Avalon Bay Electric Pressure Cooker Product Guide

Electric Pressure Cooker Product Guide
(PC1000SS)
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Customer Care Number: 1-844-528-2566
Avalon Bay Electric Pressure Cooker Product Guide
Introduction
We hope that you enjoy your new Electric Pressure Cooker. Please find below important information
about your new appliance.
Before using your Electric Pressure Cooker, please read this manual
carefully. Incorrect operation can result in serious damage or injury.
Need to Contact Us?
WEBSITE:
http://www.avalon-bay.com
SUPPORT EMAIL ADDRESS:
support@avalon-bay.com
TELEPHONE NUMBER:
1-844-528-2566
Thank You for Choosing
The Avalon Bay Electric Pressure Cooker
Please read this manual thoroughly and follow all instructions and safety guidelines. With proper care
and maintenance, this appliance will provide you with many years of trouble-free use.
For future reference, we recommend you attach a copy of your sales receipt below and record the
following information, located on the manufacturer’s nameplate on the rear of the unit. You will need
this information if it becomes necessary to contact the manufacturer for service inquiries.
Date of Purchase: ___________________________________________
Serial Number:
____________________________________________
Model Number: ____________________________________________
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Avalon Bay Electric Pressure Cooker Product Guide
Contents
Introduction .................................................................................................................................................. 2
Need to Contact Us? ............................................................................................................................ 2
Contents ........................................................................................................................................................ 3
Product Specifications .......................................................................................................................... 5
Product Parts ........................................................................................................................................ 6
Important Safety Precautions ....................................................................................................................... 7
Using your 7-in-1 Avalon Bay Electric Pressure Cooker ................................................................................ 9
First-Time Use ...................................................................................................................................... 9
Assembly Instructions ........................................................................................................................ 10
Operating Your Electric Pressure Cooker ........................................................................................... 11
A Guide to Pressure Cooking ...................................................................................................................... 13
Handy Tips .......................................................................................................................................... 13
Cooking Times .................................................................................................................................... 13
Suitable Meat Cuts For Pressure Cooking .......................................................................................... 13
Meat/Stew.......................................................................................................................................... 14
A Guide to Slow Cooking ............................................................................................................................. 15
Handy Tips .......................................................................................................................................... 15
Browning Before Slow Cooking .......................................................................................................... 15
Pot Roasting ....................................................................................................................................... 15
Suitable Meat Cuts for Slow Cooking ................................................................................................. 16
Slow Cooking ...................................................................................................................................... 16
A Guide to Rice Cooking .............................................................................................................................. 17
Handy Tips .......................................................................................................................................... 17
Rice ..................................................................................................................................................... 17
Measuring and Maximum Capacity.................................................................................................... 19
A Guide to Steaming ................................................................................................................................... 20
Handy Tips .......................................................................................................................................... 20
Cooking Times .................................................................................................................................... 20
Steam ................................................................................................................................................. 21
Canning/Preserving ............................................................................................................................ 23
Bean/Chili ........................................................................................................................................... 24
Yogurt ................................................................................................................................................. 26
Sautee................................................................................................................................................. 27
A Guide to Soup Making ............................................................................................................................. 29
Handy Tips .......................................................................................................................................... 29
Cooking Times .................................................................................................................................... 29
Caring For Your Electric Pressure Cooker ................................................................................................... 29
Cleaning and Storage.......................................................................................................................... 29
Environmental Concerns .................................................................................................................... 30
Troubleshooting .......................................................................................................................................... 31
Limited Manufacturer’s Warranty .............................................................................................................. 32
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Avalon Bay Electric Pressure Cooker Product Guide
Warranty Terms ................................................................................................................................. 32
Electric Pressure Cooker Vegetarian Recipes ............................................................................................. 33
Savoy cabbage with Pancetta............................................................................................................. 33
Mushroom Risotto ............................................................................................................................. 34
Asparagus with Lemon Butter ............................................................................................................ 34
Curried Pumpkin with Spinach ........................................................................................................... 35
Mussels in White Wine....................................................................................................................... 36
Fish Stock............................................................................................................................................ 36
Electric Pressure Cooker Seafood Recipes .................................................................................................. 37
Ginger and Shallot with Coconut Rice ................................................................................................ 37
Electric Pressure Cooker Soup and Stock Recipes ...................................................................................... 38
Vegetable, Bacon and Risoni Soup ..................................................................................................... 38
Pea and Ham Soup ............................................................................................................................. 38
Minestrone Soup ................................................................................................................................ 39
Pumpkin Soup .................................................................................................................................... 40
Electric Pressure Cooker Poultry Recipes ................................................................................................... 40
Duck Ragu ........................................................................................................................................... 40
All Spice Duck with Braised Bok Choy ................................................................................................ 42
Chicken with Shallots and Balsamic Vinegar ...................................................................................... 43
Spanish Chicken Stew ......................................................................................................................... 44
Chicken with Lemon and Olives ......................................................................................................... 45
Electric Pressure Cooker Steamed Recipes ................................................................................................. 45
Chicken with Saffron Rice................................................................................................................... 45
Chicken Cacciatore ............................................................................................................................. 46
Electric Pressure Cooker Pork Recipes ........................................................................................................ 47
Chilli Verde ......................................................................................................................................... 47
Roasted Pork with Apricots ................................................................................................................ 48
Electric Pressure Cooker, Beef and Lamb Recipes ...................................................................................... 49
Osso Bucco ......................................................................................................................................... 49
Springtime Veal Stew ......................................................................................................................... 50
Thai Red Curry Beef ............................................................................................................................ 51
Hungarian Beef Boulash ..................................................................................................................... 52
Bolognese Sauce................................................................................................................................. 53
Lamb Curry ......................................................................................................................................... 54
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Avalon Bay Electric Pressure Cooker Product Guide
Product Specifications
VOLTAGE:
120V-60Hz
WATTAGE:
1000 W
COOKING MODES :
Rice Adjust Texture, Meat/Stew,
Bean/Chili, Soup, Steam, Manual,
Canning/Preserving, Slow Cook,
Yogurt, Sautee
TIMER:
Digital timer with countdown
Delay timer
CAPACITY:
6 Liter
PRESSURE LEVELS:
Low, Medium, High
INNER BOWL:
Stainless Steel, Non-stick, Removable
AUTOMATIC KEEP WARM
FUNCTION:
Yes
SAFETY PROTECTION
MEASURES:
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WARRANTY:
12 months
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Avalon Bay Electric Pressure Cooker Product Guide
Product Parts
1 - Handle
2 - Lid
3 - Pressure Limiting Valve
4 - Floating Valve
5 - Floater
6 - Slideway
7 - Sliding Valve
8 - Inner Pot
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9 - Outer Pot
10 - Upper Body
11 - Control Panel
12 –Power Cable
13 - Steam Water Storage
14 - Body Cover/Structure
15 - Detachable Spoon/Ladle
16 - Lower Body
17 - Side Handle
18 - Timer (0-30 min.)
19 - Seal Ring for Floating Valve
20 - Filter
21 - Seal Belt
22 - Sensor
Avalon Bay Electric Pressure Cooker Product Guide
Important Safety Precautions
CAUTION: When using electrical appliances, basic safety precautions should
always be followed. Please read the safeguards below before using your 7in-1 Electric Pressure Cooker.
Please read all instructions before using your Electric Pressure Cooker and do not use the appliance for
any purpose other than what is described in this manual.
Before Cooking
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Read all instructions before operating and retain them for future reference.
Remove any promotional stickers or labels before using the appliance for the first time.
Always make sure your appliance is assembled before use.
Do not touch hot surfaces. Use the handles to move the appliance.
Do not place the appliance near the edge of a bench or table during operation. Ensure the
surface is level, clean and free of water.
The appliance should not be used by children or persons with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given
supervision or instruction
Children being supervised should not play with the appliance
Close supervision is necessary when any appliance is used by or near children.
Do not place the appliance on or near a hot gas or electric burner, or where it can touch a
heated oven. Keep away from walls.
Always allow adequate space above and on all sides for air circulation.
Always switch the appliance off at the wall, then unplug and allow to cool before cleaning and
attempting to move the appliance for storage.
This appliance requires cleaning after use and should not be immersed in water for cleaning.
Unwind the cord before use.
Do not immerse the cord, plug or appliance in water or any other liquid.
Do not let the cord hang over the edge of a table or counter, touch hot surfaces, or become
knotted.
Do not use the appliance if the power supply cord, plug or appliance becomes damaged in
anyway. Return the appliance to an authorized service center for examination and/or repair.
Any maintenance, other than cleaning, should be performed at an authorized service center.
This appliance is intended to be used in households 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
This appliance is for household use only.
Do not use this appliance for any purpose other than its intended use.
Do not use in moving vehicles or boats.
Do not damage the seal belt and do not replace it with any other rubber belly or tensile belt.
Please ensure that the ducts in the pressure regulator allowing the escape of steam are checked
regularly to ensure that there are no blockages.
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Avalon Bay Electric Pressure Cooker Product Guide
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The lid must not be opened until the pressure has decreased sufficiently.
Please turn the lid left after the pressure is released to ensure safety when opening the lid.
Do not move the seal ring in the lid with any tools or using external forces.
If the ring breaks off the lid, stop using the cooker and replace the whole lid with a new one.
Clean the filter regularly to keep the cooker clean.
Do not open the lid with external force when the floating valve has not sunk.
Never add any additional weight on the Pressure Limiting valve or replace the pressure Limiting
valve with another object.
Never use the inner bowl if it is damaged as this will cause air leakage.
Food should not be kept warm for more than 12 hours.
If steam is released around the lid during the cooking process, please stop using the device and
contact an authorized repair center.
Never plug in or switch on your appliance without the inner bowl placed inside the cooker.
Only use the removable inner bowl supplied.
Do not use any other bowl inside the cooker.
Never operate the cooker without food or water in the inner bowl.
Do not place the removable inner bowl when it is hot on any surface that may be affected by
heat.
Avoid scalding from escaping steam when opening the lid.
Do not place the inner bowl in the dishwasher.
While Cooking
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Do not cover the air inlet or the air outlet while the unit is on.
