Kambrook Slow Cooker KSC3 User Manual

Slow Cookers  
 
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  
 
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.  
 
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.  
 
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.  
 
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.  
 
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  
 
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  
 
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  
 
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.  
 
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.  
 
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.  
 
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  
 
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  
 
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  
 
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.  
 
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
 
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  
 
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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