Kenwood CP665 User Manual

CP665  
Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK  
57836/2  
If a non-rewireable plug is cut off it  
must be DESTROYED  
IMMEDIATELY. An electric shock  
hazard may arise if an unwanted  
non-rewireable plug is inadvertently  
inserted into a 13A socket outlet.  
Keep Warm Setting – Use this  
setting once food has been cooked  
to keep food warm. We  
recommend that food is not kept  
warm for longer than 1 hour after  
cooking and then switch off after  
use.  
This machine complies with  
European Economic Community  
Directive 89/336/EEC.  
hints on using your curry  
cooker  
before using for the first time  
Wash the parts ‘see cleaning’  
1
Prepare and use ingredients at  
room temperature rather than  
straight from the refrigerator.  
However ingredients such as meat  
and fish should not be left out of  
the refrigerator for longer than is  
necessary, so remove from the  
refrigerator just to take the chill off  
and keep covered with cling film or  
plastic wrap.  
Cut root vegetables such as  
carrots, onions, swedes etc into  
fairly small pieces as they take  
longer to cook than meat.  
Cut each type of ingredient into  
even sized pieces, this will assist  
with even cooking.  
key  
lid  
cooking pot  
handles  
base unit  
control knob  
using your curry cooker  
1
2
Follow the recipe and place the  
ingredients into the cooking pot.  
Place the cooking pot into the base  
unit.  
2
3
4
3
4
Place the lid in position  
Select the desired setting ie High or  
Low and then plug into the power  
supply.  
Allow to cook for the desired time.  
After cooking, switch off and unplug  
the curry cooker.  
Browning the meat and sauteing  
the vegetables first in a separate  
pan will help to remove a certain  
amount of fat from the meat and  
also improve the appearance and  
flavour of both meat and  
5
6
The following times are a guide only  
and will vary according to the type  
of food being cooked  
vegetables. However this is not  
essential.  
5
Do not lift the lid more than  
necessary during cooking as this  
will cause loss of heat and  
Low Setting will gradually cook  
food during the day and takes  
approximately 6 hours. This setting  
can also be used when cooking  
more delicate foods which would  
benefit from a slightly lower rate of  
cooking such as baked apples,  
poached fruit.  
High Setting will quicken up the  
cooking process compared to the  
Low setting with cooking times  
between 3 and 4 hours.  
evaporation of liquid. It may be  
necessary depending upon how  
often the lid is removed and for how  
long, to allow an extra 20 minutes  
to half an hour cooking time.  
Cooking always takes place in the  
cooking pot. Never place food  
directly into the base unit.  
Never plunge the hot cooking pot  
into cold water immediately after  
use or pour boiling water into an  
empty cold cooking pot. Subjecting  
6
7
3
it to a sudden change in  
care and cleaning  
temperature could cause it to crack.  
After several months of use the  
glaze on the cooking pot may  
become crackled: this is common  
with glazed stoneware and will not  
affect the efficiency of the curry  
cooker.  
If you are adapting recipes from  
conventional cooking you may need  
to reduce the amount of liquid  
used. In this cooker, liquid does not  
evaporate as quickly as with  
conventional cooking although a  
certain amount of liquid is  
Always switch off, unplug and allow  
the appliance to cool before  
cleaning.  
8
9
Don’t wash parts in the dishwasher.  
base unit  
Wipe the outside of the curry  
cooker with a damp cloth and then  
dry. Never immerse the base unit in  
water.  
lid, cooking pot  
Wash in warm soapy water, rinse  
and then dry thoroughly. Food that  
has stuck to the inside of the bowl  
can be removed with the aid of a  
soft bristled brush.  
necessary to help the transfer of  
heat.  
10 Never fill the curry cooker more  
than 2/3 full.  
service and customer  
care  
11 Milk products, including cream,  
sour cream and yoghurt, should be  
added towards the end of cooking  
to help combat any curdling that  
might take place.  
If the cord is damaged it must, for  
safety reasons, be replaced by  
KENWOOD or an authorised  
KENWOOD repairer.  
