Stainless Slow Cooker Instruction Booklet KSC110 KSC110_IB_Issue0210_V1.
Important Please retain your instruction book for future use. In the event that you need some assistance with your Kambrook appliance, please contact our Customer Service Department on 1300 139 798 (Australia) or 09 271 3980 (New Zealand). Alternatively, visit us on our website at www.kambrook.com.au KSC110_IB_Issue0210_V1.
Contents Kambrook Recommends Safety First p4 Your Kambrook Slow Cooker p6 Using The Temperature Control Settings p8 A Beginner’s Guide to Slow Cooking p9 Hints and Tips p13 Care and Cleaning p14 Recipes p16 Warranty p28 KSC110_IB_Issue0210_V1.
Kambrook Recommends Safety First IMPORTANT: Please retain your instruction book for future use. At Kambrook, we believe that safe performance is the first priority in any consumer product, so that you, our valued customer can confidently use and trust our products. 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.
• 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 removable crockery bowl onto a heat gas or electric burner. • Do not use a damaged or cracked removable crockery bowl. Replace before using.
Your Kambrook Stainless Slow Cooker 1. 2. 3. Glass lid allows you to monitor food during cooking Removable crockery bowl with 6 litre capacity Cool touch handles 4. 5. 6. Brushed stainless steel housing Temperature Control Dial with Low, High and Auto Settings Power ‘On’ Light 6 KSC110_IB_Issue0210_V1.
Using Your Kambrook Slow Cooker Before First Use Important Before first use remove all promotional 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. Always use the Slow Cooker on a dry, level surface. Never operate without food and liquid in the removable crockery bowl.
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.
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, 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.
A Beginner’s Guide to Slow Cooking continued 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 Cuts for Roasting Traditional Recipe Time Meal Maker Recipe Time Beef lade, Rump, Rib Roast, Sirloin, Fresh B Silverside, Topside. Lamb Leg, Mid Loin, Rack, Crown Roast, Shank, Shoulder, Mini Roasts. Veal Leg, Loin, Rack, Shoulder/Forequarter. Pork L oin, 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.
A Beginner’s Guide to Slow Cooking continued Preparing Vegetables Vegetables should be cut into evensized 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.
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.
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.
Recipes 15 KSC110_IB_Issue0210_V1.
Recipes Vegetable Soup Vichyssoise Serves 16 Serves 12 90g butter, optional 4 large carrots, diced 8 large potatoes, peeled & diced 2 sticks celery, diced 4 large onions, peeled & diced 3 litres chicken or beef stock Salt & pepper to taste 1 cup cream 2 tablespoons chopped parsley 4 leeks or onions 60g butter 1 extra onion, peeled & chopped Salt & pepper to taste 4 medium potatoes, peeled & diced 11⁄2 litres chicken stock 2 cups milk 1 cup cream 1 ⁄3 cup sour cream 2 tablespoons chopped chives 1.
Cream of Mushroom Soup French Onion Soup Serves 12 Serves 16 2 tablespoons butter or margarine 750g mushroom, sliced 11⁄2 litres chicken stock 1 large onion chopped Salt & pepper, to taste 2 cups cream 2 cups milk 4 tablespoons flour 2 tablespoons chopped parsley 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. Melt butter in a saucepan and add mushrooms, sauté lightly. 2.
Swiss Steak Chilli Con Carne Serves 8 Serves 12 2 kg round steak, trimmed 1 ⁄2 cup flour Salt & pepper to taste 2 stalks celery, chopped 4 carrots, peeled & chopped 2 onions, peeled & chopped 2 teaspoon Worcestershire sauce 2 x 425g cans tomatoes 1 cup grated Cheddar 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 1. Cut steak in to serving size pieces.
Chicken in a Pot Beef in Red Wine Serves 10–12 Serves 12 4 carrots, sliced 4 onions, peeled & sliced 4 stalks celery 2 kg chicken pieces 1 teaspoon salt 1 teaspoon ground black pepper 1 cup chicken stock or white wine 11⁄2 teaspoon dried basil or oregano 2 kg blade or chuck steak, trimmed 1 cup flour Salt & pepper to taste 125g butter 2 onions, peeled & finely chopped 1 leek, finely chopped 2 carrots, peeled & finely chopped 2 cloves garlic, peeled & crushed 2 tablespoons chopped parsley 2 tablespoons
Chicken Marengo Irish Stew Serves 10–12 Serves 12 2 kg chicken pieces or drumsticks 2 tablespoons flour Salt & pepper to taste 2 tablespoons vegetable oil 2 tablespoons butter 4 cloves garlic, crushed 2 litres chicken stock 1 ⁄3 cup brandy 4 large tomatoes, peeled & chopped 24 mushrooms, chopped 2 bouquet garni 2 tablespoons chopped parsley 2 kg lamb neck chops 1 kg potatoes, peeled & sliced 500g onions, peeled & sliced Salt & pepper, to taste 3 cups water 1 ⁄2 teaspoon dried herbs 2 bay leaves 1.
Coq Au Vin Beef Curry Serves 10–12 Serves 12 2 kg chicken pieces 6 slices bacon, trimmed & diced 10 small onions, sliced 8 small onions, peeled & quartered 500g mushrooms 2 cloves garlic, peeled & crushed Salt & pepper, to taste 1 teaspoon dried thyme 16 small potatoes, scrubbed & halved 2 cups red wine 1 litre chicken stock Chopped parsley 2 kg blade or chuck steak 1 ⁄2 cup flour 1 ⁄3 cup curry power (or to taste) 1 ⁄3 cup vegetable oil 2 large onions, peeled & finely chopped 8 cloves garlic, peeled &
Meatballs in Creamy Mushroom Sauce Chicken Parisienne Serves 12 Serves 12 Mushroom Sauce 2 x 440g can mushrooms in butter sauce 2 cups beef stock 1 ⁄2 cup flour 1 ⁄2 cup sherry 2 teaspoons paprika 2 cups sour cream 1 kg minced beef 500g pork mince 2 x 60g eggs 1 ⁄2 cup chopped parsley Salt & pepper, to taste 3 cups fresh breadcrumbs 1. Place all the mushroom sauce ingredients except sour cream into Slow Cooker and stir to combine. 2.
Meat Loaf Glazed Corned Beef Serves 10–12 Serves 10–12 2 kg lean mince steak 500g sausage mince 2 onions, peeled & diced 4 cloves garlic, peeled & crushed 2 x 425g cans tomatoes 1 ⁄2 cup tomato sauce 2 cups diced bread 4 x 60g eggs 1 tablespoon Worcestershire sauce Salt & pepper, to taste 4 potatoes, peeled & sliced 2 bay leaves 1 large onion, sliced 3 strips orange peel 4 whole cloves 2 litres water 2–2.
Ratatouille Pork & Veal Picnic Terrine Serves 8–12 Serves 12–14 4 onions, peeled & sliced 2 medium egg plants, cubed but not peeled 6 large zucchini, sliced 4 red capsicum, trimmed & sliced 8 tomatoes, sliced 4 cloves garlic, peeled & crushed Salt & pepper to taste 1 cup oil 1.
Scalloped Potatoes Old Fashioned Sago Pudding Serves 8–12 Serves 12 12 slices bacon, trimmed 16–20 medium potatoes, peeled & thinly sliced 4 onions, peeled & thinly sliced Salt, pepper & paprika to taste 2 cups grated Cheddar cheese 2 x 285g cans cream of asparagus or mushroom soup 1 cup sago 2 cups milk 2 cups sugar 2 cups sultanas 2 cups fresh breadcrumbs 2 tablespoons melted butter 1 tablespoon bi-carbonate of soda 2 x 60g eggs 2 litres water 1. Cut bacon into pieces. 2.
Rice Custard Baked Apples Serves 12–14 Serves 12 3 cups rice 2 litres boiling water 6 x 60g eggs 2 cups sugar 11⁄2 litres milk 1 teaspoon vanilla essence 60 g butter Nutmeg to taste 1 cup raisins 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 1. Wash rice thoroughly under cold running water. Cook in boiling water for 20 minutes. 2.
Poached Pears in Red Wine Bread & Butter Pudding Serves 12–14 Serves 12 1 litre dry red wine 2 cups brown sugar 12–14 medium pears, peeled & stems removed Peel from 1 lemon, cut in strips. 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 1. Put wine and sugar in the Slow Cooker. 2. Cover and cook on HIGH until the sugar is dissolved. 3. Place the pears into the Slow Cooker, turn the pears to coat in the wine mixture.
Kambrook 12 Month Replacement Warranty The Kambrook Replacement Warranty does not apply to any defect, deterioration, loss, injury or damage occasioned by, or as a result of, misuse or abuse, negligent handling or if the product has been used other than in accordance with the instructions. The Kambrook Replacement Warranty excludes breakables such as glass and ceramic items, consumable items and normal wear and In New Zealand, this Kambrook Replacement Warranty does not affect your mandatory statutory tear.
