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Kambrook KPR820 Instruction Booklet

Manual is about: Pressure Express Multi Pressure Cooker

Summary of KPR820

  • Page 1

    Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue b14 kambrook - new zealand private bag 94411 botany, manukau auckland 2163 new zealand customer service line/ spare parts 0800 273 845 customer service fax 0800...

  • Page 2

    Kpr820 instruction booklet.

  • Page 3

    Important please retain your instruction book for future use. In the event that you need some assistance with your kambrook appliance, please contact our customer service department on 1300 139 798 (australia) or 0800 273 845 (new zealand). Alternatively, visit us on our website at www.Kambrook.Com....

  • Page 4

    Contents kambrook recommends p4 safety first your kambrook pressure p7 express multi pressure express multi p11 quick start guide using your kambrook p15 pressure express multi functions of your kambrook p16 pressure express multi pressure express multi cooking p20 guide troubleshooting guide p33 ca...

  • Page 5

    4 kambrook recommends safety first important: please retain your instruction book for future use. At kambrook, we believe that safe performance is the first priority in any consumer product, so that you, our valued customer can confidently use and trust our products. We ask that any electrical appli...

  • Page 6

    5 • do not touch hot surfaces; use oven mitts to remove the lid and removable cooking bowl. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam. • extreme caution must be used when pressure cooker contains hot food and liquids and/or is under pressure. Impr...

  • Page 7: Appliances

    6 • do not place anything, other than lid, on top of pressure cooker when assembled, when in use and when stored. • do not use the pressure cooker for anything other than its intended use. Do not attempt to operate pressure cooker by any method other than those described in this instruction book. • ...

  • Page 8

    7 your kambrook pressure express multi 1. Cool touch lid handle 2. Pressure release valve - controls the steam release from pressure express multi and degree of pressure inside 3. Safety locking lid – cannot be opened during pressure cooking 4. 6 litre non-stick removable cooking bowl (not visible) ...

  • Page 9

    8 8. Pressure release valve: a) ‘sealing’ – valve closed position for pressurisation when pressure cooking. B) ‘venting’ – valve open position for fast release venting of steam (depressurisation). C) clean any debris or residue from around the pressure release valve located on the underside of the l...

  • Page 10

    9 11. Lid locks a) the lid lock actuator freely moves up and down until the unit is pressurised and then locks the lid, preventing the lid from being opened while under pressure. It is located beneath the removable metal basket on the underside of the lid and should be cleaned regularly. B) this lid...

  • Page 11: Other Features

    10 sound what it means ascending chime* with the lid sitting flat within the rim of the housing, the lid is moved to the ‘locked’ position descending chime* with the lid sitting flat within the rim of the housing, the lid is moved to the ‘unlocked’ position 3 beeps indicates that the cooking functio...

  • Page 12

    11 before using any setting on the pressure express multi place the pressure express multi on a dry, level surface away from curtains and walls. Turn the lid handle counter-clockwise from ‘locked’ to ‘unlock’ position and remove lid. Ensure the unit and all parts, including the removable cooking bow...

  • Page 13

    12 how to sauté - using the sauté setting with food in the cooking bowl and the lid remaining off, press the sautÉ button on the digital display panel. Press the start/cancel button to commence cooking. Three “beeps” will be heard and the red lights on both the sautÉ and the start/cancel buttons wil...

  • Page 14

    13 how to pressure cook - using the white rice, brown rice, soup/curry, pot roast settings lock the lid into place by turning clockwise from ‘unlock’ to ‘locked’ position. An ascending chime will be heard. Move pressure release valve to the ‘sealing’ position. Select the desired pressure cooking set...

  • Page 15

    14 how to slow cook - using the slow cook setting lock the lid into place by turning clockwise from ‘unlock’ to ‘locked’ position. An ascending chime will be heard (see note below). Press the ‘slow cook’ button on the digital display panel. 8 hours will display. Press the ‘start/cancel’ button to co...