UK  
12 Frozen vegetables such as peas  
should be thawed and added  
1
during the last 2 - 1 hour of  
If you need help with:  
cooking. This will ensure retention  
of colour and texture in the  
vegetables and temperature within  
the pot.  
using your curry cooker  
servicing or repairs (in or out of  
guarantee)  
call Kenwood Customer Care on  
023 92392333. Have your  
model number ready - its  
located on the underside.  
13 Best results are achieved when the  
ingredients are covered in liquid.  
14 Trim excess fat from meat.  
15 When cooking whole joints make  
sure they fit comfortably into the  
cooking pot and always add liquid.  
Turn part way through the cooking  
process.  
spares and attachments  
call 0870 2413653.  
other countries  
Contact the shop where you bought  
your curry cooker.  
16 Using hot stock will speed up the  
cooking process.  
17 To thicken gravy etc., mix some  
cornflour with a little cold water to  
form a smooth paste. Add the  
mixture to the cooking pot towards  
the end of the cooking time. Cover  
and cook for additional time until  
the juices are bubbling and  
thickened.  
4
guarantee (UK only)  
RECIPES  
If your curry cooker goes wrong  
within one year from the date you  
bought it, we will repair or replace it  
free of charge provided:  
you have not misused, neglected or  
damaged it;  
In addition to cooking curries your  
Kenwood curry cooker is also  
suitable for cooking other dishes  
including the following recipes.  
potato, cheddar and  
chive soup  
it has not been modified (unless by  
Kenwood);  
it is not second-hand;  
it has not been used commercially;  
you have not fitted a plug  
incorrectly; and  
you supply your receipt to  
show when you bought it.  
4 medium-large potatoes, peeled  
and sliced  
1 large clove garlic, peeled  
475ml/16 fl oz stock  
220g/7 oz Cheddar cheese, grated  
50g/2 oz fresh chives, chopped  
salt and pepper  
This guarantee does not affect your  
statutory rights.  
Place the potatoes, garlic and stock  
into the cooking pot. Cook on High for  
2 hours. Remove the mixture and blend  
in a liquidiser to the desired  
consistency. Return the mixture back  
into the cooking pot and add the  
cheese, chives and seasoning. Leave  
on setting High for a further 30  
minutes. Before serving, additional  
cheese and cream can be added.  
beef pot roast with  
vegetables  
15 ml/1 tbsp oil  
900g/2 lb joint of topside  
1 onion peeled and chopped  
3 carrots peeled and cut into  
1 cm/12 in thick slices  
500 ml/34 pts hot beef stock  
Heat the oil in a frying pan and then  
brown the beef on all sides. Add the  
vegetables and fry until lightly golden.  
Transfer the mixture to the cooking pot,  
add the hot stock and seasoning.  
Place the lid in position and cook on  
High for approximately 4 hours and low  
for approximately 7 hours.  
5
beef in beer  
bolognaise sauce  
600g/1lb 5 oz lean casserole steak  
cut into 1 in/2.5cm cubes  
2 medium potatoes, each cut into 8  
pieces  
Use as a base for Spaghetti  
Bolognaise or Lasagne  
15ml/1 tbsp oil  
1 large onion, chopped  
5 rashers streaky bacon, chopped  
650g/1 lb 7 oz lean minced beef  
1 x 454g tin chopped tomatoes  
1 clove garlic, peeled and crushed  
1 level tbsp/15ml tomato puree or  
to taste  
salt and pepper  
150g/5 oz mushrooms, finely  
chopped  
1 large onion, cut into eight pieces  
2-3 carrots, cut into 2cm/34 in thick  
pieces  
300ml/1012 fl oz beer  
200ml/7 fl oz beef stock  
20ml/1 tbsp fresh parsley, chopped  
25g/1 oz bunch of thyme, stalks  
removed  
20-30ml/1-2 tbsp cornflour  
salt and pepper  
Heat the oil in a large frying pan and fry  
the onion until golden brown and then  
transfer to the cooking pot. Add the  
bacon to the frying pan and fry that off  
and add to the cooking pot. Fry the  
meat until browned, add the chopped  
tomatoes and bring the mixture to the  
boil and then transfer to the cooking  
pot. Place the remaining ingredients in  
the cooking pot. Cook on High for  
approximately 3 - 4 hours or Low for  
approximately 6 hours  
Place all the ingredients into the cooking  
pot then cook on High for approximately  
4 hours or Low for approximately 6  
hours. Mix the cornflour with a little cold  
water to form a smooth paste. Remove  
the lid and add the mixture to the  
cooking pot and stir well. Re-cover and  
cook for additional time until the juices  
are bubbling and slightly thickened.  
