Sunbeam Electric Pressure Cooker PE6100 User Manual

™

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.

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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, Sauté, Simmer menus

How to use the Time Delay

Care and Cleaning

Hints and Tips

Trouble Shooting Guide

Recipes

Important instructions – retain for

future use.

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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

• 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.

quantities stated in the recipes provided. Some • Certain foods are not suited for pressure

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, sauté, simmer do not require

the lid to be used)

• Never use any lid except the lid provided with

your Sunbeam pressure cooker.

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.

• Do not use the lid to carry the unit.

• 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.

• 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

• 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.

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Sunbeam’s Safety Precautions

Sunbeam is very safety conscious when designing • Do not use an appliance for any purpose other

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:

than its intended use.

• Do not place an appliance on or near a hot gas

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.

• 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 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.

• 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.

• 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.

• 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.

• 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.

• Never leave an appliance unattended while

in use.

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.

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Features of your Sunbeam

PE6100 Pressure Cooker

Safety Locking Lid

The lid is used for all menus except Frypan.

Remove the lid whilst in Frypan (Brown,

Sauté, 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.

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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.

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Features of your Sunbeam PE6100 Pressure Multi Cooker continued

Cooking Rack

Cooking rack is suitable for steaming

Pressure & Steam Release Valve

Lid Lock Rod

Lid Lock Valve

Steam Release Valve Cover

Sealing Gasket

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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, Sauté, Simmer). Choose your cooking menu, set the time and start

cooking.

1. Menu Button

Scroll through the Cooking menus available

by pressing the MENU button.

2. Cooking Menu indicator

A light will display next to the various

cooking menus, when the MENU button is

selected.

Pressure Cook Menu

The Pressure Cook menu has two

selectable heat settings LOW (30kpa) and

HIGH (70kpa).

Slow Cook Menu

The Slow Cook menu has two selectable

heat settings LOW and HIGH.

Rice Cook Menu

Steam Menu

Frypan Menu (Brown, Sauté, Simmer)

The Frypan menu has three heat settings

Brown, Sauté and Simmer.

3. Time Button

After you’ve selected your Cooking menu,

set the cooking time required by pressing

the

and

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.

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The Control Panel continued

5. Start/ Stop button

7. Power Light

Press the START button to begin the

selected cooking menu once all settings

have been chosen. Press and hold the

STOP button for 3 seconds if you wish to

change your setting.

This light will illuminate when the power is

switched on. When the unit is not in use,

switch off power at the power outlet.

Tip: During programming if no button has

been pressed after 20 minutes, the unit will

enter the stand-by mode, and the LCD screen

will turn off.

6. LCD Screen

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.

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Before the first use

1.Remove all packaging, plastic, paper and

cardboard from the unit.

5. Remove the cooking pan and the

condensation collector and wash in warm,

soapy water. Dry thoroughly before

replacing back in the unit.

2.The LCD screen (timer panel) has an

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 warm 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.

Press downward

Install

Pull upward

Remove

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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 build if the lid is not shut

correctly and has not sealed.

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.

2.Pressure will not build if the lid is not

locked in the LOCK position.

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.

3.Pressure will not build if the pressure and

steam valve has not been switched to the

‘SEAL’ position.

4.Pressure will not build 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.

This can be done using the natural release

or quick release methods listed below.

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

Information Guide on page 30.

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Cooking Menus Overview

Pressure Cooking

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.

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.

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.

HIGH Pressure Setting is 70kpa. 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.

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.

Ideal Meals to Pressure 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, crème caramel).

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Cooking menus overview continued

Slow Cooking

Rice 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.

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 for

faster cooking. When using the Rice Menu,

for rice measurements use the Sunbeam

Rice measuring cup included with your Aviva

Pressure Cooker.

LOW Setting. This is suitable for simmering

and slow cooking.

Capacity. When the unit is used on the Rice

menu, the maximum capacity is the 12 CUP

marking inside the cooking pan.

HIGH Setting. This is for faster cooking.

Typically 1 hour on HIGH = approximately

2 - 2.5 hours on LOW.

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.

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.

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 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.

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.

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.

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Cooking Menu Settings continued

Brown, Sauté, Simmer

The Frypan mode has three heat settings

Brown, Sauté 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, sauté onions,

vegetables etc for easy one pot cooking.

The Brown, Sauté 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 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.

Sauté is a medium temperature and is

suitable to sauté onions, and mire poix

(mixture of chopped onion, carrot, celery)

often used in pressure cooker and slow

cooker recipes. Sautéing 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,

Sauté or Simmer it may be best to cook in

batches to ensure the food is evenly cooked.

