TEFAL P4270632, P4280761, P4270633, P4280766, P4280762 Instruction Manual

...

www.tefal.com

December 2011 - Réf. : 4136751 - réalisation : Espace Graphique

EN p. 1 - 21

FR p. 22 - 43

TR p. 44 - 67

EL p. 68 - 89

AR p.111 - 90

FA p. 133 - 112

CLIPSO®Modulo 2

www.tefal.com

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User's Guide

Guide de l'utilisateur

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EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:29 PageC1

fig. 1 fig. 2 fig. 3 fig. 4

fig. 5 fig. 6 fig. 8

fig. 9

fig. 14

fig. 15 fig. 16

fig. 17 fig. 18 fig. 19 fig. 20

fig. 7

fig. 11fig. 10 fig. 12

fig. 13

mini

Important safety information

For your safety, this appliance complies with applicable standards and regulations:

- Pressure vessel directive

- Materials in contact with food

- Environnement

• 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.

• Take time to read all of the instructions and always refer back to the “User's Guide”.

• This 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.

• Never place your pressure cooker in a hot oven.

• Always be very careful when moving your pressure cooker under pressure. Never touch hot surfaces. Use the handles and knobs. Use gloves where necessary.

• Never use your pressure cooker for any purpose other than the one it was designed for.

• Your pressure cooker cooks under pressure. Scalding injuries may result from unsuitable use. Always make sure that the pressure cooker is properly closed before starting to use it. Refer to the “Closing” heading.

• Always make sure that the operating valve is in the open (pressure released) position before attempting to open your pressure cooker.

• Never force your pressure cooker open. Always make sure that the pressure inside it has dropped. Refer to the “Safety” heading.

• Never use your pressure cooker without any liquid in it for this will seriously damage it. Always make sure that there is enough liquid in it during cooking.

• Use heat source(s) that are compatible with your pressure cooker, in line with the instructions for use.

• Never make a recipe with milk in CLIP SO

MODULO 2.

• Do not use rock salt in your pressure cooker, but rather add table salt when the cooking is nearly finished.

• Never fill your pressure cooker more than two-thirds full (the maximum mark).

• For food that expands during cooking, like rice or dried vegetables or stewed fruit, ... never fill your pressure cooker more than half full. For certain soups like pumpkin or courgette …give your pressure cooker a few minutes to cool down, then cool it down fully by placing it under cold running water.

• For meat with an outer layer of skin (e.g. ox tongue..), which could swell due to the effects of pressure, pierce the meat before cooking. At the end of cooking, if the skin looks swollen, wait before taking it out the cooker and never stab the meat as hot juices and steam may scald you.

• When cooking food with a thick texture (e.g. split peas, rhubard, stewed fruit, etc) the pressure cooker should be shaken slightly before opening to ensure that the food does not spurt out.

• Always make sure that the operating and safety valves are not blocked before use. Refer to the “Before cooking” heading.

• Never use your pressure cooker to deep fry using oil under pressure.

• Never take any action on the safety systems other than that which is described in the instructions for cleaning and maintenance.

• Only use TEFAL genuine spares designed for your model of appliance. This especially means only using a model cooker body and lid CLIPSO

MODULO 2.

• Alcohol vapour is inflammable. Bring alcohol to the boil two minutes before putting the lid on. Watch over your appliance when making alcohol based recipes.

• Never place your pressure cooker on a heat source with the handles folded*.

Keep these instructions

* depending on model

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:29 PageC4

A. Operating valve B. Closing button C. Steam release conduit D. Position valve indicator E. Opening/Closing knob F. Safety valve G. Pressure presence indicator H. Seal

I. Steam basket J. Tripod K. Pressure cooker body L. Pressure cooker body handle* M. Maximum filling mark N.Handle unlocking button* O. Folding pan handles*

Characteristics

Pressure cooker base diameter – references

Standards information

Upper operating pressure limit: 80 kPa Maximum safety pressure limit: 120 kPa

Compatible heat sources

•The CLIPSO

MODULO 2 pressure cooker can be used on all heat sources, except on Aga cookers.

•When using an electric hob or induction, make

sure that the size of the hot plate does not exceed the size of the pressure cooker base.

Capacity

To ta l

Capacity*

Cooker

diameter

Base

diameter

CLIPSO

MODULO 2

Material body

and lid

4,5 L 5,3 L* 22 cm 18 cm

P42706

Stainless steel

6 L 6,8 L* 22 cm 18 cm

P42807

8 L 9,4 L* 25 cm 20 cm

P42814

10 L 11,4 L* 25 cm 20 cm

P42815

Never heat your pressure cooker when it is empty or you may damage it.

Description diagram

* depending on model

* : Product capacity with the lid in position.

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page1

GAS SOLID

HOTPLATE

CERAMIC or HALOGEN

ELECTRIC

INDUCTION

HOTPLATE

•

On a ceramic or halogen hob, always make sure that the pressure cooker base is clean and dry.

•On a gas hob, the flame should not lick past

the diameter of the pressure cooker base.

•On all burners, make sure that the pressure

cooker is properly centred.

TEFAL accessories

• The following CLIPSO

MODULO 2

accessories are available from shops:

•To replace other parts or have repairs

performed, please call on your local TEFAL Approved Service Centre.

•Only use TEFAL genuine parts designed for

your product model.

