Slow Cookers
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KSC3 & KSC4
Issue 1/02
Features of your Kambrook Slow Cooker
4
1
5
6
3
2
1. Removable crockery pot (KSC3-
4.Tempered glass cook ’n’ look lid
allows you to monitor food during
cooking
3 litre capacity, KSC4- 4.2 litre capacity)
2.Three temperature control
settings dial. Keep Warm, High and
Auto for greater cooking control
5. Cool touch handles.
6.“Power On” Indicator light.
3.Wrap-around element for even
heating
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3
UsingYour Slow Cooker
Before first use remove any promotional
Allow the slow cooker enough time to
labels and wash the crockery pot and glass cool completely before cleaning and
lid in warm soapy water, rinse and dry
thoroughly. Do not use harsh abrasives or
chemicals.
storing away.
Using theTemperature Control
Settings
Do not immerse the cooker body or
power cord in water or any liquid.
Keep Warm Setting
The Keep Warm Setting is ideal for
keeping a dish warm after cooking.
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.
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 re-
heat food.
WARNING: DO NOT PLACE FOOD
OR LIQUIDS INTHE BASE OFTHIS
APPLIANCE. COOK ONLY INTHE
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.
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.
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.
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4
A Beginner’s Guide to Slow
Cooking
Traditional
RecipeTime
Slow Cooker
Time
15-30 minutes
60 minutes
1-3 hours
3-4 hours on Auto setting
6-7 hours on Auto setting
8-10 hours on Auto setting
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.
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.
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.
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.
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
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
cubes, approximately 2.5cm to 3cm. Slow
cooking allows for the use of less tender
cuts of meats. See the table below for
suitable cuts of meat.
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.
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5
following the instructions on the
packaging. To brown meat it must be
sealed in a frypan prior to cooking.
Beef
Blade, brisket, chuck, round,
shin, fresh silverside, skirt,
topside
Suitable Cuts for Roasting
(Note: Meat will not brown)
Lamb
Veal
Forequarter, neck chops,
shanks, shoulder chops
Shoulder/forequarter, chops
and steaks, neck chops,
knuckle (osso bucco)
Beef
Lamb
Veal
Blade, rump, rib roast, sirloin,
fresh silverside, topside
Leg, mid loin, rack, shank,
shoulder
Pork
Leg steaks, butterfly steaks,
boneless loin chops, fillet
Leg, loin, rack,
Chicken Thigh pieces, drumsticks,
thigh fillets
shoulder/forequarter
Pork
Loin, neck, leg (remove skin and
fat), racks
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.
Suitable Cuts for Pot Roasting
Beef
Blade, chuck, round, fresh
silverside, skirt, topside
Lamb
Veal
Forequarter, shank, shoulder
Shoulder/forequarter
Pork
Loin, neck, scotch fillet, shoulder
Chicken Drumsticks, thighs or whole
chicken
Roasting
Preparing vegetables
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,
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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6
Dried Beans and Pulses
Maintaining your Slow Cooker
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.
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 IMMERSETHE
BODY OFTHE UNIT, CORD OR
PLUG IN WATER OR ANY OTHER
LIQUID ASTHIS 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.
