Aviva™ Pressure Cooker
with Slow Cooker, Rice Cooker, Steamer
and Frypan functions
Instruction/Recipe Booklet
PE6100
Please read these instructions carefully
and retain for future reference.
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2
Contents
Sunbeam’s Safety Precautions
1
Features of your Pressure Cooker
3
The Control Panel
6
Before the first use
8
The Safety Lid
9
Cooking menus overview
10
Cooking menus settings table
13
Cooking Pot markings
14
Using the Pressure Cooker menu 15
Using the Slow Cooker menu 16
Using the Rice menu 17
Rice Cooking Charts 19
Types of Rice
20
Using the Steam menu
21
Using the Brown, Sauté, Simmer menus
22
How to use the Time Delay
23
Care and Cleaning
24
Hints and Tips
26
Trouble Shooting Guide
30
Recipes33
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
PRESSURE COOKER.
• Do not plug in or switch on the unit without
having the cooking pan inside the unit.
• Do not operate the unit on an inclined surface
• Use your unit well away from walls and
curtains, and don’t use in confined spaces.
• Check the pressure and steam release valve
before use, and if clogged clean as necessary.
• Do not operate the unit without food or
liquid in the cooking pan. Never exceed the
maximum markings on the inside of the
cooking pan, or maximum and minimum
quantities stated in the recipes provided. Some
foods expand during cooking, and it may result
in developing excess pressure.
• Place the unit so that the pressure and steam
release valve is positioned away from the body.
• Ensure the lid is locked before use. (Frypan
settings – brown, sauté, simmer do not require
the lid to be used)
• Never use any lid except the lid provided with
your Sunbeam pressure cooker.
• Do not use the lid to carry the unit.
• Never place any part of the body including
face, hands and arm over the pressure and
steam release valve. Steam can result in
serious burns.
• Do not move or cover the unit whilst in
operation
• Do not touch any metal surfaces of the unit
while it is in use as they will be hot.
• After pressure cooking, do not open the lid
until the internal pressure has been released.
If the lid will not turn to unlock, this is
because there is pressure inside the unit.
Do not force the lid open.
1
• Be careful when lifting and removing lid after
cooking. Always tilt the lid away from you as
steam is hot and can result in serious burns.
Never place face over the unit.
• The pressure cooker operates under pressure.
Incorrect use may result in injury.
• Use handles and oven mitts to move the unit,
the cooking pan and the lid when hot.
• Unplug the unit when not in use and before
cleaning. Allow the unit to cool before putting
on or taking off parts to clean.
• Certain foods are not suited for pressure
cooking as they can foam, froth, splatter and
clog the pressure and steam release valve.
Noodles, macaroni, spaghetti, cranberry,
apple sauce, rhubarb, split peas, pearl barley,
oatmeal and other cereals should not be
cooked in the pressure cooker.
• Do not immerse the base of the unit in water
or any other liquid
• Do not use the cooking pan for food storage or
place in the freezer.
• To prevent damage to the unit do not use
alkaline cleaning agents when cleaning, use a
soft cloth and a mild detergent.
• Do not operate the unit when placed directly
onto a bench top. Place a heat proof mat or
chopping board underneath to protect the
surface.
• Avoid spillage on the connector.
• The heating element surface is subject to
residual heating after use.
• Misuse may potentially cause injury or
physical damage to the user.
Sunbeam’s Safety Precautions
Sunbeam is very safety conscious when designing
and manufacturing consumer products, but it is
essential that the product user also exercise care
when using an electrical appliance. Listed below
are precautions which are essential for the safe
use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and before
cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked and
tested by a qualified technician or service
person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked on the
appliance.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre for
examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
2
Features of your Sunbeam
PE6100 Pressure Cooker
Safety Locking Lid
The lid is used for all menus except Frypan.
Remove the lid whilst in Frypan (Brown,
Sauté, Simmer) menus
Condensation Collector
Control Panel
Marking inside the pan
Max PC marking is for Pressure
and Slow Cooker menus. Full RC Cup
marking is for the Rice menu.
3
Non-stick Removable Cooking Pan
The removable cooking pan is to be used
inside the unit for all cooking menus. It is
non-stick for easy cleaning. 6L capacity is
perfect for a large family.
Cool Touch Handles
Non-slip feet
Keeps the unit secure on the bench top
during use and prevents scratching of bench
top surfaces.
Rice Spoon
Serving Spoon
Rice Measuring Cup
Ensures accurate measuring of rice to
achieve perfect results every time.
Rice cup measurements are not the
same as metric cups.
4
Features of your Sunbeam PE6100 Pressure Multi Cooker continued
Cooking Rack
Cooking rack is suitable for steaming
Pressure & Steam Release Valve
Lid Lock Rod
Lid Lock Valve
Steam Release Valve Cover
Sealing Gasket
5
The Control Panel
The control panel on the Pressure Cooker is designed to ensure easy use and to show the
progress of your cooking. Choose from the 7 cooking menus – Pressure Cook, Slow Cook, Rice,
Steam and Frypan (Brown, Sauté, Simmer). Choose your cooking menu, set the time and start
cooking.
1.Menu Button
Scroll through the Cooking menus available
by pressing the MENU button.
7.
2.Cooking Menu indicator
A light will display next to the various
cooking menus, when the MENU button is
selected.
6.
Pressure Cook Menu
The Pressure Cook menu has two
selectable heat settings LOW (30kpa) and
HIGH (70kpa).
Slow Cook Menu
The Slow Cook menu has two selectable
heat settings LOW and HIGH.
1.
2.
Rice Cook Menu
Steam Menu
Frypan Menu (Brown, Sauté, Simmer)
The Frypan menu has three heat settings
Brown, Sauté and Simmer.
3.
3.Time Button
After you’ve selected your Cooking menu,
set the cooking time required by pressing
and
buttons. (No need to set
the
for frypan menus).
4.
5.
4.Delay Button
You can delay the start of your cooking on
all menus except the Frypan. DELAY is
displayed when the unit is in Delay setting.
6
The Control Panel continued
5.Start/ Stop button
Press the START button to begin the
selected cooking menu once all settings
have been chosen. Press and hold the
STOP button for 3 seconds if you wish to
change your setting.
6.LCD Screen
The unit needs to gain pressure and/
or temperature before cooking can
commence.
Cooking and Keep Warm
These lights indicate if the unit is in
cooking or keep warm mode. When the
COOKING light is flashing, the unit is
gaining pressure or gaining temperature.
When the COOKING light is solid the
unit has commenced cooking. When
KEEP WARM light is on, cooking time is
completed and the unit has automatically
switched to Keep Warm setting.
High and Low
When you’ve selected Pressure or Slow
Cook menu, HIGH or LOW setting will
display in the LCD Screen.
Clock display
Will show the remaining time in the
COOKING menus, or elapsed time in the
KEEP WARM mode.
Time and Delay
DELAY will display when the unit is in
the delay start setting. TIME will display
otherwise.
7
7.Power Light
This light will illuminate when the power is
switched on. When the unit is not in use,
switch off power at the power outlet.
Tip: During programming if no button has
been pressed after 20 minutes, the unit will
enter the stand-by mode, and the LCD screen
will turn off.
Before the first use
1.Remove all packaging, plastic, paper and
cardboard from the unit.
2.The LCD screen (timer panel) has an
electrostatic sticker on the screen. This is
part of the packaging. Please remove prior
to use.
5.Remove the cooking pan and the
condensation collector and wash in warm,
soapy water. Dry thoroughly before
replacing back in the unit.
3.Ensure the power is switched off at the
power outlet, and remove the power cord
from the unit.
4.Remove the safety locking lid by turning
clockwise to unlock. Remove the sealing
gasket from the lid and wash the gasket
and the lid in warm soapy water. Dry the
sealing gasket and lid thoroughly before
reattaching the sealing gasket to the lid.
See figure below. Ensure the sealing gasket
is smoothly and securely in place in the
gasket holder. If the sealing gasket is not in
the correct position the lid will not be able
to form a seal and will not be able to gain
pressure.
Press downward
Install
Pull upward
Remove
8
The Safety Lid
The Sunbeam Pressure Cooker has been
designed with safety in mind and has various
switch off safety measures.
1.Pressure will not build if the lid is not shut
correctly and has not sealed.
2.Pressure will not build if the lid is not
locked in the LOCK position.
3.Pressure will not build if the pressure and
steam valve has not been switched to the
‘SEAL’ position.
4.Pressure will not build if the gasket or
the valves have become clogged. The
gasket and the valves can be removed for
cleaning. (See page 24).
5.The pressure and steam release valve has
an extended finger tab, designed to keep
the hand away from the top of the steam
valve. Flick the tab to ‘RELEASE’ position
to release pressure.
6.Once the pressure increases, the lid can
not be opened. Safety sensors ensure the
pressure remains within the set range.
7.The pressure cooker requires liquid to
work. If the unit has become dry, a Dry
error will appear in the LCD screen.
8.At the end of cooking the lid can not be
unlocked until all the pressure is released.
This can be done using the natural release
or quick release methods listed below.
9
Releasing Pressure at the End of Cooking
a.Natural Release Method. The unit is
turned off and left to cool gradually until
the pressure releases on its own. The lid
is then able to be removed. Depending on
the volume of food, this can take 5 – 20
minutes.
b.Quick Release Method. Using an oven mitt
flick the tab on the pressure and steam
release valve to the ‘RELEASE’ setting.
Do not place any part of your hand or body
over the steam outlet on the top of the
valve as steam is very hot and may scald.
Never use this method when cooking liquid
ingredients such as casseroles, stocks and
soups. The pressure is released when steam
is no longer escaping from the valve and
the lid opens freely with no force. Only
then is it safe to remove the lid and serve
food.
Note: Do not force the lid to open. If it does
not open freely this means that the unit is still
under pressure.
Note: During cooking, steam will build up in the
unit, so when lifting the lid use a kitchen glove
or mitt to protect your hand.
Tip: Remember if the lid is not shut correctly,
if the valves and gasket are clogged and
if the pressure and steam valve is not in
the ‘SEAL’ position, the unit can not gain
pressure and an ERROR message will appear
in the LCD screen. Check the gasket seal is
placed evenly in the lid. Program Errors are
summarised in the Trouble Shooting Display
Information Guide on page 30.
Cooking Menus Overview
Pressure Cooking
Pressure Cooking is an ideal way to create
quick, flavoursome and delicious meals.
Pressure Cooking is a method of cooking food
in liquid (water, stock, wine etc) in a sealed
cooking pan. The sealed unit retains steam
and builds pressure raising the temperature
of the liquid inside the pan above boiling
point. The increased temperature of the
liquid and the steam results in reduced
cooking times. It also causes the fibres in
food to break down more quickly, resulting
in tender, flavoursome meats. Vitamins and
minerals are retained, natural flavours and
colours are intensified and less seasoning
can be required. As the meats cooked in
a pressure cooker tend to be more tender;
tougher and mostly cheaper yet flavour filled
cuts of meats can be used such as chuck
steak.
