Kambrook Slow Cooker KSC450 User Manual

Kambrook Profile  
Slow Cooker  
KSC450  
Issue 1/09  
 
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• Never operate the Kambrook Profile  
Slow Cooker without food and liquid in  
the removable crockery bowl. Ensure the  
removable crockery bowl is at least ½ to 34  
full of food and/or liquid before switching on  
the appliance.  
• Do not use a damaged or cracked removable  
crockery bowl. Replace before using.  
• Always have the glass lid positioned correctly  
on the removable crockery bowl throughout  
operation of the appliance unless stated 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 dropped or struck extremely hard, it may  
break or weaken, and could at a later time,  
shatter into many small pieces without  
apparent cause.  
• Extreme caution must be used when the  
appliance contains hot food and liquids. Do  
not move the appliance during cooking.  
• Do not touch hot surfaces. Use handles to  
move the Kambrook Profile Slow Cooker  
and dry oven mitts to remove the removable  
crockery bowl when hot.  
• Do not place the removable crockery bowl  
when hot on any hot surface that may be  
affected by heat.  
KAMBROOK SAFETY  
Welcome to Kambrook and your new Profile  
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  
appliances.  
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 PROFILE SLOW COOKER  
• Carefully read all instructions before  
operating the Kambrook Profile Slow Cooker  
and save for future reference.  
• Remove and safely discard any packaging  
material and promotional labels before using  
the appliance for the first time.  
• To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug of  
this appliance.  
• Do not place the appliance near the edge of a  
bench or table during operation. Ensure the  
surface is level, clean and free of water and  
other substances.  
• Do not use the Kambrook Profile Slow  
Cooker on a sink drain board.  
• Avoid sudden temperature changes. Do not  
place frozen or very cold foods into the  
removable crockery bowl when it is hot. Do  
not place removable crockery bowl when hot  
into cold water.  
• Do not place the appliance on or near a hot  
gas or electric burner, or where it could touch  
a heated oven.  
• Position the Kambrook Profile Slow Cooker  
well away from walls and provide adequate  
space above and on all sides for air circulation.  
• The removable crockery bowl is not suitable  
for storing food in the freezer.  
• Do not use the removable crockery bowl in  
a conventional oven or microwave oven. Do  
not place the removable crockery bowl onto a  
heat gas or electric burner.  
• The temperature of accessible surfaces will be  
high when the appliance is operating and for  
some time after use.  
• Do not touch hot surfaces. Allow the slow  
cooker to cool completely before moving or  
cleaning any parts.  
• Use only the removable crockery bowl and  
lid supplied. Do not use any other bowl inside  
the stainless steel housing.  
• Never plug in or switch on the Kambrook  
Profile Slow Cooker without having the  
removable crockery bowl placed inside the  
stainless steel housing.  
• Avoid scalding from escaping steam when  
removing the glass lid from the removable  
crockery bowl when hot by carefully lifting the  
lid angled away from yourself.  
• Do not allow water from the lid to drip into  
the stainless steel housing, only into the  
removable crockery bowl.  
• Do not attempt to operate the slow cooker  
by any method other than those described in  
this book.  
• Always ensure the Kambrook Profile Slow  
Cooker is properly assembled before  
connecting to the power outlet and operating.  
Follow the instructions provided in this book.  
• The appliance is not intended to be operated  
by means of an external timer or separate  
remote control system.  
• Do not place food or liquid into the stainless  
steel housing. Only the removable crockery  
bowl is designed to contain food or liquid.  
 
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• Do not place anything, other than the lid, on  
top of the Kambrook Profile Slow Cooker  
when assembled, when in use and when  
stored.  
• Always switch the Kambrook Profile Slow  
Cooker to the OFF position, then switch off  
at the power outlet, then unplug and allow to  
cool, if appliance is not in use, before cleaning,  
before attempting to move the appliance,  
dissembling, assembling and when storing the  
appliance.  
• Keep the appliance clean. Follow the cleaning  
instructions provided in this book.  
IMPORTANT SAFEGUARDS FOR ALL  
ELECTRICAL APPLIANCES  
• Fully unwind the power cord before use.  
• 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  
stainless steel housing in water or any other  
liquid.  
• This 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 instructions  
concerning use of the appliance by a person  
responsible for their safely.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• This appliance is for household use only. Do  
not use this appliance for anything other  
than its intended use. Do not use in moving  
vehicles or boats. Do not use outdoors.  
Misuse may cause injury.  
• It is recommended to inspect the appliance  
regularly. Do not use the appliance if the  
power cord, power plug 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.  
• 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.  
CAUTION: HOT SURFACES DURING  
AND AFTER USE.  
 
