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Kambrook KSC4 manual

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Table of contents for the manual

  • Page 1

    1 Slo w Cook ers KSC3 & KSC4 Issue 1/02 G G O O O O D D N N A A M M E E G G O O O O D D V V A A L L U U E E[...]

  • Page 2

    2 Kambr ook and Safety W elcome to Kambr ook and your new Slow Cook er . At Kambr ook we believ e that the safe performance of our pr oducts is the first priority in any consumer pr oduct so that you, our valued customer , can confidently use and trust our pr oducts. W e ask that any electrical appliance that y ou use can be operated in a sensible [...]

  • Page 3

    3 1 5 2 3 F eatures of y our Kambr ook Slo w Cook er 1. Remo vab le cr ockery pot (KSC3- 3 litr e ca pacity , KSC4- 4.2 litre ca pacity) 2. Three temperature contr ol settings dial. K eep W arm, High and Auto for gr eater cooking control 3. Wrap-around element f or even heating 4. T emper ed glass cook ’n’ look lid allo ws y ou to monitor food [...]

  • Page 4

    4 Using Y our Slo w Cook er Befor e first use remov e any pr omotional labels and wash the crock ery pot and glass lid in warm soap y water , rinse and dr y thoroughl y . Do not use harsh abrasives or chemicals. Do not immerse the cook er body or pow er cord in water or any liquid. P osition the removable cr ock er y pot in the base of the slow coo[...]

  • Page 5

    5 A Beginner’ s Guide to Slo w Cooking In years g one by , food was cooked in large pots and allow ed to simmer for hours, pr oviding meals that wer e full of fla vour , moist and tender . The slow cook er is designed to produce these same r esults, whilst lea ving you the time to do other things, making it perfect for toda y’ s busy lifestyles[...]

  • Page 6

    6 Br owning bef ore slo w cooking Pre-br owning meat and poultry , prior to slow cooking, seals in moistur e , intensifies the fla vour and pr ovides mor e tender r esults, whilst pr oducing richer fla vours in other foods, such as onions, capsicums and leeks. Pre-br owning ma y tak e a little extra time , and whilst not strictly necessar y , the r[...]

  • Page 7

    7 Dried Beans and Pulses If time permits, ov ernight soaking of dried beans and pulses is pref erable , but not absolutely necessary . After soaking, drain and place in the Slow Cook er and cov er with sufficient water to reach double their volume. Cook beans or pulses on the HIGH setting for 2-4 hours or until tender . Pre-soaked beans and pulses [...]

  • Page 8

    8 Recipes Soups Cream y T omato and Lentil Soup Ingredients KSC3 KSC4 3 litre Ca pacity 4.2 litre ca pacity Ser ves 4-6 Ser ves 6-8 Olive oil 1 1 ⁄ 2 tablespoons 2 tablespoons Spanish onion, sliced 1 large 2 medium Garlic clov es, crushed 2 3 Commerciall y prepar ed, minced chilli 1 teaspoon 2 teaspoons T omato puree 3 cups/ 750ml 5 cups/ 1.25 li[...]

  • Page 9

    9 W ater 1 ⁄ 2 cup/ 125ml 1 cup/ 250ml Olive oil 1 tablespoon 2 tablespoons Chick en T enderloins, cut into 3cm pieces 500g 1kg Onion, chopped 1 2 Garlic clov es, crushed 2 3 Paprika 1 tablespoon 2 tablespoons Cara wa y seeds 1 teaspoon 2 teaspoons Crack ed black pepper 1 1 ⁄ 2 teaspoons 3 teaspoons T omato paste 2 tablespoons 4 tablespoons Chi[...]

  • Page 10

    10 Chick en stock 6 cups/1 1 ⁄ 2 litres 8 cups/2 litr es Oil 1 tablespoon 2 tablespoons Onion, finely chopped 1 large 2 medium Garlic clov es, crushed 2 3 Carr ots, sliced 1 medium 2 medium Potatoes, peeled and chopped 200g 300g Celer y stick, sliced 1 2 Ba y lea ves, halv ed 1 2 Milk 1 ⁄ 3 cup/ 80ml 2 ⁄ 3 cup/ 160ml Butter 20g 40g Fresh mint[...]

  • Page 11

    11 Grated lemon rind 1 teaspoon 2 teaspoons Garlic clov es, halved 3 4 Fresh Rosemary , chopped 1 1 ⁄ 2 teaspoons 3 tablespoons 1. Heat oil and butter in a non-stick pan. Cook chicken o ver a medium-high heat, until lightly br owned on all sides. 2. Place chick en, wine , stock, lemon juice , chillies, lemon rind, garlic , rosemary in the Slow Co[...]

