Olla GM Modelo H - Saucepan CECOTEC - Free user manual and instructions

USER MANUAL Olla GM Modelo H CECOTEC

1. Safety instructions 17
   2.Before use 19
2. Control panel 20
3. Important information about pressure cooking 23
   5.How to cook 24
   6.How to set the meal for a specific time 26
4. Cleaning 26
5. Safety 27
6. Accessories 27
7. Ollas GM community 27
8. Faults and Troubleshooting 28
9. Technical specifications 28
10. Disposal of old electrical appliances 29
11. Technical support service and warranty 29
12. Recipe book 29/109

SOMMAIRE (FR)

1. SAFETY INSTRUCTIONS

Read the instructions in this manual carefully.

We suggest you visit our YouTube channel "Ollas GM", in order to see recommendations for use.

• We suggest you visit our website www storeollasgm.com, in order to consult the general conditions, and the policies on changes, refunds, or repairs. Do not submerge any electrical part of your electric high pressure cooker Model H in liquid.
• The appliance must not be used by children.
• Do not turn on the cooker Model H if it has any visibly damaged part.
• The included accessories should only be used in your cooker Model H, otherwise, they could suffer irreparable damage.
• Do not expose the electric high-pressure cooker Model H to direct sunlight or any other climatic elements.
• Do not use the electric high-pressure cooker Model H on or near heat sources such as ovens, stoves, glass-ceramic hobs, or induction cooking plates in use, otherwise it might be damaged.
• Do not use your electric high-pressure cooker for functions other than cooking.
• Do not approach the pressure valve when it is releasing steam; it will be very hot and you could get injured.
• Do not exceed the maximum signal in the cooking pot.
• Do not put the pot into the oven.
• If the pot is cooking with pressure, move it carefully or avoid moving it as far as possible.
• Make sure the cooker is properly closed when you intend to cook with pressure.
• The electric high-pressure cooker Model H is equipped with a heating plate; do not add external heat under any circumstance, unless you use exclusive accessories from Ollas GM.
• Before each use, make sure the steam and safety valves are properly installed and that they are not obstructed.
• Do not tamper with its safety systems.
• Use only accessories recommended or provided by Cecotec in order to

ENGLISH

ensure good operation of the product.

• Make sure your mains voltage matches the one indicated on the label located on the back of the appliance before use.
• Do not touch the metal surface while in use or immediately after use, you might get injured.
• Do not put the cooker on the edge of the countertop.
• Place the pot at least 20 ~cm from any fabric.
• Do not put the cooker in the sink.
• Do not use any element other than the Ollas Gm lid to cover the device.
• Do not use the handle of the lid to carry the whole cooker, this handle is only to be used to grab the lid.
• Make sure the base of the cooker and the place where you place it is dry.
• Avoid using damaged inner pots.
• Do not put food or liquid inside the cooker without the inner pot.
• Do not touch the valve while in use.
• Do not use abrasive products to clean the cooker or the inner pot.
• Do not use metal utensils like knives, forks, etc. in the inner pot, in order to preserve the non-stick properties.
• Download an application to read QR codes on your Smartphone or tablet to enjoy 16 extra video-recipes and to complete the information in this manual.
• Keep this manual for future reference.

2. BEFORE COOKING

Follow these steps to check if the cooker works properly and to perform the first cleaning:

1. Remove all packaging elements present in the Model H: the sticker on the inner pot and the valve, and the protector of the resistance located between the inner pot and the cooker.
2. Check the package contents, make sure nothing is missing:

3. Pour 1 litre of water into the inner pot.
4. Check that the inner cover and the safety valve are well placed.

ENGLISH

1. Close the lid tightly and put it in place pressing lightly (it is very important to check and make sure the lid is properly fitted into place to avoid accidents).
2. Place the valve in closed position.

1. Connect the cooking pot to a power supply in and press the "Clean" button; the process will start immediately and will last for 9 minutes.
2. Do not touch the lid during the whole process.
3. Once finished, open the valve to depressurize the cooker. It is advisable not to open the valve by hand, use a dishcloth or some other piece of kitchenware, in order to avoid direct skin contact with hot steam. Then, turn the lid clockwise to open the cooker.
4. If your cooker has not displayed any error message during this process, it means it is working correctly.

3. CONTROL PANEL

1.GM button
2. Selector knob
3. Menu button
4. ECO mode button
5. Pressure button
6. Meal timer button
7. Temperature button
8. Cleaning button
9. Turbo programme indicator
10. Pressure programme indicator
11. Steam programme indicator
12. Stew programme indicator
13. Slow cooking programme indicator
14. Poach programme indicator
15. Preserve programme indicator
16. Ferment programme indicator
17. Bread programme indicator
18. Dessert programme indicator
19. Rice programme indicator
20. Pasta programme indicator
21. Griddle programme indicator

1. Sauté programme indicator
2. Fry programme indicator

3. Oven programme indicator

4. Cooking in process

5. Setting in process
6. Food ready indicator

The GM cooker Model H has a voice controlled system to guide all your steps. It Includes 6 eligible languages: Spanish, English, French, German, Italian and Portuguese. The default language is Spanish. If you want to change it, press the ECO button for about 3 seconds and select the language with the selector knob. Confirm the language by pressing the GM button. If you want to disable the voice programme, press the temperature button for about 5 seconds and confirm by pressing the GM button. Repeat this process to activate it again.

MEAL TIME: Press the clock icon to adjust the meal time, turn the selector knob to set the hours and press the GM button to confirm, then turn the selector knob again to set the minutes and press the GM button to confirm. It is not advisable to program the cooker for a time under 3 hours.

MENUBUTTION:After adjusting the meal time,press this button and select the desired programme with the selector knob.

SELECTOR KNOB: Turn the selector knob to navigate through the programmes, increase the minutes and hours (clockwise), and decrease them (counterclockwise). Note: If you do not want to program your cooker, turn the selector knob and choose the desired programme; this way you will avoid having to press the menu button.

TEMPERATURE (T): Once the programme is selected, press the temperature button to adjust it; the temperature will be adjusted according to the ingredients, meals, and recipes. There are some programmes that can be adjusted in pressure and temperature, and some others according to pressure or temperature. Poach, Preserve, and Ferment are the only ones adjustable in time.

PRESSURE (P): Use this button to adjust the pressure once the cooking programme has been selected. Pressure adjustments will be made according to the recipes. For stews and soups select "very high" pressure. If you are cooking stews with thick meats, like beef, we recommend using "high" pressure; if you are cooking stews with more delicate meat, like chicken or vegetables, "medium" pressure should be used; for dry meals, "low" pressure should be used. Cook the meals without pressure when you want to use the GM cooker as a different appliance: as an oven, griddle, or grill.

GM BUTTON: It has several functions. It is used to confirm every step. In addition, it allows you to keep the food warm. In order to do that, press the button once when the cooker is on waiting mode. If the button is pressed two times, the option reheat is started. In order to modify the cooking time or the settings at any moment, hold the button more than one second to cancel and start the process from the beginning.

ECO MODE: Exclusive function from the Model H that allows us to save up to a 50% of energy while cooking. In addition, it distributes the temperature more evenly within the inner pot, improving its non-stick properties and its lifespan. It can be used in every programme, as long as the temperature to be reached does not exceed 140^ . Otherwise, it is advisable to activate the ECO programme once the pre-heating is finished and the cooking time starts. To use the ECO programme during the pre-heating process on programmes with temperatures over 140^ would significantly increase the time of the pre-heating process.

CLEANING: Pour 2 glasses of water and half a lemon into the inner pot, close the lid of your Model H, and check that the valve is closed; press the "clean" button, the cleaning function will start immediately and go on for 9 minutes.

MENUI INDICATORS: The Model H has 16 different programmes, so that you can cook almost every dish you can imagine. Each programme is widely developed in the recipe book and has 16 video-recipes you can check accessing our website at www storeollasgm.com with the QR codes. Once the programme has been selected, adjust, if possible, the temperature, pressure, and desired (or specified by the recipe) cooking time. Press the GM button to confirm and start the cooking process.

1 1

2

3

4

5

67891011

1. Poach programme indicator
2. Preserve programme indicator
3. Ferment programme indicator
4. Bread programme indicator
5. Dessert programme indicator

6. Rice programme indicator

7. Pasta programme indicator

8. Griddle programme indicator
9. Sauté programme indicator
10. Fry programme indicator

11. Oven programme indicator

12. Turbo programme indicator

13. Pressure programme indicator
14. Steam programme indicator
15. Stew programme indicator
16. Slow cooking programme indicator

4. IMPORTANT INFORMATION ABOUT PRESSURE COOKING

Pressure diffusion tap: Place it over the valve whenever you are going to cook. Turn clockwise to lock it it and anticlockwise to remove it.

4.1. INNER POT CAPACITY

• Put the right amount of food/liquid in the inner pot.
• Never exceed the maximum capacity level of the inner pot.
• For those foods that increase their volume when cooked, (rice, legumes, cereals, etc.) do not exceed half its capacity.
• Make sure to fill the inner pot at least the minimum of its capacity to prevent thermal damage.

15

3 5

4 5

4.2. DO NOT FORCE THE LID WHEN CLOSING IT

• Make sure that the silicone ring is well placed around the inner cover.
• Turn the lid to open and close it, do not force it. It should close and lock into place with minimal effort.
• If the cooker contains hot food, it might be necessary to press lightly to close the lid, due to the pressure.
• When cleaning the rubber from the safety valve, take special care to replace it properly. See the explanatory video on our YouTube channel Ollas GM.

