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Aviva™ Pressure Cooker

1. Aviva Pressure Cooker with Slow Cooker Rice Cooker Steamer and Frypan functions Instruction Recipe Booklet PE6100 Please read these instructions carefully and retain for future reference Contents Sunbeam s Safety Precautions Features of your Pressure Cooker The Control Panel Before the first use The Safety Lid Cooking menus overview Cooking menus settings table Cooking Pot markings Using the Pressure Cooker menu Using the Slow Cooker menu Using the Rice menu Rice Cooking Charts Types of Rice Using the Steam menu Using the Brown Saut Simmer menus How to use the Time Delay Care and Cleaning Hints and Tips Trouble Shooting Guide Recipes oe 0 0 9 10 13 14 15 16 17 19 20 21 22 23 24 26 30 33 Important instructions retain for future use adlel Shall Rall cb Gial agis cs SG ALR RREH Assurez vous que les pr cautions ci dessus relatives la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen Verstanden werden Beflat vere nwg ot rapan vo ripopuA EgtG aooaAe aa yivovrat Katavont e Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere IARUDXRBSREXCBESIUIU REEE EX YBepete ce gexa norope cnoMeHaTUTe Mepku H riperria3nnBocr ce no 6po pas paHu Aseg rese de que las precauciones de seguridad precedentes sean
2. Do not touch any metal surfaces of the unit while it is in use as they will be hot After pressure cooking do not open the lid until the internal pressure has been released If the lid will not turn to unlock this is because there is pressure inside the unit Do not force the lid open Be careful when lifting and removing lid after cooking Always tilt the lid away from you as steam is hot and can result in serious burns Never place face over the unit The pressure cooker operates under pressure Incorrect use may result in injury Use handles and oven mitts to move the unit the cooking pan and the lid when hot Unplug the unit when not in use and before cleaning Allow the unit to cool before putting on or taking off parts to clean Certain foods are not suited for pressure cooking as they can foam froth splatter and clog the pressure and steam release valve Noodles macaroni spaghetti cranberry apple sauce rhubarb split peas pearl barley oatmeal and other cereals should not be cooked in the pressure cooker Do not immerse the base of the unit in water or any other liquid Do not use the cooking pan for food storage or place in the freezer To prevent damage to the unit do not use alkaline cleaning agents when cleaning use a soft cloth and a mild detergent Do not operate the unit when placed directly onto a bench top Place a heat proof mat or chopping board underneath to protect the surface ounbeam s Safety P
3. This can be done using the natural release or quick release methods listed below Releasing Pressure at the End of Cooking a Natural Release Method The unit is turned off and left to cool gradually until the pressure releases on its own The lid is then able to be removed Depending on the volume of food this can take 5 20 minutes b Quick Release Method Using an oven mitt flick the tab on the pressure and steam release valve to the RELEASE setting Do not place any part of your hand or body over the steam outlet on the top of the valve as steam is very hot and may scald Never use this method when cooking liquid ingredients such as casseroles stocks and soups The pressure is released when steam is no longer escaping from the valve and the lid opens freely with no force Only then is it safe to remove the lid and serve food Note Do not force the lid to open If it does not open freely this means that the unit is still under pressure Note During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt to protect your hand Tip Remember if the lid is not shut correctly if the valves and gasket are clogged and if the pressure and steam valve is not in the SEAL position the unit can not gain pressure and an ERROR message will appear in the LCD screen Check the gasket seal is placed evenly in the lid Program Errors are summarised in the Trouble Shooting Display In
4. 1 cups mil n flour powder sugar baking powder chocolate chips 1 Grease 6 by 1 cup capacity pudding ramekin dishes 2 In a large bowl combine milk molasses egg and butter 3 In a large bowl combine flour cocoa baking powder brown sugar and salt Add butter and milk mixture stir to combine Gently fold through chocolate chips and pour into prepared dishes 4 Cover ramekin dishes with a piece of buttered baking paper 5 Fill the cooking pan with 2 cups of hot water Place steamer rack in pan Sit 3 of the puddings onto the rack Secure lid 6 Press MENU and select STEAM Press TIME and set to 30 minutes Make sure the steam vent is set to the seal position Press START 50 Recipes Desserts continued 7 Once cooking has completed and the pressure is released allow puddings to cool for 5 minutes before removing from ramekins Repeat process with remaining puddings Serve hot or cold TIP This pudding is great when served with ice cream chocolate sauce or raspberry coulis Double Chocolate Centred Puddings Serves 8 Menu Pressure Cooker 150g butter room temperature cup brown sugar 1 teaspoon vanilla extract 100g good quality dark chocolate melted 2 eggs lightly whisked 34 cup self raising flour 14 cup plain flour l4 cup cocoa powder V5 cup mil 100g good quality dark chocolate extra chopped 1 Grease 8 small Y cup capacity ramekin dishes 2
5. 7 Fill the non stick removable pan with water up to the 3 cup measurement mark Place the steamer rack in the pan and sit 4 of the puddings on the rack Secure lid Recipes Desserts continued 8 Press MENU and select STEAM Press TIME and set to 30 minutes Make sure the steam vent is set to the seal position Press START 9 0nce cooking has completed and the pressure is released allow puddings to cool for 5 minutes before removing from ramekins Repeat process with remaining puddings Serve hot or cold with Cardamom Ice cream TIP Silicone pudding containers work very well in the Aviva Pressure Cooker and do not require greasing Notes Notes 777727777 12 Month Warranty This Sunbeam product is covered by a 12 month replacement or repair warranty which is in addition to your rights under the Australian Consumer Law if your product was purchased in Australia or New Zealand Consumer Guarantees Act if your product was purchased in New Zealand Should you experience any difficulties with your product during the warranty period please contact our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Alternatively you can send a written claim to Sunbeam to Australia Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand Level 6 Building 5 Central Park 660 670 Great South Road Greenlane Auckland New Zealand Upon receipt of your claim Sunbeam
6. Press START 6 Once cooking has completed and the pressure is released season to taste with salt and pepper Serve over cous cous with fresh coriander Lamb Shanks with Lemon and Dill Serves 4 Menu Slow Cooker 4 lamb shanks 14 cup plain flour l4 cup olive oil 2 cloves garlic crushed 2 onions chopped 34 cup chicken stock 4 fresh dill sprigs 1 lemon finely sliced 2 tablespoons lemon juice Salt and freshly ground black pepper to taste Fresh dill to serve 1 Dust lamb shanks in flour 2 Press MENU and select BROWN Press START Add half of the oil and preheat for 2 minutes 3 Add lamb cooking for 3 4 minutes or until golden Remove from pan 4 Press STOP Press MENU and select SAUTE Press START Add remaining oil garlic and onion Cook for 4 5 minutes or until tender 5 Add shanks stock dill and lemon slices and lemon juice to the pan Press STOP Secure the lid 6 Press MENU and select SLOW COOK HIGH Press TIME and set to 4 hours Make sure the steam vent is set to the RELEASE position Press START 7 Once cooking has completed and the pressure is released season to taste with salt and pepper Top with extra dill and serve Recipes Main Meals continued Beef Bolognese Serves 4 6 Menu Slow Cooker Y2 cup olive oil 3 onions chopped 2 carrots peeled chopped 2 stalks celery chopped 2 cloves garlic crushed 4 sprigs fresh thyme 1 kg beef mince 1 cup red wine 2 400g
7. Stocks All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Aviva Pressure Cooker We hope you enjoy using your Sunbeam Aviva Chicken Stock Makes 2 Litres Menu Pressure Cooker lkg chicken carcass 6 cups water 5 black peppercorns 5 parsley stems 3 celery stalks roughly chopped 1 leek roughly chopped 1 bay leaf 1 Place all ingredients in pan Secure lid 2 Press MENU and select PRESSURE HIGH Press TIME and set to 1 hour Make sure the steam vent is closed Press START 3 Once cooking is completed and the pressure has released set aside to cool 4 Strain stock Place stock in portion sized containers and freeze for up to 3 months 33 Beef Stock Makes 1 5 Litres Menu Pressure Cooker 2 tablespoons vegetable oil 2kg beef bones 2 carrots roughly chopped 2 celery stalks roughly chopped 2 onions roughly chopped 5 black peppercorns 5 parsley stems 1 bay leaf 8 cups water 1 Press MENU and select BROWN Press START Add oil and preheat for 2 minutes 2 Add half of the beef bones and brown off for 3 4 minutes Remove from pan and repeat with the remaining bones 3 Press STOP Press MENU and select SAUTE Press START Add carrots celery and onions Cook for 4 5 minutes or until tender Add remaining ingredients Press STOP Secure the lid 4 Press MENU and select PRESSURE HIGH Press TIME and set for 1 hour Make sure the steam vent is closed Press
8. Using a mix master cream together the butter sugar and vanilla until pale and creamy 3 Add one egg Mix to combine Pour in melted chocolate and beat well Add remaining egg beat well 4 Sift together the flours and cocoa into a bowl On low speed slowly add flour mix and milk to the creamed mixture until just combined 5 Fill ramekin dishes 1 3 full place a piece of dark chocolate onto mix then place more pudding mixture on top of chocolate Repeat with all ramekins 6 Cover the top of each ramekin with foil ensuring no water can get into puddings 7 Pour 2 cups of water into pressure cooker Place ramekins on the rack Turn POWER ON select the PRESSURE HIGH option on the MENU press TIME and select 25 minutes cooking time press START 8 When cooking time is complete release the pressure valve remove lid and take out puddings 9 Serve puddings with raspberry coulis and cream Recipes Desserts continued Fruits of the Garden with a Trio of Nut Topping Serves 8 Menu Pressure Cooker 2 plums peeled halved deseeded 2 pears peeled cored halved 2 apples peeled cored halved 10 medjool dates stones removed 415g can sliced peaches 415g can sliced apricots 415g can black cherries 4 tablespoons light brown sugar 2 cinnamon quills 4 tablespoons fresh orange juice TOPPING 1 tablespoon butter 1 cup almond flakes l cup walnuts whole l cup macadamia nuts whole 1 cup