HIGH Pressure Setting is 70kpa. It is
suitable for a wide range of foods.
LOW Pressure Setting is 30kpa. It is more
suited to delicate foods like chicken fillet,
fish and some vegetables.
KEEP WARM Setting. When cooking time is
completed, the Pressure Cooker automatically
switches to the Keep Warm setting to prevent
overcooking and to keep your cooked food
warm until serving - perfect for busy families,
those on the run and those who need flexible
meal times. This setting is not hot enough to
cook, and should only be used to keep hot,
cooked food warm for serving.
Capacity. When the unit is used on the
Pressure Cook menu, the maximum capacity
to use is the MAX PC marking on the inside
of the cooking pan. The unit can not gain
pressure and therefore can not work without
liquid. Using without liquid can severely
damage the machine.
Note: The unit can not work without liquid.
Ensure a minimum of 250ml of liquid is used
inside the removable cooking pan.
Releasing Pressure at the End of Cooking
1.Natural Release Method. The unit is left to
cool gradually until the pressure releases
on its own. The lid is then able to be
removed. Depending on the volume of
food, this can take 5 – 20 minutes.
2.Quick Release Method. Using an oven mitt
flick the tab on the pressure and steam
release valve to the ‘RELEASE’ setting.
Do not place any part of your hand or body
over the steam outlet on the top of the
valve as steam is very hot and may scald.
Never use this method when cooking liquid
ingredients such as casseroles, stocks and
soups. The pressure is released when steam
is no longer escaping from the valve and
the lid opens freely with no force. Only
then is it safe to remove the lid and serve
food.
Note: During cooking, steam will build up in
the unit, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
Ideal Meals to Pressure Cook.
Soups, stocks, casseroles, sauces (e.g. pasta
sauces), meat, dried beans (not split peas),
rice, firm vegetables (beetroot, potatoes) and
desserts (such as pudding, crème caramel).
10
Cooking menus overview continued
Slow Cooking
Slow Cooking achieves flavour filled meals,
and tender moist meats cooked to perfection.
As the name suggests, meals are not cooked
under pressure but are cooked over a long
period of time. Slow Cooking provides
healthy, simple and economical cooking.
It requires minimal supervision, short
preparation times and quick clean up times.
Rice Cooking
When cooking rice, use the ‘Rice’ menu.
This is suitable for all types of rice including
White and Brown rice.
The Rice menu cooks under pressure for
faster cooking. When using the Rice Menu,
for rice measurements use the Sunbeam
Rice measuring cup included with your Aviva
Pressure Cooker.
LOW Setting. This is suitable for simmering
and slow cooking.
Capacity. When the unit is used on the Rice
menu, the maximum capacity is the 12 CUP
marking inside the cooking pan.
HIGH Setting. This is for faster cooking.
Typically 1 hour on HIGH = approximately
2 - 2.5 hours on LOW.
KEEP WARM Setting. When cooking time
is completed, the Aviva automatically
switches to the Keep Warm setting to prevent
overcooking and to keep your cooked food
warm until serving - perfect for busy families,
those on the run and those who need flexible
meal times. This setting is not hot enough to
cook, and should only be used to keep hot,
cooked food warm for serving.
The Slow Cook menu does not require
pressure to cook. It cooks similar to standard
slow cookers and uses low temperatures
and longer cooking times to achieve tender,
flavoursome meals.
Capacity. When the unit is used on the Slow
Cook menu, the maximum capacity to use
is the MAX PC marking on the inside the
cooking pan.
11
Sunbeam Rice Cup
Use the Sunbeam rice cup provided for
all rice dishes. Rice cup measurements
are not the same as metric cups. One rice
cup is approximately 2/3 standard cup
measurement.
Steaming
The Steam menu is perfect for gently
steaming fish and vegetables. It is
pre-programmed to use the Low pressure
cooking setting. When steaming, use the
cooking rack.
The Steam menu does not cook under
pressure as foods tend to be more delicate.
Capacity. When the unit is used on the
Steam menu, the maximum capacity of liquid
should be just under the rack wires, so that
the liquid is not touching the food.
Cooking Menu Settings continued
Brown, Sauté, Simmer
The Frypan mode has three heat settings
Brown, Sauté and Simmer. Change the heat
setting depending on the food that you are
cooking, and your style of cooking. It is
ideal to use prior to Pressure Cooking, and
Slow Cooking to brown meats, sauté onions,
vegetables etc for easy one pot cooking.
The Brown, Sauté and Simmer menus do
not cook under pressure but cook similar to
a frypan. Therefore unless instructed in your
recipe, do not use the lid on these menus.
Brown is the highest heat setting and can be
used to sear meats for casseroles and soups.
Browning meat prior to pressure cooking and
slow cooking not only gives your food great
colour, it also seals in the juices and flavours
and keeps the meat tender.
Sauté is a medium temperature and is
suitable to sauté onions, and mire poix
(mixture of chopped onion, carrot, celery)
often used in pressure cooker and slow
cooker recipes. Sautéing onions allows
caramelisation which contributes to flavour
and colour in the end dish.
Simmer is a lower temperature, around
boiling point. Use it to gently simmer sauces.
Capacity. When the unit is used to Brown,
Sauté or Simmer it may be best to cook in
batches to ensure the food is evenly cooked.
12
Cooking Menu Settings Table
Pressure
Slow Cook
Rice
Steam
Frypan
Cooking Menu
Pressure Cook
Slow Cook
Rice
Steam
Brown
Sauté
Simmer
Cooking
Method
Pressure
Temperature
(not Pressure)
Pressure
Temperature
(not Pressure)
Temperature
(not Pressure)
Pressure &
Steam Valve
Setting
SEAL
RELEASE
SEAL
SEAL
NA
Maximum
Programmable
Cooking Time
High - 2 hours
Low - 2 hours
High - 9 hours
Low – 9 hours
40 mins
30 mins
NA
Minimum
Programmable
Cooking Time
High – 2 mins
Low – 2 mins
High – 30 mins
Low – 30 mins
2 mins
1 min
NA
5 mins
(Warm – 30
mins)
5 min
NA
Default
Cooking Time
13
High – 15 mins High – 4 hours
Low – 30 mins Low – 8 hours
(Warm – 4
(Warm – 4
hours)
hours)
Time
Increments
1 min to
20mins.
5 min onwards
30 mins
1 min
1 min
NA
Settings
High
Low
(Warm)
High
Low
(Warm)
High
(Warm)
Low
Brown
Sauté
Simmer
Maximum Time
Delay
4 hours
4 hours
4 hours
4 hours
NA
Cooking Pan
Maximum
Capacity
MAX PC line
MAX PC line
FULL RC CUP
line
NA
NA
Uses Pressure
to Cook
3
5
3
5
5
Locked Lid
Required
3
5
3
5
5
Cooking Pot markings
Inside the removable cooking pan are two
sets of markings.
One side is marked MAX PC which indicates
the maximum fill line when cooking any food
other than rice.
The other side is marked FULL RC CUP.
For white rice, the maximum is the 12 cup
line (rice and water combined should not
exceed 12 cup line). For brown rice, the
maximum is the 10 cup line (rice and water
combined should not exceed 10 cup line).
The 1/5, 2/5, 3/5, 4/5 and 2/3 markings are
handy guides to use in your recipes.
Note: Except when cooking rice, never load
the cooking pan above the maximum ingredient
level line marked MAX PC on the inside of the
cooking pot.
Foods that expand during cooking (e.g.
legumes) should never go above the 3/5 mark.
NOTE: The unit can not work without liquid.
Ensure a minimum of 250ml of liquid is used
inside the removable cooking pan.
14
Using the Pressure Cooker menu
Place the Pressure Cooker on a flat, level
surface.
Plug in the unit. The unit will beep, and
the indicator lights and the LCD screen will
illuminate. The Pressure Cooker will default
to the Pressure Cooker menu, on the HIGH
(70kpa) setting. ‘Pressure’ and ‘HIGH’ will
flash on the display.
1.Place your food and liquid inside the
removable cooking pan.
2.Place the lid on, and lock by rotating anticlockwise to the LOCK position.
3.Using the finger tab, flick the pressure
and steam valve to the ‘SEAL’ position.
4.If the menu is not set to Pressure Cook,
set the cooking menu by scrolling through
the MENU button until a light appears
next to Pressure on the control panel, and
HIGH is flashing in the LCD screen.
5.To select the pressure setting of LOW
(30kpa), press the MENU button, and
LOW will flash in the LCD screen.
6.To select the cooking time, press the TIME
button, and then press the
and
buttons, until your desired time appears
in the LCD screen. Each button press
will adjust the time by 1 minute up to
20 minutes, and increments of 5 mins
thereafter to a maximum cooking time of
2 hours.
Note: the minimum cooking time is 2
minutes, and the maximum cooking time is
2 hours.
7.Once you have set the desired MENU and
cooking TIME settings, press START.
15
8.The Pressure Cooker needs to gain
pressure before pressure cooking can
commence. When the unit is gaining
pressure, ‘Cooking’ will flash in the
LCD screen and the time will not count
down. When pressure has been reached,
‘Cooking’ will stop flashing and the time
will begin to count down.
9.After the set cooking time has elapsed,
the unit will beep and will automatically
switch to the KEEP WARM setting.
The LCD screen will therefore change from
‘Cooking’ to ‘Keep Warm’. The Pressure
Cooker can stay in the Keep Warm setting
for 4 hours.
TIP: The Pressure Cooking settings are in the
Cooking Menu Settings Table on page 13.
NOTE: The unit can not work without liquid.
Ensure a minimum of 250ml of liquid is used
inside the removable cooking pan.
Note: During cooking, steam will build up in
the unit, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
Using the Slow Cooker menu
The Slow Cook menu does not cook under
pressure, but does need the lid locked
to commence cooking. It cooks similar
to standard slow cookers and uses low
temperatures and longer cooking times to
achieve tender, flavoursome meals.
Place the Pressure Cooker on a flat, level
surface.
Plug in the unit. The unit will beep, and
the indicator lights and the LCD screen will
illuminate. The Pressure Cooker will default
to the Pressure Cooker menu, on the HIGH
setting. ‘Pressure’ and ‘HIGH’ will flash on
the display.
1.Place your food and liquid inside the
removable cooking pan.
Note: All food must be completely covered by
liquid to ensure even cooking results.
2.Place the lid on, and lock by rotating anticlockwise to the LOCK position.
3.Using the finger tab, flick the pressure
and steam valve to the ‘RELEASE’
position.
4.If the menu is not set to Slow Cook, set
the cooking menu by scrolling through the
MENU button until a light appears next
to ‘Slow Cooker’ on the control panel, and
HIGH is flashing in the LCD screen.
5.To select the slow cooker setting of LOW,
press the MENU button, and LOW will
flash in the LCD screen.
7.Once you have set the desired MENU and
cooking TIME settings, press START.