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7
Recipes
Soups
CreamyTomato and Lentil Soup
Ingredients
KSC3
KSC4
3 litre Capacity
Serves 4-6
4.2 litre capacity
Serves 6-8
1
Olive oil
1 ⁄2 tablespoons
2 tablespoons
2 medium
Spanish onion, sliced
Garlic cloves, crushed
Commercially prepared, minced chilli
Tomato puree
1 large
2
3
1 teaspoon
3 cups/ 750ml
3 cups/ 750ml
3 tablespoons
2 teaspoons
5 cups/ 1.25 litres
5 cups/ 1.25 litres
4 tablespoons
1 tablespoons
1 cups/ 300g
Commercially prepared, Beef stock
Tomato paste
Brown sugar
3 teaspoons
1
Red lentils
⁄
2
cup/ 150g
1
Cream
1 cup/ 250ml
1 ⁄2 cups/ 375ml
Commercially prepared sun-dried tomato pesto 2 tablespoons
4 tablespoons
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
Serves 4-6
2
4.2 litre capacity
Serves 6-8
3
Red capsicum, quartered
Yellow capsicum, quartered
1 medium
2 large
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8
1
Water
⁄
2
cup/ 125ml
1 cup/ 250ml
2 tablespoons
1kg
Olive oil
1 tablespoon
Chicken Tenderloins, cut into 3cm pieces
Onion, chopped
500g
1
2
Garlic cloves, crushed
Paprika
2
3
1 tablespoon
1 teaspoon
2 tablespoons
2 teaspoons
3 teaspoons
4 tablespoons
Caraway seeds
1
Cracked black pepper
Tomato paste
1 ⁄2 teaspoons
2 tablespoons
1
Chicken stock
6 cups/ 1 ⁄2 litres 8 cups/ 2 litres
Commercially prepared Gnocchi
Sour cream to serve
Chopped parsley to serve
250g
500g
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
Serves 4-6
150g
4.2 litre capacity
Serves 6-8
200g
Pearl barley
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9
1
Chicken stock
6 cups/1 ⁄2 litres
8 cups/2 litres
2 tablespoons
2 medium
3
Oil
1 tablespoon
Onion, finely chopped
Garlic cloves, crushed
Carrots, sliced
1 large
2
1 medium
2 medium
300g
Potatoes, peeled and chopped
Celery stick, sliced
Bay leaves, halved
Milk
200g
1
2
1
2
1
2
⁄
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
1
HIGH 1-1 ⁄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
Serves 4-6
2 teaspoons
20g
4.2 litre capacity
Serves 6-8
1 tablespoon
30g
Olive oil
Butter
Chicken pieces, skin removed
White wine
1.5kg
2 kg
1
⁄
⁄
2
cup/ 125ml
cup/ 180ml
1 cup/ 250ml
1 cups/ 375ml
3 tablespoons
2 teaspoons
3 small
1
Chicken stock
2
Lemon juice
2 tablespoons
1 teaspoon
2 small
Cracked black pepper
Red chillies, finely chopped
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10
Grated lemon rind
1 teaspoon
3
2 teaspoons
4
Garlic cloves, halved
Fresh Rosemary, chopped
1
1 ⁄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
Serves 4-6
1tablespoon
1.5kg
4.2 litre capacity
Serves 6-8
2 tablespoons
2 kg
Oil
Chicken thigh fillets, halved
Button mushrooms, sliced
Leeks, sliced
250g
350g
1 small
2 small
1
White wine
⁄
2
cup/ 125ml
1 cup/ 250ml
2 cups/ 500ml
2 teaspoons
1 teaspoon
2 tablespoons
Chicken stock
Cracked black pepper
Salt
1 cup/ 250ml
1 teaspoon
1
⁄
2
teaspoon
Fresh lemon thyme, chopped
Plain flour
1 tablespoon
1 tablespoon
5 tablespoons
5 tablespoons
2 tablespoons
1
Cream
⁄
2
cup/ 180ml
cup/ 180ml
1
Sour cream
⁄2
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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11
Gingered Lamb Curry
Ingredients
KSC3
KSC4
3 litre Capacity
Serves 4-6
1tablespoon
1.5kg
4.2 litre capacity
Serves 6-8
2 tablespoons
2 kg
Oil
Lean lamb, cubed
Onions, chopped
Eggplant
2 medium
200g
2 large
300g
Garlic cloves, crushed
Fresh ginger, grated
Red chillies, finely chopped
Cracked black pepper
Salt
2
4
1
1 ⁄2 tablespoons
2 tablespoons
2 small
1 small
1 teaspoon
2 teaspoons
1
1
⁄
4
teaspoon
⁄2
teaspoon
Ground turmeric
Commercially prepared green curry paste
Beef stock
1 teaspoon
2 teaspoons
1 tablespoon
1 cups/250ml
2 cups/ 220g
2 cups/ 500ml
2 teaspoons
1
⁄
2
cup/ 180ml
Coconut milk powder
Boiling water
1 cup/ 110g
1 cup/ 250ml
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
cover and continue to cook.
