Cook4Me CY7015 - Multicooker TEFAL - Free user manual and instructions

Product Type	Multicooker / Pressure Cooker
Model	Cook4Me CY7015
Brand	Tefal
Capacity	6 L
Dimensions (H x W x D)	30.5 x 35.6 x 31.5 cm
Weight	7.5 kg
Power Supply	220-240 V, 50/60 Hz
Power Consumption	1200 W
Cooking Programs	30+ automatic programs (rice, soup, meat, steam, etc.)
Main Functions	Pressure cooking, slow cooking, steaming, sautéing, warming, rice cooking
Pressure Settings	2 pressure levels (high and low)
Control Type	Digital touch panel with LED display
Safety Features	Overheat protection, pressure release valve, locking lid safety
Inner Pot Material	Stainless steel with non-stick coating
Cleaning & Maintenance	Removable inner pot and steam valve for dishwasher-safe cleaning
Spare Parts Availability	Sealing ring, inner pot, steam basket available from Tefal service
Repairability Index	7.5/10 (modular design, spare parts accessible)
Accessories Included	Steaming basket, measuring cup, rice spatula, recipe book
Warranty	2 years (EU)
User Manual	Available in PDF (36 pages) in multiple languages

Frequently Asked Questions - Cook4Me CY7015 TEFAL

How do I start a cooking program on the Tefal Cook4Me CY7015?

After plugging in and pressing the On/Standby button, select a program using the Menu dial, then press Start. The cooker will depressurize automatically when done.

Can I use the Cook4Me as a slow cooker?

Yes, the Slow Cook function is available. Select it, set the time (up to 12 hours), and the cooker will maintain a low temperature.

How do I clean the inner pot and lid?

The inner pot and steam valve are dishwasher-safe. For the lid, wipe with a damp cloth. Do not immerse the lid in water.

What is the maximum capacity for pressure cooking?

For pressure cooking, do not fill more than 2/3 full (approximately 4 L) to allow for steam expansion. For foods that foam (like rice), fill no more than 1/2 full.

Why is my Cook4Me not pressurizing?

Check that the sealing ring is correctly in place and the lid is locked properly. Ensure the steam release valve is set to Seal (not Vent).

Can I open the lid during cooking?

No, the lid is locked when pressurized. You can only open it after the pressure has been released naturally or via the Quick Release button. For non-pressure programs, you can unlock at any time.

How do I replace the sealing ring?

Pull out the old ring from the lid's groove. Stretch the new ring into place, ensuring it is not twisted. Tefal recommends replacing the ring every 12-18 months.

What does the error code 'E1' mean?

Error E1 indicates a sensor issue. Unplug the cooker, let it cool, and try again. If it persists, contact Tefal service.

Can I cook frozen food in the Cook4Me?

Yes, for pressure cooking, add extra cooking time (about 50% more) and ensure the pot is not overfilled. For steaming, it cooks normally.

Where can I download the user manual?

You can download the manual for free at notice-facile.com or the Tefal official website. Search for model Cook4Me CY7015.

USER MANUAL Cook4Me CY7015 TEFAL

Family cooking together in a modern kitchen, with adults and a child preparing food (no visible text or symbols)

Electric food kitchen with digital controller and three food items: a hand pressing on a kitchen fan, a plate of roasted chicken, and a bowl of fried chicken (no visible text or symbols)

Intelligent multicooker

That cooks for you

Close-up of celery and a bowl of food items (no text or symbols visible)

Asian pork meatballs

Beef & stuffed peppers

Beetroot dip

Broccoli with almonds

Chilli jam

Coriander prawns

Crab & corn soup

Creamy mashed potatoes

Creamy polenta

Cumin ratatouille

Dahl

Fish & cauliflower soup

Fish cakes

Greek style mushrooms

Hot spicy tom yum soup

Hummus

Lentil & smoked bacon soup

Minestrone

Miso soup

Mushroom soup

Porridge

Potato & leek soup

Pumpkin dip

Pumpkin soup

Sweet potato and chickpea

Vegetarian pumpkin

White sauce

Close-up of a cooked salmon fillet on a white plate with green leafy background and fork (no text or symbols)

Balsamic chicken wings

Beef bolognaise sauce

Beef casserole

Beef massaman curry

Beef stroganoff

Beef tacos

Beef teriyaki stir-fry

Bourguignon beef

Chicken cacciatore

Chicken tikka curry

Chicken wings with curry

Chicken with rice

Chilli con carne

Corned beef

Fettuccine carbonara

Fish curry

Fish with lemon & herbs

Gnocchi with pancetta

Greek lamb

Green chicken curry

Ham & parmesan tortellini

Lamb koftas

Lamb rogan josh curry

Lamb shanks

Lamb with rosemary & tomatoes

dessert

Close-up of two glossy, pear-shaped food items garnished with nuts and sauce, served on a white plate with a white spoon (no text or symbols visible)

Meatballs with tomato sauce

Quinoa salad with cucumber

Saffron salmon

San choy bow

Sausage & bean stew

Savoury mince

Spicy minced pork with beans

Spicy stir-fried chicken

Spring lamb stew

Steamed sweet chilli salmon

Tomato calamari

Tuna mornay

Veal goulash

Veal osso bucco

Veal rolls with bocconcini

& tomato sauce

Veal with lemon & oregano

Whole chicken with potatoes

Bread & butter pudding

Chocolate sponge pudding

Golden syrup steamed puddings

Lemon delicious

Light chocolate cream

Peach puddings

Spiced pears

Steamed Coconut

& Fruit Pudding

Steamed golden cake

Close-up of fresh celery stalks in a green cup and a bowl of fried food with a slice cut off, against a white background (no text or symbols)

pumpkin dip

Express recipe

Butternut Pumpkin (diced) 250 g 500 g 750 g

Water

100 ml 200 ml 300 ml

Moroccan Seasoning 1 tsp 2 tsp 2 ½ tsp

Parsley (chopped) 1 tbsp 2 tbsp ¼ cup

Sour cream 2 tbsp

13 cup

12 cup

Lemon juice 1 tsp 2 tsp 3 tsp

Crackers (to serve)

asian pork meatBalls

Minced Pork	250 g 500 g 750 g
Shitake Mushrooms (chopped)	25 g 50 g 75 g
Shallots (chopped)	1 tsp	1 12 tsp	2 tsp
Coriander (chopped)	1 tbsp	1 12 tbsp	2 tbsp
Chilli Paste	12 tsp 1 tsp	1 12 tsp
Sweet Soy Sauce	1 tbsp	1 12 tbsp	2 tbsp
Water (for steaming)	200 ml	200 ml	200 ml

