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
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
Super
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue B11
Sear Cooker
KSC700
Instruction Booklet
Important
Contents
Kambrook Recommends p4
Safety First
Your Kambrook Super Sear
Slow Cooker p7
Using Your Kambrook Super Sear
Slow Cooker p8
Guide to Slow Cooking p12
Hints and tips p14
Care, Cleaning and Storage p15
Recipes p16
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.
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
Super Sear Cooker
• Carefully read all instructions before operating
the slow cooker for the first time and save for
future reference.
• Remove and safely discard any packaging
material and promotional labels before using
the slow cooker 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 slow cooker.
• 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.
• High humidity, altitude, cold tap water,
ingredients and minor fluctuations may slightly
affect the cooking times in the slow cooker.
• These times are approximate. Times can
vary depending on ingredients and quantities
in recipes.
• 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.
• Do not place anything on top of the lid when
assembled, when in use and when stored.
• Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to clean the
outside of the slow cooker housing or cooking
pot as these can damaged the housing or the
coating of the cooking pot.
• Keep the slow cooker clean. Follow the
cleaning instructions provided in this book.
• Use the removable cooking pot supplied with
the slow cooker. Do not use any other cooking
pot inside the slow cooker housing.
• Do not use a damaged or dented removable
cooking pot. If damaged or dented, replace
pot before using.
• Never plug in or switch on the slow cooker
without having the removable cooking pot
placed inside the slow cooker housing.
• Do not place food or liquid in the slow cooker
housing. Only the removable cooking pot is
designed to contain food or liquid.
• Never operate the slow cooker without food
and liquid in the removable cooking pot.
Ensure the cooking pot is at least ½ to ¾ full
of food or liquid before switching on the
slow cooker.
• Do not touch hot surfaces. Use the handle for
lifting and carrying the slow cooker and use
oven mitts to remove the lid and or removable
cooking pot. Lift and remove the lid carefully
and away from you to avoid scalding from
escaping steam.
• Do not allow water from the lid to drip into the
slow cooker housing, only into the removable
cooking pot.
• Always have the glass lid placed correctly
into position on the removable cooking pot
throughout operation of the slow cooker unless
states in the recipe to have it removed.
• The glass lid has been specially treated to
make it stronger, more durable and safer than
ordinary 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.
• 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.
• Extreme caution must 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.
• We recommend the slow cooker is not placed
on a stone bench top when cooking. This is
due to bench tops being sensitive to uneven
heat and may crack if heated locally. If you
would like to cook with the slow cooker on the
bench top, place a chopping board or heat
proof matt underneath the slow cooker.
• Do not place the removable cooking pot
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 pot when it is hot. Do not
place hot removable cooking pot into
cold water.
• Do not use the removable cooking pot for
food storage. The removable cooking pot is
not suitable for storing food in the freezer.
• Do not use the removable cooking pot in a
microwave oven.
• Do not reheat food using your removable
cooking pot.
• Always slow cook with the glass lid on for the
recommended time.
• To prevent scratching the non-stick surface
of the removable cooking pot, always use
wooded or plastic utensils.
• Ensure the removable cooking pot is correctly
positioned in the slow cooker base before you
commence cooking.
• While silicone handles and glass lid are heat
resistant to 250°C. It is not recommended to
use for extended periods above 200°C in oven.
• For cleaning, silicone handles should be
removed regularly to prevent food buildup.
Only remove silicone handles once cooking
pot is cool. Only position silicone handles on a
cooled pan.
• Silicone handles should remain in position while
using the cooking pot on stovetop, oven and
in slow cooker.
• If you are not home during the slow cooking
process 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:
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 off.
• To avoid an electrical overload, it is
recommended that no other appliances are
plugged into the same circuit as your slow
cooker when it is in use.
• Do not operate the slow cooker on an incline
plane. Do not operate the slow cooker unless
the element is fully immersed. Do not move
while the slow cooker is switched on.
4 5
Important Safeguards For All
Electrical Appliances
Your Kambrook Super Sear Slow Cooker
• Fully unwind the power cord before use.
