Kambrook Profile
Banquet Slow Cooker
KSC650
Issue 02/09
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KAMBROOK SAFETY
Welcome to Kambrook and your new Profile Banquet Slow Cooker.
At Kambrook, we believe that the safe performance of our products is the first priority in any
consumer product so that you, our valued customer, can confidently use and trust our appliances.
We ask that any electrical appliance that you use be operated in a sensible fashion with due care and
attention placed on the following important operating instructions.
IMPORTANT SAFEGUARDS FORYOUR KAMBROOK PROFILE BANQUET SLOW COOKER
• Carefully read all instructions before
operating the Kambrook Profile Banquet Slow
Cooker and save for future reference.
• Remove and safely discard any packaging
material and promotional labels before using
the appliance for the first time.
• Do not use a damaged or cracked removable
crockery bowl. Replace before using.
• Always have the glass lid positioned correctly
on the removable crockery bowl throughout
operation of the appliance unless stated in the
recipe to have it removed.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of
this appliance.
• Do not place the appliance near the edge of a
bench or table during operation. Ensure the
surface is level, clean and free of water and
other substances.
• The glass lid has been specially treated to
make it stronger, more durable and safer than
ordinary glass. However it is not unbreakable.
If dropped or struck extremely hard, it may
break or weaken, and could at a later time,
shatter into many small pieces without
apparent cause.
• Extreme caution must be used when the
appliance contains hot food and liquids. Do
not move the appliance during cooking.
• Do not use the Kambrook Profile Banquet
Slow Cooker on a sink drain board.
• Do not touch hot surfaces. Use handles to
move the Kambrook Profile Banquet Slow
Cooker and dry oven mitts to remove the
removable crockery bowl when hot.
• Do not place the removable crockery bowl
when hot on any hot surface that may be
affected by heat.
• Do not place the appliance on or near a hot
gas or electric burner, or where it could touch
a heated oven.
• Position the Kambrook Profile Banquet Slow
Cooker well away from walls and provide
adequate space above and on all sides for air
circulation.
• Avoid sudden temperature changes. Do not
place frozen or very cold foods into the
removable crockery bowl when it is hot. Do
not place removable crockery bowl when hot
into cold water.
• The removable crockery bowl is not suitable
for storing food in the freezer.
• The temperature of accessible surfaces will be
high when the appliance is operating and for
some time after use.
• Do not touch hot surfaces. Allow the
Kambrook Profile Banquet Slow Cooker to
cool completely before moving or cleaning any
parts.
• Do not use the removable crockery bowl in
a conventional oven or microwave oven. Do
not place the removable crockery bowl onto a
heat gas or electric burner.
• Avoid scalding from escaping steam when
removing the glass lid from the removable
crockery bowl when hot by carefully lifting the
lid angled away from yourself.
• Do not allow water from the lid to drip into
the stainless steel housing, only into the
removable crockery bowl.
• Do not attempt to operate the Kambrook
Profile Banquet Slow Cooker by any method
other than those described in this book.
• Use only the removable crockery bowl and
lid supplied. Do not use any other bowl inside
the stainless steel housing.
• Never plug in or switch on the Kambrook
Profile Banquet Slow Cooker without having
the removable crockery bowl placed inside
the stainless steel housing.
• Do not place food or liquid into the stainless
steel housing. Only the removable crockery
bowl is designed to contain food or liquid.
• Never operate the Kambrook Profile Banquet
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.
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• Always ensure the Kambrook Profile Banquet
Slow Cooker is properly assembled before
connecting to the power outlet and operating.
Follow the instructions provided in this book.
• The appliance is not intended to be operated
by means of an external timer or separate
remote control system.
• Do not place anything, other than the lid, on
top of the Kambrook Profile Banquet Slow
Cooker when assembled, when in use and
when stored.
• Always switch the Kambrook Profile Banquet
Slow Cooker to the OFF position, then switch
off at the power outlet, then unplug and
allow to cool, if appliance is not in use, before
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.