BeeF & stuFFed peppers

Express recipe

Olive Oil 1⁄2 tbsp 1 tbsp 1 1⁄2 tbsp
Minced Beef	100 g 200 g 300 g
Onion 50 g 100 g 120 g
Long Grain Rice (cooked) 1⁄2 cup 1 cup 1 1⁄2 cup
Tomatoes (med size) 1⁄2 1 1 1⁄2
Red Capsicum (med size) 2 4 6
Water	200 ml	200 ml	200 ml
Parsley to garnish	To taste	To taste	To taste

Beetroot dip

Beetroot (chopped)	220 g 440 g 660 g
Water	200 ml	300 ml	400 ml
Greek Yoghurt	12 cup	23 cup	1 cup
Lemon Juice	2 tsp	1 tbsp 1 12 tbsp
Dill (chopped)	1 tbsp 2 tbsp 2 12 tbsp
Salt & Pepper	Pinch	Pinch	Pinch

Crackers (to serve)

Broccoli With almonds

Express recipe

Broccoli 300 g 400 g 500 g

Butter (soft)

80 g 100 g 120 g

Almond meal 30 g 50 g 75 g

Parsley (chopped) 2 tbsp 3 tbsp 4 tbsp

Water 150 ml 250 ml 400 ml

Salt & Pepper Pinch Pinch Pinch

chilli Jam

Express recipe

Onion 100 g 150 g 200 g

Long Red Chillies (sliced, seeds in)

50 g 100 g 150 g

Brown Sugar 14 cup 12 cup 34 cup

Canned Diced Tomatoes

200 g 400 g 600 g

Sweet Chilli Sauce

20 ml

40 ml

60 ml

Balsamic Vinegar

20 ml

40 ml

60 ml

Olive Oil (for browning)

1 tbsp 1 tbsp | 1 tbsp

coriander praWns

Express recipe

Green Prawns (peeled)

12

24

36

Thickened cream

50 ml

100 ml 150 ml

Fish Stock

50 ml

100 ml 150 ml

Coriander Leaves (chopped)

1 / 2 tbsp

2 tbsp

Tomato Pasta Sauce

50 g 100 g 150 g

Garlic (crushed)

1 tsp

1 ½ tsp

2 tsp

Steamed Rice (to serve)

2 cups

4 cups

6 cups

craB & corn soup

Express recipe

Corn Kernels (canned, drained weight) 125 g 250 g 400 g

Flaked Crab 100 g 120 g 150 g

Creamed Corn (canned) 310 g 550 g 780 g

Chicken Stock 375 ml 750 ml 1.2 l

Soy Sauce 2 tsp 3 tbsp 4 tbsp

Ginger (crushed) 1 tsp 2 tsp 3 tsp

Shallots (to serve) 2 tsp 3 tsp 1 tbsp

creamy mashed potatoes

Potatoes (diced) 350 g 700 g 1 kg

Butter (softened) 30 g 60 g 90 g

Milk (warm) 30 ml 60 ml 90 ml

Cream (warm) 30 ml 60 ml 90 ml

Salt & Pepper Pinch | Pinch | Pinch

creamy polenta

Express recipe

Vegetable Stock 250 ml 500 ml 750 ml

Milk 250 ml 500 ml 750 ml

Polenta (fine or instant) 12 cup 1 cup

Pouring Cream 80 ml 160 ml 250 ml

Parmesan Cheese (grated) 14 cup 12 cup 34 cup

Salt & Pepper Pinch | Pinch | Pinch

cumin ratatouille

Ratatouille (red capsicum, zucchini, eggplant & red onion)

300 g 600 g 900 g

Passata

50 ml 100 ml 150 ml

Cumin Powder 12 tsp 1 tsp 1 12 tsp

Basil (chopped) 12 tsp 1 tsp 1 12 tsp

dahl

Olive Oil 2 tsp 1 tbsp 1 tbsp

100 g 150 g 150 g

Onion (chopped)

Korma Curry Paste 1 tbsp 2 tbsp 3 tbsp

Tomato Paste 2 tsp 1 tbsp 1 ½ tbsp

Vegetable Stock 325 ml 625 ml 935 ml

Red Lentils (dried)

100 g 200 g 300 g

Coriander (chopped, to serve)

1 tsp 2 tsp 3 tsp

Fish & cauliFloWer soup

Butter

10 g | 20 g

Diced Vegetable Medley

100 g 150 g 200 g

Fish or Vegetable Stock

50 ml | 1 l

White Fish Fillets

250 g 500 g 750 g

(chopped, bones removed)

Cauliflower (chopped)

200 g | 400 g

Cannellini Beans

125 g 250 g 375 g

(canned, drained weight)

Dill (to serve)

1 tsp 2 tsp 1 tbsp

Cream (to serve)

40 ml 80 ml 120 ml

Bread (to serve)

30 g

1 ½ l

600 g

Fish cakes

Express recipe

Peanut Oil 60 ml 60 ml 60 ml

Boneless White Fish Fillets (Snapper)

200 g 400 g 600 g

Egg White 1 1 1

Fish Sauce 1 tsp 2 tsp 1 tbsp

Red Curry Paste 2 tsp 3 tsp 1 ½ tbsp

Shallots (sliced) 1 2 3

Water 300 ml 300 ml 300 ml

Sweet Chilli Sauce (to serve)