Use

Opening

•Press the open button (E) on the lid - fig 1

Closing

•Press the close button (B) on the lid - fig 2

Accessories Reference

Seal

4,5/6L

X1010004

8/10L

X1010003

Steam basket

4,5/6L

792185

8/10L

980513

Tripod

X1030007

The jaws must be in contact with the edge of the lid.

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Minimum and maximum filling

•At least 250 ml (2 glasses) - fig 3

•Maximum two-thirds of the pressure cooker height

(M) - fig 4

For some food

•For food that expands during cooking, like rice or

dried vegetables or compotes...never fill your pressure cooker more than half full. In the case of soups we recommend you do a fast decompression.

Using the steaming

basket

•Poor 750 ml of water into the pressure cooker.

•Clip the tripod (J) under the steam basket (I)

- fig 5 and 6

•Please the steam basket and its tripod into the

bottom of the pressure cooker - fig 7

Using the operating valve

To fit the operating valve

•Position the operating valve by aligning the

position indicator (D) with the mark on the lid - Fig. 8.

•Push the operating valve home so that it fits onto

the steam release shaft.

•Press down on the centre of the operating valve

(A) and turn to the desired position - Fig. 8.

To cook delicate foods and vegetables

•Set the position indicator (D) on the operating

valve (A) to 1- Fig. 9.

To cook meat, fish and deep frozen food

•Set the position indicator (D) on the operating

valve to 2 - Fig. 10.

Food placed in the steam basket must not touch the pressure cooker lid.

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To remove the operating valve

•Press down the centre of the operating valve

(A) and align the position indicator (D) with the mark on the lid - Fig. 11.

•Remove the valve.

Folding handles*

Before use, remove the labels on each handle. Do not attempt to fold the handles without

depressing the unlocking buttons

First use

•Clip the tripod (J) under the steam basket (I)

- figs 5 and 6

•Place the steam basket (I) in the bottom of

the pressure cooker - fig 7

•Fill the pressure cooker with water, up to the

2/3rds mark (M).

•Close the pressure cooker.

•Fit the operating valve (A) and set it to

position 2.

•Place your pressure cooker on a heat source

set to maximum power.

•When steam starts to escape from the valve,

reduce the heat and time off 20 minutes.

•Once the 20 minutes are up, turn off the heat.

To fold the handles:

To put the handles in the use position:

"CLICK"

Never place your pressure cooker on a heat source with the handles folded.

* depending on model

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•

Turn the operating valve to the position.

•Once the pressure indicator (G) drops down,

your pressure cooker is no longer under pressure.

•Open the pressure cooker - fig 1

Before cooking

•Before using your pressure cooker, always

visually make sure that the steam release conduit (C) is clear - fig 12

•Also make sure that the safety valve moves

freely: refer to the “Cleaning and Maintenance” heading.

•Close your pressure cooker - fig 2

•Fit the valve (A) - fig 8

•Press it all the way down and turn it to the

desired position - fig 9

•Always make sure that the pressure cooker is

properly closed before using it.

•Place your pressure cooker on a heat source

set to maximum power.

During cooking

•Once the operating valve starts to

continuously release steam and a regular hissing sound can be heard, reduce the heat level.

•Set a timer for the cooking time stated in your

recipe.

•During cooking, make sure that regular hissing

noises are heard from the valve. If there is not enough steam released, slightly increase the heat level, or on the contrary, reduce it a little.

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Finishing cooking

To release the steam

•Once the heat is turned off, you have two

options:

•Slow pressure release: turn the operating

valve (A) to the position. Once the pressure indicator (G) drops down, your pressure cooker is no longer under pressure.

•Fast pressure release: place your pressure

cooker under a cold water tap - fig 13. Once the pressure indicator (G) drops down, your pressure cooker is no longer under pressure. Turn the operating valve (A) to the position.

•Now you can open your pressure cooker

- fig 1

Cleaning and maintenance

Cleaning the pressure cooker

•For best appliance operation, be sure to

follow these cleaning and maintenance recommendations every time the pressure cooker is used.

•Always wash the pressure cooker after use

with warm water with a little washing up liquid added. Do the same for the basket.

•Never use bleach or chlorine products.

•Never overheat the pressure cooker body

when it is empty.

If the pressure indicator (G) does not drop back, place your pressure cooker under a cold water tap - fig 13 Never tamper with the pressure indicator.

If you experience any abnormal discharges when releasing steam pressure: return the pressure control valve (A) to cooking position

1 or2 and then release

fast.

Browning and scratching that may appear following long periods of use are normal and will not affect the performance of the pressure cooker.

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To clean the inside of the pressure cooker

•Clean it with a scouring pad and washing

up liquid.

•If the inside of the stainless steel cooker

shows iridescent streaks, clean it with vinegar.

To clean the outside of the pressure cooker

•Clean it with a sponge and washing up

liquid.

To clean the lid

•Wash the lid under a little stream of warm

water using a sponge and washing up liquid.

To clean the lid seal

•After using the pressure cooker, always

clean the seal (H) and its groove.

•To refit the seal, refer to - fig 14 and

ensure that the words "face côté couvercle" (Cover side) are placed against the lid.

To clean the operating valve (A)

•Remove the operating valve (A) - fig 11

•Clean the operating valve (A) under running tap

water - fig 15

•Check that it moves: see drawing opposite

To clean the operating valve conduit located in the lid

•Remove the valve (A) - fig 11

•Visually make sure that the steam release

conduit is round and clear - fig 12. If necessary, clean it with a Q-tip - fig 16 and rinse it.