4.3. DO NOT FORCE THE LID WHEN OPENING IT

• If you have cooked with pressure, open the valve with a cloth or some other piece of kitchenware, avoiding direct contact with the steam, before opening the lid. Remember that it opens clockwise.

ENGLISH

4.4. PREPARATION OF THE COOKER MODEL H

• Turn the lid clockwise to open the cooker.
• Wash the lid and the silicone ring with hot soapy water and dry them.
• The silicone ring is reversible; make sure it is properly placed.
• The lid has only one position and must be placed in the correct position. If it were not properly closed, the pressure would force the food to leak from the sides of the cooker.
• Clean the inner pot and make sure that everything makes contact correctly.
• Check that the remains container located at the back of the cooker is in place.
• Plug and turn the cooking pot on. Then, select the desired settings.

5. HOW TO COOK

Cooking with your new electric high-pressure cooker Model H is simple. You just have to put the ingredients in the inner pot, select a meal time if desired, and program the cooker according to the recipe book. Your electric high-pressure cooker will prepare the food for the selected time or when the process is complete, in case you have not programmed a mealtime.

First, open the lid rotating in clockwise until it stops, then lift it. Put all ingredients in the inner pot and, if necessary, any accessory, as indicated on the recipe. There are marks inside the inner pot that must not be exceeded in case of pressure (especially high pressure) by any kind of liquid, and should reach the minimum limit to avoid thermal damage. When using the lid, make sure that it is properly closed before you start cooking.

Subsequently, select the programme following the recipe. Once the menu has been selected, set the cooking time (stated on the recipe book for each recipe). To do this, turn the selector knob clockwise to increase the cooking time 1 by 1 minute, and counterclockwise to decrease the cooking time. For a good result, it is recommended to follow the times written in the recipe book and, if they are not to your liking, increase or decrease the time to cook the food to taste. If you get confused during these processes, simply press the GM button for more than one second and start again.

Once you have selected the cooking time, you must select the pressure level you want your cooker to cook with by pressing the P button. In the Oven, Slow cooking, Fry, Stir-fry, Dessert, Bread, Ferment, Preserve, Poach, and Grill programmes no pressure is used, therefore you cannot select it, although you can set the temperature to your liking. It is advisable to leave the valve or even the lid open while cooking with the above mentioned programmes for better results.

Subsequently, as suggested by the voice guidance system, press the temperature button to adjust it if possible. The temperature can be set at any time during the cooking process. If you only wish to adjust the pressure, you can do so by pressing the pressure button while cooking.

After selecting the programme, time, pressure, and temperature (if necessary), press the GM button to start the cooking process and the electric high-pressure cooker Model H will cook for you. The first phase comprises the automatic detection of food and pre-heating, since what you select is the actual cooking time.

ENGLISH

The electric high-pressure cooker Model H detects the amount of food it is cooking for you, so you only need to select the time specified in the recipe regardless of the number of diners. During this process, a series of moving dashes will appear on the screen. As soon as this process is over, the selected cooking time will be shown and time will start counting down.

The electric high-pressure cooker Model H will let you know that it has finished cooking by saying, "food is ready". From now on, as long as you chose a programme with a temperature over 80^ , the heating function will stay connected indefinitely (except in Ferment, Preserve, and Poach) and the cooker will let you know by saying the phrase: "food is kept warm". Your cooker will keep your food warm until it is served.

In addition, you will be able to turn this feature on whenever you want by pressing the GM button at any time. It can only be cancelled by holding the GM button for more than 1 second.

You can also reheat without overcooking, by pressing the GM button 2 times.

In order to open the lid, you must make sure that there is no pressure inside the cooker by moving the pressure valve into position with the position selector; otherwise, you will not be able to open the cooker. The cooker will release the steam inside it. Do not touch any metallic part of your cooker while in use or right after cooking.

ENGLISH

6. HOW TO SET THE MEAL FOR A SPECIFIC TIME

Whenever you turn the cooker on, the voice guidance will suggest you choose a programme to cook at the time or to schedule the meal time for later. First of all, once the has been pressed, select within how many hours you want the food to be prepared and press the GM button to confirm. Once you have set the hour, if you also want to configure the minutes, turn the selector knob to adjust minute by minute up to 24 hours. Afterwards select the programme, cooking time, temperature, and pressure, as described in the previous section. Finally, press the GM button to confirm.

Mealtime can be adjusted in 10 minute intervals up to 24 hours by turning the selector knob and pressing the GM button to confirm. The electric high-pressure cooker automatically calculates when to start, so that the food is freshly made at the scheduled time. If the cooking time is longer than the time until the scheduled time to eat, your electric high-pressure cooker will automatically start the cooking process to get as close as possible to the selected time.

If you schedule the mealtime within less than 3 hours, the cooker will immediately begin to cook and it will keep your food warm until that time, retaining all its properties and preserving its taste. The cooker Model H has an EPROM memory. In case there is a power outage while cooking or waiting, it will remember its settings and will resume the cooking process as soon as the power is restored.

7. CLEANING

The electric high-pressure cooker Model H has an inner pot with one of the best non-stick surfaces in the world, made out of CERAMIC, which generates incredible non-stick properties and makes it easier to clean, to the extent of not requiring the use of a scourer or any kind of abrasive material.

Along with the inner pot, the other elements that must be cleaned after each use are those that are in direct contact with food: the inner cover, the inside of the lid, and the silicone ring. They should be cleaned with soap, water, and a sponge or, if necessary, a scourer.

In order to remove the inner cover and the silicone ring, pull the small support in the back and remove the silicone ring. It is important to clean it every time it is used, otherwise, it can leave traces of taste or smell in the following meals. Do not forget to place back the inner cover and the silicone ring correctly.

For your electric cooking pot to operate properly, do not forget to regularly clean both, pressure and safety valves. In order to do this, remove the back cover and the filter from the pressure valve pulling upwards, then, clean it thoroughly. To clean the safety valve, put the lid upside down and remove the rubber that protects it carefully. The piston inside will come off; clean and reinsert both of them. In case there are remnants of taste or smell, it is recommended to pour 500~ml of water in the inner pot, together with half a lemon, close the lid and the valve, and press the clean button. Your cooker will perform a complete cleaning cycle.

8. SAFETY

The electric high-pressure cooker Model H is a revolutionary product regarding security systems. It has 14 interlocking systems that act simultaneously and avoids accidents from happening. The exclusive system from the safety valve prevents the opening of the cooker, as long as there is pressure inside, therefore, to open or close your cooker, it is essential to release the steam inside setting the valve to the release position.

9. ACCESSORIES

MEASURING CUP. Measuring reference for the recipes. When a recipe refers to a measure, it means one measuring cup.

GRILLING TRAY. It is used when baking is indicated in the recipe. It is placed inside the inner pot and the food that is going to be baked is placed on top. It is also used to steam, in which case it is placed inside the inner pot with at least 2 measurements of water and the food is placed on top of the grilling tray.

SPOON. Made of a non-corrosive material, perfect for working on non-stick surfaces. Do not use corrosive elements on the non-stick surface of your programmable cooker.

FRYING BASKET. It is used to fry and can also bee used as a baking tray.

Visit our website at www storeollasgm.com to acquire additional inner pots, the oven head, the transportation bag, or spare parts.

10. OLLAS GM COMMUNITY

In our website www storeollassgm.com you can find more recipes and tips to get the best out of your GM cooker Model H. You can also find all the novelties. We also advise you to subscribe to the Newsletter and follow us on social networks to be at the forefront and benefit from exclusive advantages for members of the Ollas GM community.

11. FAULTS AND TROUBLESHOOTING

FAULT SOLUTION
The pot doesn't reach the pressure.Observations: The GM cooking pots can work with pressure when conditions require it. This depends on various factors, quantity of liquids, solids, oil in the inner pot and the room and food temperatures.Don't confuse the pressure with the pot cooking and working correctly. If the pot has warmed up and cooked in the selected time, it means it is operating as it should and an error cannot be determined.	- Make sure the back cover and the silicone ring is placed correct-ly.- Check that the pressure valve is in the closed position.- Make sure the safety valve is placed correctly.- Press the cover firmly after turning to make sure its closed.- Add 1l of water, select pressure menu, 20 minutes at medium pressure, 200°C and cook.Repeat the same process with the steam and pressure menus.If the pot takes pressure it means it works correctly.In order for the pot to reach pressure, the selected temperature must be higher than 130°C and contain enough liquid in the inner pot.-The rubber rings are in bad shape, replace them.
The cooker does not switch on -Make sure the power cable is properly connected to the cooker.- Try it with a different socket.- Try with a different power cable provided by Cecotec.	properly connected to the cooker.- Try it with a different socket.- Try with a different power cable provided by Cecotec.
Is it fine to open the cooker whilst cooking	Only when the cooker has not yet reached pressure but it is not recommended as it will lose steam.
E1 error code on the digital display Circuit failure. Contact technical support.
The cooker won't read things out loud. Check section. 4.1. and verify settings. If the problem continues, contact technical support.
The cooker deducts the time whenever programmed (3 + hours) or when a menu is selected.	Check section .7 and verify the settings. If the problem persists, contact technical support.
The cooker does not heat up Place 1 l of water and select the baking menu at 200 °C for 10 minutes.
E4 error code on the digital display	- Check section .6 and review the cooking states of the cooker.- The pressure gauge fails. Contact technical support
E4 error code on the digital display	- Overheating. Let the cooker cool down without using it for up to 24h- Always add liquid over the minimum marker of the inner pot and select a menu.- If the error shows up right when the appliance is switched on, please contact technical support.
E2 error code on the digital display. Contact technical support.

