Sunbeam Electric Pressure Cooker PE6100 User Manual

Aviva Pressure Cooker  
with Slow Cooker, Rice Cooker, Steamer  
and Frypan functions  
Instruction/Recipe Booklet  
PE6100  
Please read these instructions carefully  
and retain for future reference.  
 
Contents  
Sunbeam’s Safety Precautions  
Features of your Pressure Cooker  
The Control Panel  
1
3
6
Before the first use  
8
The Safety Lid  
9
Cooking menus overview  
Cooking menus settings table  
Cooking Pot markings  
Using the Pressure Cooker menu  
Using the Slow Cooker menu  
Using the Rice menu  
10  
13  
14  
15  
16  
17  
19  
20  
21  
22  
23  
24  
26  
30  
33  
Rice Cooking Charts  
Types of Rice  
Using the Steam menu  
Using the Brown, Sauté, Simmer menus  
How to use the Time Delay  
Care and Cleaning  
Hints and Tips  
Trouble Shooting Guide  
Recipes  
Important instructions – retain for  
future use.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
PRESSURE COOKER.  
• Do not plug in or switch on the unit without  
having the cooking pan inside the unit.  
• Do not operate the unit on an inclined surface  
• Use your unit well away from walls and  
curtains, and don’t use in confined spaces.  
• Check the pressure and steam release valve  
before use, and if clogged clean as necessary.  
• Do not operate the unit without food or  
liquid in the cooking pan. Never exceed the  
maximum markings on the inside of the  
cooking pan, or maximum and minimum  
• Be careful when lifting and removing lid after  
cooking. Always tilt the lid away from you as  
steam is hot and can result in serious burns.  
Never place face over the unit.  
• The pressure cooker operates under pressure.  
Incorrect use may result in injury.  
• Use handles and oven mitts to move the unit,  
the cooking pan and the lid when hot.  
• Unplug the unit when not in use and before  
cleaning. Allow the unit to cool before putting  
on or taking off parts to clean.  
quantities stated in the recipes provided. Some • Certain foods are not suited for pressure  
foods expand during cooking, and it may result  
in developing excess pressure.  
• Place the unit so that the pressure and steam  
release valve is positioned away from the body.  
• Ensure the lid is locked before use. (Frypan  
settings – brown, sauté, simmer do not require  
the lid to be used)  
• Never use any lid except the lid provided with  
your Sunbeam pressure cooker.  
cooking as they can foam, froth, splatter and  
clog the pressure and steam release valve.  
Noodles, macaroni, spaghetti, cranberry,  
apple sauce, rhubarb, split peas, pearl barley,  
oatmeal and other cereals should not be  
cooked in the pressure cooker.  
• Do not immerse the base of the unit in water  
or any other liquid  
• Do not use the cooking pan for food storage or  
place in the freezer.  
• Do not use the lid to carry the unit.  
To prevent damage to the unit do not use  
alkaline cleaning agents when cleaning, use a  
soft cloth and a mild detergent.  
• Do not operate the unit when placed directly  
onto a bench top. Place a heat proof mat or  
chopping board underneath to protect the  
surface.  
• Never place any part of the body including  
face, hands and arm over the pressure and  
steam release valve. Steam can result in  
serious burns.  
• Do not move or cover the unit whilst in  
operation  
• Do not touch any metal surfaces of the unit  
while it is in use as they will be hot.  
• After pressure cooking, do not open the lid  
until the internal pressure has been released.  
If the lid will not turn to unlock, this is  
because there is pressure inside the unit.  
Do not force the lid open.  
1
 
Sunbeam’s Safety Precautions  
Sunbeam is very safety conscious when designing • Do not use an appliance for any purpose other  
and manufacturing consumer products, but it is  
essential that the product user also exercise care  
when using an electrical appliance. Listed below  
are precautions which are essential for the safe  
use of an electrical appliance:  
than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove by  
grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and before  
cleaning.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre for  
examination, repair or adjustment.  
• Do not use your appliance with an extension  
cord unless this cord has been checked and  
tested by a qualified technician or service  
person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked on the  
appliance.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water or any  
other liquid unless recommended.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Appliances are not intended to be operated by  
means of an external timer or separate remote  
control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
2
 
Features of your Sunbeam  
PE6100 Pressure Cooker  
Safety Locking Lid  
The lid is used for all menus except Frypan.  
Remove the lid whilst in Frypan (Brown,  
Sauté, Simmer) menus  
Condensation Collector  
Control Panel  
Marking inside the pan  
Max PC marking is for Pressure  
and Slow Cooker menus. Full RC Cup  
marking is for the Rice menu.  
3
 
Non-stick Removable Cooking Pan  
The removable cooking pan is to be used  
inside the unit for all cooking menus. It is  
non-stick for easy cleaning. 6L capacity is  
perfect for a large family.  
Cool Touch Handles  
Non-slip feet  
Keeps the unit secure on the bench top  
during use and prevents scratching of bench  
top surfaces.  
Rice Spoon  
Serving Spoon  
Rice Measuring Cup  
Ensures accurate measuring of rice to  
achieve perfect results every time.  
Rice cup measurements are not the  
same as metric cups.  
4
 
Features of your Sunbeam PE6100 Pressure Multi Cooker continued  
Cooking Rack  
Cooking rack is suitable for steaming  
Pressure & Steam Release Valve  
Lid Lock Rod  
Lid Lock Valve  
Steam Release Valve Cover  
Sealing Gasket  
5
 
The Control Panel  
The control panel on the Pressure Cooker is designed to ensure easy use and to show the  
progress of your cooking. Choose from the 7 cooking menus – Pressure Cook, Slow Cook, Rice,  
Steam and Frypan (Brown, Sauté, Simmer). Choose your cooking menu, set the time and start  
cooking.  
1. Menu Button  
Scroll through the Cooking menus available  
by pressing the MENU button.  
7.  
2. Cooking Menu indicator  
A light will display next to the various  
cooking menus, when the MENU button is  
selected.  
6.  
Pressure Cook Menu  
The Pressure Cook menu has two  
selectable heat settings LOW (30kpa) and  
HIGH (70kpa).  
Slow Cook Menu  
The Slow Cook menu has two selectable  
heat settings LOW and HIGH.  
1.  
2.  
5.  
Rice Cook Menu  
Steam Menu  
3.  
4.  
Frypan Menu (Brown, Sauté, Simmer)  
The Frypan menu has three heat settings  
Brown, Sauté and Simmer.  
3. Time Button  
After you’ve selected your Cooking menu,  
set the cooking time required by pressing  
the  
and  
buttons. (No need to set  
for frypan menus).  
4. Delay Button  
You can delay the start of your cooking on  
all menus except the Frypan. DELAY is  
displayed when the unit is in Delay setting.  
6
 
The Control Panel continued  
5. Start/ Stop button  
7. Power Light  
Press the START button to begin the  
selected cooking menu once all settings  
have been chosen. Press and hold the  
STOP button for 3 seconds if you wish to  
change your setting.  
This light will illuminate when the power is  
switched on. When the unit is not in use,  
switch off power at the power outlet.  
Tip: During programming if no button has  
been pressed after 20 minutes, the unit will  
enter the stand-by mode, and the LCD screen  
will turn off.  
6. LCD Screen  
The unit needs to gain pressure and/  
or temperature before cooking can  
commence.  
Cooking and Keep Warm  
These lights indicate if the unit is in  
cooking or keep warm mode. When the  
COOKING light is flashing, the unit is  
gaining pressure or gaining temperature.  
When the COOKING light is solid the  
unit has commenced cooking. When  
KEEP WARM light is on, cooking time is  
completed and the unit has automatically  
switched to Keep Warm setting.  
High and Low  
When you’ve selected Pressure or Slow  
Cook menu, HIGH or LOW setting will  
display in the LCD Screen.  
Clock display  
Will show the remaining time in the  
COOKING menus, or elapsed time in the  
KEEP WARM mode.  
Time and Delay  
DELAY will display when the unit is in  
the delay start setting. TIME will display  
otherwise.  
7
 
Before the first use  
1.Remove all packaging, plastic, paper and  
cardboard from the unit.  
5. Remove the cooking pan and the  
condensation collector and wash in warm,  
soapy water. Dry thoroughly before  
replacing back in the unit.  
2.The LCD screen (timer panel) has an  
electrostatic sticker on the screen. This is  
part of the packaging. Please remove prior  
to use.  
3.Ensure the power is switched off at the  
power outlet, and remove the power cord  
from the unit.  
4.Remove the safety locking lid by turning  
clockwise to unlock. Remove the sealing  
gasket from the lid and wash the gasket  
and the lid in warm soapy water. Dry the  
sealing gasket and lid thoroughly before  
reattaching the sealing gasket to the lid.  
See figure below. Ensure the sealing gasket  
is smoothly and securely in place in the  
gasket holder. If the sealing gasket is not in  
the correct position the lid will not be able  
to form a seal and will not be able to gain  
pressure.  
Press downward  
Install  
Pull upward  
Remove  
8
 
The Safety Lid  
The Sunbeam Pressure Cooker has been  
designed with safety in mind and has various  
switch off safety measures.  
1.Pressure will not build if the lid is not shut  
correctly and has not sealed.  
Releasing Pressure at the End of Cooking  
a. Natural Release Method. The unit is  
turned off and left to cool gradually until  
the pressure releases on its own. The lid  
is then able to be removed. Depending on  
the volume of food, this can take 5 – 20  
minutes.  
2.Pressure will not build if the lid is not  
locked in the LOCK position.  
b.Quick Release Method. Using an oven mitt  
flick the tab on the pressure and steam  
release valve to the ‘RELEASE’ setting.  
Do not place any part of your hand or body  
over the steam outlet on the top of the  
valve as steam is very hot and may scald.  
Never use this method when cooking liquid  
ingredients such as casseroles, stocks and  
soups. The pressure is released when steam  
is no longer escaping from the valve and  
the lid opens freely with no force. Only  
then is it safe to remove the lid and serve  
food.  
3.Pressure will not build if the pressure and  
steam valve has not been switched to the  
‘SEALposition.  
4.Pressure will not build if the gasket or  
the valves have become clogged. The  
gasket and the valves can be removed for  
cleaning. (See page 24).  
5.The pressure and steam release valve has  
an extended finger tab, designed to keep  
the hand away from the top of the steam  
valve. Flick the tab to ‘RELEASE’ position  
to release pressure.  
6.Once the pressure increases, the lid can  
not be opened. Safety sensors ensure the  
pressure remains within the set range.  
7.The pressure cooker requires liquid to  
work. If the unit has become dry, a Dry  
error will appear in the LCD screen.  
8.At the end of cooking the lid can not be  
unlocked until all the pressure is released.  
This can be done using the natural release  
or quick release methods listed below.  
Note: Do not force the lid to open. If it does  
not open freely this means that the unit is still  
under pressure.  
Note: During cooking, steam will build up in the  
unit, so when lifting the lid use a kitchen glove  
or mitt to protect your hand.  
Tip: Remember if the lid is not shut correctly,  
if the valves and gasket are clogged and  
if the pressure and steam valve is not in  
the ‘SEALposition, the unit can not gain  
pressure and an ERROR message will appear  
in the LCD screen. Check the gasket seal is  
placed evenly in the lid. Program Errors are  
summarised in the Trouble Shooting Display  
Information Guide on page 30.  
9
 
