Philips | HD2178/72 | Owner's Manual | Philips All-In-One Cooker HD2178/72 ICM Recipe Booklet

Philips All-In-One Cooker HD2178/72 ICM Recipe Booklet
Premium Collection
All-in-One Cooker
Recipe book
Congratulations on your purchase of your Philips
Premium All-in-One Cooker.
With this one appliance, you can prepare a wide variety of dishes,
in your preferred cooking style.
Whether you have a full day to prepare a slow cooked dish or a
short amount of time to pressure cook a meal, you can tenderise
tough cuts of meat and create big flavourful experiences.
You can use your Philips Premium All-in-One to sauté, cook
stews, soups, rice and risotto. You can even steam dishes, make
yoghurt, and bake memorable cakes and desserts for any
occasion.
Enjoy your cooking journey with Philips, and prepare inspiring
delicious meals in different ways all-year round!
For more recipes, reviews and tips for maintenance, please visit:
Australia
New Zealand
www.philips.com.au/allinone
www.philips.co.nz/allinone
Quick start guide
Congratulations on your purchase, and welcome to Philips!
To fully benefit from the support that Philips offers, register your product at www.philips.com/welcome.
In this booklet, you will find a selection of delicious recipes, created by our Australian chef to get you started.
What’s in the box
Overview
Control panel overview
· All-in-One cooker main unit
1. Inner pot
13. Display screen
· Stainless steel pot
2. Water level indication
14. Slow cook Sauté / Sear button
· Non-stick pot
3. Control panel
15. Multi Cook button
· Steaming plate
4. Heating element
16. Preset Timer button
· Soup ladle
5. Pressure regulator
17. Decrease button
· Rice spoon
6. Top lid
18. Pressure Cook button
· Measuring cup
7. Safety valve
· Power cord
8. Sealing ring
19. Start/Reheat button
(requires 3 seconds for activation)
· Warranty
9. Inner lid
20. Warm/Cancel button
· User manual
10. Main unit handle
21. Cooking Time button
· Recipe Booklet
11. Floating valve
22. Increase button
12. Lid handle
13
18
8
9
4
14
19
15
20
16
21
17
22
3 Getting started
3
Getting
started
Using
the
All-in-One
cooker
Before
first
use
1 Remove all packaging materials
Before
use
2 Take outfirst
all the accessories from
from
theuse
appliance.
Before
first
13
2
3
the inner pot.
Remove all packaging materials
Cleanthe
theappliance.
parts of the All-in-One
from
cooker thoroughly before using
Take
out first
all the
accessories
from
it for the
time
(see chapter
the
inner pot.
‘Cleaning’).
Clean the parts of the All-in-One
cooker
Note thoroughly before using
it for the first time (see chapter
• Make
sure all parts are completely dry
‘Cleaning’).
4 Using the Allin-One cooker
4 Using the Allin-One cooker
Preparations before
Preparations
cooking before cooking
Before using the All-in-One
cooker to
Preparations
before
cook food, you need to follow below
cooking
preparations:
1 Hold the lid handle and turn it antiBefore using the All-in-One cooker to
1
Wipe the outside of the inner pot
dry and put it back into the All-inOne cooker.
clockwise until the top lid cannot
cookmove
food,any
youmore,
needthen
to follow
lift upbelow
the top
preparations:
lid.
1
before you start using the All-in-One
cooker.
Note
Hold the lid handle and turn it anticlockwise until the top lid cannot
move any more, then lift up the top
lid.
• Make sure all parts are completely dry
2
before you start using the All-in-One
cooker.
2
Place the top lid onto the All-inOne cooker and turn it clockwise.
You will hear a “click” sound when
the top lid is properly locked.
Take out the inner pot from the
All-in-One cooker and put the prewashed food in the inner pot.
2
Take out the inner pot from the
Note
All-in-One
cooker and put the prewashed
food
in the
pot.
• Do not fill the
inner
pot inner
with less
than 1/3
or more than 2/3 full of food and liquid.
• For food that expands during cooking,
•
•
•
•
•
•
do Note
not fill the inner pot with more than
1/2 not
full of
and liquid.
Do
fill food
the inner
pot with less than 1/3
Formore
rice cooking,
level
or
than 2/3 follow
full of the
foodwater
and liquid.
indications
on
the
inside
of the
inner
For food that expands during
cooking,
pot.not
Water
level
indication
formore
rice, than
refer
do
fill the
inner
pot with
to cup
with
the product. You
1/2
full provided
of food and
liquid.
can rice
adjust
the water
level
different
For
cooking,
follow
thefor
water
level
types of riceon
and
own
indications
theyour
inside
of preference.
the inner
Do
not
exceed
the
maximum
water
level
pot. Water level indication for rice, refer
indication.
to
cup provided with the product. You
Make
sure the
floating
valve
down
can
adjust
the water
level
forfalls
different
beforeofcooking.
types
rice and your own preference.
Do not exceed the maximum water level
indication.
EN
11
Make sure the floating valve falls down
Note
• Make sure the sealing ring is properly
assembled around the inside of the top
lid.
• Make sure the pressure regulator and
floating valve are clean and not blocked.
• Make sure the outside of the inner pot
is dry and clean, and that there is no
foreign residue on the heating element.
• Make sure the inner pot is in proper
contact with the heating element.
before cooking.
EN
11
12
EN
5
Cooking time regulating range
Before first use
Non-pressure cooking programs
Cooking function
Cooking
temperature
Default cooking
time
Adjustable
cooking time
Slow cook High Temp
90°C±10°C
6 hrs
2-12 hrs
Slow cook Low Temp
70°C±10°C
6 hrs
2-12 hrs
Sauté/Sear High Temp*
150°C±10°C
2 mins
2 mins-2 hrs
Sauté/Sear Low Temp**
130°C±10°C
2 mins
2 mins-2 hrs
Stew/Curry
90°C±10°C
1 hr
20 mins-10 hrs
Pot Roast
90°C ± 10°C
6 hrs
2-12 hrs
Bake
140°C±10°C
45 mins
10-59 mins
Yogurt
40°C±10°C
8 hrs
6-12 hrs
Warm
65°C-85°C
12 hrs
\
Reheat
85°C±10°C
25 mins
8-25 mins
*The preheat time of Saute/Sear Low Temp may take up to 3 minutes.
**The preheat time of Saute/Sear High Temp may take up to 5 minutes.
Pressure cooking programs
Cooking function
Default cooking time
(minute)
Adjustable cooking time
(minute)
Rice/Risotto
14
\
Soup
20
20-59
Steam
10
5-59
Meat/ Poultry
15
12-59
Beans/Lentils
30
25-59
2
2-59
Manual
6
Non-pressure cooking
Non-pressure cooking
1 Follow the steps in “Preparations
Non-pressure
before cooking”. cooking
2 Turn the pressure regulator to the
1 Follow
steps
in “Preparations
Bake orthe
Vent
position.
2
3
4
3
4
before
cooking”.
• When
choosing Slow cook,
TurnStew/Curry,
the pressure
regulator
to the
Pot
Roast, Yogurt
Bake
or Reheat
Vent position.
and
turn the pressure
• When
choosing
Slow position.
cook,
regulator
to the Vent
Pot Bake,
Roast,turn
Yogurt
• Stew/Curry,
When choosing
the
and
Reheat
turn the
pressure
regulator
topressure
the Bake
regulator
position. to the Vent position.
• When choosing
Bake, turn
the
using Sauté/Sear
mode,
pressure
regulator
the
Bake
make sure
to keep to
the
top
lid
position.
open for the entire time.
• When
usingthe
Sauté/Sear
mode,
To choose
Reheat function,
make
sure to keep the
topthe
lid
press Start/Reheat
when
open
for the
entire
time.mode.
appliance
is in
standby
•PutTo
choose
the
plug inthe
theReheat
power function,
socket.
press Start/Reheat when the
Press the Slow Cook Sauté/Sear
appliance is in standby mode.
) or Multi Cook button
button (
Put
plug in the
power socket.
( )the
to choose
a desired
Press
the Slowcooking
Cook Sauté/Sear
non-pressure
function.
button (
) or Multi Cook button
( ) to choose a desired
non-pressure cooking function.
5
5
If you want to set a different cooking
time, press the Cooking Time button
( ).
If you want to set a different cooking
time, press the Cooking Time button
( ).
7
Press and hold the Start/Reheat
) for 3 seconds and the
button (
All-in-One cooker starts working in
the selected mode.
Press
No
• Make s
before
1
» The cooking time flashes on the
screen.
2
» The cooking time flashes on the
Note
screen.
• Cooking time will start count down once
•
•
•
•
internal temperature reaches cooking
Note
temperature as outlined in ‘Cooking time
regulating
range’.
Cooking
time
will start count down once
There is temperature
preheat timereaches
for Sauté/Sear
internal
cooking
mode (3 minutes
for low in
temp
and 5time
temperature
as outlined
‘Cooking
minutes forrange’.
high temp). Insert your food
regulating
once the
“Maintain
pressure”
status is
There
is preheat
time
for Sauté/Sear
reached
the progression
barand
and5 the
mode
(3 on
minutes
for low temp
timer starts
count
down.
Inserting
minutes
for to
high
temp).
Insert
your food
food before
the correct
statusstatus
is reached
once
the “Maintain
pressure”
is
will slow on
down
process. bar and the
reached
the the
progression
These
functions
do
not
build
up
pressure,
timer starts to count down. Inserting
the cooking
is controlled
by
food
before process
the correct
status is reached
temperatures.
will
slow down the process.
8
9
Follo
befo
Turn
seal
» You will hear two beeps after
you press the start button.
When the cooking time has
elapsed, you will hear two beeps
and the All-in-One cooker switches
to keep-warm mode automatically.
» The keep warm indicator lights
up.
Hold the top lid handle and turn
the lid anti-clockwise until it cannot
move any more, then lift it up.
3
4
Put t
Press
( )
funct
• These functions do not build up pressure,
cooking
is controlled
by
6 the
Press
the process
+/- button
to set the
temperatures.
cooking time.
6
Press the +/- button to set the
cooking time.
Tip
» T
in
» T
d
• You can adjust the cooking time for
different types of food according to your
preference.
» The selected cooking mode
indicator flashes.
» The default cooking time is
» The
selected
mode
displayed
on cooking
the screen.
indicator flashes.
14 »
EN The default cooking time is
displayed on the screen.
