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KSC320 Issue 1/07
Kambrook Essentials
Slow Cooker
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KAMBROOK SAFET Y
READ ALL INSTRUCTION S
BEFORE OPE RATING AND SAVE
FOR FUTURE REFERENCE
Welcome to Kambrook and your new
Kambrook Essentials Slow Cooker.
At Kambrook, we believe that the safe
performance of our product s is the first
priority in any consumer product so that you,
our valued customer, can confidently use and
trust our appliances.
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
KAMB ROOK ESSENTIALS SLOW COOKER.
Carefully read all instruct ions before
operating the Kambrook Essentials Slow
Cooker and save for future reference.
Remove any packaging material and
promotional s tickers before u sing the
Kambrook Essentials Slow Cooker for the
first time.
Do not place the Kambrook Essentials Slow
Cooker on the edge of a bench or table
during operation. Ensure t he surface is level,
clean and free of w ater etc.
Do not use on metal surfaces , for example, a
sink drain board.
Do not place the Kambrook Essentials Slow
Cooker on or near a hot gas or electric
burner, or where it could touch a heated
oven. Use the Kambrook Essentials Slow
Cooker well away from walls.
When using the Kambrook Essentials Slow
Cooker, provide adequate space above and on
all sides for air circulation.
Always ensure the Kambrook Essentials Slow
Cooker is properly assembled before use.
Never plug in or switch on the Kambrook
Essentials Slow Cooker without having the
removable crockery bowl placed inside the
housing.
Use only the removable crockery bowl
supplied. Do not use any other bowl inside
the housing.
Do not place food or liquid in the housing.
Only the removable crockery bowl is designed
to contain food or liquid.
Never operate the Kambrook Essentials
Slow Cooker without food and liquid in the
removable crockery bowl.
Ensure that the food or liquid to be cooked
fills half or more of the removable crockery
bowl.
Extreme c aution must be used when the
appliance contains hot food and liquids. Do
not move the appliance during cooking.
Always have the glass lid placed correctly into
position on the removable crockery bowl
throughout operation of the appliance unle ss
stated in the recipe to have it removed.
Do not touch hot surfaces. Use handles to
move the Kambrook E ssentials S low Cooker
and dry pot holders or oven mitt s to remove
the removable crockery bowl when hot.
Do not place the removable crocker y bowl
when hot on any sur face that may be affected
by heat.
Avoid sudden temperature changes. Do not
place frozen or ver y cold foods into the
removable crockery bowl when it is hot. Do
not place removable crockery bowl when hot
into cold water.
Do not use the removable crockery bowl
in a conventional oven. Do not place the
removable crockery bowl onto a gas burner,
heater or electric burner.
It is recommended to inspect t he appliance
regularly. Do not use t he appliance if t he
power supply cord, plug and or appliance
becomes dam aged in anyway. Return t he
entire appliance to the nearest authorised
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 anything other
than its intended use. Do not use in moving
vehicles or boat s. Do not use outdoors.
The installation of a residual current device
(safety switch) is recommended to provide
additional safety protec tion when using
electric al 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.
Do not use a damaged or cracked removable
crockery bowl . Replace before using.
Avoid scalding from escaping steam when
removing the glass lid from the removable
crockery bowl w hen hot by carefully lifting
the lid angled away from yourself.
Do not allow water from the lid to drip into
the housing, only into the removable crockery
bowl.
Do not place anyt hing, other t han the lid, on
top of the Kambrook Essenti als Slow Cooker
when assembled, when in use and when
stored.
Always switch the Kambrook E ssentials S low
Cooker to the ’Of f’ position, then switch off
at the power outle t, then unplug and allow to
cool, if appli ance is not in use, before cleaning ,
before attempting to move the appliance,
dissembling, assembling and when storing the
appliance.
Keep the housing , removable crockery
bowl and glass lid clean. Follow the cleaning
instruct ions provided in this book.
IMPORTANT SAFEG UARDS FOR ALL
ELECTRICAL APPLIANC ES
Fully unwind the cord before use.
To protect against electric shock , do not
immerse the cord, plug or housing in water or
any other liquid.
Do not let the cord hang over the edge of
a table or counter, touch hot surfaces, or
become knot ted.
This appliance is not intended for use by
young children or infirm persons without
supervision, unless they have been adequately
supervised by a responsible person to ensure
they can use the appliance safely.
Young children should be supervised to
ensure that they do not play with the
appliance.
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Always have the glass lid firmly in position
on the removable crockery bowl throughout
the operation of the appliance unless where
stated in a recipe to have it removed.
Always use pot holders or oven mitt s when
removing the removable crockery bowl when
hot.
Do not place the removable crocker y bowl
when hot on any hot surface that may be
affected by heat.
CAUTION : ALWAYS LIFT AND R EMOVE
THE GLA SS LID CARE FULLY AND ANGLED
AWAY FROM YOURSELF TO AVOID
SCALDING FROM ESCAPING STEAM.
