Quick start guide TEFAL
December 2004 - Ref. : 4133368 -
Conception et réalisation : ADHOC‘S - 4137
1 - OPENING
■ Open the lid, using your thumb, slide back the opening button.
■ Then, without releasing the button, turn the lid anti-clockwise until
it opens and remove the lid.
■ Follow the Before Using for the First time instructions on Page 7.
2 - FILLING
■ Never use your Pressure Cooker without at least 250 ml of liquid
when cooking directly in the pan or 900 ml when steaming food.
■ Do not fill the unit over 2/3 full.
3 - BEFORE COOKING
■ Before each use, lift off the pressure regulator valve and check,
in daylight, to see that the steam outlet is not blocked. If necessary,
clean with a toothpick.
4 - CLOSING
■ Place the lid on the pan, aligning the rims.
■ Align the triangle on the lid with the one on the lower body
handle.
■ Turn the lid to the left until you hear it click.
5 - POSITIONNING THE PRESSURE REGULATOR VALVE
■ Place the pressure regulator valve in the desired position.
■ For cooking delicate foods and to preserve vitamins, place the
pressure reguator valve on (8 lb pressure).
■ For cooking meat place the pressure reguator valve on (13 lb
pressure).
■ Place the cooker on the hob turned to high heat.
6 - COOKING
■ Turn the heat down to a medium setting as soon as the pressure
regulator valve allows steam to escape at a constant rate, making a
regular hissing noise.
7 - END OF COOKING - STEAM RELEASE
■ Once the heat has been turned off you have two options:
■ Slow release of pressure: turn the pressure regulator valve to
position when the pressure indicator drops, your Pressure Cooker
is no longer under pressure. This is used for stews, vegetables, joints of
meat and fish dishes.
■ Fast pressure release: place the Pressure Cooker under cold
running water. When the pressure indicator pin drops, your Pressure
Cooker is no longer under pressure, turn the pressure regulator valve to
position . This is used for soups, milk puddings, rice, pasta, cake
and pudding mixes, recipes containing rice or pasta, or recipes with a
high liquid content. If in doubt, use the fast release method.
■ You can then open the lid.
8 - CLEANING
■ To get the best results from your Pressure Cooker, please respect
cleaning and maintenance recommendations after each use.
■ Wash the Pressure Cooker after each use with warm water and
washing-up liquid.
■ The pan, the lid and basket are dishwasher safe.
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Pressure Cooker
User’s manual
Important safeguards
Take the time to read all the instructions and refer to the
"Instructions for use".
As with any cooking appliance, supervise cooking closely if using the
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Pressure Cooker with children nearby.
Do not put your Pressure Cooker into a hot oven.
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When the Pressure Cooker is under pressure, take great care when
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moving it. Do not touch the hot surfaces. Use the handles and knobs,
and wear oven gloves if necessary.
Do not use your Pressure Cooker for any use other than that for
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which it is designed.
Your Pressure Cooker cooks under pressure. Burns could result from
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boiling over if not used properly. Make sure that the Pressure Cooker
is properly closed before bringing it up to pressure.
Never force the Pressure Cooker open. Make sure that the inside
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pressure has returned to normal.
Never use your Pressure Cooker without liquid: this could cause
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serious damage.
Use compatible heat sources.
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Do not fill your Pressure Cooker more than 2/3 full. For food that
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expands considerably during cooking, such as rice, dehydrated vegetables or compotes, do not fill the Pressure Cooker more than half full.
After cooking meat which has an outer layer of skin (such as ox
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tongue), which could swell due to the effects of pressure, do not pierce the skin after cooking if it appears swollen: you could get burnt.
Pierce it before cooking.
When cooking food with a thick texture (chick peas, rhubarb etc.) the
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Pressure Cooker should be shaken slightly before opening to ensure
that the food does not spurt out.
Always check that valves are clear before use.
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Do not use the Pressure Cooker to fry under pressure using oil.
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Leave the safety systems alone, except for cleaning and maintenance
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in accordance with instructions.
Use only genuine TEFAL spare parts for your model.
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Alcohol vapours are flammable. Watch your appliance when prepa-
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ring alcohol-based recipes.
Do not use your pressure cooker to store acidic or salty food before
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or after cooking.