8.‘Cooking’ will show in the LCD screen and
the time will begin to count down. (Note
that in the Slow Cooker menu setting,
the unit does not cook using pressure but
works like a standard slow cooker.
9.After the set cooking time has elapsed,
the unit will beep and will automatically
switch to the KEEP WARM setting. The
LCD screen will therefore change from
‘Cooking’ to ‘Keep Warm’. The Pressure
Cooker can stay in the Keep Warm setting
for 4 hours.
Note: As the Slow Cook menu does not cook
under pressure, you can remove the lid
during cooking to check your slow cooking
progress. Only lift the lid if necessary as slow
cooking uses very low temperatures to cook,
so the unit does not recover lost heat quickly.
TIP: The Slow Cooking settings are in the
Cooking Menu Settings Table on page 13.
NOTE: The unit can not work without liquid.
Ensure a minimum of 250ml of liquid is used
inside the removable cooking pan.
Note: During cooking, steam will build up in
the unit, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
6.To select the cooking time, press the TIME
button, and then press the
and
buttons, until your desired time appears
in the LCD screen. Each button press
will adjust the time by 30 minutes to a
maximum cooking time of 9 hours.
Note: The minimum cooking time is 30
minutes, and the maximum cooking time is
9 hours.
16
Using the Rice menu
Place the Pressure Cooker on a flat, level
surface.
Plug in the unit. The unit will beep, and
the indicator lights and the LCD screen will
illuminate. The Pressure Cooker will default
to the Pressure Cooker menu, on the HIGH
setting. ‘Pressure’ and ‘HIGH’ will flash on
the display.
1. Using only the rice measuring cup
provided, measure out the required
quantity of rice (refer to the rice
cooking chart of page 19). Rice cup
measurements are not the same as metric
cups. 1 rice cup is approximately 2/3
standard cup measurement. Make sure
the rice is a level cup measure.
Note: 1 cup uncooked white rice = 2 rice
cups of cooked white rice (approximately)
1 cup uncooked brown rice = 2½ cups
cooked brown rice (approximately)
2. Place the measured rice in a sieve and
wash rice thoroughly under cold water.
Wash until the water runs clear. This
removes excess starch which helps to
achieve fluffier rice, and prevents rice
grains sticking to the cooking pan.
Alternatively wash the rice in the cooking
pan two or three times until the water
is clear, pouring out the milky water
between each rinse.
3. Ensure the cooking pan is clean and dry
before placing it inside the vessel.
4. Place the washed rice in the cooking pan.
Add cold water to the cup level indicated
on the inside of the cooking pan or add
the quantity of water specified in the rice
cooking charts on page 19. Make sure
the rice on the bottom of the pan is even
when adding the water.
5. Place the lid on, and lock by rotating
anti-clockwise to the LOCK position.
17
6. Using the finger tab, flick the pressure
and steam valve to the ‘SEAL’ position.
7. If the menu is not set to Rice, set the
cooking menu by scrolling through the
MENU button until a light appears next
to Rice on the control panel.
8. To select the cooking time, press the
TIME button, and then press the
and
buttons, until your desired time
appears in the LCD screen. Each button
press will adjust the time by 1 minute
up to a maximum cooking time of 40
minutes. Use the Rice Cooking Charts
below to view your cooking times.
Note: the minimum cooking time is 2
minutes, and the maximum cooking time is
40 minutes.
9. Once you have set the desired MENU and
cooking TIME settings, press START.
10.The Pressure Cooker needs to gain
pressure before rice cooking can
commence. When the unit is gaining
pressure, ‘Cooking’ will flash in the
LCD screen and the time will not count
down. When pressure has been reached,
‘Cooking’ will stop flashing and the time
will begin to count down.
11.After the set cooking time has elapsed,
the unit will beep and will automatically
switch to the KEEP WARM setting. The
LCD screen will therefore change from
‘Cooking’ to ‘Keep Warm’. The Pressure
Cooker can stay in the rice Keep Warm
setting for 30 minutes.
TIP: Do not keep rice in the pan for extended
periods of time on Keep Warm setting as the
rice becomes dry and the quality deteriorates.
Use the supplied plastic spoon to stir and
serve the rice. Do not use metal utensils as
these will scratch the non-stick coating.
TIP: As rice grains can be delicate, at the end
Using the Rice menu continued
of cooking wait until the pressure releases
naturally, rather than using the Quick Release
Method (using the finger tab on the pressure
release valve).
TIP: The Rice Cooking settings are in the
Cooking Menu Settings Table on page 13.
Note: During cooking, steam will build up in
the unit, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
18
Rice Cooking Chart – White Rice
The maximum quantity of White Rice is 12 cups.
Uncooked Rice Quantity Using Rice Cup
Fill to Water Indicator
Approximate Cooking Time
(excluding time to gain pressure)
3
3
6 minutes
4
4
7 minutes
5
5
8 minutes
6
6
9 minutes
7
7
10 minutes
8
8
11 minutes
9
9
12 minutes
10
10
13 minutes
11
11
14 minutes
12
12
15 minutes
Rice Cooking Chart – Brown Rice
The maximum quantity of Brown Rice is 10 cups.
Uncooked Rice Quantity Using Rice Cup
Fill to Water Indicator
Approximate Cooking Time
(excluding time to gain pressure)
3
3
17 minutes
4
4
20 minutes
5
5
23 minutes
6
6
26 minutes
7
7
28 minutes
8
8
30 minutes
9
9
32 minutes
10
10
35 minutes
Note: The provided rice cup is approximately 2/3 standard cup measurement.
19
Types of Rice
There are three main types of rice:
Short Grain: The grains are short and plump.
When cooked the grains are soft and sticky
with a glossy appearance.
Varieties of short grain rice:
Japanese Koshihikari - a soft sticky rice, sold
as “sushi rice” and used to make sushi
Pearl – a soft sticky rice used to make
puddings and desserts.
Medium Grain: The grains are medium in size.
When cooked the grains are tender, moist
and tend to stick together.
Varieties of medium grain rice:
Medium brown – is whole grain that has
been hulled but not polished. It has a nutty
flavour and is slightly chewy in texture. It can
be used as an all-rounder.
Long Grain: the grains are long and narrow.
When cooked the grains remain fluffy, dry
and separate.
Varieties of long grain rice are:
Long – a perfect all-round rice used in a wide
variety of cuisines.
Jasmine – a fragrant rice which is suited to
Asian type cuisine.
Basmati – has a fragrant aroma which is
suited to Indian type cuisine.
Arborio – a soft cooking chalky rice used to
make risotto and paella.
Medium white and brown rice
White calrose - a soft cooking rice used to
make paella.
20
Using the Steam menu
Place the Pressure Cooker on a flat, level
surface.
Plug in the unit. The unit will beep, and
the indicator lights and the LCD screen will
illuminate. The Pressure Cooker will default
to the Pressure Cooker menu, on the HIGH
setting. ‘Pressure’ and ‘HIGH’ will flash on
the display.
1.Place water in the bottom of the
removable cooking pan and insert the
cooking rack. Ensure water is just under
the wires of the rack so that food is not
touching water.
2.Place your food on the cooking rack.
3.Place the lid on, and lock by rotating anticlockwise so that the two triangle icons
are aligned to the LOCK position.
4.Using the finger tab, flick the pressure
and steam valve to the ‘SEAL’ position.
5.If the menu is not set to Steam, set the
cooking menu by scrolling through the
MENU button until a light appears next to
Steam on the control panel.
6.To select the cooking time, press the TIME
button, and then press the
and
buttons, until your desired time appears
in the LCD screen. Each button press
will adjust the time by 1 minute up to a
maximum cooking time of 30 minutes.
Note: The minimum cooking time is 1
minute, and the maximum cooking time is
30 minutes.
7.Once you have set the desired MENU and
cooking TIME settings, press START.
21
8.The Pressure Cooker needs to gain
temperature before steam cooking can
commence. When the unit is gaining
temperature, ‘Cooking’ will flash in the
LCD screen and the time will not count
down. When temperature has been
reached, ‘Cooking’ will stop flashing and
the time will begin to count down.
9.After the set cooking time has elapsed,
the unit will beep and cooking will end.
Note: As steamed food is delicate, there is no
Keep Warm setting on the Steam menu.
TIP: The Steam Cooking settings are in the
Cooking Menu Settings Table on page 13.
Note: The unit can not work without liquid.
Ensure a minimum of 250ml of liquid is used
inside the removable cooking pan.
Note: During cooking, steam will build up in
the unit, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
Using the Brown, Sauté,
Simmer menus
These 3 Frypan menus do not cook under
pressure. They work similar to standard
frypan cooking, requiring dry heat and
therefore do not need a lid. Do not use a lid
on these 3 menus. If you wish to cover the
pan with the lid (e.g. to prevent splatters)
do not lock the lid and use the finger tab
to turn the pressure and steam valve to the
‘RELEASE’ position.
Place the Pressure Cooker on a flat, level
surface.
Plug in the unit, and ensure the removable
cooking pan is inside the unit. The unit will
beep, and the indicator lights and the LCD
screen will illuminate. The Pressure Cooker
will default to the Pressure Cooker menu, on
the HIGH setting. ‘Pressure’ and ‘HIGH’ will
flash on the display.
1.If the menu is not set to Brown, Sauté or
Simmer, set the cooking menu by scrolling
through the MENU button until a light
appears next to the desired frypan setting
on the control panel.
3.When the unit is gaining temperature,
‘Cooking’ will flash in the LCD screen.
When the temperature has been reached,
‘Cooking’ will stop flashing and using
tongs carefully add your food to the hot
pan.
Note: There is no Keep Warm setting on the
Brown, Sauté and Simmer menus.
TIP: Brown, Sauté and Simmer settings are in
the Cooking Menu Settings Table on page 13.
NOTE: Do not use the lid on Brown, Saute and
Simmer menus.
2.Press START.
Note: No TIME setting is needed for these 3
frypan menus.
Note: No lid is to be used for these 3 frypan
menus.
22
How to use the Time Delay
Time Delay is available on the Pressure
Cooker, Slow Cooker, Rice and Steam menus
only. The Pressure Cooker allows you to delay
the start of your cooking so that cooking
finishes when you need it.
Note: Do not use the Time Delay when the
recipe has perishable ingredients such as
meat, fish, eggs, or dairy as these may spoil.
1. Set the MENU and cooking TIME using
the instructions on pages 15 to 22.
2. After setting the cooking TIME, press the
DELAY button, 0:00 and DELAY will flash
on the LCD screen to indicate the unit is
being programmed on the delay setting.
3. Press the
and
buttons, until you
reach the number of hours and minutes
your want your cooked to be delayed. I.e.
set the amount of time you wish to start
the delay of your cooking cycle.
4. Press START button to commence the
delay program. DELAY will stop flashing to
indicate the unit has been set on the delay
setting. The LCD screen will countdown
the delay time until 0:00 is reached.