9. bien comprendidas Sighs el ys Lata Yl ie Lade ia aS sis og 1S dasuxlemn daes z3980se a inlaaertrihadi ufo Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin kim ch c r ng nh ng bi n ph p l m an to n k tr n dugc hi u r Sunbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR PRESSURE COOKER Do not plug in or switch on the unit without having the cooking pan inside the unit Do not operate the unit on an inclined surface Use your unit well away from walls and curtains and don t use in confined spaces Check the pressure and steam release valve before use and if clogged clean as necessary Do not operate the unit without food or liquid in the cooking pan Never exceed the maximum markings on the inside of the cooking pan or maximum and minimum quantities stated in the recipes provided Some foods expand during cooking and it may result in developing excess pressure Place the unit so that the pressure and steam release valve is positioned away from the body Ensure the lid is locked before use Frypan settings brown saut simmer do not require the lid to be used Never use any lid except the lid provided with your Sunbeam pressure cooker Do not use the lid to carry the unit Never place any part of the body including face hands and arm over the pressure and steam release valve Steam can result in serious burns Do not move or cover the unit whilst in operation
10. can cherry tomatoes Salt and freshly ground black pepper to taste Pasta and parmesan cheese to serve 1 Press MENU and select SAUTE Press START Add oil and preheat for 2 minutes 2 Add onion carrot celery garlic and thyme Cook for 6 8 minutes or until tender Set aside 3 Press STOP Press MENU and select BROWN Press START Add beef mince and cook for 3 4 minutes or until browned Add wine and allow to reduce by half 4 Add remaining ingredients into the pan Press STOP Secure the lid 5 Press MENU and select SLOW COOK LOW Press TIME and set to 8hours Make sure the steam vent is set to the RELEASE position Press START 6 Once cooking has completed and the pressure is released season to taste with salt and pepper Serve over pasta with parmesan cheese 43 Coq au Vin Serves 4 6 Menu Slow Cooker 1 leek halved 5 sprigs fresh flat leaf parsley 3 sprigs fresh thyme 1 bay leaf 2 tablespoons olive oil 1 5kg chicken thighs fat removed 30g butter 200g bacon chopped 200g button mushrooms left whole 4 shallots sliced 3 cloves garlic crushed Y cup plain flour l4 cup tomato paste 3 carrots peeled diced 500mls red wine 1 cup chicken stock Salt and freshly ground black pepper to taste 1 Place one half on the leek cut side up on a flat surface Place parsley thyme and bay leaf in the middle of the leek Cover with other half of leek Tie leek together so all herbs are inca
11. fat from the surface N Hints and Tips continued Rice e Use only the Sunbeam rice measuring cup provided Rice measuring cups and standard measuring cups are not the same One rice cup is approximately 2 3 standard cup measurement e For fluffier rice add a little extra water and for firmer rice add a little less water e Wash rice thoroughly until the water runs clear This removes excess starch which helps to achieve fluffier rice and prevents rice grains sticking to the cooking pan e Rice cooking can result in a build up of starchy water and bubbles forming around the valve and lid which can cause spitting from the steam valve Keep a clear area around the unit when cooking rice Make sure white and brown rice is rinsed well before cooking e As rice grains can be delicate at the end of cooking wait until the pressure releases naturally rather than using the Quick Release Method using the finger tab on the pressure release valve Brown Saut Simmer e When the unit is used to Brown Saut or Simmer it is best to cook in batches to ensure the food is evenly cooked Lid and Gasket e Sealing Gasket The rubber gasket on the inside of your pressure cooker lid may deteriorate over time Leave the lid upturned for storage as this will also extend the life of the gasket Pressure and Steam Release Valve Ensure the pressure and steam valve is clear from debris before you commence using the unit
12. for faster cooking When using the Rice Menu for rice measurements use the Sunbeam Rice measuring cup included with your Aviva Pressure Cooker Capacity When the unit is used on the Rice menu the maximum capacity is the 12 CUP marking inside the cooking pan Sunbeam Rice Cup Use the Sunbeam rice cup provided for all rice dishes Rice cup measurements are not the same as metric cups One rice cup is approximately 2 3 standard cup measurement Steaming The Steam menu is perfect for gently steaming fish and vegetables It is pre programmed to use the Low pressure cooking setting When steaming use the cooking rack The Steam menu does not cook under pressure as foods tend to be more delicate Capacity When the unit is used on the Steam menu the maximum capacity of liquid should be just under the rack wires so that the liquid is not touching the food Cooking Menu Settings continued Brown Saut Simmer The Frypan mode has three heat settings Brown Saut and Simmer Change the heat setting depending on the food that you are cooking and your style of cooking It is ideal to use prior to Pressure Cooking and Slow Cooking to brown meats saut onions vegetables etc for easy one pot cooking The Brown Saut and Simmer menus do not cook under pressure but cook similar to a frypan Therefore unless instructed in your recipe do not use the lid on these menus Brown is the highest heat setting and can be used to
13. minutes 2 Add garlic and onion Cook for 4 5 minutes or until tender 3 Add rice and stir to coat all grains Pour in wine and allow to reduce by half 4 Add stock Press STOP Secure the lid 5 Press MENU and select RICE Press TIME and set to 11 minutes Make sure the steam vent is set to the seal position Press START 6 Once cooking has completed and the pressure is released stir through basil parmesan and lemon Season to taste with salt and pepper Serve immediately TIP Add grilled chicken to the finished risotto Use the Sunbeam rice cup provided Classic Risotto Serves 6 Menu Rice Cooker Pinch saffron threads 30g butter 2 onions finely chopped 2 cloves garlic crushed 3 Y cups Arborio rice 6 cups chicken stock 1 cup frozen peas thawed l2 cup grated parmesan cheese Salt and freshly ground black pepper to taste Grated parmesan cheese to serve 1 Soak saffron threads in 1 tablespoon boiling water for 5 minutes 2 Press MENU and select SAUTE Press START Add butter and preheat for 2 minutes 3 Add onion and garlic Cook for 4 5 minutes or until tender 4 Add rice and stir to coat all grains Add stock and saffron Stir to combine Press STOP Secure the lid 5 Press MENU and select RICE Make sure the steam vent is set to the seal position Press START 6 Once cooking has completed and the pressure is released stir through peas and parmesan cheese Season to taste with s
14. minutes The sealing gasket may not be correctly positioned Solution Set the MENU TIME and press START Wait until Cooking light stops flashing For the frypan menus wait until the set temperature has been reached the Cooking light stops flashing and then add food Carefully remove the lid and check the sealing gasket is smoothly in place in the gasket holder Alternatively the sealing gasket may need to be replaced Check the valve and flick to the Seal position Check the cord is inserted into the machine and that the power is switched on at the power outlet Press any button to return to default screen Carefully remove the lid and check the sealing gasket is smoothly in place in the gasket holder Alternatively the sealing gasket may need to be replaced 30 Trouble Shooting Guides continued Problem Unit not gaining pressure Difficult to open the lid Possible Reason The pressure and steam safety valve is not in the Seal position The sealing gasket may not be correctly positioned The Pressure and Steam release valve and the safety valve may be clogged The unit still has pressure Solution Check the valve and flick to the Seal position Carefully remove the lid and check the sealing gasket is smoothly in place in the gasket holder Alternatively the sealing gasket may need to be replaced Ensure the valves are clear of debris Wait for the unit t
15. mixed with a little water Allow to simmer stirring until thickened You can also add some stock or wine to stretch the gravy a little further and add great flavour Roasting in the Slow Cooker will not brown your meat or chicken as roasting in an oven does If you want your roast to be golden we recommend using the Brown menu to sear the meat first Leftover roast makes great sandwiches the next day Try the caramelised onion or tomato chutney recipe and make burgers with the leftovers Hints and Tips continued Roasting Meat such as beef lamb and veal To get the best roasting results we recommend sealing your meat first Trim away any excess fat Rub the meat with a little oil and season with salt and pepper or any other flavourings or spices you wish to use Use the Brown menu and when pre heated cook meat for a few minutes on each side Set the Slow Cooker mode to LOW or HIGH and cook for the appropriate time Approximate cooking times for well done LOW 2 hours per 500g HIGH 1 hour per 500g Note Unlike roasting in your oven meat cooked to well done in the slow cooker will still be very tender Roasting Chicken Wash the chicken in cold running water and pat dry with an absorbent paper towel Rub with a little olive oil and season all over with salt and pepper or any other spices you wish Use the Brown menu and when pre heated cook the chicken for a few minutes on each side until golden Set
16. tube with equal amounts of crumb mixture Secure ends with a toothpick 4 Add all remaining ingredients to the pan Secure lid 5 Press MENU and select PRESSURE HIGH Press TIME and set to 20 minutes Make sure the steam vent is set to the sealed position Press START 6 Once cooking is completed and the pressure has released remove calamari from the sauce and set to one side 7 Press MENU and select SIMMER cook sauce for a further 15 minutes Return calamari and basil to the pan and heat through Season to taste with salt and pepper Serve 40 Recipes Main Meals continued Massaman Curry Serves 6 to 8 Menu Slow Cooker 2 tablespoons vegetable oil lkg beef chuck steak cut into 2cm cubes 1 V cups coconut cream Ve cup massaman curry paste 1 cups chicken stock 1 y cups coconut milk lo cup roasted peanuts l4 cup brown sugar 2 tablespoons fish sauce 2 tablespoons tamarind paste 6 cardamom pods crushed 2 potatoes peeled cut into 2cm cubes 2 bay leaves 1 cinnamon stick Salt and freshly ground black pepper to taste Jasmine rice to serve 1 Press MENU and select BROWN Press START Add oil and preheat for 2 minutes 2 Add half of the beef and brown off in pan for 3 4 minutes Remove from pan Repeat with the remaining beef 3 Press STOP Press MENU and select SIMMER Press START Add coconut cream and curry paste Bring to a simmer and stir until fragrant 4 Add remaining ingredients in
