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 B13
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
Stainless
Slow Cooker
KSC110
Instruction Booklet
Important
Please retain your instruction
book for future use.
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
www.kambrook.com.au or www.kambrook.co.nz
Contents
Kambrook Recommends p4
Safety First
Your Kambrook Stainless p7
Slow Cooker
Using Your Kambrook Stainless p8
Slow Cooker
Using The Temperature p9
Control Settings
A Beginner’s Guide to p10
Slow Cooking
Hints and Tips p14
Care and Cleaning p15
Rec ip es p16
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
Slow Cooker
• Carefully read all instructions before
operating the appliance for the first time and
save for future reference.
• Remove and safely discard any packaging
material and promotional labels before using
the appliance for the first time.
• To eliminate a choking hazard for young
children remove and safely discard the
protective cover fitted to the power plug of
this s low cooker.
• When unpacking the slow cooker, check
to see you have received all the items
listed in the parts list, before discarding
the packaging.
• Do not place the slow cooker near the edge
of a bench or table during operation. Ensure
that the surface is level, clean and free of
water and other substances.
• Always ensure the slow cooker is properly
assembled before use. Follow the instructions
provided in this book.
• Always operate the slow cooker on a stable
and heat resistant surface.
• Do not operate the slow cooker on a sink
drain board.
• Use the removable cooking bowl supplied
with the slow cooker. Do not use any other
bowl inside the slow cooker housing.
• Do not use a damaged, cracked or dented
removable cooking bowl. If damaged or
dented, replace bowl before using.
• Never plug in or switch on the slow cooker
without having the removable cooking bowl
placed inside the slow cooker housing.
• Do not place food or liquid in the slow cooker
housing. Only the removable cooking bowl is
designed to contain food or liquid.
• Never operate the slow cooker without food
and liquid in the removable cooking bowl.
Ensure the cooking bowl is at least ½ to ¾ full
of food or liquid before switching on the
slow cooker.
• Do not touch hot sur faces. Use the handle
for lif ting and carrying the s low cooker and
use oven mitts to remove the lid and or
removable cooking bowl. Lif t and remove
the lid carefully and angled away from you
to avoid scalding from escaping steam.
Allow the slow cooker to cool completely
before moving or cleaning any parts.
4
• Do not allow water from the lid to drip
into the slow cooker housing, only into the
removable cooking bowl.
• Always have the glass lid placed correctly
into position on the removable cooking bowl
throughout operation of the slow cooker
unless states in the recipe to have it removed.
• The gla ss lid has been specially treated
to make it stronger, more durable and
safer than ordinar y glass, however it is not
unbreakable. If struck extremely hard, it
may break or weaken, and could at a later
time shatter into many small pieces without
apparent cause.
• High humidity, altitude, cold tap water,
ingredients and minor fluctuations may
slightly af fect the cooking times in the
slow cooker.
• These times are approximate. Times can
vary depending on ingredients and
quantities in recipes.
• Extreme caution mu st be used when the slow
cooker contains hot food and liquids.
• The temperature of accessible surfaces will
be high when the slow cooker is operating
and for some time after use.
• Do not place the slow cooker directly on a
heat sensitive bench top, such as a stone
bench top, when cooking. Thi s type of bench
top is heat sensitive to uneven heat and
may crack if heated locally. To cook on a
heat sensitive bench top, place a chopping
board or heat proof matt underneath the
slow cooker.
• Do not place the removable cooking bowl
when hot on any surface that may be
affected by heat.
• Avoid sudden temperature changes. Do
not place frozen or very cold foods into the
removable cooking bowl when it is hot. Do
not place hot removable cooking bowl into
cold wat er.
• Do not use the removable cooking bowl for
food storage. The removable cooking bowl is
not suitable for storing food in the freezer.
• Do not use the removable cooking bowl
in a microwave oven. Do not place the
removable cooking bowl onto a heat gas or
electric burner.
• Do not reheat food using your removable
cooking bowl.
