Kambrook Slow Cooker KSC 100 User Manual

Slow Cooker  
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KSC 100  
Issue 1/06  
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.  
IMPORTANT SAFEGUARDS FOR  
ALL ELECTRICAL APPLIANCES  
Fully unwind the cord before use.  
To protect against electric shock, do  
not immerse cord, plug or stainless steel  
housing in water or any other liquid.  
Do not use the removable crockery bowl  
in a conventional oven. Do not place the  
removable crockery bowl onto a heat gas  
or electric burner.  
Do not let the cord hang over the edge  
of a table or counter, touch hot surfaces,  
or become knotted.  
Do not use a damaged or cracked removable  
crockery bowl. Replace before using.  
This appliance is not intended for use by  
young children or infirm persons unless  
they have been adequately supervised by  
a responsible person to ensure they can  
use the appliance correctly.  
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.  
Young children should be supervised to  
Do not allow water from the lid to drip  
into the stainless steel housing, only into  
the removable crockery bowl.  
ensure that they do not play with the appliance.  
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.  
Do not place anything, other than the lid,  
on top of the Kambrook Stainless Steel  
Slow Cooker when assembled, when in use  
and when stored.  
Always switch the Kambrook Stainless Steel  
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.  
Any maintenance other than cleaning  
should be performed at an authorised  
Kambrook Service Centre.  
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.  
Keep the stainless steel housing,  
removable crockery bowl and glass lid  
clean. Follow the cleaning instructions  
provided in this book.  
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.  
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FEATURES OFYOUR KAMBROOK STAINLESS STEEL SLOW COOKER  
1
2
6
5
4
3
Controls and Parts  
1. Glass lid allows you to monitor  
food during cooking  
4. Brushed stainless steel housing  
5. Temperature Control Dial with High,  
Low and Keep Warm Settings  
2. Removable crockery bowl with  
6 litre capacity  
6. Power ‘On’ Light  
3. Cool touch handles  
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IMPORTANT  
Always use the Slow Cooker on a dry,  
level surface.  
USINGYOUR KAMBROOK  
STAINLESS STEEL SLOW  
COOKER  
Never operate without food and liquid in  
the removable crockery bowl.  
BEFORE FIRST USE  
Before first use remove all promotional  
stickers and packaging material.  
Never operate without the removable  
crockery bowl positioned in the stainless  
steel housing.  
Wash the removable crockery bowl and  
glass lid in hot, soapy water, rinse and dry  
thoroughly.  
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.  
Ensure the interior of the stainless steel  
housing is clean and clear of any debris.  
OPERATING INSTRUCTIONS  
1.Before placing the removable crockery  
bowl in the stainless steel housing,  
ensure the exterior is clean.This will  
ensure proper contact with the inner  
cooking surface.  
Always use pot holders or oven mitts  
when removing 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.  
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.  
CAUTION:ALWAYS LIFT AND  
REMOVE THE GLASS LID CAREFULLY  
AND ANGLED AWAY FROMYOURSELF  
TO AVOID SCALDING FROM  
ESCAPING STEAM.  
3.Insert the removable crockery bowl into  
the stainless steel housing.  
USINGTHETEMPERATURE  
CONTROL SETTINGS  
LOW SETTING  
4.Plug the Slow Cooker into a 230/240V  
power outlet and switch the power on  
at the power outlet.  
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.  
5.Select the required setting using the  
temperature control dial or as  
recommended in the recipe section.  
HIGH SETTING  
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.  
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  
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on the High Setting, so it may be  
ADAPTING COOKINGTIME  
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.  
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:  
KEEP WARM SETTING  
Traditional  
RecipeTime  
Meal Maker  
RecipeTime  
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.  
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  
NOTE: High humidity, altitude, cold tap water and  
ingredients and minor fluctuations may slightly  
affect the cooking times in the Slow Cooker.  
A BEGINNER’S GUIDETO SLOW  
COOKING  
NOTE:These times are approximate.Times can  
vary depending on ingredients and quantities in  
recipes.  
In years gone by, food cooked in large pots  
and allowed to simmer for hours was full  
of flavour, moist and tender.The 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.  
ADAPTING LIQUID AMOUNTS  
When food is cooking in your Slow  
Cooker, most moisture is retained.To  
allow for this when using traditional  
recipes it is advisable to halve the liquid  
content.  
