Manuals+

Ninja Foodi MAX 15-in-1 SmartLid™ Multi-Cooker

Your guide to cooking with SmartLid™

Welcome

Welcome to the Ninja® Foodi® SmartLid™ Multi-Cooker recipe book. From here, you're just a few pages away from recipes, helpful tips that will help you Combi-Steam Mode meals and breads, TenderCrisp® chickens and make all your favourite guilt-free fried foods.

Contents

Recipe Key

We've tagged recipes with these icons to help find the right one for you:

Visit ninjacookingcircle.com for more recipes.

SmartLid Slider™

3 modes under one lid: Pressure cooker. Combi-steamer. Air fryer.

Simply move the slider to effortlessly toggle between 15 cooking functions. The cooking environment will intelligently change as you slide from mode to mode.

Opening and closing the lid

Use the lift tab above the SmartLid Slider™ to open and close the lid.

Pressure Mode

When SmartSlider is in the left position, lid cannot be opened for safety.

Combi-Steam Mode

When SmartSlider is in the middle position, steam will build. After progress bar has built, wait at least 5 minutes to lift lid to check on food.

Air Fry / Hob Mode

When SmartSlider is in the right position, open lid any time to check on food.

Multi-Cooker Functions

Pressure

Cook foods quickly while maintaining tenderness.

Sear/Sauté

Brown meats, sauté vegetables and simmer sauces.

Steam

Gently cook delicate foods at a high temperature.

Slow Cook

Cook at a lower temperature for longer periods of time.

Yogurt

Make homemade yogurt.

These programs all cook by heating up the bottom of the pot.

Air Fry

Give foods crispiness and crunch with little to no oil.

Bake

Use the unit like an oven for baked treats and more.

Grill

Cook at high heat to caramelise and brown foods.

Dehydrate

Dehydrate meats, fruits and vegetables.

Prove

Create an environment for dough to rest and rise.

These programs all use the top heating element usually in combination with the fan to evenly distribute heat.

Combi-Steam MODE

STEAM + CRISP at the same time at the touch of a button for faster, juicier, crispier results.

Best for meal times and cooking from scratch. Even use it to elevate your baking too.

Steam Air Fry

Crisp fresh or frozen foods with steam-infused air to get moist interiors and crispy exteriors.

Steam Meals

Cook full meals faster.

Steam Roast

For crisp and juicy roasts.

Steam Bake

Bake fluffy cakes and sweet treats.

Steam Bread

Prove & bake in one pot. Crusty outside, chewy inside.

Making a COMBI-STEAM Complete Meal

Easy 2-part meals at the same time (CARBOHYDRATE + PROTEIN)

Stack your mains and sides and cook them at the same time.

Use bottom or top of Reversible Rack when making 2-part meals incorporating carbohydrate or grain and protein.

Full 3-part meals at the same time (CARBOHYDRATE + PROTEIN + VEGETABLE)

Nest delicate vegetables like broccoli in an aluminum foil pouch on the bottom layer of the Reversible Rack.

Build a Complete Meal

Use FRESH protein to build a complete meal.

Please use these charts as guides and adjust cook times as needed if your food load quantity varies.

1. Prep protein

Pick a protein and marinade and combine in a mixing bowl. Set aside.

2. Start with your bottom layer

In the cooking pot, combine pasta with sauce OR grain with vegetable. Stir until combined.

PROTEIN MARINADE PASTA (350g-500g uncooked) SAUCE OR GRAIN (240g uncooked) VEGETABLE (100g mix & match) CRISPING TIME AND TEMPERATURE
4 Chicken Cutlets
125-175g each
1.5cm thick		 Rosemary Lemon Marinade Rigatoni Tomato Sauce
2 x 500g jars tomato sauce
625ml stock		 Rice & Beans
Add water, oil and spices as directed on box/bag		 Frozen Vegetable Medley 200°C for 5-9 mins
steam build: up to 20 mins
Extra-Firm Tofu
400g package
pressed to remove moisture, cut in 4 x 1.5cm pieces		 Cavatappi
4 Pork Cutlets
125-175g each
1.25-2cm thick		 Cajun Spice Blend Elbows Creamy Alfredo
120ml white cooking wine
480ml chicken stock
480ml whole milk
1 500g jar alfredo sauce		 Rice Pilaf
Add water, oil and spices as directed on box/bag		 Bell Pepper
up to 125g diced		 200°C for 3-6 mins
steam build: up to 20 mins
2 Steaks
450g total
1.25-2cm thick		 Dry Herb Rub Penne Baby New Potatoes
whole		 200°C for 5-9 mins
steam build: up to 20 mins
Portobello Mushrooms
6 (7.5cm diameter)
or 3 (10cm diameter)		 Thin Linguini
4 prawn skewers
(6 large prawns per skewer)		 Mojo Marinade Large Shells Quinoa
Rinse. Add water, oil and spices as directed on box/bag		 Mushrooms sliced
Asparagus trimmed		 200°C for 3-6 mins
steam build: up to 20 mins

3. Assemble middle layer

Place the Reversible Rack in the lower position into the cooking pot. Layer with foil and add vegetables.

4. Assemble top layer

Place top tier on the 2 Tier Rack. Place protein on rack and close lid. Select STEAM MEALS and adjust time and temp based on protein.

Want to cook less pasta? Cut the sauces in half with 250g of pasta: Tomato Sauce: 700g jar marinara sauce, 480ml stock Creamy Alfredo: 65ml white cooking wine, 240ml chicken stock, 240ml whole milk, 450g jar alfredo sauce, 100g grated Parmesan cheese (stir in to thicken sauce after cooking is complete)

Cooking with the Digital Cooking Probe

Perfectly cooked with the Foodi® Digital Cooking Probe.

How to place the probe

Once you've selected your cooking function, cooking temperature, protein type, and desired cook level, insert the Foodi® Digital Cooking Probe into the thickest part of your meat or fish while the grill is preheating.

FOOD TYPE PLACEMENT CORRECT INCORRECT
Steaks
Pork chops
Lamb chops
Chicken breasts
Burgers
Tenderloins
Fish fillets
  • Insert probe horizontally into the centre of the thickest part of the meat.
  • Make sure the tip of the probe is inserted straight into the centre of the meat, not angled toward the bottom or top of it.
  • Make sure the probe is close to (but not touching) the bone and away from any fat or gristle.

NOTE: The thickest part of the fillet may not be the centre. It is important that the end of the probe hits the thickest part so desired results are achieved.

 [Diagram of correct probe placement for various meats] [Diagram of incorrect probe placement for various meats]
Whole chicken
  • Insert probe horizontally into the thickest part of the breast, parallel to, but not touching, the bone.
  • Make sure the tip reaches the centre of the thickest part of the breast and doesn't go all the way through the breast into the cavity.
 [Diagram of correct probe placement for chicken] [Diagram of incorrect probe placement for chicken]

DO NOT use the probe with frozen protein or for cuts of meat thinner than 1.5cm thick.

For complete probe instructions, see your Ninja® Instruction Booklet.

How do you like your steak?

Everyone's perception of levels of cook differs form person to person. The below guide shows what each PRESET visually correlates to when selecting beef. We have provided a range of options to allow for more customisation based on your preference.

1 RARE | 2 MEDIUM RARE | 3 MEDIUM | 4 MEDIUM WELL | 5 WELL

Cooking with the probe

STEP 1 Set up

STEP 2 Plug in Probe

STEP 3 Place probe

Insert probe into meat or fish using the guide on page 15.

STEP 4 Add Food

STEP 5 Select Cook Function

NOTE: When using the probe with the Pressure function, ALWAYS set the pressure release to QUICK RELEASE to avoid overcooking the protein.

STEP 6 Program Probe

STEP 7 Carry-Over Cook & Rest

NOTE: Skipping carry-over cooking and cutting into food right away may result in a rarer level of outcome.

STEP 8 Replace CAP

NOTE: When probe not in use this stopper must be installed. Otherwise an error message will appear on the display ADD CAP.

Using the probe in different cooking scenarios

SAME MEAT OR FISH SAME SIZE

DIFFERENT OUTCOMES

  1. Set the preset feature to the highest desired level of outcome.
  2. Insert the probe in the protein with the higher desired level of outcome.
  3. When the lower desired level of outcome is reached, remove the protein with the probe from the unit. Use oven gloves to transfer the probe to the remaining protein.
  4. Repeat steps 1 and 2 for the second protein.

SAME MEAT OR FISH DIFFERENT SIZES

  1. Set the preset feature to the desired level of outcome for the smaller protein.
  2. Insert probe in the smaller protein. Then refer to Steps 5 and 6 in the above chart.
  3. As the probe does get hot, use oven gloves to transfer it to the larger protein. Then use the arrows to the left of the display to choose the level of outcome.

DIFFERENT MEAT OR FISH

  1. Insert probe in the protein with the lower desired level of outcome.
  2. Use the Manual feature to choose the desired internal temperature (refer to Instructions).
  3. As the probe does get hot, use oven gloves to transfer it to the other protein. Then use the Manual feature to choose the desired internal temperature.