13 cup 23 cup

1 cup

greek style mushrooms

Express recipe

Button Mushrooms (sliced) 500 g 1 kg 1.2 kg

Olive Oil

40 ml 60 ml 80 ml

Lemon Juice 1 tbsp

2 tbsp

3 tbsp

Oregano Leaves (dried)

1 tsp 2 tsp 3 tsp

Passata

2 tbsp

4 tbsp

6 tbsp

Salt & Pepper

Pinch

Pinch

Pinch

hot spicy tom yum soup

Express recipe

Raw Prawns (med size)

8 16

24

Shitake Mushrooms (sliced)

50 g

100 g 150 g

Shallots (sliced) 246

Water 500 ml 1 l

1 ½

Tom Yum Soup Spice Paste

1 tbsp

2 tbsp

3 tbsp

Brown Sugar

2 tsp 3 tsp 4 tsp

Coriander (to serve)

1 tsp 2 tsp 3 tsp

hummus

Chickpeas (dried, soaked) 100 g 200 g 250 g

Water

200 ml 400 ml 600 ml

Cumin (ground) 12 tbsp 1 tbsp 1 12 tbsp

Garlic (crushed) 1 clove 1 ½ cloves 2 cloves

Tahini 14 cup 12 cup 34 cup

Lemon Juice 14 cup 12 cup 34 cup

Crackers to serve

lentil & smoked Bacon soup

Lentils

100 g 150 g 300 g

Potato (peeled & diced)

80 g

100 g 200 g

Vegetable Stock

500 ml 750 ml 1.5 L

Onion (diced)

50 g

70 g

120 g

Vegetable Oil

1 tsp

1 tsp

1 tbsp

Smoked Bacon (diced)

40 g

80 g

150 g

Chives (chopped to serve)

1 tsp

2 tsp

3 tsp

minestrone

Express recipe

Fresh Vegetable Mix (fi nely diced)

200 g 300 g | 400 g

Onion (diced)

50 g

80 g

100 g

Tomato pasta sauce w/onion & garlic

250 ml 500 ml 750 ml

Vegetable Stock

250 ml 500 ml 750 ml

Canned white beans (drained weight)

100 g 200 g 300 g

Salt & Pepper

Pinch

Pinch

Pinch

Parmesan cheese (grated to serve)

2 tbsp 4 tbsp | 6 tbsp

miso soup

Express recipe

Carrot (grated) 30 g 60 g 90 g

Shallots (sliced) 234

White Soybean Paste 1 ½ tbsp 2 ½ tbsp 4 tbsp

Water 600 ml 1.2 l 1.8 l

Silken Firm Tofu (diced) 100 g 200 g 300 g

Dashi Granules 1 tsp 1 ½ tsp 2 tsp

mushroom soup

Button Mushrooms (sliced)

Olive Oil

Potato (peeled & diced) 246

Onion (diced)

Carrot (diced)

Vegetable Stock

Thyme Leaves (chopped, to serve)

175 g 350 g 525 g

2 tsp 3 tsp 4 tsp

1/2

1/2

500 ml 1 l

1 tsp 2 tsp 3 tsp

11 ^1/2

1 1 ½

1 ½

porridge

Express recipe

Traditional Oats

Milk

Water 250 ml 500 ml 750 ml

Brown Sugar (to serve)

Honey (to serve if desired)

Yoghurt (to serve if desired)

1 cup

250 ml 500 m

Pinch

1 tsp 2 tsp 3 tsp

1 tbsp

2 cups

750 ml

Pinch

2 tbsp

3 cups

Pinch

3 tbsp

potato & leek soup

Express recipe

Olive Oil 1 tbsp 2 tbsp 2 tbsp

Leek (sliced)

100 g 200 g 300 g

Garlic (crushed) 2 cloves 3 cloves 3 cloves

Rosemary (chopped) 2 tsp 1 tbsp 1 ½ tbsp

Potato (diced) 500 g 1 kg 1 ½ kg

Chicken Stock 500 ml 1 l 1 ½ l

Cream (to serve) 1 tbsp 2 tbsp ¼ cup

pumpkin soup

Olive Oil 2 tsp 1 tbsp 1 tbsp

Onion (chopped)

100 g 150 g 200 g

Garlic (crushed)

12 tsp

1 tsp 1 ½ tsp

Butternut Pumpkin (chopped) 500 g 1 kg 1 ½ kg

Potato (chopped)

100 g 150 g 200 g

Vegetable Stock

500 ml 1 l 1 ½ l

sWeet potato and chickpea

Express recipe

Olive Oil 2 tsp 1 tbsp 1 tbsp

Onion (chopped)

100 g 150 g 200 g

Moroccan Seasoning

3 tsp

1 ½ tbsp

Sweet Potato (diced)

225 g 450 g 650 g

Chick Peas (canned, drained weight)

125 g 250 g 375 g

Tomato Passata

375 ml 750 ml 1.1 l

Coriander (chopped, to serve)

1 tbsp 2 tbsp ¼ cup

Parsley (chopped, to serve)

1 tbsp 2 tbsp ¼ cup

Cooked Couscous (to serve)

200 g 400 g 600 g

2 tbsp

Vegetarian pumpkin

Express recipe

Pumpkin (peeled & chopped)

Cumin (ground)

Orange Zests

Olive Oil 50 ml 60 ml

Orange Juice

Salt & Pepper

Parsley (to serve), or

Coriander (to serve)

800 g

1 tsp 2 tsp 3 tsp

1.5 tsp

60 ml

25 ml

Pinch

1 tbsp 2 tbsp

1 tbsp

1 kg

1 tbsp

40 ml

Pinch

tbsp

2 tbsp

1.2 kg

1.5 tbsp

40 ml

Pinch

3 tbsp

Express recipe

White sauce

Butter (diced)

Plain Flour

Milk

Thickened Cream

Wholegrain Mustard

Parsley (chopped)

