5-in-1 Multi-Cooker Instruction Manual
Contents
1. 3 3 height height 16 17 4 HE 6 NEWVVAVE KITCHEN APPLIANCES W Adding the food Take out the inner bowl and place in the food and water The amount of food and water should not exceed 4 5 of the height of the inner bowl For food that will expand the level should not exceed 3 5 of the inner bowl The minimum allowable level is 1 5 of the bowl See figures 16 17 Clean the outer pot Before placing the inner pot inside the outer bowl make sure to wipe clean the outer surface of the inner bowl and the surface of the electronics heater Once clean turn the inner bowl left and right inside the outer bowl to ensure a firm contact between the inner bowl and the Electronics heater See figure 19 Close the lid Ensure the seal belt is fitted into the inner part of the lid Follow the assembly instructions for details See figures 20 21 Adjust the Pressure Limiting Valve Adjust to the Airtight position and ensure that the floater sinks See figures 22a 23b Turn on the power supply Once the power is turned on the LCD Screen will display 0000 The first red digit indicates the time of the Preset Timer while the first two red digits show the self selected Pressurized Cooking Time Configure the parameters and Start the heating process Set the Preset Time Press Timer once to increase the timer by one hour The maximum preset timer period is 9 5 hours Afte2. Salt and fresh ground pepper Method Pressure Cook Apply the same method as with the Slow Cooking until the cabbage has completely wilted and you have pressed cancel on the Multi Cooker Close he lid and lock Press the High Pressure button then set the timer o 10 minutes then press Start Make sure that he pressure limiting valve is set on Airtight To open the lid turn the pressure limiting valve to Exhaust Wait until the pressure has reduced and he safety release function allows you to open the id Ready to serve NEW AVE KITCHEN APPLIANCES Multi Cooker Vegetarian Recipes Mushroom Risotto Method Pressure Cook To begin using the Pressure Cooking method press the Browning Function on your Multi Cooker Firstly heat the oil add the onion and cook until the onion becomes soft and changes colour This should take around 4 minutes Next add the garlic and cook for a minute Add the Arborio rice and mix together with the onions until the rice is covered in oil Cook for a further 2 minutes before adding the wine After cooking for another 2 minutes press the Cancel button to turn off the Browning function Add the mushrooms and stock and stir through Press the High Pressure function and set the time for 7 minutes Close the lid and press start Make sure the pressure limiting valve is set on Airtight After the 7 minutes is up open the lid and stir through half the Parmesan cheese and parsley Serve wit
3. Cook with the lid closed but keep the exhaust valve open The Keep Warm function will automatically activate once the allotted cooking time is completed NEW VAVE KITCHEN APPLIANCES Quick User Guide To Using W Your 5 In 1 Multi Cooker Soup The Soup function has a timer that will default to 25 minutes which is ideal for cooking watery soups You have a delayed timing start of up to 9 5 hours and a cooking timer of up to 99 minutes The temperature range on this setting is 110 C to 121 C You can adjust the cooking time to suit your recipe Plug the unit in Select the Delay cooking time if required Press the Soup button e Adjust the cooking time in minutes by pressing the and buttons Press the Start button e Cook with the lid closed and keep valve closed or airtight e The Keep Warm function will automatically activate once the allotted cooking time is completed Steam Rice This feature allows you to cook rice or steam food by adding the steam rack tray and or steam basket into the Multi Cooker You have a delayed timing start of up to 9 5 hours and a cooking timer of up to 99 minutes The temperature range on this setting is 103 C You can adjust the cooking time to suit your recipe Plug unit in Select the Delay cooking time if required Press the Steam button Adjust the cooking time in minutes by pressing the and buttons Press the Start button e Cook with the lid closed
4. and keep the exhaust valve open The Keep Warm function will automatically activate once the allotted cooking time is completed NEW VAVE KITCHEN APPLIANCES Quick User Guide To Using Your 5 In 1 Multi Cooker Pressure Cooking With the Pressure feature on your new Multi Cooker you are able to use low and high pressure cooking The psi for low pressure cooking is 7psi and 13psi for High pressure cooking If you decide to cook using the Pressure Cooker function it is recommended that you use one of the other functions first e g Brown to start off your recipe as this will allow the Multi Cooker to heat the food throughout and will speed up the pressure cooking time Before using this function make sure you have read the pressure valve function Please refer to the food and cooking chart Plug the unit in Use Brown function to start off your recipe Once the recipe is ready to be pressure cooked close the lid Turn the pressure valve on top of the lid to air tight e Press the desired Pressure cooking button Adjust the cooking time in minutes by pressing the and buttons Press the Start button e The red light on the left will indicate when the pressure is at the correct level Once timer has finished turn valve to Exhaust this will release pressure This will take a few minutes for the pressure to reduce e Once pressure is fully released you may open the lid The Keep Warm function will ac
5. approximate and can vary depending on ingredients and quantities Traditional recipe times Slow Cook recipe times 15 30 minutes 2 3 hours 60 minutes 4 6 hours 1 3 hours 6 8 hours NEW VAVE KITCHEN APPLIANCES Suitable Meat Cuts For Slow Cooking Meat cut for Slow Cooking Beef Chuck skirt round steak shin or gravy Osso Bucco Lamb Lamb shanks drumsticks chops neck chops boned out forequarter or shoulder Diced leg shoulder forequarter chops and steak neck chops Veal knuckle Osso Bucco Pork Leg steaks diced belly diced shoulder boneless loin chops Poultry Skinless pieces such as thighs and breasts Browning Before Slow Cooking Pre browning meat and poultry prior to slow cooking seals in the moisture intensifies the flavours and provides tender results whilst also producing richer flavors in the other ingredients such as onions capsicum etc Pot Roasting Additional liquid is required for pot roasting Ensure there is sufficient liquid into the cooking pot to cover roughly 1 3 of the meat Remember that the meat will not brown during the pot roasting process For browner results use the brown function to seal the roast dish before cooking NEW VAVE KITCHEN APPLIANCES A Beginners Guide To Pressure Cooking Pressure Cookers have been around for years and have become popular again due to greater work commitments and busier schedules By using steam under pressure temperatu
6. done Next press the Slow Cook button set 7 hours on the timer and then Start Add the duck breasts and cover with the sauce Close the lid and make sure that the pressure limiting valve is set on Exhaust Once finished open the lid Transfer the duck breast to a cutting board and shred the meat into bite size pieces Return the duck to the sauce Press the Brown button and start Cook for a further 10 minutes until the sauce is very thick Serve with fresh egg pasta e g Parpadelle fettuccine Method Pressure Cook Open the lid and press the Brown button and then Start Season the duck breasts Heat the olive oil Add the duck breast skin side down and cook until well browned 4 5 minutes per side Remove and set aside Saut the onions shallots and garlic for about 3 minutes Add the chilli flakes and saut for a further 30 seconds Add the carrot celery tomato paste stir and combine and continue to cook for a further 32 minutes Add the red wine and deglaze the pot stirring and scraping up the brown bits on the bottom of the pan with a wooden spoon Stir in the tomatoes sugar porcini mushrooms thyme and fennel seeds season and bring to boil on the brown function Add a little water from rinsing the tinned tomatoes Chop the duck breasts into varied size pieces and add them to the sauce Press the Cancel button when done Ingredients Serves 6 8 31050 olive oil 1kg boneless duck breast with skin off 1 red on