Making the Perfect Dough

5 keys to making the perfect dough

The Steam Bread function results in faster baking, retains moisture and perfect colour and crust. Baking is a science, and a recipe—in the professional world of baking—is referred to as a formula.

PRECISE MEASUREMENTS

It's important that your measurements and ratios are as precise as possible.

TEMPERATURE

Temperature is a key factor to consider when making a dough. When recipes call for liquid ingredients to be at a specific temperature, it is very important to follow this instruction. The best temperature for liquid ingredients is typically around 32-38°C. This temperature is ideal for instant yeast to dissolve, multiply and feed the process that leads to the perfect rise.

HUMIDITY

Excess humidity can result in overly wet dough, whereas a very dry environment can dry out your dough.

If your dough is too wet, try adding a tablespoon of flour at a time and mixing it in until the dough is no longer soggy.

If your dough is too dry, try adding a tablespoon of water at a time and mixing it in until the dough is smooth and soft.

TEXTURE

The texture of the dough may vary between recipes. A recipe may call for a soft and supple dough, a firm and tough dough, or a slightly wet and sticky one. Regardless of which dough type the recipe calls for, the dough texture should visually appear smooth and held together (unless otherwise noted in the recipe).

You should be able to see that all ingredients are incorporated.

When transferring the dough, no ingredients should stick to the sides of the mixing bowl.

PROVING

When it comes to proving, there are a couple tricks for checking if a dough is fully proved. The most accurate is the "poke test."

PERFECTLY PROOFED

If you poke perfectly proved dough with your finger, the indentation will hold its shape and disappear slowly. If more proving is needed, the dough will spring back and not hold the indentation.

Besides the poke test, you can also judge the proving by the size of the dough, which should double after proving is complete.

Recipes

Crispy Rosemary and Parmesan Potato Wedges

Prep: 2 MINUTES | Soak: 30 MINUTES | Total Cook Time: 26 MINUTES | Makes: 4 SERVINGS
Steam Build: 10 MINUTES | Cook: 16 MINUTES

Ingredients

  • 750g Maris Piper or King Edward potatoes with peel, cut into 2.5cm thick wedges, water for soaking
  • 1-2 tablespoons oil
  • 125ml water
  • 2 teaspoons semolina, optional
  • 1 teaspoon sea salt
  • 30g grated Parmesan cheese or vegetarian equivalent
  • 2 teaspoons rosemary, finely chopped
  • 2 garlic cloves, minced
  • Sour cream and chopped chives to serve

Directions

  1. Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
  2. In a clean bowl, toss the potatoes, oil, semolina and salt together. Add 125ml water to bottom of pot. Transfer wedges into Cook & Crisp™ basket and place into pot.
  3. Close the lid and move slider to middle position to COMBI-STEAM.

Note: If you prefer your wedges crispier, select AIR FRY and set temperature to 230°C, set time to 5-10 minutes. Press START/STOP to begin cooking. Check towards end cook time if they are brown enough. The unit will automatically stop when the lid is opened.

  1. Select STEAM AIRFRY, set temperature to 230°C, and set time to 16 minutes. Select START/STOP to begin cooking, (the display will show PRE for approximately 10 minutes as the unit steams, then the timer will start counting down).
  2. Stir Parmesan, rosemary and garlic together. When the timer reaches 9 minutes, open lid, sprinkle over Parmesan mix, toss potato wedges to coat and close lid to continue cooking. With 4 minutes remaining, open lid, rearrange wedges. Close lid to finish cooking.
  3. When cooking is complete, carefully remove the Cook & Crisp™ basket and transfer wedges to a serving plate. Top with sour cream and chives.

Don't forget to add water or stock to create steam and cook your food. ?

Roast Beef and Roast Potatoes

Prep: 10 MINUTES | Total Cook Time: 55 MINUTES FOR MED BEEF | Steam Build: 10 MINUTES
Cook: 35 MINUTES | Makes: 4 SERVINGS

Ingredients

  • 700g topside of beef
  • 2 tablespoons oil, divided
  • Salt and freshly ground black pepper
  • 1 teaspoon mustard powder
  • 250ml beef stock
  • 500g King Edward potatoes

Tip: The stock and meat juices in the pot can be used to make a gravy.

Directions

  1. Brush beef with 1 tablespoon oil, season with salt and pepper and mustard powder if desired. Then place beef in Cook & Crisp™ basket. Peel potatoes and cut into even sized pieces. Brush with remaining oil and season with salt. Place around beef in Cook & Crisp™ basket. Pour beef stock into pot and place Cook & Crisp™ basket on top.
  2. Insert probe into the centre of the thickest part of the meat (see probe placement instructions on page 15). Close lid and move slider to COMBI-STEAM.
  3. Select STEAM ROAST. Select PRESET and choose the BEEF setting. Use the arrows to the left of the display to select desired outcome. Press START/STOP to begin cooking (this will STEAM for approximately 8 minutes before switching to STEAM MEALS).
  4. When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove beef and leave to rest covered in foil.
  5. If the potatoes need to be crisper, turn potatoes over, brush with oil. Select AIR FRY and set temperature to 200°C, set time to 10 minutes. Press START/STOP to begin cooking. Check towards end cook time if they are brown enough.

Beef Casserole

Prep: 20 MINUTES | Cook: 6 HOURS | Makes: 4 SERVINGS
Sear/Sauté: 10-15 MINUTES | Slow Cook Time: 6 HOURS

Ingredients

  • 800g stewing beef, cut into 3cm cubes
  • 2 tablespoons plain flour
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 1 onion, sliced
  • 2 large carrots, sliced
  • 2 sticks celery, sliced
  • 1 leek, sliced
  • 1 garlic clove, crushed
  • 300ml red wine
  • 1 tablespoon tomato puree
  • 1 tablespoon wholegrain mustard
  • 500ml beef stock
  • 1 bouquet garni

Directions

  1. Place beef, flour and seasoning into a plastic bag, seal and shake until all the meat is coated in flour. Move slider to right position. Select SEAR/SAUTÉ and set to 4. Select START/STOP to preheat the unit for a few minutes. Add 2 tablespoons oil into pot.
  2. Shake excess flour off beef and add half the beef to pot, colour on all sides. Remove beef with a slotted spoon and repeat with the remaining beef. This may take a few minutes.
  3. Add remaining oil to pot, stir in onions, carrots, celery, leeks and garlic. Cook for a few minutes, then deglaze the pot with a little wine, scraping up any beef residue. Stir in tomato puree, mustard, remaining wine, stock and bouquet garni. Return beef and juices to pot and ensure the beef is covered with liquid. Cover with foil. Select START/STOP to turn off SEAR/SAUTÉ. Close the lid and move slider to the AIR FRY/HOB position. Turn the pressure release valve to the VENT position
  4. Select SLOW COOK, set temperature to HIGH and time to 6 hours. Select START/STOP to begin. Check whether beef is cooked and tender after 5 hours.
  5. When cooking is complete, carefully remove the pot and serve casserole hot.

One Pot Lasagne

Prep: 15 MINUTES | Pressure Cook: 15 MINUTES | Makes: 4 SERVINGS
Approx. Steam Build: 8 MINUTES | Pressure Release: QUICK | Air Fry: 5 MINS

Ingredients

  • 2 tablespoons olive oil
  • 500g minced beef
  • 1 medium onion, diced
  • 2 sticks celery, diced (optional)
  • 1 carrot, diced into 1cm cubes
  • 2 garlic cloves, minced
  • 4 tablespoons tomato puree
  • 2 400g can chopped tomatoes
  • 1 teaspoon dried mixed herbs or Italian herbs
  • 1 bay leaf
  • 250ml red wine
  • 350ml beef stock
  • Salt and freshly ground black pepper to taste
  • 250g fresh lasagne sheets
  • 250g ricotta cheese
  • 1 egg
  • 100g grated mozzarella
  • 50g grated Parmesan cheese

Directions

  1. Move slider to right position. Select SEAR/SAUTÉ and set to 5. Select START/STOP to begin. Add oil to pot and preheat for 4 minutes.
  2. Stir in minced beef and fry for a few minutes to brown, making sure the meat is broken down and not in clumps.
  3. Stir a few times before adding onion, celery, carrot and garlic. Turn down the heat to 3 and fry for 5 minutes.
  4. Stir in tomato puree, tomatoes, herbs, wine, stock and season to taste. Turn off unit.
  5. Layer in lasagne sheets by poking under sauce.
  6. Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/ STOP to begin cooking (the unit will build pressure for approximately 8 minutes before cooking begins).
  7. Carefully open lid when unit has finished releasing pressure.
  8. Mix ricotta and egg together and spread over the top of lasagne. Sprinkle over with cheeses. Close lid and move slider to right position. Select AIR FRY and set temperature to 200°C time to 5 minutes. Select START/STOP to begin.
  9. When cooking is complete, remove pot from unit and serve hot with fresh vegetables.

