TEFAL Simply Cook Plus RK622130 Quick guide

SIMPLY COOK
PLUS

simply cook plus
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1
Welcome to the world of TEFAL Simply Cook Plus.
With 12 cooking modes, adjustable sengs and a manual chef mode, you can easily prepare anything
you like from nutrious breakfasts to comforng stews, soups, steamed dishes, perfect rice dishes
and even cakes! Prepare simple homemade sweets and hearty treats at the push of a few buons!
For more ps and informaon about each menu, read the instrucon manual.
Enjoy simple and delicious homemade meals every day!
simply cook plus
EN

2
Summary
Control panel descripon ..................................................................3
Cooking program table .......................................................................4
BREAKFAST ..................................................................................................5
Raspberry & banana oatmeal .................................................................5
Millet porridge with pumpkin .................................................................5
SOUPS .............................................................................................................6
Borscht .............................................................................................................6
Spanish soup with beans and chorizo .................................................6
Cabbage soup ................................................................................................7
Turkey meatball soup .................................................................................7
MAIN COURSE & SIDES .......................................................................8
Sauteed potatoes with mushrooms ....................................................8
Vegetable stew..............................................................................................8
Potato gran ..................................................................................................9
Roast pork .......................................................................................................9
Hungarian goulash ....................................................................................10
Beef strogano ...........................................................................................10
Geogrian-style chicken stew .................................................................11
Stued peppers ..........................................................................................11
STEAMED DISHES ..................................................................................12
Steamed salmon ........................................................................................12
Steamed turkey paes ...........................................................................12
BAKES & DESSERTS ..............................................................................13
Classic yoghurt ...........................................................................................13
Oregano bread ............................................................................................14
Carrot cake ...................................................................................................15
So chocolate cake ...................................................................................16
2

3
CONTROL PANEL INTRODUCTION
1
2
3
8
9
10
11 18
12 17
13 15 16 14
456 7
MODE DESCRIPTION KEY DESCRIPTION
1
STEAM
Cook food with steam generated by the water poured into the
cooking pot. Ideal for preparing recipes that are balanced and
strong in taste.
11
CANCEL/KEEP WARM
Cancel a menu or manually acvate the keep warm funcon during
mode selecon.
Green indicator ON: Keep warm is acve
Green indicator blinks: the mode includes an automac keep warm
at the end of the cooking cycle.
2
ROAST
Prepare a whole piece of meat, sh or some vegetables. You will
need to pour a lile bit of fat and liquid into the bowl to use this
mode.
12
MANUAL MODE
Cook anything you like the way you like. Adjust your own cooking
me and temperature. Your last presets will be recorded for the
next use.
3BAKE
Prepare desserts, cakes or recipes like bread.
13 Backward/"Decrease" buon
Select a menu from 10 to 1 or reduce the cooking me or
temperature.
4SAUTE/FRY
Cook small chunks of ingredients with oil.
Max. oil qty: 350 ml 14 Forward/"Increase" buon
Select a menu from 1 to 10 or increase the cooking me or
temperature.
5PORRIDGE
Cook nutrious cereal mixtures in milk.
15 TEMPERATURE key with indicator
Press this buon before adjusng the temperature if needed.
6SOUP
Prepare nutrious and natural meals or vegetable broth.
Max. qty: 8th mark of the cooking bowl 16 TIMER key with indicator
Press this buon before adjusng the me if needed.
7STEW/SLOW COOK
Easily cook recipes in a gravy or slow-cook for up to 8 hours for
a tender and avourful result. 17 DELAYED START key with indicator
Program the start of your cooking mode in advance. The me
displayed includes the full cooking me of the selected mode.
8
RICE/GRAINS (automac)
Cook rice and other types of grains. See cooking recommendaons
in the RICE/CEREAL secon of the instrucon manual.
Max. qty: 8th mark
18 START key with indicator
Launch a cooking menu with the preset cooking me and
temperature.
9
YOGHURT
Ferment yoghurt directly in the cooking bowl or with an
oven-compable recipient.
You can also use this funcon to prove a dough.
10 REHEAT
Heat up food that is already cooked.
For more details about the funconalies, refer to the instrucon manual.