USING TH E TEMPER ATURE
CONTROL SET TINGS
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 pulse s and will cook food in h alf
the time required for the Low Setting. Some
foods may boil whe n cooked on the High
Setting , so it may be necessary to add extr a
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.
KEEP WARM SE TTING
The Keep Warm setting is used to keep
cooked foods at ser ving temper ature. It is
not a cooking setting and should only be used
after first cooking on the Low or High setting.
It is not recommended to keep food on t he
Keep Warm setting for more than 4 hours.
A BEGINNER’S GUIDE TO SLOW
COOKING
In years gone by, food cooked in large pots
and allowed to simmer for hours was full of
OPERATING YOUR KAMBROOK
ESSENTIALS SLOW COOK ER
BEFORE FIRST USE
Remove all promotion al stickers and packaging
material.
Wash the removable crockery bowl and
glass lid in hot , soapy water, rinse and dr y
thoroughly.
Ensure the interior of the housing is clean and
clear of any debr is.
OPERATING INSTRUCTIO NS
1. Before placing the removable crocker y
bowl in the housing, ensure the ex terior
is clean. This will ensure proper contact
with the inne r cooking surface.
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. Place t he glass
lid into position.
3. Insert the removable crockery bowl into
the housing.
4. Plug the Kambrook E ssentials S low Cooker
into a 230 /240V power out let and switch the
power on at the power out let.
5. Select the required setting using the
temperature control dial or as
recommended in the recipe section.
6. When cooking is complete and the keep
warm function is not required, turn the
temperature control dial to the OFF
position, switch off at the power outlet
and then unplug.
IMPORTANT
Always use the Kambrook Essentials Slow
Cooker on a dry, level sur face.
Never operate without food and liquid in the
removable crockery bowl.
Never operate without the removable
crockery bowl positioned in the housing.
FEATURES OF YOUR KAMBROOK
ESSENTIALS SLOW COOKER
1. Tempered glas s lid allows you to moni tor
food dur ing cooking
2. Removable crockery bowl with 3 litre
capacity
3. Cool touch handles
1
2
3
4
56
5
7
4 Dishwasher safe s toneware crockery bowl
5 Temperat ure control dial with High, Low and
Keep Warm settings
6 Ant i-slip feet for added safet y
7 Dual internal t hermostat
4
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flavour, moist and tender. The Kambrook
Essentials Slow Cooker is designed to
produce these same results, whilst leaving you
the time to do ot her things, making it per fect
for today’s busy lifestyles.
Here is a guide to he lp simplify the process
of slow cooking, allowing you to obtain
maximum satisfaction from your Kambrook
Essentials Slow Cooker:
TIMING
Always allow suf ficient time for the food to
cook. It is almost impossible t o overcook
in the Kambrook Essentials Slow Cooker
particularly when using the Low Setting.
Most of the recipes contained within this
book can be cooked on the High or Low
settings, however the cooking times will var y
accordingly. Each recipe will give specif ic
instruct ions indicating the appropri ate setting s
and suggested cooking times.
ADAPTING COOKING TIM ES
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:
Tradition al Recipe Time Meal Make r Recipe Time
15-30 minu tes 4-6 ho urs on Low Set ting
60 minute s 6-8 h ours on Low Se tting
1-3 hours 8-12 hours on Low S etting
NOTE: High humidity, alti tude, cold tap water
and ingredient s and minor f luctuations may
slightly affect the cooking times in the Kambrook
Essentials Slow Cooker.
NOTE: These t imes are approximate. Times can
vary depending on ingredient s and quantities in
recipes.
ADAPTING LIQUID AMOU NTS
When food is cooking in your Kambrook
Essentials Slow Cooker, most moisture
is retained. To allow for this when using
tradition al recipes it is advisable to halve the
liquid content.
However, after cooking if t he liquid quantity
is excessive, remove the lid and operate
the Kambrook E ssentials Slow Cooker on
the High Set ting for 30 -45 minutes or until
the liquid reduces by the desired amount.
Alternatively, the liquid can be t hickened by
adding a mixture of cornflour and water.
STIRRING THE FOOD
Little or no s tirring is required when using the
Low Setting. However, stirring the food when
using the High setting ensures more even
flavour distribution.
PREPARING M EAT AND POULTRY
Select the leanest cuts when purchasing meat.
Trim the meat or poultr y of any visible fat . If
possible, purchase chicken portions wit hout
the skin. Otherwise , the slow cooking process
will result in ex tra liquid being formed from
the fat as it melts.
For casserole-type recipes, cut the meat into
cubes, approximately 2.5cm to 3cm. S low
cooking allows less tender cut s of meat to be
used.
Suitable Meat Cuts for S low Cooking
Beef
Beef Chu ck, Skir t, Round Steak, B oneless Shin
(Grav y) Beef, B one-In S hin (Osso Bucco) .
