Kambrook KSC 100 User's Manual
Contents
1. Slow Cooker O oP GET MOREg KSC 100 Issue 1 06 KAMBROOK SAFETY Welcome to Kambrook Safety and your new Stainless Steel Slow Cooker At Kambrook we believe that the safe performance of our products is the first priority in any consumer product so that you our valued customer can confidently use and trust our appliances We ask that any electrical appliance that you use be operated in a sensible fashion with due care and attention placed on the following important operating instructions IMPORTANT SAFEGUARDS FOR YOUR KAMBROOK STAINLESS STEEL SLOW COOKER Carefully read all instructions before operating the slow cooker and save for future reference Remove any packaging material and promotional stickers before using the Kambrook Stainless Steel Slow Cooker for the first time Do not place the Kambrook Stainless Steel Slow Cooker on the edge of a bench or table during operation Ensure the surface is level clean and free of water etc Do not use on metal surfaces for example a sink drain board Do not place the Kambrook Stainless Steel Slow Cooker on or near a hot gas or electric burner or where it could touch a heated oven Use the Kambrook Stainless Steel Slow Cooker well away from walls When using the Kambrook Stainless Steel Slow Cooker provide adequate space above and on all sides for air circulation Always ensure the Kambrook Stainless Steel Slow Cooker is properly assembled befor2. thoroughly Do not use abrasive cleaners steel wool or metal scouring pads as these can damage the surfaces The removable crockery bowl and glass lid are dishwasher safe however care should be taken not to chip or crack the crockery bowl or lid The stainless steel housing can be wiped over with a soft damp cloth and then dried thoroughly A CAUTION DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN WATER OR ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION RECIPES VEGETABLE SOUP Serves 16 90g butter optional 4 large carrots diced 8 large potatoes peeled amp diced 2 sticks celery diced 4 large onions peeled amp diced 3 litres chicken or beef stock Salt amp pepper to taste cup cream 2 tablespoons chopped parsley Melt butter in a saucepan add vegetables and cook for 15 20 minutes stirring occasionally Place vegetables in Slow Cooker and add stock and seasoning Cover and cook on LOW for 6 8 hours Just before serving stir in cream and parsley It is not necessary to cook vegetables in butter before placing in the Slow Cooker but it will enhance the flavour VICHYSSOISE Serves 12 4 leeks or onions 60g butter extra onion peeled amp chopped Salt amp pepper to taste 4 medium potatoes peeled amp diced 1 4 litres chicken stock 2 cups milk cup cream cup sour cream 2 tablespoons chopped chives Halve the leeks lengthwise wash thoroughly to remove
3. frypan before pot roasting Suitable Cuts for Pot Roasting Beef Topside Blade Silverside Roasts Rolled Brisket Forequarter Shank Shoulder Shoulder Forequarter Loin Neck PREPARING VEGETABLES Vegetables should be cut into even sized pieces to ensure more even cooking Frozen vegetables must be thawed before adding to other foods cooking in the Slow Cooker PREPARING DRIED BEANS AND PULSES If time permits overnight soaking of dried beans and pulses is preferable After soaking drain and place in the Slow Cooker and cover with sufficient water to reach double their volume Cook beans on the High Setting for 2 4 hours or until tender Pre soaked beans and pulses will cook a little faster HINTS AND TIPS Always thaw frozen meat and poultry before cooking Trim all visible fat from meat or poultry Meat and poultry require at least 6 7 hours of cooking on Low setting Ensure that the food or liquid to be cooked fills half or more of the removable crockery bowl On completion of cooking if there is too much liquid remove the lid turn the temperature control dial to the High setting and cook for 35 40 minutes until the liquid reduces DO S Do ensure the removable crockery bowl is at room temperature when placing into the Stainless Steel Housing prior to cooking Do avoid extreme temperature changes to the crockery bowl and glass lid Handle the crockery bowl and glass lid