4
COOKING TABLE
MODES
COOKING TIME TEMPERATURE DELAYED START
Auto KEEP
WARM
LID POSITION
Default
Increment Range Default Range Range Increment closed opened
STEAM 40 min 5 min 15 m - 2 h 100°C - up to
24 h 5 min NO - -
ROAST 45 min 5 min 30 m - 1 h
30 m 160°C 140/150/160°C up to 24 h 5 min NO - -
BAKE 1 h 5 min 30 m - 1 h
30 m 160°C 130/140/150/160°C NO 5 min NO - -
SAUTE/FRY 20 min 1 min 5 m - 1 h
30 m 160°C 130/140/150/160°C NO - NO - -
PORRIDGE 20 min 1 min 5 m - 2 h 100°C 90/95/100°C up to
24 h 5 min YES - -
SOUP 1 h 5 min 10 m - 2 h 100°C 90/100/110°C up to
24 h 5 min YES - -
STEW/
SLOW COOK 1 h 5 min 20 m - 8 h 100°C 80/90/100/120°C up to 24 h 5 min YES - -
RICE/GRAINS Automac -Automac Automac -up to
24 h 5 min YES - -
YOGHURT 8 h 15 min 10 m - 12 h 40°C 30/40°C NO - NO - -
REHEAT 25 min 5 min 5 m - 1 h 80°C 80/100°C NO - NO - -
MANUAL
MODE 30 min 5 min 5 m - 9 h 100°C 40-160°C (10°C increment)
up to
24 h 5 min NO - -
CANCEL/
Auto KEEP
WARM
- - - 75°C - - - - -
DELAYED
START - - - - - - - -

55
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Number of
servings: 4
Difficulty: 1
Difficulty: 1 30 minutesPORRIDGE
PORRIDGE
Tip Alternatively, you can use whole grain flakes. In this case, boil a little longer
Tip You can vary the recipe by adding seasoning like cinnamon or nutmeg.
Method
1. Peel the pumpkin and cut it into small chunks.
2. Rinse the millet very well under cold running water.
3. Add the millet, pumpkin, milk, water, salt and sugar to the
multicooker bowl and stir.
4. Place the bowl in the multicooker. Close the lid.
5. Set the [PORRIDGE] mode for 30 minutes.
6. Serve hot or warm in individual bowls. Add butter if desired.
Ingredients:
• 200 g millet
• 600 ml coconut milk
• 400 ml drinking water
• 150 g pumpkin
• Salt to taste
• Vanilla sugar - to taste
Millet porridge with puMpkin Made using coconut Milk
oatMeal with banana and raspberries
Ingredients:
• 150 g rolled oats
• 600 ml milk
• 20 g butter (optional)
• Salt, sugar - to taste
• Raspberry, banana
or other ingredients
for topping
Method
1. Add the rolled oats, milk, salt and sugar to the multicooker
bowl and stir.
2. Place the cooking bowl into the multicooker. Close the lid.
3. Set the [PORRIDGE] mode for 15 minutes.
4. Serve hot or warm in a bowl.
5. Top with chopped banana and raspberries.
Number of
servings: 2
15 minutes

