Kambrook Slow Cooker KSC320 User Manual

Kambrook Essentials  
Slow Cooker  
KSC320  
Issue 1/07  
KSC320.indd  
1
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Never plug in or switch on the Kambrook  
Essentials Slow Cooker without having the  
removable crockery bowl placed inside the  
housing.  
Do not use a damaged or cracked removable  
crockery bowl. Replace before using.  
It is recommended to inspect the appliance  
regularly. Do not use the appliance if the  
power supply cord, plug and or appliance  
becomes damaged in anyway. Return the  
entire appliance to the nearest authorised  
Kambrook Service Centre for examination,  
and/or repair.  
KambrooK Safety  
read all InStruCtIonS  
before operatIng and Save  
for future referenCe  
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.  
Welcome to Kambrook and your new  
Kambrook Essentials Slow Cooker.  
Use only the removable crockery bowl  
supplied. Do not use any other bowl inside  
the housing.  
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.  
Do not allow water from the lid to drip into  
the housing, only into the removable crockery  
bowl.  
Any maintenance other than cleaning should  
be performed at an authorised Kambrook  
Service Centre.  
Do not place food or liquid in the housing.  
Only the removable crockery bowl is designed  
to contain food or liquid.  
Do not place anything, other than the lid, on  
top of the Kambrook Essentials Slow Cooker  
when assembled, when in use and when  
stored.  
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.  
Never operate the Kambrook Essentials  
Slow Cooker without food and liquid in the  
removable crockery bowl.  
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.  
Ensure that the food or liquid to be cooked  
fills half or more of the removable crockery  
bowl.  
Always switch the Kambrook Essentials 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.  
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.  
IMPORTANT SAFEGUARDS FOR YOUR  
KAMBROOK ESSENTIALS SLOW COOKER.  
Extreme caution must be used when the  
appliance contains hot food and liquids. Do  
not move the appliance during cooking.  
Carefully read all instructions before  
operating the Kambrook Essentials Slow  
Cooker and save for future reference.  
Always have the glass lid placed correctly into  
position on the removable crockery bowl  
throughout operation of the appliance unless  
stated in the recipe to have it removed.  
Remove any packaging material and  
promotional stickers before using the  
Kambrook Essentials Slow Cooker for the  
first time.  
Keep the housing, removable crockery  
bowl and glass lid clean. Follow the cleaning  
instructions provided in this book.  
Important SafeguardS for all  
eleCtrICal applIanCeS  
Do not place the Kambrook Essentials Slow  
Cooker on the edge of a bench or table  
during operation. Ensure the surface is level,  
clean and free of water etc.  
Do not touch hot surfaces. Use handles to  
move the Kambrook Essentials Slow Cooker  
and dry pot holders or oven mitts to remove  
the removable crockery bowl when hot.  
Fully unwind the cord before use.  
To protect against electric shock, do not  
immerse the cord, plug or housing in water or  
any other liquid.  
Do not use on metal surfaces, for example, a  
sink drain board.  
Do not place the removable crockery bowl  
when hot on any surface that may be affected  
by heat.  
Do not let the cord hang over the edge of  
a table or counter, touch hot surfaces, or  
become knotted.  
Do not place the Kambrook Essentials Slow  
Cooker on or near a hot gas or electric  
burner, or where it could touch a heated  
oven. Use the Kambrook Essentials Slow  
Cooker well away from walls.  
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.  
This appliance is not intended for use by  
young children or infirm persons without  
supervision, unless they have been adequately  
supervised by a responsible person to ensure  
they can use the appliance safely.  
When using the Kambrook Essentials Slow  
Cooker, provide adequate space above and on  
all sides for air circulation.  
Do not use the removable crockery bowl  
in a conventional oven. Do not place the  
removable crockery bowl onto a gas burner,  
heater or electric burner.  
Always ensure the Kambrook Essentials Slow  
Cooker is properly assembled before use.  
Young children should be supervised to  
ensure that they do not play with the  
appliance.  
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Always have the glass lid firmly in position  
on the removable crockery bowl throughout  
the operation of the appliance unless where  
stated in a recipe to have it removed.  
operatIng your KambrooK  
eSSentIalS SloW CooKer  
featureS of your KambrooK  
eSSentIalS SloW CooKer  
BEFORE FIRST USE  
Remove all promotional stickers and packaging  
material.  