• Always slow cook with the glass lid on for the
recommended time.
• Ensure the removable cooking bowl is
correctly positioned in the slow cooker base
before you commence cooking.
• If you are not home during the slow cooking
proces s and the power goes out, throw away
the food even if it looks done.
• If you are at home, finish cooking the
ingredients immediately by some other
means such a s on a gas stove, on the
outdoor grill or at a house where the
power is on.
• When you are at home, and if the food was
completely cooked before the power went
out, the food should remain safe up to two
hours in the cooker with power of f.
• To avoid an electrical overload, it is
recommended that no other appliances
are plugged into the sa me circuit as your
slow cooker when it is in use.
• Do not operate the slow cooker on an incline
plane. Do not move while the slow cooker is
switched on.
• Do not leave the slow cooker unattended
when in use.
• Do not place anything, other than the lid,
on top of the slow cooker when assembled,
when in use and when stored.
• Do not place anything on top of the lid when
assembled, when in use and when stored.
• Do not use chemicals , steel wool, meta l
scouring pad or abrasive cleaners to clean
the outside of the slow cooker housing or
cooking bowl as these can damaged the
housing or the coating of the cooking bowl.
• Keep the slow cooker clean. Follow
the cleaning instructions provided in
this book.
5
Important Safeguards For All
Electrical Appliances
• Fully unwind the power cord before use.
• Connect only to a 23 0V or 240V power outlet.
• Do not let the power cord hang over the
edge of a bench or table, touch hot surfaces
or become knotted.
• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid or
allow moisture to come in contact with
the part, unless it is recommended in the
cleaning instructions.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience a nd knowledge,
unless they have been given super vision or
instruction concerning use of the appliance
by a person responsible for their safety.
• 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
authorized 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 boats. Do not use outdoors.
Misuse may cause injury.
• 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 res idual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
• Always turn the appliance to the OFF
position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in u se.
• Before cleaning, always turn the appliance
to the OFF position, switch of f at the power
outlet, unplug at the power outlet and
remove the power cord, if detachable, from
the appliance and allow a ll parts to cool.
• Do not place this appliance on or near
a heat source, such as hot plate, oven
or heaters.
• Position the appliance at a minimum
distance of 20cm away from walls, curtains
and other heat or steam sensitive materials
and provide adequate space above and on
all sides for air circulation.
6
Your Kambrook Stainless Slow Cooker
1. Glass lid allows you to monitor
food during cooking
2. Removable crockery bowl with 6
litre capacity
3. Cool touch handles
4. Brushed stainless steel housing
5. Temperature Control Dial with
Low, High and Auto Settings
6. Power ‘On’ Light
7
Using Your Kambrook Stainless Slow Cooker
Before First Use
Before first use remove all promotional
stickers and packaging material.
Wash the removable crockery bowl
and glass lid in hot, soapy water, rinse
and dry thoroughly.
Ensure the interior of the stainless steel
housing is clean and clear of any
debris.
Operating Instructions
Before placing the removable
crockery bowl in the stainless steel
housing, ensure the exterior is clean.
This will ensure proper contact with
the inner cooking surface.
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 the
glass lid into position.
Insert the removable crockery bowl
into the stainless steel housing.
Plug the Slow Cooker into a 230V or
240V power outlet and switch the
power on at the power outlet.
Select the required setting using
the temperature control dial or as
recommended in the recipe section.
When cooking is complete, turn the
temperature control dial to the OFF
position, switch off at the power outlet
and then unplug.
Important
Always use the Slow Cooker on a dry,
level surface.
Never operate without food and
liquid in the removable crockery bowl.
Never operate without the removable
crockery bowl positioned in the
stainless steel housing.
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 mitts
when removing the removable
crockery bowl when hot.
Do not place the removable crockery
bowl when hot on any hot surface
that may be affected by heat.
CAUTION : Always lift
and remove the glass
lid carefully and angled
away from yourself to
avoid scalding from
escaping steam.
