Kambrook KPR620BSS User Manual

Kambrook - Australia

Building 2, Port Air Industrial Estate
1A Hale Street
Botany NSW 2019
Australia
Customer Service Line 1300 139 798
Customer Service Fax [phone]

www.kambrook.com.au

Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue A14

Kambrook - New Zealand

Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax [phone]

www.kambrook.co.nz

KPR620 INSTRUCTION BOOKLET

Important

Please retain your instruction
book for future use.

In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 273 845
(New Zealand). Alternatively, visit us on our website at
www.kambrook.com.au or www.kambrook.co.nz

Contents

Kambrook Recommends p4
Safety First

Your Kambrook Pressure Express p7

Using Your Kambrook p11
Pressure Express

Trouble Shooting Guide p25

Care, Cleaning and Storage p26

The Do’s & Don’ts p29
of Pressure Cooking

Recipes p30

Kambrook Recommends Safety First

IMPORTANT: Please retain your
instruction book for future use.

At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.

Important Safeguards For Your Kambrook
Pressure Express Pressure Cooker

• Carefully read all instructions before operating
the Pressure Cooker for the first time and save
for future reference.

• Remove and safely discard any packaging
material and promotional labels before using
the Pressure Cooker for the first time.

• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of
this Pressure Cooker.

• Do not place the Pressure Cooker near the
edge of a bench or table during operation.
Ensure that the surface is level, clean and free
of water and other substances.

• Position the Pressure Cooker so that the steam
vent/pressure relief valve is directed away
from yourself. Lift and remove the lid carefully
to avoid scalding from escaping steam.

• Do not operate the Pressure Cooker on a sink
drain board.

• Always ensure the Pressure Cooker is properly
assembled before use. Follow the instructions
provided in this book.

• Always operate the Pressure Cooker on a
stable and heat resistant surface.

• Do not leave the Pressure Cooker unattended
when in use.

• This Pressure Cooker cooks under pressure.
Improper use may result in injury.

• When using this Pressure Cooker, ensure the lid
is properly assembled and locked into position
before use.

• Use the removable cooking bowl supplied with
the Pressure Cooker only. Do not use any other
bowl inside the Pressure Cooker housing.

• Do not use a damaged or dented removable
cooking bowl. If damaged or dented, replace
bowl before using.

• Ensure the removable cooking bowl is
correctly positioned in the Pressure Cooker
base before you commence cooking.

• Never plug in or switch on the Pressure Cooker
without having the removable cooking bowl
placed inside the Pressure Cooker housing.

• Do not place food or liquid in the Pressure
Cooker housing. Only the removable cooking
bowl is designed to contain food or liquid.

• Never operate the Pressure Cooker without
food and liquid in the removable cooking
bowl. Ensure that the level of food and
liquid inside the removable cooking bowl
is not below ‘2’ level mark before cooking
commences. Always follow the maximum
and minimum quantities of liquid stated in
instructions and recipes.

• Always have the lid placed correctly into
position on the Pressure Cooker throughout
operation unless it states in the recipe to have
it removed.

• Do not place your face or any other body part
over the Pressure Cooker whilst in use as the
steam can cause serious burns.

• Do not touch hot surfaces. Use handles on
the sides of the Pressure Cooker for lifting and
carrying the Pressure Cooker.

4

• Do not touch hot surfaces; use oven mitts to
remove the lid and removable cooking bowl.
Lift and remove the lid carefully and away
from yourself to avoid scalding from escaping
steam.

• Extreme caution must be used when Pressure
Cooker contains hot food and liquids and/or
is under pressure. Improper use may result in
injury. When using this Pressure Cooker, make
sure the lid is properly locked and aligned
before operating.

• Do not allow water from the lid to drip into
the Pressure Cooker housing, only into the
removable cooking bowl.

• Do not place anything on top of the lid when
assembled, when in use and when stored.

• Before placing removable cooking bowl into
stainless steel housing, ensure base of bowl
and base of Pressure Cooker is dry by wiping
with a dry soft cloth.

• The removable cooking bowl can be
extremely heavy when full of ingredients.
Care should be taken when lifting from
Pressure Cooker housing.

• Do not use the lid handle to carry Pressure
Cooker when in use and after use. The lid
handle is for opening and closing the lid.

• Always ensure that the removable cooking
bowl has cooled sufficiently before handling
and use oven mitts when removing from the
steel housing.

• Do not adjust the “Pressure Release Valve”
whilst in use.

• Use only recommended “Pressure Steam
Release” options found on page 18 to
depressurise cooker after use.

• Do not exceed maximum fill level. Some foods
expand during pressure cooking such as rice
and legumes; do not fill removable cooking
bowl over ½ full for such items. Over filling may
cause a risk of clogging both the pressure
release valve and the lid lock actuator.
It may also lead to the development of excess
pressure.

• The temperature of accessible surfaces will be
high when the Pressure Cooker is operating
and for some time after use.

• Care should be taken when handling the
Pressure Cooker after cooking, ensuring that
the pressure cooker body and parts are not
touched as these may still be hot due to
residual heat.

• Do not place the removable cooking bowl
when hot on any surface that may be
affected by heat.

• Avoid sudden temperature changes. Do not
place frozen or very cold foods into
the removable cooking bowl when it is hot.
Do not place hot removable cooking bowl
into cold water.

• Do not use the removable cooking bowl for
food storage. The removable cooking bowl is
not designed for storing food in the freezer.

• To prevent scratching the non-stick surface
of the removable cooking bowl, always use
wooden or plastic utensils.

• Steam vents from the pressure release valve.
Always position steam vent on lid away from
yourself to avoid scalding from escaping
steam.

• Steam vents from the pressure release valve.
Check the ducts in the pressure release valve
regularly to ensure they are not blocked. The
pressure cooker must not be opened until the
pressure has decreased sufficiently and the lid
unlocks easily.

• Do not attempt to open the Pressure Cooker
lid after pressure cooking until all internal
pressure has been released and is slightly
cooled. If the lid will not turn to unlock, this
indicates that Pressure Cooker is still under
pressure – do not force the lid open. Any
pressure remaining can be hazardous. See
operating instructions for “steam release”
directions in this instruction book.

• Recommended cooking times in this
instruction booklet may vary depending on
the ingredients and quantities of food used for
recipes.

• Always check the pressure release valve, the
removable metal basket and the pressure
safety valve for clogging before use and
clean if necessary. Check to make sure the lid
locking pin and lid lock actuator move freely
in and out of the lid.

• Do not immerse Pressure Cooker housing/
base, power cord or plug in water or any other
liquid.

• Never move the Pressure Cooker when in
use or whilst the cooker is still under pressure.
Movement may result in inadvertent
movement of the pressure regulator/release
valve resulting in unexpected steam or hot
liquid being released from the pressure
release valve or the side of the lid which
may cause scalding.

• Keep the Pressure Cooker clear of walls,
curtains and other heat or steam sensitive
materials.

• Use the pressure release valve to release
steam pressure.

• Never use the removable cooking bowl to
sauté ingredients on a ceramic, electric or gas
stove.

• Ensure that the safety locking lid is properly
aligned, locked and closed before operating.

• Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to clean
the outside of the Pressure Cooker housing
or cooking bowl as these can damaged the
housing or the coating of the cooking bowl.

5

Important Safeguards For Your Kambrook
Pressure Express Pressure Cooker

• Do not place anything, other than lid, on top
of Pressure Cooker when assembled, when in
use and when stored.

• Do not use the Pressure Cooker for anything
other than its intended use. Do not attempt to
operate Pressure Cooker by any method other
than those described in this instruction book.

• Some foods to avoid when pressure cooking
are; apple sauce, cranberries, pearl barley,
oatmeal and other cereals, potatoes, noodles
and pasta, and rhubarb; these foods can
foam, froth and splatter and clog the pressure
release valve and/or the lid lock actuator.

• The Pressure Cooker is not intended to be
operated by means of an external timer or
separate remote control system.

• Always ensure that the power is off at the
power outlet and remove power plug from the
power outlet before attempting to move the
appliance and before cleaning and storing.

• Keep the Pressure Cooker clean. Follow the
cleaning instructions provided in the book.

continued

WARNING: Never move
the Pressure Cooker when
in use, especially when
the unit is under pressure.
This may result in steam
or hot liquid being
released from the side
of the lid or the pressure
safety valve causing
scalding or burns.

Important Safeguards For All Electrical
Appliances

• Fully unwind the power cord before use.

• Connect only to a 230V or 240V power outlet.

• Do not let the power cord hang over the edge

of a bench or table, touch hot surfaces or
become knotted.

• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid or
allow moisture to come in contact with the
part, unless it is recommended in the
cleaning instructions.

• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless
they have been given supervision or
instruction concerning use of the appliance
by a person responsible for their safety.

• Children should be supervised to ensure that
they do not play with the appliance.

• It is recommended to regularly inspect the
appliance. To avoid a hazard, do not use
the appliance if power cord, power plug or
appliance becomes damaged in any way.
Return the entire appliance to the nearest
authorized Kambrook service centre for
examination and / or repair.

• Any maintenance other than cleaning should
be performed at an authorised Kambrook
Service Centre.

6

• 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 use outdoors.

Misuse may cause injury.

• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in
the electrical circuit supplying the appliance.
See your electrician for professional advice.

• Always turn the appliance to the OFF position,
switch off at the power outlet and unplug at
the power outlet when the appliance is not
in use.

• Before cleaning, always turn the appliance
to the OFF position, switch off at the power
outlet, unplug at the power outlet and
remove the power cord, if detachable, from
the appliance and allow all parts to cool.

• Do not place this appliance on or near a heat
source, such as hot plate, oven or heaters.

• Position the appliance at a minimum distance
of 20cm away from walls, curtains and other
heat or steam sensitive materials and provide
adequate space above and on all sides for
air circulation.

Your Kambrook Pressure Express

1. Cool touch lid handle

2. Pressure release valve - controls

the steam release from Pressure
Express and degree of pressure
inside

3. Safety locking lid – cannot be
opened during pressure cooking

4. 6 litre non-stick removable
cooking bowl (Not visible)

5. Selection control dial allows
you to select preferred pressure
cooking setting, as well as the
Sauté function

6. Cool touch handles which also
act as a lid holder

7. Brushed stainless steel housing

Not Shown

• Stainless steel trivet raises food out
of the liquid

• Rice measuring cup

• Heat resistant serving spoon and

ladle

• Condensation collector

NOTE: For pressure cooking,
the control dial will only start to
count down once the cooker has
pressurised. It may take up to 20
minutes for the unit to pressurise
depending on the amount of
food and liquid content.

7

Your Kambrook Pressure Express continued

8. Pressure Release Valve:

a) ‘Sealing’ – valve closed
position for pressurisation when
pressure cooking.

b) ‘Venting’ – valve open
position for fast release venting
of steam (depressurisation).

c) Clean any debris or residue
from around the pressure
release valve located on the
underside of the lid (under
the removable metal basket
(see point 11). Poking a skewer
through the opening assists
in keeping the valve clear of
debris or residue.

d) The cover on the pressure
release valve cover should
also be removed to clean.

Pressure release valve

(top of lid view)

Pressure

release valve

(underside of lid view)

Removable

cover

8

9. Pressure Safety Valve 10. Rubber Gasket:

The pressure safety valve
provides an additional level
of safety. In the remote case
that the pressure release valve
cannot release pressure due
to blockage, the safety valve
will activate and release the
excessive pressure.

a) The rubber gasket helps seal
the lid so that pressure can
build within the pressure cooker.
The gasket fits snugly around
the metal gasket ring located
on the underside of the lid and
should be removed regularly
for cleaning and to check for
wear.

11. Lid Locks

a) The lid lock actuator freely
moves up and down until the
unit is pressurised and then
locks the lid, preventing the lid
from being opened while under
pressure. It is located beneath
the removable metal basket
on the underside of the lid and
should be cleaned regularly.

b) This lid locking pin moves in
and out at the side of the lid. It
prevents the lid from opening
when the unit is under pressure.

b) To refit the rubber gasket
around the metal gasket ring,
press down on the gasket
with your thumbs whilst
simultaneously turning the lid.

NOTE: The rubber gasket has
no top or bottom and can be
fitted either way.

c) The removable metal basket
helps to prevent debris from
getting to the pressure release
valve and lid lock actuator
causing blockage. It should be
cleaned regularly.

Lid lock actuator

(top of lid view)

Lid lock

actuator
(underside
of lid view)

9

Your Kambrook Pressure Express continued

Other Features

12. Lid Markings 13. Lid Holder

Clearly indicate the direction
to Open and Close the lid.
With the lid sitting flat within
the rim of the housing, align the

’ symbol marking on the lid

‘
between the Open and Close
markings with the ‘
markings on the housing.
Using the handle, turn the lid
clockwise to close.

’ symbol will now align

The ‘

’ symbol markings on the

the ‘
housing.

’ symbol

Slots are located in the handles
on the sides of the pressure
cooker allowing the lid to be
stored upright on the unit for
stirring or removing food. It
also allows any condensation
from the lid to drip into the
condensation collector.

14. Condensation Collector

Condensation collector
attaches to the side of the
pressure cooker and collects
any excess water during
cooking or when the lid is
sitting upright in the lid holder. It
should be removed after each
use, emptied and replaced
before next use.

10

Using Your Kambrook Pressure Express

Before First Use

Remove and safely discard any
packaging material and promotional
labels before using the Pressure Express
for the first time.

To eliminate a choking hazard for
young children, remove and safely
discard the protective cover fitted to
the power cord of this appliance.

1. Clip the condensation collector on

the housing body.

2. Make sure that the power outlet is

switched off and that the power
cord is unplugged from the power
outlet before starting.

3. Remove the lid by turning the

handle counter-clockwise from
the locked position to the unlock
position and lift the lid up and off
the Pressure Express (See Fig. 1).

Fig. 1

4. Remove the silicone rubber

gasket from the underside of the
safety locking lid (See Fig. 2) and
wash with warm soapy water. Dry
thoroughly. Wash the lid in warm
soapy water and dry thoroughly.

5. Return the dry and clean silicone

rubber gasket so that it sits securely
around the gasket ring (See Fig. 3).
Ensure that it is fitted correctly. See
Care, Cleaning and Storage section
in this booklet for more details.

Fig. 3

NOTE: If the silicone rubber gasket

is not correctly fitted back into the
gasket ring, the lid will not close
properly and it will prevent the
Pressure Express from operating
correctly.

6. Wipe the inside and the outside of

the stainless steel housing with a soft,
damp cloth and dry thoroughly.

7. Remove and wash the removable

cooking bowl in warm soapy water,
rinse and dry thoroughly. Make
sure there is no unwanted material
on the exterior surface of the
removable cooking bowl. Replace
the bowl into the pressure cooker
housing. The removable cooking
bowl must sit flat on the temperature
sensor on the base of the housing to
ensure proper contact.

Fig. 2

11

Using Your Kambrook Pressure Express continued

The Selection Control Dial

The selection control dial makes
cooking with the Pressure Express
simple.

To sauté, with the lid remaining off the
Pressure Express (See ‘How to Sauté’
section), turn the dial clockwise to the
‘Sauté’ setting. The Pressure Express
will heat up, allowing you to seal meat
or sauté vegetables in the removable
cooking bowl prior to pressure
cooking to lock in flavour.

For pressure cooking, with the lid
locked into place and the pressure
release valve set to ‘sealing’ (See
‘How to Pressure Cook’ section),
simply turn the dial clockwise to a
time of up to 30 minutes and let the
Pressure Express do the rest.

The selection control dial also offers
suggested, indicative cooking times
for some or your favourite meals as
per the table below.

Setting Food Type Suggested

Pressure
Cooking

Sauté Brown or

Fish, soft
vegetables

White rice, rice
pudding

Brown rice,
vegetable
curries

Diced meat,
curries

Soups, stews 24 min

Roast meat,
legumes, pulses

seal meat,
vegetables,
sauces

Cooking time

7 min

12 min

15 min

20 min

30 min when
lid is locked in
place

Works if lid is of f
and dial is set
to Sauté. Turn
dial to off to
finish.

*The times above are only a
suggestion. Times will vary depending
on type and amount of food content.
Times do not include the time it takes
to pressurise. The selection control dial
will start to count down only after the
cooker is pressurised.

NOTE: In the event that 30
minutes is insufficient pressure
cooking time, once the dial
has counted down to OFF, turn
the selection control dial to the
additional time required and
allow the Pressure Express to
cook further.

How to Pressure Cook

1. Make sure that the power outlet is

switched off and that the power
cord is unplugged from the power
outlet before starting.

WARNING: Always check
the pressure release
valve and lid lock
actuator for clogging
before use and clean
if necessary. Check to
make sure the lid lock
actuator and lid locking
pin move freely in and
out of the lid.

NOTE: Ensure that the Pressure
Express is placed in an open
area with proper ventilation.

12

2. Ensure the cooker and all

parts, including the removable
cooking bowl, rubber gasket
and condensation collector, are
properly cleaned and fitted to
the unit before use as per the
instructions in this booklet.

