Kambrook KSC3, KSC4 User Manual

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Page 1

Slow Cookers

KSC3 & KSC4 Issue 1/02

Page 2

Kambrook and Safety

Welcome to Kambrook and your new Slow Cooker.At Kambrook we believe that the safe performance of our products 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 can be operated in a sensible fashion with due care and attention placed on the following important operating instructions.

READ ALL INSTRUCTIONS THOROUGHLY BEFORE ACTIVATING THE APPLIANCE AND RETAIN THEM FOR FUTURE REFERENCE.

Ensure that the power source to be used is the same as the voltage requirements of the product.

To disconnect the Slow Cooker always turn the heat control dial to ‘off’, switch off at the power outlet, then unplug before cleaning, storing and when not in use.

Allow all parts to cool before disassembling for cleaning.

Never immerse the cooker body, cord or power plug in water or any other liquid.

Do not touch hot surfaces. Use handles or knobs. Use oven mitts when handling hot appliances.

The appliance is not intended for use by young children or infirm persons, without supervision.

Young children should be supervised to ensure that they do not play with the appliance.

Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted.

Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven. Use the slow cooker well away from walls.

Use extreme caution when using the slow cooker with hot oil or other hot liquids.

When opening the lid take care as heat and steam generated during cooking will escape.

Do not use the slow cooker to heat leftovers.

Always keep raw ingredients refrigerated until ready for use in the slow cooker.

Always thaw frozen meat and poultry before cooking.

Avoid sudden temperature changes. Do not place frozen or very cold foods into the heated crockery pot.The crockery pot is not suitable for storing food in the freezer.

WARNING: DO NOT PLACE FOOD OR LIQUIDS IN THE BASE OF THIS APPLIANCE. COOK ONLY IN THE SLOW COOKERS CROCKERY POT.

This appliance is suitable for domestic use only. Do not use this appliance for anything other than its intended use. Do not use outdoors.

Regularly inspect the supply cord, plug and actual appliance for any damage. If found damaged in any way, immediately cease use of the appliance and return the appliance to the nearest authorised Kambrook Service Centre for examination, replacement or repair.

Please call 1800 800 634 for service centre details.

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Features of your Kambrook Slow Cooker

1. Removable crockery pot (KSC3-

3 litre capacity, KSC4- 4.2 litre capacity)

2.Three temperature control settings dial. Keep Warm, High and

Auto for greater cooking control

3.Wrap-around element for even heating

4.Tempered glass cook ’n’ look lid

allows you to monitor food during cooking

5. Cool touch handles.

6.“Power On” Indicator light.

Page 4

Using Your Slow Cooker

Before first use remove any promotional labels and wash the crockery pot and glass lid in warm soapy water, rinse and dry thoroughly. Do not use harsh abrasives or chemicals.

Do not immerse the cooker body or power cord in water or any liquid.

Position the removable crockery pot in the base of the slow cooker. Place the prepared food into the crockery pot. Place the glass lid on the unit, centring it for best results.

WARNING: DO NOT PLACE FOOD OR LIQUIDS IN THE BASE OF THIS APPLIANCE. COOK ONLY IN THE SLOW COOKERS REMOVABLE CROCKERY POT.

NOTE: Always place the slow cooker on a dry, level surface and never operate without the crockery pot positioned in the slow cooker base.

With the temperature control dial turned to the OFF position, plug the slow cooker into a 230/240V power outlet and turn the power on.

Select the temperature setting, as recommended in the recipe selection, by turning the temperature control dial to the desired setting.

When the cooking is completed, turn the temperature control dial to the OFF position. Switch off at the power outlet and then unplug. Carefully remove the crockery pot from the slow cooker base.

NOTE: Always use oven mitts when removing the crockery pot containing hot liquids. Do not place the heated crockery pot on any surface affected by heat.

Allow the slow cooker enough time to cool completely before cleaning and storing away.

Using the Temperature Control Settings

Keep Warm Setting

The Keep Warm Setting is ideal for keeping a dish warm after cooking.

High Setting

The High setting is used when cooking most dishes.As food will boil when cooked on the High setting, it may be necessary to add extra liquid, depending on the recipe and the amount of time in which it is cooked. Occasional stirring of stews and casseroles will improve the flavour distribution. Food should be monitored when using the high setting, just like cooking in a pot with a lid on. The High setting should be used to reheat food.