14
EN
7
eheat
and the
rking in
Pressure
cooking
Pressure
cooking
5
If you
Notewant to set a different cooking
time, press the Cooking Time
• Make
sure
button
( the). floating valve drops down
9
before closing the lid.
1
2
Follow the steps in “Preparations
before cooking”.
When the cooking time has
elapsed, you will hear two beeps
and the All-in-One cooker switches
to keep-warm mode automatically.
» The keep warm indicator lights
up.
10 CAUTION! Risk of scalding: Turn the
Turn the pressure regulator to the
seal position.
pressure regulator to the vent
position.
after
on.
beeps
switches
atically.
r lights
6
turn
t cannot
up.
3
4
» The cooking time flashes on the
screen.
Press the +/- button to set the
cooking time.
Put the plug in the power socket.
Press the Pressure Cook button
( ) to choose a desired cooking
function.
11
7
Press and hold the Start/Reheat
button (
) for 3 seconds and the
All-in-One cooker starts working in
the selected mode.
Hold the top lid handle and turn
the lid anti-clockwise until it cannot
move any more, then lift it up.
• When cooking soup or viscous liquid,
do not release pressure by turning the
pressure regulator to the steam vent
position, otherwise liquid might spurt
from the pressure regulator valve. Wait
until the pressure is naturally released
and the floating valve has dropped to
open the top lid. Some fumes/steam
could rise from the pressure regulator
valve during the pressurizing stage, this
is to be considered normal. If an
excessive amount of steam is released
from the pressure valve, please refer to
the assembly and disassembly steps.
• After the cooking is finished and the
pressure is released, unplug the All-inOne cooker to turn off the keep warm
function or when not in use.
• You can press the Warm/Cancel button
to cancel the cooking process.
• You can adjust the cooking time for
different types of food according to
your preference. Cooking time is not
adjustable for rice cooking function.
8
16
Sear High Temp, Sauté/Sear Low Temp
and Pot Roast.
When the All-in-One cooker
reaches the working pressure, the
cooking time starts to count down.
EN
3
Note
» You will hear two beeps after
you press the start button.
EN
2
Choo
then
( )
Press
prese
Tip
• The preset time is not available in Sauté/
8
1
Once
the s
mod
Preset time for delayed
cooking
» The selected cooking mode
indicator flashes.
» The default cooking time is
displayed on the screen.
for
g to your
» The All-in-One cooker starts
releasing pressure.
» The floating valve drops
when the pressure is released
sufficiently.
Note
15
You can preset the delayed cooking
time for different cooking functions. The
preset timer is available up to 24 hours,
but is not applicable to the cake baking
function.
4
» T
d
Whe
the A
in the
auto
iquid,
ng the
vent
spurt
e. Wait
eased
ped to
team
ulator
age, this
n
leased
refer to
steps.
d the
All-inwarm
excessive
amount
steamtime
is released
• You
can adjust
the of
cooking
for
from thetypes
pressure
valve,
please refer
different
of food
according
to to
the assembly
and
disassembly
your
preference.
Cooking
time issteps.
not
• adjustable
After the cooking
finished
and the
for riceiscooking
function.
pressure is released, unplug the All-inOne cooker to turn off the keep warm
function or when not in use.
• You can press the Warm/Cancel button
to cancel the cooking process.
To assem
1
Assembling and
disassembling the
Assembling
disassembling the
pressureand
regulator
pressure regulator
Tip
• You
can adjust the cooking time for
Note
different types of food according to
yourpreset
preference.
time isinnot
• The
time isCooking
not available
Sauté/
adjustable
for riceSauté/Sear
cooking function.
Sear
High Temp,
Low Temp
and Pot Roast.
You can preset the delayed cooking
time
for different
functions. The
Preset
timecooking
for delayed
preset timer is available up to 24 hours,
cooking
but
is not applicable to the cake baking
function.
Note
Choose the desired cooking mode,
• The
preset
time
not available
Sauté/
then
press
theispreset
timer in
button
Sear
Temp, Sauté/Sear Low Temp
).
( High
1
and Pot Roast.
You can preset the delayed cooking
time for different cooking functions. The
preset timer is available up to 24 hours,
but is not applicable to the cake baking
function.
2
Press the +/- button to choose the
preset time.
3
Once the preset time is set, press
) to enter preset
the start button (
mode.
3
4
Once the preset time is set, press
» The remaining preset time is
) to enter preset
the start button (
displayed on the screen.
mode.
When the preset time is elapsed,
the All-in-One cooker starts working
in the selected cooking mode
automatically.
Setting up child lock
To protect your child from using the
product, you can set up the child lock
function.
» The remaining preset time is
•
Press and hold the preset timer
displayed on the screen. EN 17
button ( ) for 3 seconds to enter
4 the
When
thelock
preset
time is elapsed,
child
mode.
the All-in-One cooker starts working
in the selected cooking mode
automatically.
4
» The remaining preset time is
displayed on the screen.
When the preset time is elapsed,
Caution
• Do not disassemble the pressure
regulator during cooking. Always unplug
the All-in-One cooker and wait until the
pressure has been released sufficiently.
To disassemble the pressure regulator:
1
18
Turn the lower screw anti-clockwise
until it becomes loose.
EN
2
Setting
up child
Setting
up child
lock
lock
To protect your child from using the
» The child lock icon appears on 17
product, you can set up the child EN
lock
the display screen.
function.
•
To unlock, press and hold the preset
•
Press and hold the preset timer
timer button ( ) for 3 seconds
button ( ) for 3 seconds to enter
again.
the child lock mode.
» The child lock icon disappears
from the display screen.
Assembling and
disassembling the
pressure regulator
» The child lock icon appears on
the display screen.
Caution
•
To unlock, press and hold the preset
• Do
not disassemble
forpressure
3 seconds
timer
button ( )the
regulator
again. during cooking. Always unplug
the
and disappears
wait until the
» All-in-One
The childcooker
lock icon
pressure has been released sufficiently.
from the display screen.
yed
in Sauté/
w Temp
again.
» The child lock icon disappears
from the display screen.
Once
time to
is set,
press
Press the
the preset
+/- button
choose
the
the
start
button (
) to enter preset
preset
time.
mode.
Preset time for delayed
cooking
Preset
time for delayed cooking
l button
for
g to
s not
tion.
3
2
Assembling and
disassembling the
Pull it up and take out the pressure
regulator.
To disassemble the pressure regulator:
1
Turn the lower screw anti-clockwise
until it becomes loose.
To assemble the pressure regulator:
1
2
Assemble the lower screw back to
the regulator.
Pull it up and take out the pressure
regulator.
To assemble the pressure regulator:
1
Assemble the lower screw back to
the regulator.
9
Asse
the re
2
Pull it up and take out the pressure
regulator.
ears on
he preset
onds
2
ppears
Make sure the regulator points at
the sealed position and put it back
to the steam valve.
To assemble the pressure regulator:
1
Assemble the lower screw back to
the regulator.
6 Cleaning and
6 Cleaning
and
Maintenance
Cleaning and maintenance
Maintenance
5 Specifications
Specifications
Model Number
HD2178
Note
Rated power output 1000W
Note the All-in-One cooker before
• Unplug
Rated capacity
• Unplug the All-in-One cooker before
• starting
Wait until
All-in-One
cooker has
tothe
clean
it.
cooled down sufficiently before cleaning
• Wait
until
the
All-in-One
cooker has
it.
starting to clean it.
6L
Note
3
Turn the screw clockwise until it is
fastened.
cooled down sufficiently before cleaning
it.
• Always unplug the appliance if not used
for a longer period.
Interior
Interior
Interior
e
s unplug
until the
fficiently.
2
Make sure the regulator points at
the sealed position and put it back
to the steam valve.
Inside of the outer lid and the main
body:
Inside of the outer lid and the main
• Wipe with wrung out and damp
body:
cloth.
• Wipe with wrung out and damp
• Make sure to remove all the food
cloth.
residues stuck to the All-in-One
• Make sure to remove all the food
cooker.
residues stuck to the All-in-One
Heatingcooker.
element:
• Wipe with wrung out and damp
Heating element:
cloth.
• Wipe with wrung out and damp
• Remove food residues with
cloth.
wrung out and damp cloth or
• Remove food residues with
toothpicks.
wrung out and damp cloth or
Sealingtoothpicks.
ring:
• Soak in warm water and clean
Sealing ring:
with sponge.
• Soak in warm water and clean
• Do not wash the gasket in
with sponge.
dishwasher as this may deform
• Do not wash the gasket in
it.
dishwasher as this may deform
it.
5 Specifications
Model Number
HD2178
Rated power output 1000W
Rated capacity
6L
Note
3
Turn the screw clockwise until it is
fastened.
• Always unplug the appliance if not used
for a longer period.
EN
10
19
20
EN
20
EN
Exteri
Exteri
Surface o
the main
Surface o
• W
the main
so
• W
• O
so
w
• O
• M
w
re
• M
re
re
Pressure
re
floating v
Pressure
• D
floating v
re
• D
w
re
• R
w
p
• R
fl
p
fl
Acces
Acces
Rice spo
and inne
Rice spo
• S
and inne
sp
• S
sp
d
e
r before
has
cleaning
main
Exterior
Exterior
Exterior
Surface of the outer lid and outside of
the main body:
• Wipe with a cloth damped with
soap water.
• Only use soft and dry cloth to
wipe the control panel.
• Make sure to remove all the food
residues around the pressure
regulator and floating valve.
Pressure regulator valve and
floating valve:
• Disassemble the pressure
regulator valve, soak it in warm
water, and clean with sponge.
• Remove food residues in the
pressure regulator valve and
floating valve with toothpicks.
d damp
the food
-in-One
d damp
with
oth or
clean
in
deform
Accessories
Accessories
Rice spoon, soup ladle, steaming plate
and inner pot:
• Soak in hot water and clean with
sponge.
7
Notices
7
Notices
Notices
Electromagnetic fields
Electromagnetic
fileds (EMF)
(EMF)
Electromagnetic fields
This Philips appliance complies with all
(EMF) standards and regulations
applicable
regarding exposure to electromagnetic
fields.
This Philips appliance complies with all
applicable standards and regulations
regarding exposure
electromagnetic
Compliance
withtoEMF
fields.
