Page 6 - Electric
6 Combination Pressure Release - Forsome foods a combination of Natural andQuick Pressure Release may be required. 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. When t...
Page 7 - CLEANING
7 6 T h e r m o s t a t - T h e p o w e r w i l l automatically shut off when the cookingpot temperature reaches the presetvalue, or when the pressure cookerheats up without any food. 7 Thermal fuse - The circuit will be opened when the pressure cooker reaches themaximum temperature. CLEANING 1 Unpl...
Page 8 - TROUBLESHOOTING
TROUBLESHOOTING Symptom Possible reasons Solutions Lid fails to lock The sealing ring is not properly Reinstall the sealing ring installed The float valve is seized by the push Push the rod with hands rod Cannot open the lid The float valve is still up Press the float valve down after air exhaustAir...
Page 9 - WARRANTY; CUSTOMER HELPLINE
9 Electrolux reserves the right to make improvements or modifications to the product from time to time and consequently the details given in this book are subject to alteration without notice. WARRANTY Electrolux South Africa (Pty) Ltd., (’Electrolux’) warrants to the originalpurchaser (’the Purchas...
Page 12 - POULTRY and MEATS
3 POULTRY and MEATS Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes orless, and 1 1 / 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 co...
Page 13 - VEGETABLES
VEGETABLES Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - besure to use Quick Pressure Release immediately after audible beep sounds. If vegetablesrequire more cooking, turn the pressure cooker off, and cover to steam the vegetablesuntil preferred texture is reac...
Page 14 - RICE and GRAINS
5 RICE and GRAINS Rice and grains cook best in a large amounts of water, with the excess water drained whencooking and pressure release are completed. In most cases, cooking is done using HighPressure, followed by a combination of Natural and Quick Pressure Release. If furthercooking is needed, sele...
Page 15 - DRIED BEANS
6 DRIED BEANS Before cooking dried beans, pick over and discard any broken or shriveled beans, bits ofdirt and debris. Rinse beans and drain. Beans may be soaked overnight, but the pressure cooker allows you to cook beans withoutpresoaking. Onions, garlic, celery, sprigs of fresh herbs or a bay leaf...
Page 16 - V = suitable for vegetarians; RECIPES
7 V = suitable for vegetarians Pork Slow roasted pork belly with plums 22Barbecued spareribs 23 Gammon 23 Cider braised pork with sage 24 Carnitas 24 Pork chops with berry sauce 24 Mandarin and ginger braised 25 pork belly Beef Beef curry 26 Mexican beef 26 Beef stew 27 Savory pot roast 27 Cider and...
Page 17 - SOUPS and STOCKS
8 SOUPS and STOCKS CORN AND CHICKEN SOUP WITH CORIANDER Recipe by Silwood School of Cookery Serves 4 15ml oil, for frying 1 onion, chopped 2 cloves garlic, chopped 1 stem lemon grass (white part only), finely chopped 15ml grated fresh ginger a little chilli (optional), finely chopped 300g chicken br...
Page 21 - STARTERS and SALADS
12 STARTERS and SALADS SPICED INDIAN CHICKPEAS WITH BHATURA BREAD Recipe by Silwood School of Cookery Serves 4 as a light snack 180g dried chickpeas, soaked overnight in cold water 125ml vegetable oil 1ml cumin seeds 1 onion, finely chopped 10ml garam masala 5ml ground coriander 2 cloves garlic, fin...
Page 23 - RISOTTO and PASTA SAUCES
14 RISOTTO and PASTA SAUCES BASIC RISOTTO Serves 2-3 2 cups chicken or vegetable stock 15ml extra virgin olive oil 2 large shallots or 1 onion, finelychopped 1 stalk celery, chopped 2 cloves garlic, crushed 3 / 4 cup Arborio rice 1 / 4 cup dry white wine 30g butter, cut into blocks parmigiano-reggia...
Page 27 - POULTRY
18 POULTRY BURMESE CHICKEN CURRY Recipe by Silwood School of Cookery Serves 4 olive oil, for frying 2 onions, chopped 2 cloves garlic, finely chopped 40ml fresh ginger, grated a little red chilli, finely chopped seeds from 6 cardamom pods 10ml turmeric 20ml paprika 10-15ml Thai red curry paste 2 sma...
Page 31 - PORK
22 PORK SLOW ROASTED PORK BELLY WITH PLUMS Recipe by Silwood School of Cookery Serves 4 - 5 15ml fennel seeds, or 10ml ground 15ml cumin seeds, or 10 ml ground pinch maldon salt 1kg boneless pork belly, skin removed 1 red onion, cut into wedges 5 plums or 3 nectarines, pip removed and cut into wedge...
Page 35 - BEEF
26 BEEF BEEF CURRY Recipe by Silwood School of Cookery Serves 4 - 5 1 onion, chopped oil, for frying 1kg beef cubes 10ml coriander, ground 5ml cumin, ground 10ml ground chilli or peri-peri 2 ml Chinese 5 spice 5ml turmeric 5ml ground cinnamon seeds from 4 cardamom pods 2 cinnamon sticks 3 cloves 125...
Page 38 - LAMB
29 1 beef stock cube 500ml water 1 Select Browning and brown the beef shin in the oil for about 5 minutes. Set aside. 2 Add the vegetables. Select Sauté and sauté for a further 5 mins. Add the beefshin, stock cube and water. Select HighPressure and set the timer for 40 minutes.When audible beep soun...
Page 41 - DESSERTS
32 LAMB STEW Serves 4 15ml olive oil 1kg lamb goulash 2 medium onions, sliced 2 cloves garlic, crushed 65ml red wine vinegar or balsamic 1 tin chopped tomatoes 30ml tomato paste 15ml basil, chopped (or 5ml dried) 15ml oregano, chopped (or 5ml dried) 2 bay leaves salt and freshly ground black pepper,...
Page 45 - JAMS
36 7 Select High Pressure and set the timer for 12 minutes. When audible beepsounds, use Natural Pressure Releaseto release pressure. When the float valvedrops, turn the pressure cooker off.Remove the lid carefully, tilting away fromyou to allow steam to disperse. 8 Remove the cheesecake, using the ...
