Kambrook Pressure Express KPR600 Instruction Booklet
  1. Manuals
  2. Brands
  3. Kambrook Manuals
  4. Electric Pressure Cooker
  5. Pressure Express KPR600
  6. Instruction booklet
Kambrook Pressure Express KPR600 Instruction Booklet

Kambrook Pressure Express KPR600 Instruction Booklet

Hide thumbs
Table of Contents

Advertisement

Quick Links

Kambrook - Australia
Building 2, Port Air Industrial Estate
1A Hale Street
Botany NSW 2019
Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
www.kambrook.com.au
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book.
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
www.kambrook.co.nz
Issue E12

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the Pressure Express KPR600 and is the answer not in the manual?

Questions and answers

Subscribe to Our Youtube Channel

Related Manuals for Kambrook Pressure Express KPR600

Summary of Contents for Kambrook Pressure Express KPR600

  • Page 1 Kambrook - Australia Kambrook - New Zealand Building 2, Port Air Industrial Estate Private Bag 94411 1A Hale Street Botany, Manukau Botany NSW 2019 Auckland 2163 Australia New Zealand Customer Service Line 1300 139 798 Customer Service Line/ Customer Service Fax 1800 621 337...
  • Page 2 Pressure Express Pressure Cooker Instruction Booklet KPR600...
  • Page 3 In the event that you need some assistance with your Kambrook appliance, please contact our Customer Service Department on 1300 139 798 (Australia) or 0800 273 845 (New Zealand). Alternatively, visit us on our website at...
  • Page 4 Contents Kambrook Recommends Safety First Your Kambrook Pressure Express Using Your Kambrook Pressure Express Pressure Express Cooking Guide Trouble Shooting Guide The Do’s & Don’ts of Pressure Cooking Care, Cleaning and Storage Handy Hits for Pressure Cooking Recipes...
  • Page 5 IMPORTANT: Please retain your instruction book for future use. At Kambrook, we believe that safe performance 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 appliance that you use be operated in a sensible fashion with due care and attention placed on the following important operating instructions.
  • Page 6 • Never operate the pressure cooker without • Do not adjust the “pressure regulator/release food and liquid in the removable cooking valve” whilst in use. bowl. Ensure that the level of food and • Use only recommended “Steam Release” to liquid inside the removable cooking bowl depressurise cooker after use.
  • Page 7 Kambrook Service Centre for examination and/or repair. • 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 other than its intended use.
  • Page 8 Your Kambrook Pressure Express Cool touch lid handle Cool touch handles Pressure regulator/release valve - Brushed stainless steel housing controls the rate at which steam Not Shown vents from the Pressure Express and degree of the pressure • Stainless steel trivet raises food out...