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• Never operate the Kambrook Profile Slow  
Cooker without the removable crockery bowl  
positioned in the stainless steel housing.  
OPERATING YOUR KAMBROOK  
PROFILE SLOW COOKER  
• Always have the glass lid correctly positioned  
on the removable crockery bowl throughout  
operation of the appliance unless when stated  
in a recipe to have it removed.  
• Always use dry oven mitts to remove the  
removable crockery bowl when hot.  
• Do not place the removable crockery bowl  
when hot on any surface that may be affected  
by heat.  
BEFORE FIRST USE  
Remove and safely discard any packaging  
material and promotional labels before using the  
appliance for the first time.  
Wash the removable crockery bowl and glass lid  
in hot, soapy water, rinse and dry thoroughly.  
Wipe the interior and exterior of the stainless  
steel housing with a damp cloth then dry  
thoroughly. Ensure the interior of the stainless  
steel housing is clean and clear of any debris.  
CAUTION: ALWAYS LIFT AND  
REMOVE THE GLASS LID CAREFULLY  
AND ANGLED AWAY FROM YOURSELF  
TO AVOID SCALDING FROM  
ASSEMBLY AND OPERATION  
1. Before placing the removable crockery  
bowl in the stainless steel housing, ensure  
the exterior of the bowl is clean. This  
will ensure proper contact with the inner  
cooking surface.  
ESCAPING STEAM.  
USING THE TEMPERATURE  
CONTROL SETTINGS  
2. Place the prepared food into the removable  
crockery bowl, ensuring denser foods are  
spread evenly across the bottom of the  
bowl and not heaped to one side. Ensure the  
food and/or liquid fills at least ½ to 34 of the  
removable crockery bowl. Place the glass lid  
into position.  
LOW SETTING  
The LOW setting gently simmers food for an  
extended period of time without overcooking or  
burning. Generally no stirring is required when  
using this setting.  
3. Insert the removable crockery bowl into the  
HIGH SETTING  
stainless steel housing.  
The HIGH setting is used when cooking dried  
beans or pulses and will cook food in half the  
time required for the LOW Setting. Some foods  
may boil when cooked on the HIGH Setting,  
so it may be necessary to add extra liquid. This  
will depend on the recipe and the amount of  
time in which it is cooked. Occasional stirring  
of stews and casseroles will improve the flavour  
distribution.  
4. Ensure the temperature control dial is in the  
OFF position then insert the power plug into  
a 230/240V power outlet and switch on at  
the power outlet.  
5. Select the required setting using  
the temperature control dial or as  
recommended in the recipe section.  
6. When cooking is complete turn the  
temperature control dial to the OFF  
position, switch off at the power outlet and  
then unplug the power cord.  
AUTO SETTING  
The AUTO setting combines the features of the  
HIGH and LOW settings by heating the food at  
a higher temperature for the first 2-3 hours of  
cooking then gradually reduces the temperature  
to a lower temperature for the remaining  
cooking time.  
7. Allow the Kambrook Profile Slow Cooker to  
cool completely before cleaning and storing.  
IMPORTANT  
• Always use the Kambrook Profile Slow  
Cooker on a dry, level surface.  
• Never operate the Kambrook Profile  
Slow Cooker without food and liquid in  
the removable crockery bowl. Ensure the  
removable crockery bowl is at least ½ to 34  
full of food and/or liquid before switching on  
the appliance.  
 
