Tefal CY7011, CY7015 User Manual

cook4me

Intelligent multicooker

That cooks for you

Asian pork meatballs
Beef & stuffed peppers
Beetroot dip
Broccoli with almonds
Chilli jam
Coriander prawns
Crab & corn soup
Creamy mashed potatoes
Creamy polenta
Cumin ratatouille
Dahl
Fish & caulifl ower soup
Fish cakes
Greek style mushrooms
Hot spicy tom yum soup
Hummus
Lentil & smoked bacon soup
Minestrone
Miso soup
Mushroom soup
Porridge
Potato & leek soup
Pumpkin dip
Pumpkin soup
Sweet potato and chickpea
Vegetarian pumpkin
White sauce

Balsamic chicken wings

Beef bolognaise sauce

Beef casserole

Beef massaman curry

Beef stroganoff

Beef tacos

Beef teriyaki stir-fry

Bourguignon beef

Chicken cacciatore

Chicken tikka curry

Chicken wings with curry

Chicken with rice

Chilli con carne

Corned beef

Fettuccine carbonara

Fish curry

Fish with lemon & herbs

Gnocchi with pancetta

Greek lamb

Green chicken curry

Ham & parmesan tortellini

Lamb koftas

Lamb rogan josh curry

Lamb shanks

Lamb with rosemary & tomatoes

starter main

Bread & butter pudding

Chocolate sponge pudding

Golden syrup steamed puddings

Lemon delicious

Light chocolate cream

Peach puddings

Spiced pears

Steamed Coconut
& Fruit Pudding

Steamed golden cake

dessert

Ling fi llet with prawns

Macaroni cheese

Meatballs with tomato sauce

Mushroom & spinach risotto

Mustard roast beef

Pea & ham risotto

Pesto chicken risotto

Pork spare ribs

Pumpkin risotto

Quinoa salad with cucumber

Saffron salmon

San choy bow

Sausage & bean stew

Savoury mince

Spicy minced pork with beans

Spicy stir-fried chicken

Spring lamb stew

Steamed sweet chilli salmon

Tomato calamari

Tuna mornay

Veal goulash

Veal osso bucco

Veal rolls with bocconcini
& tomato sauce

Veal with lemon & oregano

Whole chicken with potatoes

2 4 6

Butternut Pumpkin (diced) 250 g 500 g 750 g

Water

100 ml 200 ml 300 ml

Moroccan Seasoning 1 tsp 2 tsp 2 ½ tsp

Parsley (chopped) 1 tbsp 2 tbsp ¼ cup

Sour cream 2 tbsp

⅓ cup

½ cup

Lemon juice 1 tsp 2 tsp 3 tsp

Crackers (to serve)

pumpkin dip

Express recipe

starter

2 4 6

Olive Oil ½ tbsp 1 tbsp 1 ½ tbsp

Minced Beef

100 g 200 g 300 g

Onion 50 g 100 g 120 g
Long Grain Rice (cooked) ½ cup 1 cup 1 ½ cup
Tomatoes (med size) ½ 1 1 ½
Red Capsicum (med size) 2 4 6
Water 200 ml 200 ml 200 ml
Parsley to garnish To taste To taste To taste

BeeF & stuFFed peppers

Express recipe

2 4 6

Minced Pork 250 g 500 g 750 g

Shitake Mushrooms (chopped)

25 g 50 g 75 g

Shallots (chopped) 1 tsp 1 ½ tsp 2 tsp
Coriander (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Chilli Paste ½ tsp 1 tsp 1 ½ tsp
Sweet Soy Sauce 1 tbsp 1 ½ tbsp 2 tbsp
Water (for steaming) 200 ml 200 ml 200 ml

asian pork meatBalls

Express recipe

2 4 6

Beetroot (chopped) 220 g 440 g 660 g

Water

200 ml 300 ml 400 ml

Greek Yoghurt ½ cup

⅔ cup

1 cup

Lemon Juice 2 tsp 1 tbsp 1 ½ tbsp
Dill (chopped) 1 tbsp 2 tbsp 2 ½ tbsp
Salt & Pepper Pinch Pinch Pinch

Crackers (to serve)

