AEG precision EPC 6000 Owner'S Handbook Manual Download Page 46 | Manualshive

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MARMALADE

Recipe by Silwood School of Cookery

1kg

oranges

1

lemon

800ml

water

1,8kg

sugar - warmed

1 Sterilise 4 x 500g honey jars. Wash and

dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.

2 Squeeze the juice from the oranges and

lemon. Tie the pulp and pips in a muslin bag.

3 Remove as much pith off the peels as

you can, then cut the peel into thin strips.

4 Place the peel, juice and muslin bag into

800ml water, leave in the fridge overnight.

5 Place mixture into the pressure cooker.

Select

High Pressure

and set the timer

for 35 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 fruit
should be completely soft.

6 Discard the muslin bag, but first squeeze

out all the liquid by pressing it between
2 large metal spoons (so you don’t burn
your hands)

7 Add warmed sugar and stir until dissolved.

Select

Sauté

and bring to the simmer.

Simmer for 5-10 minutes until setting point
is reached.

8 Pour the marmalade into the warm

sterilised jars.

Seal immediately and store in a cool, dry
place.

37

MANGO CHUTNEY

Recipe by Silwood School of Cookery

1.5kg mangoes, peeled and cubed

10ml chilli paste

10ml ground ginger

250ml apple cider vinegar

600g warm sugar

120g sultanas

10ml pickling spice

1 Sterilise 5 x 500g honey jars. Wash and

dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.

2 Combine all ingredients in the pressure

cooker. Select

Sauté

and simmer for a

few minutes to dissolve the sugar.

3 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. Mangoes
should be tender.

4 Use the

Sauté

function to reduce sauce

to thicken if necessary.

5 Pour the chutney into the warm sterilised

jars.

Seal immediately and store in a cool, dry
place.

CHUTNEY

‘Chatni’ – translates “finger licking” and
was originally an Indian relish made from
fresh fruits and spices. The British picked
up these tastes and brought them back
to Britain and Europe.

Chutneys are made from finely cut
ingredients, slowly cooked in vinegar,
sugar and spices and made to a savoury
jam-like mixture. Chutneys should be
matured for two (2) months before eating.
Chutneys and relishes do not have to be
tested for setting, rather boiled to thicken.
A relish is similar to a chutney but cooked
for a shorter period of time. They contain
less amounts of sugar and vinegar and
therefore don’t keep for as long.

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Summary of Contents for precision EPC 6000

Page 1: ......

Page 2: ...e 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 ...

Page 3: ...surised cooking retains the steam while sealing in the goodness Food with traditionally long cooking times will cook up to 70 faster than traditional methods These foods include stews soups lamb shanks pot roasts and risotto The sealed cooking pot prevents vitamins and minerals from boiling away Nutrients and vitamins are retained in the cooking process BEFORE FIRST USE Remove all packaging materi...

Page 4: ... lid in place remove any food from the upper rim of the cooking pot to ensure a proper seal Make sure the sealing ring is securely in place on the sealing ring supporting cover Fig 5 Hold the knob on the sealing ring supporting cover and press firmly over the centre post of the inner lid to secure Fig 6 Place the lid on the pressure cooker and turn it counter clockwise into the locked position NOT...

Page 5: ...hed will the pressure cooker automatically switch to the Keep Warm 5 function You may now choose to release the pressure in one of three ways Natural Pressure Release Quick Pressure Release or a combination of both The choice will be determined by the particular food being cooked and instructions in the recipe If adapting your own recipe for pressure cooking find a similar recipe in our booklet an...

Page 6: ... 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 S...

Page 7: ...mpened cloth or microfibre cloth Do not use chemical cleaners 6 The cooking pot has a non stick coating and is dishwasher safe To hand clean the cooking pot use a soft cloth or sponge and wipe Be careful not to scratch the inside coating Never use harsh chemicals scouring pads or abrasive substances which may damage the non stick coating 7 To clean the sealing ring hold the knob on the sealing rin...

Page 8: ...float valve sealing ring The sealing ring on the float valve Replace the float valve worn out sealing ring The float will not rise The pressure limit valve is not Place the device to placed properly Pressure Not enough food and water Check recipe for quantity Air escaping from the rim of the Call our Customer Helpline lid and the pressure limit valve 0800 222 825 toll free in SA Defaults to Keep A...