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Cooking Menu Settings Table

Pressure

Slow Cook

Rice

Steam

Frypan

Brown

Sauté

Pressure Cook

Slow Cook

Rice

Steam

Cooking Menu

Simmer

Temperature

(not Pressure)

Cooking

Method

Temperature

(not Pressure) (not Pressure)

Temperature

Pressure

SEAL

Pressure

SEAL

Pressure &

Steam Valve

Setting

RELEASE

SEAL

30 mins

1 min

Maximum

Programmable

Cooking Time

High - 2 hours High - 9 hours

Low - 2 hours Low – 9 hours

40 mins

2 mins

Minimum

Programmable

Cooking Time

High – 2 mins High – 30 mins

Low – 2 mins Low – 30 mins

High – 15 mins High – 4 hours

Low – 30 mins Low – 8 hours

5 mins

(Warm – 30

mins)

Default

Cooking Time

5 min

1 min

(Warm – 4

hours)

(Warm – 4

hours)

1 min to

20mins.

Time

Increments

30 mins

1 min

5 min onwards

High

Low

(Warm)

High

Low

(Warm)

Brown

Sauté

Simmer

High

(Warm)

Settings

Low

4 hours

Maximum Time

Delay

4 hours

Cooking Pan

Maximum

Capacity

FULL RC CUP

line

MAX PC line

Uses Pressure

to Cook

Locked Lid

Required

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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.

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.

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).

NOTE: The unit can not work without liquid.

Ensure a minimum of 250ml of liquid is used

inside the removable cooking pan.

The 1/5, 2/5, 3/5, 4/5 and 2/3 markings are

handy guides to use in your recipes.

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Using the Pressure Cooker menu

Place the Pressure Cooker on a flat, level

surface.

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

will begin to count down.

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

(70kpa) setting. ‘Pressure’ and ‘HIGH’ will

flash on the display.

1. Place your food and liquid inside the

removable cooking pan.

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.

2. Place the lid on, and lock by rotating anti-

clockwise to the LOCK position.

3. Using the finger tab, flick the pressure

and steam valve to the ‘SEAL’ position.

4. 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.

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.

5. To select the pressure setting of LOW

(30kpa), press the MENU button, and

LOW will flash in the LCD screen.

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.

6. To select the cooking time, press the TIME

button, and then press the

and

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.

7. Once you have set the desired MENU and

cooking TIME settings, press START.

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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.

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.

Place the Pressure Cooker on a flat, level

surface.

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.

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: 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 cook,

so the unit does not recover lost heat quickly.

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.

TIP: The Slow Cooking settings are in the

Cooking Menu Settings Table on page 13.

3. Using the finger tab, flick the pressure

and steam valve to the ‘RELEASE’

position.

NOTE: The unit can not work without liquid.

Ensure a minimum of 250ml of liquid is used

inside the removable cooking pan.

4. 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.

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.

5. To select the slow cooker setting of LOW,

press the MENU button, and LOW will

flash in the LCD screen.

6. To select the cooking time, press the TIME

button, and then press the

and

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.

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Using the Rice menu

Place the Pressure Cooker on a flat, level

surface.

6. Using the finger tab, flick the pressure

and steam valve to the ‘SEAL’ position.

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. Using only the rice measuring cup

provided, measure out the required

quantity of rice (refer to the rice

7. If 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.

8. To select the cooking time, press the

TIME button, and then press the

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.

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: 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.

Note: 1 cup uncooked white rice = 2 rice

cups of cooked white rice (approximately)

1 cup uncooked brown rice = 2½ cups

cooked brown rice (approximately)

2. Place the measured rice in a sieve and

wash rice 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.

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’ will 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.

3. Ensure the cooking pan is clean and dry

before placing it inside the vessel.

4. 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.

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.

5. Place the lid on, and lock by rotating

anti-clockwise to the LOCK position.

TIP: As rice grains can be delicate, at the end

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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.

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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)

6 minutes

7 minutes

8 minutes

9 minutes

10 minutes

11 minutes

12 minutes

13 minutes

14 minutes

15 minutes

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)

17 minutes

20 minutes

23 minutes

26 minutes

28 minutes

30 minutes

32 minutes

35 minutes

Note: The provided rice cup is approximately 2/3 standard cup measurement.

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Types of Rice

There are three main types of rice:

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.

Short Grain: The grains are short and plump.

When cooked the grains are soft and sticky

with a glossy appearance.

Long Grain: the grains are long and narrow.

