Philips HD2237 User manual

Tasty dishes
made easy
HD2237 recipe book
All-in-One Cooker

Get ready to really cook,
bake and more
Congratulations! As a new owner of a Philips All-in-One Cooker you can take your
cooking to the next level, and it will make your life easier too.
Impress family and friends with many mouth-watering meals, even on hectic days
when you’re short on time. Now you can actually make your cooking t your schedule,
instead of planning your time around a recipe, thanks to your new All-in-One Cooker.
Become a sauté sensation
You’ll be amazed at how much better your dishes taste. Use the sauté function to enhance the taste of comfort food
from rich stews, yummy soups and avoursome rice to delicious risottos.
Slow cook for tender meat dishes
On colder days, nothing is better than sitting down for dinner and enjoying hearty and heavenly food. You can use the slow
cooker function to tenderise even the toughest cuts of stewing or braising meat that melts in your mouth.
Pressure cook to save time
Our lives are busy. That’s why it’s great to save time without sacricing taste. Pressure cooking can quickly tenderise
tough cuts of meat while transforming sealed evaporation into sauces that are rich and full of avour.
Bake better and more
You’ll also love how easy it is to bake sweet cakes and desserts, steam food or even make creamy yoghurts.
We hope you enjoy your new Philips culinary adventure. Explore the recipes in this book to enjoy all the meals, dishes
and more any time with your Philips All-in-One Cooker.
Want more recipes, reviews and maintenance tips? Go to:
Australia www.philips.com.au/allinone
New Zealand www.philips.co.nz/allinone
Have a question or need more help? Our Customer Care is here to support
www.philips.com.au/support
www.philips.co.nz/support
Australia 1300 363 391
New Zealand 0800 658 224
Share your creations
If you’ve created your own recipe, share it on social media for others to enjoy using
#philipsallinonecooker
Facebook All-In-One community
You can also share your creations and ask questions in the Philips All-In-One Community on Facebook
(independent from Philips).
Search “Philips All-In-One-Cooker Community (All pots welcome)” or visit:
https://www.facebook.com/groups/1987277694826676/

Cooking tips
•The Philips All-in-One Cooker is a great addition to your kitchen.
You can follow recipes in this book, or experiment with your own.
•Keep notes to refer to in future.
•Cold ingredients and liquids will take longer to heat up compared to room
temperature or warm ingredients/liquids.
•Pressure building time will vary based on the volume in the pot. Large volumes
will take longer to maintain pressure compared to small volumes.
•Sauté ingredients in batches for eective browning – this maintains a high heat
in the pot.
•If you double a recipe, don’t double the cooking time. Ensure you do not exceed
the MAX lines.
•When using a stainless steel pot in your All-in-One Cooker, it may take a couple
of minutes before you are able to open the lid. This is caused by a stronger
suction between the smooth surface of the stainless steel and the sealing ring.
•If your meal has more liquid than you require, you can reduce the liquid using
the ‘Sauté’ function, or alternatively add corn our. When using corn our, mix
with water in a separate bowl to form a paste then add to the pot to avoid
clumping.
•To reduce the cooking time, cut ingredients into smaller sizes.
Philips All-in-One Cooker Recipe Book