WARNING: Always
operate the pressure
cooker on a stable and
heat resistant surface.

3. Remove the lid and place the

food to be cooked (as per recipe
guidelines) into the removable
cooking bowl, not exceeding
the ‘MAX’ marking on the
removable cooking bowl and
ensuring at least 250ml of food
and liquid with at least 50ml of
liquid for every 200 grams of food
are placed into the removable
cooking bowl.

NOTE: Foods to avoid when
pressure cooking include;
pearl barley and other cereals,
root vegetables on their own,
noodles and pasta, and
rhubarb; as these foods can
foam, froth, splatter and clog
the pressure release valve and
lid lock actuator.

NOTE: Before proceeding, ensure
that the minimum combined
food and liquid amount placed
into the removable cooking
bowl is 250ml with at least 50ml
of liquid for every 200 grams of
food. Always follow the maximum
and minimum quantities of liquid
stated in instructions and recipes.

NOTE: Do not exceed ‘MAX’ fill
level in the removable cooking
bowl as some foods expand
during pressure cooking such as
rice and legumes.

4. Plug the power cord into a 230V

or 240V power outlet and switch
on. The green ‘POWER’ light will
illuminate.

5. Place the lid on to the unit and

turn the handle clockwise to lock
into position (See Fig. 4).

Fig. 4

NOTE: The Pressure Express will

not pressurise if the lid is not
fitted and locked correctly.
Ensure that the locking graphics
are properly aligned when
fitting the lid.

13

Using Your Kambrook Pressure Express continued

6. Move the pressure release valve

to the ‘sealing’ position (See Fig.

5). If the pressure release valve
is in the ‘venting’ position, the
Pressure Express will not build up
the required pressure needed to
pressure cook.

Fig. 5

7. Turn the selection control dial

to the desired time or setting.
The orange ‘HEATING’ light will
illuminate and the green ‘POWER’
light will extinguish. During the
pressure build up, the lid lock
actuator and the pressure release
valve will begin to “Hiss” and
release minimal amounts of
steam. This is normal.

WARNING: Do not place
your face or any other
body part over the
pressure cooker whilst
in use as the steam can
cause serious burns.

WARNING: Do not
attempt to open the
pressure cooker lid after
pressure cooking until
all internal pressure has
been released and is
slightly cooled. If the lid
will not turn to unlock,
this indicates that the
pressure cooker is still
under pressure – do
not force the lid open.
Any pressure remaining
can be hazardous. See
operating instructions
for “steam release”
directions in this
instruction booklet.

NOTE: Once the internal
temperature reaches 100˚C, the
Pressure Express will pressurise.
The lid lock actuator will rise
once pressurised, locking the lid
into position. DO NOT attempt
to force the lid open while in
operation.

NOTE: Pressure cooking will
stop operating or the selection
control dial will stop counting
down if there is insufficient liquid.
Add more liquid if this happens,
and resume cooking.

14

8. The selection control dial will

begin to count down only once
the unit is pressurised. If the
dial fails to turn, the Pressure
Express has lost pressure or has
not pressurised. Check the
Troubleshooting Guide for more
information.

NOTE: The selection control dial
will not begin to count down
until the Pressure Express has
pressurised.

9. Once the selection control dial

has reached the ‘OFF’ position,
use the heat resistant serving
spoon or an oven mitt to turn
the pressure release valve to
the ‘venting’ position. This will
cause the Pressure Express to ‘fast
release’ the steam that has built
up inside. It may take a couple of
minutes to release all the steam.
Alternatively, if the pressure
release valve is not manually
moved to the ‘venting’ position,
the Pressure Express will ‘slow
release’ the steam which may
take several minutes to exhaust
(See the ‘How to Release Steam’
section for more details).

WARNING: When
pressure is released,
there may be hot
condensation liquid/
steam droplets spitting
through the pressure
regulator/release valve.
Avoid scalding yourself
from any escaping hot
liquid or steam.

11. Once the pressure release valve

has released all the steam, wait
an additional minute before
opening the lid to ensure any
boiling liquid inside settles.
Remove the lid by turning the
handle counter-clockwise and
lifting the lid up and away being
careful as some condensation
may have formed on the
underside of the lid. Place the
lid on a heat-resistant surface or
upright in the lid holder in either of
the stainless housing handles.

NOTE: The lid lock actuator will
return to its original position
once all the pressure has been
released unlocking the lid.

NOTE: Steam will rise quickly
when the lid is taken off and
can cause burns. Take extreme
care when removing the safety
locking lid. Angle the lid away
from you face, and ensure that
your hand and arm are not in
the path of steam.

NOTE: Ensure that the Pressure
Express is placed in an open
area with proper ventilation
when in use, especially when
venting steam.

10. Switch off the Pressure Express

at the power outlet and unplug
the power cord from the power
outlet.

12. Check food to see if it has been

cooked sufficiently. If yes, use the
heat resistant serving spoon or
heat resistant soup serving ladle
provided to serve the food. If not,
replace lid and lock into position
following the previous directions
from step 7. Choose a lower
setting if slightly undercooked.

13. Wait until the Pressure Express

has cooled before cleaning.
Follow the cleaning and storage
instructions found in this booklet.

15

Using Your Kambrook Pressure Express continued

WARNING: Do not touch

hot surfaces. Use oven
mitts to remove the
lid and or removable
cooking bowl. Lift and
remove the lid carefully
and away from yourself
to avoid scalding from
escaping steam.

WARNING: When
cooking under pressure,
the safety locking lid can
not be opened. Do not try
to force the lid open.

WARNING: After pressure
cooking, allow a couple
of minutes before
releasing pressure and
removing the lid to make
sure that hot liquid inside
will not boil over.

How to Release Steam
(Venting)

For pressure cooking only, pressurised
steam can be released in two ways
when pressure cooking has finished.

1. If the pressure release valve

is NOT manually moved from
the ‘sealing’ to the ‘venting’
position, the steam will release
slowly out of the pressure release
valve automatically. This ‘slow
release’ method is recommended
for recipes containing larger
quantities of liquid such as soups
and casseroles to prevent liquid
being forced out with the steam.

2. Alternatively, use a heat proof

spatula or oven mitt to manually
move the pressure release valve
from the ‘sealing’ to the ‘venting’
position. Steam will escape very
quickly from the valve in this ‘fast
release’ method.

NOTE: The safety locking lid will
not open until all the steam has
been released. Do not force the
lid to open.

16

WARNING: Use caution

when opening the
safety locking lid. Steam
escapes as soon as the
lid is opened. Never
place your face or
hands over the Pressure
Express when removing
the lid. Always use oven
mitts when handling
the removable cooking
bowl.

How to Sauté

The Sauté setting is ideal for browning
meat and caramelising vegetables.
This seals in the moisture, tenderises
and intensifies the flavour.

The Sauté setting is also handy if
the liquid amount is excessive after
pressure cooking. Just remove the
lid and operate the Sauté setting for
approximately 10–15 minutes or until
the liquid reduces by the desired
amount.

TIP: A small amount of flour
mixed with cold water added in
the cooking bowl can assist in
thickening a sauce on the Sauté
setting.

1. Make sure that the power outlet is

switched off and that the power
cord is unplugged from the power
outlet before starting.

2. Remove the lid from the Pressure

Express and leave off while
using the ‘Sauté’ setting. Ensure
the removable cooking bowl is
correctly inserted into the stainless
steel housing.

NOTE: ‘Sauté’ will only operate
with the lid removed. When the
lid is locked into position, Sauté
on the control dial becomes
the 30 minute timer mark for
pressure cooking.

3. Plug the power cord into the

power outlet and switch on. The
green ‘POWER’ light will illuminate.

4. Move the selection control dial to

the ‘Sauté’ setting (See Fig. 6).

5. Allow the Pressure Express a

couple of minutes to preheat.
Add oil (if applicable) into the
removable cooking bowl.

NOTE: Do not place the lid on
the Pressure Express when using
the Sauté function.

6. Place the food to be cooked

(as per recipe being used) into
the removable cooking bowl.
Depending on the quantity of
food, you may have to sauté in
batches.

NOTE: Use the heat resistant
serving spoon or ladle to stir and
serve the food.

7. Once all the ingredients have

cooked to the required level of
doneness, turn the dial back to
the ‘OFF’ position. The orange
‘HEATING’ light will extinguish
and the green ‘POWER’ light will
illuminate.

HINT: Trim excess fat from meat
or poultry before sautéing. Also,
if a recipe calls for browning
meat, it may be browned using
the Sauté setting.