When cooked the grains remain fluffy, dry

and separate.

Varieties of short grain rice:

Japanese Koshihikari - a soft sticky rice, sold

as “sushi rice” and used to make sushi

Varieties of long grain rice are:

Pearl – a soft sticky rice used to make

puddings and desserts.

Long – a perfect all-round rice used in a wide

variety of cuisines.

Medium Grain: The grains are medium in size.

When cooked the grains are tender, moist

and tend to stick together.

Jasmine – a fragrant rice which is suited to

Asian type cuisine.

Basmati – has a fragrant aroma which is

suited to Indian type cuisine.

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.

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Using the Steam menu

Place the Pressure Cooker on a flat, level

surface.

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.

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.

9. 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.

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.

Note: The unit can not work without liquid.

Ensure a minimum of 250ml of liquid is used

inside the removable cooking pan.

4. Using the finger tab, flick the pressure

and steam valve to the ‘SEAL’ position.

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.

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

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 30 minutes.

Note: The minimum cooking time is 1

minute, and the maximum cooking time is

30 minutes.

7. Once you have set the desired MENU and

cooking TIME settings, press START.

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Using the Brown, Sauté,

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.

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, Sauté and Simmer menus.

TIP: Brown, Sauté and Simmer settings are in

the Cooking Menu Settings Table on page 13.

Place the Pressure Cooker on a flat, level

surface.

NOTE: Do not use the lid on Brown, Saute and

Simmer menus.

Plug in the unit, and ensure the removable

cooking pan is inside 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. If the menu is not set to Brown, Sauté 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.

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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.

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 to delay

the start of your cooking by approximately 1

hour and 30 minutes.

1. Set the MENU and cooking TIME using

the instructions on pages 15 to 22.

2. After setting the cooking TIME, press 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

and

buttons, until you

1. Set the MENU to rice

reach the number of hours and minutes

your want your cooked to be delayed. I.e.

set the amount of time you wish to start

the delay of your cooking cycle.

2. Set the cooking TIME to 00:15

3. Press the DELAY button and set for 01:30

4. Press START

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.

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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.

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 the 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.

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.

Press downward

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.

Install

Pull upward

Condensation Collector

Empty the condensation collection of water

after each use. Wash in warm, soapy water.

Remove

Figure 1. Removing and reaffixing the

sealing gasket.

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Care and Cleaning continued

Pressure and Steam Release Valve

Lid Lock 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.

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.

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.

Note: Always make sure that each component

(pan, valves, gasket) is completely dry before

you put them back into your unit.

Pull upward

Remove

Press downward

Install

Figure 2. Clearing the steam release

valve cover.

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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.

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.

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 ½ 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.

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 ½ 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.

• 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

water. The cooking time will not begin until

pressure is achieved, it will just take longer

to achieve pressure.

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Hints and Tips continued

Slow Cooking

Roasts

• If 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 tender.

• 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 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.

• 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.

• 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.

• Slow Cooking is perfect for the cheaper,

tough cuts of meats, as the lengthy cooking

process tenderises these cuts.

• 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.

• Leftover roast makes great sandwiches

the next day. Try the caramelised onion or

tomato chutney recipe and make burgers

with the leftovers!

• It 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.

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Hints and Tips continued

Roasting Meat (such as beef, lamb and veal)

Stocks

• 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.

• 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.

Approximate cooking times for well done:

LOW 2 hours per 500g

HIGH 1 hour per 500g

• Fresh made stock will keep in the

refrigerator for up to 4 days, but can be

frozen for up to 3 months.

Note: Unlike roasting in your oven, meat

cooked to well done in the slow cooker will

still be very tender.

• 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 ¼ cup portions or even in

ice cube trays, so that you don’t need to

defrost large quantities at a time.

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 the Slow Cooker mode to LOW or HIGH

and cook for the appropriate time.

• To remove the excess fat, place the stock

in the fridge overnight, then skim the

solidified fat from the surface.

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.

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Hints and Tips continued

Rice

Lid and Gasket

• 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.

• 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.

• For fluffier rice, add a little extra water and

for firmer rice add a little less water.

• Pressure and Steam Release Valve. Ensure

the pressure and steam valve is clear

from debris before you commence using

the unit. 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.

• 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.

• 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.

• 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.

• 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).

• 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.

Brown, Sauté, Simmer

• When the unit is used to Brown, Sauté or

Simmer it is best to cook in batches to

ensure the food is evenly cooked.

• During cooking, steam will build up in the

unit, so when lifting the lid use a kitchen

glove or mitt to protect your hand.