Auto Setting

The Auto setting will first cook on a high temperature for a period of time to bring the food quickly to the desired temperature, then reduce automatically to a lower temperature for the completion of cooking.This setting is ideal for slow cooking meals overnight or when you are away for most of the day.The food will cook safely and will be ready on your return.

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A Beginner’s Guide to Slow Cooking

In years gone by, food was cooked in large pots and allowed to simmer for hours, providing meals that were 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.

As most food is cooked over a period of 6-10 hours, it can be prepared in advance the evening before, refrigerated in the removable crockery pot, returned to the slow cooker and turned on in the morning and left to cook all day.When you arrive home a delicious, hot meal will await you.

The guide below will help simplify the process of slow cooking, allowing you to obtain ultimate satisfaction from your slow cooker.

Timing

Always allow sufficient time for the food to cook. It is almost impossible to overcook in the slow cooker, particularly when using the Auto setting. Each recipe contained in this book will give specific instructions, indicating the appropriate temperature setting accompanied by the suggested cooking times to use.

Adapting cooking times

Your favourite traditional recipes can be adapted easily, by halving the amount of liquid and increasing the cooking time considerably. See the guide that follows for suggested cooking times and settings when adjusting your favourite recipes.

Traditional Slow Cooker

Recipe Time Time

15-30 minutes 3-4 hours on Auto setting

60 minutes 6-7 hours on Auto setting

1-3 hours 8-10 hours on Auto setting

NOTE:These times are approximate.Times can vary depending on ingredients and quantities in recipes.

All food should be cooked with the glass lid in place. Each time the lid is lifted, both heat and moisture in the food are lost. Cooking times should thus be extended, by approximately 30 minutes.

Liquid amounts

When food is cooking in your slow cooker, very little moisture boils away.To compensate this, it is advisable to halve the liquid content of traditional recipes. However, if after cooking the liquid content is excessive remove the lid and operate the slow cooker on the High setting for 30-45 minutes or until the liquid reduces to the desirable amount.

Preparing meat and poultry

When selecting meat, look for the leanest cuts.Trim the meat or poultry of any visible fat, as the slow cooking process will result in too much liquid from excess fat. If possible, purchase chicken portions without skin.This reduces the amount of fat released into the cooking liquid. For casseroles style recipes, cut the meat into

ximately 2.5cm to 3cm. Slow

ppr

cubes, cooking allo cuts of meats.

ws for the use of less tender

See the table below for

suitable cuts of meat.

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Beef Blade, brisket, chuck,round,

shin, fresh silverside, skirt, topside

Lamb Forequarter, neck chops,

shanks, shoulder chops

Veal Shoulder/forequarter, chops

and steaks, neck chops, knuckle (osso bucco)

Pork Leg steaks, butterfly steaks,

boneless loin chops, fillet

Chicken Thigh pieces, drumsticks,

thigh fillets

Browning before slow cooking

Pre-browning meat and poultry, prior to slow cooking, seals in moisture, intensifies the flavour and provides more tender results, whilst producing richer flavours in other foods, 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. It is best to use a non-stick pan, reducing the amount of oil needed.

following the instructions on the packaging. To brown meat it must be sealed in a frypan prior to cooking.

Suitable Cuts for Roasting

(Note: Meat will not brown)

Beef Blade, rump, rib roast, sirloin,

fresh silverside, topside

Lamb Leg, mid loin, rack, shank,

shoulder

Veal Leg, loin, rack,

shoulder/forequarter

Pork Loin, neck, leg (remove skin and

fat), racks

Suitable Cuts for Pot Roasting

Beef Blade, chuck, round, fresh

silverside, skirt, topside

Lamb Forequarter, shank, shoulder Veal Shoulder/forequarter Pork Loin, neck, scotch fillet, shoulder

Chicken Drumsticks, thighs or whole

chicken

Roasting

Roasting in the Slow Cooker results in tender, flavoursome meats that are easy to slice.Therefore the cheaper cuts of meat provide perfect results cooked by this method.The addition of liquid is not required for roasting, however a minimal amount is necessary for pot roasts. 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 release throughout the cooking process. Optionally, the meat can be placed in an oven bag and sealed,

Preparing vegetables

Vegetables should be prepared and cut into small even sized pieces to ensure more even cooking.Whole potatoes are best, if cooked on the HIGH setting. Frozen vegetables must be thawed before adding to other foods cooking in the Slow Cooker, such as an addition to a casserole. When cooking vegetables and meat together in the Slow Cooker, the vegetables tend to cook at a slower rate than the meat.To gain the best results, position the vegetables on the base and sides of the Slow Cooker and place the meat on top.

