Kambrook KPR600 инструкция обслуживания

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 www .kambrook.com.au Due to continual impro vement in design or otherwise, the product y ou purchase m ay dif fer slightly fr om the illustration in this book. Issue E12 Kambrook -[...]

Instr uction Booklet Pressure Express Pressure Cook er KPR600[...]

Impor tant Please retain y our instr uction book f or future use. In the ev en t that you need some a ss istance with your K ambrook appl iance, plea se con t act our Cus t omer Ser v ice Depar tm en t on 1 3 0 0 1 39 79 8 ( A ust r alia) or 0 8 0 0 2 7 3 845 (New Z eala nd) . Alt ernatively , vi sit u s on our website at w w w .k a mb r ook.com. a[...]

Cont ent s K a mbrook R ecommend s p4 Saf e t y F irst Y our K am br ook Pr es sure Expr es s p 7 Us ing Y ou r K am br ook p8 Pre s s u re E xp re s s Pr es sure Expr es s Cooking Gui de p 1 5 T rouble S hoo ting Gui de p 20 The Do ’ s & Don ’ts p 2 1 of Pr es su r e Cook ing Care , Clea ning a nd Stor age p 22 Handy H its for Pr es su r e[...]

4 Kambrook Recommends Safety First IMPOR T A NT: P lease r et a in y our instr uc tion boo k f or fu tur e use . At K a mbrook , w e beli e ve that sa fe per formance i s the fir st prior ity i n any cons umer prod uct, so tha t y ou, ou r v al ued custo mer can con fident ly use a nd trus t our prod ucts. We ask tha t any electrica l ap plia nce[...]

5 • Nev er operate the pressure cook er without f ood and liquid in the remov a ble cooking bowl. Ensure that the lev el of food and liquid inside the remov a ble cooking bowl is not below ‘2’ level mark bef ore cooking commences. Alw ays f ollow the m aximum and minimum quantities of liquid stated in instructions and recipes. • Alway[...]

6 • Do not mov e the pressure cooker when in use. • Keep the pressure cook er clear of walls, cur tains and other heat or steam sensitive m aterials . • Use the pressure release/regulator v alve to release steam pressure. • Nev er use the remov a ble cooking bowl to sauté ingredients on a ceramic, electric or gas sto ve. Ensure[...]

7 Y our Kambrook Pressure Express 1. Cool touch lid handle 2 . Pressure regulator/release v alve - controls the r ate at which steam vents fr om the Pressure Express and degree of the pressure inside the Pressure Express 3. Pressure release v enting position to release the pressure inside the pressure cooker 4 . Safety loc king lid – can not be o[...]

8 Using Y our Kambrook Pressure Express Befor e Fir st Use Remo ve and saf ely discard any packaging m aterial and promotional stick ers before using the Pressure Express f or the fir st time. T o eliminate a choking hazard f or y oung children, remo ve and saf ely discard the protectiv e cover fitted to the remo v able power cord of this applian[...]

9 6. Remo ve and w ash the remov able cooking bowl in w ar m soapy w ater , rinse and dr y thoroughly . Make sure there is no unw anted material on the exterior surface of the remo v able cooking bowl. The remo v able cooking bowl must sit flat on the temperature sensor to ensure proper contact. Using the Pressure Cook er 1. Make sure that the po [...]

10 Using Y our Pressure Express continued Fig . 6 6. On ce al l th e in gred ient s ha ve be en entered i nto the rem ovabl e coo ki ng bowl , take th e safet y lo cki ng l id, a l ign t he h and le with the unlock/align p osition. Wh en th e sa fety l ock ing l id i s sit ting c orrec tly , turn it c ount er - clockwise to lock int o position . (s[...]

11 NOTE : Th e se lec ti on co ntro l di al wi ll no t beg in to c oun t down un ti l the re qu ired p res s ure ha s bu il t up. 10 . Once the selection contr ol dial has reached the ‘OFF’ position, allow appro ximately 10 minutes bef ore releasing pressure. Use the heat resistant ser ving spoon or an o ven mitt to turn the pressure regulator/[...]

12 W ARNING : Do not t ouc h hot s ur fa ces , u se oven mi t t s to remove th e li d an d or rem ov ab le coo kin g bowl. L if t a nd rem ov e th e li d care fu lly an d away fro m your se lf to avoi d sc al din g from escaping steam. 14 . W ait until the Pressure Express has cooled bef ore cleaning. Follow the cleaning and stor age instructions o[...]

13 Using the Sauté Function 1. Make sure that the po wer outlet is switched of f and that the remo v able power cord is unplugged from the po wer outlet and from the Pressure Expr ess. 2. Remo ve the saf ety locking lid by turning the handle clockwise and then lifting. Then insert the remo v able cooking bowl into the stainless steel housing (see [...]

