking for 30 mins. Press START.
4. Release steam (set valve to Vent), open lid and
press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 10 minutes and
press START (Do not close the lid); skimming
fat from surface, cook unl sauce has reduced to about 1¾ cups.
5. Season to taste. Serve pork drizzled with sauce.
46 Pork
3 shallots, chopped finely
2 cloves garlic, crushed
2 tbsp. fish sauce
1 tbsp. coarsely cracked black pepper
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
INGREDIENTS
Caramelised pepper pork
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
35 mins
pressure
6 hrs 15 mins
slow
Pre+Cooking me
or
1. Combine shallots, garlic, fish sauce, pepper and pork in large bowl.
2. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook pork unl browned.
3. Add sugar; cook, srring, unl sugar caramelises. Add the water.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5. Remove lid. Serve sprinkled with onion.
47Pork
Pork schnitzel
5 tbsp. olive oil
4 porons of schnitzel style pork fillets
dry breadcrumbs
flour
1 egg
salt and pepper to season
INGREDIENTS
SERVES 4
25 mins
Pre+Cooking me
1. Pound the pork fillets to a ¼ - ⅛ inch thickness.
2.
Set out 3 shallow bowls: one with flour, salt and pepper, the second with the whipped egg, and the third with breadcrumbs.
3. Add the olive oil to the inner pot.
4. Press the SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 15 minutes and press START (Do not close the lid).
5. Dredge the fillets first
6. Cook the pork schnitzel for 3-4 minutes on each side (Do not close the lid).
Pork48
2 tbsp. Oilve oil
500g pork
1kg potatoes
1 onion, chopped
300g mushrooms
1 carrot grated
1 clove of garlic
1 tbsp. cumin
salt and pepper to season
INGREDIENTS
Old fashioned pork fricasse
SERVES
55 mins
1. Add the oil, onion and garlic into the inner pot.
2. Press SAUTE/SEAR HIGH TEMP buon, set cooking me for 10 min and press START (Do not close the lid).
Sr from me to me.
3. Aer 5 minutes add the carrot and connue for another 5 minutes.
4. Add the meat cut into cubes, seasoning and salt.
5. Close the lid. Press STEW buon, set cooking me for 35 minutes and press START.
Aer 15 mintues add potatoes and mushrooms.
Set the valve to "Seal" posion.
Pre+Cooking me
49Pork
1.5kg boned lamb shoulder, chopped coarsely
2 medium brown onions, sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
⅔ cup korma paste
3 medium tomatoes, chopped coarsely
½ cup chicken stock
300ml pouring cream
1 cinnamon sck
½ cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
⅓ cup roasted flaked almonds
INGREDIENTS
Lamb korma
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
6 hrs 30 mins
slow
Pre+Cooking me
or
1. Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream and cinnamon in a cooker.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3. Season to taste. Discard cinnamon sck. Serve korma sprinkled with coriander, chilli and almonds.
Garlic, herb and mustard lamb leg
2 tbsp. olive oil
½ small brown onion, chopped finely
2 cloves garlic, crushed
1 rindless bacon slice, chopped finely
50g buon mushrooms, chopped finely
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
1.4kg easy-carve lamb leg
½ cup chicken stock
½ cup dry white wine
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
45 mins
pressure
7 hrs 20 mins
slow
Pre+Cooking me
or
1. Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START
(Do not close the lid); cook onion, garlic, bacon and mushrooms, srring, unl onion soens and bacon is crisp.
2. Combine onion mixture, herbs, mustard, breadcrumbs and egg in medium bowl; season.
3.
Open lamb leg out on board; slice through thickest part of lamb horizontally, without cung all the way through, to make flap. Press
breadcrumb mixture down centre of lamb cavity. Roll lamb ghtly to enclose filling; e lamb, at 2cm intervals, with kitchen string to secure.
4. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook lamb unl browned all over. Add stock and wine to cooker.
5. Seal lid, cook on SLOW COOK LOW TEMP for 7 hours or cook on
MEAT/POULTRY in Pressure cooking
for 20 mins.
