Kambrook Stainless Steel Slow Cooker - Issue 1/09
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Kambrook Stainless
Steel Slow Cooker
KSC350 Issue 1/09
KSC350_v3.indd 1 12/11/08 4:07:34 PMFEATURES OF YOUR Kambrook
STAINLESS STEEL Slow Cooker
1. Removable crockery bowl with 3 litre 4. Cool touch handles for safe lifting
capacity 5. Temperature Control Dial with Low, High
2. Glass lid allows you to check food while and Keep Warm settings
cooking 6. Power ‘ON’ Light
3. Brushed stainless steel housing
KSC350_v3.indd 2 12/11/08 4:07:39 PMKambrook Safety • Do not place food or liquid into the stainless
steel housing. Only the removable crockery
Welcome to Kambrook and your new Stainless bowl is designed to contain food or liquid.
Steel Slow Cooker. • Never operate the Kambrook Stainless
At Kambrook, we believe that the safe Steel Slow Cooker without food and liquid
performance of our products is the first priority in the removable crockery bowl. Ensure the
in any consumer product so that you, our valued removable crockery bowl is at least ½ to 3⁄4
full of food and/or liquid before switching on
customer, can confidently use and trust our the appliance.
appliances. • Do not use a damaged or cracked removable
We ask that any electrical appliance that you use crockery bowl. Replace before using.
be operated in a sensible fashion with due care • Always have the glass lid positioned correctly
and attention placed on the following important on the removable crockery bowl throughout
operating instructions. operation of the appliance unless stated in the
recipe to have it removed.
IMPORTANT SAFEGUARDS FOR YOUR • The glass lid has been specially treated to
KAMBROOK STAINLESS STEEL SLOW make it stronger, more durable and safer than
COOKER ordinary glass. However it is not unbreakable.
If dropped or struck extremely hard, it
• Carefully read all instructions before may break or weaken, and could at a later
operating the Kambrook Stainless Steel Slow time shatter into many small pieces without
Cooker and save for future reference. apparent cause.
• Remove and safely discard any packaging • Extreme caution must be used when the
material and promotional labels before using appliance contains hot food and liquids. Do
the appliance for the first time. not move the appliance during cooking.
• To eliminate a choking hazard for young • Do not touch hot surfaces. Use handles to
children, remove and safely discard the move the Kambrook Stainless Steel Slow
protective cover fitted to the power plug of Cooker and dry oven mitts to remove the
this appliance. removable crockery bowl when hot.
• Do not place the appliance near the edge of a • Do not place the removable crockery bowl
bench or table during operation. Ensure the when hot on any hot surface that may be
surface is level, clean and free of water and affected by heat.
other substances.
• Avoid sudden temperature changes. Do not
• Do not use the Kambrook Stainless Steel Slow place frozen or very cold foods into the
Cooker on a sink drain board. removable crockery bowl when it is hot. Do
• Do not place the appliance on or near a hot not place removable crockery bowl when hot
gas or electric burner, or where it could touch into cold water.
a heated oven. • The removable crockery bowl is not suitable
• Position the Kambrook Stainless Steel Slow for storing food in the freezer.
Cooker well away from walls and provide • Do not use the removable crockery bowl in
adequate space above and on all sides for air a conventional oven or microwave oven. Do
circulation. not place the removable crockery bowl onto a
• The temperature of accessible surfaces will be heat gas or electric burner.
high when the appliance is operating and for • Avoid scalding from escaping steam when
some time after use. removing the glass lid from the removable
• Do not touch hot surfaces. Allow the crockery bowl when hot by carefully lifting the
Kambrook Stainless Steel Slow Cooker to lid angled away from yourself.
cool completely before moving or cleaning any • Do not allow water from the lid to drip into
parts. the stainless steel housing, only into the
• Use only the removable crockery bowl and removable crockery bowl.
lid supplied. Do not use any other bowl inside • Do not attempt to operate the Kambrook
the stainless steel housing. Stainless Steel Slow Cooker by any method
• Never plug in or switch on the Kambrook other than those described in this book.
Stainless Steel Slow Cooker without having • Always ensure the Kambrook Stainless Steel
the removable crockery bowl placed inside Slow Cooker is properly assembled before
the stainless steel housing. connecting to the power outlet and operating.
Follow the instructions provided in this book.
KSC350_v3.indd 3 12/11/08 4:07:43 PM• The appliance is not intended to be operated • The installation of a residual current device
by means of an external timer or separate (safety switch) is recommended to provide
remote control system. additional safety protection when using
• Do not place anything, other than the lid, on electrical appliances. It is advisable that a
top of the Kambrook Stainless Steel Slow safety switch with a rated residual operating
Cooker when assembled, when in use and current not exceeding 30mA be installed in
when stored. the electrical circuit supplying the appliance.
See your electrician for professional advice.