Make sure the pressure regulator valve is in the steam release posi-
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tion before opening the lid.
This product is designed for domestic use only. Any commercial use,
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inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.
Keep these instructions
Descriptive diagram
1
Characteristics
Opening • Closing
Minimum • Maximum filling
Using the pressure regulator
valve
Before using for the first time
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4
5
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Cooking
Cleaning and maintenance
Safety features
TEFAL answers your questions
Golden rules
Recipes
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1
Descriptive diagram
Pressure regulator valve
Steam outlet
Long lid handle
Safety valve
Pressure indicator
Opening button
Positioning guide mark for
the pressure regulator valve
Gasket*
Steaming basket*
Trivet*
Long pan handle
Pan
Short pan handle
*depending on model
2
GAS
SEALED (solid)
CERAMIC
HALOGEN INDUCTION
Characteristics
Bottom diameter
Capacity Ø Interior Ø Bottom Model stainless steel
Classic Vitaly
4,5 L 22 cm 18 cm P20506 P20706
6 L 22 cm 18 cm P20507 P20707
8 L 25 cm 20 cm P20514 P20714
10 L 25 cm 20 cm P20515 P20715
Classic and Vitaly models:
Maximum operating pressure: 13 lb pressure, 89.6 kPa.
Maximum safety pressure: 8 lb pressure, 55 kPa.
Sources of heat
NOT suitable for use on an AGA.
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■ Classic and Vitaly Pressure Cooker are suitable for all
hob types, including induction.
■ On an electric hob, use a burner with the same diameter as the bottom of the Pressure
Cooker, or slightly smaller.
■ On a ceramic hob, make sure the bottom of the Pressure Cooker is perfectly clean.
■ On a gas hob, the flame should not exceed the diameter of the pan.
TEFAL accessories
■ Please contact your TEFAL Approved Service Centre if you need to change parts
or require your pressure cooker repairing.
■ Only use genuine TEFAL parts to match your model.
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Opening
■ Holding the long pan handle in one hand, take the
long lid handle with the other hand and, using your
thumb, slide back the opening button.
■ Then, without releasing the button, turn the lid
anti-clockwise until it opens and remove the lid.
Closing
■ Place the lid on the pan, aligning the rims.
■ Align the triangle on the lid with the one on the
lower body handle.
■ Turn the lid to the left until you hear it click.
If you can’t close the lid:
■ Check the position of the lock underneath the
lid’s handle.
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Minimum
mini
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1
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filling
■ Never use your Pressure Cooker without at least
250 ml of liquid.
Steaming
■ The minimum amount of water is 750 ml.
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■ Place the steaming or vitamin basket on the trivet
(depending on model).
Maximum
filling
■ Do not fill the pan over 2/3 full.
For certain foods
■ When cooking foods that expand during cooking
such as rice or dried vegetables, do not fill the pan
over 1/2 full. Over filling may cause a risk of
clogging the steam outlet and developing excess
pressure.
If the Pressure Cooker has heated
without any liquid inside:
■ Have your Pressure Cooker checked by an
Authorised TEFAL Service Centre.
5
!
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Using the pressure
regulator valve
Model Classic Model Vitaly
Cooking delicate foods and preserving vitamins
■
Line up the valve symbol or * with the
guide mark.
Cooking meat
■
Line up the valve symbol or * with the
guide mark.
Releasing steam
■
Line up the valve symbol with the guide
mark.
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The steam is very hot when released from
the pressure regulator valve.
Removing the pressure regulator valve
■
Allow the appliance to cool before removing the
valve.
■
Press down on the centre and turn the valve to
align the position 0 with the guide mark.
■
Lift off the pressure regulator valve.
Attaching the pressure regulator valve
■
Press down on the centre and turn the pressure
regulator valve to align the position 0 with the
guide mark.
■
Press it down on the centre then turn to the
required position.
For Vitaly models
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■■ These appliances are equipped with an exclusive
vitamin basket, patented by
TEFAL, which allows you to:
■■ Optimise vitamin preservation in food.
■■ Steam cook faster than with a regular pressure
cooker.
*depending on model
Before using for
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the first time
■ Fill with water to 2/3 of the pan height.
■ Put the basket inside the pan then the trivet in the
basket.
■ Close the Pressure Cooker.