Do not touch the inside of the appliance while it is on.
Do not leave the appliance unattended while it is cooking. While it is cooking, hot steam is
released through the air outlet. Keep your hands and face at a safe distance away from the air
outlet.
Keep the main cord away from hot surfaces.
Any surfaces below or beneath underneath the Electric Pressure Cooker may become hot during
use.
Immediately unplug the appliance if you see dark smoke coming out of the
Electric Pressure Cooker. Wait for the smoke to stop before removing the
inner bowl from the appliance.
Automatic Switch-Off
Your Electric Pressure Cooker has a built-in timer. The appliance will automatically shut off when the
timer count reaches zero. You can also manually switch off the Electric Pressure Cooker by pressing the
power button, which will shut down the appliance after 25 seconds.
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Avalon Bay Electric Pressure Cooker Product Guide
Special Cord Set Instructions
A short power supply cord is provided with your Electric Pressure Cooker to reduce the risk of tripping or
tangling. The use of a longer detachable power supply cord or extension cord is not recommended for
the Electric Pressure Cooker.
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric
shock, this plug is intended to fit into a polarized outlet in only one way. If the plug does not fit fully into
the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to
modify the plug in any way. Improper use of the plug can result in electrical shock. If the power cord is
damaged, please contact customer service.
Electromagnetic Fields (EMF)
The appliance complies with all scientific standards regarding Electromagnetic fields (EMF). If used
properly, there is no evidence it will cause any harm.
Using your 7-in-1 Avalon Bay Electric Pressure Cooker
When using your Electric Pressure Cooker for the first time, please read the instructions contained in
this manual.
First-Time Use
Make sure you remove all promotional stickers and labels and that the outside of the inner bowl is clean
and is not damaged.
Check to see if the outer pot is free from any objects prior to inserting the inner pot. When adding any
food into the inner pot, make sure that the food is spread evenly across the bottom of the bowl and not
heaped on one side.
Select the required cooking function and revert to the appropriate recipe guide.
When preparing meat and poultry, try to select the leaner cuts of meat and trim off any visible fat as this
will reduce any excess of liquid. Vegetables should be cut into small, even-sized pieces to ensure even
cooking. When cooking meat and vegetables together, it is important to remember that meat cooks at a
slower rate than vegetables.
Please be careful if you have cooked with the lid closed to avoid any scalding from the escaping
steam. Lift the lid carefully and keep your face clear when opening.
Extreme caution must be used when the appliance is filled with hot oil. Always allow the appliance to
cool before removing the oil.
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Avalon Bay Electric Pressure Cooker Product Guide
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Do not move the deep fryer during cooking or whilst hot.
When deep frying, make sure that no water comes in contact with hot oil as this will cause
splattering.
Ensure that the deep fryer is dry before adding any oil.
Never lean over the deep fryer when lifting the lid.
Excess trapped steam created during the cooking process will be released when the lid is
opened.
Never pour oil out of the deep fryer when either the unit or oil is hot.
Allow both the unit and contents to cool completely before removing the oil.
It is not recommended to add extra oil when hot as splashing may occur.
Always ensure the heater element and controller are correctly positioned onto the bowl
assembly and filled to min/max before connecting to a power outlet.
Do not use the deep fryer on metal surfaces, for example, a sink drain board.
At no time should the deep fryer be left unattended when in use.
Do not place anything on top of the deep fryer when the lid is closed, when in use and when
stored.
The installation of a residual current device (safety switch) is recommended to provide
additional safety protection when using electrical appliances.
It is advisable that a safety switch with a rated residual operating current not exceeding 30mA
be installed in the electrical circuit supplying the appliance.
See your electrician for professional advice.
Assembly Instructions
1. To open the lid - When the lid is closed, hold the handle and turn it
clockwise until the lid can be lifted up. See figures 1-3.
2. To close the lid - When the lid is open, hold the handle and pull down.
Once down, turn counterclockwise until the lid reaches the closed
position. See figures 4-6.
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Avalon Bay Electric Pressure Cooker Product Guide
3. To dismantle the lid - When the lid is open, hold the lid with both
hands and adjust the height between the lid and the upper edge of the
cooker to around 10cm. Then, turn counterclockwise until the lid
reaches the closed position. See figures 7-10.
4. How to install the lid - Hold the lid with both hands at the closed
position and pull upwards until there is around 10cm between the lid
and the upper edge of the cooker. Buckle the lid’s sliding valve to the
cooker’s slideway and turn clockwise until you reach the opened lid
position. See figures 11-13.
5. Pressure Limiting Valve - this valve is designed to sit loosely on the lid
of your 7-in-1 Multicooker. It will rotate 360° and will not lock into
place when placed into position. The valve will tighten during the
cooking process and then once released will return to a loose valve
fitting.
Operating Your Electric Pressure Cooker
Once your Electric Pressure Cooker is assembled properly, you are ready to begin cooking.
1. To open the lid - When the lid is closed, hold the
handle and turn it clockwise until the lid can be
lifted up. See figures 14-15.
2. Adding the food - Take out the inner bowl and
place in the food and water. The amount of food
and water should not exceed 4/5 of the height of
the inner bowl. For food that will expand, the level should not exceed 3/5 of the inner bowl. The
minimum allowable level is 1/5 of the bowl. See figures 16-18.
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Avalon Bay Electric Pressure Cooker Product Guide
3. Adding the food - Take out the inner bowl and place in the food and water. The amount of food
and water should not exceed 4/5 of the height of the inner bowl. For food that will expand, the
level should not exceed 3/5 of the inner bowl. The minimum allowable level is 1/5 of the bowl.
See figures 16-18.
4. Clean the outer pot - Before placing the inner pot inside the outer bowl, make sure to wipe
clean the outer surface of the inner bowl and the surface of the electronics heater. Once clean,
turn the inner bowl left and right inside the outer bowl to ensure a firm contact between the
inner bowl and the Electronics heater. See figure 19.
5. Close the lid - Ensure the seal belt is fitted into the inner part of the lid. Follow the assembly
instructions for details. See figures 20-21. Adjust the Pressure Limiting Valve. Adjust to the
Airtight position and ensure that the floater sinks. See figures 22a - 23b.
6. Turn on the power supply - Once the power is turned on, the LED Screen will display 0000.
The first red digit indicates the time of the Preset Timer, while the first two red digits show the
self-selected Pressurized Cooking Time.
7. Configure the parameters and Start the heating process - Set the Preset Time. Press Timer once
to increase the timer by one hour. The maximum preset timer period is 9.5 hours. After 9.5
hours, the timer will start a new cycle again.
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Avalon Bay Electric Pressure Cooker Product Guide
A Guide to Pressure Cooking
Pressure Cookers have been around for years and have become popular again due to greater work
commitments and busier schedules. By using steam under pressure, temperature is produced which is
considerably greater than a conventional oven. This ensures decreased cooking times without sacrificing
the great taste and flavor. Aside from these great benefits, Pressure Cookers also ensure vegetables
retain more vitamins and minerals.
Handy Tips
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Far less liquid is needed than for traditional cooking methods.
Never exceed the maximum fill amount of the pressure cooker - 4/5 high on your pot.
If starting with cold food, it will take longer for the pressure count down timer to start.
When the cooking time is complete and quick pressure release is required, make sure you turn
the valve to exhaust immediately; otherwise foods will continue to cook and may overcook.
Use the High Pressure setting when cooking meat.
When cooking just vegetables or beans use the Low Pressure setting.
The general rule is that you use half the liquid used in slow cooking recipes. You may need to play with
your recipe to get it right.
Cooking Times
Cooking times may vary slightly due to your out of meat and whether you have either chunks, slices etc.
Use the table on the next page as a guide. Please note that these times are approximations and can vary
depending on ingredients and quantities.
Suitable Meat Cuts for Pressure Cooking
Food
Chicken - whole / breast / thighs / leg
Cooking Time in Minutes
24-28/5-6/9-12/8-10
Pressure function
High pressure
Beef - pot roast / shanks / stew
Lamb - shanks / shoulder
Veal - shoulder / osso bucco
Pork - chops / ribs / roast
Vegetables - broccoli / potatoes / beans / carrots
Rice - Arborio / white / soaked beans / lentils
35-40/25-30/10-14
25-30/20-25
10 per shoulder/4O
9-11 [18-22 / 40
3-4 / 6-8 / 2-3 / 4-5
6-8 / 7-8 / 28-35 / 6-8
High pressure
High pressure
High pressure
High pressure
High pressure
High pressure
Traditional recipe times
15 - 30 minutes
60 minutes
3 hours 25
Pressure recipe times
7 - 15 minutes
15 - 25 minutes
40 minutes
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Avalon Bay Electric Pressure Cooker Product Guide
Meat/Stew
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Add the food to into the
inner cooking pot.
Place the inner cooking pot inside
the 7-in-1 Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
Press the Meat/Stew
button and the control
panel will show “PH:35”.
This represents 35 minutes
of meat time. It will begin
heating without any
operation in 8 seconds with
the indicator blinking 8
times.
If you wish to change the cooking
time: press “+” or "-" buttons to
adjust. The meat time range is 1560 minutes. By pressing the "Adjust
Texture" button, you can adjust
three kinds of texture in “LowMed-High”.
Once the desired meat time
has elapsed, the Electric
Pressure Cooker will "Beep"
and automatically switch to
the keep-warm function, the
control panel will display
"bb:00".
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Avalon Bay Electric Pressure Cooker Product Guide
A Guide to Slow Cooking
Unlike other cooking methods, slow cooking allows you to cook delicious meals with simple and easy
preparation. By simply leaving even the toughest cuts of meat to cook with seasoned liquid, the slow
cooker requires minimal involvement from the cock apart from the initial preparation.
The main benefits of slow cooking are that it promotes tenderness, concentrates flavors, is convenient
and can also be economical.
With this great function, poultry pieces will absorb and flavor the liquids surrounding them and the meat
will fall off the bone at a mere touch of a fork. Vegetable flavors intensify and become delicate, even
beans will stay whole while becoming smooth and rich.