• Always switch the Kambrook Stainless Steel
Slow Cooker to the OFF position, then switch CAUTION: HOT SURFACES DURING
off at the power outlet, then unplug and
allow to cool, if appliance is not in use, before AND AFTER USE.
cleaning, before attempting to move the
appliance, dissembling, assembling and when
storing the appliance.
• Keep the appliance clean. Follow the cleaning
instructions provided in this book.
IMPORTANT SAFEGUARDS FOR ALL
ELECTRICAL APPLIANCES
• Fully unwind the power cord before use.
• Do not let the power cord hang over the edge
of a bench or table, touch hot surfaces, or
become knotted.
• To protect against electric shock, do not
immerse the power cord, power plug or
stainless steel housing in water or any other
liquid.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• This appliance is for household use only. Do
not use this appliance for anything other
than its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
Misuse may cause injury.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if the
power cord, power plug or appliance becomes
damaged in anyway. Return the entire
appliance to the nearest authorised Kambrook
Service Centre for examination, and/or repair.
• Any maintenance other than cleaning should
be performed at an authorised Kambrook
Service Centre.
KSC350_v3.indd 4 12/11/08 4:07:43 PMOPERATING YOUR Kambrook • Never operate the Kambrook Stainless Steel
Slow Cooker without the removable crockery
Stainless Steel Slow bowl positioned in the stainless steel housing.
Cooker • Always have the glass lid correctly positioned
on the removable crockery bowl throughout
BEFORE FIRST USE operation of the appliance unless when stated
Remove and safely discard any packaging in a recipe to have it removed.
material and promotional labels before using the • Always use dry oven mitts to remove the
appliance for the first time. removable crockery bowl when hot.
Wash the removable crockery bowl and glass lid • Do not place the removable crockery bowl
when hot on any surface that may be affected
in hot, soapy water, rinse and dry thoroughly. by heat.
Wipe the interior and exterior of the stainless
steel housing with a damp cloth then dry CAUTION: ALWAYS LIFT AND
thoroughly. Ensure the interior of the stainless REMOVE THE GLASS LID CAREFULLY
steel housing is clean and clear of any debris. AND ANGLED AWAY FROM YOURSELF
TO AVOID SCALDING FROM
Assembly and Operation ESCAPING STEAM.
1. Before placing the removable crockery
bowl in the stainless steel housing, ensure Using the temperature
the exterior of the bowl is clean. This
will ensure proper contact with the inner control settings
cooking surface.
Low setting
2. Place the prepared food into the removable
crockery bowl, ensuring denser foods are The Low setting gently simmers food for an
spread evenly across the bottom of the extended period of time without overcooking or
bowl and not heaped to one side. Ensure the burning. Generally no stirring is required when
food and/or liquid fills at least ½ to 3⁄4 of the using this setting.
removable crockery bowl. Place the glass lid
into position. High Setting
3. Insert the removable crockery bowl into the The High setting is used when cooking dried
stainless steel housing. beans or pulses and will cook food in half the
4. Ensure the temperature control dial is in the time required for the Low Setting. Some foods
OFF position then insert the power plug into may boil when cooked on the High Setting,
a 230/240V power outlet and switch on at so it may be necessary to add extra liquid. This
the power outlet.
will depend on the recipe and the amount of
5. Select the required setting using time in which it is cooked. Occasional stirring
the temperature control dial or as
recommended in the recipe section. of stews and casseroles will improve the flavour
distribution.
6. When cooking is complete, and the keep
warm function is not required, turn Keep Warm Setting
the temperature control dial to the OFF
position, switch off at the power outlet and The Keep Warm setting is used to keep
then unplug the power cord. cooked foods at serving temperature. It is not
7. Allow the Kambrook Stainless Steel Slow a cooking setting and should only be used after
Cooker to cool completely before cleaning first cooking on the LOW or HIGH setting. It
and storing. is not recommended to keep food on the KEEP
WARM setting for more than 4 hours.
Important
• Always use the Kambrook Stainless Steel Slow
Cooker on a dry, level surface.
• Never operate the Kambrook Stainless
Steel Slow Cooker without food and liquid
in the removable crockery bowl. Ensure the
removable crockery bowl is at least ½ to 3⁄4
full of food and/or liquid before switching on
the appliance.
KSC350_v3.indd 5 12/11/08 4:07:44 PMBEGINNER’S GUIDE TO SLOW Adapting Liquid Amounts
COOKING When food is cooking in your Kambrook
Stainless Steel Slow Cooker, most moisture is
In years gone by, food cooked in large pots and
retained. To allow for this when using traditional
allowed to simmer for hours was full of flavour,
recipes it is advisable to halve the liquid content.
moist and tender. The Kambrook Stainless
Steel Slow Cooker is designed to produce these However, after cooking if the liquid quantity
same results, whilst leaving you the time to do is excessive, remove the lid and operate the
other things, making it perfect for today’s busy Kambrook Stainless Steel Slow Cooker on
lifestyles. the High Setting for 30-45 minutes or until
the liquid reduces by the desired amount.