7. inner bowl soften by filling it with warm soapy water and allow to soak for 1 hour Remove by scrubbing with a soft nylon non scratch kitchen brush Do not put any part of your 5 in 1 Multi Cooker in the dishwasher Never use abrasive cleaners steel wool or metal scouring pads as they can damage the surface of your cooker e Do not use metal utensils for stirring in the bowl as they will cause damage Empty the Steam water storage cup and the rear of the unit NEW VAVE KITCHEN APPLIANCES W Multi Cooker Vegetarian Recipes Javog Cabbage weth Pancetta Method Slow Cook Open the lid and press the Brown button and Start Saut the pancetta until fat is rendered Add the onions and saut until soft and then add the garlic Add the cabbage 1 handful at a time until it has cooked down Pour in the white wine and caraway seeds and cook for around 5 minutes until the cabbage has completely wilted Add salt and pepper to taste and press the Cancel button once done Next press the Slow Cook button set 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 cabbage which should now be soft and creamy Ready to serve Ingredients serves 4 1 large savoy cabbage thinly shredded 185g pancetta diced 1 brown onion sliced 1 garlic clove chopped 60ml dry white wine 2tsp caraway seeds
8. press the Brown button and then Start Season the 1kg boneless pork shoulder cut pork pieces Heat the canola oil Add the pork pieces and cook for 2 ito cub s minutes Add the mild green chilies tomatillos onion garlic jalapeno stock tomatoes oregano and cumin and stir briefly to combine Cook for a further 4 minutes Press cancel when finished browning Next press the Slow Cook button set 4 hours on the timer and then Start Close the lid and make sure that the pressure limiting valve is set on Exhaust Garnish and serve with corn Tortillas 1 small white onion finely chopped 2 garlic cloves chopped tsp ground cumin tbsp dried oregano 1 large jalapeno chili 400g cans of diced roasted Method Pressure Cook mild chillies Open the lid and press the Brown button and then Start Season the pork pieces Heat the canola oil Add the pork pieces and cook for 2 minutes Add the mild green chilies tomatillos onion garlic jalapeno stock tomatoes oregano and cumin and stir briefly to combine Cook for a further 4 minutes Press the cancel when finished browning Close the lid and lock Press the High Pressure button and then set the timer to 20 minutes and press Start Make sure that the pressure limiting valve is set on Airtight 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 Garnish and serve with cor
9. stock Triple the vegetable quantity NEW VAVE KITCHEN APPLIANCES Ingredients serves 4 2kg black Mussels cleaned and de boned 80ml olive oil 3 garlic cloves chopped 1 fresh chilli chopped 8tbs fresh parsley chopped 1 2 cup dry white wine Salt and pepper Fish Stock Ingredients Makes 1 litre of stock 500g fish bones and head 1 brown onion sliced 1 carrot sliced 1 celery stick sliced 250ml white wine 1L water 1 bay leaf 3 parsley stalks 3 black peppercorns Salt and pepper Multi Cooker Seafood Recipes and Shallot Fish with J CocSnut Kice Method Steam Combine the sherry sugar oil and half the soy sauce in 1 Ingredients serves 4 1 tbs dry sherry 1 tsp caster sugar a small bowl 2 Place the fish in a parcel of foil with baking paper 1 tsp sesame oil p g pap underneath top with the ginger and pour over the 1 tbs light soy sauce sherry mixture 2 about 150g each firm white fish fillets 8 Using your multi coooker measuring cup measure 2 2cm piece of fresh ginger peeled cut into cups of basmati rice rinse well Add this to the bottom matchsticks of your multi cooker add in small can of coconut Steamed Asian greens to serve cream Add extra hot water to your rice until it reaches 1 shallot trimmed thinly sliced diagonally above the level 2 mark inside your multi cooker bowl 1 long fresh red chilli op
10. 5 6 minutes Add the garlic and cook for a further 2 minutes Add the three types of mince and cook until all dark in colour or around 10 12 minutes Add the red wine and stir through until evaporated about 5 minutes Stir in the tomato paste add the passata water bay leaves herbs and stir once again Bring to the boil Press the Cancel button once done Make sure you do not use any metal utensils when cooking Next press the Slow Cook button set 6 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 Serve with fresh egg pasta e g Parpadelle or Fettuccine Method Pressure Cook Open the lid and press the Brown button and then press Start Saut the onions celery and carrots in oil until soft which should take around 5 6 minutes Add the garlic and cook for a further 2 minutes Add all the mince and cook until dark in colour or around 10 12 minutes Add the red wine and stir through until evaporated or about 5 minutes Stir in the tomato paste add the passata water bay leaves herbs and stir once again Bring to the boil Press the Cancel button once done Close the lid and lock Press the High Pressure button and then set the Timer of 25 minutes then press Start Make sure that the pressure limiting valve is set on Airtight To open the lid turn the pressure limiting valve to Exhaust Wait until the pressure has reduced and the safety r
11. NEWWAVE KITCHEN APPLIANCES 5 in 1 Multi Cooker Instruction Manual Contents Introduction Important Safeguards Using your Multi Cooker Product Structure Assembling Instructions Quick Guide to Using your 5 in 1 Multi Cooker Beginners Guide to Slow Cooking Beginners Guide to Pressure Cooking Beginners Guide to Soup Making Beginners Guide to Steaming Beginners Guide to Rice Cooking Warranty Care and Cleaning Instructions Recipes After Sales Service Wild Appetite Contact Details NEW AVE KITCHEN APPLIANCES Introduction We hope that you enjoy your new 5 in 1 Multi Cooker Please find below important information about your new appliance Characteristics e 5 in 1 Multi Cooker e NW 700 Voltage 220 240 50Hz Power consumption Description Other items in the Newwave Kitchen Appliances range Q Je e 5 cooking appliances in 1 Pressure Cooker Slow Cooker Rice Cooker Steamer Soup Saute e 7 Safety Protection measures 6L capacity e 2 pressure levels high and low e Stainless steel finish Non stick removable inner bowl Q Digital timer with countdown e Slow cook times in hours e Fast cook times in minutes g k e Automatic keep warm setting j 12 month warranty NEWVVAVE KITCHEN APPLIANCES W Important Safeguards When using electrical appliances basic safety precautions should always be followed Please read the safegu
12. TCHEN APPLIANCES Multi Cooker Soup and Stock Recipes Minestrone Joup Method Soup Press the Brown Function Heat the oil and add the onion and garlic and cook for 2 minutes Add the carrots celery and broad beans and cook for a further 3 4 minutes Press the Cancel button and add the tomatoes bay leaf parsley water and season Close the lid and press the Soup function The default time is 25 minutes Reduce the cooking time to 15 minutes and press Start Make sure the pressure limiting valve is set on Airtight Open the lid and add the zucchini and canned beans Stir through and close the lid Cook for a further 10 minutes on the Soup function Serve with fresh parmesan cheese and crunchy bread Ingredients 125ml olive oil 1 brown onion diced 1 carrot diced 1 celery stick diced 2 garlic cloves chopped 1 5L water 1 bay leaf 1 medium zucchini diced 200g canned tomatoes chopped 100g broad beans pre soaked 150g canned cannellini beans washed 2 fresh parsley stalks Salt and pepper Fung kan Joup Method Soup Press the Brown function Heat the oil and add the leeks pumpkin celery and potatoes and cook for 3 4 minutes Add the water black peppercorns and season Press the Cancel button Close the lid and press the Soup function The default time is 25 minutes and press Start Make sure the pressure limiting valve is set on Airtight Once done open the lid and po