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Adapting Liquid Amounts  
BEGINNER’S GUIDE TO SLOW  
COOKING  
When food is cooking in your Kambrook Profile  
Slow Cooker most moisture is retained. To  
allow for this when using traditional recipes it is  
advisable to halve the liquid content.  
In years gone by, food cooked in large pots  
and allowed to simmer for hours was full of  
flavour, moist and tender. The Kambrook Profile  
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.  
However, after cooking if the liquid quantity  
is excessive, remove the lid and operate the  
Kambrook Profile 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.  
Here is a guide to help simplify the process of  
slow cooking, allowing you to obtain maximum  
satisfaction from your Kambrook Profile Slow  
Cooker:  
Stirring the food  
Little or no stirring is required when using the  
LOW Setting. However, stirring the food when  
using the HIGH setting ensures more even  
flavour distribution.  
Timing  
Always allow sufficient time for the food to  
cook. It is almost impossible to overcook in the  
Kambrook Profile Slow Cooker particularly  
when using the LOW Setting.  
Preparing Meat and Poultry  
Most of the recipes contained within this book  
can be cooked on the HIGH or LOW setting,  
however the cooking times will vary accordingly.  
Each recipe will give specific instructions  
indicating the appropriate settings and suggested  
cooking times.  
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.  
Adapting Cooking Times  
Your favourite traditional recipes can be adapted  
easily by halving the amount of liquid and  
increasing the cooking time considerably. The  
following is a guide to adjusting your favourite  
recipes:  
Suitable Meat and Chicken Cuts for Slow  
Cooking  
Kambrook Profile  
Traditional Recipe  
Slow Cooker  
Beef  
Beef Chuck, Skirt, Round Steak,  
Boneless Shin (Gravy) Beef, Bone-In  
Shin (Osso Bucco).  
Time  
Recipe Time  
4-6 hours on LOW  
Lamb  
Lamb Shanks, Drumsticks (Frenched  
shanks) Neck Chops, Best Neck  
Chops, Boned Out Forequarter or  
Shoulder.  
15-30 minutes  
Setting  
6-8 hours on LOW  
60 minutes  
Setting  
Veal  
Pork  
Diced Leg, Shoulder/Forequarter  
Chops and Steaks, Neck Chops,  
Knuckle (Osso Bucco).  
8-12 hours on LOW  
1-3 hours  
Setting  
Note: High humidity, altitude, cold tap water and  
ingredients and minor fluctuations may slightly affect  
the cooking times in the slow cooker.  
Leg Steaks, Diced Belly, Diced  
Shoulder, Boneless Loin Chops.  
Chicken Portions such as: drumsticks, thigh  
meat, Maryland, Lovely Legs, wing  
drummettes  
Note: These times are approximate. Times can vary  
depending on ingredients and quantities in recipes.  
 
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Browning before slow cooking  
Pot Roasting  
Pre-browning meat and poultry, prior to slow  
cooking, seals in the moisture, intensifies the  
flavour and provides more tender results, whilst  
producing richer flavours in other food, such as  
onions, capsicums and leeks. Pre-browning may  
take a little extra time, and whilst not strictly  
necessary, the rewards are evident in the end  
results. Use a non-stick pan to reduce the  
amount of oil required.  
The addition of liquid is required for pot  
roasting. Place sufficient liquid into the  
removable crockery bowl to cover up to a third  
of the meat. Meat will not brown during the pot  
roasting process. For browner results, seal in a  
frypan before pot roasting.  
Suitable Cuts for Pot Roasting  
Beef  
Beef Topside, Blade, Silverside  
Roasts, Rolled Brisket.  
Roasting  
Lamb Forequarter, Shank, Shoulder  
Veal Shoulder/Forequarter.  
Roasting meats in the Kambrook Profile 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.  
Pork Loin, Neck.  
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  
for cooking in the Kambrook Profile Slow  
Cooker.  
Meat will not brown during the roasting process,  
so for browner results seal in a frypan before  
roasting.  
The addition of liquid is not required for  
roasting. Elevate the meat to be roasted on an  
inverted, heatproof saucer or plate. This will  
assist in keeping the surface of the meat dry  
and free from any fat released throughout the  
cooking process.  
Preparing dried beans and pulses  
If time permits, overnight soaking of dried  
beans and pulses is preferable. After soaking,  
drain the beans or pulses then place into the  
removable crockery bowl then pour in water  
that is double the volume of beans. Ensure the  
removable crockery bowl is at least ½ to 34 full.  
Cook beans on the HIGH Setting for 2-4 hours  
or until tender. Pre-soaked beans and pulses will  
cook a little faster.  
Whole fresh chickens can be roasted but if  
chickens that have been frozen and thawed  
are used they may release a significant amount  
of liquid into the removable crockery bowl  
whereby the chicken is pot-roasted or steamed  
in this liquid.  
Suitable Cuts for Roasting  
Beef  
Blade, Rump, Rib Roast, Sirloin, Fresh  
Silverside, Topside.  
Lamb Leg, Mid Loin, Rack, Crown Roast,  
Shank, Shoulder, Mini Roasts.  
Veal  
Leg, Loin, Rack, Shoulder/  
Forequarter.  
Pork Loin, Neck, Leg (remove skin and  
fat), Racks.  
 
