Page 3 - Contents; Kambrook Recommends
Contents Kambrook Recommends p4 Safety First Your Kambrook Slow Cooker p6 Using The Temperature p8 Control Settings A Beginner’s Guide to p9 Slow CookingHints and Tips p13 Care and Cleaning p14 Recipes p16 Warranty p28 KSC110_IB_Issue0210_V1.indd 3 8/12/09 9:12 AM
Page 4 - 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 6 - Your Kambrook Stainless Slow Cooker
6 Your Kambrook Stainless Slow Cooker 1. Glass lid allows you to monitor food during cooking 2. Removable crockery bowl with 6 litre capacity 3. Cool touch handles 4. Brushed stainless steel housing 5. Temperature Control Dial with Low, High and Auto Settings 6. Power ‘On’ Light KSC110_IB_Issue0210_...
Page 7 - Using Your Kambrook Slow Cooker; Before First Use
7 Using Your Kambrook Slow Cooker Before First Use Before first use remove all promotional stickers and packaging material.Wash the removable crockery bowl and glass lid in hot, soapy water, rinse and dry thoroughly.Ensure the interior of the stainless steel housing is clean and clear of any debris....
Page 8 - Using The Temperature Control Settings; Low Setting
8 Using The Temperature Control Settings Low Setting The Low setting gently simmers food for an extended period of time without overcooking or burning. Generally no stirring is required when using this setting. High Setting The High setting is used when cooking dried beans or pulses and will cook fo...
Page 9 - A Beginner’s Guide to Slow Cooking; Timing; Traditional Recipe Time
9 A Beginner’s Guide to Slow Cooking In years gone by, food cooked in large pots and allowed to simmer for hours was full of flavour, moist and tender. The Slow Cooker is designed to produce these same results, whilst leaving you the time to do other things, making it perfect for today’s busy lifest...
Page 12 - Preparing Vegetables
12 A Beginner’s Guide to Slow Cooking continued Preparing Vegetables Vegetables should be cut into even- sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods cooking in the Slow Cooker. Preparing Dried Beans and Pulses If time permits, overnight soa...
Page 13 - Hints and Tips; Do’s
13 Hints and Tips Always thaw frozen meat and poultry before cooking.Trim all visible fat from meat or poultry.Meat and poultry require at least 6–7 hours of cooking on Low setting.Ensure that the food or liquid to be cooked fills half or more of the removable crockery bowl.On completion of cooking,...
Page 14 - Care and Cleaning
14 Care and Cleaning Before cleaning, switch the temperature control dial to OFF and switch off the Slow Cooker at the power outlet and then unplug.Always allow the appliance to cool before cleaning.To remove stubborn, cooked-on foods in the removable crockery bowl, soften by filling with warm, soap...
Page 15 - Recipes
15 Recipes KSC110_IB_Issue0210_V1.indd 15 8/12/09 9:12 AM
Page 16 - Vegetable Soup; Vichyssoise
16 Vegetable Soup Serves 16 90g butter, optional 4 large carrots, diced 8 large potatoes, peeled & diced 2 sticks celery, diced 4 large onions, peeled & diced 3 litres chicken or beef stock Salt & pepper to taste 1 cup cream 2 tablespoons chopped parsley 1. Melt butter in a saucepan, add...
Page 17 - Cream of Mushroom Soup; French Onion Soup
17 Cream of Mushroom Soup Serves 12 2 tablespoons butter or margarine 750g mushroom, sliced 1 1 ⁄ 2 litres chicken stock 1 large onion chopped Salt & pepper, to taste 2 cups cream 2 cups milk 4 tablespoons flour 2 tablespoons chopped parsley 1. Melt butter in a saucepan and add mushrooms, sauté ...
Page 18 - Swiss Steak; Serves 8; Chilli Con Carne
18 Swiss Steak Serves 8 2 kg round steak, trimmed 1 ⁄ 2 cup flour Salt & pepper to taste 2 stalks celery, chopped 4 carrots, peeled & chopped 2 onions, peeled & chopped 2 teaspoon Worcestershire sauce 2 x 425g cans tomatoes 1 cup grated Cheddar cheese 1. Cut steak in to serving size piec...
Page 19 - Chicken in a Pot; Beef in Red Wine
19 Chicken in a Pot Serves 10–12 4 carrots, sliced 4 onions, peeled & sliced 4 stalks celery 2 kg chicken pieces 1 teaspoon salt 1 teaspoon ground black pepper 1 cup chicken stock or white wine 1 1 ⁄ 2 teaspoon dried basil or oregano 1. Place half of the carrots, onion and celery in the bottom o...
Page 20 - Chicken Marengo; Irish Stew
20 Chicken Marengo Serves 10–12 2 kg chicken pieces or drumsticks 2 tablespoons flour Salt & pepper to taste 2 tablespoons vegetable oil 2 tablespoons butter 4 cloves garlic, crushed 2 litres chicken stock 1 ⁄ 3 cup brandy 4 large tomatoes, peeled & chopped 24 mushrooms, chopped 2 bouquet ga...
Page 22 - Chicken Parisienne
22 Meatballs in Creamy Mushroom Sauce Serves 12 Mushroom Sauce 2 x 440g can mushrooms in butter sauce 2 cups beef stock 1 ⁄ 2 cup flour 1 ⁄ 2 cup sherry 2 teaspoons paprika 2 cups sour cream 1 kg minced beef 500g pork mince 2 x 60g eggs 1 ⁄ 2 cup chopped parsley Salt & pepper, to taste 3 cups fr...
Page 23 - Meat Loaf; Glazed Corned Beef
23 Meat Loaf Serves 10–12 2 kg lean mince steak 500g sausage mince 2 onions, peeled & diced 4 cloves garlic, peeled & crushed 2 x 425g cans tomatoes 1 ⁄ 2 cup tomato sauce 2 cups diced bread 4 x 60g eggs 1 tablespoon Worcestershire sauce Salt & pepper, to taste 4 potatoes, peeled & s...
Page 24 - Pork & Veal Picnic Terrine; Ratatouille
24 Pork & Veal Picnic Terrine Serves 12–14 1.5 kg pork & veal mince 2 cloves garlic, crushed Salt & pepper, to taste 1 ⁄ 2 teaspoon dried thyme 1 ⁄ 2 teaspoon ground cloves 2 x 60g eggs Grated rind 1 lemon 1 ⁄ 2 cup dry sherry or brandy 2 bay leaves 1 litre water Lemon slices to garnish ...
Page 25 - Scalloped Potatoes; Baked Potatoes
25 Scalloped Potatoes Serves 8–12 12 slices bacon, trimmed 16–20 medium potatoes, peeled & thinly sliced 4 onions, peeled & thinly sliced Salt, pepper & paprika to taste 2 cups grated Cheddar cheese 2 x 285g cans cream of asparagus or mushroom soup 1. Cut bacon into pieces. 2. Place a qu...
Page 26 - Rice Custard; Baked Apples
26 Rice Custard Serves 12–14 3 cups rice 2 litres boiling water 6 x 60g eggs 2 cups sugar 1 1 ⁄ 2 litres milk 1 teaspoon vanilla essence 60 g butter Nutmeg to taste 1 cup raisins 1. Wash rice thoroughly under cold running water. Cook in boiling water for 20 minutes. 2. Drain well and put into a grea...