13. al and arrange the slices on top of the bok choy Pour on the remaining sauce Method Pressure Cook Follow the Slow Cook instructions but stop after bringing the hoi sin sauce to the boil Add the duck breasts Press the Cancel button once browning is completed and close the lid and lock Press the High Pressure button and then set the timer for 22 minutes and Start Make sure that the pressure limiting valve is set on Airtight 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 Arrange the bok choy quarters around the duck breast pushing them slightly into the cooking liquid Press the Brown button and start Cook with the lid open for a further 10 minutes until the sauce is very thick Slice the duck breasts on a diagonal and arrange the slices on top of the bok choy Pour on the remaining sauce Ready to serve NEW VAVE KITCHEN APPLIANCES Ingredients Serves 6 8 2tbsp Canola oil 2kg boneless duck breast with skin on 2 yellow onions finely chopped 2 garlic cloves chopped 3180 fresh ginger grated 112 tbsp ground allspice 1 cinnamon stick 7 5 cm 1 star anise broken in pieces 375ml chicken stock 60g dark brown sugar 60ml soy sauce tbsp hoi sin sauce 6 baby bok choy cut into quarters Salt and pepper Preparation Trim excess fat from the duck breasts Multi Co
14. and the safety release function allows you to open the lid Add the bamboo shoots and stir through Ready to serve with toasted flaked almonds and chopped fresh mint NEW VAVE KITCHEN APPLIANCES Ingredients Serves 6 8 11 lean stewing beef 31050 oil 1 white onion chopped 4 garlic cloves crushed 60g thai red curry paste 420ml coconut milk 2tbsp fish sauce 2tbsp fresh lime juice 21080 dark brown sugar 250ml sliced bamboo shoots 31080 chopped fresh mint 60g Toasted flaked almonds W Multi Cooker Veal Beef and Lamb Recipes Hunganan beef oilasi Method Slow Cook Open the lid and press the Brown button and then press Start Cook the bacon remove and set aside Season the beef pieces and heat the oil Add the beef pieces in batches cook until browned for around 5 minutes then remove and set aside Add the onion and garlic and saut for 2 3 minutes Then add paprika caraway seeds oregano tomato paste wine and stock and bring to boil before adding the beef After the beef has been added press the Slow Cook button and set the timer for 6 hours 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 chopped bacon capsicum and potatoes and stir through Cook on slow cook for a further 12 hour Ready to serve with sour cream Method Pressure Cook Open the lid and press the Brown but
15. ards below before using your Multi Cooker by clients in hotels motels and other residential type environments bed and breakfast type environments This appliance is for household use only Do not use this appliance for anything other than its intended use Do not use in moving vehicles or boats Do not damage the seal belt and do not replace it with any other rubber belly or tensile belt Please ensure that the ducts in the pressure egulator allowing the escape of steam are checked regularly to ensure that there are no blockages The lid must not be opened until the pressure has decreased sufficiently Please turn the lid left after the pressure has released to ensure safety when opening the lid Do not move the seal ring in the lid with any tools or external forces If the ring breaks off the lid stop using the cooker and replace the whole lid with a new one Clean the filter regularly to keep the cooker clean Do not open the lid with external force when the floating valve has not sunk Never add any additional weight on the Pressure Limiting valve or replace the Pressure Limiting valve with another object Never use the inner bowl if damaged as this will cause air leakage Food should not be kept warm for more than 12 hours If steam is released around the lid during the cooking process please stop using the device and contact an authorised repair centre Never plug in or switch on your appliance without the inner
16. bowl placed inside the cooker Only use the removable inner bowl supplied Do not use any other bowl inside the cooker Never operate the cooker without food or water in the inner bowl Do not place the removable inner bowl when hot on any surface that may be affected by heat Avoid scalding from escaping steam when opening the lid Do not place the inner bowl in the dishwasher Read all instructions before operating and keep hem for future reference Remove any promotional stickers or labels before using the appliance for the first time Always make sure your appliance is assembled before use Do not touch hot surfaces Use the handles to move the appliance Do not place the appliance near the edge of a bench or table during operation Ensure the surface is level clean and free of water The appliance is not to be used by children or persons with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction Children being supervised should not to play with the appliance Close supervision is necessary when any appliance is used by or near children Do not place the appliance on or near a hot gas or electric burner or where it can touch a heated oven Keep away from walls Always provide adequate space above and on all sides for air circulation Always switch the appliance off at the wall then unpl
17. e onion and garlic are coated about 30 seconds Add the coconut milk and stir making sure to get the brown bits off the bottom of he pot using a wooden spoon Add the fish sauce lime juice and brown sugar and heat for another 5 minutes before adding the beef After the beef has been added press the Slow Cook button set 6 hours on the imer and then press Start Close the lid and make sure that the pressure imiting valve is set on Exhaust Once finished open the lid and add the bamboo shoots and stir trough and allow to sit for 10 minutes Ready to serve with toasted flaked almonds and chopped fresh mint Method Pressure Cook Open the lid and press the Brown button and then press Start Season he beef pieces and heat the oil Add the beef pieces in batches cook until browned or around 5 minutes then set aside Add the onion and garlic and saut for 2 3 minutes Then add the curry paste and stir until ragrant and the onion and garlic are coated about 30 seconds Add the coconut milk and stir making sure to get the brown bits off the bottom of he pot using a wooden spoon Add the fish sauce lime juice and brown sugar and heat for another 5 minutes before adding the beef Close the id and lock Press the High Pressure button and then set the timer to 30 minutes then press Start Make sure that the pressure limiting valve is set to Airtight To open the lid turn the pressure limiting valve to Exhaust Wait until the pressure has reduced
18. e sure that the total rice and water level does not exceed the 3 5 level For smaller quantities of rice for example 2 cups or less white rice can be cooked under high pressure for 7 8 minutes NEW AVE KITCHEN APPLIANCES 12 Month Limited Warranty W Date of Purchase Name of Retail Outlet Address of Retail Outlet Multi Cooker Serial No Customer Name Customer Address Email Address Please return this copy to Wild Appetite to receive a 12 month limited warranty on your Multi Cooker or log onto wildappetite co nz and fill out your warranty online Wild Appetite Ltd PO Box 302 294 North Harbour Auckland 0751 NEW ZEALAND Ph 64 9 448 2313 Warranty Conditions 1 Warranty void if unit tampered with 2 Warranty does not cover any broken parts 3 Warranty does not cover postage returned cookers Please retain a copy of the Warranty and the purchase receipt as proof of purchase We will guarantee this product against defects caused by faulty workmanship and materials for twelve months domestic use During this Warranty period Wild Appetite will REPLACE any defective product However if the product includes a number of accessories only the defective part of the accessory will be replaced Wild Appetite reserves the right to make minor adjustments instead of replacing the product or accessory Packaging instructions will not be replaced unless faulty Subject to your statutory rights as to the merchantable quality of the prod