  • Page 9: Before First Use

    Using Your Kambrook Pressure Express Before First Use Remove and safely discard any packaging material and promotional stickers before using the Pressure Express for the first time. To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted to the removable power cord of Fig.
  • Page 10 6. Remove and wash the removable Insert the removable cooking cooking bowl in warm soapy bowl into the stainless steel water, rinse and dry thoroughly. housing (see Fig. 5). The removable Make sure there is no unwanted cooking bowl must sit flat on the material on the exterior surface of temperature sensor to ensure the removable cooking bowl.
  • Page 11 Using Your Pressure Express continued Plug the removable power cord into the stainless steel housing and into a 230V or 240V power outlet and switch on. The power light will activate, which indicates that the pressure cooker is ready for use. Set the selection control dial to the desired setting that is to be used by turning the selection...
  • Page 12 12. Once the pressure release value NOTE: The selection control dial has released all the steam, will not begin to count down and the appliance has been until the required pressure has unplugged from the power built up. source, it is now safe to open the safety locking lid.
  • Page 13 Using Your Pressure Express continued The Control Dial WARNING: Do not touch The control dial has 6 settings as well as hot surfaces, use oven a ‘Sauté’ setting, to sauté vegetables mitts to remove the and seal meat before cooking. lid and or removable The cooking table provides a summary cooking bowl.
  • Page 14 Using the Sauté Function NOTE: Foods to avoid when Make sure that the power pressure cooking include; outlet is switched off and that apple sauce, cranberries, pearl the removable power cord is barley, oatmeal and other unplugged from the power outlet cereals, potatoes, noodles and and from the Pressure Express.
  • Page 15 Using Your Pressure Express continued 5. Allow the Pressure Express at least NOTE: You will not be required 3 minutes to preheat. Add oil/fat into the Pressure Express. to remove the removable power cord if switching from the sauté function to pressure NOTE: Do not place the lid on cooking.
  • Page 16 Pressure Express Cooking Guide Setting Recipes Approx. WARNING: Caution should Cooking be used when sautéing Time* in hot oil. Keep hands (see Note) and face away from the Sauté Vegetables, Reset dial to removable cooking bowl simmer sauces Sauté if more especially when adding and seal meat time required...
  • Page 17 Pressure Express Cooking Guide continued NOTE: Some recipes call for NOTE: Never operate the different forms of venting: pressure cooker without food and liquid in the removable Slow Release – If the pressure cooking bowl. Ensure that the regulator/release valve is level of food and liquid inside not manually moved to the the removable cooking bowl is...
  • Page 18 Pressure Express Cooking Guide continued Rice Cooking Guide Brown Rice MIN – 4 CUPS | MAX - 8 CUPS Rice can be cooked in a faster and more effective way due to the high temperature of the Pressure Express. Uncooked Water Cooked With the safety locking lid maintaining...

  • Page 19: Pressure Cooking

    Pressure Express Cooking Guide continued How to Pot Roast Preparing Vegetables Do not pressure cook cuts of meat It is not recommended to cook over 1kg in size as it will not cook vegetables alone, however for any evenly. Larger cuts of meat should be recipe that requires them, we suggest halved or quartered before placing in the following tips:...
  • Page 20 Pressure Express Cooking Guide continued Soup NOTE: A minimum of 250ml Soup is always a welcome winter treat, (1 cup) of liquid is Is required and is simple to do in the Pressure for using the pressure cooker. Express. Using the Sauté function, Do not cook with less than 1 caramelise any foodstuffs as required litre of combined food and...

