5-in-1 Multi-Cooker Instruction Manual
5-in-1 Multi-Cooker
Instruction Manual
Contents
Introduction
Important Safeguards
Using your Multi-Cooker
Product Structure
Assembling Instructions
Quick Guide to Using your 5-in-1 Multi-Cooker
Beginners Guide to Slow Cooking
Beginners Guide to Pressure Cooking
Beginners Guide to Soup Making
Beginners Guide to Steaming
Beginners Guide to Rice Cooking
Warranty
Care and Cleaning Instructions
Recipes
After Sales Service
Wild Appetite Contact Details
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Introduction
We hope that you enjoy your new 5-in-1 Multi-Cooker. Please find below
important information about your new appliance.
Characteristics
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5 in 1 Multi-Cooker
NW 700
Voltage: 220-240V 50Hz
Power consumption: 900W
Description
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5 cooking appliances in 1 :
Pressure Cooker
Slow Cooker
Rice Cooker
Steamer
Soup/Saute
7 Safety Protection measures
6L capacity
2 pressure levels, high and low
Stainless steel finish
Non-stick removable inner bowl
Digital timer with countdown
Slow cook times in hours
Fast cook times in minutes
Automatic keep warm setting
12 month warranty
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Other items in the Newwave
Kitchen Appliances range
Important Safeguards
When using electrical appliances, basic safety precautions should always be
followed. Please read the safeguards below before using your Multi-Cooker.
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Read all instructions before operating and keep
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 is not to 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 to 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 provide 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
not to be immersed in water for cleaning.
Unwind the cord before use.
Do not immerse 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 authorised
service centre for examination and or repair.
Any maintenance, other than cleaning, should
be performed at an authorised service centre.
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
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- 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 anything 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
The lid must not be opened until the pressure
has decreased sufficiently .
Please turn the lid left after the pressure has
released to ensure safety when opening the lid.
Do not move the seal ring in the lid with any
tools or 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 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 authorised repair centre.
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 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.
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Using Your Multi-Cooker
First time use
When using your Multi-Cooker for the first time, please read the instructions contained in this
manual.
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 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 escaping steam. Lift the lid carefully and keep your face clear when
opening.
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Product Structure
1. Handle
9. Outer Pot
17. Side Handle
2. Lid
10. Upper Body
18. Electronic Heater
3. Pressure Limiting Valve
11. Control Panel
19. Seal Ring for Floating
4. Floating Valve
12. Power Cable
Valve
5. Floater
13. Steam Water Storage
20. Filter
6. Slideway
14. Body Cover/Structure
21. Seal Belt
7. Sliding Valve
15. Detachable Spoon/Ladle Holder
22 Sensor
8. Inner Pot
16. Lower Body
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Assembling Instructions
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Assembling Instructions
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Assembling Instructions
Assembling Instructions :
1. To open the lid - When the lid is closed, hold
the handle and turn in an clockwise direction
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
anti-clockwise until the lid reaches the closed
position. See figures 4-6.
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
anti-clockwise 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 sideways 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 5 in 1
appliance. It will rotate 360deg 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.
Usage Instructions :
To open the lid - When the lid is closed, hold
the handle and turn in an clockwise direction
until the lid can be lifted up. See figures 14-15.
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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 16-17.
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.
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.
Turn on the power supply - Once the power
is turned on, the LCD 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.
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.
Quick User Guide To Using
Your 5-In-1 Multi-Cooker
Brown
This function is ideal for starting your recipes when sautéing, browning or frying is required. For
example, when making a Bolognese sauce you can sauté your onion, celery and carrot as well as
brown your meat. Once ready you can then choose
your Slow Cook or Pressure cook function.
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Always Brown with the lid open.
There is no time feature available when using this function.
The temperature range for this function is 160°C to 180°C.
The Browning function will turn off if there is too little food in the bowl.
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Plug the unit in
Press the Brown button
Press the Start button
The unit will start heating to the desired temperature range
When Browning is complete, press cancel
Slow Cook
The Slow cook function has a delayed timing start of up to 9.5 hours and a slow cooking time
of up to 9 hours. The slow cooking timer is in 30 minute intervals e.g. 1.5 is 1 hours. The
temperature range for this feature is 95°C to 100°C. As a safety precaution, when cooking with the
lid closed, you will need to lower the heat once the food is cooked before the lid can open.