8
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.
9
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 flavour, moist and
tender. The 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.
Here is a guide to help simplify the
process of slow cooking, allowing you
to obtain maximum satisfaction from
your Slow Cooker:
Timing
Always allow sufficient time for the
food to cook. It is almost impossible
to over-cook in the 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 vary accordingly. Each
recipe will give specific instructions
indicating the appropriate settings
and suggested cooking times.
Adapting Cooking Time
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:
NOTE: High humidity, altitude,
cold tap water and 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.
Adapting Liquid Amounts
When food is cooking in your Slow
Cooker, most moisture is retained. To
allow for this when using traditional
recipes it is advisable to halve the
liquid content.
However, after cooking if the liquid
quantity is excessive, remove the lid
and operate the 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.
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.
Traditional Recipe Time
15–30 minutes 4–6 hours on Low Setting
60 minutes 6–8 hours on Low Setting
1–3 hours 8–12 hours on Low Setting
10
Kambrook Stainless
Slow Cooker Recipe Time
A Beginner’s Guide to Slow Cooking continued
Preparing Meat and Poultry
Select the leanest cuts when purchasing meat. Trim the meat or poultry of any
visible fat. If possible, purchase chicken portions without the skin. Otherwise,
the slow cooking process will result in extra liquid being formed from the fat as it
melts.
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.
Suitable Meat Cuts for Slow Cooking
Meat Suggested Cut
Beef
Lamb
Veal
Pork
Browning before Slow
Cooking
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. Prebrowning 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.
Beef Chuck, Skirt, Round Steak,
Boneless Shin [Gravy] Beef, Bone-In
Shin [Osso Bucco].
Lamb Shanks, Drumsticks [Frenched
Shanks] Neck Chops, Best Neck
Chops, Boned Out Forequarter or
Shoulder.
Diced Leg, Shoulder/ Forequarter
Chops and Steaks, Neck Chops,
Knuckle [Osso Bucco].
Leg Steaks, Diced Belly, Diced
Shoulder, Boneless Loin Chops.
Roasting
Roasting meats in the Slow Cooker
creates tender, flavoursome 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.
Meat will not brown during the
roasting process, so for browner results
seal in a frypan before roasting.
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.
11
A Beginner’s Guide to Slow Cooking continued
Suitable Cuts for Roasting
Meat Suggested Cut
Beef
Lamb
Veal
Pork
Blade, Rump, Rib Roast, Sirloin, Fresh
Silverside, Topside.
Leg, Mid Loin, Rack, Crown Roast,
Shank, Shoulder, Mini Roasts.
Leg, Loin, Rack, Shoulder/Forequarter.
Loin, Neck, Leg Racks. [remove skin
and fat]
Pot Roasting
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 Suggested Cut
Beef
Beef Topside, Blade, Silverside Roasts,
Rolled Brisket
12
Lamb
Veal
Pork
Forequarter, Shank, Shoulder
Shoulder/Forequarter
Loin, Neck
A Beginner’s Guide to Slow Cooking continued
Preparing Vegetables
Vegetables should be cut into evensized pieces to ensure more even
cooking. Frozen vegetables must be
thawed before adding to other foods
cooking in the Slow Cooker.
Preparing Dried Beans and
Pulses
If time permits, overnight soaking of
dried beans and pulses is preferable.
After soaking, drain and place in the
Slow Cooker and cover with sufficient
water to reach double their volume.
Cook beans on the High Setting for
2–4 hours or until tender. Pre-soaked
beans and pulses will cook a little
faster.
13
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 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 setting and cook for 35–40
minutes until the liquid reduces.
Do’s
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 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 onto a heat proof placemat
when serving from the crockery 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 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
Place water or other liquids into the
base of the stainless steel housing
Slow Cooker.
Immerse the stainless steel housing,
cord or plug of the Slow Cooker in
water.
Touch hot surfaces with bare hands.