• Connect only to 230V 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, 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 and knowledge, unless they
have been given supervision 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 inspect the appliance
regularly. Do not use the appliance if the
power supply cord, plug, connector or
appliance becomes damaged in anyway.
Return the 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 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 residual 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 of f at the power outlet
and unplug at the power outlet when the
appliance is not in use.
• Before cleaning, always turn the appliance to
the OFF position, switch off at the power outlet,
unplug at the power outlet and remove the
power cord, if detachable, from the appliance
and allow all 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
dista nce 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.
1. Glass lid allows you to monitor
food during cooking
2. Non-stick searing cooking pot
with 5L capacity
3. Cool touch handles (on both the
Super Sear Cooker housing and
the removable cooking pot)
4. Durable stainless steel housing
5. Temperature control dial with
‘Low’, ‘High’, ‘Auto’ and ‘Keep
Warm’ functions.
6. Power ‘On’ Light
6 7
Using Your Kambrook Super Sear Slow Cooker
Before First Use
Before first use remove all promotional
stickers and packaging material.
Wash the removable cooking pot 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.
To Use the Searing Function
Remove the removable cooking pot
from the slow cooker and place onto
a large burner or hotplate on a gas,
electric or ceramic stovetop (see Fig. 1).
Fig. 1
4. When searing/sautéing is finished,
use oven mitts and carefully
place the removable coking pot
back into the searing slow cooker
base (see Fig. 2).
Fig. 2
IMPORTANT: The
removable cooking pot
is suitable for use on most
electric, gas and ceramic
stovetops, however it is
not suitable for use on
induction stovetops.
How to Slow Cook
1. Insert the removable cooking pot
which is either hot from searing
on the stovetop or at room
temperature into the slow cooker
base. Add all ingredients into the
removable cooking pot, ensuring
denser foods are spread evenly
across the bottom of the pot and
not heaped to one side
(see Fig. 3).
Fig. 3
2. Place the glass lid into position
(see Fig. 4).
1. Coat the inside of the removable
cooking pot with oil or butter.
2. Heat the removable cooking
pot on a hotplate using medium
to high heat depending on
the recipe.
3. Place food to be seared and/
or sautéed into the removable
cooking pot in batches.
8 9
IMPORTANT: Do not
place the removable
cooking pot in an oven
that is hotter than 250°C.
Fig. 4
Using Your Kambrook Super Sear Slow Cooker continued
3. With the Temperature Control Dial
positioned in the ‘OFF’ position,
plug the power cord into a 230V
or 240V power outlet and switch
the power on at the power outlet
4. Turn the Temperature Control
Dial to the desired setting, or as
recommended in the recipe
directions (see Fig. 5).
Fig. 5
5. When cooking is complete, turn
the Temperature Control Dial to
the ‘OFF’ position, switch off at
the power outlet and remove the
power plug from the power outlet.
IMPORTANT: Always use
oven mitts to remove the
removable cooking pot
and the glass lid when hot.
IMPORTANT: Always lift
and remove the glass
lid carefully using an
oven mitt and angled
away from yourself to
avoid scalding from
escaping steam.
Using The Temperature
Control Settings
This searing slow cooker has four
settings: ‘Low’, ‘High’, ‘Auto’ and keep
‘Warm’. Use the recommended
guidelines below to determine
cooking time and heat setting and
use recipes in this instruction book.
Dishes can be prepared well in
advance of mealtime and cooking
time regulated so that food is ready to
serve at a convenient time.
NOTE: The Keep Warm function
is only used to keep the meal at
serving temperature. It is not for
cooking.
A general rule of thumb for most slow
cooked meat and vegetable recipes is:
Setting
Approximate Cooking Time
Adapting Cooking Time
Your favourite traditional recipes
can also be easily adapted to the
searing slow cooker. Simply halve the
amount of liquid and increase the
cooking time. The following is a guide
to adjusting your favourite recipes.
NOTE: These times are
approximate. Times can vary
depending on ingredients and
quantities in recipes.