When 0:00 is reached, DELAY will remove
from the screen to show that time delay
has finished, and TIME will be display to
show that cooking time will commence.
The unit will begin to gain pressure. As
per the previous menu instructions, when
the unit is gaining pressure, ‘Cooking’ will
flash in the LCD screen and the time will
not count down. When pressure has been
reached, ‘Cooking’ will stop flashing and
the time will begin to count down.
23
Example.
It’s 4pm and you want to have 12 cups
of white rice cooked and ready in 2 hours
time for dinner at 6pm. You want to set the
machine now so you are free to do other
things.
By looking at the Rice Cooking chart on page
19, you see it takes 15 minutes to cook.
Time to gain pressure varies according to
humidity and water temperature, but say it
takes 15 minutes to gain pressure. Therefore
total time is 30 minutes. Therefore to have
the rice ready by 6pm, you will need to delay
the start of your cooking by approximately 1
hour and 30 minutes.
1. Set the MENU to rice
2. Set the cooking TIME to 00:15
3. Press the DELAY button and set for 01:30
4. Press START
Care and Cleaning
Cleaning should only be carried out when the
Pressure Cooker is switched off and the plug
removed from the socket. Allow the unit to
completely cool before cleaning.
Do not use the removable cooking pan on
the stovetop, inside a microwave oven or
inside an oven. Use the pan only inside the
Pressure Cooker unit.
Wash the sealing gasket and lid by hand in
warm, soapy water. Dry all parts thoroughly.
Cooking Pan
To remove food that is cooked onto the
bottom of the removable cooking pan, soak
the pan in warm water before cleaning. Wash
the removable cooking pan by hand in warm,
soapy water. Dry thoroughly before replacing
the pan in the unit.
Exterior
Wipe the exterior of the Pressure Cooker with
a damp cloth and polish dry. DO NOT use
harsh abrasives, scourers or chemicals as
these will damage the surfaces. To prevent
damage to the unit do not use alkaline
cleaning agents when cleaning, use a soft
cloth and mild detergent.
Condensation Collector
Empty the condensation collection of water
after each use. Wash in warm, soapy water.
Lid and Sealing Gasket
Always examine the gasket before each use.
The silicon sealing gasket on the inside of
your pressure cooker lid may deteriorate
over time. Remove and replace the sealing
gasket for cleaning as per Figure 1 below.
Hand clean using warm, soapy water and dry
thoroughly. Leave the lid upturned for storage
as this will also extend the life of the gasket.
Sealing gaskets will need to be replaced
every 1 – 2 years depending on regular
use. Contact your nearest Sunbeam Service
Centre.
Press downward
Install
Pull upward
Remove
Figure 1. Removing and reaffixing the
sealing gasket.
24
Care and Cleaning continued
Pressure and Steam Release Valve
Ensure the pressure and steam release valve
is clear from debris before you commence
using the unit. Remove the valve and gently
clean. Ensure it is completely dry before
replacing.
Steam Release Valve Cover
The steam release valve cover is on the
underside of the lid. Ensure it is clear from
debris before you commence using the unit.
Gently hand clean the cover using warm,
soapy water. Do not try to remove the valve
cover, just gently lift it up and down to clear
debris. Ensure it is completely dry before
returning it to your unit.
Pull upward
Remove
Press downward
Install
Figure 2. Clearing the steam release
valve cover.
25
Lid Lock Valve
Gently lift the valve and ensure it is clear
from debris before you commence using the
unit.
Note: Condensation may collect inside the
unit under the removable cooking pan. This is
normal. Wait and until cool, and then remove
using paper towelling or kitchen cloth.
Note: Always make sure that each component
(pan, valves, gasket) is completely dry before
you put them back into your unit.
Hints and Tips
With your Pressure Cooker you can create an
large variety of delicious meals, snacks and
desserts. Various foods take different times
to cook perfectly, so sometimes it may take a
little trial and error to get the cooking times
right for you.
Converting Traditional Recipes
• After becoming familiar with your pressure
cooker, you can convert conventional
recipes for pressure cooking. In general,
reduce cooking times by two thirds. The
amount of liquid used may also have to
be adjusted because there is very little
evaporation from the pressure cooker.
Reduce the amount of liquid so there is
only about ½ cup more than desired in
the finished meal. Remember there must
always be some liquid in the pressure
cooker to form the necessary steam. Try
this formula 1 cup of liquid for the first 15
minutes of pressure cooking then 1/3 cup
of liquid for each subsequent 15 minutes.
• Since flavours are more concentrated,
reduce amounts of herbs and seasonings
when converting recipes. Fresh herbs are
better for pressure cooking than dried
herbs.
• Generally speaking, pressure cookers
cook foods in about a third of the time of
conventional cooking methods.
Liquid
Do not use the pressure cooker without liquid
as this could severely damage the unit.
Pressure cooking works by cooking food in
liquid to create steam and pressure. Without
liquid the unit can not work. Ensure that a
minimum of 250ml of liquid is placed inside
the removable cooking pan.
Liquid Based Recipes
Never use the Quick Pressure Release
method (opening the valve) when cooking
liquid ingredients such as casseroles, stocks
and soups.
Capacity
Don’t overfill your pressure cooker. Never
fill more than 2/3 full and only ½ full when
cooking with legumes, lentils and pulses as
these foods can expand and debris can clog
the valve.
Foods to Avoid
Certain foods are not suited for pressure
cooking as they can foam, froth, splatter and
clog the pressure and steam release valve.
Noodles, macaroni, spaghetti, cranberry,
apple sauce, rhubarb, split peas, pearl barley,
oatmeal and other cereals should not be
cooked in the pressure cooker.
• When using frozen meats in your recipes,
the cooking time does not need to be
altered. Pressure will not be achieved until
the internal temperature in the cooking
pot is higher than the boiling point of
water. The cooking time will not begin until
pressure is achieved, it will just take longer
to achieve pressure.
26
Hints and Tips continued
Slow Cooking
• If you are slow cooking, you can use the
Brown menu first which allows you to sear
meat and vegetables at the beginning, but
also allows you to thicken sauces and make
gravies at the end. Browning meat prior
to slow cooking not only gives your food
great colour, it also seals in the juices and
flavours and keeps the meat tender.
• To thicken a casserole at the end of
cooking, use the Brown menu and stir
through a little cornflour combine with
water. Allow to simmer, stirring until
thickened.
• Slow Cooking is perfect for the cheaper,
tough cuts of meats, as the lengthy cooking
process tenderises these cuts.
• When in Slow Cooker mode, the unit does
not recover lost heat quickly. So only lift
the lid if necessary or if instructed to do
so in the recipe. It’s a good idea to monitor
your slow cooking results throughout the
cooking cycle by quickly removing the
lid and checking, then replacing the lid.
Different cuts and thickness of meats and
vegetables can vary cooking times.
• It is not uncommon for meat to cook
faster than root vegetables. It is for this
reason that we recommend chopping all
vegetables to a similar small size. Meat
can be cut into larger chunks because if
it is cut too small, it will break up once
cooked and tenderised.
• Slow Cooking prevents evaporation,
resulting in the flavours and juices being
maintained. Keep this in mind when
creating your own recipes, as you may not
require as much liquid as you would when
using other cooking methods.
27
Roasts
• You can roast a whole chicken as well as
whole pieces of meat, such as lamb, beef,
veal and pork by using the Slow Cook
menu.
• To make a sauce or gravy with the roast
juices, remove the meat and cover with foil
to keep warm. Set the Brown menu and
stir through some cornflour mixed with a
little water. Allow to simmer, stirring until
thickened. You can also add some stock or
wine to stretch the gravy a little further and
add great flavour.
• Roasting in the Slow Cooker will not brown
your meat or chicken, as roasting in an
oven does. If you want your roast to be
golden, we recommend using the Brown
menu to sear the meat first.
• Leftover roast makes great sandwiches
the next day. Try the caramelised onion or
tomato chutney recipe and make burgers
with the leftovers!
Hints and Tips continued
Roasting Meat (such as beef, lamb and veal)
• To get the best roasting results, we
recommend sealing your meat first. Trim
away any excess fat. Rub the meat with a
little oil and season with salt and pepper
(or any other flavourings or spices you wish
to use). Use the Brown menu, and when
pre-heated, cook meat for a few minutes
on each side. Set the Slow Cooker mode to
LOW or HIGH and cook for the appropriate
time.
Approximate cooking times for well done:
LOW 2 hours per 500g
HIGH 1 hour per 500g
Note: Unlike roasting in your oven, meat
cooked to well done in the slow cooker will
still be very tender.
Roasting Chicken
• Wash the chicken in cold running water
and pat dry with an absorbent paper towel.
Rub with a little olive oil and season all
over with salt and pepper (or any other
spices you wish). Use the Brown menu,
and when pre-heated, cook the chicken for
a few minutes on each side until golden.
Set the Slow Cooker mode to LOW or HIGH
and cook for the appropriate time.
Approximate cooking times:
Stocks
• You can easily make stocks. Many slow
cooker recipes use stock as part of the
ingredients. A good stock is also the base
of a great soup. Stocks can be bought at
supermarkets; however, nothing beats the
flavour of a homemade stock.
• Making your own stock is a great way to
use up bones or carcasses that would
normally be thrown away.
• There is no need to peel your vegetables
when making a stock. Just ensure you wash
them well before use.
• Fresh made stock will keep in the
refrigerator for up to 4 days, but can be
frozen for up to 3 months.
• Always label and date your stock before
storing. It’s a good idea to freeze stock
in portioned sizes. So for example if you
generally use stocks in stews, casseroles,
curries etc, then freeze your stock in 1
cup portions. If you tend to use your stock
more for gravies and sauces, then freeze
it in smaller ¼ cup portions or even in
ice cube trays, so that you don’t need to
defrost large quantities at a time.
• To remove the excess fat, place the stock
in the fridge overnight, then skim the
solidified fat from the surface.
LOW 2 hours per 500g
HIGH 1 hour per 500g
Note: Ensure chicken is cooked all the way
through by inserting a skewer or knife into
the meatiest part of the chicken. The juices
will be clear when the chicken is cooked
through. If the juices are pink, a little more
cooking is required.
28
Hints and Tips continued
Rice
• Use only the Sunbeam rice measuring
cup provided. Rice measuring cups and
standard measuring cups are not the same.
One rice cup is approximately 2/3 standard
cup measurement.
Lid and Gasket
• Sealing Gasket. The rubber gasket on
the inside of your pressure cooker lid
may deteriorate over time. Leave the
lid upturned for storage as this will also
extend the life of the gasket.
• For fluffier rice, add a little extra water and
for firmer rice add a little less water.
• Pressure and Steam Release Valve. Ensure
the pressure and steam valve is clear
from debris before you commence using
the unit. Remove the valve and gently
clean using a pipe cleaner. When on the
‘SEAL’ setting the valve is lowered onto
the valve housing. When the valve is in
the ‘RELEASE’ setting, the valve is raised
above the housing so that pressure can not
form in the unit.
