IMPORTANT USER INFORMATION cooker. Only use the handles. • Do not place the pressure cooker or cooking pot in a heated oven or on a stovetop. • Do not use under hanging cupboards; steam from pressure release may cause damage. • Before using the pressure cooker, check that it is in perfect condition, without damage. If in doubt discontinue use immediately and return it to your nearest AEG Electrolux Service Centre.
be repaired by authorised Electrolux personnel. Repairs undertaken by unauthorised or inexperienced persons may cause injury and/or serious malfunctioning of the pressure cooker. • Only genuine AEG/Electrolux spare parts and mains lead should be used. Failure to do so may render the warranty void.
125ml liquid when pressure cooking. Condensation Container 60% 50% Fig 3 Fig 4 5 Before locking the lid in place, remove any food from the upper rim of the cooking pot to ensure a proper seal. Make sure the sealing ring is securely in place on the sealing ring supporting cover (Fig 5). Hold the knob on the sealing ring supporting cover and press firmly over the centre post of the inner lid to secure (Fig 6). Place the lid on the pressure cooker and turn it counterclockwise into the locked position.
selected function light will flash. function. You may now choose to release the pressure in one of three ways - Natural Pressure Release, Quick Pressure Release or a combination of both. The choice will be determined by the particular food being cooked and instructions in the recipe. If adapting your own recipe for pressure cooking, find a similar recipe in our booklet and use that as a guide. 1 Select Low or High Pressure setting. 2 Press Time and select the number of minutes needed for pressure cooking.
Combination Pressure Release - For some foods a combination of Natural and Quick Pressure Release may be required. amount of oil, butter or fat seals the outer surfaces of meats and vegetables. Browning adds flavour and appeal. Browning seals in natural flavour and juices giving it a deep brown colour. SCALDING WARNING: Use extreme caution when releasing pressure. Use tongs or similar utensil to rotate the handle of the pressure limit valve clockwise. Never use your naked hand.
6 Thermostat - The power will automatically shut off when the cooking pot temperature reaches the preset value, or when the pressure cooker heats up without any food. 9 To clean the pressure limit valve, remove and rinse it with water. Dry and refit. (Fig 8) 7 Thermal fuse - The circuit will be opened when the pressure cooker reaches the maximum temperature. Fig 8 CLEANING 1 Unplug the mains lead before cleaning. 2 Clean the outer body with a soft cloth.
TROUBLESHOOTING Symptom Lid fails to lock Possible reasons The sealing ring is not properly installed The float valve is seized by the push rod The float valve is still up Cannot open the lid after air exhaust Air escapes from the No sealing ring was installed rim of the lid Food residue on the sealing ring Sealing ring worn out Lid not locked properly Air escapes from the Food stuck on the sealing ring of float valve the float valve The sealing ring on the float valve worn out The float will not rise The
WARRANTY Electrolux South Africa (Pty) Ltd., (’Electrolux’) warrants to the original purchaser (’the Purchaser’) that the appliance identified on this leaflet is free from defects in the material or workmanship under normal use and service subject to the following conditions: This AEG/Electrolux Product is covered by Electrolux Warranty Conditions 1. This warranty, remains valid for a period of one year in respect of appliances used for domestic purposes only.
TIPS and HINTS COOKING TIMES • Many recipes can easily be adapted for preparation in your Electric Pressure Cooker- soups, stews, side dishes and more. Poultry and Meats Vegetables Rice and Grains Dried Beans Recipies • The amount of liquid needed is much less than for traditional cooking methods. • Never exceed the Maximum Fill Amount of the pressure cooker. • Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will permit to allow proper locking.
POULTRY and MEATS Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less, and 11/2 cups if cooking for more time. Add vegetables such as chopped onions, carrots, celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour. Most items are cooked on High Pressure unless otherwise indicated. For best results and flavour, most poultry and meats benefit from browning first.
VEGETABLES Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn the pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add 1/2 a cup of water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed.
RICE and GRAINS Rice and grains cook best in a large amounts of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming.
DRIED BEANS Before cooking dried beans, pick over and discard any broken or shriveled beans, bits of dirt and debris. Rinse beans and drain. Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking. Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor. Do not salt before cooking as salt inhibits cooking.