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Dried Beans and Pulses

If time permits, overnight soaking of dried beans and pulses is preferable, but not absolutely necessary.After soaking, drain and place in the Slow Cooker and cover with sufficient water to reach double their volume. Cook beans or pulses on the HIGH setting for 2-4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.

Maintaining your Slow Cooker

Always turn your Slow Cooker ‘off’, then switch off at the power outlet and then unplug.Allow the unit to cool down before cleaning.

Ensure that the unit is always unplugged from the power outlet when not in use.

Remove the crockery pot and glass lid and wash in warm, soapy water, using a mild detergent. Rinse and dry thoroughly.

To soften stubborn, cooked on foods fill the crockery pot with warm, soapy water and allow to soak. Remove by lightly scrubbing with a nylon kitchen brush.

The crockery pot and glass lid can also be washed in the dishwasher. However care should be taken not to chip or crack the crockery pot or lid.

The body of the unit should be wiped over with a damp sponge or cloth, which has been dipped in warm soapy water. DO NOT immerse in water.

WARNING: NEVER IMMERSE THE BODY OF THE UNIT, CORD OR PLUG IN WATER OR ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION.

Do not use abrasive cleaners, steel wool or scouring pads as theses can damage the surface of the slow cooker.

When storing your Slow Cooker, loosely coil the cord, don’t wrap the cord around the unit.

Page 8

Recipes

Soups

Creamy Tomato and Lentil Soup

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity Serves 4-6 Serves 6-8

Olive oil 1 Spanish onion, sliced 1 large 2 medium Garlic cloves, crushed 2 3 Commercially prepared, minced chilli 1 teaspoon 2 teaspoons Tomato puree 3 cups/ 750ml 5 cups/ 1.25 litres Commercially prepared, Beef stock 3 cups/ 750ml 5 cups/ 1.25 litres Tomato paste 3 tablespoons 4 tablespoons Brown sugar 3 teaspoons 1 tablespoons Red lentils Cream 1 cup/ 250ml 11⁄2 cups/ 375ml Commercially prepared sun-dried tomato pesto 2 tablespoons 4 tablespoons

⁄2 tablespoons 2 tablespoons

⁄2 cup/ 150g 1 cups/ 300g

1. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown.Add

garlic and chilli to the pan and cook for 1 minute or until fragrant.

2. Place onion mixture in the Slow cooker. Stir in tomato puree, stock, tomato paste,

brown sugar and lentils.

3. Cover and cook on HIGH 4 hours or AUTO 9-10 hours.

4. Half to one hour before required, stir in cream. Replace cover and continue to cook.

5. Ladle soup into bowls and top each serve with the sun-dried tomato pesto.

Serving Suggestion:Accompany with salad of your choice and crusty bread if desired.

Char-grilled Capsicum, Chicken and Gnocchi Soup

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

es 6-8

Ser

es 4-6

Ser Red capsicum, quartered 2 3 Yellow capsicum, quartered 1 medium 2 large

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Water

⁄2 cup/ 125ml 1 cup/ 250ml Olive oil 1 tablespoon 2 tablespoons Chicken Tenderloins, cut into 3cm pieces 500g 1kg Onion, chopped 1 2 Garlic cloves, crushed 2 3 Paprika 1 tablespoon 2 tablespoons Caraway seeds 1 teaspoon 2 teaspoons

Cracked black pepper 1

⁄2 teaspoons 3 teaspoons Tomato paste 2 tablespoons 4 tablespoons Chicken stock 6 cups/ 11⁄2 litres 8 cups/ 2 litres Commercially prepared Gnocchi 250g 500g Sour cream to serve Chopped parsley to serve

1. Place capsicum quarters, skin-side up under a hot grill until blackened.Transfer to a plastic freezer bag until cooked. Peel away the skin and process with the water until smooth.

2. Heat oil in non-stick pan. Cook chicken pieces over a medium heat,until lightly browned on all sides. Place chicken in the Slow Cooker.