12. TECHNICAL SPECIFICATIONS

Model: Olla GM Modelo H

Product reference: 02032

1000W,200-240V\~50/60Hz,IPXO

Made in China | Designed in Spain

13. DISPOSAL OF OLD ELECTRICAL APPLIANCES

The European directive 2012/19/EU on Waste Electrical and Electronic Equipment (WEEE), specifies that old household electrical appliances must not be disposed of with the normal unsorted municipal waste. Old appliances must be collected separately, in order to optimize the recovery and recycling of the items they contain, and reduce the impact on human health and the environment.

The crossed out "wheeled bin" symbol on the product reminds you of your obligation to dispose of the appliance correctly. If the product has a built-in battery or uses batteries, they should be removed from the appliance and disposed of appropriately.

Consumers must contact their local authorities or retailer for information concerning the correct disposal of old appliances and/or their batteries.

14. TECHNICAL SUPPORT SERVICE AND WARRANTY

This product is under warranty for 2 years from the date of purchase, as long as the proof of purchase is submitted, the product is in perfect physical condition, and it has been given proper use, as explained in this instruction manual.

The warranty will not cover the following situations:

The product has been used for purposes other than those intended for it, misused, beaten, exposed to moisture, immersed in liquid or corrosive substances, as well as any other fault attributable to the customer.
The product has been disassembled, modified, or repaired by persons, not authorised by the official Technical Support Service of Cecotec.
- Faults deriving from the normal wear and tear of its parts, due to use.

The warranty service covers every manufacturing defects of your appliance for 2 years, based on current legislation, except consumable parts. In the event of misuse, the warranty will not apply.

If at any moment you detect any problem with your product or have any doubt, do not hesitate to contact Cecotec Technical Support Service at [phone].

15. RECIPE BOOK

More than a recipe book it is an instruction manual so you can learn how to cook with your Olla GM Model H. There are endless possibilities. We explain every menu and offer 5 recipes for every one of them with 5 different difficulty levels. If you carry out each and every one of the recipes included you will be able to cook any dish you can possibly imagine.

1. INSTRUCTIONS DE SECURITÉ

4.1. FASSUNGSVERMÖGEN DES INNENTOPFS

PRESSIONE (P): Anything that is not a good idea to do.
PRESSIONE (P): what is the best way to do something.
PRESSIONE (P): what is the best way to do something.
PRESSIONE (P): what is the best way to do something.

6. COME PROGRAMMARE IL PASTO AD UN'ORA DETERMINATA

120g carrot
120gleek
120g onion
- 200 ml red wine
100 ml pedro ximénez
150 ml water

15 ml olive oil
12 pork cheeks
- 1 garlic
- 1 cornflour spoon
Salt
Pepper
Thyme

PREPARATION:

1. Wash and chop vegetables. 2. Remove fat from cheeks. 3. Pour oil into the inner pot and set griddle menu for 6 minutes. When temperature is reached, stir-fry vegetables. 4. Add the rest of the ingredients, close the lid and valve and set turbo menu for 30 minutes. 5. Once the menu has finished, release pressure before opening the lid and taking cheeks out. 6. Add a teaspoon of cornflour and set fry menu for 15 minutes to reduce sauce. 7. Blend the sauce until smooth and pour it over pork cheeks. 8. Serve it with fries, mashed potato or rice on the side.

E

INGRÉDIENTS :

• 500 g chicken wings juice
• 30 g of honey
• 30 ml chicken stock
• 30 ml of soy sauce - Salt
• 30 ml fresh lemon - Pepper

PREPARATION:

1. Mix all the ingredients in a bowl and let it marinate for 1 hour.
2. Then, introduce the rest of the ingredients in the inner pot, close the lid and valve and set turbo menu for 8 minutes.
3. When the menu has finished, release pressure inside the cooker and open the cover. Place the oven lid in its position and set 250^ for 10 minutes.

INGRÉDIENTS:

• 70 ml olive oil
  4garlics
  Salt
  Pepper

PREPARATION:

1. Peal potatoes, slice them, and shred peppers and onion. 2. Pour oil into the inner pot and set griddle menu for 12 minutes. When temperature is reached, introduce ingredients and stir them. 3. Then, place the cover, close the valve and set turbo menu for 5 minutes. 4. Sprinke salt and pepper. Serve.

INGRÉDIENTS:

• 2 pig's trotters (cut in half) - 200 ml meat stock - 200 ml water
• 1 onion -2 garlic
• 1 bay leaf - 1 flour teaspoon
• Pepper - 1 bay leaf

Sauce:

• 75 g of fried tomato
• 100 g cured bacon
  100g onion
• 75 ml white wine - Olive oil

F

INGREDIENTS :

1. Wash trotters, burn bristles and soak them in cold water for at least 4 hours. 2. Fill half of the inner pot with water, introduce trotters, onion cut in halves, bay leaf and pepper. Set turbo menu for 45 minutes, close the cover and the valve. 3. Once the menu has finished, release pressure before opening the cover, remove trotters and leave aside. 4. Clean the inner pot, pour a dash of oil and set griddle menu for 6 minutes. When temperature is reached, introduce onion, garlic and sliced bacon. 5. One minute before it ends, add flour, salt, pepper and mix well. 6. Sprinkle paprika, add tomato, white wine, pig trotters, stock, water, thyme and bay. 7. Set the low heat menu at 110^ for 50 minutes. 8. Serve hot.

ELABORATION:

1. Introduce all the ingredients in the inner pot, set Turbo menu for 3 minutes and close the lid and the valve.
2. Release pressure inside the cooking pot and open the lid.
3. Serve hot with its sauce.

INGRÉDIENTS:

• 600 g potatoes
  200gchorizo
  100g onion
• 500 ml meat stock
• 15 ml olive oil
• 2 garlics
• 2 bay leaves

• 1cayenne pepper

• 1 pimiento choricero (sweet red pepper)

• 1 paprika teaspoon
  Salt

PREPARATION:

1. Soak the pimiento choricero in boiling water to remove seeds. Leave aside. 2. Mince onion and garlic, pour oil into the inner pot and set stir-fry menu for 6 minutes. 3. When temperature is reached, introduce onion and garlic. After 2 minutes, add chorizo slices. 4. Then, add potato chunks, cayenne pepper, choricero pepper pulp, bay and salt. Mix well. 5. Pour meat stock and set stew menu for 10 minutes. Close the cover and the valve. 6. When the menu is finished, release pressure in the cooker, open it and allow it to sit for 15 minutes before serving. If you want stock to be thicker, mash one of the potatoes.

INGRÉDIENTS:

• 75 ml water or stock

2garlics
Paprika
Pepper
Salt

PREPARATION:

1. Wash and chop vegetables.
2. Introduce all the ingredients in the inner pot, close the lid and valve and set pressure menu for 25 minutes. Place the cover and close the valve.
3. When the menu has finished, release pressure inside the cooker and open the cover. Serve, minutes. Close the cover and the valve.

INGRÉDIENTS:

1. Soak chickpeas in water overnight. 2. Wash meat, introduce it in the inner pot, cover with water, set stir-fry menu and allow it to boil. When it starts boiling, remove froth and impurities. 3. Then, introduce leek, celery, chickpeas, carrot, clean and peeled turnip. Set pressure menu for 30 minutes, place the cover and close the valve. 4. Once it is ready, release pressure in the cooker, add peeled potato, black sausage and chorizo. Close again and set pressure menu for 10 more minutes. 5. Strain broth and store it for different dishes. Shred meat on one side and black sausage and chorizo on the other. Chop carrot and mix it with chickpeas. Mash potato and parsnip. Add salt, pepper and mix all mixtures. 6. Get a round detachable mould. First place some potato and parsnip mixture as the base, then introduce meat, chickpeas, black sausage and chorizo. Cover it with the rest of the potato mixture and smoothen it. 7. Introduce the mould in the gm cooker with grid, set oven menu at 160^ for 10 minutes. At the same time, place the oven lid and set 175^ for 10 minutes.

INGREDIENTS:

• 500 g potatoes
  200g carrot
  100 g canned peas
  200 g mayonnaise
• 2 tuna cans
  2 eggs
• 1/2 garlic powder
  teaspoon
  Salt

Pickled peppers (optional)

PREPARATION:

1. Peal potatoes and carrot, introduce them in the inner pot and pour half a litre of water. Place the cover, close the valve and set pressure menu for 12 minutes. 2. When the menu has finished, release pressure inside the cooker and open the cover. 3. Allow it to cool down. 4. Pour another half litre of water, introduce eggs and set steam menu for 6 minutes. 5. Once the menu is over, release pressure and put eggs under cool water. 6. Cut vegetables into small slices and introduce them in a bowl. 7. Add 3 tuna cans, peas and grated eggs. 8. Sprinkle a pinch of salt, powder garlic and pour mayonnaise. Mix well and store it in the fridge. Serve cold.

INGRÉDIENTS:

• 500 ml vegetable
  stock
  15 ml olive oil
  Salt
  Pepper

PREPARATION:

1. Pour oil into the inner pot and set griddle menu for 6 minutes. 2. Meanwhile, peal and chop leek and onion. Introduce them in the cooker when it reaches the set temperature. 3. Once the menu has finished, add potato chunks, peas, stock, salt and pepper. Set pressure menu for 8 minutes, place the cover and close the valve. 4. Add butter and blend in a different container until the mixture reaches a fine creamy texture.

