IMPORTANT USER INFORMATION It is important that you read these instructions carefully before using the pressure cooker. These warnings are provided in the interest of your safety and should be kept for future use. GENERAL SAFETY INSTRUCTIONS WARNING The pressure cooker is designed exclusively for domestic use and for the envisaged purpose. This pressure cooker is not fit for commercial use. Do not use it outdoors or for reasons other than its intended use. CAUTION In order to ensure your childrens safety, please keep all packaging (plastic bags, boxes, polystyrene etc.) out of their reach. Do not allow small children to play with the plastic bag as there is a danger of suffocation! Close supervision is necessary when the pressure cooker is used near children. Children must not be allowed to tamper with the controls or play with the pressure cooker. Store out of reach of children. Always attach a plug to the pressure cooker first, before plugging into a wall outlet. A short mains lead is provided to reduce the risk of becoming entangled in or tripping over a longer cord. If an extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the pressure cooker, and should be arranged so that it will not hang over the table where it can be pulled on by children or tripped over. Do not let the mains lead hang over the edge of a table or counter. Keep the mains lead away from heat, oil, sharp edges and rough surfaces. Do not operate the pressure cooker with a damaged mains lead or plug or if the pressure cooker malfunctions or has been damaged in any way. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or removing parts Do not touch hot surfaces of the pressure 2
cooker. Only use the handles. Do not place the pressure cooker or cooking pot in a heated oven or on a stovetop. Do not use under hanging cupboards; steam from pressure release may cause damage. Before using the pressure cooker, check that it is in perfect condition, without damage. If in doubt discontinue use immediately and return it to your nearest AEG Electrolux Service Centre. To protect against electrical shock, never immerse the mains lead, plug, or outer vessel in water or other liquids. Do not store in damp places. This pressure cooker cooks under pressure. Improper use may result in scalding injury. Make certain the unit is properly closed before operating. See Operating Instructions, page 4. Do not fill the pressure cooker over 3/5 full. When cooking foods that expand during cooking, such as dried foods ie. vegetables, legumes, beans, and grains, do not fill over 1/2 full. Overfilling may clog the pressure limit valve and develop excess pressure. Always check regularly and before use that the pressure release devices; antiblock cover, pressure limit valve and float valve, are not blocked. Keep the heating plate clean. Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal and other cereals, split peas, rhubarb and all pastas can foam, froth and sputter, and clog the pressure release devices. These foods should not be cooked in a pressure cooker unless following an AEG/Electrolux pressure cooker recipe. Always use a small amount of oil or butter to prevent frothing. Do not use the pressure cooker for pressure frying oil. Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the lid is difficult to rotate, this indicates that the pressure cooker is still pressurised. Do not force it open. Any pressure in the pressure cooker can be hazardous. See operating instructions, page 4. Extreme caution must be used when moving a pressure cooker containing hot liquids or foods. Use side handles only. This pressure cooker should only ever