• Wash rice thoroughly until the water runs
clear. This removes excess starch which
helps to achieve fluffier rice, and prevents
rice grains sticking to the cooking pan.
• Rice cooking can result in a build up of
starchy water and bubbles forming around
the valve and lid which can cause spitting
from the steam valve. Keep a clear area
around the unit when cooking rice. Make
sure white and brown rice is rinsed well
before cooking.
• As rice grains can be delicate, at the end
of cooking wait until the pressure releases
naturally, rather than using the Quick
Release Method (using the finger tab on
the pressure release valve).
Brown, Sauté, Simmer
• When the unit is used to Brown, Sauté or
Simmer it is best to cook in batches to
ensure the food is evenly cooked.
29
• Lid Lock Valve. This is on the underneath
of the lid. Ensure the valve is clear from
debris before you commence using the
unit. Lift the valve and gently clean using a
pipe cleaner.
• Steam Release Valve Cover. This cover is on
the underneath of the lid. Ensure the cover
is clear from debris before you commence
using the unit. Lift the cover and clean
with warm, soapy water.
• During cooking, steam will build up in the
unit, so when lifting the lid use a kitchen
glove or mitt to protect your hand.
Trouble Shooting Guides
Problem
Possible Reason
Solution
Menu lights on the
control panel are
flashing
The program has not
been set
Set the MENU, TIME and press START
‘Cooking’ light is
flashing on the
LCD screen
The unit is warming up
and/or gaining pressure.
For the frypan menus,
the unit is warming up
to the set temperature
Wait until ‘Cooking’ light stops
flashing.
For the frypan menus, wait until the
set temperature has been reached, the
‘Cooking’ light stops flashing and then
add food.
The unit can not gain
pressure as the sealing
gasket may not be
correctly positioned
Carefully remove the lid, and check
the sealing gasket is smoothly in place
in the gasket holder. Alternatively
the sealing gasket may need to be
replaced.
The unit can not
gain pressure as the
pressure and steam
safety valve is not in
the ‘Seal’ position
Check the valve and flick to the ‘Seal’
position
The unit has no power
Check the cord is inserted into the
machine, and that the power is
switched on at the power outlet
The unit is in
standby mode as the
programming has not
been completed and
no button has been
pressed in 20 minutes
Press any button to return to default
screen
The sealing gasket
may not be correctly
positioned
Carefully remove the lid, and check
the sealing gasket is smoothly in place
in the gasket holder. Alternatively
the sealing gasket may need to be
replaced.
The LCD screen
is blank
Difficult to close
the lid
30
Trouble Shooting Guides continued
Problem
Possible Reason
Unit not gaining
pressure
The pressure and steam Check the valve and flick to the ‘Seal’
safety valve is not in
position
the ‘Seal’ position
The sealing gasket
may not be correctly
positioned
Solution
Carefully remove the lid, and check
the sealing gasket is smoothly in place
in the gasket holder. Alternatively
the sealing gasket may need to be
replaced.
Ensure the valves are clear of debris.
The Pressure and
Steam release valve and
the safety valve may be
clogged
Difficult to open the
lid
31
The unit still has
pressure
Wait for the unit to release the
pressure. See ‘Releasing Pressure at
the end of Cooking’ on page 10.
Alternatively check to see if the lid lock
rod on the top of the lid is raised.
If it’s raised, press gently with a small
pencil or chopstick to allow the steam
to release.
Trouble Shooting Guides continued
LCD User Screen Display Information
Display Reads
Problem
Solution
E01
Sensor malfunction
Contact Sunbeam Customer Service on
Australia 1300 881 861
New Zealand 0800 786 232
Pressure can not gain
Remove gasket entirely from the lid. Clean
and dry and replace firmly back into the lid.
Refer to page 24 for cleaning guide.
E02
E04
Ensure the lid is locked on, and the pressure
valve is in the ‘SEAL’ position.
If this error occurs again, ensure the gasket
and the valves are clear from debris. Then
reset the unit.
E05
Temperature is too high.
Open the lid and allow to cool. After the
message disappears, relock the lid, ensure
the valve is in the ‘SEAL’ position and reset
the program.
Dry
Dry Error. There is not
enough liquid in the pan
Carefully use the finger tab on the pressure
release valve and flick to ‘RELEASE’. When
pressure has been released, carefully remove
the lid using oven mitts and add liquid to the
pan. Replace and lock lid, and ensure the
valve is in the ‘SEAL’ position.
Lid
Lid Error. The lid is
locked using the frypan
menu
Do not lock the lid on the frypan menus.
Remove the lid and reset the program.
32
Recipes - Stocks
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Aviva Pressure Cooker. We hope you enjoy using your Sunbeam Aviva.
Chicken Stock
Beef Stock
Makes: 2 Litres
Makes: 1.5 Litres
Menu: Pressure Cooker
Menu: Pressure Cooker
1kg chicken carcass
2 tablespoons vegetable oil
6 cups water
2kg beef bones
5 black peppercorns
2 carrots, roughly chopped
5 parsley stems
2 celery stalks, roughly chopped
3 celery stalks, roughly chopped
2 onions, roughly chopped
1 leek, roughly chopped
5 black peppercorns
1 bay leaf
5 parsley stems
1.Place all ingredients in pan. Secure lid.
2.Press MENU and select PRESSURE HIGH.
Press TIME and set to 1 hour. Make sure
the steam vent is closed. Press START.
3.Once cooking is completed, and the
pressure has released, set aside to cool.
4.Strain stock. Place stock in portion sized
containers and freeze for up to 3 months.
1 bay leaf
33
8 cups water
1.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2.Add half of the beef bones and brown off
for 3-4 minutes. Remove from pan and
repeat with the remaining bones.
3.Press STOP. Press MENU and select
SAUTE. Press START. Add carrots, celery
and onions. Cook for 4-5 minutes or until
tender. Add remaining ingredients. Press
STOP. Secure the lid.
4.Press MENU and select PRESSURE HIGH.
Press TIME and set for 1 hour. Make sure
the steam vent is closed. Press START.
5.Once cooking is completed, and the
pressure has released, set aside to cool.
6.Strain stock. Place stock in portion sized
containers and freeze for up to 3 months.
Recipes - Side Dishes
Legumes
Makes: 1.5 Litres
Menu: Pressure Cooker
3 cups water
1 cup dried beans
1.Place all ingredients in pan. Secure lid.
2.Press MENU and select PRESSURE HIGH. Press TIME and set desired time. Make sure the
steam vent is closed. Press START.
3.Once cooking is completed, and the pressure has released, set aside to cool.
4.Strain.
Legume Cooking Times
Ratio
Cooking Time
(soaking not
required)
Traditional Cooking Time
(excluding overnight soaking)
Chickpeas
45 minutes
45 minutes- 1 hour
Cannellini Beans 3 cups of water
to every 1 cup
Kidney Beans
of fried beans
Lentils
25 minutes
1 – 1 ½ hours
25 minutes
1 – 1 ½ hours
6 minutes
45 minutes – 1 hour
12-16 minutes
1 hour
Lima Beans
34
Recipes - Side Dishes continued
Hummus
Makes: 5 cups
Menu: Pressure Cooker
6 cups water
2 cups or 375g dried chickpeas
1 cup olive oil
3 cloves garlic, peeled
¼ cup tahini
½ cup water
Juice of 2 lemons
1 tablespoon good quality soy sauce
Salt and freshly ground black pepper, to taste
1.Place chickpeas and water in the pan.
Secure lid.
2.Press MENU and select PRESSURE HIGH.
Press TIME and set for 45 minutes. Make
sure the steam vent is set to the seal
position. Press START.
3.Once cooking is completed, and the
pressure has released, set aside to cool.
4.Drain. Place all remaining ingredients
in food processor and process to form a
smooth paste. Season to taste with salt
and pepper.
5.Store in a clean, covered container in the
refrigerator for up to one week.
35
Recipes - Main Meals
Char Sui Pork
Serves: 6
Chili Con Carne
Serves: 8 - 10
Menu: Pressure Cooker
Menu: Pressure Cooker
¼ cup hoisin sauce
1 tablespoon vegetable oil
¼ cup honey
2kg gravy beef
¼ cup tomato ketchup
1 tablespoon olive oil
¼ cup light soy sauce
2 cloves garlic, crushed
2 cloves garlic, crushed
2 onions, roughly chopped
2 cm piece ginger, peeled, grated
1 teaspoon Chinese five spice powder
1 large red capsicum, seeds removed,
chopped
1 teaspoon sesame oil
2 x 400g cans chopped tomatoes
1kg pork shoulder, bone removed
2 cups beef stock
½ cup chicken stock
½ cup fresh coriander, roughly chopped
Salt and freshly ground black pepper, to taste
¼ cup cocoa powder
Jasmine rice and Asian greens, to serve
2 teaspoons ground cumin
1.In a bowl combine hoisin sauce, honey,
ketchup, soy, garlic, ginger, five-spice
powder and sesame oil. Rub over pork
and place in refrigerator to marinate for 2
hours.
2.Place pork and remaining ingredients in
the pan. Secure the lid.
3.Press MENU and select PRESSURE HIGH.
Press TIME and set to 2 hours. Press
START. Make sure the steam vent is set to
the seal position.
4.Once cooking is completed, and the
pressure has released, set aside to cool.
5.Shred pork. Season to taste with salt and
pepper. Serve over rice with steamed Asian
greens.
2 teaspoons ground oregano
1 teaspoon ground cloves
1 teaspoon chili flakes
1 cinnamon stick
2 x 400g cans kidney beans, drained, rinsed
Salt and freshly ground black pepper, to taste
1.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2.Add half of the beef and brown off in
pan for 3-4 minutes. Remove from pan.
Repeat with the remaining beef. Remove
from pan. Press STOP.
3.Remove any excess beef juice from the pan
and discard.
4.Press MENU and select SAUTE. Add olive
oil, garlic, onions and capsicum. Cook for
4-5 minutes or until tender. Return beef
to the pan and add remaining ingredients,
except beans. Press STOP. Secure the lid.
36
Recipes - Main Meals continued
5.Press MENU and select PRESSURE HIGH.
Press TIME and set for 45 minutes. Make
sure the steam vent is set to the seal
position. Press START.
6.Once cooking is completed, and the
pressure has released, set aside to cool.
7.Press MENU and select SIMMER. Add
the kidney beans and bring the chili con
carne to simmer for 15 minutes or until
thickened.
8.Season to taste with salt and pepper.
Serve.
TIP: This chilli is great served with sour
cream and fresh coriander.
Chicken Provençal
Serves: 6
Menu: Pressure Cooker
1 tablespoon olive oil
2 cloves garlic, crushed
2 onions, sliced
1 red capsicum, deseeded, sliced
1 yellow capsicum, deseeded, sliced
¾ cup white wine
800g can chopped tomatoes
1 cup kalamata olives, stones removed
10 chicken thigh fillets, skin removed
8 sprigs fresh thyme
2 anchovies
Salt and freshly ground black pepper, to taste
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
2.Add garlic, onions and capsicums. Cook for
4-5 minutes or until tender.