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Plug the unit in
Select the Delay cooking time if required
Select the Brown button if required
Press Cancel once the Browning has finished
Press the Slow button
Adjust the slow cooking time in 30 minute intervals
Press the Start button
Cook with the lid closed but keep the exhaust valve open
The Keep Warm function will automatically activate once the allotted
cooking time is completed
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Quick User Guide To Using
Your 5-In-1 Multi-Cooker
Soup
The Soup function has a timer that will default to 25 minutes, which is ideal for cooking watery
soups. You have a delayed timing start of up to 9.5 hours and a cooking timer of up to 99 minutes.
The temperature range on this setting is 110°C
to 121oC. You can adjust the cooking time to suit your recipe.
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Plug the unit in
Select the Delay cooking time if required
Press the Soup button
Adjust the cooking time in minutes by pressing the + and - buttons
Press the Start button
Cook with the lid closed and keep valve closed or airtight
The Keep Warm function will automatically activate once the allotted
cooking time is completed
Steam/Rice
This feature allows you to cook rice or steam food by adding the steam rack/tray and/or steam
basket into the Multi-Cooker. You have a delayed timing start of up to 9.5 hours and a cooking timer
of up to 99 minutes. The temperature range on this setting is 103°C. You can adjust the cooking
time to suit your recipe.
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Plug unit in
Select the Delay cooking time if required
Press the Steam button
Adjust the cooking time in minutes by pressing the + and - buttons
Press the Start button
Cook with the lid closed and keep the exhaust valve open
The Keep Warm function will automatically activate once the
allotted cooking time is completed
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Quick User Guide To Using
Your 5-In-1 Multi-Cooker
Pressure Cooking
With the Pressure feature on your new Multi-Cooker, you are able to use low and high pressure
cooking. The psi for low pressure cooking is 7psi and 13psi for High pressure cooking. If you
decide to cook using the Pressure Cooker function it is recommended that you use one of the other
functions first e.g. Brown to start off your recipe, as this will allow the Multi-Cooker to heat the food
throughout and will speed up the pressure cooking time.
Before using this function make sure you have read the pressure valve function.
Please refer to the food and cooking chart.
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Plug the unit in
Use Brown function to start off your recipe.
Once the recipe is ready to be pressure cooked, close the lid
Turn the pressure valve on top of the lid to air tight
Press the desired Pressure cooking button
Adjust the cooking time in minutes by pressing the + and - buttons
Press the Start button
The red light on the left will indicate when the pressure is at the correct level
Once timer has finished turn valve to Exhaust, this will release pressure.
This will take a few minutes for the pressure to reduce.
Once pressure is fully released you may open the lid.
The Keep Warm function will activate once cooking time is completed
Please note, as a safety precaution the lid will not open until the pressure
is fully released
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A Beginners 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 cook apart from the initial preparation.
The main benefits of slow cooking are that it promotes tenderness, concentrates flavours, is
convenient and can also be economical.
With this great function, poultry pieces will absorb and flavour the liquids surrounding them and
the meat will fall off the bone at a mere touch of a fork. Vegetable flavours 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, if the liquid quantity is excessive, open the lid and continue cooking further 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.
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
2 - 3 hours
60 minutes
4 - 6 hours
1 - 3 hours
6 - 8 hours
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Suitable Meat Cuts
For Slow Cooking
Suitable
Meat cut for Slow Cooking
Beef
Chuck, skirt, round steak, shin or gravy, Osso Bucco
Lamb
Lamb shanks, drumsticks, chops, neck chops, boned-out,
forequarter or shoulder
Veal
Diced leg, shoulder/forequarter chops and steak, neck chops,
knuckle (Osso Bucco)
Pork
Leg steaks, diced belly, diced shoulder, boneless loin chops
Poultry
Skinless pieces such as thighs and breasts
Browning Before Slow Cooking
Pre-browning meat and poultry prior to slow cooking seals in the moisture, intensifies the flavours
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.
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A Beginners 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 flavour. 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 cut 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.