Koninklijke Philips N.V. manufactures
and sells many products targeted at
Compliance with EMF
consumers, which, like any electronic
apparatus,
in
general
the ability
Koninklijke
Philips
N.V.have
manufactures
Electromagnetic
fields
to
emit
and
receive
electromagnetic
and
sells
many
products
targeted at
(EMF)
signals.
consumers, which, like any electronic
apparatus,
in general
the ability
One
of Philips’
leadinghave
Business
This
Philips
appliance
complies with all
to emit
and
electromagnetic
Principles
is receive
to take all
necessary health
applicable
standards and regulations
signals.
and
safety measures for our products,
regarding exposure to electromagnetic
to
comply
with leading
all applicable
legal
One
of Philips’
Business
fields.
requirements
toall
stay
well within
the
Principles is toand
take
necessary
health
EMF
standards
applicable
atproducts,
the time of
and safety
measures
for our
Compliance
with
EMF legal
producing
to comply the
withproducts.
all
applicable
requirements
and
to
stay
well within the
Philips
is committed
to manufactures
develop,
Koninklijke
Philips N.V.
EMF
standards
applicable
at the
produce
and
market
products
thattime
and sells
many
products
targeted
at of
producing
the
products.
cause
no adverse
health
effects.
Philips
consumers,
which,
like any
electronic
7
Notices
confirms
its products
are ability
handled
Philips is that
committed
to
develop,
apparatus,
in ifgeneral
have
the
properly
for
intended
use,that
they
produce
andtheir
market
products
to
emit and
receive
electromagnetic
are
safe
use according
to scientific
cause
notoadverse
health effects.
Philips
signals.
evidence
available
today.
confirms
that
if leading
its products
are handled
One of Philips’
Business
properly
for
intended
use,
Philips
plays
antake
active
in thethey
Principles
is their
to
all role
necessary
health
are
to use
to scientific
development
ofaccording
international
EMF
andsafe
safety
measures
for our
products,
evidence
today.
and
safetyavailable
standards,
enabling
Philips
to comply
with
all applicable
legal
to
anticipate
Philips
plays further
an
active
rolewell
in the
requirements
and
todevelopments
stay
withininthe
standardization
for
early integration
in of
development
ofapplicable
international
EMF
EMF
standards
at the
time
its
products.
and
safety the
standards,
enabling Philips
producing
products.
to
anticipate
further developments
in
Philips
is committed
to develop,
standardization
for early
integration
produce
and market
products
that in
its
products.
cause
no adverse health effects. Philips
confirms that if its products are handled
properly for their intended use, they
are safe to use according to scientific
evidence available today.
Philips plays an active role in the
development of international EMF
and safety standards, enabling Philips
to anticipate further developments in
standardization for early integration in
its products.
Recycling
Do not throw away the appliance with
Recycling
Recycling
normal
household waste at the end
of its life, but hand it in at an official
collection
point
for recycling.
By doing
Do not throw
away
the appliance
with
this,
youhousehold
can help towaste
preserve
the
normal
at the
end
environment.
of its life, but hand it in at an official
collection point for recycling. By doing
this, you can help to preserve the
environment.
8 Guarantee and
Guarantee
and service
Recycling
service
8 Guarantee and
Do not throw away the appliance with
Ifnormal
you need
service waste
or information,
or
household
at the end
service
if you have a problem, visit the Philips
of its life, but hand it in at an official
website
at point
www.philips.com
contact
collection
for recycling.orBy
doing
the
Philips
Customer
Care
Center
If you
need
service
information,
this,
you
can
help toorpreserve
the inor
your
You can find
phone
if
youcountry.
have a problem,
visitits
the
Philips
environment.
number
worldwide guarantee
website in
at the
www.philips.com
or contact
leaflet.
If there
is no Customer
Care
the Philips
Customer
Care Center
in
Center
in yourYou
country,
go to
local
your country.
can find
itsyour
phone
Philips
numberdealer.
in the worldwide guarantee
leaflet. If there is no Customer Care
Center in your country, go to your local
Philips dealer.
8 Guarantee and
service
If you need service or information, or
if you have a problem, visit the Philips
website at www.philips.com or contact
the Philips Customer Care Center in
your country. You can find its phone
number in the worldwide guarantee
leaflet. If there is no Customer Care
Center in your country, go to your local
Philips dealer.
EN
21
EN
21
11
9 Troubleshooting
Troubleshooting
If your All-in-One cooker does not function properly or if the cooking quality is
insufficient, consult the table below. If you are unable to solve the problem, contact a
Philips service center or the Consumer Care Center in your country.
Problem
Solution
• The sealing ring is not well assembled. Make sure the
I have difficulties closing
the top lid.
I have difficulties
opening the top lid after
the pressure is released.
sealing ring is well assembled around the inside of the
top lid.
• The floating valve blocks the locking pin. Push down
the floating valve so that it does not block the locking
pin.
• The floating valve has not dropped. Push the floating
valve down.
• Make sure that there is no foreign residue on the
The food is not cooked.
heating element and the outside of the inner pot
before switching the All-in-One cooker on.
• The heating element is damaged, or the inner pot is
deformed. Take the cooker to your Philips dealer or a
service center authorized by Philips.
• Incorrect function or time was selected, increase
cooking time or change cooking method.
• The sealing ring is not well assembled. Make sure the
Air or steam leaks from
under the lid.
sealing ring is well assembled around the inside of the
top lid.
• There is food residue in the sealing ring. Make sure the
sealing ring is clean.
• The top lid is not properly closed. Make sure the top lid
is properly closed.
• The pressure level inside of the appliance is abnormal.
In this case the safety valve will be releasing steam.
Take the appliance to your Philips dealer or a service
center authorized by Philips.
• There is food residue in the rubber ring of the floating
Air or steam leaks from
the floating valve.
valve. Clean the rubber ring of the floating valve.
• The rubber ring of the floating valve is broken. Replace
the rubber ring.
12
Troubleshooting
Problem
The floating valve
does not rise after
the appliance starts
pressurizing.
E3 displays on the
screen.
E1, E2, or E4 displays on
the screen.
Solution
• Make sure there is enough food and water in the inner
pot.
• The top lid or the pressure regulator has malfunction.
Take the appliance to your Philips dealer or a service
center authorized by Philips.
• The temperature inside the inner pot is too high. Wait
until it falls down to room temperature.
• The All-in-One cooker has malfunction. Take the
appliance to a Philips dealer or a service center
authorised by Philips.
• Valve screw is loose or food residual is inside the
Water steam leaks from
pressure regulator valve.
The Start/Reheat or
Warm/Cancel button
does not respond.
valve. Switch off appliance and let cool down to room
temperature; disassemble valve as per maintenance
instructions.
• The Start/Reheat or Warm/Cancel button has a
deliberate delay response programmed. This is to avoid
accidental starts/cancels. Please hold your finger over
the button for 3 seconds to activate.
13
Contents
Breakfast & salad
Main course
Apple cinnamon oatmeal
17
Normal rice
28
Milk semolina
18
Risotto
29
Strawberry jam
19
Asian style chicken
30
Sweet potato salad
20
Pork and fennel sausage risotto
31
Mushroom risotto
32
Pasta
33
Soups
14
Minestrone
22
Pasta bolognese
34
Meatball soup
23
Carbonara spaghetti
35
Chicken soup
24
Tuna spaghetti
36
Chicken and barley soup
25
Sausage Pasta Bake
37
Lamb shank and vegetable soup
26
Beef ribs with stout
38
Braised beef cheeks in stout
39
Chinese braised oxtail
40
Massaman beef curry
41
Osso buco with mushrooms
42
Veal stew
43
Chicken cacciatore
44
Bake
Chicken tikka masala
45
Apple cake
62
Chicken, walnut and broad bean casserole
46
Cherry and fruit cake
63
Chinese chicken hot pot
47
Chocolate walnut cake
64
Green chicken curry
48
Coconut carrot cake
65
Green olive, garlic and lemon chicken
49
Lemon grass and pork curry
50
Yoghurt
Barbecued pork ribs
51
Homemade yoghurt
67
Caramelised pepper pork
52
Vanilla yoghurt
68
Pork schnitzel
53
Yoghurt with toasted granola and red fruit
69
Old fashioned pork fricasse
54
Garlic, herb and mustard lamb leg
55
Lamb korma
56
Lamb and winter vegetable stew
57
Asian-style steamed salmon
58
Steamed salmon with green vegetables
59
Moroccan-style vegetable stew
60
15
t
s
a
f
k
a
e
Br
d
a
l
& sa
Apple cinnamon oatmeal
Milk semolina
Strawberry jam
Sweet potato salad
Apple cinnamon oatmeal
Pre+Cooking time: 25 mins
Serves: 3
Pot recommendation: Non-stick pot
Ingredients
Method
• 2 cups oatmeal
1.Put the oatmeal, raisins, honey and chopped apple into the inner pot. Add the
• 600ml water
• 100ml milk
• 2 tbsp. honey
• 1 medium apple, peeled
and chopped
water and cinnamon.
2.Close the lid, touch the MULTI COOK menu to select STEW/CURRY program,
set cooking time for 20 minutes and press START.
3.After 15 minutes add the milk, close the lid and wait until the end of the
program.
• 50g raisins
• 1 tbsp. cinnamon
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Breakfast 17
Milk semolina
Pre+Cooking time: 23 mins
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 1L milk
1.Pour milk into the inner pot, add the vanilla sugar and raisins.
• 100g semolina
2. Close the lid, touch the MULTI COOK menu to select STEW/CURRY program,
• 30g vanilla sugar
• 60g sugar
set cooking time for 20 minutes and press START.
3.
After 15 minutes add the sugar and semolina gradually to avoid lumps.
• Raisins and/or fruit jam - optional
ip
T
Serve with fruit or jam
18 Breakfast
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Strawberry jam
Pre+Cooking time: 3 hrs 20 mins
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 1kg strawberries (chopped)
1.Rinse the strawberries without stalks, put them in the inner pot and add sugar.
• 500g sugar
• 1 tbsp. vanilla sugar
Leave for an hour.
2. Place the pot with strawberries inside the appliance. Add the juice and lemon
peel and vanilla sugar.
• Juice and peel of 1 lemon
3.Close the lid, touch the MULTI COOK menu to select STEW/CURRY program,
set cooking time for 1 hour and 30 minutes and press START.
4.After 30 minutes open the lid and leave until the desired consistency is
achieved.
5.