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HINTS AND TIPS  
CARE, CLEANING AND  
STORAGE  
• Always thaw frozen meat and poultry before  
cooking.  
CLEANING AFTER USE  
• Trim all visible fat from meat or poultry.  
• Before cleaning, always ensure the slow  
cooker is cool, the temperature control dial  
is in the OFF position, the Kambrook Profile  
Slow Cooker is switched off at the power  
outlet and the power cord is unplugged.  
• The removable crockery bowl and glass lid  
can be washed in hot, soapy water using a  
mild household detergent. Rinse and dry  
thoroughly.  
• To remove stubborn, cooked-on foods from  
the removable crockery bowl, soften by filling  
with warm, soapy water and soak for 20-30  
minutes. Remove by lightly scrubbing with a  
soft, nylon kitchen brush.  
• Do not use abrasive cleaners, steel wool, or  
metal scouring pads as these can damage the  
surfaces.  
• Meat and poultry require at least 6-7 hours of  
cooking on LOW setting.  
• Ensure that the food or liquid to be cooked  
fills at least ½ to 34 of the removable crockery  
bowl.  
• On completion of cooking, if there is too much  
liquid remove the lid, turn the temperature  
control dial to the HIGH setting and cook for  
35-40 minutes until the liquid reduces.  
DO’S  
• Do ensure the removable crockery bowl is  
at room temperature when placing into the  
stainless steel housing prior to cooking.  
• Do avoid extreme temperature changes to  
the crockery bowl and glass lid. Handle the  
removable crockery bowl and glass lid with  
care.  
• Do use oven mitts when lifting the removable  
crockery bowl containing hot liquids.  
• Do place the removable crockery bowl onto  
a heat proof placemat when serving from the  
removable crockery bowl at the table.  
• The removable crockery bowl and glass lid  
can be washed in a dishwasher however care  
should be taken not to chip or crack the  
crockery bowl or lid.  
• Wipe the stainless steel housing with a soft,  
damp cloth and then dry thoroughly.  
STORAGE  
DON’TS  
Before storing, the temperature selection dial  
should be in the OFF position, the Kambrook  
Profile Slow Cooker switched off at the  
power outlet and the power cord unplugged.  
Ensure the Kambrook Profile Slow Cooker  
is completely cool, clean and dry. Store the  
appliance upright with the removable crockery  
bowl and the lid in position. Do not store  
anything on top.  
• Do not place removable crockery bowl or  
glass lid into or under cold water while still  
hot.  
• Do not use the removable crockery bowl or  
glass lid if chipped or cracked.  
• Do not operate the Kambrook Profile Slow  
Cooker without the removable crockery bowl  
in position.  
• Do not place a hot removable crockery bowl  
onto a wet surface.  
CAUTION: DO NOT IMMERSE  
STAINLESS STEEL HOUSING, POWER  
CORD OR POWER PLUG IN WATER  
OR ANY OTHER LIQUID AS THIS MAY  
CAUSE ELECTROCUTION.  
• Do not cook with frozen meats or poultry.  
NEVER  
• Never place water or other liquids into the  
base of the stainless steel housing of the  
Kambrook Profile Slow Cooker.  
• Never immerse the stainless steel housing,  
power cord or power plug of the Kambrook  
Profile Slow Cooker into water or any other  
liquid.  
• Never touch hot surfaces with bare hands.  
CAUTION! ENSURE THE  
REMOVABLE CROCKERY BOWL IS  
CORRECTLY POSITIONED IN THE  
STAINLESS STEEL HOUSING BEFORE  
YOU COMMENCE COOKING.  
 
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RECIPES  
VEGETABLE SOUP  
VICHYSSOISE  
Serves 6-8  
Serves 6-8  
2 tablespoons/40g butter, optional  
3 large carrots, peeled and diced  
6 large potatoes, peeled and diced  
1½ sticks celery, diced  
3 leeks or onions  
2 tablespoons/40g butter  
1 extra onion, peeled and chopped  
Salt and pepper, to taste  
3 medium potatoes, peeled and diced  
5 cups/1¼ litres chicken stock  
1½ cups/375ml milk  
3 large onions, peeled and diced  
8 cups/2 litres chicken or beef stock  
Salt and pepper, to taste  
¾ cup/190ml cream  
¾ cup/190ml cream  
tablespoons finely chopped parsley  
¼ cup sour cream  
Melt butter in a saucepan, add vegetables and  
cook for 15-20 minutes – stirring occasionally.  
Place vegetables into removable crockery bowl,  
add stock and seasonings. Cover with lid and  
cook on LOW setting for 6-8 hours. Just before  
serving, stir in cream and parsley.  
tablespoons chopped chives  
Halve the leeks lengthwise, wash thoroughly to  
remove all grit, slice finely. If using onions, peel  
and slice. Melt butter in a pan, add leeks or onion  
and chopped onion and sauté over low heat  
until softened but not browned. Place into the  
removable crockery bowl with seasonings and  
potatoes. Stir in stock and cover with lid, cook  
on LOW setting for 5-6 hours or HIGH setting  
for 2-3 hours or AUTO setting for 3-4 hours.  
Stir in milk, allow to cool then puree in a blender  
or food processor. Stir in cream then chill.  
NOTE: It is not necessary to cook vegetables in  
butter before placing in the removable crockery bowl,  
but it will enhance the flavour.  
Serve topped with a spoonful of sour cream and  
sprinkled with chives.  
NOTE: Vichyssoise may also be served hot.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
 
