Juno 27400A - Cooker Mellerware - Free user manual and instructions

Product type	Electric pressure cooker
Brand	Mellerware
Model	Juno 27400A
Power supply	220-240 V~, 50/60 Hz
Rated power	700 W (estimated)
Bowl capacity	2.5 L (estimated)
Inner bowl material	Non-stick coating
Exterior material	Stainless steel
Main functions	Pressure cooking, slow cooking, keep warm, delayed timer
Cooking programs	Rice, chicken, vegetables, meat, beans, soup
Delayed timer	Up to 24 hours in 30-minute increments
Safety system	Steam release valve, floating valve, lid lock
Cleaning	Bowl and gasket washable with warm water and mild detergent
Supplied accessories	Measuring cup, measuring spoon, water collection container
Power cord	Detachable
Usage	Indoor only, stable and horizontal surface
Maintenance	Clean after each use, check valves

Frequently Asked Questions - Juno 27400A Mellerware

How to use the Juno 27400A pressure cooker?

First sear the meat in a pan. Place ingredients in the bowl (do not exceed 80% capacity). Close the lid by turning it counterclockwise until it locks. Select the desired program using the selection button.

How to adjust the cooking time?

The default cooking time is displayed with "P" followed by the remaining time (e.g., P.15 for chicken). It is adjustable in 1-minute increments between 3 and 60 minutes depending on the function.

How to use the delayed timer?

Press the delay timer button multiple times. Each press adds 30 minutes, up to a maximum of 24 hours. The delay time is displayed on the screen.

How to cancel cooking or keep warm mode?

Press the "Keep warm / Cancel" button to cancel the current cooking or to deactivate keep warm mode (display shows "bb").

How to safely open the pressure cooker?

Turn the pressure release valve to the "vent" position to release steam. Keep your face and hands away. Wait until no more steam escapes, then turn the lid clockwise to unlock.

What to do if the appliance does not build pressure?

Check that the steam release valve is in the "sealed" position. Make sure the gasket is correctly installed and the lid is properly closed.

How to clean the pressure cooker?

Unplug and allow to cool. Wash the inner bowl, lid, gasket, and water collection container with warm water and mild detergent. Never immerse electrical parts.

What utensils to use for serving?

Use only non-stick safe utensils (plastic, wood, silicone) to avoid scratching the inner bowl coating.

What to do if the power cord is damaged?

Do not use the appliance. The cord must be replaced by the manufacturer, its service agent, or a qualified person to avoid hazard.

The appliance gives off a burnt smell on first use, is this normal?

Yes, it is normal. This is from manufacturing residues burning off. It does not affect the food and disappears after a few uses.

USER MANUAL Juno 27400A Mellerware

Dear customer,

Thank you for choosing to purchase a Mellerware brand product. Thanks to its technology, design and operation and the fact that it exceeds the strictest quality standards, a fully satisfactory use and long product life can be assured.

1. Parts Description
   

1. Handle
2. Lid
3. Steam release handle
4. Floating valve
5. Steam vent valve
6. Auto bolt
7. Inner pot
8. Exterier pot
9. External cover
10. Control panel
11. LED panel
12. Water collection container
13. Cool touch handles
14. Stainless steel accented body
15. Lower base
16. Removable power cable
17. Measuring cup
18. Measuring Spoon
19. Inside cover
20. Lid seal
21. Sealant washer

2. Safety advice and warnings!

Read these instructions carefully before switching on the appliance and keep them for future reference. Failure to follow and observe these instructions could lead to an accident. Clean all the parts of the product that will be in contact with food, as indicated in the cleaning section, before use.

2.1. Use or working environment:

2.1.1. Keep the working area clean and well lit. Cluttered and dark areas invite accidents.
2.1.2. Use the appliance in a well ventilated area.
2.1.3. Do not place the appliance on hot surfaces, such as cooking plates, gas burners, ovens or similar items.
2.1.4. Keep children and bystanders away when using this appliance.
2.1.5. Place the appliance on a horizontal, flat, stable surface suitable for withstanding high temperatures and away from other heat sources and contact with water.
2.1.6. Keep the appliance away from flammable material such as textiles, curtains, cardboard or paper, etc.
2.1.7. Do not place flammable material near the appliance.
2.1.8. Do not use the appliance in association with a programmer, timer or other device that automatically switches it on.
2.1.9. Do not use the appliance if the cable or plug is damaged.
2.1.10. Ensure that the voltage indicated on the rating label matches the mains power supply voltage before plugging in the appliance.
2.2.11. Connect the appliance to the mains power supply with an earth socket withstanding a minimum of 10 amperes.
2.1.12. The appliance's plug must fit into the mains power supply socket properly. Do not alter the plug.
2.1.13. If using a multi plug check ratings carefully as the current used by several appliances could easily exceed the rating of the multi plug.
2.1.14. If any of the appliance casings breaks, immediately disconnect the appliance from the mains power supply to prevent the possibility of an electric shock.
2.1.15. Do not use the appliance if it has fallen on the floor or if there are visible signs of damage.
2.1.16. Do not force the power cord. Never use the power cord to lift up, carry or unplug the appliance.
2.1.17. Do not wrap the power cord around the appliance.

2.1.18. Do not clip or crease the power cord.
2.1.19. Do not allow the power cord to hang or to come into contact with the hot surfaces of the appliance.
2.1.20. Check the state of the power cord. Damaged on tangled cables increase the risk of electric shock.
2.1.21. The appliance is not suitable for outdoor use.
2.1.22. Power cord should be regularly examined for signs of damage, and if the cord is damaged, the appliance must not be used.
2.1.23. Do not touch the plug with wet hands.

2.2. Personal safety:

2.2.1. CAUTION: Do not leave the appliance unattended during use as there is a risk of an accident.
2.2.2. Do not touch the heated parts of the appliance, as it may cause serious burns.
2.2.3. This appliance is only for domestic use, not for industrial or professional use. It is not intended to be used by guests in hospitality environments such as bed and breakfast, hotels, motels, and other types of residential environments, even in farm houses, areas of the kitchen staff in shops, offices and other work environments.
2.2.4. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
2.2.5. This appliance is not a toy. Children should be supervised to ensure that they do not play with the appliance.

2.3. Use and care:

2.3.1. Fully unroll the appliance's power cable before each use.
2.3.2. Do not use the appliance if the parts or accessories are not properly fitted.
2.3.3. Do not use the appliance when empty.
2.3.4. Do not turn the appliance over while it is in use or connected to the mains power supply.
2.3.5. Do not cover the cooking surface or food with aluminium foil and other similar materials.
2.3.6. Unplug the appliance from the mains power supply when not in use and before undertaking any cleaning task.
2.3.7. This appliance should be stored out of reach of children.
2.3.8. Do not store the appliance if it is still hot.

2.3.9. Never leave the appliance unattended when in use and keep out of the reach of children.
2.3.10. If, for some reason, the appliance were to catch fire, disconnect the appliance from the mains power supply and DO NOT USE WATER TO PUT THE FIRE OUT.

2.4. Service:

2.4.1. Make sure that the appliance is serviced only by suitably qualified technician, and that only original spare parts or accessories are used to replace existing parts/accessories.
2.4.2. If the power cord is damaged, the manufacturer or its service agent or a similarly qualified person must replace it in order to avoid a hazard.
2.4.3. Any misuse or failure to follow the instructions for use renders the guarantee and the manufacturer's liability null and void.

3. Instructions for use

3.1. Before use:

3.1.1. Remove the appliance's protective film (if applicable).
3.1.2. Before using the product for the first time, clean the parts that will come into contact with food in the manner described in the cleaning section.
3.1.3. Attach the water collection container to the appliance, simply slide it into place (refer to diagram) The water collection container will collect any access liquid generated by the steam.

3.2. Use and care:

3.2.1. Unroll the power cord completely before plugging it in.
3.2.2. Place your appliance on a flat, dry, stable surface.
3.2.3. Connect the power cord securely to the pressure cooker to prevent arcing and unit failure.
3.2.4. Connect the appliance to the mains power supply.

3.3 Browning / Sealing:

3.3.1. Before cooking meat in the Juno pressure cooker, it is important that the meat is sealed / browned first.
3.2.2. Cook meat slightly in a frying pan or pot with a little oil before starting the pressure cooking process (make sure the meat is only slightly browned on the

outside and still raw on the inside).