While hot, add jam to sterilised jars and seal.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Breakfast 19
Sweet potato salad
Pre+Cooking time: 25 mins
Serves: 4
Pot recommendation: Stainless steel pot
Ingredients
Method
• 3 sweet potatoes (500g), peeled
1.Place 1 cup of water into the inner pot and add steam tray.
• 2 tbsp. nut oil
2. Peel and cut the sweet potatoes into slim wedges. Mix with 1 tbsp. of nut oil
• salt and pepper
• chilli powder
and season with salt and chilli powder.
3.Place wedges on steaming tray and close the lid. Touch the PRESSURE COOK
menu to select STEAM program, set cooking time for 10 minutes and press
• 2 tbsp. white wine vinegar
START.
• 2 tbsp. olive oil
• 250g cherry tomatoes, halved
• 75g rocket
• 30g alfalfa
4.
Once cooked, allow the potato to cool down as needed.
5.Make a dressing with vinegar, olive oil, 1 tbsp. of nut oil, salt and pepper. Mix
the potato wedges, tomatoes, rocket, alfalfa and dressing in a large bowl and
sprinkle with pine nuts.
• 3 tbsp. pine nuts
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
20 Breakfast
p
u
o
S
Minestrone soup
Meatball soup
Chicken soup
Chicken and barley soup
Lamb shank and vegetable soup
Minestrone
Pre+Cooking time 1 hr
Serves: 8
Pot recommendation: Non-stick pot
Ingredients
Method
• 2 cloves garlic, finely chopped
• 1 diced brown onion
• 2 peeled diced carrot
• 2 (100g) sticks celery diced
• 2 (400g) zucchini diced
• 1 Desiree potato/diced
• 25ml olive oil
• 1 can cannellini beans/drained well
• 240g dried spiralli pasta
• 2 litres vegetable stock
• 2 bay leaves
• 2 x 450g tins diced tomato
• 2 rindless rashers bacon
• ½ tsp oregano
• ½ bunch kale
• parmesan cheese
• fresh basil
1.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
ip
T
Serve and garnish with grated
parmesan and picked basil.
22 Soup
and set for 10 minutes.
2. Add in olive oil, onion, garlic, carrot, celery, zucchini, potato and bacon.
Cook with lid open until onion is transparent.
3. Add beans, pasta, herbs, tomato and stock.
Close the lid and touch the PRESSURE COOK menu to select BEANS/
LENTILS program for 30 minutes.
4. Shred the kale finely, wash it well and add to the dish at the end of cooking
time.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Meatball soup
Pre+Cooking time: 45 mins
Serves: 4
Pot recommendation: Either pot can be used, however the non-stick pot is easier to clean
Ingredients
Method
Meatballs
1.Put the onion, carrot into the inner pot. Add the water, close the lid.
• ½ an onion, chopped
2. Touch the PRESSURE COOK menu to select MANUAL program, set the
• 1 clove garlic, minced
• 250g minced meat
• 2 potatoes, diced
• 1 egg
Soup
• 2L water
• ½ an onion, chopped
cooking time for 8 minutes. Press START to boil.
3. Meanwhile, mix the meat, onion, egg, diced potato and pinch of salt, garlic and
pepper until well mixed. Roll the meat mixture and create balls with a damp
hand and coat with flour.
4.Add the meatballs, diced potatoes, broth and tomato paste to the inner pot.
Season to taste.
5.Close the lid, touch the PRESSURE COOK menu to select SOUP program,
press START.
• 1 red pepper, chopped
• 1 carrot, chopped
• 300ml broth
• 2 tbsp. tomato paste
• salt and pepper for seasoning
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Soup 23
Chicken soup
Pre+Cooking time 30 mins
Pot recommendation: Non-stick pot or stainless steel pot
Serves: 4
Ingredients
Method
• 125g portions chicken breast
1.Pour 2L of water into the inner pot and put in a portion of chicken meat.
• 2L water
2.
• 1 carrot, chopped
Put all the vegetables in the pot and add salt. Close the lid.
Touch the PRESSURE COOK menu to select SOUP program, and press START.
• 1 onion, chopped
• 1 sprig parsley
• 1 stick celery, chopped
• 1 clove garlic, crushed
• half a medium leek, chopped
• 2 tsp. salt
• 1 tsp. mixed dried vegetables
• pepper to season
• parsley leaves and sage
ip
T
Serve with cooked noodles.
24 Soup
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Chicken and barley soup
Pre+Cooking time
slow 6hrs 30 mins
or
pressure 50 mins
Serves: 4
Pot recommendation: Non-stick pot or stainless steel pot
Ingredients
Method
• 20g dried porcini mushrooms
1.Place porcini mushrooms in a small heatproof bowl with the water; stand 15
• 1 cup(250ml) boiling water
• 2 chicken maryland
• 1 medium brown onion,
chopped finely
• 2 cloves garlic, crushed
• 1L chicken stock
• ½ cup pearl barley
• 1 sprig fresh rosemary
minutes or until softened. Drain and reserve the porcini and the soaking liquid.
2. Meanwhile, discard as much skin as possible from chicken. Place chicken,
onion, garlic, stock, barley, rosemary, thyme, parsnip, kumara, celery, swiss
brown mushrooms, porcini mushrooms and the reserved soaking liquid into the
inner pot of cooker.
3. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or touch the
PRESSURE COOK menu to select SOUP program for 20 minutes. Press START.
4.Remove chicken from cooker. When cool enough to handle, remove meat from
• 1 sprig fresh thyme
bone; shred coarsely. Discard bones. Return meat to cooker; season to taste.
• 1 medium parsnip, chopped finely
Serve topped with parsley.
• 1 small kumara (orange sweet potato),
chopped finely
• 2 sticks celery, trimmed, chopped finely
• 250g swiss brown mushrooms,
quartered
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
• ½ cup finely chopped fresh
flat-leaf parsley
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Soup 25
Lamb shank and vegetable soup
Pre+Cooking time
slow 10hrs 30 mins
or
pressure 1 hr 10 mins
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 1 tbsp. olive oil
• 4 french-trimmed lamb shanks
• 1 medium brown onion, chopped
coarsely
• 2 baby fennel bulbs, sliced thinly
• 2 medium carrots, chopped coarsely
• 4 cloves garlic, crushed
• 2 fresh small red thai (serrano) chillies,
chopped finely
• 2 tsp. ground cumin
• 1 celery stick chopped
• 2 tsp. gound coriander
• 1 tsp. ground cinnamon
• 1.3L (5 cups) water
• 2 cups beef stock
• 400g canned diced tomatoes
• 400g canned chickpeas, drained,
rinsed
• ¾ cup frozen baby peas
• 1 cup loosely packed fresh coriander
leaves
1.Add half the oil into the inner pot. Touch the SAUTÉ/SEAR menu to select
26 Soup
SAUTÉ/SEAR HIGH TEMP program, set cooking time for 10 minutes and press
START (Do not close the lid); cook lamb until browned all over.
2. Add remaining oil into the same pot. Touch the SAUTÉ/SEAR menu to select
SAUTÉ/SEAR LOW TEMP program, set cooking time for 4 minutes and press
START (Do not close the lid); cook onion, fennel, carrot, garlic, celery and chilli,
stirring, until fragrant. Stir in the water, stock, tomatoes and chickpeas.
3. Seal lid, cook on SLOW COOK LOW TEMP for 10 hours or touch the
PRESSURE COOK menu to select SOUP program for 30 minutes. Press START.
4.Remove lamb from cooker. When cool enough to handle, remove meat from
bones, shred meat; discard bones. Stir meat, peas and coriander leaves into
cooker. Season to taste.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
n
i
a
M
Rice
Pasta
Beef
Chicken
Pork
Lamb
Fish
Vegetable
Normal rice
Pre+Cooking time 25 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• Rice (250ml or a ‘rice cup’)
1.Measure 2 cups of rice and pour in the inner pot.
2.
Add water to the level corresponding to 2 cups of rice
3. Close the lid and touch the PRESSURE COOK menu to select RICE/RISOTTO
program. Press START.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
28 Rice
Risotto
Pre+Cooking time 35 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• 2 tbsp. olive oil
1.Add oil to the inner pot.
• ½ small onion, diced
2. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program.
• ¼ red pepper, diced
3.
• ½ green pepper, diced
• 60g mushrooms, sliced
• 130g tomatoes, chopped
• 280g long grain rice
Set cooking time for 10 minutes and press START (do not close the lid).
4.Place the onion, pepper, mushrooms and tomatoes in the pot. Stir from time to
time.
5.
Add the rice, peas and stock, stir, then close the lid.
6.Touch the PRESSURE COOK menu to select RICE/RISOTTO program and
press START.
• 360ml chicken/vegetable stock
• 70g frozen peas
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Rice 29
Asian style chicken
Pre+Cooking time 40 mins
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 2 tbsp. olive oil
1.Season chicken with the spicy seasoning mix in a separate bowl.
• ½ medium onion, diced
2.Add the oil and onion to the inner pot.
• 300g chicken breast, finely sliced
3. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 5 minutes and press START (Do not close the lid). Add the
• 500ml vegetable broth
• 2 cups rice
• 1 small leek, sliced thinly
seasoned chicken and stir from time to time.
4.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR LOW TEMP program,
set cooking time for 10 minutes and press START (Do not close the lid). Add the
• 50g fresh oyster mushrooms
• 3 slices pineapple
leek, mushrooms, pineapple, chilli and ginger.
5.Add the rice and broth, mix together and close the lid. Touch the PRESSURE
• 1 small red chilli
• 2 pinches ginger
COOK menu to select RICE/RISOTTO program and press START.
6.
Finally, add the lemon juice and soy sauce.
• juice from 1 lemon
• 20ml soy sauce
• spicy seasoning mix
• 1 bunch fresh coriander
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
ip
T
Serve with fresh coriander.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
30 Rice
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Pork and fennel sausage risotto
Pre+Cooking time 40 mins
Serves: 4–6
Pot recommendation: Non-stick pot
Ingredients
Method
• 6 pork and fennel sausages
1.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 14 minutes and press START (Do not close the lid); cook
• 1 tbsp. olive oil
sausages. Remove from cooker; slice thinly.