17. 2 cloves garlic crushed 2 onions sliced l1 red capsicum deseeded sliced 1 yellow capsicum deseeded sliced 3A cup white wine 800g can chopped tomatoes 1 cup kalamata olives stones removed 10 chicken thigh fillets skin removed 8 sprigs fresh thyme 2 anchovies Salt and freshly ground black pepper to taste 1 Press MENU and select SAUTE Press START Add oil and preheat for 2 minutes 2 Add garlic onions and capsicums Cook for 4 5 minutes or until tender 3 Add wine and allow to reduce by half Add remaining ingredients to pan Press STOP Secure the lid 4 Press MENU and select PRESSURE HIGH Press TIME and set for 30 minutes Make sure the steam vent is set to the seal position Press START 5 Once cooking is completed and the pressure has released set aside to cool 6 Season to taste with salt and pepper Serve Recipes Main Meals continued Pulled Pork Burgers Serves 4 6 Menu Pressure Cooker 2 long red chillis 2 cloves garlic 2 cm piece ginger peeled 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 teaspoon mustard powder 1 teaspoon smoked paprika powder 3 cup brown sugar l cup tomato ketchup 2 tablespoons apple cider vinegar 330mls apple cider 2 5kgs boneless pork shoulder Salt and freshly ground black pepper to taste Bread rolls pickles coleslaw to serve 1 Place chilli garlic ginger coriander fennel mustard powder and paprika in a food pr
18. MAX PC line Rice Rice Pressure SEAL 40 mins 2 mins 5 mins Warm 30 mins 1 min High Warm 4 hours FULL RC CUP line V Steam Steam Temperature not Pressure SEAL 30 mins 1 min 5 min 1 min Low 4 hours NA Frypan Brown Saut Simmer Temperature not Pressure NA NA NA Brown Saut Simmer NA NA Cooking Pot markings Inside the removable cooking pan are two sets of markings One side is marked MAX PC which indicates the maximum fill line when cooking any food other than rice The other side is marked FULL RC CUP For white rice the maximum is the 12 cup line rice and water combined should not exceed 12 cup line For brown rice the maximum is the 10 cup line rice and water combined should not exceed 10 cup line The 1 5 2 5 3 5 4 5 and 2 3 markings are handy guides to use in your recipes Note Except when cooking rice never load the cooking pan above the maximum ingredient level line marked MAX PC on the inside of the cooking pot Foods that expand during cooking e g legumes should never go above the 3 5 mark NOTE The unit can not work without liquid Ensure a minimum of 250ml of liquid is used inside the removable cooking pan 14 Using the Pressure Cooker menu Place the Pressure Cooker on a flat level surface Plug in the unit The unit will beep and the indicator lights and the LCD screen wi
19. Place rack in pan Place salmon on the rack Secure the lid 4 Press MENU and select STEAM Press TIME and set to 8 minutes Make sure the steam vent is set to the seal position Press START 5 Once cooking has completed and the pressure is released carefully remove salmon from pan Serve Asian Steamed Chicken Serves 4 Menu Steamer 2 long green onions sliced 2 cloves garlic crushed 2 tablespoons lime juice 1 ablespoon fish sauce ablespoon soy sauce easpoon sesame oil lcm piece ginger peeled grated 4 chicken breasts skin removed 1 tablespoon sesame seeds Salt and freshly ground black pepper to taste 1 Place onion garlic lime fish sauce soy sauce sesame oil and ginger in a bowl and stir to combine 2 Place each piece of chicken in the middle of a 20cm square of baking paper 3 Evenly divide the sauce between chicken breasts Bring corners of baking paper to the centre and secure to form a parcel 4 Place 2 cups of water in the base of the pan Place rack in pan Place chicken on the rack Secure the lid 5 Press MENU and select STEAM Press TIME and set to 10 minutes Make sure the steam vent is set to the seal position Press START 6 Once cooking has completed and the pressure is released carefully remove chicken parcels Season to taste with salt and pepper Serve 48 Recipes Desserts Red Wine Poached Pears Serves 6 Menu Pressure Cooker 6 bosc
20. Remove the valve and gently clean using a pipe cleaner When on the SEAL setting the valve is lowered onto the valve housing When the valve is in the RELEASE setting the valve is raised above the housing so that pressure can not form in the unit Lid Lock Valve This is on the underneath of the lid Ensure the valve is clear from debris before you commence using the unit Lift the valve and gently clean using a pipe cleaner Steam Release Valve Cover This cover is on the underneath of the lid Ensure the cover is clear from debris before you commence using the unit Lift the cover and clean with warm soapy water During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt to protect your hand Trouble Shooting Guides Problem Menu lights on the control panel are flashing Cooking light is flashing on the LCD screen The LCD screen is blank Difficult to close the lid Possible Reason The program has not been set The unit is warming up and or gaining pressure For the frypan menus the unit is warming up to the set temperature The unit can not gain pressure as the sealing gasket may not be correctly positioned The unit can not gain pressure as the pressure and steam safety valve is not in the Seal position The unit has no power The unit is in standby mode as the programming has not been completed and no button has been pressed in 20
21. Rice Cooking Chart Brown Rice The maximum quantity of Brown Rice is 10 cups Uncooked Rice Quantity Using Rice Cup Fill to Water Indicator Approximate Cooking Time excluding time to gain pressure 3 17 minutes 20 minutes 23 minutes 26 minutes 28 minutes 30 minutes 4 5 6 Jl 8 9 O COO NI nD oa amp Ww 32 minutes 10 10 35 minutes Note The provided rice cup is approximately 2 3 standard cup measurement Types of Rice There are three main types of rice Short Grain The grains are short and plump When cooked the grains are soft and sticky with a glossy appearance Varieties of short grain rice Japanese Koshihikari a soft sticky rice sold as sushi rice and used to make sushi Pearl a soft sticky rice used to make puddings and desserts Medium Grain The grains are medium in size When cooked the grains are tender moist and tend to stick together Varieties of medium grain rice Arborio a soft cooking chalky rice used to make risotto and paella Medium white and brown rice White calrose a soft cooking rice used to make paella Medium brown is whole grain that has been hulled but not polished It has a nutty flavour and is slightly chewy in texture It can be used as an all rounder Long Grain the grains are long and narrow When cooked the grains remain fluffy dry and separate Varieties o
22. START 5 Once cooking is completed and the pressure has released set aside to cool 6 Strain stock Place stock in portion sized containers and freeze for up to 3 months Recipes Side Dishes Legumes Makes 1 5 Litres Menu Pressure Cooker 3 cups water 1 cup dried beans 1 Place all ingredients in pan Secure lid 2 Press MENU and select PRESSURE HIGH Press TIME and set desired time Make sure the steam vent is closed Press START 3 Once cooking is completed and the pressure has released set aside to cool 4 Strain Legume Cooking Times Cooking Time Traditional Cooking Time soaking not excluding overnight soaking required Chickpeas 45 minutes 45 minutes 1 hour 3 cups of water Cannellini Beans 25 minutes 1 1 hours to every 1 cup Kidney Beans of fried beans 25 minutes 1 1 hours Lentils 6 minutes 45 minutes 1 hour Lima Beans 12 16 minutes 1 hour 34 Recipes Side Dishes continued Hummus Makes 5 cups Menu Pressure Cooker 6 cups water 2 cups or 375g dried chickpeas 1 cup olive oil 3 cloves garlic peeled l4 cup tahini l cup water Juice of 2 lemons 1 tablespoon good quality soy sauce Salt and freshly ground black pepper to taste 1 Place chickpeas and water in the pan Secure lid 2 Press MENU and select PRESSURE HIGH Press TIME and set for 45 minutes Make sure the steam vent is set to the seal position Press START 3 Once cookin
23. alt and pepper Serve hot Use the Sunbeam rice cup provided Recipes Main Meals continued Spanish Rice Serves 6 Menu Rice Cooker 2 tablespoons olive oil 2 red onions sliced 2 cloves garlic crushed 2 long red chillies sliced 1 teaspoon ground turmeric 2 cups long grain white rice 1 cups vegetable stock 400g can chopped tomatoes 400g can red kidney beans rinsed drained Salt and freshly ground black pepper to serve Fresh coriander and sour cream to serve 1 Press MENU and select SAUTE Press START Add oil and preheat for 2 minutes 2 Add onion garlic and chilli Cook for 4 5 minutes or until tender 3 Add turmeric and rice Stir to coat all grains Add stock tomatoes and kidney beans Secure the lid 4 Press STOP Press MENU and select RICE Press TIME and set to 10 minutes Make sure the steam vent is set to the seal position Press START 5 Once cooking has completed and the pressure is released season to taste with salt and pepper Serve with coriander and sour cream Use the Sunbeam rice cup provided Steamed Ricotta Stuffed Zucchinis Serves 6 Menu Steamer l4 cup olive oil 3 cloves garlic crushed 1 onion finely chopped 2 cups ricotta cheese cup fresh breadcrumbs 34 cup grated parmesan cheese 4 cup fresh flat leaf parsley chopped 1 tablespoon fresh mint chopped 1 tablespoon fresh oregano chopped 1 tablespoon lemon zest 2 egg yolks 6 zucch
24. as flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended Appliances are not intended to be operated by means of an external timer or separate remote control system This appliance is intended to be used in household and similar applications such as staff kitchen areas in shops offices and other working environments farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood N Features of your Sunbeam PE6100 Pressure Cooker Safety Locking Lid The lid is used for all menus except Frypan Remove the lid
25. ater The cooking time will not begin until pressure is achieved it will just take longer to achieve pressure Liquid Do not use the pressure cooker without liquid as this could severely damage the unit Pressure cooking works by cooking food in liquid to create steam and pressure Without liquid the unit can not work Ensure that a minimum of 250ml of liquid is placed inside the removable cooking pan Liquid Based Recipes Never use the Quick Pressure Release method opening the valve when cooking liquid ingredients such as casseroles stocks and soups Capacity Don t overfill your pressure cooker Never fill more than 2 3 full and only full when cooking with legumes lentils and pulses as these foods can expand and debris can clog the valve Foods to Avoid Certain foods are not suited for pressure cooking as they can foam froth splatter and clog the pressure and steam release valve Noodles macaroni spaghetti cranberry apple sauce rhubarb split peas pearl barley oatmeal and other cereals should not be cooked in the pressure cooker NS Oo Hints and Tips continued Slow Cooking e f you are slow cooking you can use the Brown menu first which allows you to sear meat and vegetables at the beginning but also allows you to thicken sauces and make gravies at the end Browning meat prior to slow cooking not only gives your food great colour it also seals in the juices and flavours and keeps the meat te