Page 9: ...x 8 Electrolux shall not be responsible for any loss or damage of any nature whatsoever whether direct or indirect consequential or otherwise sustained as a result of any appliance being defective or not conforming to the description thereof or as a result of improper use of the appliance which without limiting the generality thereof shall include the use of incorrect voltage or faults in the hous...

Page 10: ......

Page 11: ... 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 coo...

Page 12: ...Release boneless Thighs legs 9 to 12 minutes Quick Pressure Release with bone Thighs legs 8 to 10 minutes Quick Pressure Release boneless Beef Pot roast bottom round 1 5kg 99 minutes Natural Pressure Release Brisket 1kg 55 minutes Natural Pressure Release Corned beef brisket 24 minutes per 500g Natural Pressure Release Short ribs 5cm thick 50 minutes Natural Pressure Release Stew 2cm cubes 10 minu...

Page 13: ...hs 1 to 2 minutes Quick Pressure Release Beetroot medium large 24 to 26 minutes Quick Pressure Release Broccoli Cut into large florets 2 to 3 minutes Quick Pressure Release Butternut Peeled and sliced 3 to 4 minutes Quick Pressure Release Carrots Cut to 5cm lengths or baby cut 8 minutes Quick Pressure Release 1 5cm slices 2 to 3 minutes Quick Pressure Release Cauliflower Cut into large florets 2 t...

Page 14: ...by Quick Pressure Release Wild rice High Pressure for 20 minutes Natural Pressure for 10 minutes followed by Quick Pressure Release Quinoa 1 cup Quinoa High Pressure for 2 minutes Natural Pressure Release 2 cups liquid water for 10 minutes followed by Quick Pressure Release The exception is white rice which is cooked differently from speciality rice and grains Use specific directions for cooking w...

Page 15: ...s oil per cup of beans to prevent foaming After cooking beans clean lid seal steam release valve and float valve carefully When cooking beans use High Pressure and Natural Pressure Release If beans are not completely cooked this is partially dependent on the age of the dried beans something you will have no control over select Simmer and allow the beans to simmer until tender As with vegetables it...

Page 16: ...oodles Tortellini with chicken and 20 asparagus Chicken and rice 20 Hungarian chicken 21 Ginger soy chicken 21 Harry s chicken or beef curry 21 Pork Slow roasted pork belly with plums 22 Barbecued spareribs 23 Gammon 23 Cider braised pork with sage 24 Carnitas 24 Pork chops with berry sauce 24 Mandarin and ginger braised 25 pork belly Beef Beef curry 26 Mexican beef 26 Beef stew 27 Savory pot roas...

Page 17: ...e by Silwood School of Cookery In Morocco this soup is served as an important part of the festivities of Ramadan Serves 6 8 50g butter for frying 1 large onion chopped 500g lamb goulash 2 stalks celery thinly sliced 10ml ground turmeric 10ml ground cumin 5ml ground cinnamon 10ml freshly grated ginger 10ml paprika or cayenne pepper pinch saffron strands soaked in 15ml water 2 tins Italian tomatoes ...

Page 18: ...se 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 Add chicken stock Select High Pressure and set the timer for another 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 ...

Page 19: ...s 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 SPANISH CHORIZO AND CHICKPEA SOUP Recipe by Silwood School of Cookery Serves 4 6 15ml olive oil for frying 125g chorizo sausage sliced 1 onion chopped 2 s...

Page 20: ...cken bones on top Add the herbs peppercorns and 2 litres water Select High Pressure and set the timer for 50 minutes When audible beep sounds use Quick Pressure BEEF BARLEY AND VEGETABLE SOUP Serves 4 6 750g beef mince 15ml oil for frying 1 tin tomatoes chopped 625ml water 125ml barley 3 large carrots chopped 2 stalks celery chopped 1 large potato peeled and cubed 1 onion chopped 1 clove garlic cr...

Page 21: ...masala and coriander 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 Strain stock discard bones and vegetables Stock will keep in the fridge for 3 4 days or in the freezer for up to 3 months BEEF LAMB STOCK Recipe by Silwood School of Cookery 11 2 kg raw beef or lamb bones 2 tomatoes qua...

Page 22: ...ish with the feta and the roasted aubergine 13 then garlic and ginger and sauté for 2 3 minutes or until toasted 4 Add tomato puree and stir to combine Add the chickpeas and the reserved 125ml cooking liquid Add salt cayenne pepper and lemon juice 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...

