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Kambrook KPR620 Instruction Booklet
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Kambrook KPR620 Instruction Booklet

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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 A14
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

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Summary of Contents for Kambrook KPR620

  • 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 INSTRUCTION BOOKLET KPR620...
  • 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 Trouble Shooting Guide Care, Cleaning and Storage The Do’s & Don’ts of 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 • Do not use the removable cooking bowl for • Do not touch hot surfaces; use oven mitts to food storage. The removable cooking bowl is remove the lid and removable cooking bowl. not designed for storing food in the freezer. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping • To prevent scratching the non-stick surface...
  • Page 7 Kambrook service centre for heat or steam sensitive materials and provide examination and / or repair. adequate space above and on all sides for • Any maintenance other than cleaning should air circulation. be performed at an authorised Kambrook Service Centre.
  • Page 8 Your Kambrook Pressure Express Not Shown Cool touch lid handle Pressure release valve - controls • Stainless steel trivet raises food out the steam release from Pressure of the liquid Express and degree of pressure • Rice measuring cup inside •...
  • Page 9 Your Kambrook Pressure Express continued 8. Pressure Release Valve: a) ‘Sealing’ – valve closed b) ‘Venting’ – valve open c) Clean any debris or residue position for pressurisation when position for fast release venting from around the pressure pressure cooking.
  • Page 10 9. Pressure Safety Valve 10. Rubber Gasket: The pressure safety valve a) The rubber gasket helps seal b) To refit the rubber gasket provides an additional level the lid so that pressure can around the metal gasket ring, of safety. In the remote case build within the pressure cooker.
  • Page 11 Your Kambrook Pressure Express continued Other Features 12. Lid Markings 13. Lid Holder 14. Condensation Collector Clearly indicate the direction Slots are located in the handles Condensation collector to Open and Close the lid. on the sides of the pressure...

  • Page 12: Before First Use

    Using Your Kambrook Pressure Express Before First Use 5. Return the dry and clean silicone rubber gasket so that it sits securely Remove and safely discard any around the gasket ring (See Fig. 3). packaging material and promotional Ensure that it is fitted correctly. See...
  • Page 13 Using Your Kambrook Pressure Express continued The Selection Control Dial *The times above are only a suggestion. Times will vary depending The selection control dial makes on type and amount of food content. cooking with the Pressure Express Times do not include the time it takes simple.
  • Page 14 2. Ensure the cooker and all NOTE: Before proceeding, ensure parts, including the removable that the minimum combined cooking bowl, rubber gasket food and liquid amount placed and condensation collector, are into the removable cooking properly cleaned and fitted to the unit before use as per the bowl is 250ml with at least 50ml instructions in this booklet.
  • Page 15 Using Your Kambrook Pressure Express continued Move the pressure release valve WARNING: Do not place to the ‘sealing’ position (See Fig. your face or any other 5). If the pressure release valve body part over the is in the ‘venting’ position, the...
  • Page 16 Once the selection control dial 11. Once the pressure release valve has reached the ‘OFF’ position, has released all the steam, wait use the heat resistant serving an additional minute before spoon or an oven mitt to turn opening the lid to ensure any the pressure release valve to boiling liquid inside settles.
  • Page 17 Using Your Kambrook Pressure Express continued How to Release Steam WARNING: Do not touch (Venting) hot surfaces. Use oven For pressure cooking only, pressurised mitts to remove the steam can be released in two ways lid and or removable when pressure cooking has finished.
  • Page 18 5. Allow the Pressure Express a TIP: A small amount of flour couple of minutes to preheat. mixed with cold water added in Add oil (if applicable) into the the cooking bowl can assist in removable cooking bowl. thickening a sauce on the Sauté setting.