3.Add onion to the pan and cook over a medium heat,until just soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste. Cook for 1 minute.Add the capsicum mixture to heat through.

4. Pour capsicum mixture and stock over chicken in the Slow Cooker. Cover and cook on HIGH 4 hours or AUTO 8-9 hours.

5. Fifteen to twenty minutes before required, add Gnocchi to the soup. Replace cover and continue to cook until Gnocchi has surfaced to the top of the soup.

6. Ladle soup into bowls.Top each serve with sour cream and parsley if required. Serving Suggestion:Accompany with grated Parmesan cheese and crusty bread.

Potato and Barley Soup

Ingredients

KSC3

KSC4 3 litre Capacity 4.2 litre capacity Serves 4-6 Serves 6-8

Pearl barley 150g 200g

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Chicken stock 6 cups/11⁄2 litres 8 cups/2 litres Oil 1 tablespoon 2 tablespoons Onion, finely chopped 1 large 2 medium Garlic cloves, crushed 2 3 Carrots, sliced 1 medium 2 medium Potatoes, peeled and chopped 200g 300g Celery stick, sliced 1 2 Bay leaves, halved 1 2 Milk

⁄3 cup/ 80ml

⁄3 cup/ 160ml Butter 20g 40g Fresh mint, chopped to serve

1. Place the barley with a third of the stock in the Slow Cooker. Cover and cook on HIGH 1-11⁄2 hours, or until just tender.

2. Heat oil in a non-stick pan. Cook onion and garlic over a medium heat, until onion is soft.

Add to Slow Cooker with remaining stock carrots, potatoes, celery, bay leaves and

milk.

Cover and cook on HIGH 3-4 hours or AUTO 9-10 hours.

3. Check soup for seasoning.Add salt and pepper if required. Ladle soup into bowls, sprinkle with mint and serve.

Serving Suggestions:Accompany with commercially prepared herb flavoured croutons.

Chicken with Rosemary Lemon and Garlic

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 6-8 Olive oil 2 teaspoons 1 tablespoon Butter 20g 30g Chicken pieces, skin removed 1.5kg 2 kg

White wine Chicken stock

⁄2 cup/ 125ml 1 cup/ 250ml

⁄2 cup/ 180ml 1 cups/ 375ml Lemon juice 2 tablespoons 3 tablespoons Cracked black pepper 1 teaspoon 2 teaspoons Red chillies, finely chopped

2 small

3 small

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Grated lemon rind 1 teaspoon 2 teaspoons Garlic cloves, halved 3 4 Fresh Rosemary, chopped 11⁄2 teaspoons 3 tablespoons

1. Heat oil and butter in a non-stick pan. Cook chicken over a medium-high heat, until lightly browned on all sides.

2. Place chicken, wine, stock, lemon juice, chillies, lemon rind, garlic, rosemary in the Slow Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.

Serving Suggestion:Accompany with oven-roasted potatoes, pumpkin and steamed green beans, if desired.

Chicken with Mushrooms

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 6-8 Oil 1tablespoon 2 tablespoons Chicken thigh fillets, halved 1.5kg 2 kg Button mushrooms, sliced 250g 350g Leeks, sliced 1 small 2 small

White wine

⁄2 cup/ 125ml 1 cup/ 250ml Chicken stock 1 cup/ 250ml 2 cups/ 500ml Cracked black pepper 1 teaspoon 2 teaspoons

Salt

⁄2 teaspoon 1 teaspoon Fresh lemon thyme, chopped 1 tablespoon 2 tablespoons Plain flour 1 tablespoon 2 tablespoons Cream 5 tablespoons Sour cream 5 tablespoons

⁄2 cup/ 180ml

1. Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly browned on all sides. Place chicken in the Slow Cooker.

2.Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.

3. One hour before required, stir in blended flour, cream and sour cream. Replace cover and continue to cook.

Serving Suggestion:Accompany with steamed new potatoes.

