AEG precision EPC 6000 Owner's Handbook Manual
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AEG precision EPC 6000 Owner's Handbook Manual

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Summary of Contents for AEG precision EPC 6000

  • Page 2: Important User Information

    If in doubt discontinue use GENERAL SAFETY immediately and return it to your nearest INSTRUCTIONS AEG Electrolux Service Centre. • To protect against electrical shock, never immerse the mains lead, plug, or outer WARNING vessel in water or other liquids.

  • Page 3: Table Of Contents

    Important user information • Only genuine AEG/Electrolux spare parts Features and mains lead should be used. Failure Introduction to do so may render the warranty void.

  • Page 4: Instructions For Use

    125ml liquid when pressure cooking. Condensation Container Fig 3 Fig 4 5 Before locking the lid in place, remove Fig 1 any food from the upper rim of the 3 Place the pressure limit valve on the lid, cooking pot to ensure a proper seal. as shown in figure 2, ensuring it is set Make sure the sealing ring is securely to the •...
  • Page 5 selected function light will flash. function. You may now choose to release the pressure in one of three ways - Natural 1 Select Low or High Pressure setting. Pressure Release, Quick Pressure Release or a combination of both. The choice will 2 Press Time and select the number of be determined by the particular food being minutes needed for pressure cooking.

  • Page 6: Pressure Cooker Settings

    Combination Pressure Release - For amount of oil, butter or fat seals the some foods a combination of Natural and outer surfaces of meats and vegetables. Quick Pressure Release may be required. Browning adds flavour and appeal. Browning seals in natural flavour and juices giving it a deep brown colour.

  • Page 7: Cleaning

    6 T h e r m o s t a t - T h e p o w e r w i l l 9 To clean the pressure limit valve, remove automatically shut off when the cooking and rinse it with water. Dry and refit. (Fig 8) pot temperature reaches the preset value, or when the pressure cooker heats up without any food.

  • Page 8: Troubleshooting

    TROUBLESHOOTING Symptom Possible reasons Solutions Lid fails to lock The sealing ring is not properly Reinstall the sealing ring installed The float valve is seized by the push Push the rod with hands Cannot open the lid The float valve is still up Press the float valve down after air exhaust Air escapes from the No sealing ring was installed...

  • Page 9: Warranty

    This AEG/Electrolux Product is covered by Electrolux Warranty Conditions This warranty, remains valid for a period of one year in respect of appliances used for domestic purposes only. Any AEG/Electrolux domestic appliance used in a commercial capacity will not be covered by this warranty.
  • Page 11 TIPS and HINTS COOKING TIMES • Many recipes can easily be adapted for Poultry and Meats preparation in your Electric Pressure Vegetables Cooker- soups, stews, side dishes and more. Rice and Grains • The amount of liquid needed is much Dried Beans less than for traditional cooking methods.
  • Page 12 POULTRY and MEATS Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less, and 1 cups if cooking for more time. Add vegetables such as chopped onions, carrots, celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour. Most items are cooked on High Pressure unless otherwise indicated.
  • Page 13 VEGETABLES Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn the pressure cooker off, and cover to steam the vegetables until preferred texture is reached.
  • Page 14 RICE and GRAINS Rice and grains cook best in a large amounts of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender.
  • Page 15 DRIED BEANS Before cooking dried beans, pick over and discard any broken or shriveled beans, bits of dirt and debris. Rinse beans and drain. Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking. Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor.
  • Page 16 Pork RECIPES Slow roasted pork belly with plums 22 Barbecued spareribs Soups and Stocks Gammon Corn and chicken soup with Cider braised pork with sage coriander Carnitas Moroccan harira soup Pork chops with berry sauce V Tomato and sweet chilli pepper soup 9 Mandarin and ginger braised V Butternut and sweet potato soup pork belly...

  • Page 17: Soups And Stocks

    MOROCCAN HARIRA SOUP SOUPS and STOCKS Recipe by Silwood School of Cookery In Morocco this soup is served as an important part of the festivities of Ramadan. CORN AND CHICKEN SOUP Serves 6 – 8 WITH CORIANDER Recipe by Silwood School of Cookery butter, for frying Serves 4 large onion, chopped...

  • Page 18: Tomato And Sweet Chilli Pepper Soup

    and set the timer for another 4 minutes. 3 Add the well rinsed rice and 5 ml salt, Select High Pressure and set the timer When audible beep sounds, use Quick for 5 minutes. When audible beep sounds, Pressure Release to release pressure. When the float valve drops, turn the use Quick Pressure Release to release pressure cooker off.

  • Page 19: Spanish Chorizo And Chickpea Soup

    SPANISH CHORIZO AND SPLITPEA SOUP CHICKPEA SOUP Serves 6 - 8 Recipe by Silwood School of Cookery Serves 4 - 6 500g dried splitpeas 15ml olive oil, for frying meaty ham bone or 500ml diced ham 125g chorizo sausage, sliced onions, finely chopped onion, chopped stalks celery, finely chopped...