• 20g butter
• 1 medium brown onion, chopped finely
2. Add oil and butter into cooker. Touch the SAUTÉ/SEAR menu to select
SAUTÉ/SEAR LOW TEMP program, set cooking time for 3 minutes and press
• 1 clove garlic, crushed
START (Do not close the lid); cook onion, fennel and garlic, stirring, until
• 1 medium fennel bulb, trimmed,
vegetables soften. Add rice; stir to coat in butter mixture. Add wine; simmer,
chopped finely
• 1 ½ cups arborio rice
• ½ cup dry white wine
• 3 ½ cups chicken stock
uncovered, until liquid is absorbed. Add stock and the water.
3.Seal lid, touch the PRESSURE COOK menu to select RICE/RISOTTO program.
Press START.
4.Remove lid, Add sausage and peas; cover, stand 5 minutes. Stir in half the
• 2 cups water
• ½ cup frozen peas
cheese and thyme; season to taste.
5.
Serve risotto sprinkled with remaining cheese.
• ½ cup finely grated parmesan cheese
• 2 tsp. finely chopped fresh thyme
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Rice 31
Mushroom risotto
Pre+Cooking time 1 hr
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 30g butter
1.Add butter into the inner pot. Touch the SAUTÉ/SEAR menu to select SAUTÉ/
• 1 large brown onion, chopped finely
SEAR LOW TEMP program, set cooking time for 14 minutes and press START
• ½ cup dry white wine
(do not close the lid); cook onion and mushrooms, stirring, until browned lightly.
• 1L vegetable stock
• 2 cups (500ml) water
• 2 cups arborio rice
• 60g butter, extra
Add garlic, thyme, wine and bring to the boil until almost evaporated.
2. Add stock and rice to the pot. Touch the PRESSURE COOK menu to select
RICE/RISOTTO program and press START.
3.
Stir in cheese once cooked. Top with thyme and serve.
• 300g button mushrooms, sliced thinly
• 200g swiss brown mushrooms,
sliced thinly
• 2 cloves garlic, crushed
• 2 tsp. finely chopped fresh thyme
• 1 cup finely grated parmesan cheese
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
32 Rice
Pasta
Pre+Cooking time 23 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• Pasta (3 cups)
1.Measure 3 cups of pasta (penne or rotini) and put into the inner pot.
2.
Add 1.5 cups of water.
3.Close the lid and touch the MULTI COOK menu to select STEW/CURRY
program, set the cooking time for 20 minutes. Press START.
ip
T
For pasta al dente use less water.
Recommend to use a non-stick pot.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Pasta 33
Pasta bolognese
Pre+Cooking time 55 mins
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 1 tbsp. olive oil
1.Put the oil, onion, carrot, celery, mushrooms and meat into the inner pot.
• 1 medium onion, chopped
2. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 13 minutes and press START (Do not close the lid).
• 1 medium carrot, diced
• 1 stick celery, diced
• 70g mushrooms, chopped
• 250g lean minced beef
• 2 tbsp. tomato paste
3. Cook for 8 minutes then add the tomato paste, chopped tomatoes, garlic,
mixed herbs and red wine. Continue with the program for another 5 minutes.
4.
Add the pasta and water. Close lid.
5.Touch the MULTI COOK menu to select STEW/CURRY program, set cooking
time for 30 minutes and press START.
• 400g tinned chopped tomatoes
• 2 tbsp. mixed herbs
• 1 garlic clove, chopped
• 90ml red wine
• 250g penne pasta
• 270ml water
ip
T
Add water and pasta on top of the
sauce ingredients. Recommend the use
of a non-stick pot.
34 Pasta
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Carbonara spaghetti
Pre+Cooking time 45 mins
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 1 tbsp. olive oil
1.Add the oil, onion and garlic to the inner pot.
• ½ medium onion, chopped
2. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
• 1 garlic clove, crushed
• 100g bacon, chopped
• 180ml double cream
• salt and pepper to season
• 200g spaghetti
set cooking time for 10 minutes and press START. (Do not close the lid) Stir from
time to time.
3.Break the spaghetti in half and place into the inner pot with the rest of the
ingredients and water. Mix all the ingredients. Close the lid.
4.Touch the MULTI COOK menu to select STEW/CURRY program, set cooking
time for 30 minutes and press START.
• 540ml water
ip
T
Add water and pasta on top of the
sauce ingredients. Recommend the use
of a non-stick pot.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Pasta 35
Tuna spaghetti
Pre+Cooking time 30 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• 1 tbsp. olive oil
1.Add the oil, onion and garlic to the inner pot.
• ½ medium onion, chopped
2. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
• 1 garlic clove, crushed
• 180g tinned chopped tomatoes
• 150g tinned tuna
• 200g spaghetti
• 540ml water
set cooking time for 5 minutes and press START (Do not close the lid). Stir from
time to time.
3. Break the spaghetti in half and place into the inner pot and mix with the rest of
the ingredients and water. Close the lid.
4.Touch the MULTI COOK menu to select STEW/CURRY program, set cooking
time for 20 minutes and press START.
• 1 tbsp. dried oregano
• salt and pepper to season
ip
T
Add water and pasta on top of the
sauce ingredients. Recommend the use
of a non-stick pot.
36 Pasta
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Sausage Pasta Bake
Pre+Cooking time 50 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• 3 cloves garlic
1.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
• 1 finely sliced brown onion
• 200g grated cheddar cheese
• 100g stale bread
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh flat leaf parsley
• 1 tsp dried oregano
• Olive oil
• 4 pork sausages
for 5 minutes. Add in olive oil, sliced onion and chopped garlic. With the lid
open, cook till transparent.
2.Squeeze out sausage mix to create four balls from each sausage.
Add into cooker along with rigatoni, tinned tomato and stock.
3.Touch the PRESSURE COOK menu to select MANUAL program and set for 20
minutes.
4.Tear bread into chunks and mix with fresh oregano, chilli flakes, cheese and
parsley and a little oil.
5.Once the pasta is cooked, sprinkle the bread mixture over the top and touch
• 1 tsp chilli flakes
the MULTI COOK menu to select BAKE program for 10 minutes. Set the valve
• 2 x 450g tins diced tomato
to “BAKE” position.
• 350ml vegetable stock
• 400g dried rigatoni
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
ip
T
Recommend the use of a non-stick pot.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
When choosing BAKE turn the pressure regulator to the Bake position
Pasta 37
Beef ribs with stout
Prep time 15 mins
slow 6 hrs
or
pressure 1 hr
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 1 tbsp olive oil
1.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program.
Add half the oil into the inner pot. Sear ribs in batches and set aside.
• 2.5 kg beef short ribs
• 2 large brown onions sliced
• 2 tbsp brown sugar
• 2 tbsp balsamic vinegar
2.
Add in remaining oil. With the lid open, sauté onion for 15 minutes.
3.
Add sugar, vinegar, carrot and tomato with herbs, stout and BBQ sauce.
4.Return ribs to the pot. Seal lid and cook on SLOW COOK LOW TEMP for
6 hours or touch the PRESSURE COOK menu to select MEAT/POULTRY
• 1 tbsp Dijon mustard
• 5 sprigs fresh thyme
program for 45 minutes. Press START.
5.
Once finished, stir in the cornflour mixture to thicken the sauce.
• 400g carrots cut into chunks
• 1 x 450g tin peeled tomato pieces
• 250ml stout or Guinness
• 250ml beef stock
• 50ml bbq sauce
• 2 Tbsp cornflour mixed with
1 Tbsp cold water
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
38 Beef
Braised beef cheeks in stout
Pre+Cooking time
slow 9 hrs 45 mins
or
pressure 1 hr 25 mins
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 2 tbsp. olive oil
1.Add half the oil into the inner pot. Select SAUTÉ/SEAR HIGH TEMP program, set
cooking time for 10 minutes and press START (Do not close the lid); cook beef in
batches, until browned all over. Remove from pot and set aside.
2. Meanwhile, peel shallots, trim roots, leaving shallots whole. Halve shallots
lengthways.
3.Heat remaining oil in the inner pot, select SAUTÉ/SEAR LOW TEMP program, set
cooking time for 5 minutes. Press START (Do not close the lid); cook shallots and
garlic, stirring, until shallots are browned lightly. Stir shallot mixture with cooked
beef, carrot, mushrooms, stout, sugar, thyme and rosemary in the inner pot.
• 6 beef cheeks
• 12 shallots
• 2 cloves garlic, crushed
• 1 cup (250ml) beef stock
• 2 medium carrots, chopped coarsely
• 250g portabello mushrooms,
chopped coarsely
• 3 cups (750ml) stout
• 2 tbsp. dark brown sugar
• 2 sprigs fresh rosemary
• ¼ cup (35g) cornflour
• 2 tbsp. water
• 2 sprigs of thyme
• 1 chorizo sausage, sliced thinly
4.Seal lid, cook on SLOW COOK LOW TEMP for 9 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 30 minutes. Press
START.
5.Carefully remove beef from cooker. Cover to keep warm. Stir blended cornflour and
the water into cooker. Select SAUTÉ/SEAR LOW TEMP program, set cooking time
for 15 minutes and press START (Do not close the lid); cook until thickened slightly.
Season to taste.
6.
Serve beef with thickened sauce.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Beef 39
Chinese braised oxtail
Pre+Cooking time
slow 8 hrs 10 mins
or
pressure 40 mins
Serves: 4–6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 1kg beef oxtail, trimmed
1.Cut oxtail into 4cm pieces. Combine sauce, wine, sugar, garlic, ginger, chopped
• ½ cup (125ml) Japanese/
Korean soy sauce
• ¼ cup Chinese cooking wine
• ¼ cup firmly packed dark brown sugar
• 6 cloves garlic, bruised
• 12cm piece fresh ginger, peeled,
sliced thickly
• 4 green onions, chopped coarsely
onion, star anise, cinnamon, rind and the water in inner pot. Touch the SAUTÉ/
SEAR menu to select SAUTÉ/SEAR LOW TEMP program, set cooking time for
10 minutes and press START (do not close the lid); bring to the boil. Add oxtail.
2. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 25 minutes.
Press START.
3. Remove lid. Transfer oxtail to serving plate; drizzle with about ⅓ cup (80ml) of
braising liquid. Sprinkle with shredded onion.