■ Set the pressure regulator valve to or *.
■ Place the Pressure Cooker on the hob and set to
maximum heat.
■ When the pressure indicator pin rises, and steam
begins to escape from the valve, reduce the heat
and wait for 15 minutes.
■ After 15 minutes turn off the heat.
■ Put your Pressure Cooker under cold running
water.
■ When the pressure indicator drops, your Pressure
Cooker is no longer under pressure. Turn the
pressure regulator valve to the position , open
the Pressure Cooker.
■ Rinse the Pressure Cooker with cold water and
dry.
■■ Note: The appearance of stains on the inside
bottom of the pan does not affect the quality of the
metal. These are marks left by hard water. Use
diluted white vinegar and a scouring pad to remove
them.
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*depending on model
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Before cooking
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■ Before each use, lift off the pressure regulator
valve and check, in daylight, to see that the steam
outlet is not blocked. If necessary, clean with a
toothpick.
■ Fit the pressure regulator valve and select the
position as indicated in your recipes.
■ Place the Pressure Cooker on the hob turned to a
high setting.
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If the pressure indicator pin has not
risen and no steam is released from the
valve during cooking:
■ This is normal for the first few minutes.
If this persists check that:
■ The heat setting is high enough. If not turn it up.
- There is enough liquid in the pan.
- The pressure regulator valve is set to or
or or *.
- The Pressure Cooker is properly closed.
- The gasket and the rim of the pan are not damaged.
If the pressure indicator pin has risen and
no steam is released from the valve during
cooking:
■ Put your Pressure Cooker under cold water to
release the pressure.
■ Clean the pressure regulator valve and the steam
outlet and check that the safety valve can be
depressed easily.
8
*depending on model
During cooking
!
!
■ Turn the heat down to a medium setting as soon
as the pressure regulator valve allows steam to
escape at a constant rate, making a regular hissing
noise.
■ Set the cooking time as indicated in the recipe.
■ As soon as the cooking time is up, turn off the
heat and release the pressure.
As with any cooking appliance, close
supervision is required if you are using it near
children.
Be careful of hot steam.
If steam escapes from under the lid,
check that:
■ The lid is properly closed.
■ The gasket is properly in place.
■ The gasket is in good condition. If not, replace it.
■ The rim of the pan is in good condition.
■ The lid, safety valve, pressure regulator valve and
gasket are clean.
■ The rim of the pan is not damaged.
If one of the safety systems comes into
operation:
■ Turn the heat off.
■ Let the Pressure Cooker cool down.
■ Open.
■ Check and clean the pressure regulator valve,
steam outlet, safety valve and gasket.
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End of cooking
!
To release the steam
■ Once the heat has been turned off you have two
options:
■ Slow release of pressure: turn the pressure
regulator valve to position when the pressure
indicator drops, your Pressure Cooker is no longer
under pressure. This is used for stews, vegetables,
joints of meat and fish dishes.
■ The jet of steam ejected is considerable and could
scald user if person is too close.
■ Fast pressure release: place the Pressure Cooker
under cold running water. When the pressure
indicator pin drops, your Pressure Cooker is no
longer under pressure, turn the pressure regulator
valve to position . This is used for soups, rice,
pasta, milk puddings, cake and pudding mixes,
recipes containing rice or pasta, or recipes with a
high liquid content. If in doubt, use the fast release
method.
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■ You can then open the lid.
As soon as the pressure indicator pin rises,
you will be unable to open the Pressure Cooker
(never try to force it open).
If you cannot open the lid:
■ Check that the pressure indicator pin is in the low
position.
■ If not, cool the Pressure Cooker under cold
running water to release the pressure.
If the food is under-cooked or burnt,
check:
■ The cooking time.
■ The heat setting used.
■ The positioning of the pressure regulator valve.
■ The quantity of liquid used.
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Cleaning and maintenance
!!!
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Do not leave food standing in your pressure
cooker. Never use bleach or any chlorine product.
■ For better use of your Pressure Cooker, please
respect cleaning and maintenance recommendations
after each use.
■ Wash the Pressure Cooker after each use with
warm water and a washing up liquid.
Do likewise for the basket.
The appliance must only be cleaned once it
is cold and empty.
Cleaning the pan
■ You can use a scouring pad for cleaning the
interior.