Handy Tips
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When food is cooked using the Slow Cook function, most of the moisture is retained. As a
precaution, when using traditional recipes it is advised to use less liquid. However, after cooking,
it the liquid quantity is excessive, open the lid and continue cooking further using the
Sauté/Brown Function until the liquid reduces to the desired amount.
Stirring the food as little as possible or even not stirring at all is best when slow cooking.
Browning Before Slow Cooking
Pre-browning meat and poultry prior to slow cooking seals in the moisture, intensifies the flavors and
provides tender results, whilst also producing richer flavors in the other ingredients such as onions,
capsicum etc.
Pot Roasting
Additional liquid is required for pot-roasting. Ensure there is sufficient liquid into the cooking pot to
cover roughly 1/3 of the meat. Remember that the meat will not brown during the pot-roasting process.
For browner results, use the brown function to seal the roast dish, before cooking.
Make sure you adapt your cooking times to suit the slower method of cooking. Use the table below as a
guide. Please note that these times are approximate and can vary depending on ingredients and
quantities.
Traditional recipe times
Slow Cook recipe times
15 – 30 minutes
4 – 9 hours
60 minutes
4 – 6 hours
1 – 3 minutes
6 – 8 hours
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Avalon Bay Electric Pressure Cooker Product Guide
Suitable Meat Cuts for Slow Cooking
Suitable
Beef
Lamb
Veal
Pork
Poultry
Meat cut for slow cooking
Chuck, skirt, round steak, shin or gravy, Osso Bucco
Lamb shanks, drumsticks, chops, neck chops, boned-out, forequarter or shoulder
Diced leg, shoulder/forequarter chops and steak, neck chops, knuckle (Osso Bucco)
Leg steak, diced belly, diced shoulder, boneless loin chops
Skinless pieces such as thighs and breasts
Caution: Only use utensils that are safe to use with a non-stick coating using metal
utensils poses the risk of damaging the non-stick coating.
Slow Cooking
You can also use your Electric Pressure Cooker to reheat food. Just set the temperature to 302°F and
allow up to 10 minutes for your food to reheat.
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Add the food you wish to slow
cook into the cooking pot.
Place the inner cooking pot into
the Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
Press the Slow Cook button
and the control panel will
show “04:00” indicating 4
hours of cooking time.
If you wish to change the slow
cook time: press “+” or "-"
buttons to adjust. The cooking
time range is 4-9hours. It will
begin heating without any
operation in 8 seconds.
Once the desired slow cook
time has elapsed, the
pressure cooker will beep
and will automatically switch
to the keep warm function,
indicated by bb:00.
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Avalon Bay Electric Pressure Cooker Product Guide
Open the lid by turning it
counter clockwise to unlock.
Check food for doneness. If
cooking is complete, remove
food for serving. Press the
ON/OFF button to turn the
multicooker off. Unplug from
the power outlet when not in
use.
Keep the presure limiting valve
set to Exhaust when using the
slow cook function.
A Guide to Rice Cooking
Handy Tips
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Measure out the rice and rinse it thoroughly under running water in a sieve until the run-off
water becomes clear. (Do not rinse Arborio rice).
Always add the rice first then add in the water.
Then place the rice into the bowl before adding cold water.
Make sure the rice is distributed around the whole surface of the bowl, in order to allow even
cooking.
Add salt if required. Allow about half a teaspoon of salt for 4 cups of rice.
Stock may be substituted for water if desired.
Make sure the lid is closed and valve on airtight.
Press the Rice button.
On completion of cooking, select the Keep Warm function, open the lid, stir the rice, and leave it
for a few minutes longer in order to get perfect rice.
Cups
For white rice – long grain, basmati, Thai
2
4
4
6
Weight
300g
600g
900g
1200g
Water level
(+rice)
2 cup mark
4 cup mark
6 cup mark
8 cup mark
Serves
3–4
5–6
8 – 10
11 – 14
Cooking time
8-16 minutes
10 minutes
13 minutes
16 minutes
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Avalon Bay Electric Pressure Cooker Product Guide
Brown Rice
4
Wild rice
4
Risotto rice
4
600g
4.5 cup mark
5-6
8 - 16 minutes
400g
3.5 cup mark
4–5
8 - 16 minutes
600g
4 cup mark
4
8 minutes
Rice
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Add rice into the inner
cooking pot.
Place the inner cooking pot into the 7in-1 Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
Press the rice button and the
control panel will show
“PH:08”. This represents 8
minutes of rice time.
If you wish to change the rice time:
press “+” or "-" buttons to adjust. The
cooking time range is 8min- 16min.
Press the "Adjust Texture" button can
adjust three kinds of texture in “LowMed-High”. It will begin heating
without any operation in 8 seconds
with the indicator blinking 8 times. The
control panel will begin counting down
the selected cooking time in oneminute increments.
Once the cook time has
elapsed, the pressure cooker
will beep and will
automatically switch to the
keep warm function, indicated
by bb:00
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Avalon Bay Electric Pressure Cooker Product Guide
To open the lid, turn it
counter clockwise to unlock.
Check food for doneness. If
cooking is complete, remove
food for serving. Press the
ON/OFF button to turn the
multicooker off. Unplug from
the power outlet when not in
use.
Measuring and Maximum Capacity
The graduated markings on the inside of the inner bowl are given in liters and cups and are used for
measuring the amount of water when cooking rice.
 The plastic cup provided can also be used to measure rice.
 The table above states the approximate quantity of rice required for the number of servings. (1
cup is approximately 150g)
 For 1 cup of rice add 11/2 measuring cup of water.
 Make sure that the total rice and water level does not exceed the 3/5 level.
* For smaller quantities of rice (for example 2 cups or less) white rice can be cooked under High
Pressure for 8-16 minutes.
Notes & Tips Measuring Cup
1. Please use the measuring cup provided for measuring the desired amount of rice. One cup
refers to one full, level cup. The measuring cup provided adheres to rice industry standards
(max. capacity 180mL or s of a standard U.S. cup.) and is not equal to one U.S. cup (240mL).
2. Rinse rice in a mesh strainer or in another separate container (do not rinse rice in the inner pot)
until the water becomes relatively clear. Place rinsed rice in to the inner pot.
3. When using the measuring cup provided, fill with water to the measurement lines inside the
inner pot. The measurement lines on the inner pot correspond to the correct amount of water
to add when cooking rice. Smooth over the top of the rice with the rice paddle so that rice
surface is level. This will ensure that your rice is evenly cooked.
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Avalon Bay Electric Pressure Cooker Product Guide
Inner Pot Water Lines
The water lines in the inner pot may be used to measure the correct amount of water for rice (see
illustration below). Be sure to add the desired amount of rice first. Then fill the inner pot with water to
the corresponding line in the inner pot (i. e. 8 cups of uncooked rice would be filled to line 8 in the inner
pot. The maximum for this cooker is 12 cups of uncooked rice and filled to line 12 in the inner pot).
This is a quick and easy method to achieve perfect rice results.
A Guide to Steaming
Steaming can be used for most foods and a surprising variety of recipes, and has great advantages over
other cooking methods. Steaming does not immerse foods in water into which nutrients, particularly in
vegetables, can escape. Therefore, a far higher level of nutrients, vitamins and minerals are retained
than by other cooking methods. Steaming reduces Vitamin C in vegetables by 40% whereas boiling
reduces it by 70% because of the loss in the cooking water.
There are two main methods of steaming
1. By suspending the exposed food over boiling water in a closed container.
2. A longer method of wrapping the food in a parcel e.g. foil and placed over boiling water.
Handy Tips
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Cut across the grain for extra tenderness.
Never allow the liquid to touch the food or the food will boil and not steam.
Liquid levels in the base should be maintained for constant cooking.
Arrange food in a single layer or adjust cooking times accordingly.
Arrange food on the steaming rack and/or steaming basket with space in between to allow
steam to circulate and cook more efficiently.
Always defrost frozen meats, fish and poultry before steaming.
When serving, steamed vegetables they can be drizzled with a light sauce of butter or olive oil to
compliment the tender nature of the vegetables. They can also be sprinkled with lemon juice or
balsamic vinegar for a tangy twist.
Cooking Times
Place the indicated amount of water into the inner cooking pot. The amount needed will vary
according to the type and method of food being cooked. More time will be needed for tender/softer
vegetables and less time for crispier vegetables.
Always cook with the lid closed and ensure the exhaust valve is always in the open position.
For all food items start with 2 cups of water in the bottom of the inner cooking pot.
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Avalon Bay Electric Pressure Cooker Product Guide
Food
Asparagus
Broccoli/Zucchini
Carrots
Green Beans
Snow Peas
Potatoes
Chicken
Scallops
Fish Fillets
Whole Fish
Weight
240g
120g
120g
240g
240-450g
Up to 500g
Up to 500g
Up to 500g
Slicing
Whole
35-50 mmm flowerets half lengthwise
6 mm slices
Whole
Whole
Quarter
Similar size pieces
Season as desired
Wrapped in a parcel
Wrapped in a parcel
Cooking Time
9 -11 minutes
11 minutes
15 minutes
8-9 minutes
11 minutes
6-18 minutes
10-15 minutes
10-15 minutes
10-15 minutes
15-25 minutes
Steam
Pour 3 cups of water into the
inner cooking pot.
Place the inner cooking pot to the
Electric Pressure Cooker.
Place the food to be steamed on
top of the steaming rack.
Plug the power cord into an
available power outlet.
Set the pressure-limiting valve to
"close".
Press the Steam button and you’ll
see “PH:15”. This represents 15
minutes of steam time.
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Avalon Bay Electric Pressure Cooker Product Guide
If you wish to change the steam
time: press “+” or "-" buttons to
adjust. The steam time range is
6min-18min. Press the "Adjust
Texture" button can adjust three
kinds of texture in “Low-MedHigh”. It will begin heating
without making any operation in 8
seconds with the indicator
blinking 8 times. The control panel
will begin counting down the
selected cooking time in one
minute increments.
Once the cook time has elapsed,
the pressure cooker will beep and
will automatically switch to the
keep – Warm function, indicated
by bb:00. Please move the
pressure valve to the Exhaust
position and allow the 7-in-1
Electric Pressure Cooker to cool
down.