4. set aside Using the same pan brown the bacon and sliced onions drain off excess fat and set aside with chicken Place the onions mushrooms and garlic in the Slow Cooker Add the chicken bacon and sliced onions salt and pepper to taste thyme potatoes wine and stock Cover and cook on LOW for 7 8 hours or HIGH for 3 4 hours Serve garnished with chopped parsley BEEF CURRY Serves 12 2 kg blade or chuck steak 2 cup flour cup curry power or to taste cup vegetable oil 2 large onions peeled amp finely chopped 8 cloves garlic peeled amp crushed 2 pieces fresh ginger grated teaspoon salt 2 tablespoons vinegar 2 cinnamon sticks 2 strips lemon rind 2 litres beef stock Cut steak into 2 5cm cubes toss in the flour mixed with the curry powder Lightly brown the meat in a pan with the oil onions garlic and ginger Place in the Slow Cooker and remaining ingredients Mix well cover and cook on LOW for 8 9 hours or HIGH for 4 hours Serve with fluffy steamed rice MEATBALLS IN CREAMY MUSHROOM SAUCE Serves 2 Mushroom Sauce 2 x 440g can mushrooms in butter sauce 2 cups beef stock 2 cup flour 2 cup sherry 2 teaspoons paprika 2 cups sour cream Ikg minced beef 500g pork mince 2 x 60g eggs cup chopped parsley Salt amp pepper to taste 3 cups fresh breadcrumbs Place all the mushroom sauce ingredients except sour cream into Slow Cooker and stir to combine Mix all ingredi
5. use the appliance correctly Young children should be supervised to ensure that they do not play with the appliance It is recommended to inspect the appliance regularly Do not use the appliance if the power supply cord plug and or appliance becomes damaged in anyway Return the entire appliance to the nearest authorised Kambrook Service Centre for examination and or repair Any maintenance other than cleaning should be performed at an authorised Kambrook Service Centre This appliance is for household use only Do not use this appliance for anything other than its intended use Do not use in moving vehicles or boats Do not use outdoors The installation of a residual current device safety switch is recommended to provide additional safety protection when using electrical appliances It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance See your electrician for professional advice FEATURES OF YOUR KAMBROOK STAINLESS STEEL SLOW COOKER HAR Controls and Parts Glass lid allows you to monitor 4 Brushed stainless steel housing food during cooking 5 Temperature Control Dial with High 2 Removable crockery bowl with Low and Keep Warm Settings 6 litre capacity 6 Power On Light 3 Cool touch handles USING YOUR KAMBROOK STAINLESS STEEL SLOW COOKER BEFORE FIRST USE Before first use remove all p
6. whilst leaving you the time to do other things making it perfect for today s busy lifestyles Here is a guide to help simplify the process of slow cooking allowing you to obtain maximum satisfaction from your Slow Cooker TIMING Always allow sufficient time for the food to cook It is almost impossible to over cook in the Slow Cooker particularly when using the Low Setting Most of the recipes contained within this book can be cooked on the High or Low settings however the cooking times will vary accordingly Each recipe will give specific instructions indicating the appropriate settings and suggested cooking times ADAPTING COOKING TIME Your favourite traditional recipes can be adapted easily by halving the amount of liquid and increasing the cooking time considerably The following is a guide to adjusting your favourite recipes Meal Maker Recipe Time Traditional Recipe Time 15 30 minutes 4 6 hours on Low Setting 60 minutes 6 8 hours on Low Setting 1 3 hours 8 12 hours on Low Setting NOTE High humidity altitude cold tap water and ingredients and minor fluctuations may slightly affect the cooking times in the Slow Cooker NOTE These times are approximate Times can vary depending on ingredients and quantities in recipes ADAPTING LIQUID AMOUNTS When food is cooking in your Slow Cooker most moisture is retained To allow for this when using traditional recipes it is advisable to ha