3.4 Use:

3.4.1. Remove the cooking pot, add ingredients (ensure meat is browned beforehand and water, never fill the cooking pot to more than 80% of its capacity.
3.4.2. Insert the cooking pot into the appliance ensuring the external surface of the cooking pot is dry and clean.
3.4.3. Turn the cooking pot slightly once inside the appliance to ensure even contact with the cooking plate.
3.4.4. Then secure the lid to the appliance and seal it as follows:
a. Check that the sealing ring is correctly in place on the lid. b. Place the lid on the appliance in the "open" position, then turn the lid anti-clockwise to the "Sealed" position. Ensure that the lid is securely closed.
3.4.5. Once the lid is closed securely use the "selection dial" to choose the appropriate food type you are cooking.

NB: Please note that all cooking times are just a guideline.

3.4.6. The pressure cooker will take a few minutes to build up pressure, once the required pressure is reached the time will begin to count down.
3.4.7. The cooking time is indicated with a "P" followed by the remaining cooking time.
i.e. "P.15" for chicken.

3.4.8. The cooking time is adjustable in increments of 1 min between 3 - 60 minutes, depending on the function selected.

PLEASE NOTE:

During initial use, you may notice a slight odour due to the burning off of manufacturing residue. This is completely normal, it does not affect the food being cooked and will disappear after a few uses.

NOTE:

Ensure that the steam release valve is in the “sealed” position before the appliance starts the cooking process otherwise the unit will not be able to build up pressure.

3.5 Delay Time:

3.5.1. The Juno pressure cooker has a delay timer you can set, to start cooking at a later stage. This feature is optional. Set your timer after you have selected you desired cooking function. The delay timer can be adjusted in increments of 30 minutes. Maximum delay time is 24 hours.

3.5.2. Press the delay timer button once for every 30 minutes to delay the cooking process. For example, to set a 90 minute delay time, press the button three times. The delay time will be displayed on the screen.

3.5.3. Please note that once the cooking time has counted down, the time may not be adjusted. If more or less cooking time is required, the cooking process must be cancelled and the timing must be reset to the required/desired time.

3.5.4. During set up or while cooking the "Keep warm/cancel" button can be pressed to cancel cooking.

3.5.5. After cooking the unit will automatically engage "Keep Warm" mode and the letters "bb" will be displayed on the screen. The "Keep warm/Cancel" button can be pressed to cancel keep warm mode.

3.5.6. Once the unit has completed the cooking cycle or the LCD display has turned off before opening and removing the lid, turn the pressure release valve to the "vent" position as indicated by the label on the lid. Ensure that your face and hands are away from the opening of the pressure release valve to ensure that you do not get burnt or injured; the steam is very hot therefore extreme caution must be exercised when steam is being released.

3.5.7. When cooking liquid foods such as soup or porridge wait for the unit to cool down before the pressure is released.

3.5.8. Switch off the appliance at the wall socket and remove the plug from the wall socket.

3.5.9. Once all pressure has been released and the plug has been removed from the wall socket and there is no longer any steam escaping from the pressure release valve, the lid may be turned clockwise to be unlocked.

3.5.10. When removing the lid, remove it in such a manner that the steam is directed away from you. Do this by allowing the top of the lid to face your direction, the steam will deflect against the inner surface of the

lid. Ensure you are positioned to the side of the unit without your face or hands over it. Use an oven glove when removing the lid to reduce the chance of being burnt by steam.

3.5.11. Only use not-stick utensils to serve from the cooking pot as any hard utensils made from stainless steel or similar materials could damage the non-stick surface of the inner cooking pot.

3.6 Once you have finished using the appliance:

3.6.1. Allow the appliance to cool down.

3.6.2. Unplug the appliance from the mains power supply.

3.6.3. Clean the appliance as described in the cleaning section.

4. Cleaning

4.1. Disconnect the appliance from the mains power supply and allow it to cool completely before undertaking any cleaning task.

4.2. Remove the water collection container from the unit and wash under warm water with a mild detergent, then rinse and dry completely before attaching it to the unit.

4.3. Clean the outer parts of the appliance with a damp cloth with a few drops of washing-up liquid and then dry. CAUTION! Do not immerse electrical parts of the appliance in any liquid.

4.4. Use water and a damp cloth to clean the cooker lid, ensure that all the parts of the lid are dried completely before sotring or re-use.

4.5. Clean the non-stick cooking pot with warm water and a mild detergent, use a soft cloth to clean it, do not use any abrasive materials to clean the pot as it will scratch the non-stick coating. Ensure the pot is completely dry before storing or re-use.

4.6. Do not use solvents, or products with an acid or base pH such as bleach, or abrasive products, for cleaning the appliance.

4.7. Never submerge the appliance in water or any other liquid or place it under running water.

4.8. NOTE: It is advised that you check that the steam vent valve and floating valve are in good working order and free of debris after each use. Always check the steam release valve, float valve and anti-block shield for clogging before use.

5. Anomalies and repair

5.1. Take the appliance to an authorised support centre

Geagte Klient,

3	Beef stock recipe
3	Beef Stroganoff
4	Chicken paprika
4	Chicken Stock
5	Fish Stock
5	Vegetable Stock
6	Potato, Leek and Pea Soup (V)
6	French Onion Soup
7	French-Canadian Split Pea Soup
7	Chickpea and Spinach Soup (V)
8	Spiced Italian Chicken Soup
8	Moroccan Lentil Soup (V)
9	Greek Tomato Soup
9	Humus (V)
10	Tomato Pasta Sauce
10	Fresh Vegetable Mélange
11	Potato and Green Bean Casserole
11	Country Style Potatoes
12	Aaloo Mutter
12	Wild Mushroom Risotto
13	Risotto with Peas
13	Beef Stew (Sweet)
14	Lemony Garlic Lamb Stew

14	Spicy South of the Border Chilli
15	Suggeste Beef Stroganof
15	Hungarian Goulash
16	Easy Beef Pot Roast
16	Stuffed Cabbage Hungarian Style
17	Jambalaya
17	Beef Bourguignon
18	Herbed Pork Roast
18	Pork Chop and Potato Casserole
19	Chicken Bouillabaisse
19	Chicken Salad
20	Chicken and Rice
20	Chicken Curry
21	Lemon Chicken
21	Chicken Cacciatore (Boneless)
22	Herb “Roasted” Chicken
22	Chicken in Casserole
23	Coq Au Vin
23	Mandarin Chicken
24	Spicy Chicken with Noodles
24	Chicken Fajitas with a Scottish Twist
25	Cinnamon-Flavoured Stewed Fruits

Beef stock recipe: Makes about

6 cups.

• 1 tablespoon (15 ml) olive oil
- 900 g stewing beef, such as shanks, cut in 25 mm cubes
- 450 g beef bones
- 8 cups water
• 1 medium onion, coarsely chopped
• 1 large carrot, scraped and coarsely chopped
• 1 bay leaf
- Salt to taste
- 6 peppercorns or 1/4 teaspoon ground black pepper
• 1 celery stalk, coarsely chopped
- 2 sprigs parsley
- 1/2 teaspoon thyme

Directions:

Brown the meat in a little oil in a pot or frying pan (the meat should still be raw in the middle). Remove and place on a platter. Drain off any excess fat. Add the meat and remaining ingredients to the Mellerware pressure cooker. Lock the lid in place, select soup setting and adjust time (see below). When cooking is complete, remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth. Press with the back of a wooden spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.

Suggested time: 40 minutes

Suggested setting: soup

Beef Stroganoff

Serves 4

• 900 g beef stew meat or round steak, cut into 25 mm cubes
  • 3 tablespoons vegetable oil
• 2 tablespoons flour
• 1 large onion, chopped
• 1 teaspoon garlic
• 1 cup beef broth
  • 125 g fresh mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper to taste
  • 1 package egg noodles, cooked

Directions:

Brown the meat in a little oil in a pot or frying pan (the meat should still be raw in the middle). Add the contents of the pot and the flour to the Mellerware pressure cooker and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Lock the lid in place and select the correct setting and adjust time (see below). Once cooked, release pressure and open lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Suggested time: 25 minutes

Suggested setting: meat

Chicken paprika

Serves 4

• 1 tablespoon olive oil
  • 1.3-1.6 kg chicken, cut in serving pieces
  • Salt and freshly ground pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon marjoram
  • 1/2 cup duck sauce
  • 1/4 cup white wine
  • 1/4 cup chicken stock

Directions:

Brown the chicken lightly in hot oil in a pot or frying pan before starting the cooking process (the meat should still be raw in the middle). Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram. Add the chicken to the Mellerware pressure cooker, mix in the wine and stock. Arrange the chicken on top. Brush with duck sauce. Lock the lid in place and select the correct setting and adjust cooking time (see below). Once cooked, release pressure by opening the pressure valve and remove lid. Remove the chicken to a warm platter and serve, spooning sauce over the chicken.