Cooking Menus Overview  
Pressure Cooking  
Capacity. When the unit is used on the  
Pressure Cook menu, the maximum capacity  
to use is the MAX PC marking on the inside  
of the cooking pan. The unit can not gain  
pressure and therefore can not work without  
liquid. Using without liquid can severely  
damage the machine.  
Pressure Cooking is an ideal way to create  
quick, flavoursome and delicious meals.  
Pressure Cooking is a method of cooking food  
in liquid (water, stock, wine etc) in a sealed  
cooking pan. The sealed unit retains steam  
and builds pressure raising the temperature  
of the liquid inside the pan above boiling  
point. The increased temperature of the  
liquid and the steam results in reduced  
cooking times. It also causes the fibres in  
food to break down more quickly, resulting  
in tender, flavoursome meats. Vitamins and  
minerals are retained, natural flavours and  
colours are intensified and less seasoning  
can be required. As the meats cooked in  
a pressure cooker tend to be more tender;  
tougher and mostly cheaper yet flavour filled  
cuts of meats can be used such as chuck  
steak.  
Note: The unit can not work without liquid.  
Ensure a minimum of 250ml of liquid is used  
inside the removable cooking pan.  
Releasing Pressure at the End of Cooking  
1.Natural Release Method. The unit is left to  
cool gradually until the pressure releases  
on its own. The lid is then able to be  
removed. Depending on the volume of  
food, this can take 5 – 20 minutes.  
2.Quick Release Method. Using an oven mitt  
flick the tab on the pressure and steam  
release valve to the ‘RELEASE’ setting.  
Do not place any part of your hand or body  
over the steam outlet on the top of the  
valve as steam is very hot and may scald.  
Never use this method when cooking liquid  
ingredients such as casseroles, stocks and  
soups. The pressure is released when steam  
is no longer escaping from the valve and  
the lid opens freely with no force. Only  
then is it safe to remove the lid and serve  
food.  
HIGH Pressure Setting is 70kpa. It is  
suitable for a wide range of foods.  
LOW Pressure Setting is 30kpa. It is more  
suited to delicate foods like chicken fillet,  
fish and some vegetables.  
KEEP WARM Setting. When cooking time is  
completed, the Pressure Cooker automatically  
switches to the Keep Warm setting to prevent  
overcooking and to keep your cooked food  
warm until serving - perfect for busy families,  
those on the run and those who need flexible  
meal times. This setting is not hot enough to  
cook, and should only be used to keep hot,  
cooked food warm for serving.  
Note: During cooking, steam will build up in  
the unit, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
Ideal Meals to Pressure Cook.  
Soups, stocks, casseroles, sauces (e.g. pasta  
sauces), meat, dried beans (not split peas),  
rice, firm vegetables (beetroot, potatoes) and  
desserts (such as pudding, crème caramel).  
10  
 
Cooking menus overview continued  
Slow Cooking  
Rice Cooking  
Slow Cooking achieves flavour filled meals,  
and tender moist meats cooked to perfection.  
As the name suggests, meals are not cooked  
under pressure but are cooked over a long  
period of time. Slow Cooking provides  
healthy, simple and economical cooking.  
It requires minimal supervision, short  
preparation times and quick clean up times.  
When cooking rice, use the ‘Rice’ menu.  
This is suitable for all types of rice including  
White and Brown rice.  
The Rice menu cooks under pressure for  
faster cooking. When using the Rice Menu,  
for rice measurements use the Sunbeam  
Rice measuring cup included with your Aviva  
Pressure Cooker.  
LOW Setting. This is suitable for simmering  
and slow cooking.  
Capacity. When the unit is used on the Rice  
menu, the maximum capacity is the 12 CUP  
marking inside the cooking pan.  
HIGH Setting. This is for faster cooking.  
Typically 1 hour on HIGH = approximately  
2 - 2.5 hours on LOW.  
Sunbeam Rice Cup  
Use the Sunbeam rice cup provided for  
all rice dishes. Rice cup measurements  
are not the same as metric cups. One rice  
cup is approximately 2/3 standard cup  
measurement.  
KEEP WARM Setting. When cooking time  
is completed, the Aviva automatically  
switches to the Keep Warm setting to prevent  
overcooking and to keep your cooked food  
warm until serving - perfect for busy families,  
those on the run and those who need flexible  
meal times. This setting is not hot enough to  
cook, and should only be used to keep hot,  
cooked food warm for serving.  
Steaming  
The Steam menu is perfect for gently  
steaming fish and vegetables. It is  
pre-programmed to use the Low pressure  
cooking setting. When steaming, use the  
cooking rack.  
The Slow Cook menu does not require  
pressure to cook. It cooks similar to standard  
slow cookers and uses low temperatures  
and longer cooking times to achieve tender,  
flavoursome meals.  
The Steam menu does not cook under  
pressure as foods tend to be more delicate.  
Capacity. When the unit is used on the  
Steam menu, the maximum capacity of liquid  
should be just under the rack wires, so that  
the liquid is not touching the food.  
Capacity. When the unit is used on the Slow  
Cook menu, the maximum capacity to use  
is the MAX PC marking on the inside the  
cooking pan.  
11  
 
Cooking Menu Settings continued  
Brown, Sauté, Simmer  
The Frypan mode has three heat settings  
Brown, Sauté and Simmer. Change the heat  
setting depending on the food that you are  
cooking, and your style of cooking. It is  
ideal to use prior to Pressure Cooking, and  
Slow Cooking to brown meats, sauté onions,  
vegetables etc for easy one pot cooking.  
The Brown, Sauté and Simmer menus do  
not cook under pressure but cook similar to  
a frypan. Therefore unless instructed in your  
recipe, do not use the lid on these menus.  
Brown is the highest heat setting and can be  
used to sear meats for casseroles and soups.  
Browning meat prior to pressure cooking and  
slow cooking not only gives your food great  
colour, it also seals in the juices and flavours  
and keeps the meat tender.  
Sauté is a medium temperature and is  
suitable to sauté onions, and mire poix  
(mixture of chopped onion, carrot, celery)  
often used in pressure cooker and slow  
cooker recipes. Sautéing onions allows  
caramelisation which contributes to flavour  
and colour in the end dish.  
Simmer is a lower temperature, around  
boiling point. Use it to gently simmer sauces.  
Capacity. When the unit is used to Brown,  
Sauté or Simmer it may be best to cook in  
batches to ensure the food is evenly cooked.  
12  
 
Cooking Menu Settings Table  
Pressure  
Slow Cook  
Rice  
Steam  
Frypan  
Brown  
Sauté  
Pressure Cook  
Slow Cook  
Rice  
Steam  
Cooking Menu  
Simmer  
Temperature  
(not Pressure)  
Cooking  
Method  
Temperature  
(not Pressure) (not Pressure)  
Temperature  
Pressure  
SEAL  
Pressure  
SEAL  
Pressure &  
Steam Valve  
Setting  
RELEASE  
SEAL  
30 mins  
1 min  
NA  
NA  
NA  
Maximum  
Programmable  
Cooking Time  
High - 2 hours High - 9 hours  
Low - 2 hours Low – 9 hours  
40 mins  
2 mins  
Minimum  
Programmable  
Cooking Time  
High – 2 mins High – 30 mins  
Low – 2 mins Low – 30 mins  
High – 15 mins High – 4 hours  
Low – 30 mins Low – 8 hours  
5 mins  
(Warm – 30  
mins)  
Default  
Cooking Time  
5 min  
1 min  
NA  
NA  
(Warm – 4  
hours)  
(Warm – 4  
hours)  
1 min to  
20mins.  
Time  
Increments  
30 mins  
1 min  
5 min onwards  
High  
Low  
(Warm)  
High  
Low  
(Warm)  
Brown  
Sauté  
Simmer  
High  
(Warm)  
Settings  
Low  
4 hours  
NA  
Maximum Time  
Delay  
4 hours  
4 hours  
4 hours  
NA  
NA  
Cooking Pan  
Maximum  
Capacity  
FULL RC CUP  
line  
MAX PC line  
MAX PC line  
Uses Pressure  
to Cook  
3
3
5
5
3
3
5
5
5
5
Locked Lid  
Required  
13  
 
Cooking Pot markings  
Inside the removable cooking pan are two  
sets of markings.  
One side is marked MAX PC which indicates  
the maximum fill line when cooking any food  
other than rice.  
Note: Except when cooking rice, never load  
the cooking pan above the maximum ingredient  
level line marked MAX PC on the inside of the  
cooking pot.  
Foods that expand during cooking (e.g.  
legumes) should never go above the 3/5 mark.  
The other side is marked FULL RC CUP.  
For white rice, the maximum is the 12 cup  
line (rice and water combined should not  
exceed 12 cup line). For brown rice, the  
maximum is the 10 cup line (rice and water  
combined should not exceed 10 cup line).  
NOTE: The unit can not work without liquid.  
Ensure a minimum of 250ml of liquid is used  
inside the removable cooking pan.  
The 1/5, 2/5, 3/5, 4/5 and 2/3 markings are  
handy guides to use in your recipes.  
14  
 
Using the Pressure Cooker menu  
Place the Pressure Cooker on a flat, level  
surface.  
8. The Pressure Cooker needs to gain  
pressure before pressure cooking can  
commence. When the unit is gaining  
pressure, ‘Cooking’ will flash in the  
LCD screen and the time will not count  
down. When pressure has been reached,  
‘Cooking’ will stop flashing and the time  
will begin to count down.  
Plug in the unit. The unit will beep, and  
the indicator lights and the LCD screen will  
illuminate. The Pressure Cooker will default  
to the Pressure Cooker menu, on the HIGH  
(70kpa) setting. ‘Pressure’ and ‘HIGH’ will  
flash on the display.  
1. Place your food and liquid inside the  
removable cooking pan.  
9. After the set cooking time has elapsed,  
the unit will beep and will automatically  
switch to the KEEP WARM setting.  
The LCD screen will therefore change from  
‘Cooking’ to ‘Keep Warm’. The Pressure  
Cooker can stay in the Keep Warm setting  
for 4 hours.  
2. Place the lid on, and lock by rotating anti-  
clockwise to the LOCK position.  
3. Using the finger tab, flick the pressure  
and steam valve to the ‘SEALposition.  
4. If the menu is not set to Pressure Cook,  
set the cooking menu by scrolling through  
the MENU button until a light appears  
next to Pressure on the control panel, and  
HIGH is flashing in the LCD screen.  
TIP: The Pressure Cooking settings are in the  
Cooking Menu Settings Table on page 13.  
NOTE: The unit can not work without liquid.  
Ensure a minimum of 250ml of liquid is used  
inside the removable cooking pan.  
5. To select the pressure setting of LOW  
(30kpa), press the MENU button, and  
LOW will flash in the LCD screen.  
Note: During cooking, steam will build up in  
the unit, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
6. To select the cooking time, press the TIME  
button, and then press the  
and  
buttons, until your desired time appears  
in the LCD screen. Each button press  
will adjust the time by 1 minute up to  
20 minutes, and increments of 5 mins  
thereafter to a maximum cooking time of  
2 hours.  
Note: the minimum cooking time is 2  
minutes, and the maximum cooking time is  
2 hours.  
7. Once you have set the desired MENU and  
cooking TIME settings, press START.  
15  
 
Using the Slow Cooker menu  
The Slow Cook menu does not cook under  
pressure, but does need the lid locked  
to commence cooking. It cooks similar  
to standard slow cookers and uses low  
temperatures and longer cooking times to  
achieve tender, flavoursome meals.  
7. Once you have set the desired MENU and  
cooking TIME settings, press START.  
8. ‘Cooking’ will show in the LCD screen and  
the time will begin to count down. (Note  
that in the Slow Cooker menu setting,  
the unit does not cook using pressure but  
works like a standard slow cooker.  
Place the Pressure Cooker on a flat, level  
surface.  
9. After the set cooking time has elapsed,  
the unit will beep and will automatically  
switch to the KEEP WARM setting. The  
LCD screen will therefore change from  
‘Cooking’ to ‘Keep Warm’. The Pressure  
Cooker can stay in the Keep Warm setting  
for 4 hours.  
Plug in the unit. The unit will beep, and  
the indicator lights and the LCD screen will  
illuminate. The Pressure Cooker will default  
to the Pressure Cooker menu, on the HIGH  
setting. ‘Pressure’ and ‘HIGH’ will flash on  
the display.  
1. Place your food and liquid inside the  
removable cooking pan.  
Note: As the Slow Cook menu does not cook  
under pressure, you can remove the lid  
during cooking to check your slow cooking  
progress. Only lift the lid if necessary as slow  
cooking uses very low temperatures to cook,  
so the unit does not recover lost heat quickly.  
Note: All food must be completely covered by  
liquid to ensure even cooking results.  
2. Place the lid on, and lock by rotating anti-  
clockwise to the LOCK position.  
TIP: The Slow Cooking settings are in the  
Cooking Menu Settings Table on page 13.  
3. Using the finger tab, flick the pressure  
and steam valve to the ‘RELEASE’  
position.  
NOTE: The unit can not work without liquid.  
Ensure a minimum of 250ml of liquid is used  
inside the removable cooking pan.  
4. If the menu is not set to Slow Cook, set  
the cooking menu by scrolling through the  
MENU button until a light appears next  
to ‘Slow Cooker’ on the control panel, and  
HIGH is flashing in the LCD screen.  
Note: During cooking, steam will build up in  
the unit, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
5. To select the slow cooker setting of LOW,  
press the MENU button, and LOW will  
flash in the LCD screen.  
6. To select the cooking time, press the TIME  
button, and then press the  
and  
buttons, until your desired time appears  
in the LCD screen. Each button press  
will adjust the time by 30 minutes to a  
maximum cooking time of 9 hours.  
Note: The minimum cooking time is 30  
minutes, and the maximum cooking time is  
9 hours.  
16  
 