26. capsicum seeds removed chopped 2 x 400g cans chopped tomatoes 2 cups beef stock l2 cup fresh coriander roughly chopped l4 cup cocoa powder 2 teaspoons ground cumin 2 teaspoons ground oregano 1 teaspoon ground cloves 1 teaspoon chili flakes 1 cinnamon stick 2 x 400g cans kidney beans drained rinsed Salt and freshly ground black pepper to taste 1 Press MENU and select BROWN Press START Add oil and preheat for 2 minutes 2 Add half of the beef and brown off in pan for 3 4 minutes Remove from pan Repeat with the remaining beef Remove from pan Press STOP 3 Remove any excess beef juice from the pan and discard 4 Press MENU and select SAUTE Add olive oil garlic onions and capsicum Cook for 4 5 minutes or until tender Return beef to the pan and add remaining ingredients except beans Press STOP Secure the lid 36 37 Recipes Main Meals continued 5 Press MENU and select PRESSURE HIGH Press TIME and set for 45 minutes Make sure the steam vent is set to the seal position Press START 6 Once cooking is completed and the pressure has released set aside to cool 7 Press MENU and select SIMMER Add the kidney beans and bring the chili con carne to simmer for 15 minutes or until thickened 8 Season to taste with salt and pepper Serve TIP This chilli is great served with sour cream and fresh coriander Chicken Proven al Serves 6 Menu Pressure Cooker 1 tablespoon olive oil
27. ce you have set the desired MENU and cooking TIME settings press START 8 The Pressure Cooker needs to gain temperature before steam cooking can commence When the unit is gaining temperature Cooking will flash in the LCD screen and the time will not count down When temperature has been reached Cooking will stop flashing and the time will begin to count down After the set cooking time has elapsed the unit will beep and cooking will end Note As steamed food is delicate there is no Keep Warm setting on the Steam menu TIP The Steam Cooking settings are in the Cooking Menu Settings Table on page 13 Note The unit can not work without liquid Ensure a minimum of 250ml of liquid is used inside the removable cooking pan Note During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt to protect your hand Using the Brown simmer menus These 3 Frypan menus do not cook under pressure They work similar to standard frypan cooking requiring dry heat and therefore do not need a lid Do not use a lid on these 3 menus If you wish to cover the pan with the lid e g to prevent splatters do not lock the lid and use the finger tab to turn the pressure and steam valve to the RELEASE position Place the Pressure Cooker on a flat level surface Plug in the unit and ensure the removable cooking pan is inside the unit The unit will beep and the in
28. ct SLOW COOK HIGH Press TIME and set to 4 hours Make sure the steam vent is set to the RELEASE position Press START 5 Once cooking has completed and the pressure is released allow to cool 6 Puree cooled soup Season to taste with salt and pepper Reheat before serving Serve with fresh coriander 44 Recipes Main Meals continued Express Paella Serves 6 8 Menu Rice Cooker 2 tablespoons olive oil 500g chorizo sliced 3 cloves garlic crushed 1 onion chopped 1 red capsicum seeds removed diced 1 cup chicken stock 1 y cups long grain rice 2 tablespoons freshly chopped flat leaf parsley Y2 teaspoon caster sugar 500g shrimp peeled deveined 400g can crushed tomatoes Salt and freshly ground black pepper to taste 1 Press MENU and select BROWN Press START Add oil and preheat for 2 minutes 2 Add chorizo and brown off in pan for 3 4 minutes Remove from pan 3 Press STOP Press MENU and select SAUTE Press START Add garlic onion and capsicum Cook for 4 5 minutes or until tender 4 Add remaining ingredients to the pan Press STOP Secure the lid 5 Press MENU and select RICE Press TIME and set to 10 minutes Make sure the steam vent is set to the seal position Press START 6 Once cooking has completed and the pressure is released season to taste with salt and pepper Serve hot Use the Sunbeam rice cup provided 45 Mushroom and Gorgonzola Risotto Serves 6 8 Menu R
29. dicator lights and the LCD screen will illuminate The Pressure Cooker will default to the Pressure Cooker menu on the HIGH setting Pressure and HIGH will flash on the display 1 If the menu is not set to Brown Saut or Simmer set the cooking menu by scrolling through the MENU button until a light appears next to the desired frypan setting on the control panel 2 Press START Note No TIME setting is needed for these 3 frypan menus Note No lid is to be used for these 3 frypan menus saut 3 When the unit is gaining temperature Cooking will flash in the LCD screen When the temperature has been reached Cooking will stop flashing and using tongs carefully add your food to the hot pan Note There is no Keep Warm setting on the Brown Saut and Simmer menus TIP Brown Saut and Simmer settings are in the Cooking Menu Settings Table on page 13 NOTE Do not use the lid on Brown Saute and Simmer menus N N How to use the Time Delay Time Delay is available on the Pressure Cooker Slow Cooker Rice and Steam menus only The Pressure Cooker allows you to delay the start of your cooking so that cooking finishes when you need it Note Do not use the Time Delay when the recipe has perishable ingredients such as meat fish eggs or dairy as these may spoil 1 Set the MENU and cooking TIME using the instructions on pages 15 to 22 2 After setting the cooking TIME p
30. e Cook Soups stocks casseroles sauces e g pasta sauces meat dried beans not split peas rice firm vegetables beetroot potatoes and desserts such as pudding cr me caramel Capacity When the unit is used on the Pressure Cook menu the maximum capacity to use is the MAX PC marking on the inside of the cooking pan The unit can not gain pressure and therefore can not work without liquid Using without liquid can severely damage the machine Note The unit can not work without liquid Ensure a minimum of 250ml of liquid is used inside the removable cooking pan Releasing Pressure at the End of Cooking 1 Natural Release Method The unit is left to cool gradually until the pressure releases on its own The lid is then able to be removed Depending on the volume of food this can take 5 20 minutes 2 Quick Release Method Using an oven mitt flick the tab on the pressure and steam release valve to the RELEASE setting Do not place any part of your hand or body over the steam outlet on the top of the valve as steam is very hot and may scald Never use this method when cooking liquid ingredients such as casseroles stocks and soups The pressure is released when steam is no longer escaping from the valve and the lid opens freely with no force Only then is it safe to remove the lid and serve food Note During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt
31. e thoroughly under cold water Wash until the water runs clear This removes excess starch which helps to achieve fluffier rice and prevents rice grains sticking to the cooking pan Alternatively wash the rice in the cooking pan two or three times until the water is clear pouring out the milky water between each rinse Ensure the cooking pan is clean and dry before placing it inside the vessel Place the washed rice in the cooking pan Add cold water to the cup level indicated on the inside of the cooking pan or add the quantity of water specified in the rice cooking charts on page 19 Make sure the rice on the bottom of the pan is even when adding the water Place the lid on and lock by rotating anti clockwise to the LOCK position 8 To select the cooking time press the TIME button and then press the WY and buttons until your desired time appears in the LCD screen Each button press will adjust the time by 1 minute up to a maximum cooking time of 40 minutes Use the Rice Cooking Charts below to view your cooking times Note the minimum cooking time is 2 minutes and the maximum cooking time is 40 minutes 9 Once you have set the desired MENU and cooking TIME settings press START 10 The Pressure Cooker needs to gain pressure before rice cooking can commence When the unit is gaining pressure Cooking will flash in the LCD screen and the time will not count down When pressure has been reached Cooking w
32. en enter the stand by mode and the LCD screen will turn off The unit needs to gain pressure and or temperature before cooking can commence Cooking and Keep Warm These lights indicate if the unit is in cooking or keep warm mode When the COOKING light is flashing the unit is gaining pressure or gaining temperature When the COOKING light is solid the unit has commenced cooking When KEEP WARM light is on cooking time is completed and the unit has automatically switched to Keep Warm setting High and Low When you ve selected Pressure or Slow Cook menu HIGH or LOW setting will display in the LCD Screen Clock display Will show the remaining time in the COOKING menus or elapsed time in the KEEP WARM mode Time and Delay DELAY will display when the unit is in the delay start setting TIME will display otherwise Before the first use 1 Remove all packaging plastic paper and 5 Remove the cooking pan and the cardboard from the unit condensation collector and wash in warm soapy water Dry thoroughly before 2 The LCD screen timer panel has an J replacing back in the unit electrostatic sticker on the screen This is part of the packaging Please remove prior to use 3 Ensure the power is switched off at the power outlet and remove the power cord from the unit 4 Remove the safety locking lid by turning clockwise to unlock Remove the sealing gasket from the lid and wash the gasket and the lid in war
33. f long grain rice are Long a perfect all round rice used in a wide variety of cuisines Jasmine a fragrant rice which is suited to Asian type cuisine Basmati has a fragrant aroma which is suited to Indian type cuisine Using the Steam menu Place the Pressure Cooker on a flat level surface Plug in the unit The unit will beep and the indicator lights and the LCD screen will illuminate The Pressure Cooker will default to the Pressure Cooker menu on the HIGH setting Pressure and HIGH will flash on the display 1 Place water in the bottom of the removable cooking pan and insert the cooking rack Ensure water is just under the wires of the rack so that food is not touching water 2 Place your food on the cooking rack 3 Place the lid on and lock by rotating anti clockwise so that the two triangle icons are aligned to the LOCK position 4 Using the finger tab flick the pressure and steam valve to the SEAL position 5 If the menu is not set to Steam set the cooking menu by scrolling through the MENU button until a light appears next to Steam on the control panel 6 To select the cooking time press the TIME button and then press the WY and AW buttons until your desired time appears in the LCD screen Each button press will adjust the time by 1 minute up to a maximum cooking time of 30 minutes Note The minimum cooking time is 1 minute and the maximum cooking time is 30 minutes 7 On