Here is a guide to help simplify the  
process of slow cooking, allowing you to  
obtain maximum satisfaction from your  
Slow Cooker:  
However, after cooking if the liquid  
quantity is excessive, remove the lid and  
operate the 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.  
TIMING  
Always allow sufficient time for the food  
to cook. It is almost impossible to over-  
cook in the Slow Cooker particularly  
when using the Low Setting.  
STIRRINGTHE FOOD  
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.  
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.  
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PREPARING MEAT AND POULTRY  
strictly necessary, the rewards are evident  
in the end results. Use a non-stick pan to  
reduce the amount of oil required.  
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.  
ROASTING  
Roasting meats in the 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.  
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.  
Suitable Meat Cuts for Slow Cooking  
Meat will not brown during the roasting  
process, so for browner results seal in a  
frypan before roasting.  
Beef  
Beef Chuck, Skirt, Round  
Steak, Boneless Shin (Gravy)  
Beef, Bone-In Shin (Osso  
Bucco).  
The addition of liquid is not required for  
roasting. Elevate the meat to be roasted  
on an inverted, heatproof saucer or plate.  
This will assist in keeping the surface of  
the meat dry and free from any fat  
Lamb Lamb Shanks, Drumsticks  
(Frenched Shanks) Neck  
Chops, Best Neck Chops,  
Boned Out Forequarter or  
Shoulder.  
released throughout the cooking process.  
Suitable Cuts for Roasting  
Veal  
Diced Leg, Shoulder/  
Forequarter Chops and  
Steaks, Neck Chops, Knuckle  
(Osso Bucco).  
Beef  
Blade, Rump, Rib Roast,  
Sirloin, Fresh Silverside,  
Topside.  
Pork  
Leg Steaks, Diced Belly, Diced  
Shoulder, Boneless Loin Chops.  
Lamb  
Leg, Mid Loin, Rack, Crown  
Roast, Shank, Shoulder, Mini  
Roasts.  
BROWNING BEFORE SLOW  
COOKING  
Veal  
Leg, Loin, Rack,  
Shoulder/Forequarter.  
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  
Pork  
Loin, Neck, Leg Racks.  
(remove skin and fat)  
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POT ROASTING  
Meat and poultry require at least 6–7  
hours of cooking on Low setting.  
The addition of liquid is required for pot  
roasting. Place sufficient liquid into the  
Ensure that the food or liquid to be  
Removable Crockery Bowl to cover up to cooked fills half or more of the removable  
a third of the meat. Meat will not brown  
during the pot roasting process. For  
browner results, seal in a frypan before  
pot roasting.  
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.  
Suitable Cuts for Pot Roasting  
Beef  
Beef Topside, Blade, Silverside  
Roasts, Rolled Brisket.  
DO’S  
Do ensure the removable crockery bowl  
is at room temperature when placing into  
the Stainless Steel Housing prior to  
cooking.  
Lamb  
Veal  
Forequarter, Shank, Shoulder  
Shoulder/Forequarter.  
Loin, Neck.  
Pork  
Do avoid extreme temperature changes to  
the crockery bowl and glass lid. Handle  
the crockery bowl and glass lid with care.  
PREPARINGVEGETABLES  
Vegetables should be cut into even-sized  
pieces to ensure more even cooking.  
Frozen vegetables must be thawed before  
adding to other foods cooking in the Slow  
Cooker.  
Do use oven mitts when lifting the  
crockery bowl containing hot liquids.  
Do place the removable crockery bowl  
onto a heat proof placemat when serving  
from the crockery bowl at the table.  
PREPARING DRIED BEANS AND  
PULSES  
DON’TS  
If time permits, overnight soaking of dried  
beans and pulses is preferable.After  
soaking, drain and place in the 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.  
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 Slow Cooker without  
the removable crockery bowl in position.  
HINTS ANDTIPS  
Always thaw frozen meat and poultry  
before cooking.  
Do not place a hot removable crockery  
bowl onto a wet surface.  
Do not cook with frozen meats or poultry.  
Trim all visible fat from meat or poultry.  
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NEVER  
The stainless steel housing can be wiped  
over with a soft, damp cloth and then  
dried thoroughly  
Place water or other liquids into the base  
of the stainless steel housing Slow Cooker.  