3.Add wine and allow to reduce by half. Add
remaining ingredients to pan. Press STOP.
Secure the lid.
4.Press MENU and select PRESSURE HIGH.
Press TIME and set for 30 minutes. Make
sure the steam vent is set to the seal
position. Press START.
5.Once cooking is completed, and the
pressure has released, set aside to cool.
6.Season to taste with salt and pepper.
Serve.
37
Recipes - Main Meals continued
Pulled Pork Burgers
Serves: 4 - 6
Mexican Pulled Pork
Serves: 6
Menu: Pressure Cooker
Menu: Pressure Cooker
2 long red chillis
2 tablespoons chilli powder
2 cloves garlic
1 tablespoon salt flakes
2 cm piece ginger, peeled
1 tablespoon brown sugar
1 tablespoon coriander seeds
1 teaspoon ground cumin
1 tablespoon fennel seeds
1 teaspoons ground cumin
1 teaspoon mustard powder
½ teaspoon cayenne
1 teaspoon smoked paprika powder
½ teaspoon turmeric
²⁄³ cup brown sugar
½ teaspoon ground oregano
½ cup tomato ketchup
½ teaspoon onion powder
2 tablespoons apple cider vinegar
½ teaspoon garlic powder
330mls apple cider
½ teaspoon cinnamon
2.5kgs boneless pork shoulder
¼ teaspoon ground cloves
Salt and freshly ground black pepper, to taste
2 tablespoons of vegetable oil
Bread rolls, pickles, coleslaw, to serve
1 leek, sliced
1.Place chilli, garlic, ginger, coriander,
fennel, mustard powder and paprika in a
food processor and pulse until a fine paste.
Season to taste with salt and pepper.
1.5kgs boneless pork shoulder, rind and fat
removed
2.Place all ingredients in pan. Rub pork with
marinate. Secure lid.
3.Press MENU and select PRESSURE HIGH.
Press TIME and set for 2 hours. Make sure
the steam vent is set to the seal position.
Press START.
4.Once the cooking has completed, set aside
and allow pressure to release naturally.
5.Remove lid and shred pork with two forks.
Add back to marinade. Season to taste with
salt and pepper. Stir to combine. Serve in
bread rolls with pickles and coleslaw.
TIP: If the sauce is too thin thicken with 2
tablespoons corn flour. Bring to the simmer
until thickened.
410g tin of chopped tomatoes
2 tablespoons cider
Salt and freshly ground black pepper, to taste
Soft tacos, guacamole, sour cream and salad,
to serve
1.Mix all the ingredients except the pork,
oil, tomatoes and cider, together in a bowl
until well blended.
2.Rub the pork with the spice mix ensuring
to cover all the pork.
3.Pour the oil into the pressure cooker pan.
Press START. Press MENU and select
BROWN.
4.Place pork into pan and brown well on all
sides. Add the leek to the pan and cook
for 2 minutes. Add the combined tomatoes
38
Recipes - Main Meals continued
and cider to the pork. Press STOP.
5.Press MENU and select PRESSURE HIGH.
Press TIME and set for 2 hours. Press
START.
6.Once the cooking has completed, allow
pressure to release naturally.
7.Remove lid and shred pork with two forks.
Add back to sauce. Season to taste with
salt and pepper. Stir to combine.
8.Serve in soft tacos with guacamole, sour
cream and salad.
TIP: If the sauce is too thin thicken with 2
tablespoons corn flour. Bring to the simmer
until thickened.
Duck Ragu
Serves: 4 - 6
Menu: Pressure Cooker
1 tablespoons butter
500g duck breasts, skin on, deboned
100g bacon, chopped
2 cloves garlic, crushed
1 onion, finely chopped
1 bay leaf
1 tablespoon fresh rosemary, roughly chopped
2 tablespoons tomato paste
½ cup red wine
400g can chopped tomatoes
2 cups chicken stock
150g button mushrooms, sliced
Salt and freshly ground black pepper, to taste
Pasta and parmesan cheese, to serve
1.Press MENU and select BROWN.
Press START. Add butter and preheat for
2 minutes.
2.Add duck and cook for 2 minutes on each
side or until golden. Remove from pan.
3.Press STOP. Press MENU and select
SAUTE. Press START.
4.Add bacon, garlic, onion, bay leaf and
rosemary. Cook for 4-5 minutes or until
tender. Add tomato paste and cook for
1 minute. Add wine and allow to reduce
by half.
5.Place all ingredients in pan, including the
duck. Press STOP. Secure lid.
6.Press MENU and select PRESSURE HIGH.
Press TIME and set to 20 minutes. Make
sure the steam vent is set to the seal
position. Press START.
39
Recipes - Main Meals continued
7.Once cooking is completed, and the
pressure has released, set aside to cool.
8.Season to taste with salt and pepper. Serve
over pasta with grated parmesan cheese.
oregano, parmesan and paprika. Season
with salt and pepper. Stuff each squid
tube with equal amounts of crumb mixture.
Secure ends with a toothpick.
4.Add all remaining ingredients to the pan.
Secure lid.
Tomato Braised Calamari
Serves: 4 - 6
Menu: Pressure Cooker
20g butter
3 cloves garlic, crushed
3 onions, chopped
2 cups fresh breadcrumbs
¼ cup fresh flat-leaf parsley, roughly
chopped
2 tablespoons lemon zest
5.Press MENU and select PRESSURE HIGH.
Press TIME and set to 20 minutes. Make
sure the steam vent is set to the sealed
position. Press START.
6.Once cooking is completed, and the
pressure has released, remove calamari
from the sauce and set to one side.
7.Press MENU and select SIMMER, cook
sauce for a further 15 minutes. Return
calamari and basil to the pan and heat
through. Season to taste with salt and
pepper. Serve.
2 tablespoons fresh oregano, chopped
2 tablespoons grated parmesan cheese
2 teaspoons sweet paprika
8 squid tubes, rinsed
¼ cup olive oil
3 anchovy fillets
½ cup white wine
2 400g cans cherry tomatoes
½ cup fresh basil, roughly chopped
Salt and freshly ground black pepper, to taste
1.Press MENU and select SAUTE. Press
START. Add butter and preheat for 2
minutes.
2.Add garlic and onions. Cook for 4-5
minutes or until tender. Remove half of the
onion mixture. Press STOP.
3.In a large bowl combine half of the onion
mixture with breadcrumbs, parsley, lemon,
40
Recipes - Main Meals continued
Massaman Curry
Serves: 6 to 8
Menu: Pressure Cooker
6.Once cooking has completed, and the
pressure has released, season to taste with
salt and pepper. Serve with rice.
2 tablespoons vegetable oil
1kg beef chuck steak, cut into 2cm cubes
1 ½ cups coconut cream
½ cup massaman curry paste
1 ½ cups chicken stock
1 ½ cups coconut milk
½ cup roasted peanuts
¼ cup brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind paste
6 cardamom pods, crushed
2 potatoes, peeled, cut into 2cm cubes
2 bay leaves
1 cinnamon stick
Salt and freshly ground black pepper, to taste
Jasmine rice, to serve
1.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2.Add half of the beef and brown off in
pan for 3-4 minutes. Remove from pan.
Repeat with the remaining beef.
3.Press STOP. Press MENU and select
SIMMER. Press START. Add coconut cream
and curry paste. Bring to a simmer and stir
until fragrant.
Lamb Tagine
Serves: 6 to 8
Menu: Slow Cooker
1kg lamb shoulder, cut into 2cm cubes
2cm piece ginger, peeled, grated
2 tablespoons smoked paprika
1 tablespoon ground turmeric
2 teaspoons ground cinnamon
1 teaspoon ground cayenne pepper
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, chopped
1 ½ cups beef stock
½ cup dried apricots, chopped
½ cup flaked almonds
¹⁄³ cup dried dates, chopped
¹⁄³ cup sultanas
1 tablespoon honey
Salt and freshly ground black pepper, to taste
Cous cous and fresh coriander, to serve
1.Rub lamb with ginger, paprika, turmeric,
cinnamon and cayenne. Cover and
refrigerate for 30 minutes.
4.Add remaining ingredients into the pan.
Press STOP. Secure the lid.
2.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
5.Press MENU and select SLOW COOK
HIGH. Press TIME and set to 4 hours.
Make sure the steam vent is in the
RELEASE position. Press START.
3.Add lamb and brown off in pan for 3-4
minutes. Remove from pan.
41
4.Press STOP. Press MENU and select
SAUTE. Press START. Add garlic and
Recipes - Main Meals continued
onions cooking for 4-5 minutes or until
tender. Add remaining ingredients into the
pan. Press STOP. Secure the lid.
5.Press MENU and select SLOW COOK
HIGH. Press TIME and set to 4 hours.
Make sure the steam vent is set to the
RELEASE position. Press START.
6.Once cooking has completed, and the
pressure is released, season to taste with
salt and pepper. Serve over cous cous with
fresh coriander.
Lamb Shanks with Lemon and Dill
Serves: 4
Menu: Slow Cooker
4 lamb shanks
¼ cup plain flour
¼ cup olive oil
2 cloves garlic, crushed
2 onions, chopped
¾ cup chicken stock
4 fresh dill sprigs
1 lemon, finely sliced
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
Fresh dill, to serve
1.Dust lamb shanks in flour.
2.Press MENU and select BROWN. Press
START. Add half of the oil and preheat for
2 minutes.
3.Add lamb cooking for 3-4 minutes or until
golden. Remove from pan.
4.Press STOP. Press MENU and select
SAUTE. Press START. Add remaining oil,
garlic and onion. Cook for 4-5 minutes or
until tender.
5.Add shanks, stock, dill and lemon slices
and lemon juice to the pan. Press STOP.
Secure the lid.
6.Press MENU and select SLOW COOK
HIGH. Press TIME and set to 4 hours.
Make sure the steam vent is set to the
RELEASE position. Press START.
7.Once cooking has completed, and the
pressure is released, season to taste with
salt and pepper. Top with extra dill and
serve.
42
Recipes - Main Meals continued
Beef Bolognese
Serves: 4 - 6
Coq au Vin
Serves: 4 - 6
Menu: Slow Cooker
Menu: Slow Cooker
½ cup olive oil
1 leek, halved
3 onions, chopped
5 sprigs fresh flat-leaf parsley
2 carrots, peeled, chopped
3 sprigs fresh thyme
2 stalks celery, chopped
1 bay leaf
2 cloves garlic, crushed
2 tablespoons olive oil
4 sprigs fresh thyme
1.5kg chicken thighs, fat removed
1 kg beef mince
30g butter
1 cup red wine
200g bacon, chopped
2 400g can cherry tomatoes
200g button mushrooms, left whole
Salt and freshly ground black pepper, to taste
4 shallots, sliced
Pasta and parmesan cheese, to serve
3 cloves garlic, crushed
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
¼ cup plain flour
2.Add onion, carrot, celery, garlic and thyme.