  • Page 20: Beef, Barley And Vegetable Soup

    BEEF, BARLEY AND CREAM OF GARDEN TOMATO SOUP VEGETABLE SOUP Serves 3 - 4 Serves 4 - 6 15ml oil, for frying 750g beef mince butter, for frying 15ml oil, for frying onion, finely chopped 1 tin tomatoes, chopped clove garlic, crushed 625ml water tomatoes, coarsely chopped...

  • Page 21: Beef / Lamb Stock

    Release to release pressure. When the float valve drops, turn the pressure cooker STARTERS and SALADS off. Remove the lid carefully, tilting away from you to allow steam to disperse. SPICED INDIAN CHICKPEAS WITH 2 Strain stock, discard bones and BHATURA BREAD vegetables.

  • Page 22: Lentil And Aubergine Salad

    then garlic and ginger and sauté for 2 – cloves garlic, crushed 3 minutes or until toasted. 60ml chopped coriander aubergine, sliced 4 Add tomato puree and stir to combine. Add the chickpeas and the reserved 45ml fresh mint, chopped 125ml cooking liquid.

  • Page 23: Spicy Chickpea Salad

    SPICY CHICKPEA SALAD RISOTTO and PASTA SAUCES Recipe by Silwood School of Cookery This salad is best made in advance and left to marinate for a couple of hours. BASIC RISOTTO Serves 6 - 8 as a side dish 250ml chickpeas, soaked overnight Serves 2-3 125ml...

  • Page 24: Tomato And Lemon Risotto

    TOMATO AND LEMON RISOTTO PRAWN AND CHORIZO RISOTTO Recipe by Silwood School of Cookery Serves 6 Serves 6 5 cups chicken or vegetable stock 125g chorizo sausage, sliced 15ml extra virgin olive oil olive oil, for frying large onion, finely chopped small onion, chopped stalk celery, chopped stalk celery, chopped...

  • Page 25: Mushroom Risotto

    lemon juice to taste. chopped mushrooms. Select Sauté and simmer for approximately 5 minutes until Serve immediately. the rice is al dente. Add the butter and Parmesan. Adjust seasoning to taste with salt, pepper and more lemon juice. MUSHROOM RISOTTO Recipe by Silwood School of Cookery Serves 6 PEA AND MINT RISOTTO...

  • Page 26: Tomato Pasta Sauce

    TOMATO PASTA SAUCE Bacon Recipe by Silwood School of Cookery 250g streaky bacon Serves 4 onion, chopped 1 Select Sauté and sauté the bacon until crisp, chop roughly and add to the tomato stalks celery, chopped sauce just before serving. 30ml oil, for frying clove garlic, crushed...

  • Page 27: Mushroom Pasta Sauce

    chutney to taste. POULTRY Serve with pasta sprinkled with grated Parmesan cheese. BURMESE CHICKEN CURRY MUSHROOM PASTA SAUCE Recipe by Silwood School of Cookery Serves 4 Recipe by Silwood School of Cookery Serves 4 olive oil, for frying olive oil, for frying onions, chopped onion, finely chopped cloves garlic, finely chopped...

  • Page 28: Chicken Basque

    pressure cooker off. Remove the lid 3 Select Sauté and sauté the onion in a carefully, tilting away from you to allow little oil until soft. steam to disperse. 4 Add the chorizo and toss these around 6 Adjust seasoning and serve with lime for a minute or two until it has taken on wedges, basmati rice, popadoms, chutney some colour.

  • Page 29: Tortellini With Chicken And

    60ml fontinella cheese, grated 2 Add the chicken, parsley, tarragon and chicken stock. Select Low Pressure and 60ml Parmesan cheese, grated set the timer for 6 minutes. When audible beep sounds, use Quick Pressure 1 Select Sauté and sauté the onion in the Release to release pressure.

  • Page 30: Hungarian Chicken

    from you to allow steam to disperse. GINGER SOY CHICKEN 3 Sprinkle over the cheese sauce powder, Serves 2 - 3 and stir well. 500g skinless, boneless chicken Serve garnished with parsley thighs 125g mushrooms, sliced onion, sliced HUNGARIAN CHICKEN stalks celery, sliced Serves 4 125ml...

  • Page 31: Slow Roasted Pork Belly With Plums

    4 - 6 medium potatoes, cubed PORK 1 cup peas gharum masala sprigs coriander, to garnish SLOW ROASTED PORK BELLY WITH PLUMS 1 Select Sauté and heat the oil/gee. Add Recipe by Silwood School of Cookery the star aniseed, fennel, cardamom and Serves 4 - 5 cinnamon, and infuse for about 5 minutes.

  • Page 32: Barbecued Spareribs

    Serve immediately with basmati rice or GAMMON mashed potato. (See page 4 and 5) Recipe by Silwood School of Cookery Serves 6 BARBECUED SPARERIBS Old curing processes used to leave gammon very salty resulting in it being Recipe by Silwood School of Cookery Serves 4 necessary to soak the joint in water overnight and then boil it to remove the...