  • Page 12

    12 Ginger ed Lamb Curr y Ingredients KSC3 KSC4 3 litre Ca pacity 4.2 litre ca pacity Ser ves 4-6 Ser ves 6-8 Oil 1tablespoon 2 tablespoons Lean lamb, cubed 1.5kg 2 kg Onions, chopped 2 medium 2 large Eggplant 200g 300g Garlic clov es, crushed 2 4 Fresh ginger , grated 1 1 ⁄ 2 tablespoons 2 tablespoons Red chillies, finely chopped 1 small 2 small [...]

  • Page 13

    13 Sweet Orang e P ork Ingredients KSC3 KSC4 3 litre Ca pacity 4.2 litre ca pacity Ser ves 4-6 Ser ves 6-8 Oil 1 1 ⁄ 2 tablespoons 2 tablespoons Spanish onion, sliced 1 medium 1 large Lean pork steaks, halved 1.5kg 2 kg Plain flour 1 1 ⁄ 2 teaspoons 1 tablespoon K umera (sw eet potato), peeled and cubed 400g 500g Butter 30g 40g Ground cumin 1 t[...]

  • Page 14

    14 Lamb Shanks in a T omato P esto Sauce Ingredients KSC3 KSC4 3 litre Ca pacity 4.2 litre ca pacity Ser ves 4 Ser ves 6 Olive oil 1 tablespoon 2 tablespoons French cut lamb shanks, trimmed of any visible fat 4 l arg e 6 l arg e Spanish onions, sliced 1 medium 1 large Button mushr ooms, sliced 200g 300g Garlic clov es, crushed 3 4 Canned tomatoes, [...]

  • Page 15

    15 Commer cially prepar ed Italian style , tomato cooking sauce 2 cups/ 500g 3 cups/ 750g White wine 1 ⁄ 2 cup/ 180ml 1 cup/ 250ml Caster sugar 1 1 ⁄ 2 teaspoons 2 teaspoons Crack ed black pepper 1 1 ⁄ 2 teaspoons 2 teaspoons Salt 1 ⁄ 2 teaspoon 1 teaspoon Fresh basil lea v es, chopped 3 tablespoons 4 tablespoons Commerciall y prepar ed pes[...]

  • Page 16

    16 1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well br owned on all sides. Drain on paper tow els. 2. Place meat, chilli seasoning mix, garlic , stock, tomato paste, wine and undrained beans in the Slow Cook er . Cov er and cook on AUT O 8-9 hours. 3. Spoon Chilli Con Carne into bowls, top with sour cream if[...]

  • Page 17

    17 Chick P ea Curr y Ingredients KSC3 KSC4 3 litre Ca pacity 4.2 litre ca pacity Ser ves 4-6 Ser ves 6-8 Dried chick peas 1 cup/ 200g 1.5 cups/ 300g V egetable stock 2 cups/ 500ml 3 cups/750 ml V egetable oil 1 tablespoon 2 tablespoons Onion, finely chopped medium 1 large Fresh ginger , grated 1 teaspoon 2 teaspoons Garlic clov es, crushed 2 4 Gara[...]

  • Page 18

    18 Desserts Lemon and Lime Delicious Pudding Ingredients Serves 4-6 Butter 90g Caster sugar 3 ⁄ 4 cup/ 165g Self-raising flour , sifted 1 ⁄ 3 cup/ 50g Grated lemon rind 3 teaspoons Grated lime rind 3 teaspoons Lemon juice 1 1 ⁄ 2 tablespoons Lime juice 1 1 ⁄ 2 tablespoons Egg yolks 1 Egg whites 2 Milk 3 ⁄ 4 cup/ 180ml Lightly gr eased, he[...]

  • Page 19

    19 Kambr ook 1 2 Month Replacement W arranty KAMBR OOK war rants the purchaser against defects in w orkmanship and material, for a period of 12 months fr om the date of pur chase (3 months commer cial use). Guarantee and purchase r eceipt for this pr oduct are to be retained as pr oof of pur chase and must be presented if making a claim under the t[...]

  • Page 20

    Kambrook 4 Kingston T own Close Oakleigh, Victoria 3166, Australia Customer Ser vice Line (free call) 1800 800 634 Customer Service Fax 1800 621 337 Kambrook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand Customer Ser vice Line/Spare Parts 0800 273 845 Customer Service Fax 0800 288 513 G G O O O O D D N N A A M M E E G G O O O O [...]