Cook for 6-8 minutes or until tender. Set
aside.
3 carrots, peeled, diced
3.Press STOP. Press MENU and select
BROWN. Press START. Add beef mince and
cook for 3-4 minutes or until browned.
Add wine and allow to reduce by half.
1 cup chicken stock
4.Add remaining ingredients into the pan.
Press STOP. Secure the lid.
5.Press MENU and select SLOW COOK LOW.
Press TIME and set to 8hours. Make sure
the steam vent is set to the RELEASE
position. Press START.
6.Once cooking has completed, and the
pressure is released, season to taste with
salt and pepper. Serve over pasta with
parmesan cheese.
43
¼ cup tomato paste
500mls red wine
Salt and freshly ground black pepper, to taste
1.Place one half on the leek cut side up on a
flat surface. Place parsley, thyme and bay
leaf in the middle of the leek. Cover with
other half of leek. Tie leek together so all
herbs are incased.
2.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
3.In batches brown chicken off in pan for
3-4 minutes. Remove from pan.
4.Press STOP. Press MENU and select
SAUTE. Press START. Add butter and
bacon cooking until crisp. Add mushrooms,
shallots, leek and garlic. Cook for 6-8
minutes or until tender.
Recipes - Main Meals continued
5.Stir through flour and tomato paste. Add
remaining ingredients into the pan. Press
STOP. Secure the lid.
6.Press MENU and select SLOW COOK
HIGH. Press TIME and set to 4 hours.
Make sure the steam vent is set to the
RELEASE position. Press START.
Thai Pumpkin Soup
Serves: 4 - 6
Menu: Slow Cooker
20g butter
2 onions, chopped
2 cloves garlic, crushed
7.Once cooking has completed, and the
pressure is released, season to taste with
salt and pepper. Serve hot.
¼ cup red curry paste
TIP: Commercially bought bouquet garni from
your supermarket can be used and would
replace the first 4 ingredients.
1 ½ cups vegetable stock
1 cup coconut cream
1kg pumpkin, peeled, chopped, seeds
removed
Salt and freshly ground black pepper, to taste
Fresh coriander, to serve
1.Press MENU and select SAUTE. Add butter
and preheat for 2 minutes.
2.Add onion and garlic. Cook for 4-5 minutes
or until tender. Add curry paste, cooking
for one minute or until fragrant.
3.Add remaining ingredients to the pan.
Press STOP. Secure the lid.
4.Press MENU and select SLOW COOK
HIGH. Press TIME and set to 4 hours.
Make sure the steam vent is set to the
RELEASE position. Press START.
5.Once cooking has completed, and the
pressure is released, allow to cool.
6.Puree cooled soup. Season to taste with
salt and pepper. Reheat before serving.
Serve with fresh coriander.
44
Recipes - Main Meals continued
Express Paella
Serves: 6 - 8
Mushroom and Gorgonzola Risotto
Serves: 6 - 8
Menu: Rice Cooker
Menu: Rice Cooker
2 tablespoons olive oil
2 tablespoons olive oil
500g chorizo, sliced
2 cloves garlic, crushed
3 cloves garlic, crushed
2 onions, chopped
1 onion, chopped
500g Portobello mushrooms, sliced
1 red capsicum, seeds removed, diced
4 cups Arborio rice*
1 cup chicken stock
¾ cup white wine
1 ½ cups long grain rice*
6 cups chicken stock
2 tablespoons freshly chopped flat-leaf
parsley
¾ cup grated parmesan cheese
½ teaspoon caster sugar
½ cup continental parsley, roughly chopped
500g shrimp, peeled, deveined
40g butter, room temperature
400g can crushed tomatoes
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
1.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2.Add chorizo and brown off in pan for 3-4
minutes. Remove from pan.
3.Press STOP. Press MENU and select
SAUTE. Press START. Add garlic, onion
and capsicum. Cook for 4-5 minutes or
until tender.
4.Add remaining ingredients to the pan.
Press STOP. Secure the lid.
5.Press MENU and select RICE. Press TIME
and set to 10 minutes. Make sure the
steam vent is set to the seal position.
Press START.
6.Once cooking has completed and the
pressure is released, season to taste with
salt and pepper. Serve hot.
* Use the Sunbeam rice cup provided.
45
150g gorgonzola cheese, crumbled
2.Add garlic, onion and mushrooms. Cook for
4-5 minutes or until tender.
3.Add rice and stir to coat all grains.
Pour in wine and allow to reduce by half.
Add stock. Press STOP. Secure the lid.
4.Press MENU and select RICE. Press TIME
and set to 12 minutes. Make sure the
steam vet is set to the seal position.
Press START.
5.Once cooking has completed and the
pressure is released, fold through
Parmesan, gorgonzola, parsley and butter.
Season to taste with salt and pepper.
Serve hot.
* Use the Sunbeam rice cup provided.
Recipes - Main Meals continued
Basil and Lemon Risotto
Serves: 6
Classic Risotto
Serves: 6
Menu: Rice Cooker
Menu: Rice Cooker
30g butter
Pinch saffron threads
1 clove garlic, crushed
30g butter
1 onion, chopped
2 onions, finely chopped
3 ½ cups Arborio rice*
2 cloves garlic, crushed
½ cup white wine
3 ½ cups Arborio rice*
6 cups chicken stock
6 cups chicken stock
1 cup fresh basil leaves, roughly chopped
1 ½ cup frozen peas, thawed
1 cup grated parmesan cheese
½ cup grated parmesan cheese
2 tablespoons lemon zest
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice
Grated parmesan cheese, to serve
Salt and freshly ground black pepper, to taste
1.Soak saffron threads in 1 tablespoon
boiling water for 5 minutes.
1.Press MENU and select SAUTE. Press
START. Add Butter and preheat for 2
minutes.
2.Add garlic and onion. Cook for 4-5 minutes
or until tender.
3.Add rice and stir to coat all grains. Pour in
wine and allow to reduce by half.
4.Add stock. Press STOP. Secure the lid.
5.Press MENU and select RICE. Press TIME
and set to 11 minutes. Make sure the
steam vent is set to the seal position. Press
START.
2.Press MENU and select SAUTE. Press
START. Add butter and preheat for 2
minutes.
3.Add onion and garlic. Cook for 4-5 minutes
or until tender.
4.Add rice and stir to coat all grains. Add
stock and saffron. Stir to combine. Press
STOP. Secure the lid.
5.Press MENU and select RICE. Make sure
the steam vent is set to the seal position.
Press START.
6.Once cooking has completed and the
pressure is released, stir through basil,
parmesan and lemon. Season to taste with
salt and pepper. Serve immediately.
6.Once cooking has completed and the
pressure is released, stir through peas and
parmesan cheese. Season to taste with salt
and pepper. Serve hot.
TIP: Add grilled chicken to the finished
risotto.
* Use the Sunbeam rice cup provided.
* Use the Sunbeam rice cup provided.
46
Recipes - Main Meals continued
Spanish Rice
Serves: 6
Steamed Ricotta Stuffed Zucchinis
Serves: 6
Menu: Rice Cooker
Menu: Steamer
2 tablespoons olive oil
¼ cup olive oil
2 red onions, sliced
3 cloves garlic, crushed
2 cloves garlic, crushed
1 onion, finely chopped
2 long red chillies, sliced
2 cups ricotta cheese
1 teaspoon ground turmeric
¾ cup fresh breadcrumbs
2 cups long grain white rice*
¾ cup grated parmesan cheese
1 ½ cups vegetable stock
¼ cup fresh flat-leaf parsley, chopped
400g can chopped tomatoes
1 tablespoon fresh mint, chopped
400g can red kidney beans, rinsed, drained
1 tablespoon fresh oregano, chopped
Salt and freshly ground black pepper, to
serve
1 tablespoon lemon zest
Fresh coriander and sour cream, to serve
6 zucchini, halved lengthwise
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
Salt and freshly ground black pepper, to taste
2.Add onion, garlic and chilli. Cook for 4-5
minutes or until tender.
3.Add turmeric and rice. Stir to coat all
grains. Add stock, tomatoes and kidney
beans. Secure the lid.
4.Press STOP. Press MENU and select RICE.
Press TIME and set to 10 minutes.
Make sure the steam vent is set to the seal
position. Press START.
5.Once cooking has completed and the
pressure is released, season to taste with
salt and pepper. Serve with coriander and
sour cream.
* Use the Sunbeam rice cup provided.
2 egg yolks
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
2.Add onions and garlic. Cook for 4-5
minutes or until tender. Remove from pan.
Press STOP.
3.In a large bowl combine onion mixture,
ricotta, breadcrumbs, cheese, parsley,
mint, oregano, lemon zest and egg yolks.
Season to taste with salt and pepper.
4.Scoop out the middle of the zucchinis.
Place equal amounts of filling in each
zucchini.
5.Place 2 cups of water in the base of the
pan. Place rack in pan, cover with baking
paper. Place zucchinis on the rack.
Secure the lid.
6.Press MENU and select STEAM. Press
TIME and set to 7 minutes. Make sure the
steam vent is set to the seal position.
Press START.
47
Recipes - Main Meals continued
7.Once cooking has completed and the
pressure is released, carefully remove
zucchinis and repeat with remaining
zucchinis. Serve hot or cold.
Herbed Salmon Parcels
Serves: 4
Menu: Steam
4 x 200g fillets salmon, skin on
1 lemon, finely sliced
1 bunch fresh basil
1 bunch fresh dill
50g butter, room temperature
Salt and freshly ground black pepper, to taste
1.Place each piece of salmon in the middle
of a 20cm square of baking paper.
2.Evenly divide lemon, basil and dill and
place over salmon. Dot with butter. Bring
corners of baking paper to the centre and
secure to form a parcel.
3.Place 2 cups of water in the base of the
pan. Place rack in pan. Place salmon on
the rack. Secure the lid.
4.Press MENU and select STEAM. Press
TIME and set to 8 minutes. Make sure
the steam vent is set to the seal position.
Press START.
5.Once cooking has completed and the
pressure is released, carefully remove
salmon from pan. Serve.
Asian Steamed Chicken
Serves: 4
Menu: Steamer
2 long green onions, sliced
2 cloves garlic, crushed
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1cm piece ginger, peeled, grated
4 chicken breasts, skin removed
1 tablespoon sesame seeds
Salt and freshly ground black pepper, to taste
1.Place onion, garlic, lime, fish sauce, soy
sauce, sesame oil and ginger in a bowl and
stir to combine.
2.Place each piece of chicken in the middle
of a 20cm square of baking paper.
3.Evenly divide the sauce between chicken
breasts. Bring corners of baking paper to
the centre and secure to form a parcel.
4.Place 2 cups of water in the base of the
pan. Place rack in pan. Place chicken on
the rack. Secure the lid.