6
Number of
servings: 6-8
Difficulty: 2
Difficulty: 2 30 minutesSOUP
SAUTÉ, SOUP
Tip Let the borscht simmer for a couple of hours for a stronger taste.
Tip The broth can be replaced with drinking water.
Method
1. Cut the sausage into pieces.
2. Put all the ingredients and spices (except the mangold or
spinach) into the multicooker bowl. Close the lid. Set the
[SOUP] mode for 30 minutes.
3. At the end of the cooking cycle, add the mangold leaves or
spinach leaves to the hot soup and leave for 5 minutes.
Serve hot.
Ingredients:
• 150 g raw chorizo
sausage or any type
of spicy sausage
• 1.5 l chicken broth
• 1 can of white
beans (~180 g)
• 2 bay leaves
• A pinch of saffron
• 1 onion (small),
finely chopped
• 1 Bulgarian red
pepper - chopped
• 80 g tomatoes
in their juice
• 80 g mangold leaves
(or spinach)
• 1 tbsp sweet paprika
• 3 garlic cloves, minced
• 1 chili pepper,
finely chopped
spanish soup with white beans
borscht
Ingredients:
• 300 g ox meat, diced
• 3 medium potatoes, diced
• 100 g white
cabbage, sliced
• 1.2 l drinking water
• 2 cloves garlic
• 1 small onion, thinly sliced
• 1 small carrot,
coarsely grated
• Medium beets - 1 pc
• Sliced tomatoes - 2 tbsp
• Vegetable oil - 2 tbsp
• Sugar - 1 tsp
• Lemon juice - 2 tbsp
• Salt - to taste • Black
pepper - 2-3 peppercorns
Method
1. Grate the carrot and beet coarsely. Chop the onion into thin
strips. Cut the meat into 2x2 cm cubes and the potatoes into
chunks, finely chop the cabbage and mince the garlic.
2. Add the vegetable oil, onion, carrot, meat and beet to the
bowl.
3. Set the [SAUTÉ] mode for 40 minutes. After 10 minutes,
add the tomatoes, lemon juice, sugar, salt and pepper. Stir
and continue cooking.
4. Add the cabbage and potatoes and pour in the water.
Close the lid. Set the [SOUP] mode for 1 hour.
5. At the end of the cooking cycle, carefully open the lid (a lot
of steam may come out).
6. Add the chopped garlic and bay leaf to the finished borscht
and let it infuse.
7. Serve the soup in deep bowls with sour cream and herbs
(optional).
Number of
servings: 6-8
1 hour 40 mins
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7
Number of
servings: 6-8
Difficulty: 2 1 hourSAUTÉ, SOUP
SAUTÉ, SOUP
Tip You can replace the fresh cabbage with sauerkraut, and also make this
soup vegetarian by not using meat. Instead of porcini mushrooms, you can
also use button mushrooms or you can leave mushrooms out altogether.
Tip Alternatively, potatoes can be replaced by other ingredients such as
pasta, vermicelli, dumplings or rice.
Method
1. Salt the minced meat and divide into equal portioned balls
no more than 3-4 cm in diameter. Cut the carrot into slices,
the celery into half rings and the potatoes into large cubes.
2. Pour the carrot and celery into a bowl and add the oil.
3. Set the [SAUTÉ] function for 20 minutes. Stir occasionally.
4. After the end of the cooking program, add the potatoes,
meatballs, salt, water, and saffron.
5. Close the lid. Set the [SOUP] mode for 40 minutes.
6. At the end of the program, carefully open the lid (as there
might be a lot of steam coming out).
7. Serve hot in separate bowls.
Ingredients:
• 350 g minced turkey
• 1.5 l water
• 2 potatoes
• 2 celery stalks
• 1 carrot
• A pinch of saffron
• 1 tbsp vegetable
oil for frying
• Fresh greens - 2 branches
• Salt to taste
turkey Meatball soup
cabbage soup
Ingredients:
• 150 g cabbage
• 300 g ox meat,
diced (2 cm)
• 2 potatoes, chopped
• 1 carrot (small)
• 1 onion (small), diced
• 1.6 l drinking water
• 3 tbsp vegetable oil
• 80 g porcini mushrooms,
washed and chopped
• 3 tbsp vegetable oil
• Salt, pepper - to taste
• Aromatic herbs for
plating (optional)
Method
1. Add the vegetable oil, onion, carrot, meat and mushrooms
to the cooking bowl.
2. Set the [SAUTÉ] mode for 40 minutes. After 10 minutes,
add the cabbage, salt and pepper. Stir every 10 minutes
and leave to cook.
3. Add the potatoes to the cooking bowl and add water. Close
the lid and set the [SOUP] mode for 1 hour.
4. After the end of the program, carefully open the lid (a lot
of steam may come out).
5. Serve into individual bowls and sprinkle with chopped
herbs.
6. Serve with sour cream (optional).
Number of
servings: 6-8
30 minutes
Difficulty: 2
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8
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Difficulty: 1
Difficulty: 1 STEW
SAUTÉ
Tip You can rinse and pat the potatoes dry to remove starch before frying,
to stop them from sticking together during the cooking process. We
also recommend adding salt only when the potatoes are nearly done.
Tip Use seasonal vegetables for sautéing, replacing whichever ingredients
you like.
Method
1. Cut the aubergine into half rings 1.5 cm thick, chop the
onion, coriander and garlic, and chop the carrot, peppers
and tomatoes into pieces.
2. Pour the oil into the bowl, select the [STEW] mode and set
at 120°C for 40 minutes. Lay out all the vegetables and
tomato paste. Add the water, mix thoroughly and season.
3. Close the lid.
4. Serve the finished dish cold or hot. Sprinkle some chopped
herbs before serving.
Ingredients:
• 1 aubergine
• 2 sweet peppers
• 2 tomatoes
• 2-3 tbsp tomato paste
• 1 carrot
• 50 ml drinking water
• 1 onion (medium)
• 3 tbsp vegetable oil
• 2 garlic cloves
• Coriander leaves, rosemary
• Salt, spices - to taste
Vegetable stew
sautéed potatoes and MushrooMs
Ingredients:
• 450 g potatoes for frying
• 1 onion
• 4 tbsp. vegetable oil
• 150 g champignon
mushrooms
• 100 g oyster mushrooms
• Parsley - 3 sprigs
• 1 tbsp butter
• Salt to taste
Method
1. Cut the potatoes into large pieces, the onions into half
rings and the mushrooms into large pieces.
2. Pour the oil into the bowl, set the [SAUTÉ] mode for
50 minutes. Place the mushrooms in the cooking bowl.
After 10 minutes, add the potatoes and stir. Fry the
mushrooms and potatoes for 20 minutes.
3. Add the onion to the bowl, mix thoroughly and, without
closing the lid, continue to sauté until golden brown. If
necessary (depending on the size of your mushrooms),
cook for a bit longer. At the end of the program, season
with salt, finely chopped herbs and a spoonful of cold
butter for flavour.
4. Serve on individual plates.
50 minutes Number of
servings: 4
40 minutes Number of
servings: 4

