Related Manuals for Kambrook KAMBROOK PROFILE KSC450
Summary of Contents for Kambrook KAMBROOK PROFILE KSC450
- Page 1 Kambrook Profile Slow Cooker KSC450 Issue 1/09 KSC450_V3.indd 1 12/11/08 4:15:30 PM...
- Page 2 FEATURES OF YOUR KAMBROOK PROFILE Glass lid allows you to monitor food during cooking Removable crockery bowl with 4.5 litre capacity Cool touch handles KSC450_V3.indd 2 SLOW COOKER Brushed stainless steel housing Temperature Control Dial with HIGH, LOW and AUTO Settings Power ‘On’...
- Page 3 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 Slow Cooker without having the removable crockery bowl placed inside the stainless steel housing.
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Page 4: Important Safeguards For All Electrical Appliances
• Do not place anything, other than the lid, on top of the Kambrook Profile Slow Cooker when assembled, when in use and when stored. • Always switch the Kambrook Profile Slow Cooker to the OFF position, then switch off... -
Page 5: Using The Temperature Control Settings
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. Allow the Kambrook Profile Slow Cooker to cool completely before cleaning and storing. IMPORTANT •... - Page 6 KSC450_V3.indd 6 Adapting Liquid Amounts When food is cooking in your Kambrook Profile Slow Cooker most moisture is retained. To allow for this when using traditional recipes it is advisable to halve the liquid content.
- Page 7 Use a non-stick pan to reduce the amount of oil required. Roasting Roasting meats in the Kambrook Profile 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.
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Page 8: Hints And Tips
Kambrook Profile Slow Cooker. • Never immerse the stainless steel housing, power cord or power plug of the Kambrook Profile Slow Cooker into water or any other liquid. • Never touch hot surfaces with bare hands. -
Page 9: Vegetable Soup
VEGETABLE SOUP Serves 6-8 2 tablespoons/40g butter, optional 3 large carrots, peeled and diced 6 large potatoes, peeled and diced 1½ sticks celery, diced 3 large onions, peeled and diced 8 cups/2 litres chicken or beef stock Salt and pepper, to taste ¾... -
Page 10: Swiss Steak
CREAM OF MUSHROOM SOUP Serves 6-8 1½ tablespoons/30g butter or margarine 600g mushrooms, sliced 5 cups/1¼ litres chicken stock 1 medium onion, peeled and chopped Salt and pepper, to taste 1½ cups/375ml cream 1½ cups/375ml milk ⁄ cup/50g flour 1½ tablespoons finely chopped parsley Melt butter in a saucepan and add mushrooms, sauté... - Page 11 CHICKEN IN A POT Serves 6-8 3 carrots, peeled and sliced 3 onions, peeled and sliced 3 stalks celery 2kg chicken pieces ¾ teaspoon salt ¾ teaspoon ground black pepper 2 cups/500ml chicken stock or white wine 1 teaspoon dried basil or oregano Place half of the carrots, onion and celery into the removable crockery bowl.
- Page 12 IRISH STEW Serves 6-8 2kg lamb neck chops 3 medium onions, peeled and sliced 750g potatoes, peeled and sliced Salt and pepper, to taste 4 cups/1 litre water ½ teaspoon dried herbs 2 bay leaves Trim any excess fat from chops. Place onions, potatoes and chops into the removable crockery bowl, then add remaining ingredients.
- Page 13 MEATBALLS IN CREAMY MUSHROOM SAUCE Serves 6-8 Mushroom Sauce 2 x 440g can mushrooms in butter sauce 2 cups/500ml beef stock ⁄ cup/50g flour ½ cup/125ml sherry 1½ teaspoons paprika 1½ cups sour cream Meatballs 1½kg minced beef 375g pork mince 2 x 60g eggs 2 tablespoons chopped parsley Salt and pepper, to taste...
- Page 14 GLAZED CORNED BEEF Serves 6-8 2 bay leaves 1 medium onion, peeled and sliced 2 strips orange peel 6 cups/1½ litres water 1½-2 kg corned beef 8-10 whole cloves Glaze: ⁄ cup orange juice ⁄ cup honey 1½ tablespoons Dijon mustard Place bay leaves, onion, orange peel and water into the removable crockery bowl and mix well.
- Page 15 OLD FASHIONED SAGO PUDDING Serves 6-8 ¾ cup sago 1½ cups/375ml milk 1½ cups sugar 1½ cups sultanas 1½ cups fresh breadcrumbs 1½ tablespoons/30g melted butter 3 teaspoons bi-carbonate of soda 2 x 60g eggs Soak sago in milk overnight. Add remaining ingredients and mix thoroughly.
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Page 16: Baked Apples
BAKED APPLES Serves 6-8 ¾ cup dried fruits ⁄ cup brown sugar, firmly packed 1½ teaspoons cinnamon 3 tablespoons/60g butter 6-8 small Granny Smith apples, washed and cored 3 cups/750ml water 1½ tablespoons sugar Mix together the dried fruits, brown sugar, cinnamon and butter. - Page 17 NOTES KSC450_V3.indd 17 12/11/08 4:15:36 PM...
- Page 18 NOTES KSC450_V3.indd 18 12/11/08 4:15:36 PM...
- Page 19 NOTES KSC450_V3.indd 19 12/11/08 4:15:36 PM...
- Page 20 Kambrook guarantee. Kambrook reserves the right to replace or repair the appliance within the warranty period. Warranty does not apply to any defect,...