5.Press MENU and select STEAM. Press
TIME and set to 10 minutes. Make sure
the steam vent is set to the seal position.
Press START.
6.Once cooking has completed and the
pressure is released, carefully remove
chicken parcels. Season to taste with salt
and pepper. Serve.
48
Recipes - Desserts
Red Wine Poached Pears
Serves: 6
Chocolate Orange Rice Pudding
Serves: 8
Menu: Pressure Cooker
Menu: Pressure Cooker
6 bosc pears, peeled, core removed
4 cups milk
2 cardamom pods, crushed
2 cups Arborio rice
2 cloves
1 cup caster sugar
1 cinnamon stick
2 cups thickened cream
1 vanilla bean, split
2 tablespoons orange zest
750ml red wine
220g dark chocolate, melted
1 ¼ cups caster sugar
1.Place milk, rice and sugar in pan. Secure
the lid.
2 tablespoons lemon zest
Cointreau Cream
1 ½ cups thickened cream
1 tablespoon Cointreau
2 tablespoons soft icing sugar
1.Place all ingredients except cream, into
pan. Secure lid.
2.Press MENU and select PRESSURE LOW.
Press TIME and set to 15 minutes. Make
sure the steam vent is set to the seal
position. Press START.
3.Once cooking is completed, and the
pressure has released, remove pears from
sauce.
4.Press START/STOP twice. Press MENU and
select SIMMER. Press START. Cook sauce
until reduced by half. Serve pears with
sauce and Cointreau Cream.
5.To make Cointreau Cream, whip all
ingredients together until soft peaks form.
49
2.Press MENU and select RICE. Press TIME
and set to 10 minutes. Make sure the
steam vent is set to the seal position. Press
START.
3.Once cooking has completed, and the
pressure is released, stir through cream
and orange zest.
4.Allow to stand covered, until desired
consistency. Plate up into 8 dessert bowls.
Drizzle the melted chocolate over the
pudding before serving.
Recipes - Desserts continued
Butterscotch Steamed Pudding
Serves: 8
Menu: Steamer
175g butter, room temperature
1 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 ¾ cups self-raising flour
1 teaspoon baking powder
SAUCE:
1 cup thickened cream
¾ cup brown sugar
60g butter
2 teaspoons vanilla extract
1.Grease a 6 cup capacity pudding dish.
2.Using an electric mixer beat butter and
sugar until light and fluffy. Add vanilla
extract and eggs one at a time, making
sure to beat well between each addition.
Fold through flour and baking powder.
3.Pour mixture into prepared pudding dish.
Cover with baking paper and secured
tightly with string.
4.Fill the cooking pan with enough hot water
to reach the 8 cup measurement. Place
steamer rack in pan.
5.Press MENU and select PRESSURE HIGH.
Press TIME and set to 60 minutes. Make
sure the steam vent is set to the seal
position. Press START.
6.Once cooking has completed and the
pressure is released, allow to cool for 5
minutes before removing from pan. Empty
water from the cooking pan.
7.SAUCE: Place all ingredients in pan. Press
MENU and select SIMMER. Stir constantly
for 5 minutes or until all sugar has
dissolved and sauce has thickened. Serve
hot sauce over steamed pudding.
Steamed Chocolate Puddings
Serves: 6
Menu: Steamer
1 cup milk
2 tablespoons molasses
1 egg
60g butter, melted
1 ½ cups plain flour
¾ cup cocoa powder
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups milk chocolate chips
1.Grease 6 by 1 cup capacity pudding
(ramekin) dishes.
2.In a large bowl combine milk, molasses,
egg and butter.
3.In a large bowl combine flour, cocoa,
baking powder, brown sugar and salt. Add
butter and milk mixture, stir to combine.
Gently fold through chocolate chips and
pour into prepared dishes.
4.Cover ramekin dishes with a piece of
buttered baking paper.
5.Fill the cooking pan with 2 cups of hot
water. Place steamer rack in pan. Sit 3 of
the puddings onto the rack. Secure lid.
6.Press MENU and select STEAM. Press
TIME and set to 30 minutes. Make sure
the steam vent is set to the seal position.
Press START.
50
Recipes - Desserts continued
7.Once cooking has completed and the
pressure is released, allow puddings to
cool for 5 minutes before removing from
ramekins. Repeat process with remaining
puddings. Serve hot or cold.
TIP: This pudding is great when served with
ice-cream, chocolate sauce or raspberry
coulis.
Double Chocolate Centred Puddings
Serves: 8
Menu: Pressure Cooker
150g butter, room temperature
²⁄³ cup brown sugar
1 teaspoon vanilla extract
100g good quality dark chocolate, melted
2 eggs, lightly whisked
¾ cup self-raising flour
¼ cup plain flour
¼ cup cocoa powder
¹⁄³ cup milk
100g good quality dark chocolate, extra,
chopped
1.Grease 8 small (½ cup capacity) ramekin
dishes.
2.Using a mix master, cream together the
butter, sugar and vanilla until pale and
creamy.
3.Add one egg. Mix to combine. Pour in
melted chocolate and beat well. Add
remaining egg, beat well.
4.Sift together the flours and cocoa into a
bowl. On low speed, slowly add flour mix
and milk to the creamed mixture until just
combined.
51
5.Fill ramekin dishes 1/3 full, place a piece
of dark chocolate onto mix then place
more pudding mixture on top of chocolate.
Repeat with all ramekins.
6.Cover the top of each ramekin with foil
ensuring no water can get into puddings.
7.Pour 2 cups of water into pressure cooker.
Place ramekins on the rack. Turn POWER
ON, select the PRESSURE HIGH option
on the MENU, press TIME and select 25
minutes cooking time, press START.
8.When cooking time is complete, release
the pressure valve, remove lid and take out
puddings.
9.Serve puddings with raspberry coulis and
cream.
Recipes - Desserts continued
Fruits of the Garden with a Trio of Nut Topping
Serves: 8
Menu: Pressure Cooker
2 plums, peeled, halved, deseeded
Steamed Flourless Orange
and Poppy Seed Puddings
Serves: 8
Menu: Steamer
2 pears, peeled, cored, halved
2 oranges
2 apples, peeled, cored, halved
2 eggs
10 medjool dates, stones removed
1 egg yolk
415g can sliced peaches
½ cup caster sugar
415g can sliced apricots
1 cup almond meal
415g can black cherries
1 cup hazelnut meal
4 tablespoons light brown sugar
½ teaspoon baking powder
2 cinnamon quills
2 teaspoons poppy seeds
4 tablespoons fresh orange juice
TOPPING
1 tablespoon butter
½ cup almond flakes
½ cup walnuts, whole
½ cup macadamia nuts, whole
1 cup shredded coconut
1.Place all but the topping ingredients
into the pressure cooker pan. Secure lid
and set the pressure valve to the LOCK
position.
2.Press START, press MENU and select
HIGH PRESSURE. Press TIME and select
30 minutes. Press START.
3.Whilst the fruit is cooking, melt the butter
in a pan and add the topping ingredients.
Stir until the coconut has turned a golden
brown. Set aside to cool.
4.Once the fruit is cooked, serve warm
topped with the trio of nuts.
1.Fill the non-stick removable pan with water
to the 8 cup mark. Place oranges inside.
Press MENU and select PRESSURE HIGH.
Press TIME and set for 30 minutes.
Make sure the steam vent is set to the
sealed position. Press START.
2.Once cooking has completed and the
pressure is released, remove oranges, place
in a food processor and pulse oranges until
well pureed. Allow to cool
for 10 minutes.
3.In the meantime, grease 8 by 1 cup
capacity pudding (ramekin) dishes.
4.Beat the eggs and sugar on medium speed
of an electric mixer until light and fluffy.
5.Fold the dry ingredients through the egg
mixture and then mix through the orange
pulp.
6.Divide mixture evenly between the ramekin
moulds and cover with lightly greased
baking paper.
7.Fill the non-stick removable pan with water
up to the 3 cup measurement mark. Place
the steamer rack in the pan and sit 4 of
the puddings on the rack. Secure lid.
52
Recipes - Desserts continued
8.Press MENU and select STEAM. Press
TIME and set to 30 minutes. Make sure
the steam vent is set to the seal position.
Press START.
9.Once cooking has completed and the
pressure is released, allow puddings
to cool for 5 minutes before removing
from ramekins. Repeat process with
remaining puddings. Serve hot or cold with
Cardamom Ice-cream.
TIP: Silicone pudding containers work very
well in the Aviva Pressure Cooker and do not
require greasing.
53
Notes
Notes
12 Month Warranty
This Sunbeam product is covered by a 12 month replacement or repair
warranty, which is in addition to your rights under the Australian Consumer
Law (if your product was purchased in Australia) or New Zealand Consumer
Guarantees Act (if your product was purchased in New Zealand).
Should you experience any difficulties with your
product during the warranty period, please contact
our customer service line for advice on 1300 881 861
in Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim to
Sunbeam to:
Australia
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland New Zealand
Upon receipt of your claim, Sunbeam will seek to
resolve your difficulties or, if the product is defective,
advise you on how to obtain a replacement or refund.
To assist us in managing warranty claims, we
recommend you register your product as soon as
practicable after purchase by creating a MySunbeam
account on our website and send a copy of your
original receipt to Sunbeam.
In order to make a claim under our warranty, you must
have the original proof of purchase documentation for
the product and present it when requested .
Should your product develop any defect within
12 months of purchase because of faulty materials
or workmanship, we will replace or repair it, at our
discretion, free of charge. A product presented for
repair may be replaced by a refurbished product
of the same type rather than being repaired.
Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies
where a defect arises as a result of faulty material or
workmanship during the warranty period. Your warranty
does not cover misuse or negligent handling (including
damage caused by failing to use the product in
accordance with this instruction booklet), accidental
damage, or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred in making a
claim, consumable items, accessories that by their
nature and limited lifespan require periodic renewal
(such as filters and seals) or any consequential loss
or damage; or
• cover damage caused by:
- power surges, power dips, voltage supply problems,
or use of the product on incorrect voltage;
- servicing or modification of the product other than
by Sunbeam or an authorised Sunbeam service
centre;
- use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
- exposure of the product to abnormally corrosive
conditions; or
• extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
The benefits given to you by our warranty are in addition
to other rights and remedies under law in relation to the
product.
In Australia our goods come with guarantees that cannot
be excluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major failure
and for compensation for any other foreseeable loss or
damage. You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable quality
and the failure does not amount to a major failure.
Our goods also come with guarantees that cannot be
excluded under the New Zealand Consumer Guarantees
Act.
If your warranty claim is not accepted, we will inform
you and if requested to do so by you, repair the
product provided you pay the usual charges for such
repair. You will also be responsible for all freight and
other costs.
Should your product require repair or service after the
warranty period, contact your nearest Sunbeam service
centre. For a complete list of Sunbeam’s service
centres, visit our website or call our customer service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
‘Aviva’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2014.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland
New Zealand
10/17
CSH-JC1117-SUN175796
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