Suggested time: 12 minutes

Suggested setting: chicken

Chicken Stock

Makes about 6 cups

• 900 g chicken parts, primarily backs, but also including gizzards, necks, hearts and wings
  • 1 medium onion, peeled and halved
  • 1 celery stalk, cut into several pieces
• 1 large carrot, scraped and cut into several pieces
• 2 sprigs parsley
  • 1/4 teaspoon ground black pepper
• 1 teaspoon thyme
• 2 bay leaves
• Salt to taste
• 6 cups water

Directions:

Combine all ingredients in the Mellerware pressure cooker. Lock the lid in place and adjust to suggested setting and time. Once cooked release pressure by opening the pressure valve, remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth, damp kitchen towel or damp paper towels. Press with the back of a wooden spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.

Suggested time: 30 minutes

Suggested setting: soup

Fish Stock

Makes about 6 cups

• 900 g fish and shellfish meat, bones, heads and shells
  • 1 celery stalk, cut into several pieces
  • 1 carrot, scraped and cut into several pieces
• 1 bay leaf
• 1 teaspoon thyme
• 4 peppercorns
• 2 sprigs parsley
  • 1 onion, peeled and sliced
• Salt to taste
• 6 cups water

Directions:

Combine all ingredients in the Mellerware pressure cooker. Lock the lid in place and set to suggested setting and adjust time (see below). Once finished release pressure by opening the pressure valve, remove the lid. Cool, then strain, and refrigerate or freeze until ready to use.

Suggested time: 25 minutes

Suggested setting: soup

Vegetable Stock

Makes about 6 cups

• 8 cups boiling water
• 8 cups miscellaneous vegetables (see alongside), washed and coarsely chopped
  • 2 medium onions, peeled and quartered
  • 1 to 2 garlic cloves, chopped
  • 3 carrots, cut into chunks
  • 4 celery ribs, cut into chunks
  • 1 to 2 parsnips, cut into chunks
• 2 bay leaves
  • 3 to 4 sprigs parsley
  • 2 sprigs of fresh thyme or oregano
• Salt to taste

Directions:

Add boiling water to the Mellerware pressure cooker. Add all the ingredients, except salt. Lock the lid in place and set to suggested setting and adjust time. Once finished release pressure by opening pressure valve and remove the lid. Allow the stock to cool slightly, then strain, pressing the vegetables against the sides of the strainer to extract all of the liquid. Add salt if desired. Cool and refrigerate for up to 3 days, or freeze for up to 3 months. Suggested vegetables for stock: asparagus stalks, broccoli stalks, baby marrows, corn cobs, celery, parsnip, carrot, leek greens, peeled winter squash, peeled turnips, potatoes, sweet potatoes. Note: skins of potatoes, parsnip, carrots, onion, garlic may be included. Avoid using: turnip skins, waxed squash peels, cabbage, brussel sprouts, green peppers, eggplant and collards.

Suggested time: 10 minutes

Suggested setting: soup

Potato, Leek and Pea Soup (V)

Serves 4

• 2 tablespoons canola or olive oil
• 1 medium onion, finely chopped
- 4 leeks, well washed and finely chopped
- 500g potatoes, cubed
- 1 cup peas
• 2 tablespoons minced parsley
- 1 cup milk
• 4 cups chicken or vegetable stock or water
- Salt and pepper to taste
- Croutons (optional)

Directions:

Sauté leeks and onions in oil in a pot or frying pan until softened and add to the pressure cooker. Now add potatoes, peas and parsley. Stir in the milk and stock and season with salt and pepper. Lock the lid in place and set to suggested setting and adjust time. Allow pressure to drop by releasing the pressure valve, remove the lid and allow to cool slightly. Place ingredients into a blender or food processor. Puree until smooth. Serve hot or cold, sprinkled with croutons.

Suggested time: 10 minutes

Suggested setting: soup

French Onion Soup

Makes about 6 cups

• 5 medium onions, thinly sliced
  • 2 tablespoons (30 ml) dry white wine
  • 4 tablespoons (60 ml) butter
• 6 cups (1.4 l) beef or chicken stock, or a mixture of both
• 1/4 teaspoons (1 ml) freshly ground pepper or 1 tablespoon (15 ml) dry sherry
• 6 slices French or Italian bread, lightly toasted
  • 1/2 cup (125 ml) grated parmesan cheese

Directions:

Melt the butter in a pot, add the onion slices and cook very slowly for about 20 minutes until golden. Add the pot's contents, stock, pepper and wine to the Mellerware pressure cooker. Lock the lid in place and set to the suggested setting and adjust time (see below). Allow pressure to drop by releasing the pressure valve, and remove the lid. Serve in soup bowls with a slice of toasted bread on top and sprinkled with cheese.

Suggested time: 15 minutes

Suggested setting: soup

French-Canadian Split Pea Soup -

Serves 4-6

• 450g yellow split peas
  • 225g smoked pork hock
  • 3 medium carrots, diced
  • 1/4 teaspoon (1 ml) thyme
  • 1/4 teaspoon (1 ml) basil
  • 1/4 teaspoon (1 ml) oregano
  • 1 large potato, peeled and diced
  • 1 stalk celery, finely chopped
• Salt and pepper to taste
• 6 cups (1.4 l) water

Directions:

Add all the ingredients (except the salt and pepper) and 6 cups (1.4 l) of water into the Mellerware pressure cooker. Lock the lid in place and set suggested setting and adjust time. When cooking is complete, allow pressure to drop by releasing the pressure valve, then remove the lid. Remove pork hock from the soup. Remove the meat from the bone, cut into chunks and return the meat to the soup. Remove the bay leaf. Season with salt and pepper.

Suggested time: 40 minutes

Suggested setting: soup

Chickpea and Spinach Soup (V) -

Serves 6

• 2 cups (500 ml) (about 450 g) dried chickpeas
• 2 medium potatoes, quartered
- 3 large cloves garlic
• 2 medium onions, quartered
- 225g spinach
• Water or chicken or vegetable stock
• 1/4 cup (60 ml) canola or olive oil
- Salt and pepper to taste

Directions:

Soak chickpeas in

water for at least four hours (or start soaking before work in the morning so they are ready by the evening). After soaking, dispose the soaking water and rinse chickpeas. Place chickpeas in the Mellerware pressure cooker. Add potatoes, garlic cloves and onions. Add water or stock. Lock the lid in place and select the suggested setting and adjust time. Allow pressure to drop by releasing the pressure valve and remove the lid. Scoop out about 1 1/2 cups (350 ml) of chickpeas and set aside. Using a blender or potato masher, blend the soup until you have a creamy puree. Add more liquid if necessary. Add spinach and the oil. Lock the lid in place and cook for an additional 5 minutes.

Suggested time: 15 minutes

Suggested setting: soup

Spiced Italian Chicken Soup

Serves 6-8

• 225g Italian sausage, casing removed, crumbled
• 3/4 cup (175 ml) diced onion
• 1/2 cup (125 ml) pearl barley
- 3 cloves garlic
• 12 cups (2.8 l) chicken stock
• 1 chicken breast, split with bone
• 1/2 cup (125 ml) parsley, chopped
• 2 cups (500 ml) chickpeas, including juice
• 225 to 450g fresh or frozen spinach
• 1 cup (250 ml) mild to medium salsa
- 2 tablespoons (30 ml) canola or olive oil
• 1 cup (250 ml) lentils

Directions:

Place 1 tablespoon (15 ml) canola or olive oil in a pot. Cook sausage, drain, and set aside. Add 1 tablespoon (15 ml) canola or olive oil to a pot and sauté onion and garlic. Do not brown. Add barley to the pot and mix for 1 minute. Add contents of pot, browned sausage, lentils, chicken breast and barley to the Mellerware

pressure cooker. Then add enough chicken stock to cover ingredients in the Mellerware pressure cooker. Lock the lid in place and set to the suggested setting and adjust time. Release pressure by adjusting release valve. Open the Mellerware pressure cooker. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat for 10 min.

Suggested time: 10 min Suggested setting: soup

Moroccan Lentil Soup (V)

Serves

4

• 2/3 cup (150 ml) brown lentils, washed
• 2 teaspoons (10 ml) olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
- 1 tomato, chopped
- 2 carrots, chopped
• 1 teaspoon (5 ml) ginger
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 teaspoon (2 ml) ground coriander
• 1/2 teaspoon (2 ml) pepper
• 1/2 teaspoon (2 ml) cinnamon
• 1/2 teaspoon (2 ml) pepper flakes or chili powder
- salt and pepper, to taste
- lime juice

Directions:

Heat the oil in a pot or frying pan and sauté the onion and garlic for a minute (onion should be soft but not brown). Add the spices and sauté for another minute. Add the contents of the pot to the Mellerware pressure cooker. Add the bell pepper, carrot, tomato and lentils. Add enough water to completely cover the lentils. Lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid. Add salt as necessary. Serve in bowls, with a squeeze of lime juice on top, and bread on the side.