Here is a guide to help simplify the process of
Alternatively, the liquid can be thickened by
slow cooking, allowing you to obtain maximum
adding a mixture of cornflour and water.
satisfaction from your Kambrook Stainless Steel
Slow Cooker: Stirring the food
Timing Little or no stirring is required when using the
Low Setting. However, stirring the food when
Always allow sufficient time for the food to
using the High setting ensures more even
cook. It is almost impossible to overcook in
flavour distribution.
the Kambrook Stainless Steel Slow Cooker
particularly when using the Low Setting. Preparing Meat and Poultry
Most of the recipes contained within this book Select the leanest cuts when purchasing meat.
can be cooked on the High or Low setting, Trim the meat or poultry of any visible fat. If
however the cooking times will vary accordingly. possible, purchase chicken portions without the
Each recipe will give specific instructions skin. Otherwise, the slow cooking process will
indicating the appropriate settings and suggested result in extra liquid being formed from the fat
cooking times. as it melts.
Adapting Cooking Times For casserole-type recipes, cut the meat into
cubes, approximately 2.5cm to 3cm. Slow
Your favourite traditional recipes can be adapted
cooking allows less tender cuts of meat to be
easily by halving the amount of liquid and
used.
increasing the cooking time considerably. The
following is a guide to adjusting your favourite Suitable Meat and Chicken Cuts for Slow
recipes: Cooking
Kambrook Stainless Beef Beef Chuck, Skirt, Round Steak,
Traditional Recipe
Steel Slow Cooker Boneless Shin (Gravy) Beef, Bone-In
Time
Recipe Time Shin (Osso Bucco).
4-6 hours on Low Lamb Lamb Shanks, Drumsticks (Frenched
15-30 minutes
Setting shanks) Neck Chops, Best Neck
6-8 hours on Low Chops, Boned Out Forequarter or
60 minutes Shoulder.
Setting
8-12 hours on Low Veal Diced Leg, Shoulder/Forequarter
1-3 hours Chops and Steaks, Neck Chops,
Setting
Knuckle (Osso Bucco).
Note: High humidity, altitude, cold tap water and
ingredients and minor fluctuations may slightly affect Pork Leg Steaks, Diced Belly, Diced
the cooking times in the Kambrook Stainless Steel Shoulder, Boneless Loin Chops.
Slow Cooker. Chicken Portions such as: drumsticks, thigh
Note: These times are approximate. Times can vary meat, Maryland, Lovely Legs, wing
depending on ingredients and quantities in recipes. drummettes
KSC350_v3.indd 6 12/11/08 4:07:44 PMBrowning before slow cooking Pot Roasting
Pre-browning meat and poultry, prior to slow The addition of liquid is required for pot
cooking, seals in the moisture, intensifies the roasting. Place sufficient liquid into the
flavour and provides more tender results, whilst Removable Crockery Bowl to cover up to a
producing richer flavours in other food, such as third of the meat. Meat will not brown during
onions, capsicums and leeks. Pre-browning may the pot roasting process. For browner results,
take a little extra time, and whilst not strictly seal in a frypan before pot roasting.
necessary, the rewards are evident in the end
results. Use a non-stick pan to reduce the Suitable Cuts for Pot Roasting
amount of oil required. Beef Beef Topside, Blade, Silverside
Roasts, Rolled Brisket.
Roasting
Roasting meats in the Kambrook Stainless Lamb Forequarter, Shank, Shoulder
Steel Slow Cooker creates tender, flavoursome Veal Shoulder/Forequarter.
results that are easy to slice. The long, slow,
Pork Loin, Neck.
covered cooking process breaks down and
softens the connective and muscle tissue within Preparing vegetables
the meat. Cheaper cuts of meat can be used to Vegetables should be cut into even-sized pieces
provide perfect results cooked by this method. to ensure more even cooking. Frozen vegetables
Meat will not brown during the roasting process, must be thawed before adding to other foods
so for browner results seal in a frypan before for cooking in the Kambrook Stainless Steel
roasting. Slow Cooker.
The addition of liquid is not required for
Preparing dried beans and pulses
roasting. Elevate the meat to be roasted on an
If time permits, overnight soaking of dried
inverted, heatproof saucer or plate. This will
beans and pulses is preferable. After soaking,
assist in keeping the surface of the meat dry
drain the beans or pulses then place into the
and free from any fat released throughout the
removable crockery bowl then pour in water
cooking process.
that is double the volume of beans. Ensure the
Whole fresh chickens can be roasted but if removable crockery bowl is at least ½ to 3⁄4 full.
chickens that have been frozen and thawed Cook beans on the High Setting for 2-4 hours
are used they may release a significant amount or until tender. Pre-soaked beans and pulses will
of liquid into the removable crockery bowl cook a little faster.
whereby the chicken is pot-roasted or steamed
in this liquid.
Suitable Cuts for Roasting
Beef Blade, Rump, Rib Roast, Sirloin, Fresh
Silverside, Topside.
