Kambrook Slow Cooker KSC360 User Manual

Stainless  
3L Slow Cooker  
Instruction Booklet  
KSC360  
 
Contents  
Kambrook Recommends  
Safety First  
p4  
p6  
p7  
p8  
Your Kambrook Stainless Steel  
Slow Cooker  
Operating Your Kambrook  
Stainless Steel Slow Cooker  
Using the Temperature  
Control Settings  
Beginner’s Guide to Slow Cooking  
Hints and Tips  
p9  
p12  
p13  
p14  
p24  
Care, Cleaning and Storage  
Recipes  
Warranty  
 
Kambrook Recommends Safety First  
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.  
Important Safeguards For Your Kambrook  
Stainless Steel Slow Cooker  
• Carefully read all instructions before  
operating the Kambrook Stainless Steel  
Slow Cooker and save for future reference.  
• Use only the removable crockery bowl and  
lid supplied. Do not use any other bowl  
inside the stainless steel housing.  
• Remove and safely discard any packaging  
material and promotional labels before  
using the appliance for the first time.  
• Never plug in or switch on the Kambrook  
Stainless Steel Slow Cooker without having  
the removable crockery bowl placed inside  
the stainless steel housing.  
• To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug of  
this appliance.  
• Do not place food or liquid into the stainless  
steel housing. Only the removable crockery  
bowl is designed to contain food or liquid.  
• Do not place the appliance near the edge  
of a bench or table during operation.  
Ensure the surface is level, clean and free of  
water and other substances.  
• Never operate the Kambrook Stainless  
Steel Slow Cooker without food and liquid  
in the removable crockery bowl. Ensure the  
removable crockery bowl is at least ½ to 34  
full of food and/or liquid before switching  
on the appliance.  
• Do not use the Kambrook Stainless Steel  
Slow Cooker on a sink drain board.  
• Do not use a damaged or cracked  
removable crockery bowl. Replace  
before using.  
• Do not place the appliance on or near a  
hot gas or electric burner, or where it could  
touch a heated oven.  
• Always have the glass lid positioned  
correctly on the removable crockery bowl  
throughout operation of the appliance  
unless stated in the recipe to have  
it removed.  
• Position the Kambrook Stainless Steel Slow  
Cooker well away from walls and provide  
adequate space above and on all sides for  
air circulation.  
• The temperature of accessible surfaces will  
be high when the appliance is operating  
and for some time after use.  
• The glass lid has been specially treated  
to make it stronger, more durable and  
safer than ordinary glass. However it is not  
unbreakable. If dropped or struck extremely  
hard, it may break or weaken, and could at  
a later time shatter into many small pieces  
without apparent cause.  
• Do not touch hot surfaces. Allow the  
Kambrook Stainless Steel Slow Cooker to  
cool completely before moving or cleaning  
any parts.  
4
 
• Extreme caution must be used when the  
appliance contains hot food and liquids. Do  
not move the appliance during cooking.  
• Do not attempt to operate the Kambrook  
Stainless Steel Slow Cooker by any method  
other than those described in this book.  
• Do not touch hot surfaces. Use handles to  
move the Kambrook Stainless Steel Slow  
Cooker and dry oven mitts to remove the  
removable crockery bowl when hot.  
• Always ensure the Kambrook Stainless  
Steel Slow Cooker is properly assembled  
before connecting to the power outlet and  
operating. Follow the instructions provided  
in this book.  
• Do not place the removable crockery bowl  
when hot on any hot surface that may be  
affected by heat.  
• The appliance is not intended to be  
operated by means of an external timer or  
separate remote control system.  
• Avoid sudden temperature changes. Do  
not place frozen or very cold foods into the  
removable crockery bowl when it is hot. Do  
not place removable crockery bowl when  
hot into cold water.  
• Do not place anything, other than the lid,  
on top of the Kambrook Stainless Steel Slow  
Cooker when assembled, when in use and  
when stored.  
• The removable crockery bowl is not suitable  
for storing food in the freezer.  
• Always switch the Kambrook Stainless  
Steel Slow Cooker to the OFF position,  
then switch off at the power outlet, then  
unplug and allow to cool, if appliance  
is not in use, before cleaning, before  
attempting to move the appliance,  
dissembling, assembling and when storing  
the appliance.  
• Do not use the removable crockery bowl in  
a conventional oven or microwave oven.  
Do not place the removable crockery bowl  
onto a heat gas or electric burner.  
• Avoid scalding from escaping steam when  
removing the glass lid from the removable  
crockery bowl when hot by carefully lifting  
the lid angled away from yourself.  
• Keep the appliance clean. Follow the  
cleaning instructions provided in this book. .  
• Do not allow water from the lid to drip into  
the stainless steel housing, only into the  
removable crockery bowl.  
Important Safeguards For All  
Electrical Appliances  
• Fully unwind the power cord before use.  
• Any maintenance other than cleaning  
should be performed at an authorised  
Kambrook Service Centre.  
• Do not let the power cord hang over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
• This appliance is for household use only. Do  
not use this appliance for anything other  
than its intended use. Do not use in moving  
vehicles or boats. Do not use outdoors.  
Misuse may cause injury.  
• To protect against electric shock do not  
immerse the power cord, power plug or  
motor base in water or any other liquid.  
• The appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities,  
or lack of experience and knowledge,  
unless they have been given supervision or  
instruction concerning use of the appliance  
by a person responsible for their safety.  
• The installation of a residual current device  
(safety switch) is recommended to provide  
additional safety protection when using  
electrical appliances. It is advisable that  
a safety switch with a rated residual  
operating current not exceeding 30mA be  
installed in the electrical circuit supplying  
the appliance. See your electrician for  
professional advice.  
• Children should be supervised  
to ensure that they do not play with  
the appliance.  
• It is recommended to regularly inspect the  
appliance. To avoid a hazard do not use  
the appliance if power cord, power plug or  
appliance becomes damaged in any way.  
Return the entire appliance to the nearest  
authorised Kambrook Service Centre for  
examination and/or repair.  
CAUTION: Hot surfaces  
during and after use.  
5
 