Fig. 6

17

Using Your Kambrook Pressure Express continued

Using the Trivet

The stainless steel trivet is for any food
that needs to be raised above the
liquid level. Ensure that the trivet is
placed in the removable cooking
bowl before plugging the power cord
into the power outlet (See Fig. 7).

Fig. 7

Pressure Express
Cooking Guide

Your favourite traditional recipes
can be easily adapted to pressure
cooking. The following charts are
a guide to Pressure Cooking times
as compared to conventional
cooking times. If trying conventional
recipes that are not included in our
recipe section, we recommend you
calculate that it will cook 70% faster
than conventional cooking time.

NOTE: Cooking times are
approximates only and times
will vary according to nature of
certain foods and quantities.

Pressure Cooking
Vegetables

For Best Results

• If cooking vegetables on their
own, the usual ratio of liquid to
vegetable is 1 cup to 1kg, or
1 cup of water to every 1kg of
vegetables

• Frozen vegetables must be
thawed.

• Root vegetables such as potato
and beets should be cut into
small, even-sized pieces to ensure
more even cooking results.

• Peel vegetables when
appropriate. Keep in mind that
some vegetables like potatoes
and beetroots hold shape better
when the peel is left intact.

• Use the stainless steel trivet to
poach fruit. If cooking whole fruit,
peel the pears or apples and,
if required, cut off some of the
bottom ends so they will stand
upright on the trivet. Add liquid to
the removable cooking bowl.

Pressure Cooking Rice

Rice can be cooked in a fast and
more effective way due to the
high temperature of the Pressure
Express. With the safety locking lid
maintaining a high level of moisture
within the unit, perfect soft and fluffy
rice is very easy to make.

18

Basmati,
jasmine or white
rice

Brown rice 1

Arborio or
carnaroli rice

1

⁄2 cups 5–7 minutes

1

1

⁄2 cups 15–18 minutes

1

⁄2–3 cups 5–7 minutes

2

NOTE: The cooking table
uses the cup provided for all
measurements. For an accurate
result, pour the rice first and fill
with water until you reach the
corresponding marking inside the
cooking bowl.

WARNING: DO NOT
cook instant rice in the
Pressure Express.

White Rice

MIN – 1 cup | MAX – 10 cups

Use the same cup measure for both
rice and water.

Uncooked
Rice
Measures

1 cup 1.5 cups 2 cups

2 cups 3 cups (up to

4 cups 5 cups (up to

6 cups 8.5 cups (up to

8 cups 11 cups (up to

10 cups 13.5 cups (up to

Water
Measures

the ‘2’ marking
inside the bowl)

the ‘4’ marking
inside the bowl)

the ‘6’ marking
inside the bowl)

the ‘8’ marking
inside the bowl)

the ‘10’ marking
inside the bowl)

Cooked
Rice
Measures

4 cups

8 cups

12 cups

16 cups

20 cups

TIP: To avoid any matting at the
base of the rice, cut a circle in
non-stick baking paper the same
size as the rice cooker bowl and
place at the bottom.

TIP: After cooking is over, wait for
at least 10 minutes before opening
the rice cooker. It will give some
time to the rice to absorb any
excess moisture.

19

Using Your Kambrook Pressure Express continued

Brown Rice

MIN – 2 cups | MAX – 10 cups

Use the same cup measure for both
rice and water.

Uncooked
Rice
Measures

2 cups 3 cups (up to

4 cups 5 cups (up to

6 cups 8.5 cups (up to

8 cups 11 cups (up to

10 cups 13.5 cups (up to

NOTE: The cooking table uses the
cup provided with the Pressure
Express for all measurements.
For an accurate result, pour the
rice first and fill with water until
you reach the corresponding
marking inside the cooking bowl.

Water
Measures

the ‘2’ marking
inside the bowl)

the ‘4’ marking
inside the bowl)

the ‘6’ marking
inside the bowl)

the ‘8’ marking
inside the bowl)

the ‘10’ marking
inside the bowl)

Cooked
Rice
Measures

4 cups

8 cups

12 cups

16 cups

20 cups

TIP: After cooking is over, wait for
at least 10 minutes before opening
the rice cooker. It will give some
time to the rice to absorb any
excess moisture.

WARNING: Some foods
expand during pressure
cooking such as rice
and legumes. Do not
fill removable cooking
bowl over ½ full.

For Best Results

• Wash rice well until water runs
clear. Drain well and then add
rice to removable cooking bowl.

• Measure rice and the water
or stock using the same rice
measuring cup provided and add
to removable cooking bowl.

• When cooking rice, cereals or
pasta, use the ‘slow release’
method for venting steam.

• Using boiling water or stock will
speed up pressurisation time.

• If water has not been completely
absorbed when pressure cooking
is finished, stir rice to evaporate
excess moisture before removing
from removable cooking bowl.

TIP: To avoid any matting at the
base of the rice, cut a circle in
non-stick baking paper the same
size as the rice cooker bowl and
place at the bottom.

20

NOTE: When cooking rice,

cereals or pasta, depressurise
using the slow release method.

Pressure Cooking Curries,
Soups and Stews

The Pressure Express is the perfect
appliance to make both vegetarian
and meat varieties of curries, soups
and hearty stews. The 6 litre capacity
can even make enough to freeze to
have another day.

For Best Results

• For a full-flavoured result, use the
Sauté setting first to seal meat
or to brown vegetables such as
garlic and onion before pressure
cooking.

• Vegetarian recipes may use
a reduced time to those that
include meat.

• Cut (strips or diced) chicken­based recipes normally require
less cooking time than pork or
beef-based recipes.

• If the final result is too liquidy,
reduce the liquid content in future
or use the sauté setting after
cooking for reduction.

Pressure Cooking Legumes

Dried beans, peas and lentils are
categorised as pulses and legumes,
which normally need to be cooked
for a long time – except in a pressure
cooker.

For Best Results

• 500g of dried legumes creates
approximately 3–4 cups cooked
legumes depending on the type.

• Add beans or peas and water to
removable cooking bowl ensuring
not to fill higher than the ½ way
mark. Lock the lid in place.

• Liquid to legume quantity is
generally 3 to 1. 1 cup of beans or
peas to 3 cups of water.

• Cooking times recommended in
the chart are for legumes. Where
a recipe includes cooking of dried
legumes with other ingredients,
cooking time will need to be
increased. As a guide, reduce
conventional recipe cooking time
by 2⁄3.

21

Using Your Kambrook Pressure Express continued

Pressure Cooking Roasts

HOW TO POT ROAST

The addition of liquid is required for
pot roasting.

Suitable meat cuts for pot roasting

Beef Topside, Blade, Silverside Roasts,
Rump

Beef Rolled Brisket.
Lamb Forequarter, Shoulder.
Veal Shoulder/Forequarter.
Pork Loin, Neck.

For Best Results

• Place meat in removable cooking
bowl, then add sufficient liquid to
cover up to a third of the meat.

• Meat will not brown during the pot
roasting process, so for browner
results seal on the Sauté setting
first before pot roasting.

• Remove meat from removable
cooking bowl and let sit for
several minutes before carving or
alternatively use the slow release
method for venting.

HOW TO ROAST

Roasting meat in a pressure cooker
creates tender, flavoursome results
as it breaks down and softens the
connective and muscle tissue within
the meat, making it easier to slice.

Suitable meat cuts for roasting

Beef Blade, Rump, Rib Roast, Fresh
Silverside, Topside.

Lamb Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder, Mini Roasts.

Veal Leg, Loin, Rack, Shoulder/
Forequarter.

Pork Loin, Neck, Leg, Racks
(remove skin & fat).

For Best Results

• Meat will not brown during the
roasting process, so for browner
results seal on the Sauté setting
first before roasting.

• Elevate the meat to be cooked
on the stainless steel trivet. The
trivet will assist in keeping the
surface of the meat dry and free
from any fat released throughout
the cooking process.

• Add a minimum of 250ml (1 cup)
hot liquid (water or stock) to the
removable cooking bowl.

• Remove meat from removable
cooking bowl and let sit for
several minutes before carving or
alternatively use the slow release
method for venting.

22

WARNING: Do not use

oil or milk as a liquid.

NOTE: The Pressure Express will
stop operating or the selection
control dial will stop counting
down if there is insufficient liquid.
Add more liquid if required.

Pressure Cooking Fruit

Fruit can be cooked in the pressure
cooker. Leave it whole or cut into
halves or quarters, removing stones if
applicable.

For Best Results

• Wash, peel and core fruit. Slice to
the desired size.

• For whole fruit, wash and peel
only and ensure fruit will sit upright.

• Cook fruit in a steamer basket (not
included) sitting on the stainless
steel trivet.

• Add a minimum of ½ cup liquid
(water or juice) for sliced fruit and
1 cup of liquid for whole fruit.