19. eaves roughly chopped NEW VAVE KITCHEN APPLIANCES Multi Cooker Soup and Stock Recipes ess Method Slow Cook 1 Place the split peas in a large bowl and cover with cold water Set aside for 6 hours or overnight to soak Drain Yon and Ham Soup Ingredients serves 4 1 x 500g pkt green split peas 1 tbs olive oil 2 To make the bouquet garni place the thyme bay leaves 2 brown onions coarsely chopped eg p y and peppercorns in a small piece of muslin cloth Wrap 3 carrots peeled coarsely chopped Ben a up and tie with unwaxed kitchen string to secure S celery sticks ends trimmed coarsely 3 Press your brown button on your multicooker and heat chopped the oil Add the onion carrot and celery and cook 1 large about 750g ham hock see note uncovered stirring often for 2 minutes or until the onion 2 75L 11 cups water is soft Add the split peas bouquet garni ham hock Turkish bread toasted to serve and hot water 4 Press cancel then the slow cooking button press 2 Bouquet garni hours and then start 3 sprigs fresh thyme 5 Use tongs to remove the ham hock from the cooker Set aside until cool enough to handle Use your hands to pull the ham off the bone Discard the bone Shred the ham Return the ham to the soup To warm up leave the lid open and press brown Serve with toasted Turkish bread 2 dried bay leaves 4 black peppercorns NEW AVE KI
20. ecipe guide When preparing meat and poultry try to select the leaner cuts of meat and trim off any visible fat as this will reduce any excess liquid Vegetables should be cut into small even sized pieces to ensure even cooking When cooking meat and vegetables together it is important to remember that meat cooks at a slower rate than vegetables Please be careful if you have cooked with the lid closed to avoid any scalding from escaping steam Lift the lid carefully and keep your face clear when opening NEW VAVE KITCHEN APPLIANCES Product Structure 1 Handle 9 Outer Pot 17 Side Handle 2 Lid 10 Upper Body 18 Electronic Heater 3 Pressure Limiting Valve 11 Control Panel 19 Seal Ring for Floating 4 Floating Valve 12 Power Cable Valve 5 Floater 13 Steam Water Storage 20 Filter 6 Slideway 14 Body Cover Structure 21 Seal Belt 7 Sliding Valve 15 Detachable Spoon Ladle Holder 22 Sensor 8 Inner Pot 16 Lower Body Floating Valve f ond nb blocking case 4 4 raw a 5 Take off Dismartiing of Water Colector 20 4 Press Down AL Takelo b Fx Fix and Take off Sealant Washer 4 Pross down KITCHEN APPLIANCES Take off Accessones Control Panel Geugng Cup Ladle NEW VAVE KITCHEN APPLIANCES Assembling Instructions SE ges No e lA AS KITCHEN APPLIANCES wildappetite co nz Assembling Instructions Wide 4
21. elease function allows you to open the lid Ready to serve NEW VAVE KITCHEN APPLIANCES Ingredients Serves 6 8 2tbsp olive oil 250g minced beef 250g minced veal 250g minced pork 1 white onion finely chopped 1 garlic clove chopped 1 carrot diced 1 celery stalk diced 800g tomato paste 750ml passata 300ml water 1 cup dry red wine 2 3 bay leaves 1180 mixed Italian herbs Salt and pepper Multi Cooker Veal Beef and Lamb Recipes Ingredients serves 4 Method Slow Cook 1 4 cup plain flour 1 Place flour and lamb in a snap lock bag 800g diced lamb shoulder Season with salt and pepper Seal Shake to coat 2 tablespoons olive oil Press brown on your multi cooker and heat oil Cook lamb in batches for 3 to 4 minutes or until browned and remove 1 large brown onion chopped 2 Add onion garlic and ginger to the multi cooker and cook 2 garlic cloves crushed stirring for 4 to 5 minutes or until tender Add chilli and 4cm piece fresh ginger peeled grated curry paste Cook stirring for 1 minute or until fragrant 1 long red chilli finely chopped Add coconut milk stock powder and 3 4 cup cold water 1 4 cup Indian madras curry paste Add cinnamon stick and bay leaf Return lamb and any 270ml light coconut milk juices stir to combine powder 3 Press cancel close the lid then press the slow cook button 1 cinnamon s
22. er 5 minutes Add the wine and stir making sure to get the brown bits off the bottom of the pot Do not use any metal utensils when cooking Add the canned tomato and heat for another 5 minutes Add the shank pieces stock thyme and oregano and stir gently Bring to boil and press the Slow Cook button set 6 hours on the timer and then Start Close the lid and make sure that the pressure limiting valve is set on Exhaust Once finished open the lid Let the food sit in the cooking pot for another 15 minutes to cool Ready to serve Method Pressure Cook Open the lid and press the Brown button and then press Start Season the shank pieces Heat the oil and add the veal in batches cook until browned 5 minutes then remove and set aside Add the onion and garlic and saut for 2 3 minutes Add the carrots celery and prosciutto and cook for a further 5 minutes Add the wine and stir making sure to get the brown bits off the bottom of the pot Do not use any metal utensils when cooking Add the canned tomato and heat for another 5 minutes Add the shank pieces 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 Airtight 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 Read
23. h fresh Parmesan cheese Please note that you can substitute the mushrooms with your favorite ingredients and follow the process accordingly Ingredients serves 4 60ml olive oil 1 brown onion finely chopped 1 garlic clove finely chopped 600ml chicken stock 300g arborio rice 200ml dry white wine 200g mushroom of your choice thinly sliced 100g fresh parsle 200g fresh grated Parmesan cheese Salt and pepper Asparagus With Lemon Butter Method Steam Open the lid and add the steam rack Add water to just under the level of the steam rack Press the Steam button enter in 10 minutes and Start Place the Asparagus in the foil and add the butter pepper lemon juice and fresh parsley Close the foil to resemble a packet or pouch You can add some other vegetables if you like Place the sealed asparagus on the rack Close the lid making sure the Pressure limiting valve is set on Exhaust Press the Cancel button once done Serve with rice NEW VAVE KITCHEN APPLIANCES Ingredients serves 2 3 4 bunches fresh asparagus about 25 spears 90g butter chopped Freshly ground white pepper 2tbsp lemon juice 1tsp fresh parsley chopped W Multi Cooker Vegetarian Recipes Cured ump kin with Spinach Method Slow Cook Open the lid and press the Brown button and Start Saut the onions in the oil until they become golden brown Stir in the garlic ginger chilies coria
24. ion finely chopped 2 garlic cloves chopped tsp chilli flakes 1 carrot diced 1 shallot 1 celery stalk diced 2 1050 tomato paste 1 cups dry red wine 875ml tinned tomato tbsp sugar 30g dried porcini mushrooms 1180 dried thyme tsp fennel seeds Salt and pepper NEW AVE KITCHEN APPLIANCES Multi Cooker Poultry Recipes Al spice Muck With Braised Bok hog Method Slow Cook Open the lid and press the Brown button and Start Season the duck breasts and heat the canola oil Add the duck breast skin side down and cook until well browned for 4 to 5 minutes per side Remove and set aside Saute the onions garlic ginger allspice cinnamon and star anise until onion softens around 3 minutes Add the stock and deglaze the pot stirring and scraping up the brown bits on the bottom of the pan with a wooden spoon Stir in the sugar soy sauce and hoi sin sauce and bring to the boil Press the Cancel button once browning is completed Next press the Slow Cook button set 4 hours on the timer and Start Add the duck breasts and cover with the sauce Close the lid and ensure the pressure limiting valve is set on Exhaust Once finished open the lid Arrange the bok choy quarters around the duck breast pushing them slightly into the cooking liquid Press the Brown button and start Cook with the lid open for a further 10 minutes until the sauce is very thick Slice the duck breasts on a diagon
25. n Tortillas NEW VAVE KITCHEN APPLIANCES W Multi Cooker Pork Recipes Roasted Pak With Apricots Method Slow Cook Open the lid and press the Brown button and then Start Heat the oil add the pork loin until browned and sealed for 5 minutes then set aside Saut the onions until softened 2 3 minutes Add the garlic and saut for 1 minute Pour in the stock and mix thoroughly and make sure you scrape the bottom of the pot Do not use any metal utensils Add the pork loin apricots orange juice and thyme Press the Cancel button when browning is complete Next press the Slow cook button set 5 6 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 remove the pork and cover with foil and set aside Remove the apricots and set aside Press the Brown function Bring the remaining sauce to the boil uncovered until thickened Stir in the mustard and add the apricots Slice the pork loin across the loin and arrange Serve with the sauce Method Pressure Cook Open the lid and press the Brown button and then Start Heat the oil add the pork loin until browned and sealed for 5 minutes then set aside Saut the onions until softened 2 3 minutes Add the garlic and saut or 1 minute Pour in the stock and mix thoroughly and make sure you scrape the bottom of the pot Do not use any metal utensils Add the pork loin aprico