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Trouble Shooting Guides

Problem

Possible Reason

Solution

Menu lights on the

control panel are

flashing

The program has not

been set

Set the MENU, TIME and press START

‘Cooking’ light is

flashing on the

LCD screen

The unit is warming up Wait until ‘Cooking’ light stops

and/or gaining pressure. flashing.

For the frypan menus,

the unit is warming up

to the set temperature

For the frypan menus, wait until the

set temperature has been reached, the

‘Cooking’ light stops flashing and then

add food.

The unit can not gain

Carefully remove the lid, and check

pressure as the sealing the sealing gasket is smoothly in place

gasket may not be

correctly positioned

in the gasket holder. Alternatively

the sealing gasket may need to be

replaced.

The unit can not

Check the valve and flick to the ‘Seal’

position

gain pressure as the

pressure and steam

safety valve is not in

the ‘Seal’ position

The LCD screen

is blank

The unit has no power

Check the cord is inserted into the

machine, and that the power is

switched on at the power outlet

The unit is in

Press any button to return to default

screen

standby mode as the

programming has not

been completed and

no button has been

pressed in 20 minutes

Difficult to close

the lid

The sealing gasket

may not be correctly

positioned

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.

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Trouble Shooting Guides continued

Problem

Possible Reason

Solution

Unit not gaining

pressure

The pressure and steam Check the valve and flick to the ‘Seal’

safety valve is not in

the ‘Seal’ position

position

The sealing gasket

may not be correctly

positioned

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.

The Pressure and

Steam release valve and

the safety valve may be

clogged

Ensure the valves are clear of debris.

Difficult to open the The unit still has

lid pressure

Wait for the unit to 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.

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Trouble Shooting Guides continued

LCD User Screen Display Information

Display Reads

Problem

Solution

E01

Sensor malfunction

Contact Sunbeam Customer Service on

Australia 1300 881 861

New Zealand 0800 786 232

E02

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

Dry

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 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

locked using the frypan

Do not lock the lid on the frypan menus.

Remove the lid and reset the program.

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Recipes - 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

Beef Stock

Makes: 2 Litres

Makes: 1.5 Litres

Menu: Pressure Cooker

1kg chicken carcass

6 cups water

2 tablespoons vegetable oil

2kg beef bones

5 black peppercorns

5 parsley stems

2 carrots, roughly chopped

2 celery stalks, roughly chopped

2 onions, roughly chopped

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.

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.Strain stock. Place stock in portion sized

containers and freeze for up to 3 months.

4.Press MENU and select PRESSURE HIGH.

Press TIME and set for 1 hour. Make sure

the steam vent is closed. Press 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.

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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

Ratio

Cooking Time

(soaking not

required)

Traditional Cooking Time

(excluding overnight soaking)

Chickpeas

45 minutes

25 minutes

6 minutes

45 minutes- 1 hour

1 – 1 ½ hours

45 minutes – 1 hour

1 hour

3 cups of water

to every 1 cup

of fried beans

Cannellini Beans

Kidney Beans

Lentils

Lima Beans

12-16 minutes

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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

¼ cup tahini

½ 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 cooking 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.

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Recipes - Main Meals

Char Sui Pork

Serves: 6

Chili Con Carne

Serves: 8 - 10

Menu: Pressure Cooker

¼ cup hoisin sauce

1 tablespoon vegetable oil

2kg gravy beef

¼ cup honey

¼ cup tomato ketchup

1 tablespoon olive oil

2 cloves garlic, crushed

2 onions, roughly chopped

¼ cup light soy sauce

2 cloves garlic, crushed

2 cm piece ginger, peeled, grated

1 teaspoon Chinese five spice powder

1 teaspoon sesame oil

1 large red capsicum, seeds removed,

chopped

2 x 400g cans chopped tomatoes

2 cups beef stock

1kg pork shoulder, bone removed

½ cup chicken stock

½ cup fresh coriander, roughly chopped

¼ cup cocoa powder

Salt and freshly ground black pepper, to taste

Jasmine rice and Asian greens, to serve

2 teaspoons ground cumin

2 teaspoons ground oregano

1 teaspoon ground cloves

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.

1 teaspoon chili flakes

1 cinnamon stick

2 x 400g cans kidney beans, drained, rinsed

Salt and freshly ground black pepper, to taste

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.

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.

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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.

Chicken Provençal

Serves: 6

Menu: Pressure Cooker

1 tablespoon olive oil

2 cloves garlic, crushed

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.