Pork Slow roasted pork belly with plums Barbecued spareribs Gammon Cider braised pork with sage Carnitas Pork chops with berry sauce Mandarin and ginger braised pork belly RECIPES Soups and Stocks Corn and chicken soup with 8 coriander Moroccan harira soup 8 V Tomato and sweet chilli pepper soup 9 V Butternut and sweet potato soup 9 Spanish chorizo and chickpea soup 10 Splitpea soup 10 Beef, barley and vegetable soup 11 V Cream of garden tomato soup 11 Chicken stock 11 Beef / lamb stock 12 Starters and Sal
MOROCCAN HARIRA SOUP SOUPS and STOCKS Recipe by Silwood School of Cookery In Morocco this soup is served as an important part of the festivities of Ramadan.
and set the timer for another 4 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 3 Add the well rinsed rice and 5 ml salt, Select High Pressure and set the timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off.
SPANISH CHORIZO AND CHICKPEA SOUP SPLITPEA SOUP Serves 6 - 8 Recipe by Silwood School of Cookery Serves 4 - 6 15ml 125g 1 2 2 250ml 2 tins 1 litre 1 30ml 500g 1 olive oil, for frying chorizo sausage, sliced onion, chopped stalks celery, chopped cloves garlic, crushed a little red chilli, finely chopped chickpeas, soaked overnight tomatoes, chopped chicken stock (salt free) salt, pepper and sugar, to taste bunch spinach, shredded chopped parsley, thyme and oregano mixed 2 4 2 4 1 2 5ml dried splitpeas
BEEF, BARLEY AND VEGETABLE SOUP CREAM OF GARDEN TOMATO SOUP Serves 3 - 4 Serves 4 - 6 750g 15ml 1 tin 625ml 125ml 3 2 1 1 1 10ml 10ml 10ml 10ml 15ml 15g 1 1 11/2 kg 15ml 125ml beef mince oil, for frying tomatoes, chopped water barley large carrots, chopped stalks celery, chopped large potato, peeled and cubed onion, chopped clove garlic, crushed basil (3ml dried) thyme (3ml dried) rosemary (3ml dried) marjoram (3ml dried) salt and freshly ground black pepper, to taste 190ml oil, for frying butter, for
Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. STARTERS and SALADS SPICED INDIAN CHICKPEAS WITH BHATURA BREAD 2 Strain stock, discard bones and vegetables. Recipe by Silwood School of Cookery Stock will keep in the fridge for 3-4 days or in the freezer for up to 3 months.
then garlic and ginger and sauté for 2 – 3 minutes or until toasted. 2 60ml 1 45ml 80g 4 Add tomato puree and stir to combine. Add the chickpeas and the reserved 125ml cooking liquid. Add salt, cayenne pepper and lemon juice. Select High Pressure and set the timer for 10 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse.
SPICY CHICKPEA SALAD RISOTTO and PASTA SAUCES Recipe by Silwood School of Cookery This salad is best made in advance and left to marinate for a couple of hours.
TOMATO AND LEMON RISOTTO PRAWN AND CHORIZO RISOTTO Recipe by Silwood School of Cookery Serves 6 5 cups 15ml 1 1 2 cups 3 /4 cup 10ml 115ml 60g 1 cup Serves 6 125g chorizo sausage, sliced olive oil, for frying 1 small onion, chopped 1 stalk celery, chopped 2 cloves garlic, crushed chilli to taste, finely chopped 1 small tin Italian tomatoes, chopped 2 cups Arborio rice 1 /2 cup dry white wine 5 cups chicken or vegetable stock 800g-1kg prawns, peeled and de-veined 45ml parsley, chopped 30g butter 45ml gr
chopped mushrooms. Select Sauté and simmer for approximately 5 minutes until the rice is al dente. Add the butter and Parmesan. Adjust seasoning to taste with salt, pepper and more lemon juice. lemon juice to taste. Serve immediately.
Bacon 250g TOMATO PASTA SAUCE Recipe by Silwood School of Cookery Serves 4 1 2 30ml 1 5ml 1kg 450ml 30ml onion, chopped stalks celery, chopped oil, for frying clove garlic, crushed peri-peri or freshly chopped chilli (optional) rosy ripe tomatoes, peeled (or 2 x 400g tins whole peeled tomatoes) chicken, vegetable or light fish stock tomato paste salt, pepper and sugar, to taste streaky bacon 1 Select Sauté and sauté the bacon until crisp, chop roughly and add to the tomato sauce just before serving.
chutney to taste. POULTRY Serve with pasta sprinkled with grated Parmesan cheese.