7. with care Do use oven mitts when lifting the crockery bowl containing hot liquids Do place the removable crockery bowl onto a heat proof placemat when serving from the crockery bowl at the table DON TS Do not place removable crockery bowl or glass lid into or under cold water while still hot Do not use the removable crockery bowl or glass lid if chipped or cracked Do not operate the Slow Cooker without the removable crockery bowl in position Do not place a hot removable crockery bowl onto a wet surface Do not cook with frozen meats or poultry NEVER Place water or other liquids into the base of the stainless steel housing Slow Cooker Immerse the stainless steel housing cord or plug of the Slow Cooker in water Touch hot surfaces with bare hands Z CAUTION ENSURE REMOVABLE CROCKERY BOWL IS CORRECTLY POSITIONED IN THE STAINLESS STEEL HOUSING BEFORE YOU COMMENCE COOKING CARE AND CLEANING Before cleaning switch the temperature control dial to OFF and switch off the Slow Cooker at the power outlet and then unplug Always allow the appliance to cool before cleaning To remove stubborn cooked on foods in the removable crockery bowl soften by filling with warm soapy water and allow to soak for 20 30 minutes Remove by lightly scrubbing with a soft nylon kitchen brush The removable crockery bowl and glass lid can be washed in hot soapy water using a mild household detergent Rinse and dry
8. 4 and State and Territory legislation For service spare parts or product information in Australia please call KAMBROOK on the Customer Service Line 1300 139 798 For service spare parts or product information in New Zealand please call KAMBROOK New Zealand Private Bag 94411 Greenmount Auckland Phone 0800 273 845 Fax 0800 288 513 For spare parts phone 0800 273 845 If claiming under this guarantee the product must be returned freight prepaid Attach a copy of the purchase receipt here MODEL NUMBER SERIAL NUMBER If applicable PURCHASED FROM Please don t return purchase record until you are making a claim Kambrook 461 Plummer Street Port Melbourne 3207 Australia Customer Service Line 1300 139 798 Customer Service Fax 1800 621 337 Kambrook New Zealand Private Bag 94411 Greenmount Auckland New Zealand Customer Service Line Spare Parts 09 271 3980 Customer Service Fax 0800 288 513 A O T A 2 v GET MORE THAN YOU PAY FOR Due to continual improvement in design or otherwise the product you purchase may differ slightly from the illustrations in this book Issue 1 06
9. all grit slice finely If using onions peel and slice Melt butter in a pan add leeks or onion and chopped onion and saut over low heat until softened but not browned Place in Slow Cooker with seasonings and potatoes Stir in stock and cover cook on LOW for 10 12 hours or HIGH for 3 4 hours Stir in milk allow to cool then puree in a blender or food processor Stir in cream then chill Serve topped with a spoonful of sour cream and sprinkle with chives e Vichyssoise may also be served hot CREAM OF MUSHROOM SOUP Serves 2 2 tablespoons butter or margarine 750g mushroom sliced 1 4 litres chicken stock large onion chopped Salt amp pepper to taste 2 cups cream 2 cups milk 4 tablespoons flour 2 tablespoons chopped parsley Melt butter in a saucepan and add mushrooms saut lightly Place mushrooms chicken stock onion and seasoning into Slow Cooker and stir well Cover and cook on LOW for 6 10 hours or HIGH for 2 4 3 hours About 30 minutes before serving turn to HIGH then stir in cream and milk Blend flour with a little milk add some of the hot soup and blend until smooth Stir flour mixture into the soup cook until thickened Serve topped with parsley FRENCH ONION SOUP Serves 16 4 litres beef stock 6 onions thickly sliced 125g butter 2 teaspoons salt 2 tablespoons sugar 4 tablespoons flour 2 cup brandy 1 4 cups grated Parmesan cheese Pour stock into Slow Cooker
10. and set on HIGH Cook onions slowly in a pan with butter for 15 minutes Add salt sugar and flour stir well Add onion mixture to Slow Cooker Cover and cook on LOW for 6 8 hours or HIGH for 3 hours Add brandy and serve sprinkled with Parmesan cheese SWISS STEAK Serves 8 2 kg round steak trimmed 2 cup flour Salt amp pepper to taste 2 stalks celery chopped 4 carrots peeled amp chopped 2 onions peeled amp chopped 2 teaspoon Worcestershire sauce 2 x 425g cans tomatoes cup grated Cheddar cheese Cut steak in to serving size pieces Toss in flour mixed with seasonings Place in Slow Cooker Add chopped vegetables and Worcestershire sauce Pour tomatoes over meat and vegetables Cover and cook on LOW for 7 10 hours or HIGH for 4 hours Just before serving sprinkle with grated cheese CHILLI CON CARNE Serves 2 kg dry red kidney beans kg steak cut into thin strips cup flour 2 teaspoons chilli powder 2 teaspoons salt 2 large onions chopped x 425 can tomatoes litre water 4 cloves garlic Wash the beans well Toss the steak in flour mixed with salt and chilli powder Place all ingredients in the Slow Cooker and stir well Cover and cook on LOW for 8 9 hours CHICKEN IN A POT Serves 10 12 4 carrots sliced 4 onions peeled amp sliced 4 stalks celery 2 kg chicken pieces teaspoon salt teaspoon ground black pepper cup chicken stock or white wine 1 4 teaspoon