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RECIPES  
CREAM OF MUSHROOM SOUP  
Serves 6-8  
SWISS STEAK  
Serves 6-8  
tablespoons/30g butter or margarine  
600g mushrooms, sliced  
1¾kg round steak, trimmed  
1
3
cup/50g flour  
5 cups/1¼ litres chicken stock  
1 medium onion, peeled and chopped  
Salt and pepper, to taste  
Salt and pepper, to taste  
2 stalks celery, chopped  
3 carrots, peeled and chopped  
2 small onions, peeled and chopped  
1½ teaspoons Worcestershire sauce  
2 x 425g cans tomatoes  
1½ cups/375ml cream  
1½ cups/375ml milk  
1
3
cup/50g flour  
tablespoons finely chopped parsley  
¾ cup grated Cheddar cheese  
Melt butter in a saucepan and add mushrooms,  
sauté lightly. Place mushrooms, chicken stock,  
onion and seasoning into the removable crockery  
bowl and stir well. Cover with lid and cook on  
LOW setting for 5-6 hours or HIGH setting for  
2-3 hours or AUTO setting for 3-4 hours. About  
30 minutes before serving, turn to HIGH setting  
then stir in cream and milk. Blend flour with a  
little milk, add some of the hot soup and blend  
until smooth. Stir flour mixture into the soup,  
cook until thickened. Serve topped with parsley.  
Cut steak in to serving size pieces. Toss in flour  
mixed with seasonings. Place into the removable  
crockery bowl. Add chopped vegetables and  
Worcestershire sauce. Pour tomatoes over  
meat and vegetables. 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. Just  
before serving, sprinkle with grated cheese.  
CHILLI CON CARNE  
Serves 6-8  
750g dry red kidney beans  
FRENCH ONION SOUP  
Serves 6-8  
750g round steak, cut into thin strips  
1
3
cup/50g flour  
7 cups/1¾ litres beef stock  
5 tablespoons/100g butter  
5 onions, peeled and thickly sliced  
1½ teaspoons salt  
1½ teaspoons salt  
1½ teaspoons chilli powder  
1 large onion peeled and chopped  
1 x 425g can tomatoes  
tablespoons sugar  
3 cups/750ml water  
1
3
cup/50g flour  
3 cloves garlic, peeled and chopped  
1
3
cup/85ml brandy  
Wash the beans well. Toss the steak in flour  
mixed with salt and chilli powder. Place all  
ingredients into the removable crockery bowl  
and stir well. Cover with lid and cook on LOW  
setting for 6-8 hours.  
1¼ cups grated Parmesan cheese  
Pour stock into the removable crockery bowl,  
cover with lid and select the HIGH setting. Melt  
butter in a frypan, add onions and slowly cook  
for 15 minutes. Add salt, sugar and flour to  
the onions and stir well. Add onion mixture to  
removable crockery bowl and stir well. Cover  
with lid and cook on LOW setting for 5-6 hours  
or HIGH setting for 2-3 hours or AUTO setting  
for 3-4 hours. Add brandy and serve sprinkled  
with Parmesan cheese.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
10  
 