CAUTION: DO NOT IMMERSE  
STAINLESS STEEL HOUSING OR  
POWER CORD IN WATER OR ANY  
OTHER LIQUID AS THIS MAY CAUSE  
ELECTROCUTION.  
Immerse the stainless steel housing, cord  
or plug of the Slow Cooker in water.  
Touch hot surfaces with bare hands.  
CAUTION: ENSURE REMOVABLE  
CROCKERY BOWL IS CORRECTLY  
POSITIONED IN THE STAINLESS STEEL  
HOUSING BEFOREYOU COMMENCE  
COOKING.  
CARE AND CLEANING  
Before cleaning, switch the temperature  
control dial to OFF and switch off the  
Slow Cooker at the power outlet and  
then unplug.  
Always allow the appliance to cool before  
cleaning.  
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  
mild household detergent. Rinse and dry  
thoroughly.  
Do not use abrasive cleaners, steel wool,  
or metal scouring pads as these can  
damage the surfaces.  
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.  
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in a pan, add leeks or onion and chopped  
onion and sauté over low heat until  
softened but not browned. Place in 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.  
RECIPES  
VEGETABLE SOUP  
Serves 16  
90g butter, optional  
4 large carrots, diced  
8 large potatoes, peeled & diced  
2 sticks celery, diced  
4 large onions, peeled & diced  
3 litres chicken or beef stock  
Salt & pepper to taste  
1 cup cream  
Serve topped with a spoonful of sour  
cream and sprinkle with chives.  
2 tablespoons chopped parsley  
• Vichyssoise may also be served hot.  
Melt butter in a saucepan, add vegetables  
and cook for 15–20 minutes – stirring  
occasionally. Place vegetables in Slow  
Cooker and add stock and seasoning.  
Cover and cook on LOW for 6–8 hours.  
Just before serving, stir in cream and  
parsley.  
CREAM OF MUSHROOM SOUP  
Serves 12  
2 tablespoons butter or margarine  
750g mushroom, sliced  
1
1 ⁄2 litres chicken stock  
1 large onion chopped  
Salt & pepper, to taste  
2 cups cream  
2 cups milk  
4 tablespoons flour  
2 tablespoons chopped parsley  
It is not necessary to cook vegetables in  
butter before placing in the Slow Cooker,  
but it will enhance the flavour.  
VICHYSSOISE  
Serves 12  
Melt butter in a saucepan and add  
mushrooms, sauté lightly. Place  
4 leeks or onions  
mushrooms, chicken stock, onion and  
seasoning into Slow Cooker and stir well.  
Cover and cook on LOW for 6–10 hours,  
60g butter  
1 extra onion, peeled & chopped  
Salt & pepper to taste  
4 medium potatoes, peeled & diced  
1
or HIGH for 2 ⁄2 –3 hours. About 30  
minutes before serving, turn to HIGH 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, cook until thickened. Serve  
topped with parsley.  
1
1 ⁄2 litres chicken stock  
2 cups milk  
1 cup cream  
1
3
cup sour cream  
2 tablespoons chopped chives  
Halve the leeks lengthwise, wash  
thoroughly to remove all grit, slice finely.  
If using onions, peel and slice. Melt butter  
10  
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FRENCH ONION SOUP  
CHILLI CON CARNE  
Serves 16  
Serves 12  
4 litres beef stock  
6 onions, thickly sliced  
125g butter  
1 kg dry red kidney beans  
1 kg steak, cut into thin strips  
1
3
cup flour  
2 teaspoons salt  
2 tablespoons sugar  
2 teaspoons chilli powder  
2 teaspoons salt  
4 tablespoons flour  
2 large onions, chopped  
1 x 425 can tomatoes  
1 litre water  
1
2
cup brandy  
1
1 ⁄2 cups grated Parmesan cheese  
4 cloves garlic  
Pour stock into Slow Cooker and set on  
HIGH. Cook onions slowly in a pan with  
butter for 15 minutes. Add salt, sugar and  
Wash the beans well. Toss the steak in  
flour mixed with salt and chilli powder.  
flour, stir well. Add onion mixture to Slow Place all ingredients in the Slow Cooker  
Cooker. Cover and cook on LOW for  
6–8 hours or HIGH for 3 hours. Add  
brandy and serve sprinkled with Parmesan  
cheese.  
and stir well. Cover and cook on LOW  
for 8–9 hours.  
