Kambrook KPR820BSS - Manuals

7 Your Kambrook Pressure Express Multi 1. Cool touch lid handle 2. Pressure release valve - controls the steam release from Pressure Express Multi and degree of pressure inside 3. Safety locking lid – cannot be opened during pressure cooking 4. 6 litre non-stick removable cooking bowl (Not visible) ...

8 8. Pressure Release Valve: a) ‘Sealing’ – valve closed position for pressurisation when pressure cooking. b) ‘Venting’ – valve open position for fast release venting of steam (depressurisation). c) Clean any debris or residue from around the pressure release valve located on the underside of the l...

9 11. Lid Locks a) The lid lock actuator freely moves up and down until the unit is pressurised and then locks the lid, preventing the lid from being opened while under pressure. It is located beneath the removable metal basket on the underside of the lid and should be cleaned regularly. b) This lid...

10 Sound What It Means Ascending Chime* With the lid sitting flat within the rim of the housing, the lid is moved to the ‘locked’ position Descending Chime* With the lid sitting flat within the rim of the housing, the lid is moved to the ‘unlocked’ position 3 Beeps Indicates that the cooking functio...

11 Before Using Any Setting on the Pressure Express Multi Place the Pressure Express Multi on a dry, level surface away from curtains and walls. Turn the lid handle counter-clockwise from ‘locked’ to ‘unlock’ position and remove lid. Ensure the unit and all parts, including the removable cooking bow...

12 How to Sauté - Using the Sauté Setting With food in the cooking bowl and the lid remaining off, press the SAUTÉ button on the digital display panel. Press the START/CANCEL button to commence cooking. Three “Beeps” will be heard and the red lights on both the SAUTÉ and the START/CANCEL buttons wil...

13 How to Pressure Cook - Using the White Rice, Brown Rice, Soup/Curry, Pot Roast Settings Lock the lid into place by turning clockwise from ‘unlock’ to ‘locked’ position. An ascending chime will be heard. Move pressure release valve to the ‘sealing’ position. Select the desired pressure cooking set...

14 How to Slow Cook - Using the Slow Cook Setting Lock the lid into place by turning clockwise from ‘unlock’ to ‘locked’ position. An ascending chime will be heard (see Note below). Press the ‘SLOW COOK’ button on the digital display panel. 8 hours will display. Press the ‘START/CANCEL’ button to co...

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

16 7. 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. Replace the bowl into the pressure cooker housing. The removable cooking bowl must sit flat on the temperatur...

17 NOTE: If the pressure release valve is not manually moved to the ‘venting’ position when cooking is finished, the steam will vent slowly out of the pressure release valve automatically. This ‘slow release’ method is recommended for recipes containing larger quantities of liquid such as soups and ...

18 Using the Set Timer Function The Pressure Express Multi offers suggested pre-set cooking times against each pressure cooking setting (White Rice, Brown Rice, Soup/Curry, and Pot Roast). The Set Timer allows you to manually adjust the length of these pre-set cooking times. The Set Timer must be se...

20 Pressure Express Multi Cooking Guide Using the Pressure Express Multi 1. Make sure that the power outlet is switched off and that the power cord is unplugged from the power outlet before starting. WARNING: Always check the pressure release valve and lid lock actuator for clogging before use and c...

24 White Rice Setting Pre-set cooking display time: 12min* MIN – 1 cup | MAX – 10 cups Uncooked Rice Measures Water Measures Cooked Rice Measures 1 cup 1.5 cups 2 cups 2 cups 3 cups (up to the ‘2’ marking inside the bowl) 4 cups 4 cups 5 cups (up to the ‘4’ marking inside the bowl) 8 cups 6 cups 8.5...

25 4. Once the selected cooking timer has counted down and the cooking process has completed, use the heat resistant serving spoon or an oven mitt to turn the pressure release valve to the ‘venting’ position. This will cause the Pressure Express Multi to release the extra steam that has built up ins...

28 Dried Legumes, Beans & Pulses Rather than soaking dried legumes, beans and pulses overnight, you can place them straight into the Pressure Express Multi. It is recommended that dried legumes, beans and pulses need to be cooked with the ratio 1:2 water. Legumes, beans and pulses are a perfect ...

30 1. If sautéing is recommended before cooking on the Pot Roast setting, refer to the ‘Using the Sauté Setting’ on this page. 2. Add 250ml of stock or water to the base of the removable cooking bowl and place the ‘TRIVET’ into the centre of the bowl (refer to ‘Using the Stainless Steel Trivet’ sect...

31 4. Add the recommended ingredients as per recipe guidelines to the removable cooking bowl and stir to combine. Depending on the quantity of food to be cooked, you may have to sauté in small batches. 5. Once all the ingredients have sautéed or sealed to the required level or as per recipe guidelin...

33 Trouble Shooting Guide Problem Possible Reason Solution Difficulty closing the lid • Gasket not positioned properly • Lid locking pin or lid lock actuator is jammed • Ensure that gasket is in position properly (page 15) • Push the pin or actuator in and out gently and try again Leakage from the l...