Suggested time: 10 min Setting: soup

Greek Tomato Soup

Serves 4

• 900g piece of beef suitable for soup, such as chuck
• 2 beef knuckle bones
• 4 cups (1 l) water
• Salt and freshly ground pepper, to taste
  • 3 cups (750 ml) crushed tomatoes
• 1 celery stalk
  • 2 large carrots, peeled
  • 1 leek, very well washed
• 2 sprigs parsley
• 4 very small red waxy potatoes, well-scrubbed with skin still on
  • 2 cups (about150g) very fine noodles
• Grated parmesan cheese

Directions:

Place the beef (in one piece) and the beef bones in the Mellerware pressure cooker. Pour in the water, season with salt and pepper. Lock the lid in place and set to suggested setting and adjust time. Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid. Add all the remaining ingredients except the noodles and cheese (remove the bones if the Mellerware pressure cooker is too full). Lock the lid in place and then cook for an additional 10 minutes. Allow pressure to drop by releasing the pressure valve and remove the lid. Meanwhile, bring salted water to a boil in a pot. Add the noodles. Cook briefly until done. Drain and reserve. Transfer the meat, potatoes, carrots, leek and celery from the Mellerware pressure cooker onto a warm platter. Discard the bones. Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard what remains in a sieve. Mix the noodles into the soup and served with grated cheese. In individual dishes, arrange portions of the meat and vegetables, and serve at the same time as the soup. A hearty mustard is excellent for the meat and vegetables.

Suggested time: 10+10 minutes Suggested setting: soup

Humus (V)

• 3/4 cup (175 ml) dried chickpeas
• 1/3 cup (75 ml) canola oil
• 1/3 cup (75 ml) extra virgin olive oil
• 1/3 cup (75 ml) tahini
• 1/3 cup (75 ml) water
• 4 tablespoons (60 ml) lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon (2.5 ml) cumin
- Salt to taste

Directions:

Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening). After soaking, dispose the soaking water and rinse chickpeas. Place the soaked chickpeas in the Mellerware pressure cooker with 3 1/2 cups (825 ml) of water. Lock the lid set to the suggested setting and adjust time. Once cooked allow the pressure to drop by releasing the pressure valve. In a blender, mix cooked chickpeas and other ingredients. Blend until creamy.

Suggested time: 15 minutes

Tomato Pasta Sauce

• 3 tablespoons (45 ml) canola oil
• 1/2 cup (125 ml) onion, finely chopped
• 3/4 cup (175 ml) carrot, finely chopped
• 3/4 cup (175 ml) celery, finely chopped
• 2 garlic cloves, minced
• 800 ml crushed canned tomatoes
• 1/4 cup (60 ml) tomato paste
• 3 teaspoons (15 ml) dried basil
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) dried parsley
• 1 or 2 bay leaves
• 1/4 cup (60 ml) dry red or white wine
• 1/2 cup (125 ml) water
- Salt and freshly ground pepper, to taste

Directions:

Heat the oil in a pot and sauté the onion, carrot, celery and garlic until soft. (If you prefer a meat sauce, add 225 grams ground beef to the sautéed vegetables and cook until it loses its colour). Then add the tomatoes and all other ingredients. Lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid. Reduce the sauce if it is not thick enough.

Suggested time: 10 minutes Suggested setting: soup

Fresh Vegetable Mélange

Serves 4

• 1 medium onion, chopped
• 1/2 cup (125 ml) canola oil
• 3/4 cup (175 ml) red split lentils
• 1 garlic clove, chopped
• 1/4 cup (60 ml) parsley, diced in small pieces
- 1/4 cup (60 ml) fresh dill, diced in small pieces or 1 teaspoon (5 ml) dried dill
• 1 teaspoon (5 ml) fresh chopped basil
• 1 cup (250 ml) chicken or vegetable stock
- 3 large tomatoes, cut in small chunks, seeds removed
- 2 x courgettes, cut in large chunks
- 4 medium potatoes, skinned, cut in 10 mm slices
• 2 large carrots, cut in 10 mm slices
- 1 green pepper, seeds removed, cut in 5 ml slices
- 3 stalks celery, cut in 5 mm slices
• 2 cups (500 ml) frozen peas, thawed
- Salt and pepper to taste

Directions:

Sauté onion in hot oil in a pot or frying pan for 2 minutes. Stir in garlic, parsley and dill and cook for 1 minute. Stir in stock, red split lentils, vegetables and salt and pepper. Add contents of pot or frying pan to the Mellerware pressure cooker, lock the lid in place and set to suggested setting and adjust time. Once cooked allow pressure to drop by releasing the pressure valve and remove the lid. Stir vegetables and drain any excess liquid.

Suggested time: 10 minutes

Suggested setting: Soup

Potato and Green Bean Casserole -

Serves 4

• 3 potatoes, peeled and cut in 25 mm cubes
- 350g green beans
• 1 tablespoon (15 ml) olive oil
• 1 medium onion, minced
- 1 garlic clove, minced
- 1 green pepper, diced
• 1 tablespoon (15 ml) minced parsley
• Salt and freshly ground pepper
• 1/2 cup (125 ml) chicken stock

Directions:

In the Mellerware pressure cooker, mix together all the ingredients. Lock the lid in place set to the suggested setting and adjust time. Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid.

Suggested time: 5 minutes Suggested setting: soup

Country Style Potatoes

Serves

4

• 1 tablespoon (15 ml) olive oil
- Salt and freshly ground pepper, to taste
- 125g fresh mushrooms, stems trimmed, sliced
• 1/2 cup (125 ml) onion, finely chopped
• 1/2 cup (125 ml) chicken stock or water
• 4 cups (1 l) potatoes in 10 mm slices
• 2 tablespoons (30 ml) minced parsley

Directions:

In a pot or frying pan, heat the oil and sauté the mushrooms and onions until the onions are wilted. Add the contents of the pot / frying pan to the Mellerware pressure cooker and add the remaining ingredients. Lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked allow pressure to drop by releasing the pressure valve and remove the lid.

Suggested time: 10 minutes Suggested setting: soup

Aaloo Mutter

Serves

4-6

• 5-6 large potatoes, peeled and cut into 8-10 pieces each
  • 1 cup (250 ml) frozen peas
  • 2 tablespoons (30 ml) canola oil
  • 1 teaspoon (5 ml) cumin seeds
• 2 green chilies, slit
• 1 large onion, diced
  • 2 large tomatoes, diced
  • 1 teaspoon (5 ml) garlic paste
  • 1 teaspoon (5 ml) ginger paste
  • 2 teaspoons (10 ml) coriander powder
  • 1 teaspoon (5 ml) cumin powder
• 1 teaspoon (5 ml) red chili powder
  • 1/2 teaspoon (2 ml) turmeric powder
• 1 teaspoon (5 ml) dry mango powder
• Salt, to taste
  • 1 teaspoon (5 ml) garam masala
• 2 tablespoons (30 ml) fresh coriander, finely chopped
  • 1/2 cup (125 ml) water

Directions:

Heat the oil in a pot or frying pan and add the cumin seeds. Add the green chillies, and then a minute or so later, add the onions. Sauté the onions until they turn soft. Add the ginger and garlic paste, and sauté for one minute. Add the tomatoes, coriander, cumin, turmeric, chili powder, mango powder, and sauté for one minute. Add the contents of the pot to the Mellerware pressure cooker. Then add the potatoes, peas and half a cup of water. Add salt to taste. Lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid. Sprinkle the garam masala over the dish and cover for a few minutes. Garnish with coriander leaves and serve (can be served with rice).

Suggested time: cook for 10 minutes Suggested setting: soup

Wild Mushroom Risotto

• 225 g fresh mushrooms
• 2 cups (500 ml) Arborio rice
• 4 cups (1 l) chicken or vegetable stock
• 1/4 cup (60 ml) dry vermouth or cooking wine
- 2 tablespoons (30 ml) shallots
• 1/4 cup (60 ml) grated Parmesan cheese
• 3 tablespoons (45 ml) olive oil
- Salt and pepper to taste

Directions:

Coarsely chop mushrooms and shallots. In a pot simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio rice, and stir constantly for an additional minute. Add stock and cooking wine; then stir. Add contents of pot to the Mellerware pressure cooker, lock the lid in place heat and set to the suggested setting and adjust time. Once cooked allow pressure to drop by releasing pressure valve and remove the lid. Thoroughly stir, adding grated parmesan cheese and salt and pepper, if desired.