26. nder cumin mustard seeds and turmeric and cook for a minute Add the pumpkin and coconut milk and gently mix through Press the Cancel button once done Next press the Slow Cook button set the timer to 3 2 hours and press Start Close the lid and make sure that the pressure limiting valve is set to Exhaust Once finished open the lid and add the spinach curry leaves and kaffir lime leaves and then cook on for a further 12 hour before closing the lid Ready to serve with flaked almonds Method Pressure Cook Open the lid and press the Brown button and Start Saut the onions in the oil until they become golden brown Stir in the garlic ginger chilies coriander cumin mustard seeds and turmeric and cook for a minute Add the pumpkin and coconut milk and gently mix through Add the spinach curry leaves and kaffir lime leaves Press the Cancel button once done Close the lid and lock Press the High Pressure button then set the timer to 18 minutes then Start Make sure that the pressure limiting valve is set on Airtight 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 Ingredients serves 4 2tbsp olive oil 2 medium onions sliced 4 garlic cloves crushed 3180 fresh ginger grated 3 small chilies finely sliced 1 tsp ground coriander 11 2180 ground cumin 1 2 tsp brown mustard seed
27. oker Poultry Recipes Chicken with Shallots and Balsamic Vinegar Method Slow Cook Open the lid and press the Brown button and then Start Season the chicken pieces and melt the butter and oil Add the chicken in batches cook until browned around 5 minutes then set aside Add the shallots until lightly browned Then add the wine stock and vinegar and bring to the boil making sure to get the brown bits off the bottom of the pot using a wooden spoon Press the Cancel button once done Next press the Slow Cook button set 5 hours on the timer and then Start Add the chicken Close the lid and make sure that the pressure limiting valve is set on Exhaust Once finished open the lid If there is still a lot of liquid press the Brown button and cook until the liquid thickens Ready to serve Method Pressure Cook Open the lid and press the Brown button and then Start Season the Chicken pieces Melt the butter and oil Add the chicken in batches cook until browned or around 5 minutes and set aside Add the shallots until lightly browned Then add the wine stock and vinegar and bring to the boil making sure to get the brown bits off the bottom of the pot using a wooden spoon Add the chicken pieces Press the Cancel button once done Close the lid and lock Press the High Pressure button then set the Timer of 25 minutes then Start Make sure that the pressure limiting valve is set on Airtight To open the lid turn the pressure limiting
28. ould be maintained for constant cooking e Arrange food in a single layer or adjust cooking times accordingly e Arrange food on the steaming rack and or steaming basket with space in between to allow steam to circulate and cook more efficiently e Always defrost frozen meats fish and poultry before steaming e When serving steamed vegetables they can be drizzled with a light sauce of butter or olive oil to compliment the tender nature of the vegetables They can also be sprinkled with lemon juice or balsamic vinegar for a tangy twist NEW AVE KITCHEN APPLIANCES A Beginners Guide To Steaming Cooking Times Place the indicated amount of water into the inner cooking pot The amount needed will vary according to the type and method of food being cooked More time will be needed for tender softer vegetables and less time for crispier vegetables Always cook with the lid closed and ensure the exhaust valve is always in the open position For all food items start with 2 cups of water in the bottom of the inner cooking pot ine Asparagus 240g Whole 9 11 minutes Broccoli zucchini 240g 35 50mm floweretts half lengthwise 11 minutes Carrots 240g 6mm slices 15 minutes Green beans 120g Whole 8 9 minutes Snow peas 120g Whole 11 minutes Potatoes 240g Quarter 24 minutes Chicken 240 450g Similar size pieces 15 20 minutes Scallops Up to 500g Season as desired 10 15 minutes Fish fillets Up to 500g Wrapped in 2 parcel 10 15 min
29. press the Brown button and then Start Melt the butter and oil Add the chicken in batches cook until browned 5 minutes then set aside Saut the onions in oil until softened Add the anchovies until they dissipate Add the mushrooms capers tomatoes and stock Bring to boil Mix thoroughly and make sure you scrape the bottom of the pot with a wooden spoon Add the chicken pieces Close the lid and lock Press the High Pressure button then set the timer to 30 minutes then Start Make sure that the pressure limiting valve is set on Airtight 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 Ingredients Serves 4 8 chicken varied pieces 3 tbsp olive oil tbsp fresh lemon juice 2 garlic cloves chopped 11050 thyme chopped 2tbsp unsalted butter 1 white onion sliced thinly 250g button mushrooms quartered 875ml canned roma tomatoes 8tsp mini capers rinsed 1tsp anchovy paste or chop 2 3 anchovies 60ml chicken stock Salt and pepper Preparation Combine and season the chicken pieces with the salt pepper olive oil lemon juice garlic and thyme Cover and place in the refrigerator for at least 1 hour or even overnight NEW AVE KITCHEN APPLIANCES Multi Cooker Pork Recipes Challe Verde Ingredients Serves 6 Method Slow Cook 2tbsp olive oil Open the lid and
30. r 9 5 hours the timer will start a new cycle again NEW VAVE KITCHEN APPLIANCES Assembling Instructions Assembling Instructions 1 To open the lid When the lid is closed hold the handle and turn in an clockwise direction until the lid can be lifted up See figures 1 3 2 To close the lid When the lid is open hold the handle and pull down Once down turn anti clockwise until the lid reaches the closed position See figures 4 6 3 To dismantle the lid When the lid is open hold the lid with both hands and adjust the height between the lid and the upper edge of the cooker to around 10cm Then turn anti clockwise until the lid reaches the closed position See figures 7 10 4 How to install the lid Hold the lid with both hands at the closed position and pull upwards until there is around 10cm between the lid and the upper edge of the cooker Buckle the lid s sliding valve to the cooker s sideways and turn clockwise until you reach the opened lid position See figures 11 13 5 Pressure Limiting Valve this valve is designed to sit loosely on the lid of your 5 in 1 appliance It will rotate 360deg and will not lock into place when placed into position The valve will tighten during the cooking process and then once released will return to a loose valve fitting Usage Instructions To open the lid When the lid is closed hold the handle and turn in an clockwise direction until the lid can be lifted
31. re is produced which is considerably greater than a conventional oven This ensures decreased cooking times without sacrificing the great taste and flavour Aside from these great benefits Pressure Cookers also ensure vegetables retain more vitamins and minerals Handy Tips e Far less liquid is needed than for traditional cooking methods e Never exceed the maximum fill amount of the pressure cooker 4 5 high on your pot If starting with cold food it will take longer for the pressure count down timer to start e When the cooking time is complete and quick pressure release is required make sure you turn the valve to exhaust immediately otherwise foods will continue to cook and may overcook e Use the High Pressure setting when cooking meat e When cooking just vegetables or beans use the Low Pressure setting The general rule is that you use half the liquid used in slow cooking recipes You may need to play with your recipe to get it right Cooking Times Cooking times may vary slightly due to your cut of meat and whether you have either chunks slices etc Use the table on the next page as a guide Please note that these times are approximations and can vary depending on ingredients and quantities NEW VAVE KITCHEN APPLIANCES ly Suitable Meat Cuts For Pressure Cooking Food Cooking Time in Minutes Chicken whole breast thighs leg 24 28 5 6 9 12 8 10 High pressure Beef pot roast shank
