Slow Cooker KSC 100 Issue 1/06
KAMBROOK SAFETY. Steel Slow Cooker is properly assembled before use. Welcome to Kambrook Safety and your new Stainless Steel Slow Cooker. Never plug in or switch on the Kambrook Stainless Steel Slow Cooker without having the removable crockery bowl placed inside the stainless steel housing. 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.
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. 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 use the removable crockery bowl in a conventional oven.
FEATURES OF YOUR KAMBROOK STAINLESS STEEL SLOW COOKER 1 2 6 5 4 3 Controls and Parts 4. Brushed stainless steel housing 1. Glass lid allows you to monitor food during cooking 5. Temperature Control Dial with High, Low and Keep Warm Settings 2. Removable crockery bowl with 6 litre capacity 6. Power ‘On’ Light 3.
USING YOUR KAMBROOK STAINLESS STEEL SLOW COOKER IMPORTANT Always use the Slow Cooker on a dry, level surface. BEFORE FIRST USE Before first use remove all promotional stickers and packaging material. Never operate without food and liquid in the removable crockery bowl. Never operate without the removable crockery bowl positioned in the stainless steel housing. Wash the removable crockery bowl and glass lid in hot, soapy water, rinse and dry thoroughly.
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. ADAPTING COOKING TIME Your favourite traditional recipes can be adapted easily by halving the amount of liquid and increasing the cooking time considerably.
strictly necessary, the rewards are evident in the end results. Use a non-stick pan to reduce the amount of oil required. 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. ROASTING Roasting meats in the Slow Cooker creates tender, flavoursome results that are easy to slice.
Meat and poultry require at least 6–7 hours of cooking on Low setting. 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 frypan before pot roasting. Ensure that the food or liquid to be cooked fills half or more of the removable crockery bowl.
NEVER The stainless steel housing can be wiped over with a soft, damp cloth and then dried thoroughly Place water or other liquids into the base of the stainless steel housing Slow Cooker. CAUTION: DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN WATER OR ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION. Immerse the stainless steel housing, cord or plug of the Slow Cooker in water. Touch hot surfaces with bare hands.
RECIPES in a pan, add leeks or onion and chopped onion and sauté 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.
FRENCH ONION SOUP Serves 16 CHILLI CON CARNE Serves 12 4 litres beef stock 6 onions, thickly sliced 125g butter 2 teaspoons salt 2 tablespoons sugar 4 tablespoons flour 1 ⁄2 cup brandy 11⁄2 cups grated Parmesan cheese 1 kg dry red kidney beans 1 kg steak, cut into thin strips 1 ⁄3 cup flour 2 teaspoons chilli powder 2 teaspoons salt 2 large onions, chopped 1 x 425 can tomatoes 1 litre water 4 cloves garlic Pour stock into Slow Cooker and set on HIGH.
Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings. Heat 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.
COQ AU VIN Serves 10–12 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.
CHICKEN PARISIENNE Serves 12 Combine meats, onion, garlic, tomatoes, tomato sauce, bread, eggs,Worcestershire sauce and seasonings to taste. Mix well and 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.
PORK & VEAL PICNIC TERRINE Serves 12–14 RATATOUILLE Serves 8–12 1.
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. RICE CUSTARD Serves 12–14 OLD FASHIONED SAGO PUDDING Serves 12 Wash rice thoroughly under cold running water.
BAKED APPLES Serves 12 BREAD & BUTTER PUDDING Serves 12 1 cup dried fruits 1 ⁄2 cup brown sugar 2 teaspoons cinnamon 80 g butter 12 small Granny Smith apples, washed & cored 1 litre water 2 tablespoons sugar 8 slices bread, buttered 1 cup mixed dried fruit 1 ⁄2 cup sugar 4 x 60g eggs 5 cups milk 2 teaspoons vanilla essence 1 litre water Layer half of the bread slices, buttered side up, in a greased heatproof dish which will fit in the Slow Cooker.
Notes 18
Kambrook 12 Month Replacement Warranty If the product includes one or a number of accessories only the defective accessory or product will be replaced. KAMBROOK warrants the purchaser against defects in workmanship and 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 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 Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book.