CAUTION : Ensure
removable crockery
bowl is correctly
positioned in the
stainless steel housing
before you commence
cooking.
14
Care and Cleaning
Before cleaning, switch the
temperature control dial to OFF and
switch off the Slow Cooker at the
power outlet and then unplug.
Always allow the appliance to cool
before cleaning.
To remove stubborn, cooked-on foods
in the removable crockery bowl,
soften by filling with warm, soapy
water and allow to soak for 20–30
minutes. Remove by lightly scrubbing
with a soft nylon kitchen brush.
The removable crockery bowl and
glass 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
glass lid are dishwasher safe, however
care should be taken not to chip or
crack the crockery bowl or lid.
The stainless steel housing can be
wiped over with a soft, damp cloth
and then dried thoroughly.
CAUTION : Do not
immerse stainless steel
housing or power cord
in water or any other
liquid as this may cause
electrocution.
15
Recipes
16
Recipes
Vegetable Soup
Serves 16
90g butter, optional
4 large carrots, diced
8 large potatoes, peeled & diced
2 sticks celery, diced
4 large onions, peeled & diced
3 litres chicken or beef stock
Salt & pepper to taste
1 cup cream
2 tablespoons chopped parsley
1. Melt butter in a saucepan, add
vegetables and cook for 15–20
minutes – stirring occasionally.
2. Place vegetables in Slow Cooker and
add stock and seasoning.
3. Cover and cook on LOW for 6–8 hours.
4. Just before serving, stir in cream and
pa r s l ey.
It is not necessary to cook vegetables in
butter before placing in the Slow Cooker,
but it will enhance the flavour.
Vichyssoise
Serves 12
4 leeks or onions
60g butter
1 extra onion, peeled & chopped
Salt & pepper to taste
4 medium potatoes, peeled & diced
11⁄2 litres chicken stock
2 cups milk
1 cup cream
1
⁄3 cup sour cream
2 tablespoons chopped chives
1. Halve the leeks lengthwise, wash
thoroughly to remove all grit, slice
finely.
2. If using onions, peel and slice. Melt
butter in a pan, add leeks or onion
and chopped onion and sauté
over low heat until softened but not
browned. Place in Slow Cooker with
seasonings and potatoes.
3. Stir in stock and cover, cook on LOW
for 10–12 hours or HIGH for 3–4 hours.
4. Stir in milk, allow to cool then puree
in a blender or food processor. Stir in
cream, then chill.
5. Serve topped with a spoonful of sour
cream and sprinkle with chives.
Vichyssoise may also be served hot.
17
Cream of Mushroom Soup
French Onion Soup
Serves 12
2 tablespoons butter or margarine
750g mushroom, sliced
11⁄2 litres chicken stock
1 large onion chopped
Salt & pepper, to taste
2 cups cream
2 cups milk
4 tablespoons flour
2 tablespoons chopped parsley
1. Melt butter in a saucepan and add
mushrooms, sauté lightly.
2. Place mushrooms, chicken stock,
onion and seasoning into Slow Cooker
and stir well.
3. Cover and cook on LOW for 6–10
hours, or HIGH for 2
1
⁄2 –3 hours.
4. About 30 minutes before serving, turn
to HIGH then stir in cream and milk.
5. Blend flour with a little milk, add
some of the hot soup, and blend until
smooth. Stir flour mixture into the soup,
cook until thickened.
6. Serve topped with parsley.
Serves 16
4 litres beef stock
6 onions, thickly sliced
125g butter
2 teaspoons salt
2 tablespoons sugar
4 tablespoons flour
1
⁄2 cup brandy
11⁄2 cups grated Parmesan cheese
1. Pour stock into Slow Cooker and set
on HIGH.
2. Cook onions slowly in a pan with
butter for 15 minutes.
3. Add salt, sugar and flour, stir well. Add
onion mixture to Slow Cooker.
4. Cover and cook on LOW for 6–8 hours
or HIGH for 3 hours.
