Kenwood CP666 User Manual

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Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK

www.kenwoodworld.com

57907/1

CP666

UNFOLD

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before using your Kenwood appliance

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Read these instructions carefully and retain for future reference.

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Remove all packaging and any labels.

safety

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This appliance produces steam which can burn you.

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Don’t get burnt by steam coming out of the curry cooker, especially when removing the lid.

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Be careful when handling the curry cooker, all parts get hot in use. Use oven gloves.

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Never use a damaged curry cooker. Get it checked or repaired: see service and customer care’.

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Never put the base unit, cord or plug in water – you could get an electric shock. Keep the controls clean and dry.

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Never let the cord hang down where a child could grab it.

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Always unplug the curry cooker when not in use.

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Never put the appliance or components on a cooker or in an oven.

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Do not use the appliance on heat sensitive surfaces.

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Do not use the curry cooker near or below curtains or other combustible materials.

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Only use the curry cooker with the cooking pot supplied.

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Do not let infirm people use the appliance without supervision.

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Do not let children use or play with the appliance.

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Only use the appliance for its intended domestic use. Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions.

food safety

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Cook meat (including poultry), fish and seafood thoroughly. And never cook them from frozen.

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Do not reheat food in the curry cooker.

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Always ensure food is piping hot before eating.

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Never partially cook meat and poultry and then refrigerate for subsequent cooking.

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Follow the cooking advice of the ingredient manufacturer in particular with dried beans. For example dried red kidney beans should be soaked overnight and then fast boiled on a cooker for at least 10 minutes in a pan of fresh cooking water to destroy toxins before straining and adding to the curry cooker.

before plugging in

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Make sure your electricity supply is the same as the one shown on the underside of your machine.

Important – UK only

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The wires in the cord are coloured as follows: Green and Yellow = Earth, Blue = Neutral, Brown = Live.

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The appliance must be protected by a 3A approved (BS1362) fuse.

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WARNING: THIS APPLIANCE MUST BE EARTHED.

Note:

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For non-rewireable plugs the fuse cover MUST be refitted when replacing the fuse. If the fuse cover is lost then the plug must not be used until a replacement can be obtained. The correct fuse cover is identified by colour and a replacement may be obtained from your Kenwood Authorised Repairer (see Service).

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Hig

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If a non-rewireable plug is cut off it must be DESTROYED IMMEDIATELY. An electric shock hazard may arise if an unwanted non-rewireable plug is inadvertently inserted into a 13A socket outlet.

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This machine complies with European Economic Community Directive 89/336/EEC.

before using for the first time

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Wash the parts ‘see cleaning’

key

 lid  cooking pot  handles  base unit  control knob

using your curry cooker

1 Follow the recipe and place the

ingredients into the cooking pot.

2 Place the cooking pot into the base

unit. 3 Place the lid in position 4 Select the desired setting ie High or

Low and then plug into the power

supply. 5 Allow to cook for the desired time. 6 After cooking, switch off and unplug

the curry cooker.

The following times are a guide only

and will vary according to the type

of food being cooked

Low Setting will gradually cook

food during the day and takes

approximately 6 hours. This setting

can also be used when cooking

more delicate foods which would

benefit from a slightly lower rate of

cooking such as baked apples,

poached fruit.

High Setting will quicken up the

cooking process compared to the

Low setting with cooking times

between 3 and 4 hours.

Keep Warm Setting – Use this setting once food has been cooked to keep food warm. We recommend that food is not kept warm for longer than 1 hour after cooking and then switch off after use.

hints on using your curry cooker

1Prepare and use ingredients at

room temperature rather than straight from the refrigerator. However ingredients such as meat and fish should not be left out of the refrigerator for longer than is necessary, so remove from the refrigerator just to take the chill off and keep covered with cling film or plastic wrap.

2Cut root vegetables such as

carrots, onions, swedes etc into fairly small pieces as they take longer to cook than meat.

3Cut each type of ingredient into

even sized pieces, this will assist with even cooking.

4Browning the meat and sauteing

the vegetables first in a separate pan will help to remove a certain amount of fat from the meat and also improve the appearance and flavour of both meat and vegetables. However this is not essential.

5 Do not lift the lid more than

necessary during cooking as this will cause loss of heat and evaporation of liquid. It may be necessary depending upon how often the lid is removed and for how long, to allow an extra 20 minutes to half an hour cooking time.

6 Cooking always takes place in the

cooking pot. Never place food directly into the base unit.