Open the lid by turning it counter
clockwise to unlock. Check food
for doneness. If cooking is
complete, remove food for
serving. Press the ON/OFF button
to turn the multicooker off.
Unplug from the power outlet
when not in use.
Note
Before steaming check that the pressure valve is set to the “Close” position. It may take several minutes
for water to reach a boil. Do not attempt to open the lid while steaming. If the lid does not open when
the pressure cooker switches to “Keep-Warm,” allow it to cool so that any built up pressure may
dissipate.
Helpful Hints
For smaller amounts foods, or to increase steaming space, a heat-safe dish may be placed on top of the
steam rack. The dish should be small enough that space remains between the edges of the dish and the
inner cooking pot to allow steam to reach the food.
For best taste, it is recommended to serve food immediately, however if the rest of the meal is not yet
ready, food may be left on “Keep-Warm."
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Avalon Bay Electric Pressure Cooker Product Guide
Canning/Preserving
Add the food into the cooking
pot.
Place the inner cooking pot to the 7in-1 Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
Press the Canning/Preserving
button and the display will show
“PH:10”, this represents 10
minutes of canning/ preserving
time
If you wish to change the
canning/preserving time: press “+”
or "-" buttons to adjust. The cooking
time range is 10-120min. Press the
"Adjust Texture" button can adjust
three kinds of texture in “Low-MedHigh”. It will begin heating without
making any operation in 8 seconds
with the indicator blinking 8 times.
The control panel will begin counting
down the selected cooking time in
one-minute increments.
Once the cooking time has
elapsed, the Electric
Pressure Cooker will beep
and automatically switch to
keep-warm, begin with
bb:00
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Avalon Bay Electric Pressure Cooker Product Guide
Once the cook time has elapsed,
the Electric Pressure Cooker will
beep and automatically switch to
keep-warm, begin with bb:00
To depressurize the 7-in-1 Electric
Pressure Cooker, move the pressure
valve to the exhaust position. Allow
the pressure cooker to cool and
depressurize before attempting to
open the lid.
Once the pressure has been
released, rotate the lid
counter clockwise to unlock.
Check food for doneness. If
cooking is complete, remove
food for serving. Press the
ON/OFF button to turn the
multicooker off. Unplug
from the power outlet when
not in use.
Place the inner cooking pot to the 7in-1 Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
Bean/Chili
Add the food into the cooking
pot.
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Avalon Bay Electric Pressure Cooker Product Guide
Press the Bean/Chili button and
the display will show “PH:40”,
this represents 40 minutes
time.
If you wish to change the Bean/Chili
time: press “+” or "-" buttons to
adjust. The cooking time range is 2060 min. Press the "Adjust Texture"
button can adjust three kinds of
texture in “Low-Med-High”. It will
begin heating without making any
operation in 8 seconds with the
indicator blinking 8 times. The
control panel will begin counting
down the selected cooking time in
one-minute increments.
Once the cook time has
elapsed, the Electric Pressure
Cooker will beep and
automatically switch to keepwarm, begin with bb:00
Open the lid by turning it
counter clockwise to unlock.
Check food for doneness. If
cooking is complete, remove
food for serving. Press the
ON/OFF button to turn the
multicooker off. Unplug from
the power outlet when not in
use.
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Avalon Bay Electric Pressure Cooker Product Guide
Yogurt
26
Add the food that you wish to
make yogurt into the cooking
pot.
Place the inner cooking pot to the 7-in1 Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
Press the Yogurt button and
the display will show “06:00”,
this represents 6 hours.
If you wish to change the time: press
“+” or "-" buttons to adjust. The
cooking time range is 6-24 hours. Press
the "Adjust Texture" button can adjust
three kinds of texture in “Low-MedHigh”. It will begin heating without
making any operation in 8 seconds with
the indicator blinking 8 times. The
control panel will begin counting down
the selected cooking time in oneminute increments.
Once the cook time has
elapsed, the Electric Pressure
Cooker will beep and
automatically switch to keepwarm, begin with bb:00
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Avalon Bay Electric Pressure Cooker Product Guide
Open the lid by turning it
counter clockwise to unlock.
Check food for doneness. If
cooking is complete, remove
food for serving. Press the
ON/OFF button to turn the
multicooker off. Unplug from
the power outlet when not in
use.
Sautee
Add the food that you wish to
sauté into the cooking pot.
Place the inner cooking pot to the 7-in1 Electric Pressure Cooker.
Plug the power cord into an
available power outlet.
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Avalon Bay Electric Pressure Cooker Product Guide
Press the Sautee button and
the display will show “00:30”,
this represents 30 minutes.
Use this funtion with lid
open. If cooking is complete,
remove food for serving.
Press the ON/OFF button to
turn the multicooker off.
Unplug from the power
outlet when not in use.
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If you wish to change the time: press
“+” or "-" buttons to adjust. The
cooking time range is 12-30 min. Press
the "Adjust Texture" button can adjust
three kinds of texture in “Low-MedHigh”. It will begin heating without
making any operation in 8 seconds with
the indicator blinking 8 times. The
control panel will begin counting down
the selected cooking time in oneminute increments.
Once the cook time has
elapsed, the Electric Pressure
Cooker will beep and
automatically switch to keepwarm, begin with bb:00
Avalon Bay Electric Pressure Cooker Product Guide
A Guide to Soup Making
Soups are a delicious meal option either as a starter or as a meal in itself. They are easy to make, retain
most the essential minerals and vitamins found in the ingredients and ensure a nourishing and healthy
meal. Soup generally involves cooking/boiling meat or vegetables in water or broth. The rice function is
ideal for making clear and thick style soups.
Handy Tips
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When cooking soup please use the Rice Function
When sautéing is required by the recipe use the Brown function.
The lid must be closed when using the Rice function and the keep valve closed or sealed.
The Rice function works similarly to the low-pressure function.
The cooking timer will start when the internal temperature has reached the automatic setting
level.
The soup function defaults is 30 minutes, which is suitable for most clear soup recipes. Thicker
style soups many need around 10-40 minutes to cook. Please note these cooking times are only
an indication and that times may vary according ingredients etc.
Make sure that you do not overfill the inner cooking pot.
The maximum level when making a soup should be level 3/5 in your pot.
Cooking Times
Make sure you adapt your cooking times to suit the slower method of cooking. Use the table below as a
guide. Please note that these times are only approximate and can vary depending on ingredients and
quantities.
Soup style
Clear soup
Vegetable minestrone soup
Thicker style soup
Cooking time
15 – 20 minutes
25 minutes
30 minutes
Caring For Your Electric Pressure Cooker
Cleaning and Storage
You should thoroughly clean your Electric Pressure Cooker after every use.
To preserve the non-stick coating, do not use metal kitchen utensils or abrasive cleaning
materials to clean the pan, basket, or the inside of the Electric Pressure Cooker.
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Avalon Bay Electric Pressure Cooker Product Guide
1. Before cleaning, unplug your Electric Pressure Cooker and wait for it to cool down (about 30
minutes). Removing the pan will help cool down your Electric Pressure Cooker a little faster.
2. Wipe the outside of your Electric Pressure Cooker with a damp cloth. Never use an abrasive
cleaner or harsh pad.
3. Clean the pan and basket using hot water, mild soap, and a non-abrasive sponge (the pan and
basket are also dishwasher-safe). If necessary, use a degreasing liquid to remove any remaining
dirt.
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NOTE: If dirt is stuck to the basket or the bottom of the pan, fill the pan with hot water
and a mild liquid soap. Put the basket in the pan and soak for about 10 minutes.
4. Clean the inside of the appliance using hot water and a non-abrasive sponge.
5. Clean the heating element with a cleaning brush to remove any food residue.
6. Push the cord into the cord storage compartment. Fix the cord by inserting it into the cord-fixing
slot.
WARNING: Never immerse the base of the Electric Pressure Cooker in
water or other liquid or it may damage the multi electrical and heating
components. To prevent electric shocks or short-circuits; do not let any
liquid enter the Electric Pressure Cooker.
Environmental Concerns
Do not throw your Air Fry away with the normal household waste when it is worn
out. Dispose of it at an official collection point for recycling. By doing this, you
help protect the environment (see Figure 12).
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Avalon Bay Electric Pressure Cooker Product Guide
Troubleshooting
My Electric Pressure Cooker doesn’t turn on
Problem
Possible cause
Solution
Cooker does not work
Electric Pressure Cooker is not
plugged in.
Put the cord into a standard electrical
outlet.
The timer has not been set
Set the timer to the required time and
press “Start.”
The pan doesn’t slide into my Electric Pressure Cooker
Problem
Possible cause
Solution
Pan does not slide into
the appliance properly
There is too much food in the
basket.
Do not fill the basket beyond the MAX
indicator.
The basket was not placed in
the pan correctly.
Push the basket down into the pan
until it clicks.
White smoke is coming out of my Electric Pressure Cooker
Problem
Possible cause
Solution
White smoke comes
out of the appliance
The food being cooked is too
greasy.
When frying greasy food, a large
amount of oil will leak into the pan.
The oil produces white smoke & the
pan may heat up more than usual. This
will not affect the appliance or the end
result.
The pan contains greasy
residue from a previous use.
White smoke is caused by grease
heating up in the pan. Make sure you
clean the pan properly after each use.
My food isn’t cooking correctly
Problem
Possible cause
Solution
Food is undercooked
There is too much food in the
basket.
Put smaller batches of food in the
basket. Smaller batches fry more
evenly.
The cooking temperature too
low.
Set the temperature to the required
temperature setting.
Certain types of food require
shaking halfway through the
preparation time.
Food that lies on top of or across each
other (e.g., fries) need to be shaken
halfway through the preparation time.
See Settings on page 10.
Food is cooked
unevenly
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Avalon Bay Electric Pressure Cooker Product Guide
Limited Manufacturer’s Warranty
This appliance is covered by a limited manufacturer’s warranty. For one year from the original date of
purchase, the manufacturer will repair or replace any parts of this appliance that prove to be defective
in materials and workmanship, provided the appliance has been used under normal operating
conditions as intended by the manufacturer.
Warranty Terms
During the first year, any components of this appliance found to be defective due to materials or
workmanship will be repaired or replaced, at the manufacturer’s discretion, and at no charge to the
original purchaser. The purchaser will be responsible for any removal or transportation costs.