■ Use a sponge to clean the outside of the pan.
■ The pan and the basket are dishwasher safe.
Removing blackened marks from your pressure
cooker
■■ Clean the pan using a special cleaning product for
stainless steel, intended for this purpose.
■ The appearance of stains on the inside bottom of
the pan does not affect the quality of the metal.
These are marks left by hard water. Use diluted
white vinegar and a scouring pad to remove them.
To clean the lid
■ Wash with a soft sponge and washing up liquid.
Do not put the lid in the dishwasher.
Do not leave the lid to soak in water.
Cleaning the lid gasket
■ Remove the gasket after each use and wash with
warm water and washing up liquid.
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■ To replace the gasket, refer to diagrams on the
left.
Replace the gasket in the lid once a year.
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Cleaning and maintenance
!
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Cleaning the pressure regulator valve
■ Remove the pressure regulator valve.
■ Clean the pressure regulator valve under cold
running water.
Cleaning the inside steam outlet
■ Lift off the pressure regulator valve.
■ Hold the lid to the light to ensure that the steam
outlet is clear and not blocked.
■ Clean with a toothpick if necessary.
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Cleaning the safety valve
Never disassemble the safety valve.
■ Clean the base of the safety valve inside the lid.
Clean it under water.
■ Check that it is moving freely by pressing slightly
on the valve.
Never check the valve using a sharp or
pointed object.
Storage of your Pressure Cooker
■ Turn the lid upside down on the pan.
Use only the two handles to move the
Pressure Cooker.
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If food has burnt in the Pressure Cooker:
■ Allow the pan to soak in warm soapy water for a
while before washing.
■ Never use bleach or chlorine products.
Safety features
!
Your Pressure Cooker has several systems to ensure
safety in operation:
■ First stage: the safety valve releases the pressure
and steam escapes upwards.
■ Second stage: the gasket allows the pressure to be
released between the lid and the pan.
If one of the safety systems comes into operation:
■ Turn the hob off.
■ Let the Pressure Cooker cool down.
■ Open.
■ Check and clean the pressure regulator valve, steam
outlet, safety valve and gasket.
After 10 years use, it is imperative to have
your Pressure Cooker checked by an authorised
TEFAL Service Centre.
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Guarantee
■ Your new TEFAL pressure cooker has a 10 year
guarantee against:
- Any defect related to the metal pan,
- Any premature damage of the metal base,
provided the product is used according to the
recommended instructions.
■ This guarantee does not include:
- Damage due to inappropriate use and resulting
from shocks, falls or placing in the oven,
- Replacement of parts, such as gasket, handles,
valves, basket.
■ Only TEFAL Approved Service Centres are entitled
to offer this guarantee.
■ This product has been designed for domestic use
only. Any commercial use, inappropriate use or
failure to comply with the instructions, the
manufacturer accepts no responsibility and the
guarantee will not apply.
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HELPLINE:
If you have any problems or queries, please call our
Customer Relations Team on:
0845 602 1454 - UK
(01) 475 1947 - Ireland
or consult our website: www.tefal.co.uk
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TEFAL answers your questions
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If you can’t close the lid:
If the Pressure Cooker has
heated without any liquid
inside:
If the pressure indicator pin
has not risen and no steam is
released from the valve during
cooking:
If the pressure indicator pin
has risen and no steam is
released from the valve during
cooking:
If steam escapes from under
the lid, check that:
■ Check the position of the lock underneath the lid
handle.
■ Have your Pressure Cooker checked by an
Authorised TEFAL Service Centre.
■ This is normal for the first few minutes.
■ If this persists check that:
- The heat setting is high enough. If not turn it up.
- There is enough liquid in the pan.
- The pressure regulator valve is set to or
or or *.
- The Pressure Cooker is properly closed.
- The gasket and the rim of the pan are not
damaged.
■ Put your Pressure Cooker under cold water to
release pressure.
■ Clean the pressure regulator valve and the steam
outlet and check that the safety valve can be
depressed easily.
■ The lid is properly closed.
■ The gasket is properly in place.
■ The gasket is in good condition. If not, replace it.
■ The rim of the pan is in good condition.
■ The lid, safety valve, pressure regulator valve and
gasket are clean.
■ The rim of the pan is not damaged.