You can wash the pressure cooker body and the basket in a dishwasher.

After removing the operating valve (A) and the seal (H), you can wash the lid in a dishwasher.

Never remove the nut and bolt located inside the lid.

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To clean the safety valve (F)

•Clean the part of the safety valve located

inside the lid by placing it under running water.

•Check that it works properly by lightly pressing

on the plunger that should move without difficulty - fig 17

To replace your pressure cooker seal

•Replace your pressure cooker seal every year.

•Replace your pressure cooker seal if it shows

any signs of splitting or damage.

•Always use a TEFAL genuine seal that

matches your model of pressure cooker.

To store your pressure cooker

•Turn the lid over and place it on the pressure

cooker body.

If your pressure cooker has folding handles* :

• Depress the handle unlocking buttons (N). See

the paragraph "Folding handles".

• Do not attempt to fold the handles* without

depressing the unlocking buttons.

Safety

Your pressure cooker is provided with a number of safety mechanisms:

•Closure safety:

- The jaws should be in contact with the lid edge. If this is not the case, then steam will escape from the pressure indicator and the pressure cooker will never come up to pressure.

•Opening safety:

- While the pressure cooker is under pressure, the opening knob cannot be actuated.

- Never force the pressure cooker open.

- Never tamper with the pressure indicator.

- Always make sure that the pressure inside the pressure cooker has been released.

For a longer pressure cooker life: do not overheat your pressure cooker pan when it is empty.

Always have your pressure cooker checked by a TEFAL Approved Service Centre after ten years of use.

Never use a cutting or pointed object to do this, you can use a cotton bud.

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page8

•

Two excess pressure safety features:

- First feature: the safety valve (F) releases pressure - fig 19

- Second feature: the seal lets steam escape between the base and the lid - fig 20

If one of the two excess pressure safety systems is triggered:

•Turn off the heat.

•Allow the pressure cooker to cool down

completely.

•Open it up.

•Check and clean the operating valve (A), the

steam release conduit (C), the safety valve (F) and the seal (H).

•If after these checks and after cleaning, your

appliance leaks or no longer operates, return it to a TEFAL Approved Service Center.

Recommendations for use

1 - The steam is very hot when it leaves the

operating valve.

2 - As soon as the pressure indicator rises, you can

no longer open your pressure cooker.

3 - Just as for any other cooking appliance, always

pay close attention to it, especially during use

in the presence of children. 4 - Beware of the steam jet. 5 - To move the pressure cooker, always use both

of the handles. 6 - Never leave food in your pressure cooker. 7 - Never use bleach or chlorine products for they

could affect the quality of the stainless steel. 8 - Never leave the lid to soak in water. 9 - Replace the seal every year. 10 - A pressure cooker may only be cleaned when

cold and when empty. 11 - Always have your pressure cooker checked by

a TEFAL Approved Service Centre after ten

years of use.

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Guarantee

•Your new TEFAL pressure cooker comes with a

ten-year guarantee for use under the conditions set out in these instructions. This guarantee covers:

- Any defects relating to the metal structure of the pressure cookebody,

- Any premature deterioration of the metal base.

•For other parts, a one year parts and labour

guarantee is provided (except where applicable law in your own country states otherwise). This guarantee covers any defects or manufacturing faults.

•The contractual guarantee cover is provided

only on presentation of a valid proof of purchase which shows the date of purchase.

•The guarantee cover excludes:

•The normal life of the seal, pressure control

valve or locking indicator seal is limited. These parts are excluded from the guarantee and will require periodic renewal.

•Any damage consecutive to a failure to follow

the major recommendations made or due to negligent use, especially:

- Dropping, falls, bangs or knocks, placing in an oven…

•Only TEFAL Approved Service Centres are

authorised to provide service under guarantee.

•Please call the Helpline number below for the

address of your nearest TEFAL Approved Service Center.

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Regulation markings

Marking Location

Manufacturer's identification or trademark

Closing knob

Year of and batch of manufacture Model reference Max. operating pressure Max. safety pressure

On the top of the lid, when it is in the "Open" position

Capacity

On the outside of the pressure cooker body

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TEFAL answers your questions

Problems

Recommendations

If you cannot close the lid:

Check that the Open knob (E) is pressed down. Check the way the seal is fitted, see the "Cleaning and Maintenance" heading.

If the pressure cooker has heated up under pressure with no liquid inside:

Have your pressure cooker inspected by a TEFAL Approved Service Centre.

If the pressure indicator did not rise and nothing escapes from the valve during cooking:

This is normal for the first few minutes. If the problem persists, check that:

- The heat source is high enough, if not, increase it.

- The amount of liquid in the pressure cooker is sufficient.

- The operating valve is in position 1or 2.

- Your pressure cooker is properly closed.

- The seal and the pressure cooker edge have not been damaged.

- The seal is properly fitted, see the "Cleaning and Maintenance" heading.

If the pressure indicator has risen but still nothing escapes from the valve during cooking:

This is normal for the first few minutes. If the phenomena persists, place your appliance under a stream of cold water until the pressure presence indicator drops down. Clean the operating valve - fig 15 and the steam release conduit - fig 16 and check that the safety valve flap moves without difficulty - fig 17.