Contents
Breakfast and snacks
Shakshuka eggs 15
Farmhouse granola 17
Dairy-free coconut yoghurt 19
Basic vanilla yoghurt 20
Natural Greek yoghurt 21
Smoothie bowl 23
Spiced chickpeas and almonds 25
Soups and broths
Roasted tomato and pesto soup 29
Chicken, turmeric and vegetable soup 31
Chicken, dhal, corn and coconut soup 33
Low-calorie vegetable soup 35
Noodle and vegetable hot pot 37
Beef bone broth 39
Light bone broth 40
Main dishes
30 minute miracles
Mexican pulled pork tacos 43
Spiced lamb ribs with sticky glaze 45
Beef with coee rub and pineapple salsa 47
Spiced pork and veal meatballs with tomato sauce 49
Beef burgers with barbecue onion sauce 51
Boston baked beans 53
Creamy garlic prawns and salmon 55
Harissa-spiced chicken 57
Soy and sesame pork ribs with ginger 59
Asian delights
Beef pho 61
Japanese edamame, prawn and calamari salad 63
Fish in Malaysian-style coconut sauce 65
Chicken laksa with fresh herbs 67
Tandoori chicken with coriander, orange and 69
cucumber salad
Thai red curry with beef and pumpkin 71
Chinese beef with broccoli 73
Family favourites
Chicken cacciatore 75
Coq au vin 77
Mushroom and chicken risotto 79
Middle Eastern lamb shanks with pearl couscous 81
Spiced pot roast with orange and pomegranate 83
Slow-cooked lamb with lemony potato salad 85
Beef and red wine casserole 87
Italian sausage bolognese 89
Slow-cooked beef with mushrooms and beans 91
Sweet potato frittata 93
Bourbon-basted beef ribs 95
All in one chicken and broccoli hotpot 97
Salads that satisfy
Harissa lamb with beetroot salad and hummus 99
Salad of baked sweet potato, chorizo and 101
chickpeas with couscous
Warm chicken salad with dukkah 103
Nutty quinoa and snowpea salad 105
Gado gado salad 107
Side dishes
Creamy polenta 111
Creamy garlic mashed potato 113
Zesty lemon couscous 115
Sweet potato wedges and guacamole 117
Baked goodies
Baked vanilla cheesecake 121
Self-saucing sticky date pudding 123
Flourless chocolate cake 125
Carrot and pineapple cake 127
Mixed berry upside-down cake 129
Blueberry and coconut shortcake 131
Chocolate fudge 133
Pizza scrolls 135
Parmesan and bacon beer bread 137
Feta and jalapeño cornbread 139
Preserves and condiments
Tomato and chilli relish 143
Mixed berry and pomegranate jam 145
Orange barbecue sauce with rosemary 147
5

Quick start guide
Ensure utensils used are suitable for ceramic coating of the inner pot.
Wooden, plastic or silicone are recommended.
For more information, refer to your user manual.
Secure and lock lid in a clockwise
direction by aligning arrows.
Press + or - to set the
pressure cooking time.
To set a dierent pressure cooking
time, press COOKING TIME button.
Press once for adjusting hours,
press twice for adjusting minutes.
Set the valve to seal. Select menu by pressing
PRESSURE COOK button.
Press START/REHEAT for 1 second
to start the cooking process.
A
How to
pressure
cook
1 2 3
Secure and lock lid in a clockwise
direction by aligning arrows.
Press + or - to set the
pressure cooking time.
To set a dierent pressure cooking
time, press COOKING TIME button.
Press once for adjusting hours,
press twice for adjusting minutes.
Set the valve to seal. Select menu by pressing
PRESSURE COOK button.
Press START/REHEAT for 1 second
to start the cooking process.
4 5 6
Note: cooking time starts once pressure has been maintained. This can vary from 10-25 minutes, depending on how much is in the pot.
Secure and lock lid in a clockwise
direction by aligning arrows.
Set the valve to SEAL. Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.
To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.
Press + or - to set the
pressure cooking time.
Press + or - to set the cooking time.
Press START/REHEAT for 1 second
to start the cooking process.
Press START/REHEAT for 1 second
to start the cooking process.
Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW
TEMP button.
Do not close the lid. To set a dierent SAUTÉ/SEAR time,
press COOKING TIME button.
Secure and lock lid in a clockwise
direction by aligning arrows.
Set the valve to SEAL. Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.
To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.
Press + or - to set the
pressure cooking time.
Press + or - to set the cooking time.
Press START/REHEAT for 1 second
to start the cooking process.
Press START/REHEAT for 1 second
to start the cooking process.
Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW
TEMP button.
Do not close the lid. To set a dierent SAUTÉ/SEAR time,
press COOKING TIME button.
B
How to
slow cook/
stew/yoghurt
1
4
2
5
3
6
Philips All-in-One Cooker Recipe Book