Your Kambrook Stainless Steel Slow Cooker  
1. Removable crockery bowl with 3  
5. Temperature Control Dial with  
litre capacity  
Low, High and Auto settings  
2. Glass lid allows you to check  
6. Power ‘ON’ Light  
food while cooking  
3. Brushed stainless steel housing  
4. Cool touch handles for  
safe lifting  
6
 
Operating Your Kambrook Stainless  
Steel Slow Cooker  
7. Allow the Kambrook Stainless Steel  
Before First Use  
Slow Cooker to cool completely  
before cleaning and storing.  
Remove and safely discard any  
packaging material and promotional  
labels before using the appliance for  
the first time.  
Important  
Always use the Kambrook  
Stainless Steel Slow Cooker on a  
dry, level surface.  
Wash the removable crockery bowl  
and glass lid in hot, soapy water, rinse  
and dry thoroughly.  
Wipe the interior and exterior of the  
stainless steel housing with a damp  
cloth then dry thoroughly. Ensure the  
interior of the stainless steel housing is  
clean and clear of any debris.  
Never operate the Kambrook  
Stainless Steel Slow Cooker  
without food and liquid in the  
removable crockery bowl. Ensure  
the removable crockery bowl is  
at least ½ to 34 full of food and/  
or liquid before switching on the  
appliance.  
Assembly and Operation  
1. Before placing the removable  
crockery bowl in the stainless steel  
housing, ensure the exterior of  
the bowl is clean. This will ensure  
proper contact with the inner  
cooking surface.  
Never operate the Kambrook  
Stainless Steel Slow Cooker  
without the removable crockery  
bowl positioned in the stainless  
steel housing.  
Always have the glass lid  
2. Place the prepared food into the  
removable crockery bowl, ensuring  
denser foods are spread evenly  
across the bottom of the bowl and  
not heaped to one side. Ensure the  
correctly positioned on the  
removable crockery bowl  
throughout operation of the  
appliance unless when stated in  
a recipe to have it removed.  
food and/or liquid fills at least ½ to  
3
Always use dry oven mitts to  
remove the removable crockery  
bowl when hot.  
Do not place the removable  
crockery bowl when hot on any  
surface that may be affected  
by heat.  
4  
of the removable crockery bowl.  
Place the glass lid into position.  
3. Insert the removable crockery bowl  
into the stainless steel housing.  
4. Ensure the temperature control  
dial is in the OFF position then  
insert the power plug into a 230V  
or 240V power outlet and switch  
on at the power outlet.  
5. Select the required setting  
using the temperature control  
dial or as recommended in the  
recipe section.  
6. 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.  
CAUTION: Always lift  
and remove the glass  
lid carefully and angled  
away from yourself to  
avoid scalding from  
escaping steam.  
Do not use for  
dry cooking.  
7
 
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. Some foods may boil  
when cooked on the High Setting,  
so it may be necessary to add extra  
liquid. This will depend on the recipe  
and the amount of time in which it is  
cooked. Occasional stirring of stews  
and casseroles will improve the  
flavour distribution.  
Auto Setting  
The Auto setting will first cook on a  
high temperature for a period of  
time to bring the food quickly to the  
desirable temperature, then reduce  
automatically to low temperature for  
the completion of cooking. This setting  
is ideal for slow cooking meals.  
8
 
Beginner’s Guide to Slow Cooking  
In years gone by, food cooked in  
large pots and allowed to simmer for  
hours was full of flavour, moist and  
tender. The Kambrook Stainless Steel  
Slow Cooker is designed to produce  
these same results, whilst leaving you  
the time to do other things, making it  
perfect for today’s busy lifestyles.  
Most of the recipes contained within  
this book can be cooked on the High  
or Low setting, however the cooking  
times will vary accordingly. Each  
recipe will give specific instructions  
indicating the appropriate settings  
and suggested cooking times.  
Adapting Cooking Times  
Here is a guide to help simplify the  
process of slow cooking, allowing  
you to obtain maximum satisfaction  
from your Kambrook Stainless Steel  
Slow Cooker.  
Your favourite traditional recipes  
can be adapted easily by halving  
the amount of liquid and increasing  
the cooking time considerably. The  
following is a guide to adjusting your  
favourite recipes.  
Timing  
Always allow sufficient time for the  
food to cook. It is almost impossible to  
overcook in the Kambrook Stainless  
Steel Slow Cooker particularly when  
using the Low Setting.  
Kambrook Stainless Steel Slow Cooker  
Recipe Time  
Traditional Recipe Time  
15-30 minutes  
60 minutes  
1-3 hours  
4-6 hours on LOW Setting  
6-8 hours on LOW Setting  
8-12 hours on LOW Setting  
NOTE: High humidity, altitude,  
cold tap water, ingredients and  
minor fluctuations may slightly  
affect the cooking times in the  
slow cooker.  
NOTE: These times are  
approximate. Times can vary  
depending on ingredients and  
quantities in recipes.  
9
 