Beetroot dip

starter

2 4 6

Broccoli 300 g 400 g 500 g

Butter (soft)

80 g 100 g 120 g

Almond meal 30 g 50 g 75 g

Parsley (chopped) 2 tbsp 3 tbsp 4 tbsp

Water 150 ml 250 ml 400 ml

Salt & Pepper Pinch Pinch Pinch

Broccoli With almonds

Express recipe

2 4 6

Onion 100 g 150 g 200 g

Long Red Chillies (sliced, seeds in)

50 g 100 g 150 g

Brown Sugar ¼ cup ½ cup ¾ cup
Canned Diced Tomatoes 200 g 400 g 600 g
Sweet Chilli Sauce 20 ml 40 ml 60 ml
Balsamic Vinegar 20 ml 40 ml 60 ml
Olive Oil (for browning) 1 tbsp 1 tbsp 1 tbsp

chilli Jam

Express recipe

2 4 6

Green Prawns (peeled) 12 24 36

Thickened cream

50 ml 100 ml 150 ml

Fish Stock 50 ml 100 ml 150 ml
Coriander Leaves (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Tomato Pasta Sauce 50 g 100 g 150 g
Garlic (crushed) 1 tsp 1 ½ tsp 2 tsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups

coriander praWns

Express recipe

starter

2 4 6

Corn Kernels (canned, drained weight) 125 g 250 g 400 g

Flaked Crab

100 g 120 g 150 g

Creamed Corn (canned) 310 g 550 g 780 g
Chicken Stock 375 ml 750 ml 1.2 l
Soy Sauce 2 tsp 3 tbsp 4 tbsp
Ginger (crushed) 1 tsp 2 tsp 3 tsp
Shallots (to serve) 2 tsp 3 tsp 1 tbsp

craB & corn soup

Express recipe

2 4 6

Potatoes (diced) 350 g 700 g 1 kg

Butter (softened)

30 g 60 g 90 g

Milk (warm) 30 ml 60 ml 90 ml
Cream (warm) 30 ml 60 ml 90 ml
Salt & Pepper Pinch Pinch Pinch

creamy mashed potatoes

2 4 6

Vegetable Stock 250 ml 500 ml 750 ml

Milk

250 ml 500 ml 750 ml

Polenta (fi ne or instant) ½ cup 1 cup 1 ½ cup
Pouring Cream 80 ml 160 ml 250 ml
Parmesan Cheese (grated) ¼ cup ½ cup ¾ cup
Salt & Pepper Pinch Pinch Pinch

creamy polenta

Express recipe

starter

2 4 6

Ratatouille (red capsicum,
zucchini, eggplant & red onion)

300 g 600 g 900 g

Passata

50 ml 100 ml 150 ml

Cumin Powder ½ tsp 1 tsp 1 ½ tsp
Basil (chopped) ½ tsp 1 tsp 1 ½ tsp

cumin ratatouille

Express recipe

2 4 6

Olive Oil 2 tsp 1 tbsp 1 tbsp

Onion (chopped)

100 g 150 g 150 g

Korma Curry Paste 1 tbsp 2 tbsp 3 tbsp

Tomato Paste 2 tsp 1 tbsp 1 ½ tbsp

Vegetable Stock 325 ml 625 ml 935 ml

Red Lentils (dried) 100 g 200 g 300 g

Coriander (chopped, to serve) 1 tsp 2 tsp 3 tsp

dahl

Express recipe

2 4 6

Butter 10 g 20 g 30 g

Diced Vegetable Medley

100 g 150 g 200 g

Fish or Vegetable Stock 50 ml 1 l 1 ½ l

White Fish Fillets
(chopped, bones removed)

250 g 500 g 750 g

Caulifl ower (chopped) 200 g 400 g 600 g

Cannellini Beans
(canned, drained weight)

125 g 250 g 375 g

Dill (to serve) 1 tsp 2 tsp 1 tbsp
Cream (to serve) 40 ml 80 ml 120 ml

Bread (to serve)

Fish & cauliFloWer soup

Express recipe

starter

2 4 6

Peanut Oil 60 ml 60 ml 60 ml

Boneless White Fish Fillets (Snapper)