Fig 7 The steam will begin to release through the valve. Keep your face and hands clear of the steam as it is released. Do not release pressure under hanging cupboards, which can be damaged by steam. When pressure is fully released, the red float will drop and the lid will unlock to open. Quick Pressure Release stops pressure cooking immediately. If further cooking is necessary, the pressure cooker may be returned to pressure, or the food may be further cooked on the Simmer setting.
Combination Pressure Release - For some foods a combination of Natural and Quick Pressure Release may be required. SCALDING WARNING: Use extreme caution when releasing pressure. Use tongs or similar utensil to rotate the handle of the pressure limit valve clockwise. Never use your naked hand. When the red float valve is completely down, grasp the lid handle, turn clockwise and lift. PRESSURE COOKER SETTINGS
amount of oil, butter or fat seals the outer surfaces of meats and vegetables. Browning adds flavour and appeal. Browning seals in natural flavour and juices giving it a deep brown colour. 4 Saut function - Done prior to pressure cooking, without the lid, allows you to quickly soften vegetables in a small amount of oil, butter or fat without browning. It is also useful to cook rice (Arborio, white etc.) for pilafs and risottos. 5 Simmer function - This temperature setting allows you to cook at a lower temperature. It is primarily used to finish the cooking process, for example when adding ingredients to a risotto, sauce or stew or to continue the cooking process to achieve preferred texture. Simmer is also used to reduce liquids. 6 Keep Warm function - Keeps cooked food warm for up to 12 hours. SAFETY DEVICES There are seven safety devices built into the pressure cooker to assure its safety and reliability. 1 Open-and-close lid safety device - The pressure cooker will not start pressurising until the lid is closed and locked properly. The lid cannot be opened if the pressure cooker is pressurised. 2 Pressure control device - The correct pressure level is automatically maintained during the cooking cycle. 3 Pressure limit valve - The pressure limit valve will release air automatically when the pressure inside exceeds the preset value.
1 Low pressure (operating instructions on pages 4 and 5). 2 High pressure (operating instructions on pages 4 and 5). 3 Browning function - Allows cooking over high heat, without the lid, before pressure cooking. Browning foods in a small 6
4 Anti-block cover - Prevents food from blocking the pressure limit valve. 5 Pressure release device - When the pressure cooker reaches the maximum allowable pressure and temperature, the cooking pot will move down until the lid separates from the sealing ring, releasing air pressure.

ELECTROLUX FLOORCARE & SMALL APPLIANCE DIVISION A DIVISION OF ELECTROLUX S.A. (PTY) LTD Reg. no. 1971/005541/07
CUSTOMER HELPLINE 825 (Toll Free South Africa wide)
IMPORTANT! For future reference we suggest you record the following details here, and keep the receipt with the handbook as proof of purchase. PURCHASED FROM:....... DATE PURCHASED:....MODEL NO:... SERIAL NO.
Electrolux reserves the right to make improvements or modifications to the product from time to time and consequently the details given in this book are subject to alteration without notice.

PART No: 14568-001

TIPS and HINTS Many recipes can easily be adapted for preparation in your Electric Pressure Cooker- soups, stews, side dishes and more. The amount of liquid needed is much less than for traditional cooking methods. Never exceed the Maximum Fill Amount of the pressure cooker. Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will permit to allow proper locking. Hot foods/liquids will come to pressure more quickly than cold foods/liquids. When pressure cooking is completed, follow recipe instructions for releasing pressure. For Quick Pressure Release it is important to begin immediately upon completion of pressure cooking; otherwise foods will continue to cook, and may overcook. Do not store pressure cooker with the lid on tightly. This saves the seal from unnecessary wear and tear. More nutrients and vitamins are preserved during pressure cooking than with traditional cooking methods, as less liquid is used and thus fewer nutrients are lost to evaporation. To adapt your own recipes, find a similar one in our cookbook and use it as a guide. In general, cooking time will be at least 1/3 to 1/2 of the traditional cooking time. Reduce your cooking liquid by at least half you may need to play with your recipe to get it right. You may wish to add vegetables at the end of cooking to avoid overcooking. You can also use the cooking charts provided as a guide. When experimenting with a recipe, if the food is almost cooked, use Simmer to complete cooking.