• Sugar and any flavourings, such
as cinnamon or vanilla beans can
be added either before or after
cooking.

• Cooking times will vary according
to size and ripeness of fruit.

23

Using Your Kambrook Pressure Express continued

Typical Comparison Cooking Times Cooking Time

Times are approximate only.

Pressure
Cooking

Conventional

Lamb

Lamb Shanks 4 x 12–13cm long

Lamb, 2cm diced (1kg)

30 minutes 2 hours

10–12 minutes 1½–2 hours

Beef

Rolled beef rib roast (1.2kg)

Rabbit, pieces (1kg)

13–15 minutes 2 hours

25–30 minutes 1 ½ hours

Pork

Spare Ribs (1.2kg) 15 minutes 45 minutes

Poultry

Chicken breast fillets (4 halves)

Chicken drumsticks (8)

Whole chicken (1.2kg)

2–4 minutes 15–20 minutes

10–15 minutes 30–35 minutes

15–20 minutes 1 hour

Seafood

Salmon fillets*

White fish fillets*

8-10 minutes

2-3 minutes

Legumes

Cannellini beans

Chick peas

Lima beans, large

12–15 minutes 40–45 minutes

25-30 minutes 2 hours

6–8 minutes 30 minutes

Vegetables

Beetroot (baby) or large beetroot (quartered)

Carrots, 2cm slices

Corn on the cob, halved or thirds

Pumpkin, diced

Potato, diced

6-8 minutes 20-25 minutes

3-5 minutes 6-10 minutes

3-5 minutes 10-12 minutes

12-15 minutes 20-30 minutes

10-12 minutes 12-15 minutes

Fruit

Apples, whole, 1kg

Peaches, whole, 1kg

Pears, whole, 1kg

*Steam fish for best results using a steaming basket (not included) sitting on the
stainless steel trivet

4-6 minutes 30 minutes

3-5 minutes 20 minutes

15-18 minutes 30-35 minutes

24

Trouble Shooting Guide

Problem Possible Reason Solution

Difficulty closing the lid • Gasket not positioned

properly

• Lid locking pin or

lid lock actuator is
jammed

Difficulty opening the
safety locking lid

NOTE: DO NOT force lid
to open

Leakage from the lid • No gasket fitted

• Pressure still exists

within the Pressure
Express

• Lid lock actuator fails

to fall after steam
release

• Worn gasket

• Safety locking lid not

closed and locked
properly

• Ensure that gasket is in

position properly (page 15)

• Push the pin or actuator in

and out gently and
try again

• Keep the steam release valve

open until all pressure has
been released

• Press the actuator lightly with

chopstick or any thin utensil

• Fit the gasket according to

the instructions

• Replace the gasket

• Ensure that the lid is fitted

correctly

Leakage from the
pressure release valve

Lid lock actuator
unable to rise

• Food trapped in

pressure release valve

• Not enough food

content and liquid to
create pressure

• Lid lock actuator

blocked

• Leakage from rubber

gasket

Rice overcooked/
undercooked

Meat undercooked • Roast meat was too

• Too much or not

enough water

large in size

• Meat needs more

time

Specifications:

• Functions: Sauté and Pressure Cooking

• Maximum pressure for this unit is 98kPa or 15Psi.

• This unit pressure cooks at ‘High’ pressure only

• Clean the pressure release

valve

• Add more liquid/food to bowl

• Clean the lid lock actuator

• Clean rubber gasket or

replace if required

• Ensure you follow the

markings on the rice cooking
bowl

• Ensure large cuts of meat are

cut in smaller portions, Roasts
should not exceed 1.5kg

• Replace pressure cooker

lid and reset cooking time
as required

25

Care, Cleaning and Storage

1. Before cleaning, ensure the
Pressure Express is switched off at
the power outlet and unplugged.
Ensure the unit is fully cooled prior
to commencing cleaning.

2. Wash the removable cooking
bowl with warm soapy water
and a clean soft cloth or sponge.
Rinse with clean water and
dry thoroughly.

3. The stainless steel housing and
lid can be wiped over with a
soft, damp cloth and then dried
thoroughly.

4. Remove the condensation
collector by gently pulling the
collector away from the housing
body and clean in warm water.
Dry thoroughly and place it back
in its original position.

5. Remove and disassemble lid. First,
gently pull the silicone rubber
gasket away from the gasket
ring on the underside of the
lid. Check periodically that it is
clean, flexible and not cracked or
torn. If damaged do not use the
Pressure Express. Wash the gasket
in warm, soapy water. Rinse with
clean water, dry thoroughly and
place back in original position
around the gasket ring. See the
instructions on how to remove
and replace the silicone rubber
gasket as per instructions in this
booklet.

NOTE:
large meals, some cooking
liquid may pool under the lid
around the cooking bowl. This
is normal. Use a paper towel
or kitchen cloth to clean after
every use. Use a small brush or
cotton swab if necessary.

NOTE: Replace the silicone
rubber gasket every 1–2
years (contact your nearest
Kambrook Service Centre).

6. Wash the inside of the lid with a

NOTE:
Do not wash lid in dishwasher.

After cooking rice or

IMPORTANT: The silicone
rubber gasket must
always be properly
positioned. If the gasket is
not assembled properly,
the Pressure Express will
not operate correctly.

wet, soapy sponge or cloth. Use a
soft brush to remove oil residue if
necessary. Wipe dry with a clean,
damp cloth.

Lid is not dishwasher safe.

NOTE: Soak the silicone
rubber gasket in a mixture of
bicarbonate of soda and water
to help eliminate odours, such
as spices, before cleaning.

26

NOTE: During cleaning of the

lid, ensure that the pressure lid
lock actuator moves freely
(up and down). Wash and
clean any oil or food residue
from this area.

7. The pressure release valve and

the lid lock actuator sit side by
side in the lid and should be
cleaned both from the top and
the bottom regularly.

8. To clean the pressure release
valve, remove the pressure
release valve cover by pulling
upwards away from the lid (See
Fig. 8). Clean the cover in warm,
soapy water and dry thoroughly.
Ensure the pressure release valve
is clean as per point 10 before
replacing the cover.

Fig. 9

10. To clean the pressure release

valve (See Fig 10), with both the
pressure release valve cover and
the metal basket removed, wipe
around the valve with a damp
cloth. Using an object such as a
skewer poked through can assist
with cleaning and clogged food.
Refit the pressure release valve
cover and metal basket when
clean.

Fig. 8

9. On the underside of the lid,
both the pressure release
valve and lid lock actuator are
located beneath the protective
removable metal basket.
Regularly check and clean
the lid lock actuator, pressure
release valve and metal basket
for food or residue to avoid any
clogging which could result in
blockage. Pull the removable
metal basket away from the lid
to access (See Fig. 9) Clean the
metal basket in warm, soapy
water and dry thoroughly. Clean
the pressure release valve and lid
lock actuator as per points 10 and
11 before replacing the metal
basket.

Lid Lock

Actuator

Pressure
Release

Valve

Fi g.10

11. The lid lock actuator has an

opaque plastic cap and moves
up and down (See. Fig. 11). To
clean, wipe any oil or food residue
with a damp cloth. Ensure that the
lid lock actuator moves up and
down freely after cleaning. Refit
the removable metal basket once
clean and before using.

27

Care, Cleaning & Storage continued

IMPORTANT: All safety

locking lid parts and
pressure release valve
and cover must be
reassembled correctly
to ensure safety as well
as optimal performance
of your Pressure Express.

IMPORTANT: Ensure that
both the pressure cooker
electrical connector
and the pressure cooker
inlet are completely dry
before use.

IMPORTANT: To prevent
damage to the pressure
cooker, do not use
alkaline cleaning agents
when cleaning, use a soft
cloth and mild detergent.

IMPORTANT: Do not use
chemicals, steel wool,
metal scouring pad or
abrasive cleaners to
clean the outside of the
pressure cooker housing
or cooking bowl as these
can damage the housing
or the coating of the
removable cooking bowl.

IMPORTANT: Ensure the
pressure cooker is fully
cooled before storing.

NOTE: A mixture of 1 tbsp
vanilla, ½ cup lemon juice,
1 tbsp lemon rind, and 500ml of
hot water pressure cooked for
5 minutes can help eliminate
food odours.

Storage

Always unplug the power cord and
allow the unit to cool down before
cleaning and storage.

Once the Pressure Express is clean
and dry, place the trivet, measuring
cups and serving spoons inside the
removable cooking bowl and place
the bowl inside the pressure cooking
housing for storage.