3 Select Sauté and sauté the onion in a little oil until soft. pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 4 Add the chorizo and toss these around for a minute or two until it has taken on some colour. 6 Adjust seasoning and serve with lime wedges, basmati rice, popadoms, chutney and cucumber mixed with a little yoghurt and mint. 5 Add the peppers, garlic, sun dried tomatoes, stock, wine, tomato purée paprika and the chicken pieces.
60ml 60ml fontinella cheese, grated Parmesan cheese, grated 2 Add the chicken, parsley, tarragon and chicken stock. Select Low Pressure and set the timer for 6 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 1 Select Sauté and sauté the onion in the oil until soft, approximately 3 minutes.
from you to allow steam to disperse. GINGER SOY CHICKEN 3 Sprinkle over the cheese sauce powder, and stir well.
4-6 1 cup 2ml medium potatoes, cubed peas gharum masala sprigs coriander, to garnish PORK SLOW ROASTED PORK BELLY WITH PLUMS 1 Select Sauté and heat the oil/gee. Add the star aniseed, fennel, cardamom and cinnamon, and infuse for about 5 minutes. Serves 4 - 5 2 Add onions, all curry leaves, chopped coriander, green chillies, garlic and ginger mix, and sauté for another 5-7 minutes. 15ml 15ml pinch 1kg Recipe by Silwood School of Cookery 3 Add masala and mix well.
Serve immediately with basmati rice or mashed potato. (See page 4 and 5) GAMMON Recipe by Silwood School of Cookery Serves 6 BARBECUED SPARERIBS Old curing processes used to leave gammon very salty resulting in it being necessary to soak the joint in water overnight and then boil it to remove the excess salt. These days however, gammon can be baked rather than boiled before peeling and glazing.
the gammon. CARNITAS 7 Carve and serve with mustard sauce. Serves 6 To clean the pressure cooker, fill the cooking pot with water, select Browning and bring to the boil. This will melt any caramel that has set hard.
80ml 30ml white wine vinegar light brown sugar 2 75ml 45ml 15ml 150ml 500ml 1 In a small bowl, soak the dried cranberries in warm water for 10 minutes until plumped. Drain. 2 Mix the red currant jelly and mustard with 45ml water. cassia or cinnamon sticks dark soy sauce light soy sauce brown sugar medium sherry light chicken stock Garnish: julienne spring onion julienne ginger fresh coriander sprigs toasted sesame seeds 3 Select Sauté and heat the oil.
MEXICAN BEEF BEEF Recipe by Silwood School of Cookery Serves 4 - 6 A very versatile filling for tacos and tortillas.
BEEF STEW SAVORY POT ROAST Serves 4 750g 30ml 1 1 3 30ml 21/2 ml 50g 600ml 1 250g 2 2-3 20 ml Serves 6 beef goulash oil onion, sliced clove garlic, crushed stalks celery, sliced Worcestershire sauce paprika tomato paste beef stock bay leaf mushrooms, sliced carrots, peeled and sliced potatoes, peeled and cubed corn flour, slaked in 40 ml water 11/2 kg 15ml 3 1 500ml 2 60ml 5 1 cup topside roast salt and pepper, to taste olive oil stalks celery, sliced onion, sliced beef stock bay leaves Worcestershire
CORNED BEEF AND CABBAGE CIDER AND MOLASSES POT ROAST Serves 6 Serves 8 500ml 30ml 10ml 8 21/2 ml 2 21/2 ml 2 – 21/2 kg 4 4 55g 45ml 500ml 500ml 11/2 kg 3 2 4 apple cider light molasses salt allspice berries black peppercorns cloves garlic, crushed ground ginger beef roast large onions, quartered stalks celery, sliced butter corn flour, slaked in 45ml water 1 6 3 water beer or water corned beef brisket cloves garlic, chopped bay leaves carrots or parsnips, thickly sliced head cabbage, cut into 6 wedge
1 500ml beef stock cube water LAMB 1 Select Browning and brown the beef shin in the oil for about 5 minutes. Set aside. GREEK LAMB AND BUTTERBEAN STEW 2 Add the vegetables. Select Sauté and sauté for a further 5 mins. Add the beef shin, stock cube and water. Select High Pressure and set the timer for 40 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off.