Lamb
Lamb Sh anks, Dru mstick s (French ed shanks )
Neck Chop s, Best Ne ck Chops, B oned Out
Forequa rter or Sh oulder.
Veal
Diced Leg , Shoulder /Forequart er Chops and
Steaks , Neck Chops, Knuc kle (Osso B ucco).
Pork
Leg Stea ks, Diced B elly, Diced Sh oulder,
Bonele ss Loin Chops .
BROWNING BEFORE SLOW
COOKING
Pre-browning meat and poultry, prior to slow
cooking, seals in the moisture, intensif ies 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.
ROASTING
Roasting meats in the Kambrook Essentials
Slow Cooker creates tender, flavoursome
results that are easy to slice . The long, slow,
covered cooking process breaks down and
softens t he connective and muscle tissue
within the me at. Cheaper cuts of meat c an be
used to provide per fect results cooked by this
method.
Meat will not brown during the roasting
process, so for browner results seal in a
frypan be fore roasting.
The addition of liquid is not required for
roasting. Elevate the meat to be roasted on an
inverted, heat proof saucer or plate. This will
assist in keeping the surface of the meat dry
and free from any fat released throughout the
cooking process.
Suitable Cuts for Roasting
Beef
Blade, Ru mp, Rib Roas t, Sirlo in, Fresh
Silvers ide, Topside.
Lamb
Leg, Mid Lo in, Rack, C rown Roast , Shank,
Shoulde r, Mini Roasts.
Veal
Leg, Loin , Rack, Sh oulder/ Forequarter.
Pork
Loin, Neck, Leg (remove skin and fat ), Racks.
POT ROASTING
The addition of liquid is required for pot
roasting. Place sufficient liquid into t he
Removable Crocker y 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
Beef
Beef Topside , Blade, S ilverside Ro asts, Roll ed
Brisket .
Lamb
Forequa rter, Shank , Shoulder
Veal
Shoulde r/For equart er.
Pork
Loin, Nec k.
PREPARING VEGETABLES
Vegetables should be cut into small even-sized
pieces to ensure more even cooking. Frozen
vegetables must be thawed before adding
to other foods cooking in the Kambrook
Essentials Slow Cooker.
PREPARING DRIED BE ANS AND
PULSES
If time permits, overnight soaking of dried
beans and pulses is preferable. After soaking,
drain and place in the Kambrook E ssentials
Slow Cooker and cover with sufficient water
to reach double their volume. Cook beans on
the High Set ting for 2-4 hours or until tender.
Pre-soaked be ans and pulses will cook a little
faster.
HINTS AN D 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 half or more 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 sett ing
and cook for 35- 40 minutes until the liquid
reduces.
DO’S
• Do ensure the removable crockery bowl is
at room temper ature when placing into the
housing prior to cooking.
• Do avoid extreme temperature changes to
the crockery bowl and glass lid. Handle the
crockery bowl and glass lid with care.
• Do use oven mitts when lifting the crockery
bowl containing hot liquids.
• Do place the removable crockery bowl
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onto a heat proof place mat when ser ving
from the crocker y bowl at the table.
DON’TS
• 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 Essentials
Slow Cooker without the removable
crockery bowl in position.
• Do not place a hot removable crockery
bowl onto a wet sur face.
• Do not cook with frozen meat s or poultry.
NEVER
• Place water or other liquids into the base of
the housing Kambrook Essentials Slow
Cooker.
• Immerse the housing, cord or plug of the
Kambrook Essentials Slow Cooker. in water.
• Touch hot surfaces with bare hands.
CAUTION : ENSU RE REMOVABLE
CROCKERY BOWL IS CORRECTLY
POSITIONED IN THE HOUSING B EFORE
YOU COMMENCE COOKING.
CARE AND CLEANING
Before cleaning, switch t he temperature
control dial to OFF and switch off the
Kambrook Essentials Slow Cooker at the
power outlet and t hen unplug.
Always allow the appliance to cool before
cleaning.
To remove stubborn, cooked- on foods in the
removable crockery bowl, sof ten by filling
with warm, soapy water and allow to soak for
20-30 minutes. Remove by light ly scrubbing
with a soft nylon kitchen brush.
The removable crockery bowl and gl ass lid
can be washed in hot, soapy water using a
mild household detergent . Rinse and dry
thoroughly.
Do not use abrasive cleaners , steel wool, or
metal scouring pads as these can damage the
surfaces .
The removable crockery bowl and gl ass lid
are dishwasher safe, however care should be
taken not to chip or crack the crockery bowl
or lid.
The housing can be wiped over with a soft,
damp cloth and then dried thoroughly
CAUTION : DO NOT IMME RSE
HOUSING OR POWER CORD I N WATER
OR ANY OTHER LI QUID AS TH IS MAY
CAUSE ELECTROCUTION .