14 5. Allow the Pressure Expr ess at least 3 minutes to preheat. Add oil/f at into the Pressure Express. NOTE : Do n ot pl ace t he l id on th e Pres s ure E xpre s s whe n us in g the sauté function. 6. Place the f ood to be cooked (as per recipe being used) into the Pressure Express. Depending on the quantity of f ood to be cooked, you may hav e[...]

15 Pressure Express Cooking Guide W ARNING : Cau ti on s ho uld be u se d whe n sa uté in g in h ot oi l. Keep ha nd s an d face a way fro m the re mova b le co ok in g b owl especially when add ing new in gre die nt s as h ot oi l m a y s p l a t t e r. The Settings Pressure cooking is a perf ect way to cook a v ariety of foods in a f aster and m[...]

16 NOTE : Never o pera te t he pre s su re cooker w it hou t foo d an d li qui d in t he re movabl e coo kin g bowl. E ns ure t ha t the lev el of f ood and liquid inside th e removab le c ooki ng bow l is not l es s t han 1 l i tre co mb ine d befor e cook ing commences. Alway s foll ow th e max imu m an d minimum quantities of liquid s tat ed in [...]

17 Pressure Express Cooking Guide continued Rice Cooking Guide Rice can be cooked in a f aster and more ef fectiv e w ay due to the high temperature of the Pressur e Express. With the safety loc king lid maintaining a high lev el of moisture within the unit, perfect soft and fluf fy r ice is very easy to mak e. White Rice Setting 2 Bro wn Rice Set[...]

18 Preparing V egetables It is not recommended to cook vegetables alone, how ever f or any recipe that requires them, we suggest the f ollowing tips: V e getab le s sh oul d be c ut into sm al leven - si zed pi ece s to ens ure mo re eve n c oo k in g. Frozen v egetables must be thawed bef ore adding to other f oods w hen cooking in the Pressure Ex[...]

19 NOTE : A mi ni mu m of 25 0m l ( 1 c up) of l iqu id i s I s requ ire d for u s ing t he p res su re coo ker . Do no t cook w it h le s s tha n 1 li tre o f com bi ned fo od a nd li qu id in t he b owl. NOTE : Do n ot us e oi l or m ilk a s a liquid. TIP : The p res s ure co ok fu nct io n wi ll s top o pera ti ng i f is t he re insuf ficient l[...]

20 T rouble Shooting Guide Problem Possible Reason Solution Difficulty closing the safety loc king lid • Gasket not positioned properly • Push rod jammed b y float valv e • Ensure that gask et is in position properly (see page 8) • Push the rod gently and tr y again Difficulty opening the safety loc king lid • Float valv[...]

21 Do’s • Alw ays thaw frozen meat and poultr y bef ore cooking. • Use dr y o ven mitts when lifting the remo v able cooking bowl after cooking. • Use tongs or the plastic spoon pro vided to release the pressure/ venting v alve - do not use y our fingers . • Alw ays store the Pressure Express in a cool, dr y place. • Fol[...]

22 1. Bef ore cleaning, switch of f and unplug from the po wer outlet and remo ve the remo vable pow er cord from the Pr essure Express. Ensure the unit is fully cooled prior to commencing cleaning. 2. W ash the remov a ble cooking bowl with w ar m soapy w ater and a clean soft cloth or sponge. Rinse with clean w ater and dr y thoroughly . 3. The s[...]

23 F i g .12 IMPORT ANT : All s afe t y lo cki ng li d pa r ts mu s t be reassembl ed correctly to en su re sa fet y a s wel l as optimal performance of y our P ressure Express. IMPORT ANT : The appliance c onnector mu s t be rem ov ed b efo re th e pre ss ure c ooker is c le ane d an d th e ap pl ia nce i nle t mu st b e dr ied b efore t he p res [...]

24 IMPORT ANT : Do not u s e ch emi ca ls , st eel woo l, me tal s cou rin g pa d or ab ras ive cl ea ner s to cl ea n the o ut si de o f th e pre s su re cooker h ou si ng or co oki ng bowl a s t hes e ca n dam ag e th e hou si ng or t he co at in g of th e cooking bowl. IMPORT ANT : En su re th e pre s su re cooker i s fu lly cooled bef ore stori[...]

25 Handy Hits for Pressure Cooking • Al ways th aw frozen m eat a nd po ult r y before coo ki ng i n a p res s u re co o ker. • Nev er operat e appl iance when it i s em pty . • Th e mi ni mum a mo unt of l iq uid to be a dde d to removab le coo ki ng bowl fo r pres s ure coo ki ng reci pes i s 25 0 ml (1 cu p). Any t hi ng le ss m i[...]

