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Avalon Bay Electric Pressure Cooker Product Guide
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stock, thyme and oregano and stir gently. Bring to boil. Close the lid and lock. Press the High Pressure
button, then set the Timer of 30 minutes, and press Start. Make sure that the pressure-limiting valve is
set to Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the pressure has
reduced and the safety release function allows you to open the lid. Ready to serve.
Springtime Veal Stew
Ingredients (Serves 8-12)
3kg boneless veal shoulder, cut into cubes
2tbsp unsalted butter
1tbsp olive oil
6 shallots, minced
60g prosciutto
125ml dry white wine
250ml chicken broth/stock
3 sprigs fresh thyme
2 large carrots, diced
1 bunch asparagus, cut into 21/2 cm pieces
185g frozen baby peas
250ml thickened cream
Salt and pepper
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Season the veal pieces. Melt the butter and
oil and add the veal in batches, cook until browned then set aside. Add the shallots, prosciutto, and
sauté for 2 minutes. Then add the wine and bring to the boil making sure to get the brown bits off the
bottom of the pot using a wooden spoon. Add the veal pieces, stock, thyme springs, stir gently, and
bring to boil. Press the Cancel button once done. Next, press the Slow Cook button, set 5"2 hours on the
timer and then press Start. Close the lid and make sure that the pressure-limiting valve is set on Exhaust.
Once finished open the lid and add the carrots and cook for a further 20 minutes. Then add the peas and
asparagus and cook for a further 10 minutes. Finally add the cream and cook for a further 5 minutes.
Ready to serve.
Method Pressure Cook
Open the lid, press the Brown button, and then press Start. Season the veal pieces. Melt the butter and
oil. Add the veal in batches; cook until browned 5 minutes then set aside. Add the shallots, prosciutto,
and sauté for 2 minutes. Then add the wine and bring to the boil making sure to get the brown bits off
the bottom of the pot using a wooden spoon. Add the veal pieces, stock, thyme sprigs, peas, asparagus
and cream, stir gently, and bring to boil. Press the Cancel button once done. Close the lid and lock. Press
the High Pressure button, then set the Timer to 25 minutes, and press Start. Make sure that the
pressure-limiting valve is set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait
until the pressure has reduced and the safety release function allows you to open the lid. Ready to
serve.