6. Remove lamb, cover; stand 10 minutes before slicing. Serve the lamb with pan juices.
50 Lamb
1.5kg boned lamb shoulder, chopped coarsely
2 medium brown onions, sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
⅔ cup korma paste
3 medium tomatoes, chopped coarsely
½ cup chicken stock
300ml pouring cream
1 cinnamon sck
½ cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
⅓ cup roasted flaked almonds
INGREDIENTS
Lamb korma
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
6 hrs 30 mins
slow
Pre+Cooking me
or
1. Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream and cinnamon in a cooker.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3. Season to taste. Discard cinnamon sck. Serve korma sprinkled with coriander, chilli and almonds.
51Lamb
Lamb and winter vegetable stew
500g stewing lamb, cubed
2 cloves garlic, chopped finely
1 tbsp. fresh thyme, chopped finely
freshly ground pepper and salt
300g buernut squash, seeded and cubed
150g parsnip, sliced
150g sweet potato, cubed
125g celery, sliced
1 medium onion, chopped coarsely
100ml red wine
125ml beef stock
1 tbsp. olive oil
INGREDIENTS
SERVES 4
55 mins
Set the valve to "Seal" posion.
Pre+Cooking me
1. Mix the lamb with garlic, thyme and pepper and salt to taste. Mix in the squash, parsnip, sweet potato, celery and onion.
2. Pour the red wine, beef stock and olive oil over the lamb and vegetables. Close the lid.
3.
Press STEW buon, set cooking me for 45 minutes and press START. Sr once or twice. Serve with rice or couscous.
Lamb52
150g green beans, trimmed
200g stemmed broccoli or broccoli flowers
1 yellow bell pepper, cleaned and sliced
8 fillets of brill
(4 thick and 4 thin fillets of 2 whole fish)
150g (wild) spinach
ground sea salt
paprika powder
INGREDIENTS
Steamed brill with vegetables
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Tip
Add coriander to water as a flavour enhancer.
1. Place 1 cup of water into the inner pot and add steam tray.
2. Layer all the vegetables on the steaming tray, trying to keep it a flat layer.
3. Place the the fish fillets on top of the vegetable layer, and season with salt and paprika powder.
4. Close the lid. Select STEAM in Pressure cooking, set cooking me for 10 minutes and press START.
20 mins
Pre+Cooking me
53Fish
Steamed salmon with green vegetables
1. Place 1 cup of water into the inner pot and add steam tray.
2. Layer all the vegetables on the steaming tray, trying to keep it a flat layer.
3.
Place the the salmon fillets on top of the vegetable layer, and season with salt, pepper and lemon-flavoured olive oil.
4. Close the lid, select STEAM program in Pressure cooking, set cooking me for 10 minutes and press START.
4 salmon steaks of 200g each
10g dill, keep a few sprigs to use for garnish
1 zucchini, finely sliced
200g green asparagus ps
150g broad beans (frozen)
150g garden peas (frozen)
freshly ground pepper and salt
lemon-flavoured olive oil
INGREDIENTS
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
20 mins
Pre+Cooking me
Fish54
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 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 buernut 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
INGREDIENTS
Moroccan-style vegetable stew
SERVES 4
Cooking me starts once pressure has been maintained. Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
6 hrs 40 mins
slow
Pre+Cooking me
or
1. Blend or process onion, garlic and spices unl smooth. Combine paste with chilli, herbs and stock in a large jug.
2. Combine vegetables and stock mixture in the inner pot.
3.
Seal lid, cook on STEW program for 6 hours or cook on MANUAL program in Pressure cooking for 20 mins. Press START.
4. Sr in honey, season to taste.
5. Serve vegetables and sauce topped with yoghurt, harissa and extra coriander.
55Vegetable
BAKE
Apple cake
Cherry and fruit cake
Chocolate walnut cake
Coconut carrot cake
190g margarine
200g sugar
100g almond meal
190g flour
¾ tsp. baking powder
2 medium eggs
2 medium apples, peeled, cored and cut into eights
Cinnamon
80ml maple syrup
INGREDIENTS
1. Mix the margarine with sugar, add the eggs and mix thoroughly. Add the flour, baking powder and almond meal,
mix unl the mixture is creamy. Fold through maple syrup.
2. 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.
3. Press the BAKE buon, set cooking me for 50 minutes and press START. Close the lid.
SERVES 6~8
Set the valve to "Bake" posion.