If one of the safety systems
comes into operation:
If you cannot open the lid:
If the food is under-cooked or
burnt, check:
If food has burnt in the
Pressure Cooker:
*depending on model
■ Turn the heat off.
■ Let the Pressure Cooker cool down.
■ Open.
■ Check and clean the pressure regulator valve,
steam outlet, safety valve and gasket.
■ Check that the pressure indicator pin is in the low
position.
■ If not, cool the Pressure Cooker under cold
running water to release the pressure.
■ The cooking time.
■ The heat setting used.
■ The positioning of the pressure regulator valve.
■ The quantity of liquid used.
■ Allow the pan to soak in warm soapy water for a
while before washing.
■ Never use bleach or chlorine products.
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Golden rules when pressure cooking (for UK consumers)
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The minimum quantity of liquid required for normal cooking is 250 ml (1/2 pint) for the first 1/4 hour cooking.
For each additional 1/4 hour, or part of 1/4 hour, add a further 150 ml (1/4 pint) of liquid. For example,
45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as
pulses, steamed puddings and Christmas puddings may require extra water (see text below).
■
When steaming foods in the basket use a minimum of 750 ml (1 1/4 pint) water in the cooker.
■
Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider, or milk. Never use oil
or fat. All pressure cooking requires some liquid.
■
Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been
added are:
Solid foods e.g. vegetables, meat joints: no more than two-thirds full
Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full
Pulses e.g. dried beans and dried peas: no more than one-third full
■
When cooking pulses they swell up and tend to froth up. Use 2 pints (1.2 litres) water for every 450 g (1 lb)
pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour
before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is
not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins
in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the
pressure cooker.
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For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-steaming time is best to enable
the raising agent to activate and prevent a heavy, close texture. Extra liquid is required so use a minimum of
1 1/2 pint/900 ml of boiling water for a combined steaming and cooking time of up to 1 hour. For each additional
1/4 hour of cooking, or part of 1/4 hour, add a further 1/4 pint/150 ml of boiling water. Pre-steaming is done with
the pressure regulator valve in the steam release position on a low heat for the required time. Then turn the
pressure regulator to either or or or * and increase the heat to bring to full pressure.
Reduce the heat and pressure cook for the required time.
■
Never cook dumplings with the lid tightly closed, as they could rise up and block the safety devices. Cook the
stew and at the end of cooking, release the steam and cook gently for about 10 - 15 minutes without the lid on.
■
Pressure cooking times vary according to the size of individual pieces or thickness of the food, not the weight.
■
To prevent discolouration of the interior, caused by mineral deposits in hard water areas, add a tablespoon of
lemon juice or white vinegar to the water.
■
Cooking containers must withstand temperatures of 130°C (250°F). Any covering on containers, e.g. foil,
greaseproof paper or cling film, must be securely tied otherwise they could block the safety devices. Do not use
plastic lids as they prevent steam from being in contact with the food. Also, they could distort and come off during
cooking which could block the safety outlets.
■
Accurate timing is essential when pressure cooking to prevent overcooking, especially with vegetables, fruit
and fish.
■
If adapting a conventional recipe for pressure cooking, a general guide is to decrease the cooking time for a
conventional recipe by two- third. For example, if the usual cooking time is 1 hour then the pressure cooking time
will be 20 minutes. Calculate the amount of liquid required according to the pressure cooking time and type of
food.
■
The pressure cooker operates at 8 lb pressure (position or *) and 13 lb pressure (position or
*). Use position or * for fresh vegetables and fruit. Use position or * for most
foods including meat, poultry, fish and frozen vegetables.
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* depending on model
8 tasty recipes
to cook with your Classic or Vitaly Pressure Cooker
Starter
Vegetable soup
Serves 4
Preparation time:
15 min.
Cooking time:
10 min.
8 min.
4 potatoes, 2 leeks, 5 carrots, 2 turnips, 1.5 l (2 1/2 pt) of water, salt and pepper, 3 dessertspoonfuls of fresh cream (optional).
Peel and wash the vegetables.
Cut the potatoes and the turnips into large cubes. Slice the carrots and the
leeks thickly.
Fill the pressure cooker with water, add the vegetables, the salt and the
pepper.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Leave to cook for the specified time.
Release pressure (fast release method, see page 10 - End of cooking).