9
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Difficulty: 2
Difficulty: 3 SAUTÉ , ROAST
STEW
Tip
To make gratin, choose a variety of potato that is rich in starch, such as
russets.
Tip Serve hot or cold.
Method
1. With a thin and sharp knife, make some small slits on a
whole piece of the pork neck. Stuff the carrot strips and
garlic cloves into each slit. Rub the meat with salt and
spices. Refrigerate for 4 hours to marinate.
2. Place the meat in the cooking bowl. Set the [SAUTÉ] mode
at 160°C for 15 minutes. Fry the piece of meat in oil with
the lid open and turn over half way.
3. Add the water and close the lid.
4. Set the [ROAST] mode to 140°C for 1 hour. At the end of
the mode, transfer the prepared boiled pork to the dish.
Ingredients:
• 700 g pork neck
• 2 carrots, in strips
• 30 ml vegetable oil
• 10 garlic cloves
• 1 tsp dry mustard
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 100 ml drinking water
• Salt to taste
• Pepper - to taste
roast pork
potato gratin
Ingredients:
• 6-7 potatoes (medium)
• 80 g grated cheese (Edam,
Gouda, Emmental types)
• 150 ml cream
• 1 tbsp butter
• 1 leek
• Garlic - 1 clove
• Nutmeg - 1 tsp
• White pepper,
salt - to taste
• Fresh thyme - to taste
Method
1. Grease the inside of the cooking bowl with some butter.
2. Cut the potatoes into thin slices (2-3 mm) with a sharp
knife, and the white part of the leek into thin strips. Mix
together the garlic, cream, nutmeg, salt and pepper. Put
the potatoes in layers in the multicooker, alternating with
the cream mix and the grated cheese. Top it off with a
layer of cream.
3. Close the lid of the multicooker and select [STEW] mode,
set at 90°C for 50 minutes.
4. At the end of the cooking cycle, open the lid and leave to
cool before gently turning the bowl upside down to
unmould the finished gratin.
50 minutes Number of
servings: 4
1 hour 15 mins Number of
servings: 4-6