Serving Suggestion:Accompany with steamed Jasmine rice.
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12
Sweet Orange Pork
Ingredients
KSC3
KSC4
3 litre Capacity
Serves 4-6
4.2 litre capacity
Serves 6-8
2 tablespoons
1 large
1
Oil
1 ⁄2 tablespoons
Spanish onion, sliced
Lean pork steaks, halved
Plain flour
1 medium
1.5kg
2 kg
1
1 ⁄2 teaspoons
1 tablespoon
500g
Kumera (sweet potato), peeled and cubed
Butter
400g
30g
40g
Ground cumin
Ground cardamom
Ground cloves
Ground cinnamon
Fennel seeds
1 teaspoon
1.5 teaspoons
1 teaspoon
1.5 teaspoons
1
1
⁄
4
teaspoon
⁄2
teaspoon
1 teaspoon
1.5 teaspoons
1 teaspoon
1
⁄
2
teaspoon
Brown sugar
3 tablespoons
4 tablespoons
1
1
Lemon juice
1 ⁄2 tablespoons
⁄4
cup/ 75ml
Sweet sherry
3 tablespoons
1 cup/ 250ml
1 cup/ 250ml
2 teaspoons
5 tablespoons
1.5 cups/ 375ml
2 cups/ 500ml
1 tablespoon
Orange juice
Chicken stock
Grated orange rind
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.
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13
Lamb Shanks in aTomato Pesto Sauce
Ingredients
KSC3
KSC4
3 litre Capacity
Serves 4
4.2 litre capacity
Serves 6
2 tablespoons
6 large
Olive oil
1 tablespoon
French cut lamb shanks, trimmed of any visible fat 4 large
Spanish onions, sliced
Button mushrooms, sliced
Garlic cloves, crushed
Canned tomatoes, chopped
Tomato paste
1 medium
1 large
200g
300g
3
4
400g
800g
2 tablespoons
3 tablespoons
3 tablespoons
1 cup/ 250ml
4 tablespoons
4
Pesto
2 tablespoons
1
Red wine
⁄
2
cup/ 125ml
Sweet sherry or maderia
Beef stock cubes, crumbled
Fresh rosemary, chopped
3 tablespoons
2
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
Serves 4-6
8
4.2 litre capacity
Serves 6-8
12
Lean veal shanks, 4 cm thick
Plain flour
2 tablespoons
2 tablespoons
3 tablespoons
3 tablespoons
Olive oil
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14
Commercially prepared Italian style, tomato
cooking sauce
2 cups/ 500g
3 cups/ 750g
1 cup/ 250ml
2 teaspoons
2 teaspoons
1 teaspoon
1
White wine
⁄
2
cup/ 180ml
1
Caster sugar
1 ⁄2 teaspoons
1
Cracked black pepper
Salt
1 ⁄2 teaspoons
1
⁄
2
teaspoon
Fresh basil leaves, chopped
Commercially prepared pesto
Grated lemon rind
3 tablespoons
4 tablespoons
2 teaspoons
4 tablespoons
6 tablespoons
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
Serves 4-6
1tablespoon
1.5kg
4.2 litre capacity
Serves 6-8
2 tablespoons
2 kg
Oil
Lean chuck steak, cut into 2cm cubes
Packaged chilli seasoning mix
Commercially prepared minced garlic
Beef stock
1
1 ⁄2 teaspoons
3 tablespoons
1 tablespoon
2.5 cups/ 675ml
3 tablespoons
1 cups/ 250ml
600g
2 teaspoons
1
1 ⁄2 cups/ 375ml
Tomato paste
2 tablespoons
1
Red wine
⁄
2
cup/ 180ml
Canned Mexican chilli beans
Sour cream to serve
400g
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15
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
Serves 4-6
30g
4.2 litre capacity
Serves 8-10
40g
Butter
Onion, sliced
1 medium
1.5 tablespoons
1 cup/ 110g
1 cup/ 250ml
1kg
2 medium
2 tablespoons
2 cups/ 220g
2 cups/ 500ml
1.5kg
Green curry Paste
Coconut milk powder
Boiling water
Pumpkin, peeled and chopped
English spinach leaves, shredded
Curry leaves, torn
10
10
Fresh Kaffir lime leaves, finely shredded
Flaked almonds, toasted to serve
2
3
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
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16
Chick Pea Curry
Ingredients
KSC3
KSC4
3 litre Capacity
Serves 4-6
1 cup/ 200g