Lamb Leg, Mid Loin, Rack, Crown Roast,
Shank, Shoulder, Mini Roasts.
Veal Leg, Loin, Rack, Shoulder/
Forequarter.
Pork Loin, Neck, Leg (remove skin and
fat), Racks.
KSC350_v3.indd 7 12/11/08 4:07:44 PMHINTS AND TIPS CARE, CLEANING and
• Always thaw frozen meat and poultry before storage
cooking.
• Trim all visible fat from meat or poultry. Cleaning after use
• Meat and poultry require at least 6-7 hours of • Before cleaning, always ensure the Kambrook
cooking on Low setting. Stainless Steel Slow Cooker is cool, the
temperature control dial is in the OFF
• Ensure that the food or liquid to be cooked position, the Kambrook Stainless Steel Slow
fills at least ½ to 3⁄4 of the removable crockery Cooker is switched off at the power outlet
bowl. and the power cord is unplugged.
• On completion of cooking, if there is too much • The removable crockery bowl and glass lid
liquid remove the lid, turn the temperature can be washed in hot, soapy water using a
control dial to the High setting and cook for mild household detergent. Rinse and dry
35-40 minutes until the liquid reduces. thoroughly.
Do’s • To remove stubborn, cooked-on foods from
• Do ensure the removable crockery bowl is the removable crockery bowl, soften by filling
at room temperature when placing into the with warm, soapy water and soak for 20-30
Stainless Steel Housing prior to cooking. minutes. Remove by lightly scrubbing with a
soft, nylon kitchen brush.
• Do avoid extreme temperature changes to
the crockery bowl and glass lid. Handle the • Do not use abrasive cleaners, steel wool, or
removable crockery bowl and glass lid with metal scouring pads as these can damage the
care. surfaces.
• Do use oven mitts when lifting the removable • The removable crockery bowl and glass lid
crockery bowl containing hot liquids. can be washed in a dishwasher however care
should be taken not to chip or crack the
• Do place the removable crockery bowl onto crockery bowl or lid.
a heat proof placemat when serving from the
removable crockery bowl at the table. • Wipe the stainless steel housing with a soft,
damp cloth and then dry thoroughly.
Don’ts
Storage
• Do not place removable crockery bowl or
glass lid into or under cold water while still Before storing, the temperature selection dial
hot. should be in the OFF position, the Kambrook
• Do not use the removable crockery bowl or Stainless Steel Slow Cooker switched off at the
glass lid if chipped or cracked. power outlet and the power cord unplugged.
• Do not operate the Kambrook Stainless Steel Ensure the Kambrook Stainless Steel Slow
Slow Cooker without the removable crockery Cooker is completely cool, clean and dry.
bowl in position. Store the appliance upright with the removable
• Do not place a hot removable crockery bowl crockery bowl and the lid in position. Do not
onto a wet surface. store anything on top.
• Do not cook with frozen meats or poultry.
CAUTION: DO NOT IMMERSE
Never STAINLESS STEEL HOUSING, POWER
• Never place water or other liquids into the CORD OR POWER PLUG IN WATER
stainless steel housing of the Kambrook OR ANY OTHER LIQUID AS THIS MAY
Stainless Steel Slow Cooker.
CAUSE ELECTROCUTION.
• Never immerse the stainless steel housing,
power cord or power plug of the Kambrook
Stainless Steel Slow Cooker into water or any
other liquid.
• Never touch hot surfaces with bare hands.
CAUTION: ENSURE the
REMOVABLE CROCKERY BOWL IS
CORRECTLY POSITIONED IN THE
stainless steel HOUSING BEFORE
YOU COMMENCE COOKING.
KSC350_v3.indd 8 12/11/08 4:07:45 PMRECIPES
VEGETABLE SOUP VICHYSSOISE
Serves 4-6 Serves 4-6
1½ tablespoons/30g butter, optional 2 leeks or onions
2 large carrots, peeled and diced 1½ tablespoons/30g butter
4 large potatoes, peeled and diced 1 extra onion, peeled and chopped
1 stick celery, diced Salt and pepper, to taste
2 large onions, peeled and diced 2 medium potatoes, peeled and diced
4 cups/1 litre chicken or beef stock 4 cups/1 litre chicken stock
Salt and pepper, to taste 1 cup/250ml milk
½ cup/125ml cream ½ cup/125ml cream
1 tablespoon finely chopped parsley 2 tablespoons sour cream
Melt butter in a saucepan, add vegetables and 1 tablespoon chopped chives
cook for 15-20 minutes – stirring occasionally. Halve the leeks lengthwise, wash thoroughly
Place vegetables into removable crockery bowl, to remove all grit, slice finely. If using onions,
add stock and seasonings. Cover with lid and peel and slice. Melt butter in a pan, add leeks or
cook on LOW setting for 6-8 hours. Just before onion and chopped onion and sauté over low
serving, stir in cream and parsley. heat until softened but not browned. Place into
NOTE: It is not necessary to cook vegetables in the removable crockery bowl with seasonings
butter before placing in the removable crockery bowl, and potatoes. Stir in stock and cover with lid,
but it will enhance the flavour. cook on LOW setting for 5-6 hours or HIGH
setting for 2-3 hours. Stir in milk, allow to cool
then puree in a blender or food processor. Stir in
cream then chill.