7 Never plunge the hot cooking pot

into cold water immediately after use or pour boiling water into an empty cold cooking pot. Subjecting

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it to a sudden change in

temperature could cause it to crack. 8 After several months of use the

glaze on the cooking pot may

become crackled: this is common

with glazed stoneware and will not

affect the efficiency of the curry

cooker. 9 If you are adapting recipes from

conventional cooking you may need

to reduce the amount of liquid

used. In this cooker, liquid does not

evaporate as quickly as with

conventional cooking although a

certain amount of liquid is

necessary to help the transfer of

heat. 10 Never fill the curry cooker more

than 2/3 full. 11 Milk products, including cream,

sour cream and yoghurt, should be

added towards the end of cooking

to help combat any curdling that

might take place. 12 Frozen vegetables such as peas

should be thawed and added

during the last

⁄2 - 1 hour of cooking. This will ensure retention of colour and texture in the vegetables and temperature within the pot.

13 Best results are achieved when the

ingredients are covered in liquid.

14 Trim excess fat from meat. 15 When cooking whole joints make

sure they fit comfortably into the cooking pot and always add liquid. Turn part way through the cooking process.

16 Using hot stock will speed up the

cooking process.

17 To thicken gravy etc., mix some

cornflour with a little cold water to form a smooth paste. Add the mixture to the cooking pot towards the end of the cooking time. Cover and cook for additional time until the juices are bubbling and thickened.

care and cleaning

Always switch off, unplug and allow the appliance to cool before cleaning.

base unit

Wipe the outside of the curry cooker with a damp cloth and then dry. Never immerse the base unit in water.

lid, cooking pot

Wash in warm soapy water, rinse and then dry thoroughly. Food that has stuck to the inside of the bowl can be removed with the aid of a soft bristled brush. The cooking pot and lid can be washed in the dishwasher

service and customer care

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If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer.

If you need help with:

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using your curry cooker

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servicing or repairs (in or out of guarantee)

 call Kenwood Customer Care on

023 92392333. Have your model number ready - it’s

located on the underside.

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spares and attachments

 call 0870 2413653.

other countries

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Contact the shop where you bought your curry cooker.

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guarantee (UK only)

If your curry cooker goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided:

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you have not misused, neglected or damaged it;

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it has not been modified (unless by Kenwood);

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it is not second-hand;

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it has not been used commercially;

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you have not fitted a plug incorrectly; and

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you supply your receipt to show when you bought it.

This guarantee does not affect your statutory rights.

RECIPES

In addition to cooking curries your Kenwood curry cooker is also suitable for cooking other dishes including the following recipes.

potato, cheddar and chive soup

4 medium-large potatoes, peeled and sliced 1 large clove garlic, peeled 475ml/16 fl oz stock 220g/7 oz Cheddar cheese, grated 50g/2 oz fresh chives, chopped salt and pepper

Place the potatoes, garlic and stock into the cooking pot. Cook on High for 2 hours. Remove the mixture and blend in a liquidiser to the desired consistency. Return the mixture back into the cooking pot and add the cheese, chives and seasoning. Leave on setting High for a further 30 minutes. Before serving, additional cheese and cream can be added.

beef pot roast with vegetables

15 ml/1 tbsp oil 900g/2 lb joint of topside 1 onion peeled and chopped 3 carrots peeled and cut into 1 cm/

⁄2 in thick slices

500 ml/

⁄4 pts hot beef stock

Heat the oil in a frying pan and then brown the beef on all sides. Add the vegetables and fry until lightly golden. Transfer the mixture to the cooking pot, add the hot stock and seasoning. Place the lid in position and cook on High for approximately 4 hours and low for approximately 7 hours.

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beef in beer

600g/1lb 5 oz lean casserole steak cut into 1 in/2.5cm cubes 2 medium potatoes, each cut into 8 pieces 1 large onion, cut into eight pieces 2-3 carrots, cut into 2cm/

⁄4

in thick pieces 300ml/10

⁄2 fl oz beer 200ml/7 fl oz beef stock 20ml/1 tbsp fresh parsley, chopped 25g/1 oz bunch of thyme, stalks removed 20-30ml/1-2 tbsp cornflour salt and pepper

Place all the ingredients into the cooking pot then cook on High for approximately 4 hours or Low for approximately 6 hours. Mix the cornflour with a little cold water to form a smooth paste. Remove the lid and add the mixture to the cooking pot and stir well. Re-cover and cook for additional time until the juices are bubbling and slightly thickened.