COOKING TIMES

Poultry and Meats Vegetables Rice and Grains Dried Beans Recipies

7 - 37

POULTRY and MEATS Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less, and 11/2 cups if cooking for more time. Add vegetables such as chopped onions, carrots, celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour. Most items are cooked on High Pressure unless otherwise indicated. For best results and flavour, most poultry and meats benefit from browning first. Cooking times will vary slightly due to individual portion sizes and starting temperatures. Food Chicken Whole - up to 1.8kg Chicken breast 1.4kg with bone Chicken breast 1kg boneless Thighs / legs with bone Thighs / legs boneless Beef Pot roast, bottom round 1.5kg Brisket 1kg Corned beef brisket Short ribs 5cm thick Stew 2cm cubes Lamb Shanks, four, 350g each Shoulder for stew 5cm cubes Pork Loin chops, 2.5cm thick with bone Shoulder roast 1.4kg - boneless Spareribs, cut into 2 to 3 rib pieces Veal Shoulder roast - boneless Cubes for stew 5cm cubes 10 minutes per 500g 9 to 10 minutes 3 Natural Pressure Release Natural Pressure Release 9 to 11 minutes Brown first 50 to 55 minutes 22 to 28 minutes Quick Pressure Release Natural Pressure Release Quick Pressure Release 24 minutes 22 to 25 minutes Natural Pressure Release Natural Pressure Release 99 minutes 55 minutes 24 minutes per 500g 50 minutes 10 minutes Natural Pressure Release Natural Pressure Release Natural Pressure Release Natural Pressure Release Natural Pressure Release 24 to 28 minutes 9 to 10 minutes 5 to 6 minutes 9 to 12 minutes 8 to 10 minutes Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Cooking Time Pressure Release Method

1 Rinse peas well in cold water, place in the cooking pot and cover with water. Select Saut and bring to the boil. Turn the pressure cooker off, cover and leave to soak for one hour. 2 Drain the splitpeas and place in pressure cooker along with 2 litres (8 cups) of water, the ham bone (not diced ham), onions, celery, bay leaf, stock cubes and thyme. 3 Select High Pressure and set the timer for 20 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 4 If using a pork bone, remove from cooking pot. Shread meat from the bone and return to soup. 5 Remove bay leaf, add the carrots and potatoes. Add ham if using diced ham. 6 Select High Pressure and set the timer for 10 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 7 Stir well. Adjust seasoning with salt and pepper before serving.
BEEF, BARLEY AND VEGETABLE SOUP
Serves 4 - 6 750g 15ml 1 tin 625ml 125ml 1 10ml 10ml 10ml 10ml beef mince oil, for frying tomatoes, chopped water barley large carrots, chopped stalks celery, chopped large potato, peeled and cubed onion, chopped clove garlic, crushed basil (3ml dried) thyme (3ml dried) rosemary (3ml dried) marjoram (3ml dried) salt and freshly ground black pepper, to taste
CREAM OF GARDEN TOMATO SOUP
Serves 3 - 4 15ml 15g 11/2 kg 15ml 125ml 190ml oil, for frying butter, for frying onion, finely chopped clove garlic, crushed tomatoes, coarsely chopped thyme, chopped (5ml dried) chicken stock (or vegetable stock or water) cream salt and pepper, to taste
1 Select Saut and saut the onion in the oil and butter until soft. 2 Add the garlic, the tomatoes and their juices, thyme and stock. Select High Pressure and set the timer for 15 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 3 Add cream then blend soup until smooth. 4 Season with salt and pepper to taste. 5 Select simmer and reheat gently before serving

LENTIL AND AUBERGINE SALAD

Serves 4 1

1 10ml 1 5ml 150ml 60ml
cup dry lentils bay leaf whole garlic clove, peeled and bruised fresh oregano, bruised small red onion, diced ground cumin olive oil red wine vinegar

SPICY CHICKPEA SALAD

RISOTTO and PASTA SAUCES
This salad is best made in advance and left to marinate for a couple of hours. Serves 6 - 8 as a side dish 250ml 125ml 1 chickpeas, soaked overnight olive oil clove garlic, crushed a little red chilli, seeded and finely chopped lemon juice red onion, finely chopped red pepper, cut into small blocks fine French beans, sliced at an angle, 2cm long (or mange tout or sugar snaps) coriander, chopped flat-leaf (Italian) parsley, chopped. feta cheese, cut into blocks salt and black pepper, to taste chopped parsley and coriander to garnish Serves 2-cups 15ml 2 cup cup 30g