Traditional
Cooking
Time
35 - 60
mins
1 - 3
hours
Slow Cooker Time
(Without Searing)
LOW
8 -10
hours
8 -12
hours
HIGH
4 - 8
hours
6 - 8
hours
AUTO
6 -10
hours
8 -10
hours
Low Setting
The ‘LOW’ setting gently cooks food
for an extended period of time
without overcooking or burning.
Generally no stirring is required when
using this setting.
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 it will
automatically reduce to a lower
temperature. This setting is ideal
for slow cooking when you require
variable temperature and a have
approximately 4 to 6 hours to cook
your recipe.
Keep Warm Setting
The keep ‘WARM’ setting is used
to keep cooked foods at serving
temperature. It is not a cooking setting
and should only be used after first
cooking on the ‘HIGH’ setting. It is not
recommended to keep food on the
keep ‘WARM’ setting for more than
4 hours.
NOTE: We recommend only
using the keep ‘WARM’ setting
after using the ‘HIGH’ 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’
IMPORTANT: Do not place
the removable cooking
pot or glass lid when hot
on any surface that may
be affected by heat.
LOW
HIGH
AUTO
6 -12 hours
4 - 8 hours
6 -10 hours
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.
10 11
Guide to Slow Cooking
Timing
Always allow sufficient time for the food
to cook. It is almost impossible to overcook in the slow cooker particularly
when using the Low setting.
Most of the recipes contained
within this book can be cooked
on the High, Low or Auto settings,
however the cooking times will vary
accordingly. Each recipe will give
specific instructions indicating the
appropriate settings and suggested
cooking times.
NOTE: High humidity, altitude,
cold tap water and ingredients
and minor fluctuations may
slightly affect the cooking times
in the slow cooker.
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 searing 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
and Auto setting ensures more even
flavour distribution.
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
Type of
Meat
Beef
Lamb
Veal
Pork
Cut of
Meat
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 the removable coo
king pot 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.
Pot Roasting
The addition of liquid is required for
pot roasting. Place sufficient liquid
into the removable cooking pot to
cover up to a third of the meat. Meat
will not brown during the pot roasting
process. For browner results, seal in
the removable cooking pot before
pot roasting.
Preparing Vegetables
Vegetables should be cut into even
sized pieces to ensure more even
cooking. Frozen vegetables must be
thawed before adding to other foods
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. Presoaked beans and pulses will cook
a little faster.
Searing and Browning Before
Slow Cooking
Searing and browning in the
removable cooking pot on the
stovetop may take a little extra time
and whilst not strictly necessary, the
rewards are evident in the end result.
The removable cooking pot keeps
the heat stable and uniform allowing
the meat to brown and form an even
crust. Plus searing and browning seals
in the moisture, intensifies the flavour
and provides more tender results.
Once searing and browning is
complete, return the removable
cooking pot to the searing
slow cooker base with all of the
caramelised ingredients still inside.
12 13
Hints and Tips
Care, Cleaning and Storage
• Trim all visible fat from meat
or poultry.
• If a recipe calls for browning the
meat, it may be browned in the
removable cooking pot on a gas,
electric or ceramic stovetop.
• Ensure that the food or liquid to
be cooked fills half to ¾ of the
removable cooking pot.
• If after cooking, the liquid
quantity is excessive, remove the
lid and operate the searing slow
cooker on the High setting for 30
to 45 minutes or until the liquid
reduces by the desired amount.
Alternatively, the liquid can be
thickened by adding a mixture
of cornflower and water and
cooking on High setting without
the lid until sauce has thickened.
Do’s
• Always thaw frozen meat and
poultry before cooking.
• Use oven mitts when lifting the
glass lid or removable cooking
pot after searing or slow cooking.
• Place the removable cooking pot
onto a heat proof mat if serving
from the removable cooking pot
at the table.
• To keep foods warm for serving,
turn the temperature control to
the Keep Warm setting until ready
to serve.
• Do not cook with frozen meats
or poultry.
• Do not remove the glass lid from
the slow cooker unnecessarily as
this will result in major heat loss.
• Stirring is not necessary when
slow cooking. However, if
cooking on the High or Auto
setting, stirring occasionally
will help to distribute flavours
throughout the recipe.
• Do not use High setting if you
intend on being away from home
for more than 3 hours.
