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• Add garlic, herbs and water, secure lid and cook for 1
hour.
• Once completed add potatoes, secure lid and cook
for a further 5 minutes once reached pressure.
New Potatoes serves 4
New potatoes, halved 450g
Water 1 cup
• Place potatoes on steamer tray and put 1 cup (225ml)
water in pan.
• Cook for 20 minutes once pressure is reached.
Corn on the cob serves 4
Corn cob 2
Water 1 cup
• Place cobs on steamer tray with water in bottom of
pan
• Cook for 5 mins
Ratatouille serves 4
Oilve oil 2 tbsp
Onion, large, chopped 1
Garlic cloves, crushed 2
Aubergine, cubes 1
Courgette, sliced 3
Red peppers, sliced 2
Beef tomatoes, chopped 2
Vegetable stock 1
Salt and pepper to taste
• Heat oil on browning function
• Add garlic and onion and fry until softened.
• Add rest of vegetables and fry for 2 minutes, sprinkle
stock cube over the vegetables and season, stir well.
• Secure lid and cook for 5 minutes once pressure is
reached.
Risotto with Peas serves 4
Oil 2 tbsp
Onion, finley chopped 1
Arborio rice 200g
Frozen peas 140g
Vegetable stock 400ml
White wine 100ml
Parmesan cheese 25g
Freshly ground black pepper
• Sautee onion in pan without lid until soft, add arborio
rice and sauté until light brown.
• Stir in peas, stock, wine and pepper.
• Secure lid and cook for 15 minutes once pressure is
reached.
• Stir in cheese and let melt
Creme brule serves 4
Double cream 500ml
Vanilla pod 1
Caster sugar 100g
Egg yolks 6
• Heat cream using the browning function.
• Split the vanilla pod, scrape out the seeds and add
seeds and pod into the cream.
• Once brought to a boil, switch off the power and stir
for a few minutes.
• Beat the sugar and egg yolks together in a bowl until
pale and creamy.
• Switch the unit back onto the browning function, re
heat the cream and add to the egg mixture a little at a
time, whisking all the time until thickened slightly.
• Remove vanilla pod and fill 4 ramekin dishes with
mixture.
• Rinse the bowl and fill with 1 cup of water.
• Cover tightly with foil and stack on the trivet.
• Cook for 30 minutes.
• Once cooked, cool to room temperature, sprinkle
with sugar and caramelise with a blow torch. Allow to
set then serve.
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