VEGETABLE SOUP - Se rves 16
90g but ter, optional 4 large car rots, diced
8 large pot atoes, peeled & di ced 2 sticks c elery, diced
4 large onio ns, peeled & diced 3 litres ch icken or beef stock
Salt & pep per to taste 1 cu p cream
2 tables poons chopped par sley
Melt but ter in a sauce pan, add vege tables an d cook for
15-20 minute s - stirring oc casional ly. Place veget ables in
Kambrook E ssentia ls Slow Cooker a nd add stock an d
seasonin g. Cover and cook on LOW fo r 6-8 ho urs. Just
before ser ving, sti r in cream and p arsley.
It is not nece ssary to coo k vegetables i n butter bef ore placing
in the Kambr ook Essent ials Slow Co oker, but it will e nhance
the fla vour.
VICHYSSOISE - Ser ves 12
4 leeks or o nions 60g butt er
1 extra on ion, peeled & chop ped Salt & pe pper to taste
4 medium po tatoes, peeled & d iced 1½ litres chicken s tock
2 cups milk 1 cup cream
1/3 cup so ur cream 2 tablespoon s chopped
chives
Halve the le eks leng thwise, w ash thorou ghly to remove
all grit , slice fine ly. If using onio ns, peel an d slice. Mel t
butter i n a pan, add lee ks or onion and c hopped oni on
and sauté ove r low heat until s oftened b ut not browne d.
Place in Ka mbrook Esse ntials Sl ow Cooker wit h
seasonin gs and pota toes. Stir i n stock and cove r, cook
on LOW for 10-12 hours or HI GH for 3- 4 hours. St ir
in milk, al low to cool the n puree in a blend er or food
processor. Stir i n cream, the n chill. Se rve toppe d with a
spoonful o f sour cream an d sprinkle w ith chives .
Vichysso ise may also be s erved hot .
CREAM O F MUSHROOM SOUP - Se rves 12
2 tables poons butter or m argarine 750 g mushroom, slice d
1 ½ litres ch icken stock 1 large onion c hopped
Salt & pep per, to taste 2 cup s cream
2 cups milk 4 tablespo ons flour
2 tables poons chopped par sley
Melt but ter in a sauce pan and add mus hrooms, sa uté
lightly. Pl ace mushroom s, chicken st ock, onio n and
seasonin g into Kamb rook Essent ials Slow Co oker and
stir well. C over and cook on LOW for 6 -10 hours,
or HIGH for 2½ - 3 hours. Abo ut 30 minute s before
serving , turn to HI GH then sti r in cream and mi lk. Blen d
four with a li ttle milk , add some of the h ot soup, and
blend unt il smooth. S tir flour mi xture into t he soup,
cook until t hickened. S erve top ped with par sley.
RECIPES
FRENC H ONION SO UP - Serves 16
4 litres be ef stock 6 onions, t hickly sliced
125g butte r 2 teaspo ons salt
2 tables poons sugar 4 table spoons flour
½ cup brand y 1½ cups grated P armesan cheese
Pour stock i nto Kambroo k Essenti als Slow Cooke r and
set on HIG H. Cook onio ns slowly in a pa n with but ter
for 15 minutes . Add salt, s ugar and fl our, stir well. Add
onion mixt ure to Kambr ook Essent ials Slow Co oker.
Cover and cook o n LOW for 6-8 ho urs or HIGH f or 3
hours. Add b randy and se rve sprink led with P armesan
cheese.
SWISS ST EAK - Serve s 8
2kg roun d steak, trimme d ½ cup flo ur
Salt & pep per to taste 2 sta lks celery, choppe d
4 carrots , peeled & chopped 2 onions, pee led & chopped
1 cup grate d Cheddar cheese 2x425g c ans tomatoes
2 teaspo ons Worcestershire s auce
Cut steak i n to servin g size pieces . Toss in flour mixed
with sea sonings. P lace in Kambr ook Essent ials Slow
Cooker. Add choppe d vegetabl es and Worceste rshire
sauce. Pour t omatoes ove r meat and veget ables. Cover
and cook on LOW for 7-10 hours or H IGH for 4 hour s.
Just befo re serving , sprinkl e with grat ed cheese.
CHILLI CO N CARNE - Se rves 12
1kg dry red k idney beans 1kg steak, cut into thin strips
1/3 cup f lour 2 teaspoon s chilli powder
2 teaspo ons salt 2 lar ge onions, choppe d
1x425 can tom atoes 1 lit re water
4 cloves gar lic
Wash the bea ns well. Toss the ste ak in flour m ixed
with sal t and chilli powd er. Place all ingred ients in the
Kambrook E ssentia ls Slow Cooker a nd stir well . Cover
and cook on LOW for 8 -9 hours.
CHICK EN IN A POT - Serv es 10-12
4 carrots , sliced 4 onions, p eeled & sliced
4 stalk s celery 2 kg chicke n pieces
1 tspn sal t 1 tspn ground black pepper
1 cup chicken stock or white wine 1½ tspn dried basil or oregano
Place half of t he carrots , onion and celer y in the
bottom of t he Kambrook E ssentials Slow Cooker.