Suggested time: 10 minutes Suggested setting: soup

Risotto with Peas

• 2 tablespoons (30 ml) canola oil
• 1 small onion, finely chopped
• 1 cup (250 ml) Arborio rice or other short-grain rice
- 1 cup (250 ml) frozen peas (or other favourite vegetables)*
• 2 1/4 cups (525 ml) chicken or vegetable stock
• 1/3 cup (75 ml) Parmesan cheese
• 1/8 teaspoon (0.5 ml) pepper

Directions:

In a pot, heat 2 tablespoons (30 ml) of oil over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and sauté until light brown. Add peas and chicken or vegetable stock; stir well. Add contents of pot to Mellerware pressure cooker, Lock the lid in place and set to the suggested setting and adjust time. Allow pressure to drop by releasing the pressure valve and remove the lid. Stir in parmesan cheese until it melts. Stir thoroughly and serve.

Suggested time: 10 minutes Suggested setting: soup

*Hint: We recommend cooking the vegetables separately and mixing them into the risotto at the end.

Beef Stew (Sweet) Serves 2

• 450 g stewing beef
  • 2 tablespoons (30 ml) canola oil
• 1 large onion, minced
  • 2 cloves garlic, minced
• 5 medium carrots, 15 mm pieces
  • 1 large potato, 15 mm cubed
  • 1 large parsnip, 25 mm pieces
  • 2 cups (500 ml) frozen peas
  • 1 sweet potato, 25 mm pieces
  • 1/2 cup (125 ml) tomato sauce
  • 1/2 cup (125 ml) dry red or white wine
• 2 bay leaves
  • 1 teaspoon (5 ml) dried thyme
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1/2 cup (125 ml) water
• salt and pepper to taste

Directions:

Heat the oil in a pot and sauté the onion and garlic. Add meat and brown well on all sides lifting meat frequently with a long wooden spoon to prevent sticking—about 2 to 3 minutes per side. Add extra oil as needed. Add the rest of ingredients and stir. Add contents of pot to Mellerware pressure cooker and lock lid into place and set to the suggested setting and adjust time. Allow pressure to drop by releasing the pressure valve and remove the lid. Stir while adding the frozen peas.

Suggested time: 30 minutes Suggested setting: meat

Lemony Garlic Lamb Stew

Serves 4

• 2 tablespoons (30 ml) olive oil
- 1.4 kg lamb stew meat (with some bone) cut in 50 mm slices
• Salt and freshly ground pepper
• 3 garlic cloves
- 6 tablespoons (90 ml) freshly squeezed lemon juice
- 6 tablespoons (90 ml) chicken stock

Directions:

Heat the oil in a pot, add as much meat that will comfortably fit at one time and brown well. Season with salt and pepper, and stir in the garlic. Add the lemon juice and stock. Add contents of the pot to the Mellerware pressure cooker, lock lid into place and set to suggested setting and adjust time (see below). Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid. Serve with noodles or other pasta sprinkled with grated cheese and a green vegetable.

Suggested time: 20 minutes Suggested setting: meat

Spicy South of the Border Chilli -

Serves 6

• 2 tablespoons (30 ml) olive oil
• 2 medium onions, chopped
• 3 garlic cloves, minced
- 700g ground beef
• 2 teaspoons (10 ml) ground cumin
- 2 tablespoons (30 ml) chili powder, or to taste
• 1 1/2 teaspoons (7.5 ml) oregano
• 1 bay leaf
• 2 teaspoons (10 ml) celery seed
- Salt to taste
• 1 tablespoon (15 ml) flour
• 1 1/2 cups (375 ml) crushed tomato
• 1 cup (250 ml) beef stock
- 1 1/2 cups (375 ml) cooked pinto or red kidney beans

Garnishes:

Grated cheddar Finely chopped onion Shredded lettuce

Directions:

Heat the oil in a pot and sauté the onion and garlic until the onion has wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock. Add contents of the pot to the Mellerware pressure cooker, lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked allow pressure to drop by releasing the pressure valve and remove the lid, then add the beans. Cook uncovered for 5 minutes. Serve in bowls with garnish on the side.

Suggested time: 15 minutes

Suggested setting: meat.

Suggeste Beef Stroganoff

Serves 4

• 900 g beef stew meat or round steak, cut into 25 mm cubes
  • 3 tablespoons (45 ml) vegetable oil
  • 2 tablespoons (30 ml) flour
  • 1 large onion, chopped
  • 1 teaspoon (5 ml) garlic
  • 1 cup (250 ml) beef broth
  • 125 g fresh mushrooms, sliced
  • 2 tablespoons (30 ml) tomato paste
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 cup (250 ml) sour cream
• Salt and pepper to taste
  • 1 package egg noodles, cooked

Browning:

Heat oil in a pot, add meat and flour to the pot and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Add contents of pot to the Mellerware pressure cooker, lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked allow pressure to drop by releasing pressure valve and open the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Suggested time: 25 minutes

Suggested setting: meat

Hungarian Goulash

Serves 4

• 225 g lean beef, cut into small pieces
• 1/2 cup (140 g) bacon, finely diced
• 1 1/2 cups (255 g) onion, chopped
- 2 potatoes, chopped
• 1/2 teaspoon (2 ml) paprika
• 2 garlic cloves, minced (optional)
• 1/4 teaspoon (1 ml) marjoram
• 1/4 teaspoon (1 ml) crushed caraway seeds
- Salt, to taste
• 1 package egg noodles, cooked

Directions:

Sauté bacon and onion in a pot. Add garlic, if desired. Stir in paprika and 1 1/4 cup (300 ml) water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Add the contents of the pot to Mellerware pressure cooker. Lock the lid in place and set to the suggested setting and adjust time. Allow pressure to drop by releasing the pressure valve and remove the lid. Serve over hot egg noodles.

Suggested time: 15 minutes

Suggested setting: meat

Easy Beef Pot Roast

Serves 2-3

• 3 tablespoons (45 ml) canola oil
- 700 g pot roast
- Salt and pepper
- 1 onion, chopped
• 1 bay leaf
• 1 1/2 cups (375 ml) water or beef stock

Directions:

Place canola oil and roast in a pot and brown on all sides. Then place roast on a trivet in the Mellerware pressure cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water. Lock the lid in place and select the suggested setting and adjust time (see below). Once cooked, allow pressure to drop by releasing the pressure valve and remove the lid.

Suggested time: 35 minutes

Suggested setting: meat

If not sufficiently tender, lock the lid back in place and cook for an additional 5 minutes

Stuffed Cabbage Hungarian Style

Serves 4

• 1 head cabbage, separated into leaves
• 1 cup (250 ml) tomato sauce
- 1 cup (250 ml) water
• Salt and freshly ground pepper
• 225g tin sauerkraut, rinsed and well drained
- 450 g chopped beef, or a mixture of beef, veal and pork
• 1 onion, finely chopped
- 1/4 cup (60 ml) rice
• 1 tablespoon (15 ml) minced parsley
• 2 tablespoons (30 ml) chicken stock
- Sour cream or yogurt (optional)

Directions:

Fill a pot halfway with water and bring to a boil. Add several cabbage leaves at a time and cook briefly until they are softened. Drain on paper towels. Then add the tomato sauce, water, salt, pepper and sauerkraut, and mix well. In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock, and season with salt and pepper. Place about 2 tablespoons (30 ml) of this mixture in each cabbage leaf, fold the sides, then roll. Add contents of pot to the Mellerware pressure cooker and arrange the cabbage rolls inside the cooker, over the sauerkraut mixture. Lock the lid in place and set to the suggested setting and adjust time (see below). Once cooked allow pressure to drop by releasing the pressure valve and remove the lid. Serve with sour cream or yogurt on the side.

Suggested time: 35 minutes

Suggested setting: meat

Jambalaya

Serves 4-6

• 1 tablespoon (15 ml) vegetable oil
- 225 g boneless skinless chicken breasts cut into 2.5cm pieces
- 225 g fully cooked andouille or Italian sausage, sliced
• 225 g uncooked shrimp, peeled and deveined
• 2 teaspoons (10 ml) Creole seasoning
• 1 teaspoon (5 ml) dried thyme leaves
• 1/8 teaspoon (0.5 ml) cayenne pepper
- 1 onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
- 3 stalks celery, sliced
• 1 cup (250 ml) long grain rice

• 475 ml canned chopped tomatoes, undrained
• 1 cup (250 ml) chicken stock
• 3 tablespoons (45 ml) fresh parsley, minced

Directions:

Heat oil in a pot over

medium/high heat. Add chicken, sausage and shrimp. Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside. Add contents of the pot, onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to the Mellerware pressure cooker, stirring frequently. Add rice, tomatoes with their juice and stock. Lock the lid in place and set to the suggested setting and adjust time. Once cooked allow pressure to drop by releasing the pressure valve and remove the lid. Stir in chicken, sausage, shrimp and parsley. Cover tightly and let it stand for 5 minutes before serving.