Lemon Herb Roasted Chicken with Garlic & Fennel Potatoes

Prep: 10 MINUTES | Cook: 40 MINUTES | Makes: 4 SERVINGS
Approx. Steam Build: 11-12 MINUTES

Ingredients

  • 1 unwaxed lemon
  • 3 sprigs fresh thyme, divided
  • 3 sprigs rosemary, divided
  • 1.6kg chicken
  • 25g butter, soften
  • 2 garlic cloves, minced
  • 750g new potatoes
  • 1 fennel bulb
  • 3 garlic cloves, sliced
  • 350ml chicken or vegetable stock
  • Salt and freshly ground black pepper to taste

Note: The chicken will take approximately 40 minutes to cook. If time is shorter, re-insert probe.

Tip: If you prefer your potatoes browner, just air fry afterwards for a few minutes to crisp.

Directions

  1. Grate zest and juice lemon. Place lemon skin with a sprig of rosemary and thyme into chicken cavity. Tie legs of chicken together with cooking twine.
  2. Remove leaves from herb sprigs and mix half with butter and garlic. Spread butter over chicken skin.
  3. Cut potatoes lengthwise into quarters to make wedges. Slice fennel. Put into cooking pot with potatoes, remaining half of herbs and garlic. Pour over stock. Season to taste
  4. Place top tier rack over vegetables and place chicken on top of vegetables. Sprinkle over lemon zest, 2 tablespoons lemon juice and season to taste. Insert probe into the centre of the thickest part of the chicken (see probe placement instructions on page 15).
  5. Close the lid and move slider to the COMBI-STEAM position. Select STEAM ROAST, select PRESET and choose the CHICKEN setting. Press START/STOP to begin cooking (the unit PREHEAT for about approximately 11 minutes before cooking begins).
  6. When cooking is complete, remove chicken from pot, cover with foil and allow to rest for 10-15 minutes. Remove rack.
  7. Reduce stock in potatoes; move slider to the AIR FRY/HOB position, select SEAR/SAUTÉ and set to Hi-5. Allow stock to reduce for 5-10 minutes, until thick.
  8. Serve chicken with green vegetables and potatoes.

Chicken and Leek Pot Pie

Prep: 10 MINUTES | Cook: 33-38 MINUTES | Makes: 6 SERVINGS
Approx. Pressure Build: 6 MINUTES | Pressure Release: QUICK | Air Fry: 10-15 MINUTES

Ingredients

  • 25g unsalted butter
  • 1 medium onion, diced
  • 400g leeks, sliced
  • 2 slices bacon, chopped into strips
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 800g boneless chicken breasts, cut in 2.5cm cubes
  • 100g mushrooms, sliced
  • 400ml chicken stock
  • 250ml dry cider
  • Sprig of fresh thyme, finely chopped
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 100g frozen peas
  • 125ml crème fraiche
  • 75g plain flour
  • 200g puff pastry, rolled to a round 2cm larger than pot.
  • Milk to glaze

Directions

  1. Move slider to right position. Select SEAR/SAUTÉ and set to 4. Select START/STOP to begin. Allow to preheat for 2 minutes, then add butter to pot.
  2. Once butter has melted add onion, leeks, bacon, garlic and sauté until softened for about 5 minutes. Stir a few times.
  3. Stir in mustard, chicken, mushrooms, stock, cider, thyme, bay leaf and season to taste.
  4. Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and select QUICK RELEASE. Then press START STOP to begin cooking (the unit will build pressure for approximately 6 minutes before cooking begins).
  5. Carefully remove lid when unit has finished releasing pressure. Remove thyme sprig and bay leaf.
  6. Move slider to right position. Select SEAR/SAUTÉ and set to 3 Select START/STOP to begin. Add remaining ingredients to pot, except pastry and milk. Stir until sauce thickens and bubbles for about 5 minutes. Turn off.
  7. Lay pastry evenly on top of the filling mixture, tucking edges in if necessary. Make a small cut in centre of pie crust so that steam can escape during baking. Brush top with milk. Wipe around pot with a paper towel to clean.
  8. Select AIR FRY and set temperature to 180°C, time to 10-15 minutes. Select START/STOP to begin.
  9. When cooking is complete, remove pot from unit and serve with fresh vegetables.

Chicken Cordon Bleu, Green Beans, & Mashed Potatoes

Prep: 15 MINUTES | Cook: 14 MINUTES | Steam Build: 11 MINUTES | Makes: 4 SERVINGS

Ingredients

  • LEVEL 1
  • 1kg potatoes, cut into 2cm cubes
  • 300ml water
  • 150ml milk
  • 50g butter, cubed
  • 1 teaspoon salt
  • LEVEL 2
  • 200g fine green beans
  • LEVEL 3
  • 4 chicken breasts (150g each)
  • 4 slices smoked ham
  • 60g Gruyère cheese, cut into rectangles 1cm thick x 4cm long
  • 1-2 teaspoons Dijon mustard
  • 2-4 tablespoons mayonnaise
  • 2-4 tablespoons dried breadcrumbs
  • Salt and ground black pepper to taste

Directions

  1. Butterfly the chicken breasts by slicing horizontally ¾ through the breast and then opening like a book. Place between two pieces of cling film. Using a rolling pin, bash the chicken until it is 1½ cm thick. Remove top layer of cling film. Place a slice of smoked ham and cheese on top, season to taste. Roll pointy end of chicken over cheese and tuck in. Roll chicken tightly to form a neat shape. Secure shape with a cocktail stick. Repeat with remaining chicken breasts. Spread each chicken breast with Dijon mustard and then a spoon of mayonnaise. Finally sprinkle a spoon of breadcrumbs over each chicken breast to coat the top. Press breadcrumbs firmly onto top.
  2. Put potatoes, water, milk, butter and salt in the bottom of the pot. Stir together.
  3. Place the bottom layer of the reversible rack in the lower position in the pot. Cover with foil, then cover with beans and drop the top layer through the reversible rack handles. Carefully place the chicken breasts on the top layer of the rack. Close the lid and move the slider to the COMBI-STEAM position.
  4. Close the lid and move slider to the middle position. Select STEAM MEALS, set temperature to 160°C, and set time to 14 minutes. Press START/STOP to begin. (the will STEAM for approximately 11 minutes before switching to STEAM MEALS).
  5. When cooking is complete, carefully remove the entire rack with the chicken and vegetables.
  6. Mash potatoes. Then serve with chicken and beans immediately.

Honey Glazed Gammon

Prep: 10 MINUTES | Cook: 60 MINUTES | Makes: 4 SERVINGS
Approx. Pressure Build: 12 MINUTES | Pressure Release: QUICK | Air Fry: 5-7 MINUTES

Ingredients

  • 1 onions, quartered
  • 1 carrot, cut into 5cm pieces
  • 1 celery stick, sliced
  • 1 bouquet garni
  • 6 black peppercorns
  • 300ml water
  • 1.6kg unsmoked boneless gammon joint, tied
  • FOR THE GLAZE
  • 3 tablespoons runny honey
  • 2 teaspoons English mustard
  • 1 tablespoon brown sugar
  • 10-15 cloves

Tip: The stock and meat juices in the pot can be used to make a gravy.

Directions

  1. Place onions, carrots, bouquet garni and peppercorns in cooking pot with stock or water. Place gammon in Cook & Crisp™ basket in pot.
  2. Insert probe into the centre of the thickest part of the gammon (see probe placement instructions on page 15). Close lid and move slider to the PRESSURE position. Make sure the pressure release valve is in the SEAL position.
  3. Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the PORK setting. Use the arrows to the left of the display to select well done. Select PRESSURE RELEASE and then select QUICK. Press START/STOP to begin cooking (the unit will build pressure for about approximately 12 minutes before cooking begins).
  4. When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove gammon and Cook & Crisp™ basket. Discard liquid and vegetables in cooking pot, unless they are wanted for a gravy.
  5. Rinse and dry the cooking pot then return to unit.
  6. Carefully remove the top layer of gammon skin. Criss-cross cut the skin, making a diagonal pattern.
  7. Mix honey, mustard and sugar together. Brush over gammon. Stud each diamond shape with a clove. Place gammon back in Cook & Crisp™ basket, then place back in cooking pot.
  8. Close the lid; select AIR FRY, set temperature to 200°C. Set time to 5-7 minutes. Select START/STOP to begin.
  9. Cooking is complete when the gammon is golden brown in colour. Rest for a few minutes before serving with green vegetables and potatoes.