Add the chicken p ieces. Add sal t, peppe r, liquid
and remainin g vegetables. Sprinkle with herbs .
Cover and cook on LOW for 6 -8 hours or HIGH
for 4 hours.
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BEEF IN R ED WINE -
Serves 12
125g butte r 2 bouquet g arni
1 cup flou r Salt & pep per to taste
1 leek, f inely chopped 1x700ml bo ttle red wine
2kg blad e or chuck steak, t rimmed
2 onions, p eeled & finely ch opped
2 carrots , peeled & finely c hopped
2 cloves gar lic, peeled & crus hed
2 tables poons chopped par sley
2 tables poons chopped chi ves
Cut meat int o cubes. Toss in fl our mixed wit h
seasonin gs. Heat bu tter in a fr ypan and brow n the
meat quick ly over high he at. Place t he meat into t he
Kambrook E ssentia ls Slow Cooker a nd add onions , leek,
carrots , garlic, p arsley and ch ives. Add bou quet garni .
Pour red wine in to pan used fo r browning the m eat and
bring to boi l. Pour heate d liquid into t he Kambroo k
Essenti als Slow Coo ker, cover and cook on LOW for
6-8 h ours or HIG H for 3-4 h ours.
CHICK EN MARE NGO - Serve s 10-12
2kg chic ken pieces or drums ticks 2 t ablespoons f lour
Salt & pep per to taste 2 tab lespoons vegeta ble oil
2 tables poons butter 4 cloves g arlic, crushed
2 litres ch icken stock 1/3 c up brandy
4 large tomatoes, peeled & chopped 24 mu shrooms, chopp ed
2 bouquet g arni 2 t ablespoons chop ped
p arsley
Cut chicken i nto servi ng pieces, p at each piece d ry and
toss in fl our mixed wit h seasoning s. Heat oil a nd butter
in a pan, add t he chicken pie ces and cook over m edium
heat unti l golden, tur ning freque ntly. Remove from p an,
drain and p lace in Kambr ook Essent ials Slow Co oker.
Add the gar lic, stock , brandy, tom atoes, mu shrooms and
bouquet g arni. Cover an d cook on LOW for 6- 8 hours
or HIGH for 4 -6 hours. Ser ve on a bed of hot ric e or
couscous an d sprinkle w ith parsl ey.
To thicken the sauc e, blend 2 tabl espoons f lour and 2
tablespo ons milk unt il smooth. Re move the chic ken from
the Kambroo k Essenti als Slow Coo ker, stir the f lour mixt ure
into the sau ce and cook on HI GH for 10 minutes, s tirring
occasion ally.
IRISH STEW - Serve s 12
2kg lamb neck chops 1 kg potatoes, peeled & sliced
500g onions, pee led & sliced Salt & pepper, to taste
3 cups water ¼ teaspoon dried herbs
2 bay leaves
Trim any excess fat fr om chops. Pl ace onions, p otatoes
then chop s into Kambr ook Essent ials Slow Co oker, then
add remaini ng ingredie nts. Cover and c ook on LOW for
8-10 hours or H IGH for 4- 5 hours. The s tarch for m the
potatoe s should make t his stew thi ck and creamy.
COQ AU VIN -
Serves 10-12
2kg chic ken pieces 6 slices b acon, trimmed & dic ed
10 small onio ns, sliced 8 small oni ons, peeled & quar tered
500g mu shrooms 2 cloves gar lic, peeled & crus hed
Salt & pep per, to taste 1 t easpoon dried thy me
2 cups red wi ne 1 litre chi cken stock
16 small pot atoes, Chopped p arsley
scrubbe d & halved
In a large pa n, fry the c hicken piece s until browne d well
on all sides - s et aside. Us ing the same p an brown the
bacon and sli ced onions, d rain off e xcess fat and se t
aside wit h chicken. Pl ace the onion s, mushroo ms and
garlic in t he Kambrook E ssentia ls Slow Cooke r. Add
the chicke n, bacon and sl iced onions , salt and pep per to
taste , thyme, pot atoes, wi ne and stock . Cover and cook
on LOW for 7-8 hours o r HIGH for 3 -4 hours . Serve
garnish ed with chop ped parsle y.
BEEF CU RRY -
Serves 12
2 kg blade o r chuck steak ½ cup flour
1/3 cup cu rry power (or to tas te) 1/ 3 cup vegetable oi l
2 large onio ns, peeled & fine ly chopped 1 teaspo on salt
2 pieces fre sh ginger, grated 2 ci nnamon sti cks
2 tables poons vinegar 2 strip s lemon rind
2 litres be ef stock 8 cloves ga rlic, peeled
& crushed
Cut steak i nto 2.5 cm cubes, t oss in the fl our mixed wit h
the curr y powder. Lightly br own the meat in a p an with
the oil, on ions, garl ic and ginger. Place i n the Kambro ok
Essenti als Slow Coo ker and remain ing ingredie nts. Mix
well, cover an d cook on LOW for 8-9 hou rs or HIGH
for 4 hours. S erve wit h fluff y steame d rice.