• 2 star anise
• 2 cinnamon sticks
• 3 x 5cm strips orange rind
• ½ cup water
• 2 green onions, shredded finely
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
40 Beef
Massaman beef curry
Pre+Cooking time
slow 8 hrs 45 mins
or
pressure 1 hr 15 mins
Serves: 6
Pot recommendation: Either pot can be used, however the non-stick pot is easier to clean
Ingredients
Method
• 2 tbsp. peanut oil
1.Add oil into the inner pot. Touch the SAUTÉ/SEAR menu to select SAUTÉ/
SEAR LOW TEMP program, set cooking time for 5 minutes and press START
• 2 large brown onions, cut into thin
(Do not close the lid); cook onion, stirring, until browned lightly. Remove from
wedges
pot, place on plate and put aside.
• 1kg gravy beef, chopped coarsely
• ⅔ cup massaman curry paste
2. Add remaining oil into the inner pot. Select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 10 minutes and press START (Do not close the lid); cook
• 1 cup coconut milk
• 1 cup chicken stock
• 2 cinnamon sticks
beef, in batches, until browned. Add paste; cook, stirring, until fragrant.
3.
Add coconut milk, stock, cinnamon, potato and peanuts to cooker.
4.Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or touch the
• 3 medium potatoes, chopped coarsely
PRESSURE COOK menu to select MEAT/POULTRY program for 25 minutes.
• ½ cup roasted peanuts
Press START.
• 2 tbsp. light brown sugar
• 1 tbsp. fish sauce
• ⅓ cup lightly packed fresh
coriander leaves
• 1 lime, cut into wedges
5.Discard cinnamon sticks. Stir in sugar and sauce. Serve topped with coriander
leaves; accompany with lime wedges
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Beef 41
Osso buco with mushrooms
Prep time 15 mins
slow
or
pressure 1 hrs 30 mins
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 6 large pieces osso buco
1.In a separate bowl, coat beef in flour and shake off excess. Add oil into inner
• ¼ cup plain flour
pot and touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP
• 2 tbsp olive oil
• 1 brown onion finely sliced
program, P
re heat for 10 minutes.
2. Sear all the meat until browned all over with the lid off. Remove browned meat
and set aside. Add onion to cooker and SAUTÉ/SEAR until transparent.
• 150ml red wine
• 350ml beef stock
3. To the pot, add mushrooms, red wine, stock, sugar and gravy powder dissolved
• 60ml Worcestershire sauce
in water along with the browned meat. Close lid and cook on SLOW COOK
• 180g swiss brown mushrooms halved
LOW TEMP for 8 hours or touch the PRESSURE COOK menu to select MEAT/
• 155g portabello mushrooms
cut into quarters
POULTRY program for 35 minutes.
4.
When finished, open lid and add in cream. Serve with sweet potato mash.
• 155g oyster mushrooms torn
• 125ml thickened cream
• 100g gravy powder
• 25ml water
• ½ cup coarsely chopped
flat leaf parsley
• 30g brown sugar
42 Beef
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Veal stew
Pre+Cooking time 4 hrs
Serves: 4
Pot recommendation: Non-stick pot or stainless steel pot
Ingredients
Method
• 2 tbsp. olive oil
1.Rub the slices of meat with the seasoning.
• 800g veal
2. Add olive oil to the inner pot.
• 5 large carrots, sliced
3. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
• 3 onions, chopped
• 3-4 bay leaves
• ½ cup red wine
• herbs, salt and pepper to season
set cooking time for 20 minutes and press START (Do not close the lid); cook
for 3 minutes on each side.
4.Take the meat out and put the onion into the inner pot. Cook for 8 minutes, add
the carrot and onion on top of the meat. Add bay leaves and red wine and leave
until it boils.
5.Close the lid, touch the MULTI COOK menu to select STEW/CURRY program,
set cooking time for 3 hours and 30 minutes and press START.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Beef 43
Chicken cacciatore
Pre+Cooking time
slow 6 hrs 25 mins
or
pressure 15 mins
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 2 tbsp. olive oil
1.Add chicken and oil to the inner pot. Touch the SAUTÉ/SEAR menu to select
• 12 chicken drumsticks
SAUTÉ/SEAR HIGH TEMP program, set cooking time for 10 minutes and press
• 1 medium brown onion, sliced thickly
START (Do not close the lid); cook until browned all over. Add onion, garlic and
• 3 cloves garlic, crushed
• 3 drained anchovy fillets, crushed
anchovy fillets, cook until soft.
2. Add wine, tomato pasta sauce & tomato paste. Select SAUTÉ/SEAR LOW
TEMP program, set cooking time for 5 minutes and press START; bring to the
• ½ cup (125ml) dry white wine
• ⅓ cup (80ml) chicken stock
• ⅓ cup (80ml) tomato pasta sauce
boil.
3.
Stir in remaining ingredients including cream.
4.Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or touch the
• 2 tbsp. tomato paste
PRESSURE COOK menu to select MEAT/POULTRY program for 15 minutes.
• 2 tsp. finely chopped fresh basil
Press START.
• 1 tsp. caster sugar
5.
Stir in olives and parsley to garnish and serve.
• ⅓ cup seeded black olives, halved
• 1 tbsp. finely chopped fresh
flat-leaf parsley
• 2 tbsp. cream
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
44 Chicken
Chicken tikka masala
Pre+Cooking time 4 hrs 15 mins
Serves: 4
Pot recommendation: Non-stick pot or stainless steel pot
Ingredients
Method
• 1kg skinless chicken thigh cutlets
1.Combine chicken, tomatoes, onion and paste in the inner pot.
• 800g canned diced tomatoes
2. Seal lid, touch the SLOW COOK menu to select SLOW COOK HIGH TEMP
program. Set cooking time for 4 hours. Press START.
• 2 large brown onions, sliced thinly
• ⅔ cup tikka masala paste
• ¼ cup pouring cream
3.
Season to taste.
4.
Serve drizzled with cream, topped with coriander.
• 1 cup loosely packed fresh
coriander leaves
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
Chicken 45
Chicken, walnut and broad bean casserole
Pre+Cooking time
slow 4 hrs
or
pressure 1 hrs 20 mins
Serves: 6
Pot recommendation: Non-stick pot or stainless steel pot
Ingredients
Method
• 1.5kg chicken thigh fillets
1.Toss chicken in flour to coat, shake off excess. Reserve excess flour. Add oil into
the inner pot. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH
TEMP program, set cooking time for 10 minutes and press START (Do not close
the lid); cook chicken in batches, until browned. Remove from pot, Wipe pot
with absorbent paper.
2. Put butter into same pan, select SAUTÉ/SEAR LOW TEMP program, set
cooking time for 5 minutes and press START (Do not close the lid); cook onion,
carrot and celery, stirring, until softened. Add garlic; cook, stirring, until fragrant.
Stir in reserved excess flour, then stock, mustard and curry powder, stir over on
SAUTÉ/SEAR LOW TEMP for 3 minutes until mixture boils and thickens.
3.
Place celeriac, top with chicken in a pot. Move onion mixture onto chicken.
• 2 tbsp. plain flour
• 2 tbsp. vegetable oil
• 20g butter
• 1 large brown onion, chopped coarsely
• 2 medium carrots, sliced thickly
• 2 stalks celery, trimmed,
chopped coarsely
• 2 cloves garlic, chopped finely
• 2 cups chicken stock
4.Seal lid, cook on SLOW COOK LOW TEMP for 3 hours or touch the PRESSURE
• 2 tbsp. dijon mustard
COOK menu to select MEAT/POULTRY program for 15 minutes. Press START.
5.Meanwhile, place broad beans in a medium heatproof bowl, cover with boiling
water. Stand 2 minutes, drain. Peel away grey skins.
6.Add broad beans to cooker. Close the lid. Touch the MULTI COOK menu to
select STEW/CURRY program, set cooking time for 30 minutes and press
START. Season to taste. Serve sprinkled with nuts and celery leaves.
• 1 medium celeriac, chopped coarsely
• 2 cups frozen broad beans, peeled,
shell removed
• 1 tbsp. curry powder
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
46 Chicken
Chinese chicken hot pot
Pre+Cooking time
slow 8 hrs 20 mins
or
pressure 1 hr
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 1.8kg whole chicken
• 1L water
• 1L chicken stock
• 2 cups (500ml) chinese cooking wine
• ½ cup (125ml) light soy sauce
• ⅓ cup (83ml) oyster sauce
• ⅓ cup (83g) firmly packed light brown
sugar
• 4 cloves garlic, bruised
• 6cm piece fresh ginger (30g), sliced
thinly
• 1 star anise
• 1 tsp. five-spice powder
• 2 fresh long red chillies,
halved lengthways
• 500g baby bok choy,
chopped coarsely
• ⅓ cup coarsely chopped
fresh coriander
• 1 fresh long red chilli, extra, sliced thinly
• 2 cinnamon quills
1.Rinse chicken under cold water; pat dry, inside and out, with absorbent paper.
Combine the water, stock, cooking wine, sauces, sugar, garlic, ginger, spices and
chilli in the inner pot. Add chicken.
2. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 35 minutes.
Press START.
3. Remove chicken, strain broth through fine sieve into large bowl. Discard solids.
Cover chicken to keep warm. Return broth to cooker. Add bok choy to cooker.
Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR LOW TEMP program,
set cooking time for 5 minutes and press START (Do not close the lid). Cook
until tender.
4.Cut chicken into 6 pieces. Serve with bok choy, drizzle with the broth. Sprinkle
with coriander and extra chilli.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
Chicken 47
Green chicken curry
Pre+Cooking time
slow 4 hrs 10 mins
or
pressure 30 mins
Serves: 4–6
Pot recommendation: Non-stick pot or stainless steel pot
Ingredients
Method
• 1 tbsp. peanut oil
1.Add oil and chicken to the inner pot. Touch the SAUTÉ/SEAR menu to select
SAUTÉ/SEAR HIGH TEMP program, set cooking time for 10 minutes and press
• 1kg chicken thigh fillets, quartered
• ¼ cup green curry paste
• 1 cup coconut cream
START (Do not close the lid); cook until golden brown
2. Add paste, zucchini, fish sauce, lime juice, palm sugar and onions. Touch the
SAUTÉ/SEAR menu to select SAUTÉ/SEAR LOW TEMP program, set cooking
• 2 medium zucchini, sliced thickly
• 1 tbsp. fish sauce
• 1 tbsp. lime juice
time for 3 minutes and press START (Do not close the lid).
3.
Add coconut cream.
4.Seal lid, cook on SLOW COOK LOW TEMP for 5 hours or touch the
• 1 tbsp. grated palm sugar
PRESSURE COOK menu to select MEAT/POULTRY program for 15 minutes.