Pulled BBQ Pork Shoulder

Prep: 10 MINUTES | Cook: 1 HOUR 15 MINUTES | Pressure Build: 12 MINUTES | Makes: 6-8 SERVINGS

Ingredients

  • 2 teaspoons smoked paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoon dark brown sugar
  • 1 teaspoon salt
  • 1.8kg boneless pork shoulder
  • 350ml dry cider
  • 100g barbecue sauce

Serve with brioche or white buns with coleslaw

Directions

  1. Mix together paprika, cumin, fennel, sugar and salt. Rub spices all over the pork shoulder. Then place pork shoulder, skin side up in cooking pot with cider.
  2. Insert probe into the centre of the thickest part of the meat (see probe placement instructions on page 14). Close lid and move slider to the PRESSURE position. Make sure the pressure release valve is in the SEAL position.
  3. Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the PORK setting. Use the arrows to the left of the display to select WELL. Select PRESSURE RELEASE and then select QUICK RELEASE. Press START/STOP to begin cooking (the unit will build pressure for about approximately 12 minutes before cooking begins).
  4. When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove pork, drain off fat, remove liquid and keep for sauce. Rinse and dry cooking pot.
  5. If you prefer the pork fat to be crisp, carefully remove skin, place pork into Cook & Crisp™ basket. Select AIR FRY and set temperature to 200°C, time to 20 minutes. Press START/STOP to begin cooking. Turn pork over halfway to ensure even browning. Check whether brown and crispy after 15 minutes. When cooking is complete, let the pork stand for 10 minutes before shredding with two forks.
  6. Meanwhile, heat barbecue sauce and meat juices together until hot. Pour sauce over shredded pork and mix in.
  7. Serve in brioche or white buns with slaw on the side.

Asian Style Roast Duck

Prep: 15 MINUTES | Cook: 32 MINUTES | Makes: 4 - 6 SERVINGS
Approx. Pressure Build: 17 MINUTES | Pressure Release: QUICK RELEASE | Air Fry: 20 MINUTES

Ingredients

  • 1.3kg whole duck
  • 1 tablespoon Chinese 5 Spice
  • 1 small onion, cut into eights
  • 6 peppercorns
  • 1 star anise
  • 4 tablespoons soy sauce
  • 500ml water
  • 1 tablespoon oil
  • Salt and pepper

Serve With

  • Chinese pancakes
  • Hoisin sauce
  • Cucumber cut into matchsticks
  • Spring onions cut into matchsticks

Directions

  1. Remove packet of giblets, if included in cavity of the duck. Remove wing tips to prevent burning during cooking. Pat duck dry and tie legs together with cooking string. Season well with Chinese 5 Spice, salt and pepper.
  2. Add all ingredients to the cooking pot except the duck and oil, then insert the reversible rack in the low position.
  3. Insert probe into the centre of the thickest part of the meat (see probe placement instructions on page 15). Close lid and move slider to the PRESSURE position. Make sure the pressure release valve is in the SEAL position.
  4. Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the CHICKEN setting. Select PRESSURE RELEASE and then select QUICK. Press START/ STOP to begin cooking (the unit will build pressure for about approximately 17 minutes before cooking begins).
  5. When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove duck and rack. Remove liquid in pot, rinse pot out, dry and place back in unit.
  6. Pat duck dry, pouring out any liquid that has gathered in cavity. Prick skin of duck with a fork or a cocktail stick. Brush oil all over duck. Place in Cook & Crisp™ basket breast side down.
  7. Select AIR FRY and set temperature to 200°C, time to 20 minutes. Press START/STOP to begin cooking. Turn duck over halfway to ensure even browning. When cooking is complete, let the duck stand for 10 minutes before shredding with two forks.
  8. Serve with pancakes, hoisin sauce, cucumber and spring onions.

Lamb Tagine with Couscous

Prep: 15 MINUTES | Cook: 69 MINUTES | Makes: 4 SERVINGS | Sear/Sauté: 10-15 MINUTES
Pressure Build: 10 MINUTES | Pressure Cook Time: 35 MINUTES

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely sliced
  • 600-800g boneless shoulder of lamb, cut into 2.5cm cubes
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • 350ml lamb stock
  • 400g can chopped tomatoes
  • 1 bunch fresh coriander, chopped and divided
  • 200g dates, stone-in
  • 100g dried apricots
  • 2 tablespoons split almonds
  • Salt and freshly ground black pepper
  • 300g couscous
  • 400ml hot vegetable stock or boiling water
  • 15g chopped coriander

Directions

  1. Select SEAR/SAUTÉ and set temperature to 4. Select START/ STOP, add oil and preheat for 2 minutes
  2. Place the chopped onion into the cooking pot and fry for 5 minutes until the onion is soft and translucent. Add garlic and fry for one minute. Remove onions and garlic from pot before adding half the diced lamb. Set temperature to Hi-5 and cook for 5-7 minutes, until browned on all sides, remove and repeat with remaining lamb. Add onions and lamb back to pot and stir in spices and season to taste.
  3. Deglaze the pot with some stock, scrapping up any lamb residue. Set temperature to 3. Stir in tomatoes and remaining stock.
  4. Select START/STOP to turn off SEAR/SAUTÉ. Close the lid and move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 35 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 10 minutes before cooking begins).
  5. When cooking is complete, move slider to the right. Carefully open lid and stir in half the chopped coriander, dates and apricots. Close the lid and move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 4 minutes and select START/STOP to begin. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 5 minutes before cooking begins).
  6. Make couscous by placing in a bowl and adding hot stock or water. Stir and cover bowl with a clean tea towel and leave for 5 minutes. Fork through to fluff up couscous and stir in chopped coriander and season to taste.
  7. When cooking is complete, move slider to the right. Carefully open lid, remove the pot and serve tagine hot with couscous, sprinkled with almonds.

Moroccan Lamb Steaks, Tenderstem® Broccoli, & Wholegrain Giant Couscous

Prep: 10 MINUTES | Marinate: 30 MINUTES | Cook: 12 MINUTES | Steam Build: 8 MINUTES | Makes: 4 SERVINGS

Ingredients

  • LEVEL 1
  • 150g giant couscous
  • 350ml vegetable or chicken stock
  • 10g fresh coriander leaves and stalks, chopped
  • 1 red pepper, deseeded and diced into 1cm cubes
  • LEVEL 2
  • 200g Tenderstem® broccoli
  • LEVEL 3
  • 4 lamb steaks (150g each)
  • MARINADE
  • 1 tablespoon oil
  • 2 teaspoons Ras el hanout spice mix
  • Salt and ground black pepper to taste

Directions

  1. Make marinade for lamb steaks; in a shallow dish mix all the marinade ingredients together. Add steaks. Allow to marinate for at least 30 minutes.
  2. Rinse couscous and drain. Place all Level 1 ingredients in the bottom of the pot and stir until combined.
  3. Place the bottom layer of the reversible rack in the lower position in the pot. Cover with foil, then cover with broccoli and drop the top layer through the reversible rack handles. Carefully place the lamb steaks on the top layer of the rack.
  4. Close the lid and move slider to the middle position. Select STEAM MEALS. Set temperature to 180°C, and set time to 12 minutes. Press START/STOP to begin, (this will STEAM for approximately 8 minutes before switching to STEAM MEALS). Check after 10 minutes if cooked.
  5. When cooking is complete, carefully remove the entire rack with the lamb and vegetables.
  6. Stir the couscous, then serve with lamb and broccoli.

Crispy Topped Salmon, Asian Style Vegetables & New Potatoes

Prep: 15 MINUTES | Cook: 18 MINUTES PLUS 10 MINUTES MARINATING | Makes: 4 SERVINGS
Steam Build: 11 MINUTES

Ingredients

  • LEVEL 1
  • 700g baby new potatoes, cut into half or quarters if large
  • 250ml water
  • 1 teaspoon salt
  • LEVEL 2
  • 200g carrots, cut into thin sticks 7cm by 0.5cm
  • 2 sticks of celery, cut into thin sticks 7cm by 0.5cm
  • LEVEL 3
  • 1 lime, zest and juice
  • 1 tablespoon sesame seed oil
  • 1 tablespoon soy sauce
  • 2cm cube of ginger, grated
  • Pinch of chilli flakes
  • 1 teaspoon caster sugar
  • 4 salmon fillets (130g each)
  • 20g dried breadcrumbs
  • Salt and ground black pepper to taste

Directions

  1. In a shallow dish, place lime zest, lime juice, oil, soy sauce, ginger, chilli and sugar. Stir well to combine. Add the salmon and turn to fully coat. Leave to marinate for 10 minutes. Remove salmon (reserve marinade) and sprinkle breadcrumbs over each fillet. Press breadcrumbs firmly into fish to coat. Season to taste.
  2. Put potatoes, water and salt in the bottom of the pot. Stir together.
  3. Place the bottom layer of the reversible rack in the lower position.
  4. Cover with foil, add carrots and celery in the centre of foil and pour over fish marinade. Slide the top layer through the bottom layer's handles. Carefully place the salmon on the top rack layer
  5. Close the lid and move slider to the middle position. Select STEAM MEALS, set temperature to 170°C, and set time to 8 minutes. Press START/STOP to begin, (this will STEAM for approximately 11 minutes before switching to STEAM MEALS).
  6. When cooking is complete, carefully remove the entire rack with the salmon and vegetables.
  7. Drain the new potatoes, then serve with salmon and vegetables.