Suggested time: 10 minutes Suggested setting: chicken

Beef Bourguignon

Serves 8-10

• 2 tablespoons (30 ml) olive oil
• 1.8 kg beef stew meat, cubed
• 1 tablespoon (15 ml) sugar
• 1 tablespoon (15 ml) red wine vinegar
• 3/4 cup (175 ml) dry red wine
• 1 1/4 cups (300 ml) beef broth
• 1 1/2 teaspoon (7.5 ml) salt
- Pepper, to taste
- 2 large onions, diced
• 12 small pearl onions, peeled
• 1/4 cup (60 ml) butter
• 900 g mushrooms, quartered
• 1 teaspoon (5 ml) lemon juice

Directions:

In a separate skillet, sauté the onion until translucent. Then in a pot, heat oil and brown meat. Move the beef to one side and add sugar. When it begins to caramelise, add vinegar and stir. Add the wine, beef broth, salt and pepper. Add onions to beef mixture. Then add contents of the pot to the Mellerware pressure cooker, lock lid into place and select the suggested setting and adjust time (see below). Place peeled onions in water until tender. In the skillet where onions were sautéed, heat butter and sauté mushrooms. Add peeled onions and sauté until onions are glazed. When meat has finished

cooking, allow pressure to drop by releasing the pressure valve and remove the lid. Add mushroom/ onion mixture. Then add contents of the pot and skillet to the Mellerware pressure cooker, close the lid and cook for 5 mins. Allow pressure to drop again by releasing the pressure valve and remove the lid. Serve over egg noodles or rice.

Suggested time: 40+5 minutes Suggested setting: meat

Herbed Pork Roast

Serves 4

• 700 g boneless pork loin
  • 1 tablespoon (15 ml) olive oil
• 3 medium potatoes, peeled and cut into 25 mm cubes
  • 1 clove garlic, lightly crushed and peeled
  • 1 teaspoon (5 ml) thyme
  • 1 teaspoon (5 ml) crushed rosemary
  • 1/2 teaspoon (2.5 ml) basil
  • 1/2 teaspoon (2.5 ml) marjoram
  • 1/2 cup (125 ml) chicken stock or water
• Salt and pepper

Directions:

Sprinkle the pork with salt and pepper. Heat the oil in a pot and brown the potatoes over high heat until golden. Remove to a warm platter. In the same pot brown the pork roast on all sides. Place the pork roast in the Mellerware pressure cooker. Add the crushed garlic and cook for a minute, then sprinkle all the herbs over the pork. Pour the broth around the meat. Lock lid into place and set to the suggested setting and adjust time (see below). Once cooked allow pressure to drop by releasing the pressure valve and remove the lid. Add the potatoes, lock lid into place and cook again for an additional 5 minutes.

Suggested time: cook for 14+5 minutes Suggested setting: meat

Pork Chop and Potato Casserole -

Serves 4

• 2 tablespoons (30 ml) olive oil
• 4 pork chops, 25 mm thick
- Salt and freshly ground pepper
• 1/4 cup (60 ml) chicken stock
- 3 medium potatoes, peeled and cut into 3 mm slices
- 1 medium onion
• 3/4 cup (175 ml) dry white wine
• 3 bay leaves
• 1/2 teaspoon (2.5 ml) nutmeg

Directions:

Heat the oil in a pot, sprinkle the chops with salt and pepper and brown as many chops as will comfortably fit at one time. Remove to a warm platter. Add the stock to the Mellerware pressure cooker, scraping up any stuck particles. Layer half of the potato and onion slices in the Mellerware pressure cooker, sprinkling with salt, pepper and nutmeg. Place a bay leaf on top. Arrange the chops over the potatoes and onions and add another bay leaf. Cover the chops with another layer of potato and onion, again season with salt, pepper and nutmeg. Pour in the wine and add the remaining bay leaf. Lock the lid into place and set to the suggested setting and adjust time (see below). Once cooked allow pressure to drop by releasing the pressure valve and remove the lid. Discard the bay leaves.

Suggested time: 14+5 minutes

Suggested setting: meat

Chicken Bouillabaisse

Serves 4-6

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) garlic, coarsely chopped
• 1/2 teaspoon (2 ml) saffron threads
• 1 teaspoon (5 ml) grated lemon or orange zest
• 3/4 teaspoon (4 ml) salt
• 1/2 teaspoon (2 ml) pepper
• 1/4 teaspoon (1 ml) fennel seeds
• 1/4 teaspoon (1 ml) herbes de Provence
• 1/2 cup (125 ml) onion, chopped
• 1/4 cup (60 ml) celery, chopped
• 1/4 cup (60 ml) carrot, peeled and chopped
• 4 chicken thighs (about 800g), skin and fat removed
• 1 cup (250 ml) diced tomatoes
• 1/2 cup (125 ml) dry white wine
• 3/4 cup (175 ml) water
- 5 red potatoes, peeled and quartered
• 300 g kolbassa sausage, cut into 25mm chunks

Directions:

In a large bowl, mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbs de Provence, onion, celery and carrot. Add the chicken to the bowl and coat with oil mixture. Note: the chicken can be combined with the oil mixture and allowed to sit in the bowl, covered and in the refrigerator for up to 8 hours in advance.

Transfer ingredients in the bowl to the Mellerware pressure cooker. Add tomatoes, wine, water and potatoes. Lock the lid in place and set to the suggested setting and adjust time (see below) to ten minutes. Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Add the sausage to the Mellerware pressure cooker. Lock the lid in place again and cook for a further 2 minutes. Once finished allow pressure to drop by releasing the pressure valve and remove the lid.

Suggested time: 10+2 minutes

Suggested setting: chicken

Chicken Salad

Serves 6

• 900 g boneless chicken breast, cubed
• 2 cups (500 ml) chicken broth
• 1 bay leaf
• 1 onion, quartered
- 450 g celery, diced
• 1 carrot, diced into 10 mm pieces
• 1/4 cup (60 ml) chopped parsley
• 1 bunch scallions, diced
• 1 cup (250 ml) toasted slivered almonds
- 1 cup (250 ml) pineapple chunks, chopped in 1/2
• 2 cups (500 ml) mayonnaise
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) curry powder

Directions:

Place chicken, water, onion, 1/2 cup (125 ml) celery, carrot and parsley into the Mellerware pressure cooker. Lock the lid in place and set to the suggested setting and adjust time. Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Take the chicken out of the cooker and discard the liquid. Cool the chicken and add remaining diced celery, scallions, almonds and pineapple. In a separate bowl, mix together mayonnaise, lemon juice, and curry powder. Add dressing to chicken mixture, enough just to moisten.

Suggested time: 15 minutes

Suggested setting: chicken

Chicken and Rice

Serves 4-6

• 1.3 kg chicken, skin removed and cut, into 8 pieces
• 3 tablespoons (45 ml) olive oil
• 1 chorizo sausage, thinly sliced (optional)
• 1/2 cup (125 ml) white wine
- 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded and diced
• 1 large ripe tomato peeled, or 2 canned plum tomatoes, seeded and chopped
• 1 cup (250 ml) uncooked long-grain white rice
• 1/2 cup (125 ml) frozen peas
• 3 cups (750 ml) chicken stock or broth
• 1 teaspoon (5 ml) salt

Directions:

Salt and pepper the chicken pieces. Heat 2 tablespoons of olive oil in a pot. Add the onion, garlic, red bell pepper and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken pieces, and chorizo sausage, with any accumulated juices. Stir well, then add contents of the pot into the Mellerware pressure cooker, lock the lid in place and select the suggested setting and adjust time. Once finished allow pressure to drop by releasing the pressure valve and remove the lid.

Suggested time: 10 minutes

Suggested setting: chicken

Chicken Curry

Serves 4

1 cup (250 ml) brown rice
• 1 tablespoon (15 ml) canola oil
• 450 g boneless, skinless chicken breasts, cut into 20 mm pieces
• 4 large onions, cut into thin wedges
• 1 1/4 cups (300 ml) water
• 4 garlic cloves, minced
• 1 teaspoon (5 ml) peanut oil
• 1 tablespoon (15 ml) low-sodium soy sauce
• 1 teaspoon (5 ml) chili powder
• 1 teaspoon (5 ml) curry powder
• 1/4 teaspoon (1 ml) turmeric
• 1 teaspoon (5 ml) ground ginger
• 2 tablespoons (30 ml) fresh parsley, chopped

Directions:

Cook rice and set aside. In a pot, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned. Add in the water, garlic, oil and soy sauce, then stir in the chili powder, curry powder, turmeric and ginger. Add contents or the pot to the Mellerware pressure cooker, lock the lid in place select the suggested setting and adjust time (see below). Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Stir in parsley and serve over warm rice.