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RECIPES  
CHICKEN IN A POT  
Serves 6-8  
CHICKEN MARENGO  
Serves 6-8  
3 carrots, peeled and sliced  
3 onions, peeled and sliced  
3 stalks celery  
2kg chicken pieces or drumsticks  
2 tablespoons flour  
Salt and pepper, to taste  
2 tablespoons vegetable oil  
2 tablespoons/40g butter  
3 cloves garlic, peeled and crushed  
2kg chicken pieces  
¾ teaspoon salt  
¾ teaspoon ground black pepper  
2 cups/500ml chicken stock or white wine  
1 teaspoon dried basil or oregano  
6 cups/1½ litres chicken stock  
1
3
cup/80ml brandy  
3 large tomatoes, peeled and chopped  
16 mushrooms, chopped  
Place half of the carrots, onion and celery into the  
removable crockery bowl. Add the chicken pieces,  
salt, pepper, liquid and remaining vegetables.  
Sprinkle with herbs. 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.  
1 bouquet garni  
2 tablespoons finely chopped parsley  
Cut chicken into serving pieces, pat each piece  
dry and toss in flour mixed with seasonings.  
Heat oil and butter in a pan, add the chicken  
pieces and cook over medium heat until golden,  
turning frequently. Remove from pan, drain and  
place into the removable crockery bowl. Add the  
garlic, stock, brandy, tomatoes, mushrooms and  
bouquet garni. 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. Serve on  
a bed of hot rice or couscous and sprinkle with  
parsley.  
BEEF IN REDWINE  
Serves 6-8  
2kg blade or chuck steak, trimmed  
2
3  
cup/100g flour  
Salt and pepper, to taste  
2 tablespoons/40g butter  
1 medium onion, peeled and finely chopped  
1 medium leek, trimmed, washed and finely  
chopped  
NOTE: To thicken the sauce, blend 1½ tablespoons  
flour and 1½ tablespoons milk until smooth. Remove  
the chicken from the removable crockery bowl, stir  
the flour mixture into the sauce and cook on HIGH  
setting for 10 minutes, stirring occasionally.  
2 carrots, peeled and finely chopped  
2 cloves garlic, peeled and crushed  
2 tablespoons finely chopped parsley  
2 tablespoons chopped chives  
2 bouquet garni  
2 cups/500ml red wine  
Cut meat into cubes. Toss in flour mixed with  
seasonings. Heat butter in a frypan and brown  
the meat quickly over high heat. Place the meat  
into the removable crockery bowl and add  
onion, leek, carrots, garlic, parsley, chives and  
bouquet garni. Pour red wine into pan used for  
browning the meat and bring to boil. Pour heated  
liquid into the removable crockery bowl, 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.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
11  
 
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RECIPES  
IRISH STEW  
BEEF CURRY  
Serves 6-8  
Serves 6-8  
2kg lamb neck chops  
3 medium onions, peeled and sliced  
750g potatoes, peeled and sliced  
Salt and pepper, to taste  
4 cups/1 litre water  
½ teaspoon dried herbs  
2 bay leaves  
2kg blade or chuck steak  
1
3
cup/50g flour  
1
3
cup/80ml vegetable oil  
1 medium onion, peeled and finely chopped  
6 cloves garlic, peeled and crushed  
1 small piece fresh ginger, peeled and grated  
½ teaspoon ground chilli powder  
½ teaspoon ground cumin  
Trim any excess fat from chops. Place onions,  
potatoes and chops into the removable crockery  
bowl, then add remaining ingredients. 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.  
½ teaspoon ground coriander  
½ teaspoon ground cardamom  
½ teaspoon salt  
tablespoons vinegar  
1 x 425g can whole or crushed tomatoes  
1 strip lemon rind  
COQ AUVIN  
Serves 6-8  
6 cups/1½ litres beef stock  
2kg chicken pieces  
Cut steak into 2.5cm cubes, toss in the flour.  
Heat the oil in a frypan, add the meat and  
lightly brown, remove meat and place into the  
removable crockery bowl. Add onions, garlic  
and ginger to the pan, cook for 5 minutes then  
place into the removable crockery bowl with  
remaining ingredients. Stir well, 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. Serve with fluffy steamed rice.  
5 slices bacon, trimmed and diced  
6 small onions, peeled and sliced  
6 small onions, peeled and quartered  
400g mushrooms  
2 cloves garlic, peeled and crushed  
Salt and pepper, to taste  
1½ teaspoons dried thyme  
12 small potatoes, scrubbed and halved  
1½ cups/375ml red wine  
4 cups/1 litre chicken stock  
Finely chopped parsley  
Fry the chicken pieces in a large pan until well  
browned well on all sides – remove chicken and  
set aside. Use the same pan to brown the bacon  
and sliced onions, drain off excess fat and set  
aside with chicken. Place the quartered onions,  
mushrooms and garlic into the removable  
crockery bowl. Add the chicken, bacon and  
sliced onions, salt and pepper to taste, thyme,  
potatoes, wine and stock. 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. Serve garnished with chopped parsley.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
12  
 