Always use pot holders or oven mitts when  
removing the removable crockery bowl when  
hot.  
Wash the removable crockery bowl and  
glass lid in hot, soapy water, rinse and dry  
thoroughly.  
1
Do not place the removable crockery bowl  
when hot on any hot surface that may be  
affected by heat.  
2
Ensure the interior of the housing is clean and  
clear of any debris.  
CAUTION: ALWAYS LIFT AND REMOVE  
THE GLASS LID CAREFULLY AND ANGLED  
AWAY FROM YOURSELF TO AVOID  
3
OPERATING INSTRUCTIONS  
1. Before placing the removable crockery  
bowl in the housing, ensure the exterior  
is clean. This will ensure proper contact  
with the inner cooking surface.  
SCALDING FROM ESCAPING STEAM.  
uSIng tHe temperature  
Control SettIngS  
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. Place the glass  
lid into position.  
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 housing.  
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.  
4.Plug the Kambrook Essentials Slow Cooker  
into a 230/240V power outlet and switch the  
power on at the power outlet.  
5.Select the required setting using the  
temperature control dial or as  
recommended in the recipe section.  
6.When cooking is complete and the keep  
warm function is not required, turn the  
temperature control dial to the OFF  
position, switch off at the power outlet  
and then unplug.  
KEEP WARM SETTING  
4
7
6
5
The Keep Warm setting is used to keep  
cooked foods at serving temperature. It is  
not a cooking setting and should only be used  
after first cooking on the Low or High setting.  
It is not recommended to keep food on the  
Keep Warm setting for more than 4 hours.  
Important  
Always use the Kambrook Essentials Slow  
Cooker on a dry, level surface.  
1. Tempered glass lid allows you to monitor  
food during cooking  
4
5
Dishwasher safe stoneware crockery bowl  
a begInner’S guIde to SloW  
CooKIng  
Never operate without food and liquid in the  
removable crockery bowl.  
Temperature control dial with High, Low and  
Keep Warm settings  
2. Removable crockery bowl with 3 litre  
capacity  
In years gone by, food cooked in large pots  
and allowed to simmer for hours was full of  
Never operate without the removable  
crockery bowl positioned in the housing.  
6
7
Anti-slip feet for added safety  
Dual internal thermostat  
3. Cool touch handles  
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flavour, moist and tender. The Kambrook  
Essentials 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.  
traditional recipes it is advisable to halve the  
liquid content.  
whilst not strictly necessary, the rewards are  
evident in the end results. Use a non-stick pan  
to reduce the amount of oil required.  
preparIng vegetableS  
Vegetables should be cut into small even-sized  
pieces to ensure more even cooking. Frozen  
vegetables must be thawed before adding  
to other foods cooking in the Kambrook  
Essentials Slow Cooker.  
However, after cooking if the liquid quantity  
is excessive, remove the lid and operate  
the Kambrook Essentials 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.  
roaStIng  
Roasting meats in the Kambrook Essentials  
Slow Cooker creates tender, flavoursome  
results that are easy to slice. The long, slow,  
covered cooking process breaks down and  
softens the connective and muscle tissue  
within the meat. Cheaper cuts of meat can be  
used to provide perfect results cooked by this  
method.  
Here is a guide to help simplify the process  
of slow cooking, allowing you to obtain  
maximum satisfaction from your Kambrook  
Essentials Slow Cooker:  
preparIng drIed beanS and  
pulSeS  
If time permits, overnight soaking of dried  
beans and pulses is preferable. After soaking,  
drain and place in the Kambrook Essentials  
Slow Cooker and cover with sufficient water  
to reach double their volume. Cook beans on  
the High Setting for 2-4 hours or until tender.  
Pre-soaked beans and pulses will cook a little  
faster.  
tImIng  
StIrrIng tHe food  
Always allow sufficient time for the food to  
cook. It is almost impossible to overcook  
in the Kambrook Essentials Slow Cooker  
particularly when using the Low Setting.  
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.  