Serve topped with a spoonful of sour cream and
sprinkled with chives.
NOTE: Vichyssoise may also be served hot.
NOTE: All recipes use Australian Standard measuring cups and spoons.
KSC350_v3.indd 9 12/11/08 4:07:45 PMRECIPES
CREAM OF MUSHROOM SOUP SWISS STEAK
Serves 4-6 Serves 4-6
1 tablespoon/20g butter or margarine 1½kg round steak, trimmed
500g mushrooms, sliced ¼ cup/40g flour
4 cups/1 litre chicken stock Salt and pepper, to taste
1 small onion, peeled and chopped 1 stalk celery, chopped
Salt and pepper, to taste 2 carrots, peeled and chopped
1 cup/250ml cream 1 small onion, peeled and chopped
1 cup/250ml milk 1 teaspoon Worcestershire sauce
¼ cup/40g flour 1 x 425g can tomatoes
1 tablespoon finely chopped parsley ½ cup grated Cheddar cheese
Melt butter in a saucepan and add mushrooms, Cut steak in to serving size pieces. Toss in flour
sauté lightly. Place mushrooms, chicken stock, mixed with seasonings. Place into the removable
onion and seasoning into the removable crockery bowl. Add chopped vegetables and
crockery bowl and stir well. Cover with lid and Worcestershire sauce. Pour tomatoes over meat
cook on LOW setting for 5-6 hours or HIGH and vegetables. Cover with lid and cook on LOW
setting for 2-3 hours. About 30 minutes before setting for 6-8 hours or HIGH setting for 3-4
serving, turn to HIGH setting then stir in cream hours. Just before serving, sprinkle with grated
and milk. Blend flour with a little milk, add some cheese.
of the hot soup and blend until smooth. Stir flour
mixture into the soup, cook until thickened. CHILLI CON CARNE
Serve topped with parsley. Serves 4-6
500g dry red kidney beans
FRENCH ONION SOUP
1kg round steak, cut into thin strips
Serves 4-6
¼ cup/40g flour
6 cups/1½ litres beef stock
1 teaspoon salt
3 tablespoons/60g butter
1 teaspoon chilli powder
4 onions, peeled and thickly sliced
1 medium onion, peeled and chopped
1 teaspoon salt
1 x 425g can tomatoes
1 tablespoon sugar
2 cups/500ml water
¼ cup/40g flour
2 cloves garlic, peeled and chopped
¼ cup/60ml brandy
1 cup grated Parmesan cheese Wash the beans well. Toss the steak in flour
mixed with salt and chilli powder. Place all
Pour stock into the removable crockery bowl, ingredients into the removable crockery bowl
cover with lid and select the HIGH setting. Melt and stir well. Cover with lid and cook on LOW
butter in a frypan, add onions and slowly cook setting for 6-8 hours.
for 15 minutes. Add salt, sugar and flour to the
onions and stir well. Add onion mixture to stock
in removable crockery bowl and stir well. Cover
with lid and cook on LOW setting for 5-6 hours
or HIGH setting for 2-3 hours. Add brandy and
serve sprinkled with Parmesan cheese.
NOTE: All recipes use Australian Standard measuring cups and spoons.
10
KSC350_v3.indd 10 12/11/08 4:07:45 PMRECIPES
CHICKEN IN A POT CHICKEN MARENGO
Serves 4-6 Serves 4-6
2 carrots, peeled and sliced 1½kg chicken pieces or drumsticks
2 onions, peeled and sliced 1 tablespoon flour
2 stalks celery Salt and pepper, to taste
1½kg chicken pieces 1 tablespoon vegetable oil
½ teaspoon salt 1 tablespoon/20g butter
½ teaspoon ground black pepper 2 cloves garlic, peeled and crushed
1½ cups/375ml chicken stock or white wine 4 cups/1 litre chicken stock
¾ teaspoon dried basil or oregano ¼ cup/60ml brandy
Place half of the carrots, onion and celery 2 large tomatoes, peeled and chopped
into the removable crockery bowl. Add the 12 mushrooms, chopped
chicken pieces, salt, pepper, liquid and remaining 1 bouquet garni
vegetables. Sprinkle with herbs. Cover with 1 tablespoon finely chopped parsley
lid and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours. Cut chicken into serving pieces, pat each piece
dry and toss in flour mixed with seasonings.