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Gingered Lamb Curry

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 6-8 Oil 1tablespoon 2 tablespoons Lean lamb, cubed 1.5kg 2 kg Onions, chopped 2 medium 2 large Eggplant 200g 300g Garlic cloves, crushed 2 4 Fresh ginger, grated 11⁄2 tablespoons 2 tablespoons Red chillies, finely chopped 1 small 2 small Cracked black pepper 1 teaspoon 2 teaspoons Salt

⁄4 teaspoon

⁄2 teaspoon Ground turmeric 1 teaspoon 2 teaspoons Commercially prepared green curry paste 2 teaspoons 1 tablespoon

Beef stock

⁄2 cup/ 180ml 1 cups/250ml Coconut milk powder 1 cup/ 110g 2 cups/ 220g Boiling water 1 cup/ 250ml 2 cups/ 500ml

1. Heat oil in non-stick pan. Cook meat in batches, over a medium-high heat, until well browned on all sides. Drain on paper towels.

2.Add onion to the pan, cook over a medium heat, until onion is golden brown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste. Cook for 1 minute, or until fragrant. Blend in stock.

3. Place meat and eggplant mixture in the Slow Cooker. Cover and cook on HIGH 4 hours,AUTO 8-9 hours.

4. One hour before required, stir in blended coconut milk powder and water. Replace

ver and continue to cook.

co Serving Suggestion:Accompany with steamed Jasmine rice.

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Sweet Orange Pork

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 6-8 Oil 11⁄2 tablespoons 2 tablespoons Spanish onion, sliced 1 medium 1 large Lean pork steaks, halved 1.5kg 2 kg Plain flour 11⁄2 teaspoons 1 tablespoon Kumera (sweet potato), peeled and cubed 400g 500g Butter 30g 40g Ground cumin 1 teaspoon 1.5 teaspoons Ground cardamom 1 teaspoon 1.5 teaspoons Ground cloves

⁄4 teaspoon

⁄2 teaspoon Ground cinnamon 1 teaspoon 1.5 teaspoons Fennel seeds

⁄2 teaspoon 1 teaspoon

Brown sugar 3 tablespoons 4 tablespoons

Lemon juice 1

⁄2 tablespoons1⁄4 cup/ 75ml Sweet sherry 3 tablespoons 5 tablespoons Orange juice 1 cup/ 250ml 1.5 cups/ 375ml Chicken stock 1 cup/ 250ml 2 cups/ 500ml Grated orange rind 2 teaspoons 1 tablespoon

1. Heat half the oil in a non-stick pan. Cook onion over medium heat, until golden brown. Remove onion from pan and set aside.

2. Coat the meat with flour, shake off any excess. Heat remaining oil in the same pan used previously, cook 4 to 5 pieces of meat at a time, over a medium-high heat, until lightly browned on all sides.

3. Place onion, meat and kumera in the Slow Cooker.

4. Place pan over a medium heat, add butter and melt. Stir in cumin,cardamom, cloves, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind. Stir mixture until heated through.

5. Pour heated spice mixture over the meat and vegetables in the Slow Cooker. Cover and cook on HIGH 4 hours or AUTO 8-9 hours.

Serving Suggestion:Accompany with buttered noodles and salad greens of your choice, if desired.

Page 14

Lamb Shanks in a Tomato Pesto Sauce

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4 Serves 6 Olive oil 1 tablespoon 2 tablespoons French cut lamb shanks, trimmed of any visible fat 4 large 6 large Spanish onions, sliced 1 medium 1 large Button mushrooms, sliced 200g 300g Garlic cloves, crushed 3 4 Canned tomatoes, chopped 400g 800g Tomato paste 2 tablespoons 3 tablespoons Pesto 2 tablespoons 3 tablespoons Red wine

⁄2 cup/ 125ml 1 cup/ 250ml Sweet sherry or maderia 3 tablespoons 4 tablespoons Beef stock cubes, crumbled 2 4 Fresh rosemary, chopped 2 teaspoons 1 tablespoon

1. Heat oil in a non-stick pan. Cook two to three shanks at a time, over a medium heat, until well browned on all sides. Drain on paper towels.

2.Add onion to the pan. Cook over medium heat, until onion is just soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary.