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Suitable Meat Cuts
For Pressure Cooking
Food
Cooking Time in Minutes
Pressure Function
Chicken - whole / breast / thighs / leg
24-28 / 5-6 / 9-12 / 8-10
High pressure
Beef - pot roast / shanks / stew
35-40 / 25-30 / 10-14
High pressure
Lamb - shanks / shoulder
25-30 / 20-25
High pressure
Veal - shoulder / osso bucco
10 per shoulder / 40
High pressure
Pork - chops / ribs / roast
9-11 / 18-22 / 40
High pressure
Vegetables - broccoli / potatoes / beans / carrots
3-4 / 6-8 / 2-3 / 4-5
High pressure
Rice - arborio / white / soaked beans / lentils
6-8 / 7-8 / 28-35 / 6-8
High pressure
Traditional recipe times
Pressure recipe times
15 - 30 minutes
7 - 15 minutes
60 minutes
15 - 25 minutes
1 - 3 hours
25 - 40 minutes
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A Beginners Guide
To Soup Making
Soups are a delicious meal option as either 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 soup
function is ideal for making clear and thick style soups.
Handy Tips
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When sautéing is required by the recipe use the Brown function.
The lid must be closed when using the Soup function and the keep valve closed or airtight.
The Soup function works similarly to the low pressure function. The cooking timer will start
when the internal temperature has reached the automatic setting level.
The timer defaults to 25 minutes which is suitable for most clear soup recipes. Thicker style
soups many need around 35 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
Cooking time
Clear soup
15 - 20 minutes
Vegetable minestone soup
25 minutes
Thicker style soup
30 minutes
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A Beginners 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.
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A Beginners Guide
To Steaming
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.
Food
Weight
Slicing
Cooking Time
Asparagus
240g
Whole
9-11 minutes
Broccoli/zucchini
240g
Carrots
240g
6mm slices
15 minutes
Green beans
120g
Whole
8-9 minutes
Snow peas
120g
Whole
11 minutes
Potatoes
240g
Quarter
24 minutes
Chicken
240-450g
Similar size pieces
15-20 minutes
Scallops
Up to 500g
Season as desired
10-15 minutes
Fish fillets
Up to 500g
Wrapped in a parcel
10-15 minutes
Whole fish
Up to 500g
Wrapped in a parcel
15-25 minutes
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35-50mm floweretts half lengthwise
11 minutes
A Beginners 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 that the exhaust valve is set to the open position.
Press the Steam button.
On completion of cooking, select the Keep Warm function, open the lid and stir the rice and
leave it for a few minutes longer in order to get perfect rice.
Cups
Weight
Water level (+rice)
Serves
Cooking Time
For white rice - Long grain, basmati, thai
2
300g
2 cup mark
3-4
10-14 minutes
4
600g
4 cup mark
5-6
20-25 minutes
4
900g
6 cup mark
8-10
23-27 minutes
6
1200g
8 cup mark
11-14
25-30 minutes
600g
4.5 cup mark
5-6
35-40 minutes
400g
3.5 cup mark
4-5
40 minutes
600g
4 cup mark
4
14-23 minutes
Brown Rice
4
Wild Rice
4
Risotto rice/ arborio
4
Measuring And Maximum Capacity
The graduated markings on the inside of the inner bowl are given in litres 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 1 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 7-8 minutes.
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12 Month Limited Warranty
Date of Purchase
Name of Retail Outlet
Address of Retail Outlet
Multi-Cooker Serial No.
Customer Name Customer Address
Email Address
Please return this copy to Wild Appetite to receive a 12 month limited warranty
on your Multi-Cooker or log onto wildappetite.co.nz and fill out your warranty online.
Wild Appetite Ltd
PO Box 302 294
North Harbour
Auckland 0751
NEW ZEALAND
Ph: + 64 9 448 2313
Warranty Conditions
1. Warranty void if unit tampered with
2. Warranty does not cover any broken parts
3. Warranty does not cover postage returned cookers
Please retain a copy of the Warranty and the purchase receipt as proof of purchase. We will guarantee this product against defects caused
by faulty workmanship and materials for twelve months domestic use. During this Warranty period Wild Appetite will REPLACE any defective
product. However, if the product includes a number of accessories, only the defective part of the accessory will be replaced. Wild Appetite
reserves the right to make minor adjustments instead of replacing the product or accessory. Packaging instructions will not be replaced
unless faulty.