BEEF IN RED WINE Heat oil and butter in a pan, add the chicken
Serves 4-6 pieces and cook over medium heat until golden,
1½kg blade or chuck steak, trimmed turning frequently. Remove from pan, drain and
place into the removable crockery bowl. Add the
½ cup/75g flour garlic, stock, brandy, tomatoes, mushrooms and
Salt and pepper, to taste bouquet garni. Cover with lid and cook on LOW
1 tablespoon/20g butter setting for 6-8 hours or HIGH setting for 3-4
hours. Serve on a bed of hot rice or couscous
1 small onion, peeled and finely chopped
and sprinkle with parsley.
1 small leek, trimmed, washed and finely
chopped NOTE: To thicken the sauce, blend 1½ tablespoons
1 carrot, peeled and finely chopped flour and 1½ tablespoons milk until smooth. Remove
the chicken from the removable crockery bowl, stir
1 clove garlic, peeled and crushed
the flour mixture into the sauce and cook on HIGH
2 tablespoons finely chopped parsley setting for 10 minutes, stirring occasionally.
1 tablespoon chopped chives
1 bouquet garni
1 cup/250ml red wine
Cut meat into cubes. Toss in flour mixed with
seasonings. Heat butter in a frypan and brown
the meat quickly over high heat. Place the meat
into the removable crockery bowl and add
onion, leek, carrot, garlic, parsley, chives and
bouquet garni. Pour red wine into pan used for
browning the meat and bring to boil. Pour heated
liquid into the removable crockery bowl, cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours.
NOTE: All recipes use Australian Standard measuring cups and spoons.
11
KSC350_v3.indd 11 12/11/08 4:07:45 PMRECIPES
IRISH STEW BEEF CURRY
Serves 4-6 Serves 4-6
1½kg lamb neck chops 1½kg blade or chuck steak, well trimmed
2 medium onions, peeled and sliced ¼ cup/40g flour
500g potatoes, peeled and sliced ¼ cup/60ml vegetable oil
Salt and pepper, to taste 1 small onion, peeled and finely chopped
3 cups/750ml water 4 cloves garlic, peeled and crushed
¼ teaspoon dried herbs 1 small piece fresh ginger, peeled and grated
1 bay leaf ¼ teaspoon ground chilli powder
Trim any excess fat from chops. Place onions, ¼ teaspoon ground cumin
potatoes and chops into the removable crockery ¼ teaspoon ground coriander
bowl, then add remaining ingredients. Cover ¼ teaspoon ground cardamom
with lid and cook on LOW setting for 6-8 hours ¼ teaspoon salt
or HIGH setting for 3-4 hours.
1 tablespoon vinegar
COQ AU VIN 1 x 400g can whole or crushed tomatoes
Serves 4-6 1 strip lemon rind
1½kg chicken pieces 4 cups/1 litre beef stock
4 slices bacon, trimmed and diced Cut steak into 2.5cm cubes, toss in the flour.
4 small onions, peeled and quartered Heat the oil in a frypan, add the meat and
300g mushrooms lightly brown, remove meat and place into the
1 clove garlic, peeled and crushed removable crockery bowl. Add onions, garlic
and ginger to the pan, cook for 5 minutes then
Salt and pepper, to taste place into the removable crockery bowl with
1 teaspoon dried thyme remaining ingredients. Stir well, cover with lid
6 small potatoes, scrubbed and halved and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours. Serve with fluffy
1 cup/250ml red wine
steamed rice.
3 cups/750ml chicken stock
Finely chopped parsley
Fry the chicken pieces in a large pan until
browned well on all sides – remove chicken and
set aside. Use the same pan to brown the bacon
and sliced onions, drain off excess fat and set
aside with chicken. Place the mushrooms and
garlic into the removable crockery bowl. Add the
chicken, bacon and sliced onions, salt and pepper
to taste, thyme, potatoes, wine and stock. Cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours. Serve garnished
with chopped parsley.
NOTE: All recipes use Australian Standard measuring cups and spoons.
12
KSC350_v3.indd 12 12/11/08 4:07:45 PMRECIPES
MEATBALLS IN CREAMY MUSHROOM CHICKEN PARISIENNE
SAUCE Serves 4-6
Serves 4-6 6 chicken breasts
Mushroom Sauce Salt and pepper, to taste
1 x 440g can mushrooms in butter sauce 1 teaspoon paprika
1½ cups/375ml beef stock 1 cup/250ml dry white wine
¼ cup/40g flour 1 x 440ml can cream of chicken soup
¼ cup/60ml sherry 1 x 440g can sliced mushrooms, drained
1 teaspoon paprika ½ cup sour cream
1 cup sour cream ¼ teaspoon paprika, extra
Meatballs Sprinkle chicken breasts lightly with salt, pepper
1kg minced beef and paprika. Place into the removable crockery
250g pork mince bowl. Mix together wine, soup, mushrooms and
sour cream. Pour over chicken breasts, sprinkle
1 x 60g egg with paprika. Cover with lid and cook on LOW
1 tablespoon chopped parsley setting for 6-8 hours or HIGH setting for 3-4
Salt and pepper, to taste hours.