Page 23: ...advance and left to marinate for a couple of hours Serves 6 8 as a side dish 250ml chickpeas soaked overnight 125ml olive oil 1 clove garlic crushed a little red chilli seeded and finely chopped 60ml lemon juice 1 red onion finely chopped 1 red pepper cut into small blocks 10 fine French beans sliced at an angle 2cm long or mange tout or sugar snaps 85ml coriander chopped 20ml flat leaf Italian pa...

Page 24: ...o disperse 4 Add the remaining 1 2 cup stock and the prawns Select Sauté and simmer for approximately 5 minutes until the rice is al dente Add the chorizo chopped parsley butter and Parmesan Adjust seasoning with salt pepper sugar and TOMATO AND LEMON RISOTTO Serves 6 5 cups chicken or vegetable stock 15ml extra virgin olive oil 1 large onion finely chopped 1 stalk celery chopped 2 cups Arborio ri...

Page 25: ...loat valve drops turn the pressure cooker off Remove the lid carefully tilting away from you to allow steam to disperse 5 Add the remaining 1 2 cup stock and the chopped mushrooms Select Sauté and simmer for approximately 5 minutes until the rice is al dente Add the butter and Parmesan Adjust seasoning to taste with salt pepper and more lemon juice PEA AND MINT RISOTTO Recipe by Silwood School of ...

Page 26: ...h parsley just before serving Bacon 250g streaky bacon 1 Select Sauté and sauté the bacon until crisp chop roughly and add to the tomato sauce just before serving BOLOGNAISE SAUCE Recipe by Silwood School of Cookery Serves 3 4 30ml butter or oil for frying 1 onion finely chopped 1 clove garlic crushed 500g minced beef 1 tin Italian tomatoes chopped 30ml tomato paste 30ml parsley and thyme chopped ...

Page 27: ...he curry 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 chutney to taste Serve with pasta sprinkled with grated Parmesan cheese MUSHROOM PASTA SAUCE Recipe by Silwood School of Cookery Serves 4 olive oil for frying 1 onion finely chopped 2 cloves garlic crushed 500g mushrooms sliced o...

Page 28: ...to taste 1 Select Browning and brown the chicken pieces in a little oil and butter Set aside 2 Roast and peel the red peppers then slice into thick strips 3 Select Sauté and sauté the onion in a little oil until soft 4 Add the chorizo and toss these around for a minute or two until it has taken on some colour 5 Add the peppers garlic sun dried tomatoes stock wine tomato purée paprika and the chick...

Page 29: ...ure 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 tortellini Select Low Pressure and set the timer for 1 minute 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...

Page 30: ...0ml sea salt 1kg chicken pieces or beef goulash 1 tomato finely chopped 21 from you to allow steam to disperse 3 Sprinkle over the cheese sauce powder and stir well Serve garnished with parsley HUNGARIAN CHICKEN Serves 4 15ml oil 8 chicken pieces 1 small onion finely chopped 10ml hot paprika preferably Hungarian 125ml chicken stock 1 medium tomato peeled and coarsely chopped 125ml sour cream 5ml c...

Page 31: ... disperse 5 Remove meat blend the sauce and adjust seasoning with salt and pepper 4 6 medium potatoes cubed 1 cup peas 2ml gharum masala sprigs coriander to garnish 1 Select Sauté and heat the oil gee Add the star aniseed fennel cardamom and cinnamon and infuse for about 5 minutes 2 Add onions all curry leaves chopped coriander green chillies garlic and ginger mix and sauté for another 5 7 minutes...

Page 32: ...ng 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 boneless rolled gammon that can fit into the pressure cooker 10 whole cloves 20ml wholegrain mustard or 15ml mustard powder 80ml soft sticky brown sugar 6...

Page 33: ...e Select Sauté and reduce for 3 4 minutes by bringing to the boil Add slaked cornflour to thicken Return the pork and season to taste CARNITAS Serves 6 30ml oil 11 2 kg pork goulash 1 onion chopped 1 clove garlic crushed 5 ml cumin 5 ml ground chilli 500ml chicken stock 1 Select Sauté and heat the oil Brown the pork goulash in the oil in batches Set aside 2 Sauté the onions and garlic until soft a...

Page 34: ...sweet potato diced 1 med bringal cut into battons 25 2 cassia or cinnamon sticks 75ml dark soy sauce 45ml light soy sauce 15ml brown sugar 150ml medium sherry 500ml light chicken stock Garnish julienne spring onion julienne ginger fresh coriander sprigs toasted sesame seeds 1 Half fill the cooking pot with cold water Add pork which has been cut into 6 equal pieces Select High Pressure and set the ...