34 Care, Cleaning and Storage 1. Before cleaning, ensure the Pressure Express Multi is switched off at the power outlet and unplugged. 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 c...

36 IMPORTANT: All safety locking lid parts and pressure release valve and cover must be reassembled correctly to ensure safety as well as optimal performance of your Pressure Express Multi. IMPORTANT: Ensure that both the appliance electrical connector and the appliance inlet are completely dry befo...

37 Handy Hints for Pressure Cooking Do’s • Always thaw frozen meat and poultry before cooking. 1. Use dry oven mitts when lifting the removable cooking bowl after cooking. • Use tongs or the plastic spoon provided to release the pressure release valve - do not use your fingers. • Always store the Pr...

38 Recipes Pressure cooking and slow cooking offer very similar results and are both great for tender results in cheaper cuts of meat. To pressure cook using a slow cooking recipe, simply drop the liquid content of the recipe somewhat as cooking under pressure creates more condensation (liquid). In ...

39 Chicken and Pesto Risotto Serves 8 3 tbsp olive oil1 large brown onion peeled, thinly sliced2 cloves garlic peeled, minced500g chicken breast, thinly sliced6 cups chicken stock3 cups Arborio rice ½ cup basil pesto 1 ⁄ 4 cup toasted pine nuts 1 cup boiling water100g grated parmesan to serve ½ bunc...

40 Brown Rice Salad Serves 8 4 cups brown rice2 tsp turmeric4 cups water1 cup rocket lettuce, washed, dried1 red onion, peeled, thinly sliced 1 ⁄ 4 cup toasted pine nuts 1 ⁄ 2 cup sultanas 1 red apple, quartered, thinly slicedJuice of 1 lemon2 tbsp extra virgin olive oil 1. Place the rice, turmeric ...

41 Thai Sweet Potato Soup with Coriander Pesto Serves 6-8 400ml can coconut milk (do not shake)2 tbsp mild red curry paste1.5kg sweet potatoes, peeled and cut into 5cm pieces1 litre chicken stockLime wedges, to serve Coriander Pesto: 1 cup coriander leaves 1 ⁄ 4 cup blanched almonds 1 small red shal...

42 Red Wine, Beef, Mushroom and Thyme Stew Serves 8 3 tbsp olive oil6 large French shallots, peeled, sliced3 cloves garlic, minced40g butter8 rindless bacon slices, thickly sliced1kg chuck steak, diced ½ cup flour 350ml dry red wine 2 tsp brown sugar2 tbsp tomato paste400g button mushrooms1 cup beef...

43 Sesame Chicken Wings Serves 8 1 ⁄ 2 cup soy sauce 2 tbsp honey1 tbsp sesame oil1 tbsp kecap manis2 tsp rice wine vinegar2 tbsp sweet chilli sauce2 x small Birdseye chillies, minced2 x cloves garlic, minced2kg chicken wings or chicken nibblets2 tbsp plain flour2 tbsp cold water2 tbsp sesame seeds,...

44 Massaman Curry Serves 8 500g diced lamb500g diced chuck steak270g can coconut cream1 cinnamon stick2 fresh kaffir lime leaves500g baby chat potatoes, halved1 tbsp brown sugar2 whole star anise2 teaspoon fish sauce, or to taste2 tsp arrowroot (only if needed)Fresh coriander, to serve Curry Paste: ...

45 Butter Chicken Serves 6-8 2 tbsp olive oil1 tbsp ginger, minced2 cloves garlic, chopped3 small onions, sliced thinly ¼ tsp cayenne pepper, ground 2 tsp paprika, ground1 tsp ground coriander 2 tsp turmeric, ground2 tsp cumin, ground2 tsp garam masala1 cinnamon stick ¼ cup tomato paste 1.5kg chicke...

48 Corned Beef Serves 6 2 litres water1 tsp black peppercorns1 tbsp brown sugar1 tbsp rock salt2 tbsp white vinegar1 bay leaf1kg corned beef silverside1 cup white sauce, to serve 1. Add the water, peppercorns, sugar, salt, vinegar and bay leaf into the removable cooking bowl and stir to combine. Add...

49 Whole Chicken Stock Makes 2 litres 3 tbsp olive oil2 brown onions, diced3 cloves garlic, peeled, thinly sliced4 sticks celery, roughly chopped4 carrots, peeled, roughly chopped1 tbsp mixed peppercorns2 tsp rock salt2 litres water1.4kg free range whole chicken 1. Select the ‘SAUTÉ’ setting on the ...

50 Moroccan Chicken Serves 8 2 tbsp olive oil1 brown onion, diced2 cloves garlic, peeled, minced1.5 kg chicken thigh fillets, trimmed340g jar roasted capsicum, cut into strips, drained360s jar green pitted olives, drained400g can chick peas, drained1 cup tomato passata3 cups vegetable stock1 bunch f...

51 Vegetable Green Curry Serves 8 2 potatoes, diced into 2cm pieces1 cup dried chick peas (washed)270ml can coconut milk230g can bamboo shoots, drained, and sliced230g water chestnuts, drained, halved125g baby corn 1 ⁄ 2 cauliflower, florets only Cooked rice, to serveFresh coriander, to serve Curry ...