20 g

1 tbsp 1 ½ tbsp 2 tbsp

125 ml 175 ml 250 ml

125 ml 175 ml 250 ml

2 tsp 3 tsp 1 tbsp

1 tbsp 1 ½ tbsp 2 tbsp

50 g

Close-up of a salmon fillet on a white plate with lettuce garnish, served with a fork (no text or symbols visible)

steamed sWeet chilli salmon

Express recipe

Salmon Fillets (skin off) 2 x 200 g 4 x 200 g 6 x 200 g

Sweet Chili Sauce 2 tbsp 80 ml 100 ml

Lime Juice 2 tsp 1 tbsp 1 ½ tbsp

Coriander (chopped) 2 tsp 1 tbsp 1 ½ tbsp

Water 300 ml 300 ml 300 ml

Steamed Green Vegetables (to serve)

2 cups 4 cups 6 cups

Balsamic chicken Wings

Express recipe

Chicken Wings 6 12 18

Garlic (fresh or paste) 2 tsp 2 tsp 6 tsp

Balsamic Vinegar 60 ml 60 ml 100 ml

Honey 60 ml 60 ml 80 ml

Tomato Sauce 60 ml 60 ml 100 ml

Water 200 ml 300 ml 425 ml

BeeF Bolognaise sauce

Express recipe

Olive Oil 2 tsp 1 tbsp 1 ½ tbsp

Onion (chopped) 50 g 100 g 150 g

Garlic (crushed) 1 tsp 2 tsp 2 tsp

Beef Mince 300 g 600 g 900 g

Napolitano Pasta Sauce 300 g 600 g 900 g

Bay Leaf 12 3

Cooked Pasta (to serve) 375 g 750 g 1.125 kg

BeeF casserole

Olive Oil 1 tbsp 2 tbsp 2 tbsp

Chuck Steak (cubed) 500 g 1 kg 1.25 kg

Onion (chopped) 100 g 150 g 200 g

Carrot (sliced) 200 g 400 g 600 g

Canned diced tomatoes with herbs 200 g 400 g 600 g

Beef Consomme 100 ml 200 ml 300 ml

Parsley (chopped) 2 tsp 4 tsp 6 tsp

BeeF massaman curry

	2
Canola Oil	1 tbsp 1 1⁄2 tbsp 2 tbsp
Onion (sliced)	100 g 150 g 200 g
Chuck Steak (diced)	350 g 700 g 1 kg
Massaman Curry Paste	2 tbsp	1⁄3 cup	1⁄2 cup
Coconut Cream	125 ml 250 ml 375 ml
Potato (diced) 250 g 500 g 750 g
Steamed Rice (to serve)	2 cups	4 cups	6 cups

BeeF stroganoFF

Sliced Beef 300 g 600 g 900 g

Flour 1 tbsp 2 tbsp 3 tbsp

Sour Cream 2 tbsp 3 tbsp 4 ½ tbsp

Sweet Paprika 12 tbsp 1 tbsp 1 12 tbsp

Button Mushrooms (sliced) 100 g 200 g 300 g

Beef Consomme 125 ml 250 ml 375 ml

Olive Oil 1 tbsp 1 ½ tbsp 2 tbsp

Extra Flour (to roll beef) 20 g 40 g 60 g

Steamed Rice (to serve) 2 cups

4 cups

6 cups

BeeF tacos

Canola Oil

Beef Mince

Onion (finely chopped)

Taco Seasoning

Canned Diced Tomatoes

Tomato Paste

Taco Shells (to serve)

Lettuce (to serve)

Tomatoes (to serve)

Sour Cream (to serve)

2 tsp 1 tbsp 1 tbsp

250 g 500 g 750 g

100 g 150 g

15 g 30 g 45 g

200 g 400 g

1 tbsp 2 tbsp ¼ cup

4 8

12 cup 1 cup

½ cup 1 cup

2 tbsp 14 cup

200 g

600 g

12

1 12 cups

1 ½ cups

12 cup

BeeF teriyaki stir-Fry

Peanut Oil	1 tbsp 2 tbsp 2 tbsp
Beef Stir Fry Strips	300 g 600 g 900 g
Long Red Chilli (thinly sliced, deseeded)	1 2	2
Teriyaki Marinade 2 tbsp 80 ml		13 cup
Water	50 ml	100 ml 150 ml
Pak Choy (sliced)	150 g 300 g 400 g
Cooked Noodles (to serve)	100 g 200 g 300 g

Bourguignon BeeF

2

Diced Beef 600 g 800 g 1 kg

Mushrooms (sliced) 100 g 200 g 300 g

Beef Consomme 100 ml 150 ml 150 ml

Red Wine 100 ml 150 ml 150 ml

Bacon (diced) 100 g 150 g 200 g

Onion 100 g 150 g 200 g

Flour (to roll beef) 20 g 40 g 60 g

chicken cacciatore

2

Chicken Drumsticks	4 x 130 g	8 x 130 g	12 x 130 g
Mushrooms (chopped)	150 g 300 g 450 g
Onion (chopped)	100 g 150 g 200 g
Red Capsicum (chopped)	150 g 300 g 450 g
Tomato Pasta Sauce	250 ml	500 ml	750 ml
Water	2 tbsp 80 ml	125 ml
Pitted Kalamata Olives (to serve)	50 g 100 g 150 g
Basil (shredded, to serve)	2 tbsp	12 cup	12 cup
Cooked Risoni Pasta (to serve)	200 g 400 g 600 g