Suggested time: 5 minutes

Suggested setting: chicken

Lemon Chicken

Serves 4

• 1.6 kg chicken, cut in serving pieces
• 1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil
• 1/4 cup (60 ml) lemon juice
• 2 teaspoons (10 ml) oregano
• Salt and freshly ground pepper to taste
• 1/2 cup (125 ml) chicken stock

Directions:

In a small bowl, mix together 1/4 cup (60ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade. Heat the remaining 2 tablespoons (30 ml) of oil in a pot and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter.

Pour off the fat and add contents of the pot to the Mellerware pressure

Cooker, also add the reserved marinade and the chicken stock. Lock the lid in place and select the suggested setting and adjust time (see below). Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Serve the chicken with the sauce spooned over it.

Suggested time: 10 minutes

Suggested setting: chicken

• 900 g boneless chicken breast, cut into 50 mm cubes
  • 3 tablespoons (45 ml) canola oil
  • 1/4 cup (60 ml) chicken stock
  • 1 cup (250 ml) white cooking wine

• 400 g sliced mushrooms
• 1 large onion, minced
• 2 teaspoons (10 ml) garlic powder
• 1 small bunch fresh basil
• 1 small can (156 ml) tomato paste
• 1/2 teaspoon (2 ml) thyme

Directions:

In a pot, add canola oil and brown chicken breast for approximately 5 minutes, then add the rest of the ingredients. Transfer the content of the pot to the Mellerware pressure cooker. Lock the lid in place and select the suggested setting and adjust time. Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Serve withpasta, preferably spaghetti.

Suggested time: 10 minutes

Suggested setting: chicken

Herb "Roasted" Chicken

Serves 4

• 3 tablespoons (45 ml) canola oil
• 1.4 kg chicken, cut into pieces
• 3 medium tomatoes, sliced
• 1/4 cup (60 ml) parsley, chopped
• 1 1/4 cup (300 ml) chicken stock
• 1 tablespoon (15 ml) fresh rosemary
• 1 tablespoon (15 ml) fresh sage, chopped
• Cooked brown or white rice
- Parsley, chopped
- Salt and pepper to taste

Directions:

Add canola oil to a pot and brown chicken on all sides. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs followed by all the contents of the pot to the Mellerware pressure cooker, lock the lid in place and select suggested setting and adjust time. Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Serve with either brown or white rice.

Suggested time: 15 minutes

Suggested setting: chicken

Chicken in Casserole

Serves 4

• 3 medium potatoes
  • 1.3-1.6 kg chicken, cut in serving pieces
• Salt to taste
  • 2 slices of bacon, cut in 25 mm pieces
  • 100 g fresh mushrooms
  • 12 very small pearl onions, peeled
  • 1 teaspoon (5 ml) flour
  • 1 tablespoon (15 ml) brandy
  • 1/4 cup (60 ml) dry white wine
  • 1/4 cup (60 ml) chicken stock
• Truffle bits or slices for garnish (optional)

Directions:

Peel the potatoes and cut them with a melon scoop into small balls. Sprinkle the pieces of chicken with salt. Place bacon in a pan and slowly sauté until it has rendered its fat. Remove the bacon and reserve, leaving the fat in the pan. Add the potatoes and quickly sauté until they are lightly golden. Remove the potatoes and reserve. Add the chicken pieces - as many at a time as fit comfortably - and brown on all sides. Remove from the pan and add the mushrooms and onions to the Mellerware pressure cooker and sauté for a minute. Sprinkle in the flour, then stir in the brandy, wine and stock. Add the chicken, bacon and potatoes to the Mellerware pressure cooker. Lock the lid in place and select the suggested setting and adjust time (see below). Once finished allow the pressure to drop by releasing the pressure valve and remove the lid. Serve the chicken garnished with truffle pieces.

Suggested time: 10 minutes

Suggested setting: chicken

Coq Au Vin

Serves 4

• 1.4-1.6 kg chicken, cut into
serving pieces • Flour for dusting
• 2 tablespoons (30 ml) canola oil
- 3 slices bacon, minced
• 1 large onion, chopped
- 2 cloves garlic, minced
• 1 carrot, scraped and diced
• 1 tablespoon (15 ml) flour
• 1 cup (250 ml) dry red wine
• 1/2 teaspoon (2 ml) thyme
• 2 tablespoons (30 ml) parsley, minced
- 1 bay leaf
• 100 g fresh mushrooms, cleaned and sliced

- Salt and pepper to taste

Directions:

Dust the chicken parts with flour and place in a pot, add canola oil and heat the oil until very hot and brown the chicken pieces. Remove the chicken to a warm platter. Add the bacon to the pot with onion, garlic and carrot, and sauté until the onion has wilted. Stir in the 15 ml (1 tablespoon) of flour, then gradually add the wine and stir until thickened and smooth. Add the thyme, parsley, bay leaf, salt and pepper, then add the chicken to the Mellerware pressure cooker. Lock the lid in place and select the suggested setting and adjust time (see below). Once finished allow the pressure to drop by releasing the pressure valve and remove the lid. Add the mushrooms and cook in the Mellerware pressure cooker, uncovered for 3 minutes. Discard the bay leaf.

Suggested time: 10 minutes Suggested setting: chicken

Mandarin Chicken

Serves 4

• 350 g boneless, skinless chicken breasts
• 1 tablespoon (15 ml) balsamic vinegar
- 500 ml (2 cups) chicken stock or broth
• 1 onion, cut into thin wedges
• 1 teaspoon (5 ml) dried tarragon
- 1 x 210g tin mandarin oranges, drained
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) low-sodium soy sauce
• 4 tablespoons (60 ml) cornstarch
• 225 g Chinese wheat noodles
• 1/4 cup (60 ml) water
- Freshly ground pepper, to taste

Directions:

In the Mellerware pressure cooker, combine chicken, vinegar, stock and onions. Lock the lid in place and select the suggested setting and adjust time (see below). Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Transfer chicken to a platter and keep warm. Leave the stock mixture in the Mellerware pressure cooker, and stir in tarragon, oranges, honey and soy sauce. Combine the cornstarch and water. Stir into the stock mixture, and set keep warm function for 5 min.

Serve the chicken over cooked noodles. Add freshly ground pepper to taste.

Suggested time: 5 minutes

Suggested setting: chicken

Spicy Chicken with Noodles - Serves 4

• 450 g boneless, skinless chicken breasts, 20 mm pieces
• 1 cup (250 ml) chicken stock or broth
  • 4 garlic cloves, minced
• 1 sweet red pepper, cut into thin strips
  • 1 1/2 cups (375 ml) scallions
  • 1 tablespoon (15 ml) minced ginger
  • 1/2 teaspoon (2 ml) crushed red pepper flakes
  • 2 tablespoons (30 ml) peanut butter
  • 4 tablespoons (60 ml) cornstarch
  • 1 tablespoon (15 ml) low-sodium soy sauce
• 280 g angel-hair pasta, vermicelli or spaghetti
• 2 tablespoons (30 ml) unsalted peanuts, chopped
  • 2 tablespoons (30 ml) fresh parsley, chopped

Directions:

In the Mellerware pressure cooker, combine chicken, chicken stock and garlic. Lock the lid in place and select the suggested setting and adjust time. Once finished allow pressure to drop by releasing the pressure valve and remove the lid. Stir in red pepper, scallions, ginger and red pepper flakes. Set keep warm function for 5 more minutes (do not lock lid). Combine the peanut butter and soy sauce in a bowl, then stir into the chicken mixture. Heat, uncovered for 5 minutes. Serve the chicken over cooked noodles, and top with the peanuts and parsley.

Suggested time: 10 minutes

Suggested setting: chicken

Chicken Fajitas with a Scottish Twist

- Serves 4

• 1 tablespoon (15 ml) canola oil
• 450 g boneless, skinless chicken breasts, cut into 1 cm pieces
• 2 large onions, chopped
• 8 garlic cloves, minced
• 1 sweet red pepper, cut into thin strips
• 440 ml can diced tomatoes
• 1/2 cup (125 ml) raisins
• 1 sweet red pepper, finely chopped
• 1 mild chili pepper, seeded and finely

chopped

• 1 stick cinnamon
  • 1/4 teaspoon (1 ml) crushed red pepper flakes
• 6 black olives, sliced (optional)
  • 8 corn tortillas, warmed

Directions:

In a pot, heat oil and sauté chicken, onions and garlic over medium-high heat until chicken is lightly browned. Stir in the tomatoes, raisins, sweet peppers, chilli pepper, and cinnamon. Then add the pot's contents to the Mellerware pressure cooker, lock the lid in place and select the suggested setting and adjust time. Once finished allow pressure to drop by releasing the pressure valve, then remove the lid. Discard the cinnamon. Stir in the flour, red pepper flakes, and olives (if using). Heat the mixture until thickened (2-5 minutes). Spoon chicken mixture onto warm tortillas, roll and serve. Suggested time: 5 minutes Suggested setting: chicken

Cinnamon-Flavoured Stewed Fruits

Serves 6

• 1 cup (250 ml) red wine
- 1 cup (250 ml) water
• 3/4 cup (175 ml) packed brown sugar
- 1 cinnamon stick
- 2 lemon slices
- 450 g mixed dried fruits, such as prunes, figs, apples, etc.