Using the Rice menu  
Place the Pressure Cooker on a flat, level  
surface.  
6. Using the finger tab, flick the pressure  
and steam valve to the ‘SEALposition.  
Plug in the unit. The unit will beep, and  
the indicator lights and the LCD screen will  
illuminate. The Pressure Cooker will default  
to the Pressure Cooker menu, on the HIGH  
setting. ‘Pressure’ and ‘HIGH’ will flash on  
the display.  
1. Using only the rice measuring cup  
provided, measure out the required  
quantity of rice (refer to the rice  
7. If the menu is not set to Rice, set the  
cooking menu by scrolling through the  
MENU button until a light appears next  
to Rice on the control panel.  
8. To select the cooking time, press the  
TIME button, and then press the  
and  
buttons, until your desired time  
appears in the LCD screen. Each button  
press will adjust the time by 1 minute  
up to a maximum cooking time of 40  
minutes. Use the Rice Cooking Charts  
below to view your cooking times.  
cooking chart of page 19). Rice cup  
measurements are not the same as metric  
cups. 1 rice cup is approximately 2/3  
standard cup measurement. Make sure  
the rice is a level cup measure.  
Note: the minimum cooking time is 2  
minutes, and the maximum cooking time is  
40 minutes.  
9. Once you have set the desired MENU and  
cooking TIME settings, press START.  
Note: 1 cup uncooked white rice = 2 rice  
cups of cooked white rice (approximately)  
1 cup uncooked brown rice = 2½ cups  
cooked brown rice (approximately)  
2. Place the measured rice in a sieve and  
wash rice thoroughly under cold water.  
Wash until the water runs clear. This  
removes excess starch which helps to  
achieve fluffier rice, and prevents rice  
grains sticking to the cooking pan.  
Alternatively wash the rice in the cooking  
pan two or three times until the water  
is clear, pouring out the milky water  
between each rinse.  
10.The Pressure Cooker needs to gain  
pressure before rice cooking can  
commence. When the unit is gaining  
pressure, ‘Cooking’ will flash in the  
LCD screen and the time will not count  
down. When pressure has been reached,  
‘Cooking’ will stop flashing and the time  
will begin to count down.  
11.After the set cooking time has elapsed,  
the unit will beep and will automatically  
switch to the KEEP WARM setting. The  
LCD screen will therefore change from  
‘Cooking’ to ‘Keep Warm’. The Pressure  
Cooker can stay in the rice Keep Warm  
setting for 30 minutes.  
3. Ensure the cooking pan is clean and dry  
before placing it inside the vessel.  
4. Place the washed rice in the cooking pan.  
Add cold water to the cup level indicated  
on the inside of the cooking pan or add  
the quantity of water specified in the rice  
cooking charts on page 19. Make sure  
the rice on the bottom of the pan is even  
when adding the water.  
TIP: Do not keep rice in the pan for extended  
periods of time on Keep Warm setting as the  
rice becomes dry and the quality deteriorates.  
Use the supplied plastic spoon to stir and  
serve the rice. Do not use metal utensils as  
these will scratch the non-stick coating.  
5. Place the lid on, and lock by rotating  
anti-clockwise to the LOCK position.  
TIP: As rice grains can be delicate, at the end  
17  
 
Using the Rice menu continued  
of cooking wait until the pressure releases  
naturally, rather than using the Quick Release  
Method (using the finger tab on the pressure  
release valve).  
TIP: The Rice Cooking settings are in the  
Cooking Menu Settings Table on page 13.  
Note: During cooking, steam will build up in  
the unit, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
18  
 
Rice Cooking Chart – White Rice  
The maximum quantity of White Rice is 12 cups.  
Uncooked Rice Quantity -  
Using Rice Cup  
Fill to Water Indicator  
Approximate Cooking Time  
(excluding time to gain pressure)  
3
4
3
4
6 minutes  
7 minutes  
8 minutes  
9 minutes  
10 minutes  
11 minutes  
12 minutes  
13 minutes  
14 minutes  
15 minutes  
5
5
6
6
7
7
8
8
9
9
10  
11  
12  
10  
11  
12  
Rice Cooking Chart – Brown Rice  
The maximum quantity of Brown Rice is 10 cups.  
Uncooked Rice Quantity -  
Using Rice Cup  
Fill to Water Indicator  
Approximate Cooking Time  
(excluding time to gain pressure)  
3
4
3
4
17 minutes  
20 minutes  
23 minutes  
26 minutes  
28 minutes  
30 minutes  
32 minutes  
35 minutes  
5
5
6
6
7
7
8
8
9
9
10  
10  
Note: The provided rice cup is approximately 2/3 standard cup measurement.  
19  
 
Types of Rice  
There are three main types of rice:  
Medium brown – is whole grain that has  
been hulled but not polished. It has a nutty  
flavour and is slightly chewy in texture. It can  
be used as an all-rounder.  
Short Grain: The grains are short and plump.  
When cooked the grains are soft and sticky  
with a glossy appearance.  
Long Grain: the grains are long and narrow.  
When cooked the grains remain fluffy, dry  
and separate.  
Varieties of short grain rice:  
Japanese Koshihikari - a soft sticky rice, sold  
as “sushi rice” and used to make sushi  
Varieties of long grain rice are:  
Pearl – a soft sticky rice used to make  
puddings and desserts.  
Long – a perfect all-round rice used in a wide  
variety of cuisines.  
Medium Grain: The grains are medium in size.  
When cooked the grains are tender, moist  
and tend to stick together.  
Jasmine – a fragrant rice which is suited to  
Asian type cuisine.  
Basmati – has a fragrant aroma which is  
suited to Indian type cuisine.  
Varieties of medium grain rice:  
Arborio – a soft cooking chalky rice used to  
make risotto and paella.  
Medium white and brown rice  
White calrose - a soft cooking rice used to  
make paella.  
20  
 
Using the Steam menu  
Place the Pressure Cooker on a flat, level  
surface.  
8. The Pressure Cooker needs to gain  
temperature before steam cooking can  
commence. When the unit is gaining  
temperature, ‘Cooking’ will flash in the  
LCD screen and the time will not count  
down. When temperature has been  
reached, ‘Cooking’ will stop flashing and  
the time will begin to count down.  
Plug in the unit. The unit will beep, and  
the indicator lights and the LCD screen will  
illuminate. The Pressure Cooker will default  
to the Pressure Cooker menu, on the HIGH  
setting. ‘Pressure’ and ‘HIGH’ will flash on  
the display.  
1. Place water in the bottom of the  
removable cooking pan and insert the  
cooking rack. Ensure water is just under  
the wires of the rack so that food is not  
touching water.  
9. After the set cooking time has elapsed,  
the unit will beep and cooking will end.  
Note: As steamed food is delicate, there is no  
Keep Warm setting on the Steam menu.  
TIP: The Steam Cooking settings are in the  
Cooking Menu Settings Table on page 13.  
2. Place your food on the cooking rack.  
3. Place the lid on, and lock by rotating anti-  
clockwise so that the two triangle icons  
are aligned to the LOCK position.  
Note: The unit can not work without liquid.  
Ensure a minimum of 250ml of liquid is used  
inside the removable cooking pan.  
4. Using the finger tab, flick the pressure  
and steam valve to the ‘SEALposition.  
Note: During cooking, steam will build up in  
the unit, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
5. If the menu is not set to Steam, set the  
cooking menu by scrolling through the  
MENU button until a light appears next to  
Steam on the control panel.  
6. To select the cooking time, press the TIME  
button, and then press the  
and  
buttons, until your desired time appears  
in the LCD screen. Each button press  
will adjust the time by 1 minute up to a  
maximum cooking time of 30 minutes.  
Note: The minimum cooking time is 1  
minute, and the maximum cooking time is  
30 minutes.  
7. Once you have set the desired MENU and  
cooking TIME settings, press START.  
21  
 
Using the Brown, Sauté,  
Simmer menus  
These 3 Frypan menus do not cook under  
pressure. They work similar to standard  
frypan cooking, requiring dry heat and  
therefore do not need a lid. Do not use a lid  
on these 3 menus. If you wish to cover the  
pan with the lid (e.g. to prevent splatters)  
do not lock the lid and use the finger tab  
to turn the pressure and steam valve to the  
‘RELEASE’ position.  
3. When the unit is gaining temperature,  
‘Cooking’ will flash in the LCD screen.  
When the temperature has been reached,  
‘Cooking’ will stop flashing and using  
tongs carefully add your food to the hot  
pan.  
Note: There is no Keep Warm setting on the  
Brown, Sauté and Simmer menus.  
TIP: Brown, Sauté and Simmer settings are in  
the Cooking Menu Settings Table on page 13.  
Place the Pressure Cooker on a flat, level  
surface.  
NOTE: Do not use the lid on Brown, Saute and  
Simmer menus.  
Plug in the unit, and ensure the removable  
cooking pan is inside the unit. The unit will  
beep, and the indicator lights and the LCD  
screen will illuminate. The Pressure Cooker  
will default to the Pressure Cooker menu, on  
the HIGH setting. ‘Pressure’ and ‘HIGH’ will  
flash on the display.  
1. If the menu is not set to Brown, Sauté or  
Simmer, set the cooking menu by scrolling  
through the MENU button until a light  
appears next to the desired frypan setting  
on the control panel.  
2. Press START.  
Note: No TIME setting is needed for these 3  
frypan menus.  
Note: No lid is to be used for these 3 frypan  
menus.  
22  
 
How to use the Time Delay  
Time Delay is available on the Pressure  
Cooker, Slow Cooker, Rice and Steam menus  
only. The Pressure Cooker allows you to delay  
the start of your cooking so that cooking  
finishes when you need it.  
Note: Do not use the Time Delay when the  
recipe has perishable ingredients such as  
meat, fish, eggs, or dairy as these may spoil.  
Example.  
It’s 4pm and you want to have 12 cups  
of white rice cooked and ready in 2 hours  
time for dinner at 6pm. You want to set the  
machine now so you are free to do other  
things.  
By looking at the Rice Cooking chart on page  
19, you see it takes 15 minutes to cook.  
Time to gain pressure varies according to  
humidity and water temperature, but say it  
takes 15 minutes to gain pressure. Therefore  
total time is 30 minutes. Therefore to have  
the rice ready by 6pm, you will need to delay  
the start of your cooking by approximately 1  
hour and 30 minutes.  
1. Set the MENU and cooking TIME using  
the instructions on pages 15 to 22.  
2. After setting the cooking TIME, press the  
DELAY button, 0:00 and DELAY will flash  
on the LCD screen to indicate the unit is  
being programmed on the delay setting.  
3. Press the  
and  
buttons, until you  
1. Set the MENU to rice  
reach the number of hours and minutes  
your want your cooked to be delayed. I.e.  
set the amount of time you wish to start  
the delay of your cooking cycle.  
2. Set the cooking TIME to 00:15  
3. Press the DELAY button and set for 01:30  
4. Press START  
4. Press START button to commence the  
delay program. DELAY will stop flashing to  
indicate the unit has been set on the delay  
setting. The LCD screen will countdown  
the delay time until 0:00 is reached.  
When 0:00 is reached, DELAY will remove  
from the screen to show that time delay  
has finished, and TIME will be display to  
show that cooking time will commence.  
The unit will begin to gain pressure. As  
per the previous menu instructions, when  
the unit is gaining pressure, ‘Cooking’ will  
flash in the LCD screen and the time will  
not count down. When pressure has been  
reached, ‘Cooking’ will stop flashing and  
the time will begin to count down.  
23  
 