Meat will not brown during the roasting  
process, so for browner results seal in a  
frypan before roasting.  
Most of the recipes contained within this  
book can be cooked on the High or Low  
settings, however the cooking times will vary  
accordingly. Each recipe will give specific  
instructions indicating the appropriate settings  
and suggested cooking times.  
preparIng meat and poultry  
The addition of liquid is not required for  
roasting. Elevate the meat to be roasted on an HIntS and tIpS  
inverted, heat proof saucer or plate. This will  
assist in keeping the surface of the meat dry  
and free from any fat released throughout the  
cooking process.  
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.  
• Always thaw frozen meat and poultry  
before cooking.  
• Trim all visible fat from meat or poultry.  
adaptIng CooKIng tImeS  
• Meat and poultry require at least 6-7 hours  
of cooking on Low setting.  
Suitable Cuts for roasting  
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:  
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.  
beef  
Blade, Rump, Rib Roast, Sirloin, Fresh  
Silverside, Topside.  
• Ensure that the food or liquid to be cooked  
fills half or more of the removable crockery  
bowl.  
lamb  
Leg, Mid Loin, Rack, Crown Roast, Shank,  
Shoulder, Mini Roasts.  
Suitable meat Cuts for Slow Cooking  
veal  
pork  
Leg, Loin, Rack, Shoulder/Forequarter.  
traditional recipe time meal maker recipe time  
• 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.  
Loin, Neck, Leg (remove skin and fat), Racks.  
beef  
Beef Chuck, Skirt, Round Steak, Boneless Shin  
(Gravy) Beef, Bone-In Shin (Osso Bucco).  
15-30 minutes  
60 minutes  
1-3 hours  
4-6 hours on Low Setting  
6-8 hours on Low Setting  
8-12 hours on Low Setting  
pot roaStIng  
lamb  
Lamb Shanks, Drumsticks (Frenched shanks)  
Neck Chops, Best Neck Chops, Boned Out  
Forequarter or Shoulder.  
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.  
NOTE: High humidity, altitude, cold tap water  
and ingredients and minor fluctuations may  
slightly affect the cooking times in the Kambrook  
Essentials Slow Cooker.  
veal  
pork  
Diced Leg, Shoulder/Forequarter Chops and  
Steaks, Neck Chops, Knuckle (Osso Bucco).  
do’S  
Leg Steaks, Diced Belly, Diced Shoulder,  
Boneless Loin Chops.  
• Do ensure the removable crockery bowl is  
at room temperature when placing into the  
housing prior to cooking.  
broWnIng before SloW  
CooKIng  
NOTE: These times are approximate. Times can  
vary depending on ingredients and quantities in  
recipes.  
Suitable Cuts for pot roasting  
• Do avoid extreme temperature changes to  
the crockery bowl and glass lid. Handle the  
crockery bowl and glass lid with care.  
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  
beef  
Beef Topside, Blade, Silverside Roasts, Rolled  
Brisket.  
adaptIng lIQuId amountS  
lamb  
veal  
Forequarter, Shank, Shoulder  
Shoulder/Forequarter.  
Loin, Neck.  
• Do use oven mitts when lifting the crockery  
bowl containing hot liquids.  
When food is cooking in your Kambrook  
Essentials Slow Cooker, most moisture  
is retained. To allow for this when using  
pork  
• Do place the removable crockery bowl  
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reCIpeS  
onto a heat proof place mat when serving  
from the crockery bowl at the table.  
mild household detergent. Rinse and dry  
thoroughly.  
frenCH onIon Soup - Serves 16  
vegetable Soup - Serves 16  
90g butter, optional  
4 large carrots, diced  
4 litres beef stock  
125g butter  
6 onions, thickly sliced  
2 teaspoons salt  
4 tablespoons flour  
don’tS  
Do not use abrasive cleaners, steel wool, or  
metal scouring pads as these can damage the  
surfaces.  
8 large potatoes, peeled & diced 2 sticks celery, diced  
4 large onions, peeled & diced  
Salt & pepper to taste  
2 tablespoons sugar  
½ cup brandy  
3 litres chicken or beef stock  
1 cup cream  
• Do not place removable crockery bowl or  
glass lid into or under cold water while still  
hot.  