BASIC RISOTTO

60ml 10 85ml 20ml 120g
chicken or vegetable stock extra virgin olive oil large shallots or 1 onion, finely chopped stalk celery, chopped cloves garlic, crushed Arborio rice dry white wine butter, cut into blocks parmigiano-reggiano cheese, grated freshly ground black pepper, to taste
1 Warm the stock. 2 Select Saut and saut the shallots/onion and celery in the olive oil for about 3 minutes, until the shallots/onion are translucent and softened. 3 Add the garlic and rice and saut for minutes, keeping it moving so it doesn't burn (don't let the garlic brown). When the rice is translucent, add the wine, stir until the alcohol has evaporated and the liquid is absorbed. 4 Add the stock, and give it a stir. Select High Pressure and set the timer for 4 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 5 Select Saut and bring to the simmer, stir in the butter, cheese, and pepper to taste. Serve immediately.
1 Dressing: Select Saut and saut the garlic and chilli in 25ml olive oil until you can smell the garlic. Remove from the cooking pot. Add 100 ml olive oil, 60ml lemon juice and a good pinch of salt and pepper to the garlic and chilli. 2 Rinse the chickpeas and place in the pressure cooker, cover ingredients with cold water. Select High Pressure and set the timer for 20 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. Drain the chickpeas and whilst still hot toss into the dressing. Set aside to cool. 3 Once cool, add the finely chopped red onion, red pepper, beans, coriander, and parsley. Season with salt and pepper and a dash more lemon juice if needed. To serve place on an attractive platter, sprinkle with feta, parsley and coriander.

TOMATO AND LEMON RISOTTO

SLOW ROASTED PORK BELLY WITH PLUMS
Serves 4 - 5 15ml 15ml pinch 1kg 2 20g 125ml 125ml fennel seeds, or 10ml ground cumin seeds, or 10 ml ground maldon salt boneless pork belly, skin removed red onion, cut into wedges plums or 3 nectarines, pip removed and cut into wedges stalks celery, roughly chopped butter chicken or pork stock red wine salt and pepper, to taste
1 Dry fry the fennel and cumin seeds separately, then grind together with a pestle and mortar. 2 Rub the spices into the meat, leave to marinade in the fridge for 1 hour. Season the meat with Maldon salt. Brown well in a hot pan, fat side first. 3 Place the onion wedges, plum/nectarine wedges, celery, butter and 65ml water into the pressure cooker. Place the pork on top. Select High Pressure and set the timer for 10 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 4 Add stock and red wine. Select High Pressure and set the timer for 40 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 5 Remove meat, blend the sauce and adjust seasoning with salt and pepper.
Serve immediately with basmati rice or mashed potato. (See page 4 and 5)

GAMMON

Serves 6

BARBECUED SPARERIBS

Serves 4 When serving barbecue ribs always provide a finger bowl to wash hands, as the only way to enjoy these ribs is to eat with your fingers! 1kg 80ml 60ml 30ml 20ml ml pinch pinch 50ml pork belly spareribs soy sauce tomato sauce chutney balsamic vinegar cloves garlic, crushed finely shredded ginger freshly ground nutmeg Chinese 5 spice powder honey salt and pepper, to taste 1 Mix soy sauce, tomato sauce, chutney, balsamic vinegar, garlic, ginger, nutmeg and Chinese 5 spice together. Place the pork ribs in marinade and leave for a few hours, or over night in the fridge. 2 Place the ribs and sauce in the pressure cooker. Select High Pressure and set the timer for 40 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. The ribs should be soft. 3 Remove the ribs. Select Saut and reduce the sauce by simmering until it is half the original volume. Pour sauce over the ribs, then drizzle with honey, grill in an oven until dark and sticky.

Old curing processes used to leave gammon very salty resulting in it being necessary to soak the joint in water overnight and then boil it to remove the excess salt. These days however, gammon can be baked rather than boiled before peeling and glazing. 2kg 10 20ml 80ml 68 boneless rolled gammon that can fit into the pressure cooker whole cloves wholegrain mustard or 15ml mustard powder soft sticky brown sugar pineapple rings cherries toothpicks
1 Place gammon in the pressure cooker and add enough water to come half way up the sides of the gammon. Select High Pressure and set the timer for 10 minutes per 500g + 10 minutes (a 2kg gammon will take 50 minutes). When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. Remove from the pressure cooker and discard the water. 2 Peel gammon, score fat in diamond shapes and stick a clove in the centre of each. 3 Smear with mustard, and then pack on the sugar. 4 Decorate gammon with cherries and pineapple rings. 5 Place gammon back in the pressure cooker. Select High Pressure and set the timer for 3 minutes, to melt the sugar and glaze the gammon. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 6 Baste with any sugar that has melted off
the gammon. 7 Carve and serve with mustard sauce. To clean the pressure cooker, fill the cooking pot with water, select Browning and bring to the boil. This will melt any caramel that has set hard. Serves 6 30ml 11/2 kg 5 ml 5 ml 500ml