Never
• Place water or other liquids into
slow cooker base.
• Immerse the searing slow cooker
base, power cord, or power plug
in water or any other liquid.
• Touch hot surfaces with bare hands.
• Deep fry in the removable
cooking pot.
Before cleaning the slow cooker
switch the temperature control dial
to the ‘OFF’ position, switch off at the
power outlet, and unplug the power
cord from the power outlet.
Remove the removable cooking pot
and allow to cool completely.
To remove stubborn, cooked-on
foods in the removable cooking pot,
soften by filling ¾ with water, bring to
a slow boil on medium heat on the
stove top, add detergent and simmer
for 15 minutes.
Remove by lightly scrubbing with a
soft nylon kitchen brush.
The removable cooking pot and
glass lid can be washed in the
dishwasher. However, to maintain the
non-stick coating, it is recommended
to wash the removable cooking
pot in hot, soapy water using a mild
household detergent. Rinse and dry
thoroughly.
Do not use abrasive cleaners, steel wool,
or scouring pads as these can damage
the surfaces and non-stick coating.
To prevent damage to the
appliance, do not use alkaline
cleaning agents, use a soft cloth and
a mild detergent.
The brushed stainless steel slow
cooker base can be wiped over
with a soft, damp cloth and then
dried thoroughly.
IMPORTANT: Do not
immerse the slow cooker
base or power cord in
water or any other liquid
as they may cause
electrocution.
WARNING: Do not use
chemicals, steel wool,
metal scouring pad or
abrasive cleaners to
clean the outside of the
slow cooker housing or
cooking bowl as these
can damage the housing
or the coating of the
cooking bowl.
Dont’s
• Do not operate the slow cooker
without the removable cooking
pot in position, in the searing slow
cooker base.
14 15
Recipes
Vegetable Soup
Serves 4-6
2 tablespoons/40g butter
3 large carrots, peeled and diced
6 large potatoes, peeled and diced
2 sticks celery, diced
3 large onions, diced
10 cups/2.5 litres chicken or beef stock
¾ cup/190ml cream
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter and add vegetables
and cook for 10 minutes, stirring
occasionally.
2. Pour stock and seasonings into
removable crockery pot, cover
with lid.
3. Place removable cooking pot into the
slow cooking base and cook on ‘LOW’
setting for 6-8 hours.
4. Just before serving, stir in cream and
top with parsley.
Vichyssoise
Serves 4-6
2 tablespoons/40g butter
3 leeks, thinly sliced
1 onion, diced
3 medium potatoes, peeled and diced
5 cups/11/4 litres chicken stock
1 ½ cups/375ml milk
1 cup/250ml cream
1/3 cup sour cream
2 tablespoons chives, chopped
Salt and pepper, to taste
1. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter, add leeks and
chopped onion and sauté over low
heat until lightly browned.
2. Add seasonings and potatoes to
removable cooking pot, stir in stock
and cover with lid.
3. Place removable cooking pot into the
slow cooking base and cook on ‘LOW’
setting for 5-6 hours or ‘HIGH’ setting
for 2-3 hours or ‘AUTO’ setting 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 sprinkled with chives.
Cream of Mushroom Soup
Serves 4-6
2 tablespoons/40g butter or margarine
700g mushroom, sliced
1 large onion, diced
5 cups/11/4 litres chicken stock
1 cups/250ml cream
2 cups/500ml milk
2 tablespoons cornflour
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter, add mushrooms
and onion, sauté lightly.
2. Place chicken stock into the
removable cooking pot, stir well and
cover with lid.
3. Place removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 5-6 hours or ‘HIGH’
setting for 2-3 hours or ‘AUTO’ setting
for 3-4 hours. 30 minutes before
serving, turn to ‘HIGH’ setting then
stir in cream and milk. Blend cornflour
with 2 tablespoons of the hot soup
and blend until smooth. Stir flour
mixture into the soup and cook until
thickened.