3. Place shanks and tomato mixture in the Slow Cooker, Cover and cook on HIGH 4-6 hours or AUTO 8-9 hours.

Serving suggestion: Serve with Mashed Potatoes

Easy Osso Bucco

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity Serves 4-6 Serves 6-8

Lean veal shanks, 4 cm thick

12 Plain flour 2 tablespoons 3 tablespoons Olive oil 2 tablespoons 3 tablespoons

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Commercially prepared Italian style, tomato cooking sauce 2 cups/ 500g 3 cups/ 750g

White wine

⁄2 cup/ 180ml 1 cup/ 250ml Caster sugar 11⁄2 teaspoons 2 teaspoons Cracked black pepper 11⁄2 teaspoons 2 teaspoons Salt

⁄2 teaspoon 1 teaspoon Fresh basil leaves, chopped 3 tablespoons 4 tablespoons Commercially prepared pesto 4 tablespoons 6 tablespoons Grated lemon rind 2 teaspoons 4 teaspoons

1. Coat the veal shanks with flour, shake off any excess. Heat oil in a non-stick pan over a medium heat. Cook 2 to 3 shanks at a time for 1 minute each side, or until lightly browned. Place browned shanks in the Slow Cooker. Repeat process with remaining shanks.

2. Combine tomato sauce, wine, sugar, pepper, salt and basil, pour over meat in Slow Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.

3. Combine pesto and lemon rind. Just before serving, sprinkle pesto mixture over Osso Bucco.

Serving Suggestion: Serve with Buttered noodles.

Chilli Con Carne

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 6-8 Oil 1tablespoon 2 tablespoons Lean chuck steak, cut into 2cm cubes 1.5kg 2 kg

Packaged chilli seasoning mix 1

⁄2 teaspoons 3 tablespoons

Commercially prepared minced garlic 2 teaspoons 1 tablespoon

Beef stock 1

⁄2 cups/ 375ml 2.5 cups/ 675ml

Tomato paste 2 tablespoons 3 tablespoons

Red wine

⁄2 cup/ 180ml 1 cups/ 250ml Canned Mexican chilli beans 400g 600g Sour cream to serve

Page 16

1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well browned on all sides. Drain on paper towels.

2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans in the Slow Cooker. Cover and cook on AUTO 8-9 hours.

3. Spoon Chilli Con Carne into bowls, top with sour cream if required and serve. Serving Suggestion:Accompany with potato wedges or corn chips.

Vegetarian

Curried Pumpkin with Spinach

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 8-10 Butter 30g 40g Onion, sliced 1 medium 2 medium Green curry Paste 1.5 tablespoons 2 tablespoons Coconut milk powder 1 cup/ 110g 2 cups/ 220g Boiling water 1 cup/ 250ml 2 cups/ 500ml Pumpkin, peeled and chopped 1kg 1.5kg English spinach leaves, shredded 10 Curry leaves, torn 10 Fresh Kaffir lime leaves, finely shredded 2 3 Flaked almonds, toasted to serve

1. Melt butter in a non-stick pan. Cook onion over a medium heat, until golden brown. Stir in the green curry paste. Cook for 1 minute of until fragrant.

2. Pour blended coconut milk powder and water into the pan. Stir, over a medium heat, until or ingredients are well blended.

3. Place pumpkin in the Slow Cooker.Add coconut milk mixture. Cover and cook on HIGH2-3 or AUTO 6-8 hours.

4. Half an hour before required, stir through spinach, curry leaves and kaffir leaves. Replace lid and continue to cook until spinach leaves wilt.Serve topped with flaked almonds.

Serving Suggestion: Serve with steamed Jasmine Rice

Page 17

Chick Pea Curry

Ingredients KSC3 KSC4

3 litre Capacity 4.2 litre capacity

Serves 4-6 Serves 6-8 Dried chick peas 1 cup/ 200g 1.5 cups/ 300g Vegetable stock 2 cups/ 500ml 3 cups/750 ml Vegetable oil 1 tablespoon 2 tablespoons Onion, finely chopped medium 1 large Fresh ginger, grated 1 teaspoon 2 teaspoons Garlic cloves, crushed 2 4 Garam masala 11⁄2 teaspoons 2 teaspoons Ground cumin 11⁄2 teaspoons 2 teaspoons Ground coriander 11⁄2 teaspoons 2 teaspoons Sweet paprika 11⁄2 teaspoons 2 teaspoons Chilli powder Ground turmeric

⁄4 teaspoon

⁄2 teaspoon 1 teaspoon

⁄2 teaspoon

Yellow mustard seeds 1 teaspoon 2 teaspoons Salt 1 teaspoon 2 teaspoons Tomato puree 1 cup/ 250ml 2 cups/ 500ml Coconut cream 3 tablespoons 5 tablespoons

1. Place chick peas with the stock in the Slow Cooker. Cover and cook on HIGH 2 hours, or until just tender.

2. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown.Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt. Cook 1 minute, or until fragrant.Add tomato puree and coconut cream to onion mixture. Stir, over medium heat, until just warmed.

