1. Manuals
  2. Brands
  3. Kambrook Manuals
  4. Slow Cooker
  5. PROFILE KSC450
  6. Instruction booklet

Kambrook Profile KSC450 Instruction Booklet

Profile slow cooker
Hide thumbs Also See for Profile KSC450:
Table of Contents

Advertisement

Quick Links

See also: User Manual
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. Issue C14
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

Advertisement

Table of Contents
loading

Related Manuals for Kambrook Profile KSC450

Summary of Contents for Kambrook Profile KSC450

  • 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 Profile Slow Cooker Instruction Booklet KSC450...
  • 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 Profile Slow Cooker Using Your Kambrook Profile Slow Cooker Using The Temperature Control Settings A Beginner’s Guide to Slow Cooking Hints and Tips Care, Cleaning and Storage 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 • High humidity, altitude, cold tap water, • When you are at home, and if the food was ingredients and minor fluctuations may slightly completely cooked before the power went affect the cooking times in the slow cooker. out, the food should remain safe up to two hours in the cooker with power off.
  • Page 7 Return the entire appliance to the nearest authorized Kambrook service centre for examination and / or repair. • Any maintenance other than cleaning should be performed at an authorised Kambrook Service Centre.
  • Page 8 Your Kambrook Profile Slow Cooker Glass lid allows you to monitor Brushed stainless steel housing food during cooking Temperature Control Dial with Removable cooking bowl with Low, High and Auto Settings 6 litre capacity Power ‘On’ Light Cool touch handles...

  • Page 9: Operating Your Slow Cooker

    Using Your Kambrook Profile Slow Cooker Before First Use WARNING: Never Before first use remove all promotional operate without the stickers and packaging material. removable cooking Wash the removable cooking bowl bowl positioned in the and glass lid in hot, soapy water, rinse stainless steel housing.
  • Page 10 Using The Temperature Control Settings Low Setting 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. High Setting The High setting is used when cooking dried beans or pulses and will cook food in half the time required for the Low Setting.
  • Page 11 Low Setting. However, stirring favourite recipes: the food when using the High setting ensures more even flavour distribution. Kambrook Profile Slow Traditional Recipe Time Cooker Recipe Time 15–30 minutes 4–6 hours on Low Setting 60 minutes 6–8 hours on Low Setting...

  • Page 12: Preparing Meat And Poultry

    A Beginner’s Guide to Slow Cooking continued Preparing Meat and Poultry 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.
  • Page 13 Suitable Cuts for Roasting Meat Suggested Cut Blade, Rump, Rib Roast, Sirloin, Fresh Beef Silverside, Topside. Leg, Mid Loin, Rack, Crown Roast, Lamb Shank, Shoulder, Mini Roasts. Veal Leg, Loin, Rack, Shoulder/Forequarter. Loin, Neck, Leg Racks. [remove skin Pork and fat] Pot Roasting The addition of liquid is required for pot roasting.

  • Page 14: Preparing Vegetables

    A Beginner’s Guide to Slow Cooking continued Preparing Vegetables 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. Preparing Dried Beans and Pulses If time permits, overnight soaking of dried beans and pulses is preferable.

  • Page 15: Hints And Tips

    Hints and Tips Don’ts Always thaw frozen meat and poultry before cooking. Do not place cooking bowl or glass lid Trim all visible fat from meat or poultry. into or under cold water while still hot. Meat and poultry require at least 6–7 Do not use the removable cooking hours of cooking on Low setting.
  • Page 16 Care, Cleaning and Storage 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 cooking bowl, soften by filling with warm, soapy water and allow to soak for 20–30 minutes.

  • Page 17: Vegetable Soup

    Recipes Vegetable Soup Vichyssoise Serves 6-8 Serves 6-8 2 tablespoons/40g butter, optional 3 leeks or onions 3 large carrots, peeled and diced 2 tablespoons/40g butter 6 large potatoes, peeled and diced 1 extra onion, peeled and chopped 1½ sticks celery, diced Salt and pepper, to taste 3 large onions, peeled and diced 3 medium potatoes, peeled and diced...
  • Page 18 Cream of Mushroom Soup French Onion Soup Serves 6-8 Serves 6-8 1½ tablespoons/30g butter or margarine 7 cups/1¾ litres beef stock 600g mushrooms, sliced 5 tablespoons/100g butter 5 cups/1¼ litres chicken stock 5 onions, peeled and thickly sliced 1 medium onion, peeled and chopped 1½...