5. Add brandy and serve sprinkled with
Parmesan cheese.
18
Swiss Steak
Chilli Con Carne
Serves 8
2 kg round steak, trimmed
1
⁄2 cup flour
Salt & pepper to taste
2 stalks celery, chopped
4 carrots, peeled & chopped
2 onions, peeled & chopped
2 teaspoon Worcestershire sauce
2 x 425g cans tomatoes
1 cup grated Cheddar cheese
1. Cut steak in to serving size pieces. Toss
in flour mixed with seasonings. Place in
Slow Cooker.
2. Add chopped vegetables and
Worcestershire sauce. Pour tomatoes
over meat and vegetables.
3. Cover and cook on LOW for 7–10 hours
or HIGH for 4 hours.
4. Just before serving, sprinkle with
grated cheese.
Serves 12
1 kg dry red kidney beans
1 kg steak, cut into thin strips
1
⁄3 cup flour
2 teaspoons chilli powder
2 teaspoons salt
2 large onions, chopped
1 x 425 can tomatoes
1 litre water
4 cloves garlic
1. Wash the beans well.
2. Toss the steak in flour mixed with salt
and chilli powder.
3. Place all ingredients in the Slow
Cooker and stir well.
4. Cover and cook on LOW for 8–9 hours.
19
Chicken in a Pot
Beef in Red Wine
Serves 10–12
4 carrots, sliced
4 onions, peeled & sliced
4 stalks celery
2 kg chicken pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chicken stock or white wine
11⁄2 teaspoon dried basil or oregano
1. Place half of the carrots, onion and
celery in the bottom of the Slow
Cooker.
2. Add the chicken pieces.
3. Add salt, pepper, liquid and
remaining vegetables. Sprinkle with
herbs.
4. Cover and cook on LOW for 6–8 hours
or HIGH for 4 hours.
Serves 12
2 kg blade or chuck steak, trimmed
1 cup flour
Salt & pepper to taste
125g butter
2 onions, peeled & finely chopped
1 leek, finely chopped
2 carrots, peeled & finely chopped
2 cloves garlic, peeled & crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
1 x 700ml bottle red wine
1. Cut meat into cubes. Toss in flour
mixed with seasonings. Heat butter in
a frypan and brown the meat quickly
over high heat.
2. Place the meat into the Slow Cooker
and add onions, leek, carrots, garlic,
parsley and chives. Add bouquet
garni.
3. Pour red wine into pan used for
browning the meat and bring to boil.
4. Pour heated liquid into the Slow
Cooker, cover and cook on LOW for
6–8 hours or HIGH for 3–4 hours.
20
Chicken Marengo
Irish Stew
Serves 10–12
2 kg chicken pieces or drumsticks
2 tablespoons flour
Salt & pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 cloves garlic, crushed
2 litres chicken stock
1
⁄3 cup brandy
4 large tomatoes, peeled & chopped
24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped parsley
1. Cut chicken into serving pieces, pat
each piece dry and toss in flour mixed
with seasonings.
2. Heat oil and butter in a pan, add
the chicken pieces and cook over
medium heat until golden, turning
frequently.
3. Remove from pan, drain and place in
Slow Cooker.
4. Add the garlic, stock, brandy,
tomatoes, mushrooms and bouquet
garni.
5. Cover and cook on LOW for 6–8 hours
or HIGH for 4–6 hours.
6. Serve on a bed of hot rice or couscous
and sprinkle with parsley.
To thicken the sauce, blend 2
tablespoons flour and 2 tablespoons milk
until smooth. Remove the chicken from
the Slow Cooker, stir the flour mixture
into the sauce and cook on HIGH for 10
minutes, stirring occasionally.
Serves 12
2 kg lamb neck chops
1 kg potatoes, peeled & sliced
500g onions, peeled & sliced
Salt & pepper, to taste
3 cups water
1
⁄2 teaspoon dried herbs
2 bay leaves
1. Trim any excess fat from chops.
2. Place onions, potatoes then chops
into Slow Cooker, then add remaining
ingredients.