Beginner’s Guide to Slow Cooking  
continued  
Adapting Liquid Amounts  
Suitable Meat and Chicken  
Cuts for Slow Cooking  
When food is cooking in your  
Kambrook Stainless Steel Slow Cooker,  
most moisture is retained. To allow for  
this when using traditional recipes it is  
advisable to halve the liquid content.  
Beef Chuck, Skirt, Round Steak,  
Beef  
Boneless Shin (Gravy) Beef,  
Bone-In Shin (Osso Bucco).  
However, after cooking if the liquid  
quantity is excessive, remove the  
lid and operate the Kambrook  
Stainless Steel Slow Cooker on the  
High Setting for 30-45 minutes or until  
the liquid reduces by the desired  
amount. Alternatively, the liquid can  
be thickened by adding a mixture of  
cornflour and water.  
Lamb Shanks, Drumsticks  
(Frenched shanks) Neck  
Chops, Best Neck Chops,  
Boned Out Forequarter  
or Shoulder.  
Lamb  
Diced Leg, Shoulder/  
Forequarter Chops and Steaks,  
Neck Chops, Knuckle  
(Osso Bucco).  
Veal  
Leg Steaks, Diced Belly, Diced  
Shoulder, Boneless Loin Chops.  
Pork  
Stirring the Food  
Little or no stirring is required when  
using the Low setting. However, stirring  
the food when using the High setting  
ensures more even flavour distribution.  
Portions such as: drumsticks,  
thigh meat, Maryland, Lovely  
Legs, wing drummettes  
Chicken  
Browning Before  
Slow Cooking  
Preparing Meat and Poultry  
Select the leanest cuts when  
Pre-browning meat and poultry, prior  
to slow cooking, seals in the moisture,  
intensifies the flavour and provides  
more tender results, whilst producing  
richer flavours in other food, such as  
onions, capsicums and leeks. Pre-  
browning may take a little extra time,  
and whilst not strictly necessary, the  
rewards are evident in the end results.  
Use a non-stick pan to reduce the  
amount of oil required.  
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.  
For casserole-type recipes, cut the  
meat into cubes, approximately  
2.5cm to 3cm. Slow cooking allows less  
tender cuts of meat to be used.  
10  
 
Roasting  
Pot Roasting  
Roasting meats in the Kambrook  
Stainless Steel Slow Cooker creates  
tender, avoursome results that are  
easy to slice. The long, slow, covered  
cooking process breaks down and  
softens the connective and muscle  
tissue within the meat. Cheaper cuts  
of meat can be used to provide  
perfect results cooked by this method.  
The addition of liquid is required for  
pot roasting. Place sufficient liquid  
into the Removable Crockery Bowl to  
cover up to a third of the meat. Meat  
will not brown during the pot roasting  
process. For browner results, seal in a  
frypan before pot roasting.  
Suitable Cuts for Pot Roasting  
Meat will not brown during the  
roasting process, so for browner results  
seal in a frypan before roasting.  
Beef Topside, Blade, Silverside  
Roasts, Rolled Brisket.  
Beef  
The addition of liquid is not required  
for roasting. Elevate the meat to be  
roasted on an inverted, heatproof  
saucer or plate. This will assist in  
keeping the surface of the meat  
dry and free from any fat released  
throughout the cooking process.  
Lamb  
Veal  
Pork  
Forequarter, Shank, Shoulder  
Shoulder/Forequarter.  
Loin, Neck.  
Whole fresh chickens can be roasted  
but if chickens that have been frozen  
and thawed are used they may  
release a significant amount of liquid  
into the removable crockery bowl  
whereby the chicken is pot-roasted or  
steamed in this liquid.  
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  
for cooking in the Kambrook Stainless  
Steel Slow Cooker.  
Suitable Cuts for Roasting  
Preparing Dried Beans  
and Pulses  
Blade, Rump, Rib Roast, Sirloin,  
Beef  
Fresh Silverside, Topside.  
If time permits, overnight soaking of  
dried beans and pulses is preferable.  
After soaking, drain the beans or  
pulses then place into the removable  
crockery bowl then pour in water  
that is double the volume of beans.  
Ensure the removable crockery bowl  
is at least ½ to ¾ full. Cook beans on  
the High Setting for 2-4 hours or until  
tender. Pre-soaked beans and pulses  
will cook a little faster.  
Leg, Mid Loin, Rack, Crown Roast,  
Lamb  
Shank, Shoulder, Mini Roasts.  
Leg, Loin, Rack, Shoulder/  
Forequarter.  
Veal  
Loin, Neck, Leg (remove skin  
and fat), Racks.  
Pork  
11  
 