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Problems

Recommendations

If steam escapes from around the lid, check:

That the lid is properly closed. The position of the lid seal. That the seal is in good condition, and if necessary, replace it. That the lid, the seal, its housing in the lid are clean. That the edge of the pressure cooker body is in good condition.

If you see steam escaping from around the lid accompanied by an ear-piercing noise :

Check that the seal is not caught between the pot and the lid.

If you cannot open the lid:

Check that the selector is set to . Check that the pressure indicator is down. If not: release pressure, if necessary by cooling the pressure cooker under cold running water. Never tamper with this pressure indicator.

If food is not cooked or has burnt, check:

The cooking time. The heat level. That the cooking program selector was in the right position. The amount of liquid.

If food has burnt in the pressure cooker:

Leave the pressure cooker to soak for a while before washing. Never use bleach or chlorine products.

If one of the safety systems is triggered:

Turn off the heat. Leave the pressure cooker to cool down without moving it. Wait for the pressure indicator to drop down and open the pressure cooker. Check and clean the operating valve, the steam release conduit, the safety valve and the seal. If the fault persists, have your appliance inspected by a TEFAL Approved Service Center.

If you are unable to put the folding handles* in the use position:

Check that: The unlocking button* can be moved. If the problem persists, have your pressure cooker checked by an TEFAL Approved Service Centre.

If you are unable to fold the folding handles*:

Do not force them. Make sure that you are fully depressing the handle unlocking buttons*.

* depending on model

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Ten tasty recipes

to prepare with your pressure cooker

All the recipes are intended for 4 people.

For pressure cookers with a capacity of less than 6 liters,

reduce the proportions by a third.

Starter

Vegetable soup

4 potatoes 1 leek , 4 carrots, 1 turnip, 1liter of water, salt, pepper, 3 table spoons of crème fraîche (optional).

Peel and wash the vegetables. Cut the potatoes and the turnip into large dice. Thinly slice the carrots and the leek. Pour 1 litre of water into the pressure cooker, and then add the vegetables, the salt and the pepper. Seal the pressure cooker. As soon as the valve begins to whistle, reduce the heat and cook for the recommended amount of time. Decompress under water. If liked, the crème fraîche can be added before serving.

Fish

Ling fish "Papillote" with citrus fruit

4 ling fish fillets, 150 grams each, 1 grapefruit, 1 orange, the juice of one lime, 2 tomatoes, 1 onion, 2 sliced shallots, 60 grams of butter, 1 glass of dry white wine, a few estragon leaves, salt, pep per.

Cut the tomatoes into slices. Peel the onion and slice it very finely. Skin the grapefruit and oranges and take out the quarters taking care to retain their juice. Place three tomato slices in the centre of four sheets of aluminium foil, slightly overlapping them. Cover with some sliced onions and shallots, add a few estragon leaves, then place the fish fillets on top. Fold up the sides of each foil "papillote" so that it will hold one tablespoon of white wine and two tablespoons of grapefruit-orange juice without leaking. Add a few drops of lime, salt and pepper to taste.

Serves 4 Preparation time: 15 min. Valve position: 1 Cooking time: 10 min.

Serves 4 Preparation time: 25 min. Valve position: 2 Cooking time: 8 min.

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On top of each fish fillet, place one quarter of grapefruit, two quarters of orange and 15 grams of fresh butter. Close up the foil "papillotes" before delicately placing them in the steaming basket. Pour 70 cl of water into the pressure cooker. Place the steaming basket on its tripod, in the pressure cooker, taking care to make sure that it is not in contact with the water. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the specified duration. When cooked, open the pressure cooker. Remove the steaming basket from the pressure cooker and delicately place one ling fish foil "papillote" on each plate. Open up the "papillotes" at the table using scissors. An avocado salad may be served with this dish.

Mutton

Spring Navarin stew

600 grams of mutton collar and 600 grams of breast cut into chunks, a bunch of new carrots, a bunch of spring onions, a bunch of spring leaks, 4 small new potatoes, 100 grams of green beans, 2 peeled tomatoes, 2 cloves of garlic, 1 bouquet garni, a tablespoon of chopped estragon, 30 grams of butter, 15 cl of white wine, 1 tablespoon of green aniseed, 1 tablespoon of olive oil, a tablespoon of flour, salt, pepper.

Peel and wash all of the vegetables. Using the pressure cooker, sear the pieces of meat and the unpeeled garlic in the oil and butter. Salt and pepper. Sprinkle the flour over the ingredients and mix well. Pour in the white wine, add the aniseed, the bouquet garni of herbs and the crushed tomatoes. Complete with water to cover the meat. Bring to the boil. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the first cooking duration specified. After this time, open the pressure cooker. Add the vegetables, salt and pepper them. Close up the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the second cooking duration specified. After this time, open the pressure cooker. Remove the meat and the vegetables, letting the juice run off, remove the bouquet garni and the garlic. Let the cooking juices reduce over high heat until a thick gravy is obtained. Place the meat and the vegetables in a serving dish and wet with gravy. Add the estragon and serve.

Serves 4 Preparation time: 20 min. Valve position: 2 Cooking time: 10 min.

+ 7min.

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Veal

Three-mustard roast

1 kg rack of veal, tied as a roast, 6 carrots, 3 garlic cloves, 1 onion, 1 bouquet garni, 2 tablespoons of thick crème fraîche, 40 grams of butter, 30 cl of dry white wine, 2 tablespoons of Meaux mustard, 1 tablespoon of strong French mustard and 2 tablespoons of mild estragon-flavoured mustard, 1 tablespoon of oil, granulated sugar, salt, pepper.

