Kambrook KPR600 - Manuals

8 Using Your Kambrook Pressure Express Before First Use Remove and safely discard any packaging material and promotional stickers before using the Pressure Express for the first time.To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted to the remova...

9 6. Remove and wash the removable cooking bowl in warm soapy water, rinse and dry thoroughly. Make sure there is no unwanted material on the exterior surface of the removable cooking bowl. The removable cooking bowl must sit flat on the temperature sensor to ensure proper contact. Using the Pressur...

10 Using Your Pressure Express continued Fig. 6 6. Once all the ingredients have been entered into the removable cooking bowl, take the safety locking lid, align the handle with the unlock/align position. When the safety locking lid is sitting correctly, turn it counter- clockwise to lock into posit...

12 WARNING: Do not touch hot surfaces, use oven mitts to remove the lid and or removable cooking bowl. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam. 14. Wait until the Pressure Express has cooled before cleaning. Follow the cleaning and storage instr...

15 Pressure Express Cooking Guide WARNING: Caution should be used when sautéing in hot oil. Keep hands and face away from the removable cooking bowl especially when adding new ingredients as hot oil may splatter. The Settings Pressure cooking is a perfect way to cook a variety of foods in a faster a...

17 Pressure Express Cooking Guide continued Rice Cooking Guide Rice can be cooked in a faster and more effective way due to the high temperature of the Pressure Express. With the safety locking lid maintaining a high level of moisture within the unit, perfect soft and fluffy rice is very easy to mak...

18 Preparing Vegetables It is not recommended to cook vegetables alone, however for any recipe that requires them, we suggest the following tips:Vegetables should be cut into smalleven-sized pieces to ensure more even cooking.Frozen vegetables must be thawed before adding to other foods when cooking...

19 NOTE : A minimum of 250ml (1 cup) of liquid is Is required for using the pressure cooker. Do not cook with less than 1 litre of combined food and liquid in the bowl. NOTE : Do not use oil or milk as a liquid. TIP: The pressure cook function will stop operating if is there insufficient liquid. Add...

20 Trouble Shooting Guide Problem Possible Reason Solution Difficulty closing the safety locking lid • Gasket not positioned properly • Push rod jammed by float valve • Ensure that gasket is in position properly (see page 8) • Push the rod gently and try again Difficulty opening the safety locking l...

21 Do’s • Always thaw frozen meat and poultry before cooking. • Use dry oven mitts when lifting the removable cooking bowl after cooking. • Use tongs or the plastic spoon provided to release the pressure/ venting valve - do not use your fingers. • Always store the Pressure Express in a cool, dry pla...

22 1. Before cleaning, switch off and unplug from the power outlet and remove the removable power cord from the Pressure Express. Ensure the unit is fully cooled prior to commencing cleaning. 2. Wash the removable cooking bowl with warm soapy water and a clean soft cloth or sponge. Rinse with clean ...

25 Handy Hits for Pressure Cooking • Always thaw frozen meat and poultry before cooking in a pressure cooker. • Never operate appliance when it is empty. • The minimum amount of liquid to be added to removable cooking bowl for pressure cooking recipes is 250ml (1 cup). Anything less might boil dry a...

26 2. Add the peas, bay leaf, thyme, carrots, celery, peppercorns, wine and vegetable stock and stir well to combine. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the selection control dial to setting ‘5’ and allow...

27 Green Curry Pumpkin Soup Serves 10 4 cloves garlic, whole1 brown onion, peeled, roughly chopped1 tbsp green curry paste750g pumpkin, skin and seeds removed, cut into 5cm pieces550g potatoes, peeled, quartered1 tsp salt600ml boiling water400ml coconut cream 1. Place the garlic, onion, curry paste,...

28 Tomato Passata and Meatballs Serves 8 1kg beef mince1 red onion, peeled, diced1 cup bread crumbs1 tbsp tomato paste2 tsp Italian herbs1 x 59g free range egg, lightly whisked3 tbsp olive oil2 large brown onions, peeled, diced4 cloves garlic, minced1 tbsp sugar4 x 420g cans diced tomatoes 1. In a b...

29 Moroccan Chicken with Sicilian Olives and Preserved Lemon Cous Cous Serves 10 Special Note: for best results this dish should be marinated over night 2kg chicken thigh fillets, fat trimmed2 tbsp olive oil1 tsp cinnamon2 tsp dried parsley2 tsp dried oregano1 tsp paprika150g Sicilian olives, draine...

30 Honey Baked Pumpkin Risotto Serves 8 1 tbsp honey 60g butter 400g pumpkin peeled, cubed to 1cm3 cups Arborio rice 5 cups vegetable stock 1 large brown onion peeled, thinly sliced2 cloves garlic peeled, minced1 cup boiling water 1 cup vegetable stock 100g parmesan grated to serve½ bunch parsley wa...

31 Ginger Chicken with Baby Snow Peas Serves 8 1 tbsp honey2 ½ tsp rice wine vinegar½ cup ginger syrup2 tsp sesame oil2cm piece of ginger, halved1 red chilli, halved4 cloves garlic, peeled, whole1 tsp rock salt½ cup chicken stock2kg chicken drumsticks2 tbsp soy sauce1 tbsp corn flour500g baby snow p...

32 Massaman Curry Serves 8 500g diced lamb500g diced beef400g can coconut milk1 cinnamon stick2 fresh kafir lime leaves500g baby chat potatoes, halved1 tbsp brown sugar2 whole star anise2 tsp arrowroot (only if needed)Fresh coriander to serve Curry Paste ¼ cup olive oil1 brown onion, peeled, roughly...

33 Three Bean and Vegetable Stew Serves 8 2 tbsp olive oil40g butter4 cloves garlic, peeled, minced2 brown onions, peeled, halved, thinly sliced2 tbsp tomato paste2 carrots, peeled, diced2 stalks celery, halved, diced2 potatoes, peeled, diced into 2cm pieces420g can red kidney beans, drained, rinsed...

34 Red Wine, Beef, Mushroom and Thyme Stew Serves 8 3 tbsp olive oil6 large French shallots, peeled, sliced3 cloves garlic, minced40g butter8 rindless bacon slices1kg chuck steak, diced2 tsp brown sugar2 tbsp tomato paste400g button mushrooms, washed350ml dry red wine1 litre beef stock1 bay leaf 1. ...