4. Serve topped with parsley.
French Onion Soup
Serves 4-6
6 cups/1 ½ litres beef stock
5 tablespoons/100g butter
5 onions, thickly sliced
1 teaspoons/5g salt
1 tablespoons/20g sugar
½ cup/75g flour
1 cups/80g grated Parmesan cheese
1. Place the removable cooking pot
onto a stovetop and turn to a low
heat. Melt butter and sauté the
onions for 20 minutes, stirring regularly.
Add the salt and sugar and stir until
caramelised. Add the flour and cook
for 3 minutes.
2. Pour stock into the removable cooking
pot, stir well until combined and cover
with lid.
3. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 5-6 hours or ‘HIGH’
setting for 2-3 hours or ‘AUTO’ setting
for 3-4 hours.
4. Sprinkle with Parmesan cheese
to serve.
NOTE: Vichyssoise may also be
served hot.
16 17
Swiss Steak
Chilli Con Carne
Chicken in a Pot
Beef in Red Wine
Serves 4-6
1.5kg round steak, cubed
½ cup/75g flour
1 teaspoon/5g salt
1 teaspoon/5g pepper
2 tablespoons/40g butter
2 stalks celery, diced
3 carrots, peeled and chopped
1 onions, diced
1 teaspoons/5g worcestershire sauce
2 x 425g cans tomatoes
1 cup/125g cheddar cheese, grated
1. Toss steak in flour and salt and pepper.
2. Place the removable cooking pot onto
a stovetop and turn to a medium heat.
Melt butter and seal the cubed steak.
3. Place meat, vegetables,
worcestershire sauce and tomatoes
into the removable cooking pot, stir
well until combined and then cover
with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
5. Sprinkle with grated cheese to serve.
Serves 4-6
750g dry red kidney beans
750g round steak, cut into thin strips
1⁄3 cup/50g flour
2 teaspoons/10g salt
2 teaspoons/10g chilli powder
2 tablespoons/40g butter
1 large onions, diced
1 x 425g can tomatoes
3 cups/750ml water
3 cloves garlic, minced
1. Wash the beans well. Toss the steak in
flour mixed with salt and chilli powder.
2. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter and seal the steak.
3. Place all ingredients into the
removable cooking pot, stir well and
cover with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours.
Serves 4-6
3 carrots, peeled and sliced
3 onions, sliced
3 stalks celery, sliced
2kg chicken pieces
1 teaspoon/5g salt
1 teaspoon/5g ground black pepper
2 cups/500ml chicken stock
1 ½ cups/375ml white wine
2 teaspoons dried basil
1. Place half of the carrots, onion and
celery into the removable cooking
pot. Add the chicken pieces, salt,
pepper, stock, wine and remaining
vegetables. Sprinkle with herbs. Stir
well until combined and cover with lid.
2. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
Serves 4-6
2 kg blade or chuck steak, cubed
1 cup/150g flour
Salt and pepper, to taste
2 tablespoons/40g butter
2 onions, diced
1 leek, finely chopped
2 carrots, chopped
2 cloves garlic, minced
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1 x 750ml red wine
1. Toss meat in flour and seasonings.
2. Place the removable cooking pot onto
a stovetop and turn to a medium heat.
Melt butter and seal the cubed steak.
3. Add the onions, leek, carrots, garlic,
parsley and chives, cook for 2 minutes
and then pour over the red wine and
stock. Simmer for 2 minutes and cover
with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 5-6 hours or ‘AUTO’ setting
for 6-7 hours.
18 19
Chicken Marengo
Irish Stew
Coq Au Vin
Beef Curry
Serves 4-6
2kg chicken pieces or drumsticks
2 tablespoons/20g flour
Salt and pepper, to taste
2 tablespoons/40ml vegetable oil
2 tablespoons/40g butter
3 cloves garlic, minced
6 cups/1 ½ litres chicken stock
½ cup/125ml white wine
3 large tomatoes, diced
16 mushrooms, sliced
2 tablespoons finely chopped parsley
½ cup black olives, to serve
1. Cut chicken into serving pieces, pat
each piece dry and toss in flour mixed
with seasonings.
2. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Heat oil and butter, add the
chicken pieces and cook until golden.