3. Cover and cook on LOW for 8–10 hours
or HIGH for 4–5 hours.
The starch form the potatoes should make
this stew thick and creamy.
21
Coq Au Vin
Beef Curry
Serves 10–12
2 kg chicken pieces
6 slices bacon, trimmed & diced
10 small onions, sliced
8 small onions, peeled & quartered
500g mushrooms
2 cloves garlic, peeled & crushed
Salt & pepper, to taste
1 teaspoon dried thyme
16 small potatoes, scrubbed & halved
2 cups red wine
1 litre chicken stock
Chopped parsley
1. In a large pan, fry the chicken pieces
until browned well on all sides – set
aside.
2. Using the same pan brown the bacon
and sliced onions, drain off excess fat
and set aside with chicken.
3. Place the onions, mushrooms and
garlic in the Slow Cooker. Add the
chicken, bacon and sliced onions, salt
and pepper to taste, thyme, potatoes,
wine and stock.
4. Cover and cook on LOW for 7–8 hours
or HIGH for 3–4 hours.
5. Serve garnished with chopped
pa r s l ey.
Serves 12
2 kg blade or chuck steak
1
⁄2 cup flour
1
⁄3 cup curry power (or to taste)
1
⁄3 cup vegetable oil
2 large onions, peeled & finely chopped
8 cloves garlic, peeled & crushed
2 pieces fresh ginger, grated
1 teaspoon salt
2 tablespoons vinegar
2 cinnamon sticks
2 strips lemon rind
2 litres beef stock
1. Cut steak into 2.5cm cubes, toss in
the flour mixed with the curry powder.
Lightly brown the meat in a pan with
the oil, onions, garlic and ginger.
2. Place in the Slow Cooker and
remaining ingredients.
3. Mix well, cover and cook on LOW for
8–9 hours or HIGH for 4 hours.
4. Serve with fluffy steamed rice.
22
Meatballs in Creamy
Mushroom Sauce
Serves 12
Mushroom Sauce
2 x 440g can mushrooms in butter sauce
2 cups beef stock
1
⁄2 cup flour
1
⁄2 cup sherry
2 teaspoons paprika
2 cups sour cream
1 kg minced beef
500g pork mince
2 x 60g eggs
1
⁄2 cup chopped parsley
Salt & pepper, to taste
3 cups fresh breadcrumbs
1. Place all the mushroom sauce
ingredients except sour cream into
Slow Cooker and stir to combine.
2. Mix all ingredients for meatballs
together in a bowl and shape into
walnut size balls. Fry meatballs in a
pan then add to sauce in the Slow
Cooker.
3. Cover and cook on LOW for 6–8 hours
or HIGH for 2–4 hours.
4. Fifteen minutes before serving, switch
to HIGH and stir in the sour cream.
5. Serve with fluffy rice or couscous.
Chicken Parisienne
Serves 12
12 chicken breasts
Salt & pepper, to taste
1 teaspoon paprika
1 cup dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms
2 cups sour cream
1 teaspoon paprika, extra
1. Sprinkle chicken breasts lightly with
salt, pepper and paprika. Place in the
Slow Cooker.
2. Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breast, sprinkle with paprika.
3. Cover and cook on LOW for 6–8 hours
or HIGH for 4–6 hours.
NOTE: If cooking on HIGH, do
not add sour cream until the
last 30 minutes of cooking time.
Serve with rice or noodles.
4.
23
Meat Loaf
Glazed Corned Beef
Serves 10–12
2 kg lean mince steak
500g sausage mince
2 onions, peeled & diced
4 cloves garlic, peeled & crushed
2 x 425g cans tomatoes
1
⁄2 cup tomato sauce
2 cups diced bread
4 x 60g eggs
1 tablespoon Worcestershire sauce
Salt & pepper, to taste
4 potatoes, peeled & sliced
Sauce:
1 cup tomato sauce
1
⁄2 cup brown sugar
3 teaspoons dry mustard
1 teaspoon nutmeg
1. Combine meats, onion, garlic,
tomatoes, tomato sauce, bread,
eggs, Worcestershire sauce and
seasonings to taste. Mix well and
shape into a loaf.