11. d shape into a loaf Place sliced potato into the bottom of the Slow Cooker and place meat loaf on top Combine sauce ingredients and pour sauce over meat loaf Cover and cook on LOW for 8 10 hours GLAZED CORNED BEEF Serves 10 12 2 bay leaves large onion sliced 3 strips orange peel 4 whole cloves 2 litres water 2 2 5 kg corned beef Glaze 4 tablespoons orange juice 4 tablespoons honey 2 tablespoons Dijon mustard Place bay leaves onion orange peel cloves and water in Slow Cooker and mix well Add corned beef with the fat side facing upwards Cover and cook on LOW for 10 12 hours or HIGH for 5 6 hours or until tender Remove meat from the liquid Score cut the top of the corned beef in criss cross diamond or triangle shapes Insert extra cloves into the centre of each diamond if desired Place corned beef on a heatproof platter Mix all glaze ingredients together until smooth and blended Spoon glaze over the corned beef Bake in a preheated oven at 2000C for 20 30 minutes basting occasionally with glaze Serve hot or cold PORK amp VEAL PICNIC TERRINE Serves 12 14 1 5 kg pork amp veal mince 2 cloves garlic crushed Salt amp pepper to taste 2 teaspoon dried thyme 2 teaspoon ground cloves 2 x 60g eggs Grated rind lemon 2 cup dry sherry or brandy 2 bay leaves litre water Lemon slices to garnish Lightly grease a heatproof terrine dish or loaf tin which will fit into the Slow Co
12. dried basil or oregano Place half of the carrots onion and celery in the bottom of the Slow Cooker Add the chicken pieces Add salt pepper liquid and remaining vegetables Sprinkle with herbs Cover and cook on LOW for 6 8 hours or HIGH for 4 hours BEEF IN RED WINE Serves 12 2 kg blade or chuck steak trimmed cup flour Salt amp pepper to taste 125g butter 2 onions peeled amp finely chopped leek finely chopped 2 carrots peeled amp finely chopped 2 cloves garlic peeled amp crushed 2 tablespoons chopped parsley 2 tablespoons chopped chives 2 bouquet garni x 700ml bottle red wine Cut meat into cubes Toss in flour mixed with seasonings Heat butter in a frypan and brown the meat quickly over high heat Place the meat into the Slow Cooker and add onions leek carrots garlic parsley and chives Add bouquet garni Pour red wine into pan used for browning the meat and bring to boil Pour heated liquid into the Slow Cooker cover and cook on LOW for 6 8 hours or HIGH for 3 4 hours CHICKEN MARENGO 2 kg chicken pieces or drumsticks 2 tablespoons flour Salt amp pepper to taste 2 tablespoons vegetable oil 2 tablespoons butter 4 cloves garlic crushed 2 litres chicken stock cup brandy 4 large tomatoes peeled amp chopped 24 mushrooms chopped 2 bouquet garni 2 tablespoons chopped parsley Cut chicken into serving pieces pat each piece dry and toss in flour mixed with seasonings H
13. e water and sugar and pour into the Slow Cooker cover and cook on LOW for 8 hours Serve warm with custard cream or ice cream POACHED PEARS IN RED WINE Serves 12 14 litre dry red wine 2 cups brown sugar 12 14 medium pears peeled amp stems removed Peel from lemon cut in strips Put wine and sugar in the Slow Cooker Cover and cook on HIGH until the sugar is dissolved Place the pears into the Slow Cooker turn the pears to coat in the wine mixture Add the lemon peel cover and cook on LOW for 4 6 hours turning occas ionally or basting with the wine mixture Serve pears drizzled with the wine mixture BREAD amp BUTTER PUDDING Serves 2 8 slices bread buttered cup mixed dried fruit 2 cup sugar 4 x 60g eggs 5 cups milk 2 teaspoons vanilla essence litre water Layer half of the bread slices buttered side up in a greased heatproof dish which will fit in the Slow Cooker Add a layer of fruit and sugar over the bread and continue the layers until all bread is used Lightly beat the eggs milk and vanilla together gently pour over the bread Allow to stand for 30 minutes Cover dish with foil and secure Add litre of water and a small trivet or upturned heatproof saucer to the Slow Cooker Place pudding onto the trivet cover and cook on HIGH for 4 5 hours Serve with whipped cream and a sprinkle of cinnamon Note Replenish water in the crockery bowl during the cooking time if required Ensur