Add the fresh cream before serving if desired.
Citrus cod parcels
Serves 4
Preparation time:
25 min.
Cooking time:
7 min.
5 min.
4 cod fillet steaks each weighing 150 g, 1 grapefruit, 1 orange, the juice of 1 lime,
2 tomatoes, 1 onion, 2 chopped shallots, 60 g (2 oz) butter, 1 glass of dry white wine
(125 ml/4 1/2 fl oz), a few leaves of fresh tarragon, salt and pepper.
Cut the tomatoes into slices. Peel the onion and chop into very small pieces.
Peel the grapefruit and the orange and remove the pith. Separate into
segments, making sure that you keep all the juice.
Take four sheets of aluminium foil and place 3 slices of tomato on the centre
of each sheet, slightly overlapping one another. Cover with some of the onion
and the chopped shallots. Add a few leaves of tarragon and place the cod
fillets on top.
Lift up the edges of each parcel in order to pour 1 dessertspoonful of white
wine and 2 dessertspoonfuls of grapefruit/orange juice on top of the fish
without spilling. Add a few drops of lime juice, and season with salt and
pepper.
Arrange 1 wedge of grapefruit, 2 wedges of orange and 15 g (1/2 oz) fresh
butter on top of each fish fillet. Close the parcels firmly before placing them
gently in the steam basket. Pour 750 ml (1 1/4 pt) of water into the pressure
cooker. Place the steam basket on its stand inside the pressure cooker, making
sure that it is not touching the water. Close the pressure cooker. As soon as the
valve starts to hiss, reduce the heat and leave to cook for the specified time.
Immerse the pressure cooker into a bowl of cold water to cool it down quickly
before opening. Remove the steam basket from the pressure cooker and
gently place 1 cod parcel onto each plate. Open the parcels at the table using
scissors. They can be served with an avocado salad.
Fish
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Roast pork
Pork
Serves 4
Preparation time:
20 min.
Cooking time:
18 min.
15 min.
1 kg (2 1/4 lb) of boned pork rib roast or loin (keep the bones), 2 carrots cut into thick
slices, 3 cloves of garlic, 2 onions (chopped), 1 sprig of thyme and 1 bayleaf,
3 tablespoon oil, 2 glasses of white wine (250 ml/9 fl oz), 1 dessertspoonful of sugar,
salt and pepper.
Brown the roast and the crushed bones in the oil in the pressure cooker on a
medium heat. Season with salt and pepper. Add the garlic without peeling it
first, together with the onions, the carrots, 1 dessertspoonful of granulated
sugar, and brown on a medium heat for 5 minutes.
Pour in the white wine and 1 glass (125 ml/4 1/2 fl oz) of water before adding
the herbs. Close the pressure cooker. As soon as the valve starts to hiss, reduce
the heat and leave to cook for the specified time. Release the pressure (slow
release method, see page 10 - End of cooking).
Remove the roast and leave on a medium heat to allow the cooking liquid to
evaporate until the juice coats the spoon thickly. Take out the herbs and the
cloves of garlic.
Cut the roast into thick slices and pour a generous amount of juice over the
top.
Chef's special boiled beef and vegetables
Serves 4
Preparation time:
20 min.
Cooking time:
20 min. +
30 min.
17 min. +
25 min.
1.2 kg of beef (silverside or brisket), 800 g (1 3/4 lb) of old potatoes, 1/2 a lemon,
1 onion spiked with 3 cloves,3 carrots, 3 leeks, 3 turnips, 1 stick of celery, 1/2 a
celeriac, 1 clove of garlic, 1 bunch of fresh mixed herbs, 4 dessertspoonfuls of Port
gherkins, cooking salt, salt and pepper.
Wash and peel the vegetables and cut them into pieces. Pour 2 litres
(3 1/2 pt) of water into the pressure cooker and add the onion, the carrots, the
leeks, the turnips, the celeriac, the clove of garlic, the stick of celery and the
mixed herbs. Season with salt and pepper. Bring to the boil before lowering
the piece of meat into the water.
Cook on a low heat for 10 minutes, without the lid on, regularly spooning off
any scum that gathers on the surface.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Remove the carrots, the leeks, the
turnips and the celeriac and keep warm. Close the pressure cooker again. As
soon as the valve starts to hiss, reduce the heat and leave to cook for the
specified time (slow release method, see page 10 - End of cooking).