1½ cups grated Parmesan cheese  
2 tablespoons chopped parsley  
Pour stock into Kambrook Essentials Slow Cooker and  
set on HIGH. Cook onions slowly in a pan with butter  
for 15 minutes. Add salt, sugar and flour, stir well. Add  
onion mixture to Kambrook Essentials Slow Cooker.  
Cover and cook on LOW for 6-8 hours or HIGH for 3  
hours. Add brandy and serve sprinkled with Parmesan  
cheese.  
The removable crockery bowl and glass lid  
are dishwasher safe, however care should be  
taken not to chip or crack the crockery bowl  
or lid.  
Melt butter in a saucepan, add vegetables and cook for  
15-20 minutes - stirring occasionally. Place vegetables in  
Kambrook Essentials Slow Cooker and add stock and  
seasoning. Cover and cook on LOW for 6-8 hours. Just  
before serving, stir in cream and parsley.  
• Do not use the removable crockery bowl or  
glass lid if chipped or cracked.  
• Do not operate the Kambrook Essentials  
Slow Cooker without the removable  
crockery bowl in position.  
The housing can be wiped over with a soft,  
damp cloth and then dried thoroughly  
It is not necessary to cook vegetables in butter before placing  
in the Kambrook Essentials Slow Cooker, but it will enhance  
the flavour.  
SWISS SteaK - Serves 8  
2kg round steak, trimmed  
Salt & pepper to taste  
½ cup flour  
CAUTION: DO NOT IMMERSE  
HOUSING OR POWER CORD IN WATER  
OR ANY OTHER LIQUID AS THIS MAY  
CAUSE ELECTROCUTION.  
• Do not place a hot removable crockery  
bowl onto a wet surface.  
2 stalks celery, chopped  
2 onions, peeled & chopped  
2x425g cans tomatoes  
vICHySSoISe - Serves 12  
4 carrots, peeled & chopped  
1 cup grated Cheddar cheese  
2 teaspoons Worcestershire sauce  
4 leeks or onions  
60g butter  
1 extra onion, peeled & chopped  
Salt & pepper to taste  
4 medium potatoes, peeled & diced 1½ litres chicken stock  
• Do not cook with frozen meats or poultry.  
Cut steak in to serving size pieces. Toss in flour mixed  
with seasonings. Place in Kambrook Essentials Slow  
Cooker. Add chopped vegetables and Worcestershire  
sauce. Pour tomatoes over meat and vegetables. Cover  
and cook on LOW for 7-10 hours or HIGH for 4 hours.  
Just before serving, sprinkle with grated cheese.  
never  
2 cups milk  
1 cup cream  
1/3 cup sour cream  
2 tablespoons chopped  
chives  
• Place water or other liquids into the base of  
the housing Kambrook Essentials Slow  
Cooker.  
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 in Kambrook Essentials Slow Cooker with  
seasonings and potatoes. Stir in stock and cover, cook  
on LOW for 10-12 hours or HIGH for 3-4 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 sprinkle with chives.  
• Immerse the housing, cord or plug of the  
Kambrook Essentials Slow Cooker. in water.  
CHIllI Con Carne - Serves 12  
1kg dry red kidney beans  
1/3 cup flour  
2 teaspoons salt  
1x425 can tomatoes  
4 cloves garlic  
1kg steak, cut into thin strips  
2 teaspoons chilli powder  
2 large onions, chopped  
1 litre water  
• Touch hot surfaces with bare hands.  
CAUTION: ENSURE REMOVABLE  
CROCKERY BOWL IS CORRECTLY  
POSITIONED IN THE HOUSING BEFORE  
YOU COMMENCE COOKING.  
Vichyssoise may also be served hot.  
Wash the beans well. Toss the steak in flour mixed  
with salt and chilli powder. Place all ingredients in the  
Kambrook Essentials Slow Cooker and stir well. Cover  
and cook on LOW for 8-9 hours.  
Cream of muSHroom Soup - Serves 12  
Care and CleanIng  
2 tablespoons butter or margarine 750g mushroom, sliced  
1 ½ litres chicken stock  
Salt & pepper, to taste  
2 cups milk  
1 large onion chopped  
2 cups cream  
4 tablespoons flour  
Before cleaning, switch the temperature  
control dial to OFF and switch off the  
Kambrook Essentials Slow Cooker at the  
power outlet and then unplug.  