  • Page 16: Before First Use

    15 using your kambrook pressure express multi before first use remove and safely discard any packaging material and promotional labels before using the pressure express multi for the first time. To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted t...

  • Page 17: Cooking Methods

    16 7. Remove and wash the removable cooking bowl in warm soapy water, rinse and dry thoroughly. Make sure there is no unwanted material on the exterior surface of the removable cooking bowl. Replace the bowl into the pressure cooker housing. The removable cooking bowl must sit flat on the temperatur...

  • Page 18: Digital Pre-Set Settings

    17 note: if the pressure release valve is not manually moved to the ‘venting’ position when cooking is finished, the steam will vent slowly out of the pressure release valve automatically. This ‘slow release’ method is recommended for recipes containing larger quantities of liquid such as soups and ...

  • Page 19: Using The Set Timer Function

    18 using the set timer function the pressure express multi offers suggested pre-set cooking times against each pressure cooking setting (white rice, brown rice, soup/curry, and pot roast). The set timer allows you to manually adjust the length of these pre-set cooking times. The set timer must be se...

  • Page 20: Keep Warm Function

    19 keep warm function the keep warm function works only on the slow cook setting. Once the slow cooking time is counted down, the keep warm function will automatically activate keeping the food above 60°c for up to 4 hours. The keep warm function will not activate if the start/cancel button is press...

  • Page 21: Using The Pressure Express

    20 pressure express multi cooking guide using the pressure express multi 1. Make sure that the power outlet is switched off and that the power cord is unplugged from the power outlet before starting. Warning: always check the pressure release valve and lid lock actuator for clogging before use and c...

  • Page 22

    21 6. If pressure cooking, move the pressure release valve to the ‘sealing’ position (see fig. 9). If the pressure release valve is in the ‘venting’ position, the pressure express multi will not build up the required pressure needed to pressure cook. Note: the unit will not pressurise when the slow ...

  • Page 23

    22 11. If using a pressure cooking setting, once the timer has fully counted down and finished cooking, use the heat resistant serving spoon or an oven mitt to turn the pressure release valve to the ‘venting’ position (see fig. 10).This will cause the pressure express multi to fast release the steam...

  • Page 24

    23 note: be careful when removing the lid as condensation will have collected under the lid during the cooking process. Warning: do not attempt to open the pressure cooker lid after pressure cooking until all internal pressure has been released and is slightly cooled. If the lid will not turn to unl...

  • Page 26: Brown Rice Setting

    25 4. Once the selected cooking timer has counted down and the cooking process has completed, use the heat resistant serving spoon or an oven mitt to turn the pressure release valve to the ‘venting’ position. This will cause the pressure express multi to release the extra steam that has built up ins...

  • Page 27: Soup/curry Setting

    26 note: ensure that the minimum combined food and liquid amount of 250ml is placed into the removable cooking bowl before proceeding. Note: to speed up the time it takes to reach pressure whilst pressure cooking, use boiling water or stock. 1. Add the brown rice and water (as per table) to the remo...

  • Page 28

    27 soup soup can be quickly and easily made using the soup/curry setting. Use the sauté function to brown onions, garlic and vegetables to get the most flavour out of your food. Then add the rest of the ingredients and allow to cook. Serve chunky, or remove from the bowl and blend using a stick mixe...

  • Page 29: Pot Roast Setting

    28 dried legumes, beans & pulses rather than soaking dried legumes, beans and pulses overnight, you can place them straight into the pressure express multi. It is recommended that dried legumes, beans and pulses need to be cooked with the ratio 1:2 water. Legumes, beans and pulses are a perfect ingr...

  • Page 30

    29 tip: use the stainless steel trivet to raise meat above the liquid level if required. Tip: it is not recommended to use the pressure express to cook cuts of meat under 750g or over 1kg and whole chickens in 1.4kg size. Large cuts of meat should be cut into smaller sizes to ensure they cook throug...