Apple cake
1 hr 10 mins
Pre+Cooking me
57Bake
Cherry and fruit cake
250g buer
200g white sugar
2 eggs
½ cup (125ml) orange juice
2 cups (250g) plain flour
1 tsp. baking powder
375g sultanas
250g halved glace cherries
INGREDIENTS
SERVES 6~8
1. Cream buer and sugar together unl light and fluffy. Add beaten eggs and orange juice and mix well.
2. Si flour and baking powder. Reserve ⅓ cup of flour mixture and toss with sultanas and cherries
(this will keep them from sinking to the boom of the cake).
3. Add flour mixture to baer and blend. Add floured raisins and cherries to dough and mix unl just combined.
4. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish.
5. Press BAKE buon, set cooking me for 59 minutes and press START.
Set the valve to "Bake" posion.
1 hr 30 mins
Pre+Cooking me
58 Bake
4 medium eggs
225g caster sugar
100g buer
60g plain flour
2 tsp. baking powder
120g dark chocolate
100g chopped walnuts
INGREDIENTS
Set the valve to "Bake" posion.
1. Beat the eggs in a mixing bowl. Add sugar and beat unl the mixture turns creamy.
Add buer and keep mixing. Then add the flour and baking powder.
2. In double boiler, melt the chocolate, mix everything together and add walnuts.
3. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish.
4. Press the BAKE buon, set cooking me for 50 minutes and press START. Close the lid.
Chocolate walnut cake
SERVES 6~8
1 hr 15 mins
Pre+Cooking me
59Bake
YOGHURT
Homemade yoghurt
Vanilla yoghurt
Yoghurt with toasted
granola and red fruit
Coconut carrot cake
1.
In a medium bowl, si together flour, bicarb soda, salt and cinnamon. Set aside. In a separate large bowl, combine eggs,
buermilk, oil, sugar and vanilla essence. Mix well. Add flour mixture and mix well.
2. In a medium bowl, combine grated carrot, coconut, walnuts, pineapple and raisins.
3. Using a large wooden spoon or a whisk, add carrot mixture to cake mixture and fold in well.
4. Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish.
5. Press BAKE buon, set cooking me for 59 minutes and press START.
6. Once cooled, add oponal topping if required.
2 ¼ cups (280g) plain flour
2 tsp. bicarb soda
¼ tsp. salt
2 tsp. ground cinnamon
3 eggs
½ cup (125ml) buermilk
¼ cup (70ml) vegetable oil
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 n)
1 cup (155g) raisins or sultanas
Topping (oponal)
125g unsalted buer
3 tbsp. icing sugar
200g cream cheese, soened
INGREDIENTS
SERVES 8~10
Cooking me starts once pressure has been maintained.
Set the valve to "Bake" posion. Check that the float valve is in the down posion.
1 hr 20 mins
Pre+Cooking me
Bake60
YOGHURT
Homemade yoghurt
Vanilla yoghurt
Yoghurt with toasted
granola and red fruit
Homemade yoghurt
1. Pour the milk into the pot (the milk should be at room temperature) and the natural yoghurt and sr.
2. Close the lid, press YOGHURT buon, set cooking me for 8 hours and press START.
1L pasteurised milk
180-200g natural yoghurt
INGREDIENTS
SERVES 4
Tip
If you want fruit yoghurt, add fruit 30 minutes before the end of the program.
Set the valve to "Seal" posion.
8 hrs
Pre+Cooking me
62 Yoghurt
2L whole milk (room temperature)
200 ml or 12 tbsp. yoghurt
(room temperature) or yoghurt culture
Vanilla scraped from 1 pod
5 tbsp. sugar
INGREDIENTS
1. Pour the milk into the pot (the milk should be at room temperature) and place all ingredients into the pot. Sr.
2. Close the lid, press YOGHURT buon, set cooking me for 8 hours and press START.
Vanilla yoghurt
SERVES 6~8
Tip
If you want fruit yogurt, add fruit 30 minutes before the end of the program.
Set the valve to "Seal" posion.
8 hrs
Pre+Cooking me
63Yoghurt
Yoghurt with toasted granola and red fruit
500ml homemade plain natural yoghurt
100g rolled oats
50g almond flakes
25g walnuts
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
INGREDIENTS
SERVES 2~3
Tip
Add fresh/dry fruits on top of Granola once it cools down and serve with yoghurt
10 mins
Pre+Cooking me
1. Place all ingredients except yoghurt into pot.
2. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START (Do not close the lid).