CHICKen In a pot - Serves 10-12  
4 carrots, sliced  
4 stalks celery  
1 tspn salt  
4 onions, peeled & sliced  
2 kg chicken pieces  
1 tspn ground black pepper  
2 tablespoons chopped parsley  
Melt butter in a saucepan and add mushrooms, sauté  
lightly. Place mushrooms, chicken stock, onion and  
seasoning into Kambrook Essentials Slow Cooker and  
stir well. Cover and cook on LOW for 6-10 hours,  
or HIGH for 2½ -3 hours. About 30 minutes before  
serving, turn to HIGH then stir in cream and milk. Blend  
four with a little milk, add some of the hot soup, and  
blend until smooth. Stir flour mixture into the soup,  
cook until thickened. Serve topped with parsley.  
1 cup chicken stock or white wine 1½ tspn dried basil or oregano  
Always allow the appliance to cool before  
cleaning.  
Place half of the carrots, onion and celery in the  
bottom of the Kambrook Essentials Slow Cooker.  
Add the chicken pieces. Add salt, pepper, liquid  
and remaining vegetables. Sprinkle with herbs.  
Cover and cook on LOW for 6-8 hours or HIGH  
for 4 hours.  
To remove stubborn, cooked-on foods in the  
removable crockery bowl, soften by filling  
with warm, soapy water and allow to soak for  
20-30 minutes. Remove by lightly scrubbing  
with a soft nylon kitchen brush.  
The removable crockery bowl and glass lid  
can be washed in hot, soapy water using a  
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reCIpeS  
reCIpeS  
CoQ au vIn - Serves 10-12  
beef In red WIne - Serves 12  
2kg chicken pieces  
10 small onions, sliced  
500g mushrooms  
Salt & pepper, to taste  
2 cups red wine  
6 slices bacon, trimmed & diced  
8 small onions, peeled & quartered  
2 cloves garlic, peeled & crushed  
1 teaspoon dried thyme  
1 litre chicken stock  
Chopped parsley  
125g butter  
1 cup flour  
1 leek, finely chopped  
2kg blade or chuck steak, trimmed  
2 onions, peeled & finely chopped  
2 carrots, peeled & finely chopped  
2 cloves garlic, peeled & crushed  
2 tablespoons chopped parsley  
2 tablespoons chopped chives  
2 bouquet garni  
Salt & pepper to taste  
1x700ml bottle red wine  
CHICKen parISIenne - Serves 12  
porK & veal pICnIC terrIne - Serves 12-14  
12 chicken breasts  
Salt & pepper, to taste  
1.5 kg pork & veal mince  
2 cloves garlic, crushed  
½ teaspoon dried thyme  
2x60g eggs  
½ cup dry sherry or brandy  
1 litre water  
1 teaspoon paprika  
1x440g can sliced mushrooms  
1 teaspoon paprika  
1 cup dry white wine  
2 cups sour cream  
2x440ml cans cream of  
chicken soup  
Salt & pepper, to taste  
½ teaspoon ground cloves  
Grated rind 1 lemon  
2 bay leaves  
16 small potatoes,  
scrubbed & halved  
Lemon slices to garnish  
Sprinkle chicken breasts lightly with salt, pepper and  
paprika. Place in the Kambrook Essentials Slow Cooker.  
Mix together wine, soup, mushrooms and sour cream.  
Pour over chicken breast, sprinkle with paprika. Cover  
and cook on LOW for 6-8 hours or HIGH for 4-6  
hours.  
In a large pan, fry the chicken pieces until browned well  
on all sides - set aside. Using the same pan brown the  
bacon and sliced onions, drain off excess fat and set  
aside with chicken. Place the onions, mushrooms and  
garlic in the Kambrook Essentials Slow Cooker. Add  
the chicken, bacon and sliced onions, salt and pepper to  
taste, thyme, potatoes, wine and stock. Cover and cook  
on LOW for 7-8 hours or HIGH for 3-4 hours. Serve  
garnished with chopped parsley.  