Wash and peel the potatoes and cook them in a pan of salted water.
Drain the meat. Serve in the centre of the vegetables, seasoned with cooking
salt and gherkins.
Serve the broth separately after adding 3 or 4 dessertspoonfuls of Port.
18
Basque chicken
Poultry
Serves 4
Preparation time:
20 min.
Cooking time:
11 min.
8 min.
1 whole chicken weighing 1.5 kg (3 1/4 lb), cut into pieces by your butcher or
4 chicken portions, 1 x 400g tin of peeled whole tomatoes, 1 x 400g tin of red
peppers, 1 x 400g tin of green peppers, 3 chopped cloves of garlic, 3 sliced onions,
1 bunch of fresh mixed herbs, 2 glasses of white wine (250 ml/9 fl oz),
4 dessertspoonfuls of olive oil, salt and pepper.
Drain the peppers thoroughly and slice them up. Heat the olive oil in the
pressure cooker on a medium heat together with half the garlic, then add the
pieces of chicken and fry.
Season with salt and pepper.
Pour 1 glass (125 ml/ 4 1/2 fl oz) of white wine into the pressure cooker and stir
to loosen the cooking juices stuck at the bottom, then remove the chicken pieces.
Use the same pressure cooker to brown the onions. Add the sliced peppers and
cook for 5 minutes on a medium heat, stirring regularly. Add the tomatoes,
the mixed herbs and the remaining garlic and wine. Season with salt and
pepper. Leave to simmer for 3 minutes and return the pieces of chicken to the
pressure cooker.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and
leave to cook for the specified time. Release the pressure (slow release method,
see page 10 - End of cooking).
Remove the mixed herbs before arranging a few pieces of chicken on each
plate with the Basque sauce. Serve with pilau rice.
Ratatouille
Serves 6
Preparation time:
15 min.
Cooking time:
15 min.
12 min.
Vegetables
5 courgettes cut into slices, 4 aubergines cut into cubes, 4 large tomatoes (peeled and
cut into segments), 2 diced red peppers, 1 green pepper cut into strips, 2 large chopped onions, 3 cloves of garlic peeled and crushed, 1 sprig of fresh thyme, 1 bay leaf,
1 sprig of rosemary, 1 small bunch of fresh basil, 1/2 a bundle of fresh coriander,
6 dessertspoonfuls of olive oil, salt and pepper.
Fry the onions, the diced red peppers and the strips of green pepper in
3 dessertspoonfuls of olive oil in the pressure cooker on a medium heat. Once
they have browned, add the cubes of aubergine, the slices of courgettes, the
tomatoes and the rest of the oil. Lastly, add the thyme, the bay leaf, the
rosemary and the garlic. Season with salt and pepper. Mix well.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Release the pressure (slow release
method, see page 10 - End of cooking).
Open the pressure cooker, put it back on a low heat without the lid and allow
the liquid to evaporate from the ratatouille for approximately 10 minutes. Add
more seasoning if required. Remove the thyme and bay leaf. Serve the
ratatouille hot, sprinkled with a mixture of chopped basil and coriander.
19
Desserts
Caramelised three apple compote
Serves between
4 and 6 people
Preparation time:
15 min.
Cooking time:
6 min.
4 min.
4 Braeburn apples, 4 Granny Smith apples, 4 Coxes Orange apples, 100 g (4 oz) of
pine nuts, 60 g (2 oz) of butter, 100 g (4 oz) of brown sugar, 2 pinches of ground cinnamon, 1 teaspoon of vanilla essence, 1 pinch of ground ginger.
Peel the apples, remove the pips and cut them into slices 2 cm thick.
Brown them gently in the butter in the pressure cooker pan Add the
cinnamon, the vanilla, the ginger, the sugar and the pine nuts. Mix with a
wooden spoon until the sugar melts and caramelises.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Release the pressure (fast release
method, see page 10 - End of cooking).
Serve the compote warm or cold with 1 scoop of vanilla ice cream or
1 dessertspoonful of fresh cream.
Mini caramel custards
Serves 4
Preparation time:
15 min.
Cooking time:
7 min.
5 min.