Care and Cleaning  
Cleaning should only be carried out when the  
Pressure Cooker is switched off and the plug  
removed from the socket. Allow the unit to  
completely cool before cleaning.  
Do not use the removable cooking pan on  
the stovetop, inside a microwave oven or  
inside an oven. Use the pan only inside the  
Pressure Cooker unit.  
Lid and Sealing Gasket  
Always examine the gasket before each use.  
The silicon sealing gasket on the inside of  
your pressure cooker lid may deteriorate  
over time. Remove and replace the sealing  
gasket for cleaning as per Figure 1 below.  
Hand clean using warm, soapy water and dry  
thoroughly. Leave the lid upturned for storage  
as this will also extend the life of the gasket.  
Sealing gaskets will need to be replaced  
every 1 – 2 years depending on regular  
use. Contact your nearest Sunbeam Service  
Centre.  
Wash the sealing gasket and lid by hand in  
warm, soapy water. Dry all parts thoroughly.  
Cooking Pan  
To remove food that is cooked onto the  
bottom of the removable cooking pan, soak  
the pan in warm water before cleaning. Wash  
the removable cooking pan by hand in warm,  
soapy water. Dry thoroughly before replacing  
the pan in the unit.  
Press downward  
Exterior  
Wipe the exterior of the Pressure Cooker with  
a damp cloth and polish dry. DO NOT use  
harsh abrasives, scourers or chemicals as  
these will damage the surfaces. To prevent  
damage to the unit do not use alkaline  
cleaning agents when cleaning, use a soft  
cloth and mild detergent.  
Install  
Pull upward  
Condensation Collector  
Empty the condensation collection of water  
after each use. Wash in warm, soapy water.  
Remove  
Figure 1. Removing and reaffixing the  
sealing gasket.  
24  
 
Care and Cleaning continued  
Pressure and Steam Release Valve  
Lid Lock Valve  
Ensure the pressure and steam release valve  
is clear from debris before you commence  
using the unit. Remove the valve and gently  
clean. Ensure it is completely dry before  
replacing.  
Gently lift the valve and ensure it is clear  
from debris before you commence using the  
unit.  
Note: Condensation may collect inside the  
unit under the removable cooking pan. This is  
normal. Wait and until cool, and then remove  
using paper towelling or kitchen cloth.  
Steam Release Valve Cover  
The steam release valve cover is on the  
underside of the lid. Ensure it is clear from  
debris before you commence using the unit.  
Gently hand clean the cover using warm,  
soapy water. Do not try to remove the valve  
cover, just gently lift it up and down to clear  
debris. Ensure it is completely dry before  
returning it to your unit.  
Note: Always make sure that each component  
(pan, valves, gasket) is completely dry before  
you put them back into your unit.  
Pull upward  
Remove  
Press downward  
Install  
Figure 2. Clearing the steam release  
valve cover.  
25  
 
Hints and Tips  
With your Pressure Cooker you can create an  
large variety of delicious meals, snacks and  
desserts. Various foods take different times  
to cook perfectly, so sometimes it may take a  
little trial and error to get the cooking times  
right for you.  
Liquid  
Do not use the pressure cooker without liquid  
as this could severely damage the unit.  
Pressure cooking works by cooking food in  
liquid to create steam and pressure. Without  
liquid the unit can not work. Ensure that a  
minimum of 250ml of liquid is placed inside  
the removable cooking pan.  
Converting Traditional Recipes  
• After becoming familiar with your pressure  
cooker, you can convert conventional  
recipes for pressure cooking. In general,  
reduce cooking times by two thirds. The  
amount of liquid used may also have to  
be adjusted because there is very little  
evaporation from the pressure cooker.  
Reduce the amount of liquid so there is  
only about ½ cup more than desired in  
the finished meal. Remember there must  
always be some liquid in the pressure  
cooker to form the necessary steam. Try  
this formula 1 cup of liquid for the first 15  
minutes of pressure cooking then 1/3 cup  
of liquid for each subsequent 15 minutes.  
Liquid Based Recipes  
Never use the Quick Pressure Release  
method (opening the valve) when cooking  
liquid ingredients such as casseroles, stocks  
and soups.  
Capacity  
Don’t overfill your pressure cooker. Never  
fill more than 2/3 full and only ½ full when  
cooking with legumes, lentils and pulses as  
these foods can expand and debris can clog  
the valve.  
Foods to Avoid  
Certain foods are not suited for pressure  
cooking as they can foam, froth, splatter and  
clog the pressure and steam release valve.  
Noodles, macaroni, spaghetti, cranberry,  
apple sauce, rhubarb, split peas, pearl barley,  
oatmeal and other cereals should not be  
cooked in the pressure cooker.  
• Since flavours are more concentrated,  
reduce amounts of herbs and seasonings  
when converting recipes. Fresh herbs are  
better for pressure cooking than dried  
herbs.  
• Generally speaking, pressure cookers  
cook foods in about a third of the time of  
conventional cooking methods.  
• When using frozen meats in your recipes,  
the cooking time does not need to be  
altered. Pressure will not be achieved until  
the internal temperature in the cooking  
pot is higher than the boiling point of  
water. The cooking time will not begin until  
pressure is achieved, it will just take longer  
to achieve pressure.  
26  
 
Hints and Tips continued  
Slow Cooking  
Roasts  
• If you are slow cooking, you can use the  
Brown menu first which allows you to sear  
meat and vegetables at the beginning, but  
also allows you to thicken sauces and make  
gravies at the end. Browning meat prior  
to slow cooking not only gives your food  
great colour, it also seals in the juices and  
flavours and keeps the meat tender.  
• You can roast a whole chicken as well as  
whole pieces of meat, such as lamb, beef,  
veal and pork by using the Slow Cook  
menu.  
• To make a sauce or gravy with the roast  
juices, remove the meat and cover with foil  
to keep warm. Set the Brown menu and  
stir through some cornflour mixed with a  
little water. Allow to simmer, stirring until  
thickened. You can also add some stock or  
wine to stretch the gravy a little further and  
add great flavour.  
• To thicken a casserole at the end of  
cooking, use the Brown menu and stir  
through a little cornflour combine with  
water. Allow to simmer, stirring until  
thickened.  
• Roasting in the Slow Cooker will not brown  
your meat or chicken, as roasting in an  
oven does. If you want your roast to be  
golden, we recommend using the Brown  
menu to sear the meat first.  
• Slow Cooking is perfect for the cheaper,  
tough cuts of meats, as the lengthy cooking  
process tenderises these cuts.  
• When in Slow Cooker mode, the unit does  
not recover lost heat quickly. So only lift  
the lid if necessary or if instructed to do  
so in the recipe. It’s a good idea to monitor  
your slow cooking results throughout the  
cooking cycle by quickly removing the  
lid and checking, then replacing the lid.  
Different cuts and thickness of meats and  
vegetables can vary cooking times.  
• Leftover roast makes great sandwiches  
the next day. Try the caramelised onion or  
tomato chutney recipe and make burgers  
with the leftovers!  
• It is not uncommon for meat to cook  
faster than root vegetables. It is for this  
reason that we recommend chopping all  
vegetables to a similar small size. Meat  
can be cut into larger chunks because if  
it is cut too small, it will break up once  
cooked and tenderised.  
• Slow Cooking prevents evaporation,  
resulting in the flavours and juices being  
maintained. Keep this in mind when  
creating your own recipes, as you may not  
require as much liquid as you would when  
using other cooking methods.  
27  
 
Hints and Tips continued  
Roasting Meat (such as beef, lamb and veal)  
Stocks  
• To get the best roasting results, we  
recommend sealing your meat first. Trim  
away any excess fat. Rub the meat with a  
little oil and season with salt and pepper  
(or any other flavourings or spices you wish  
to use). Use the Brown menu, and when  
pre-heated, cook meat for a few minutes  
on each side. Set the Slow Cooker mode to  
LOW or HIGH and cook for the appropriate  
time.  
• You can easily make stocks. Many slow  
cooker recipes use stock as part of the  
ingredients. A good stock is also the base  
of a great soup. Stocks can be bought at  
supermarkets; however, nothing beats the  
flavour of a homemade stock.  
• Making your own stock is a great way to  
use up bones or carcasses that would  
normally be thrown away.  
• There is no need to peel your vegetables  
when making a stock. Just ensure you wash  
them well before use.  
Approximate cooking times for well done:  
LOW 2 hours per 500g  
HIGH 1 hour per 500g  
• Fresh made stock will keep in the  
refrigerator for up to 4 days, but can be  
frozen for up to 3 months.  
Note: Unlike roasting in your oven, meat  
cooked to well done in the slow cooker will  
still be very tender.  
• Always label and date your stock before  
storing. It’s a good idea to freeze stock  
in portioned sizes. So for example if you  
generally use stocks in stews, casseroles,  
curries etc, then freeze your stock in 1  
cup portions. If you tend to use your stock  
more for gravies and sauces, then freeze  
it in smaller ¼ cup portions or even in  
ice cube trays, so that you don’t need to  
defrost large quantities at a time.  
Roasting Chicken  
• Wash the chicken in cold running water  
and pat dry with an absorbent paper towel.  
Rub with a little olive oil and season all  
over with salt and pepper (or any other  
spices you wish). Use the Brown menu,  
and when pre-heated, cook the chicken for  
a few minutes on each side until golden.  
Set the Slow Cooker mode to LOW or HIGH  
and cook for the appropriate time.  
• To remove the excess fat, place the stock  
in the fridge overnight, then skim the  
solidified fat from the surface.  
Approximate cooking times:  
LOW 2 hours per 500g  
HIGH 1 hour per 500g  
Note: Ensure chicken is cooked all the way  
through by inserting a skewer or knife into  
the meatiest part of the chicken. The juices  
will be clear when the chicken is cooked  
through. If the juices are pink, a little more  
cooking is required.  
28  
 
Hints and Tips continued  
Rice  
Lid and Gasket  
• Use only the Sunbeam rice measuring  
cup provided. Rice measuring cups and  
standard measuring cups are not the same.  
One rice cup is approximately 2/3 standard  
cup measurement.  
Sealing Gasket. The rubber gasket on  
the inside of your pressure cooker lid  
may deteriorate over time. Leave the  
lid upturned for storage as this will also  
extend the life of the gasket.  
• For fluffier rice, add a little extra water and  
for firmer rice add a little less water.  
Pressure and Steam Release Valve. Ensure  
the pressure and steam valve is clear  
from debris before you commence using  
the unit. Remove the valve and gently  
clean using a pipe cleaner. When on the  
‘SEALsetting the valve is lowered onto  
the valve housing. When the valve is in  
the ‘RELEASE’ setting, the valve is raised  
above the housing so that pressure can not  
form in the unit.  
• Wash rice thoroughly until the water runs  
clear. This removes excess starch which  
helps to achieve fluffier rice, and prevents  
rice grains sticking to the cooking pan.  
• Rice cooking can result in a build up of  
starchy water and bubbles forming around  
the valve and lid which can cause spitting  
from the steam valve. Keep a clear area  
around the unit when cooking rice. Make  
sure white and brown rice is rinsed well  
before cooking.  
Lid Lock Valve. This is on the underneath  
of the lid. Ensure the valve is clear from  
debris before you commence using the  
unit. Lift the valve and gently clean using a  
pipe cleaner.  
• As rice grains can be delicate, at the end  
of cooking wait until the pressure releases  
naturally, rather than using the Quick  
Release Method (using the finger tab on  
the pressure release valve).  
Steam Release Valve Cover. This cover is on  
the underneath of the lid. Ensure the cover  
is clear from debris before you commence  
using the unit. Lift the cover and clean  
with warm, soapy water.  
Brown, Sauté, Simmer  
• When the unit is used to Brown, Sauté or  
Simmer it is best to cook in batches to  
ensure the food is evenly cooked.  
• During cooking, steam will build up in the  
unit, so when lifting the lid use a kitchen  
glove or mitt to protect your hand.  
29  
 