26 2. Add t he p ea s, b ay l eaf, thy me, carro ts , c elery , pepper corns, wine an d veg etab le s tock a nd s ti r well to com b ine. S ecu rel y pl ace a nd s ea l th e li d onto t he pre ss u re cooke r an d en su re th e pres s ure re lea s e valve i s set to t he s eal ed p os it ion . T ur n th e se le cti on co ntrol d ia l to set t in g [...]

27 Green Curr y Pumpkin Soup S e r v es 10 4 clov es gar lic, whole 1 bro wn onion, peeled, roughly chopped 1 tbsp green curr y paste 750g pumpkin, skin and seeds remov ed, cut into 5cm pieces 550g potatoes, peeled, quar tered 1 tsp salt 600ml boiling water 400ml coconut cream 1. Pl ace t he g ar li c, on io n, cu rr y p as te, pu mp ki n, p otatoe[...]

28 T omato Passata and Meatballs S er ve s 8 1kg beef mince 1 red onion, peeled, diced 1 cup bread crumbs 1 tbsp tomato paste 2 tsp Italian herbs 1 x 59g free range egg, lightly whisked 3 tbsp olive oil 2 large bro wn onions, peeled, diced 4 clov es gar lic, minced 1 tbsp sugar 4 x 420g cans diced tomatoes 1. In a b owl, c om bi ne t he m inc e, re[...]

29 Moroccan Chick en with Sicilian Olives and Preserved Lemon Cous Cous S e r v es 10 Special Note: for best r esults this dish should be marinated over night 2kg chick en thigh fillets , fat trimmed 2 tbsp olive oil 1 tsp cinnamon 2 tsp dried par sley 2 tsp dried oregano 1 tsp papr ika 150g Sicilian olives, drained of liquid 2 clov es gar lic, mi[...]

30 Honey Bak ed Pumpkin Risotto S er ve s 8 1 tbsp honey 60g butter 400g pumpkin peeled, cubed to 1cm 3 cups Arborio rice 5 cups vegetable stock 1 large bro wn onion peeled, thinly sliced 2 clov es gar lic peeled, minced 1 cup boiling water 1 cup vegetable stock 100g parmesan gra ted to serve ½ bunch parsley w ashed, roughly chopped to ser ve 1. T[...]

31 Ginger Chick en with Baby Sno w Peas S er ve s 8 1 tbsp honey 2 ½ tsp rice wine vinegar ½ cup ginger syrup 2 tsp sesame oil 2cm piece of ginger , halved 1 red chilli, halved 4 clov es gar lic, peeled, whole 1 tsp roc k salt ½ cup chick en s tock 2kg chick en dr umsticks 2 tbsp soy sauce 1 tbsp corn flour 500g baby sno w peas 1 cup shallots, [...]

32 Massaman Curr y S er ve s 8 500g diced lamb 500g diced beef 400g can coconut milk 1 cinnamon stick 2 fresh kafir lime leaves 500g baby chat potatoes, halved 1 tbsp bro wn sugar 2 whole star anise 2 tsp arro wroot (only if needed) Fresh coriander to ser ve Curr y Paste ¼ cup olive oil 1 bro wn onion, peeled, roughly chopped 2cm piece ginger , p[...]

33 Three Bean and V egetable Stew S er ve s 8 2 tbsp olive oil 40g butter 4 clov es gar lic, peeled, minced 2 bro wn onions, peeled, halved, thinly sliced 2 tbsp tomato paste 2 carrots, peeled, diced 2 stalks celer y , halved, diced 2 potatoes, peeled, diced into 2cm pieces 420g can red kidney beans, drained, rinsed 420g can butter beans, drained, [...]

34 Red W ine, Beef , Mushroom and Th yme Stew S er ve s 8 3 tbsp olive oil 6 large French shallots, peeled, sliced 3 clov es gar lic, minced 40g butter 8 rindless bacon slices 1kg chuck steak, diced 2 tsp bro wn sugar 2 tbsp tomato paste 400g button mushr ooms , washed 350ml dr y red wine 1 litre beef stock 1 bay leaf 1. Turn t he s ele cti on co n[...]

35 Red W ine, Gar lic & Root V egetable Lamb Shanks S er ve s 4 – 6 3 tbsp olive oil 8 shallots (French if y ou can find them) peeled, halved 1 head garlic with the top cut off , peeled 1 cup plain flour 4–6 medium lamb shanks 6 baby carr ots peeled, tops remov ed 2 potatoes peeled, cut into 8 pieces 500ml beef stock 500ml tomato passata [...]