To prevent aromas, moulds and
odours, never store your Pressure
Express with the lid locked in place.
Only lock the lid into place to move
the unit. Once the unit has been
moved to where it will be stored,
unlock the lid and place upside down
on top of the unit.

Always store the Pressure Express in an
upright position. Do not store anything
on top of the Pressure Express. Store
on the bench top or in a cupboard.

28

The Do’s and Don’ts of Pressure Cooking

Do’s

• Always thaw frozen meat and
poultry before cooking.

• Use dry oven mitts when lifting the
removable cooking bowl after
cooking.

• Use tongs or the plastic spoon
provided to release the pressure
release valve - do not use your
fingers.

• Always store the Pressure Express
in a cool, dry place.

• Follow the cleaning guidelines
found in this booklet.

Don’t

• Do not operate without the
removable cooking bowl in position.

• Do not fill the bowl past the
maximum line.

• Do not use oil or milk as a liquid.

• Do not cook without at least 50ml

of liquid for every 200gram of food
content.

• Pack and store with the lid
resting upside down on the
removable cooking bowl in
a well ventilated area.

Never

• Place water or other liquids into
the stainless steel base.

• Immerse base, cord, or plug of the
Pressure Express in water or any
other liquid.

• Touch hot surfaces with bare
hands.

• Deep fry in the Pressure Express

• Store your Pressure Express closed

with safety locking lid locked in
place to prevent aromas, moulds
and odours.

• Leave the Pressure Express on and
unattended.

• Use your fingers to move the
pressure release valve to ‘venting’
position to release steam after
pressure cooking.

29

Recipes

Cooking with Pressure:

NOTE:

Pressure Cookers are great
for cooking large serving sizes
of casseroles, curries and such. If
you want to reduce the serving
quantity however, use half the
ingredients stated, but follow the
same preparation and cooking
steps. Or if quantity is over 1 litre
(for combined food and liquid)
why not place leftovers in an
airtight, freezer safe container
and freeze for another day?

NOTE:

Foods to avoid when
pressure cooking include; pearl
barley and other cereals, root
vegetables on their own, noodles
and pasta, and rhubarb; as these
foods can foam, froth, splatter and
clog the pressure release valve
and lid lock actuator.

NOTE: Times in recipes are
approximate and can vary
depending on type and
amount of food content and
the level of doneness desired.

Honey Baked Pumpkin Risotto

Serves 8

1 tbsp honey
60g butter
400g pumpkin peeled, cubed to 1cm
3 cups Arborio rice
6 cups vegetable stock
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
1 cup boiling water
100g grated parmesan cheese to serve

½ bunch parsley washed, roughly

chopped to serve

1.

Turn the selection control dial to Sauté
to commence cooking. Wait around 2-3
minutes for the unit to heat.

2. Place the honey and butter into the

removable cooking bowl and melt. Add
the pumpkin and sauté for approximately
10 minutes. Once sautéing is complete, turn
the dial back to OFF.

3. Add the rice, 5 cups of the vegetable stock,

onion and garlic to the cooking bowl and
stir well to combine.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Stir through the water and remaining cup

of vegetable stock.

8. Top with parmesan and parsley to ser ve.

30

Chicken and Pesto Risotto

Serves 8

3 tbsp olive oil
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
500g chicken breast, thinly sliced
6 cups chicken stock
3 cups Arborio rice

½ cup basil pesto

1

⁄4 cup toasted pine nuts

1 cup boiling water
100g grated parmesan to serve

½ bunch basil, washed, roughly chopped

to serve

1.

Turn the selection control dial to Sauté to
commence cooking.

2. Add oil and let heat. Add the onion and

garlic to heated oil and sauté until golden
brown. Add the chicken and lightly cook
for about 5 minutes, stirring occasionally.
Once sautéing is complete, turn the dial
back to OFF.

3. Add the rice, 5 cups of the chicken

stock, pesto and pine nuts and stir well to
combine.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure relea se valve to the

venting position and remove lid once
depressurised.

7. Stir through the water and remaining cup of

chicken stock.

8. Top with parmesan and basil to ser ve.

Vanilla Rice Pudding

Serves 8

2 tbsp butter, melted
2 cups medium grain white rice

1

⁄3 cup caster sugar

1

⁄2 cups water

1
2 cups milk
1 x 59g free range egg, lightly whisked

1

⁄4 cup condensed milk

1 vanilla bean, split

1. Place the butter a nd rice into the

removable cooking bowl and stir until the
rice is completely coated in the melted
butter.

2. In a separate bowl or jug, whisk together

the sugar, water, milk, egg and condensed
milk. Pour the milk mixture over the rice and
then stir through the vanilla bean.

3. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

4. Turn the selection control dial to ‘White

Rice’ or 10 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

5. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

6. Rice pudding is great served with poached

fruit.

31

Brown Rice Salad

Smoked Ham and Split Pea Soup

Serves 8

4 cups brown rice
2 tsp turmeric
4 cups water
1 cup rocket lettuce, washed, dried
1 red onion, peeled, thinly sliced

1

⁄4 cup toasted pine nuts

1

⁄2 cup sultanas

1 red apple, quartered, thinly sliced
Juice of 1 lemon
2 tbsp extra virgin olive oil

Place the rice, turmeric and water into the

1.

removable cooking bowl and stir well to
combine.

2. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

3. Turn the selection control dial to ‘Brown

Rice’ or 15 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

4. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

5. Place the cooked rice into a large salad

bowl. Add the rocket lettuce, onion, pine
nuts, sultanas and apple and fold to
combine.

6. Driz zle over with lemon and olive oil and

serve immediately.

Serves 6-8

1 tbsp olive oil
1 large brown onion, diced
3 cloves garlic, minced
1 ham hock (800g)
500g green split peas, washed
1 bay leaf
4 sprigs thyme
2 carrots, peeled, diced
3 stalks celery, diced
2 tsp black peppercorns
1 cup white wine
1 litre vegetable stock

1

⁄2 bunch parsley washed, roughly chopped,

to serve
Sour cream (to taste), to serve

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add oil and let heat. Add the onion, garlic

and ham hock and sauté until golden
brown. Once sautéing is complete, turn the
dial back to OFF.

3. Add the peas, bay leaf, thyme, carrots,

celery, peppercorns, wine and vegetable
stock and stir well to combine.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Remove the hock and pull away any

remaining meat. Roughly chop the meat
and set aside. Pour half the soup into
another heat-proof bowl and, using a stick
mixer, gently blend that half of the soup.

8. Combine the chopped ham and the non-

blended soup back with the blended soup
and stir until well combined.

9. Top with the sour cream and pa rsley

to serve.

32

NOTE: Do not use a stick mixer in

the removable cooking bowl as this
could damage the non-stick coating.

Thai Sweet Potato Soup with
Coriander Pesto

Serves 6-8

400ml can coconut milk (do not shake)
2 tbsp mild red curry paste

1.5kg sweet potatoes, peeled and cut
into 5cm pieces
1 litre chicken stock
Lime wedges, to serve

Coriander Pesto:

1 cup coriander leaves

1

⁄4 cup blanched almonds

1 small red shallot
2 tsp lime juice
2 tbsp vegetable oil
Salt, to taste

Carefully open the can of coconut milk

1.

without shaking; spoon the firm coconut
into the removable cooking bowl. Turn
the selection control dial to Sauté to
commence cooking.

2. Sauté while stirring until the coconut

milk separates. Add the curry paste and
continue to sauté, stirring until the paste
becomes fragrant. Add sweet potato and
chicken stock. Once sautéing is complete,
turn the dial back to OFF.

3. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

4. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

5. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

6. Using a mini food processor or chopper,

combine the coriander pesto ingredients
into a separate bowl and process until
combined. Season to taste.

7. To serve, ladle soup into bowls and spoon

coriander pesto into the soup. Stir through
and squeeze fresh lime to taste.

Green Curry Pumpkin Soup

Serves 6-8

4 cloves garlic, whole
1 brown onion, peeled, roughly chopped
1 tbsp green curry paste
750g pumpkin, skin and seeds removed,
cut into 5cm pieces
550g potatoes, peeled, quartered
1 tsp salt
600ml boiling water
400ml coconut cream

Place the garlic, onion, curry paste,

1.

pumpkin, potatoes, salt, water and
coconut cream into the removable
cooking bowl and stir until combined.

2. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

3. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

4. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

5. Pour the soup into a large heat-proof bowl

and, using a stick mixer, blend the soup
until it is thick and consi stently smooth.

6. Serve with fresh bread.

NOTE: Do not use a stick mixer in
the removable cooking bowl as this
could damage the non-stick coating.