Page 35: ... 4 minutes until thick Season with lemon juice salt pepper and sugar Serve over basmati rice See page 5 MEXICAN BEEF Recipe by Silwood School of Cookery Serves 4 6 A very versatile filling for tacos and tortillas 1 kg minced beef 1 2 onions chopped oil for frying 10ml ground cumin 2 cloves garlic finely chopped 15ml marjoram chopped 4 6 jalapeno chillies finely chopped 2 potatoes diced 250ml red k...

Page 36: ...1 clove garlic crushed 3 stalks celery sliced 30ml Worcestershire sauce 21 2 ml paprika 50g tomato paste 600ml beef stock 1 bay leaf 250g mushrooms sliced 2 carrots peeled and sliced 2 3 potatoes peeled and cubed 20 ml corn flour slaked in 40 ml water 1 Select Sauté and heat the oil Brown the beef goulash in the oil in batches Set aside 2 Sauté the onion until light golden add the garlic and celer...

Page 37: ...y diced 1 tomato peeled and diced 2 medium potatoes peeled and diced 1 clove garlic peeled and chopped CIDER AND MOLASSES POT ROAST Serves 8 500ml apple cider 30ml light molasses 10ml salt 8 allspice berries 21 2 ml black peppercorns 2 cloves garlic crushed 21 2 ml ground ginger 2 21 2 kg beef roast 4 large onions quartered 4 stalks celery sliced 55g butter 45ml corn flour slaked in 45ml water 1 M...

Page 38: ...o 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 Season with salt and pepper to taste LAMB GREEK LAMB AND BUTTERBEAN STEW Recipe by Silwood School of Cookery Serves 4 5 1kg lamb goulash olive oil for frying 500g baby onions peeled 4 cloves garlic crushed 1 bay leaf a few thyme sprigs 300ml beef la...

Page 39: ...er pour over the lamb Serve with mashed potato or rice See page 4 and 5 30 MOROCCAN LAMB SHANKS Recipe by Silwood School of Cookery Serves 4 1 onion chopped oil for frying 10ml ground cumin 15ml paprika 5ml freshly ground black pepper 10ml ground coriander 21 2 ml cayenne pepper 21 2 ml turmeric 2 cloves garlic finely chopped 60ml lemon juice 75ml fresh coriander finely chopped 4 small lamb shanks...

Page 40: ...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 LAMB SHANKS WITH GARLIC AND PORT Serves 4 4 lamb shanks 15ml olive oil 10 cloves garlic peeled and left whol...

Page 41: ...rfect firm dark red skinned plums approx 750g 300ml red wine 1 vanilla pod 2 or 3 cassia or cinnamon sticks 50g castor sugar 71 2 ml cornflour 15g flaked almonds toasted until golden 1 Place the castor sugar and red wine in the pressure cooker 2 Wash the plums and remove any stalks Place the plums with the cassia or cinnamon and vanilla pods in a single layer in the pressure cooker stalk side uppe...

Page 42: ...se 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 Pour sauce over the plums Toss the almond flakes over the top Serve hot warm or chilled with Greek yoghurt cream or ice cream POACHED QUINCES Recipe by Silwood School of Cookery Serves 4 6 6 whole quinces picked with stem and leaf if possible 11...

Page 43: ... 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 APPLE AND BERRY COMPOTE Recipe by Silwood School of Cookery Serves 4 6 4 6 Granny Smith apples peeled cored and each apple sliced into 6 wedges 100g sugar juice of 1 lemon zest of 1 4 lemon 2 sweet geranium lea...

Page 44: ...lting 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 35 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 ...

Page 45: ...ntly for 5 10 minutes in the oven 3 Wash apples place wet into the pressure cooker 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 4 Add the raspberries to the apples Select Sauté and bring to ...

Page 46: ... mangoes peeled and cubed 10ml chilli paste 10ml ground ginger 250ml apple cider vinegar 600g warm sugar 120g sultanas 10ml pickling spice 1 Sterilise 5 x 500g honey jars Wash and dry the jars Place them in a cold oven and set the temperature to 180 C Once the oven reaches 180 C allow 15 minutes before removing the jars 2 Combine all ingredients in the pressure cooker Select Sauté and simmer for a...

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