• It is recommended to regularly inspect the
appliance. Do not use the appliance if the
power cord, power plug or appliance becomes
damaged in any way. Return the entire
• 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.
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.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in
the electrical circuit supplying the appliance.
See your electrician for professional advice.
• 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.
CAUTION: HOT SURFACES
DURING AND AFTER USE.
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• Never operate the Kambrook Profile Banquet
Slow Cooker without the removable crockery
bowl positioned in the stainless steel housing.
• Always have the glass lid correctly positioned
on the removable crockery bowl throughout
operation of the appliance unless when stated
in a recipe to have it removed.
OPERATING YOUR KAMBROOK
PROFILE BANQUET SLOW
COOKER
BEFORE FIRST USE
Remove and safely discard any packaging
material and promotional labels before using the • Always use dry oven mitts to remove the
removable crockery bowl when hot.
appliance for the first time.
• Do not place the removable crockery bowl
when hot on any surface that may be affected
by heat.
Wash the removable crockery bowl and glass lid
in hot, soapy water, rinse and dry thoroughly.
Wipe the interior and exterior of the stainless
steel housing with a damp cloth then dry
thoroughly. Ensure the interior of the stainless
steel housing is clean and clear of any debris.
CAUTION: ALWAYS LIFT AND
REMOVE THE GLASS LID CAREFULLY
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
the exterior of the bowl is clean. This
will ensure proper contact with the inner
cooking surface.
CAUTION: DO NOT USE FOR DRY
COOKING.
2. Place the prepared food into the removable
crockery bowl, ensuring denser foods are
spread evenly across the bottom of the
bowl and not heaped to one side. Ensure the
food and/or liquid fills at least ½ to 3⁄4 of the
removable crockery bowl. Place the glass lid
into position.
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.
3. Insert the removable crockery bowl into the
stainless steel housing.
4. Ensure the temperature control dial is in the
OFF position then insert the power plug into
a 230/240V power outlet and switch on at
the power outlet.
HIGH SETTING
The HIGH setting is used when cooking dried
beans or pulses and will cook food in half the
time required for the LOW Setting. Some foods
may boil when cooked on the HIGH Setting,
so it may be necessary to add extra liquid. This
will depend on the recipe and the amount of
time in which it is cooked. Occasional stirring
of stews and casseroles will improve the flavour
distribution.
5. Select the required setting using
the temperature control dial or as
recommended in the recipe section.
6. When cooking is complete, turn the
temperature control dial to the OFF
position, switch off at the power outlet and
then unplug the power cord.
7. Allow the Kambrook Profile Banquet Slow
Cooker to cool completely before cleaning
and storing.
AUTO SETTING
The AUTO setting combines the features of the
HIGH and LOW settings by heating the food at
a higher temperature for the first 2-3 hours of
cooking then gradually reduces the temperature
IMPORTANT
• Always use the Kambrook Profile Banquet
Slow Cooker on a dry, level surface.
• Never operate the Kambrook Profile Banquet to a lower temperature for the remaining
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.
cooking time.
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Adapting Liquid Amounts
When food is cooking in your Kambrook
Profile Banquet Slow Cooker, most moisture is
retained. To allow for this when using traditional
recipes it is advisable to halve the liquid content.
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 Kambrook Profile
Banquet 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 lifestyles.
However, after cooking if the liquid quantity
is excessive, remove the lid and operate the
Kambrook Profile Banquet Slow Cooker on
the HIGH Setting for 30-45 minutes or until
the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by
adding a mixture of cornflour and water.
Here is a guide to help simplify the process of
slow cooking, allowing you to obtain maximum
satisfaction from your Kambrook Profile
Banquet Slow Cooker:
Stirring the food
Little or no stirring is required when using the
LOW Setting. However, stirring the food when
using the HIGH setting ensures more even
flavour distribution.
Timing
Always allow sufficient time for the food to
cook. It is almost impossible to overcook in
the Kambrook Profile Banquet Slow Cooker
particularly when using the LOW Setting.
Preparing Meat and Poultry
Most of the recipes contained within this book
can be cooked on the HIGH or LOW setting,
however the cooking times will vary accordingly.
Each recipe will give specific instructions
indicating the appropriate settings and suggested
cooking times.
Select the leanest cuts when purchasing meat.
Trim the meat or poultry of any visible fat. If
possible, purchase chicken portions without the
skin. Otherwise, the slow cooking process will
result in extra liquid being formed from the fat
as it melts.
For casserole-type recipes, cut the meat into
cubes, approximately 2.5cm to 3cm. Slow
cooking allows less tender cuts of meat to be
used.
Adapting Cooking Times
Your favourite traditional recipes can be adapted
easily by halving the amount of liquid and
increasing the cooking time considerably. The
following is a guide to adjusting your favourite
recipes:
Suitable Meat and Chicken Cuts for Slow
Cooking
Kambrook Profile
Traditional Recipe
Banquet Slow Cooker
Time
Beef
Beef Chuck, Skirt, Round Steak,
Boneless Shin (Gravy) Beef, Bone-In
Shin (Osso Bucco).
Recipe Time
4-6 hours on LOW
Lamb
Lamb Shanks, Drumsticks (Frenched
shanks) Neck Chops, Best Neck
Chops, Boned Out Forequarter or
Shoulder.
15-30 minutes
Setting
6-8 hours on LOW
60 minutes
Setting
Veal
Pork
Diced Leg, Shoulder/Forequarter
Chops and Steaks, Neck Chops,
Knuckle (Osso Bucco).
8-12 hours on LOW
1-3 hours
Setting
Note: HIGH humidity, altitude, cold tap water and
ingredients and minor fluctuations may slightly affect
the cooking times in the Kambrook Profile Banquet
Slow Cooker.
Leg Steaks, Diced Belly, Diced
Shoulder, Boneless Loin Chops.
Chicken Portions such as: drumsticks, thigh
meat, Maryland, Lovely Legs, wing
drummettes
Note: These times are approximate. Times can vary
depending on ingredients and quantities in recipes.
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Browning before slow cooking
Pre-browning meat and poultry, prior to slow
cooking, seals in the moisture, intensifies the
flavour and provides more tender results, whilst
producing richer flavours in other food, such as
onions, capsicums and leeks. Pre-browning may
take a little extra time, and whilst not strictly
necessary, the rewards are evident in the end
results. Use a non-stick pan to reduce the
amount of oil required.
Pot Roasting
The addition of liquid is required for pot
roasting. Place sufficient liquid into the
removable crockery bowl to cover up to a third
of the meat. Meat will not brown during the pot
roasting process. For browner results, seal in a
frypan before pot roasting.
Suitable Cuts for Pot Roasting
Beef
Beef Topside, Blade, Silverside
Roasts, Rolled Brisket.
Lamb Forequarter, Shank, Shoulder
Veal Shoulder/Forequarter.
Pork Loin, Neck.
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
for cooking in the Kambrook Profile Banquet
Slow Cooker.
Preparing dried beans and pulses
If time permits, overnight soaking of dried
beans and pulses is preferable. After soaking,
drain the beans or pulses then place into the
removable crockery bowl then pour in water
that is double the volume of beans. Ensure the
removable crockery bowl is at least ½ to 3⁄4 full.
Cook beans on the HIGH Setting for 2-4 hours
or until tender. Pre-soaked beans and pulses will
cook a little faster.
CAUTION: DO NOT USE FOR DRY
COOKING.
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HINTS AND TIPS
CARE, CLEANING AND
STORAGE
• Always thaw frozen meat and poultry before
cooking.
CLEANING AFTER USE
• Trim all visible fat from meat or poultry.
• Before cleaning, always ensure the Kambrook
Profile Banquet Slow Cooker is cool, the
temperature control dial is in the OFF
position, the Kambrook Profile Banquet Slow
Cooker is switched off at the power outlet
and the power cord is unplugged.
• Meat and poultry require at least 6-7 hours of
cooking on LOW setting.