Hints and Tips  
Always thaw frozen meat and  
poultry before cooking.  
Trim all visible fat from meat  
or poultry.  
Meat and poultry require at  
least 6-7 hours of cooking on  
Low setting.  
Ensure that the food or liquid to  
be cooked fills at least ½ to 34 of  
the removable crockery bowl.  
On completion of cooking, if  
there is too much liquid remove  
the lid, turn the temperature  
control dial to the High setting  
and cook for 35-40 minutes until  
the liquid reduces.  
Do Not  
Do not place removable crockery  
bowl or glass lid into or under cold  
water while still hot.  
Do not use the removable  
crockery bowl or glass lid if  
chipped or cracked.  
Do not operate the Kambrook  
Stainless Steel Slow Cooker  
without the removable crockery  
bowl in position.  
Do not place a hot removable  
crockery bowl onto a wet surface.  
Do not cook with frozen meats  
or poultry.  
Never  
Do  
Never place water or other liquids  
Do ensure the removable  
crockery bowl is at room  
temperature when placing into  
the Stainless Steel Housing prior  
to cooking.  
Do avoid extreme temperature  
changes to the crockery  
bowl and glass lid. Handle the  
removable crockery bowl and  
glass lid with care.  
Do use oven mitts when lifting  
the removable crockery bowl  
containing hot liquids.  
Do place the removable crockery  
bowl onto a heat proof placemat  
when serving from the removable  
crockery bowl at the table.  
into the stainless steel housing of  
the Kambrook Stainless Steel  
Slow Cooker.  
Never immerse the stainless steel  
housing, power cord or power  
plug of the Kambrook Stainless  
Steel Slow Cooker into water or  
any other liquid.  
Never touch hot surfaces with  
bare hands.  
CAUTION: Ensure the  
removable crockery bowl  
is correctly positioned  
in the stainless steel  
housing before you  
commence cooking.  
12  
 
Care, Cleaning and Storage  
Cleaning After Use  
Storage  
Before cleaning, always ensure the  
Kambrook Stainless Steel Slow Cooker  
is cool, the temperature control dial  
is in the OFF position, the Kambrook  
Stainless Steel Slow Cooker is switched  
off at the power outlet and the power  
cord is unplugged.  
Before storing, the temperature  
selection dial should be in the OFF  
position, the Kambrook Stainless Steel  
Slow Cooker switched off at the power  
outlet and the power cord unplugged.  
Ensure the Kambrook Stainless Steel  
Slow Cooker is completely cool, clean  
and dry. Store the appliance upright  
with the removable crockery bowl  
and the lid in position. Do not store  
anything on top.  
The removable crockery bowl and  
glass lid can be washed in hot,  
soapy water using a mild household  
detergent. Rinse and dry thoroughly.  
To remove stubborn, cooked-on foods  
from the removable crockery bowl,  
soften by filling with warm, soapy  
water and soak for 20-30 minutes.  
Remove by lightly scrubbing with a  
soft, nylon kitchen brush.  
Do not use abrasive cleaners, steel  
wool, or metal scouring pads as these  
can damage the surfaces.  
CAUTION: Do not  
immerse stainless steel  
housing, power cord or  
power plug in water or  
any other liquid as this  
may cause electrocution.  
The removable crockery bowl  
and glass lid can be washed in a  
dishwasher however care should  
be taken not to chip or crack the  
crockery bowl or lid.  
Wipe the stainless steel housing  
with a soft, damp cloth and then  
dry thoroughly.  
13  
 
Recipes  
Vegetable Soup  
Vichyssoise  
Serves 4  
Serves 4  
1 ½ tablespoons/30g butter  
2 large carrots, peeled and diced  
4 large potatoes, peeled and diced  
2 sticks celery, diced  
2 large onions, diced  
8 cups/2 litres chicken or beef stock  
½ cup/125ml cream  
1 ½ tablespoons/30g butter  
2 leeks, thinly sliced  
1 onion, diced  
2 medium potatoes, peeled and diced  
4 cups/1 litre chicken stock  
1 cup/250ml milk  
1 cup/250ml cream  
1 tablespoon parsley, nely chopped  
Salt and pepper, to taste  
¼ cup sour cream  
2 tablespoons chives, chopped  
Salt and pepper, to taste  
1. Melt butter in a saucepan, add  
vegetables and cook for 10 minutes,  
stirring occasionally.  
1. Melt butter in a pan, add leeks and  
chopped onion and sauté over low  
heat until lightly browned. Place into  
the removable crockery bowl with  
seasonings and potatoes. Stir in stock  
and cover with lid, cook on LOW  
2. Place vegetables into removable  
crockery bowl, add stock and  
seasonings. Cover with lid and cook  
on LOW setting for 6-8 hours. Just  
before serving, stir in cream and top  
with parsley.  
setting for 5-6 hours or HIGH setting for  
2-3 hours or AUTO setting for 3-4 hours.  
2. Stir in milk, allow to cool then puree  
in a blender or food processor. Stir in  
cream then chill.  
3. Serve topped with a spoonful of sour  
cream and sprinkled with chives.  
NOTE: Vichyssoise may also be  
served hot.  
NOTE: All recipes use Australian  
Standard measuring cups  
and spoons.  
14  
 