34. formation Guide on page 30 Cooking Menus Overview Pressure Cooking Pressure Cooking is an ideal way to create quick flavoursome and delicious meals Pressure Cooking is a method of cooking food in liquid water stock wine etc in a sealed cooking pan The sealed unit retains steam and builds pressure raising the temperature of the liquid inside the pan above boiling point The increased temperature of the liquid and the steam results in reduced cooking times It also causes the fibres in food to break down more quickly resulting in tender flavoursome meats Vitamins and minerals are retained natural flavours and colours are intensified and less seasoning can be required As the meats cooked in a pressure cooker tend to be more tender tougher and mostly cheaper yet flavour filled cuts of meats can be used such as chuck steak HIGH Pressure Setting is 7Okpa It is suitable for a wide range of foods LOW Pressure Setting is 30kpa It is more suited to delicate foods like chicken fillet fish and some vegetables KEEP WARM Setting When cooking time is completed the Pressure Cooker automatically switches to the Keep Warm setting to prevent overcooking and to keep your cooked food warm until serving perfect for busy families those on the run and those who need flexible meal times This setting is not hot enough to cook and should only be used to keep hot cooked food warm for serving Ideal Meals to Pressur
35. g is completed and the pressure has released set aside to cool 4 Drain Place all remaining ingredients in food processor and process to form a smooth paste Season to taste with salt and pepper 5 Store in a clean covered container in the refrigerator for up to one week 35 Recipes Main Meals Char Sui Pork Serves 6 Menu Pressure Cooker l4 cup hoisin sauce l4 cup honey 14 cup tomato ketchup l4 cup light soy sauce 2 cloves garlic crushed 2 cm piece ginger peeled grated 1 teaspoon Chinese five spice powder 1 teaspoon sesame oil 1kg pork shoulder bone removed l cup chicken stock Salt and freshly ground black pepper to taste Jasmine rice and Asian greens to serve 1 In a bowl combine hoisin sauce honey ketchup soy garlic ginger five spice powder and sesame oil Rub over pork and place in refrigerator to marinate for 2 hours 2 Place pork and remaining ingredients in the pan Secure the lid 3 Press MENU and select PRESSURE HIGH Press TIME and set to 2 hours Press START Make sure the steam vent is set to the seal position 4 Once cooking is completed and the pressure has released set aside to cool 5 Shred pork Season to taste with salt and pepper Serve over rice with steamed Asian greens Chili Con Carne Serves 8 10 Menu Pressure Cooker 1 tablespoon vegetable oil 2kg gravy beef 1 tablespoon olive oil 2 cloves garlic crushed 2 onions roughly chopped 1 large red
36. he sealing gasket for cleaning as per Figure 1 below Hand clean using warm soapy water and dry thoroughly Leave the lid upturned for storage as this will also extend the life of the gasket Sealing gaskets will need to be replaced every 1 2 years depending on regular use Contact your nearest Sunbeam Service Centre 4 Press downward a gt aa 7 Ay Install Figure 1 Removing and reaffixing the sealing gasket Care and Cleaning continued Pressure and Steam Release Valve Ensure the pressure and steam release valve is clear from debris before you commence using the unit Remove the valve and gently clean Ensure it is completely dry before replacing Steam Release Valve Cover The steam release valve cover is on the underside of the lid Ensure it is clear from debris before you commence using the unit Gently hand clean the cover using warm soapy water Do not try to remove the valve cover just gently lift it up and down to clear debris Ensure it is completely dry before returning it to your unit Install Figure 2 Clearing the steam release valve cover 25 Lid Lock Valve Gently lift the valve and ensure it is clear from debris before you commence using the unit Note Condensation may collect inside the unit under the removable cooking pan This is normal Wait and until cool and then remove using paper towelling or kitchen cloth Note Always make sure that each component pan valves gas
37. ic onion bay leaf and rosemary Cook for 4 5 minutes or until tender Add tomato paste and cook for 1 minute Add wine and allow to reduce by half 5 Place all ingredients in pan including the duck Press STOP Secure lid 6 Press MENU and select PRESSURE HIGH Press TIME and set to 20 minutes Make sure the steam vent is set to the seal position Press START Recipes Main Meals continued 7 Once cooking is completed and the pressure has released set aside to cool 8 Season to taste with salt and pepper Serve over pasta with grated parmesan cheese Tomato Braised Calamari Serves 4 6 Menu Pressure Cooker 20g butter 3 cloves garlic crushed 3 onions chopped 2 cups fresh breadcrumbs l4 cup fresh flat leaf parsley roughly chopped 2 tablespoons lemon zest 2 tablespoons fresh oregano chopped 2 tablespoons grated parmesan cheese 2 teaspoons sweet paprika 8 squid tubes rinsed l4 cup olive oil 3 anchovy fillets l cup white wine 2 400g cans cherry tomatoes l cup fresh basil roughly chopped Salt and freshly ground black pepper to taste 1 Press MENU and select SAUTE Press START Add butter and preheat for 2 minutes 2 Add garlic and onions Cook for 4 5 minutes or until tender Remove half of the onion mixture Press STOP 3 In a large bowl combine half of the onion mixture with breadcrumbs parsley lemon oregano parmesan and paprika Season with salt and pepper Stuff each squid
38. ice Cooker 2 tablespoons olive oil 2 cloves garlic crushed 2 onions chopped 500g Portobello mushrooms sliced 4 cups Arborio rice cup white wine 6 cups chicken stock 34 cup grated parmesan cheese 150g gorgonzola cheese crumbled Vo cup continental parsley roughly chopped 40g butter room temperature Salt and freshly ground black pepper to taste 1 Press MENU and select SAUTE Press START Add oil and preheat for 2 minutes 2 Add garlic onion and mushrooms Cook for 4 5 minutes or until tender 3 Add rice and stir to coat all grains Pour in wine and allow to reduce by half Add stock Press STOP Secure the lid 4 Press MENU and select RICE Press TIME and set to 12 minutes Make sure the steam vet is set to the seal position Press START 5 Once cooking has completed and the pressure is released fold through Parmesan gorgonzola parsley and butter Season to taste with salt and pepper Serve hot Use the Sunbeam rice cup provided Recipes Main Meals continued Basil and Lemon Risotto Serves 6 Menu Rice Cooker 30g butter 1 clove garlic crushed 1 onion chopped 3 V cups Arborio rice l cup white wine 6 cups chicken stock 1 cup fresh basil leaves roughly chopped 1 cup grated parmesan cheese 2 tablespoons lemon zest 1 tablespoon lemon juice Salt and freshly ground black pepper to taste 1 Press MENU and select SAUTE Press START Add Butter and preheat for 2
39. ill stop flashing and the time will begin to count down 11 After the set cooking time has elapsed the unit will beep and will automatically switch to the KEEP WARM setting The LCD screen will therefore change from Cooking to Keep Warm The Pressure Cooker can stay in the rice Keep Warm setting for 30 minutes TIP Do not keep rice in the pan for extended periods of time on Keep Warm setting as the rice becomes dry and the quality deteriorates Use the supplied plastic spoon to stir and serve the rice Do not use metal utensils as these will scratch the non stick coating TIP As rice grains can be delicate at the end Using the Rice menu continued of cooking wait until the pressure releases naturally rather than using the Quick Release Method using the finger tab on the pressure release valve TIP The Rice Cooking settings are in the Cooking Menu Settings Table on page 13 Note During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt to protect your hand 18 Rice Cooking Chart White Rice The maximum quantity of White Rice is 12 cups Uncooked Rice Quantity Using Rice Cup Fill to Water Indicator Approximate Cooking Time excluding time to gain pressure S 3 6 minutes 4 4 7 minutes 5 5 8 minutes 6 6 9 minutes J 7 10 minutes 8 8 11 minutes 9 B 12 minutes 10 10 13 minutes il ii 14 minutes 12 12 15 minutes
40. ini halved lengthwise Salt and freshly ground black pepper to taste 1 Press MENU and select SAUTE Press START Add oil and preheat for 2 minutes 2 Add onions and garlic Cook for 4 5 minutes or until tender Remove from pan Press STOP 3 In a large bowl combine onion mixture ricotta breadcrumbs cheese parsley mint oregano lemon zest and egg yolks Season to taste with salt and pepper 4 Scoop out the middle of the zucchinis Place equal amounts of filling in each zucchini 5 Place 2 cups of water in the base of the pan Place rack in pan cover with baking paper Place zucchinis on the rack Secure the lid 6 Press MENU and select STEAM Press TIME and set to 7 minutes Make sure the Steam vent is set to the seal position Press START Recipes Main Meals continued 7 Once cooking has completed and the pressure is released carefully remove zucchinis and repeat with remaining zucchinis Serve hot or cold Herbed Salmon Parcels Serves 4 Menu Steam 4 x 200g fillets salmon skin on 1 lemon finely sliced 1 bunch fresh basil 1 bunch fresh dill 50g butter room temperature Salt and freshly ground black pepper to taste 1 Place each piece of salmon in the middle of a 20cm square of baking paper 2 Evenly divide lemon basil and dill and place over salmon Dot with butter Bring corners of baking paper to the centre and secure to form a parcel 3 Place 2 cups of water in the base of the pan
41. k the pressure and steam valve to the RELEASE position If the menu is not set to Slow Cook set the cooking menu by scrolling through the MENU button until a light appears next to Slow Cooker on the control panel and HIGH is flashing in the LCD screen To select the slow cooker setting of LOW press the MENU button and LOW will flash in the LCD screen To select the cooking time press the TIME button and then press the WY and AW buttons until your desired time appears in the LCD screen Each button press will adjust the time by 30 minutes to a maximum cooking time of 9 hours Note The minimum cooking time is 30 minutes and the maximum cooking time is 9 hours 7 Once you have set the desired MENU and cooking TIME settings press START 8 Cooking will show in the LCD screen and the time will begin to count down Note that in the Slow Cooker menu setting the unit does not cook using pressure but works like a standard slow cooker 9 After the set cooking time has elapsed the unit will beep and will automatically switch to the KEEP WARM setting The LCD screen will therefore change from Cooking to Keep Warm The Pressure Cooker can stay in the Keep Warm setting for 4 hours Note As the Slow Cook menu does not cook under pressure you can remove the lid during cooking to check your slow cooking progress Only lift the lid if necessary as slow cooking uses very low temperatures to co