Stud the roast with slivers of garlic. Using the pressure cooker, brown the roast in the butter and oil. Salt and pepper to taste. Remove the roast. Now brown the sliced carrots in place of the meat and add 2 tablespoons of sugar, some salt and pepper. Place the roast back into the pressure cooker, add the bouquet garni, the onion and the white wine. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Once cooked, open the pressure cooker. Remove the roast and the carrots. Bring the cooking juices to the boil and reduce by one third. Add the crème fraîche and leave to cook for 5 minutes at low heat, then add the mustard without allowing it to boil. Sieve the gravy and add a little water if necessary. Cut the roast. Serve with gravy and carrots.

Beef

Chef's Pot Roast (Pot-au-feu du chef)

1.2 kg of beef (topside or blade roast, ox tail, a little beef rib end), 2 marrow bones, 800 grams of large potatoes, half a lemon, one onion studded with cloves, 3 carrots, 3 leeks tied up, 3 turnips, 1 celery branch, 1/2 celeriac, 1 garlic clove, 1 bouquet garni, 4 tablespoons of Port wine, 4 slices of toasted wholewheat bread rubbed with garlic, pickles, whole salt, salt, pepper.

Clean and peel the vegetables, cut them into pieces. Pour 2 litres of water into the pressure cooker, and add the onion, carrots, leeks, turnips, celeriac, the garlic clove, the celery branch and the bouquet garni of herbs. Salt and pepper. Bring to the boil, then drop in the pieces of meat. Cook for 10 minutes over low heat while regularly skimming off the foam that forms on the surface. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated du-

Serves 4 Preparation time: 25 min. Valve position: 2 Cooking time: 11 min.

Serves 4 Preparation time: 20 min. Valve position: 2 Cooking time: 20 min.

+ 20 min.

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ration. Once cooked, open the pressure cooker. Remove the carrots, leeks, turnips and the celeriac and set them aside. Close the pressure cooker once again. As soon as the valve starts to hiss, lower the heat and leave to cook for the second stated duration. Once cooked, open the pressure cooker. Wash and peel the potatoes and cook them in a pan of salted water. While the meat and potatoes are cooking, cut up the lemon slices and place them on each end of the marrow bones using kitchen string. Place the marrow bones in a pan full of slightly salted and lemon flavoured water and leave to cook for 10 minutes over low heat. Strain the meat. Serve it with a surrounding of vegetables and with whole salt and pickles. Strain the bones and remove the marrow. Serve the marrow with the slices of toasted bread lightly rubbed with garlic. Serve the bouillon separately after first adding 3 or 4 tablespoons of Port wine.

Poultry

Basque chicken

A 1.5 kg chicken cut up by the poultry butcher, one 400 gram tin of whole peeled tomatoes, one 400 gram tin of red pepper, one 400 gram tin of green pepper, 3 chopped garlic cloves, 3 sliced onions, 1 bouquet garni, 2 glasses of white wine, 4 tablespoons of olive oil, salt and pepper

Carefully strain the peppers before slicing them. Using the pressure cooker, heat up the olive oil with half of the garlic over high heat, then fry the chicken pieces. Salt and pepper. Pour in one glass of white wine to deglaze the cooking juices stuck to the bottom of the pressure cooker, then take out the pieces. Still using the same pressure cooker, brown the onions. Add the sliced peppers and cook for 5 minutes over high heat while stirring. Add the tomatoes, the bouquet garni of herbs, the garlic and the remainder of the wine. Salt and pepper. Leave to simmer for 3 minutes and put the chicken pieces back in. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Remove the bouquet garni, then put a few pieces of chicken in each plate along with the Basque-style trimmings. Serve with pilaf rice.

Serves 4 Preparation time: 20 min. Valve position: 2 Cooking time: 11 min.

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Vegetables

Ratatouille

Five courgettes cut into slices, 4 aubergines cubed, 4 large tomatoes quartered, 2 red peppers diced, 1 green pepper in strips, 2 large chopped onions, 3 peeled garlic cloves puréed, 1 branch of thyme, 1 laurel leaf, 1 branch of rosemary, 1 small bowl of basil, 1/2 bunch of coriander, 6 tablespoons of olive oil, salt and pepper.

Using the pressure cooker, brown the onions, diced red pepper and green pepper strips in 3 tablespoons of olive oil. Once they are brown, add the aubergine cubes, the courgette slices, the tomatoes and the rest of the oil. Finish up with the thyme, laurel, rosemary and garlic. Season with salt and pepper. Stir well. Close the pressure cooker. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Once cooked, open the pressure cooker and replace on low heat to let the ratatouille cook down for 10 minutes or so, without a lid. Season to taste, if necessary. Serve the ratatouille hot, garnished with a mixture of chopped basil and coriander.

Pilaf rice

200 grams of rice, 40 grams of butter, 75 cl of chicken bouillon, 4 tablespoons of peanuts, salt, pepper.

Rinse the rice in fresh water several times and dry it well. Using the pressure cooker, fry it over low heat in the oil and in 20 grams of butter. Salt and pepper. Stir and add the chicken bouillon. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Once cooked, open the pressure cooker. Remove the rice and strain it. Pour it into a large bowl and add the remaining butter, and stir. This pilaf rice complements exotic dishes, fish, poultry and veal.