INGRÉDIENTS:

• 350 g potatoes
• 150 g tomato
• 75 g spring onion
• 75 g green pepper
  2 eggs
  12 black olives

• 1 tuna can

• Olive oil
  Vinegar
  Salt

INGREDIENTS:

1. Introduced clean potatoes in the inner pot, pour half a litre of water and set steam menu for 12 minutes. 2. Once the menu is over, release pressure and let it sit. 3. Pour half a litre of water, place the steamer with eggs inside and set steaming menu for 6 minutes. 4. Once the menu is over, release pressure and allow potatoes to cool down before pealing them. 5. Dice tomato, shred pepper and onion, and mix them all in a separate bowl with potato, olives, egg and tuna. 6. Season with vinegar, oil and salt. Mix and serve cold.

ELABORATION:

• 30 g mayonnaise - Pepper
• 5 eggs Chive
  ·12avocado
• 1 tuna can
• Some lemon juice drops
  Salt

PREPARATION:

1. Pour half a litre of water into the inner pot, introduce eggs inside and set steaming menu for 6 minutes. Place the cover and close the valve. 2. Release pressure before opening the lid and allow eggs to cool down. 3. Cut eggs in half, remove egg yolks and save one of them. 4. Mash egg yolks and avocado in a bowl, add tuna and mayonnaise, sprinkle salt and pepper and mix well.
2. Stuff eggs, grate egg yolk and sprinkle it together with chive over the eggs.
3. Store eggs in the fridge for 1 hour and serve cold.

E

INGRÉDIENTS:

wine
15 ml olive oil

F

INGRÉDIENTS :

1. Place potatoes on the grid inside the inner pot, pour half a litre of water and set steam menu for 12 minutes. Place the cover and close the valve. 2. While they steam, peal and shred onions and bacon. Leave aside. 3. Once potatoes are cooker, remove them from the cooker, pour water out and take the grid out. 4. Pour oil into the inner pot and set griddle menu for 8 minutes. Stir-fry onion and bacon. 5. Slice potatoes, 1-cm thick slices approx. 6. Inside the inner pot, form the tartiflette with sliced potatoes, bacon and stir-fried onion. First use potato for the base, sprinkle salt and pepper, place bacon and onion and repeat another layer of each. 7. Pour cream, wine and finally cover with cheese. 8. Set oven menu at 130^ for 20 minutes, close the cover and leave the valve open. 9. Finish off with the oven lid to gratin cheese at 180^ for 10 minutes.

ELABORATION:

• 200 g cooked pumpkin
• 340 g condensed milk
• 340 ml evaporated milk

4eggs
- 1 vanilla extract
teaspoon
Liquid caramel

PREPARATION:

1. Spread syrup all over the mould's base. 2. Blend the rest of the ingredients until the mixture is well mixed. 3. Pour the mixture into the mould and cover it with plastic film. Assemble the grid, place the mould on top of it and pour 1 litre of water. Set the steam menu for 18 minutes, place the cover and close the valve. 4. Allow it to cool in the fridge for 5 hours, at least, and then take it out of the mould and serve it.

E

INGRÉDIENTS:

120g sugar
400 ml milk
3 eggs
- 1 vanilla extract teaspoon
- 5 small croissants
Caramel

E

INGRÉDIENTS:

1. Pour milk, introduce sugar and vanilla extrac in the inner pot and set low heat menu for 5 minutes for sugar to dissolve. 2. Then, mix it with beaten eggs. 3. Spread caramel syrup in the mould's base and introduce croissant pieces. Add the mixture and cover the mould. 4. Add 1 litre of water to the inner pot, place the grid and the flan mould on top. 5. Set the steam menu for 18 minutes, place the cover and close the valve. 6. Remove the flan mould from the inner pot and allow it to cool down. Store in the fridge for at least 4 hours and serve cold.

ELABORATION:

• 200 ml water or
  chicken stock
  15 ml olive oil
  2 artichokes
  1 garlic

PREPARATION:

1. Mince onion and garlic, pour oil into the inner pot and set griddle menu for 5 minutes. Introduce ham, minced onion and garlic when it starts counting down. 2. Meanwhile, wash and cut vegetables. 3. Once the menu is finished, add vegetables, pour water and set stew menu for 6 minutes. 4. Release pressure inside the cooker before opening it. Season the stew with oil, vinegar or mayonnaise and salt. Serve. It can also be served with hard-boiled egg or poached egg.

INGRÉDIENTS:

300gbeef
250 g potatoes
125g carrot
- 80 g red pepper
- 150g mashed tomato
40 ml red wine
350 ml water

• ½ onion
  2garlics
  1 bay leaf
  1 sugar spoon
  Salt
  Pepper
  Thyme
  Paprika

PREPARATION:

1. Mince onion, garlic and pepper. Then, cut potatoes into chunks and slice carrot. 2. Pour a dash of oil into the inner pot and set stir-fry menu at 140 ^ C for 10 minutes. Once temperature is reached, introduce onion, garlic and pepper. 3. After the 3 first minutes, add tomato and sugar. 4. 4 minutes before the menu finishes, add meat until brown. 5. Introduce the rest of the ingredients except for water, stir and allow it to cook for 1 minute until alcohol evaporates. 6. Pour water and set stew menu for 20 minutes. Close the cover and the valve. 7. Allow it to sit 15 minutes before serving it. If you want stock to be thicker, mash one of the potatoes.

INGREDIENTS:

• 350 g minced meat
• 50 g onion
  -1egg
• 1breadcrumbs spoon
  1 garlic
  Salt
  Pepper
  Flour
  Sauce:

• 75 g mushrooms

• 75 g frozen peas

• 75 g carrot
• 75 g green pepper
• 1 garlic
• 125 g of fried tomato
  150 ml white wine
  Salt
  Pepper
• Olive oil

PREPARATION:

1. In a bowl: mix minced meat, garlic, minced onion, egg, breadcrumbs, salt and pepper. Mix all the ingredients well. 2. Shape meatballs (12 pieces) and flour them. 3. Pour olive oil into the inner pot and set stir-fry menu for 6 minutes. Introduce meatballs when temperature is reached. 4. Remove meatballs when cooked and pour some more oil. Set griddle menu for 8 minutes and introduce pepper, garlic, carrot slices, mushroom slices, salt and pepper. 5. 2 minutes before the menu ends, pour wine and wait until alcohol evaporates. 6. Then, introduce peas and tomato. Set stew menu for 6 minutes, place the cover and 7. When the menu has finished, release pressure inside the cooker and open the cover. Serve with some plain rice or bread.

F

INGRÉDIENTS:

1 garlic
- 1 bay leaf
- 2 saffron threads
Salt
Pepper

PREPARATION:

1. Soak beans in water overnight. 2. The next day, introduce strained beans and the rest of the ingredients in the cooker, cover them with water and set stew menu for 50 minutes. Close the cover and the valve. 3. Release pressure in the cooker before opening it. Add salt if considered necessary. 4. Allow it to sit for a few minutes and serve.

INGREDIENTS:

• 500 g leek
• 400 g potatoes
• 80 g of butter
• 500 ml chicken stock

150 ml cream
Salt
Pepper

ELABORACION:

1. Introduce washed and chopped leek and potato in the inner pot. 2. Pour chicken stock and set stew menu for 15 minutes. 3. When the menu ends, release pressure before opening the cooker and blend ingredients with cream and butter in a different bowl until it turns into a fine smooth cream.

ZUTATEN:

• 300 g spinach
• 40 g butter
  40gflour
  475 ml whole milk
  25 ml olive oil

2garlics
Salt
Pepper
- Nutmeg

PREPARATION:

1. Pour olive oil into the inner pot and set griddle menu for 8 minutes. 2. When temperature is reached, add garlic slices and spinach. 3. Then, add butter, flour, salt, pepper and nutmeg. Set low heat menu and 110^ for 12 minutes. 4. After 2 minutes, pour milk and beat with a whisk to remove lumps. 5. Serve spinach with poached egg and some ham or sprinkle grated cheese and grill with the oven lid.

F

INGRÉDIENTS:

·700gossobuco
Salt
100g carrot
Pepper
150g onion
Thyme
- 125 g leek
Flour
- 300 ml white wine
- 400 ml water
25 ml olive oil

PREPARATION:

1. Pour oil into the inner pot and set stir-fry menu for 12 minutes. 2. Flour meat fillets and brown them when temperature is ready. 3. After 6 minutes, remove meat and add vegetables cut into big pieces. 4. Pour wine the last minute for alcohol to evaporate. 5. Add meat, water, thyme, salt and pepper. Set low heat menu for 240 minutes. 6. Then, leave meat aside and set stir-fry menu for 10 minutes to thicken sauce. 7. In a separate container, blend sauce to serve with ossobuco. Serve hot.

E

INGRÉDIENTS :

1. Introduce all the ingredients in the inner pot except for biscuits and cinnamon. Set low heat menu for 8 minutes. 2. Stir the mixture continuously with a whisk to obtain an even texture. Then, pour the custard into moulds, place 1 biscuit in each one's surface and sprinkle cinnamon. 3. Store them in the fridge and serve cold.