Cream of Mushroom Soup  
French Onion Soup  
Serves 4  
Serves 4  
1 tablespoons/30g butter or margarine  
500g mushroom, sliced  
1 large onion, diced  
4 cups/1 litre chicken stock  
1 cups/250ml cream  
1 ½ cups/375ml milk  
5 cups/1 ¼ litres beef stock  
4 tablespoons/80g butter  
4 onions, thickly sliced  
1 teaspoons/5g salt  
2 teaspoons/10g sugar  
½ cup/75g flour  
2 tablespoons cornflour  
¾ cups/60g grated Parmesan cheese  
2 tablespoons parsley, nely chopped  
Salt and pepper, to taste  
1. Pour stock into the removable  
crockery bowl, cover with lid and  
select the HIGH setting. Melt butter in  
a frypan, add onions and sauté until  
golden brown.  
1. Melt butter in a saucepan and add  
mushrooms and onion, sauté lightly.  
Place mushrooms, onion and chicken  
stock into the removable crockery  
bowl and stir well. Cover with lid and  
cook on LOW setting for 5-6 hours or  
HIGH setting for 2-3 hours or AUTO  
setting for 3-4 hours. 30 minutes before  
serving, turn to HIGH setting then stir  
in cream and milk. Blend cornflour  
with 2 tablespoons of the hot soup  
and blend until smooth. Stir flour  
2. Add salt, sugar and flour to the onions  
and stir well. Add onion mixture to the  
removable crockery bowl and stir well.  
Cover with the lid and cook on LOW  
setting for 5-6 hours or HIGH setting for  
2-3 hours or AUTO setting for 3-4 hours.  
3. Sprinkle with Parmesan cheese  
to serve.  
mixture into the soup and cook until  
thickened. Serve topped with parsley.  
15  
 
Swiss Steak  
Chilli Con Carne  
Serves 4  
Serves 4  
1.25kg round steak, cubed  
½ cup/75g flour  
1 teaspoon/5g salt  
700g dry red kidney beans  
700g round steak, cut into thin strips  
1⁄3 cup/50g flour  
1 teaspoon/5g pepper  
2 tablespoons/40g butter  
2 stalks celery, diced  
2 carrots, peeled and chopped  
1 onions, diced  
1 teaspoons/5g worcestershire sauce  
2 x 425g cans tomatoes  
1 cup/125g cheddar cheese, grated  
2 teaspoons/10g salt  
2 teaspoons/10g chilli powder  
2 tablespoons/40g butter  
1 large onions, diced  
1 x 425g can tomatoes  
2 ½ cups/625ml water  
2 cloves garlic, minced  
1. Wash the beans well. Toss the steak in  
flour mixed with salt and chilli powder.  
Melt the butter in a frypan and seal  
the steak. Place all ingredients into  
the removable crockery bowl and stir  
well. Cover with lid and cook on LOW  
setting for 6-8 hours.  
1. Toss steak in flour and salt and pepper.  
2. Melt butter in a frypan and seal the  
cubed steak.  
3. Place meat, vegetables,  
worcestershire sauce and tomatoes  
into the removable crockery bowl.  
4. Cover with lid and cook on LOW  
setting for 6-8 hours or HIGH setting for  
3-4 hours or AUTO setting for 4-5 hours.  
NOTE: All recipes use Australian  
Standard measuring cups  
and spoons.  
5. Sprinkle with grated cheese to serve.  
16  
 
Chicken in a Pot  
Beef in Red Wine  
Serves 4  
Serves 4  
1.5 kg blade or chuck steak, cubed  
1 cup/150g flour  
Salt and pepper, to taste  
2 tablespoons/40g butter  
2 onions, diced  
1 leek, finely chopped  
2 carrots, chopped  
2 cloves garlic, minced  
2 tablespoons parsley, chopped  
2 tablespoons chives, chopped  
1 x 750ml red wine  
2 carrots, peeled and sliced  
2 onions, sliced  
2 stalks celery, sliced  
1.5kg chicken pieces  
1 teaspoon/5g salt  
1 teaspoon/5g ground black pepper  
2 cups/500ml chicken stock  
1 cup/250ml white wine  
1 teaspoons dried basil  
1. Place half of the carrots, onion and  
celery into the removable crockery  
bowl. Add the chicken pieces, salt,  
pepper, stock, wine and remaining  
vegetables. Sprinkle with herbs. Cover  
with lid and cook on LOW setting for  
6-8 hours or HIGH setting for 3-4 hours  
or AUTO setting for 4-5 hours.  
1. Toss meat in flour and seasonings.  
2. Heat butter in a frypan and seal  
the meat. Place the meat into the  
removable crockery bowl and add  
onions, leek, carrots, garlic, parsley  
and chives.  
3. Pour red wine into pan used for  
browning the meat and bring to boil.  
Pour heated liquid into the removable  
crockery bowl, cover with lid and  
cook on LOW setting for 6-8 hours or  
HIGH setting for 3-4 hours or AUTO  
setting for 4-5 hours.  
17  
 