• ⅓ cup each loosely packed
Press START.
fresh coriander and thai basil leaves
• 2 green onions, sliced thinly
5.Stir in sauce, juice, sugar and half the herbs; season to taste. Serve curry
sprinkled with remaining herbs and onion.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Chicken
Green olive, garlic and lemon chicken
Prep time 10 mins
slow 4 hrs
or
pressure 45 mins
Serves: 4
Pot recommendation: Stainless steel pot
Ingredients
Method
• 2 tbsp soft butter
1.Combine soft butter with rind, garlic, olives and parsley.
• 1 tbsp olive oil
2. Push lemons and garlic bulbs into chicken carcass. Gently add half the butter
mix under the skin and spread remaining all over top of chicken.
• Zested Rind of 1 lemon
• 3 cloves garlic chopped finely
3. Gently add half the butter mix under the skin and spread remaining all over
top of chicken. Place chicken into inner pot, seal lid and cook on SLOW COOK
• 100 g pitted green olives
POT ROAST for 5 hours (touch MULTI COOK menu to select this program) or
chopped finely
touch the PRESSURE COOK menu to select MEAT/POULTRY program for 45
• 2 tbsp flat leaf parsley
chopped coarsely
• 1 x 1.5kg whole chicken
minutes, breast side down (this will allow chicken to caramelise nicely).
4.
Remove chicken and cut into four to serve.
• 1 lemon cut into quarters
• 1 whole garlic bulb cut in half
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Chicken 49
Lemon grass and pork curry
Pre+Cooking time
slow 6 hrs 30 mins
or
pressure 55 mins
Serves: 6
Pot recommendation: Non-stick pot or stainless steel pot
Ingredients
Method
• 2x10cm sticks fresh lemon grass,
chopped coarsely
• 3 cloves garlic, quartered
• 4cm piece fresh galangal, sliced thinly
• 1 fresh small red thai chilli, chopped coarsely
• 1 tsp. ground turmeric
• ½ tsp. ground cumin
• ¼ tsp. ground cardamom
• 3 fresh kaffir lime leaves, shredded thinly
• 1 medium red onion, chopped coarsely
• ½ cup water
• 1 tbsp. peanut oil
• 1.2kg pork neck, chopped coarsely
• ½ cup water
• 1 tbsp. peanut oil
• 1.2kg pork neck, chopped finely
• 800ml canned coconut milk
• 3 baby eggplants, sliced thinly
• 375g baby carrots, halved lengthways
• 1 tbsp. fish sauce
• 2 tbsp. lime juice
• ½ cup loosely packed fresh
coriander leaves
• 1 tbsp. palm sugar
• 1 zucchini sliced lengthways into 8 slices
1.Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion
and the water until mixture is smooth.
2. Add oil into the inner pot. Touch the SAUTÉ/SEAR menu to select SAUTÉ/
SEAR LOW TEMP program, set cooking time for 5 minutes and press START
(Do not close the lid); cook lemon grass paste, stirring until fragrant.
3.Stir in pork, coconut milk, palm sugar, eggplant, carrots and zucchini.
4.Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 20 minutes.
Press START.
5.
Season to taste. Serve sprinkled with coriander.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
50 Pork
Barbecued pork ribs
Pre+Cooking time
slow 4 hrs 30 mins
or
pressure 1 hr
Serves: 4
Pot recommendation: Stainless steel pot
Ingredients
Method
• 2kg American-style pork ribs
1.Cut pork into pieces to fit into the inner pot of cooker. Combine remaining
ingredients in a large shallow dish; add pork, turn to coat in marinade. Cover;
• ½ cup barbecue sauce
• ½ cup tomato sauce or ketchup
• ½ cup cider vinegar
• ½ cup white wine
refrigerate mixture overnight.
2.
3. Seal lid, cook on SLOW COOK LOW TEMP for 4 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 30 minutes.
• ¼ cup orange marmalade
• 3 cloves garlic, crushed
• ½ tsp. chilli flakes
Transfer pork and marinade to the cooker. Add sauce.
Press START.
4.Release steam (set valve to Vent), open lid and Touch the SAUTÉ/SEAR menu
to select SAUTÉ/SEAR LOW TEMP program, set cooking time for 10 minutes
• ½ cup white wine
and press START (Do not close the lid); skimming fat from surface, cook until
• pinch of salt
sauce has reduced to about 1¾ cups.
5.
Season to taste. Serve pork drizzled with sauce.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
Tip
Ask the butcher to cut the ribs so that
they will fit into your cooker.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Pork 51
Caramelised pepper pork
Prep time 10 mins
slow 6 hrs
or
pressure 30 mins
Serves: 4
Pot recommendation: Either pot can be used, however the non-stick pot is easier to clean
Ingredients
Method
• 14 shallots chopped finely
1.Combine shallots, garlic, fish sauce, pepper and pork in bowl.
• 3 cloves garlic chopped finely
2. Pour oil into inner pot and touch the SAUTÉ/SEAR menu to select SAUTÉ/
SEAR HIGH TEMP program. Set cooking time for 10 minutes and press START
• 45ml fish sauce
• 1 tbsp cracked black pepper
• 800g rindless / boneless pork belly
• 5g brown sugar
(Do not close the lid).
3.
Sear pork until it begins to caramelise. Then add in sugar and water.
4.Close lid and cook on SLOW COOK LOW TEMP for 6 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 15 minutes.
• 2 stalks spring onion
Press START.
5.
Serve with sliced spring onion and steamed rice.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
52 Pork
Pork schnitzel
Pre+Cooking time 25 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• 5 tbsp. olive oil
1.Pound the pork fillets to a ¼ - ⅛ inch thickness.
• 4 portions of schnitzel style pork fillets
2. Set out 3 shallow bowls: one with flour, salt and pepper, the second with the
whipped egg, and the third with breadcrumbs.
• dry breadcrumbs
• flour
• 1 egg
• salt and pepper to season
3.
Add the olive oil to the inner pot.
4.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 15 minutes and press START (Do not close the lid).
5.
Drench the fillets first.
6.
Cook the pork schnitzel for 3-4 minutes on each side (Do not close the lid).
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
Pork 53
Old fashioned pork fricasse
Pre+Cooking time 55 mins
Serves: 4
Pot recommendation: Either pot can be used, however the non-stick pot is easier to clean
Ingredients
Method
• 2 tbsp. oilve oil
1.Add the oil, onion and garlic into the inner pot.
• 500g pork
2. Touch the SAUTÉ/SEAR menu to selelct SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 10 minutes and press START (Do not close the lid). Stir from
• 1kg potatoes, chopped
• 1 onion, chopped
• 300g mushrooms
• 1 carrot grated
• 1 clove of garlic
• 1 tbsp. cumin
time to time.
3.
After 5 minutes add the carrot and continue for another 5 minutes.
4.
Add the meat cut into cubes, seasoning and salt.
5.Close the lid. Touch the MULTI COOK menu to select STEW/CURRY program,
set cooking time for 35 minutes and press START. After 15 minutes add
potatoes and mushrooms.
• salt and pepper to season
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Pork
Garlic, herb and mustard lamb leg
Prep time 15 mins
slow 5 hrs
or
pressure 35 mins
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 2 tbsp olive oil
1.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 15 minutes and press START (Do not close the lid). Add
the olive oil to the inner bowl. Once hot, fry the onion, garlic, bacon and
mushrooms gently.
2. Place herbs, mustard and bread crumbs in a mixing bowl. Add the cooked
onion mushroom mixture and incorporate well.
3. Open out lamb leg and place stuffing into centre. Tie up with string at 2cm
intervals. Seal lamb in inner pot for 10 minutes or until golden.
• 1 finely sliced brown onion
• 2 cloves garlic finely chopped
• 6 button mushrooms finely sliced
• 2 rashers bacon finely chopped
• 2 tbsp finely chopped flat leaf parsley
• 2 tbsp finely chopped rosemary
• 2 tbsp grain mustard
4.Add in wine and chicken stock and close lid. Cook on SLOW COOK POT
ROAST for 5 hours 30 minutes (touch MULTI COOK menu to select this
• ¼ cup breadcrumbs
program) or touch the PRESSURE COOK menu to select MEAT/POULTRY
• 1 egg
• 1.4kg boneless lamb leg
5.
program for 20 minutes. Press START.
Remove from the pot. Allow to rest for 10 minutes before carving.
• 125ml chicken stock
• 125ml white wine
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Lamb 55
Lamb korma
Pre+Cooking time
slow 6 hrs 30 mins
or
pressure 1 hr
Serves: 6
Pot recommendation: Stainless steel pot
Ingredients
Method
• 1.5kg boned lamb shoulder,
1.Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream and
chopped coarsely
• 2 medium brown onions, sliced thinly
• 5cm piece fresh ginger, grated
• 3 cloves garlic, crushed
• ⅔ cup korma paste
• 3 medium tomatoes, chopped coarsely
cinnamon in a cooker.
2. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or touch the
PRESSURE COOK menu to select MEAT/POULTRY program for 25 minutes.
Press START.
3.Season to taste. Discard cinnamon stick. Serve korma sprinkled with coriander,
chilli and almonds.
• ½ cup chicken stock
• 300ml pouring cream
• 1 cinnamon stick
• ½ cup loosely packed fresh
coriander leaves
• 1 fresh long red chilli, sliced thinly
• ⅓ cup roasted flaked almonds
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SLOW COOK turn the pressure regulator to the VENT position.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
56 Lamb
Lamb and winter vegetable stew
Pre+Cooking time 55 mins
Serves: 4
Pot recommendation: Either pot can be used, however the non-stick pot is easier to clean
Ingredients
Method
• 500g stewing lamb, cubed
1.Mix the lamb with garlic, thyme and pepper and salt to taste. Mix in the squash,
• 2 cloves garlic, chopped finely
• 1 tbsp. fresh thyme, chopped finely
• freshly ground pepper and salt
• 300g butternut squash, seeded
and cubed
• 150g parsnip, sliced
parsnip, sweet potato, celery and onion.
2. Pour the red wine, beef stock and olive oil over the lamb and vegetables. Close
the lid.
3. Touch the MULTI COOK menu to select STEW/CURRY program, set cooking
time for 45 minutes and press START. Stir once or twice. Serve with rice or
couscous.
