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• Stir in prawns and heat up using the browning setting
with the lid off for a few minutes until warmed
through.
Sweet and Sour Chicken serves 4
Chicken portions, bone in, skinless 6
Oil 1 tbsp
Pineapple chunks with juice 225g
Celery stick, chopped 1
Red pepper, chopped 1
Brown sugar 4 tbsp
Vinegar 100ml
Soy sauce 2 tbsp
Ketchup 1 tbsp
Worcestershire sauce 1/2 tsp
Ground ginger 1/2 tsp
Water 2 tbsp
Corn flower 2 tbsp
• Use browning function to brown chicken pieces in the
oil.
• Add rest of ingredients except water and corn flour.
Close lid and cook for 20 mins
• Remove meat and vegetables and set aside.
• Mix water and flour and add to sauce stir until
thickened.
• If needed, use the browning setting to heat the sauce
to aid the thickening.
Herby Chicken serves 4
Oil 2 tbsp
Chicken legs and thighs 1kg
Onion, chopped 1
Tomatoes, medium, sliced 3
Chicken stock 300ml
Parsley, chopped handful
Rosemary sprig
Sage leaves, chopped 2
Salt and freshly ground black pepper
• Heat oil on the browning function and brown the
chicken pieces on all sides.
• Remove the chicken and sauté onion until brown.
• Stir in the tomatoes, stock, parsley, and season well.
Add the chicken and herbs.
• Lock lid in place and cook for 20 minutes once
pressure is reached.
Whole Chicken serves 4
Whole chicken 1 small
Oil 1 tbsp
Water 1 cup
• Heat oil on browning setting and brown chicken in
pan.
• Place water in bottom of the Rapid Cook and place
chicken on steaming tray.
• Cook for 45mins
Coq au vin serves 4
Chicken portions, bone in, skin on 4
Flour for dusting
Oil 2 tbsp
Bacon rashers, chopped 3
Onion, chopped 1
Garlic cloves, crushed 2
Carrot, chopped 1
Flour 1 tbsp
Red wine 250ml
Bay leaf 1
Thyme 1/2 tsp
Mushrooms, sliced 100g
Salt and freshly ground black pepper
• Dust chicken in flour and brown in the Rapid Cook,
then set aside
• Use the browing setting to fry bacon, garlic and onion
and add the chicken to Rapid Cook with rest of
ingredients apart from the mushrooms.
• Cook for 15 minutes once pressure is reached.
• Once cooked add mushrooms and add flour to
thicken sauce if necessary.
• Replace lid and bring to pressure, once reached end
cooking and serve.
Beef stew serves 4
Lean beef, cubed 500g
Onion, chopped 1
Potatoes, quartered 400g
Leeks, sliced 2
Carrots, chopped 200g
Beef stock 700ml
Mixed herbs 2 tsp
Cornflour 2 tbsp
Salt and freshly ground black pepper
• Brown beef and onion in Rapid Cook on browning
setting.
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