CHICKEN IN A POT  
Serves 10–12  
SWISS STEAK  
Serves 8  
4 carrots, sliced  
4 onions, peeled & sliced  
4 stalks celery  
2 kg round steak, trimmed  
1
2
cup flour  
2 kg chicken pieces  
Salt & pepper to taste  
1 teaspoon salt  
2 stalks celery, chopped  
1 teaspoon ground black pepper  
1 cup chicken stock or white wine  
1 ⁄2 teaspoon dried basil or oregano  
4 carrots, peeled & chopped  
2 onions, peeled & chopped  
2 teaspoon Worcestershire sauce  
2 x 425g cans tomatoes  
1
Place half of the carrots, onion and celery  
in the bottom of the Slow Cooker. Add  
the chicken pieces. Add salt, pepper, liquid  
1 cup grated Cheddar cheese  
Cut steak in to serving size pieces. Toss in and remaining vegetables. Sprinkle with  
flour mixed with seasonings. Place in Slow herbs. Cover and cook on LOW for 6–8  
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.  
hours or HIGH for 4 hours.  
11  
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BEEF IN RED WINE  
Serves 12  
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  
2 kg blade or chuck steak, trimmed  
1 cup flour  
Salt & pepper to taste  
frequently. Remove from pan, drain and  
place in 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.  
125g butter  
2 onions, peeled & finely chopped  
1 leek, finely chopped  
2 carrots, peeled & finely chopped  
2 cloves garlic, peeled & crushed  
2 tablespoons chopped parsley  
2 tablespoons chopped chives  
2 bouquet garni  
To thicken the sauce, blend 2 tablespoons  
flour and 2 tablespoons milk until smooth.  
Remove the chicken from the Slow  
Cooker, stir the flour mixture into the  
sauce and cook on HIGH 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 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 Slow Cooker, cover  
and cook on LOW for 6–8 hours or  
HIGH for 3–4 hours.  
IRISH STEW  
Serves 12  
2kg lamb neck chops  
1 kg potatoes, peeled & sliced  
500g onions, peeled & sliced  
Salt & pepper, to taste  
3 cups water  
1
CHICKEN MARENGO  
2 kg chicken pieces or drumsticks  
2 tablespoons flour  
Salt & pepper to taste  
2 tablespoons vegetable oil  
2 tablespoons butter  
2
teaspoon dried herbs  
2 bay leaves  
Trim any excess fat from chops. Place  
onions, potatoes then chops into 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.  
4 cloves garlic, crushed  
2 litres chicken stock  
1
3
cup brandy  
4 large tomatoes, peeled & chopped  
24 mushrooms, chopped  
2 bouquet garni  
2 tablespoons chopped parsley  
12  
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COQ AUVIN  
2 litres beef stock  
Serves 10–12  
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  
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.  
2 kg chicken pieces  
6 slices bacon, trimmed & diced  
10 small onions, sliced  
8 small onions, peeled & quartered  
500g mushrooms  
2 cloves garlic, peeled & crushed  
Salt & pepper, to taste  
1 teaspoon dried thyme  
16 small potatoes, scrubbed & halved  
2 cups red wine  
1 litre chicken stock  
Chopped parsley  
MEATBALLS IN CREAMY  
MUSHROOM SAUCE  
Serves 12  
Mushroom Sauce  
2 x 440g can mushrooms in butter sauce  
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 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.  
2 cups beef stock  
1
2
cup flour  
cup sherry  
1
2
2 teaspoons paprika  
2 cups sour cream  
1kg minced beef  
500g pork mince  
2 x 60g eggs  
1
2
cup chopped parsley  
Salt & pepper, to taste  
3 cups fresh breadcrumbs  
BEEF CURRY  
Place all the mushroom sauce ingredients  
except sour cream into 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 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.  
Serves 12  
2 kg blade or chuck steak  
1
2
3
3
cup flour  
cup curry power (or to taste)  
cup vegetable oil  
1
1
2 large onions, peeled & finely chopped  
8 cloves garlic, peeled & crushed  
2 pieces fresh ginger, grated  
1 teaspoon salt  
2 tablespoons vinegar  
2 cinnamon sticks  
2 strips lemon rind  
13  
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CHICKEN PARISIENNE  
Serves 12  
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 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.  