  • Page 33: Cider Braised Pork With Sage

    the gammon. CARNITAS 7 Carve and serve with mustard sauce. Serves 6 To clean the pressure cooker, fill the 30ml cooking pot with water, select Browning pork goulash and bring to the boil. This will melt any onion, chopped caramel that has set hard. clove garlic, crushed 5 ml cumin...

  • Page 34: Mandarin And Ginger Braised

    80ml white wine vinegar cassia or cinnamon sticks 75ml dark soy sauce 30ml light brown sugar 45ml light soy sauce 15ml brown sugar 1 In a small bowl, soak the dried cranberries in warm water for 10 minutes until 150ml medium sherry plumped.

  • Page 35: Beef

    MEXICAN BEEF BEEF Recipe by Silwood School of Cookery Serves 4 - 6 A very versatile filling for tacos and BEEF CURRY tortillas. Recipe by Silwood School of Cookery 1 kg minced beef Serves 4 - 5 onions, chopped onion, chopped oil, for frying oil, for frying 10ml...

  • Page 36: Beef Stew

    BEEF STEW SAVORY POT ROAST Serves 4 Serves 6 750g beef goulash topside roast 30ml salt and pepper, to taste onion, sliced 15ml olive oil clove garlic, crushed stalks celery, sliced stalks celery, sliced onion, sliced 30ml Worcestershire sauce 500ml beef stock paprika bay leaves...

  • Page 37: Cider And Molasses Pot Roast

    CIDER AND MOLASSES POT ROAST CORNED BEEF AND CABBAGE Serves 8 Serves 6 500ml apple cider 500ml water 30ml light molasses 500ml beer or water 10ml salt corned beef brisket allspice berries cloves garlic, chopped black peppercorns bay leaves cloves garlic, crushed carrots or parsnips, thickly sliced ground ginger...

  • Page 38: Samp And Beans (Umqushu)

    beef stock cube LAMB 500ml water 1 Select Browning and brown the beef shin GREEK LAMB AND in the oil for about 5 minutes. Set aside. BUTTERBEAN STEW 2 Add the vegetables. Select Sauté and Recipe by Silwood School of Cookery Serves 4 - 5 sauté...

  • Page 39: Moroccan Lamb Shanks

    MOROCCAN LAMB SHANKS SPOON LAMB Recipe by Silwood School of Cookery Recipe by Silwood School of Cookery Serves 4 Serves 4 - 6 onion, chopped This lamb is so tender it is served with a spoon not carved. oil, for frying 10ml ground cumin leg of lamb that will fit into the...

  • Page 40: Lamb Shanks With Garlic And Port

    LAMB SHANKS WITH GARLIC AND TUSCAN LAMB SHANKS PORT Serves 3 - 4 Serves 4 small dried white beans or chickpeas lamb shanks lamb shanks 15ml olive oil 15ml flour cloves garlic, peeled and left whole salt and freshly ground black pepper, to taste 600ml chicken stock...

  • Page 41: Lamb Stew

    LAMB STEW DESSERTS Serves 4 15ml olive oil POACHED PLUMS WITH ALMONDS lamb goulash Recipe by Silwood School of Cookery medium onions, sliced Serves 6 cloves garlic, crushed perfect firm dark red skinned 65ml red wine vinegar or balsamic plums, approx. 750g 1 tin chopped tomatoes 300ml...

  • Page 42: Poached Quinces

    7 Pour sauce over the plums. Toss the QUINCE CRUMBLE almond flakes over the top. Recipe by Silwood School of Cookery Serves 4 - 6 Serve hot, warm or chilled with Greek yoghurt, cream or ice cream. poached quinces 1 Slice poached quinces and place into a POACHED QUINCES shallow ovenproof dish.

  • Page 43: Apple And Berry Compote

    2 Place cooked rhubarb into a shallow APPLE AND BERRY COMPOTE ovenproof dish and if necessary drain off Recipe by Silwood School of Cookery excess syrup and keep to serve with the Serves 4 - 6 pudding later. Allow to cool. 4 - 6 Granny Smith apples, peeled, Crumble:...

  • Page 44: Mocha Cheesecake

    grated nutmeg, to taste The pudding can be made ahead of time and reheated in the pressure cooker pinch salt before serving. 250ml breadcrumbs 1 Place pudding bowl on rack, fill with boiling bicarbonate of soda water to come half way up the sides of 15ml brandy or fruit juice the pudding bowl.

  • Page 45: Jams

    7 Select High Pressure and set the timer for 12 minutes. When audible beep JAMS sounds, use Natural Pressure Release to release pressure. When the float valve drops, turn the pressure cooker off. Remove the lid carefully, tilting away from RASPBERRY AND APPLE JAM you to allow steam to disperse.

  • Page 46: Marmalade

    MARMALADE MANGO CHUTNEY Recipe by Silwood School of Cookery Recipe by Silwood School of Cookery oranges 1.5kg mangoes, peeled and cubed lemon 10ml chilli paste 800ml water 10ml ground ginger 1,8kg sugar - warmed 250ml apple cider vinegar 600g warm sugar 1 Sterilise 4 x 500g honey jars.

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