2 onions, sliced

1 red capsicum, deseeded, sliced

1 yellow capsicum, deseeded, sliced

¾ cup white wine

800g can chopped tomatoes

1 cup kalamata olives, stones removed

10 chicken thigh fillets, skin removed

8 sprigs fresh thyme

TIP: This chilli is great served with sour

cream and fresh coriander.

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.

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Recipes - Main Meals continued

Pulled Pork Burgers

Serves: 4 - 6

Mexican Pulled Pork

Serves: 6

Menu: Pressure Cooker

2 long red chillis

2 tablespoons chilli powder

1 tablespoon salt flakes

1 tablespoon brown sugar

1 teaspoon ground cumin

1 teaspoons ground cumin

½ teaspoon cayenne

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

½ teaspoon turmeric

²⁄ cup brown sugar

½ cup tomato ketchup

½ teaspoon ground oregano

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon cinnamon

¼ teaspoon ground cloves

2 tablespoons of vegetable oil

1 leek, sliced

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 processor and pulse until a fine paste.

Season to taste with salt and pepper.

1.5kgs boneless pork shoulder, rind and fat

removed

410g tin of chopped tomatoes

2 tablespoons cider

2.Place all ingredients in pan. Rub pork with

marinate. Secure lid.

Salt and freshly ground black pepper, to taste

Soft tacos, guacamole, sour cream and salad,

to serve

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.

1.Mix all the ingredients except the pork,

oil, tomatoes and cider, together in a bowl

until well blended.

4.Once the cooking has completed, set aside

and allow pressure to release naturally.

2.Rub the pork with the spice mix ensuring

to cover all the pork.

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.

3.Pour the oil into the pressure cooker pan.

Press START. Press MENU and select

BROWN.

TIP: If the sauce is too thin thicken with 2

tablespoons corn flour. Bring to the simmer

until thickened.

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

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Recipes - Main Meals continued

and cider to the pork. Press STOP.

Duck Ragu

Serves: 4 - 6

5.Press MENU and select PRESSURE HIGH.

Press TIME and set for 2 hours. Press

START.

Menu: Pressure Cooker

1 tablespoons butter

6.Once the cooking has completed, allow

pressure to release naturally.

500g duck breasts, skin on, deboned

100g bacon, chopped

7.Remove lid and shred pork with two forks.

Add back to sauce. Season to taste with

salt and pepper. Stir to combine.

2 cloves garlic, crushed

1 onion, finely chopped

8.Serve in soft tacos with guacamole, sour

cream and salad.

1 bay leaf

1 tablespoon fresh rosemary, roughly chopped

2 tablespoons tomato paste

½ cup red wine

TIP: If the sauce is too thin thicken with 2

tablespoons corn flour. Bring to the simmer

until thickened.

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, garlic, 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.

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Recipes - Main Meals continued

7.Once cooking is completed, and the

pressure has released, set aside to cool.

oregano, parmesan and paprika. Season

with salt and pepper. Stuff each squid

tube with equal amounts of crumb mixture.

Secure ends with a toothpick.

8.Season to taste with salt and pepper. Serve

over pasta with grated parmesan cheese.

4.Add all remaining ingredients to the pan.

Secure lid.

Tomato Braised Calamari

Serves: 4 - 6

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.

Menu: Pressure Cooker

20g butter

6.Once cooking is completed, and the

pressure has released, remove calamari

from the sauce and set to one side.

3 cloves garlic, crushed

3 onions, chopped

2 cups fresh breadcrumbs

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.

¼ 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

¼ cup olive oil

3 anchovy fillets

½ cup white wine

2 400g cans cherry tomatoes

½ 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,

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Recipes - Main Meals continued

Massaman Curry

Serves: 6 to 8

6.Once cooking has completed, and the

pressure has released, season to taste with

salt and pepper. Serve with rice.

Menu: Slow Cooker

2 tablespoons vegetable oil

1kg beef chuck steak, cut into 2cm cubes

1 ½ cups coconut cream

½ cup massaman curry paste

1 ½ cups chicken stock

Lamb Tagine

Serves: 6 to 8

Menu: Slow Cooker

1kg 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

1 ½ cups coconut milk

½ cup roasted peanuts

¼ 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

3 cloves garlic, crushed

2 onions, chopped

1 ½ cups beef stock

1 cinnamon stick

½ cup dried apricots, chopped

½ cup flaked almonds

Salt and freshly ground black pepper, to taste

Jasmine rice, to serve

¹⁄ cup dried dates, chopped

¹⁄ cup sultanas

1.Press MENU and select BROWN. Press

START. Add oil and preheat for 2 minutes.