42. ket is completely dry before you put them back into your unit Hints and Tips With your Pressure Cooker you can create an large variety of delicious meals snacks and desserts Various foods take different times to cook perfectly so sometimes it may take a little trial and error to get the cooking times right for you Converting Traditional Recipes After becoming familiar with your pressure cooker you can convert conventional recipes for pressure cooking In general reduce cooking times by two thirds The amount of liquid used may also have to be adjusted because there is very little evaporation from the pressure cooker Reduce the amount of liquid so there is only about 1 2 cup more than desired in the finished meal Remember there must always be some liquid in the pressure cooker to form the necessary steam Try this formula 1 cup of liquid for the first 15 minutes of pressure cooking then 1 3 cup of liquid for each subsequent 15 minutes Since flavours are more concentrated reduce amounts of herbs and seasonings when converting recipes Fresh herbs are better for pressure cooking than dried herbs Generally speaking pressure cookers cook foods in about a third of the time of conventional cooking methods When using frozen meats in your recipes the cooking time does not need to be altered Pressure will not be achieved until the internal temperature in the cooking pot is higher than the boiling point of w
43. ll illuminate The Pressure Cooker will default to the Pressure Cooker menu on the HIGH 70kpa setting Pressure and HIGH will flash on the display Place your food and liquid inside the removable cooking pan Place the lid on and lock by rotating anti clockwise to the LOCK position Using the finger tab flick the pressure and steam valve to the SEAL position If the menu is not set to Pressure Cook set the cooking menu by scrolling through the MENU button until a light appears next to Pressure on the control panel and HIGH is flashing in the LCD screen To select the pressure setting of LOW 30kpa press the MENU button and LOW will flash in the LCD screen To select the cooking time press the TIME button and then press the WY and AW buttons until your desired time appears in the LCD screen Each button press will adjust the time by 1 minute up to 20 minutes and increments of 5 mins thereafter to a maximum cooking time of 2 hours Note the minimum cooking time is 2 minutes and the maximum cooking time is 2 hours Ta 15 Once you have set the desired MENU and cooking TIME settings press START 8 The Pressure Cooker needs to gain pressure before pressure cooking can commence When the unit is gaining pressure Cooking will flash in the LCD screen and the time will not count down When pressure has been reached Cooking will stop flashing and the time
44. m soapy water Dry the sealing gasket and lid thoroughly before reattaching the sealing gasket to the lid See figure below Ensure the sealing gasket is smoothly and securely in place in the gasket holder If the sealing gasket is not in the correct position the lid will not be able to form a seal and will not be able to gain pressure 4 Press downward The Safety Lid The Sunbeam Pressure Cooker has been designed with safety in mind and has various switch off safety measures 1 Pressure will not bui d if the lid is not shut correctly and has not sealed 2 Pressure will not bui locked in the LOCK 3 Pressure will not bui steam valve has not SEAL position 4 Pressure will not bui d if the lid is not position d if the pressure and been switched to the d if the gasket or the valves have become clogged The gasket and the valves can be removed for cleaning See page 24 5 The pressure and steam release valve has an extended finger tab designed to keep the hand away from the top of the steam valve Flick the tab to RELEASE position to release pressure 6 Once the pressure increases the lid can not be opened Safety sensors ensure the pressure remains within the set range 7 The pressure cooker requires liquid to work If the unit has become dry a Dry error will appear in the LCD screen 8 At the end of cooking the lid can not be unlocked until all the pressure is released
45. mage caused by power surges power dips voltage supply problems or use of the product on incorrect voltage servicing or modification of the product other than by Sunbeam or an authorised Sunbeam service centre use of the product with other accessories attachments product supplies parts or devices that do not conform to Sunbeam specifications or exposure of the product to abnormally corrosive conditions or extend beyond 3 months if the product is used in commercial industrial educational or rental applications The benefits given to you by our warranty are in addition to other rights and remedies under law in relation to the product In Australia our goods come with guarantees that cannot be excluded under the Australian Consumer Law You are entitled to a replacement or refund for a major failure and for compensation for any other foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Our goods also come with guarantees that cannot be excluded under the New Zealand Consumer Guarantees Act If your warranty claim is not accepted we will inform you and if requested to do so by you repair the product provided you pay the usual charges for such repair You will also be responsible for all freight and other costs Should your product require repair or service after the warran
46. menu set the time and start cooking 1 Menu Button Scroll through the Cooking menus available Sunbean 7 by pressing the MENU button Pressure Multi Cooker 2 Cooking Menu indicator A light will display next to the various cooking menus when the MENU button is selected TIME DELAY Pressure Cook Menu The Pressure Cook menu has two selectable heat settings LOW 30kpa and HIGH 70kpa Slow Cook Menu Pressure The Slow Cook menu has two selectable l i md heat settings LOW and HIGH Rice Rice Cook Menu E E Steam Menu 3 mm Brown Frypan Menu Brown Saut Simmer Saute The Frypan menu has three heat settings Brown Saut and Simmer memme 3 Time Button 4 After you ve selected your Cooking menu set the cooking time required by pressing the W and A buttons No need to set for frypan menus 4 Delay Button You can delay the start of your cooking on all menus except the Frypan DELAY is displayed when the unit is in Delay setting The Control Panel continued 5 Start Stop button 7 Power Light Press the START button to begin the This light will illuminate when the power is selected cooking menu once all settings switched on When the unit is not in use have been chosen Press and hold the switch off power at the power outlet STOP button for 3 seconds if you wish to Tip During programming if no button has change your setting been pressed after 20 minutes the unit will 6 LCD Scre
47. nder e To thicken a casserole at the end of cooking use the Brown menu and stir through a little cornflour combine with water Allow to simmer stirring until thickened e Slow Cooking is perfect for the cheaper tough cuts of meats as the lengthy cooking process tenderises these cuts e When in Slow Cooker mode the unit does not recover lost heat quickly So only lift the lid if necessary or if instructed to do so in the recipe It s a good idea to monitor your slow cooking results throughout the cooking cycle by quickly removing the lid and checking then replacing the lid Different cuts and thickness of meats and vegetables can vary cooking times e t is not uncommon for meat to cook faster than root vegetables It is for this reason that we recommend chopping all vegetables to a similar small size Meat can be cut into larger chunks because if it is cut too small it will break up once cooked and tenderised Slow Cooking prevents evaporation resulting in the flavours and juices being maintained Keep this in mind when creating your own recipes as you may not require as much liquid as you would when using other cooking methods Roasts You can roast a whole chicken as well as whole pieces of meat such as lamb beef veal and pork by using the Slow Cook menu To make a sauce or gravy with the roast juices remove the meat and cover with foil to keep warm Set the Brown menu and stir through some cornflour
48. o release the pressure See Releasing Pressure at the end of Cooking on page 10 Alternatively check to see if the lid lock rod on the top of the lid is raised If it s raised press gently with a small pencil or chopstick to allow the steam to release Trouble Shooting Guides continued LCD User Screen Display Information Display Reads Problem Solution EO1 Sensor malfunction Contact Sunbeam Customer Service on m Australia 1300 881 861 New Zealand 0800 786 232 E04 Pressure can not gain Remove gasket entirely from the lid Clean and dry and replace firmly back into the lid Refer to page 24 for cleaning guide Ensure the lid is locked on and the pressure valve is in the SEAL position If this error occurs again ensure the gasket and the valves are clear from debris Then reset the unit E05 Temperature is too high Open the lid and allow to cool After the message disappears relock the lid ensure the valve is in the SEAL position and reset the program Dry Dry Error There is not Carefully use the finger tab on the pressure enough liquid in the pan release valve and flick to RELEASE When pressure has been released carefully remove the lid using oven mitts and add liquid to the pan Replace and lock lid and ensure the valve is in the SEAL position Lid Lid Error The lid is Do not lock the lid on the frypan menus locked using the frypan Remove the lid and reset the program menu Recipes
49. ocessor and pulse until a fine paste Season to taste with salt and pepper 2 Place all ingredients in pan Rub pork with marinate Secure lid 3 Press MENU and select PRESSURE HIGH Press TIME and set for 2 hours Make sure the steam vent is set to the seal position Press START 4 Once the cooking has completed set aside and allow pressure to release naturally 5 Remove lid and shred pork with two forks Add back to marinade Season to taste with salt and pepper Stir to combine Serve in bread rolls with pickles and coleslaw TIP If the sauce is too thin thicken with 2 tablespoons corn flour Bring to the simmer until thickened Mexican Pulled Pork Serves 6 Menu Pressure Cooker 2 tablespoons chilli powder 1 tablespoon salt flakes 1 tablespoon brown sugar 1 teaspoon ground cumin 1 teaspoons ground cumin l2 teaspoon cayenne Y teaspoon turmeric Y teaspoon ground oregano Y teaspoon onion powder Y teaspoon garlic powder Y2 teaspoon cinnamon l4 teaspoon ground cloves 2 tablespoons of vegetable oil 1 leek sliced 1 5kgs boneless pork shoulder rind and fat removed 410g tin of chopped tomatoes 2 tablespoons cider Salt and freshly ground black pepper to taste Soft tacos guacamole sour cream and salad to serve 1 Mix all the ingredients except the pork oil tomatoes and cider together in a bowl until well blended 2 Rub the pork with the spice mix ensuring to cover all the