Exclusions
The warranty will not apply if damage is caused by any of the following:
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Power failure
Damage in transit or when moving the appliance
Improper power supply such as low voltage, defective household wiring, or inadequate fuses
Accident, alteration, misuse, or abuse of the appliance such as using non-approved accessories,
inadequate air circulation in the room or abnormal operating conditions (extreme
temperatures)
Use in commercial or industrial applications
Fire, water damage, theft, war, riot, hostility, or acts of God, such as hurricanes, floods, etc.
Use of force or damage caused by external influences
Partially or completely dismantled appliances
Obtaining Service
When making a warranty claim, please have the original bill of purchase with purchase date available.
Once confirmed that your appliance is eligible for warranty service, all repairs will be performed by an
Avalon Bay authorized repair facility. The purchaser will be responsible for any removal or
transportation costs. Replacement parts and/or units will be new, re-manufactured, or refurbished and
are subject to the manufacturer’s discretion. Do not use an unauthorized person to replace or fix a
damaged main cord.
For technical support and warranty service, please email support@avalon-bay.com.
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Electric Pressure Cooker Vegetarian Recipes
Savoy cabbage with Pancetta
Ingredients (serves 4)
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1 large savoy cabbage, thinly shredded
185g pancetta, diced
1 brown onion, sliced
1 garlic clove, chopped
60ml dry white wine
2tsp caraway seeds
Salt and fresh ground pepper
Method- Pressure Cook
Apply the same method as with the Slow Cooking until the cabbage has completely wilted and you have
pressed cancel on the Multi-Cooker. Close the lid and lock.
Press the High Pressure button, then set the timer to 10 minutes, then press Start. Make sure that the
pressure-limiting valve is set on Airtight. To open the lid, turn the pressure-limiting valve to Exhaust.
Wait until the pressure has reduced and the safety release function allows you to open the lid. Ready to
serve.
Method - Slow Cook
Open the lid and press the Brown button and Start. Sauté the pancetta until fat is rendered. Add the
onions and sauté until soft and then add the garlic. Add the cabbage 1 handful at a time until it has
cooked down. Pour in the white wine and caraway seeds and cook for around 5 minutes until the
cabbage has completely wilted. Add salt and pepper to taste and press the Cancel button once done.
Next, press the Slow Cook button, set 2 hours on the timer and then press Start. Close the lid and make
sure that the pressure-limiting valve is set on Exhaust. Once finished open the lid and add the cabbage
which should now be soft and creamy. Ready to serve.
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Avalon Bay Electric Pressure Cooker Product Guide
Mushroom Risotto
Ingredients (serves 4)
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60ml olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
600ml chicken stock
300g Arborio rice
200ml dry white wine
200g mushroom of your choice, thinly sliced
100g fresh parsley
200g fresh grated Parmesan cheese
Salt and pepper
Method - Pressure Cook
To begin using the Pressure Cooking method, press the Browning Function on your Multi-Cooker. Firstly,
heat the oil, add the onion and cook until the onion becomes soft and changes color. This should take
around 4 minutes. Next, add the garlic and cook for a minute. Add the Arborio rice and mix together
with the onions until the rice is covered in oil. Cook for a further 2 minutes before adding the wine. After
cooking for another 2 minutes, press the Cancel button to turn off the Browning function. Add the
mushrooms and stock and stir through. Press the High Pressure function and set the time for 7 minutes.
Close the lid and press start. Make sure the pressure-limiting valve is set on Sealed. After the 7 minutes
is up, open the lid and stir through half the Parmesan cheese and parsley. Serve with fresh Parmesan
cheese. Please note that you can substitute the mushrooms with your favorite ingredients and follow
the process accordingly.
Asparagus with Lemon Butter
Ingredients (serves 2-3)
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4 bunches fresh asparagus (about 25 spears)
90g butter, chopped
Freshly ground white pepper
2tbsp lemon juice
1tsp fresh parsley, chopped
Method - Steam
Open the lid and add the steam rack. Add water to just under the level of the steam rack. Press the
Steam button; enter in 10 minutes and Start. Place the Asparagus in the foil and add the butter, pepper,
lemon juice and fresh parsley. Close the foil to resemble a packet or pouch. You can add some other
vegetables if you like. Place the sealed asparagus on the rack. Close the lid making sure the Pressurelimiting valve is set on Exhaust. Press the Cancel button once done. Serve with rice.
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Curried Pumpkin with Spinach
Ingredients (serves 4)
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2tbsp olive oil
2 medium onions, sliced
4 garlic cloves, crushed
3tsp fresh ginger, grated
3 small chilies, finely sliced
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp brown mustard seeds
1 ½ tsp ground turmeric
2 cups coconut milk
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
Toasted almond flakes
Kaffir lime leaves
Method - Slow Cook
Open the lid and press the Brown button and Start. Sauté the onions in the oil until they become golden
brown. Stir in the garlic, ginger, chilies, coriander, cumin, mustard seeds and turmeric and cook for a
minute. Add the pumpkin and coconut milk and gently mix through. Press the Cancel button once done.
Next, press the Slow Cook button, set the timer to 81/2 hours and press Start. Close the lid and make
sure that the pressure-limiting valve is set to Exhaust. Once finished, open the lid and add the spinach,
curry leaves and kaffir lime leaves and then cook on for a further 1/2 hour before closing the lid. Ready
to serve with flaked almonds.
Method - Pressure Cook
Open the lid and press the Brown button and Start. Sauté the onions in the oil until they become golden
brown. Stir in the garlic, ginger, chilies, coriander, cumin, mustard seeds and turmeric and cook for a
minute. Add the pumpkin and coconut milk and gently mix through. Add the spinach, curry leaves and
kaffir lime leaves. Press the Cancel button once done. Close the lid and look. Press the High Pressure
button, and then set the timer to 18 minutes, then Start. Make sure that the pressure-limiting valve is
set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the pressure has
reduced and the safety release function allows you to open the lid.
Ready to serve.
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Avalon Bay Electric Pressure Cooker Product Guide
Mussels in White Wine
Ingredients (serves 4)
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2kg black Mussels, cleaned and deboned
80ml olive oil
3 garlic cloves, chopped
1 fresh chilli, chopped
3tbs fresh parsley, chopped
1/2 cup dry white wine
Salt and pepper
Method – Pressure Cook
Open the lid and press the Brown button and Start. Allow to heat. Add the oil, garlic and chili for about
3-4 minutes. Add the mussels, white wine, fresh parsley. Press the Cancel button once done.
Close the lid and lock. Press the High Pressure button, then set the timer for 4 minutes, then press Start.
Make sure that the pressure-limiting valve is set on Sealed. To open the lid, turn the pressure-limiting
valve to Exhaust. Wait until the pressure has reduced and the safety release function allows you to open
the lid. Ready to serve.
Fish Stock
Ingredients (Makes 1 liter of stock)
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500g fish bones and head
1 brown onion, sliced
1 carrot, sliced
1 celery stick, sliced
250ml white wine
1L water
1 bay leaf
3 parsley stalks
3 black peppercorns
Salt and pepper
Preparation
Wash the fish heads and bones of any blood and drain.
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Method - Soup (Rice Function)
Open the lid and add the fish heads and bones, onion, carrot, celery, wine, water, bay leaf, parsley and
peppercorns all together and season. Close the lid and press the Rice function. The default time is 12
minutes. Increase the time to 25 minutes. Press Start and make sure the pressure-limiting valve is set on
Sealed. Open the lid and strain the liquid through a strainer and disregard bones and vegetables. Note:
This recipe can be substituted with chicken to make chicken stock and beef for beef stock and just
vegetables for vegetables stock. Triple the vegetable quantity.
Electric Pressure Cooker Seafood Recipes
Ginger and Shallot with Coconut Rice
Ingredients (serves 4)
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1 tbs dry sherry
1 tsp caster sugar
1 tsp sesame oil
1 tbs light soy sauce
2 (about 150g each) firm white fish
fillets
20m piece of fresh ginger, peeled, cut
into matchsticks
Steamed Asian greens, to serve
1 shallot, trimmed, thinly sliced
diagonally
1 long fresh red chilli (optional), halved, deseeded, thinly sliced
2 cups of basmati rice washed
1 small can of coconut cream
Method - Steam
1. Combine the sherry, sugar, oil and half the soy sauce in a small bowl
2. Place the fish in a parcel of foil with baking paper underneath, top with the ginger and pour over
the sherry mixture.
3. Using your multi cooker measuring cup, measure 2 cups of basmati rice, rinse well. Add this to
the bottom of your multi cooker; add in small can of coconut cream. Add extra hot water to
your rice until it reaches above the level 2 mark inside your multi cooker bowl.
4. Add the rack into the cooker, place the fish parcels into your steamer basket. Add the Asian
greens on the sides of the parcel or onto top.
5. Close the lid, press steam function and 10 minutes. Make sure your valve is on exhaust. Once
fish is done drizzle over the remaining soy sauce and any juices from the bowl. Top with the
shallots and chilli, if desired.
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Avalon Bay Electric Pressure Cooker Product Guide
Electric Pressure Cooker Soup and Stock Recipes
Vegetable, Bacon and Risoni Soup
Ingredients (serves 4)
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1 tablespoon olive oil
1 brown onion, finely chopped
125g bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups reduced salt beef stock
400g can diced roma tomatoes
1/3 cup dried risoni pasta
1/3 cup flat-leaf parsley leaves, roughly chopped
Method Soup (Rice Function)
1. Press brown on your multi cooker, heat oil add onion, bacon and garlic. Cook, stirring, for 5
minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
2. Add hot stock and tomatoes and risoni.
3. Press cancel close the lid then press your rice function, your cooker will automatically default to
a 12 minutes. Increase to 25 minutes cooking time. Keeping the valve on Sealed.