14. e the water does not ingress into the pudding bowl or dish Notes AREPA D Kambrook 12 Month aman Replacement Warranty KAMBROOK warrants the purchaser against defects in workmanship and 12 Mo material for a period of 12 months from the date of purchase 3 months commercial use Guarantee and purchase receipt for this product are to be retained as proof of purchase and must be presented if making a claim under the terms of the KAMBROOK guarantee KAMBROOK reserves the right to replace or repair the appliance within the warranty period Warranty does not apply to any defect deterioration loss injury or damage occasioned by or as a result of the misuse or abuse negligent handling or if the product has not been used in accordance with the instructions The guarantee excludes breakages and consumable items such as kneading blades This warranty is void if there is evidence of the product being tampered with by unauthorised persons YOUR PURCHASE RECORD Please complete DATE OF PURCHASE If the product includes one or a number of accessories only the defective accessory or product will be replaced In the event of KAMBROOK choosing to replace the appliance the guarantee will expire at the original date ie 12 months from the original purchase date In Australia this KAMBROOK Guarantee is additional to the conditions and guarantees which are mandatory as implied by the Trade Practices Act 197
15. e use Never plug in or switch on the Kambrook Stainless Steel Slow Cooker without having the removable crockery bowl placed inside the stainless steel housing Use only the removable crockery bowl supplied Do not use any other bowl inside the stainless steel housing Do not place food or liquid in the stainless steel housing Only the removable crockery bowl is designed to contain food or liquid Never operate the Kambrook Stainless Steel Slow Cooker without food and liquid in the removable crockery bowl Ensure that the food or liquid to be cooked fills half or more of the removable crockery bowl Extreme caution must be used when the appliance contains hot food and liquids Do not move the appliance during cooking Always have the glass lid placed correctly into position on the removable crockery bowl throughout operation of the appliance unless stated in the recipe to have it removed Do not touch hot surfaces Use handles to move Kambrook Stainless Steel Slow Cooker and dry pot holders or oven mitts to remove the removable crockery bowl when hot Do not place the removable crockery bowl when hot on any hot surface that may be affected by heat Avoid sudden temperature changes Do not place frozen or very cold foods into the removable crockery bowl when it is hot Do not place removable crockery bowl when hot into cold water Do not use the removable crockery bowl in a conventional oven Do not place the remo
16. eat oil and butter in a pan add the chicken pieces and cook over medium heat until golden turning frequently Remove from pan drain and place in Slow Cooker Add the garlic stock brandy tomatoes mushrooms and bouquet garni Cover and cook on LOW for 6 8 hours or HIGH for 4 6 hours Serve on a bed of hot rice or couscous and sprinkle with parsley To thicken the sauce blend 2 tablespoons flour and 2 tablespoons milk until smooth Remove the chicken from the Slow Cooker stir the flour mixture into the sauce and cook on HIGH for 10 minutes stirring occasionally IRISH STEW Serves 2 2kg lamb neck chops kg potatoes peeled amp sliced 500g onions peeled amp sliced Salt amp pepper to taste 3 cups water teaspoon dried herbs 2 bay leaves Trim any excess fat from chops Place onions potatoes then chops into Slow Cooker then add remaining ingredients Cover and cook on LOW for 8 10 hours or HIGH for 4 5 hours The starch form the potatoes should make this stew thick and creamy COQ AU VIN Serves 10 12 2 kg chicken pieces 6 slices bacon trimmed amp diced 10 small onions sliced 8 small onions peeled amp quartered 500g mushrooms 2 cloves garlic peeled amp crushed Salt amp pepper to taste teaspoon dried thyme 16 small potatoes scrubbed amp halved 2 cups red wine litre chicken stock Chopped parsley In a large pan fry the chicken pieces until browned well on all sides