CARNITAS

CIDER BRAISED PORK WITH SAGE
Serves 4 - 5 30ml 1kg 15ml 300ml 250ml 100ml 20ml oil, for frying pork goulash onion, sliced leeks, sliced cloves garlic, crushed stalks celery, chopped fresh sage apple cider chicken stock cream cornflour, slaked in 40ml water
oil pork goulash onion, chopped clove garlic, crushed cumin ground chilli chicken stock

1 Select Saut and heat the oil. Brown the pork goulash in the oil in batches. Set aside. 2 Saut the onions and garlic until soft, add the cumin and chilli and stir for 1 minute. 3 Add the pork and chicken stock. Select High Pressure and set the timer for 40 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. The pork should be very tender. 4 Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher. 5 Place meat on a flat roasting pan and put it under the grill in the oven, stirring often, and adding juice from the cooker to make sure it doesn't get too dry. It is done when it is a bit crispy, but not burned. Serve with tortillas, rice, guacamole, lettuce, cheese, etc.
1 Select Browning and brown the pork goulash in a little oil. Set aside. 2 Select Saut and saut the onion in a little more oil until soft then add the leeks and celery. Continue cooking for 2-3 minutes. Add the garlic and sage, stir for 30 seconds. 3 Add the pork, apple cider and stock. Select High Pressure and set the timer for 40 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. The pork should be very tender. 4 Remove the pork from the sauce, add the cream to the sauce. Select Saut and reduce for 3 - 4 minutes by bringing to the boil. Add slaked cornflour to thicken. Return the pork and season to taste.
PORK CHOPS WITH BERRY SAUCE
Serves 2 - 4 65ml 65ml 20ml 15ml 4 dried cranberries(or chopped dried apricots) red currant jelly Dijon mustard oil pork loin chops salt and pepper, to taste

80ml 30ml

white wine vinegar light brown sugar
1 In a small bowl, soak the dried cranberries in warm water for 10 minutes until plumped. Drain. 2 Mix the red currant jelly and mustard with 45ml water. 3 Select Saut and heat the oil. Brown the chops quickly on both sides then season with the salt and pepper, leaving them in the pressure cooker. 4 Add the red currant mixture and stir to coat the chops. Select Low Pressure and set the timer for 1 minute. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 5 Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce. 6 Select Saut. Add the vinegar and brown sugar, bring to a simmer, scraping up any browned bits from the bottom and sides. 7 Add cranberries and simmer for a minute or two. Pour any juices from the chops into the sauce and boil for a few seconds. 8 Season with salt and pepper to taste Serve immediately.

1 Place brisket into the pressure cooker, add the water, beer, garlic and bay leaf. Select Low Pressure and set the timer for 75 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 2 Add vegetables. Select High Pressure and set the timer for 6 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. Serve with horseradish sauce.
SOUTH AFRICAN STYLE BEEF STEW
Serves 6 100ml 750g cooking oil beef shin onion, roughly diced medium carrot, sliced stalk celery, diced tomato, peeled and diced medium potatoes, peeled and diced clove garlic, peeled and chopped