4. When your cooker in done season with salt and pepper and ladle soup into bowls. Serve.
Pea and Ham Soup
Ingredients (serves 4)
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1 X 500g pkt green Split peas
1 tbs olive oil
2 brown onions, coarsely chopped
3 carrots, peeled, coarsely chopped
3 celery Sticks‘ ends trimmed’ coarsely
chopped
1 large (about 750g) ham hock (see
note)
2.75L (11 Cups) water
Turkish bread, toasted, to serve
Bouquet garni
3 sprigs fresh thyme
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2 dried bay leaves
4 black peppercorns
Method
1. Place the split peas in a large bowl and cover with cold water. Set aside for 6 hours or overnight
to soak. Drain.
2. To make the bouquet garni, place the thyme, bay leaves and peppercorns in a small piece of
muslin cloth. Wrap up and tie with unwaxed kitchen string to secure.
3. Press your brown button on your multicooker and heat Chopped the oil. Add the onion, carrot
and celery and cook, uncovered, stirring often, for 2 minutes or until the onion is soft. Add the
split peas, bouquet garni, ham hock and hot Water
4. Press cancel, then the slow cooking button press 2 hours and then start.
5. Use tongs to remove the ham hock from the cooker. Set aside until cool enough to handle. Use
your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to
the soup. To warm up, leave the lid open and press brown.
Serve with toasted Turkish bread.
Minestrone Soup
Ingredients
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125ml olive oil
1 brown onion, diced
1 carrot, diced
1 celery stick, diced
2 garlic cloves, chopped
1.5L water
1 bay leaf
1 medium zucchini, diced
200g canned tomatoes, chopped
100g broad beans, bra-soaked
150g canned cannellini beans, washed
2 fresh parsley stalks
Salt and pepper
Method Soup (Rice Function)
Press the Brown Function. Heat the oil and add the onion and garlic and cook for 2 minutes. Add the
carrots, celery and broad beans and cook for a further 3-4 minutes. Press the Cancel button and add the
tomatoes, bay leaf, parsley, water and season. Close the lid and press the Rice function. The default time
is 12 minutes. Increase the cooking time to 15 minutes and press Start. Make sure the pressure-limiting
valve is set on Sealed. Open the lid and add the zucchini and canned beans. Stir through and close the
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Avalon Bay Electric Pressure Cooker Product Guide
lid. Cook for a further 10 minutes on the Rice function. Serve with fresh parmesan cheese and crunchy
bread.
Pumpkin Soup
Ingredients (serves 4)
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125ml olive oil
2 medium leeks, cleaned and halved
1 celery stick, diced
500g pumpkin, peeled chopped
1 small potato, peeled and chopped
100ml water
400ml chicken stock
3 black peppercorns
1tbsp butter
Salt and pepper
Method - Soup (Rice Function)
Press the Brown function. Heat the oil and add the leeks, pumpkin, celery and potatoes and cook for 3-4
minutes. Add the water, black peppercorns and season. Press the Cancel button. Close the lid and press
the Rice function. The default time is 12 minutes, increase time to 25 minutes and press Start. Make
sure the pressure-limiting valve is set on Sealed. Once done open the lid and pour the contents into a
blender and process until smooth. You can return the soup to the Multi-Cooker and press the Keep
Warm Function. Add the butter and allow it to melt and stir through the soup. You can substitute the
Pumpkin with another vegetable like zucchini or Asparagus to make your favorite soup following the
same process.
Electric Pressure Cooker Poultry Recipes
Duck Ragu
Ingredients (Serves 6-8)
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40
3tbsp olive oil
11/2kg boneless duck breast with skin off
1 red onion, finely chopped
2 garlic cloves, chopped
1tsp chilli flakes
1 carrot, diced
1 shallot
1 celery stalk, diced
2 tbsp tomato paste
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1 ½ cups dry red wine
875ml tinned tomato
1tbsp sugar
30g dried porcini mushrooms
1tsp dried thyme
½ tsp fennel seeds
Salt and pepper
Method Slow Cook
Open the lid and press the Brown button and then Start. Season the duck breasts and heat the olive oil.
Add the duck breast skin side down and cook until well browned for 4-5 minutes per side. Remove and
set aside. Sauté the onions, shallots and garlic for about 3 minutes and then add the chili flakes and
sauté for a further 30 seconds. Add the carrot, celery, tomato paste, stir, combine, and continue to cook
for a further 30 minutes. Add the red wine and deglaze the pot, stirring and scraping up the brown bits
on the bottom of the pan with a wooden spoon. Stir in the tomatoes, sugar, porcini mushrooms, thyme
and fennel seeds, and season and bring to boil. Add a little water from rinsing the tinned tomatoes.
Press the Cancel button once done. Next press the Slow Cook button, set 7/2 hours on the timer and
then Start. Add the duck breasts and cover with the sauce. Close the lid and make sure that the
pressure-limiting valve is set on Exhaust. Once finished open the lid. Transfer the duck breast to a
cutting board and shred the meat into bite size pieces. Return the duck to the sauce. Press the Brown
button and start. Cook for a further 10 minutes until the sauce is very thick. Serve with fresh egg pasta
e.g. Parpadelle, fettuccine.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Season the duck breasts. Heat the olive oil. Add
the duck breast skin side down and cook until well browned, 4-5 minutes per side. Remove and set
aside. Sauté the onions, shallots and garlic for about 3 minutes. Add the chilli flakes and sauté for a
further 80 seconds. Add the carrot, celery, tomato paste, stir, combine, and continue to cook for a
further 32 minutes. Add the red wine and deglaze the pot, stirring and scraping up the brown bits on the
bottom of the pan with a wooden spoon. Stir in the tomatoes, sugar, porcini mushrooms, thyme and
fennel seeds, and season and bring to boil on the brown function. Add a little water from rinsing the
tinned tomatoes. Chop the duck breasts into varied size pieces and add them to the sauce. Press the
Cancel button when done.
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Avalon Bay Electric Pressure Cooker Product Guide
All Spice Duck with Braised Bok Choy
Ingredients (Serves 6-8)
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2tbsp Canola oil
2kg boneless duck breast with skin on
2 yellow onions, finely chopped
2 garlic cloves, chopped
3tsp fresh ginger, grated
1 ½ tbsp ground allspice
1 cinnamon stick, 7.5 cm
1 star anise, broken in pieces
375ml chicken stock
60g dark brown sugar
60ml soy sauce
1tbsp hoi sin sauce
6 baby bok choy, cut into quarters
Salt and pepper
Preparation
Trim excess fat from the duck breasts.
Method - Slow Cook
Open the lid and press the Brown button and Start. Season the duck breasts and heat the canola oil. Add
the duck breast, skin side down and cook until well browned for 4 to 5 minutes per side. Remove and set
aside. Sauté the onions, garlic, ginger, allspice, cinnamon and star anise until onion softens around 3
minutes. Add the stock and deglaze the pot, stirring and scraping up the brown bits on the bottom of
the pan with a wooden spoon. Stir in the sugar, soy sauce, and hoi sin sauce and bring to the boil. Press
the Cancel button once browning is complete. Next, press the Slow Cook button, set 41/2 hours on the
timer and Start. Add the duck breasts and cover with the sauce. Close the lid and ensure the pressurelimiting valve is set on Exhaust. Once finished open the lid. Arrange the bok choy quarters around the
duck breast, pushing them slightly into the cooking liquid. Press the Brown button and start. Cook with
the lid open for a further 10 minutes until the sauce is very thick. Slice the duck breasts on a diagonal
and arrange the slices on top of the bok choy. Pour on the remaining sauce.
Method Pressure Cook
Follow the Slow Cook instructions but stop after bringing the hoi sin sauce to the boil. Add the duck
breasts. Press the Cancel button once browning is complete and close the lid and lock. Press the High
Pressure button, and then set the timer for 22 minutes and Start. Make sure that the pressure-limiting
valve is set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the
pressure has reduced and the safety release function allows you to open the lid. Arrange the bok choy
quarters around the duck breast, pushing them slightly into the cooking liquid. Press the Brown button
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and start. Cook with the lid open for a further 10 minutes until the sauce is very thick. Slice the duck
breasts on a diagonal and arrange the slices on top of the bok choy. Pour on the remaining sauce. Ready
to serve.
Chicken with Shallots and Balsamic Vinegar
Ingredients (Serves 3)
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500g shallots, peeled
500g Maryland chicken
2tbsp unsalted butter
2tbsp olive oil
30ml dry red wine
125ml chicken stock
30ml balsamic vinegar
Salt and pepper
Preparation
Using a paring knife, cut a shallow X in the root end of each shallot.
Method Slow Cook
Open the lid and press the Brown button and then Start. Season the chicken pieces and melt the butter
and oil. Add the chicken in batches, cook until browned around 5 minutes then set aside. Add the
shallots until lightly browned. Then add the wine, stock and vinegar and bring to the boil making sure to
get the brown bits off the bottom of the pot using a wooden spoon. Press the Cancel button once done.
Next press the Slow Cook button, set 5 hours on the timer and then Start. Add the chicken. Close the lid
and make sure that the pressure-limiting valve is set on Exhaust. Once finished open the lid. If there is
still a lot of liquid press the Brown button and cook until the liquid thickens. Ready to serve.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Season the Chicken pieces. Melt the butter and
oil. Add the chicken in batches, cook until browned or around 5 minutes and set aside. Add the shallots
until lightly browned. Then add the wine, stock and vinegar and bring to the boil making sure to get the
brown bits off the bottom of the pot using a wooden spoon. Add the chicken pieces. Press the Cancel
button once done. Close the lid and lock. Press the High Pressure button, and then set the Timer of 25
minutes, then Start. Make sure that the pressure-limiting valve is set on Sealed. To open the lid, turn the
pressure-limiting valve to Exhaust. Wait until the pressure has reduced and the safety release function
allows you to open the lid. Ready to serve.
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Avalon Bay Electric Pressure Cooker Product Guide
Spanish Chicken Stew
Ingredients (Serves 4)
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1tbsp olive oil
1tbsp unsalted butter
1kg or 4-8 chicken pieces with skin off
1 small white onion, finely chopped
1 garlic clove, chopped
1 red and yellow capsicum, seeded and chopped.