3. Add the garlic, stock, wine, tomatoes
and mushrooms, stir well until
combined, cover with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
LOW setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
5. Serve on a bed of steamed potatoes
and sprinkle with parsley and olives.
Serves 4-6
2kg lamb neck chops
3 medium onions, diced
1 ¼ kg potatoes, peeled and sliced
Salt and pepper, to taste
4 cups/1 litres water
1 teaspoon mixed herbs
3 bay leaves
1. Trim any excess fat from chops. Place
all ingredients into the removable
cooking pot. Cover with lid and cook
on ‘LOW’ setting for 6 -8 hours or
‘HIGH’ setting for 3-4 hours or ‘AUTO’
setting for 4-5 hours.
Serves 4-6
1/3 cup/84ml olive oil
2kg chicken pieces
5 slices bacon, trimmed and diced
6 small onions, diced
6 small onions, peeled and quartered
400g mushrooms, sliced
1 cloves garlic, minced
Salt and pepper, to taste
2 teaspoons dried thyme
12 baby potatoes, halved
1 ½ cups/375ml red wine
5 cups/1¼ litres chicken stock
Finely chopped parsley
1. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Heat oil and lightly fry the
chicken until golden brown and crisp.
Drain chicken on paper towel and set
aside to cool.
2. Add the bacon and sliced onions to the
pan and cook until browned, drain off
excess fat and set aside with chicken.
3. Place all remaining ingredients,
except parsley, into the removable
cooking pot, stir well until combined
and cover with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
5. Serve garnished with chopped parsley.
Serves 4-6
2kg blade or chuck steak, 2.5cm cubes
½ cup/75g flour
1/3 cup/84ml vegetable oil
2 large onions, diced
6 cloves garlic, minced
1 small pieces fresh ginger, peeled
and grated
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoons vinegar
1 x 425g cans whole tomatoes
2 strips lemon rind
6 cups/1 ½ litres beef stock
1. Toss the meat in the flour.
2. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Heat oil and seal the cubed
steak. Add onions, garlic and ginger
to the pot, cook for 5 minutes then
place into the removable cooking pot
with remaining ingredients, stir well
until combined and cover with lid.
3. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
4. Serve with fluffy steamed rice.
20 21
Meatballs in Creamy Mushroom
Chicken Parisienne
Glazed Corned beef
Serves 4-6
Mushroom Sauce
3 x 440g cans mushrooms in butter sauce
2 cups/750ml beef stock
¼ cup/40g flour
½ cup/125ml sherry
1 teaspoons paprika
1 ½ cups sour cream
Meatballs
1.5kg minced beef
400g pork mince
2 x 60g eggs, lightly whisked
¼ cup parsley, chopped
Salt and pepper, to taste
2 ½ cups/315g fresh breadcrumbs
1/3 cup/84ml olive oil
2 tablespoons/40g butter
1. Mix all ingredients for meatballs
together in a bowl and shape into
tablespoon sized balls. Place the
removable cooking pot onto a
stovetop and turn to a medium heat.
Heat oil and butter and lightly fry
meatballs. Set aside.
2. Place all the mushroom sauce
ingredients except sour cream into the
removable cooking pot and stir well
until combined, add meatballs and
cover with lid.
3. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours. At 15 minutes before
serving, switch to HIGH setting and stir
in the sour cream.
4. Serve with spaghetti or penne pasta.
Serves 4-6
8 chicken breast fillets
Salt and pepper, to taste
2 teaspoons paprika
2 tablespoons/40g olive oil
1 tablespoons/20g butter
1 ½ cups/375ml dry white wine
2 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1 cups sour cream
1. Sprinkle chicken breasts lightly with
salt, pepper and paprika. Place
the removable cooking pot onto a
stovetop and turn to a medium heat.
Heat oil and butter and lightly fry the
chicken pieces.
2. Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breasts, sprinkle with paprika and
cover with lid.
3. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5
4. Serve with steamed seasonal
vegetables.
NOTE: If cooking on HIGH, do not
add sour cream until the last 30
minutes of cooking time.