Trouble Shooting Guides  
Problem  
Possible Reason  
Solution  
Menu lights on the  
control panel are  
flashing  
The program has not  
been set  
Set the MENU, TIME and press START  
‘Cooking’ light is  
flashing on the  
LCD screen  
The unit is warming up Wait until ‘Cooking’ light stops  
and/or gaining pressure. flashing.  
For the frypan menus,  
the unit is warming up  
to the set temperature  
For the frypan menus, wait until the  
set temperature has been reached, the  
‘Cooking’ light stops flashing and then  
add food.  
The unit can not gain  
Carefully remove the lid, and check  
pressure as the sealing the sealing gasket is smoothly in place  
gasket may not be  
correctly positioned  
in the gasket holder. Alternatively  
the sealing gasket may need to be  
replaced.  
The unit can not  
Check the valve and flick to the ‘Seal’  
position  
gain pressure as the  
pressure and steam  
safety valve is not in  
the ‘Seal’ position  
The LCD screen  
is blank  
The unit has no power  
Check the cord is inserted into the  
machine, and that the power is  
switched on at the power outlet  
The unit is in  
Press any button to return to default  
screen  
standby mode as the  
programming has not  
been completed and  
no button has been  
pressed in 20 minutes  
Difficult to close  
the lid  
The sealing gasket  
may not be correctly  
positioned  
Carefully remove the lid, and check  
the sealing gasket is smoothly in place  
in the gasket holder. Alternatively  
the sealing gasket may need to be  
replaced.  
30  
 
Trouble Shooting Guides continued  
Problem  
Possible Reason  
Solution  
Unit not gaining  
pressure  
The pressure and steam Check the valve and flick to the ‘Seal’  
safety valve is not in  
the ‘Seal’ position  
position  
The sealing gasket  
may not be correctly  
positioned  
Carefully remove the lid, and check  
the sealing gasket is smoothly in place  
in the gasket holder. Alternatively  
the sealing gasket may need to be  
replaced.  
The Pressure and  
Steam release valve and  
the safety valve may be  
clogged  
Ensure the valves are clear of debris.  
Difficult to open the The unit still has  
lid pressure  
Wait for the unit to release the  
pressure. See ‘Releasing Pressure at  
the end of Cooking’ on page 10.  
Alternatively check to see if the lid lock  
rod on the top of the lid is raised.  
If it’s raised, press gently with a small  
pencil or chopstick to allow the steam  
to release.  
31  
 
Trouble Shooting Guides continued  
LCD User Screen Display Information  
Display Reads  
Problem  
Solution  
E01  
Sensor malfunction  
Contact Sunbeam Customer Service on  
Australia 1300 881 861  
New Zealand 0800 786 232  
E02  
E04  
Pressure can not gain  
Remove gasket entirely from the lid. Clean  
and dry and replace firmly back into the lid.  
Refer to page 24 for cleaning guide.  
Ensure the lid is locked on, and the pressure  
valve is in the ‘SEALposition.  
If this error occurs again, ensure the gasket  
and the valves are clear from debris. Then  
reset the unit.  
E05  
Dry  
Temperature is too high. Open the lid and allow to cool. After the  
message disappears, relock the lid, ensure  
the valve is in the ‘SEALposition and reset  
the program.  
Dry Error. There is not  
Carefully use the finger tab on the pressure  
enough liquid in the pan release valve and flick to ‘RELEASE’. When  
pressure has been released, carefully remove  
the lid using oven mitts and add liquid to the  
pan. Replace and lock lid, and ensure the  
valve is in the ‘SEALposition.  
Lid  
Lid Error. The lid is  
locked using the frypan  
menu  
Do not lock the lid on the frypan menus.  
Remove the lid and reset the program.  
32  
 
Recipes - Stocks  
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the  
Aviva Pressure Cooker. We hope you enjoy using your Sunbeam Aviva.  
Chicken Stock  
Beef Stock  
Makes: 2 Litres  
Makes: 1.5 Litres  
Menu: Pressure Cooker  
Menu: Pressure Cooker  
1kg chicken carcass  
6 cups water  
2 tablespoons vegetable oil  
2kg beef bones  
5 black peppercorns  
5 parsley stems  
2 carrots, roughly chopped  
2 celery stalks, roughly chopped  
2 onions, roughly chopped  
5 black peppercorns  
5 parsley stems  
3 celery stalks, roughly chopped  
1 leek, roughly chopped  
1 bay leaf  
1 bay leaf  
1.Place all ingredients in pan. Secure lid.  
2.Press MENU and select PRESSURE HIGH.  
Press TIME and set to 1 hour. Make sure  
the steam vent is closed. Press START.  
3.Once cooking is completed, and the  
pressure has released, set aside to cool.  
8 cups water  
1.Press MENU and select BROWN. Press  
START. Add oil and preheat for 2 minutes.  
2.Add half of the beef bones and brown off  
for 3-4 minutes. Remove from pan and  
repeat with the remaining bones.  
3.Press STOP. Press MENU and select  
SAUTE. Press START. Add carrots, celery  
and onions. Cook for 4-5 minutes or until  
tender. Add remaining ingredients. Press  
STOP. Secure the lid.  
4.Strain stock. Place stock in portion sized  
containers and freeze for up to 3 months.  
4.Press MENU and select PRESSURE HIGH.  
Press TIME and set for 1 hour. Make sure  
the steam vent is closed. Press START.  
5.Once cooking is completed, and the  
pressure has released, set aside to cool.  
6.Strain stock. Place stock in portion sized  
containers and freeze for up to 3 months.  
33  
 
Recipes - Side Dishes  
Legumes  
Makes: 1.5 Litres  
Menu: Pressure Cooker  
3 cups water  
1 cup dried beans  
1.Place all ingredients in pan. Secure lid.  
2.Press MENU and select PRESSURE HIGH. Press TIME and set desired time. Make sure the  
steam vent is closed. Press START.  
3.Once cooking is completed, and the pressure has released, set aside to cool.  
4.Strain.  
Legume Cooking Times  
Ratio  
Cooking Time  
(soaking not  
required)  
Traditional Cooking Time  
(excluding overnight soaking)  
Chickpeas  
45 minutes  
25 minutes  
25 minutes  
6 minutes  
45 minutes- 1 hour  
1 – 1 ½ hours  
1 – 1 ½ hours  
45 minutes – 1 hour  
1 hour  
3 cups of water  
to every 1 cup  
of fried beans  
Cannellini Beans  
Kidney Beans  
Lentils  
Lima Beans  
12-16 minutes  
34  
 
Recipes - Side Dishes continued  
Hummus  
Makes: 5 cups  
Menu: Pressure Cooker  
6 cups water  
2 cups or 375g dried chickpeas  
1 cup olive oil  
3 cloves garlic, peeled  
¼ cup tahini  
½ cup water  
Juice of 2 lemons  
1 tablespoon good quality soy sauce  
Salt and freshly ground black pepper, to taste  
1.Place chickpeas and water in the pan.  
Secure lid.  
2.Press MENU and select PRESSURE HIGH.  
Press TIME and set for 45 minutes. Make  
sure the steam vent is set to the seal  
position. Press START.  
3.Once cooking is completed, and the  
pressure has released, set aside to cool.  
4.Drain. Place all remaining ingredients  
in food processor and process to form a  
smooth paste. Season to taste with salt  
and pepper.  
5.Store in a clean, covered container in the  
refrigerator for up to one week.  
35  
 
Recipes - Main Meals  
Char Sui Pork  
Serves: 6  
Chili Con Carne  
Serves: 8 - 10  
Menu: Pressure Cooker  
Menu: Pressure Cooker  
¼ cup hoisin sauce  
1 tablespoon vegetable oil  
2kg gravy beef  
¼ cup honey  
¼ cup tomato ketchup  
1 tablespoon olive oil  
2 cloves garlic, crushed  
2 onions, roughly chopped  
¼ cup light soy sauce  
2 cloves garlic, crushed  
2 cm piece ginger, peeled, grated  
1 teaspoon Chinese five spice powder  
1 teaspoon sesame oil  
1 large red capsicum, seeds removed,  
chopped  
2 x 400g cans chopped tomatoes  
2 cups beef stock  
1kg pork shoulder, bone removed  
½ cup chicken stock  
½ cup fresh coriander, roughly chopped  
¼ cup cocoa powder  
Salt and freshly ground black pepper, to taste  
Jasmine rice and Asian greens, to serve  
2 teaspoons ground cumin  
2 teaspoons ground oregano  
1 teaspoon ground cloves  
1.In a bowl combine hoisin sauce, honey,  
ketchup, soy, garlic, ginger, five-spice  
powder and sesame oil. Rub over pork  
and place in refrigerator to marinate for 2  
hours.  
1 teaspoon chili flakes  
1 cinnamon stick  
2 x 400g cans kidney beans, drained, rinsed  
Salt and freshly ground black pepper, to taste  
2.Place pork and remaining ingredients in  
the pan. Secure the lid.  
3.Press MENU and select PRESSURE HIGH.  
Press TIME and set to 2 hours. Press  
START. Make sure the steam vent is set to  
the seal position.  
4.Once cooking is completed, and the  
pressure has released, set aside to cool.  
5.Shred pork. Season to taste with salt and  
pepper. Serve over rice with steamed Asian  
greens.  
1.Press MENU and select BROWN. Press  
START. Add oil and preheat for 2 minutes.  
2.Add half of the beef and brown off in  
pan for 3-4 minutes. Remove from pan.  
Repeat with the remaining beef. Remove  
from pan. Press STOP.  
3.Remove any excess beef juice from the pan  
and discard.  
4.Press MENU and select SAUTE. Add olive  
oil, garlic, onions and capsicum. Cook for  
4-5 minutes or until tender. Return beef  
to the pan and add remaining ingredients,  
except beans. Press STOP. Secure the lid.  
36  
 
Recipes - Main Meals continued  
5.Press MENU and select PRESSURE HIGH.  
Press TIME and set for 45 minutes. Make  
sure the steam vent is set to the seal  
position. Press START.  
6.Once cooking is completed, and the  
pressure has released, set aside to cool.  
Chicken Provençal  
Serves: 6  
Menu: Pressure Cooker  
1 tablespoon olive oil  
2 cloves garlic, crushed  
7.Press MENU and select SIMMER. Add  
the kidney beans and bring the chili con  
carne to simmer for 15 minutes or until  
thickened.  
8.Season to taste with salt and pepper.  
Serve.  
2 onions, sliced  
1 red capsicum, deseeded, sliced  
1 yellow capsicum, deseeded, sliced  
¾ cup white wine  
800g can chopped tomatoes  
1 cup kalamata olives, stones removed  
10 chicken thigh fillets, skin removed  
8 sprigs fresh thyme  
TIP: This chilli is great served with sour  
cream and fresh coriander.  
2 anchovies  
Salt and freshly ground black pepper, to taste  
1.Press MENU and select SAUTE. Press  
START. Add oil and preheat for 2 minutes.  
2.Add garlic, onions and capsicums. Cook for  
4-5 minutes or until tender.  
3.Add wine and allow to reduce by half. Add  
remaining ingredients to pan. Press STOP.  
Secure the lid.  
4.Press MENU and select PRESSURE HIGH.  
Press TIME and set for 30 minutes. Make  
sure the steam vent is set to the seal  
position. Press START.  
5.Once cooking is completed, and the  
pressure has released, set aside to cool.  
6.Season to taste with salt and pepper.  
Serve.  
37  
 