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RECIPES  
MEATBALLS IN CREAMY MUSHROOM  
SAUCE  
CHICKEN PARISIENNE  
Serves 6-8  
Serves 6-8  
8 chicken breasts  
Mushroom Sauce  
2 x 440g can mushrooms in butter sauce  
Salt and pepper, to taste  
1½ teaspoons paprika  
2 cups/500ml beef stock  
1½ cups/375ml dry white wine  
2 x 440ml cans cream of chicken soup  
1 x 440g can sliced mushrooms, drained  
1 cup sour cream  
1
3
cup/50g flour  
½ cup/125ml sherry  
1½ teaspoons paprika  
1½ cups sour cream  
Meatballs  
½ teaspoon paprika, extra  
Sprinkle chicken breasts lightly with salt, pepper  
and paprika. Place into the removable crockery  
bowl. Mix together wine, soup, mushrooms and  
sour cream. Pour over chicken breasts, sprinkle  
with paprika. 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.  
1½kg minced beef  
375g pork mince  
2 x 60g eggs  
2 tablespoons chopped parsley  
Salt and pepper, to taste  
2 cups fresh breadcrumbs  
1 x 60g egg  
NOTE: if cooking on HIGH, do not add sour cream  
until the last 30 minutes of cooking time. Serve with  
rice or noodles.  
1 tablespoon chopped parsley  
Salt and pepper, to taste  
1 cup fresh breadcrumbs  
Place all the mushroom sauce ingredients except  
sour cream into the removable crockery bowl  
and stir to combine. Mix all ingredients for  
meatballs together in a bowl and shape into  
walnut size balls. Fry meatballs in a pan then add  
to sauce in the removable crockery bowl. 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. At 15 minutes before serving,  
switch to HIGH setting and stir in the sour  
cream. Serve with fluffy rice or couscous.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
1ꢀ  
 
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RECIPES  
GLAZED CORNED BEEF  
Serves 6-8  
RATATOUILLE  
Serves 6-8  
2 bay leaves  
3 medium onions, peeled and sliced  
1 medium eggplant, trimmed and cubed  
4 large zucchini, trimmed and sliced  
3 red capsicum, trimmed and sliced  
6 tomatoes, sliced  
1 medium onion, peeled and sliced  
2 strips orange peel  
6 cups/1½ litres water  
1½-2 kg corned beef  
8-10 whole cloves  
3 cloves garlic, peeled and crushed  
Salt and pepper, to taste  
Glaze:  
1
3
cup orange juice  
cup honey  
¾ cup/190ml oil  
1
3
Place onions into the removable crockery bowl  
then add remaining ingredients. Cover with  
lid and cook on LOW setting for 6-8 hours or  
AUTO setting for 4-5 hours. The vegetables  
should be soft but not mushy. Serve Ratatouille  
hot or cold, as a filling for crêpes and omelettes,  
as an accompaniment to meats and poultry, over  
a bed of rice or couscous or with a hot dish of  
pasta.  
tablespoons Dijon mustard  
Place bay leaves, onion, orange peel and water  
into the removable crockery bowl and mix well.  
Add corned beef with the fat side facing upwards.  
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 or until tender. 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 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. Serve  
hot or cold.  
SCALLOPED POTATOES  
Serves 6-8  
8 slices bacon, trimmed  
12-14 medium potatoes, peeled and thinly sliced  
3 medium onions, peeled and thinly sliced  
Salt, pepper and paprika, to taste  
1½ cups grated Cheddar cheese  
2 x 285g cans cream of asparagus or mushroom  
soup  
Cut bacon into small pieces. Place a quarter of  
the bacon, potato and onion into the removable  
crockery bowl. Sprinkle with salt, pepper  
and paprika, then grated cheese, repeat this  
procedure three more times until all of the  
potatoes are used. Gently pour the undiluted  
soup over the top of the ingredients. Sprinkle  
with paprika, 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.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
1ꢁ  
 