Ratatouille

Prep: 20 MINUTES | Cook: 15 MINUTES | Makes: 4 SERVINGS
Approx. Pressure Build: 12 MINUTES | Pressure Release: QUICK

Ingredients

  • 1 large onion, diced
  • 3 garlic cloves, chopped
  • 300g aubergine, diced
  • 1 small red pepper, deseeded and diced
  • 1 small green pepper, deseeded and diced
  • 1 small yellow pepper, deseeded and diced
  • 500g courgettes, diced
  • 2 400g cans chopped tomatoes
  • 300ml water
  • 2 teaspoons dried mixed herbs
  • Salt and freshly ground black pepper
  • Freshly chopped basil leaves for garnish

Tip: If there is too much liquid, it can be reduced by cooking for a few minutes on SEAR/SAUTÉ.

Directions

  1. Select SEAR/SAUTÉ, set to 3 and press START. Add the oil to the pot and let it heat for 2 minutes.
  2. Place the chopped onion into the cooking pot and fry for 4 to 5 minutes until the onion is soft and translucent. Add the garlic and continue to cook for another 2 minutes before adding the diced aubergine, peppers and courgettes. Select 4 and cook for 5 minutes, before stirring in chopped tomatoes, water, herbs and seasoning.
  3. Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 12 minutes before cooking begins).
  4. Serve hot, garnished with fresh basil leaves.

Roasted Root Vegetables

Prep: 10 MINUTES | Cook: 28 MINUTES | Steam: 8 MINUTES | Makes: 4 SERVINGS
Steam Roast: 15 MINS

Ingredients

  • 650g mixed root vegetables, (beetroot, carrot, parsnip, sweet potatoes or potatoes)
  • 1-2 tablespoons oil
  • 1 tablespoon fresh thyme leaves
  • Sea salt, season to taste
  • 250ml water

Directions

  1. Peel vegetables and cut into 3-4cm even sized pieces.
  2. In a bowl, add vegetables, oil, thyme leaves and salt. Toss together to make sure all the vegetables are coated in oil. Place into Cook & Crisp™ basket.
  3. Add water to bottom of pot. Place Cook & Crisp™ basket on top. Close the lid and move slider to COMBI-STEAM position.
  4. Select STEAM ROAST, set temperature to 200°C, set time to 15 minutes. Press START/STOP to begin cooking (the display will show PRE for approximately 8 minutes as it steams, then the timer will start counting down).
  5. Check vegetables after 13 minutes to see if they are cooked to your preference. When cooking is complete, carefully remove the Cook & Crisp™ basket and serve vegetables hot.

Potato and Bacon Gratin

Prep: 10 MINUTES | Cook: 28 MINUTES | Makes: 4 SERVINGS
Steam: 11 MINUTES

Ingredients

  • 25g butter
  • 1 medium onion, diced
  • 190g lardons or bacon chopped into little pieces
  • 1kg potatoes, peeled and cut into thin slices
  • 1 garlic clove, minced
  • Salt and pepper, season to taste
  • 450ml vegetable or chicken stock
  • 100g Gruyère cheese, grated

Directions

  1. Move slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 4. Select START/STOP to begin. Add butter to pot and preheat for 2 minutes.
  2. Stir in onion and lardons fry for a few minutes to brown, remove from pot. Turn off unit. Allow to cool for a few minutes.
  3. Layer potatoes into pot with onion, lardons, garlic and season to taste.
  4. Pour over stock and top with a layer of grated Gruyère.
  5. Close the lid and move slider to COMBI-STEAM position. Select STEAM ROAST and set temperature to 180°C. Set time to 20 minutes. Press START/STOP to begin cooking (the display will show PRE for approximately 11 minutes as it steams, then the timer will start counting down).
  6. When cooking is complete, remove pot from unit and serve gratin hot.

Brioche

Prep: 40 MINS PLUS 1 HOUR 40 MINS PROVING | Total Cook Time: 28 MINUTES | Makes: 1 LOAF (8-10 SERVINGS)
Approx. Steam Build: 15 MINUTES | Steam Bread Time: 12 MINUTES

Ingredients

  • 375g strong white flour
  • 5g instant yeast
  • 40g caster sugar
  • 5g salt
  • 90ml warm whole milk
  • 3 large eggs
  • 150g salted butter, cubed and softened
  • 250ml water
  • Soft butter for greasing
  • 1 egg yolk beaten with 1 tablespoon water, for egg wash

Directions

  1. In a stand mixer, combine the flour, yeast, sugar, salt, milk and 3 eggs. Knead on a low speed until a smooth dough forms. Turn up the speed to medium and mix for 8-10 minutes.
  2. Gradually add the softened butter on a medium speed, a few cubes at a time until all the butter is mixed in, this may take 5 minutes. Scrap down the sides of bowl to ensure all the butter is incorporated. The dough will be very soft.
  3. Cover bowl and leave in fridge overnight or for 8-10 hours until it's firm.
  4. Divide dough into 7 even pieces. Roll each piece into a ball. (The dough is sticky, and some extra flour may help roll out balls).
  5. Grease Cook & Crisp™ basket. Cut baking parchment in a circle to fit and line bottom of Cook & Crisp™ basket. Arrange 6 buns around the sides of Cook & Crisp™ basket and 1 in middle. Add 250ml water to the pot. Place in pot. Close lid. Move slider to the AIR FRY/HOB position.
  6. Select PROVE, set temp to 35°C and set time to 1 hour 40 mins. Press START/STOP to begin the rise. After 1 hour 40 minutes, check the dough to make sure it has doubled in size. Brush top of brioche with egg wash. Close the lid and move slider to the COMBI-STEAM position.
  7. Select STEAM BREAD, set temperature to 160°C and set time to 12 minutes. Select START/STOP to begin cooking (the display will show PRE for approximately 15 minutes as it steams, then the timer will start counting down).
  8. When cooking is complete, the surface of the bread will be crusty and brown. Carefully remove the Cook & Crisp™ basket from the pot. Allow the bread to cool for about 30 minutes before slicing.

White Bread

Prep: 15 MINS PLUS 1 HOUR 40 MINS PROVING | Total Cook Time: 52-62 MINS | Makes: 1 LOAF (8-10 SERVINGS)
Approx. Steam Build: 15 MINUTES | Bread Time: 20 MINUTES

Ingredients

  • 500g strong plain flour plus extra 2 tablespoons
  • 7g instant yeast
  • 300ml lukewarm water
  • 1 teaspoon salt
  • 2½ tablespoons olive oil
  • 250ml water
  • Soft butter for greasing

Directions

  1. In a large mixing bowl, combine the flour, yeast, 300ml lukewarm water, salt, and olive oil. Knead until a smooth dough forms. If necessary, add extra flour ½ tablespoon at a time. Shape the dough into a ball.
  2. Cut baking parchment in a circle to fit and line bottom of Cook & Crisp™ basket. Transfer the dough to the Cook & Crisp™ basket. Place in pot. Close lid. Move slider to the AIR FRY/HOB position. Select PROVE, set temperature to 35°C and set time to 60 minutes. Press START/STOP to begin the first rise. When the rise is complete, remove the Cook & Crisp™ basket.
  3. Add 250ml water to the pot. Deflate the dough by gently pressing on it, then reshape it into a ball. Transfer the dough back to the Cook & Crisp™ basket, then place the Cook & Crisp™ basket in the pot. Close the lid.
  4. Select PROVE, set temp to 35°C and set time to 50 minutes. Press START/STOP to begin the second rise. After 50 minutes, check the dough to make sure it has doubled in size. Once complete, close the lid and move slider to the COMBI-STEAM position.
  5. Select STEAM BREAD, set temperature to 180°C and set time to 20 minutes. Select START/STOP to begin cooking (the display will show PRE for approximately 15 minutes as it steams, then the timer will start counting down).
  6. When cooking is complete, the surface of the bread will be crusty and brown. Carefully remove the Cook & Crisp™ basket from the pot. Allow the bread to cool for about 30 minutes before slicing.

Carrot Cake

Prep: 15 MINUTES | Total Cook Time: 1 HOUR 3 MINUTES | Makes: 8 SERVINGS
Steam: 18 MINUTES | Cook: 45 MINUTES | Accessory: 20cm ROUND SPRINGFORM BAKING TIN

Ingredients

  • 300g plain flour
  • 15g baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 250g caster sugar
  • 125ml sunflower oil
  • 3 eggs
  • 250g carrots, finely grated
  • 50g roasted pistachios, roughly chopped
  • 50g walnuts, roughly chopped
  • Zest of 1 unwaxed orange
  • FOR ICING
  • 300g cream cheese, room temperature
  • 50g softened butter
  • 100g icing sugar
  • ADDITIONAL
  • Cooking spray or oil for greasing
  • Walnut halves for decoration

Directions

  1. Pour 700ml water into the pot. Spray or grease the bottom of 20 cm round springform baking tin with cooking spray or oil and dust with flour. Line base with baking parchment.
  2. Place flour, baking powder and spices into a medium bowl. Mix well and set aside.
  3. In a large bowl, add sugar, oil and eggs and beat together, then gradually add flour mixture and mix until completely combined. Stir in carrots, nuts and orange zest until evenly combined. Pour the batter into prepared cake tin.
  4. Place the tin on the reversible rack in the lower position, then place the rack in the pot. Close lid and move slider to COMBI-STEAM position.
  5. Select STEAM BAKE, set temperature to 160°C, and set time to 45 minutes. Press START/STOP to begin cooking (the display will show PRE for 20 minutes as the unit steams, then the timer will start counting down).
  6. When cooking is complete, check if cooked by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the rack with the pan and let cool for at least 1 hour. If the toothpick comes out with moist crumbs or batter stuck to it, continue to bake until the toothpick comes out clean.
  7. While cake is cooling, in a large bowl, add cream cheese, butter and sugar and beat until creamy and smooth.
  8. When the cake has cooled, cut cake in half horizontally and sandwich together with third of the icing. Spread the remaining icing on top and decorate with walnut halves or slivers of carrots.