Recipes - Main Meals continued  
Pulled Pork Burgers  
Serves: 4 - 6  
Mexican Pulled Pork  
Serves: 6  
Menu: Pressure Cooker  
Menu: Pressure Cooker  
2 long red chillis  
2 tablespoons chilli powder  
1 tablespoon salt flakes  
1 tablespoon brown sugar  
1 teaspoon ground cumin  
1 teaspoons ground cumin  
½ teaspoon cayenne  
2 cloves garlic  
2 cm piece ginger, peeled  
1 tablespoon coriander seeds  
1 tablespoon fennel seeds  
1 teaspoon mustard powder  
1 teaspoon smoked paprika powder  
½ teaspoon turmeric  
²⁄ cup brown sugar  
³
½ cup tomato ketchup  
½ teaspoon ground oregano  
½ teaspoon onion powder  
½ teaspoon garlic powder  
½ teaspoon cinnamon  
¼ teaspoon ground cloves  
2 tablespoons of vegetable oil  
1 leek, sliced  
2 tablespoons apple cider vinegar  
330mls apple cider  
2.5kgs boneless pork shoulder  
Salt and freshly ground black pepper, to taste  
Bread rolls, pickles, coleslaw, to serve  
1.Place chilli, garlic, ginger, coriander,  
fennel, mustard powder and paprika in a  
food processor and pulse until a fine paste.  
Season to taste with salt and pepper.  
1.5kgs boneless pork shoulder, rind and fat  
removed  
410g tin of chopped tomatoes  
2 tablespoons cider  
2.Place all ingredients in pan. Rub pork with  
marinate. Secure lid.  
Salt and freshly ground black pepper, to taste  
Soft tacos, guacamole, sour cream and salad,  
to serve  
3.Press MENU and select PRESSURE HIGH.  
Press TIME and set for 2 hours. Make sure  
the steam vent is set to the seal position.  
Press START.  
1.Mix all the ingredients except the pork,  
oil, tomatoes and cider, together in a bowl  
until well blended.  
4.Once the cooking has completed, set aside  
and allow pressure to release naturally.  
2.Rub the pork with the spice mix ensuring  
to cover all the pork.  
5.Remove lid and shred pork with two forks.  
Add back to marinade. Season to taste with  
salt and pepper. Stir to combine. Serve in  
bread rolls with pickles and coleslaw.  
3.Pour the oil into the pressure cooker pan.  
Press START. Press MENU and select  
BROWN.  
TIP: If the sauce is too thin thicken with 2  
tablespoons corn flour. Bring to the simmer  
until thickened.  
4.Place pork into pan and brown well on all  
sides. Add the leek to the pan and cook  
for 2 minutes. Add the combined tomatoes  
38  
 
Recipes - Main Meals continued  
and cider to the pork. Press STOP.  
Duck Ragu  
Serves: 4 - 6  
5.Press MENU and select PRESSURE HIGH.  
Press TIME and set for 2 hours. Press  
START.  
Menu: Pressure Cooker  
1 tablespoons butter  
6.Once the cooking has completed, allow  
pressure to release naturally.  
500g duck breasts, skin on, deboned  
100g bacon, chopped  
7.Remove lid and shred pork with two forks.  
Add back to sauce. Season to taste with  
salt and pepper. Stir to combine.  
2 cloves garlic, crushed  
1 onion, finely chopped  
8.Serve in soft tacos with guacamole, sour  
cream and salad.  
1 bay leaf  
1 tablespoon fresh rosemary, roughly chopped  
2 tablespoons tomato paste  
½ cup red wine  
TIP: If the sauce is too thin thicken with 2  
tablespoons corn flour. Bring to the simmer  
until thickened.  
400g can chopped tomatoes  
2 cups chicken stock  
150g button mushrooms, sliced  
Salt and freshly ground black pepper, to taste  
Pasta and parmesan cheese, to serve  
1.Press MENU and select BROWN.  
Press START. Add butter and preheat for  
2 minutes.  
2.Add duck and cook for 2 minutes on each  
side or until golden. Remove from pan.  
3.Press STOP. Press MENU and select  
SAUTE. Press START.  
4.Add bacon, garlic, onion, bay leaf and  
rosemary. Cook for 4-5 minutes or until  
tender. Add tomato paste and cook for  
1 minute. Add wine and allow to reduce  
by half.  
5.Place all ingredients in pan, including the  
duck. Press STOP. Secure lid.  
6.Press MENU and select PRESSURE HIGH.  
Press TIME and set to 20 minutes. Make  
sure the steam vent is set to the seal  
position. Press START.  
39  
 
Recipes - Main Meals continued  
7.Once cooking is completed, and the  
pressure has released, set aside to cool.  
oregano, parmesan and paprika. Season  
with salt and pepper. Stuff each squid  
tube with equal amounts of crumb mixture.  
Secure ends with a toothpick.  
8.Season to taste with salt and pepper. Serve  
over pasta with grated parmesan cheese.  
4.Add all remaining ingredients to the pan.  
Secure lid.  
Tomato Braised Calamari  
Serves: 4 - 6  
5.Press MENU and select PRESSURE HIGH.  
Press TIME and set to 20 minutes. Make  
sure the steam vent is set to the sealed  
position. Press START.  
Menu: Pressure Cooker  
20g butter  
6.Once cooking is completed, and the  
pressure has released, remove calamari  
from the sauce and set to one side.  
3 cloves garlic, crushed  
3 onions, chopped  
2 cups fresh breadcrumbs  
7.Press MENU and select SIMMER, cook  
sauce for a further 15 minutes. Return  
calamari and basil to the pan and heat  
through. Season to taste with salt and  
pepper. Serve.  
¼ cup fresh flat-leaf parsley, roughly  
chopped  
2 tablespoons lemon zest  
2 tablespoons fresh oregano, chopped  
2 tablespoons grated parmesan cheese  
2 teaspoons sweet paprika  
8 squid tubes, rinsed  
¼ cup olive oil  
3 anchovy fillets  
½ cup white wine  
2 400g cans cherry tomatoes  
½ cup fresh basil, roughly chopped  
Salt and freshly ground black pepper, to taste  
1.Press MENU and select SAUTE. Press  
START. Add butter and preheat for 2  
minutes.  
2.Add garlic and onions. Cook for 4-5  
minutes or until tender. Remove half of the  
onion mixture. Press STOP.  
3.In a large bowl combine half of the onion  
mixture with breadcrumbs, parsley, lemon,  
40  
 
Recipes - Main Meals continued  
Massaman Curry  
Serves: 6 to 8  
6.Once cooking has completed, and the  
pressure has released, season to taste with  
salt and pepper. Serve with rice.  
Menu: Slow Cooker  
2 tablespoons vegetable oil  
1kg beef chuck steak, cut into 2cm cubes  
1 ½ cups coconut cream  
½ cup massaman curry paste  
1 ½ cups chicken stock  
Lamb Tagine  
Serves: 6 to 8  
Menu: Slow Cooker  
1kg lamb shoulder, cut into 2cm cubes  
2cm piece ginger, peeled, grated  
2 tablespoons smoked paprika  
1 tablespoon ground turmeric  
2 teaspoons ground cinnamon  
1 teaspoon ground cayenne pepper  
2 tablespoons olive oil  
1 ½ cups coconut milk  
½ cup roasted peanuts  
¼ cup brown sugar  
2 tablespoons fish sauce  
2 tablespoons tamarind paste  
6 cardamom pods, crushed  
2 potatoes, peeled, cut into 2cm cubes  
2 bay leaves  
3 cloves garlic, crushed  
2 onions, chopped  
1 ½ cups beef stock  
1 cinnamon stick  
½ cup dried apricots, chopped  
½ cup flaked almonds  
Salt and freshly ground black pepper, to taste  
Jasmine rice, to serve  
¹⁄ cup dried dates, chopped  
³
¹⁄ cup sultanas  
³
1.Press MENU and select BROWN. Press  
START. Add oil and preheat for 2 minutes.  
1 tablespoon honey  
2.Add half of the beef and brown off in  
pan for 3-4 minutes. Remove from pan.  
Repeat with the remaining beef.  
Salt and freshly ground black pepper, to taste  
Cous cous and fresh coriander, to serve  
3.Press STOP. Press MENU and select  
SIMMER. Press START. Add coconut cream  
and curry paste. Bring to a simmer and stir  
until fragrant.  
1.Rub lamb with ginger, paprika, turmeric,  
cinnamon and cayenne. Cover and  
refrigerate for 30 minutes.  
2.Press MENU and select BROWN. Press  
START. Add oil and preheat for 2 minutes.  
4.Add remaining ingredients into the pan.  
Press STOP. Secure the lid.  
3.Add lamb and brown off in pan for 3-4  
minutes. Remove from pan.  
5.Press MENU and select SLOW COOK  
HIGH. Press TIME and set to 4 hours.  
Make sure the steam vent is in the  
RELEASE position. Press START.  
4.Press STOP. Press MENU and select  
SAUTE. Press START. Add garlic and  
41  
 
Recipes - Main Meals continued  
onions cooking for 4-5 minutes or until  
tender. Add remaining ingredients into the  
pan. Press STOP. Secure the lid.  
Lamb Shanks with Lemon and Dill  
Serves: 4  
Menu: Slow Cooker  
5.Press MENU and select SLOW COOK  
HIGH. Press TIME and set to 4 hours.  
Make sure the steam vent is set to the  
RELEASE position. Press START.  
4 lamb shanks  
¼ cup plain flour  
¼ cup olive oil  
6.Once cooking has completed, and the  
pressure is released, season to taste with  
salt and pepper. Serve over cous cous with  
fresh coriander.  
2 cloves garlic, crushed  
2 onions, chopped  
¾ cup chicken stock  
4 fresh dill sprigs  
1 lemon, finely sliced  
2 tablespoons lemon juice  
Salt and freshly ground black pepper, to taste  
Fresh dill, to serve  
1.Dust lamb shanks in flour.  
2.Press MENU and select BROWN. Press  
START. Add half of the oil and preheat for  
2 minutes.  
3.Add lamb cooking for 3-4 minutes or until  
golden. Remove from pan.  
4.Press STOP. Press MENU and select  
SAUTE. Press START. Add remaining oil,  
garlic and onion. Cook for 4-5 minutes or  
until tender.  
5.Add shanks, stock, dill and lemon slices  
and lemon juice to the pan. Press STOP.  
Secure the lid.  
6.Press MENU and select SLOW COOK  
HIGH. Press TIME and set to 4 hours.  
Make sure the steam vent is set to the  
RELEASE position. Press START.  
7.Once cooking has completed, and the  
pressure is released, season to taste with  
salt and pepper. Top with extra dill and  
serve.  
42  
 
Recipes - Main Meals continued  
Beef Bolognese  
Serves: 4 - 6  
Coq au Vin  
Serves: 4 - 6  
Menu: Slow Cooker  
Menu: Slow Cooker  
½ cup olive oil  
1 leek, halved  
3 onions, chopped  
5 sprigs fresh flat-leaf parsley  
3 sprigs fresh thyme  
2 carrots, peeled, chopped  
2 stalks celery, chopped  
2 cloves garlic, crushed  
4 sprigs fresh thyme  
1 bay leaf  
2 tablespoons olive oil  
1.5kg chicken thighs, fat removed  
30g butter  
1 kg beef mince  
1 cup red wine  
200g bacon, chopped  
200g button mushrooms, left whole  
4 shallots, sliced  
2 400g can cherry tomatoes  
Salt and freshly ground black pepper, to taste  
Pasta and parmesan cheese, to serve  
3 cloves garlic, crushed  
¼ cup plain flour  
1.Press MENU and select SAUTE. Press  
START. Add oil and preheat for 2 minutes.  
¼ cup tomato paste  
2.Add onion, carrot, celery, garlic and thyme.  
Cook for 6-8 minutes or until tender. Set  
aside.  
3 carrots, peeled, diced  
500mls red wine  
1 cup chicken stock  
3.Press STOP. Press MENU and select  
BROWN. Press START. Add beef mince and  
cook for 3-4 minutes or until browned.  
Add wine and allow to reduce by half.  
Salt and freshly ground black pepper, to taste  
1.Place one half on the leek cut side up on a  
flat surface. Place parsley, thyme and bay  
leaf in the middle of the leek. Cover with  
other half of leek. Tie leek together so all  
herbs are incased.  
4.Add remaining ingredients into the pan.  
Press STOP. Secure the lid.  
5.Press MENU and select SLOW COOK LOW.  
Press TIME and set to 8hours. Make sure  
the steam vent is set to the RELEASE  
position. Press START.  
2.Press MENU and select BROWN. Press  
START. Add oil and preheat for 2 minutes.  
3.In batches brown chicken off in pan for  
3-4 minutes. Remove from pan.  
6.Once cooking has completed, and the  
pressure is released, season to taste with  
salt and pepper. Serve over pasta with  
parmesan cheese.  
4.Press STOP. Press MENU and select  
SAUTE. Press START. Add butter and  
bacon cooking until crisp. Add mushrooms,  
shallots, leek and garlic. Cook for 6-8  
minutes or until tender.  
43  
 