  • Page 19: Pressure Cooking

    Using Your Kambrook Pressure Express continued Using the Trivet Pressure Cooking Vegetables The stainless steel trivet is for any food that needs to be raised above the For Best Results liquid level. Ensure that the trivet is placed in the removable cooking • If cooking vegetables on their...
  • Page 20 Basmati, ⁄ cups 5–7 minutes NOTE: The cooking table jasmine or white uses the cup provided for all rice measurements. For an accurate Brown rice ⁄ cups 15–18 minutes result, pour the rice first and fill with water until you reach the Arborio or ⁄...
  • Page 21 Using Your Kambrook Pressure Express continued Brown Rice TIP: After cooking is over, wait for at least 10 minutes before opening MIN – 2 cups | MAX – 10 cups the rice cooker. It will give some Use the same cup measure for both time to the rice to absorb any rice and water.
  • Page 22 Pressure Cooking Curries, Pressure Cooking Legumes Soups and Stews Dried beans, peas and lentils are categorised as pulses and legumes, The Pressure Express is the perfect which normally need to be cooked appliance to make both vegetarian for a long time – except in a pressure and meat varieties of curries, soups cooker.
  • Page 23 Using Your Kambrook Pressure Express continued Pressure Cooking Roasts HOW TO ROAST Roasting meat in a pressure cooker HOW TO POT ROAST creates tender, flavoursome results as it breaks down and softens the The addition of liquid is required for connective and muscle tissue within pot roasting.
  • Page 24 WARNING: Do not use oil or milk as a liquid. NOTE: The Pressure Express will stop operating or the selection control dial will stop counting down if there is insufficient liquid. Add more liquid if required. Pressure Cooking Fruit Fruit can be cooked in the pressure cooker.
  • Page 25 Using Your Kambrook Pressure Express continued Typical Comparison Cooking Times Cooking Time Pressure Times are approximate only. Conventional Cooking Lamb Lamb Shanks 4 x 12–13cm long 30 minutes 2 hours Lamb, 2cm diced (1kg) 10–12 minutes 1½–2 hours Beef Rolled beef rib roast (1.2kg) 13–15 minutes...

