TEFAL EPC03 Series, Safety Instructions

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COOKING GUIDE FOR RICE AND CEREALS
Weight (g)
Recommended quantity
cold water (ml)
Bulgar Wheat
200 g 300 ml
300 g 400 ml
400 g 500 ml
500 g 600 ml
600 g 700 ml
Quinoa
200 g 500 ml
300 g 600 ml
400 g 750 ml
500 g 800 ml
600 g 850 ml
Brown Rice - Basmati*
200 g 350 ml
300 g 500 ml
400 g 650 ml
500 g 725 ml
600 g 800 ml
White Rice - Basmati
& Long Grain*
200 g 300 ml
300 g 450 ml
400 g 600 ml
500 g 675 ml
600 g 750 ml
* Once at pressure it is normal for the Cook4me to vent short bursts
of steam during cooking.
After cooking rice a thin transulucent layer may form at the base of the bowl
caused by loose starch from the rice.
Ingredient
Immersion (IM)
or steamed
in basket (ST)
Preparation Tips
Apples ST wedges
Use a fi rm texture apple variety such
as Braeburn. Bramley variety is not
recommended as it froths during
cooking. Peel apples & cut into 2.5 cm
thick wedges
Aspargus
ST
whole
(thin stems 8-10
mm diameter)
Choose fresh, tender stems. Trim to 17
cm lengths to fi t steaming basket
ST
whole (thick
stems 12-15
mm diameter)
Choose fresh, tender stems. Trim to 17
cm lengths to fi t steaming basket
Aubergines
ST whole
Choose small aubergines that fi t inside
steaming basket
ST pieces Cut into 2.5 cm pieces
Beettroot IM
whole (small or
medium size)
Trim off all but 2.5 cm of stalk and root.
Wash without breaking the skin. Cook
using 1 litre of water. Peel skin after
cooking. Serve hot or cold
Broccoli
ST
fl orets Cut into small fl orets of even size
Brussels Sprouts
ST
whole
Adjust cooking time according to size
of brussels sprouts.
Butternut Squash ST pieces Cut into 2.5 cm pieces
Cabbage
(green)
ST or IM shredded
Cook sliced cabbage either by steaming
in the basket or immersion method
using 200 ml water. Use green
cabbage, Savoy cabbage and spring
greens. For pointed (Sweetheart)
cabbage reduce cooking time by about
1 minute
Cabbage (red) ST or IM shredded
Cook sliced cabbage either by steaming
in the basket or immersion method
using 200 ml water.
Carrots
ST small whole
Choose similar size carrots so that
they all cook to the same time, such as
Chantenay variety
ST slices Cut into 1 cm slices
Caulfl ower
ST fl orets Cut into small fl orets of even size
Ingredient
Immersion (IM)
or steamed
in basket (ST)
Preparation Tips
Celery ST slices Cut into 5 cm slices
Courgettes
ST whole
Choose courgettes that fi t inside the
steam basket
ST pieces Cut into 2.5 cm slices
Green beans
ST whole
For fi ne green beans reduce cooking
time by 1 minute
Green lentils IM washed
Rinse well before cooking.Cook 200 g
green lentils with 400 ml cold water.
Cook 300 g green lentils with 550 ml
cold water
Cook 400 g green lentils with 650 ml
cold water
Cook 500 g green lentils with 750 ml
cold water
Leeks
ST slices Cut into 5 cm slices
Mushrooms
ST whole Cut in half or quarters if large
Parsnips
ST fl orets Cut into 2.5 cm pieces
Peas (frozen) ST Cook from frozen. Place in steaming basket
Pears ST
whole
Peel pears and trim bases so they stand
upright in the steaming basket. Choose
fi rm, ripe pears such as Comice variety
Peppers (any colour) ST whole Trim off stalk and deseed peppers
Potatoes (new) ST whole
The cooking time will vary depending
on the variety and size of the potatoes
Potatoes (old) ST pieces
Peel potatoes and cut into pieces
approximately 40 g. The cooking time
will vary depending on the variety of
potatoes. The larger the size of the
potato pieces the longer cooking time
Runner beans ST sliced String and slice the beans
Spinash ST or IM washed
Cook in steaming basket or by
immersion method with 100 ml water
Sweede
ST pieces Cut into 2.5 cm cubes
Sweet potatoes
ST whole Wash and cook unpeeled
ST pieces Cut into 2.5 cm pieces
Turnips ST pieces Cut into 2.5 cm cubes
COOK4ME MEAT & CHICKEN COOKING GUIDE
The cooking times for meat are approximate and may need adjustment depending on the
degree of doneness you prefer. When cooking joints we recommend leaving them to rest
covered with foil for 10 minutes before carving.
Ingredient Type
Suggested cuts
of meat/chicken
Beef
Roast
Boneless joints of beef such as topside,
top rump, sirloin & mini joints
Pieces
Casserole steak, braising steak, chuck steak,
stewing steak
Chicken
Whole Unstuffed
Pieces with bone
Chicken drumsticks, chicken legs, chicken
thighs, chicken wings
Lamb
Roast
Boneless joints of leg or shoulder,
mini joints
Pieces Diced lamb shoulder or leg
Pieces with bone Lamb chops, lamb cutlets
Pork
Roast
Boneless joints of leg & shoulder.
For loin joints reduce the cooking
time slightly
Pieces Diced pork shoulder or leg
Pieces with bone Pork chops
COOK4ME FRUIT & VEGETABLES COOKING GUIDE
The cooking times are approximate and may need adjustment depending on personal taste.
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