Recipes - Main Meals continued  
5.Stir through flour and tomato paste. Add  
remaining ingredients into the pan. Press  
STOP. Secure the lid.  
Thai Pumpkin Soup  
Serves: 4 - 6  
Menu: Slow Cooker  
6.Press MENU and select SLOW COOK  
HIGH. Press TIME and set to 4 hours.  
Make sure the steam vent is set to the  
RELEASE position. Press START.  
20g butter  
2 onions, chopped  
2 cloves garlic, crushed  
¼ cup red curry paste  
1 cup coconut cream  
1 ½ cups vegetable stock  
7.Once cooking has completed, and the  
pressure is released, season to taste with  
salt and pepper. Serve hot.  
TIP: Commercially bought bouquet garni from  
your supermarket can be used and would  
replace the first 4 ingredients.  
1kg pumpkin, peeled, chopped, seeds  
removed  
Salt and freshly ground black pepper, to taste  
Fresh coriander, to serve  
1.Press MENU and select SAUTE. Add butter  
and preheat for 2 minutes.  
2.Add onion and garlic. Cook for 4-5 minutes  
or until tender. Add curry paste, cooking  
for one minute or until fragrant.  
3.Add remaining ingredients to the pan.  
Press STOP. Secure the lid.  
4.Press MENU and select SLOW COOK  
HIGH. Press TIME and set to 4 hours.  
Make sure the steam vent is set to the  
RELEASE position. Press START.  
5.Once cooking has completed, and the  
pressure is released, allow to cool.  
6.Puree cooled soup. Season to taste with  
salt and pepper. Reheat before serving.  
Serve with fresh coriander.  
44  
 
Recipes - Main Meals continued  
Express Paella  
Serves: 6 - 8  
Mushroom and Gorgonzola Risotto  
Serves: 6 - 8  
Menu: Rice Cooker  
Menu: Rice Cooker  
2 tablespoons olive oil  
500g chorizo, sliced  
2 tablespoons olive oil  
2 cloves garlic, crushed  
3 cloves garlic, crushed  
1 onion, chopped  
2 onions, chopped  
500g Portobello mushrooms, sliced  
4 cups Arborio rice*  
1 red capsicum, seeds removed, diced  
1 cup chicken stock  
¾ cup white wine  
1 ½ cups long grain rice*  
6 cups chicken stock  
2 tablespoons freshly chopped flat-leaf  
parsley  
¾ cup grated parmesan cheese  
150g gorgonzola cheese, crumbled  
½ cup continental parsley, roughly chopped  
40g butter, room temperature  
Salt and freshly ground black pepper, to taste  
½ teaspoon caster sugar  
500g shrimp, peeled, deveined  
400g can crushed tomatoes  
Salt and freshly ground black pepper, to taste  
1.Press MENU and select SAUTE. Press  
START. Add oil and preheat for 2 minutes.  
1.Press MENU and select BROWN. Press  
START. Add oil and preheat for 2 minutes.  
2.Add garlic, onion and mushrooms. Cook for  
4-5 minutes or until tender.  
2.Add chorizo and brown off in pan for 3-4  
minutes. Remove from pan.  
3.Add rice and stir to coat all grains.  
Pour in wine and allow to reduce by half.  
Add stock. Press STOP. Secure the lid.  
3.Press STOP. Press MENU and select  
SAUTE. Press START. Add garlic, onion  
and capsicum. Cook for 4-5 minutes or  
until tender.  
4.Press MENU and select RICE. Press TIME  
and set to 12 minutes. Make sure the  
steam vet is set to the seal position.  
Press START.  
4.Add remaining ingredients to the pan.  
Press STOP. Secure the lid.  
5.Press MENU and select RICE. Press TIME  
and set to 10 minutes. Make sure the  
steam vent is set to the seal position.  
Press START.  
5.Once cooking has completed and the  
pressure is released, fold through  
Parmesan, gorgonzola, parsley and butter.  
Season to taste with salt and pepper.  
Serve hot.  
6.Once cooking has completed and the  
pressure is released, season to taste with  
salt and pepper. Serve hot.  
* Use the Sunbeam rice cup provided.  
* Use the Sunbeam rice cup provided.  
45  
 
Recipes - Main Meals continued  
Basil and Lemon Risotto  
Serves: 6  
Classic Risotto  
Serves: 6  
Menu: Rice Cooker  
Menu: Rice Cooker  
30g butter  
Pinch saffron threads  
1 clove garlic, crushed  
30g butter  
1 onion, chopped  
2 onions, finely chopped  
2 cloves garlic, crushed  
3 ½ cups Arborio rice*  
½ cup white wine  
3 ½ cups Arborio rice*  
6 cups chicken stock  
6 cups chicken stock  
1 cup fresh basil leaves, roughly chopped  
1 cup grated parmesan cheese  
2 tablespoons lemon zest  
1 tablespoon lemon juice  
Salt and freshly ground black pepper, to taste  
1 ½ cup frozen peas, thawed  
½ cup grated parmesan cheese  
Salt and freshly ground black pepper, to taste  
Grated parmesan cheese, to serve  
1.Soak saffron threads in 1 tablespoon  
boiling water for 5 minutes.  
1.Press MENU and select SAUTE. Press  
START. Add Butter and preheat for 2  
minutes.  
2.Press MENU and select SAUTE. Press  
START. Add butter and preheat for 2  
minutes.  
2.Add garlic and onion. Cook for 4-5 minutes  
or until tender.  
3.Add onion and garlic. Cook for 4-5 minutes  
or until tender.  
3.Add rice and stir to coat all grains. Pour in  
wine and allow to reduce by half.  
4.Add rice and stir to coat all grains. Add  
stock and saffron. Stir to combine. Press  
STOP. Secure the lid.  
4.Add stock. Press STOP. Secure the lid.  
5.Press MENU and select RICE. Press TIME  
and set to 11 minutes. Make sure the  
steam vent is set to the seal position. Press  
START.  
5.Press MENU and select RICE. Make sure  
the steam vent is set to the seal position.  
Press START.  
6.Once cooking has completed and the  
pressure is released, stir through peas and  
parmesan cheese. Season to taste with salt  
and pepper. Serve hot.  
6.Once cooking has completed and the  
pressure is released, stir through basil,  
parmesan and lemon. Season to taste with  
salt and pepper. Serve immediately.  
* Use the Sunbeam rice cup provided.  
TIP: Add grilled chicken to the finished  
risotto.  
* Use the Sunbeam rice cup provided.  
46  
 
Recipes - Main Meals continued  
Spanish Rice  
Serves: 6  
Steamed Ricotta Stuffed Zucchinis  
Serves: 6  
Menu: Rice Cooker  
Menu: Steamer  
2 tablespoons olive oil  
¼ cup olive oil  
2 red onions, sliced  
3 cloves garlic, crushed  
2 cloves garlic, crushed  
1 onion, finely chopped  
2 long red chillies, sliced  
1 teaspoon ground turmeric  
2 cups long grain white rice*  
1 ½ cups vegetable stock  
400g can chopped tomatoes  
400g can red kidney beans, rinsed, drained  
2 cups ricotta cheese  
¾ cup fresh breadcrumbs  
¾ cup grated parmesan cheese  
¼ cup fresh flat-leaf parsley, chopped  
1 tablespoon fresh mint, chopped  
1 tablespoon fresh oregano, chopped  
1 tablespoon lemon zest  
Salt and freshly ground black pepper, to  
serve  
2 egg yolks  
Fresh coriander and sour cream, to serve  
6 zucchini, halved lengthwise  
Salt and freshly ground black pepper, to taste  
1.Press MENU and select SAUTE. Press  
START. Add oil and preheat for 2 minutes.  
1.Press MENU and select SAUTE. Press  
START. Add oil and preheat for 2 minutes.  
2.Add onion, garlic and chilli. Cook for 4-5  
minutes or until tender.  
2.Add onions and garlic. Cook for 4-5  
minutes or until tender. Remove from pan.  
Press STOP.  
3.Add turmeric and rice. Stir to coat all  
grains. Add stock, tomatoes and kidney  
beans. Secure the lid.  
3.In a large bowl combine onion mixture,  
ricotta, breadcrumbs, cheese, parsley,  
mint, oregano, lemon zest and egg yolks.  
Season to taste with salt and pepper.  
4.Press STOP. Press MENU and select RICE.  
Press TIME and set to 10 minutes.  
Make sure the steam vent is set to the seal  
position. Press START.  
4.Scoop out the middle of the zucchinis.  
Place equal amounts of filling in each  
zucchini.  
5.Once cooking has completed and the  
pressure is released, season to taste with  
salt and pepper. Serve with coriander and  
sour cream.  
5.Place 2 cups of water in the base of the  
pan. Place rack in pan, cover with baking  
paper. Place zucchinis on the rack.  
Secure the lid.  
* Use the Sunbeam rice cup provided.  
6.Press MENU and select STEAM. Press  
TIME and set to 7 minutes. Make sure the  
steam vent is set to the seal position.  
Press START.  
47  
 
Recipes - Main Meals continued  
7.Once cooking has completed and the  
pressure is released, carefully remove  
zucchinis and repeat with remaining  
zucchinis. Serve hot or cold.  
Asian Steamed Chicken  
Serves: 4  
Menu: Steamer  
2 long green onions, sliced  
2 cloves garlic, crushed  
Herbed Salmon Parcels  
Serves: 4  
2 tablespoons lime juice  
1 tablespoon fish sauce  
Menu: Steam  
1 tablespoon soy sauce  
4 x 200g fillets salmon, skin on  
1 lemon, finely sliced  
1 teaspoon sesame oil  
1cm piece ginger, peeled, grated  
4 chicken breasts, skin removed  
1 tablespoon sesame seeds  
Salt and freshly ground black pepper, to taste  
1 bunch fresh basil  
1 bunch fresh dill  
50g butter, room temperature  
Salt and freshly ground black pepper, to taste  
1.Place onion, garlic, lime, fish sauce, soy  
sauce, sesame oil and ginger in a bowl and  
stir to combine.  
1.Place each piece of salmon in the middle  
of a 20cm square of baking paper.  
2.Evenly divide lemon, basil and dill and  
place over salmon. Dot with butter. Bring  
corners of baking paper to the centre and  
secure to form a parcel.  
2.Place each piece of chicken in the middle  
of a 20cm square of baking paper.  
3.Evenly divide the sauce between chicken  
breasts. Bring corners of baking paper to  
the centre and secure to form a parcel.  
3.Place 2 cups of water in the base of the  
pan. Place rack in pan. Place salmon on  
the rack. Secure the lid.  
4.Place 2 cups of water in the base of the  
pan. Place rack in pan. Place chicken on  
the rack. Secure the lid.  
4.Press MENU and select STEAM. Press  
TIME and set to 8 minutes. Make sure  
the steam vent is set to the seal position.  
Press START.  
5.Press MENU and select STEAM. Press  
TIME and set to 10 minutes. Make sure  
the steam vent is set to the seal position.  
Press START.  
5.Once cooking has completed and the  
pressure is released, carefully remove  
salmon from pan. Serve.  
6.Once cooking has completed and the  
pressure is released, carefully remove  
chicken parcels. Season to taste with salt  
and pepper. Serve.  
48  
 