12 chicken breasts  
Salt & pepper, to taste  
1 teaspoon paprika  
1 cup dry white wine  
2 x 440ml cans cream of chicken soup  
1 x 440g can sliced mushrooms  
2 cups sour cream  
GLAZED CORNED BEEF  
1 teaspoon paprika, extra  
Serves 10–12  
Sprinkle chicken breasts lightly with salt,  
pepper and paprika. Place in the 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.  
2 bay leaves  
1 large onion, sliced  
3 strips orange peel  
4 whole cloves  
2 litres water  
2–2.5 kg corned beef  
Glaze:  
Note, if cooking on HIGH, do not add sour cream  
until the last 30 minutes of cooking time. Serve  
with rice or noodles.  
4 tablespoons orange juice  
4 tablespoons honey  
2 tablespoons Dijon mustard  
MEAT LOAF  
Serves 10–12  
Place bay leaves, onion, orange peel, cloves  
and water in 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 criss-cross diamond or triangle  
shapes. Insert extra cloves into the centre  
of each diamond if desired. Place corned  
beef on a heatproof platter. Mix all glaze  
ingredients together until smooth and  
blended. Spoon glaze over the corned  
beef. Bake in a preheated oven at 200oC  
for 20–30 minutes, basting occasionally  
with glaze. Serve hot or cold.  
2 kg lean mince steak  
500g sausage mince  
2 onions, peeled & diced  
4 cloves garlic, peeled & crushed  
2 x 425g cans tomatoes  
1
2
cup tomato sauce  
2 cups diced bread  
4 x 60g eggs  
1 tablespoon Worcestershire sauce  
Salt & pepper, to taste  
4 potatoes, peeled & sliced  
Sauce:  
1 cup tomato sauce  
1
2
cup brown sugar  
3 teaspoons dry mustard  
1 teaspoon nutmeg  
14  
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PORK &VEAL PICNICTERRINE  
RATATOUILLE  
Serves 12–14  
Serves 8–12  
1.5 kg pork & veal mince  
2 cloves garlic, crushed  
4 onions, peeled & sliced  
2 medium egg plants, cubed but not peeled  
6 large zucchini, sliced  
4 red capsicum, trimmed & sliced  
8 tomatoes, sliced  
Salt & pepper, to taste  
1
2
teaspoon dried thyme  
teaspoon ground cloves  
1
2
2 x 60g eggs  
4 cloves garlic, peeled & crushed  
Salt & pepper to taste  
1 cup oil  
Grated rind 1 lemon  
1
2
cup dry sherry or brandy  
2 bay leaves  
1 litre water  
Lemon slices to garnish  
Place onions in the 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.  
Lightly grease a heatproof terrine dish or  
loaf tin which will fit into the 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 Slow Cooker and a small  
trivet or upturned heatproof saucer.  
Lower terrine onto the trivet in the Slow  
Cooker, cover with lid and cook on LOW  
for 8–9 hours, or HIGH for 5–6 hours.  
Remove the terrine from the Slow  
SCALLOPED POTATOES  
12 slices bacon, trimmed  
16–20 medium potatoes, peeled & thinly  
sliced  
4 onions, peeled & thinly sliced  
Salt, pepper & paprika to taste  
2 cups grated Cheddar cheese  
2 x 285g cans cream of asparagus or  
mushroom soup  
Cooker, cool with a weight on top of the  
terrine then chill. Serve with crusty bread  
and spicy chutney.  
Cut bacon into pieces. Place a quarter of  
the bacon, potato and onion into the 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 5–6 hours.  
Note: Replenish water in the crockery  
bowl during the cooking time if required.  
Ensure the water does not ingress into the  
terrine dish.  
15  
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BAKED POTATOES  
RICE CUSTARD  
Perfect for the barbeque or when cooking Serves 12–14  
for a crowd. Fill the Slow Cooker with  
like sized scrubbed and buttered potatoes  
– the 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.  