Basque Cheesecake

Prep: 10 MINS | Total Cook Time: 60 MINS | Makes: 8-10 SERVINGS
Steam Time: 20 MINS | Bake Time: 30 MINS | Accessory: 20cm LOOSE BOTTOM TIN

Ingredients

  • 400ml water
  • Soft butter for greasing
  • 600g cream cheese, at room temperature
  • 175g caster sugar
  • 3 large eggs, room temperature
  • 300ml whipping cream, room temperature
  • 1 tablespoon plain flour, sifted

Tip: Cut cheesecake with a hot wet knife for neater slices.

Directions

  1. Using some soft butter, grease a 20cm loose bottom cake tin. Line the base and side of tin with a layer of baking parchment, so it comes a few centimeters above the rim. Press paper into tin.
  2. In a large bowl, or using a stand mixer, beat cheese and sugar together until smooth, beat in eggs, one at a time, making sure they are well incorporated. Then beat in cream and flour.
  3. Pour the mixture into prepared tin.
  4. Add water to cooking pot. Place top tier of reversible rack in pan, turned so that it sits higher in pot. Place cake tin on the top, close the lid and move slider to the COMBI-STEAM position. Select STEAM BAKE and set time to 30 minutes and temperature to 150°C. Press START/STOP to begin cooking (the display will show PRE for approximately 20 minutes as it steams, then the timer will start counting down).
  5. It will still be very wobbly when cooked and should test approximately 65°C with a probe.
  6. Allow the cheesecake to cool down in tin, (it may sink upon cooling). Chill in the refrigerator before serving.

Vanilla Cheesecake With Berry Sauce

Prep: 35 MINUTES | Total Cook Time: 55 MINUTES | Makes: 8-10 SERVINGS
Steam: 20 MINUTES | Cook: 35 MINUTES | Accessory: 20cm ROUND SPRINGFORM CAKE TIN

Ingredients

  • BISCUIT BASE
  • 80g digestive biscuit crumbs
  • 65g unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • Zest of 1 unwaxed orange
  • FILLING
  • 900g cream cheese, room temperature
  • 175g granulated sugar
  • 100g sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs
  • BERRY SAUCE
  • 145ml water
  • 450g frozen mixed berries
  • 45g granulated sugar
  • ADDITIONAL
  • Fresh berries and mint leaves for garnish (optional)

Directions

  1. In a large bowl, add the base ingredients and mix until fully combined. Transfer the mixture to the springform cake tin and press into an even layer on the bottom of the tin.
  2. In a large bowl, add the cream cheese, sour cream, sugar and beat until smooth. Add the eggs and vanilla and continue to beat until fully combined. If using a hand or stand mixer, use a medium speed to avoid over-beating the eggs. Pour the filling over the base.
  3. Add the berry sauce ingredients to the pot and stir until evenly combined.
  4. Place the tin on the reversible rack in the lower position, then place the rack in the pot. Close the lid and move slider to the COMBI-STEAM position.
  5. Select STEAM BAKE, set temperature to 120°C and set time to 35 minutes. Select START/STOP to begin cooking (the display will show PRE for approximately 20 minutes as it steams, then the timer will start counting down).
  6. When cooking is complete, the cheesecake will still be wobbly in the centre. Remove the rack and tin and allow to cool for about 30 minutes. Refrigerate the cheesecake for at least 2 hours before serving to give it a firmer texture.
  7. Take the cheesecake out the refrigerator, slice with a wet knife, and serve with berry sauce.

Cooking Charts

Steam Air Fry Chart

Steam Air Frying is a great way to get food to a crispy exterior and staying juicy inside. Before placing the food and accessory into the unit, ensure that you've added water to the bottom of the cooking pot. This is important to ensure that steam will be produced and get you those delicious results you desire. Don't forget to add water or stock to create steam and cook your food.

NOTE: Steam will take approximately 8-15 minutes to build.

Please use these charts as guides and adjust cook times as needed if your food load quantity varies.

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME
VEGETABLES
Beetroot 1kg Peel, cut in 1.25cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
Broccoli 400g Whole, remove stem 1 Tbsp 125ml Cook & Crisp™ Basket 210°C 15-20 mins
Brussels sprouts 1kg Cut in half, trim ends 1 Tbsp 125ml Cook & Crisp™ Basket 230°C 15-20mins
Butternut Squash 1kg Cut in half, deseed 1 Tbsp 125ml Cook & Crisp™ Basket 190°C 22-25 mins
Carrots 1kg Peel, cut in 1.25cm rounds 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 22-28 mins
Parsnips 500g Cut into 2.5cm pieces 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 15-20 mins
1kg Cut into 2.5cm wedges 1 Tbsp 125ml Cook & Crisp™ Basket 230°C 18-22 mins
Potatoes, King Edward/Maris Piper/Russet 500g Hand cut chips, soak 30 mins in cold water, then pat dry 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
Sweet potatoes 4 (800g) Whole Brush with oil 125ml Cook & Crisp™ Basket 200°C 30-35 mins
1kg Cut into 2.5cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
1kg Cut into 2.5cm cubes 1 Tbsp 125ml Cook & Crisp™ Basket 200°C 20 mins
POULTRY
Chicken breasts 2 (175g each) None Brushed with oil 125ml Reversible Rack, higher position 190°C 15-20 mins
Chicken breasts, breaded 2 (160g each) None None 125ml Reversible Rack, higher position 200°C 18-20 mins
Chicken drumsticks 1kg None 2 Tbsp 125ml Cook & Crisp™ Basket 210°C 25-30 mins
Chicken thighs (bone in) 1kg None Brushed with oil 125ml Reversible Rack, higher position 200°C 20 mins
Chicken thighs (boneless) 4 (100-125g each) None 2 Tbsp 125ml Reversible Rack, higher position 190°C 15-16 mins
Chicken wings 500g None 2 Tbsp 125ml Cook & Crisp™ Basket 230°C 15 mins
PORK AND LAMB
Pork chops 2 thick-cut, bone-in (250g each) Bone in Brushed with oil 125ml Reversible Rack, higher position 190°C 15-20 mins
Pork chops 4 boneless (100-125g each) Bone in Brushed with oil 125ml Reversible Rack, higher position 190°C 20-25 mins
Lamb steaks 2 (300g) None Brushed with oil 125ml Reversible Rack, higher position 190°C 10 mins

Steam Air Fry Chart, continued

INGREDIENT AMOUNT PREPARATION OIL optional WATER ACCESSORY TEMP COOK TIME
FISH
Cod 4 (150g each) Brushed with oil 1 Tbsp 125ml Reversible Rack, higher position 225°C 9-12 mins
Salmon 4 (150g each) Brushed with oil 1 Tbsp 65ml Reversible Rack, higher position 225°C 7-10 mins
Scallops 500g Brushed with oil 1 Tbsp 65ml Reversible Rack, higher position 200°C 4-6 mins
FROZEN POULTRY
Chicken breasts 4 (175g each) None Brushed with oil 250ml Reversible Rack, higher position 200°C 15-20 mins
Chicken drumsticks 1kg None Brushed with oil 125ml Cook & Crisp™ Basket 180°C 20-25 mins
Chicken thighs with bone 1kg None Brushed with oil 125ml Reversible Rack, lower position 200°C 20-22 mins
Chicken wings 500g None 2 Tbsp 125ml Reversible Rack, lower position 230°C 15 mins
FROZEN BEEF
Steak 2 (225g each) None 2 Tbsp 250ml Reversible Rack, lower position 180°C 22-28 mins
FROZEN FISH
Cod 4 (140g each) Brushed with oil 1 Tbsp 125ml Reversible Rack, lower position 225°C 10-15 mins
Salmon 4 (120g each) Brushed with oil 1 Tbsp 65ml Reversible Rack, lower position 225°C 7-10 mins
FROZEN PORK
Pork chops with bone 2 (250g each) None 2 Tbsp 125ml Reversible Rack, lower position 190°C 23-28 mins
Sausages 344g None 1 Tbsp 125ml Reversible Rack, lower position 190°C 12-14 mins

Steam Roast

Please use these charts as guides and adjust cook times as needed if your food load quantity varies or to remove the guesswork simply use the digital cooking probe and select from the preset options.