  • Page 19: Chilli Con Carne

    Swiss Steak Chilli Con Carne Serves 6-8 Serves 6-8 1¾kg round steak, trimmed 750g dry red kidney beans 1⁄3 cup/50g flour 750g round steak, cut into thin strips Salt and pepper, to taste 1⁄3 cup/50g flour 2 stalks celery, chopped 1½...
  • Page 20 Chicken in a Pot Beef Bourguignon Serves 6-8 Serves 6-8 3 carrots, peeled and sliced 2kg blade or chuck steak, trimmed 3 onions, peeled and sliced 2⁄3 cup/100g flour 3 stalks celery Salt and pepper, to taste 2kg chicken pieces 2 tablespoons/40g butter ¾...
  • Page 21 Chicken Marengo Irish Stew Serves 6-8 Serves 6-8 2kg chicken pieces or drumsticks 2kg lamb neck chops 2 tablespoons flour 3 medium onions, peeled and sliced Salt and pepper, to taste 750g potatoes, peeled and sliced 2 tablespoons vegetable oil Salt and pepper, to taste 2 tablespoons/40g butter 4 cups/1 litre water...
  • Page 22 Coq Au Vin Beef Curry Serves 6-8 Serves 6-8 2kg chicken pieces 2kg blade or chuck steak 5 slices bacon, trimmed and diced 1⁄3 cup/50g flour 6 small onions, peeled and sliced 1⁄3 cup/80ml vegetable oil 6 small onions, peeled and quartered 1 medium onion, peeled and finely 400g mushrooms chopped...
  • Page 23 Meatballs in Creamy Chicken Parisienne Mushroom Sauce Serves 6-8 Serves 6-8 8 chicken breasts Salt and pepper, to taste Mushroom Sauce 1½ teaspoons paprika 2 x 440g can mushrooms in butter sauce 1½ cups/375ml dry white wine 2 cups/500ml beef stock 2 x 440ml cans cream of chicken soup 1⁄3 cup/50g flour 1 x 440g can sliced mushrooms, drained...
  • Page 24 Glazed Corned Beef Ratatouille Serves 6-8 Serves 6-8 2 bay leaves 3 medium onions, peeled and sliced 1 medium onion, peeled and sliced 1 medium eggplant, trimmed and cubed 2 strips orange peel 4 large zucchini, trimmed and sliced 6 cups/1½ litres water 3 red capsicum, trimmed and sliced 1½-2 kg corned beef 6 tomatoes, sliced...
  • Page 25 Scalloped Potatoes Old Fashioned Sago Pudding Serves 6-8 Serves 6-8 8 slices bacon, trimmed ¾ cup sago 12-14 medium potatoes, peeled and 1½ cups/375ml milk thinly sliced 1½ cups sugar 3 medium onions, peeled and thinly sliced 1½ cups sultanas Salt, pepper and paprika, to taste 1½...

  • Page 26: Baked Apples

    Rice Custard Baked Apples Serves 6-8 Serves 6-8 3 cups rice ¾ cup dried fruits 6 cups/1½ litres boiling water 1⁄3 cup brown sugar, firmly packed 4 x 60g eggs 1½ teaspoons cinnamon 1½ cups sugar 3 tablespoons/60g butter 5 cups/1¼ litres milk 6-8 small Granny Smith apples, washed ½...
  • Page 27 Poached Pears in Red Wine Bread & Butter Pudding Serves 6-8 Serves 6-8 3 cups/750ml dry red wine 6-8 slices bread, lightly buttered 1½ cups brown sugar, firmly packed ¾ cup mixed dried fruit 6-8 medium pears, carefully peeled 1⁄3 cup sugar Peel of 1 lemon, cut in strips.
  • Page 28 Notes...

Table of Contents