Lightly grease a heat proof terrine dish or loaf tin which  
will fit into the Kambrook Essentials Slow Cooker.  
Combine minced meat, garlic, seasonings, thyme, cloves,  
eggs, lemon rind and sherry or brandy, mix well. Spoon  
into the terrine dish and smooth out the top, arrange  
bay leaves and lemon slices on top. Cover the terrine  
dish with a lid or a few layers of foil and secure. Place 1  
cup of water in the Kambrook Essentials Slow Cooker  
and a small trivet or upturned heat proof saucer. Lower  
terrine onto the trivet in the Kambrook Essentials Slow  
Cooker, cover with lid and cook on LOW for 8-9 hours,  
or HIGH for 5-6 hours. Remove the terrine from the  
Kambrook Essentials Slow Cooker, cool with a weight  
on top of the terrine then chill. Serve with crusty bread  
and spicy chutney.  
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  
Kambrook Essentials Slow Cooker and add onions, leek,  
carrots, garlic, parsley and chives. Add bouquet garni.  
Pour red wine into pan used for browning the meat and  
bring to boil. Pour heated liquid into the Kambrook  
Essentials Slow Cooker, cover and cook on LOW for  
6-8 hours or HIGH for 3-4 hours.  
Note: if cooking on HIGH, do not add sour cream until the  
last 30 minutes of cooking time. Serve with rice or noodles.  
beef Curry - Serves 12  
meat loaf - Serves 10-12  
2 kg blade or chuck steak  
1/3 cup curry power (or to taste)  
2 large onions, peeled & finely chopped 1 teaspoon salt  
2 pieces fresh ginger, grated  
2 tablespoons vinegar  
2 litres beef stock  
½ cup flour  
1/3 cup vegetable oil  
2 kg lean mince steak  
500g sausage mince  
2 onions, peeled & diced  
2x425g cans tomatoes  
2 cups diced bread  
4 cloves garlic, peeled & crushed  
½ cup tomato sauce  
4x60g eggs  
CHICKen marengo - Serves 10-12  
2 cinnamon sticks  
2 strips lemon rind  
8 cloves garlic, peeled  
& crushed  
2kg chicken pieces or drumsticks 2 tablespoons flour  
Salt & pepper, to taste  
1 tablespoon Worcestershire sauce  
4 potatoes, peeled & sliced  
Salt & pepper to taste  
2 tablespoons butter  
2 litres chicken stock  
4 large tomatoes, peeled & chopped 24 mushrooms, chopped  
2 bouquet garni  
2 tablespoons vegetable oil  
4 cloves garlic, crushed  
1/3 cup brandy  
Note: Replenish water in the crockery bowl during the  
cooking time if required. Ensure the water does not ingress  
into the terrine dish.  
Sauce:  
Cut steak into 2.5cm cubes, toss in the flour mixed with  
the curry powder. Lightly brown the meat in a pan with  
the oil, onions, garlic and ginger. Place in the Kambrook  
Essentials Slow Cooker and remaining ingredients. Mix  
well, cover and cook on LOW for 8-9 hours or HIGH  
for 4 hours. Serve with fluffy steamed rice.  
1 cup tomato sauce  
3 teaspoons dry mustard  
½ cup brown sugar  
1 teaspoon nutmeg  
2 tablespoons chopped  
parsley  
ratatouIlle - Serves 8-12  
8 tomatoes, sliced  
6 large zucchini, sliced  
1 cup oil  
4 onions, peeled & sliced  
Salt & pepper to taste  
Combine meats, onion, garlic, tomatoes, tomato sauce,  
bread, eggs, Worcestershire sauce and seasonings to  
taste. Mix well and shape into a loaf. Place sliced potato  
into the bottom of the Kambrook Essentials Slow  
Cooker and place meat loaf on top. Combine sauce  
ingredients and pour sauce over meat loaf. Cover and  
cook on LOW for 8-10 hours.  
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 in Kambrook Essentials Slow Cooker.  
Add the garlic, stock, brandy, tomatoes, mushrooms and  
bouquet garni. Cover and cook on LOW for 6-8 hours  
or HIGH for 4-6 hours. Serve on a bed of hot rice or  
couscous and sprinkle with parsley.  