Serves 6 Preparation time: 15 min. Valve position: 1 Cooking time: 14 min.

Serves 4 Preparation time: 20 min. Valve position: 1 Cooking time: 8 min.

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Desserts

Three flavour caramel compote

4 Reinette apples, 4 Granny Smith apples, 4 Canada apples, 100 grams of pine nuts, 60 grams of butter, 100 grams of brown sugar, 2 pinches of powdered cinnamon, 1 teaspoon of liquid vanilla, a pinch of ground ginger.

Peel the apples, pit them and cut them into quarters 2 cm thick. Using the pressure cooker, gently heat them in the butter. Add the cinnamon, vanilla, ginger, brown sugar and pine nuts. Stir with a wooden spoon. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Once cooked, open the pressure cooker. Serve the compote cold or warm with a scoop of vanilla ice cream or a tablespoon of crème fraîche.

Small crème caramels

25 cl of milk, 1/2 vanilla pod cut in two, 3 egg yolks, 100 grams of granulated sugar, a few drops of vinegar.

Boil the milk with the vanilla. Pour 50 grams of sugar and the egg yolks into a dish. Beat the eggs well until a white mixture is obtained. Slowly pour in the boiling milk (after removing the vanilla pod) over the egg while continuing to beat them. Using a thick-based pan, pour in the rest of the sugar with two tablespoons of water and a few drops of vinegar. Heat over low heat until a pale caramel is obtained. Coat four individual cooking dishes with caramel. Filter the egg preparation using a strainer and pour it into the individual cooking dishes. Cover them with a small piece of aluminium foil. Place the dishes in the steaming basket. Pour 75 cl of water into the pressure cooker and place the steaming basket in it, on its tripod. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Once cooked, open the pressure cooker. Leave the crème dishes to cool before placing them in the fridge. Turn out onto a plate and serve cold.

Serves 4 to 6 Preparation time: 15 min. Valve position: 1 Cooking time: 6 min.

Serves 4 Preparation time: 15 min. Valve position: 1 Cooking time: 7 min.

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Table of cooking times

Vegetables

Cooking

FRESH PRODUCE

Valve position 1

FROZEN PRODUCE

Valve position 2

Artichoke

- steam*

18 min.

- immersion**

15 min.

Asparagus - immersion

5 min.

Beetroot, red - steam

20 - 30 min.

Broccoli - steam

3 min. 3 min.

Brussels sprouts - steam

7 min. 5 min. - immersion

Cabbage, green

sliced - steam

6 min.

leaves - steam

7 min.

Carrots sliced - steam

7 min. 5 min.

Cauliflower - immersion

3 min. 4 min.

Celery

- steam

6 min.

- immersion

10 min.

Courgettes

- steam

6:30 min. 9 min

- immersion

2 min.

Endives - steam

12 min.

Green beans - steam

8 min. 9 min.

Green lentils (dried pulses)

- immersion

10 min.

Leek sliced - steam

2:30 min.

Mushrooms

sliced - steam

1 min. 5 min.

whole - immersion

1:30 min.

Peas - steam

1:30 min. 4 min.

Potatoes

quartered

- steam

12 min.

- immersion

6 min.

Pumpkin (mashed) - immersion

8 min.

Rice (dried pulses) - immersion

7 min.

Spinach

- steam

5 min. 8 min.

- immersion

3 min.

Split peas (dried pulses) - immersion

14 min.

Turnips

- steam

7 min.

- immersion

6 min.

Wheat (dried pulses) - immersion

15 min.

White beans semi-dry - steam

20 min.

* In the steam basket ** In water

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Meat - Fish

FRESH PRODUCE

Valve position 2

FROZEN PRODUCE

Valve position 2

Beef (roast 1 Kg) 10 min. 28 min. Chicken (whole 1.2 Kg) 20 min. 45 min. Lamb (leg 1.3 Kg) 25 min. 35 min. Monk fish (fillets 0.6 Kg) 4 min 6 min Pork (roast 1 Kg) 25 min. 45 min. Salmon (4 steaks 0.6 Kg) 6 min 8 min Tuna (4 steaks 0.6 Kg) 7 min 9 min

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Précautions importantes

Pour votre sécurité, cet appareil est conforme aux normes et réglementations applicables :

- Directive des Équipements sous Pression

- Matériaux en contact avec les aliments

- Environnement

• Cet appareil a été conçu pour un usage domestique.

• Prenez le temps de lire toutes les instructions et reportez-vous toujours au “Guide de l’utilisateur”.

• Comme pour tout appareil de cuisson, assurez une étroite surveillance surtout si vous utilisez la cocotte à proximité d’enfants.

• Ne mettez pas votre cocotte dans un four chauffé.

• Déplacez votre cocotte sous pression avec un maximum de précaution. Ne touchez pas les surfaces chaudes. Utilisez les poignées et boutons. Utilisez des gants, si nécessaire.

• N’utilisez pas votre cocotte dans un autre but que celui auquel elle est destinée.

• Votre cocotte cuit sous pression. Des blessures par ébouillantage peuvent résulter d’une utilisation inadéquate. Assurez-vous que la cocotte est convenablement fermée avant de la mettre en service. Voir paragraphe “Fermeture”.

• Assurez-vous que la soupape est en position de décompression avant d’ouvrir votre cocotte.

