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Tefal CY7788 Turbo Cuisine Manual

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Ingredients
• 80 g couscous • 80 ml water • 2 green or red capsicum
halved and deseeded • 50 g feta, cut into small cubes
• 50 g sundried tomatoes, chopped • 2 tbsp parsley, nely
chopped • 40 g pied green olives
Ingredients
• 200 g quinoa • 2 garlic cloves, peeled and chopped
• 1 fennel bulb, nely chopped • 2 carrots, peeled and
diced • 200 g cooked chickpeas, canned • 200 g chopped
tomatoes, canned • 2 pinches of sweet paprika • 1 tsp curry
powder • 500 ml vegetable stock • 2 tbsp olive oil • Chilli
pepper, thinly sliced (oponal)
1. Prepare the ingredients.
2. Place the couscous in a heatproof bowl. Boil the water,
and pour it over the couscous. Let sit unl the water
is fully absorbed. Use a fork to u and separate the
grains.
3. Sr in the feta, tomatoes, parsley and olives.
Fill each capsicum half with the mixture.
4. Place the stued capsicum in the steam basket.
Pour 200 ml water into the cooking bowl.
Cover the steam basket with foil, and place it in the bowl.
5. Close and fully lock the lid and select the program
‘Steam’. Press the mer dial and turn the control knob
to reach 8 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 and enjoy!
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 the vegetables.
Season with salt and pepper to taste.
4. When the me is up, add the remaining ingredients. Sr
well.
5. Close and fully lock the lid. Select the program ‘Rice’,
press the mer dial and turn the control knob to reach
6 minutes. Press ‘Start’.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
Serve hot.
MEDITERRANEAN-STYLE STUFFED CAPSICUMSMEDITERRANEAN-STYLE STUFFED CAPSICUMS
SPICED QUINOA WITH CHICKPEAS AND VEGETABLESSPICED QUINOA WITH CHICKPEAS AND VEGETABLES
4 8 min.
4 10 min.
Ingredients
• 500 g red cabbage, nely shredded • 2 bay leaves • 1 star
anise • ½ tsp ground cinnamon • 200 ml vegetable stock
• 50 g sugar • 75 ml cider vinegar • 140 g apple, cored and
cut into wedges
Ingredients
• 4 salmon llets, skinless (200 g) • 80 ml sweet chilli sauce
• 1 tbsp lime juice • 1 tbsp fresh coriander, chopped
1. Prepare the ingredients.
2. Add the bay leaves, anise, cinnamon, sugar and apple
cider vinegar to the cooking bowl, and sr to combine.
Add the rest of the ingredients and sr again.
3. Close and fully lock the lid. Select the program ‘Stew’,
press the mer dial and turn the control knob to reach
15 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 for a few minutes before serving. Enjoy!
1. Prepare the ingredients.
2. Combine sweet chilli sauce, lime juice and coriander in
a mixing bowl.
3. Pour 200 ml water in the cooking bowl.
4. Place the salmon llets in the steam basket lined with
baking paper and drizzle over half of the sauce.
5. 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’.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
7. Season to taste, and serve the salmon with the
remaining sauce.
Enjoy this sweet and tangy salmon for a delicious Asian-
style meal.
RED CABBAGE WITH APPLESRED CABBAGE WITH APPLES
STEAMED SWEET CHILLI SALMONSTEAMED SWEET CHILLI SALMON
4 15 min.
4 6 min.
… 13 …


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Tefal CY7788 Turbo Cuisine User Manual - English - 25 pages

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