1 500ml

beef stock cube water
1 Select Browning and brown the beef shin in the oil for about 5 minutes. Set aside. 2 Add the vegetables. Select Saut and saut for a further 5 mins. Add the beef shin, stock cube and water. Select High Pressure and set the timer for 40 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. Serve with samp and beans
GREEK LAMB AND BUTTERBEAN STEW
Serves 4 - 5 1kg 500g 300ml 200ml 250ml 20ml 50ml lamb goulash olive oil for frying baby onions, peeled cloves garlic, crushed bay leaf a few thyme sprigs beef, lamb or chicken stock red wine butter beans, soaked overnight cornflour slaked in 35ml water parsley, chopped

SAMP AND BEANS (UMQUSHU)

Serves 6 11/2 cups 3 /4 cup

100 g 30ml 1 med

1 large
samp sugar beans beef stock cube meaty bones holsum cooking fat carrot, sliced stalk celery, sliced potato, roughly diced salt and pepper, to taste
1 Select Saut and brown the lamb pieces in a little olive oil, set aside. 2 Brown the baby onions in a little more olive oil. Add garlic, bay leaf, thyme, stock, wine and lamb. Select High Pressure and set the timer for 20 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 3 Add the drained butter beans. Select High Pressure and set the timer for 20 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. Remove from the pressure cooker. The meat and beans should be soft. 4 Thicken sauce by adding slaked cornflour, select Simmer and bringing to a simmer. Season and serve garnished with chopped parsley.

LAMB SHANKS WITH GARLIC AND PORT

Serves 4

TUSCAN LAMB SHANKS

Serves 3 - 4

4 15ml 10 600ml 200ml 15ml 10ml 15g 5-10ml
lamb shanks olive oil cloves garlic, peeled and left whole chicken stock Port tomato paste rosemary, chopped (3ml dried) butter salt and pepper, to taste balsamic vinegar

3 15ml

10ml 250ml 60g 15ml 15ml 500ml 15ml 30ml 400g
1 Select Saut and brown the lamb shanks, 2 at a time, in the olive oil, set aside. 2 Saut the garlic cloves until they are lightly browned but not burned. 3 Add the shanks, stock, Port, tomato paste, and rosemary. Select High Pressure and set the timer for 45 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 4 Remove the shanks. 5 Select Saut and bring the sauce to the boil, allow to reduce by half. 6 Whisk in the butter, then add salt, pepper and the balsamic vinegar to taste. Serve the sauce over the lamb.
small dried white beans or chickpeas lamb shanks flour salt and freshly ground black pepper, to taste olive oil onion, sliced cloves garlic, crushed dry red wine sun dried tomatoes rosemary, chopped (or 5ml dried) Worcestershire sauce beef stock corn flour, slaked in 40ml water flat leaf parsley, chopped tagliatelle, cooked
1 Soak beans in water overnight, drain and set aside. 2 Combine flour, salt and freshly ground black pepper. Dust lamb shanks in the seasoned flour. Select Saut and brown the shanks in the oil. Set aside. 3 Saut the onions and garlic for 2 minutes. Add the shanks, beans, red wine, sundried tomatoes, rosemary, Worcestershire sauce and stock. Select High Pressure and set the timer for 55 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 4 Remove the meat and beans. Skim fat from surface of the sauce. Select simmer, and reduce by half. Add the slaked corn flour and simmer for 1-2 minutes. 5 Remove the meat from the bones. Discard the bones and stir the meat and beans into sauce mixture. Sprinkle with parsley. Serve over tagliatelle.

APPLE AND BERRY COMPOTE

Serves 4 - 6 4-6 100g Granny Smith apples, peeled, cored and each apple sliced into 6 wedges sugar juice of 1 lemon zest of 1/4 lemon sweet geranium leaves (optional) fresh or frozen mixed berries