1 tablespoon honey

2.Add half of the beef and brown off in

pan for 3-4 minutes. Remove from pan.

Repeat with the remaining beef.

Salt and freshly ground black pepper, to taste

Cous cous and fresh coriander, to serve

3.Press STOP. Press MENU and select

SIMMER. Press START. Add coconut cream

and curry paste. Bring to a simmer and stir

until fragrant.

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.

4.Add remaining ingredients into the pan.

Press STOP. Secure the lid.

3.Add lamb and brown off in pan for 3-4

minutes. Remove from pan.

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.

4.Press STOP. Press MENU and select

SAUTE. Press START. Add garlic and

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onions cooking for 4-5 minutes or until

tender. Add remaining ingredients into the

pan. Press STOP. Secure the lid.

Lamb Shanks with Lemon and Dill

Serves: 4

Menu: Slow Cooker

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. Press START.

4 lamb shanks

¼ cup plain flour

¼ cup olive oil

6.Once cooking has completed, and the

pressure is released, season to taste with

salt and pepper. Serve over cous cous with

fresh coriander.

2 cloves garlic, crushed

2 onions, chopped

¾ 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.

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Recipes - Main Meals continued

Beef Bolognese

Serves: 4 - 6

Coq au Vin

Serves: 4 - 6

Menu: Slow Cooker

½ cup olive oil

1 leek, halved

3 onions, chopped

5 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

2 carrots, peeled, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

4 sprigs fresh thyme

1 bay leaf

2 tablespoons olive oil

1.5kg chicken thighs, fat removed

30g butter

1 kg beef mince

1 cup red wine

200g bacon, chopped

200g button mushrooms, left whole

4 shallots, sliced

2 400g can cherry tomatoes

Salt and freshly ground black pepper, to taste

Pasta and parmesan cheese, to serve

3 cloves garlic, crushed

¼ cup plain flour

1.Press MENU and select SAUTE. Press

START. Add oil and preheat for 2 minutes.

¼ cup tomato paste

2.Add onion, carrot, celery, garlic and thyme.

Cook for 6-8 minutes or until tender. Set

aside.

3 carrots, peeled, diced

500mls red wine

1 cup chicken stock

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.

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 incased.

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.

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.

6.Once cooking has completed, and the

pressure is released, season to taste with

salt and pepper. Serve over pasta with

parmesan cheese.

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.

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Recipes - Main Meals continued

5.Stir through flour and tomato paste. Add

remaining ingredients into the pan. Press

STOP. Secure the lid.

Thai Pumpkin Soup

Serves: 4 - 6

Menu: Slow Cooker

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.

20g butter

2 onions, chopped

2 cloves garlic, crushed

¼ cup red curry paste

1 cup coconut cream

1 ½ cups vegetable stock

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.

1kg pumpkin, peeled, chopped, seeds

removed

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 select 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.

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Recipes - Main Meals continued

Express Paella

Serves: 6 - 8

Mushroom and Gorgonzola Risotto

Serves: 6 - 8

Menu: Rice Cooker

2 tablespoons olive oil

500g chorizo, sliced

2 tablespoons olive oil

2 cloves garlic, crushed

3 cloves garlic, crushed

1 onion, chopped

2 onions, chopped

500g Portobello mushrooms, sliced

4 cups Arborio rice*

1 red capsicum, seeds removed, diced

1 cup chicken stock

¾ cup white wine

1 ½ cups long grain rice*

6 cups chicken stock

2 tablespoons freshly chopped flat-leaf

parsley

¾ cup grated parmesan cheese

150g gorgonzola cheese, crumbled

½ cup continental parsley, roughly chopped

40g butter, room temperature

Salt and freshly ground black pepper, to taste

½ teaspoon caster sugar

500g shrimp, peeled, deveined

400g can crushed tomatoes

Salt and freshly ground black pepper, to taste

1.Press MENU and select SAUTE. Press

START. Add oil and preheat for 2 minutes.

1.Press MENU and select BROWN. Press

START. Add oil and preheat for 2 minutes.

2.Add garlic, onion and mushrooms. Cook for

4-5 minutes or until tender.

2.Add chorizo and brown off in pan for 3-4

minutes. Remove from pan.

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.

3.Press STOP. Press MENU and select

SAUTE. Press START. Add garlic, onion

and capsicum. Cook for 4-5 minutes or

until tender.

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.

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.

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.

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.