MOROCCAN LAMB SHANKS SPOON LAMB Recipe by Silwood School of Cookery Recipe by Silwood School of Cookery Serves 4 1 10ml 15ml 5ml 10ml 21/2 ml 21/2 ml 2 60ml 75ml 4 small 125ml ±300ml Serves 4 - 6 onion, chopped oil, for frying ground cumin paprika freshly ground black pepper ground coriander cayenne pepper turmeric cloves garlic, finely chopped lemon juice fresh coriander, finely chopped lamb shanks (they must fit into the pressure cooker) red wine lamb or beef stock This lamb is so tender it is serve
LAMB SHANKS WITH GARLIC AND PORT TUSCAN LAMB SHANKS Serves 3 - 4 Serves 4 3 4 15ml 10 600ml 200ml 15ml 10ml 15g 5-10ml lamb shanks olive oil cloves garlic, peeled and left whole chicken stock Port tomato paste rosemary, chopped (3ml dried) butter salt and pepper, to taste balsamic vinegar /4 cup 3 15ml 10ml 1 6 250ml 60g 15ml 15ml 500ml 15ml 30ml 400g 1 Select Sauté and brown the lamb shanks, 2 at a time, in the olive oil, set aside.
LAMB STEW DESSERTS Serves 4 15ml 1kg 2 2 65ml 1 tin 30ml 15ml 15ml 2 1 1 30ml olive oil lamb goulash medium onions, sliced cloves garlic, crushed red wine vinegar or balsamic chopped tomatoes tomato paste basil, chopped (or 5ml dried) oregano, chopped (or 5ml dried) bay leaves salt and freshly ground black pepper, to taste red pepper, thickly sliced green pepper, thickly sliced parsley, chopped POACHED PLUMS WITH ALMONDS Recipe by Silwood School of Cookery Serves 6 12 300ml 1 2 or 3 50g 71/2 ml 15g p
7 Pour sauce over the plums. Toss the almond flakes over the top. QUINCE CRUMBLE Recipe by Silwood School of Cookery Serves 4 - 6 Serve hot, warm or chilled with Greek yoghurt, cream or ice cream. 6 poached quinces 1 Slice poached quinces and place into a shallow ovenproof dish.
2 Place cooked rhubarb into a shallow ovenproof dish and if necessary drain off excess syrup and keep to serve with the pudding later. Allow to cool. APPLE AND BERRY COMPOTE Recipe by Silwood School of Cookery Serves 4 - 6 4-6 Granny Smith apples, peeled, cored and each apple sliced into 6 wedges sugar juice of 1 lemon zest of 1/4 lemon sweet geranium leaves (optional) fresh or frozen mixed berries Crumble: 125g 125ml 375ml pinch butter sugar cake flour salt 100g 2 1 Cream butter and sugar.
pinch 250ml 5ml 15ml 2 15g grated nutmeg, to taste salt breadcrumbs bicarbonate of soda brandy or fruit juice eggs, well beaten butter The pudding can be made ahead of time and reheated in the pressure cooker before serving. 1 Place pudding bowl on rack, fill with boiling water to come half way up the sides of the pudding bowl. Select High Pressure and set the timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure.
7 Select High Pressure and set the timer for 12 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. JAMS RASPBERRY AND APPLE JAM Recipe by Silwood School of Cookery 250g 250g 500g 8 Remove the cheesecake, using the foil strip. If there is any condensed water on the cake, blot with paper towel.
1kg 1 800ml 1,8kg MARMALADE MANGO CHUTNEY Recipe by Silwood School of Cookery Recipe by Silwood School of Cookery oranges lemon water sugar - warmed 1.5kg 10ml 10ml 250ml 600g 120g 10ml 1 Sterilise 4 x 500g honey jars. Wash and dry the jars. Place them in a cold oven and set the temperature to 180°C. Once the oven reaches 180°C, allow 15 minutes before removing the jars.