Kambrook KRC405BSS - User Manual

9 Using Your Kambrook Rice Cooker & Steamer Before First Use Remove and safely discard any packaging material and promotional labels before using the rice cooker for the first time.Ensure you have all the parts and accessories as specified before throwing away the packaging. NOTE: The condensati...

10 CAUTION: Always operate the rice cooker on a stable and heat resistant surface. 5. Insert the power plug into a 230V or 240V power outlet and switch on at the power point. The orange ‘KEEP WARM’ light will illuminate. 6. To commence cooking, push the selector control lever down to the ‘COOK RICE’...

11 Steaming Steamed food retains most of its nutritional value. Food may be steamed by placing it on the steaming tray over stock or water and ensuring the lid is properly locked into position. Keep the lid closed and locked while steaming unless the recipe specifically calls for the lid to be opene...

13 Rice Cooking Tables UNCOOKED RICE (using scoop provided) Fill with water to cooking bowl marking COOKED RICE (metric measure) Approximate cooking time 1 320ml 2 cups 15 min 2 2 4 cups 17 min 3 3 7 cups 19 min 4 4 8 cups 22 min 5 5 11 cups 24 min UNCOOKED RICE (using scoop provided) Fill with wate...

14 Rice Cooking Tables Continued... Hints • The quantity of water required will depend on the type of rice as well as personal preference for the texture of the cooked rice. Add a little extra water for fluffier rice and a little less water for firmer rice. • Some white rice varieties, such as Basma...

15 Care, Cleaning and Storage Cleaning Switch off the rice cooker at the power outlet and unplug from the outlet. Allow all parts to cool before cleaning. Un-clip the condensation collector by pressing on both sides and pulling away from unit. Empty any water that might have accumulated, and clip it...

16 Recipes Mushroom Risotto Serves 2 1 tbsp olive oil½ brown onion, diced1 clove garlic, crushed100g Swiss brown mushrooms, sliced1 ½ cups medium grain rice¼ bunch thyme 1 / 4 cup white wine 3 cups chicken stock25g butter25g Parmesan cheeseSalt and pepper to taste 1. Heat a fry pan up to medium-high...

17 Steamed Pork Buns Makes 12 buns 2 tbsp vegetable oil1 green shallot, finely sliced1 garlic clove, finely chopped300g barbecue pork2 tbsp light soy sauce2 tbsp oyster sauce1 tbsp white sugar1 tbsp corn starch Dough 1 sachet dried yeast (7g or 2tsp)1 cup warm water4½ cups flour¼ cup white sugar2 tb...

18 Quinoa and Roast Pumpkin Salad Serves 2 10ml olive oil½ brown onion, diced1 clove garlic ½ tbsp cuminPinch salt 1 cup quinoa100g pumpkin, peeled and diced 2½ cups water or chicken stock½ punnet cherry tomatoes1 handfuls baby spinach½ handful toasted walnuts50g ricotta cheese 1. In a large frypan,...

19 Steamed Snapper with Ginger and Shallots Serves 1 200g snapper fillets180ml chicken stock1 tbsp palm sugar (found in the Asian section of the supermarket)4 coriander roots7 white peppercorns, crushed100ml Chinese cooking wineSplash of white vinegar Garnishes 1 knob ginger, finely chopped2 stems g...

20 Seaweed Rolls Serves 6 6 sheets of Nori seaweedSushi RiceWasabi paste to taste150g fresh salmon, thinly slicedJapanese pickled ginger Cucumber and spring onion, finely sliced 1. Place a sheet of seaweed, shiny side down, on a bamboo sushi mat. 2. Spread ¾ cup of the rice over ¾ of the Nori sheet,...

21 Vanilla Risotto Serves 2 150g Arborio rice1 cup water 1 / 3 cup caster sugar ½ tsp vanilla bean paste1 cup milk½ cup cream¼ cup Mascarpone cheesePoached fruit to serve (peaches, nectarines, apricot, raspberries etc.) 1. Place rice, water, sugar and vanilla paste in the removable cooking bowl. 2. ...