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  4. PROFILE KSC450
  5. Instruction Booklet

Kambrook PROFILE KSC450 Instruction Booklet

Other manuals for PROFILE KSC450: User Manual
Manual is about: Profile Slow Cooker

Summary of PROFILE KSC450

  • Page 1

    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 www.Kambrook.Com.Au due to continual improvement in design or otherwise, the product you purchase may differ slightly from the ill...

  • Page 2: Instruction Booklet

    Instruction booklet profile slow cooker ksc450

  • 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 profile slow cooker p6 using your kambrook profile p7 slow cooker using the temperature p8 control settings a beginner’s guide to p9 slow cooking hints and tips p13 care, cleaning and storage p14 recipes p15.

  • Page 5: Profile Slow Cooker

    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 • high humidity, altitude, cold tap water, ingredients and minor fluctuations may slightly affect the cooking times in the slow cooker. • do not touch hot surfaces. Use the handle for lifting and carrying the slow cooker and use oven mitts to remove the lid and or removable cooking bowl. Lift and ...

  • Page 7: Appliances

    6 • fully unwind the power cord before use. • connect only to a 230v or 240v power outlet. • 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 appliance in water or...

  • Page 8

    7 your kambrook profile slow cooker 1. Glass lid allows you to monitor food during cooking 2. Removable cooking bowl with 6 litre capacity 3. Cool touch handles 4. Brushed stainless steel housing 5. Temperature control dial with low, high and auto settings 6. Power ‘on’ light.

  • Page 9: Before First Use

    8 using your kambrook profile slow cooker before first use before first use remove all promotional stickers and packaging material. Wash the removable cooking bowl and glass lid in hot, soapy water, rinse and dry thoroughly. Ensure the interior of the stainless steel housing is clean and clear of an...

  • Page 10: Low Setting

    9 using the temperature control settings 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. High setting the high setting is used when cooking dried beans or pulses and will cook fo...

  • Page 11: Timing

    10 a beginner’s guide to slow cooking in years gone by, food cooked in large pots and allowed to simmer for hours was 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 lifes...

  • Page 12: Preparing Meat and Poultry

    11 preparing meat and poultry 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 ...

  • Page 13: Suitable Cuts For Roasting

    12 suitable cuts for roasting pot roasting the addition of liquid is required for pot roasting. Place sufficient liquid into the removable cooking 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. ...

  • Page 14: Preparing Vegetables

    13 a beginner’s guide to slow cooking continued 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 cooking in the slow cooker. Preparing dried beans and pulses if time permits, overnight soa...

  • Page 15: Hints And Tips

    14 hints and tips always thaw frozen meat and poultry before cooking. Trim all visible fat from meat or poultry. Meat and poultry require at least 6–7 hours of cooking on low setting. Ensure that the food or liquid to be cooked fills half or more of the cooking bowl. On completion of cooking, if the...

  • Page 16: Care, Cleaning and Storage

    15 care, cleaning and storage before cleaning, switch the temperature control dial to ‘off’ and switch off the slow cooker at the power outlet and then unplug. Always allow the appliance to cool before cleaning. To remove stubborn, cooked-on foods in the cooking bowl, soften by filling with warm, so...

  • Page 17: Recipes

    16 vegetable soup 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 large onions, peeled and diced 8 cups/2 litres chicken or beef stock salt and pepper, to taste ¾ cup/190ml cream 1½ tablespoons finely choppe...

  • Page 18

    17 cream of mushroom soup serves 6-8 1½ tablespoons/30g butter or margarine 600g mushrooms, sliced 5 cups/1¼ litres chicken stock 1 medium onion, peeled and chopped salt and pepper, to taste 1½ cups/375ml cream 1½ cups/375ml milk 1⁄3 cup/50g flour 1½ tablespoons finely chopped parsley 1. Melt butter...

  • Page 19

    18 swiss steak serves 6-8 1¾kg round steak, trimmed 1⁄3 cup/50g flour 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 ¾ cup grated cheddar cheese 1. Cut steak in to serving si...

  • Page 20

    19 chicken in a pot serves 6-8 3 carrots, peeled and sliced 3 onions, peeled and sliced 3 stalks celery 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 1. Place half of the carrots, onion and celery into the...

  • Page 21

    20 chicken marengo serves 6-8 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 6 cups/1½ litres chicken stock 1⁄3 cup/80ml brandy 3 large tomatoes, peeled and chopped 16 mushrooms, ...

  • Page 22

    21 coq au vin serves 6-8 2kg chicken pieces 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/37...

  • Page 23

    22 meatballs in creamy mushroom sauce serves 6-8 mushroom sauce 2 x 440g can mushrooms in butter sauce 2 cups/500ml beef stock 1⁄3 cup/50g flour ½ cup/125ml sherry 1½ teaspoons paprika 1½ cups sour cream meatballs 1½kg minced beef 375g pork mince 2 x 60g eggs 2 tablespoons chopped parsley salt and p...

  • Page 24

    23 glazed corned beef serves 6-8 2 bay leaves 1 medium onion, peeled and sliced 2 strips orange peel 6 cups/1½ litres water 1½-2 kg corned beef 8-10 whole cloves glaze: 1⁄3 cup orange juice 1⁄3 cup honey 1½ tablespoons dijon mustard 1. Place bay leaves, onion, orange peel and water into the removabl...

  • Page 25

    24 old fashioned sago pudding serves 6-8 ¾ cup sago 1½ cups/375ml milk 1½ cups sugar 1½ cups sultanas 1½ cups fresh breadcrumbs 1½ tablespoons/30g melted butter 3 teaspoons bi-carbonate of soda 2 x 60g eggs 1. Soak sago in milk overnight. 2. Add remaining ingredients and mix thoroughly. Place mixtur...

  • Page 26

    25 rice custard serves 6-8 3 cups rice 6 cups/1½ litres boiling water 4 x 60g eggs 1½ cups sugar 5 cups/1¼ litres milk ½ teaspoon vanilla essence 2½ tablespoons/50g butter nutmeg, to taste ¾ cup raisins 1. Wash rice thoroughly under cold running water, drain well. Cook rice in boiling water for 20 m...

  • Page 27

    26 poached pears in red wine 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. 1. Put wine and sugar in the removable cooking bowl. 2. Cover with lid and cook on ‘high’ setting until the sugar is dissolved. 3. P...

  • Page 28

    27 notes.