33

Red Wine, Beef, Mushroom and
Thyme Stew

Serves 8

3 tbsp olive oil
6 large French shallots, peeled, sliced
3 cloves garlic, minced
40g butter
8 rindless bacon slices, thickly sliced
1kg chuck steak, diced

½ cup flour

350ml dry red wine
2 tsp brown sugar
2 tbsp tomato paste
400g button mushrooms
1 cup beef stock
1 bay leaf
2 tablespoons chopped thyme
Mashed potatoes, to serve

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add oil and let heat. Add the s hallots and

garlic then sauté until golden brown. Add
bacon a nd cook for a fur ther 3 minutes
or until browned then remove from pot
and set aside. Add the butter and diced
meat and cook in batches if necessa ry
until browned on all sides, or around 5- 6
minutes. Remove from the pan. Add wine
to the removable cooking bowl and bring
to the boil, allowing to reduce to half. Once
sautéing is complete, turn the dial back to
OFF.

3. Place the bacon and diced meat back

into the removable cooking bowl. Add the
sugar, tomato pa ste, mushrooms, wine,
stock, bay leaf and thyme and stir well to
combine.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Roast’ or

30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Serve over mashed potatoes.

Sesame Chicken Wings

Serves 8

1

⁄2 cup soy sauce

2 tbsp honey
1 tbsp sesame oil
1 tbsp kecap manis^
2 tsp rice wine vinegar
2 tbsp sweet chilli sauce
2 x small Birdseye chillies, minced
2 x cloves garlic, minced
2kg chicken wings or chicken nibblets
2 tbsp plain flour
2 tbsp cold water
2 tbsp sesame seeds, toasted
1 cup shallots, peeled and thinly sliced,
to serve

Place the soy, honey, oil, kecap manis,

1.

vinegar, chilli sauce, chilli, garlic and
chicken into the removable cooking bowl
and mix until coated.

2. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

3. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

4. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

5. Remove the chicken and set aside. Drain

the liquid in the removable cooking bowl
through a sieve into another bowl.

6. Turn the selection control dial to Saute. Wait

around 2-3 minutes for the unit to heat.
Place the now-sieved liquid back into the
removable cooking bowl.

7. In a separate bowl, whisk the flour with the

water until smooth. Add to the removable
cooking bowl and simmer for around 3-4
minutes or until thickened.

8. Pour sauce over chicken wings and sprinkle

with sesame seeds and shallots to ser ve.

NOTE: If using chicken nibblets, rather
than wings, select the ‘Diced Meats,
Curries’ setting.

34

TIP: Kecap Manis is a sweet soy

sauce and can be found in major
supermarkets usually in the sauces
section where soy and Worcestershire
sauces are sold.

Massaman Curry

Serves 8

RECIPE NOTE: This recipe can also
made using all lamb or all beef.

500g diced lamb
500g diced chuck steak
270g can coconut cream
1 cinnamon stick
2 fresh kaffir lime leaves
500g baby chat potatoes, halved
1 tbsp brown sugar
2 whole star anise
2 teaspoon fish sauce, or to taste
2 tsp arrowroot (only if needed)
Fresh coriander, to serve

Curry Paste:

2 tablespoons vegetable oil
1 brown onion, peeled, roughly chopped
2cm piece ginger, peeled, minced
4 cloves garlic, peeled, minced
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground cinnamon
2 tsp brown mustard seeds
1 tsp ground cardamom
1 tsp dried chilli flakes
Zest and juice of 1 lime
1 tsp white pepper
2 tsp flaked salt

Using a food processor, place all the curr y

1.

paste ingredients into the bowl and process
until the mix ture is smooth and consistent in
texture.

2. Turn the selection control dial to Sauté

to commence cooking. Wait around 2-3
minutes for the unit to heat. Add the curry
paste into the removable cooking bowl
and sauté for around 5 minutes , stirring
occas ionally. Once sautéing is complete,
turn the dial back to OFF.

3. Add the meat, coconut cream, cinnamon,

lime leaves, potatoes, brown sugar and
star anise and fish sauce then stir until well
combined.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Top with fresh coriander and serve over

fluffy rice.

NOTE: If the consistency is not thick
enough, remove 1/2 cup of the liquid
and stir through 2 tsp of arrowroot until
completely dissolved. Add back into
the curry and simmer using the Sauté
setting until thickened.

TIP: If using lower quality cuts of meat,
use the ‘Roast’ or 30 minutes instead.

35

Butter Chicken

Satay Beef

Serves 6-8

2 tbsp olive oil
1 tbsp ginger, minced
2 cloves garlic, chopped
3 small onions, sliced thinly

¼ tsp cayenne pepper, ground

2 tsp paprika, ground
1 tsp ground coriander
2 tsp turmeric, ground
2 tsp cumin, ground
2 tsp garam masala
1 cinnamon stick

¼ cup tomato paste

1.5kg chicken thigh fillets, cut into quarters

½ cup chicken stock

125ml pure cream to serve
Fresh coriander to serve
Cooked rice, to serve

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add the oil to heat. Add the ginger, garlic

and onions and sauté for around 6 minutes
or until golden brown. Add all the spices
and stir for 2 minutes until fragrant. Once
sautéing is complete, turn the dial back to
OFF.

3. Add the tomato paste and chicken thighs

and stir through until everything is evenly
coated. Pour the stock over the mix ture.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Diced

Meat, Curries’ or 20 minutes to commence
press ure cooking. Allow to cook until the
timer has counted down. down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Stir through the cream and stand for 5

minutes. Top with coriander and serve over
fluffy rice.

Serves 6

1tbsp peanut oil
1 brown onion thinly sliced
1 clove garlic, peeled, minced

½ tsp lemon rind
½ large red chilli, thinly sliced

2 tsp sweet chilli sauce
2 tsp curry powder

½ cup coconut cream

½ tbsp kecap manis

1

½ cup crunchy peanut butter

1kg beef blade or rump steak, diced
Fresh coriander, to serve
Cooked rice, to serve

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add oil and let heat. Add the onion and

garlic and sauté until golden brown
(around 5 minutes). Add the lemon, red
chilli, sweet chilli sauce and curry powder
and allow to sauté for another 2 minutes.
Once sautéing is complete, turn the dial
back to OFF.

3. Add in the coconut cream, kecap manis,

peanut butter and meat and stir until well
combined.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Top with coriander and serve over fluf fy

rice.

NOTE: This recipe is also great using
chicken thigh fillets. select ‘Diced
Meats, Curries’ on the selection control
dial, or 20 minutes.

36

TIP: Kecap Manis is a sweet soy

sauce and can be found in major
supermarkets usually in the sauces
section where soy and Worcestershire
sauces are sold.

Spicy Tomato Sauce and Meatballs

Serves 6-8

1kg beef mince
1 red onion, peeled, finely diced
1 cup fresh bread crumbs
3 tbsp tomato paste
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 tbsp sugar
4 x 420g cans diced tomatoes
Cooked pasta, to serve

In a bowl, combine the m ince, red onion,

1.

bread crumbs, tomato paste, herbs and
egg until well combined. Roll mix ture into 1
tbsp s ized balls and set aside.

2. Turn the selection control dial to Sauté to

commence cooking. Add oil and heat.
Add the brown onion and garlic and sauté
until clear, around 2-3 minutes. Add the
sugar and tomatoes and simmer for around
2 minutes. Once sautéing is complete, turn
the dial back to OFF.

3. Add the meatba lls to the tomato mixture

and stir gently.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Brown

Rice’ or 15 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Serve over cooked pasta of your choice.

TIP: If using dried breadcrumbs instead
of fresh, drop to ¾ cup.

Chicken with Sicilian Olives and
Preserved Lemon Cous Cous

Serves 10

RECIPE NOTE: For best results, this dish
should be marinated overnight

2kg chicken thigh fillets, fat trimmed
2 tbsp olive oil
1 tsp cinnamon
2 tsp dried parsley
2 tsp dried oregano
1 tsp paprika
150g Sicilian olives, drained of liquid
2 cloves garlic, minced
1 tsp ginger, minced
1 lemon, thinly sliced
1 cup chicken stock
2 cups dried cous cous
Fresh parsley, to serve

Place the chicken, oil, herbs, spices,

1.

olives, garlic and ginger into a bowl and
mix until completely coated. Layer in an
airtight container with lemon dividing each
chicken fillet. Place into the refrigerator
overnight.

2. Place the chicken into the removable

cooking bowl and pour the chicken stock
over the top.

3. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

4. Turn the selection control dial to ‘Diced

Meats, Curries’ or 20 minutes to commence
press ure cooking. Allow to cook until the
timer has counted down to OFF.

5. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

6. Remove the chicken from the removab le

cooking bowl and strain the liquid left in the
bowl through a sieve into another bowl.

7. Add only 2 cups of the liq uid back into

the removable cooking bowl, along with
the cous cous. Allow to s it for 5 minutes to
absorb.

8. Serve with the chicken, topped with

pa r sle y.

37

Ginger Chicken with Baby Snow
Peas

Serves 8

1 tbsp honey

1

⁄2 tsp rice wine vinegar

2

1

⁄2 cup ginger syrup

2 tsp sesame oil
2cm piece of ginger, halved
1 red chilli, halved
4 cloves garlic, peeled, whole
1 tsp rock salt

1

⁄2 cup chicken stock

2kg chicken drumsticks
2 tbsp soy sauce
1 tbsp corn flour
500g baby snow peas
1 cup shallots, peeled and thinly sliced,
to serve

Place the honey, vinegar, ginger syrup, oil,

1.

ginger, chilli, garlic, salt, chicken stock and
chicken into the removable cooking bowl
and mix until completely coated.

2. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

3. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

4. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

5. Remove the chicken and set aside. Drain

the liquid in the removable cooking bowl
through a sieve into another bowl.

6. Turn the selection control dial to Saute. Wait

around 2-3 minutes for the unit to heat.

7. Place the now- sieved liquid back into the

removable cooking bowl.

8. In a separate bowl, blend the corn flour

with the soy sauce and then add to the
removable cooking bowl and simmer for
about 4 minutes. Add snow peas and
simmer for another minute.

9. Serve over chicken, topped with fresh

shallots.

TIP: You can find ginger syrup in the
cordial section of major supermarkets.

Three Bean and Vegetable Stew

Serves 8

2 tbsp olive oil
40g butter
4 cloves garlic, peeled, minced
2 brown onions, thinly sliced
2 tbsp tomato paste
2 carrots, peeled, diced
2 stalks celery, diced
2 potatoes, peeled, diced into 2cm pieces
420g can red kidney beans, drained, rinsed
420g can butter beans, drained, rinsed
420g can chickpeas, drained, rinsed
4 cups vegetable stock
420g can diced tomatoes
1 bunch parsley, washed, roughly chopped
1 bunch basil, washed, roughly chopped
1 bay leaf
2 tsp flaked salt
1 tsp ground white pepper
100g grated parmesan, to serve

1

⁄2 bunch parsley washed, roughly

chopped, to serve
Sour cream (to taste), to serve

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add oil and but ter and let heat. Add the

onion and garlic and sauté until golden
brown. Once sautéing is complete, turn the
dial back to OFF.

3. Add the tomato paste, carrots, celery,

potatoes, beans, vegetable stock,
tomatoes, parsley, basil, bay leaf and salt
and pepper into the removable cooking
bowl and stir well to combine.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Top with fresh parsley, sour cream and

grated parmesan cheese.

38

Corned Beef

Serves 6

2 litres water
1 tsp black peppercorns
1 tbsp brown sugar
1 tbsp rock salt
2 tbsp white vinegar
1 bay leaf
1kg corned beef silverside
1 cup white sauce, to serve

Add the water, peppercorns, sugar, salt,

1.

vinegar and bay leaf into the removable
cooking bowl and stir to combine. Add the
beef to the mixture.

2. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

3. Turn the selection control dial to ‘Roast’ or

30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.

4. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

5. Remove the beef, carve and serve with

white sauce and choice of side.

Spicy Tomato and Capsicum
Chicken

Serves 4-6

3 tbsp lemon infused olive oil
1kg chicken thigh (approx. 6)
1 red onion, thinly sliced
2 cloves garlic, peeled, thinly sliced

1

⁄2 capsicum, membrane removed,

thinly sliced
700ml tomato passata
400g can chickpeas, drained

1

⁄2 jar chargrilled capsicum with chilli

1/2 cup chicken stock

1

Rind of
2 tsp flaked salt
Pasta, cooked, to serve

1

chopped, to serve

1.

2. Add the remaining olive oil to the

3. Place the chicken, passata, chickpeas,

4. Stock, lemon and salt into the removable

5. Lock the lid onto the cooker and move

6. Turn the selection control dial to ‘Soup,

7. Turn the pressure release valve to the

8. Serve over penne pasta topped with fresh

⁄2 lemon

⁄2 bunch parsley washed, roughly

Turn the selection control dial to Sauté to
commence cooking. Heat 2 tbsp of the
oil and then seal the chicken for around 2
minutes on each side and set a side.

removable cooking bowl and sauté the
onion, garlic and capsicum until golden
brown. Once sautéing is complete, turn the
dial back to OFF.

chargrilled capsicum, chilli, chicken

cooking bowl and stir well to combine. Push
the ingredients under the liquid and make
sure that they are fully submerged.

the pressure release valve to the ‘sealing’
position.

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

venting position and remove lid once
depressurised.

pa r sle y.

TIP: Make homemade tomato passata
from the recipe on page 41 or bottled
tomato passata can be found in
supermarkets in the pasta sauce
section.

39

Red Wine, Garlic & Root Vegetable
Lamb Shanks

Serves 6

3 tbsp olive oil
8 eshallots peeled, halved
1 head garlic with the base cut off, cloves
separated and peeled

¾ cup plain flour

6 medium lamb shanks, French trimmed

¾ cup red wine

6 baby carrots peeled, tops removed,
cut in half
2 potatoes peeled, cut into 8 pieces each
250ml beef stock
500ml tomato passata
2 sprigs thyme
2 sprigs rosemary
2 sprigs marjoram
Cooked pasta or mashed potatoes, to serve

Turn the selection control dial to Sauté

1.

to commence cooking. Wait around 2-3
minutes for the unit to heat. Sauté the
shallots and garlic until golden brown.
Remove from pan and set aside.

2. In a separate bowl, toss the shanks in the

flour until well covered. Add the shanks
to the removable cooking bowl, t wo at a
time, and sauté until browned. Remove
from the pan and set aside. Add the red
wine and simmer until reduce to half.
Once sautéing is complete, turn the dial
back to OFF. Add eshallots and shanks plus
remaining ingredients into the removable
cooking bowl and stir until well combined.

3. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

4. Turn the selection control dial to ‘Roast’ or

30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.

5. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

6. Remove the lamb s hanks and sauce and

serve over pasta or mas hed potatoes.

TIP: French trimmed lamb shanks
will allow more shanks to fit into the
removable cooking bowl. Ask your
butcher to trim.

TIP: Make homemade tomato passata
from the recipe on page 41 or bottled
tomato passata can be found in
supermarkets in the pasta sauce
section.

RECIPE NOTE: Depending on the
amount of lamb shanks, this recipe
may need a further 20 minutes to cook.

40

Whole Chicken Stock

Tomato Passata

Makes 2 litres

3 tbsp olive oil
2 brown onions, diced
3 cloves garlic, peeled, thinly sliced
4 sticks celery, roughly chopped
4 carrots, peeled, roughly chopped
1 tbsp mixed peppercorns
2 tsp rock salt
2 litres water

1.4kg free range whole chicken

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add oil and let heat. Add the onion and

garlic and sauté until golden brown. Once
sautéing is complete, turn the dial back to
OFF.

3. Add the celery, carrots, peppercorns,

salt and water and stir well to combine.
Then add the chicken into the removable
cooking bowl.

4. Lock the lid onto the cooker and move

the pressure release valve to the ‘sealing’
position.

5. Turn the selection control dial to ‘Roast’ or

30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.

6. Turn the pressure release valve to the

venting position and remove lid once
depressurised.

7. Remove the chicken and strain the

vegetables so you are left with only the
chicken stock. Store in an airtight container
in the fridge overnight and then skim the
solidified fat off with a spoon.

Makes approx. 2 litres

3 tbsp olive oil
2 brown onions, diced
2 cloves garlic, peeled, minced
2 kg tomatoes, quartered
1 tbsp brown sugar
2 tsp salt

Turn the selection control dial to Sauté to

1.

commence cooking.

2. Add oil and let heat. Add the onion and

garlic and sauté until golden brown. Add
the tomatoes, sugar and salt and stir until
well combined. Bring to a boil. Once
complete, turn the dial back to OFF.

3. Lock the lid onto the cooker.

4. Turn the selection control dial to ‘Soups,

Stews’ or 24 m inutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.

5. Turn the pressure release valve to the

venting position and remove lid once
depressurised

6. Pour into a large bowl and blend using a

stick mixer. Pour mixture through a sieve
and then store in the fridge in an air tight
containers until needed.

NOTE: If stored in an airtight container,
you can freeze passata for up to 6
months or refrigerate for 5 days.

41

Notes

42

Notes

43