200 g 400 g 600 g

Egg White 1 1 1
Fish Sauce 1 tsp 2 tsp 1 tbsp
Red Curry Paste 2 tsp 3 tsp 1 ½ tbsp
Shallots (sliced) 1 2 3
Water 300 ml 300 ml 300 ml

Sweet Chilli Sauce (to serve)

⅓ cup ⅔ cup

1 cup

Fish cakes

Express recipe

2 4 6

Button Mushrooms (sliced) 500 g 1 kg 1.2 kg

Olive Oil

40 ml 60 ml 80 ml

Lemon Juice 1 tbsp 2 tbsp 3 tbsp
Oregano Leaves (dried) 1 tsp 2 tsp 3 tsp
Passata 2 tbsp 4 tbsp 6 tbsp
Salt & Pepper Pinch Pinch Pinch

greek style mushrooms

Express recipe

2 4 6

Raw Prawns (med size) 8 16 24

Shitake Mushrooms (sliced)

50 g 100 g 150 g

Shallots (sliced) 2 4 6
Water 500 ml 1 l 1 ½ l
Tom Yum Soup Spice Paste 1 tbsp 2 tbsp 3 tbsp
Brown Sugar 2 tsp 3 tsp 4 tsp
Coriander (to serve) 1 tsp 2 tsp 3 tsp

hot spicy tom yum soup

Express recipe

starter

2 4 6

Chickpeas (dried, soaked) 100 g 200 g 250 g

Water

200 ml 400 ml 600 ml

Cumin (ground) ½ tbsp 1 tbsp 1 ½ tbsp
Garlic (crushed) 1 clove 1 ½ cloves 2 cloves
Tahini ¼ cup ½ cup ¾ cup
Lemon Juice ¼ cup ½ cup ¾ cup

Crackers to serve

hummus

2 4 6

Fresh Vegetable Mix (fi nely diced) 200 g 300 g 400 g

Onion (diced)

50 g 80 g 100 g

Tomato pasta sauce w/onion & garlic 250 ml 500 ml 750 ml

Vegetable Stock 250 ml 500 ml 750 ml

Canned white beans (drained weight) 100 g 200 g 300 g

Salt & Pepper Pinch Pinch Pinch

Parmesan cheese (grated to serve) 2 tbsp 4 tbsp 6 tbsp

minestrone

Express recipe

2 4 6

Lentils 100 g 150 g 300 g

Potato (peeled & diced)

80 g 100 g 200 g

Vegetable Stock 500 ml 750 ml 1.5 L

Onion (diced) 50 g 70 g 120 g

Vegetable Oil 1 tsp 1 tsp 1 tbsp

Smoked Bacon (diced) 40 g 80 g 150 g

Chives (chopped to serve) 1 tsp 2 tsp 3 tsp

lentil & smoked Bacon soup

starter

2 4 6

Carrot (grated) 30 g 60 g 90 g

Shallots (sliced)

2 3 4

White Soybean Paste 1 ½ tbsp 2 ½ tbsp 4 tbsp
Water 600 ml 1.2 l 1.8 l
Silken Firm Tofu (diced) 100 g 200 g 300 g
Dashi Granules 1 tsp 1 ½ tsp 2 tsp

miso soup

Express recipe

2 4 6

Button Mushrooms (sliced) 175 g 350 g 525 g

Olive Oil

2 tsp 3 tsp 4 tsp

Potato (peeled & diced) 2 4 6
Onion (diced) ½ 1 1 ½
Carrot (diced) ½ 1 1 ½
Vegetable Stock 500 ml 1 l 1 ½ l
Thyme Leaves (chopped, to serve) 1 tsp 2 tsp 3 tsp

mushroom soup

2 4 6

Traditional Oats 1 cup 2 cups 3 cups

Milk

250 ml 500 ml 750 ml

Water 250 ml 500 ml 750 ml
Brown Sugar (to serve) Pinch Pinch Pinch
Honey (to serve if desired) 1 tsp 2 tsp 3 tsp
Yoghurt (to serve if desired) 1 tbsp 2 tbsp 3 tbsp

porridge

Express recipe

starter