1 cup fresh breadcrumbs NOTE: if cooking on HIGH, do not add sour cream
until the last 30 minutes of cooking time. Serve with
Place all the mushroom sauce ingredients except
rice or noodles.
sour cream into the removable crockery bowl
and stir to combine. Mix all ingredients for
meatballs together in a bowl and shape into
walnut size balls. Fry meatballs in a pan then add
to sauce in the removable crockery bowl. Cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours. Fifteen minutes
before serving, switch to HIGH setting and
stir in the sour cream. Serve with fluffy rice or
couscous.
NOTE: All recipes use Australian Standard measuring cups and spoons.
13
KSC350_v3.indd 13 12/11/08 4:07:45 PMRECIPES
GLAZED CORNED BEEF RATATOUILLE
Serves 4-6 Serves 4-6
1 bay leaf 2 medium onions, peeled and sliced
1 small onion, peeled and sliced 1 small eggplant, trimmed and cubed
1 strip orange peel 3 large zucchini, trimmed and sliced
4 cups/1 litre water 2 red capsicum, trimmed and sliced
1-1½kg corned beef 4 tomatoes, sliced
8-10 dried cloves 2 cloves garlic, peeled and crushed
Glaze: Salt and pepper, to taste
¼ cup orange juice ½ cup/125ml oil
¼ cup honey Place onions into the removable crockery bowl
1 tablespoon Dijon mustard then add remaining ingredients. Cover with lid
and cook on LOW for 6-8 hours. The vegetables
Place bay leaves, onion, orange peel and water should be soft but not mushy. Serve Ratatouille
into the removable crockery bowl and mix hot or cold, as a filling for crêpes and omelettes,
well. Add corned beef with the fat side facing as an accompaniment to meats and poultry, over
upwards. Cover with lid and cook on LOW a bed of rice or couscous or with a hot dish of
setting for 6-8 hours or HIGH setting for 3-4 pasta.
hours or until tender. Remove meat from the
liquid. Score (cut) the top of the corned beef in SCALLOPED POTATOES
criss-cross diamond or triangle shapes. Insert Serves 4-6
cloves into the centre of each diamond if desired.
Place corned beef on a oven proof platter. Mix 6 slices bacon, trimmed
the glaze ingredients together until smooth then 8-10 medium potatoes, peeled and thinly sliced
spoon over the corned beef. Bake in a preheated 2 medium onions, peeled and thinly sliced
oven at 200ºC for 20-30 minutes, basting
Salt, pepper and paprika, to taste
occasionally with glaze. Serve hot or cold.
1 cup grated Cheddar cheese
1 x 285g can cream of asparagus or mushroom
soup
Cut bacon into small pieces. Place a quarter
of the bacon, potatoes and onions into the
removable crockery bowl. Sprinkle with salt,
pepper and paprika, then grated cheese, repeat
this procedure three more times until all of the
potatoes are used. Gently pour the undiluted
soup over the top of the ingredients. Sprinkle
with paprika, cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for 3-4
hours.
NOTE: All recipes use Australian Standard measuring cups and spoons.
14
KSC350_v3.indd 14 12/11/08 4:07:45 PMRECIPES
OLD FASHIONED SAGO PUDDING RICE CUSTARD
Serves 4-6 Serves 4-6
½ cup sago 2 cups rice
1 cup/250ml milk 4 cups/1 litre boiling water
1 cup sugar 3 x 60g eggs
1 cup sultanas 1 cup sugar
1 cup fresh breadcrumbs 4 cups/1 litre milk
1 tablespoon/20g melted butter ¼ teaspoon vanilla essence
2 teaspoons bi-carbonate of soda 2 tablespoons/40g butter
1 x 60g egg Nutmeg to taste
Soak sago in milk overnight. Add remaining ½ cup raisins
ingredients and mix thoroughly. Place mixture Wash rice thoroughly under cold running water,
into a heatproof pudding bowl or casserole dish drain well. Cook rice in boiling water for 20
that fits in the removable crockery bowl. Cover minutes. Drain well and put into a greased
the bowl or dish with foil and secure around the heatproof pudding bowl or dish that will fit in the
edge with kitchen string. Place a small trivet or removable crockery bowl. Beat eggs with sugar,
upturned heatproof saucer into the removable add remaining ingredients then stir into the rice.
crockery bowl and add 1-2 litres of water. Place Cover pudding bowl or dish with foil and secure
the prepared pudding bowl onto the trivet. edge with kitchen string. Place a small trivet or
Cover with lid and cook on HIGH setting for 3-4 upturned heatproof saucer into the removable
hours. Serve hot or warm with thickened cream crockery bowl and add 1-2 litres of water. Place
and a sprinkle of cinnamon or nutmeg. the prepared pudding bowl onto the trivet.
Note: Replenish water in the removable crockery Cover with lid and cook on LOW setting for 4-5
bowl during the cooking time if required. Ensure the hours. Serve warm.
water does not ingress into the pudding bowl. NOTE: Replenish water in the removable crockery
bowl during the cooking time if required. Ensure the
water does not ingress into the pudding bowl or dish.