Subject to your statutory rights as to the merchantable quality of the product or accessory. In the event of a product or accessory being
replaced during the Warranty, the Warranty on the replacement will expire at the original date i.e. 12 months from the original purchase date.
This Warranty excludes defects caused by the product not being used in accordance with the instructions, accident damage, misuse or
being tampered with by unauthorised persons. The replacement Warranty also excludes breakages and consumable items.
This Warranty covers only units sold in New Zealand.
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Newwave Appliance Range
Wild Appetite Ltd
PO Box 302 294
North Harbour
Auckland 0751
NEW ZEALAND
Ph: + 64 9 448 2313
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Care And Cleaning
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Before cleaning, switch off the Multi-Cooker at the power outlet and then unplug.
Always allow the appliance to cool before cleaning.
Clean the outer stainless steel housing with a soft damp cloth and then dry thoroughly.
Remove the inner bowl and clean the inside of the cooker, including the sealant washer,
pressure discharging valve, anti-blocking case, steam relief pipe, floating valve with water and
a damp cloth.
Clean the pressure release valve and the water drain hole with a small brush,
so that water can freely discharge.
For normal washing of the inner bowl use warm soapy water and
rinse thoroughly.
To remove stubborn, cooked on foods in the removable inner bowl, soften by filling it with
warm soapy water and allow to soak for 1 hour. Remove by scrubbing with a soft nylon nonscratch kitchen brush.
Do not put any part of your 5-in-1 Multi-Cooker in the dishwasher.
Never use abrasive cleaners, steel wool or metal scouring pads as they
can damage the surface of your cooker.
Do not use metal utensils for stirring in the bowl as they will cause damage.
Empty the Steam water storage cup and the rear of the unit.
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Multi Cooker Vegetarian Recipes
Savoy Cabbage with Pancetta
Ingredients (serves 4)
Method - Slow Cook
- 1 large savoy cabbage, thinly shredded
Open the lid and press the Brown button and Start.
-185g pancetta, diced
- 1 brown onion, sliced
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.
- 1 garlic clove, chopped
Pour in the white wine and caraway seeds and cook
- 60ml dry white wine
for around 5 minutes until the cabbage has completely
- 2tsp caraway seeds
wilted. Add salt and pepper to taste and press the
- Salt and fresh ground pepper
Cancel button once done.
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.
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.
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.
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Multi Cooker Vegetarian Recipes
Mushroom Risotto
Ingredients (serves 4)
Method - Pressure Cook
- 60ml olive oil
To begin using the Pressure Cooking method, press the
- 1 brown onion, finely chopped
Browning Function on your Multi-Cooker. Firstly, heat the oil,
- 1 garlic clove, finely chopped
add the onion and cook until the onion becomes soft and
- 600ml chicken stock
changes colour. This should take around 4 minutes. Next, add
- 300g arborio rice
the garlic and cook for a minute. Add the Arborio rice and mix
- 200ml dry white wine
together with the onions until the rice is covered in oil. Cook
- 200g mushroom of your
for a further 2 minutes before adding the wine. After cooking
choice, thinly sliced
for another 2 minutes, press the Cancel button to turn off the
- 100g fresh parsle
Browning function.Add the mushrooms and stock and stir
- 200g fresh grated Parmesan cheese
through. Press the High Pressure function and set the time
- Salt and pepper
for 7 minutes. Close the lid and press start. Make sure the
pressure limiting valve is set on Airtight. 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)
Method - Steam
- 4 bunches fresh asparagus
Open the lid and add the steam rack. Add water to just under
(about 25 spears)
the level of the steam rack. Press the Steam button, enter in
- 90g butter, chopped
10 minutes and Start. Place the Asparagus in the foil and add
- Freshly ground white pepper
the butter, pepper, lemon juice and fresh parsley. Close the
- 2tbsp lemon juice
foil to resemble a packet or pouch. You can add some other
- 1tsp fresh parsley, chopped
vegetables if you like. Place the sealed asparagus on the rack.
Close the lid making sure the Pressure limiting valve is set on
Exhaust. Press the Cancel button once done. Serve with rice.