Chicken Marengo  
Recipes Irish Stew  
Serves 4-6  
Serves 4  
1.5kg chicken pieces or drumsticks  
2 tablespoons/20g flour  
Salt and pepper, to taste  
2 tablespoons/40ml vegetable oil  
2 tablespoons/40g butter  
3 cloves garlic, minced  
5 cups/1 ¼ litres chicken stock  
½ cup/125ml white wine  
2 large tomatoes, diced  
12 mushrooms, sliced  
2 tablespoons finely chopped parsley  
½ cup black olives, to serve  
1.5kg lamb neck chops  
3 medium onions, diced  
1 kg potatoes, peeled and sliced  
Salt and pepper, to taste  
4 cups/1 litres water  
1 teaspoon mixed herbs  
3 bay leaves  
1. Trim any excess fat from chops. Place  
all ingredients into the removable  
crockery bowl. Cover with lid and  
cook on LOW setting for 6-8 hours or  
HIGH setting for 3-4 hours or AUTO  
setting for 4-5 hours.  
1. Cut chicken into serving pieces, pat  
each piece dry and toss in flour mixed  
with seasonings.  
Coq Au Vin  
2. Heat oil and butter in a pan, add  
the chicken pieces and cook over  
medium heat until golden.  
Serves 4  
¼ cup/60ml olive oil  
1.5kg chicken pieces  
4 slices bacon, trimmed and diced  
5 small onions, diced  
3. Remove from pan and place into  
the removable crockery bowl. Add  
the garlic, stock, wine, tomatoes and  
mushrooms. Cover with lid and cook  
on LOW setting for 6-8 hours or HIGH  
setting for 3-4 hours or AUTO setting for  
4-5 hours. Serve on a bed of steamed  
potatoes and sprinkle with parsley  
and olives.  
5 small onions, peeled and quartered  
350g mushrooms, sliced  
1 cloves garlic, minced  
Salt and pepper, to taste  
2 teaspoons dried thyme  
10 baby potatoes, halved  
1 ½ cups/375ml red wine  
4 cups/1 litres chicken stock  
Finely chopped parsley  
NOTE: All recipes use Australian  
Standard measuring cups  
and spoons.  
2. Heat the oil in a large frypan and  
lightly fry the chicken until golden  
brown and crisp. Drain chicken on  
paper towel and set aside to cool.  
3. Use the same pan to brown the bacon  
and sliced onions, drain off excess  
fat and set aside with chicken. Place  
all ingredients into the removable  
crockery bowl and cover with lid and  
cook on LOW setting for 6-8 hours or  
HIGH setting for 3-4 hours or AUTO  
setting for 4-5 hours. Serve garnished  
with chopped parsley.  
18  
 
Beef Curry  
Meatballs in Creamy  
Mushroom Sauce  
Serves 4  
Serves 4  
1.5kg blade or chuck steak, 2.5cm cubes  
½ cup/75g flour  
Mushroom Sauce  
2 x 440g cans mushrooms in butter sauce  
2 cups/500ml beef stock  
¼ cup/40g flour  
¼ cup/60ml vegetable oil  
2 large onions, diced  
5 cloves garlic, minced  
1 small pieces fresh ginger, peeled and  
grated  
¼ cup/60ml sherry  
1 teaspoon ground chilli powder  
1 teaspoon ground cumin  
1 teaspoon ground coriander  
1 teaspoon ground cardamom  
1 teaspoon salt  
1 teaspoons paprika  
1 cup sour cream  
Meatballs  
1.25kg minced beef  
300g pork mince  
1 tablespoons vinegar  
1 x 60g eggs, lightly whisked  
¼ cup parsley, chopped  
Salt and pepper, to taste  
2 cups/250g fresh breadcrumbs  
¼ cup/60ml olive oil  
1 x 425g cans whole tomatoes  
2 strips lemon rind  
5 cups/1 ¼ litres beef stock  
1. Toss the meat in the flour.  
2. Heat the oil in a frypan, add the meat  
and lightly brown, remove meat and  
place into the removable crockery  
bowl. Add onions, garlic and ginger  
to the pan, cook for 5 minutes then  
place into the removable crockery  
bowl with remaining ingredients. Stir  
well, cover with lid and cook on LOW  
setting for 6-8 hours or HIGH setting for  
3-4 hours or AUTO setting for 4-5 hours.  
Serve with fluffy steamed rice.  
2 tablespoons/40g butter  
1. Place all the mushroom sauce  
ingredients except sour cream into  
the removable crockery bowl and  
stir to combine. Mix all ingredients  
for meatballs together in a bowl and  
shape into walnut size balls. Heat oil  
and butter in a frypan and lightly fry  
meatballs, then add to sauce in the  
removable crockery bowl. Cover with  
lid and cook on LOW setting for 6-8  
hours or HIGH setting for 3-4 hours  
or AUTO setting for 4-5 hours. At 15  
minutes before serving, switch to HIGH  
setting and stir in the sour cream.  
NOTE: All recipes use Australian  
Standard measuring cups  
and spoons.  
2. Serve with spaghetti or penne pasta.  
19  
 