50. ok so the unit does not recover lost heat quickly TIP The Slow Cooking settings are in the Cooking Menu Settings Table on page 13 NOTE The unit can not work without liquid Ensure a minimum of 250ml of liquid is used inside the removable cooking pan Note During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt to protect your hand Using the Rice menu Place the Pressure Cooker on a flat level surface Plug in the unit The unit will beep and the indicator lights and the LCD screen will illuminate The Pressure Cooker will default to the Pressure Cooker menu on the HIGH setting Pressure and HIGH will flash on 6 Using the finger tab flick the pressure and steam valve to the SEAL position 7 f the menu is not set to Rice set the cooking menu by scrolling through the MENU button until a light appears next to Rice on the control panel 17 the display 1 Using only the rice measuring cup provided measure out the required quantity of rice refer to the rice cooking chart of page 19 Rice cup measurements are not the same as metric cups 1 rice cup is approximately 2 3 standard cup measurement Make sure the rice is a level cup measure Note 1 cup uncooked white rice 2 rice cups of cooked white rice approximately 1 cup uncooked brown rice 2v cups cooked brown rice approximately 2 Place the measured rice in a sieve and wash ric
51. pears peeled core removed 2 cardamom pods crushed 2 cloves 1 cinnamon stick 1 vanilla bean split 750ml red wine 1 cups caster sugar 2 tablespoons lemon zest Cointreau Cream 1 cups thickened cream 1 tablespoon Cointreau 2 tablespoons soft icing sugar 1 Place all ingredients except cream into pan Secure lid 2 Press MENU and select PRESSURE LOW Press TIME and set to 15 minutes Make sure the steam vent is set to the seal position Press START 3 Once cooking is completed and the pressure has released remove pears from sauce 4 Press START STOP twice Press MENU and select SIMMER Press START Cook sauce until reduced by half Serve pears with sauce and Cointreau Cream 5 To make Cointreau Cream whip all ingredients together until soft peaks form 49 Chocolate Orange Rice Pudding Serves 8 Menu Pressure Cooker 4 cups milk 2 cups Arborio rice 1 cup caster sugar 2 cups thickened cream 2 tablespoons orange zest 220g dark chocolate melted 1 Place milk rice and sugar in pan Secure the lid 2 Press MENU and select RICE Press TIME and set to 10 minutes Make sure the steam vent is set to the seal position Press START 3 Once cooking has completed and the pressure is released stir through cream and orange zest 4 Allow to stand covered until desired consistency Plate up into 8 dessert bowls Drizzle the melted chocolate over the pudding before serving Recipes Dessert
52. pork 3 Pour the oil into the pressure cooker pan Press START Press MENU and select BROWN 4 Place pork into pan and brown well on all sides Add the leek to the pan and cook for 2 minutes Add the combined tomatoes 38 Recipes Main Meals continued and cider to the pork Press STOP 5 Press MENU and select PRESSURE HIGH Press TIME and set for 2 hours Press START 6 Once the cooking has completed allow pressure to release naturally 7 Remove lid and shred pork with two forks Add back to sauce Season to taste with salt and pepper Stir to combine 8 Serve in soft tacos with guacamole sour cream and salad TIP If the sauce is too thin thicken with 2 tablespoons corn flour Bring to the simmer until thickened 39 Duck Ragu Serves 4 6 Menu Pressure Cooker 1 tablespoons butter 500g duck breasts skin on deboned OO0g bacon chopped 2 cloves garlic crushed 1 onion finely chopped 1 bay leaf 1 tablespoon fresh rosemary roughly chopped 2 tablespoons tomato paste lo cup red wine 400g can chopped tomatoes 2 cups chicken stock 150g button mushrooms sliced Salt and freshly ground black pepper to taste Pasta and parmesan cheese to serve 1 Press MENU and select BROWN Press START Add butter and preheat for 2 minutes 2 Add duck and cook for 2 minutes on each side or until golden Remove from pan 3 Press STOP Press MENU and select SAUTE Press START 4 Add bacon garl
53. recautions Sunbeam is very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance The temperature of accessible surfaces may be high when the appliance is operating Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a hot g
54. ress the DELAY button 0 00 and DELAY will flash on the LCD screen to indicate the unit is being programmed on the delay setting 3 Press the W and A buttons until you reach the number of hours and minutes your want your cooked to be delayed l e set the amount of time you wish to start the delay of your cooking cycle 4 Press START button to commence the delay program DELAY will stop flashing to indicate the unit has been set on the delay setting The LCD screen will countdown the delay time until 0 00 is reached When 0 00 is reached DELAY will remove from the screen to show that time delay has finished and TIME will be display to show that cooking time will commence The unit will begin to gain pressure As per the previous menu instructions when the unit is gaining pressure Cooking will flash in the LCD screen and the time will not count down When pressure has been reached Cooking will stop flashing and the time will begin to count down Example It s 4pm and you want to have 12 cups of white rice cooked and ready in 2 hours time for dinner at 6pm You want to set the machine now so you are free to do other things By looking at the Rice Cooking chart on page 19 you see it takes 15 minutes to cook Time to gain pressure varies according to humidity and water temperature but say it takes 15 minutes to gain pressure Therefore total time is 30 minutes Therefore to have the rice ready by 6pm you will need
55. s continued Butterscotch Steamed Pudding Serves 8 Menu Steamer 75g butter room temperature cup brown sugar teaspoon vanilla extract 3 eggs 3 4 cups self raising flour teaspoon baki SAUCE g powder cup thickened cream 34 cup brown sugar 60g butter 2 teaspoons vanilla extract 1 Grease a 6 cup capacity pudding dish 2 Using an electric mixer beat butter and sugar until light and fluffy Add vanilla extract and eggs one at a time making sure to beat well between each addition Fold through flour and baking powder 3 Pour mixture into prepared pudding dish Cover with baking paper and secured tightly with string 4 Fill the cooking pan with enough hot water to reach the 8 cup measurement Place steamer rack in pan 5 Press MENU and select PRESSURE HIGH Press TIME and set to 60 minutes Make sure the steam vent is set to the seal position Press START 6 Once cooking has completed and the pressure is released allow to cool for 5 minutes before removing from pan Empty water from the cooking pan 7 SAUCE Place all ingredients in pan Press MENU and select SIMMER Stir constantly for 5 minutes or until all sugar has dissolved and sauce has thickened Serve hot sauce over steamed pudding Steamed Chocolate Puddings Serves 6 Menu Steamer 1 cup milk 2 tablespoons molasses 1 egg 60g butter melted 1 cups pla 34 Cup cocoa Vo cup brown 1 tablespoon Y teaspoon salt
56. sear meats for casseroles and soups Browning meat prior to pressure cooking and slow cooking not only gives your food great colour it also seals in the juices and flavours and keeps the meat tender Saut is a medium temperature and is suitable to saut onions and mire poix mixture of chopped onion carrot celery often used in pressure cooker and slow cooker recipes Saut ing onions allows caramelisation which contributes to flavour and colour in the end dish Simmer is a lower temperature around boiling point Use it to gently simmer sauces Capacity When the unit is used to Brown Saut or Simmer it may be best to cook in batches to ensure the food is evenly cooked Cooking Menu Settings Table Pressure Cooking Menu Pressure Cook Cooking Method Pressure Pressure amp Steam Valve SEAL Setting Maximam High 2 hours Programmable lw Sous Cooking Time Minimum High 2 mins Programmable Low 2 mins Cooking Time High 15 mins Default Low 30 mins Cooking Time Warm 4 hours Time me ie 20mins Increments 5 min onwards High Settings Low Warm Maximum Time A TOUS Delay Cooking Pan Maximum MAX PC line Capacity Uses Pressure to Cook Locked Lid Required Y I3 Slow Cook Slow Cook Temperature not Pressure RELEASE High 9 hours Low 9 hours High 30 mins Low 30 mins High 4 hours Low 8 hours Warm 4 hours 30 mins High Low Warm 4 hours
57. sed 2 Press MENU and select BROWN Press START Add oil and preheat for 2 minutes 3 In batches brown chicken off in pan for 3 4 minutes Remove from pan 4 Press STOP Press MENU and select SAUTE Press START Add butter and bacon cooking until crisp Add mushrooms shallots leek and garlic Cook for 6 8 minutes or until tender Recipes Main Meals continued 5 Stir through flour and tomato paste Add remaining ingredients into the pan Press STOP Secure the lid 6 Press MENU and select SLOW COOK HIGH Press TIME and set to 4 hours Make sure the steam vent is set to the RELEASE position Press START 7 Once cooking has completed and the pressure is released season to taste with salt and pepper Serve hot TIP Commercially bought bouquet garni from your supermarket can be used and would replace the first 4 ingredients Thai Pumpkin Soup Serves 4 6 Menu Slow Cooker 20g butter 2 onions chopped 2 cloves garlic crushed I4 cup red curry paste 1 cup coconut cream 1 cups vegetable stock lkg pumpki removed peeled chopped seeds Salt and freshly ground black pepper to taste Fresh coriander to serve 1 Press MENU and select SAUTE Add butter and preheat for 2 minutes 2 Add onion and garlic Cook for 4 5 minutes or until tender Add curry paste cooking for one minute or until fragrant 3 Add remaining ingredients to the pan Press STOP Secure the lid 4 Press MENU and sele
58. shredded coconut 1 Place all but the topping ingredients into the pressure cooker pan Secure lid and set the pressure valve to the LOCK position 2 Press START press MENU and select HIGH PRESSURE Press TIME and select 30 minutes Press START 3 Whilst the fruit is cooking melt the butter in a pan and add the topping ingredients Stir until the coconut has turned a golden brown Set aside to cool 4 0nce the fruit is cooked serve warm topped with the trio of nuts Steamed Flourless Orange and Poppy Seed Puddings Serves 8 Menu Steamer 2 oranges 2 eggs 1 egg yolk Ye cup caster sugar 1 cup almond meal 1 cup hazelnut meal Y teaspoon baking powder 2 teaspoons poppy seeds 1 Fill the non stick removable pan with water to the 8 cup mark Place oranges inside Press MENU and select PRESSURE HIGH Press TIME and set for 30 minutes Make sure the steam vent is set to the sealed position Press START 2 Once cooking has completed and the pressure is released remove oranges place in a food processor and pulse oranges until well pureed Allow to cool for 10 minutes 3 In the meantime grease 8 by 1 cup capacity pudding ramekin dishes 4 Beat the eggs and sugar on medium speed of an electric mixer until light and fluffy 5 Fold the dry ingredients through the egg mixture and then mix through the orange pulp 6 Divide mixture evenly between the ramekin moulds and cover with lightly greased baking paper