MEATBALLS IN CREAMY MU SHROOM
SAUCE - Serv es 12
1kg minced be ef 500g pork mince
2x60g e ggs ¼ cup chopp ed parsley
Salt & pep per, to taste 3 cups f resh bread crumbs
Mushroom S auce:
2 cups sour cr eam 2 cups beef s tock
½ cup flou r ½ cup sherr y
2 teaspo ons paprika
2x440 g can mushrooms in b utter sauce
Place all th e mushroom sa uce ingredie nts except s our
cream int o Kambrook E ssential s Slow Cooker an d stir
to combine . Mix all ingr edients fo r meatball s together
in a bowl and sh ape into wal nut size ball s. Fry meat balls
in a pan then a dd to sauce in th e Kambrook E ssentia ls
Slow Cooker. Cover and c ook on LOW for 6- 8 hours
or HIGH for 2 -4 hours . Fiftee n minutes be fore servi ng,
switch to H IGH and st ir in the sour cre am. Ser ve with
fluff y rice or couscous.
10
RECIPES
CHICK EN PARIS IENNE - S erves 12
12 chicken bre asts Salt & pep per, to tast e
1 teaspo on paprika 1 cup dry wh ite wine
1x440g ca n sliced mushrooms 2 cups sour c ream
1 teaspo on paprika 2x440 ml cans cream of
chicken so up
Sprink le chicken bre asts ligh tly with s alt, pep per and
paprik a. Place in t he Kambrook E ssentia ls Slow Cooker.
Mix toget her wine, so up, mushroom s and sour crea m.
Pour over chicke n breast , sprinkl e with papr ika. Cover
and cook on LOW for 6 -8 hour s or HIGH for 4 -6
hours.
Note: if c ooking on HI GH, do not add s our cream unt il the
last 30 minu tes of cooki ng time. Ser ve with ri ce or noodles .
MEAT LOAF - Serves 10-12
2 kg lean mince steak 500g sausage mince
2 onions, peeled & diced 4 cloves garlic, peeled & crushed
2x425g cans tomatoes ½ cup tomato sauce
2 cups diced bread 4x60g eggs
Salt & pepper, to taste 4 potatoes, peeled & sliced
1 tablespoon Worcestershire sauce
Sauce:
1 cup tomato sauce ½ cup brown sugar
3 teaspoons dry mustard 1 teaspoon nutmeg
Combine me ats, onio n, garlic , tomatoes , tomato sa uce,
bread, eg gs, Worceste rshire sau ce and season ings to
taste . Mix well and sh ape into a loa f. Place slice d potato
into the bo ttom of the K ambrook Es sential s Slow
Cooker and pl ace meat loaf o n top. Combin e sauce
ingredie nts and pour s auce over meat lo af. Cover and
cook on LOW for 8 -10 hours.
GLA ZED COR NED BEE F -
Serves 10-12
2 bay leaves 1 large onion, sliced
3 strips orange peel 4 whole cloves
2 litres water 2-2.5 kg corned beef
Glaze:
4 tablespoons orange juice 4 tablespoons honey
2 tablespoons Dijon mustard
Place bay le aves, onion, o range peel , cloves and wat er in
Kambrook E ssentia ls Slow Cooker a nd mix well. Add
corned bee f with the f at side facing u pwards. Cove r and
cook on LOW for 10-12 hours o r HIGH for 5 -6 hours
or until te nder. Remove meat from t he liquid. S core
(cut) th e top of the cor ned beef in cr isscross di amond
or triang le shapes. I nsert ex tra cloves i nto the cent re
of each dia mond if desir ed. Place cor ned beef on a he at
proof plat ter. Mix all gla ze ingredien ts togeth er until
smooth and b lended. S poon glaz e over the corned b eef.
Bake in a pre -heated ove n at 200º C for 20-3 0 minutes,
basting o ccasiona lly with gl aze. Ser ve hot or cold.
PORK & VEAL PICNIC TER RINE
- Serves 12-14
1.5 kg por k & veal mince 2 c loves garlic, cru shed
Salt & pep per, to taste ½ tea spoon dried thyme
½ teaspo on ground cloves 2x60g eggs
Grated r ind 1 lemon ½ cup d ry sherry or bra ndy
2 bay leaves 1 l itre water
Lemon sli ces to garnish
Lightly g rease a heat p roof terrin e dish or loaf ti n which
will fit i nto the Kam brook Essen tials Slow C ooker.
Combine mi nced meat , garlic, se asoning s, thyme, cl oves,
eggs, l emon rind and s herry or br andy, mix well. S poon
into the te rrine dish a nd smooth out t he top, arr ange
bay leaves and l emon slices o n top. Cover the t errine
dish with a l id or a few layers of f oil and secure . Place 1
cup of wate r in the Kambro ok Essent ials Slow Coo ker
and a small t rivet or uptu rned heat pro of saucer. Lower
terrine o nto the trive t in the Kamb rook Essen tials Slow
Cooker, cover with li d and cook on LOW for 8 -9 hours,
or HIGH for 5 -6 hours. Remove the t errine from t he
Kambrook E ssentia ls Slow Cooker, cool w ith a weight
on top of the t errine the n chill. Ser ve with crusty bre ad
and spicy ch utney.
Note: Re plenish wat er in the crocke ry bowl duri ng the
cooking t ime if requi red. Ensur e the water doe s not ingress
into the ter rine dish.
RATATOUILL E
- Serves 8 -12
8 tomatoe s, sliced 4 onions, pee led & sliced
6 large zucc hini, sliced S alt & pepper to ta ste
1 cup oil
2 medium eg g plants, cube d but not peeled
4 cloves gar lic, peeled & crus hed
4 red capsi cum, trimmed & slic ed
Place onio ns in the Kamb rook Essen tials Slow C ooker
first t hen add remai ning ingredi ents. Cover a nd cook on
LOW for 8-9 hours . The veget ables shoul d be soft but
not mushy. Ser ve Ratatou ille hot or cold , as a filli ng for
crepes and o melett es, as an accom paniment t o meats
and poultr y, over a bed of rice or c ouscous or wi th a hot
dish of pas ta.
SCALLOPE D POTATOES - Serves 8
12 slices bacon , trimmed
4 onions, p eeled & thinly slic ed
Salt, p epper & paprika t o taste
2 cups grat ed Cheddar cheese
2 x 285g can s cream of asparag us or mushroom soup
16-20 mediu m potatoes, pee led & thinly sliced
Cut bacon in to pieces. P lace a quar ter of the baco n,
potato an d onion into t he Kambrook E ssentia ls Slow
Cooker. Sprink le with sal t, peppe r and paprik a, then
grated ch eese, repe at this proce dure three mo re times
until all of t he potato es are used. Ge ntly pour t he
undilute d soup over the to p. Sprink le with papr ika,
cover and cook on LOW fo r 9-10 hours, or HI GH for
RECIPES
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Page 7
12 13
5-6 ho urs.
BAKED POTATOES
Perfec t for the barb ecue or when co oking for a crowd .
Fill the Ka mbrook Esse ntials Sl ow Cooker wit h like
sized scrub bed and but tered pot atoes - the K ambrook
Essenti als Slow Coo ker will hold ap proximatel y 18-20
potatoe s. Sprink le with sea soned salt , cover and cook
on LOW for 8-10 hours . To serve drizzle ove r sour
cream and sp rinkle wi th chopped c hives or pars ley
- serve dire ctly in the b owl to the ta ble.
OLD FASHIONED SAGO PUD DING
Serves 12
1 cup sago 2 cups milk
2 cups suga r 2 cups sult anas
2 cups fres h bread crumbs 2 table spoons melted bu tter
1 tablespoon bicarbonate of soda 2x60g eggs
2 litres w ater
Soak sago i n milk overnigh t. Add rem aining ingre dients
and mix thor oughly. Place mi xture into a he at proof
pudding bow l or casserol e dish that f its in the
Kambrook E ssentia ls Slow Cooker. Cover t he bowl
or dish wit h foil and secure a round the edg es. Place
a small tri vet or upturn ed heat proof s aucer into t he
Kambrook E ssentia ls Slow Cooker a nd add 2 litres o f
water. Place th e pudding bowl o nto the triv et. Cover
and cook on HI GH for 5- 6 hours. Se rve hot or war m
with thic kened cream a nd a sprinkl e of cinnamo n or
nutmeg.
Note: Re plenish wat er in the crocke ry bowl duri ng the
cooking t ime if requi red. Ensur e the water doe s not ingress
into the pudd ing bowl.
RICE CU STARD - Serves 12-14
3 cups rice 2 litres boil ing water
6 x 60g egg s 2 cups sug ar
1½ litres milk 1 teasp oon vanilla esse nce
60 g butt er Nutm eg to taste
1 cup raisi ns
Wash rice tho roughly unde r cold runnin g water. Cook
in boiling w ater for 20 min utes. Dr ain well and put i nto
a greased he at proof pudd ing bowl or dish t hat will f it
in the Kamb rook Essen tials Slow C ooker. Beat egg s
with sug ar, add remaining ing redients t hen stir int o the
rice. Cover b owl with foil a nd secure. Add 1 l itre of
water and a sm all trivet o r upturned he at proof sauc er
into the Ka mbrook Ess entials S low Cooker. Place rice
custard i n the bowl onto t he trivet . Cover with li d and
cook on LOW for 7-9 hours. S erve war m.