chicken tikka curry

Express recipe

Green Beans 200 g 400 g 500g

Onion (sliced) 200 g 400 g 500 g

Chicken Thigh Fillets (chopped) 300 g 600 g 900 g

Tikka Curry Paste 2 tbsp

Tomato Paste 2 tbsp 2 tbsp ¼ cup

Thickened Cream 125 ml 250 ml 375 ml

Coriander (chopped) 1 tbsp 2 tbsp 3 tbsp

Steamed Rice (to serve) 2 cups 4 cups 6 cups

13 cup

12 cup

chicken Wings With curry

Express recipe

Chicken Wings 6812

Korma Curry Paste 1 tbsp 2 tbsp 2 tbsp

Onion (sliced) 100 g 150 g 200 g

Coconut Cream 60 ml

80 ml

120ml

Chicken Connsomme 150 ml 250 ml 375 ml

Coriander Pinch

Pinch

Pinch

Steamed Rice (to serve) 2 cups 4 cups 6 cups

chicken With rice

Express recipe

Minced chicken 150 g 300 g 450 g

Rice 150 g 300 g 450 g

Chicken stock 300 ml 550 ml 850 ml

Chopped onion 50 g

100 g 150 g

Diced carrot 50 g

100 g 150 g

Frozen peas & corn 50 g

100 g

150 g

chilli con carne

Minced Beef 300 g 600 g 900 g

Chilli Spice Mix 17 g 35 g 52 g

Tinned Kidney Beans (drained weight) 150 g 300 g 450 g

Tinned Tomatoes (diced) 200 g 400 g 600 g

Onion 50 g 100 g 200 g

Salt & Pepper Pinch Pinch Pinch

corned BeeF

Water 500 ml 500 ml 500 ml

Brown Sugar 2 tbsp 2 tbsp 2 tbsp

Brown or Malt Vinegar 2 tbsp 2 tbsp 2 tbsp

Bay Leaf 11 1

Corned Beef 750 g 1 kg 1 ½ kg

Onion (quartered) 11 1

Steamed Vegetables (to serve)

Fettuccine carBonara

Express recipe

Olive Oil 2 tsp 1 tbsp 1 tbsp

Bacon (diced) 100 g 200 g 300 g

Thickened Cream 185 ml 375 ml 550 ml

Eggs 12 3

Fresh Egg Fettuccine (cooked) 375 g 750 g 1.125 kg

Parmesan Cheese (grated) 12 cup | 1 cup | 112 cups

Fish curry

Express recipe

Red Curry Paste	1 1⁄2 tbsp 1⁄2 cup		1⁄3 cup
Coconut Cream 125 ml 250 ml 375 ml
White Firm Fish Fillets (Ling, diced)	350 g	700 g	1 kg
Brown Sugar 1 tsp 2 tsp 3 tsp
Snow Peas (sliced)	100 g	200 g	375 g
Shallots (sliced)	2 4	4
Coriander (chopped, to serve)	1 tsp 2 tsp 3 tsp
Steamed Rice (to serve)	2 cups	4 cups	6 cups

Fish With lemon & herBs

Express recipe

Olive Oil 1 tbsp 2 tbsp 212 tbspLemon Juice 2 tbsp 60 ml 80 mlDill & Chives (chopped) 1 tbsp 112 tbsp 2 tbspCapers (chopped) 2 tsp 2 tsp 1 tbspCaster Sugar 14 tsp 14 tsp 12 tspLing Fish Fillets 2 x 250 g 4 x 250 g 6 x 250 gWater 300 ml 300 ml 300 mlCooked Baby Potatoes (to serve) 8

8

16

24

gnocchi With pancetta

Express recipe

Fresh Potato Gnocchi	250 g	500 g	750 g
Arrabbiata Pasta Sauce	250 ml	500 ml	750 ml
Water	13 cup	23 cup	1 cup
Pancetta (chopped)	50 g	100 g	150 g
Parsley (chopped)	2 tbsp 3 tbsp 3 tbsp

greek lamB

	2
Lamb Leg Roast	600 g	1.2 kg	1.5 kg
Garlic (chopped)	1 clove	1 clove	2 cloves
Lemon Juice 2 tbsp 60 ml 80 ml
Onion (sliced)	100 g	150 g	200 g
Oregano leaves (dried)	12 tsp 1 tsp 112 tsp
Chicken Stock	200 ml 300 ml 400 ml
Vegetable Oil (for browning)	1 tbsp	1 tbsp	2 tbsp
Steamed Vegetables (to serve)	2 cups	4 cups	6 cups

green chicken curry

Peanut Oil	1 tbsp 1 12 tbsp 2 tbsp
Onion (chopped)	100 g	150 g	200 g
Chicken Breast Fillets (chopped)	300 g	600 g	900 g
Thai Green Curry Paste	1 tbsp	1 12 tbsp	2 tbsp
Coconut Cream 125 ml 250 ml 375 ml
Sliced Beans & Zucchini	150 g	200 g	250 g
Brown Sugar (to serve)	1 tsp	2 tsp	1 tbsp
Coriander (chopped, to serve)	1 tbsp	2 tbsp	3 tbsp
Steamed Rice (to serve)	2 cups	4 cups	6 cups

ham & parmesan tortellini

Fresh Ham Tortellini	240 g	480 g	720 g
Liquid Cream	150 ml 300 ml	450 ml
Olive Oil 20 ml 20 ml 30 ml
Button Mushrooms (sliced)	100 g	200 g	300 g
Parmesan Cheese (grated)	30 g	60 g	90 g
Salt & Pepper	Pinch	Pinch	Pinch

lamB koFtas

Express recipe

Canola Oil 2 tbsp 14 cup 14 cup

Lamb Mince 350 g 700 g 1 kg

Shallots 1 2 3

Garlic (crushed) 1 clove 2 cloves 2 cloves

Cumin & Coriander combined (ground)

2 tsp 1 tbsp 1 ½ tbsp

Parsley & Mint combined (chopped)

1 tbsp 2 tbsp ¼ cup

Water (for steaming) 300 ml 300 ml 300 ml

Tzatziki (to serve) ½ cup 1 cup

1 ½ cups

lamB rogan Josh curry

Canola Oil 1 tbsp 2 tbsp 2 tbsp

Lamb (diced)

350 g 700 g 1.05 kg

Onion (sliced)