• Ensure that the food or liquid to be cooked
fills at least ½ to 3⁄4 of the removable crockery
bowl.
• On completion of cooking, if there is too much
liquid remove the lid, turn the temperature
control dial to the HIGH setting and cook for
35-40 minutes until the liquid reduces.
• The removable crockery bowl and glass lid
can be washed in hot, soapy water using a
mild household detergent. Rinse and dry
thoroughly.
• To remove stubborn, cooked-on foods from
the removable crockery bowl, soften by filling
with warm, soapy water and soak for 20-30
minutes. Remove by lightly scrubbing with a
soft, nylon kitchen brush.
• Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage the
surfaces.
• The removable crockery bowl and glass lid
can be washed in a dishwasher however care
should be taken not to chip or crack the
crockery bowl or lid.
• Wipe the stainless steel housing with a soft,
damp cloth and then dry thoroughly.
DO’S
• Do ensure the removable crockery bowl is
at room temperature when placing into the
stainless steel housing prior to cooking.
• Do avoid extreme temperature changes to
the crockery bowl and glass lid. Handle the
removable crockery bowl and glass lid with
care.
• Do use oven mitts when lifting the removable
crockery bowl containing hot liquids.
• Do place the removable crockery bowl onto
a heat proof placemat when serving from the
removable crockery bowl at the table.
DON’TS
STORAGE
• Do not place removable crockery bowl or
glass lid into or under cold water while still
hot.
• Do not use the removable crockery bowl or
glass lid if chipped or cracked.
• Do not operate the Kambrook Profile
Banquet Slow Cooker without the removable
crockery bowl in position.
• Do not place a hot removable crockery bowl
onto a wet surface.
Before storing, the temperature selection dial
should be in the OFF position, the Kambrook
Profile Banquet Slow Cooker switched off at the
power outlet and the power cord unplugged.
Ensure the Kambrook Profile Banquet Slow
Cooker is completely cool, clean and dry.
Store the appliance upright with the removable
crockery bowl and the lid in position. Do not
store anything on top.
• Do not cook with frozen meats or poultry.
CAUTION: DO NOT IMMERSE
STAINLESS STEEL HOUSING, POWER
CORD OR POWER PLUG IN WATER
OR ANY OTHER LIQUID AS THIS MAY
CAUSE ELECTROCUTION.
NEVER
• Never place water or other liquids into the
base of the stainless steel housing of the
Kambrook Profile Banquet Slow Cooker.
• Never immerse the stainless steel housing,
power cord or power plug of the Kambrook
Profile Banquet 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.
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RECIPES
VEGETABLE SOUP
VICHYSSOISE
Serves 8-10
Serves 8-10
2½ tablespoons/50g butter, optional
4 large carrots, peeled and diced
8 large potatoes, peeled and diced
2 sticks celery, diced
4 leeks or onions
2½ tablespoons/50g butter
1 extra onion, peeled and chopped
Salt and pepper, to taste
4 medium potatoes, peeled and diced
6 cups/1½ litres chicken stock
2 cups/500ml milk
4 large onions, peeled and diced
12 cups/3 litres chicken or beef stock
Salt and pepper, to taste
1 cup/250ml cream
1 cup/250ml cream
1
2 tablespoons finely chopped parsley
⁄
3
cup sour cream
2 tablespoons chopped chives
Melt butter in a saucepan, add vegetables and
cook for 15-20 minutes – stirring occasionally.
Place vegetables into removable crockery bowl,
add stock and seasonings. Cover with lid and
cook on LOW setting for 6-8 hours. Just before
serving, stir in cream and parsley.
Halve the leeks lengthwise, wash thoroughly to
remove all grit, slice finely. If using onions, peel
and slice. Melt butter in a pan, add leeks or onion
and chopped onion and sauté over low heat
until softened but not browned. Place into the
removable crockery bowl with seasonings and
potatoes. Stir in stock and cover with lid, cook
on LOW setting for 5-6 hours or HIGH setting
for 2-3 hours or AUTO setting for 3-4 hours.
Stir in milk, allow to cool then puree in a blender
or food processor. Stir in cream then chill.
NOTE: It is not necessary to cook vegetables in
butter before placing in the removable crockery bowl,
but it will enhance the flavour.
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.
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RECIPES
CREAM OF MUSHROOM SOUP
Serves 8-10
SWISS STEAK
Serves 8-10
2 tablespoons/40g butter or margarine
750g mushroom, sliced
2kg round steak, trimmed
½ cup/75g flour
6 cups/1½ litres chicken stock
1 large onion, peeled and chopped
Salt and pepper, to taste
2 cups/500ml cream
Salt and pepper, to taste
2 stalks celery, chopped
4 carrots, peeled and chopped
2 onions, peeled and chopped
2 teaspoons Worcestershire sauce
2 x 425g cans tomatoes
1 cup grated Cheddar cheese
2 cups/500ml milk
½ cup/75g flour
2 tablespoons finely chopped parsley
Melt butter in a saucepan and add mushrooms,
sauté lightly. Place mushrooms, chicken stock,
onion and seasoning into the 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 or AUTO setting for 3-4 hours. About
30 minutes before serving, turn to HIGH setting
then stir in cream and milk. Blend flour with a
little milk, add some of the hot soup and blend
until smooth. Stir flour mixture into the soup and
cook until thickened. Serve topped with parsley.
Cut steak in to serving size pieces. Toss in flour
mixed with seasonings. Place into the removable
crockery bowl. Add chopped vegetables and
Worcestershire sauce. Pour tomatoes over
meat and vegetables. Cover with lid and cook on
LOW setting for 6-8 hours or HIGH setting for
3-4 hours or AUTO setting for 4-5 hours. Just
before serving, sprinkle with grated cheese.
CHILLI CON CARNE
Serves 8-10
1kg dry red kidney beans
FRENCH ONION SOUP
Serves 8-10
1kg round steak, cut into thin strips
1
⁄
3
cup/50g flour
8 cups/4 litres beef stock
6 tablespoons/125g butter
6 onions, peeled and thickly sliced
2 teaspoons salt
2 teaspoons salt
2 teaspoons chilli powder
2 large onions, peeled and chopped
1 x 425g can tomatoes
2 tablespoons sugar
4 cups/1 litre water
½ cup/75g flour
4 cloves garlic, peeled and chopped
½ cup/125ml brandy
Wash the beans well. Toss the steak in flour
mixed with salt and chilli powder. Place all
ingredients into the removable crockery bowl
and stir well. Cover with lid and cook on LOW
setting for 6-8 hours.
1½ cups grated Parmesan cheese
Pour stock into the removable crockery bowl,
cover with lid and select the HIGH setting. Melt
butter in a frypan, add onions and slowly cook
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 or AUTO setting
for 3-4 hours. Add brandy and serve sprinkled
with Parmesan cheese.
NOTE: All recipes use Australian Standard measuring cups and spoons.
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RECIPES
CHICKEN IN A POT
Serves 8-10
CHICKEN MARENGO
Serves 8-10
4 carrots, peeled and sliced
4 onions, peeled and sliced
4 stalks celery
2½kg chicken pieces or drumsticks
3 tablespoons flour
Salt and pepper, to taste
2½kg chicken pieces
3 tablespoons/60ml vegetable oil
3 tablespoons/60g butter
4 cloves garlic, peeled and crushed
8 cups/2 litres chicken stock
½ cup/125ml brandy
1 teaspoon salt
1 teaspoon ground black pepper
2½ cups/625ml chicken stock or white wine
2 teaspoons dried basil or oregano
4 large tomatoes, peeled and chopped
20 mushrooms, chopped
2 bouquet garni
Place half of the carrots, onion and celery
into the removable crockery bowl. Add the
chicken pieces, salt, pepper, liquid and remaining
vegetables. Sprinkle with herbs. Cover with
lid and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours or AUTO setting for
4-5 hours.