Note: Re plenish wat er in the crocke ry bowl duri ng the
cooking t ime if requi red. Ensur e the water doe s not ingress
into the pudd ing bowl or dis h.
BAKED AP PLES -
Serves 12
1 cup dried f ruits ½ cup brown s ugar
2 teaspo ons cinnamon 8 0 g butter
1 litre wat er 2 t ablespoons suga r
12 small Gran ny Smith apples, w ashed & cored
Mix toget her the drie d fruits, b rown sugar, cinnam on
and butt er. Fill the centre o f each apple w ith the drie d
fruit mix ture and place i n the Kambro ok Essent ials Slow
Cooker. Combine w ater and sug ar and pour into t he
Kambrook E ssentia ls Slow Cooker, cover an d cook on
LOW for 8 hours. Se rve warm wi th custa rd, cream or
ice-cre am.
POACHED PEA RS IN RED W INE
Serves 12-14
1 litre dr y red wine 2 cups brown s ugar
12-14 medium pears , peeled & stems re moved
Peel from 1 le mon, cut in strips .
Put wine and s ugar in the K ambrook Es sentials S low
Cooker. Cover and cook o n HIGH unt il the sugar is
dissolved . Place the pe ars into th e Kambrook E ssentia ls
Slow Cooker, turn t he pears to co at in the wine
mixture . Add the lemon p eel, cover and c ook on LOW
for 4- 6 hours, tur ning occas ionally or b asting wit h
the wine mi xture. Ser ve pears drizzled wi th the wine
mixture .
BREAD & BUTTER PUD DING
Serves 12
8 slices bre ad, buttered 1 cup m ixed dried fruit
½ cup sugar 4x60g eg gs
5 cups milk 2 t easpoons vani lla essenc e
1 litre wat er
Layer half o f the bread sli ces, but tered side up, i n a
greased he at proof dish w hich will f it in the Kam brook
Essenti als Slow Coo ker. Add a layer of fruit an d sugar
over the brea d and continue t he layers unt il all bread is
used. Lig htly beat t he eggs, m ilk and vanil la togethe r,
gently po ur over the bread . Allow to st and for 30
minutes . Cover dish wit h foil and secur e. Add 1 litre of
water and a sm all trivet , or upturned heat proo f saucer
to the Kam brook Essen tials Slow C ooker. Place puddi ng
onto the tr ivet cover and co ok on HIGH for 4 -5 hours.
Serve wi th whipped c ream and a spr inkle of cinn amon.
Note: Re plenish wat er in the crocke ry bowl duri ng the
cooking t ime if requi red. Ensur e the water doe s not ingress
into the pudd ing bowl or dis h.
RECIPES NOTES
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Page 8
14
Kambrook warrants the purchaser against
defects in workmanship and material for a
period of 12 months from the date of purchase
(3 months commercial use).
Guarantee and purchase receipt for this
product are to be retained as proof of
purchase and must be presented if making a
claim under the Kambrook guarantee.
Kambrook reserves the right to replace or
repair the appliance within the warranty
period.
Warranty does not apply to any defect,
deterioration, loss, injury or damage
occasioned by, or as a result of the misuse
or abuse, negligent handling or if the product
has not been used in accordance with the
instructions. The guarantee excludes breakages
and consumable items such as kneading blades.
This warranty is void if there is evidence of the
product being tampered with by unauthorised
persons.
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced. In the event of
Kambrook choosing to replace the appliance,
the guarantee will expire at the original
date, i.e. 12 months from the original date of
purchase.
In Australia, this KAMBROOK Guarantee is
additional to the conditions and guarantees
which are mandatory as implied by the Trade
Practises Act 1974 and State and Territory
legislation.
For service, spare parts or product information
in Australia, please call KAMBROOK on the
Customer Service Line; 1300 139 798.
For service, spare parts or product information
in New Zealand, please call KAMBROOK New
Zealand; 0800 273 845. For spare parts phone
0800 273 845.
If claiming this guarantee the product must be
returned freight prepaid.
KAMBROOK 12 MONTH REPLACEMENT WARRANTY
YOUR PURCHASE RECORD (Please complete)
DATE OF PURCHASE ___ ______ ______ ____
MODEL NUMBER ______________ ______ __
SERIAL NUMBER _____ ______ ______ _____
PURCHASED FROM ___________ ______ ___
Kambrook - Australia
461 Plummer Street, Port Melbourne, 3207, Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621337
Kambrook - New Zealand
Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980
Customer Service Fax 0800 288 513
Attach a copy of the purchase receipt here.
(Please don’t return purchase record until
you are making a claim)
Due to continual improvement in design or otherwise, t he product you purch ase may differ slightly from the illustration in this b ook. Issue 1/07
KAMBROOK 12 MONTH REPLACEMENT WARRANTY
Register your warranty at www.kambrook.com.au/service.asp
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