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Multi Cooker Vegetarian Recipes
Curried Pumpkin with Spinach
Ingredients (serves 4)
Method - Slow Cook
- 2tbsp olive oil
Open the lid and press the Brown button and Start. Sauté the onions
- 2 medium onions, sliced
in the oil until they become golden brown. Stir in the garlic, ginger,
- 4 garlic cloves, crushed
chilies, coriander, cumin, mustard seeds and turmeric and cook for a
- 3tsp fresh ginger, grated
minute. Add the pumpkin and coconut milk and gently mix through.
- 3 small chilies, finely sliced
Press the Cancel button once done. Next, press the Slow Cook
- 11/2 tsp ground coriander
button, set the timer to 31/2 hours and press Start. Close the lid and
-1
make sure that the pressure limiting valve is set to Exhaust. Once
1/2
tsp ground cumin
-11/2 tsp brown mustard seeds
finished, open the lid and add the spinach, curry leaves and kaffir lime
- 11/2 tsp ground turmeric
leaves and then cook on for a further ½ hour before closing the lid.
- 2 cups coconut milk
Ready to serve with flaked almonds.
- 1kg pumpkin, peeled and chopped
- 10 English spinach leaves, shredded
- 10 curry leaves, torn
- Toasted almond flakes
- Kaffir lime leaves
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 lock. Press the High Pressure
button, then set the timer to 18 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.
Ready to serve.
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Multi Cooker Seafood Recipes
Mussels in White Wine
Ingredients (serves 4)
Method - Pressure Cook
- 2kg black Mussels, cleaned and de-boned
Open the lid and press the Brown button and Start. Allow
- 80ml olive oil
to heat. Add the oil, garlic and chilli for about 3-4 minutes.
- 3 garlic cloves, chopped
Add the mussels, white wine, fresh parsley. Press the
- 1 fresh chilli, chopped
Cancel button once done.
- 3tbs fresh parsley, chopped
- 1/2 cup dry white wine
Close the lid and lock. Press the High Pressure button,
- Salt and pepper
then set the timer for 4 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
Fish Stock
has reduced and the safety release function allows you to
open the lid. Ready to serve.
Ingredients (Makes 1 litre of stock)
Preparation
- 500g fish bones and head
Wash the fish heads and bones of any blood and drain.
- 1 brown onion, sliced
- 1 carrot, sliced
Method - Soup
- 1 celery stick, sliced
- 250ml white wine
Open the lid and add the fish heads and bones,
- 1L water
onion, carrot, celery, wine, water, bay leaf, parsley and
- 1 bay leaf
peppercorns all together and season. Close the lid and
- 3 parsley stalks
press the Soup function. The default time is 25 minutes.
- 3 black peppercorns
Press Start and make sure the pressure limiting valve is
- Salt and pepper
set on Airtight. 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.
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Multi Cooker Seafood Recipes
Ginger and Shallot Fish with
Coconut Rice
Ingredients (serves 4)
Method - Steam
- 1 tbs dry sherry
1.
a small bowl
- 1 tsp caster sugar
- 1 tsp sesame oil
2.
sherry mixture.
3.
- 2cm piece of fresh ginger, peeled, cut into of your multi cooker, add in small can of coconut
cream. Add extra hot water to your rice until it reaches
- Steamed Asian greens, to serve
above the level 2 mark inside your multi cooker bowl
- 1 shallot, trimmed, thinly sliced diagonally
4.
- 1 small can of coconut cream
Add the rack into the cooker, place the fish parcels into
your steamer basket. Add the Asian greens on the sides
deseeded, thinly sliced
- 2 cups of basmati rice washed
Using your multi coooker measuring cup, measure 2
cups of basmati rice, rinse well. Add this to the bottom
matchsticks
- 1 long fresh red chilli (optional), halved, Place the fish in a parcel of foil with baking paper
underneath, top with the ginger and pour over the
- 1 tbs light soy sauce
- 2 (about 150g each) firm white fish fillets
Combine the sherry, sugar, oil and half the soy sauce in
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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Multi Cooker Soup and Stock Recipes
Vegetable, Bacon and Risoni Soup
Ingredients (serves 4)
Method - Soup
- 1 tablespoon olive oil
1.