3. Remove from pot and let dry on baking paper.
4. Once granola cools down and becomes crunchier, add to yoghurt – either sprinkle on top or mix together.
64 Yoghurt
real mums. real reviews.
www.mouthsofmums.com.au
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 lile way to hide veges and make eang them
fun. The pulled pork for the nachos is so quick and
easy to make if you use it on the pressure cooker
funcon.
– 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 aernoon. The house smelled wonderful. It
cooked evenly, was moist and tasty. Didn't sck in
the pan at all and was so easy. I didn't even have to
alter the recipe I used. Goa give it a try.
– Anthea
Easy pilaf
Beef tomato stew
Easy pilaf
by Natsuko Locke
2 cups rice
¼ brown onion, diced
¼ capsicum, diced
⅓ carrot, diced
100g cabanossi or sausage
80g prawns (or frozen prawns,
defrost and drain)
¼ cup frozen peas, defrost and drain
2 tsp chicken stock powder
10g buer
salt and pepper
dried parsley (chopped fresh parsley)
INGREDIENTS
SERVES 4
40 mins
Pre+Cooking me
1. 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 lile bit less water).
2. Add chicken stock powder, salt and pepper into the pot and sr through.
3. Place the vegetables, cabanossi and prawns in the pot. Place the buer in the centre.
4. Close the lid and select the RICE program in pressure cooking. Press START.
5. When finished cooking, remove lid, add frozen peas, cover and stand for 5 minutes.
6. Mix together, top with parsley and serve.
Set the valve to "Seal" posion.
Beef tomato stew
by Natsuko Locke
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 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
INGREDIENTS
SERVES 4
50 mins
Pre+Cooking me
1. Cut the beef and vegetables. Coat beef in seasoned flour (combine the flour with salt & pepper), shake off the excess.
2. Add 1 tbsp of oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 mins, and press START.
Cook beef in batches unl lightly browned. Remove from pot.
3. Add remaining oil, press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 mins, and press START.
Cook onion and garlic unl onion has soened.
4. Return the beef to the pot, add carrots, potatoes, canned tomato, bay leaves, stock and sauces.
5. Seal lid, cook on MEAT/POULTRY in pressure cooking for 25 mins, and press START.
6. Discard bay leaves, season to taste. Serve with pouring cream.
Set the valve to "Seal" posion.
66
Easy pilaf
by Natsuko Locke
2 cups rice
¼ brown onion, diced
¼ capsicum, diced
⅓ carrot, diced
100g cabanossi or sausage
80g prawns (or frozen prawns,
defrost and drain)
¼ cup frozen peas, defrost and drain
2 tsp chicken stock powder
10g buer
salt and pepper
dried parsley (chopped fresh parsley)
INGREDIENTS
SERVES 4
40 mins
Pre+Cooking me
1. 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 lile bit less water).
2. Add chicken stock powder, salt and pepper into the pot and sr through.
3. Place the vegetables, cabanossi and prawns in the pot. Place the buer in the centre.
4. Close the lid and select the RICE program in pressure cooking. Press START.
5. When finished cooking, remove lid, add frozen peas, cover and stand for 5 minutes.
6. Mix together, top with parsley and serve.
Set the valve to "Seal" posion.
Beef tomato stew
by Natsuko Locke
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 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
INGREDIENTS
SERVES 4
50 mins
Pre+Cooking me
1. Cut the beef and vegetables. Coat beef in seasoned flour (combine the flour with salt & pepper), shake off the excess.
2. Add 1 tbsp of oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 mins, and press START.
Cook beef in batches unl lightly browned. Remove from pot.
3. Add remaining oil, press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 mins, and press START.
Cook onion and garlic unl onion has soened.
4. Return the beef to the pot, add carrots, potatoes, canned tomato, bay leaves, stock and sauces.
5. Seal lid, cook on MEAT/POULTRY in pressure cooking for 25 mins, and press START.
6. Discard bay leaves, season to taste. Serve with pouring cream.
Set the valve to "Seal" posion.
67
Notes
Notes