17. ents for meatballs together in a bowl and shape into walnut size balls Fry meatballs in a pan then add to sauce in the Slow Cooker Cover and cook on LOW for 6 8 hours or HIGH for 2 4 hours Fifteen minutes before serving switch to HIGH and stir in the sour cream Serve with fluffy rice or couscous CHICKEN PARISIENNE Serves 12 12 chicken breasts Salt amp pepper to taste teaspoon paprika cup dry white wine 2 x 440ml cans cream of chicken soup x 440g can sliced mushrooms 2 cups sour cream teaspoon paprika extra Sprinkle chicken breasts lightly with salt pepper and paprika Place in the Slow Cooker Mix together wine soup mushrooms and sour cream Pour over chicken breast sprinkle with paprika Cover and cook on LOW for 6 8 hours or HIGH for 4 6 hours Note if cooking on HIGH do not add sour cream until the last 30 minutes of cooking time Serve with rice or noodles MEAT LOAF Serves 10 12 2 kg lean mince steak 500g sausage mince 2 onions peeled amp diced 4 cloves garlic peeled amp crushed 2 x 425g cans tomatoes 2 cup tomato sauce 2 cups diced bread 4 x 60g eggs tablespoon Worcestershire sauce Salt amp pepper to taste 4 potatoes peeled amp sliced Sauce cup tomato sauce 2 cup brown sugar 3 teaspoons dry mustard teaspoon nutmeg Combine meats onion garlic tomatoes tomato sauce bread eggs Worcestershire sauce and seasonings to taste Mix well an
18. ing bowl onto the trivet Cover and cook on HIGH for 5 6 hours Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg Note Replenish water in the crockery bowl during the cooking time if required Ensure the water does not ingress into the pudding bowl RICE CUSTARD Serves 12 14 3 cups rice 2 litres boiling water 6 x 60g eggs 2 cups sugar 1 4 litres milk teaspoon vanilla essence 60 g butter Nutmeg to taste cup raisins Wash rice thoroughly under cold running water Cook in boiling water for 20 minutes Drain well and put into a greased heatproof pudding bowl or dish that will fit in the Slow Cooker Beat eggs with sugar add remaining ingredients then stir into the rice Cover bowl with foil and secure Add litre of water and a small trivet or upturned heatproof saucer into the Slow Cooker Place rice custard in the bowl onto the trivet Cover with lid and cook on LOW for 7 9 hours Serve warm Note Replenish water in the crockery bowl during the cooking time if required Ensure the water does not ingress into the pudding bowl or dish BAKED APPLES Serves 12 cup dried fruits 2 cup brown sugar 2 teaspoons cinnamon 80 g butter 12 small Granny Smith apples washed amp cored litre water 2 tablespoons sugar Mix together the dried fruits brown sugar cinnamon and butter Fill the centre of each apple with the dried fruit mixture and place in the Slow Cooker Combin
19. ipe to have it removed Always use pot holders or oven mitts when removing the removable crockery bowl when hot Do not place the removable crockery bowl when hot on any hot surface that may be affected by heat A CAUTION ALWAYS LIFT AND REMOVE THE GLASS LID CAREFULLY AND ANGLED AWAY FROM YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM USING THE TEMPERATURE CONTROL SETTINGS LOW SETTING The Low setting gently simmers food for an extended period of time without overcooking or burning Generally no stirring is required when using this setting HIGH SETTING The High setting is used when cooking dried beans or pulses and will cook food in half the time required for the Low Setting Some foods may boil when cooked on the High Setting so it may be necessary to add extra liquid This will depend on the recipe and the amount of time in which it is cooked Occasional stirring of stews and casseroles will improve the flavour distribution KEEP WARM SETTING The Keep Warm setting is used to keep cooked foods at serving temperature It is not a cooking setting and should only be used after first cooking on the Low or High setting It is not recommended to keep food on the Keep Warm setting for more than 4 hours A BEGINNER S GUIDE TO SLOW COOKING In years gone by food cooked in large pots and allowed to simmer for hours was full of flavour moist and tender The Slow Cooker is designed to produce these same results