E

INGRÉDIENTS:

• 750 g oxtail - 1 bay leaf
  ·125g onion
  125g carrot
• 100g green pepper
  100g red pepper
• 400 ml water
  400 ml red wine
• 20 ml olive oil
  3 garlic cloves

PREPARATION:

1. Flour meat fillets. 2. Pour olive oil into the excelsior inner pot and set griddle menu for 16 minutes. 3. When temperature is ready, introduce meat and brown it. 4. After the first 6 minutes, remove meat and add vegetables cut into big pieces. 5. 2 minutes before it ends, pour red wine and allow alcohol to evaporate. 6. Put all the ingredients in the slowpot inner pot, place the cover and set low heat menu and 110^ for 5 hours and 30 minutes. 7. Leave meat aside and cook sauce in the excelsior inner pot with the frying menu for 10 minutes. To thicken sauce, add 1 cornflour teaspoon. Blend sauce or serve it directly.

F

INGRÉDIENTS:

• BREADCRUMS (for breading)

• 100 g parmesan cheese powder

• 500 ml milk
  100 g gorgonzola cheese
  Salt
• 50 g butter
• 2 eggs (for breading)
• 125g flour
  Flour (for breading)

PREPARATION:

1. Introduce butter in the inner pot and set low heat menu at 110^ for 10 minutes. 2. When temperature is ready, add flour and stir it until toasted. 3. After 2 minutes, add milk, cheese and salt. Blend with a whisk until well mixed and the until mixture thickens. 4. Allow the mixture to cool down and store in the fridge. Roll the mixture to shape croquettes. Flour croquettes, dip them in beaten egg and then in breadcrumbs. Dip-fry them in oil.

F

INGRÉDIENTS :

1 chicken breast
- 1 bay leaf
Peppercorns
Water

PREPARATION:

1. Introduce chicken breast, bay and pepper in the inner pot.
2. Cover with water and set poach menu for 45 minutes.
3. Once the menu finishes, remove chicken breast and serve it with salad, toasts or a different side dish.

INGRÉDIENTS:

• 500 g sardines - Bay
  125g carrot
  240 ml olive oil
  150 ml vinegar
  100 ml white wine
• 1 onion
  4 garlic cloves
  Peppercorns

PREPARATION:

1. Remove scales from sardines carefully, then remove intestines and then head. 2. Shred onion and garlic and slice carrot. 3. Pour half of the amount of oil into the inner pot and set stir-fry menu for 10 minutes. When temperature is ready, introduce vegetables, bay, pepper and salt. 4. After 5 minutes, add the rest of the oil, wine and vinegar. 5. Meanwhile, place sardines in a baking tray with greaseproof paper and bake at 180^ for 10-15 minutes. 6. Once sardines are cooked, introduce them in the inner pot with marinade sauce and set poach menu for 20 minutes. 7. Store sardines with marinade sauce and allow them to sit overnight for them to absorb flavour.

F

INGRÉDIENTS :

• 50 g fried tomato
  sauce
• 50 g onion
  4 chicken
  drumsticks

• 1 garlic

• 25 g butter
  Salt
  Pepper
  Thyme
  Oregano

PREPARATION:

1. Introduce chicken drumsticks in the inner pot, cover them with water, add a pinch of salt and set poach menu for 30 minutes. 2. Once chicken is poached, mince onion and garlic. 3. Clean the inner pot and introduce butter. Set griddle menu for 10 minutes. 4. Introduce minced onion and garlic when temperature is ready. 5. After 5 minutes, introduce chicken, tomato, oregano, thyme, salt and pepper. Mix well.

4

INGRÉDIENTS :

• 50 g de sauce
  tomate
• 50 g d'aignons
  4 cuisses de poulet
  1ail

• 25 g de beurre
  Sel

• Poivre
  Thym

• Origan

ELABORATION:

1. To prepare poached eggs: place plastic wrap on a bowl or cup, wrap egg with oiled plastic wrap and tie a knot to close it. 2. Fill the inner pot with 2 litres of water, set the poach menu for 5 minutes and introduce egg bags when temperature is ready. 3. Take eggs out of the inner pot and carefully remove plastic wrap. 4. Spread sauce on the bread, place a slice of bacon, then egg on top and cover with more sauce.

ELABORATION:

100g sugar
- 500 ml red wine
4 conference pears
- 1 cinnamon stick
- 1 lemon peel

PREPARATION:

1. Introduce all the ingredients in the inner pot except for pears and set griddle menu for 3 minutes to dissolve sugar and evaporate alcohol. 2. Add peeled pears and set poach menu for 60 minutes. Turn every 15 minutes. 3. Once the menu has finished. Allow pears to sit in their juice.

INGRÉDIENTS:

100g Zucker
- 500 ml Rotwein
4 Conference

Birnen

-1Zimtstange
1 Zitronenschale

ZUBEREITUNG:

• 400 g sliced chicken - Thyme
• 2 bay leaves -Pepper
• 8 garlic cloves - Salt
• Olive oil

PREPARATION:

1. Sprinkle salt and pepper and place chicken inside the inner pot.
2. Cut garlics in the middle and introduce them in the cooker together with thyme and bay. Cover them with oil. Set confit menu for 3 hours.
3. Use chicken for salad or brown it with stir-fry menu.

F

INGREDIENTS:

• 2 duck drumsticks
  3 garlic cloves
• Olive oil
  Salt
  Pepper

PREPARATION:

1. Introduce duck in the inniter pot with garlic, salt and pepper. 2. Cover with olive oil and set confit menu for 180 minutes. 3. After 180 minutes, pour oil out, assemble the grid in the inner pot and place duck drumsticks on it. 4. Install the oven lid and set 200^ for 15 minutes until skin is toasted. 5. Serve with potatoes and red berries jam.

INGRÉDIENTS:

• 2 cuisses de canard
  3 ails
  Huile d'olive
  Sel
  Poiyre

ELABORATION:

• 300 g sugar
• 100 ml water
  1 kiwi

• 1 apricot

• 1 seedless bunch of grapes

• 1 orange

PREPARATION:

1. Wash grapes, peal kiwi and slice it, peal apricot and cut it into 4 pieces, slice orange.
2. Introduce fruit in the inner pot with water and sugar and set confit menu for 120 minutes.

F

INGRÉDIENTS:

• 1 bay leaf
  Thyme
  Peppercorns
  Salt
• Olive oil

PREPARATION:

1. Wash vegetables and dice them.
2. Introduce vegetables and the rest of the ingredients, cover with olive oil and set confit menu for 180 minutes.

INGRÉDIENTS:

125 g de poivrons rouges
125 g de poivrons verts
125gd'aubergines
125gd'asperges
4 ails

2 cod loins
3 garlic cloves
- 1 bay leaf
- Olive oil

PREPARATION:

1. Introduce oil and the rest of the ingredients and set confit menu for 25 minutes.
2. Once the menu is over, remove cof and place it on paper towel to remove excess oil.

F

INGRÉDIENTS :

• 500g strong flour
  20gyeast
• 300 ml water
• 7 chorizo slices
  Salt
• Olive oil

PREPARATION:

1. Crumble yeast and mix it with warm water. 2. Add flour and salt. Knead until all the ingredients are well mixed. 3. Introduce dough in the inner pot with baking paper and set ferment menu for 30 minutes. 4. Then, degas the dough and split it into small balls. 5. Squash balls by hand and place a slice of chorizo in the middle. Shape rolls so that chorizo is left inside the dough. 6. Place rolls inside the inner pot with baking paper. Ensure there is space between them. 7. Brush rolls with oil and set ferment menu for 10 minutes. 8. Then, set the oven menu at 140^ for 30 minutes. 9. Once the menu has finished, place the oven lid in its position and set 200^ for 15 minutes.

INGRÉDIENTS:

• 300 g flour
• 70 g sugar
  12g yeast
• 60 ml milk
• 50 ml sunflower seeds oil
  3 eggs (for brushing)
• 1 teaspoon of orange blossom aroma

PREPARATION:

1. Dissolve yeast in warm milk 2. Introduce the rest of the ingredients except for 1 egg and knead until it becomes an even dough. 3. Introduce dough in the inner pot with baking paper and set ferment menu for 30 minutes. 4. Degas dough and set ferment menu for another 30 minutes. 5. Brush dough with beaten egg and use a knife to do 2 cuts on its surface. 6. Place the dough on the grid and set the bread menu for 40 minutes, place the cover and close the valve. 7. Once the menu finishes, sprinkle wet sugar over the bun and place the oven lid at 250^ for 5 minutes.

E

INGRÉDIENTS :

40g sugar
- 60 g tempered butter
20g yeast
- 300 g strong flour
90 ml milk
3 eggs (for
brushing)
1 pinches of salt

PREPARATION:

1. Dissolve yeast in milk. 2. Introduce 2 eggs and sugar. Mix. 3. Add butter until the mixture becomes creamy. 4. Introduce flour and salt, and knead until the mixture becomes even, smooth and elastic. 5. Shape a ball, place the grid inside the inner pot with baking paper and place the dough on it for 30 minutes to ferment it. 6. Degas dough and split it into 900-100-gram pieces. Shape small balls and place them on the grid inside the inner pot again. Set fermented menu for 30 more minutes. 7. Brush rolls with beaten egg and set bread menu for 40 minutes. Close the cover and the valve. 8. Once the menu has finished, place the oven lid in its position and set 200^ for 5 minutes.

INGRÉDIENTS:

• 25 g milk powder
• 1l whole milk
• 1 plain yoghurt

PREPARATION:

1. Introduce all the ingredients in the inner pot, stir with a whisk and set ferment menu for 480 minutes.
2. Pour yoghurt into different jars and store in the fridge.