10
Difficulty: 3
Difficulty: 2 SAUTÉ
SAUTÉ, STEW
Method
1. Cut the onion, mushrooms and beef into strips.
2. Pour the olive oil into the multicooker bowl and add the
onion, mushrooms and beef.
3. Set the [SAUTÉ] mode and fry the food for 10 minutes.
4. Add the cream, sour cream, salt and pepper, and set the
[SAUTÉ] mode for another 15 minutes.
5. Serve hot with potatoes or rice.
Ingredients:
• 300 g beef (filet,
tenderloin or flank)
• 1 onion
• 2 tbsp mild mustard
• 150 g oyster mushrooms
• 150 ml cream 22% fat
• 3 tbsp olive oil
• 150 g full fat sour cream
• Salt to taste
• Pepper - to taste
beef stroganoff
hungarian goulash
Ingredients:
• 700 g beef back
• 1.2 l water
• 200 ml dry red wine
• 1 onion
• 2 carrots
• 1 celery root
• 4 potatoes
• 40 ml vegetable oil
• 3 tbsp ground paprika
• 2 Bulgarian red peppers
• 3 garlic cloves
• 1 tsp sugar
• 1/3 tsp cumin powder
• 3 tsp flour
• Peppercorns, bay
leaves, salt - to taste
Method
1. Dice the meat into large cubes (~2 cm). Peel and dice the
vegetables (~1.5 cm).
2. Set the [SAUTÉ] mode for 50 minutes. Add the oil to the
multicooker bowl, then the sliced meat. Stir occasionally.
Add the carrots, onion, garlic and celery root for 20
minutes. Stir occasionally. 5 minutes before the end of the
program, pour the wine into the bowl and leave to cook.
3. Add the chopped potatoes, bell peppers, spices, flour and
salt to the multicooker bowl. Give it a quick stir. Pour the
water into the bowl. Close the lid and set the [STEW] mode
to 120°C for 1 hour.
4. At the end of the cooking program, serve the goulash on
individual plates, with sour cream and chopped herbs if
desired.
1 hour 50 mins Number of
servings: 6
25 minutes Number of
servings: 4
Tip Oyster mushrooms can be replaced by button mushrooms.
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11
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11
Difficulty: 1
Difficulty: 3 SAUTÉ, STEW
STEW
Tip Beef, lamb, and even fish are perfect in chakhokhbili.
Method
1. Cut the peppers across at the stem, remove the seeds and rinse.
2. Cut the courgette into small cubes or grate on a coarse grater.
3. Mix the minced meat with the finely chopped chili pepper,
courgette cubes and spices. Stuff the peppers and set aside.
4. Pour the oil into the cooking bowl, set the [SAUTÉ] mode at
160°C for 15 minutes and leave the lid open. Add the
onions in half rings and the grated carrot. Stir occasionally
and add the courgette and tomatoes with the juice.
5. Add the stuffed peppers to the sautéed vegetables and add
water, salt and pepper. Set the [STEW] mode for 30 minutes.
6. Transfer the sautéed vegetables to a blender bowl and mix
until reaching a thick consistency. Arrange the peppers on
serving plates and top with the vegetable sauce. Serve with
sour cream if needed.
Ingredients:
• 6 medium sweet peppers
• 300 g minced meat
• 80 g boiled rice
• 1 chili pepper (optional)
• Salt, pepper - to taste
For the sauce:
• 1 carrot
• 1 bulb onion
• 200 g canned tomato
• 500 ml drinking water
• Salt, pepper - to taste
stuffed peppers
georgian-style chicken stew
Ingredients:
• Medium-sized chicken
- 1 pc. (up to 1 kg)
• Tomato (small) - 4 pcs.
• Onions - 2 pcs.
• Bulgarian pepper - 2 pcs.
• 1 bunch basil -
finely chopped
• 1 bunch coriander
- finely chopped
• 1/4 tsp ground red
hot pepper
• 2 tsp ground red paprika
• 3 garlic cloves, minced
• Salt to taste
• Butter - 2 tbsp
Method
1. Chop the chicken into pieces and cut the onions, tomatoes
and bell peppers into half rings.
2. Set the [STEW] mode for 30 minutes. Put the chicken
pieces, garlic and butter in a preheated multicooker bowl
and stir the chicken for 10 minutes. Season with spices and
salt. Then, add the onions, tomatoes, bell peppers and give
it a quick stir. Close the lid.
3. At the end of the program, carefully open the lid.
4. Serve with chopped herbs.
30 minutes Number of
servings: 4
45 minutes Number of
servings: 4