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Recipes - Main Meals continued

Basil and Lemon Risotto

Serves: 6

Classic Risotto

Serves: 6

Menu: Rice Cooker

30g butter

Pinch saffron threads

1 clove garlic, crushed

30g butter

1 onion, chopped

2 onions, finely chopped

2 cloves garlic, crushed

3 ½ cups Arborio rice*

½ cup white wine

3 ½ cups Arborio rice*

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 ½ cup frozen peas, thawed

½ 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.

1.Press MENU and select SAUTE. Press

START. Add Butter and preheat for 2

minutes.

2.Press MENU and select SAUTE. Press

START. Add butter and preheat for 2

minutes.

2.Add garlic and onion. Cook for 4-5 minutes

or until tender.

3.Add onion and garlic. 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 rice and stir to coat all grains. Add

stock and saffron. Stir to combine. Press

STOP. Secure the lid.

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.

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 salt

and pepper. Serve hot.

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.

* Use the Sunbeam rice cup provided.

TIP: Add grilled chicken to the finished

risotto.

* Use the Sunbeam rice cup provided.

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Recipes - Main Meals continued

Spanish Rice

Serves: 6

Steamed Ricotta Stuffed Zucchinis

Serves: 6

Menu: Rice Cooker

Menu: Steamer

2 tablespoons olive oil

¼ cup olive oil

2 red onions, sliced

3 cloves garlic, crushed

2 cloves garlic, crushed

1 onion, finely chopped

2 long red chillies, sliced

1 teaspoon ground turmeric

2 cups long grain white rice*

1 ½ cups vegetable stock

400g can chopped tomatoes

400g can red kidney beans, rinsed, drained

2 cups ricotta cheese

¾ cup fresh breadcrumbs

¾ cup grated parmesan cheese

¼ cup fresh flat-leaf parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon lemon zest

Salt and freshly ground black pepper, to

serve

2 egg yolks

Fresh coriander and sour cream, to serve

6 zucchini, 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.

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.

2.Add onions and garlic. Cook for 4-5

minutes or until tender. Remove from pan.

Press STOP.

3.Add turmeric and rice. Stir to coat all

grains. Add stock, tomatoes and kidney

beans. Secure the lid.

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.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.

4.Scoop out the middle of the zucchinis.

Place equal amounts of filling in each

zucchini.

5.Once cooking has completed and the

pressure is released, season to taste with

salt and pepper. Serve with coriander and

sour cream.

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.

* Use the Sunbeam rice cup provided.

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.

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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.

Asian Steamed Chicken

Serves: 4

Menu: Steamer

2 long green onions, sliced

2 cloves garlic, crushed

Herbed Salmon Parcels

Serves: 4

2 tablespoons lime juice

1 tablespoon fish sauce

Menu: Steam

1 tablespoon soy sauce

4 x 200g fillets salmon, skin on

1 lemon, finely sliced

1 teaspoon sesame oil

1cm piece ginger, peeled, grated

4 chicken breasts, skin removed

1 tablespoon sesame seeds

Salt and freshly ground black pepper, to taste

1 bunch fresh basil

1 bunch fresh dill

50g butter, room temperature

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.

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.

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.

3.Place 2 cups of water in the base of the

pan. Place rack in pan. Place salmon on

the rack. Secure the lid.

4.Place 2 cups of water in the base of the

pan. Place rack in pan. Place chicken 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.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.

5.Once cooking has completed and the

pressure is released, carefully remove

salmon from pan. Serve.

6.Once cooking has completed and the

pressure is released, carefully remove

chicken parcels. Season to taste with salt

and pepper. Serve.

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Recipes - Desserts

Red Wine Poached Pears

Serves: 6

Chocolate Orange Rice Pudding

Serves: 8

Menu: Pressure Cooker

6 bosc pears, peeled, core removed

2 cardamom pods, crushed

2 cloves

4 cups milk

2 cups Arborio rice

1 cup caster sugar

1 cinnamon stick

2 cups thickened cream

2 tablespoons orange zest

220g dark chocolate, melted

1 vanilla bean, split

750ml red wine

1 ¼ cups caster sugar

2 tablespoons lemon zest

Cointreau Cream

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.

1 ½ cups thickened cream

1 tablespoon Cointreau

2 tablespoons soft icing sugar

3.Once cooking has completed, and the

pressure is released, stir through cream

and orange zest.

1.Place all ingredients except cream, into

pan. Secure lid.

4.Allow to stand covered, until desired

consistency. Plate up into 8 dessert bowls.

Drizzle the melted chocolate over the

pudding before serving.

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.