INGREDIENTS:

• 500 g flour
• 10 g salt
• 10 g fresh yeast
  15 ml milk
  250 ml water

PREPARATION:

1. Knead flour, milk and water.
2. Add salt and yeast and knead until all ingredients are perfectly mixed.
3. Introduce dough in the inner pot and set ferment menu for 30 minutes. Once the menu finishes, it will be ready to use.

INGRÉDIENTS:

• 500 g strong flour
• 20 ml olive oil
• 12 g fresh yeast
• 10 g salt
• 20 g sunflower seeds
• 20 g pumpkin seeds
• 20 g chia seeds
  20 g flax seeds
  300 ml water

E

INGRÉDIENTS :

1. Dissolve yeast in warm water. 2. Knead all the ingredients until they become an even dough. 3. Introduce dough in the inner pot with baking paper and set ferment menu for 30 minutes. Close the cover and the valve. 4. Then, make some cuts with a knife on the top surface and spray some water over the top.Setthebreadmenufor40minutes,placethecoverandclosethevalve.
2. Once the menu has finished, place the oven lid in its position and set 200^ for 10 minutes. 6. Allow it to cool down on a grid.

ELABORATION:

450 g spelt flour
18g fresh yeast
- 8 g salt
- 250 ml water
- 20 ml olive oil

PREPARATION:

1. Dissolve yeast in warm water. 2. Knead all the ingredients until they become an even dough. 3. Introduce dough in the inner pot with baking paper and set ferment menu for 30 minutes. Close the cover and the valve. 4. Then, make some cuts with a knife on the top surface and spray some water over the top. Set the bread menu for 40 minutes, place the cover and close the valve. 5. Once the menu has finished, place the oven lid in its position and set 200^ for 10 minutes. 6. Allow it to cool down on a grid.

INGRÉDIENTS:

Ingredients for prefermentation

125 g wheat flour

• 1g fresh yeast
• 75 ml water

Ingredients:

• 500 g wheat flour
• 10 g fresh yeast
• 10 g salt
  325 ml water

E

INGRÉDIENTS :

1. Dissolve yeast in water previously and knead it with flour. Allow it to seat for at least 2 hours. 2. Once prefermentation is ready, dissolve yeast in tempered water. 3. Knead all the ingredients until they become an even dough. 4. When dough is ready, integrate preferment and continue kneading. 5. Assemble the grid inside the inner pot and place dough on top with baking paper. Set ferment menu for half an hour until it doubles its size. 6. Once it has fermented, make some cuts on the top surface, spray some water and sprinkle flour. Set the bread menu for 45 minutes, place the cover and close the valve. 7. To finish off, assemble the oven lid and set 175^ for 5 minutes.

ELABORATION:

• 500 g strong flour
  15g fresh yeast
  275 ml water
  1 dash olive oil
  Salt

PREPARATION:

1. Dissolve yeast in warm water. 2. Knead all the ingredients until they become an even dough. 3. Asssemble the grid in the inner pot and introduce dough with baking paper. Set ferment menu for 45 minutes. 4. Then, make some cuts on the top surface, spray some water and sprinkle flour. 5. Set the bread menu for 45 minutes, place the cover and close the valve. 6. Once the menu has finished, place the oven lid in its position and set 200^ for 10 minutes. 7. Allow it to cool down on a grid.

INGRÉDIENTS:

• 400 g strong flour
• 15 g yeast
• 200 ml stout
• 30 ml olive oil
  Salt

PREPARATION:

1. Dissolve crumbled yeast in beer. 2. Kread all the ingredients until they become an even dough. 3. Introduce dough in the inner pot with baking paper and set ferment menu for 30 minutes. 4. Degas dough and set ferment menu for another 30 minutes. 5. Then, make some cuts with a knife on the top surface and spray some water over the top. Sprinkle some flour and set bread menu for 40 minutes. 6. Once the menu has finished, place the oven lid in its position and set 250^ for 5 minutes. 7. Allow it to cool down on a grid.

ER

INGRÉDIENTS:

• 280 g flour

• 125 g butter
  15g cocoa
  250 g sugar
  250 ml buttermilk

• 2 eggs

• 1 vanilla extract teaspoon
• 1 baking soda teaspoon
• 1 yeast teaspoon
  Red food colouring

Ingredients for frosting:

• 300 g cream cheese
• 125 g butter
• 500g icing sugar
• 1 vanilla extract teaspoon

PREPARATION:

1. Beat eggs together with sugar until its volume is doubled. 2. Add melted butter, buttermilk and vanilla extract, and mix well. 3. Introduce flour, cocoa, baking soda, yeast, food colouring and mix well. 4. Pour the dough into the previously-greased inner pot and set dessert menu at 130^ for 45 minutes. 5. Once the menu has finished, place the oven lid in its position and set 175^ for 5 minutes. 6. For the frosting: beat tempered butter together with the rest of the ingredients until it turn into a homogeneous cream, introduce it in a piping bag and store it in the fridge for 1 hour before using it.

E

INGRÉDIENTS :

280g de farine
- 125 g de beurre
- 15g de cacao
250g de sucre
- 250 ml de babeurre

450g cream cheese
175g sugar
- 15 g cornflour
- 200 ml whipping cream
3 eggs

PREPARATION:

1. Beat eggs and sugar. 2. Add the rest of the ingredients and continue beating until completely mixed. 3. Assemble the grid inside the inner pot and pour 1 measuring lid of water. 4. Grease the mould or cover it with baking paper, pour the mixture and place the mould on the grid. 5. Set the dessert menu for 1 hour, place the cover and open the valve.
2. To finish off, assemble the oven lid and set 200^ for 10 minutes. 7. Allow to cool down before unmounting and serve.

F

INGRÉDIENTS :

• 350 g cooked potato
• 125 g powder almond
  250 g sugar
• 3 eggs
• Lemon zest

PREPARATION:

1. Separate egg whites from egg yolks and beat them until stiff. 2. Meanwhile, mash potato and add the rest of the ingredients. Mix 3. Mix both mixtures carefully, keeping egg whites stiff, and pour it into the previously-greased inner pot. 4. Set the dessert menu at 130^ for 1 hour. 5. To finish off, assemble the oven lid and set 200^ for 5 minutes.

INGRÉDIENTS:

• 50 g sugar
  6 eggs
• 1 baking soda teaspoon
• 1yeast teaspoon
• Apricot jam

Ingredients:

175g fondant
200 ml cream

PREPARATION:

1. Separate egg whites from egg yolks. Whip egg whites until stiff with 50g of sugar to get meringue. 2. Melt fondant with butter and cognac. 3. Once it is melted, add egg yolks one by one and then sugar. 4. Then, add flour, yeast and baking soda. Mix well. 5. Finally, mix meringue with the previous mixture making sure egg whites remain stiff, until it all becomes an even mixture. 6. Grease the inner pot with butter and pour the mixture. 7. Set the dessert menu at 130^ for 50 minutes, place the cover and close the valve. 8. Once the menu has finished, place the oven lid in its position and set 200^ for 5 minutes. 9. Cut the sponge cake in half when it has cooled down and fill it with jam. Then, place the cake on a grid, pour melted fondant over it and the cover with cream.

INGRÉDIENTS :

• 200 g flour
  200 g sugar
• 150 g butter
  175g cream cheese
  4 eggs

PREPARATION:

1. Beat eggs together with sugar until its volume is doubled. 2. Add tempered butter, cheese, half a lemon's juice and its zest. Beat ingredients. 3. Add flour, sifted yeast and mix well. 4. Pour the dough into the previously-greased inner pot and set dessert menu at 130^ for 35 minutes. 5. Once the menu is finished, leave the inner pot on a grid until the cake cools down.

INGRÉDIENTS:

(typical spanish oven-baked rice) · Riz au four · Gebackener Reis ·

25 ml olive oil
1,2 L water
- 1 chicken stock cube
Food colouring
Paprika
Salt

PREPARATION:

1. Pour oil into the inner pot and set stir-fry menu for 12 minutes. 2. When temperature is ready, add salted meat and stir it until brown. 3. 3 minutes before the end, add beans, cauliflower and grated tomato. 4. Add rice, food colouring, paprika, stock cube and a pinch of salt. Stir. 5. Pour water and set rice menu at 130^ for 7 minutes. Close the cover and the valve. 6. Release pressure inside the cooker, open it and allow it to sit for a few minutes before serving.

F

INGRÉDIENTS:

• 200 g rice
• 400 ml water
• 1 bay leaf
  Salt

PREPARATION:

1. Introduce the rest of the ingredients in the inner pot, set the rice menu for 5 minutes and close the lid and valve.
2. Release pressure before opening the cooker and serve rice as a main or side dish.

E

INGRÉDIENTS:

·300g rice
250 g ribs
·100gbacon
- 100 g chickpeas
100 g potatoes
- 500 ml meat and vegetables stock
15 ml olive oil

• 4 black sausages
  8 cherry tomatoes
  1 garlic bulb
  paprika
  food colouring
  salt

PREPARATION:

1. Pour oil into the inner pot and set griddle menu at 160^ for 10 minutes.
2. When temperature is reached, introduce ribs and salted bacon.
3. After 7 minutes, add potato, chickpeas, garlic and black sausage.
4. Then, add rice, paprika and food colouring and stir. 5. Pour stock, place cherry tomatoes over the top and set rice menu for 5 minutes. Close the cover and the valve. 6. Once the menu has finished, release pressure and place the oven lid in its position. Set 250^ for 10 minutes.