Chicken Parisienne  
Glazed Corned Beef  
Serves 4  
Serves 4  
6 chicken breast fillets  
2 bay leaves  
Salt and pepper, to taste  
1 teaspoons paprika  
1 large onion, sliced  
2 strips orange peel  
5 cups/1 ¼ litres water  
1.5 kg corned beef  
8 whole cloves  
1 tablespoons/20g olive oil  
1 tablespoons/20g butter  
1 cups/250ml dry white wine  
2 x 440ml cans cream of chicken soup  
2 x 440g can sliced mushrooms, drained  
1 cups sour cream  
Glaze:  
½ cup orange juice  
½ cup/190g honey  
2 tablespoons dijon mustard  
1. Sprinkle chicken breasts lightly with  
salt, pepper and paprika. Heat oil  
and butter in a frypan and lightly  
fry the chicken breast, place into  
the removable crockery bowl. Mix  
together wine, soup, mushrooms and  
sour cream. Pour over chicken breasts,  
sprinkle with paprika. Cover with lid  
and cook on LOW setting for 6-8 hours  
or HIGH setting for 3-4 hours or AUTO  
setting for 4-5 hours.  
1. Place bay leaves, onion, orange  
peel and water into the removable  
crockery bowl and mix well.  
2. Add corned beef with the fat side  
facing upwards.  
3. Cover with lid and cook on LOW  
setting for 6-8 hours or HIGH setting for  
3-4 hours or AUTO setting for 4-5 hours  
or until tender. Remove meat from  
the liquid. Score (cut) the top of the  
corned beef in criss-cross diamond or  
triangle shapes. Insert cloves into the  
centre of each diamond if desired.  
Place corned beef on an oven proof  
platter. Mix the glaze ingredients  
together until smooth then spoon over  
the corned beef.  
2. Serve with steamed seasonal  
vegetables.  
NOTE: If cooking on HIGH, do  
not add sour cream until the last  
30 minutes of cooking time.  
4. Bake in a preheated oven at 200ºC for  
20-30 minutes, basting occasionally  
with glaze. Serve hot or cold.  
NOTE: All recipes use Australian  
Standard measuring cups  
and spoons.  
20  
 
Ratatouille  
Scalloped Potatoes  
Serves 4  
Serves 4  
2 onions, sliced  
12medium potatoes, peeled and  
thinly sliced  
2 medium onions, peeled and thinly sliced  
Salt and pepper to taste  
1 teaspoons paprika  
1 cup/125g grated Cheddar cheese  
1 medium eggplants, cubed  
4 large zucchini, sliced  
2 red capsicum, sliced  
5 tomatoes, sliced  
3 cloves garlic, minced  
Salt and pepper, to taste  
½ cup/125ml oil  
1 x 285g cans cream of asparagus  
or mushroom soup  
1. Place potato and onion into the  
removable crockery bowl. Sprinkle  
with salt, pepper and paprika, then  
grated cheese, repeat this procedure  
three more times until all of the  
1. Place onions into the removable  
crockery bowl then add remaining  
ingredients. Cover with lid and  
cook on LOW setting for 6-8 hours  
or AUTO setting for 4-5 hours. The  
vegetables should be soft but not  
mushy. Serve Ratatouille hot or cold,  
as a filling for crêpes and omelettes,  
as an accompaniment to meats and  
poultry, over a bed of rice or a hot  
dish of pasta.  
potatoes are used. Gently pour the  
undiluted soup over the top of the  
ingredients. Sprinkle with paprika,  
cover with lid and cook on LOW  
setting for 6-8 hours or HIGH setting for  
3-4 hours or AUTO setting for 4-5 hours.  
NOTE: All recipes use Australian  
Standard measuring cups  
and spoons.  
21  
 
Old Fashioned Sago Pudding  
Rice Custard  
Serves 4  
Serves 4  
½ cup/75g sago  
2 cups/400g rice  
1 cups/250ml milk  
1 cups/250g sugar  
5 cups/1 ¼ litres boiling water  
3 x 60g eggs  
1 cups/150g sultanas  
1 ¼ cups/315g sugar  
4 cups/1 litre milk  
1 teaspoon/5g vanilla essence  
1 tablespoons/20g butter  
Nutmeg, to taste  
1 cups/100g fresh breadcrumbs  
1 tablespoons/20g melted butter  
2 teaspoon/10g bi-carbonate of soda  
2 x 60g egg  
½ cup/85g raisins  
1. Soak sago in milk overnight. Add  
remaining ingredients and mix  
1. Wash rice thoroughly under cold  
running water, drain well. Cook rice  
in boiling water for 20 minutes. Drain  
well and put into a greased heatproof  
pudding bowl or dish that will fit in the  
removable crockery bowl. Beat eggs  
with sugar, add remaining ingredients  
then stir into the rice.  
thoroughly. Place mixture into a  
heatproof pudding bowl or casserole  
dish that fits in the removable crockery  
bowl. Cover the bowl or dish with foil  
and secure around the edge with  
kitchen string. Place a small trivet or  
upturned heatproof saucer into the  
removable crockery bowl and add  
1-2 litres of water. Place the prepared  
pudding bowl onto the trivet.  
2. Cover pudding bowl or dish with  
foil and secure edge with kitchen  
string. Place a small trivet or upturned  
heatproof saucer into the removable  
crockery bowl and add 1-2 litres of  
water. Place the prepared pudding  
bowl onto the trivet.  
2. Cover with lid and cook on HIGH  
setting for 3-4 hours. Serve hot or warm  
with thickened cream and a sprinkle  
of cinnamon or nutmeg.  
3. Cover with lid and cook on LOW  
setting for 4-5 hours. Serve warm.  
NOTE: Replenish water in the  
removable crockery bowl during  
the cooking time if required.  
Ensure the water does not  
NOTE: Replenish water in the  
removable crockery bowl during  
the cooking time if required.  
Ensure the water does not  
ingress into the pudding bowl.  
ingress into the pudding bowl.  
22  
 