2. Place sliced potato into the bottom of
the Slow Cooker and place meat loaf
on top.
3. Combine sauce ingredients and pour
sauce over meat loaf.
4. Cover and cook on LOW for 8–10
hours.
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
1. Place bay leaves, onion, orange peel,
cloves and water in Slow Cooker and
mix well. Add corned beef with the fat
side facing upwards.
2. Cover and cook on LOW for 10–12
hours or HIGH for 5–6 hours or until
tender.
3. Remove meat from the liquid. Score
(cut) the top of the corned beef
in criss-cross diamond or triangle
shapes. Insert extra cloves into the
centre of each diamond if desired.
Place corned beef on a heatproof
pl atter.
4. Mix all glaze ingredients together until
smooth and blended. Spoon glaze
over the corned beef.
5. Bake in a preheated oven at 200ºC for
20–30 minutes, basting occasionally
with glaze. Serve hot or cold.
24
Ratatouille
Pork & Veal Picnic Terrine
Serves 8 –12
4 onions, peeled & sliced
2 medium egg plants, cubed but not
peeled
6 large zucchini, sliced
4 red capsicum, trimmed & sliced
8 tomatoes, sliced
4 cloves garlic, peeled & crushed
Salt & pepper to taste
1 cup oil
1. Place onions in the Slow Cooker first
then add remaining ingredients.
Cover and cook on LOW for 8–9 hours.
The vegetables should be soft but not
mushy. Serve Ratatouille hot or cold,
as a filling for crepes and omelettes,
as an accompaniment to meats and
poultry, over a bed of rice or couscous
or with a hot dish of pasta.
Se r ves 12 –14
1.5 kg pork & veal mince
2 cloves garlic, crushed
Salt & pepper, to taste
1
⁄2 teaspoon dried thyme
1
⁄2 teaspoon ground cloves
2 x 60g eggs
Grated rind 1 lemon
1
⁄2 cup dry sherry or brandy
2 bay leaves
1 litre water
Lemon slices to garnish
1. Lightly grease a heatproof terrine dish
or loaf tin which will fit into the Slow
Cooker.
2. Combine minced meat, garlic,
seasonings, thyme, cloves, eggs,
lemon rind and sherry or brandy, mix
well. Spoon into the terrine dish and
smooth out the top, arrange bay
leaves and lemon slices on top.
3. Cover the terrine dish with a lid or a
few layers of foil and secure.
4. Place 1 cup of water in the Slow
Cooker and a small trivet or upturned
heatproof saucer. Lower terrine onto
the trivet in the Slow Cooker, cover
with lid and cook on LOW for 8–9
hours, or HIGH for 5–6 hours.
5. Remove the terrine from the Slow
Cooker, cool with a weight on top of
the terrine then chill.
6. Serve with crusty bread and spicy
chutney.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the terrine dish.
25
Scalloped Potatoes
Old Fashioned Sago Pudding
Serves 8 –12
12 slices bacon, trimmed
16–20 medium potatoes, peeled & thinly
sliced
4 onions, peeled & thinly sliced
Salt, pepper & paprika to taste
2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or
mushroom soup
1. Cut bacon into pieces.
2. Place a quarter of the bacon, potato
and onion into the Slow Cooker.
3. Sprinkle with salt, pepper and paprika,
then grated cheese, repeat this
procedure three more times until all of
the potatoes are used.
4. Gently pour the undiluted soup over
the top.
5. Sprinkle with paprika, cover and cook
on LOW for 9–10 hours, or HIGH for 5–6
hours.
Baked Potatoes
Perfect for the barbeque or when
cooking for a crowd.