E

INGRÉDIENTS :

175g rice
- 125 g of condensed milk
850 ml milk
- 1 cinammon stick

PREPARATION:

1. Introduce rice, milk, cinammon, lemon and cardamom in the inner pot. Set rice menu for 12 minutes. 2. Then, wait 3 minutes before releasing pressure to prevent milk from coming out the valve. 3. Add condensed milk, stir and allow it to cool down before storing it in the fridge.

INGRÉDIENTS:

15 ml olive oil
- 8 shrimps
4 norway lobsters
- 1 garlic
Paprika
Food colouring
Salt

PREPARATION:

1. Introduce mussels in the inner pot, close the lid and valve and set turbo menu for 3 minutes. Leave them aside. 2. Pour oil into the clean inner pot, set stir-fry menu at 180^ for 10 minutes, and when temperature is ready, introduce shrimps and lobsters. Sprinkle salt and stir-fry 2 minutes on each side. Leave them aside. 3. Introduce cuttlefish and cook it 2 minutes on each side. 4. Introduce minced onion, garlic, pepper and tomato. Stir-fry. Then, add rice with paprika and food colouring. Mix well. Introduce shrimps, lobsters, cuttlefish and broth, and set rice menu at 130^ for 7 minutes. 5. Release pressure before opening the cooker, introduce mussels with its own sauce and allow it to sit for 5 minutes before serving it.

F

INGRÉDIENTS :

• 300 g tortiglioni pasta
• 80 g cream cheese
• 60 g parmesan cheese
  40 g of cheddar
  200 ml milk
  40g butter

40gflour
- 600 ml water
- Nutmeg
Pepper
Oregano
Thyme
Salt

PREPARATION:

1. Introduce butter in the inner pot and set griddle menu at 110^ for 5 minutes. 2. When temperature is ready, add flour and stir it until toasted. 3. After 2 minutes, pour milk and beat with a whisk to remove lumps. 4. The last minute, add cheese, nutmeg, thyme, oregano, salt and pepper. 5. Introduce pasta, water and mix well. Set pasta menu for 7 minutes, close the cover and the valve. 6. Once the menu is over, release pressure and let it sit. Allow it to sit for 1 minute and serve.

E

INGRÉDIENTS:

350 ml water
- 2 garlic cloves

• 80 g pesto
• Olive oil
• 20 g pine nuts
  Salt
• 50 ml milk
  Pepper

PREPARATION:

1. Pour oil into the inner pot and set griddle menu and 130^ for 3 minutes. 2. When temperature is reached, add garlic slices. 3. When the menu ends, add pine nuts and toast them with waste heat. 4. Add the rest of the ingredients and mix well. Close the lid and valve, and set pasta menu for 7 minutes. 5. Once the menu is over, release pressure and let it sit. Allow pasta to sit for 1 minute and serve.

INGRÉDIENTS :

• 200 g macaroni
  150g chistorra
• 100 g of fried tomato puree
• 75 g onion
  15 ml olive oil
• 400 ml water or stock

1 garlic
- 1 bay leaf
Salt
Pepper
Oregano
Parmesan cheese

PREPARATION:

1. Mince garlic, onion and slice chistorra. 2. Pour oil into the inner pot, set stir-fry menu for 5 minutes and when temperature is ready, add the other ingredients with a pinch of salt. 3. Then, add the rest of the ingredients and mix well. Set pasta menu for 6 minutes, close the lid and valve. 4. When the menu is finished, release pressure in the cooker, open it and allow it to sit for 1 minute. 5. Serve macaroni with oregano and grated parmesan cheese.

INGRÉDIENTS :

200g fideuà noodles
400 ml fish broth
- 250 g of calamari rings
- 75 g onion
175 g grated tomato

15 ml olive oil
4 norway lobsters
- 6 prawns
- 1 garlic
Food colouring
Paprika

PREPARATION:

1. Pour oil into the inner pot and set stir-fry menu for 12 minutes. 2. When temperature is reached, add onion, minced garlic and a pinch of salt. 3. After 2 minutes, introduce calamari, lobsters and prawns. 4. 2 minutes before the menu ends, add tomato and paprika. Stir. 5. Finally, incorporate pasta, stock and food colouring. Set pasta menu for 6 minutes, close the cooker and the valve. 6. Once the menu is over, release pressure and serve hot.

INGRÉDIENTS:

• 200 g pasta
• 300 ml water
  100 ml of milk
• 150 g bacon
  100g onion
  15 ml olive oil

1 garlic
- 1eggyolk
Oregano
Salt
Pepper
Parmesan cheese

PREPARATION:

1. Pour oil into the inner pot and set griddle menu for 5 minutes. 2. When the cooking pot's temperature is ready, introduce bacon, onion and minced garlic, sprinkle salt and pepper and stir. 3. Then, add pasta, milk and water. Set pasta menu for 6 minutes. 4. Release pressure in the cooker, open it, introduce egg, stir and allow it to sit for 1 minute. 5. Serve with some oregano and parmesan cheese.

INGRÉDIENTS:

American pancakes · Pancakes · American Pfannkuchen · Panquecas

Pollo al curry / 262

Vegetables (to taste)
- Olive oil
Pepper
Salt

PREPARATION:

1. Pour oil into the inner pot and set griddle menu for 8 minutes. 2. When temperature is reached, introduce the first batch of vegetables, add salt and pepper and cook for 4 minutes on each side. 3. Repeat with the rest of vegetables.

INGRÉDIENTS:

American pancakes · Pancakes · American Pfannkuchen Pancakes · Panquecas

2 30min.

INGREDIENTS:

• 120 g flour
  30g sugar
• 15 g baking powder
  200 ml milk
• 30 ml sunflower seeds oil
  1egg
• 1 vanilla extract teaspoon

INGRÉDIENTS:

1. Beat egg, oil, milk, vanilla extract and sugar. 2. Add flour and mix all the ingredients well. 3. Grease the inner pot, set the griddle menu for 15 minutes and when temperature is ready, pour in the middle the exact amount of batter for 1 pancake. When it starts bubbling, flip it to cook it on the other side. 4. Serve with honey, raspberries and nuts.

ELABORATION:

1. Slice chicken and shred garlic and onion. 2. Pour oil into the inner pot and set griddle menu for 8 minutes. 3. When temperature is reached, add chicken, garlic, onion, salt and pepper. 4. After 6 minutes, pour white wine and allow alcohol to evaporate. 5. Then, add the rest of the ingredients, set low heat menu and 110^ for 10 minutes. 6. Serve chicken hot with basmati rice as a side dish.

INGRÉDIENTS:

• 10 eggs
• 6 blood sausage
• 1 golden apple
  15 ml olive oil
  Salt

PREPARATION:

1. Peal apple and slice it. 2. Pour oil into the inner pot and set stir-fry menu at 140 ^ C for 8 minutes. 3. When temperature is reached, add apple and blood sausages without skin. 4. Then, mix blood sausages, apple and beaten egg in a bowl. 5. Set griddle menu for 8 minutes, and when it starts conting down, pour the mixture into the cooking pot. 6. Once the menu has finished, place the oven lid in its position and set 200^ for 10 minutes.

INGRÉDIENTS:

• 100 g onion
  100 g green pepper
• 8 sausages
• 1 can of beer
• 2 garlic cloves

• 1 bay leaf

• 1dijon-mustard
  teaspoon
  Salt
  Pepper
  Thyme
  Cinnamon

PREPARATION:

1. Slice garlic and onion, and dice pepper. 2. Pour a dash of oil into the inner pot and set griddle menu and 160^ for 8 minutes. When the cooker reaches the right temperature, introduce sausages and vegetables. 3. Once the menu is finished, add beer and spices, and set griddle menu and 140^ for 115 minutes. 4. Serve with bread, rice or as preferred.

E

INGRÉDIENTS :

100gd'oignons
100 g de poivrons

25 ml olive oil
2 garlic cloves
1 sugar teaspoon
Salt
Pepper

PREPARATION:

1. Wash vegetables and dice them. 2. Pour oil into the inner pot and set stir-fry menu at 180^ for 8 minutes. When it reaches the set temperature, add diced vegetables and a pinch of salt. Stir. 3. Add tomato, pepper and sugar. Set low heat menu and 110^ for 20 minutes. 4. Add salt if required.

F

INGRÉDIENTS:

• 300 g de tomatoes (en conserve)
  125 g daubergines
  125g de courgettes
  125gd'oignons
  125 g de poivrons rouges

• 600 g small squid
  100 g green pepper
  100g onion
• 50 ml white
• 300 ml fish broth

INGRÉDIENTS:

• 600 g de petits calamars
  100 g de poivrons verts
  100gd'oignons
• 50 ml de vin blanc
  300 ml de bouillon

20 ml olive oil
- 2 garlic cloves
- 1 squid ink packet

de poisson

1. Clean squid and cut them in 3 pieces. Leave them aside. 2. Mince onion, garlic and pepper, pour oil into the inner pot and set stir-fry menu for 8 minutes. 3. Add vegetables when temperature is ready. 4. 4 minutes before the program ends, add squid. 5. Then, add wine, broth and ink, and set low heat menu and 110^ for 30 minutes.

ELABORATION:

• 250 g chicken
  100 g green pepper
  100g red pepper
  100g onion
• 250 g pureed tomato
  15 ml olive oil

• 1 garlic

• 1 packet of fajita spices

• Grated cheese
• Tortillas
  Salt
  Coriander

F

INGRÉDIENTS :

1. Slice chicken and shred vegetables. 2. Pour oil into the inner pot and set stir-fry menu for 12 minutes. When temperature is ready, introduce vegetables and meat. 3. 6 minutes before the program ends, add tomato and spices. Leave aside. 4. Clean the inner pot and set the griddle menu to toast tortitas. 5. Fill tortitas with meat and serve with grated cheese, minced coriander and guacamole.