250 ml (9 fl oz) of milk, 1/2 a vanilla pod cut in two, 3 egg yolks, 100 g (4 oz) of caster
sugar, a few drops of vinegar.
Bring the milk to the boil with the vanilla pod. Place 50g (2 oz) of sugar in a
basin with the egg yolks.
Beat vigorously with a whisk until the mixture looks very white. Gradually
pour the boiling milk onto the eggs (after removing the vanilla pod),
whipping constantly.
Place the remaining sugar in a heavy-bottomed pan with 2 dessert spoonfuls
of water and a few drops of vinegar. Cook on a low heat until the mixture
turns into a light-coloured caramel.
Coat four individual ramekin dishes with the caramel. Filter the egg mixture
through a skimming ladle or sieve and pour it into the ramekin dishes.
Cover the dishes with clingfilm, and secure the film with cooking string to stop
it from loosening whilst the custards are cooking. Place the ramekin dishes in
the steam basket.
Bring 750 ml (1 1/2 pt) of water to the boil in the pressure cooker and fit the
steam basket on its stand inside.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Release the pressure (slow release
method, see page 10 - End of cooking). Open the pressure cooker. Leave the
custards to cool before placing them in the refrigerator. Remove from the
moulds into a dish and serve cold.
20
Cooking vegetables
fresh vegetables
Artichokes - steamed
- immersed in water
Asparagus - immersed in water
Broccoli florets - steamed
Brussels sprouts - steamed
Carrots (sliced) - steamed
Cauliflower florets - immersed in water
Celery (pieces) - steamed
- immersed in water
Courgettes (sliced) - steamed
- immersed in water
Endives (in pieces if large) - steamed
Green beans (whole) - immersed in water
Green cabbage sliced - steamed
stripped - steamed
Green flageolet beans - immersed in water
Green lentils (pulses*) - immersed in water
Leeks (sliced) - steamed
Mushrooms sliced - steamed
whole - immersed in water
Peas - steamed
Pumpkin (purée) - steamed
Red beetroot - steamed
Rice ** - immersed in water
Semi-dried beans - immersed in water
Sliced old potatoes
(1 cm slices or quartered) - steamed
- immersed in water
Spinach - steamed
- immersed in water
Split peas (pulses*) - immersed in water
Turnips (cubed) - steamed
- immersed in water
Wheat (pulses) - immersed in water
* = When cooking pulses they swell up and tend to froth up so do not fill more than one-third full. Use 2 pints
(1.2 litres) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must
be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat
uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure
cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained
and rinsed before use in recipes.
** = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.
18 min.
15 min.
5 min.
3 min.
7 min.
6 min.
3 min.
6 min.
10 min.
6 min. 30
2 min.
12 min.
7 min.
6 min.
7 min.
45 min.
10 min.
2 min. 30
1 min.
1 min. 30
1 min. 30
8 min.
20 - 30 min.
7 min.
20 min.
10 min.
6 min.
5 min.
3 min.
14 min.
7 min.
6 min.
15 min.
16 min.
15 min.
5 min.
3 min.
7 min.
5 min.
3 min.
5 min.
10 min.
5 min.
2 min.
8 min.
6 min.
6 min.
7 min.
45 min.
10 min.
2 min. 30
1 min.
1 min. 30
1 min. 30
8 min.
16 - 24 min.
7 min.
20 min.
7 min.
6 min.
4 min.
3 min.
14 min.
5 min.
6 min.
15 min.
Frozen vegetables
Artichoke hearts - steamed
Broccoli - steamed
Brussels sprouts - steamed
Butter beans - steamed
Cauliflower - steamed
Courgettes - steamed
Extra thin green beans - steamed
Flageolet beans - steamed
Flat beans - steamed
Mushrooms - steamed
Peas - steamed
Sliced carrots - steamed
Sliced leeks - steamed
Whole baby carrots - steamed
Whole leaf spinach (block) - steamed
6 min.
3 min.
6 min.
8 min.
5 min.
11 min.
6 min.
12 min.
6 min.
6 min.
4 min.
6 min.
24 min.
10 min.
9 min.
21
5 min.
3 min.
6 min.
6 min.
4 min.
8 min.
5 min.
10 min.
5 min.
5 min.
4 min.
5 min.
20 min.
8 min.
7 min.
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