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RECIPES  
OLD FASHIONED SAGO PUDDING  
RICE CUSTARD  
Serves 6-8  
Serves 6-8  
¾ cup sago  
3 cups rice  
1½ cups/375ml milk  
1½ cups sugar  
6 cups/1½ litres boiling water  
4 x 60g eggs  
1½ cups sultanas  
1½ cups sugar  
1½ cups fresh breadcrumbs  
tablespoons/30g melted butter  
3 teaspoons bi-carbonate of soda  
2 x 60g eggs  
5 cups/1¼ litres milk  
½ teaspoon vanilla essence  
2½ tablespoons/50g butter  
Nutmeg, to taste  
¾ cup raisins  
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 crockery bowl. 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  
crockery bowl and add 1-2 litres of water. Place  
the prepared pudding bowl onto the trivet.  
Cover with lid and cook on HIGH setting for 3-4  
hours. Serve hot or warm with thickened cream  
and a sprinkle of cinnamon or nutmeg.  
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 crockery bowl. Beat eggs with sugar,  
add remaining ingredients then stir into the rice.  
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.  
Cover with lid and cook on LOW setting for 4-5  
hours. 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.  
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.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
1ꢂ  
 
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RECIPES  
BAKED APPLES  
BREAD & BUTTER PUDDING  
Serves 6-8  
Serves 6-8  
¾ cup dried fruits  
6-8 slices bread, lightly buttered  
1
3
cup brown sugar, firmly packed  
¾ cup mixed dried fruit  
1
1½ teaspoons cinnamon  
3 tablespoons/60g butter  
3
cup sugar  
3 x 60g eggs  
6-8 small Granny Smith apples, washed and  
cored  
4 cups/1 litre milk  
1½ teaspoons vanilla essence  
3 cups/750ml water  
tablespoons sugar  
Layer half of the bread slices, buttered side up,  
in a greased heatproof dish that will fit in the  
removable crockery bowl. Add a layer of fruit  
and sugar over the bread and continue the layers  
until all bread is used. Lightly beat the eggs, milk  
and vanilla together, gently pour over the bread.  
Allow to stand for 30 minutes. Cover 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 litre of  
water. Place prepared pudding bowl onto the  
trivet, cover with lid and cook on LOW setting  
for 4-5 hours. Serve with whipped cream and a  
sprinkle of cinnamon.  
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 crockery bowl.  
Combine water and sugar and pour into the  
removable crockery bowl, cover with lid and  
cook on LOW setting for 4-5 hours. Serve warm  
with custard, cream or ice-cream.  
POACHED PEARS IN REDWINE  
Serves 6-8  
3 cups/750ml dry red wine  
1½ cups brown sugar, firmly packed  
6-8 medium pears, carefully peeled  
Peel of 1 lemon, cut in strips.  
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.  
Put wine and sugar in the removable crockery  
bowl. Cover with lid and cook on HIGH setting  
until the sugar is dissolved. Place the pears into  
the removable crockery bowl, turn the pears  
to coat in the wine mixture, then stand pears  
upright in the mixture. Add the lemon peel,  
cover with lid and cook on LOW setting for 4-5  
hours, turning occasionally or basting with the  
wine mixture. Serve pears drizzled with the wine  
mixture.  
NOTE: Pears can have the stems left intact or  
removed depending on presentation preference.  
NOTE: All recipes use Australian Standard measuring cups and spoons.  
1ꢃ  
 
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NOTES  
1ꢄ  
 
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NOTES  
1ꢅ  
 
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NOTES  
1ꢆ  
 
KSC450_V3.indd 19  
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KAMBROOK 12 MONTH REPLACEMENT WARRANTY  
Kambrook warrants the purchaser against  
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, i.e.  
12 months from the original date of purchase.  
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  
Kambrook guarantee.  
In Australia, this KAMBROOK Guarantee is  
additional to the conditions and guarantees  
which are mandatory as implied by the Trade  
Practises Act 1974 and State and Territory  
legislation.  
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.  
For service, spare parts or product information  
in Australia, please call KAMBROOK on the  
Customer Service Line; 1300 139 798.  
For service, spare parts or product information  
in New Zealand, please call KAMBROOK New  
Zealand; 0800 273 845. 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 this guarantee the product must be  
returned freight prepaid.  
KAMBROOK 12 MONTH REPLACEMENT WARRANTY  
Attach a copy of the purchase receipt here.  
YOUR PURCHASE RECORD (Please complete)  
DATE OF PURCHASE ___________________  
MODEL NUMBER ______________________  
SERIAL NUMBER ______________________  
PURCHASED FROM ____________________  
(Please don’t return purchase record until  
you are making a claim)  
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  
Kambrook - New Zealand  
Private Bag 94411, Greenmount, Auckland, New Zealand  
Customer Service Line/Spare Parts 09 271 3980  
Customer Service Fax 0800 288 513  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue 1/09  
20  
 
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