In a pot, mix together the wine, water, sugar, cinnamon stick and lemon slices. Bring to a boil, then simmer until the sugar dissolves. Add the fruits and contents of the pot to the Mellerware pressure cooker, lock the lid in place and select the suggested setting and adjust time.

Serve warm or at room temperature, with, if you wish, liquid or whipped heavy cream.

Suggested time: 5 minutes

Suggested setting: soup

Directions:

mellerware®

makes life easier

Thank you for purchasing a Mellerware product. Mellerware guarantees that your product has been thoroughly inspected and tested before being dispatched and is free from mechanical and electrical defects and complies with the applicable safety standards. With every Mellerware product purchased you get a 2 year warranty as detailed in the terms and conditions below.

First Year – 1 Year Retail Warranty:

Should defects due to faulty parts or workmanship develop, under normal use, within 12 months from the original purchase date, please return the product to the store from where it was purchased for repair free of charge. However, for the customer's convenience we will replace products where the purchase price is equal to or less than R750 incl. VAT

Second Year – 1 Year Extended Warranty

Mellerware takes pride in their product quality and therefore offer an extended 12 month warranty over and above the 1 Year Retail Warranty. Should defects due to faulty material or workmanship develop, under normal domestic use, after the 12 month period and within 24 months from the original date of purchase, please return the product postage pre-paid to Mellerware for repair. Mellerware will repair the product free of charge and return it to you directly. Mellerware will replace a product with a similar product in the same or better condition, if the repair cannot be conducted for whatever reason.

NB: The 1 Year Extended Warranty is only valid for customers who have registered their warranty online at www.mellerware.co.za within the first year after making their purchase. See overleaf for details and instructions.

Before returning your product, check the following:

• Your household mains supply socket is in good condition, working and switched on.
• The mains supply circuit is not overloaded (White trip switch on your DB board is off).
• You have read the trouble shooting guide in your Instructions for Use.
• All accessories and parts are present.

The following conditions apply:

1. Please ensure you retain your original receipt as this must be presented when making a claim under the terms of the warranty. It is impossible to determine the warranty period without your original proof of purchase, so please keep this in a safe place. (NB. Your warranty can be scanned onto the Mellerware web site for safe storage – see reverse side for details.)

2. If a refund or exchange is required the product must be complete with all accessories, parts and packaging. Missing parts will render the warranty void.

3. Upon receipt of your appliance, check it for any transport damage to ensure it is safe for use. Return it to the store as soon as possible for exchange if damaged. The warranty is void if products are damaged after use, so please do not use the damaged product.
4. Your product is designed for normal domestic

household use. Failure to read and comply with the instructions for use, cleaning and maintenance will render your warranty void, so please read these instructions carefully to ensure your safety, and to get the most effective use from the product. (e.g. not removing lime scale; water deposits; insect infestation, and/or burnt products)

1. Any abuse, negligent, improper or accidental use or care will render the warranty void and Creative Housewares (Pty) Ltd will not be liable for any loss or damage.
2. Any attempted repair, or replacement of unauthorised parts will render the warranty void, so please contact an authorised service centre or service agent for any service or repair requirements.
3. NB: The warranty on replaced products will be from the original date of purchase and not from when the date replacement was made.
4. All repairs carry a 3 month warranty even if this falls outside of the 2 year warranty period.
5. Mellerware will attempt to conduct repairs within reasonable time in line with industry standards but cannot be held responsible or liable for any circumstances not under our control.
6. Terms and Conditions are subject to change without prior notice.

Repairs Out of the Warranty Period

If service or repair becomes necessary outside the warranty period, this service is still available however all transport/postage, spares and labour costs will be for the customers' account. All chargeable repairs will require the customers' written acceptance of the quote. Once the go-ahead has been received Mellerware will undertake to conduct the repair within a reasonable time and maintain the condition of the product as received. All repairs are warranted for 3 months from the date of the repair.

For any service, enquiries and complaints please contact our Customer Care on 086 111 5006 or e-mail [e-mail] from 08h00 to 15h00 Monday to Friday excluding public holidays. Please also note that the company is normally closed for 2 weeks around Christmas and New Year.

Please send all products for repair postage pre-paid to one of the service centres listed on the back of this page.

ONLINE WARRANTY REGISTRATION

Why register your warranty?

We at Mellerware pride ourselves on bringing premium quality appliances to market, and as a commitment to this level of quality we offer a 2 year warranty (1 Year Retail + 1 Year Extended) on all of our products. We often hear that our customers lose their receipts and can therefore no longer claim if they have a problem. To take advantage of the 1 Year Extended Warranty you will need to register your warranty online within the first year of purchase in order to make a valid claim. Now you can register your product, upload your warranty online, never have to worry about losing your receipt again and enjoy the benefit of your 2 year warranty.

Added Benefits

In addition to providing you with an online profile of your registered products we will also provide a host of value added benefits:

• Incentives and Competitions for registered users
- New recipes or ideas for your products
- New product developments – be the first to get the latest appliances
• Special offers on promotional items

How to Register your Online Warranty?

STEP1 Create your user profile:

If you haven't done so already, simply visit www.mellerware.co.za, click on the "Product Registration" link and follow the easy instructions. You will receive a username and password once registered. This will give you access to your user profile.

STEP2 Pick a registration method:

DESKTOP/LAPTOP

• Open your internet browser and visit www.mellerware.co.za
• Click on the "Registration" link and login using your user name and password.
• Click on "Register your products and upload receipts" and follow the easy instructions.
• Scan and upload your receipt

SMART PHONE/ TABLET

• Scan the QR code above or visit www.mellerware.co.za
• Click on the "Registration" link and login using your user name and password.
• Click on "Register your products and upload receipts" and follow the easy instructions.
• Scan or take a photo and upload your receipt.

FAX

• Fax the following to 021 931 4058
- First Name and Surname
- Contact telephone and fax number.
• Product Model number and Type.
• Traceability Code (found on a label on the product)
• A clear and legible copy of your receipt.

Notes:

1. The online warranty system is a safe storage facility for your receipt.
2. You will be required to register on the Mellerware website. You will receive a username and password once registered. This will give you access to your profile.
3. From your profile you will be able to load products that you have purchased. In order to successfully register your warranty you will need to either scan and upload, or fax through your receipt to us.
4. All instructions on how to load your products are available

inside your profile.

1. Please note that you must check that your receipt has been uploaded correctly. Creative Housewares cannot be held responsible for faxes or files not received.

2. For assistance with registration please email: [e-mail]

NB: Your 1 year extended warranty is only valid if your product is registered online within the first year after purchasing your Mellerware product. Failure to register your product on-line within the first year will render the extended warranty as void.

creative housewares

National Service Centre: 086 111 5006

e-mail: [e-mail]

www.creativehousewares.co.za

Cape Town

20 Tekstiel Street, Parow, Cape Town, 7493, South Africa • P.O. Box 6156 Parow East, 7501, South Africa Tel: [phone] Fax: [phone]

Durban

35 Adrain Road, Windermere,

Durban, South Africa, 4001

Tel: [phone]

Fax: [phone]

Johannesburg

Unit 25 & 26 San Croy Office Park

Die Agora Road, Croydon, 1619

Tel:[phone]

Fax:[phone]

mellerware®

makes life easier

35 Adrian Road, Windermere,

Durban, South Africa, 4001

Tel: [phone]

Fax: [phone]

Johannesburg

Unit 25 & 26 San Croy Office park

Die Agora Road, Cróydon, 1619

Tel: [phone]

Fax: [phone]

Durban

35 Adrain Road, Windermere,

Durban, South Africa, 4001

Tell: [phone]

Fax: [phone]

creative housewares

20 Tekstiel Street, Parow, Cape Town, 7493, South Africa

P.O. Box 6156 Parow East, 7501, South Africa

[phone] [phone]

Service Centre Helpline: 086 111 5006

www.creativehousewares.co.za

Johannesburg

Unit 25 & 26 San Croy Office Park

Die Agora Road, Croydon, 1619

Tell: [phone]

Fax: [phone]