3 tablespoons finely chopped parsley
Cut chicken into serving pieces, pat each piece
dry and toss in flour mixed with seasonings.
Heat oil and butter in a pan, add the chicken
pieces and cook over medium heat until golden,
turning frequently. Remove from pan, drain and
place into the removable crockery bowl. Add the
garlic, stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for 3-4
hours or AUTO setting for 4-5 hours. Serve on
a bed of hot rice or couscous and sprinkle with
parsley.
BEEF IN REDWINE
Serves 8-10
2½ kg blade or chuck steak, trimmed
1 cup/150g flour
Salt and pepper, to taste
2½ tablespoons/50g butter
2 onions, peeled and finely chopped
1 leek, trimmed, washed and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
NOTE: To thicken the sauce, blend 1½ tablespoons
flour and 1½ tablespoons milk until smooth. Remove
the chicken from the removable crockery bowl, stir
the flour mixture into the sauce and cook on HIGH
setting for 10 minutes, stirring occasionally.
1 x 700ml bottle 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
onions, leek, carrots, 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 or AUTO setting
for 4-5 hours.
NOTE: All recipes use Australian Standard measuring cups and spoons.
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RECIPES
IRISH STEW
BEEF CURRY
Serves 8-10
Serves 8-10
2½kg lamb neck chops
4 medium onions, peeled and sliced
1½kg potatoes, peeled and sliced
Salt and pepper, to taste
5 cups/1¼ litres water
1 teaspoon dried herbs
3 bay leaves
2½kg blade or chuck steak
½ cup/75g flour
½ cup/125ml vegetable oil
2 large onions, peeled and finely chopped
8 cloves garlic, peeled and crushed
2 small pieces fresh ginger, peeled and grated
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
Trim any excess fat from chops. Place onions,
potatoes and chops into the removable crockery
bowl, then add remaining ingredients. Cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours or AUTO setting
for 4-5 hours.
2 tablespoons vinegar
2 x 425g cans whole or crushed tomatoes
2 strips lemon rind
COQ AUVIN
Serves 8-10
8 cups/2 litres beef stock
2½kg chicken pieces
Cut steak into 2.5cm cubes, toss in the flour.
Heat the oil in a frypan, add the meat and
lightly brown, remove meat and place into the
removable crockery bowl. Add onions, garlic
and ginger to the pan, cook for 5 minutes then
place into the removable crockery bowl with
remaining ingredients. Stir well, cover with lid
and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours or AUTO setting for
4-5 hours. Serve with fluffy steamed rice.
6 slices bacon, trimmed and diced
8 small onions, peeled and sliced
8 small onions, peeled and quartered
500g mushrooms
3 cloves garlic, peeled and crushed
Salt and pepper, to taste
2 teaspoons dried thyme
16 small potatoes, scrubbed and halved
2 cups/500ml red wine
5 cups/1½ litres chicken stock
Finely chopped parsley
Fry the chicken pieces in a large pan until well
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 quartered onions,
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 or AUTO setting for 4-5
hours. Serve garnished with chopped parsley.
NOTE: All recipes use Australian Standard measuring cups and spoons.
12
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RECIPES
MEATBALLS IN CREAMY MUSHROOM
SAUCE
CHICKEN PARISIENNE
Serves 8-10
Serves 8-10
10 chicken breast fillets
Mushroom Sauce
3 x 440g cans mushrooms in butter sauce
3 cups/750ml beef stock
½ cup/75g flour
Salt and pepper, to taste
2 teaspoons paprika
2 cups/500ml dry white wine
3 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1½ cups sour cream
¾ cup/190ml sherry
2 teaspoons paprika
2 cups sour cream
Meatballs
1 teaspoon paprika, extra
Sprinkle chicken breasts lightly with salt, pepper
and paprika. Place into the removable crockery
bowl. Mix together wine, soup, mushrooms and
sour cream. Pour over chicken breasts, sprinkle
with paprika. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for 3-4
hours or AUTO setting for 4-5 hours.
2kg minced beef
500g pork mince
2 x 60g eggs
¼ cup chopped parsley
Salt and pepper, to taste
3 cups fresh breadcrumbs
NOTE: if cooking on HIGH, do not add sour cream
until the last 30 minutes of cooking time. Serve with
rice or noodles.
Place all the mushroom sauce ingredients except
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 or AUTO setting
for 4-5 hours. At 15 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.
1ꢀ
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RECIPES
GLAZED CORNED BEEF
Serves 8-10
RATATOUILLE
Serves 8-10
3 bay leaves
4 onions, peeled and sliced
2 medium eggplants, trimmed and cubed
6 large zucchini, trimmed and sliced
4 red capsicum, trimmed and sliced
8 tomatoes, sliced
1 large onion, peeled and sliced
3 strips orange peel
8 cups/2 litres water
2-2½ kg corned beef
10-12 whole cloves
Glaze:
4 cloves garlic, peeled and crushed
Salt and pepper, to taste
½ cup orange juice
½ cup honey
1 cup/250ml oil
Place onions into the removable crockery bowl
then add remaining ingredients. Cover with
lid and cook on LOW setting for 6-8 hours or
AUTO setting for 4-5 hours. The vegetables
should be soft but not mushy. Serve Ratatouille
hot or cold, as a filling for crêpes and omelettes,
as an accompaniment to meats and poultry, over
a bed of rice or a hot dish of pasta.
2 tablespoons Dijon mustard
Place bay leaves, onion, orange peel and water
into the removable crockery bowl and mix well.
Add corned beef with the fat side facing upwards.
Cover with lid and cook on LOW setting for 6-8
hours or HIGH setting for 3-4 hours or AUTO
setting for 4-5 hours or until tender. Remove
meat from the liquid. Score (cut) the top of the
corned beef in criss-cross diamond or triangle
shapes. Insert cloves into the centre of each
diamond if desired. Place corned beef on an oven
proof platter. Mix the glaze ingredients together
until smooth then spoon over the corned beef.
Bake in a preheated oven at 200ºC for 20-30
minutes, basting occasionally with glaze. Serve
hot or cold.
SCALLOPED POTATOES
Serves 8-10
10 slices bacon, trimmed
16-18 medium potatoes, peeled and thinly sliced
4 medium onions, peeled and thinly sliced
Salt, pepper and paprika to taste
2 cups grated Cheddar cheese
3 x 285g cans cream of asparagus or mushroom
soup
Cut bacon into small pieces. Place a quarter of
the bacon, potato and onion 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 or AUTO setting for 4-5 hours.
NOTE: All recipes use Australian Standard measuring cups and spoons.
1ꢁ
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RECIPES
OLD FASHIONED SAGO PUDDING
RICE CUSTARD
Serves 8-10
Serves 8-10
1 cup sago
4 cups rice
2 cups/500ml milk
2 cups sugar
8 cups/2 litres boiling water
6 x 60g eggs
2 cups sultanas
2 cups sugar
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carbonate of soda
3 x 60g egg
6 cups/1½ litres milk
1 teaspoon vanilla essence
3 tablespoons/60g butter
Nutmeg, to taste
1 cup raisins
Soak sago in milk overnight. Add remaining
ingredients and mix thoroughly. Place mixture
into a heatproof pudding bowl or casserole dish
that fits in the removable crockery bowl. Cover
the bowl or dish with foil and secure around the
edge with kitchen string. Place a small trivet or
upturned heatproof saucer into the removable
crockery bowl and add 1-2 litres of water. Place
the prepared pudding bowl onto the trivet.
Cover with lid and cook on HIGH setting for 3-4
hours. Serve hot or warm with thickened cream
and a sprinkle of cinnamon or nutmeg.
Wash rice thoroughly under cold running water,
drain well. Cook rice in boiling water for 20
minutes. Drain well and put into a greased
heatproof pudding bowl or dish that will fit in the
removable crockery bowl. Beat eggs with sugar,
add remaining ingredients then stir into the rice.
