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Related Manuals for Kambrook KSC3
Summary of Contents for Kambrook KSC3
- Page 1 Slow Cookers KSC3 & KSC4 Issue 1/02...
- Page 2 Kambrook and Safety Welcome to Kambrook and your new 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 products.We ask that any electrical...
- Page 3 Features of your Kambrook Slow Cooker 1. Removable crockery pot (KSC3- 3 litre capacity, KSC4- 4.2 litre capacity) 2.Three temperature control settings dial. Keep Warm, High and Auto for greater cooking control 3.Wrap-around element for even heating 4.Tempered glass cook ’n’ look lid...
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Page 4: Using Your Slow Cooker
APPLIANCE. COOK ONLY IN THE SLOW COOKERS REMOVABLE CROCKERY POT. NOTE: Always place the slow cooker on a dry, level surface and never operate without the crockery pot positioned in the slow cooker base. With the temperature control dial turned... -
Page 5: A Beginner's Guide To Slow Cooking
6-10 hours, it can be prepared in advance the evening before, refrigerated in the removable crockery pot, returned to the slow cooker and turned on in the morning and left to cook all day.When you arrive home a delicious, hot meal will await you. - Page 6 When cooking vegetables and meat together in the Slow Cooker, the vegetables tend to cook at a slower rate than the meat.To gain the best results, position the vegetables on the base and sides of the Slow Cooker and place the meat on top.
- Page 7 If time permits, overnight soaking of dried beans and pulses is preferable, but not absolutely necessary. After soaking, drain and place in the Slow Cooker and cover with sufficient water to reach double their volume. Cook beans or pulses on the HIGH setting for 2-4 hours or until tender.
- Page 8 1. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown. Add garlic and chilli to the pan and cook for 1 minute or until fragrant. 2. Place onion mixture in the Slow cooker. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.
- Page 9 Cook for 1 minute. Add the capsicum mixture to heat through. 4. Pour capsicum mixture and stock over chicken in the Slow Cooker. Cover and cook on HIGH 4 hours or AUTO 8-9 hours.
- Page 10 Bay leaves, halved Milk Butter Fresh mint, chopped to serve 1. Place the barley with a third of the stock in the Slow Cooker. Cover and cook on HIGH 1-1 ⁄ hours, or until just tender. 2. Heat oil in a non-stick pan. Cook onion and garlic over a medium heat, until onion is soft.
- Page 11 1. Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly browned on all sides. Place chicken in the Slow Cooker. 2.Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.
- Page 12 Cook for 1 minute, or until fragrant. Blend in stock. 3. Place meat and eggplant mixture in the Slow Cooker. Cover and cook on HIGH 4 hours, AUTO 8-9 hours.
- Page 13 Stir mixture until heated through. 5. Pour heated spice mixture over the meat and vegetables in the Slow Cooker. Cover and cook on HIGH 4 hours or AUTO 8-9 hours.
- Page 14 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary. 3. Place shanks and tomato mixture in the Slow Cooker, Cover and cook on HIGH 4-6 hours or AUTO 8-9 hours. Serving suggestion: Serve with Mashed Potatoes...
- Page 15 1. Coat the veal shanks with flour, shake off any excess. Heat oil in a non-stick pan over a medium heat. Cook 2 to 3 shanks at a time for 1 minute each side, or until lightly browned. Place browned shanks in the Slow Cooker. Repeat process with remaining shanks.
- Page 16 2. Pour blended coconut milk powder and water into the pan. Stir, over a medium heat, until or ingredients are well blended. 3. Place pumpkin in the Slow Cooker. Add coconut milk mixture. Cover and cook on HIGH2-3 or AUTO 6-8 hours.
- Page 17 Tomato puree Coconut cream 1. Place chick peas with the stock in the Slow Cooker. Cover and cook on HIGH 2 hours, or until just tender. 2. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt.
- Page 18 3. Spoon batter into the prepared bowl. Cover with aluminium foil. Place a cup of water into the Slow Cooker. Add the pudding. Cover and cook on HIGH 3-4 hours. Serving Suggestion: Dust top of pudding with icing sugar and accompany with cream, if desired.
- Page 19 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, ie. 12 months from the original purchase date.
- Page 20 Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166, Australia Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337 Kambrook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand Customer Service Line/Spare Parts 0800 273 845 Customer Service Fax 0800 288 513...