ELABORATION:

• 600 g potatoes
• 400 g minced beef meat
  100g carrot
• 75 g leek
• 100 g fried tomato sauce
• 40 g butter
  15 ml white wine

2 garlic cloves
Salt
Pepper
- Nutmeg
Thyme
- Cheese (optional)

E

INGRÉDIENTS :

1. Introduce potatoes in the inner pot and pour half a litre of water, set steaming menu for 15 minutes. Place the cover and close the valve. 2. Once the menu finishes, take potatoes out and allow them to cool down. 3. Pour oil into the inner pot and set stir-fry menu for 12 minutes. 4. When the set temperature is reached, add carrot, leek, minced garlic, salt and pepper. Stir. 5. After 2 minutes, add meat and stir-fry vegetables. 6. 5 minutes to the end, add tomato, thyme, wine and mix well. 7. Peal off cooked potatoes and mash them with butter. Add salt, pepper and nutmeg. 8. Spread meat to form the base, cover with a later of mashed potato and place cheese on top. 9. Grill in the oven until brown and serve hot.

ELABORATION:

• 320 g mushrooms -1 cornflour spoon
• 100 g leek - Salt
• 120 g cream cheese - Pepper
• 600 ml vegetable oil
• Olive oil chicken stock
  100 ml cream

INGRÉDIENTS:

1. Chop mushrooms and leek, pour a dash of oil into the inner pot and set stir-fry menu for 5 minutes. 2. When temperature is ready, add mushrooms, leek and a pinch of salt. 3. Then, pour stock and set low heat menu and 110^ for 15 minutes. 4. One minute before the menu ends, add a teaspoon of cornflour and mix well. 5. Mix with cream, cheese and pepper. Blend all the ingredients until they become a fine cream. Add salt if required.

ELABORATION:

• 400 g potatoes
• 50g fried tomato sauce
• 1 alioli spoon
  Paprika
• Parsley
  Sunflower seeds oil

PREPARATION:

1. Wash potatoes and cut in wedges. 2. Pour sunflower seed oil into the inner pot and set stir-fry menu and 120^ for 10 minutes. When temperature is reached, add potatoes and wait until they soften. 3. Remove potatoes and set frying menu at 200^ for 10 minutes. When the cooker reaches the right temperature, add potatoes until completely cooked. 4. The result must be soft on the inside and crunchy on the outside. 5. Leave potatoes on paper towel to remove excess oil. 6. Serve with fried tomato and alioli. Sprinkle parsley and paprika.

INGRÉDIENTS:

• 350 g minced beef meat
• 75 g green pepper
• 75 g red pepper
• 75 g onion
• 150 g mashed tomato
• 75 g grated mozzarella cheese
• 75 g grated cheddar cheese

15 ml olive oil
Mexican tortillas
- Some tabasco drops (optional)
Cumin
- Spicy paprika
Pepper
Salt

INGREDIENTS:

1. Pour a dash of oil into the inner pot and set stir-fry menu for 12 minutes. 2. Meanwhile, shred pepper and onion. 3. When temperature is ready, add vegetables, a pinch of salt and stir. 4. After 5 minutes, add meat, tomato, pepper and cumin. Mix well. 5. Sprinkle paprika the last minute. Heat tortillas in the microwave for 1 minute. 6. Place some meat in the middle of the tortilla and sprinkle cheese on top. Close the tortillas' sides and roll. Pour 1.5cm of oil into the inner pot and cook chimichangas until brown with the frying menu. 7. Leave them on paper towel to remove excess oil and serve with guacamole.

ELABORATION :

• 150 g cheddar cheese
• 1 oregano teaspoon
• 2 eggs
  Flour
• BREADCRUMS

PREPARATION:

1. Cut cheese into sticks 2. Prepare a bowl with beaten egg and oregano, another one with bread crumbs and another one with flour. 3. Flour cheese sticks first, then dip them in beaten egg and then in bred crumbs. 4. Set frying menu for 10 minutes and dip fry cheese sticks when oil is very hot.

INGRÉDIENTS:

150 g de cheddar
1 cuillere d'origan
- 2 oufs
Farine
Chapelure

ELABORATION:

• 750 g rabbit
• 300 ml white wine
  100 ml olive oil
  100 ml red wine vinegar
  4 garlic cl

1 bay leaf
- 2 pimientos choriceros
(sweet red pepper)
Salt
Pepper

• Oregano
  Thyme
  Paprika

PREPARATION:

1. Soak the choricero pepper in water until it hydrates. Mash garlic with the choricero pepper pulp. 2. Mix meat with garlic, wine, vinegar and spices in a bowl. Let it marinade for 24 hours. 3. The next day, pour oil into the inner pot and set frying menu and 200^ for 10 minutes. Strain meat and introduce it when temperature is ready. 4. When rabbit is fried, introduce marinade sauce in the inner pot and set low heat menu and 110^ for 30 minutes.

E

INGRÉDIENTS:

1. Introduce water, butter and sugar in the inner pot and set griddle menu at 110^ for 3 minutes. 2. Stir to dissolve sugar and butter. Once it is dissolved, add sifted flour and stir until completely mixed. 3. Take dough out of the cooker and allow it to cool down before adding egg. 4. Introduce the dough in a piping bag with a star piping nozzle, spread it over the edge and walls of a greased muffin mould and store in the freezer for at least 4 hours. 5. After this time, unmould them and pour 1 litre of sunflower seed oil into the cooker's inner pot. 6. Set frying menu and 200^ , and immerse the moulds when temperature is reached. 7. Once fried, place them on paper towel until excess oil is absorbed a cover them with sugar. 8. Serve with ice cream, chocolate syrup and crushes cookies.

E

INGRÉDIENTS :

• 50 g prunes
  25gprunes
• 50 ml white wine
• 20 ml olive oil
  100 ml chicken stock
• 1 onion (100 g)

4 chicken
drumsticks
- 5 garlic cloves
- 1 bay Leaf
Thyme
Pepper
Salt

PREPARATION:

1. Introduce the rest of the ingredients in the inner pot, onion into quarters, set oven menu for 20 minutes and close the lid and valve. 2.Once the menu has finished, place the oven lid in place and set 220^ for 10 minutes to brown chicken. 3. Serve hot with sauce on the side.

F

INGRÉDIENTS :

Ingredients for the base:

75gham dices

• 200 g crackers

• 250 g spinach

• 100 g of butter

100 ml cooking cream

Ingredients for the

15 ml olive oil

filling:

• 3 eggs

• 400 g cream cheese

Pepper

• 30 g parmesan cheese

Oregano

powder

Salt

• 100 g boneless chicken leg

F

INGRÉDIENTS :

1. To form the base, crush biscuits with butter. 2. Spread mashed biscuits along the mould's base and store in the fridge. 3. For the filling, pour oil into the inner pot and set stir-fry menu for 5 minutes. 4. When temperature is ready, introduce sliced chicken, ham and spinach. Stir. 5. Beat eggs, cream, cheese, salt and pepper in a bowl. 6. Add chicken, ham and spinach and mix well. Pour the mixture over the biscuit base. 7. With the grid in place, introduce the mould in the inner pot, set oven menu for 40 minutes, close the cover and the valve. 8. To finish off, remove the oven lid and set 200^ for 15 minutes.

ELABORATION:

1. Cut potatoes into thin slices. Add salt and pepper. 2. Use bacon slices to form the base of the mould. 3.Prepare potato slices and mozzarella, and alternate layers on top of the bacon base. 4. Use bacon slices to close it and introduce the mould in the inner pot with the grid in place. Set oven menu and 180^ for 40 minutes. 5. To finish off, assemble the oven lid and set 200^ for 10 minutes.

INGRÉDIENTS:

250 g tomatoes
100g red pepper
15 ml olive oil
- ½ onion
1 garlic
- 1 bay leaf
Thyme

Pepper

Salt

Vegetables:

• 1courgette
• laubergine
  3 tomatoes

F

1. Mince onion and garlic, pour oil into the inner pot and set griddle menu for 8 minutes. 2.Once the temperature is reached, introduce chopped vegetables. 3. Meanwhile, grate tomato and add it 4 minutes before the menu ends together with salt and pepper. Leave half aside and use the rest to form the mould's base. 4. Slice courgette, aubergine and tomato. Form a spiral with slices, alternating vegetables. 5. Cover the vegetable spiral with the rest of the tomato sauce. Cover the mould with aluminium foil and bake it at 140^ for 40 minutes. 6. Remove aluminium foil and place the oven lid for 10 minutes at 200^ .

ELABORATION :

1. Cut a square off the bread's surface simulating a cover, remove bread crumbs, place the "cover" again and leave aside. 2. Grate emmental and manchego cheese and store it in a bowl. 3. Pour mayonnaise into the same bowl, and mix it with pepper and finely-minced spring onion. Mix with a spatula. 4. Stuff bread with the mixture. Place the cover and wrap it up with aluminium foil. 5. Assemble the grid in the inner pot, place bread on it and set oven menu for 50 minutes. 6. After 50 minutes, take bread out of the cooker and serve immediately. Use bread's top part to eat fondue.

INGRÉDIENTS:

250 g d'emmental
120 g de fromage manchego
- 60 g de mayonnaise
- 50 g de ciboulette
1 miche de pain
- Poivre
Ciboule

ELABORATION: