Page 2 - Warranty Against Defects
Spectrum Brands Australia Pty Ltd Locked Bag 3004 BraesideVictoria 3195 Australia Customer Service in Australia Toll Free: 1800 623 118 Email: [email protected] Website: www.spectrumbrands.com.au Spectrum Brands New Zealand Ltd PO Box 9817 NewmarketAuckland 1149 New Zealand Customer Service in New Z...
Page 4 - and keep it for future reference.; Rice Spoon Soup Spoon Trivet Measuring Cup Power Cord; Accessories
4 Congratulations on the purchase of your new Russell Hobbs Express Chef Pressure Cooker. Each unit is manufactured to ensure safety and reliability. Before using the appliance for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if you pass...
Page 5 - before disposing of the packaging.
5 HOW PRESSURE COOKING WORKS Your Russell Hobbs Pressure Cooker has been specially designed to safely control the steam pressure and temperature during cooking. When liquid inside a pressure cooker is boiled, steam builds up and creates pressure. This pressure allows the temperature to rise above th...
Page 6 - COOKING PREPARATION; Hold the lid handle and turn the
6 COOKING PREPARATION 1. How to open the lid Hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the pressure cooker and lift the lid up and off the pressure cooker. 2. Check whether parts on the lid are correctly in place Check ...
Page 7 - Place the lid onto the pressure; Position the exhaust valve
7 4. Inserting the cooking pot in the pressure cooker Be sure to remove any food residue and water droplets from the exterior of the cooking pot and interior of the pressure cooker. After placing the cooking pot into the pressure cooker, rotate the cooking pot slightly left to right to ensure the po...
Page 8 - float valve seal are clean correctly fitted to the lid.; REMOVAL AND INSTALLATION OF THE ANTI-BLOCK SHIELD:; Twist and lift upwards; REMOVAL AND INSTALLATION OF THE GASKET:; starting at one point, slowly pull the gasket up, continue to
8 IMPORTANT INFORMATION FOR RELIABLE AND SAFE OPERATION REMOVAL AND INSTALLATION OF THE ANTI-BLOCK SHIELD AND THE GASKET 1. Prior to each use, inspect and ensure the gasket, anti-block shield, red float valve and red float valve seal are clean correctly fitted to the lid. 2. Thoroughly clean after e...
Page 9 - GENERAL FUNCTIONS; lines, indicating that the pressure cooker is in standby mode.
9 GENERAL FUNCTIONS IMPORTANT: Be certain to use utensils that will not scratch the cooking surface of the cooking pot. Use the utensil provided or use silicone or rubber utensils when cooking and serving. Do not use metal utensils, be careful not to scrape the non-stick finish. 1. Complete the Cook...
Page 10 - DE-PRESSURISING AND OPENING THE LID; then have two options to release pressure prior to opening the lid:; A. Natural pressure release method; steam coming from the exhaust valve.
10 DE-PRESSURISING AND OPENING THE LID CAUTION: The lid will not unlock until pressure inside the pot has been released. This will be indicated when steam has stopped coming out of the exhaust valve and the red float valve has lowered. Once cooking is complete, the pressure cooker will automatically...
Page 11 - HOW TO OPEN THE LID; it so it opens from the back first, to avoid steam coming towards you.; REMOVING THE COOKING POT AFTER COOKING
11 HOW TO OPEN THE LID Wearing an oven mitt, hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the housing. To open the lid, lift and tilt it so it opens from the back first, to avoid steam coming towards you. CAUTION: Be caref...
Page 12 - PRE-SET AUTOMATIC COOKING FUNCTIONS; WHITE RICE; Manual and Steam functions.; SLOW COOK
12 PRE-SET AUTOMATIC COOKING FUNCTIONS WHITE RICE The white rice function on the Pressure Cooker will create delicious fluffy rice every time; and suits Basmati, Jasmine and Long Grain rice. Simply follow the packet instructions for the ratio of water to rice but as a general rule use 1 cup of white...
Page 13 - You can then select the desired cooking function. Refer to the; Section; CURRY
13 POT ROAST Sunday roasts just got easier, as you can even cook roasts such as topside beef, shoulders of lamb or pork, whole chickens and silverside with the pot roast function. You can brown your piece of meat first using the SAUTÉ function to seal in the flavour. Then use 1-2 cups stock for the ...
Page 14 - cake tin will fit in the cooking pot.; SOUP; of this instruction booklet for some recipes to get you started.
14 PUDDINGS (AND CAKES) Using the pudding function you can cook stunning puddings, creamy rice desserts, cheese cakes and sponge style cakes in your pressure cooker. Desserts cooked in the pressure cooker come out beautifully moist and spongy and can be cooked in a round cake tin, pudding bowl or in...
Page 15 - COOKING MENU FUNCTIONS
15 COOKING MENU FUNCTIONS Time for pressure to build up will vary depending on the recipe or function selected. Once pressure has built up, cooking time will commence. Please note cooking times will vary due to ingredient sizes, quantities and starting temperatures. Function Cooking Time (excluding ...
Page 16 - PRESSURE COOKER FUNCTIONS; Finish cooking preparation as per page 7.; DELAY START FUNCTION:; Show control panel image
16 PRESSURE COOKER FUNCTIONS ADJUST FUNCTION: The adjust function allows you to adjust the pre-set cooking time. It can be used depending on the quantity of food added to the cooking pot. A larger quantity may require more cooking time versus a smaller quantity. • Finish cooking preparation as per p...
Page 19 - MANUAL OPERATION GUIDE; VEGETABLES; turn it off and place the lid on to steam them a bit more.; FOOD
19 MANUAL OPERATION GUIDE Follow the guide below as an approximate indication for recommended cooking times. VEGETABLES Vegetables cook in no time in the pressure cooker. Always use the quick pressure release method when the cook time has ended, this will ensure your vegetables retain some texture a...
Page 21 - Couscous - 2 cups water
21 RICE & GRAINS The following recommendations are only a guide. You can always return the lid and KEEP WARM to continue cooking slightly. Alternatively, add ½ cup of hot water and pressure cook for an additional 1 minute and leave to release pressure naturally. Never fill (combined rice/grain a...
Page 22 - information on page 9.
22 PRESSURE COOKING TIPS • The pressure cooker must never be filled more than 2/3 full or to the MAX. marking, the unused space is needed to produce pressure. • The amount of liquid required is less than for traditional cooking methods. • Time to build pressure can vary and depends on the menu selec...
Page 23 - TROUBLESHOOTING; Problem
23 TROUBLESHOOTING Problem Possible Reason Solution Difficult to close the lid Gasket not positioned correctly Ensure the gasket is positioned correctly Small amount of pressure remains in the cooking pot Carefully push down using the plastic edges of the lid CAUTION: do not touch the metal part of ...
Page 24 - IMPORTANT SAFEGUARDS; cooker body in water or any other liquid.
24 IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should be followed, including but not limited to: 1. To protect against electrical hazards do not immerse the power cord, plug or pressure cooker body in water or any other liquid. 2. Do not use in the bathroom or near any s...
Page 25 - SAVE THESE INSTRUCTIONS
25 22. Do not fill the pressure cooker with cooking oil or try to use it as a deep fryer. 23. Do not use keep warm mode to reheat cold rice or other foods. 24. Always take care when removing food after cooking as it is hot.25. Keep the appliance and the power cord away from the edge of tables or cou...
Page 26 - EXPRESS CHEF PRESSURE COOKER; RECIPE BOOK
Page 27 - SLOW COOKED HONEY GARLIC CHICKEN; Spring onion to serve
11 SLOW COOKED HONEY GARLIC CHICKEN Preparation Time: 20 minutes Cook Time: 4 hours (+ de-pressurising time) Ingredients: 3 chicken Maryland pieces, skin off ½ cup soy sauce ½ cup honey ¼ cup hoisin sauce ½ cup currants 1 tbs olive oil 3 cloves garlic, crushed 2cm piece of ginger, peeled & finel...
Page 28 - POTATOES WITH DILL & CHIVES
10 POTATOES WITH DILL & CHIVES Preparation Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 tbs extra virgin olive oil 2 tbs butter 1 tsp celery salt 2 tbs fresh dill, chopped 6 large new potatoes, quartered lengthways 1 cup chicken stock, warm Pepper to taste 2 tbs chives, chopped Method: 1...
Page 29 - PEA AND PANCETTA RISOTTO; Salt & pepper to taste
9 PEA AND PANCETTA RISOTTO Preparation Time: 10 minutes Cook Time: 25 minutes Ingredients: 1 tbs extra virgin olive oil 20g butter 2 cups Arborio rice 1 brown onion, finely diced 100g pancetta, diced 1 garlic clove, finely chopped ½ cup white wine 4 cups chicken stock, warmed ½ cup parmesan cheese ½...
Page 30 - THAI GREEN CHICKEN CURRY; Knob of ginger, 1cm, peeled and finely grated
8 THAI GREEN CHICKEN CURRY Preparation Time: 10 minutes Cook Time: 5 minutes Ingredients: 1 tsp vegetable oil 1 brown onion, peeled and quartered 1 garlic clove, crushed Knob of ginger, 1cm, peeled and finely grated 1 green chilli, finely sliced 2 tbs green curry paste 1.2kg chicken thigh fillets, d...
Page 31 - MASSAMAN BEEF CURRY
7 MASSAMAN BEEF CURRY Preparation Time: 10 minutes Cook Time: 25 minutes (+ de-pressurising time) Ingredients: 1 tsp canola oil 2 brown onions, peeled and quartered 4 tbs Massaman curry paste 400g coconut milk 1.2kg beef chuck, cut into 2 cm pieces 1 cup vegetable stock 1 tbs fish sauce 1 tbs soy sa...
Page 32 - CORNED BEEF; Serves 8
6 CORNED BEEF Preparation Time: 10 minutes Cook Time: 1 hour, 20 minutes Ingredients: 1.2kg corned beef (silverside) 1 brown onion, peeled and halved 4 cloves 2 bay leaves 1tsp peppercorns 1 carrot, peeled and chopped 1tbs brown sugar 2 tbs malt vinegar Water (to cover corned beef) Method: 1. Wash t...
Page 33 - MOROCCAN LAMB POT ROAST
5 MOROCCAN LAMB POT ROAST Preparation Time: 15 minutes (plus marinating time 30 minutes) Cook Time: 45 minutes Ingredients: 2kg lamb shoulder, de-boned 2 red onions, peeled and cut into thin wedges 3 tbs olive oil 4 garlic cloves, crushed 1 lemon, rind finely zested 1 tsp chilli flakes 1 tsp ground ...
Page 34 - AROMATIC TOMATO SOUP; Serves 4
4 AROMATIC TOMATO SOUP Preparation Time: 5 minutes Cook Time: 15 minutes Ingredients: 2 tsp olive oil ½ brown onion, finely diced 2 carrots, finely diced 1 stalk celery, chopped 1 clove garlic, crushed and chopped 1 tsp dried rosemary 400g can diced tomatoes 2 tbs tomato paste 1L beef stock (or 3 be...
Page 35 - CHICKEN STOCK; Shred the chicken to make chicken soup or a chicken salad
3 CHICKEN STOCK Preparation Time: 5 minutes Cook Time: 30 minutes (+ de-pressurising time) Ingredients: 1 small chicken 5 cups water 1 stick of celery, sliced 1 brown onion, peeled and halved 1 carrot, sliced 1 bay leaf 1 tsp whole pepper corns Method: 1. Pour the water in the bottom of your pressur...
Page 36 - Sour cream to serve
2 CHUNKY CHORIZO, PUMPKIN & FENNEL SOUP Preparation Time: 15 minutes Cooking Time: 40 minutes Ingredients: 2 tsp olive oil 2 chorizo sausages, thinly sliced 2 rashers smoked bacon, diced ¼ tsp chilli flakes ½ tsp fennel seeds 1 clove garlic, finely chopped ½ red onion, finely chopped 1 x 500g Ja...
Page 37 - STEAMED VANILLA & GOLDEN SYRUP PUDDING
16 STEAMED VANILLA & GOLDEN SYRUP PUDDING Preparation Time: 15 minutes Cook Time: 40 minutes (+ 10 minutes de-pressurising time) Ingredients: 20g butter for greasing ½ cup castor sugar 120g butter, softened 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence) 2 eggs 120g plain flour ¼ cup milk ...
Page 38 - CREAMY RICE PUDDING; tbs butter
15 CREAMY RICE PUDDING Preparation Time: 10 minutes Cook Time: 25 minutes Ingredients: 2 tbs butter 3 cups milk, warmed 1 cup long grain rice 1/3 cup castor sugar 1 tsp vanilla 1 tsp ground cinnamon Method: 1. Place the butter in the pressure cooker and press SAUTÉ. When the butter has melted, add t...
Page 39 - VANILLA SPONGE CAKE; lumps. Stir in the milk, melted butter and vanilla to combine.
14 VANILLA SPONGE CAKE Preparation Time: 15 minutes Cook Time: 35 minutes Ingredients: 1½ cup castor sugar 2 eggs, at room temperature 2 cups self-raising flour 1 cup milk 50g butter, melted ½ tsp vanilla bean paste (or 1 tsp vanilla essence) Cooking oil spray for greasing Cream or ice cream to serv...
Page 40 - APPLE RELISH; Store in sterilised, air tight jars in the refrigerator.
13 APPLE RELISH Preparation Time: 10 minutes Cooking Time: 2 hours (+ de-pressurising time) Ingredients: 1.2kg Granny Smith Apples, peeled, cored & chopped 2 brown onions, finely diced 1/2 cup apple cider vinegar ¾ cup raw sugar ¼ tsp salt 1 tbs lemon juice ½ tsp ground cinnamon ¼ tsp ground clo...
Page 41 - POACHED PEARS; Serve warm with a ladle of pan juice syrup and pouring cream.
12 POACHED PEARS Preparation Time: 10 minutes Cooking Time: 2 hours, 5 minutes Ingredients: 4 ripe pears, peeled and left whole 1 cinnamon stick 5 cloves 1 knob of ginger, 1cm 1 tsp lemon zest ¼ cup brown sugar 1 star anise 1 vanilla pod 2 cups water Method: 1. Add the sugar, spices, lemon zest, van...