1. Fill the Slow Cooker with like sized
scrubbed and buttered potatoes – the
Slow Cooker will hold approximately
18–20 potatoes.
2. Sprinkle with seasoned salt, cover and
cook on LOW for 8–10 hours.
3. To serve drizzle over sour cream and
sprinkle with chopped chives or
parsley – serve directly in the bowl to
the table.
Serves 12
1 cup sago
2 cups milk
2 cups sugar
2 cups sultanas
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carbonate of soda
2 x 60g eggs
2 litres water
1. Soak sago in milk overnight.
2. Add remaining ingredients and mix
thoroughly. Place mixture into a
heatproof pudding bowl or casserole
dish that fits in the Slow Cooker.
3. Cover the bowl or dish with foil and
secure around the edges.
4. Place a small trivet or upturned
heatproof saucer into the Slow Cooker
and add 2 litres of water. Place the
pudding bowl onto the trivet.
5. Cover and cook on HIGH for 5–6 hours.
6. Serve hot or warm with thickened
cream and a sprinkle of cinnamon or
nutmeg.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl.
26
Rice Custard
Baked Apples
Se r ves 12 –14
3 cups rice
2 litres boiling water
6 x 60g eggs
2 cups sugar
11⁄2 litres milk
1 teaspoon vanilla essence
60g butter
Nutmeg to taste
1 cup raisins
1. Wash rice thoroughly under cold
running water. Cook in boiling water
for 20 minutes.
2. Drain well and put into a greased
heatproof pudding bowl or dish that
will fit in the Slow Cooker.
3. Beat eggs with sugar, add remaining
ingredients then stir into the rice.
4. Cover bowl with foil and secure.
5. Add 1 litre of water and a small trivet
or upturned heatproof saucer into the
Slow Cooker. Place rice custard in the
bowl onto the trivet.
6. Cover with lid and cook on LOW for
7–9 hours. Serve warm.
Serves 12
1 cup dried fruits
1
⁄2 cup brown sugar
2 teaspoons cinnamon
80g butter
12 small Granny Smith apples, washed &
cored
1 litre water
2 tablespoons sugar
1. Mix together the dried fruits, brown
sugar, cinnamon and butter.
2. Fill the centre of each apple with the
dried fruit mixture and place in the
Slow Cooker.
3. Combine water and sugar and pour
into the Slow Cooker, cover and cook
on LOW for 8 hours.
4. Serve warm with custard, cream or
ice-cream.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl or dish.
27
Poached Pears in Red Wine
Bread & Butter Pudding
Se r ves 12 –14
1 litre dry red wine
2 cups brown sugar
12–14 medium pears, peeled & stems
removed
Peel from 1 lemon, cut in strips.
1. Put wine and sugar in the Slow
Cooker.
2. Cover and cook on HIGH until the
sugar is dissolved.
3. Place the pears into the Slow Cooker,
turn the pears to coat in the wine
mixture.
4. Add the lemon peel, cover and
cook on LOW for 4–6 hours, turning
occasionally or basting with the wine
mixture.
5. Serve pears drizzled with the wine
mixture.
Serves 12
8 slices bread, buttered
1 cup mixed dried fruit
1
⁄2 cup sugar
4 x 60g eggs
5 cups milk
2 teaspoons vanilla essence
1 litre water
1. Layer half of the bread slices, buttered
side up, in a greased heatproof dish
which will fit in the Slow Cooker.
2. Add a layer of fruit and sugar over the
bread and continue the layers until all
bread is used.
3. Lightly beat the eggs, milk and vanilla
together, gently pour over the bread.
Allow to stand for 30 minutes.
4. Cover dish with foil and secure. Add
1 litre of water and a small trivet, or
upturned heatproof saucer to the Slow
Cooker.
5. Place pudding onto the trivet cover
and cook on HIGH for 4–5 hours.
6. Serve with whipped cream and a
sprinkle of cinnamon.
28
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl or dish.
Notes
29
Notes
30
Notes
31
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