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Tefal CY7788 Turbo Cuisine Manual

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18 19
Ingredients
• 2 tbsp oil • ½ onion, nely chopped • 200 g mushrooms,
cut in halves or quarters • 200 g spinach, stalks removed
and chopped • 600 g spinach and ricoa tortellini (or other
lled pasta) • 200 ml vegetable stock • 200 ml single cream
• 4 tbsp parmesan cheese, grated • Salt and pepper
Ingredients
• 1 tbsp vegetable oil • 200 g red onions, diced • 2 garlic
cloves, crushed • 4 tsp chipotle sauce • 300 g green
capsicum, diced (2-3 cm) • 400 g pinto beans (or kidney
beans), canned • 800 g chopped tomatoes, canned • 100 g
celery, diced • 150 g carrots, diced
1. Prepare the ingredients.
2. Select the program ‘Sr Fry’. Press the mer dial and
turn the control knob to reach 7 minutes. Press ‘Start’.
3. Heat the oil and brown the onions and mushrooms
for 2 min., then add the spinach and cook, srring
constantly.
4. When the me is up, add the pasta, vegetable stock,
salt and pepper. Sr.
5. Close and fully lock the lid and select the program
‘Soup’. Press the mer dial and turn the control knob
to reach 2 minutes. Press ‘Start’.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
7. Sr in the cream. Close the lid without locking it and let
sit for 1 minute.
8. Serve with Parmesan cheese.
1. Prepare the ingredients.
2. Select the ‘Sr Fry’ program. Press the mer dial and
turn the control knob to reach 4 minutes. Press ‘Start’.
3. Heat the vegetable oil, and brown onions and garlic.
4. When the me is up, add the remaining ingredients and
sr well to combine.
5. Close and fully lock the lid and select the program ‘Rice’.
Press the mer dial and turn the control knob to reach
7 minutes. Press ‘Start’.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
7. Serve with rice or fresh bread. Enjoy!
SPINACH & RICOTTA TORTELLINISPINACH & RICOTTA TORTELLINI
BEAN AND VEGETABLE CHILLIBEAN AND VEGETABLE CHILLI
4 9 min.
4 11 min.
Ingredients
• 600 g eggplant, peeled and diced • 2 tbsp tahini (sesame
seed paste) • 2 garlic cloves, peeled and chopped • 6 tbsp
yogurt • 1 tsp ground cumin • 10 ml lemon juice • 6 tbsp
olive oil • ½ tsp paprika • 2 tsp honey • Salt and pepper to
taste
Ingredients
• 200 g red capsicum, deseeded • 80 g feta cheese • 80
g shelled walnuts • 2 garlic cloves, peeled • 10 drops of
Tabasco© sauce • 4 tbsp olive oil • Salt, pepper • 200 ml
water
1. Prepare the ingredients.
2. Add the eggplant cubes to the steam basket. Place the
steam basket in the cooking bowl, and pour in 200 ml
water.
3. Close and fully lock the lid and select the program
‘Steam’. Press the mer dial and turn the control knob
to reach 6 minutes. Press ‘Start’.
4. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
5. Let cool. Blend with the remaining ingredients.
6. Serve cold with veggies, pita bread or chips.
Fast, easy, and oh so delicious!
1. Prepare the ingredients.
2. Pour 200 ml water into the cooking bowl.
Add the capsicum to the steam basket and place
the steam basket in the bowl.
3. Close and fully lock the lid. Select the program ‘Steam’,
press the mer dial and turn the control knob to reach
8 minutes. Press ‘Start’.
4. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
5. Let cool and peel the skin from the capsicum.
Blend well with the remaining ingredients.
6. Transfer the mixture into a bowl and serve.
Your friends and family will love this tangy, creamy dip!
BABA GANOUSHBABA GANOUSH
CAPSICUM AND FETA DIPCAPSICUM AND FETA DIP
4 6 min.
4 8 min.
… 10 …


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Tefal CY7788 Turbo Cuisine User Manual - English - 25 pages

Tefal CY7788 Turbo Cuisine User Manual - All languages - 458 pages


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