12
Difficulty: 1
Difficulty: 1 STEAM
STEAM
Tip Turkey fillet can be replaced by minced pork meat. You can also use
minced chicken seasoned to your taste.
Method
1. Mince the turkey fillet and add salt and spices. Shape into
small patties.
2. Pour the water into the multicooker bowl.
3. Put the cutlets into the steam basket provided with your
appliance, then place the basket in the multicooker bowl.
4. Set the [STEAM] mode for 15 minutes.
5. Close the lid.
6. At the end of the cooking program, carefully open the lid.
7. Serve the cutlets on a plate with a salad of lettuce and
cherry tomatoes. Top with olive oil (cold pressed) before
serving.
Ingredients:
• 300 g turkey fillet
• 1 tbsp olive oil
• 150 ml water
For the salad:
• 8 cherry tomatoes
• 150 g lettuce leaves
• Salt, spices - to taste
steaMed turkey patties
steaMed salMon
Ingredients:
• 500 g salmon fillet (~3 pcs)
• 2 big broccoli and
cauliflower florets
• 1 carrot, sliced
• 1/2 lemon
• Salt, pepper - to taste
Method
1. Cut the salmon into steaks, add lemon juice, salt and
pepper to taste, and put them in the steam basket
provided with your multicooker.
2. Add the carrot and cauliflower and broccoli florets in the
steam basket. Pour a glass of water into the cooking bowl.
3. Place the steam basket in the bowl. Set the [STEAM] mode
for 15 minutes. Close the lid.
4. After the end of the mode, carefully open the lid.
5. Serve on individual plates. Pour on a dash of olive oil before
serving.
15 minutes Number of
servings: 2
15 minutes Number of
servings: 4
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13
Tip
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Number of
servings: 6
10 hours
YOGHURTDifficulty: 1
No pre-boiling is required when using UHT milk. When
using whole or pasteurised milk, you must first boil it
and then cool to room temperature. You can use a dry,
lyophilised starter culture as a starter.
Ingredients:
• 1 l whole milk (min. 3.2% fat)
• 100 g natural yoghurt without
additives
Method
1. Stir the milk and yoghurt until smooth. Pour into individual
glass cups (ovenproof) or directly into the cooking bowl.
2. Place the bowl in the multicooker. Close the lid. Set the
[YOGHURT] mode for 8 hours.
3. At the end of the fermentation cycle, place the yoghurt into
the refrigerator for at least 5 hours.
Classic yoghurt

* Actual shape may vary from the picture.
14
Tip
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Replace up to 20% of the wheat flour with whole
grain or buckwheat flour to have an orignal and richer
taste. You may also increase the temperature if you
like a more golden crust. The bread will keep for a
few days in an airtight container. Stale bread can be
sliced and toasted or used for bruschetta or tartines.
*If your dough did not rise at this stage, your yeast
may have died o, or the water you used was too hot.
Try to reincorporate some new yeast in this case.
Ingredients:
• 500 g strong wheat flour
(premium grade)
• 300 ml warm water
• 10 g salt
• 10 ml sunflower oil
• 10 g sugar
• 2 g dry oregano
• 6 g dry yeast
Method
STEP 1: Preparing the dough
1. In a cup, stir the yeast and sugar in warm water (room
temperature) until completely dissolved. Add the oil. In a
separate bowl, mix the flour with salt and oregano.
Incorporate the liquid mixture to the dry ingredients and
knead with a kitchen machine or manually until reaching a
smooth consistency (~10 minutes).
STEP 2: Rising the dough
2. Shape the dough into a ball and place it into the cooking
bowl. Then put the bowl into the multicooker. Close the lid
and set the [YOGHURT] menu for 30 minutes.
3. At the end of the fermentation cycle, open the lid - the dough
should have risen to be twice the size.* Remove the dough
from the bowl and knead to remove all gas and air bubbles.
Shape the dough into a ball again and place it back into the
bowl. Close the lid and set the [YOGHURT] for another 30
minutes.
STEP 3: Baking the dough
4. At the end of the program, check if the dough has doubled. If
so, close the lid and set the [BAKE] mode to 140°C for 40
minutes.
5. Open the lid and remove the bread by turning the bowl
upside down.
6. Place the bread back into the bowl, dark side up. Close the lid
and set the [BAKE] mode to 140°C for 30 minutes.
7. At the end of the baking cycle, open the lid and let the bread
cool down. Remove it by turning the bowl upside down.
8. Leave to cool down completely before cutting it with a sharp
knife. Serve with garlic butter.
Oregano bread
Number of
servings: 6
2 hours 10 mins
YOGHURT, BAKEDifficulty: 5

15
Back to summary
Ingredients:
• 135 g shredded carrots (squeezed)
• 200 g brown sugar
• 2 eggs
• 70 g walnut, coarsely chopped
• 10 g baking powder
• 155 g sifted flour
• 80 g apple purée
• Orange (zest)
• 50 g vegetable oil
• 2 g ground cinnamon
• 1 g nutmeg
For the frosting:
• 100 g icing sugar
• 100 g butter, softened
• 250 g mascarpone cream
Method
1. Grate 2 carrots with a fine grater and squeeze out all the juice.
You should have about 135 g carrot.
2. In a separate bowl, combine the eggs, sugar and orange zest.
Whisk well to combine.
3. Mix together the flour, baking powder, cinnamon, nutmeg
and walnuts. Add the oil (odourless type) and apple purée.
4. Mix all the ingredients and stir with a silicone spatula until
you have a smooth batter.
5. Pour the cake batter into the cooking bowl and set the [BAKE]
mode at 160°C for 40 minutes.
6. Remove the cake by turning the bowl upside down and let the
cake cool down.
7. For the frosting: whisk together butter and icing sugar and
incorporate the mascarpone cream while continuing to whisk
until stiff peaks form.
8. Top the cake with the frosting, spreading it smoothly with a
spatula. Top with crushed walnuts.
Carrot cake
* Actual shape may vary from the picture.
Number of
servings: 6
40 minutes
BAKEDifficulty: 2

16
Tip
Back to summary
You can add nuts, berries or prunes to the
batter to your taste for a different variation.
Ingredients:
• 200 g butter
• 200 g sugar
• 4 eggs
• 250 ml milk
• 350 g flour
• 100 g cocoa powder
• 10 g baking powder
• 1 tsp butter (for the bowl)
• Pecan nuts for topping
Method
1. Melt the butter and combine with the sugar in a mixing bowl.
Mix well, adding one egg at a time. Add the milk (room
temperature) and mix.
2. Add the cocoa and baking powder to the sifted flour. Mix all
the ingredients together until you have a smooth batter.
Butter the cooking bowl of the multicooker. Pour the batter
into it.
3. Place the cooking bowl into the multicooker. Close the lid.
Set the [BAKE] mode at 150°C for 1 hour.
4. At the end of the baking cycle, open the lid and let the cake
cool down a little. Then, remove the cake by turning the bowl
upside down.
5. Serve with chocolate icing and fresh berries or chopped nuts if
you wish.
NB: Eggs and milk should be at room temperature when added.
Soft chocolate cake
Number of
servings: 6
40 minutes
BAKEDifficulty: 2

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Bienvenue dans l'univers de TEFAL Simply Cook Plus.
Grâce aux 12 menus automaques et au mode manuel, préparez facilement une variété de recees
délicieuses: pets-déjeuners sains, ragoûts réconfortants, soupes et bouillons riches en légumes, cuisine
vapeur saine et rapide, recees de riz au grain toujours moelleux, gâteaux savoureux et plus encore !
Pour plus de conseils et d'informaons sur chaque menu, lisez le mode d'emploi.

simply cook plus
FR

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
Descripon du panneau de commande ................................19
Tableau des programmes de cuisson .......................................20
PETIT-DÉJEUNER ....................................................................................21
Flocons d'avoine à la banane et aux framboises ..........................21
Porridge de millet à la citrouille ...........................................................21
SOUPES ........................................................................................................22
Bortsch tradionnel ..................................................................................22
Soupe espagnole aux haricots et chorizo ........................................22
Soupe mijotée au bœuf et au chou ...................................................23
Soupe de boulees de dinde ................................................................23
PLAT PRINCIPAL ET ACCOMPAGNEMENTS ...........................24
Pommes de terre sautées aux champignons ................................24
Légumes mixtes aux herbes ..................................................................24
Gran de pommes de terre ...................................................................25
Rô de porc ..................................................................................................25
Goulash à la Hongroise ............................................................................26
Bœuf Strogano .........................................................................................26
Poulet à la Géorgienne ............................................................................27
Poivrons farcis au bœuf ...........................................................................27
PLATS CUITS À LA VAPEUR ..............................................................28
Pavé de saumon vapeur et ses légumes ..........................................28
Boulees de dinde à la vapeur .............................................................28
GÂTEAUX ET DESSERTS ......................................................................29
Yaourt nature ............................................................................................29
Pain à l'origan ..............................................................................................30
Gâteau aux caroes ..................................................................................31
Gâteau moelleux au chocolat ...............................................................32
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