Secure and lock lid in a clockwise
direction by aligning arrows.
Set the valve to SEAL. Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.
To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.
Press + or - to set the
pressure cooking time.
Press + or - to set the cooking time.
Press START/REHEAT for 1 second
to start the cooking process.
Press START/REHEAT for 1 second
to start the cooking process.
Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW
TEMP button.
Do not close the lid. To set a dierent SAUTÉ/SEAR time,
press COOKING TIME button.
C
How to
sauté/sear
1 2
Secure and lock lid in a clockwise
direction by aligning arrows.
Set the valve to SEAL. Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.
To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.
Press + or - to set the
pressure cooking time.
Press + or - to set the cooking time.
Press START/REHEAT for 1 second
to start the cooking process.
Press START/REHEAT for 1 second
to start the cooking process.
Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW
TEMP button.
Do not close the lid. To set a dierent SAUTÉ/SEAR time,
press COOKING TIME button.
4 5
3
Secure and lock lid in a clockwise
direction by aligning arrows.
Set the valve to BAKE. Press the BAKE button.
To set a dierent cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.
Press + or - to set the
pressure keeping time.
Press START/REHEAT to start
the cooking process.
To set a dierent pressure cooking
time, press COOKING TIME button.
Press + or - to set the
pressure cooking time.
Press START/REHEAT for 1 second
to start the cooking process.
D
How to bake
4 5
1 2 3
6
7

Table with programs and temperatures
Function
Cooking
temp and
pressure
Default
cooking
time
Operating
time
adjustable
24 hours
preset
Automatically
keep warm
after cooking
completed
Remarks
Non
pressure
cook
Slow cook
low temp 75°C±10°C 8 hours 2–12 hours
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
2. Before cooking completed, temperature
climbs to 95~100°C for 10 mins.
Slow cook
high temp 90°C±10°C 6 hours 2–12 hours
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
2. Before cooking completed, temperature
climbs to 95~100°C for 10 mins.
Sauté / sear
low temp 130°C±10°C 2 mins 1 - 20 mins
Must operate with lid open. Timer will start
counting down once temperature has been
reached.
Sauté / sear
high temp 150°C±10°C 2 mins 1 - 20 mins
Must operate with lid open. Timer will start
counting down once temperature has been
reached.
Yoghurt 40°C±3°C 8 hours 6–12 hours
Stew 90°C±10°C 1 hour 20 mins –
10 hours
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
2. Before cooking completed, temperature
dimbs to 95~100°C for 10 mins.
Bake 140°C±10°C 45 mins 10–59 mins
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
Reheat 85°C±10°C 10 mins 8–15 mins
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
Warm 75°C±10°C 12 hours Keep warm time cannot be adjusted
Pressure
cook
Soup 50 kPa±
15 kPa 20 mins 20–59 mins
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
Risotto 50 kPa±
15 kPa 14 mins –
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
2. Risotto cooking time cannot be
adjusted.
Rice 50 kPa±
15 kPa 14 mins –
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
2. Rice cooking time cannot be adjusted.
Steam 50 kPa±
15 kPa 10 mins 5–59 mins
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.
Meat/
poultry
50 kPa±
15 kPa 15 mins 12–59 mins
1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode. mode.
Manual 50 kPa±
15 kPa 2 mins 2–59 mins
1. Automatically keep warm for 12 hours
after cooking completed, then return
to standby mode. after cooking
completed, then return to standby
mode. hours after cooking completed,
then return to standby mode.
Cooking time starts once pressure has been maintained. This can take 10-25 minutes depending on how much is in the pot. Larger volumes of
ingredients/liquids will take longer to heat up and maintain pressure. Cold ingredients/liquids will slow heat up time compared to warm or hot
ingredients/liquids.
Philips All-in-One Cooker Recipe Book

Cleaning and maintenance
Clean all parts after every use – Keep the pressure control valve and floater
unblocked.
Note
•Unplug the All-In-One Cooker before starting to clean it.
•Wait until the All-In-One Cooker has cooled down suciently before cleaning it.
Inside of the top lid and the main body
•Wipe with damp cloth.
•Make sure to remove all the food residues stuck to the All-In-One Cooker.
Heating element
•Wipe with damp cloth.
•Remove food residues with wrung out and damp cloth.
Sealing ring
•Soak in warm water and clean with sponge.
•Never put the sealing ring in a dishwasher.
•If sealing ring becomes damaged or worn out, please contact Customer Care for
replacement details.
Inner lid
•Remove the detachable inner lid by pulling the knob in the middle of the inner lid.
•Soak it in warm water and clean with sponge.
Surface of the top lid and outside of the main body
•Wipe with a damp cloth and soapy water.
•Only use soft and dry cloth to wipe the control panel.
•Use a toothpick to remove all the food residues around the pressure regulator
valve and oater.
Pressure regulator valve and oating valve
•If required, disassemble the pressure regulator, soak it in warm water, and clean
with sponge.
Interior
Exterior
9