3. Place tomato mixture in the Slow Cooker, with the chick peas. Cover and cook on HIGH 2-3 hours or AUTO 8-9 hours.

Serving Suggestion:Accompany with stir-fried mixed vegetables of your choice.

Page 18

Desserts

Lemon and Lime Delicious Pudding

Ingredients Serves 4-6 Butter 90g

Caster sugar Self-raising flour, sifted1⁄3 cup/ 50g Grated lemon rind 3 teaspoons Grated lime rind 3 teaspoons

⁄4 cup/ 165g

Baking powder

⁄4 teaspoon Cocoa powder 2 tablespoons Malted milk powder 2 tablespoons Caster sugar Milk

⁄4 cup/ 165g

⁄4 cup/ 180ml Eggs, lightly beaten 1 Lightly greased, heat proof bowl, to fit Slow Cooker 1.5 litre capacity

Lemon juice 11⁄2 tablespoons Lime juice 11⁄2 tablespoons Egg yolks 1 Egg whites 2 Milk

⁄4 cup/ 180ml Lightly greased, heat proof bowl, to fit Slow Cooker 1.5 litre capacity

1. Place butter and sugar in a bowl. Beat until light and fluffy. Mix in flour, lemon rind, lime rind, lemon juice and Lime juice.

2. Combine egg yolks and milk, whisk into butter mixture. Beat egg whites until stiff peaks form, fold into batter.

3. Spoon batter into the prepared bowl. Cover with aluminium foil. Place a cup of water into the Slow Cooker.Add the pudding. Cover and cook on HIGH 3-4 hours.

Serving Suggestion: Dust top of pudding with icing sugar and accompany with cream, if desired.

Chocolate Malt, Self-Saucing Pudding

Ingredients Serves 4-6 Self-raising flour Plain flour

⁄4 cup/ 110 g

Sauce

Dark chocolate, melted 75g Hot water 11⁄2 cups/ 375ml

Butter 20g Brown sugar

⁄4 cup/ 150g Cocoa powder 2 tablespoons Cornflour 11⁄2 teaspoons

1. Sift self-raising and plain flours, baking powder, cocoa and malted milk powders into a large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into the flour mixture. Mix well. Spoon batter into the prepared bowl.

2.To make sauce, place the chocolate water and butter into a saucpan, cook on low heat, stirring until the chocolate and butter melt. Place brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in chocolate mixture. Mix well. Spoon Sauce over batter, in bowl. Cover with aluminium foil.

3. Place a cup of water in the Slow

Add pudding. Cover and cook on

Cook HIGH 3-4 hours

ving Suggestion:

Ser with icing sugar and ser icecr

eam.

Dust top of pudding

ve with vanilla

Page 19

Kambrook 12 Month Replacement Warranty

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 terms of 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, ie. 12 months from the original purchase date.

In Australia, this KAMBROOK Guarantee is additional to the conditions and guarantees which are mandatory as implied by the Trade Practices Act 1974 and State and Territory legislation.

For service, spare parts or product information in Australia, please call

KAMBROOK on the Customer Service Line (free call) 1800 800 634.

For service, spare parts or product information in New Zealand,

please call KAMBROOK New Zealand, Greenmount, Auckland Phone 0800 273 845 Fax 0800 288 513. For spare parts phone 0800 273 845.

If claiming under this guarantee the product must be returned freight prepaid.

YOUR PURCHASE RECORD (Please complete)

DATE OF PURCHASE______________________________________________________

MODEL NUMBER ________________________________________________________

SERIAL NUMBER (If applicable) ______________________________________________

PURCHASED FROM ______________________________________________________

Attach a copy of purchase

receipt here.

Please don’t return purchase record

unless you are making a claim

Page 20

Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166,Australia

Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337 Kambrook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand Customer Service Line/Spare Parts 0800 273 845 Customer Service Fax 0800 288 513

Due to continual improvement in design or otherwise

the product you purchase may differ slightly from the illustrations in this book. Issue 1/02

Kambrook KSC3, KSC4 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual