Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK www.kenwoodworld.
● ● food safety before using your Kenwood appliance Read these instructions carefully and retain for future reference. Remove all packaging and any labels. ● ● safety ● ● ● ● ● ● ● ● ● ● ● ● Lo w Off Hig h Ke Waep rm ● ● ● This appliance produces steam which can burn you. Don’t get burnt by steam coming out of the curry cooker, especially when removing the lid. Be careful when handling the curry cooker, all parts get hot in use. Use oven gloves.
● If a non-rewireable plug is cut off it must be DESTROYED IMMEDIATELY. An electric shock hazard may arise if an unwanted non-rewireable plug is inadvertently inserted into a 13A socket outlet. ● This machine complies with European Economic Community Directive 89/336/EEC. ● Keep Warm Setting – Use this setting once food has been cooked to keep food warm. We recommend that food is not kept warm for longer than 1 hour after cooking and then switch off after use.
8 9 10 11 12 13 14 15 16 17 care and cleaning it to a sudden change in temperature could cause it to crack. After several months of use the glaze on the cooking pot may become crackled: this is common with glazed stoneware and will not affect the efficiency of the curry cooker. If you are adapting recipes from conventional cooking you may need to reduce the amount of liquid used.
● ● ● ● ● ● RECIPES guarantee (UK only) If your curry cooker goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided: you have not misused, neglected or damaged it; it has not been modified (unless by Kenwood); it is not second-hand; it has not been used commercially; you have not fitted a plug incorrectly; and you supply your receipt to show when you bought it.
beef in beer bolognaise sauce 600g/1lb 5 oz lean casserole steak cut into 1 in/2.
chicken and tarragon casserole baked apples 3 Cooking apples (choose ones of a suitable size to fit inside the cooking pot) 75g/21⁄2 oz mixed dried fruit 2.5ml/1⁄2 level tsp cinnamon 25g/1oz soft brown sugar 75ml/21⁄2 fl oz cold water 15g/ ⁄2 oz butter 1 tbsp/15ml oil 4 chicken breasts 1 onion finely chopped 150ml/5 fl oz dry white wine 150ml/5 fl oz hot chicken stock 4 sprigs tarragon 50ml/2 fl oz double cream salt and pepper 1 tbsp/15ml cornflour (approx.
apple chutney Piece of root ginger about 1cm/1⁄2 inch square 7.5cm/11⁄2 tsp pickling spice 700g/11⁄2lb prepared sliced cooking apples eg Bramleys 100g/31⁄2 oz sultanas 100g/31⁄2 oz finely chopped onion 1 small clove garlic, peeled and crushed 150g/5 oz dark brown sugar 150m/5 fl oz malt vinegar Tie the root ginger and pickling spice into a small piece of muslin. Place all the ingredients into the cooking pot and stir well. Place the lid in position and cook on Low for approximately 8 hours.