bolognaise sauce

Use as a base for Spaghetti Bolognaise or Lasagne

15ml/1 tbsp oil 1 large onion, chopped 5 rashers streaky bacon, chopped 650g/1 lb 7 oz lean minced beef 1 x 454g tin chopped tomatoes 1 clove garlic, peeled and crushed 1 level tbsp/15ml tomato puree or to taste salt and pepper 150g/5 oz mushrooms, finely chopped

Heat the oil in a large frying pan and fry the onion until golden brown and then transfer to the cooking pot. Add the bacon to the frying pan and fry that off and add to the cooking pot. Fry the meat until browned, add the chopped tomatoes and bring the mixture to the boil and then transfer to the cooking pot. Place the remaining ingredients in the cooking pot. Cook on High for approximately 3 - 4 hours or Low for approximately 6 hours

coq au vin

150g/5 oz bacon, diced 1 large onion, chopped 1 clove garlic crushed 300g/10 oz button mushrooms, thickly sliced 4 boneless chicken breasts 275ml/10 fl oz red wine 375ml/13 fl oz hot chicken stock salt and pepper cornflour (optional)

Place all the ingredients into the curry cooker. Cover and cook on High for 3 – 4 hours or Low for approximately 6 hours. If desired, thicken the juices with some cornflour mixed to a smooth paste with water. Remove the lid and add the mixture to the cooking pot and stir well (if necessary remove the chicken breasts and keep warm whilst adding the cornflour). Re-cover and cook for additional time until the juices are bubbling and slightly thickened.

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chicken and tarragon casserole

15g/1⁄2 oz butter 1 tbsp/15ml oil 4 chicken breasts 1 onion finely chopped 150ml/5 fl oz dry white wine 150ml/5 fl oz hot chicken stock 4 sprigs tarragon 50ml/2 fl oz double cream salt and pepper 1 tbsp/15ml cornflour (approx.)

Heat the butter and oil in a frying pan. Add the chicken pieces and brown on both sides. Transfer the chicken to the cooking pot. Fry the onion and place in the cooking pot with the wine, stock, 2 sprigs of tarragon and seasoning. Cover with the lid and cook on High for approximately 3 hours or Low for approximately 6 hours. At the end of the cooking time, remove the chicken pieces and keep warm. Mix the cornflour with some water to form a smooth paste and add to the curry cooker with the cream, stir well. Return the chicken pieces to the cooking bowl, replace the lid and allow to cook for additional time until the mixture thickens. At completion, finely chop the remaining tarragon and add to the cooking pot. Serve immediately.

baked apples

3 Cooking apples (choose ones of a suitable size to fit inside the cooking pot) 75g/2

⁄

2 oz mixed dried fruit

2.5ml/

⁄2 level tsp cinnamon 25g/1oz soft brown sugar 75ml/2

⁄2 fl oz cold water

Wash and core the apples, then using a sharp knife make a slit in the skin around the middle of each one. Place the apples in the cooking pot. Combine the fruit, cinnamon and sugar then fill the centre of each apple with the mixture. Add the water and put the lid in position. Cook on Low for approximately 2-3 hours (this will depend upon the size and variety of the apples).

rice pudding

75g/3oz short grain or pudding rice 50g/2oz caster sugar 1 litre/1

⁄

4 pts milk

25g/1oz butter ground nutmeg

Place the rice, sugar and milk into the cooking pot and stir well. Top with shavings of butter and sprinkle with nutmeg. Put the lid in position and cook on High for approximately 3 hours or Low for 4-5 hours. After 1 hour stir the contents of the cooking pot and once again during cooking.

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apple chutney

Piece of root ginger about 1cm/

⁄2 inch square

7.5cm/1

⁄2 tsp pickling spice

700g/1

⁄

2lb prepared sliced cooking

apples eg Bramleys 100g/3

⁄2

oz sultanas

100g/3

⁄2 oz finely chopped onion 1 small clove garlic, peeled and crushed 150g/5 oz dark brown sugar 150m/5 fl oz malt vinegar

Tie the root ginger and pickling spice into a small piece of muslin. Place all the ingredients into the cooking pot and stir well. Place the lid in position and cook on Low for approximately 8 hours. At the end of this time, remove the lid, stir the ingredients then turn to High and allow the mixture to boil for a further 30 –60 minutes or until the required consistency has been achieved. Cool slightly and place in clean jars and cover immediately.

Makes about 2lb