100 g 150 g 200 g

Rogan Josh Paste

2 tbsp

13 cup

12 cup

Canned Diced Tomatoes

400 g

800 g

1.2 kg

Spinach (chopped)

100 g 200 g 300 g

lamB shanks

Olive Oil

1 tbsp 1 ½ tbsp

2 tbsp

6×320g

Lamb Shanks (Frenched)

2×320g

4×320g

Onion (chopped)

100 g 150 g 200 g

Carrot (Diced)

100 g 150 g 200 g

Celery (Diced)

50 g

75 g

100 g

Canned Diced Tomatoes with Herbs

400 g

800 g

1.2 kg

Parsley (to serve)

1 tbsp 2 tbsp 3 tbsp

Mashed Potato (to serve)

200 g 400 g 600 g

lamB With rosemary & tomatoes

	2		3
Olive Oil	1 tbsp 1 tbsp 1 tbsp
Lamb Leg Mini Roast	400 g 800 g 1.2 kg
Garlic (crushed)	1 tsp 1 1⁄2 tsp	2 tsp
Rosemary (chopped)	1 tbsp	1 1⁄2 tbsp	2 tbsp
Grape Tomatoes	100 g 150 g 200 g
Chicken Consomme	100 ml 150 ml 200 ml
Cooked Roast Vegetables (to serve)	300 g 600 g 900 g

ling Fillet With praWns

	2		3
Ling Fillets	2 x 175 g	4 x 175 g	6 x 175 g
Raw Prawns (med size)	120 g 180 g 270 g
Button Mushrooms (chopped)	60 g 120 g 150 g
Fish Stock	50 ml	100 ml 150 ml
Thickened Cream	50 ml	75 ml	100 ml
Salt & Pepper	Pinch	Pinch	Pinch

macaroni cheese

Butter (diced) 25 g 50 g 75 g

Plain Flour 1 tbsp 2 tbsp 1⁄4 cup

Milk 250 ml 500 ml 750 ml

Dijon Mustard 1 tsp 2 tsp 3 tsp

Tasty & Parmesan Cheese (grated) 1 cup 2 cups 3 cups

Macaroni Pasta (cooked) 500 g 1 kg 1.5 kg

Chives (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp

meatBalls With tomato sauce

Lean Beef Mince 300 g 600 g 900 g

Fresh Breadcrumbs

13 cup

12 cup

Egg (beaten)

1/2

1 1

Tuscan Seasoning

2 tsp 1 tbsp 1 ½ tbsp

Olive Oil 40 ml

80 ml

Tomato Pasta Sauce

250 ml 500 ml 750 ml

with onion, garlic & herbs

Cooked Pasta (to serve)

375 g 750 g 1.125 kg

23 cup

Olive Oil 2 tsp 1 tbsp 1 ½ tbsp

Leek (thinly sliced) 100 g 150 g 200 g

Arborio Rice 150 g 300 g 450 g

Button & Swiss Mushrooms (sliced)

125 g 250 g 375 g

Vegetable or Chicken Stock 375 ml 750 ml 1.2 l

Baby Spinach Leaves 40 g 75 g 150 g

Parmesan (grated, to serve) 14 cup 12 cup 34 cup

mustard roast BeeF

Roast Beef

600 g 800 g 1 kg

Dry White Wine

150 ml 150 ml 150 ml

Mustard

12 tbsp

1 tbsp 1 ½ tbsp

Onion (chopped) 100 g 150 g 150 g

Vegetable Oil

1 tbsp 1 tbsp 1 tbsp

Water

200 ml 350 ml 450 ml

Salt & Pepper

Pinch

Pinch

Pinch

pea & ham risotto

Express recipe

Olive Oil 2 tsp 1 tbsp 1 ½ tbsp

Leek (thinly sliced) 100 g 150 g 200 g

Arborio Rice 150 g 300 g 450 g

Diced Ham 100 g 200 g 200 g

Chicken Stock 375 ml 750 ml 1.2 l

Frozen Peas (thawed) 50 g 100 g 150 g

Parmesan (grated, to serve) 14 cup 12 cup 34 cup

Olive Oil 2 tsp 1 tbsp 1 ½ tbsp

Onion (chopped) 100 g 150 g 200 g

Chicken Thigh Fillets (diced) 125 g 250 g 375 g

Basil Pesto 1 ½ tbsp

Arborio Rice 150 g 300 g 450 g

Chicken Stock 375 ml 750 ml 1.1 l

Cherry Tomatoes (chopped, to serve) 75 g

Parmesan (grated, to serve) 14 cup 12 cup 34 cup

14 cup

13 cup

150 g

225 g

pork spare riBs

2

Pork Spare Ribs

Garlic (crushed)

Soy Sauce

Honey

Water

Ginger (crushed)

2×200g

1 tsp 1 12 tsp

1 tbsp 1 ½ tbsp

3 tbsp 4 tbsp 4 tbsp

125 ml 175 ml 175 ml

1 tsp 1 ½ tsp

4×200g

2 tsp

2 tbsp

6 × 200 g

2 tsp

pumpkin risotto

Express recipe

Olive Oil 2 tsp 1 tbsp 1 ½ tbsp

Leek (thinly sliced) 100 g 150 g 200 g

Arborio Rice 150 g 300 g 450 g

Butternut Pumpkin (diced) 200 g 400 g 600 g

Vegetable Stock 375 ml 750 ml 1.2 l

Parmesan Cheese 14 cup 12 cup 34 cup

Parsley (to serve) 1 tbsp 2 tbsp 3 tbsp

Quinoa salad With cucumBer

Express recipe

Quinoa 100 g 200 g 300 g

Water

Lebanese Cucumber (diced)

Cherry Tomatoes (diced)

Shallots (sliced)

Parsley & Mint (chopped)

250 ml 500 ml 750 ml

75 g

100 g

26

150 g

200 g

4

1 / 4 cup 1 / 2 cup 3 / 4 cup

225 g

300 g

saFFron salmon

Express recipe

Salmon Fillets

Fish Stock

Saffron

Coriander (ground)