  • Page 31: Using The Sauté Setting

    30 1. If sautéing is recommended before cooking on the pot roast setting, refer to the ‘using the sauté setting’ on this page. 2. Add 250ml of stock or water to the base of the removable cooking bowl and place the ‘trivet’ into the centre of the bowl (refer to ‘using the stainless steel trivet’ sect...

  • Page 32: Slow Cook Setting

    31 4. Add the recommended ingredients as per recipe guidelines to the removable cooking bowl and stir to combine. Depending on the quantity of food to be cooked, you may have to sauté in small batches. 5. Once all the ingredients have sautéed or sealed to the required level or as per recipe guidelin...

  • Page 33

    32 1. Add the recommended ingredients (as per recipe guidelines) to the removable cooking bowl and stir to combine, making sure that the ingredients are level in the bowl. Note: ensure that the food or liquid to be cooked on the slow cook setting fill ½ to ¾ of the removable cooking bowl. If after c...

  • Page 34: Trouble Shooting Guide

    33 trouble shooting guide problem possible reason solution difficulty closing the lid • gasket not positioned properly • lid locking pin or lid lock actuator is jammed • ensure that gasket is in position properly (page 15) • push the pin or actuator in and out gently and try again leakage from the l...

  • Page 35: Care, Cleaning and Storage

    34 care, cleaning and storage 1. Before cleaning, ensure the pressure express multi is switched off at the power outlet and unplugged. Ensure the unit is fully cooled prior to commencing cleaning. 2. Wash the removable cooking bowl with warm soapy water and a clean soft cloth or sponge. Rinse with c...

  • Page 36

    35 7. The pressure release valve and the lid lock actuator sit side by side in the lid and should be cleaned both from the top and the bottom regularly. 8. To clean the pressure release valve, remove the pressure release valve cover by pulling upwards away from the lid (see fig. 12). Clean the cover...

  • Page 37: Storage

    36 important: all safety locking lid parts and pressure release valve and cover must be reassembled correctly to ensure safety as well as optimal performance of your pressure express multi. Important: ensure that both the appliance electrical connector and the appliance inlet are completely dry befo...

  • Page 38: Do’S

    37 handy hints for pressure cooking do’s • always thaw frozen meat and poultry before cooking. 1. Use dry oven mitts when lifting the removable cooking bowl after cooking. • use tongs or the plastic spoon provided to release the pressure release valve - do not use your fingers. • always store the pr...

  • Page 39: Recipes

    38 recipes pressure cooking and slow cooking offer very similar results and are both great for tender results in cheaper cuts of meat. To pressure cook using a slow cooking recipe, simply drop the liquid content of the recipe somewhat as cooking under pressure creates more condensation (liquid). In ...

  • Page 40

    39 chicken and pesto risotto serves 8 3 tbsp olive oil 1 large brown onion peeled, thinly sliced 2 cloves garlic peeled, minced 500g chicken breast, thinly sliced 6 cups chicken stock 3 cups arborio rice ½ cup basil pesto 1 ⁄ 4 cup toasted pine nuts 1 cup boiling water 100g grated parmesan to serve ...

  • Page 41

    40 brown rice salad serves 8 4 cups brown rice 2 tsp turmeric 4 cups water 1 cup rocket lettuce, washed, dried 1 red onion, peeled, thinly sliced 1 ⁄ 4 cup toasted pine nuts 1 ⁄ 2 cup sultanas 1 red apple, quartered, thinly sliced juice of 1 lemon 2 tbsp extra virgin olive oil 1. Place the rice, tur...

  • Page 42

    41 thai sweet potato soup with coriander pesto serves 6-8 400ml can coconut milk (do not shake) 2 tbsp mild red curry paste 1.5kg sweet potatoes, peeled and cut into 5cm pieces 1 litre chicken stock lime wedges, to serve coriander pesto: 1 cup coriander leaves 1 ⁄ 4 cup blanched almonds 1 small red ...