• N’ouvrez jamais la cocotte en force. Assurez-vous que la pression intérieure est retombée. Voir paragraphe “sécurité”.

• N’utilisez jamais votre cocotte sans liquide, cela la détériorerait gravement. Assurezvous qu’il y a toujours suffisamment de liquide pendant la cuisson.

• Utilisez la(les) source(s) de chaleur compatible(s), conformément aux instructions d’utilisation.

• Ne réalisez jamais de recette à base de lait dans CLIPSO

MODULO 2.

• N’utilisez pas de gros sel dans votre cocotte, ajoutez du sel fin en fin de cuisson.

• Ne remplissez pas votre cocotte au-delà des 2/3 (repère maximum de remplissage).

• Pour les aliments qui se dilatent pendant la cuisson, comme le riz, les légumes déshydratés, ou les compotes, ... ne remplissez pas votre cocotte au-delà de la moitié de sa capacité. Pour certaines soupes à base de potirons, courgettes …,laissez refroidir votre cocotte quelques minutes, puis effectuez un refroidissement sous eau froide.

• Après cuisson de viandes qui comportent une peau superficielle ( ex. langue de bœuf…), qui risque de gonfler sous l’effet de la pression, ne pas piquer la viande tant que la peau présente un aspect gonflé ; vous risqueriez d’être ébouillanté. Nous vous conseillons de piquer la viande avant cuisson.

• Dans le cas d’aliments pâteux (pois cassés, rhubarbe…), la cocotte doit être légèrement secouée avant ouverture pour que ces aliments ne giclent pas à l’extérieur.

• Vérifiez que les soupapes ne sont pas obstruées avant chaque utilisation. Voir paragraphe “avant la cuisson”.

• N’utilisez pas votre cocotte pour frire sous pression avec de l’huile.

• N’intervenez pas sur les systèmes de sécurité au-delà des consignes de nettoyage et d’entretien.

• N’utilisez que des pièces d’origine TEFAL correspondant à votre modèle. En particulier, utilisez une cuve et un couvercle CLIPSO

MODULO 2.

• Les vapeurs d’alcool sont inflammables. Portez à ébullition environ 2 minutes avant de mettre le couvercle. Surveillez votre appareil dans le cadre des recettes à base d’alcool.

• N’utilisez pas votre cocotte pour stocker des aliments acides ou salés avant et après cuisson au risque de dégrader votre cuve.

• Ne placez jamais votre cocotte poignées rabattues* sur une source de chaleur.

Conservez ces instructions

*selon modèle

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page22

A. Soupape de fonctionnement B. Bouton de fermeture C. Conduit d’évacuation de vapeur D. Index de position de soupape E. Bouton d’ouverture F. Soupape de sécurité G. Indicateur de présence de pression H. Joint

I. Panier vapeur J. Trépied K. Cuve L. Poignée de cuve fixes* M. Repère maximum de remplissage N.Bouton de déverrouillage des

poignées*

O. Poignée de cuve rabattable*

Caractéristiques

Diamètre du fond de la cocotte - références

Informations normatives :

Pression supérieure de fonctionnement : 80 kPa. Pression maximum de sécurité : de 120 kPa.

Sources de chaleur compatibles

•La cocotte CLIPSO

MODULO 2 s’utilise sur tous

les modes de chauffage y compris induction.

•Sur plaque électrique, employez une plaque de

diamètre égal ou inférieur à celui du fond de la cocotte.

Capacité Ø Cuve Ø Fond

CLIPSO

MODULO 2

Matériau cuve et

couvercle

4,5 L 22 cm 18 cm P42706

Inox

6 L 22 cm 18 cm P42807

8 L 25 cm 20 cm P42814

10 L 25 cm 20 cm P42815

Ne faites pas chauffer votre cuve lorsqu’elle est vide, au risque de détériorer votre produit.

Schéma descriptif

*selon modèle

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page23

•

Sur table vitrocéramique, assurez-vous que le fond de la cuve est propre et net.

•Sur gaz, la flamme ne doit pas déborder du

diamètre de la cuve.

Sur tous les foyers, veillez à ce que votre cocotte soit bien centrée.

Accessoires TEFAL

• Les accessoires de votre CLIPSO®MODULO 2.

disponibles dans le commerce sont :

•Pour le changement d’autres pièces ou

réparations, faites appel aux Centres Service Agréés TEFAL.

•N’utilisez que des pièces d’origine TEFAL

correspondant à votre modèle.

Utilisation

Ouverture

•Appuyez sur le bouton d’ouverture (E) du couvercle

- fig 1

Fermeture

•Appuyez sur le bouton de fermeture (B) du

couvercle - fig 2

Accessoires Référence

Joint

4,5/6L

X1010004

8/10L

X1010003

Panier vapeur

4,5/6L

792185

8/10L

980513

Trépied

X1030007

Les machoires doivent être en contact avec le bord du couvercle.

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page24

Remplissage minimum et maximum

•Minimum 25 cl (2 verres) - fig 3

•Maximum 2/3 de la hauteur de la cuve (M) - fig 4

Pour certains aliments

•Pour les aliments qui se dilatent pendant la

cuisson, comme le riz, les légumes déshydratés ou les compotes, … ne remplissez pas votre cocotte au-delà de la moitié de la hauteur de la cuve. Dans le cadre des soupes, nous vous conseillons d'effectuer une décompression rapide.