Leek (sliced)

Parsley

2 × 200 g

250 ml 375 ml 500 ml

12 tsp

12 tsp

100 g 200 g 300 g

1 tbsp 1 ½ tbsp

4×200g

500 ml

12 tsp

1 tsp

2 tbsp

6×200g

12 tsp

1 ½ tsp

san choy BoW

Express recipe

Chicken Mince 400 g 700 g 1 kg

Sweet Chilli Sauce 60 ml 120 ml 180 ml

Soy Sauce 1 tbsp

Carrot (grated) 1 cup

Green Cabbage (shredded) 1 cup

Shallots (sliced) 246

Lettuce Cups (to serve) 4812

2 tbsp 2 ½ tbsp

2 cups 3 cups

2 cups 3 cups

sausage & Bean steW

Express recipe

Olive Oil 2 tsp

Beef Chipolata Sausages 816

Onion (chopped) 100 g 150 g 200 g

Yellow Capsicum (Sliced) 75 g 150 g 200 g

Canned 4 Bean Mix (drained weight) 250 g 400 g 600 g

Canned Diced Tomatoes 400 g 800 g 1.2 kg

Parsley (chopped, to serve) 1 tbsp 2 tbsp

1 tbsp

14 cup

saVoury mince

Express recipe

Olive Oil 2 tsp

Diced Vegetable Medley 150 g 250 g 300 g

Beef Mince 300 g 600 g 900 g

Beef Consomme 60 ml 125 ml 185 ml

Tomato Pasta Sauce 200 ml 400 ml 600 ml

Frozen Peas & Corn 100 g 200 g 300 g

Parsley (chopped, to serve) 1 tbsp 2 tbsp

Mashed Potato (to serve) 200 g 400 g 600 g

1 ½ tbsp

14 cup

spicy mince pork With Beans

Express recipe

Pork Mince 300 g 600 g 900 g

Red Capsicum (cut into strips) 50 g 100 g 150 g

Green Beans (thinly sliced) 50 g 100 g 150 g

Red Curry paste 1 tbsp 2 tbsp 3 tbsp

Sweet Soy Sauce 1 ½ tbsp 3 tbsp 4 ½ tbsp

Veal Stock 75 ml 150 ml 200 ml

Cooked Noodles (to serve) 100 g 200 g 300 g

spicy stir-Fried chicken

Express recipe

Peanut Oil 2 tsp 1 tbsp 1 ½ tbsp

Onion (thinly sliced) 100 g 150 g 200 g

Chicken Breast Fillets (sliced) 300 g 600 g 900 g

Thai Red Curry Paste 1 ½ tbsp 2 ½ tbsp ¼ cup

Red Capsicum (sliced) 75 g 150 g 200 g

Water 120 ml 150 ml 180 ml

Coriander (chopped, to serve) 1 tsp 2 tsp 1 tbsp

Steamed Rice (to serve) 2 cups 4 cups 6 cups

spring lamB steW

Lamb (diced) 500 g 1 kg | 1.25 kg

Vegetable Stock 200 ml 300 ml 400 ml

Green Peas (fresh or frozen) 150 g 300 g 500 g

Carrot (sliced) 100 g 150 g 200 g

Vegetable Oil 1 tbsp 1 tbsp 1 tbsp

Onion (sliced) 75 g 150 g 200 g

tomato calamari

Calamari Slices (fresh or frozen)	400 g 800 g 1.2 kg
Tomato Sauce	100 ml 150 ml 200 ml
White Wine	50 ml	50 ml	50 ml
Basil (chopped)	1 tbsp 1 tbsp	112 tbsp
Garlic (crushed)	1 tbsp 1 tbsp	112 tbsp
Red Chilli (chopped)	1 tsp	1 tsp	112 tsp

tuna mornay

Butter (diced) 25 g 50 g 75 g
Plain Flour 1 1⁄2 tbsp 1⁄4 cup		1⁄3 cup
Milk 250 ml 500 ml 625 ml
Tuna (canned, drained weight) 175 g 350 g 525 g
Corn Kernels (canned, drained weight) 125 g 250 g 375 g
Tasty Cheese (grated) 1⁄3 cup 2⁄3 cup		1 cup
Chives (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp
Steamed Rice (to serve) 2 cups	4 cups	6 cups

Veal goulash

Veal (diced)	350 g 700 g 1 kg
Onion (sliced)	100 g 150 g 200 g
Sweet paprika	3 tsp	1 12 tbsp 2 tbsp
Tomato Paste 1 tbsp 2 tbsp 14 cup
Beef Consomme	175 ml 325 ml 450 ml
Potatoes (diced)	250 g 500 g 750 g
Sour Cream (to serve)	1 tbsp 2 tbsp 14 cup

Veal osso Bucco

Veal Osso Bucco 2 x 185 g 4 x 185 g 6 x 185 g

Onion (chopped) 200 g 400 g 600 g

Thyme Leaves (chopped) 2 tsp 1 tbsp 1 ½ tbsp

Chicken Stock 185 ml 375 ml 560 ml

Tomato Pasta Sauce 185 ml 375 ml 560 ml

Cannellini Beans 125 g 250 g 375 g

(canned, drained weight)

Cooked Pasta (to serve) 200 g 400 g 600 g

Veal rolls With Bocconcini & tomato sauce

Olive Oil 1 tbsp 1 tbsp 1 ½ tbsp

Veal Schnitzel 4 x 75 g 8 x 75 g 12 x 75 g

Bocconcini (sliced) 100 g 200 g 300 g

Roasted Red Capsicum (sliced) 35 g 70 g 125 g

Basil Leaves 816 24

Tomato Pasta Sauce 250 ml 500 ml 750 ml

Cooked Pasta 200 g 400 g 600 g

(Orecchiette or Farfalle, to serve)