32. s 1121180 ground turmeric 2 cups coconut milk 1kg pumpkin peeled and chopped 10 English spinach leaves shredded 10 curry leaves torn Toasted almond flakes Kaffir lime leaves NEW AVE KITCHEN APPLIANCES Multi Cooker Seafood Recipes Mussels in White Wine Method Pressure Cook Open the lid and press the Brown button and Start Allow to heat Add the oil garlic and chilli for about 3 4 minutes Add the mussels white wine fresh parsley Press the Cancel button once done Close the lid and lock Press the High Pressure button then set the timer for 4 minutes then press Start Make sure that the pressure limiting valve is set on Airtight 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 Preparation Wash the fish heads and bones of any blood and drain Method Soup Open the lid and add the fish heads and bones onion carrot celery wine water bay leaf parsley and peppercorns all together and season Close the lid and press the Soup function The default time is 25 minutes Press Start and make sure the pressure limiting valve is set on Airtight Open the lid and strain the liquid through a strainer and disregard bones and vegetables Note This recipe can be substituted with chicken to make chicken stock and beef for beef stock and just vegetables for vegetables
33. s stew 35 40 25 30 10 14 High pressure Lamb shanks shoulder 25 30 20 25 High pressure Veal shoulder osso bucco 10 per shoulder 40 High pressure Pork chops ribs roast 9 11 18 22 40 High pressure Vegetables broccoli potatoes beans carrots 3 4 6 8 2 3 4 5 High pressure Rice arborio white soaked beans lentils 6 8 7 8 28 35 6 8 High pressure Traditional recipe times Pressure recipe times 15 30 minutes 7 15 minutes 60 minutes 15 25 minutes 1 3 hours 25 40 minutes NEW VAVE KITCHEN APPLIANCES A Beginners Guide To Soup Making Soups are a delicious meal option as either a starter or as a meal in itself They are easy to make retain most the essential minerals and vitamins found in the ingredients and ensure a nourishing and healthy meal Soup generally involves cooking boiling meat or vegetables in water or broth The soup function is ideal for making clear and thick style soups Handy Tips When saut ing is required by the recipe use the Brown function e The lid must be closed when using the Soup function and the keep valve closed or airtight The Soup function works similarly to the low pressure function The cooking timer will start when the internal temperature has reached the automatic setting level The timer defaults to 25 minutes which is suitable for most clear soup recipes Thicker style soups many need around 35 minutes to cook Please note the
34. se cooking times are only an indication and that times may vary according ingredients etc Make sure that you do not overfill the inner cooking pot The maximum level when making a soup should be level 3 5 in your pot Cooking Times Make sure you adapt your cooking times to suit the slower method of cooking Use the table below as a guide Please note that these times are only approximate and can vary depending on ingredients and quantities Clear soup 15 20 minutes Vegetable minestone soup 25 minutes Thicker style soup 30 minutes NEW VAVE KITCHEN APPLIANCES A Beginners Guide To Steaming Steaming can be used for most foods and a surprising variety of recipes and has great advantages over other cooking methods Steaming does not immerse foods in water into which nutrients particularly in vegetables can escape Therefore a far higher level of nutrients vitamins and minerals are retained than by other cooking methods Steaming reduces Vitamin C in vegetables by 40 whereas boiling reduces it by 70 because of the loss in the cooking water There are two main methods of steaming 1 By suspending the exposed food over boiling water in a closed container 2 A longer method of wrapping the food in a parcel e g foil and placed over boiling water Handy Tips e Cut across the grain for extra tenderness Never allow the liquid to touch the food or the food will boil and not steam Liquid levels in the base sh
35. tart Season the chicken pieces and heat the butter and olive oil Add the chicken pieces and cook for around 10 minutes until well browned all over Remove and set aside Saut the capsicum onions until soft or for around 3 minutes Add the garlic and cook for 1 minute Stir in the tomatoes and Paprika and cook for a further 2 minutes Add the chicken pieces chickpeas and olives Season and stir through Press the Cancel button once done Close the lid and lock Press the High Pressure button then set the timer of 28 minutes then Start Make sure that the pressure limiting valve is set on Airtight 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 Once done top with the toasted almond flakes NEW VAVE KITCHEN APPLIANCES Ingredients Serves 4 11050 olive oil 1tbsp unsalted butter 1kg or 4 6 chicken pieces with skin off 1 small white onion finely chopped 1 garlic clove chopped 1 red and yellow capsicum seeded and chopped 400g tin tomatoes 400g tin chic peas 80g olives 1 cup of chicken stock Multi Cooker Poultry Recipes Chicken with Lemon and Wwes Ingredients serves 4 Method Slow Cook 1 tbs olive oil 1 Press the brown function on the multi cooker and heat 4 about 800g chicken marylands the oil Add the chicken and cook turning occasionally 2 Spanish onions c
36. tick press 4 hours and start Make sure your valve is on exhaust 9 Bay leat Once done remove and discard cinnamon stick and bay leaf Serve with rice yoghurt naan and coriander NEW AVE KITCHEN APPLIANCES AFTER SALES SERVICE This appliance is built to the very highest of standards There are no user serviceable parts Follow these steps if the unit fails to operate 1 Check instructions have been followed correctly 2 Check fuse has not blown 3 Check the mains supply is functional If the appliace will not operate please call Customer Service on 0800 728 237 If the appliance is outside the warranty period please return to the Customer Service Department following the steps below 1 Pack it carefully preferably in the original carton and ensure the unit is clean 2 Enclose your name and address on all correspondence 3 Give the reason why you are returning it 4 Send it to our Customer Service Department at the address below Customer Service Department Wild Appetite Ltd PO Box 302 294 North Harbour Auckland 0751 NEW ZEALAND Ph 64 9 448 2313 NEW VVAVE KITCHEN APPLIANCES Wild Appetite Ltd PO Box 302 294 North Harbour Auckland 0751 40 Tarndale Grove Albany Auckland 0632 NEW ZEALAND Tel 64 9 448 53 Fax 64 9 448 2314 www wildappetite co nz 2 NATURA
37. tional halved 4 Add the rack into the cooker place the fish parcels into your steamer basket Add the Asian greens on the sides deseeded thinly sliced of the parcel or onto top 7 2 GUS OF basmati rice washed 5 Close the lid press steam function and 10 minutes Make sure your valve is on exhaust Once fish is done drizzle over the remaining soy sauce and any juices from the bowl Top with the shallots and chilli if desired 1 small can of coconut cream NEW AVE KITCHEN APPLIANCES Multi Cooker Soup and Stock Recipes Vegetable Bacon and Kisonc Soup rer AA Ingredients serves 4 Method Soup 1 tablespoon olive oil 1 Press brown on your multi cooker heat oil add onion 1 brown onion finely chopped bacon and garlic Cook stirring for 5 minutes or until 125g bacon chopped soft Add carrot parsnip celery and zucchini Cook 2 garlic cloves crushed stirring for 5 minutes 2 carrots peeled chopped 2 Add hot stock and tomatoes and risoni 1 parsnip peeled chopped 3 Press cancel close the lid then press your soup 1 celery stick chopped function your cooker will automatically default to 2 small zucchini chopped a 25 minute cooking time Keeping the valve on 6 cups reduced salt beef stock airtight 400g can diced roma tomatoes 4 When your cooker in done season with salt and 1 3 cup dried risoni pasta pepper and ladle soup into bowls Serve 1 3 cup flat leaf parsley l