Serves 4-6
2 bay leaves
1 large onion, sliced
2 strips orange peel
6 cups/1 ½ litres water
2 kg corned beef
10 whole cloves
Glaze
½ cup orange juice
½ cup/190g honey
2 tablespoons dijon mustard
1. Place bay leaves, onion, orange
peel and water into the removable
cooking pot and mix well. Add corned
beef with the fat side facing upwards
and cover with lid.
2. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours or until tender.
3. Remove meat from the liquid. Score
(cut) the top of the corned beef
in criss-cross diamond or triangle
shapes. Insert cloves into the centre
of each diamond if desired. Place
corned beef on an oven proof platter.
Mix the glaze ingredients together
until smooth then spoon over the
corned beef. Bake in a preheated
oven at 200ºC for 20 -30 minutes,
basting occasionally with glaze.
4. Serve hot or cold.
22 23
Old Fashioned Sago Pudding
Rice Custard
Baked Apples
Poached Pears in Red Wine
Serves 4-6
¾ cup/150g sago
1 ½ cups/375ml milk
1 ½ cups/375g sugar
1 ½ cups/230g sultanas
1 ½ cups/150g fresh breadcrumbs
2 tablespoons/40g melted butter
3 teaspoon/15g bi-carbonate of soda
2 x 60g egg
1. Soak sago in milk overnight.
Add remaining ingredients and mix
thoroughly. Place mixture into a
heatproof pudding bowl or casserole
dish that fits in the removable
cooking pot.
2. Cover the bowl or dish with foil and
secure around the edge with kitchen
string. Place a small trivet or upturned
heatproof saucer into the removable
cooking pot and add 1-2 litres of
water. Place the prepared pudding
bowl onto the trivet.
3. Cover with lid and place the
removable cooking pot into the slow
cooking base and cook on ‘HIGH’
setting for 3-4 hours. Serve hot or warm
with thickened cream and a sprinkle
of cinnamon or nutmeg.
NOTE: Replenish water in the
removable crockery bowl during
the cooking time if required.
Ensure the water does not ingress
into the pudding bowl or dish.
Serves 4-6
3 cups/150g rice
6 cups/1 ½ litres boiling water
4 x 60g eggs
1 ½ cups/375g sugar
5 cups/11/4 litres milk
1 teaspoon/5g vanilla essence
2 tablespoons/40g butter
Nutmeg, to taste
¾ cup/120g raisins
1. Wash rice thoroughly under cold
running water, drain well. Cook rice
in boiling water for 20 minutes. Drain
well and put into a greased heatproof
pudding bowl or dish that will fit in the
removable cooking pot. Beat eggs
with sugar, add remaining ingredients
then stir into the rice.
2. Cover pudding bowl or dish with
foil and secure edge with kitchen
string. Place a small trivet or upturned
heatproof saucer into the removable
crockery bowl and add 1-2 litres of
water. Place the prepared pudding
bowl onto the trivet.
3. Cover with lid and place the
removable cooking pot into the slow
cooking base and cook on ‘LOW’
setting for 4-5 hours.
4. Serve warm.
NOTE: Replenish water in the
removable crockery bowl during
the cooking time if required.
Ensure the water does not ingress
into the pudding bowl or dish.
Serves 4-6
½ cup/77g dried fruits
½ cup/125g brown sugar
1 teaspoons/5g cinnamon
2 tablespoons/40g butter, melted
6 small Granny Smith apples, washed
and cored
3 cups/750ml water
2 tablespoons/40g sugar
1. Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill the
centre of each apple with the dried
fruit mixture and place upright in the
removable cooking pot.
2. Combine water and sugar and pour
into the removable crockery bowl,
cover with lid and cook on ‘LOW’
setting for 4-5 hours.
3. Serve warm with custard, cream or
ice-cream.
Serves 4-6
3 cups/750ml dry red wine
1 ½ cups/375g brown sugar
6 medium pears, carefully peeled
Peel of 1 lemon, cut in strips.
1. Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill the
centre of each apple with the dried
fruit mixture and place upright in the
removable cooking pot.
2. Combine water and sugar and pour
into the removable cooking pot and
cover with lid.
3. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 4-5 hours.
4. Serve warm with custard, cream
or ice-cream.
24 25
Notes
26 27
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