59. the Slow Cooker mode to LOW or HIGH and cook for the appropriate time Approximate cooking times LOW 2 hours per 500g HIGH 1 hour per 500g Note Ensure chicken is cooked all the way through by inserting a skewer or knife into the meatiest part of the chicken The juices will be clear when the chicken is cooked through If the juices are pink a little more cooking is required Stocks You can easily make stocks Many slow cooker recipes use stock as part of the ingredients A good stock is also the base of a great soup Stocks can be bought at supermarkets however nothing beats the flavour of a homemade stock Making your own stock is a great way to use up bones or carcasses that would normally be thrown away There is no need to peel your vegetables when making a stock Just ensure you wash them well before use Fresh made stock will keep in the refrigerator for up to 4 days but can be frozen for up to 3 months Always label and date your stock before storing It s a good idea to freeze stock in portioned sizes So for example if you generally use stocks in stews casseroles curries etc then freeze your stock in 1 cup portions If you tend to use your stock more for gravies and sauces then freeze it in smaller 14 cup portions or even in ice cube trays so that you don t need to defrost large quantities at a time To remove the excess fat place the stock in the fridge overnight then skim the solidified
60. to delay the start of your cooking by approximately 1 hour and 30 minutes 1 Set the MENU to rice 2 Set the cooking TIME to 00 15 3 Press the DELAY button and set for 01 30 4 Press START Care and Cleaning Cleaning should only be carried out when the Pressure Cooker is switched off and the plug removed from the socket Allow the unit to completely cool before cleaning Do not use the removable cooking pan on the stovetop inside a microwave oven or inside an oven Use the pan only inside the Pressure Cooker unit Wash the sealing gasket and lid by hand in warm soapy water Dry all parts thoroughly Cooking Pan To remove food that is cooked onto the bottom of the removable cooking pan soak the pan in warm water before cleaning Wash the removable cooking pan by hand in warm soapy water Dry thoroughly before replacing the pan in the unit Exterior Wipe the exterior of the Pressure Cooker with a damp cloth and polish dry DO NOT use harsh abrasives scourers or chemicals as these will damage the surfaces To prevent damage to the unit do not use alkaline cleaning agents when cleaning use a soft cloth and mild detergent Condensation Collector Empty the condensation collection of water after each use Wash in warm soapy water Lid and Sealing Gasket Always examine the gasket before each use The silicon sealing gasket on the inside of your pressure cooker lid may deteriorate over time Remove and replace t
61. to protect your hand 10 11 Cooking menus overview continued Slow Cooking Slow Cooking achieves flavour filled meals and tender moist meats cooked to perfection As the name suggests meals are not cooked under pressure but are cooked over a long period of time Slow Cooking provides healthy simple and economical cooking It requires minimal supervision short preparation times and quick clean up times LOW Setting This is suitable for simmering and slow cooking HIGH Setting This is for faster cooking Typically 1 hour on HIGH approximately 2 2 5 hours on LOW KEEP WARM Setting When cooking time is completed the Aviva automatically switches to the Keep Warm setting to prevent overcooking and to keep your cooked food warm until serving perfect for busy families those on the run and those who need flexible meal times This setting is not hot enough to cook and should only be used to keep hot cooked food warm for serving The Slow Cook menu does not require pressure to cook It cooks similar to standard slow cookers and uses low temperatures and longer cooking times to achieve tender flavoursome meals Capacity When the unit is used on the Slow Cook menu the maximum capacity to use is the MAX PC marking on the inside the cooking pan Rice Cooking When cooking rice use the Rice menu This is suitable for all types of rice including White and Brown rice The Rice menu cooks under pressure
62. to the pan Press STOP Secure the lid 5 Press MENU and select SLOW COOK HIGH Press TIME and set to 4 hours Make sure the steam vent is in the RELEASE position Press START 4l 6 Once cooking has completed and the pressure has released season to taste with salt and pepper Serve with rice Lamb Tagine Serves 6 to 8 Menu Slow Cooker lkg lamb shoulder cut into 2cm cubes 2cm piece ginger peeled grated 2 tablespoons smoked paprika 1 tablespoon ground turmeric 2 teaspoons ground cinnamon 1 teaspoon ground cayenne pepper 2 tablespoons olive oil 3 cloves garlic crushed 2 onions chopped 1 cups beef stock Y cup dried apricots chopped Y cup flaked almonds Ys cup dried dates chopped I5 cup sultanas 1 tablespoon honey Salt and freshly ground black pepper to taste Cous cous and fresh coriander to serve 1 Rub lamb with ginger paprika turmeric cinnamon and cayenne Cover and refrigerate for 30 minutes 2 Press MENU and select BROWN Press START Add oil and preheat for 2 minutes 3 Add lamb and brown off in pan for 3 4 minutes Remove from pan 4 Press STOP Press MENU and select SAUTE Press START Add garlic and Recipes Main Meals continued onions cooking for 4 5 minutes or until tender Add remaining ingredients into the pan Press STOP Secure the lid 5 Press MENU and select SLOW COOK HIGH Press TIME and set to 4 hours Make sure the steam vent is set to the RELEASE position
63. ty period contact your nearest Sunbeam service centre For a complete list of Sunbeam s service centres visit our website or call our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Need help with your appliance Contact our customer service team or visit our website for information and tips on getting the most from your appliance In Australia Visit www sunbeam com au Or call 1300 881 861 In New Zealand Visit www sunbeam co nz Or call 0800 786 232 is a registered trademark Aviva is a trademark of Sunbeam Corporation ade in China Due to minor changes in design or otherwise he product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2014 ABN 45 000 006 771 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Level 6 Building 5 Central Park 660 670 Great South Road Greenlane Auckland ew Zealand Sunbeam Corporation is a division of GUD Holdings Ltd 8 14
64. whilst in Frypan Brown Saut Simmer menus Condensation Collector Control Panel Marking inside the pan Max PC marking is for Pressure and Slow Cooker menus Full RC Cup marking is for the Rice menu Condensation Collector ACE DEL Pressure a 0 MENU TIME VIA DELAY ulti Cooker BH aus Keep Warm Non stick Removable Cooking Pan The removable cooking pan is to be used inside the unit for all cooking menus It is non stick for easy cleaning 6L capacity is perfect for a large family Cool Touch Handles Non slip feet Keeps the unit secure on the bench top during use and prevents scratching of bench top surfaces Rice Spoon Serving Spoon Rice Measuring Cup Ensures accurate measuring of rice to achieve perfect results every time Rice cup measurements are not the same as metric cups Features of your Sunbeam PE6100 Pressure Multi Cooker continued Cooking Rack Cooking rack is suitable for steaming Pressure amp Steam Release Valve Lid Lock Rod Lid Lock Valve Steam Release Valve Cover Sealing Gasket The Control Panel The control panel on the Pressure Cooker is designed to ensure easy use and to show the progress of your cooking Choose from the 7 cooking menus Pressure Cook Slow Cook Rice Steam and Frypan Brown Saut Simmer Choose your cooking
65. will begin to count down 9 After the set cooking time has elapsed the unit will beep and will automatically switch to the KEEP WARM setting The LCD screen will therefore change from Cooking to Keep Warm The Pressure Cooker can stay in the Keep Warm setting for 4 hours TIP The Pressure Cooking settings are in the Cooking Menu Settings Table on page 13 NOTE The unit can not work without liquid Ensure a minimum of 250ml of liquid is used inside the removable cooking pan Note During cooking steam will build up in the unit so when lifting the lid use a kitchen glove or mitt to protect your hand Using the Slow Cooker menu The Slow Cook menu does not cook under pressure but does need the lid locked to commence cooking It cooks similar to standard slow cookers and uses low temperatures and longer cooking times to achieve tender flavoursome meals Place the Pressure Cooker on a flat level surface Plug in the unit The unit will beep and the indicator lights and the LCD screen will illuminate The Pressure Cooker will default to the Pressure Cooker menu on the HIGH setting Pressure and HIGH will flash on the display 1 Place your food and liquid inside the removable cooking pan Note All food must be completely covered by liquid to ensure even cooking results 2 Place the lid on and lock by rotating anti clockwise to the LOCK position Using the finger tab flic
66. will seek to resolve your difficulties or if the product is defective advise you on how to obtain a replacement or refund To assist us in managing warranty claims we recommend you register your product as soon as practicable after purchase by creating a MySunbeam account on our website and send a copy of your original receipt to Sunbeam In order to make a claim under our warranty you must have the original proof of purchase documentation for the product and present it when requested Should your product develop any defect within 12 months of purchase because of faulty materials or workmanship we will replace or repair it at our discretion free of charge A product presented for repair may be replaced by a refurbished product of the same type rather than being repaired Refurbished parts may be used to repair the product Our replacement or repair warranty only applies where a defect arises as a result of faulty material or workmanship during the warranty period Your warranty does not cover misuse or negligent handling including damage caused by failing to use the product in accordance with this instruction booklet accidental damage or normal wear and tear Your warranty does not cover freight or any other costs incurred in making a claim consumable items accessories that by their nature and limited lifespan require periodic renewal such as filters and seals or any consequential loss or damage or cover da

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