  • Page 26: Trouble Shooting Guide

    Trouble Shooting Guide Problem Possible Reason Solution • • Difficulty closing the lid Gasket not positioned Ensure that gasket is in properly position properly (page 15) • • Lid locking pin or Push the pin or actuator in lid lock actuator is and out gently and jammed try again...
  • Page 27 1–2 thoroughly. years (contact your nearest 4. Remove the condensation Kambrook Service Centre). collector by gently pulling the collector away from the housing body and clean in warm water. IMPORTANT: The silicone Dry thoroughly and place it back in its original position.
  • Page 28 The pressure release valve and the lid lock actuator sit side by side in the lid and should be cleaned both from the top and the bottom regularly. To clean the pressure release valve, remove the pressure release valve cover by pulling upwards away from the lid (See Fig.
  • Page 29 Care, Cleaning & Storage continued IMPORTANT: Ensure the IMPORTANT: All safety pressure cooker is fully locking lid parts and cooled before storing. pressure release valve and cover must be reassembled correctly to ensure safety as well as optimal performance NOTE: A mixture of 1 tbsp of your Pressure Express.
  • Page 30 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 31 Recipes Cooking with Pressure: Honey Baked Pumpkin Risotto Serves 8 NOTE: Pressure Cookers are great 1 tbsp honey for cooking large serving sizes 60g butter of casseroles, curries and such. If 400g pumpkin peeled, cubed to 1cm you want to reduce the serving 3 cups Arborio rice quantity however, use half the 6 cups vegetable stock...
  • Page 32 Chicken and Pesto Risotto Vanilla Rice Pudding Serves 8 Serves 8 2 tbsp butter, melted 3 tbsp olive oil 2 cups medium grain white rice 1 large brown onion peeled, thinly sliced ⁄ cup caster sugar 2 cloves garlic peeled, minced ⁄...
  • Page 33 Brown Rice Salad Smoked Ham and Split Pea Soup Serves 8 Serves 6-8 4 cups brown rice 1 tbsp olive oil 2 tsp turmeric 1 large brown onion, diced 4 cups water 3 cloves garlic, minced 1 cup rocket lettuce, washed, dried 1 ham hock (800g) 1 red onion, peeled, thinly sliced 500g green split peas, washed...
  • Page 34 Thai Sweet Potato Soup with Green Curry Pumpkin Soup Coriander Pesto Serves 6-8 Serves 6-8 4 cloves garlic, whole 1 brown onion, peeled, roughly chopped 400ml can coconut milk (do not shake) 1 tbsp green curry paste 2 tbsp mild red curry paste 750g pumpkin, skin and seeds removed, 1.5kg sweet potatoes, peeled and cut cut into 5cm pieces...
  • Page 35 Red Wine, Beef, Mushroom and Sesame Chicken Wings Thyme Stew Serves 8 Serves 8 ⁄ cup soy sauce 2 tbsp honey 3 tbsp olive oil 1 tbsp sesame oil 6 large French shallots, peeled, sliced 1 tbsp kecap manis^ 3 cloves garlic, minced 2 tsp rice wine vinegar 40g butter 2 tbsp sweet chilli sauce...
  • Page 36 Using a food processor, place all the curry Massaman Curry paste ingredients into the bowl and process until the mixture is smooth and consistent in Serves 8 texture. Turn the selection control dial to Sauté RECIPE NOTE: This recipe can also to commence cooking.
  • Page 37 Butter Chicken Satay Beef Serves 6-8 Serves 6 2 tbsp olive oil 1tbsp peanut oil 1 tbsp ginger, minced 1 brown onion thinly sliced 2 cloves garlic, chopped 1 clove garlic, peeled, minced ½ 3 small onions, sliced thinly tsp lemon rind ¼...
  • Page 38 Spicy Tomato Sauce and Meatballs Chicken with Sicilian Olives and Preserved Lemon Cous Cous Serves 6-8 Serves 10 1kg beef mince 1 red onion, peeled, finely diced RECIPE NOTE: For best results, this dish 1 cup fresh bread crumbs should be marinated overnight 3 tbsp tomato paste 2 tsp Italian herbs 2kg chicken thigh fillets, fat trimmed...
  • Page 39 Ginger Chicken with Baby Snow Three Bean and Vegetable Stew Peas Serves 8 Serves 8 2 tbsp olive oil 40g butter 1 tbsp honey ⁄ 4 cloves garlic, peeled, minced tsp rice wine vinegar ⁄ 2 brown onions, thinly sliced cup ginger syrup 2 tbsp tomato paste 2 tsp sesame oil...

  • Page 40: Corned Beef

    Corned Beef Spicy Tomato and Capsicum Chicken Serves 6 Serves 4-6 2 litres water 1 tsp black peppercorns 3 tbsp lemon infused olive oil 1 tbsp brown sugar 1kg chicken thigh (approx. 6) 1 tbsp rock salt 1 red onion, thinly sliced 2 tbsp white vinegar 2 cloves garlic, peeled, thinly sliced ⁄...
  • Page 41 Red Wine, Garlic & Root Vegetable TIP: French trimmed lamb shanks Lamb Shanks will allow more shanks to fit into the removable cooking bowl. Ask your Serves 6 butcher to trim. 3 tbsp olive oil 8 eshallots peeled, halved TIP: Make homemade tomato passata 1 head garlic with the base cut off, cloves from the recipe on page 41 or bottled separated and peeled...
  • Page 42 Whole Chicken Stock Tomato Passata Makes 2 litres Makes approx. 2 litres 3 tbsp olive oil 3 tbsp olive oil 2 brown onions, diced 2 brown onions, diced 3 cloves garlic, peeled, thinly sliced 2 cloves garlic, peeled, minced 4 sticks celery, roughly chopped 2 kg tomatoes, quartered 4 carrots, peeled, roughly chopped 1 tbsp brown sugar...
  • Page 43 Notes...
  • Page 44 Notes...