2 250g

1 Cream butter and sugar. Sift in the flour and salt and rub in with fingertips until mixture resembles coarse crumbs. 2 Sprinkle the crumble over the top of the rhubarb and bake in a hot oven at 190C until golden brown. Serve hot with custard or rhubarb syrup. Rhubarb grows as a straight grooved stem, 20-30cm or longer, and up to 2.5cm in diameter. The stem is bright pink in colour when young and divides at the top into finger-like stalks, which are linked by an oval and crinkly yellow-green leaf, shaped, rather like a webbed foot. In older rhubarb, the stem colour deepens to red or greeny-red, as do the veins in the leafy top. The leaf is poisonous and the stem has a very sour taste. Although classed as a vegetable, rhubarb owes its popularity to the fact that it ripens early in the year and is used as a fruit in northern countries when other native fruits are scarce. It may be eaten raw when young, but is not to everyone's taste; it is best eaten when cooked by itself with a sweetener or combined with other fruits. It can also be incorporated into desserts and used in preserves where its distinctive, sharpish flavour is a bonus.
1 Place the apples in the pressure cooker with the sugar, lemon juice, zest and geranium leaves. Select High Pressure and set the timer for 4 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 2 Stir in the berries and allow to cool. Serve with cream or ice cream.
SAME DAY CHRISTMAS PUDDING
Serves 8 Christmas is not Christmas without the ritual of Christmas pudding served in all its flaming glory. As Christmas is often a very hot day, we offer this lighter version of the traditional pudding. 60ml 250ml 30ml 500g 250g 250g 50g 200g 50g 10ml sago boiling water brown sugar dates, chopped into small pieces currants raisins cherries washed in hot water then quartered sultanas mixed nuts finely chopped mixed spice
pinch 250ml 5ml 15ml 2 15g
grated nutmeg, to taste salt breadcrumbs bicarbonate of soda brandy or fruit juice eggs, well beaten butter
The pudding can be made ahead of time and reheated in the pressure cooker before serving. 1 Place pudding bowl on rack, fill with boiling water to come half way up the sides of the pudding bowl. Select High Pressure and set the timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse.

1 Soak sago in water for at least 4 hours. 2 Select Saut and bring the sago and water to the boil. Simmer until thick and paste like. 3 Combine the sugar, fruit, nuts, spices, nutmeg, salt and breadcrumbs in a large mixing bowl. 4 Add the bicarbonate of soda to the brandy/ fruit juice and combine with the beaten eggs. 5 Melt the butter and add all to the fruit mixture with the sago. Blend very well together. 6 Cut a circle of greaseproof paper and place it in the base of a 2 litre buttered pudding bowl with rim. Make sure that the bowl can fit into the pressure cooker, add the pudding mixture and compress it well. Cover the ingredients with another circle of greaseproof paper. Place a piece of pleated foil over the pudding bowl. 7 Tie the foil to the pudding bowl, under the rim, with string, making a handle to lift it in and out of the pressure cooker. Place the pudding bowl onto the rack in the pressure cooker cooking pot. Fill the cooking pot with boiling water to halfway up the sides of the pudding bowl. 8 Select High Pressure and set the timer for 60 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 9 Remove the pudding from the pressure cooker, turn out, douse with warmed brandy and ignite. Serve with brandy sauce.

MOCHA CHEESECAKE

Serves 8 200ml 40g 500g 125ml 2 65ml 5ml 45ml 250ml 45ml chocolate biscuit crumbs melted butter cream cheese, softened granulated sugar eggs cream vanilla essence strong coffee or espresso chocolate chips coffee liqueur
1 Mix the chocolate crumbs and melted butter together. Press into bottom of an 18cm (7 inch), greased springform tin. Place in freezer until ready to use. 2 Beat cream cheese & sugar until smooth. Beat in eggs, one at a time. Beat in the cream & vanilla. 3 Melt the coffee, chocolate chips and coffee liqueur over a low heat, stirring continuously. Beat into the cheese mixture. 4 Pour the mixture into the prepared crust. 5 Place the rack in the pressure cooker cooking pot. Place a large round, metal cookie cutter on top, add water to just under the top of the cookie cutter. 6 Using a folded strip of foil, lower the cheesecake onto the cookie cutter. (fold the foil ends back so you can use it to remove the cake later)
7 Select High Pressure and set the timer for 12 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from you to allow steam to disperse. 8 Remove the cheesecake, using the foil strip. If there is any condensed water on the cake, blot with paper towel. 9 Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.