2 cups/ 500ml
1 tablespoon
medium
4.2 litre capacity
Serves 6-8
1.5 cups/ 300g
3 cups/750 ml
2 tablespoons
1 large
Dried chick peas
Vegetable stock
Vegetable oil
Onion, finely chopped
Fresh ginger, grated
Garlic cloves, crushed
Garam masala
1 teaspoon
2
2 teaspoons
4
1
1 ⁄2 teaspoons
2 teaspoons
2 teaspoons
2 teaspoons
1
Ground cumin
Ground coriander
Sweet paprika
1 ⁄2 teaspoons
1
1 ⁄2 teaspoons
1
1 ⁄2 teaspoons
2 teaspoons
1
1
Chilli powder
⁄
4
teaspoon
teaspoon
⁄
2
teaspoon
1
Ground turmeric
Yellow mustard seeds
Salt
⁄2
1 teaspoon
1 teaspoon
2 teaspoons
2 teaspoons
2 cups/ 500ml
5 tablespoons
1 teaspoon
Tomato puree
1 cup/ 250ml
3 tablespoons
Coconut cream
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.
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17
3
Baking powder
Cocoa powder
Malted milk powder
Caster sugar
⁄
4
teaspoon
Desserts
2 tablespoons
Lemon and Lime Delicious Pudding
2 tablespoons
Ingredients
Serves 4-6
3
⁄
⁄
4
cup/ 165g
Butter
90g
3
3
Milk
4
cup/ 180ml
Caster sugar
Self-raising flour, sifted
Grated lemon rind
Grated lime rind
Lemon juice
Lime juice
⁄
⁄
4
cup/ 165g
cup/ 50g
1
Eggs, lightly beaten
1
3
Lightly greased, heat proof bowl, to fit
3 teaspoons
3 teaspoons
Slow Cooker
1.5 litre capacity
1
Sauce
1 ⁄2 tablespoons
1
Dark chocolate, melted 75g
1 ⁄2 tablespoons
1
Hot water
1 ⁄2 cups/ 375ml
Egg yolks
1
Butter
Brown sugar
20g
Egg whites
2
3
⁄
4
cup/ 150g
3
Milk
⁄
4
cup/ 180ml
Cocoa powder
Cornflour
2 tablespoons
Lightly greased, heat proof bowl, to fit
Slow Cooker 1.5 litre capacity
1
1 ⁄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.
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.
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. 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.
3. Place a cup of water in the Slow
Cooker.Add pudding. Cover and cook on
HIGH 3-4 hours
Chocolate Malt, Self-Saucing Pudding
Ingredients
Serves 4-6
Serving Suggestion: Dust top of pudding
with icing sugar and serve with vanilla
icecream.
3
Self-raising flour
Plain flour
⁄
⁄
4
cup/ 110 g
cup/ 110 g
3
4
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18
Kambrook 12 Month
Replacement Warranty
If the product includes one or a number of
accessories only the defective accessory or
product will be replaced.
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).
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.
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
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.
KAMBROOK guarantee.
KAMBROOK reserves the right to
replace or repair the appliance within
the warranty period.
For service, spare parts or product
information in Australia, please call
KAMBROOK on the Customer Service
Line (free call) 1800 800 634.
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.
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.
This warranty is void if there is evidence
of the product being tampered with by
unauthorised persons.
If claiming under this guarantee the product
must be returned freight prepaid.
YOUR PURCHASE RECORD (Please complete)
Attach a copy of purchase
receipt here.
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record
PURCHASED FROM ___________________________
unless you are making a claim
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19
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
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