Cover pudding bowl or dish with foil and secure
edge with kitchen string. Place a small trivet or
upturned heatproof saucer into the removable
crockery bowl and add 1-2 litres of water. Place
the prepared pudding bowl onto the trivet.
Cover with lid and cook on LOW setting for 4-5
hours. Serve warm.
Note: Replenish water in the removable crockery
bowl during the cooking time if required. Ensure the
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.
1ꢂ
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RECIPES
BAKED APPLES
BREAD & BUTTER PUDDING
Serves 8-10
Serves 8-10
1 cup dried fruits
8-10 slices bread, lightly buttered
1 cup mixed dried fruit
½ cup sugar
½ cup brown sugar
2 teaspoons cinnamon
4 tablespoons/80g butter
4 x 60g eggs
8-10 small Granny Smith apples, washed and
cored
5 cups/1¼ litres milk
2 teaspoons vanilla essence
4 cups/1 litre water
2 tablespoons sugar
Layer half of the bread slices, buttered side up,
in a greased heatproof dish that will fit in the
removable crockery bowl. Add a layer of fruit
and sugar over the bread and continue the layers
until all bread is used. Lightly beat the eggs, milk
and vanilla together, gently pour over the bread.
Allow to stand for 30 minutes. Cover dish with
foil and secure edge with kitchen string. Place a
small trivet or upturned heatproof saucer into
the removable crockery bowl and add 1 litre of
water. Place prepared pudding bowl onto the
trivet, cover with lid and cook on LOW setting
for 4-5 hours. Serve with whipped cream and a
sprinkle of cinnamon.
Mix together the dried fruits, brown sugar,
cinnamon and butter. Fill the centre of each
apple with the dried fruit mixture and place
upright in the removable crockery bowl.
Combine water and sugar and pour into the
removable crockery bowl, cover with lid and
cook on LOW setting for 4-5 hours. Serve warm
with custard, cream or ice-cream.
POACHED PEARS IN REDWINE
Serves 8-10
4 cups/1 litre dry red wine
2 cups brown sugar
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.
8-10 medium pears, carefully peeled
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.
1ꢃ
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NOTES
1ꢄ
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NOTES
1ꢅ
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NOTES
1ꢆ
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KSC650_IB_FA.indd 19
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KAMBROOK 12 MONTH REPLACEMENT WARRANTY
Kambrook warrants the purchaser against
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced. In the event of
Kambrook choosing to replace the appliance,
the guarantee will expire at the original date, i.e.
12 months from the original date of purchase.
defects in workmanship and material for a
period of 12 months from the date of purchase
(3 months commercial use).
Guarantee and purchase receipt for this product
are to be retained as proof of purchase and
must be presented if making a claim under the
Kambrook guarantee.
In Australia, this KAMBROOK Guarantee is
additional to the conditions and guarantees
which are mandatory as implied by the Trade
Practises Act 1974 and State and Territory
legislation.
Kambrook reserves the right to replace or
repair the appliance within the warranty period.
Warranty does not apply to any defect,
deterioration, loss, injury or damage occasioned
by, or as a result of the misuse or abuse,
negligent handling or if the product has not been
used in accordance with the instructions. The
guarantee excludes breakages and consumable
items such as kneading blades.
For service, spare parts or product information
in Australia, please call KAMBROOK on the
Customer Service Line; 1300 139 798.
For service, spare parts or product information
in New Zealand, please call KAMBROOK New
Zealand; 0800 273 845. For spare parts phone
0800 273 845.
This warranty is void if there is evidence of the
product being tampered with by unauthorised
persons.
If claiming this guarantee the product must be
returned freight prepaid.
KAMBROOK 12 MONTH REPLACEMENT WARRANTY
Attach a copy of the purchase receipt here.
YOUR PURCHASE RECORD (Please complete)
DATE OF PURCHASE ___________________
MODEL NUMBER ______________________
SERIAL NUMBER ______________________
PURCHASED FROM ____________________
(Please don’t return purchase record until
you are making a claim)
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 02/09
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