INGREDIENT AMOUNT PREPARATION OIL WATER ACCESSORY TEMP COOK TIME
FRESH POULTRY
Whole chicken 2-2.5kg Trussed Brushed with oil 250ml Cook & Crisp™ Basket 180°C 45-55 mins
Turkey breast 1.4-2.4kg None Brushed with oil 250ml Cook & Crisp™ Basket 180°C 45-55 mins
FRESH BEEF
Topside 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 45 mins for Medium Rare
Rolled rib 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 25-30 mins for Medium Rare
FRESH PORK
Pork loin 800g None 2 Tbsp 250ml Reversible Rack, lower position 180°C 35-40 mins
Pork tenderloin 350-500g None Brushed with oil 250ml Reversible Rack, lower position 180°C 14-19 mins
FRESH LAMB
Leg of lamb 1.5kg None 2 Tbsp 250ml Reversible Rack, lower position 180°C 37-40 mins

TenderCrisp® Chart

PROTEIN AMOUNT ACCESSORY WATER PRESSURE COOK PRESSURE RELEASE CONVECTION COOKING
Whole chicken 1 chicken (2-2.5kg) Cook & Crisp™ Basket 250ml High for 20 mins After quick release, move slider to AIR FRY/HOB position and open lid. Pat protein dry with paper towel, brush with oil or sauce and season as desired. Close lid and continue to cook as instructed. Air Fry @ 200°C for 15-20 mins
Pork ribs 1 rack, cut in quarters Cook & Crisp™ Basket 250ml High for 19 mins Air Fry @ 200°C for 10-15 mins
Gammon 1 gammon (1.3kg) Cook & Crisp™ Basket 250ml High for 50 mins Air Fry @ 200°C for 10-15 mins
Pork shoulder 1 shoulder (2kg) Cook & Crisp™ Basket 250ml High for 60 mins Air Fry @ 200°C for 15-20 mins
Lamb shoulder 1 shoulder (1.1kg) Cook & Crisp™ Basket 250ml High for 30 mins Air Fry @ 200°C for 15-20 mins

Don't forget to add water or stock to create steam and cook your food. ?

Pressure Cooking Chart

Don't forget to add water or stock to create steam and cook your food.

TIPS When freestyling with foods in these charts, keep the following tips in mind:

INGREDIENT AMOUNT DIRECTIONS WATER ACCESSORY PRESSURE COOK TIME RELEASE
VEGETABLES
Beetroot 6 small or 4 large (about 1kg) Whole 250ml N/A High 15-20 mins Quick
Broccoli 400g Cut in 2.5-5cm florets 250ml Reversible rack, lower position Low 1 min Quick
Brussels sprouts 500g Cut in half, stem removed 250ml Reversible rack, lower position Low 1 min Quick
Butternut Squash (cubed for side dish or salad) 500-750g "Peel, deseed and cut into 3cm chunks" 250ml N/A Low 2 mins Quick
Butternut Squash (for mashed, puree or soup) 600g Peel, cut in 1.25cm rounds 250ml Reversible rack, lower position High 5 mins Quick
Cabbage (braised) 500g Cut in half, core removed, sliced in 1.25cm strips 250ml N/A Low 3 mins Quick
Cabbage (crisp) 500g Cut in half, core removed, sliced in 1.25cm strips 250ml Reversible rack, lower position Low 2 mins Quick
Carrots 500g Peel, cut in 1.25cm rounds 250ml N/A High 1-2 mins Quick
Cauliflower 1 head (600g) Cut in 2.5-5cm florets 250ml N/A Low 1 min Quick
Green beans 375g Whole 250ml Reversible rack, lower position Low 0*min Quick
Kale leaves/greens 200g Stems removed, leaves chopped 250ml N/A Low 3 mins Quick
Potatoes, red (cubed for side dish or salad) 1kg Peeled, cut in 2.5cm cubes 250ml N/A High 2 mins Quick
Potatoes, red (for mash) 1kg Scrubbed, whole, large potatoes cut in half 250ml N/A High 18-22 mins Quick
Potatoes, white (cubed for side dish or salad) 1kg Scrubbed, cut in 2.5cm cubes 250ml N/A High 1 min Quick
Potatoes, white (for mash) 1kg Peeled, cut in 2.5cm cubes 250ml N/A High 7 mins Quick
Potatoes, sweet 500g Peeled, cut in 2.5cm cubes 250ml N/A High 1 min Quick
DOUBLE-CAPACITY VEGETABLES
Broccoli 800g Cut in 2.5-5cm florets 250ml 2 Tier Reversible Rack (both layers) Low 1 min Quick
Brussels sprouts 1kg Cut in half, stem removed 250ml 2 Tier Reversible Rack (both layers) Low 3 mins Quick
Butternut Squash 1.4kg Peel, deseed and cut into 2.5cm chunks 250ml 2 Tier Reversible Rack (both layers) Low 2 mins Quick
Cabbage 750g Cut in half, core removed 250ml 2 Tier Reversible Rack (both layers) High 5 mins Quick
Green beans 700g Whole 250ml 2 Tier Reversible Rack (both layers) Low 0 mins* Quick

Pressure Cooking Chart, continued

TIP Use hot water for pressure cooking to build pressure quicker

Remove immediately when complete and place in cold water. *The time the unit takes to pressurise is long enough to cook this food.

Don't forget to add water or stock to create steam and cook your food. ?

INGREDIENT WEIGHT PREPARATION WATER ACCESSORY PRESSURE TIME RELEASE
POULTRY
Chicken breasts 6 small or 4 large (about 1kg) Boneless 250ml N/A High 8-10 mins Quick
Chicken breasts (frozen) 1kg Boneless 250ml N/A High 25 mins Quick
Chicken thighs 1kg Bone in/skin on 250ml N/A High 18-20 mins Quick
Turkey breast 1 (3-4kg) Bone in 250ml N/A High 40-50 mins Quick
MINCED MEAT
Minced beef, pork or turkey 500g-1kg None 250ml N/A High 5 mins Quick
RIBS
Pork ribs 1.25kg-1.75kg Cut in thirds 250ml N/A High 20 mins Quick
ROASTS
Beef brisket 1.5kg-2kg Whole 250ml N/A High 50-90 mins Quick
Boneless beef silverside 1.5kg-2kg Whole 250ml N/A High 60 mins Quick
Boneless pork shoulder 2kg Seasoned 250ml N/A High 50-60 mins Quick
Pork tenderloin 2 (350-500g each) Seasoned 250ml N/A High 3-4 mins Quick
STEW MEAT
Boneless beef short ribs 1.5kg Whole 250ml N/A High 25 mins Quick
Boneless leg of lamb 1.5kg Cut into 2.5cm cubes 250ml N/A High 30 mins Quick
Boneless pork shoulder 1.5kg Cut into 2.5cm cubes 250ml N/A High 30 mins Quick
Braising steak 1.5kg Cut into 2.5cm cubes 250ml N/A High 25 mins Quick
Lamb shanks 1.9kg Whole 250ml N/A High 35 mins Quick
HARD-BOILED EGGS
Eggs* 1-12 eggs None 250ml N/A High 4 mins Quick

Pressure Cooking Chart, continued

TIP Use hot water for pressure cooking to build pressure quicker

INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE
GRAINS
Arborio rice* 200g 500ml HIGH 3 mins Delayed (10 mins)
Basmati rice 200g 250ml HIGH 2 mins Delayed (10 mins)
Brown rice, short/medium or long grain 200g 310ml HIGH 7 mins Delayed (10 mins)
Farro 200g 500ml HIGH 10 mins Delayed (10 mins)
Jasmine rice 200g 250ml HIGH 2 mins Delayed (10 mins)
Kamut 200g 500ml HIGH 30 mins Delayed (10 mins)
Millet 200g 500ml HIGH 6 mins Delayed (10 mins)
Pearl barley 200g 500ml HIGH 22 mins Delayed (10 mins)
Quinoa 200g 375ml HIGH 2 mins Delayed (10 mins)
Quinoa, red 200g 375ml HIGH 2 mins Delayed (10 mins)
Spelt 200g 625ml HIGH 25 mins Delayed (10 mins)
Steel-cut oats* 200g 750ml HIGH 11 mins Delayed (10 mins)
Sushi rice 200g 310ml HIGH 2-3 mins Delayed (10 mins)
White rice, long grain 200g 250ml HIGH 2 mins Delayed (10 mins)
LEGUMES All beans, except lentils, should be soaked 8-24 hours before cooking.
Cannellini beans 200g 1 litre LOW 4 mins Delayed (10 mins)
Chickpeas 200g 1 litre LOW 3 mins Delayed (10 mins)
Lentils (green or brown) 500g 1.5 litre LOW 5 mins Delayed (10 mins)
This section does not require beans to be soaked.
Black beans 500g 3.8 litre HIGH 22 mins Delayed (15 mins)
Black-eyed peas 200g 1.5 Litre HIGH 15 mins Delayed (15 mins)
Cannellini beans 200g 1.5 Litre HIGH 40 mins Delayed (15 mins)
Borlotti beans 200g 1.5 Litre HIGH 15 mins Delayed (15 mins)
Chickpeas 200g 1.5 Litre HIGH 40 mins Delayed (15 mins)
Butter beans 200g 1.5 Litre HIGH 25 mins Delayed (15 mins)

*After releasing pressure, stir for 30 seconds to 1 minute, then let sit for 5 minutes.