20. lve the liquid content However after cooking if the liquid quantity is excessive remove the lid and operate the Slow Cooker on the High Setting for 30 45 minutes or until the liquid reduces by the desired amount Alternatively the liquid can be thickened by adding a mixture of cornflour and water STIRRING THE FOOD Little or no stirring is required when using the Low Setting However stirring the food when using the High setting ensures more even flavour distribution PREPARING MEAT AND POULTRY Select the leanest cuts when purchasing meat Trim the meat or poultry of any visible fat If possible purchase chicken portions without the skin Otherwise the slow cooking process will result in extra liquid being formed from the fat as it melts For casserole type recipes cut the meat into cubes approximately 2 5cm to 3cm Slow cooking allows less tender cuts of meat to be used Suitable Meat Cuts for Slow Cooking Beef Chuck Skirt Round Steak Boneless Shin Gravy Beef Bone In Shin Osso Bucco Lamb Shanks Drumsticks Frenched Shanks Neck Chops Best Neck Chops Boned Out Forequarter or Shoulder Diced Leg Shoulder Forequarter Chops and Steaks Neck Chops Knuckle Osso Bucco strictly necessary the rewards are evident in the end results Use a non stick pan to reduce the amount of oil required ROASTING Roasting meats in the Slow Cooker creates tender flavoursome results that are ea
21. oker Combine minced meat garlic seasonings thyme cloves eggs lemon rind and sherry or brandy mix well Spoon into the terrine dish and smooth out the top arrange bay leaves and lemon slices on top Cover the terrine dish with a lid or a few layers of foil and secure Place cup of water in the Slow Cooker and a small trivet or upturned heatproof saucer Lower terrine onto the trivet in the Slow Cooker cover with lid and cook on LOW for 8 9 hours or HIGH for 5 6 hours Remove the terrine from the Slow Cooker cool with a weight on top of the terrine then chill Serve with crusty bread and spicy chutney Note Replenish water in the crockery bowl during the cooking time if required Ensure the water does not ingress into the terrine dish RATATOUILLE Serves 8 12 4 onions peeled amp sliced 2 medium egg plants cubed but not peeled 6 large zucchini sliced 4 red capsicum trimmed amp sliced 8 tomatoes sliced 4 cloves garlic peeled amp crushed Salt amp pepper to taste cup oil Place onions in the Slow Cooker first then add remaining ingredients Cover and cook on LOW for 8 9 hours The vegetables should be soft but not mushy Serve Ratatouille hot or cold as a filling for crepes and omelettes as an accompaniment to meats and poultry over a bed of rice or couscous or with a hot dish of pasta SCALLOPED POTATOES 12 slices bacon trimmed 16 20 medium potatoes peeled amp thinly sliced 4 onion
22. romotional stickers and packaging material Wash the removable crockery bowl and glass lid in hot soapy water rinse and dry thoroughly Ensure the interior of the stainless steel housing is clean and clear of any debris OPERATING INSTRUCTIONS Before placing the removable crockery bowl in the stainless steel housing ensure the exterior is clean This will ensure proper contact with the inner cooking surface 2 Place the prepared food into the removable crockery bowl ensuring denser foods are spread evenly across the bottom of the bowl and not heaped to one side Place the glass lid into position 3 Insert the removable crockery bowl into the stainless steel housing 4 Plug the Slow Cooker into a 230 240V power outlet and switch the power on at the power outlet 5 Select the required setting using the temperature control dial or as recommended in the recipe section 6 When cooking is complete and the keep warm function is not required turn the temperature control dial to the OFF position switch off at the power outlet and then unplug IMPORTANT Always use the Slow Cooker on a dry level surface Never operate without food and liquid in the removable crockery bowl Never operate without the removable crockery bowl positioned in the stainless steel housing Always have the glass lid firmly in position on the removable crockery bowl throughout the operation of the appliance unless where stated in a rec