400g tin tomatoes
400g chick peas
80g olives
1 cup chicken stock
Method Slow Cook
Open the lid and press the Brown button and then Start. Season the chicken pieces. Heat the butter and
olive oil. Add the chicken pieces and cook until well browned all over, which should be around 10
minutes. Remove and set aside. Sauté the capsicums, onions, until soft, this should take around 8
minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and paprika and cook for a further 2
minutes. Add the chicken pieces and season. Press the Cancel button once done. Next, press the Slow
Cook button, set 5"2 hours on the timer and then press Start. Close the lid and make sure that the
pressure-limiting valve is set on Exhaust. Once finished open the lid. Add the chickpeas, olives, cover and
cook for a further 20 minutes until the sauce is very thick. Once done, top with the toasted almond
flakes.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Season the chicken pieces and heat the butter
and olive oil. Add the chicken pieces and cook for around 10 minutes until well browned all over.
Remove and set aside. Sauté the capsicum, onions, until soft or for around 3 minutes. Add the garlic and
cook for 1 minute. Stir in the tomatoes and Paprika and cook for a further 2 minutes. Add the chicken
pieces, chickpeas and olives. Season and stir through. Press the Cancel button once done. Close the lid
and lock. Press the High Pressure button, and then set the timer of 28 minutes, then Start. Make sure
that the pressure-limiting valve is set on Airtight. To open the lid, turn the pressure-limiting valve to
Exhaust. Wait until the pressure has reduced and the safety release function allows you to open the lid.
Once done, top with the toasted almond flakes.
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Chicken with Lemon and Olives
Ingredients (serves 4)
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1 tbs olive oil
4 (about 800g) chicken marylands
2 Spanish onions, cut into thick wedges
2 garlic cloves, thinly sliced
1 lemon, cut into wedges
1 cup (175g) kalamata olives
1 cup (250ml) dry white wine
2 cups (500ml) chicken stock
2 tbs fresh oregano leaves
Method - Slow Cook
1. Press the brown function on the multi cooker and heat the oil. Add the chicken and cook,
turning occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the onion and
garlic to the cooker and cook, stirring occasionally, for 2-3 minutes or until lightly golden. Add
the lemon and cook for 1-2 minutes.
2. Press the cancel button, and then return the chicken to the cooker with the olives, wine, chicken
stock and oregano. Close the lid of the cooker then press your slow cooking button set for 2
hours. Serve with mashed potato and steamed green beans, if desired.
Electric Pressure Cooker Steamed Recipes
Chicken with Saffron Rice
Ingredients (serves 4)
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3 shallots
1 1/2 tbs lime juice
1 tbs fish sauce
1 tbs oyster sauce
1 tsp sesame oil
1 tbs grated ginger
2 small chicken breasts trimmed or one
large sliced in half
1 tbs toasted sesame seeds
Basmati rice
Pinch of Saffron
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Method - Steam
1. Finely chop 1 shallot and then slice the remaining shallots thinly on the diagonal. In a small bowl
combine the lime juice, fish sauce, oyster sauce, sesame oil, grated ginger and the chopped
shallot.
2. Pour over the chicken and marinate for 30 minutes. Place chicken and marinade into parcels
using foil and baking paper.
3. Using your multi cooker measuring cup, put 2 cups of basmati rice well rinsed into your cooker,
add a pinch of saffron and hot water to cover the rice up to above the level 2 mark inside the
bowl
4. Pop you rack into the cooker and place the chicken parcels in the steamer basket. Close the lid,
press steam and 10 minutes and press start. Make sure your valve is on exhaust.
5. Slice the chicken on the diagonal and pour over the cooking juices. Top with sliced shallots and
toasted sesame seeds. Serve with steamed rice on a banana leaf if desired.
Chicken Cacciatore
Ingredients (Serves 4)
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8 chicken varied pieces
3 tbsp olive oil
1tbsp fresh lemon juice
2 garlic cloves, chopped
1tbsp thyme, chopped
2tbsp unsalted butter
1 white onion, sliced thinly
250g button mushrooms, quartered
875ml canned roma tomatoes
8tsp mini capers, rinsed
1 tsp anchovy paste or chop
2-3 anchovies
60ml chicken stock
Salt and pepper
Preparation
Combine and season the chicken pieces with the salt, pepper, olive oil, lemon juice, garlic and thyme.
Cover and place in the refrigerator for at least 1 hour or even overnight.
Method Slow Cook
Open the lid and press the Brown button and then Start. Melt the butter and oil. Add the chicken in
batches; cook until browned 5 minutes then set aside. Sauté the onions in oil until softened. Add the
anchovies until they dissipate. Add the mushrooms, capers, tomatoes and stock. Bring to boil and mix
thoroughly and make sure you scrape the bottom of the pot with a wooden spoon. Add the chicken
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pieces and press the Cancel button once done. Next, press the Slow Cook button, set the timer to 6
hours and then Start. Close the lid and make sure that the pressure-limiting valve is set on Exhaust. Once
finished open the lid and remove the chicken pieces. Set aside and cover. Press the Brown Function and
cook off the remaining sauce uncovered until thickened. Plate up the chicken and spoon on the
thickened sauce.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Melt the butter and oil. Add the chicken in
batches; cook until browned 5 minutes then set aside. Sauté the onions in oil until softened. Add the
anchovies until they dissipate. Add the mushrooms, capers, tomatoes and stock. Bring to boil. Mix
thoroughly and make sure you scrape the bottom of the pot with a wooden spoon. Add the chicken
pieces. Close the lid and lock. Press the High Pressure button, and then set the timer to 30 minutes, then
Start. Make sure that the pressure-limiting valve is set on Airtight. To open the lid, turn the pressurelimiting valve to Sealed. Wait until the pressure has reduced and the safety release function allows you
to open the lid.
Electric Pressure Cooker Pork Recipes
Chilli Verde
Ingredients (Serves 6)
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2tbsp olive oil
1kg boneless pork shoulder, cut into cubes
1 small white onion, finely chopped
2 garlic cloves, chopped
1tsp ground cumin
1tbsp dried oregano
1 large jalapeno chili
400g cans of diced, roasted mild chillies
Method Slow Cook
Open the lid and press the Brown button and then Start. Season the pork pieces. Heat the canola oil.
Add the pork pieces and cook for 2 minutes. Add the mild green chilies, tomatillos, onion, garlic,
jalapeno, stock, tomatoes, oregano and cumin and stir briefly to combine. Cook for a further 4 minutes.
Press cancel when finished browning. Next press the Slow Cook button, set 4 hours on the timer and
then Start. Close the lid and make sure that the pressure-limiting valve is set on Exhaust. Garnish and
serve with corn Tortillas.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Season the pork pieces. Heat the canola oil.
Add the pork pieces and cook for 2 minutes. Add the mild green chilies, tomatillos, onion, garlic,
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jalapeno, stock, tomatoes, oregano and cumin and stir briefly to combine. Cook for a further 4 minutes.
Press the cancel when finished browning. Close the lid and lock. Press the High Pressure button, and
then set the timer to 20 minutes and press Start. Make sure that the pressure-limiting valve is set on
Airtight. To open the lid, turn the pressure-limiting valve to Sealed. Wait until the pressure has reduced
and the safety release function allows you to open the lid. Garnish and serve with com Tortillas.
Roasted Pork with Apricots
Ingredients (Serves 4-6)
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¼ cup plain flour
1 ¼ kg boneless pork loin roast
2tbsp olive oil
1 garlic clove, chopped
1 white onion, sliced thinly
250ml chicken stock
450g dried apricots
125ml fresh orange juice
2tsp fresh chopped thyme
2tbsp Dijon mustard
Salt and pepper
Preparation
Season and flour the pork loin and shake off any excess flour.
Method Slow Cook
Open the lid and press the Brown button and then Start. Heat the oil add the pork loin until browned
and sealed for 5 minutes then set aside. Sauté the onions until softened, 2-3 minutes. Add the garlic and
sauté for 1 minute. Pour in the stock, mix thoroughly, and make sure you scrape the bottom of the pot.
(Do not use any metal utensils). Add the pork loin, apricots, orange juice and thyme. Press the Cancel
button when browning is complete. Next press the Slow cook button, set 5-6 hours on the timer and
then press Start. Close the lid and make sure that the pressure-limiting valve is set on Exhaust. Once
finished open the lid and remove the pork and cover with foil and set aside. Remove the apricots and set
aside. Press the Brown function. Bring the remaining sauce to the boil uncovered until thickened. Stir in
the mustard and add the apricots. Slice the pork loin across the loin and arrange. Serve with the sauce.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Heat the oil add the pork loin until browned
and sealed for 5 minutes then set aside. Sauté the onions until softened, 2-3 minutes. Add the garlic and
sauté or 1 minute. Pour in the stock and mix thoroughly and make sure you scrape the bottom of the
pot. (Do not use any metal utensils). Add the pork loin, apricots, orange juice and thyme. Close the lid
and lock. Press the High Pressure button, and then set the timer to 20 minutes and press Start. Make
sure that the pressure-limiting valve is set on Sealed. To open the lid, turn the pressure-limiting valve to
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Exhaust. Wait until the pressure has reduced and the safety release function allows you to open the lid.
Remove the pork, cover with foil, and set aside. Remove the apricots and set aside. Press the Brown
function. Bring the remaining sauce to the boil uncovered until thickened. Stir in the mustard and add
the apricots. Slice the pork loin across the loin and arrange. Serve with the sauce.
Electric Pressure Cooker, Beef and Lamb Recipes
Osso Bucco
Ingredients (Serves 4)
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4 veal shanks (approx. 1i’2kg)
1tbsp olive oil
60g prosciutto
125ml dry white wine
250ml chicken stock
2 sprigs of fresh thyme
1 large carrot, diced
1 onion
2 garlic cloves
1 celery, diced
375g canned roma tomato
2tsp dried oregano
Salt and pepper
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Season the shankpieces. Heat the oil and
add the veal in batches, cook until browned or around 5 minutes then remove and set aside. Add the
onion and garlic and sauté for 2-8 minutes. Then add the carrots, celery and prosciutto and cook for a
further 5 minutes. Add the wine and stir, making sure to get the brown bits off the bottom of the pot.
(Do not use any metal utensils when cooking). Add the canned tomato and heat for another 5 minutes.