• 150g sweet potato, cubed
• 125g celery, sliced
• 1 medium onion, chopped coarsely
• 100ml red wine
• 125ml beef stock
• 1 tbsp. olive oil
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
Lamb 57
Asian-style steamed salmon
Pre+Cooking time 15 mins
Pot recommendation: Stainless steel pot
Serves: 4
Ingredients
Method
• 800g skin on salmon fillet
1.Cut salmon into 4 even pieces
• 2 tbsp ginger, julienned
2.
• Spring onion finely sliced
3.Lay salmon on cabbage leaf in steamer tray. Layer the lime, ginger, spring onion
• 8 slices lime
• 200ml vegetable stock
• 30ml Shaoxing wine
• 25g sugar
Pour stock, sugar, Shaoxing, soy and sesame oil in cooker base.
and white pepper onto salmon.
4.Touch the PRESSURE COOK to select STEAM program, set cooking time for 5
minutes. Press START.
5.
Use steaming liquid as sauce with fish. Garnish with coriander leaves.
• 30ml light soy sauce
• 5ml sesame oil
• 1 bunch Coriander
• Ground white pepper
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
58 Fish
Steamed salmon with green vegetables
Pre+Cooking time 20 mins
Pot recommendation: Stainless steel pot
Serves: 4
Ingredients
Method
• 4 salmon steaks of 200g each
1.Place 1 cup of water into the inner pot and add steam tray.
• 10g dill, keep a few sprigs to use
2.
for garnish
• 1 zucchini, finely sliced
• 200g green asparagus tips
• 150g broad beans (frozen)
Layer all the vegetables on the steaming tray, trying to keep it a flat layer.
3. Place the salmon fillets on top of the vegetable layer, and season with salt,
pepper and lemon-flavoured olive oil.
4.Close the lid, touch the PRESSURE COOK to select STEAM program, set
cooking time for 10 minutes and press START.
• 150g garden peas (frozen)
• freshly ground pepper and salt
• lemon-flavoured olive oil
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing PRESSURE COOK turn the pressure regulator to the SEAL position.
Fish 59
Moroccan-style vegetable stew
Pre+Cooking time 50 mins
Pot recommendation: Non-stick pot
Serves: 4
Ingredients
Method
• 1 finely sliced red onion
1.Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR LOW TEMP program,
set the cooking time for 5 minutes and press START. Heat olive oil in cooker.
• 3 cloves garlic chopped finely
• 2 sticks celery diced
• 20 ml olive oil
• 1 tsp cumin
• ½ tsp turmeric
• 1 tsp ground coriander
2.
Add onion, garlic, celery and spices. Cook with lid open until fragrant.
3.Add in chickpeas, tomato, stock, apricots and eggplant and touch the MULTI
COOK menu to select STEW/CURRY program, set the cooking time for 30
minutes and press START.
4.Serve on a bed of steamed couscous drizzled with yoghurt and toasted slivered
almonds.
• 1 tsp smoked paprika
• 1 tin cooked chickpeas
• 200ml vegetable stock
• 10 x dried apricots/halved
• 1x tin 450g peeled chopped tomato
• 8 baby eggplants/sliced in
half lengthways
• ½ cup picked Coriander leaves
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
When choosing STEW/CURRY turn the pressure regulator to the VENT position.
60 Vegetable
e
k
a
B
Apple cake
Cherry and fruit cake
Chocolate walnut cake
Coconut carrot cake
Apple cake
Pre+Cooking time 1 hr 10 mins
Serves: 6–8
Pot recommendation: Non-stick pot
Ingredients
Method
• 190g margarine
1.Mix the margarine with sugar, add the eggs and mix thoroughly. Add the flour,
• 200g sugar
• 100g almond meal
• 190g flour
• ¾ tsp. baking powder
• 2 medium eggs
• 2 medium apples, peeled,
cored and cut into eights
baking powder and almond meal, mix until the mixture is creamy. Fold through
maple syrup.
2. Grease the base and sides of the inner pot, add the mixture and smooth the top
of mixture to create level finish. Place the apples on top, pushing them slightly
into the mixture. Sprinkle with cinnamon.
3.Touch the MULTI COOK menu to select BAKE program, set cooking time for
50 minutes and press START. Close the lid.
• Cinnamon
• 80ml maple syrup
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing BAKE turn the pressure regulator to the BAKE position
62 Bake
Cherry and fruit cake
Pre+Cooking time 1 hr 30 mins
Serves: 6–8
Pot recommendation: Non-stick pot
Ingredients
Method
• 250g butter
1.Cream butter and sugar together until light and fluffy. Add beaten eggs and
• 200g white sugar
• 2 eggs
• ½ cup (125ml) orange juice
• 2 cups (500g) plain flour
• 1 tsp. baking powder
• 375g sultanas
• 250g halved glace cherries
orange juice and mix well.
2. Sift flour and baking powder. Reserve ⅓ cup of flour mixture and toss with
sultanas and cherries (this will keep them from sinking to the bottom of the
cake).
3.Add flour mixture to batter and blend. Add floured raisins and cherries to dough
and mix until just combined.
4.Grease the base and sides of the inner pot, add the mixture and smooth the top
of mixture to create level finish.
5.Touch the MULTI COOK menu to select BAKE program, set cooking time for 59
minutes and press START.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing BAKE turn the pressure regulator to the BAKE position
Bake 63
Chocolate walnut cake
Pre+Cooking time 1 hr 15 mins
Serves: 6–8
Pot recommendation: Non-stick pot
Ingredients
Method
• 4 medium eggs
1.Beat the eggs in a mixing bowl. Add sugar and beat until the mixture turns
creamy. Add butter and keep mixing. Then add the flour and baking powder.
• 225g caster sugar
• 100g butter
• 60g plain flour
• 2 tsp. baking powder
• 120g dark chocolate
• 100g chopped walnuts
2.
In double boiler, melt the chocolate, mix everything together and add walnuts.
3.Grease the base and sides of the inner pot, add the mixture and smooth the top
of mixture to create level finish.
4.Touch the MULTI COOK menu to select BAKE program, set cooking time for
50 minutes and press START. Close the lid.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing BAKE turn the pressure regulator to the BAKE position
64 Bake
Coconut carrot cake
Pre+Cooking time 1 hr 20 mins
Serves: 8-10
Pot recommendation: Non-stick pot
Ingredients
Method
• 280g plain flour
• 2 tsp. bicarb soda
• ¼ tsp. salt
• 2 tsp. ground cinnamon
• 3 eggs
• 125ml buttermilk
• 80ml vegetable oil
• 315g caster sugar
• 2 tsp. vanilla essence
• 250g grated carrot
• 90g desiccated coconut
• 125g chopped walnuts
• 210g crushed pineapple with juice
(about half a tin)
• 155g raisins or sultanas
1.In a medium bowl, sift together flour, bicarb soda, salt and cinnamon. Set
Topping (optional)
• 125g unsalted butter
• 3 tbsp. icing sugar
• 200g cream cheese, softened
aside. In a separate large bowl, combine eggs, buttermilk, oil, sugar and vanilla
essence. Mix well. Add flour mixture and mix well.
2. In a medium bowl, combine grated carrot, coconut, walnuts, pineapple and
raisins.
3.Using a large wooden spoon or a whisk, add carrot mixture to cake mixture and
fold in well.
4.Grease the base and sides of the inner pot, add the mixture and smooth the top
of mixture to create level finish.
5.Touch the MULTI COOK menu to select BAKE program, set cooking time for 59
minutes and press START.
6.
Once cooled, add optional topping if required.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing BAKE turn the pressure regulator to the BAKE position
Bake 65
t
r
u
h
g
o
Y
Homemade yoghurt
Vanilla yoghurt
Yoghurt with toasted
granola and red fruit
Homemade yoghurt
Pre+Cooking time 8 hrs
Serves: 4
Pot recommendation: Non-stick pot
Ingredients
Method
• 1L pasteurised milk
1.Pour the milk into the pot (the milk should be at room temperature) and the
• 180-200g natural yoghurt
natural yoghurt and stir.
2. Close the lid, touch the MULTI COOK menu to select YOGHURT program, set
cooking time for 8 hours and press START.
Tip
If you want fruit yoghurt, add fruit 30
minutes before the end of the program.
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing YOGHURT turn the pressure regulator to the VENT position.
Yoghurt 67
Vanilla yoghurt
Pre+Cooking time 8 hrs
Serves: 6–8
Pot recommendation: Non-stick pot
Ingredients
Method
• 2L whole milk (room temperature)
1.Pour the milk into the pot (the milk should be at room temperature) and place
• 200 ml or 12 tbsp. yoghurt (room
temperature) or yoghurt culture
• Vanilla scraped from 1 pod
all ingredients into the pot. Stir.
2. Close the lid, touch the MULTI COOK menu to select YOGHURT program, set
cooking time for 8 hours and press START.
• 5 tbsp. sugar
Tip
If you want fruit yoghurt, add fruit 30
minutes before the end of the program.
68 Yoghurt
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing YOGHURT turn the pressure regulator to the VENT position.
Yoghurt with toasted granola and red fruit
Pre+Cooking time 10 mins
Serves: 2-3
Pot recommendation: Non-stick pot
Ingredients
Method
• 500ml homemade plain
1.Place all ingredients except yoghurt into pot.
natural yoghurt
2. Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program,
set cooking time for 10 minutes and press START (Do not close the lid).
• 100g rolled oats
• 50g almond flakes
• 25g walnuts
• 25g shelled sunflower seeds
3.
Remove from pot and let dry on baking paper.
4.Once granola cools down and becomes crunchier, add to yoghurt – either
sprinkle on top or mix together.
• 50g dried figs, sliced, stems removed
• 6 tbsp. honey + extra for garnish
• 1 tsp. ground cinnamon
• 200g mixed cleaned berries such
as raspberries, strawberries and
blueberries
Tip
Add fresh/dry fruits on top of Granola
once it cools down and serve with
yoghurt
Cooking timer starts to count down once the ‘Maintain pressure’ status is reached
on the progression bar.
When choosing SAUTÉ/SEAR make sure to keep the top lid OPEN for the entire time.
Yoghurt 69
Notes
71
© 2017 Koninklijke Philips N.V. All rights reserved. Specifications are subject to
change without notice. Trademarks are the property of Koninklijke Philips N.V.
(Royal Philips) or their respective owners.
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