Page 2 - INSTRUCTION BOOKLET
Page 4 - Contents; Kambrook Recommends
Contents Kambrook Recommends p4 Safety First Your Kambrook Pressure Express p7 Using Your Kambrook p11 Pressure ExpressTrouble Shooting Guide p25 Care, Cleaning and Storage p26 The Do’s & Don’ts p29 of Pressure CookingRecipes p30
Page 5 - Kambrook Recommends Safety First; IMPORTANT: Please retain your; consumer product, so that you, our valued customer can confidently; Important Safeguards For Your Kambrook
4 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 appli...
Page 8 - Your Kambrook Pressure Express; Not Shown
7 Your Kambrook Pressure Express 1. Cool touch lid handle 2. Pressure release valve - controls the steam release from Pressure Express 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) 5. Selection...
Page 11 - Other Features
10 Your Kambrook Pressure Express continued 12. Lid Markings 13. Lid Holder 14. Condensation Collector Clearly indicate the direction to Open and Close the lid. With the lid sitting flat within the rim of the housing, align the ‘ ’ symbol marking on the lid between the Open and Close markings with t...
Page 12 - Using Your Kambrook Pressure Express; Before First Use
11 Using Your Kambrook Pressure Express Before First Use Remove and safely discard any packaging material and promotional labels 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 power c...
Page 13 - The Selection Control Dial; How to Pressure Cook
12 The Selection Control Dial The selection control dial makes cooking with the Pressure Express simple.To sauté, with the lid remaining off the Pressure Express (See ‘How to Sauté’ section), turn the dial clockwise to the ‘Sauté’ setting. The Pressure Express will heat up, allowing you to seal meat...
Page 17 - How to Release Steam; How to Sauté
16 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. WARNING: When cooking under pressure, the safety locking lid can not be opened. Do not try to force t...
Page 19 - For Best Results
18 Using the Trivet The stainless steel trivet is for any food that needs to be raised above the liquid level. Ensure that the trivet is placed in the removable cooking bowl before plugging the power cord into the power outlet (See Fig. 7). Fig. 7 Pressure Express Cooking Guide Your favourite tradit...
Page 20 - White Rice; MIN – 1 cup | MAX – 10 cups
19 Basmati, jasmine or white rice 1 1 ⁄ 2 cups 5–7 minutes Brown rice 1 1 ⁄ 2 cups 15–18 minutes Arborio or carnaroli rice 2 1 ⁄ 2 –3 cups 5–7 minutes WARNING: DO NOT cook instant rice in the Pressure Express. White Rice MIN – 1 cup | MAX – 10 cups Use the same cup measure for both rice and water. U...
Page 21 - Brown Rice; MIN – 2 cups | MAX – 10 cups
20 Brown Rice MIN – 2 cups | MAX – 10 cups Use the same cup measure for both rice and water. Uncooked Rice Measures Water Measures Cooked Rice Measures 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 cups (up to the...
Page 22 - Pressure Cooking Legumes
21 Pressure Cooking Curries, Soups and Stews The Pressure Express is the perfect appliance to make both vegetarian and meat varieties of curries, soups and hearty stews. The 6 litre capacity can even make enough to freeze to have another day. For Best Results • For a full-flavoured result, use the S...
Page 23 - Pressure Cooking Roasts
22 Pressure Cooking Roasts HOW TO POT ROAST The addition of liquid is required for pot roasting. Suitable meat cuts for pot roasting Beef Topside, Blade, Silverside Roasts, Rump Beef Rolled Brisket. Lamb Forequarter, Shoulder. Veal Shoulder/Forequarter. Pork Loin, Neck. For Best Results • Place meat...
Page 24 - Pressure Cooking Fruit
23 WARNING: Do not use oil or milk as a liquid. NOTE : The Pressure Express will stop operating or the selection control dial will stop counting down if there is insufficient liquid. Add more liquid if required. Pressure Cooking Fruit Fruit can be cooked in the pressure cooker. Leave it whole or cut...
Page 26 - Trouble Shooting Guide; Problem
25 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 Difficulty opening...
Page 27 - Care, Cleaning and Storage
26 Care, Cleaning and Storage 1. Before cleaning, ensure the Pressure Express 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 clean w...
Page 29 - Storage
28 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. IMPORTANT: Ensure that both the pressure cooker electrical connector and the pressure cooker inlet are completely dr...
Page 30 - The Do’s and Don’ts of Pressure Cooking; Never
29 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 release valve - do not use your fingers. • Always store the Pressure Express in a cool, dry plac...
Page 31 - Recipes; Cooking with Pressure:; Honey Baked Pumpkin Risotto
30 Recipes Cooking with Pressure: NOTE: Pressure Cookers are great for cooking large serving sizes of casseroles, curries and such. If you want to reduce the serving quantity however, use half the ingredients stated, but follow the same preparation and cooking steps. Or if quantity is over 1 litre (...
Page 32 - Vanilla Rice Pudding
31 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...
Page 33 - Smoked Ham and Split Pea Soup
32 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 ...
Page 34 - Green Curry Pumpkin Soup
33 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...
Page 35 - Sesame Chicken Wings
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 slices, thickly sliced1kg chuck steak, diced ½ cup flour 350ml dry red wine 2 tsp brown sugar2 tbsp tomato paste400g button mushrooms1 cup beef...
Page 38 - Spicy Tomato Sauce and Meatballs; Chicken with Sicilian Olives and
37 Spicy Tomato Sauce and Meatballs Serves 6-8 1kg beef mince1 red onion, peeled, finely diced1 cup fresh bread crumbs 3 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 dice...
Page 43 - Notes