Utilisation du panier

vapeur

•Versez 75 cl d’eau dans le fond de la cuve.

•Clipser le trépied (J) sous le panier vapeur (I)

- fig 5 et 6

•Posez l’ensemble dans le fond de la cuve - fig 7

Utilisation de la soupape de fonctionnement

Pour mettre en place la soupape de fonctionnement

•Posez la soupape de fonctionnement en alignant

l’index de position (D) avec le repère sur le couvercle - fig 8

•Enfoncez la soupape pour qu’elle s’enclenche sur

la tige d’évacuation de vapeur.

•Appuyez sur la partie centrale de la soupape de

fonctionnement (A) et tournez jusqu’à la position souhaitée - fig 8

Pour cuire les aliments délicats et les légumes

•Positionnez l’index de position (D) de la soupape

de fonctionnement (A) sur 1 - fig 9

Les aliments placés dans le panier vapeur ne doivent pas toucher le couvercle de la cocotte.

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Pour cuire les viandes, les poissons et les aliments surgelés

•Positionnez l’index de position (D) de la soupape

sur 2 - fig 10

Pour retirer la soupape de fonctionnement

•Appuyez sur la partie centrale de la soupape de

fonctionnement (A) et alignez l’index de position (D) avec le repère - fig 11

•Retirez-la.

Poignées rabattables*

Avant utilisation, veillez à retirer les étiquettes présentes sur chacune des poignées.

N'essayez pas de rabattre les poignées sans appuyer sur les boutons de déverrouillage.

Première utilisation

•Clipsez le trépied (J) sous le panier vapeur (I) - fig

et 6

•Posez le panier vapeur (I) au fond de la cuve

- fig 7

•Remplissez d’eau jusqu’aux 2/3 de la cuve (M).

•Fermez la cocotte.

•Placez la soupape de fonctionnement (A) et

positionnez-la sur 2 .

•Posez la cocotte sur une source de chaleur

réglée à sa puissance maximum.

Pour rabattre les poignées :

Pour mettre les poignées en position d’utilisation :

“CLIC”

Ne placez jamais votre cocotte poignées rabattues sur une source de chaleur.

*selon modèle

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page26

•

Lorsque la vapeur commence à s’échapper par la soupape, réduisez la source de chaleur et décomptez 20 min.

•Lorsque les 20 min. sont écoulées, éteignez votre

source de chaleur.

•Tournez la soupape de fonctionnement jusqu’à la

position .

•Lorsque l’indicateur de présence de pression (G)

redescend : votre cocotte n’est plus sous pression.

•Ouvrez la cocotte - fig 1

Avant la cuisson

•Avant chaque utilisation, vérifiez à l’œil et au jour

que le conduit d’évacuation de vapeur (C) n’est pas obstrué - fig 12

•Vérifiez que la soupape de sécurité est mobile : voir

le paragraphe “Nettoyage et entretien”

•Fermez la cocotte - fig 2

•Mettez en place la soupape (A) - fig 8

•Appuyez à fond et tournez jusqu’à la position

cuisson choisie - fig 9

•Assurez-vous que la cocotte est convenablement

fermée avant de la mettre en service.

•Posez la cocotte sur une source de chaleur réglée à

sa puissance maximum.

Pendant la cuisson

•Lorsque la soupape de fonctionnement laisse

échapper de la vapeur de façon continue, en émettant un son régulier (PSCHHHT), réduisez la source de chaleur.

•Décomptez le temps de cuisson indiqué dans la

recette.

•Veillez, au cours de la cuisson, à ce que la soupape

chuchote régulièrement. S’il n’y a pas assez de vapeur, augmentez légèrement la source de chaleur, dans le cas contraire, réduisez la source de chaleur.

*selon modèle

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Fin de cuisson

Pour libérer la vapeur

•Une fois la source de chaleur éteinte, vous

avez deux possibilités :

•Décompression lente : tournez la soupape de

fonctionnement (A) jusqu’à la position . Lorsque l’indicateur de présence de pression (G) redescend : votre cocotte n’est plus sous pression.

•Décompression rapide : placez votre cocotte

sous un robinet d’eau froide - fig 13 . Lorsque l’indicateur de présence de pression (G) redescend : votre cocotte n’est plus sous pression. Tournez la soupape de fonctionnement (A) jusqu’à la position .

•Vous pouvez ouvrir votre cocotte - fig 1

Nettoyage et entretien

Nettoyage de la cocotte

•Pour le bon fonctionnement de votre appareil,

veillez à respecter ces recommandations de nettoyage et d’entretien après chaque utilisation.

•Lavez la cocotte après chaque utilisation avec de

l’eau tiède additionnée de produit vaisselle. Procédez de même pour le panier.

•N’utilisez pas d’eau de javel ou de produits

chlorés.

•Ne surchauffez pas votre cuve lorsqu’elle est vide.

Le brunissement et les rayures qui peuvent apparaître à la suite d’une longue utilisation ne présentent pas d’inconvénient.

Si lors de la libération de la vapeur vous observez des projections anormales : remettez la soupape de fonctionnement

(A) en

position de cuisson :

1 ou

2, puis effectuez une

décompression rapide.

Si l’indicateur de présence de pression (G) ne descend pas, placer votre cocotte sous un robinet d’eau froide - fig 13 N’intervenez jamais sur cet indicateur de présence de pression.

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