Related Manuals for Kambrook Profile KSC650
Summary of Contents for Kambrook Profile KSC650
- Page 1 Kambrook Profile Banquet Slow Cooker KSC650 Issue 02/09 KSC650_IB_FA.indd 1 4/3/09 3:43:32 PM...
- Page 2 FEATURES OF YOUR KAMBROOK PROFILE BANQUET SLOW COOKER Glass lid allows you to monitor food during cooking Removable crockery bowl with 5.5 litre capacity Cool touch handles KSC650_IB_FA.indd 2 Brushed stainless steel housing Temperature Control Dial with HIGH, LOW and AUTO Settings Power ‘On’...
- Page 3 Welcome to Kambrook and your new Profile Banquet 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 appliances.
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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 Banquet Slow Cooker when assembled, when in use and when stored. IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES •... -
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 Banquet Slow Cooker to cool completely before cleaning and storing. IMPORTANT •... - Page 6 Setting Note: HIGH humidity, altitude, cold tap water and ingredients and minor fluctuations may slightly affect the cooking times in the Kambrook Profile Banquet Slow Cooker. Note: These times are approximate. Times can vary depending on ingredients and quantities in recipes.
- Page 7 Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods for cooking in the Kambrook Profile Banquet Slow Cooker. Preparing dried beans and pulses If time permits, overnight soaking of dried beans and pulses is preferable.
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Page 8: Hints And Tips
Kambrook Profile Banquet Slow Cooker. • Never immerse the stainless steel housing, power cord or power plug of the Kambrook Profile Banquet Slow Cooker into water or any other liquid. • Never touch hot surfaces with bare hands. -
Page 9: Vegetable Soup
VEGETABLE SOUP Serves 8-10 2½ tablespoons/50g butter, optional 4 large carrots, peeled and diced 8 large potatoes, peeled and diced 2 sticks celery, diced 4 large onions, peeled and diced 12 cups/3 litres chicken or beef stock Salt and pepper, to taste 1 cup/250ml cream 2 tablespoons finely chopped parsley Melt butter in a saucepan, add vegetables and... -
Page 10: French Onion Soup
CREAM OF MUSHROOM SOUP Serves 8-10 2 tablespoons/40g butter or margarine 750g mushroom, sliced 6 cups/1½ litres chicken stock 1 large onion, peeled and chopped Salt and pepper, to taste 2 cups/500ml cream 2 cups/500ml milk ½ cup/75g flour 2 tablespoons finely chopped parsley Melt butter in a saucepan and add mushrooms, sauté... - Page 11 CHICKEN IN A POT Serves 8-10 4 carrots, peeled and sliced 4 onions, peeled and sliced 4 stalks celery 2½kg chicken pieces 1 teaspoon salt 1 teaspoon ground black pepper 2½ cups/625ml chicken stock or white wine 2 teaspoons dried basil or oregano Place half of the carrots, onion and celery into the removable crockery bowl.
- Page 12 IRISH STEW Serves 8-10 2½kg lamb neck chops 4 medium onions, peeled and sliced 1½kg potatoes, peeled and sliced Salt and pepper, to taste 5 cups/1¼ litres water 1 teaspoon dried herbs 3 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 8-10 Mushroom Sauce 3 x 440g cans mushrooms in butter sauce 3 cups/750ml beef stock ½ cup/75g flour ¾ cup/190ml sherry 2 teaspoons paprika 2 cups sour cream Meatballs 2kg minced beef 500g pork mince 2 x 60g eggs ¼...
- Page 14 GLAZED CORNED BEEF Serves 8-10 3 bay leaves 1 large onion, peeled and sliced 3 strips orange peel 8 cups/2 litres water 2-2½ kg corned beef 10-12 whole cloves Glaze: ½ cup orange juice ½ cup honey 2 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 8-10 1 cup sago 2 cups/500ml milk 2 cups sugar 2 cups sultanas 2 cups fresh breadcrumbs 2 tablespoons melted butter 1 tablespoon bi-carbonate of soda 3 x 60g egg Soak sago in milk overnight. Add remaining ingredients and mix thoroughly.
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Page 16: Baked Apples
BAKED APPLES Serves 8-10 1 cup dried fruits ½ cup brown sugar 2 teaspoons cinnamon 4 tablespoons/80g butter 8-10 small Granny Smith apples, washed and cored 4 cups/1 litre water 2 tablespoons sugar Mix together the dried fruits, brown sugar, cinnamon and butter. - Page 17 NOTES KSC650_IB_FA.indd 17 4/3/09 3:43:40 PM...
- Page 18 NOTES KSC650_IB_FA.indd 18 4/3/09 3:43:40 PM...
- Page 19 NOTES KSC650_IB_FA.indd 19 4/3/09 3:43:40 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,...