coq au vin  
150g/5 oz bacon, diced  
1 large onion, chopped  
1 clove garlic crushed  
300g/10 oz button mushrooms,  
thickly sliced  
4 boneless chicken breasts  
275ml/10 fl oz red wine  
375ml/13 fl oz hot chicken stock  
salt and pepper  
cornflour (optional)  
Place all the ingredients into the curry cooker.  
Cover and cook on High for 3 – 4 hours or  
Low for approximately 6 hours.  
If desired, thicken the juices with some  
cornflour mixed to a smooth paste with  
water. Remove the lid and add the mixture  
to the cooking pot and stir well (if necessary  
remove the chicken breasts and keep  
warm whilst adding the cornflour). Re-cover  
and cook for additional time until the juices  
are bubbling and slightly thickened.  
6
chicken and tarragon  
casserole  
baked apples  
3 Cooking apples (choose ones of a  
suitable size to fit inside the cooking  
pot)  
15g/12 oz butter  
1 tbsp/15ml oil  
4 chicken breasts  
75g/212 oz mixed dried fruit  
2.5ml/1⁄  
level tsp cinnamon  
2
1 onion finely chopped  
150ml/5 fl oz dry white wine  
150ml/5 fl oz hot chicken stock  
4 sprigs tarragon  
50ml/2 fl oz double cream  
salt and pepper  
25g/1oz soft brown sugar  
75ml/212 fl oz cold water  
Wash and core the apples, then using  
a sharp knife make a slit in the skin  
around the middle of each one. Place  
the apples in the cooking pot. Combine  
the fruit, cinnamon and sugar then fill  
the centre of each apple with the  
mixture. Add the water and put the lid  
in position. Cook on Low for  
1 tbsp/15ml cornflour (approx.)  
Heat the butter and oil in a frying pan.  
Add the chicken pieces and brown on  
both sides. Transfer the chicken to the  
cooking pot. Fry the onion and place in  
the cooking pot with the wine, stock,  
2 sprigs of tarragon and seasoning.  
Cover with the lid and cook on High for  
approximately 3 hours or Low for  
approximately 6 hours. At the end of  
the cooking time, remove the chicken  
pieces and keep warm. Mix the  
cornflour with some water to form a  
smooth paste and add to the curry  
cooker with the cream, stir well. Return  
the chicken pieces to the cooking  
bowl, replace the lid and allow to cook  
for additional time until the mixture  
thickens. At completion, finely chop the  
remaining tarragon and add to the  
cooking pot. Serve immediately.  
approximately 2-3 hours (this will  
depend upon the size and variety of the  
apples).  
rice pudding  
75g/3oz short grain or pudding rice  
50g/2oz caster sugar  
1 litre/134 pts milk  
25g/1oz butter  
ground nutmeg  
Place the rice, sugar and milk into the  
cooking pot and stir well. Top with  
shavings of butter and sprinkle with  
nutmeg. Put the lid in position and  
cook on High for approximately 3 hours  
or Low for 4-5 hours. After 1 hour stir  
the contents of the cooking pot and  
once again during cooking.  
7
apple chutney  
Piece of root ginger about  
1cm/12 inch square  
7.5cm/112 tsp pickling spice  
700g/112lb prepared sliced cooking  
apples eg Bramleys  
100g/312 oz sultanas  
100g/312 oz finely chopped onion  
1 small clove garlic, peeled and  
crushed  
150g/5 oz dark brown sugar  
150m/5 fl oz malt vinegar  
Tie the root ginger and pickling spice  
into a small piece of muslin.  
Place all the ingredients into the  
cooking pot and stir well.  
Place the lid in position and cook on  
Low for approximately 8 hours. At the  
end of this time, remove the lid, stir the  
ingredients then turn to High and allow  
the mixture to boil for a further 30 –60  
minutes or until the required  
consistency has been achieved. Cool  
slightly and place in clean jars and  
cover immediately.  
Makes about 2lb  
8

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