Press brown on your multi cooker, heat oil add onion,
- 1 brown onion, finely chopped
bacon and garlic. Cook, stirring, for 5 minutes or until
- 125g bacon, chopped
soft. Add carrot, parsnip, celery and zucchini. Cook,
- 2 garlic cloves, crushed
stirring, for 5 minutes.
- 2 carrots, peeled, chopped
2.
Add hot stock and tomatoes and risoni.
- 1 parsnip, peeled, chopped
3.
Press cancel close the lid then press your soup
- 1 celery stick, chopped
function, your cooker will automatically default to
- 2 small zucchini, chopped
a 25 minute cooking time. Keeping the valve on
- 6 cups reduced-salt beef stock
airtight.
- 400g can diced roma tomatoes
- 1/3 cup dried risoni pasta
- 1/3 cup flat-leaf parsley leaves,
roughly chopped
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4.
When your cooker in done season with salt and
pepper and ladle soup into bowls. Serve.
Multi Cooker Soup and Stock Recipes
Pea and Ham Soup
Ingredients (serves 4)
Method - Slow Cook
- 1 x 500g pkt green split peas
1.
water. Set aside for 6 hours or overnight to soak. Drain.
- 1 tbs olive oil
- 2 brown onions, coarsely chopped
2.
To make the bouquet garni, place the thyme, bay leaves
and peppercorns in a small piece of muslin cloth. Wrap
- 3 carrots, peeled, coarsely chopped
- 3 celery sticks, ends trimmed, coarsely Place the split peas in a large bowl and cover with cold
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,
- 1 large (about 750g) ham hock (see note)
uncovered, stirring often, for 2 minutes or until the onion
- 2.75L (11 cups) water
is soft. Add the split peas, bouquet garni, ham hock
and hot water.
- Turkish bread, toasted, to serve
Bouquet garni
- 3 sprigs fresh thyme
- 2 dried bay leaves
- 4 black peppercorns
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.
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Multi Cooker Soup and Stock Recipes
Minestrone Soup
Ingredients
Method - Soup
- 125ml olive oil
Press the Brown Function.Heat the oil and add the onion and
- 1 brown onion, diced
garlic and cook for 2 minutes. Add the carrots, celery and broad
- 1 carrot, diced
beans and cook for a further 3-4 minutes. Press the Cancel
- 1 celery stick, diced
button and add the tomatoes, bay leaf, parsley, water and
- 2 garlic cloves, chopped
season. Close the lid and press the Soup function. The default
- 1.5L water
time is 25 minutes. Reduce the cooking time to 15 minutes
- 1 bay leaf
and press Start. Make sure the pressure limiting valve is set on
- 1 medium zucchini, diced
Airtight. Open the lid and add the zucchini and canned beans.
- 200g canned tomatoes, chopped
Stir through and close the lid. Cook for a further 10 minutes
- 100g broad beans, pre-soaked
on the Soup function. Serve with fresh parmesan cheese and
- 150g canned cannellini beans, washed
crunchy bread.
- 2 fresh parsley stalks
- Salt and pepper
Pumpkin Soup
Ingredients (serves 4)
Method - Soup
- 125ml olive oil
Press the Brown function. Heat the oil and add the leeks,
- 2 medium leeks, cleaned and halved
pumpkin, celery and potatoes and cook for 3-4 minutes. Add
- 1 celery stick, diced
the water, black peppercorns and season. Press the Cancel
- 500g pumpkin, peeled chopped
button. Close the lid and press the Soup function. The default
- 1 small potato, peeled and chopped
time is 25 minutes and press Start. Make sure the pressure
- 100ml water
limiting valve is set on Airtight.
- 400ml chicken stock
Once done open the lid and pour the contents into a blender
- 3 black peppercorns
and process until smooth. You can return the soup to the Multi-
- 1tbsp butter
Cooker and press the Keep Warm Function. Add the butter and
- Salt and pepper
allow it to melt and stir through the soup. You can substitute the
Pumpkin with another vegetable like zucchini or Asparagus to
make your favourite soup following the same process.