Troubleshooting
Problem Cause Solution
I have diculties opening the lid after
cooking
Need to release the pressure
Set the pressure control valve to ‘Vent.’
Wait until the oater has dropped.
Floater stuck in up position Set the pressure control valve to ‘Vent.’
Wait until the oater has dropped.
I have diculties closing the top lid
The sealing ring is not well assembled Make sure the sealing ring is well assembled
around the inner lid.
Floater stuck in up position
The oater blocks the locking pin. Push
down the oater so that it does not block
the locking pin.
Leaking from under lid
Sealing ring missing
Put sealing ring in place correctly on inner lid.
Food debris under sealing ring Remove sealing ring, clean and replace.
Lid not correctly closed Open and reclose lid, checking for correct
closing.
Leaking from oater
Sealing ring broken Replace sealing ring.
Food or debris under sealing ring Remove sealing ring, clean and replace.
Not pressurising / oater does not
rise up after the appliance starts
pressurising
Food & water are below minimum level Add food/water. Make sure there is enough
food and water in the inner pot.
Leaking from lid or pressure control valve
Verify if sealing ring and inner lid are
inserted correctly.
Verify oating valve is present.
Verify there is not food stuck inside the
control valve.
E3 is displayed on the screen The temperature inside the inner
pot is too high Wait until it falls down to room temperature.
E1, E2 or E4 is displayed on the screen The All-In-One cooker has malfunctioned Take the appliance to Philips service centre.
Philips All-in-One Cooker Recipe Book

Tips for reading these recipes
Preparation time includes
general prep and sauté times.
Heating time for sauté may vary.
Cooking time excludes the
pressure building time
Ingredients are listed in order
of use
Extra tips and tricks for
the recipe
Reminders for valve setting for
each required function within
the recipe
Beef burgers with barbecue onion sauce
No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.
Serves 4
Preparation time 15 minutes
Pressure cooking time 6 minutes (excluding pressure building time)
Ingredients
650g beef mince, see Cook’s note
2 tsp olive oil
2 medium brown onions, thickly sliced
1 cup barbecue sauce
2 tsp chopped fresh rosemary leaves
4 sourdough buns, split, toasted
½ cup garlic aioli
Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve
Method
1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in
diameter. Set aside.
2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and
onion into the inner pot. Cook, stirring occasionally until softened.
3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.
4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STA RT.
5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure
to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.
6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.
Stir occasionally to prevent catching.
7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a
dollop of sauce. Top with beetroot slices and bun top.
Cook’s note
Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
51
Beef burgers with barbecue onion sauce
No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.
Serves
4
Preparation time
15 minutes
Pressure cooking time
6 minutes (excluding pressure building time)
Ingredients
650g beef mince, see Cook’s note
2 tsp olive oil
2 medium brown onions, thickly sliced
1 cup barbecue sauce
2 tsp chopped fresh rosemary leaves
4 sourdough buns, split, toasted
½ cup garlic aioli
Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve
Method
1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in
diameter. Set aside.
2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and
onion into the inner pot. Cook, stirring occasionally until softened.
3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.
4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STA RT.
5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure
to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.
6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.
Stir occasionally to prevent catching.
7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a
dollop of sauce. Top with beetroot slices and bun top.
Cook’s note
Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
51
Beef burgers with barbecue onion sauce
No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.
Serves 4
Preparation time 15 minutes
Pressure cooking time 6 minutes (excluding pressure building time)
Ingredients
650g beef mince, see Cook’s note
2 tsp olive oil
2 medium brown onions, thickly sliced
1 cup barbecue sauce
2 tsp chopped fresh rosemary leaves
4 sourdough buns, split, toasted
½ cup garlic aioli
Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve
Method
1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in
diameter. Set aside.
2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and
onion into the inner pot. Cook, stirring occasionally until softened.
3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.
4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STA RT.
5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure
to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.
6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.
Stir occasionally to prevent catching.
7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a
dollop of sauce. Top with beetroot slices and bun top.
Cook’s note
Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
51
Beef burgers with barbecue onion sauce
No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.
Serves 4
Preparation time 15 minutes
Pressure cooking time 6 minutes (excluding pressure building time)
Ingredients
650g beef mince, see Cook’s note
2 tsp olive oil
2 medium brown onions, thickly sliced
1 cup barbecue sauce
2 tsp chopped fresh rosemary leaves
4 sourdough buns, split, toasted
½ cup garlic aioli
Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve
Method
1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in
diameter. Set aside.
2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and
onion into the inner pot. Cook, stirring occasionally until softened.
3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.
4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STA RT.
5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure
to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.
6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.
Stir occasionally to prevent catching.
7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a
dollop of sauce. Top with beetroot slices and bun top.
Cook’s note
Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
51
11