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Recipes - Desserts continued

Butterscotch Steamed Pudding

Serves: 8

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.

Menu: Steamer

175g butter, room temperature

1 cup brown sugar

Steamed Chocolate Puddings

Serves: 6

1 teaspoon vanilla extract

3 eggs

Menu: Steamer

1 ¾ cups self-raising flour

1 teaspoon baking powder

SAUCE:

1 cup milk

2 tablespoons molasses

1 egg

1 cup thickened cream

¾ cup brown sugar

60g butter, melted

1 ½ cups plain flour

¾ cup cocoa powder

½ cup brown sugar

1 tablespoon baking powder

½ teaspoon salt

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.

1 ½ cups milk chocolate chips

1.Grease 6 by 1 cup capacity pudding

(ramekin) dishes.

2.In a large bowl combine milk, molasses,

egg and butter.

3.Pour mixture into prepared pudding dish.

Cover with baking paper and secured

tightly with string.

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.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.

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.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.

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.

7.SAUCE: Place all ingredients in pan. Press

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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.

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.

TIP: This pudding is great when served with

ice-cream, chocolate sauce or raspberry

coulis.

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.

Double Chocolate Centred Puddings

Serves: 8

8.When cooking time is complete, release

the pressure valve, remove lid and take out

puddings.

Menu: Pressure Cooker

150g butter, room temperature

9.Serve puddings with raspberry coulis and

cream.

²⁄ cup brown sugar

1 teaspoon vanilla extract

100g good quality dark chocolate, melted

2 eggs, lightly whisked

¾ cup self-raising flour

¼ cup plain flour

¼ cup cocoa powder

¹⁄ cup milk

100g good quality dark chocolate, extra,

chopped

1.Grease 8 small (½ cup capacity) ramekin

dishes.

2.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.

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Recipes - Desserts continued

Fruits of the Garden with a Trio of Nut Topping

Serves: 8

Steamed Flourless Orange

and Poppy Seed Puddings

Serves: 8

Menu: Pressure Cooker

Menu: Steamer

2 plums, peeled, halved, deseeded

2 pears, peeled, cored, halved

2 apples, peeled, cored, halved

10 medjool dates, stones removed

415g can sliced peaches

2 oranges

2 eggs

1 egg yolk

½ cup caster sugar

1 cup almond meal

1 cup hazelnut meal

½ teaspoon baking powder

2 teaspoons poppy seeds

415g can sliced apricots

415g can black cherries

4 tablespoons light brown sugar

2 cinnamon quills

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.

4 tablespoons fresh orange juice

TOPPING

1 tablespoon butter

½ cup almond flakes

½ cup walnuts, whole

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

½ cup macadamia nuts, whole

1 cup 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.

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.

2.Press START, press MENU and select

HIGH PRESSURE. Press TIME and select

30 minutes. Press START.

5.Fold the dry ingredients through the egg

mixture and then mix through the orange

pulp.

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.

6.Divide mixture evenly between the ramekin

moulds and cover with lightly greased

baking paper.

4.Once the fruit is cooked, serve warm

topped with the trio of nuts.

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.

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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.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 with

Cardamom Ice-cream.

TIP: Silicone pudding containers work very

well in the Aviva Pressure Cooker and do not

require greasing.

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Notes

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Notes

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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.

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

Alternatively, you can send a written claim to

Sunbeam to:

• cover damage caused by:

power surges, power dips, voltage supply problems,

or use of the product on incorrect voltage;

Australia

Units 5 & 6, 13 Lord Street

servicing or modification of the product other than

by Sunbeam or an authorised Sunbeam service

centre;

Botany NSW 2019 Australia

New Zealand

Level 6, Building 5, Central Park

use of the product with other accessories,

attachments, product supplies, parts or devices

that do not conform to Sunbeam specifications; or

660-670 Great South Road

Greenlane, Auckland New Zealand

exposure of the product to abnormally corrosive

conditions; or

Upon receipt of your claim, Sunbeam will seek to

resolve your difficulties or, if the product is defective,

advise you on how to obtain a replacement or refund.

• extend beyond 3 months if the product is used

in commercial, industrial, educational or rental

applications.

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.

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.

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.

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.

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.

Should your product require repair or service after the

warranty 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.

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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.

Made in China.

Due to minor changes in design or otherwise,

the product may differ from the one shown in this leaflet.

ABN 45 000 006 771

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

Level 6, Building 5, Central Park

660-670 Great South Road

Greenlane, Auckland

New Zealand

Sunbeam Corporation is a division of GUD Holdings Ltd.

8/14

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