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Multi Cooker Poultry Recipes
Duck Ragu
Ingredients ( Serves 6-8)
- 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
- 11/2cups dry red wine
- 875ml tinned tomato
- 1tbsp sugar
- 30g dried porcini mushrooms
- 1tsp dried thyme
- 1/2tsp 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 and 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, 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 30 seconds. Add the carrot, celery, tomato
paste, stir and 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, 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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Multi Cooker Poultry Recipes
Allspice Duck With
Braised Bok Choy
Ingredients ( Serves 6-8)
Method - Slow Cook
- 60ml soy sauce
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. Saute 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 completed. 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 pressure
limiting 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
- 1tbsp hoi sin sauce
remaining sauce.
- 2tbsp Canola oil
- 2kg boneless duck breast with
skin on
- 2 yellow onions, finely chopped
- 2 garlic cloves, chopped
- 3tsp fresh ginger, grated
- 11/2 tbsp ground allspice
- 1 cinnamon stick, 7.5 cm
- 1 star anise, broken in pieces
- 375ml chicken stock
- 60g dark brown sugar
- 6 baby bok choy, cut into quarters
- Salt and pepper
Preparation
Trim excess fat from the duck
breasts.
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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 completed 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 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. 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.
Ready to serve.
Multi Cooker Poultry Recipes
Chicken with Shallots
and Balsamic Vinegar
Ingredients ( Serves 3)
Method – Slow Cook
- 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
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.
Preparation
Using a paring knife, cut a shallow
X in the root end of each shallot.
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, then set the Timer of 25
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. Ready to serve.
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Multi Cooker Poultry Recipes
Spanish Chicken Stew
Ingredients ( Serves 4)
- 1tbsp olive oil
- 1tbsp unsalted butter
- 1kg or 4-6 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 tin chic peas
- 80g olives
- 1 cup of 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 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 and season. Press the Cancel button once done. Next,
press the Slow Cook button, set 51/2 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 using the Brown Function 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, 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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Multi Cooker Poultry Recipes
Chicken with Lemon and Olives
Ingredients (serves 4)
Method - Slow Cook
- 1 tbs olive oil
1.
Press the brown function on the multi cooker and heat
- 4 (about 800g) chicken marylands
the oil. Add the chicken and cook, turning occasionally,
- 2 Spanish onions, cut into thick wedges
for 5 minutes or until golden brown. Transfer to a bowl.
- 2 garlic cloves, thinly sliced
Add the onion and garlic to the cooker and cook,
stirring occasionally, for 2-3 minutes or until lightly
- 1 lemon, cut into wedges
golden. Add the lemon and cook for 1-2 minutes.
- 1 cup (175g) kalamata olives
- 1 cup (250ml) dry white wine
- 2 cups (500ml) chicken stock
- 2 tbs fresh oregano leaves
2.
Press the cancel button, 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.
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Multi Cooker Steamed Recipes
Chicken with Saffron Rice
Ingredients (serves 4)
Method - Steam
- 3 shallots
1.
Finely chop 1 shallot and then slice the remaining shallots thinly on
- 1 1/2 tbs lime juice
the diagonal. In a small bowl combine the lime juice, fish sauce,
- 1 tbs fish sauce
oyster sauce, sesame oil, grated ginger and the chopped shallot.
- 1 tbs oyster sauce
2.
and marinade into parcels using foil and baking paper.
- 1 tsp sesame oil
- 1 tbs grated ginger
3.
- 1 tbs toasted sesame seeds
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
- Basmati rice
- Pinch of Saffron
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
- 2 small chicken breasts trimmed
or one large sliced in half
Pour over the chicken and marinate for 30 minutes. Place chicken
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.
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Multi Cooker Poultry Recipes
Chicken cacciatore
Ingredients ( Serves 4)
- 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
- 3tsp mini capers, rinsed
- 1tsp 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 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, 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 pressure limiting valve to Exhaust. Wait until
the pressure has reduced and the safety release function allows you to
open the lid.
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Multi Cooker Pork Recipes
Chilli Verde
Ingredients ( Serves 6)
- 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, 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 Exhaust. Wait until the pressure has reduced and the
safety release function allows you to open the lid. Garnish and serve
with corn Tortillas.
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Multi Cooker Pork Recipes
Roasted Pork With Apricots
Ingredients ( Serves 4-6)
- 1/4 cup plain flour
- 11/4 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 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.