Toothpicks (to secure) 816 24

Veal With lemon & oregano

Olive Oil 1 tbsp 2 tbsp 2 tbsp

Veal Steak or Schnitzel 2 x 120 g 4 x 120 g 6 x 120 g

Chicken Stock 100 ml 200 ml 300 ml

Dijon Mustard 12 tsp 1 tsp 1 12 tsp

Lemon Juice 1 tbsp 2 tbsp 2 ½ tbsp

Oregano Leaves 2 tsp 1 tbsp 1 tbsp

Cooked Baby Potatoes (to serve) 6 | 12 | 18

Whole chicken With potatoes

Olive Oil 1 tbsp 1 tbsp 1 tbsp

Whole Chicken 1 kg 1 ½ kg 2 kg

Lemon (juiced, cut in half) 12 lemon 12 lemon 1 lemon

Dried Mixed Herbs 12 tsp 1 tsp 1 12 tsp

Chicken Stock 300 ml 500 ml 750 ml

Potatoes (cut into wedges) 300 g 600 g 900 g

Close-up of three pears in a glossy sauce, garnished with chopped nuts and a spoon, served on a white square plate (no text or symbols visible)

spiced pears

Express recipe

Pears (peeled) 246

Red Wine 250 ml 500 ml 750 ml

Granulated Sugar 50 g 100 g 150 g

Star Anise 1 2 3

Cinnamon Stick 12 1 1 12

Ice Cream (to serve) 2 scoops 4 scoops 6 scoops

Bread & Butter pudding

Raisin Toast (sliced & quartered) 2 slices 4 slices 5 slices

Butter (softened) 20 g 40 g 50 g

Sweetened Condensed Milk 75 ml 150 ml 180 ml

Eggs 2 2 3

Thickened Cream 125 ml 250 ml 375 ml

Vanilla Essence 12 tsp 12 tsp 1 tsp

8 cm Ramekins (to steam) 246

Water (to steam) 300 ml 300 ml 300 ml

chocolate sponge pudding

Greens Chocolate Pudding Mix 85 g 170 g

Eggs 12 12 1

Water 3 tsp

Sauce Mix (in Greens 13 packet

Chocolate Pudding Mix Pack)

Boiling Water 150 ml 300 ml 400 ml

8cm Ramekins (to steam) 246

Water (to steam) 300 ml 300 ml 300 ml

Baking Paper (to cover) 12 m

Aluminium Foil (to cover) 12 m

260 g

1 ½ tbsp

23 packet

2 tbsp

1 packet

12m

12m

12m

12m

golden syrup steamed puddings

Golden Syrup 1 ½ tbsp

Self Raising Flour 12 cup

Butter (softened) 43 g 85 g 125 g

Eggs 1 2 3

Vanilla Extract 14 tsp

Brown Sugar 14 cup

8cm Ramekins (to steam) 246

Water (to steam) 300 ml 300 ml 300 ml

Baking Paper (to cover) 12 m

Aluminium Foil (to cover) 12 m

Cream (to serve) 2 dollops

14 cup

1 cup

12 cup

1 ½ cups

12 tsp 1 tsp

12 cup

^3/_4 cup

12m

12m

4 dollops

12m

12m

6 dollops

lemon delicious

Butter (melted) 100 g 150 g 150 g

Lemon (fi nely grated rind & juice) 1/2 1 1

Caster Sugar 12 cup 1 cup

Self Raising Flour 14 cup 12 cup 34 cup

Milk 125 ml 250 ml 375 ml

Eggs (separated) 1 2 3

8cm Ramekins (to steam) 246

Water (to steam)

Extra Butter (to grease)

Baking Paper (to cover)

Aluminium Foil (to cover)

300 ml 300 ml 300 ml

5g

12m

12m

10 g

12m

12m

1 13 cups

15g

1 / 2 m

12m

light chocolate cream

Express recipe

Milk

Eggs

Granulated Sugar

Corn Starch

Cocoa Powder

250 ml 500 ml 750 ml

1 1 2

37 g

11 g

11 g

75 g

22 g

22 g

112g

33g

33 g

peach puddings

Butter (softened) 30 g

Caster Sugar

Self Raising Flour

Milk

Eggs

Sliced Peaches (canned, drained weight)

8 cm Ramekins (to steam)

Water (to steam)

Extra Butter (to grease) 5 g 10 g

Baking Paper (to cover)

Aluminium Foil (to cover)

Cream or Ice Cream (to serve)

90 g

2 tbsp

12 cup

90 ml

1 / 2 1 2

13 cup

1 cup

180 ml 300 ml

12 cup

1 ½ cups

200 g 400 g 600 g

246

300 ml 300 ml 300 ml

15g

12 m

12 m

12m

12m

12m

12m

2 dollops/2 scoops

4 dollops/4 scoops

6 dollops/6 scoops

steamed coconut & Fruit pudding

	2
Brown Sugar 2 tbsp		13 cup	12 cup
Dessicated Coconut	13 cup 23 cup		1 cup
Honey 1 tbsp 2 tbsp 14 cup
Dried Mixed Fruit 40 g 80 g 125 g
Milk (Hot) 100 ml 200 ml 310 ml
Wholemeal Self Raising Flour	13 cup 23 cup		1 cup
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Baking Paper (to cover) 12 m 12 m 12 m
Aluminium Foil (to cover) 12 m 12 m 12 m
Cream (to serve)	2 dollops	4 dollops	6 dollops

steamed golden cake

	2
Eggs	1 2 3
Brown Sugar 2 tbsp		13 cup	12 cup
Milk	30 ml	60 ml	80 ml
Butter (melted)	20 g 40 g 60 g
Self Raising Flour 14 cup	12 cup	34 cup
Bicarbonate of Soda	14 tsp	12 tsp	12 tsp
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Baking Paper (to cover) 12 m 12 m 12 m
Aluminium Foil (to cover) 12 m 12 m 12 m

Black and white photo of a Tiefel rice cooker with digital display and control buttons (no visible text or symbols)

Tefal®

cook4me