Baked Apples  
Poached Pears in Red Wine  
Serves 4  
Serves 4  
2 cups/500ml dry red wine  
1 cups/250g brown sugar  
4 medium pears, carefully peeled  
Peel of 1 lemon, cut in strips.  
¼ cup/40g dried fruits  
¼ cup/60g brown sugar  
1 teaspoons/5g cinnamon  
1 tablespoons/20g butter, melted  
4 small Granny Smith apples, washed and  
cored  
1. Put wine and sugar in the removable  
crockery bowl. Cover with lid and  
cook on HIGH setting until the sugar  
is dissolved. Place the pears into the  
removable crockery bowl, turn the  
pears to coat in the wine mixture, then  
stand pears upright in the mixture.  
Add the lemon peel, cover with lid  
and cook on LOW setting for 4-5 hours,  
turning occasionally or basting with  
the wine mixture. Serve pears drizzled  
with the wine mixture.  
2 cups/500ml water  
1 tablespoons/20g sugar  
1. Mix together the dried fruits, brown  
sugar, cinnamon and butter. Fill the  
centre of each apple with the dried  
fruit mixture and place upright in the  
removable crockery bowl.  
2. Combine water and sugar and pour  
into the removable crockery bowl,  
cover with lid and cook on LOW  
setting for 4-5 hours. Serve warm with  
custard, cream or ice-cream.  
NOTE: Pears can have the stems  
left intact or removed depending  
on presentation preference.  
23  
 
Kambrook 12 Month Replacement Warranty  
In Australia, this Kambrook Replacement  
Warranty does not affect the mandatory  
The Kambrook Replacement Warranty does not  
apply to any defect, deterioration, loss, injury or  
statutory rights implied under the Trade Practices damage occasioned by, or as a result of, misuse  
Act 1974 and other similar State and Territory  
legislation relating to the appliance. It applies  
in addition to the conditions and warranties  
implied by that legislation.  
or abuse, negligent handling or if the product  
has been used other than in accordance with  
the instructions. The Kambrook Replacement  
Warranty excludes breakables such as glass and  
ceramic items, consumable items and normal  
wear and tear.  
In New Zealand, this Kambrook Replacement  
Warranty does not affect your mandatory  
statutory rights implied under the Consumer  
This Kambrook Replacement Warranty is void if  
Guarantees Act 1993 in relation to the appliance. there is evidence of the product being tampered  
It applies in addition to the conditions and  
guarantees implied by that legislation.  
with by unauthorised persons.  
If the product includes one or a number of  
This Kambrook Replacement Warranty is valid only accessories only the defective accessory or  
in the country of purchase, but other statutory  
warranties may still apply.  
product will be replaced. Subject to your statutory  
rights, in the event of Kambrook choosing  
to replace the appliance, the Kambrook  
Replacement Warranty will expire at the original  
date, i.e. 12 months from the original date of  
purchase.  
This Warranty card and the purchase receipt  
for this product are to be retained as proof of  
purchase and must be presented if making  
a claim under the Kambrook Replacement  
Warranty. Please note that under any applicable  
statutory warranty you are not required to  
produce these documents, but may be required  
to provide a proof of purchase.  
In the event that you need some assistance  
with your Kambrook appliance, please contact  
our Customer Service Department on 1300 139  
798 (Australia) or 09 271 3980 (New Zealand).  
Alternatively, visit us on the website at  
Kambrook warrants the purchaser against defects  
in workmanship and material for a period of 12  
months domestic use from the date of purchase  
(or 3 months commercial use).  
Kambrook 12 Month Replacement Warranty  
Your Purchase Record (Please Complete)  
Attach a copy of the purchase receipt here.  
Date Of Purchase ________________________________  
Model Number ___________________________________  
Serial Number ____________________________________  
Purchased From __________________________________  
(Please don’t return purchase record  
until you are making a claim)  
Kambrook - New Zealand  
Private Bag 94411  
Botany, Manukau  
Auckland 2141  
New Zealand  
Customer Service Line/Spare Parts  
0800 273 845 or 09 271 3980  
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  
Customer Service Fax 0800 288 513  
Due to continual improvement in design or otherwise, the product you  
purchase may differ slightly from the illustration in this book. Issue A10  
 

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