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 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. 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.
wildappetite.co.nz
Multi Cooker Veal,Beef and Lamb Recipes
Osso Buco
Ingredients ( Serves 4)
- 4 veal shanks (approx. 11/2kg)
- 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 and press the Brown button and then press Start. Season
the shank pieces. 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 2-3 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 shank pieces, 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 shank pieces. Heat the oil and add the veal in batches, cook until
browned 5 minutes then remove and set aside. Add the onion and 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 shank pieces, 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 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.
wildappetite.co.nz
Multi Cooker Veal,Beef and Lamb Recipes
Springtime Veal Stew
Ingredients (Serves 8-12)
- 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 and 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 and 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 and stir gently and bring to boil. Press
the Cancel button once done. Next, press the Slow Cook button, set 51/2
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 and 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 and 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 and 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 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.
wildappetite.co.nz
Multi Cooker Veal,Beef and Lamb Recipes
Thai Red Curry Beef
Ingredients (Serves 6-8)
Method – Slow Cook
* 11/4kg lean stewing beef
* 3tbsp oil
* 1 white onion, chopped
* 4 garlic cloves, crushed
* 60g 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
Open the lid and 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 30 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 and 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 30 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 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. Add the bamboo shoots and stir through. Ready to
serve with toasted flaked almonds and chopped fresh mint.
wildappetite.co.nz
Multi Cooker Veal,Beef and Lamb Recipes
Hungarian Beef Goulash
Ingredients (Serves 4-6)
- 11/4kg 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 and 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 and 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 and 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 11/2 hour. Ready to serve with sour cream.
Method – Pressure Cook
Open the lid and 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 and 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 Exhaust. Wait until the pressure has reduced
and the safety release function allows you to open the lid. Ready to serve.
wildappetite.co.nz
Multi Cooker Veal,Beef and Lamb Recipes
Bolognese Sauce
Ingredients (Serves 6-8)
- 2tbsp olive oil
- 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
wildappetite.co.nz
Method – Slow Cook
Open the lid and 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 colour, 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, 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 and 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 colour 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, 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 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..
Multi Cooker Veal,Beef and Lamb Recipes
Lamb Curry
Ingredients (serves 4)
Method - Slow Cook
- 1/4 cup plain flour
1.
Place flour and lamb in a snap-lock bag.
- 800g diced lamb shoulder
Season with salt and pepper. Seal. Shake to coat.
- 2 tablespoons olive oil
Press brown on your multi cooker and heat oil. Cook lamb,
in batches, for 3 to 4 minutes or until browned and remove.
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
2.
stirring, for 4 to 5 minutes or until tender. Add chilli and
- 4cm piece fresh ginger, peeled, grated
curry paste. Cook, stirring, for 1 minute or until fragrant.
- 1 long red chilli, finely chopped
Add coconut milk, stock powder and 3/4 cup cold water.
- 1/4 cup Indian madras curry paste
Add cinnamon stick and bay leaf. Return lamb and any
- 270ml light coconut milk
- 1 teaspoon stock powder
- 1 cinnamon stick
- 1 dried bay leaf
Add onion, garlic and ginger to the multi cooker and cook,
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.
wildappetite.co.nz
AFTER SALES SERVICE
This appliance is built to the very highest of standards. There are no user-serviceable
parts. Follow these steps if the unit fails to operate –
1. Check instructions have been followed correctly
2. Check fuse has not blown
3. Check the mains supply is functional
If the appliace will not operate, please call Customer Service on 0800 728 237.
If the appliance is outside the warranty period please return to the Customer Service
Department, following the steps below :
1.
2.
3.
4.
Pack it carefully (preferably in the original carton) and ensure the unit is clean
Enclose your name and address on all correspondence
Give the reason why you are returning it
Send it to our Customer Service Department at the address below:
Customer Service Department
Wild Appetite Ltd
PO Box 302 294
North Harbour
Auckland 0751
NEW ZEALAND
Ph: + 64 9 448 2313
wildappetite.co.nz
Wild Appetite Ltd
PO Box 302 294, North Harbour, Auckland 0751
40 Tarndale Grove, Albany, Auckland 0632
NEW ZEALAND
Tel: +64 9 448 2313
Fax: +64 9 448 2314
www.wildappetite.co.nz
wildappetite.co.nz
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