38. tivate once cooking time is completed Please note as a safety precaution the lid will not open until the pressure is fully released NEW AVE KITCHEN APPLIANCES A Beginners Guide W To Slow Cooking Unlike other cooking methods slow cooking allows you to cook delicious meals with simple and easy preparation By simply leaving even the toughest cuts of meat to cook with seasoned liquid the slow cooker requires minimal involvement from the cook apart from the initial preparation The main benefits of slow cooking are that it promotes tenderness concentrates flavours is convenient and can also be economical With this great function poultry pieces will absorb and flavour the liquids surrounding them and the meat will fall off the bone at a mere touch of a fork Vegetable flavours intensify and become delicate even beans will stay whole while becoming smooth and rich Handy Tips e When food is cooked using the Slow Cook function most of the moisture is retained As a precaution when using traditional recipes it is advised to use less liquid However after cooking if the liquid quantity is excessive open the lid and continue cooking further until the liquid reduces to the desired amount e Stirring the food as little as possible or even not stirring at all is best when slow cooking Make sure you adapt your cooking times to suit the slower method of cooking Use the table below as a guide Please note that these times are
39. ton and then press Start Follow the slow cook instructions until you have added beef Cook the bacon remove and set aside Season the beef pieces and heat the oil Add the beef pieces in batches cook until browned or around 5 minutes then remove set aside Add the onion and garlic and saut for 2 3 minutes Then add paprika caraway seeds oregano tomato paste wine and stock and bring to boil Add the beef chopped bacon capsicum and potatoes and stir through Close the lid and lock Press the High Press button then set the timer to 30 minutes then press Start Make sure that the pressure limiting valve is set on Airtight 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 Ingredients Serves 4 6 1149 lean stewing beef or chuck 125g bacon 1100 oil 2 white onions chopped 2 garlic cloves crushed 11050 paprika 1180 caraway seeds 5 sprigs fresh oregano 11050 tomato paste 250ml dry white wine 250ml chicken stock 1 red capsicum seeded and chopped 1kg potatoes quartered 125g sour cream Salt and pepper NEW AVE KITCHEN APPLIANCES Multi Cooker Veal Beef and Lamb Recipes Solognese Sauce Method Slow Cook Open the lid and press the Brown button and then press Start Saut the onions celery and carrots in oil until soft which should take around
40. ts orange juice and thyme Close the lid and lock Press the High Pressure button and then set the timer to 20 minutes and press Start Make sure that the pressure limiting valve is set on Airtight 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 Remove the pork and cover with foil and set aside Remove the apricots and set aside Press the Brown function Bring the remaining sauce to the boil uncovered until thickened Stir in the mustard and add the apricots Slice the pork loin across the loin and arrange Serve with the sauce Ingredients Serves 4 6 14 cup plain flour 1141 boneless pork loin roast 2tbsp olive oil 1 garlic clove chopped 1 white onion sliced thinly 250ml chicken stock 450g dried apricots 125ml fresh orange juice 2tsp fresh chopped thyme 2tbsp dijon mustard Salt and pepper Preparation Season and flour the pork loin and shake off any excess flour NEW AVE KITCHEN APPLIANCES Multi Cooker Veal Beef and Lamb Recipes sso buco Method Slow Cook Open the lid and press the Brown button and then press Start Season the shank pieces Heat the oil and add the veal in batches cook until browned or around 5 minutes then remove and set aside Add the onion and garlic and saut for 2 3 minutes Then add the carrots celery and prosciutto and cook for a furth
41. uct or accessory In the event of a product or accessory being replaced during the Warranty the Warranty on the replacement will expire at the original date i e 12 months from the original purchase date This Warranty excludes defects caused by the product not being used in accordance with the instructions accident damage misuse or being tampered with by unauthorised persons The replacement Warranty also excludes breakages and consumable items This Warranty covers only units sold in New Zealand NEW VAVE KITCHEN APPLIANCES THERMO CHEF NATURA Newwave Appliance Range Wild Appetite Ltd PO Box 302 294 North Harbour Auckland 0751 NEW ZEALAND Ph 64 9 448 2313 NEW VAVE KITCHEN APPLIANCES Care And Cleaning W Before cleaning switch off the Multi Cooker at the power outlet and then unplug Always allow the appliance to cool before cleaning e Clean the outer stainless steel housing with a soft damp cloth and then dry thoroughly Remove the inner bowl and clean the inside of the cooker including the sealant washer pressure discharging valve anti blocking case steam relief pipe floating valve with water and a damp cloth Clean the pressure release valve and the water drain hole with a small brush so that water can freely discharge For normal washing of the inner bowl use warm soapy water and rinse thoroughly e To remove stubborn cooked on foods in the removable
42. ug and allow to cool before cleaning and attempting to move the appliance for storage This appliance requires cleaning after use and not to be immersed in water for cleaning Unwind the cord before use Do not immerse cord plug or appliance in water or any other liquid Do not let the cord hang over the edge of a table or counter touch hot surfaces or become knotted Do not use the appliance if the power supply cord plug or appliance becomes damaged in anyway Return the appliance to an authorised service centre for examination and or repair Any maintenance other than cleaning should be performed at an authorised service centre This appliance is intended to be used in households and similar applications such as staff kitchen areas in shops offices and other working environments farm houses NEW VAVE KITCHEN APPLIANCES Using Your Multi Cooker First time use When using your Multi Cooker for the first time please read the instructions contained in this manual Make sure you remove all promotional stickers and labels and that the outside of the inner bowl is clean and is not damaged Check to see if the outer pot is free from any objects prior to inserting the inner pot When adding any food into the inner pot make sure that the food is spread evenly across the bottom of the bowl and not heaped on one side Select the required cooking function and revert to the appropriate r
43. up See figures 14 15 Quick User Guide To Using Your 5 In 1 Multi Cooker Brown This function is ideal for starting your recipes when saut ing browning or frying is required For example when making a Bolognese sauce you can saut your onion celery and carrot as well as brown your meat Once ready you can then choose your Slow Cook or Pressure cook function Always Brown with the lid open There is no time feature available when using this function The temperature range for this function is 160 C to 180 C The Browning function will turn off if there is too little food in the bowl Plug the unit in Press the Brown button e Press the Start button e The unit will start heating to the desired temperature range When Browning is complete press cancel Slow Cook The Slow cook function has a delayed timing start of up to 9 5 hours and a slow cooking time of up to 9 hours The slow cooking timer is in 30 minute intervals e g 1 5 is 112 hours The temperature range for this feature is 95 C to 100 C As a safety precaution when cooking with the lid closed you will need to lower the heat once the food is cooked before the lid can open Plug the unit in Select the Delay cooking time if required Select the Brown button if required Press Cancel once the Browning has finished Press the Slow button Adjust the slow cooking time in 30 minute intervals Press the Start button