23. s peeled amp thinly sliced Salt pepper amp paprika to taste 2 cups grated Cheddar cheese 2 x 285g cans cream of asparagus or mushroom soup Cut bacon into pieces Place a quarter of the bacon potato and onion into the Slow Cooker Sprinkle with salt pepper and paprika then grated cheese repeat this procedure three more times until all of the potatoes are used Gently pour the undiluted soup over the top Sprinkle with paprika cover and cook on LOW for 9 10 hours or HIGH for 5 6 hours BAKED POTATOES Perfect for the barbeque or when cooking for a crowd Fill the Slow Cooker with like sized scrubbed and buttered potatoes the Slow Cooker will hold approximately 18 20 potatoes Sprinkle with seasoned salt cover and cook on LOW for 8 10 hours To serve drizzle over sour cream and sprinkle with chopped chives or parsley serve directly in the bowl to the table OLD FASHIONED SAGO PUDDING Serves 12 cup sago 2 cups milk 2 cups sugar 2 cups sultanas 2 cups fresh breadcrumbs 2 tablespoons melted butter tablespoon bi carbonate of soda 2 x 60g eggs 2 litres water Soak sago in milk overnight Add remaining ingredients and mix thoroughly Place mixture into a heatproof pudding bowl or casserole dish that fits in the Slow Cooker Cover the bowl or dish with foil and secure around the edges Place a small trivet or upturned heatproof saucer into the Slow Cooker and add 2 litres of water Place the pudd
24. sy to slice The long slow covered cooking process breaks down and softens the connective and muscle tissue within the meat Cheaper cuts of meat can be used to provide perfect results cooked by this method Meat will not brown during the roasting process so for browner results seal in a frypan before roasting The addition of liquid is not required for roasting Elevate the meat to be roasted on an inverted heatproof saucer or plate This will assist in keeping the surface of the meat dry and free from any fat released throughout the cooking process Suitable Cuts for Roasting Blade Rump Rib Roast Sirloin Fresh Silverside Topside Leg Steaks Diced Belly Diced Shoulder Boneless Loin Chops BROWNING BEFORE SLOW COOKING Pre browning meat and poultry prior to slow cooking seals in the moisture intensifies the flavour and provides more tender results whilst producing richer flavours in other food such as onions capsicums and leeks Pre browning may take a little extra time and whilst not Leg Mid Loin Rack Crown Roast Shank Shoulder Mini Roasts Leg Loin Rack Shoulder Forequarter Loin Neck Leg Racks remove skin and fat POT ROASTING The addition of liquid is required for pot roasting Place sufficient liquid into the Removable Crockery Bowl to cover up to a third of the meat Meat will not brown during the pot roasting process For browner results seal in a
25. vable crockery bowl onto a heat gas or electric burner Do not use a damaged or cracked removable crockery bowl Replace before using Avoid scalding from escaping steam when removing the glass lid from the removable crockery bowl when hot by carefully lifting the lid angled away from yourself Do not allow water from the lid to drip into the stainless steel housing only into the removable crockery bowl Do not place anything other than the lid on top of the Kambrook Stainless Steel Slow Cooker when assembled when in use and when stored Always switch the Kambrook Stainless Steel Slow Cooker to the Off position then switch off at the power outlet then unplug and allow to cool if appliance is not in use before cleaning before attempting to move the appliance dissembling assembling and when storing the appliance Keep the stainless steel housing removable crockery bowl and glass lid clean Follow the cleaning instructions provided in this book IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES Fully unwind the cord before use To protect against electric shock do not immerse cord plug or stainless steel housing in water or any other liquid Do not let the cord hang over the edge of a table or counter touch hot surfaces or become knotted This appliance is not intended for use by young children or infirm persons unless they have been adequately supervised by a responsible person to ensure they can
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