Add the shankpieces, stock, thyme and oregano and stir gently. Bring to boil and press the Slow Cook
button, set 6 hours on the timer and then Start. Close the lid and make sure that the pressure-limiting
valve is set on Exhaust. Once finished open the lid. Let the food sit in the cooking pot for another 15
minutes to cool. Ready to serve.
Method Pressure Cook
Open the lid and press the Brown button and then press Start. Season the shankpieces. Heat the oil and
add the veal in batches, cook until browned 5 minutes then remove and set aside. Add the onion, garlic,
and sauté for 2-3 minutes. Add the carrots, celery and prosciutto and cook for a further 5 minutes. Add
the wine and stir making sure to get the brown bits off the bottom of the pot. (Do not use any metal
utensils when cooking). Add the canned tomato and heat for another 5 minutes. Add the shankpieces,
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stock, thyme and oregano and stir gently. Bring to boil. Close the lid and lock. Press the High Pressure
button, then set the Timer of 30 minutes, and press Start. Make sure that the pressure-limiting valve is
set to Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the pressure has
reduced and the safety release function allows you to open the lid. Ready to serve.
Springtime Veal Stew
Ingredients (Serves 8-12)
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3kg boneless veal shoulder, cut into cubes
2tbsp unsalted butter
1tbsp olive oil
6 shallots, minced
60g prosciutto
125ml dry white wine
250ml chicken broth/stock
3 sprigs fresh thyme
2 large carrots, diced
1 bunch asparagus, cut into 21/2 cm pieces
185g frozen baby peas
250ml thickened cream
Salt and pepper
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Season the veal pieces. Melt the butter and
oil and add the veal in batches, cook until browned then set aside. Add the shallots, prosciutto, and
sauté for 2 minutes. Then add the wine and bring to the boil making sure to get the brown bits off the
bottom of the pot using a wooden spoon. Add the veal pieces, stock, thyme springs, stir gently, and
bring to boil. Press the Cancel button once done. Next, press the Slow Cook button, set 5"2 hours on the
timer and then press Start. Close the lid and make sure that the pressure-limiting valve is set on Exhaust.
Once finished open the lid and add the carrots and cook for a further 20 minutes. Then add the peas and
asparagus and cook for a further 10 minutes. Finally add the cream and cook for a further 5 minutes.
Ready to serve.
Method Pressure Cook
Open the lid, press the Brown button, and then press Start. Season the veal pieces. Melt the butter and
oil. Add the veal in batches; cook until browned 5 minutes then set aside. Add the shallots, prosciutto,
and sauté for 2 minutes. Then add the wine and bring to the boil making sure to get the brown bits off
the bottom of the pot using a wooden spoon. Add the veal pieces, stock, thyme sprigs, peas, asparagus
and cream, stir gently, and bring to boil. Press the Cancel button once done. Close the lid and lock. Press
the High Pressure button, then set the Timer to 25 minutes, and press Start. Make sure that the
pressure-limiting valve is set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait
until the pressure has reduced and the safety release function allows you to open the lid. Ready to
serve.
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Thai Red Curry Beef
Ingredients (Serves 6-8)
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11/4kg lean stewing beef
3tbsp oil
1 white onion, chopped
4 garlic cloves, crushed
80g Thai red curry paste
420ml coconut milk
2tbsp fish sauce
2tbsp fresh lime juice
2tbsp dark brown sugar
250ml sliced bamboo shoots
3tbsp chopped fresh mint
60g Toasted flaked almonds
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Season the beef pieces and heat the oil. Add
the beef pieces in batches, cook until browned or around 5 minutes then set aside. Add the onion and
garlic and sauté for 2-3 minutes. Then add the curry paste and stir until fragrant and the onion and garlic
are coated, about 80 seconds. Add the coconut milk and stir, making sure to get the brown bits off the
bottom of the pot using a wooden spoon. Add the fish sauce, lime juice and brown sugar and heat for
another 5 minutes before adding the beef. After the beef has been added, press the Slow Cook button,
set 6 hours on the timer and then press Start. Close the lid and make sure that the pressure-limiting
valve is set on Exhaust. Once finished open the lid and add the bamboo shoots and stir trough and allow
to sit for 10 minutes. Ready to serve with toasted flaked almonds and chopped fresh mint.
Method Pressure Cook
Open the lid, press the Brown button, and then press Start. Season the beef pieces and heat the oil. Add
the beef pieces in batches, cook until browned or around 5 minutes then set aside. Add the onion, garlic,
and sauté for 2-3 minutes. Then add the curry paste and stir until fragrant and the onion and garlic are
coated, about 80 seconds. Add the coconut milk and stir, making sure to get the brown bits off the
bottom of the pot using a wooden spoon. Add the fish sauce, lime juice and brown sugar and heat for
another 5 minutes before adding the beef. Close the lid and lock. Press the High Pressure button, and
then set the timer to 30 minutes, then press Start. Make sure that the pressure-limiting valve is set to
Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the pressure has reduced
and the safety release function allows you to open the lid. Add the bamboo shoots and stir through.
Ready to serve with toasted flaked almonds and chopped fresh mint.
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51
Avalon Bay Electric Pressure Cooker Product Guide
Hungarian Beef Boulash
Ingredients (Serves 4-6)
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1 ¼ kg lean stewing beef or chuck
125g bacon
1tbsp oil
2 white onions, chopped
2 garlic cloves, crushed
1tbsp paprika
1tsp caraway seeds
5 sprigs fresh oregano
1tbsp tomato paste
250ml dry white wine
250ml chicken stock
1 red capsicum, seeded and chopped
1kg potatoes, quartered
125g sour cream
Salt and pepper
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Cook the bacon remove and set aside.
Season the beef pieces and heat the oil. Add the beef pieces in batches, cook until browned for around 5
minutes then remove and set aside. Add the onion, garlic, and sauté for 2-3 minutes. Then add paprika,
caraway seeds, oregano, tomato paste, wine and stock and bring to boil before adding the beef. After
the beef has been added, press the Slow Cook button, set the timer for 6 hours, and then press Start.
Close the lid and make sure that the pressure-limiting valve is set on Exhaust. Once finished open the lid
and add the chopped bacon, capsicum and potatoes and stir through. Cook on slow cook for a further 1
½ hour. Ready to serve with sour cream.
Method Pressure Cook
Open the lid, press the Brown button, and then press Start. Follow the slow cook instructions until you
have added beef. Cook the bacon remove and set aside. Season the beef pieces and heat the oil. Add
the beef pieces in batches, cook until browned, or around 5 minutes then remove set aside. Add the
onion, garlic, and sauté for 2-3 minutes. Then add paprika, caraway seeds, oregano, tomato paste, wine
and stock and bring to boil. Add the beef, chopped bacon, capsicum and potatoes and stir through.
Close the lid and lock. Press the High Press button, then set the timer to 30 minutes, then press Start.
Make sure that the pressure-limiting valve is set on Airtight. To open the lid, turn the pressure-limiting
valve to Sealed. Wait until the pressure has reduced and the safety release function allows you to open
the lid. Ready to serve.
52
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Avalon Bay Electric Pressure Cooker Product Guide
Bolognese Sauce
Ingredients (Serves 6-8)
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2tbsp olive oil Open the lid and press the Brown button and then press Start.
250g minced beef
250g minced veal
250g minced pork
1 white onion, finely chopped
1 garlic clove, chopped
1 carrot, diced
1 celery stalk, diced
300g tomato paste
750ml passata
300ml water
1 cup dry red wine
2-3 bay leaves
1tsp mixed Italian herbs
Salt and pepper
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Sauté the - onions, celery and carrots in oil
until soft, which should take around 5-6 minutes. Add the garlic and cook for a further 2 minutes. Add
the three types of mince and cook until all dark in color, or around 10-12 minutes. Add the red wine and
stir through until evaporated about 5 minutes. Stir - in the tomato paste, add the passata, water, bay
leaves, and herbs and stir once again. Bring to the boil. Press the Cancel button once done. Make sure
you do not use any metal utensils when cooking. Next press the Slow Cook button, set 6 hours on the
timer and then press Start. Close the lid and make sure that the pressure-limiting valve is set on Exhaust.
Once finished open the lid. Serve with fresh egg pasta e.g. Parpadelle or Fettuccine.
Method Pressure Cook
Open the lid, press the Brown button, and then press Start. Sauté the onions, celery and carrots in oil
until soft, which should take around 5-6 minutes. Add the garlic and cook for a further 2 minutes. Add all
the mince and cook until dark in color or around 10-12 minutes. Add the red wine and stir through until
evaporated or about 5 minutes. Stir in the tomato paste, add the passata, water, bay leaves, and herbs
and stir once again. Bring to the boil. Press the Cancel button once done. Close the lid and lock. Press
the High Pressure button, and then set the Timer of 25 minutes, then press Start. Make sure that the
pressure-limiting valve is set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait
until the pressure has reduced and the safety release function allows you to open the lid. Ready to
serve.
http://www.avalon-bay.com
53
Avalon Bay Electric Pressure Cooker Product Guide
Lamb Curry
Ingredients (serves 4)
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1/4 cup plain flour
800g diced lamb shoulder
2 tablespoons olive oil
1 large brown onion Chopped
2 garlic cloves, crushed
4cm piece fresh ginger, peeled,
grated
1 long red chilli, finely chopped
1/4 cup Indian madras curry paste
270ml light coconut milk
1 teaspoon stock powder
1 cinnamon stick
1 dried bay leaf
Method - Slow Cook
1. Place flour and lamb in a snap lock bag. Season with salt and pepper. Seal. Shake to coat. Press
brown on your multi cooker and heat oil. Cook lamb, in batches, for 3 to 4 minutes or until
browned and remove.
2. Add onion, garlic and ginger to the multi cooker and cook, stirring, for 4 to 5 minutes or until
tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut
milk, stock powder and 3/4 cup cold water. Add cinnamon stick and bay leaf. Return lamb and
any juices stir to combine.
3. Press cancel, close the lid then press the slow cook button, press 4 hours and start. Make sure
your valve is on exhaust. Once done remove and discard cinnamon stick and bay leaf.
Serve with rice, yoghurt, naan and coriander.
54
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