NOTE: All recipes use Australian Standard measuring cups and spoons.
15
KSC350_v3.indd 15 12/11/08 4:07:46 PMRECIPES
BAKED APPLES BREAD & BUTTER PUDDING
Serves 4-6 Serves 4-6
½ cup dried fruits 4-6 slices bread, lightly buttered
¼ cup brown sugar ½ cup mixed dried fruit
1 teaspoon cinnamon ¼ cup sugar
2 tablespoons/40g butter 2 x 60g eggs
4-6 small Granny Smith apples, washed and 3 cups/750ml milk
cored 1 teaspoon vanilla essence
2 cups/500ml water
Layer half of the bread slices, buttered side up,
1 tablespoon sugar
in a greased heatproof dish that will fit in the
Mix together the dried fruits, brown sugar, removable crockery bowl. Add a layer of fruit
cinnamon and butter. Fill the centre of each and sugar over the bread and continue the layers
apple with the dried fruit mixture and place until all bread is used. Lightly beat the eggs, milk
upright in the removable crockery bowl. and vanilla together, gently pour over the bread.
Combine water and sugar and pour into the Allow to stand for 30 minutes. Cover dish with
removable crockery bowl, cover with lid and foil and secure edge with kitchen string. Place a
cook on LOW setting for 4-5 hours. Serve warm small trivet or upturned heatproof saucer into
with custard, cream or ice-cream. the removable crockery bowl and add 1 litre of
water. Place prepared pudding bowl onto the
POACHED PEARS IN RED WINE trivet, cover with lid and cook on LOW setting
Serves 4-6 for 4-5 hours. Serve with whipped cream and a
sprinkle of cinnamon.
2 cups/500ml dry red wine
1 cup brown sugar, firmly packed NOTE: Replenish water in the removable crockery
bowl during the cooking time if required. Ensure the
4-6 medium pears, carefully peeled
water does not ingress into the pudding bowl or dish.
Peel of 1 lemon, cut in strips.
Put wine and sugar in the removable crockery
bowl. Cover with lid and cook on HIGH setting
until the sugar is dissolved. Place the pears into
the removable crockery bowl, turn the pears
to coat in the wine mixture, then stand pears
upright in the mixture. Add the lemon peel,
cover with lid and cook on LOW setting for 4-5
hours, turning occasionally or basting with the
wine mixture. Serve pears drizzled with the wine
mixture.
NOTE: Pears can have the stems left intact or
removed depending on presentation preference.
NOTE: All recipes use Australian Standard measuring cups and spoons.
16
KSC350_v3.indd 16 12/11/08 4:07:46 PMNOTES
17
KSC350_v3.indd 17 12/11/08 4:07:46 PMNOTES
18
KSC350_v3.indd 18 12/11/08 4:07:46 PMNOTES
19
KSC350_v3.indd 19 12/11/08 4:07:46 PMKAMBROOK 12 MONTH REPLACEMENT WARRANTY
Kambrook warrants the purchaser against If the product includes one or a number of
defects in workmanship and material for a accessories only the defective accessory
period of 12 months from the date of purchase or product will be replaced. In the event of
(3 months commercial use). Kambrook choosing to replace the appliance,
Guarantee and purchase receipt for this product the guarantee will expire at the original date, i.e.
are to be retained as proof of purchase and 12 months from the original date of purchase.
must be presented if making a claim under the In Australia, this KAMBROOK Guarantee is
Kambrook guarantee. additional to the conditions and guarantees
Kambrook reserves the right to replace or which are mandatory as implied by the Trade
repair the appliance within the warranty period. Practises Act 1974 and State and Territory
Warranty does not apply to any defect, legislation.
deterioration, loss, injury or damage occasioned For service, spare parts or product information
by, or as a result of the misuse or abuse, in Australia, please call KAMBROOK on the
negligent handling or if the product has not been Customer Service Line; 1300 139 798.
used in accordance with the instructions. The For service, spare parts or product information
guarantee excludes breakages and consumable in New Zealand, please call KAMBROOK New
items such as kneading blades. Zealand; 0800 273 845. For spare parts phone
This warranty is void if there is evidence of the 0800 273 845.
product being tampered with by unauthorised If claiming this guarantee the product must be
persons. returned freight prepaid.
KAMBROOK 12 MONTH REPLACEMENT WARRANTY
YOUR PURCHASE RECORD (Please complete) Attach a copy of the purchase receipt here.
DATE OF PURCHASE ___________________
MODEL NUMBER ______________________
SERIAL NUMBER ______________________
PURCHASED FROM ____________________ (Please don’t return purchase record until
you are making a claim)
Register your warranty at www.kambrook.com.au/service.asp
Kambrook - Australia
Building 2, Port Air Industrial Estate
1A Hale Street, Botany NSW 2019, Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
Kambrook - New Zealand
Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980
Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue 1/09
20
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