3 cups rice  
2 litres boiling water  
6 x 60g eggs  
2 cups sugar  
1
1 ⁄2 litres milk  
1 teaspoon vanilla essence  
60 g butter  
Nutmeg to taste  
1 cup raisins  
OLD FASHIONED SAGO  
PUDDING  
Serves 12  
Wash rice thoroughly under cold running  
water. Cook in boiling water for 20  
minutes. Drain well and put into a greased  
heatproof pudding bowl or dish that will fit  
in the 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 heatproof saucer into the Slow  
Cooker. Place rice custard in the bowl onto  
the trivet. Cover with lid and cook on  
LOW for 7–9 hours. Serve warm.  
1 cup sago  
2 cups milk  
2 cups sugar  
2 cups sultanas  
2 cups fresh breadcrumbs  
2 tablespoons melted butter  
1 tablespoon bi-carbonate of soda  
2 x 60g eggs  
2 litres water  
Soak sago in milk overnight. Add  
remaining ingredients and mix thoroughly.  
Place mixture into a heatproof pudding  
Note: Replenish water in the crockery  
bowl during the cooking time if required.  
Ensure the water does not ingress into the  
bowl or casserole dish that fits in the Slow pudding bowl or dish.  
Cooker. Cover the bowl or dish with foil  
and secure around the edges. Place a small  
trivet or upturned heatproof saucer into the  
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.  
Note: Replenish water in the crockery bowl during  
the cooking time if required. Ensure the water  
does not ingress into the pudding bowl.  
16  
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BAKED APPLES  
BREAD & BUTTER PUDDING  
Serves 12  
Serves 12  
1 cup dried fruits  
8 slices bread, buttered  
1
2
cup brown sugar  
1 cup mixed dried fruit  
1
2 teaspoons cinnamon  
80 g butter  
2
cup sugar  
4 x 60g eggs  
12 small Granny Smith apples, washed &  
cored  
1 litre water  
5 cups milk  
2 teaspoons vanilla essence  
1 litre water  
2 tablespoons sugar  
Layer half of the bread slices, buttered side  
Mix together the dried fruits, brown sugar, up, in a greased heatproof dish which will fit  
cinnamon and butter. Fill the centre of  
each apple with the dried fruit mixture  
and place in the Slow Cooker. Combine  
water and sugar and pour into the Slow  
Cooker, cover and cook on LOW for 8  
in the 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.  
hours. Serve warm with custard, cream or Cover dish with foil and secure. Add 1 litre  
ice-cream.  
of water and a small trivet, or upturned  
heatproof saucer to the 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.  
POACHED PEARS IN RED WINE  
Serves 12–14  
1 litre dry red wine  
2 cups brown sugar  
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.  
12–14 medium pears, peeled & stems  
removed  
Peel from 1 lemon, cut in strips.  
Put wine and sugar in the Slow Cooker.  
Cover and cook on HIGH until the sugar is  
dissolved. Place the pears into the 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 occas-  
ionally or basting with the wine mixture.  
Serve pears drizzled with the wine mixture.  
17  
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Notes  
18  
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Kambrook 12 Month  
Replacement Warranty  
If the product includes one or a number of  
accessories only the defective accessory or  
product will be replaced.  
KAMBROOK warrants the purchaser  
against defects in workmanship and  
material, for a period of 12 months from  
the date of purchase (3 months  
commercial use).  
In the event of KAMBROOK choosing to  
replace the appliance, the guarantee will  
expire at the original date, ie. 12 months  
from the original purchase date.  
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 terms of the  
In Australia, this KAMBROOK Guarantee  
is additional to the conditions and  
guarantees which are mandatory as  
implied by the Trade Practices Act 1974  
and State and Territory legislation.  
KAMBROOK guarantee.  
KAMBROOK reserves the right to  
replace or repair the appliance within the  
warranty period.  
For service, spare parts or product  
information in Australia, please call  
KAMBROOK on the Customer Service  
Line 1300 139 798.  
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 New Zealand, please  
call KAMBROOK New Zealand,  
Private Bag 94411, Greenmount, Auckland  
Phone 0800 273 845 Fax 0800 288 513.  
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 under this guarantee the product  
must be returned freight prepaid.  
YOUR PURCHASE RECORD (Please complete)  
Attach a copy of the purchase  
receipt here.  
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record  
PURCHASED FROM ___________________________
until you are making a claim  
19  
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Kambrook 461 Plummer Street, Port Melbourne 3207, 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 illustrations in this book. Issue 1/06  
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