Breakfast
and snacks
Shakshuka eggs 15
Farmhouse granola 17
Dairy-free coconut yoghurt 19
Basic vanilla yoghurt 20
Natural Greek yoghurt 21
Smoothie bowl 23
Spiced chickpeas and almonds 25

Philips All-in-One Cooker Recipe Book

Shakshuka eggs
There’s no need to deal with Sunday morning brunch crowds when it’s this easy to
make café-style Middle Eastern eggs at home with this simple recipe and your
All-in-One Cooker.
Serves 4
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
2 red capsicums, seeded, chopped
3 garlic cloves, crushed
1 tbsp mild Moroccan seasoning
2 x 400g cans diced tomatoes
4 eggs
Buttered thick toast, crumbled feta and chopped fresh
parsley, to serve
Method
1. Combine the capsicum, garlic, Moroccan seasoning and tomatoes in the inner pot. Stir to combine.
2. Close lid, select STEW program, set time for 20 minutes and press START. When cooking time is complete, turn pressure
regulator to VENT to allow the pressure to release. Remove lid.
3. Stir the mixture with a wooden spoon and make 4 hollows in the sauce mixture. Crack an egg into each hollow.
Season with black pepper.
4. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Allow to
simmer until eggs are cooked to your preference.
5. Spoon into individual bowls, serve with buttered toast and crumbled feta. Garnish with chopped fresh parsley.
Cook’s note
Stew Sauté
Set valve to “Seal”
position.
Do not close the
lid during sauté.
15

Tip
Serve granola layered into glasses with sliced fresh strawberries and coconut yoghurt, see page 19.
Philips All-in-One Cooker Recipe BookPhilips All-in-One Cooker Recipe Book

Sauté
Do not close the
lid during sauté.
17
Farmhouse granola
If you like to know exactly what’s in your breakfast cereal, whip up a batch of this
simple granola. Feel free to add extras like spices, additional dried fruit or coconut
akes and get your day o to a great start. This granola can also double as a delicious
topping for stewed fruit.
Makes About 4 cups
Preparation time 5 minutes
Cooking time 10 minutes
Ingredients
2 cups (200g) rolled oats
⅓cup (50g) whole natural almonds
½cup (50g) walnut or pecan pieces
⅓cup (40g) mixed seeds, like sunower seeds and
pepitas
2 tbsp linseeds, optional
⅓cup honey
1 tsp vanilla bean paste
1 tsp ground cinnamon
½cup (80g) dried cranberries
Method
1. Spray inner pot with canola oil. Place all ingredients into the pot and stir with a wooden spoon to combine.
2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes. Press START. Do not close the lid.
Stir occasionally throughout cooking with a wooden spoon.
3. When cooking is complete, spread mix onto a baking tray and allow to cool. Keep refrigerated in an airtight container
and use within 10 days.
Cook’s note
17

Tip
For a softer texture, or drinking yoghurt, reduce the vegetarian gelling powder to 1 sachet
(2 ½teaspoons).
For a creamy, richer texture chill a 400g can coconut cream, open the can and scoop the solid
coconut cream from the top and add to the yoghurt base in step 3, then process as described.
Coconut
Greek
Natural
Philips All-in-One Cooker Recipe Book