Air Fry Cooking Chart for the Cook & Crisp™ Basket

Please use these charts as guides and adjust cook times as needed if your food load quantity varies

INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
VEGETABLES
Asparagus 250g Trim stems 2 tsp 200°C 7-8 mins
Bell peppers 4 (750g) Whole None 200°C 18-20 mins
Cauliflower 1 head (400g) Cut in 2.5-5cm florets 1 Tbsp 200°C 12-14 mins
Corn on the cob 4 ears (1kg) Whole ears, husk removed 1 Tbsp 200°C 12-15 mins
Courgette 500g Cut in quarters lengthwise, then in 2.5cm pieces 1 Tbsp 200°C 11-12 mins
Green beans 350g Trimmed 1 Tbsp 200°C 7-10 mins
Kale for chips 400g Torn in pieces, stems removed None 150°C 8-12 mins
Mushrooms 300g Wipe, quarter 1 Tbsp 200°C 7-8 mins
Potatoes, King Edward/Maris Piper/Russets 750g Cut into 2.5cm *wedges 1 Tbsp 200°C 20-25 mins
500g Hand cut chips, *thin 1/2-3 Tbsp 200°C 18-22 mins
500g Hand cut chips,* thick 1/2-3 Tbsp 200°C 20-22 mins
1kg Cut into 2.5cm cubes 1 Tbsp 200°C 14-16 mins
BEEF
Burgers 4 (113g each) 2.5cm thick None 190°C 10 mins
Steak 2 (225g each) None Brushed with oil 200°C 8-12 mins
PORK
Bacon 6 rashers, (200g) Lay rashers evenly over edge of basket None 170°C 10 mins
Gammon steak 1 (225g) Whole None 200°C 10-12 mins
Sausages 8 (450g) None None 200°C 7-8 mins

TIP For best results, check progress throughout cooking, and shake Cook & Crisp™ basket or toss ingredients with silicone-tipped tongs frequently. Remove food immediately after cook time is complete and your desired level of crispiness is achieved. We recommend using an instant-read probe to monitor the internal temperature of proteins.

* After cutting potatoes, allow raw chips to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat chips dry. The drier the chips the better the results.

Air Fry Cooking Chart for the Cook & Crisp™ Basket, continued

TIP Before using Air Fry, allow the unit to preheat for 5 minutes as you would your conventional oven.

INGREDIENT AMOUNT PREPARATION OIL TEMP COOK TIME
FISH & SEAFOOD
Fishcakes 2 (150g each) None None 200°C 8-10 mins
Prawns 16 jumbo Raw, whole, tails on 1 Tbsp 200°C 7-10 mins
FROZEN FOODS
Chicken nuggets 380g None None 200°C 10 mins
Fish fillets (battered) 440g None None 200°C 14 mins
Fish fingers 10 (280g) None None 200°C 9-10 mins
Hash browns 8 (360g) None None 200°C 14 mins
Roast potatoes 700g None None 200°C 22 mins
Mozzarella sticks 360g None None 200°C 6-7 mins
Onion rings 300g None None 200°C 10-12 mins
Scampi 9 jumbo pieces (230g) None None 200°C 7 mins
Sweet potato fries 500g None None 200°C 15 mins
Veggie burgers 4 (350g) None None 190°C 14 mins
Veggie sausages 6 (270g) None None 200°C 7-8 mins
FROZEN CHIPS
Light straight chips 500g None None 200°C 14 mins
Chunky chips 500g None None 200°C 17 mins
Crinkle cut chips 500g None None 200°C 16 mins
French fries 500g None None 180°C 14 mins
Gastro chips 700g None None 200°C 18-20 mins
Potato wedges 650g None None 200°C 15 mins
Skin on chips 500g None None 200°C 16-17 mins

Steam Chart for the Reversible Rack

Please use these charts as guides and adjust cook times as needed if your food load quantity varies

INGREDIENT AMOUNT PREPARATION WATER COOK TIME
VEGETABLES
Asparagus 250g Whole spears 750ml 4-7 mins
Broccoli 400g Cut in 2.5-5cm florets 500ml 5-9 mins
Brussels sprouts 500g Whole, trimmed 750ml 4-8 mins
Butternut squash 750g Peeled, cut in 2.5cm cubes 500ml 10-17 mins
Cabbage 600g Cut in half, sliced in 1.25cm strips, core removed 500ml 6-12 mins
Carrots 500g Peeled, cut in 2.5cm pieces 500ml 5-10 mins
Cauliflower 500g Cut in 2.5-5cm florets 500ml 10-17 mins
Corn on the cob 4 ears Whole, husks removed 500ml 7-9 mins
Courgette 500g Cut in 2.5cm slices 500ml 8-10 mins
Green beans 200g Whole 500ml 5-10 mins
Kale 200g Trimmed 500ml 4-9 mins
Potatoes 500g Peeled, cut in 2.5cm pieces 500ml 3-8 mins
Potatoes, sweet 500g Cut in 1.25cm cubes 750ml 5-10 mins
Spinach 1 bag (500g) Whole leaves 500ml 3-7 mins
Sugar snap peas 500g Whole pods, trimmed 500ml 12-17 mins
EGGS
Poached eggs 4 In ramekins or silicone cups 250ml 3-6 mins

Steam Chart for the 2 Tier Reversible Rack

Please use these charts as guides and adjust cook times as needed if your food load quantity varies

INGREDIENT AMOUNT PREPARATION WATER COOK TIME
VEGETABLES
Asparagus 500g Whole spears 500ml 8-12 mins
Broccoli 800g Cut in 2.5-5cm florets 500ml 10-12 mins
Brussels sprouts 1kg Whole, trimmed 500ml 16-20 mins
Butternut squash 1.5kg Peeled, cut in 2.5cm cubes 500ml 20-25 mins
Cabbage 600g Cut in half, sliced in 1.25cm strips, core removed 750ml 18-20 mins
Carrots 500g Peeled, cut in 2.5cm pieces 500ml 12-15 mins
Cauliflower 500g Cut in 2.5-5cm florets 750ml 20-22 mins
Corn on the cob 4 ears Whole, husks removed 500ml 7-9 mins
Courgette 500g Cut in 2.5cm slices 500ml 9-12 mins
Green beans 375g Whole 500ml 12-15 mins
Kale 200g Trimmed 500ml 12-16 mins
Potatoes 500g Peeled, cut in 2.5cm pieces 1 litre 25-30 mins
Potatoes, sweet 500g Cut in 1.25cm cubes 750ml 18-20 mins
Spinach 1 bag (500g) Whole leaves 500ml 6-8 mins
Sugar snap peas 1kg Whole pods, trimmed 500ml 8-10 mins
EGGS
Poached eggs 4 In ramekins or silicone cups 250ml 3-6 mins

Dehydrate Chart for the Cook & Crisp™ Basket

with the 2-Tier Reversible Rack or the Dehydrating Rack**

TIP Most fruits and vegetables take between 6 and 8 hours (at 60°C) to dehydrate; meats take between 5 and 7 hours (at 70°C). The longer you dehydrate your ingredients, the crispier they will be.

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
AppleChips Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7-8 hrs
Asparagus Cut in 2.5cm pieces, blanch 60°C 6-8 hrs
Bananas Peel, cut in 3mm slices 60°C 8-10 hrs
Beetroot Peel, cut in 3mm slices 60°C 7-8 hrs
Fresh herbs Rinse, pat dry, remove stems 60°C 4-6 hrs
Ginger root Cut in 3mm slices 60°C 6 hrs
Mangos Peel, cut in 3mm slices, remove stone 60°C 6-8 hrs
Mushrooms Clean with soft brush or wipe with damp kitchen paper 60°C 6-8 hrs
Pineapple Peel, cut in 3mm - 1.25cm slices, core removed 60°C 6-8 hrs
Strawberries Cut in half or in 1.25cm slices 60°C 6-8 hrs
Tomatoes Cut in 3mm slices; steam if planning to rehydrate 60°C 6-8 hrs
MEAT, POULTRY, FISH
Beef jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs
Chicken jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs
Salmon jerky Cut in 6mm slices, marinate overnight 70°C 5-7 hrs
Turkey jerky Cut in 6mm slices, marinate overnight 70°C 5-8 hrs

**The Ninja® dehydrating rack is sold separately on ninjakitchen.co.uk.

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