44. ur the contents into a blender and process until smooth You can return the soup to the Multi Cooker and press the Keep Warm Function Add the butter and allow it to melt and stir through the soup You can substitute the Pumpkin with another vegetable like zucchini or Asparagus to make your favourite soup following the same process NEW VAVE KITCHEN APPLIANCES Ingredients serves 4 125ml olive oil 2 medium leeks cleaned and halved 1 celery stick diced 500g pumpkin peeled chopped 1 small potato peeled and chopped 100ml water 400ml chicken stock 3 black peppercorns tbsp butter Salt and pepper Multi Cooker Poultry Recipes Muck hagu Method Slow Cook Open the lid and press the Brown button and then Start Season the duck breasts and heat the olive oil Add the duck breast skin side down and cook until well browned for 4 5 minutes per side Remove and set aside Saut the onions shallots and garlic for about 3 minutes and then add the chili flakes and saut for a further 30 seconds Add the carrot celery tomato paste stir and combine and continue to cook for a further 30 minutes Add the red wine and deglaze the pot stirring and scraping up the brown bits on the bottom of the pan with a wooden spoon Stir in the tomatoes sugar porcini mushrooms thyme and fennel seeds season and bring to boil Add a little water from rinsing the tinned tomatoes Press the Cancel button once
45. ur valve is on exhaust Slice the chicken on the diagonal and pour over the cooking juices Top with sliced shallots and toasted sesame seeds Serve with steamed rice on a banana leaf if desired NEWVVAVE KITCHEN APPLIANCES 1 Ingredients serves 4 3 shallots 1 1 2 tbs lime juice 1 tbs fish sauce 1 tbs oyster sauce 1 tsp sesame oil 1 tbs grated ginger 2 small chicken breasts trimmed or one large sliced in half 1 tbs toasted sesame seeds Basmati rice Pinch of Saffron Multi Cooker Poultry Recipes Chicken cacciatore Method Slow Cook Open the lid and press the Brown button and then Start Melt the butter and oil Add the chicken in batches cook until browned 5 minutes then set aside Saut the onions in oil until softened Add the anchovies until they dissipate Add the mushrooms capers tomatoes and stock Bring to boil and mix thoroughly and make sure you scrape the bottom of the pot with a wooden spoon Add the chicken pieces and press the Cancel button once done Next press the Slow Cook button set the timer to 6 hours and then Start Close the lid and make sure that the pressure limiting valve is set on Exhaust Once finished open the lid and remove the chicken pieces Set aside and cover Press the Brown Function and cook off the remaining sauce uncovered until thickened Plate up the chicken and spoon on the thickened sauce Method Pressure Cook Open the lid and
46. ut into thick wedges for 5 minutes or until golden brown Transfer to a bowl 2 garlic cloves thinly sliced Add the onion and garlic to the cooker and cook 1 lemon cut into wedges stirring occasionally for 2 3 minutes or until lightly 1 cup 175g kalamata olives golden Add the lemon and cook for 1 2 minutes 1 cup 250ml dry white wine 2 Press the cancel button then return the chicken to the cooker with the olives wine chicken stock and 2 cups 500ml chicken stock oregano Close the lid of the cooker then press your 2 tos fresh oregano leaves slow cooking button set for 2 hours Serve with mashed potato and steamed green beans if desired NEW AVE KITCHEN APPLIANCES Multi Cooker Steamed Recipes Chicken wrth Jaf fron Rice Method Steam Finely chop 1 shallot and then slice the remaining shallots thinly on the diagonal In a small bowl combine the lime juice fish sauce oyster sauce sesame oil grated ginger and the chopped shallot Pour over the chicken and marinate for 30 minutes Place chicken and marinade into parcels using foil and baking paper Using your multi cooker measuring cup put 2 cups of basmati rice well rinsed into your cooker add a pinch of saffron and hot water to cover the rice up to above the level 2 mark inside the bowl Pop you rack into the cooker and place the chicken parcels in the steamer basket Close the lid press steam and 10 minutes and press start Make sure yo
47. utes Whole fish Up to 500g Wrapped in a parcel 15 25 minutes NEW VAVE KITCHEN APPLIANCES A Beginners Guide To Rice Cooking Handy Tips e Measure out the rice and rinse it thoroughly under running water in a sieve until the run off water becomes clear Do not rinse Arborio rice e Always add the rice first then add in the water e Then place the rice into the bowl before adding cold water e Make sure the rice is distributed around the whole surface of the bowl in order to allow even cooking e Add salt if required Allow about half a teaspoon of salt for 4 cups of rice Stock may be substituted for water if desired e Make sure the lid is closed and that the exhaust valve is set to the open position e Press the Steam button e On completion of cooking select the Keep Warm function open the lid and stir the rice and leave it for a few minutes longer in order to get perfect rice 300g 2 cup mark 10 14 minutes 900g 6 cup mark 8 10 23 27 minutes Brown Rice Wild Rice Risotto rice arborio Measuring And Maximum Capacity The graduated markings on the inside of the inner bowl are given in litres and cups and are used for measuring the amount of water when cooking rice e The plastic cup provided can also be used to measure rice e The table above states the approximate quantity of rice required for the number of servings 1 cup is approximately 150g e For 1 cup of rice add 1 measuring cup of water e Mak
48. utes then set aside Add the shallots and prosciutto and saut 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 and 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 Airtight 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 Ingredients Serves 8 12 3kg boneless veal shoulder cut into cubes 2tbsp unsalted butter tbsp 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 22 cm pieces 185g frozen baby peas 250ml thickened cream Salt and pepper NEW AVE KITCHEN APPLIANCES Multi Cooker Veal Beef and Lamb Recipes Method Slow Cook Open the lid and press the Brown button and then press Start Season he beef pieces and heat the oil Add the beef pieces in batches cook until browned or around 5 minutes then set aside Add the onion and garlic and saut for 2 3 minutes Then add the curry paste and stir until ragrant and th
49. valve to Exhaust Wait until the pressure has reduced and the safety release function allows you to open the lid Ready to serve Ingredients Serves 3 500g shallots peeled 500g Maryland chicken 2tbsp unsalted butter 2tbsp olive oil 30ml dry red wine 125ml chicken stock 830ml balsamic vinegar Salt and pepper Preparation Using a paring knife cut a shallow X in the root end of each shallot NEW AVE KITCHEN APPLIANCES Multi Cooker Poultry Recipes Spans A Chicken Stew Method Slow Cook Open the lid and press the Brown button and then Start Season the chicken pieces Heat the butter and olive oil Add the chicken pieces and cook until well browned all over which should be around 10 minutes Remove and set aside Saut the capsicums onions until soft this should take around 3 minutes Add the garlic and cook for 1 minute Stir in the tomatoes and paprika and cook for a further 2 minutes Add the chicken pieces and season Press the Cancel button once done Next press the Slow Cook button set 5 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 Add the chickpeas olives cover and cook for a further 20 minutes using the Brown Function until the sauce is very thick Once done top with the toasted almond flakes Method Pressure Cook Open the lid and press the Brown button and then S
50. y to serve NEW VAVE KITCHEN APPLIANCES Ingredients Serves 4 4 veal shanks approx 12kg 11090 olive oil 60g prosciutto 125ml dry white wine 250ml chicken stock 2 sprigs of fresh thyme 1 large carrot diced 1 onion 2 garlic cloves 1 celery diced 375g canned roma tomato 2tsp dried oregano Salt and pepper Multi Cooker Veal Beef and Lamb Recipes Method Slow Cook Open the lid and press the Brown button and then press Start Season he veal pieces Melt the butter and oil and add the veal in batches cook until browned then set aside Add the shallots and prosciutto and saut or 2 minutes Then add the wine and bring to the boil making sure to get he brown bits off the bottom of the pot using a wooden spoon Add the veal pieces stock thyme springs and stir gently and bring to boil Press he 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 he 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 and 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 min
Download Pdf Manuals
Related Search