Dairy-free coconut yoghurt
If you’re not a fan of dairy but still love yoghurt this coconut version is for you.
Makes About 2L
Preparation time 10 minutes
Cooking time 12 hours
Refrigeration time 6 hours or overnight
Ingredients
2L unsweetened coconut milk
2 sachets (5 tsp) vegetarian gelling powder
2 tbsp raw sugar
2 tsp vanilla bean extract
1 cup (250ml) store-bought, lactose-free yoghurt, with
live cultures (see Cook’s note)
Method
1. Press SAUTÉ/SEAR LOW TEMP button, press START, do not close the lid. Pour 2 cups (500ml) coconut milk into the
inner pot.
2. Sprinkle the gelling powder over the coconut milk, whisk until combined. Bring to the boil, simmer for 1 minute. Add sugar
and vanilla bean extract.
3. Cancel any remaining time. Add remaining coconut milk. Stir until combined. Add yoghurt.
4. Close the lid and select YOGHURT mode. Set cooking time for 12 hours and press START.
5. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.
Yoghurt is best eaten within 5 days.
Flavour variations
Chocolate coconut yoghurt
For each serve, whisk 2 tbsp organic dark drinking chocolate with raw dark chocolate shavings, into 1 cup of Dairy-free
coconut yoghurt. Chill until required.
Berry bonanza
For each serve, purée ½cup raspberries, adding a little honey to taste if desired. Spoon into the base of a glass. Top with
a few blueberries and then ll the glass with Dairy-free coconut yoghurt. Swirl fruit through the yoghurt. Top with
chopped aked almonds or pistachios. Chill until required.
Mango and maple syrup yoghurt
To serve 2, peel, chop and purée one large, ripe mango (or thaw and use 1 cup chopped frozen mango) with 2
tablespoons maple syrup. Swirl through 2 cups Dairy-free coconut yoghurt.
Cook’s note
Once you get into a yoghurt-making routine, save 1 cup of your own
yoghurt and use instead of purchased yoghurt in the next batch.
For a creamy dairy-free Greek-style yoghurt, omit raw sugar and
vanilla. Once setting is complete, remove the lid. Place a layer of damp
cheesecloth into a large colander and place over a larger bowl. Pour
the yoghurt into the cheesecloth, gather the excess cheesecloth over
the top and secure with a rubber band or kitchen string. Refrigerate for
10 hours. Check to ensure yoghurt is not sitting in the liquid as it drains.
Discard liquid and transfer yoghurt to suitable containers. Chill until
required. Yoghurt is best eaten within 5 days.
Sauté
Do not close the
lid during sauté.
Yoghurt
Set valve to “Seal”
position.
19

Basic vanilla yoghurt
A tub of plain yoghurt is a healthy refrigerator staple – eat it on its own, with
fruit or granola or use it for frozen treats, baking, salad dressings or marinades.
The possibilities are almost endless.
Makes About 2.5L
Preparation time 5 minutes
Cooking time 10 hours
Refrigeration time 6 hours or overnight
Ingredients
2L whole milk, at room temperature
2 tbsp caster sugar, optional
500g tub plain yoghurt, with Iive cultures (see Cook’s
note)
2 tsp vanilla bean extract
Method
1. Pour milk, caster sugar, yoghurt and vanilla bean extract into the inner pot. Stir to combine.
2. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.
3. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.
Yoghurt is best eaten within 5 days.
Flavour variations
Cumin and turmeric
For each serve, combine 1 cup basic vanilla yoghurt with ½teaspoon ground cumin, 1 teaspoon ground turmeric, pinch of
cayenne pepper and a pinch of salt. Stir to combine. Chill until required. This makes a lovely creamy salad dressing or dip.
Honey and vanilla
For each serve, combine 1 cup basic vanilla yoghurt with 1 teaspoon strong-avoured honey and ½tsp vanilla bean
extract. Stir to combine. Chill until required.
Pomegranate and raspberry
For each serve, mash ½cup raspberries and place into a small pan. Add 2 tsp sugar. Stir over a low heat until sugar
dissolves. Simmer for 1 minute and allow to cool. Stir in ¾cup basic vanilla yoghurt and 2 tbsp pomegranate seeds. Stir to
combine. Chill until required.
Cook’s note
Once cooking is nished the yoghurt may have some liquid remaining, chilling the yoghurt
will make it thicker.
Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead
of purchased yoghurt in the next batch.
Tip
For a rmer texture, cook yoghurt for 12 hours.
Yoghurt can be used as a base for desserts, salad dressings and smoothies. It is also ideal frozen
into ice-block treats.
Yoghurt
Set valve to “Seal”
position.
Philips All-in-One Cooker Recipe Book