  • Page 43

    42 red wine, beef, mushroom and thyme stew serves 8 3 tbsp olive oil 6 large french shallots, peeled, sliced 3 cloves garlic, minced 40g butter 8 rindless bacon slices, thickly sliced 1kg chuck steak, diced ½ cup flour 350ml dry red wine 2 tsp brown sugar 2 tbsp tomato paste 400g button mushrooms 1 ...

  • Page 44

    43 sesame chicken wings serves 8 1 ⁄ 2 cup soy sauce 2 tbsp honey 1 tbsp sesame oil 1 tbsp kecap manis 2 tsp rice wine vinegar 2 tbsp sweet chilli sauce 2 x small birdseye chillies, minced 2 x cloves garlic, minced 2kg chicken wings or chicken nibblets 2 tbsp plain flour 2 tbsp cold water 2 tbsp ses...

  • Page 45

    44 massaman curry serves 8 500g diced lamb 500g diced chuck steak 270g can coconut cream 1 cinnamon stick 2 fresh kaffir lime leaves 500g baby chat potatoes, halved 1 tbsp brown sugar 2 whole star anise 2 teaspoon fish sauce, or to taste 2 tsp arrowroot (only if needed) fresh coriander, to serve cur...

  • Page 46

    45 butter chicken serves 6-8 2 tbsp olive oil 1 tbsp ginger, minced 2 cloves garlic, chopped 3 small onions, sliced thinly ¼ tsp cayenne pepper, ground 2 tsp paprika, ground 1 tsp ground coriander 2 tsp turmeric, ground 2 tsp cumin, ground 2 tsp garam masala 1 cinnamon stick ¼ cup tomato paste 1.5kg...

  • Page 47

    46 chicken with sicilian olives and preserved lemon cous cous serves 10 2kg chicken thigh fillets, fat trimmed 2 tbsp olive oil 1 tsp cinnamon 2 tsp dried parsley 2 tsp dried oregano 1 tsp paprika 150g sicilian olives, drained of liquid 2 cloves garlic, minced 1 tsp ginger, minced 1 lemon, thinly sl...

  • Page 48

    47 spicy tomato and capsicum chicken serves 4-6 3 tbsp lemon infused olive oil 1kg chicken thigh (approx. 6) 1 red onion, thinly sliced 2 cloves garlic, peeled, thinly sliced 1 ⁄ 2 capsicum, membrane removed, thinly sliced 700ml tomato passata 400g can chickpeas, drained 1 ⁄ 2 jar chargrilled capsic...

  • Page 49

    48 corned beef serves 6 2 litres water 1 tsp black peppercorns 1 tbsp brown sugar 1 tbsp rock salt 2 tbsp white vinegar 1 bay leaf 1kg corned beef silverside 1 cup white sauce, to serve 1. Add the water, peppercorns, sugar, salt, vinegar and bay leaf into the removable cooking bowl and stir to combi...

  • Page 50

    49 whole chicken stock makes 2 litres 3 tbsp olive oil 2 brown onions, diced 3 cloves garlic, peeled, thinly sliced 4 sticks celery, roughly chopped 4 carrots, peeled, roughly chopped 1 tbsp mixed peppercorns 2 tsp rock salt 2 litres water 1.4kg free range whole chicken 1. Select the ‘sautÉ’ setting...

  • Page 51

    50 moroccan chicken serves 8 2 tbsp olive oil 1 brown onion, diced 2 cloves garlic, peeled, minced 1.5 kg chicken thigh fillets, trimmed 340g jar roasted capsicum, cut into strips, drained 360s jar green pitted olives, drained 400g can chick peas, drained 1 cup tomato passata 3 cups vegetable stock ...

  • Page 52

    51 vegetable green curry serves 8 2 potatoes, diced into 2cm pieces 1 cup dried chick peas (washed) 270ml can coconut milk 230g can bamboo shoots, drained, and sliced 230g water chestnuts, drained, halved 125g baby corn 1 ⁄ 2 cauliflower, florets only cooked rice, to serve fresh coriander, to serve ...