2 medium egg plants, cubed but not peeled  
4 cloves garlic, peeled & crushed  
4 red capsicum, trimmed & sliced  
meatballS In Creamy muSHroom  
SauCe - Serves 12  
1kg minced beef  
2x60g eggs  
Salt & pepper, to taste  
500g pork mince  
¼ cup chopped parsley  
3 cups fresh bread crumbs  
Place onions in the Kambrook Essentials Slow Cooker  
first then add remaining ingredients. Cover and cook on  
LOW for 8-9 hours. The vegetables should be soft but  
not mushy. Serve Ratatouille hot or cold, as a filling for  
crepes and omelettes, as an accompaniment to meats  
and poultry, over a bed of rice or couscous or with a hot  
dish of pasta.  
glaZed Corned beef - Serves 10-12  
2 bay leaves  
3 strips orange peel  
2 litres water  
1 large onion, sliced  
4 whole cloves  
2-2.5 kg corned beef  
To thicken the sauce, blend 2 tablespoons flour and 2  
tablespoons milk until smooth. Remove the chicken from  
the Kambrook Essentials Slow Cooker, stir the flour mixture  
into the sauce and cook on HIGH for 10 minutes, stirring  
occasionally.  
Mushroom Sauce:  
2 cups sour cream  
½ cup flour  
2 teaspoons paprika  
2x440g can mushrooms in butter sauce  
2 cups beef stock  
½ cup sherry  
Glaze:  
4 tablespoons orange juice  
2 tablespoons Dijon mustard  
4 tablespoons honey  
SCalloped potatoeS - Serves 8  
12 slices bacon, trimmed  
4 onions, peeled & thinly sliced  
Salt, pepper & paprika to taste  
2 cups grated Cheddar cheese  
IrISH SteW - Serves 12  
Place all the mushroom sauce ingredients except sour  
cream into Kambrook Essentials Slow Cooker 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 Kambrook Essentials  
Slow Cooker. Cover and cook on LOW for 6-8 hours  
or HIGH for 2-4 hours. Fifteen minutes before serving,  
switch to HIGH and stir in the sour cream. Serve with  
fluffy rice or couscous.  
Place bay leaves, onion, orange peel, cloves and water in  
Kambrook Essentials Slow Cooker and mix well. Add  
corned beef with the fat side facing upwards. Cover and  
cook on LOW for 10-12 hours or HIGH for 5-6 hours  
or until tender. Remove meat from the liquid. Score  
(cut) the top of the corned beef in crisscross diamond  
or triangle shapes. Insert extra cloves into the centre  
of each diamond if desired. Place corned beef on a heat  
proof platter. Mix all glaze ingredients together until  
smooth and blended. Spoon glaze over the corned beef.  
Bake in a pre-heated oven at 200ºC for 20-30 minutes,  
basting occasionally with glaze. Serve hot or cold.  
2kg lamb neck chops  
500g onions, peeled & sliced  
3 cups water  
1 kg potatoes, peeled & sliced  
Salt & pepper, to taste  
¼ teaspoon dried herbs  
2 x 285g cans cream of asparagus or mushroom soup  
16-20 medium potatoes, peeled & thinly sliced  
2 bay leaves  
Trim any excess fat from chops. Place onions, potatoes  
then chops into Kambrook Essentials Slow Cooker, then  
add remaining ingredients. Cover and cook on LOW for  
8-10 hours or HIGH for 4-5 hours. The starch form the  
potatoes should make this stew thick and creamy.  
Cut bacon into pieces. Place a quarter of the bacon,  
potato and onion into the Kambrook Essentials Slow  
Cooker. 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. Sprinkle with paprika,  
cover and cook on LOW for 9-10 hours, or HIGH for  
10  
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reCIpeS  
noteS  
5-6 hours.  
baKed appleS - Serves 12  
baKed potatoeS  
1 cup dried fruits  
2 teaspoons cinnamon  
1 litre water  
½ cup brown sugar  
80 g butter  
2 tablespoons sugar  
Perfect for the barbecue or when cooking for a crowd.  