  • Page 21: Trouble Shooting Guide

    Trouble Shooting Guide Problem Possible Reason Solution Difficulty closing the • Gasket not positioned • Ensure that gasket is in safety locking lid properly position properly (see page 8) • Push rod jammed by float valve • Push the rod gently and try again Difficulty opening the •...
  • Page 22 The Do’s and Don’ts of Pressure Cooking Do’s Never • Always thaw frozen meat and • Place water or other liquids into poultry before cooking. the stainless steel base. • Use dry oven mitts when lifting the • Immerse base, cord, or plug of the removable cooking bowl after Pressure Express in water or any cooking.
  • Page 23 NOTE: Replace the silicone its original position. rubber gasket every 1–2 years 5. Remove and disassemble lid. (see your nearest Kambrook First, gently pull the silicone Service Centre) rubber gasket straight up and out from under the gasket holder.
  • Page 24 Care, Cleaning and Storage continued NOTE: During cleaning of the safety locking lid, ensure that the pressure indicator rod moves freely (up and down). Wash and clean any oil or food residue from this area. Regularly inspect that the Fig.12 pressure regulator/release valve cover is clean and free of liquid/food.
  • Page 25 IMPORTANT: Do not use NOTE: A mixture of 1 tablespoon chemicals, steel wool, vanilla, ½ cup lemon juice, metal scouring pad or 1 tablespoon lemon rind plus abrasive cleaners to 500ml hot water, pressure cooked for 5 minutes can help eliminate clean the outside of the pressure cooker housing food odours.
  • Page 26 Handy Hits for Pressure Cooking • Always thaw frozen meat and allow several minutes before poultry before cooking in a releasing pressure and removing pressure cooker. lid to make sure that hot liquid inside will not boil over. • Never operate appliance when it is empty.
  • Page 27 Recipes Cooking with Pressure: Add the peas, bay leaf, thyme, carrots, celery, peppercorns, wine and vegetable stock and stir well to combine. Securely place and seal NOTE: Pressure Cookers are great the lid onto the pressure cooker and for cooking large serving sizes ensure the pressure release valve is of casseroles, curries and such.
  • Page 28 Green Curry Pumpkin Soup Butter Chicken Serves 10 Serves 10 4 cloves garlic, whole 2 tbsp olive oil 1 brown onion, peeled, roughly chopped 1 tsp ginger, minced 1 tbsp green curry paste 3 small onions, sliced thinly 750g pumpkin, skin and seeds removed, 2 tsp cayenne pepper, ground cut into 5cm pieces 2 tsp paprika, ground...
  • Page 29 Sesame Chicken Wings Tomato Passata and Meatballs Serves 8 Serves 8 ½ cup soy sauce 1kg beef mince 2 tbsp honey 1 red onion, peeled, diced 1 tbsp sesame oil 1 cup bread crumbs 1 tbsp kecap manis 1 tbsp tomato paste 2 tsp rice wine vinegar 2 tsp Italian herbs 2 tbsp sweet chilli sauce...
  • Page 30 Moroccan Chicken with Sicilian Pilaf Rice with Spicy Olives and Preserved Lemon Sunflower Seeds Cous Cous Serves 8 Serves 10 175g butter 4 cloves garlic, minced Special Note: for best results this dish should be 500g French shallots, peeled, sliced thinly marinated over night 6 x shallots, peeled, sliced thinly 2kg chicken thigh fillets, fat trimmed...
  • Page 31 Chicken and Pesto Risotto Honey Baked Pumpkin Risotto Serves 8 Serves 8 3 tbsp olive oil 1 tbsp honey 1 large brown onion peeled, thinly sliced 60g butter 2 clove garlic peeled, minced 400g pumpkin peeled, cubed to 1cm 3 cups Arborio rice 500g chicken breast, thinly sliced 5 cups vegetable stock 3 cups Arborio rice...
  • Page 32 Ginger Chicken with Satay Beef Baby Snow Peas Serves 6 Serves 8 1tbsp peanut oil 1 brown onion, peeled, halved, 1 tbsp honey thinly sliced 2 ½ tsp rice wine vinegar 1 clove garlic, peeled, minced ½ cup ginger syrup ½...
  • Page 33 Massaman Curry Release the pressure from the pressure cooker by turning the pressure release Serves 8 valve to the venting position. 500g diced lamb Serve with rice and fresh coriander. 500g diced beef NOTE: If the consistency is not thick enough, 400g can coconut milk remove ¼...
  • Page 34 Three Bean and Vegetable Stew Thai Sweet Potato Soup with Coriander Pesto Serves 8 Serves 8 2 tbsp olive oil 40g butter 400ml can coconut milk 4 cloves garlic, peeled, minced 2 tbsp mild red curry paste 2 brown onions, peeled, halved, thinly 1.5kg sweet potato, peeled and cut into sliced 5cm pieces...
  • Page 35 Red Wine, Beef, Mushroom and Spicy Tomato and Capsicum Thyme Stew Chicken Serves 8 Serves 8 3 tbsp olive oil 3 tbsp lemon infused olive oil 6 large French shallots, peeled, sliced 1kg chicken thigh (approx 6) 3 cloves garlic, minced 1 Spanish onion, peeled, thinly sliced 40g butter 2 cloves garlic, peeled, thinly sliced...

  • Page 36: Baked Beans

    Baked Beans Red Wine, Garlic & Root Vegetable Lamb Shanks Serves 4–6 Serves 4–6 1 tbsp oil 1 smoked pork hock, sliced off the bone 3 tbsp olive oil and diced 8 shallots (French if you can find them) 3 400g cans cannellini or white beans peeled, halved drained 1 head garlic with the top cut off, peeled...

Table of Contents

Save PDF