Recipes - Desserts  
Red Wine Poached Pears  
Serves: 6  
Chocolate Orange Rice Pudding  
Serves: 8  
Menu: Pressure Cooker  
Menu: Pressure Cooker  
6 bosc pears, peeled, core removed  
2 cardamom pods, crushed  
2 cloves  
4 cups milk  
2 cups Arborio rice  
1 cup caster sugar  
1 cinnamon stick  
2 cups thickened cream  
2 tablespoons orange zest  
220g dark chocolate, melted  
1 vanilla bean, split  
750ml red wine  
1 ¼ cups caster sugar  
2 tablespoons lemon zest  
Cointreau Cream  
1.Place milk, rice and sugar in pan. Secure  
the lid.  
2.Press MENU and select RICE. Press TIME  
and set to 10 minutes. Make sure the  
steam vent is set to the seal position. Press  
START.  
1 ½ cups thickened cream  
1 tablespoon Cointreau  
2 tablespoons soft icing sugar  
3.Once cooking has completed, and the  
pressure is released, stir through cream  
and orange zest.  
1.Place all ingredients except cream, into  
pan. Secure lid.  
4.Allow to stand covered, until desired  
consistency. Plate up into 8 dessert bowls.  
Drizzle the melted chocolate over the  
pudding before serving.  
2.Press MENU and select PRESSURE LOW.  
Press TIME and set to 15 minutes. Make  
sure the steam vent is set to the seal  
position. Press START.  
3.Once cooking is completed, and the  
pressure has released, remove pears from  
sauce.  
4.Press START/STOP twice. Press MENU and  
select SIMMER. Press START. Cook sauce  
until reduced by half. Serve pears with  
sauce and Cointreau Cream.  
5.To make Cointreau Cream, whip all  
ingredients together until soft peaks form.  
49  
 
Recipes - Desserts continued  
Butterscotch Steamed Pudding  
Serves: 8  
MENU and select SIMMER. Stir constantly  
for 5 minutes or until all sugar has  
dissolved and sauce has thickened. Serve  
hot sauce over steamed pudding.  
Menu: Steamer  
175g butter, room temperature  
1 cup brown sugar  
Steamed Chocolate Puddings  
Serves: 6  
1 teaspoon vanilla extract  
3 eggs  
Menu: Steamer  
1 ¾ cups self-raising flour  
1 teaspoon baking powder  
SAUCE:  
1 cup milk  
2 tablespoons molasses  
1 egg  
1 cup thickened cream  
¾ cup brown sugar  
60g butter, melted  
1 ½ cups plain flour  
¾ cup cocoa powder  
½ cup brown sugar  
1 tablespoon baking powder  
½ teaspoon salt  
60g butter  
2 teaspoons vanilla extract  
1.Grease a 6 cup capacity pudding dish.  
2.Using an electric mixer beat butter and  
sugar until light and fluffy. Add vanilla  
extract and eggs one at a time, making  
sure to beat well between each addition.  
Fold through flour and baking powder.  
1 ½ cups milk chocolate chips  
1.Grease 6 by 1 cup capacity pudding  
(ramekin) dishes.  
2.In a large bowl combine milk, molasses,  
egg and butter.  
3.Pour mixture into prepared pudding dish.  
Cover with baking paper and secured  
tightly with string.  
3.In a large bowl combine flour, cocoa,  
baking powder, brown sugar and salt. Add  
butter and milk mixture, stir to combine.  
Gently fold through chocolate chips and  
pour into prepared dishes.  
4.Fill the cooking pan with enough hot water  
to reach the 8 cup measurement. Place  
steamer rack in pan.  
5.Press MENU and select PRESSURE HIGH.  
Press TIME and set to 60 minutes. Make  
sure the steam vent is set to the seal  
position. Press START.  
4.Cover ramekin dishes with a piece of  
buttered baking paper.  
5.Fill the cooking pan with 2 cups of hot  
water. Place steamer rack in pan. Sit 3 of  
the puddings onto the rack. Secure lid.  
6.Once cooking has completed and the  
pressure is released, allow to cool for 5  
minutes before removing from pan. Empty  
water from the cooking pan.  
6.Press MENU and select STEAM. Press  
TIME and set to 30 minutes. Make sure  
the steam vent is set to the seal position.  
Press START.  
7.SAUCE: Place all ingredients in pan. Press  
50  
 
Recipes - Desserts continued  
7.Once cooking has completed and the  
pressure is released, allow puddings to  
cool for 5 minutes before removing from  
ramekins. Repeat process with remaining  
puddings. Serve hot or cold.  
5.Fill ramekin dishes 1/3 full, place a piece  
of dark chocolate onto mix then place  
more pudding mixture on top of chocolate.  
Repeat with all ramekins.  
6.Cover the top of each ramekin with foil  
ensuring no water can get into puddings.  
TIP: This pudding is great when served with  
ice-cream, chocolate sauce or raspberry  
coulis.  
7.Pour 2 cups of water into pressure cooker.  
Place ramekins on the rack. Turn POWER  
ON, select the PRESSURE HIGH option  
on the MENU, press TIME and select 25  
minutes cooking time, press START.  
Double Chocolate Centred Puddings  
Serves: 8  
8.When cooking time is complete, release  
the pressure valve, remove lid and take out  
puddings.  
Menu: Pressure Cooker  
150g butter, room temperature  
9.Serve puddings with raspberry coulis and  
cream.  
²⁄ cup brown sugar  
³
1 teaspoon vanilla extract  
100g good quality dark chocolate, melted  
2 eggs, lightly whisked  
¾ cup self-raising flour  
¼ cup plain flour  
¼ cup cocoa powder  
¹⁄ cup milk  
³
100g good quality dark chocolate, extra,  
chopped  
1.Grease 8 small (½ cup capacity) ramekin  
dishes.  
2.Using a mix master, cream together the  
butter, sugar and vanilla until pale and  
creamy.  
3.Add one egg. Mix to combine. Pour in  
melted chocolate and beat well. Add  
remaining egg, beat well.  
4.Sift together the flours and cocoa into a  
bowl. On low speed, slowly add flour mix  
and milk to the creamed mixture until just  
combined.  
51  
 
Recipes - Desserts continued  
Fruits of the Garden with a Trio of Nut Topping  
Serves: 8  
Steamed Flourless Orange  
and Poppy Seed Puddings  
Serves: 8  
Menu: Pressure Cooker  
Menu: Steamer  
2 plums, peeled, halved, deseeded  
2 pears, peeled, cored, halved  
2 apples, peeled, cored, halved  
10 medjool dates, stones removed  
415g can sliced peaches  
2 oranges  
2 eggs  
1 egg yolk  
½ cup caster sugar  
1 cup almond meal  
1 cup hazelnut meal  
½ teaspoon baking powder  
2 teaspoons poppy seeds  
415g can sliced apricots  
415g can black cherries  
4 tablespoons light brown sugar  
2 cinnamon quills  
1.Fill the non-stick removable pan with water  
to the 8 cup mark. Place oranges inside.  
Press MENU and select PRESSURE HIGH.  
Press TIME and set for 30 minutes.  
Make sure the steam vent is set to the  
sealed position. Press START.  
4 tablespoons fresh orange juice  
TOPPING  
1 tablespoon butter  
½ cup almond flakes  
½ cup walnuts, whole  
2.Once cooking has completed and the  
pressure is released, remove oranges, place  
in a food processor and pulse oranges until  
well pureed. Allow to cool  
½ cup macadamia nuts, whole  
1 cup shredded coconut  
1.Place all but the topping ingredients  
into the pressure cooker pan. Secure lid  
and set the pressure valve to the LOCK  
position.  
for 10 minutes.  
3.In the meantime, grease 8 by 1 cup  
capacity pudding (ramekin) dishes.  
4.Beat the eggs and sugar on medium speed  
of an electric mixer until light and fluffy.  
2.Press START, press MENU and select  
HIGH PRESSURE. Press TIME and select  
30 minutes. Press START.  
5.Fold the dry ingredients through the egg  
mixture and then mix through the orange  
pulp.  
3.Whilst the fruit is cooking, melt the butter  
in a pan and add the topping ingredients.  
Stir until the coconut has turned a golden  
brown. Set aside to cool.  
6.Divide mixture evenly between the ramekin  
moulds and cover with lightly greased  
baking paper.  
4.Once the fruit is cooked, serve warm  
topped with the trio of nuts.  
7.Fill the non-stick removable pan with water  
up to the 3 cup measurement mark. Place  
the steamer rack in the pan and sit 4 of  
the puddings on the rack. Secure lid.  
52  
 
Recipes - Desserts continued  
8.Press MENU and select STEAM. Press  
TIME and set to 30 minutes. Make sure  
the steam vent is set to the seal position.  
Press START.  
9.Once cooking has completed and the  
pressure is released, allow puddings  
to cool for 5 minutes before removing  
from ramekins. Repeat process with  
remaining puddings. Serve hot or cold with  
Cardamom Ice-cream.  
TIP: Silicone pudding containers work very  
well in the Aviva Pressure Cooker and do not  
require greasing.  
53  
 
Notes  
 
Notes  
 
12 Month Warranty  
This Sunbeam product is covered by a 12 month replacement or repair  
warranty, which is in addition to your rights under the Australian Consumer  
Law (if your product was purchased in Australia) or New Zealand Consumer  
Guarantees Act (if your product was purchased in New Zealand).  
Should you experience any difficulties with your  
product during the warranty period, please contact  
our customer service line for advice on 1300 881 861  
in Australia, or 0800 786 232 in New Zealand.  
Your warranty does not:  
• cover freight or any other costs incurred in making a  
claim, consumable items, accessories that by their  
nature and limited lifespan require periodic renewal  
(such as filters and seals) or any consequential loss  
or damage; or  
Alternatively, you can send a written claim to  
Sunbeam to:  
• cover damage caused by:  
-
power surges, power dips, voltage supply problems,  
or use of the product on incorrect voltage;  
Australia  
Units 5 & 6, 13 Lord Street  
-
servicing or modification of the product other than  
by Sunbeam or an authorised Sunbeam service  
centre;  
Botany NSW 2019 Australia  
New Zealand  
Level 6, Building 5, Central Park  
-
-
use of the product with other accessories,  
attachments, product supplies, parts or devices  
that do not conform to Sunbeam specifications; or  
660-670 Great South Road  
Greenlane, Auckland New Zealand  
exposure of the product to abnormally corrosive  
conditions; or  
Upon receipt of your claim, Sunbeam will seek to  
resolve your difficulties or, if the product is defective,  
advise you on how to obtain a replacement or refund.  
• extend beyond 3 months if the product is used  
in commercial, industrial, educational or rental  
applications.  
To assist us in managing warranty claims, we  
recommend you register your product as soon as  
practicable after purchase by creating a MySunbeam  
account on our website and send a copy of your  
original receipt to Sunbeam.  
The benefits given to you by our warranty are in addition  
to other rights and remedies under law in relation to the  
product.  
In Australia our goods come with guarantees that cannot  
be excluded under the Australian Consumer Law. You are  
entitled to a replacement or refund for a major failure  
and for compensation for any other foreseeable loss or  
damage. You are also entitled to have the goods repaired  
or replaced if the goods fail to be of acceptable quality  
and the failure does not amount to a major failure.  
In order to make a claim under our warranty, you must  
have the original proof of purchase documentation for  
the product and present it when requested .  
Should your product develop any defect within  
12 months of purchase because of faulty materials  
or workmanship, we will replace or repair it, at our  
discretion, free of charge. A product presented for  
repair may be replaced by a refurbished product  
of the same type rather than being repaired.  
Our goods also come with guarantees that cannot be  
excluded under the New Zealand Consumer Guarantees  
Act.  
If your warranty claim is not accepted, we will inform  
you and if requested to do so by you, repair the  
product provided you pay the usual charges for such  
repair. You will also be responsible for all freight and  
other costs.  
Refurbished parts may be used to repair the product.  
Our replacement or repair warranty only applies  
where a defect arises as a result of faulty material or  
workmanship during the warranty period. Your warranty  
does not cover misuse or negligent handling (including  
damage caused by failing to use the product in  
accordance with this instruction booklet), accidental  
damage, or normal wear and tear.  
Should your product require repair or service after the  
warranty period, contact your nearest Sunbeam service  
centre. For a complete list of Sunbeam’s service  
centres, visit our website or call our customer service  
line for advice on 1300 881 861 in Australia,  
or 0800 786 232 in New Zealand.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Aviva’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2014.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Level 6, Building 5, Central Park  
660-670 Great South Road  
Greenlane, Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/14  
 

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