Fill the Kambrook Essentials Slow Cooker with like  
sized scrubbed and buttered potatoes - the Kambrook  
Essentials Slow Cooker will hold approximately 18-20  
potatoes. Sprinkle with seasoned salt, cover and cook  
on LOW for 8-10 hours. To serve drizzle over sour  
cream and sprinkle with chopped chives or parsley  
- serve directly in the bowl to the table.  
12 small Granny Smith apples, washed & cored  
Mix together the dried fruits, brown sugar, cinnamon  
and butter. Fill the centre of each apple with the dried  
fruit mixture and place in the Kambrook Essentials Slow  
Cooker. Combine water and sugar and pour into the  
Kambrook Essentials Slow Cooker, cover and cook on  
LOW for 8 hours. Serve warm with custard, cream or  
ice-cream.  
old faSHIoned Sago puddIng  
Serves 12  
1 cup sago  
2 cups milk  
2 cups sugar  
2 cups fresh bread crumbs  
1 tablespoon bicarbonate of soda 2x60g eggs  
2 litres water  
2 cups sultanas  
2 tablespoons melted butter  
poaCHed pearS In red WIne  
Serves 12-14  
1 litre dry red wine  
2 cups brown sugar  
12-14 medium pears, peeled & stems removed  
Peel from 1 lemon, cut in strips.  
Soak sago in milk overnight. Add remaining ingredients  
and mix thoroughly. Place mixture into a heat proof  
pudding bowl or casserole dish that fits in the  
Kambrook Essentials Slow Cooker. Cover the bowl  
or dish with foil and secure around the edges. Place  
a small trivet or upturned heat proof saucer into the  
Kambrook Essentials Slow Cooker and add 2 litres of  
water. Place the pudding bowl onto the trivet. Cover  
and cook on HIGH for 5-6 hours. Serve hot or warm  
with thickened cream and a sprinkle of cinnamon or  
nutmeg.  
Put wine and sugar in the Kambrook Essentials Slow  
Cooker. Cover and cook on HIGH until the sugar is  
dissolved. Place the pears into the Kambrook Essentials  
Slow Cooker, turn the pears to coat in the wine  
mixture. Add the lemon peel, cover and cook on LOW  
for 4-6 hours, turning occasionally or basting with  
the wine mixture. Serve pears drizzled with the wine  
mixture.  
bread & butter puddIng  
Note: Replenish water in the crockery bowl during the  
cooking time if required. Ensure the water does not ingress  
into the pudding bowl.  
Serves 12  
8 slices bread, buttered  
½ cup sugar  
1 cup mixed dried fruit  
4x60g eggs  
rICe CuStard - Serves 12-14  
5 cups milk  
2 teaspoons vanilla essence  
1 litre water  
3 cups rice  
2 litres boiling water  
2 cups sugar  
1 teaspoon vanilla essence  
Nutmeg to taste  
6 x 60g eggs  
1½ litres milk  
60 g butter  
1 cup raisins  
Layer half of the bread slices, buttered side up, in a  
greased heat proof dish which will fit in the Kambrook  
Essentials Slow Cooker. 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. Add 1 litre of  
water and a small trivet, or upturned heat proof saucer  
to the Kambrook Essentials Slow Cooker. Place pudding  
onto the trivet cover and cook on HIGH for 4-5 hours.  
Serve with whipped cream and a sprinkle of cinnamon.  
Wash rice thoroughly under cold running water. Cook  
in boiling water for 20 minutes. Drain well and put into  
a greased heat proof pudding bowl or dish that will fit  
in the Kambrook Essentials Slow Cooker. Beat eggs  
with sugar, add remaining ingredients then stir into the  
rice. Cover bowl with foil and secure. Add 1 litre of  
water and a small trivet or upturned heat proof saucer  
into the Kambrook Essentials Slow Cooker. Place rice  
custard in the bowl onto the trivet. Cover with lid and  
cook on LOW for 7-9 hours. Serve warm.  
Note: Replenish water in the crockery bowl during the  
cooking time if required. Ensure the water does not ingress  
into the pudding bowl or dish.  
Note: Replenish water in the crockery bowl during the  
cooking time if required. Ensure the water does not ingress  
into the pudding bowl or dish.  
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