Kambrook KSC 100 manual Preparing Meat and Poultry, Browning Before Slow Cooking, Roasting

Page 7

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 recipes, cut the meat into cubes, approximately 2.5cm to 3cm. Slow cooking allows less tender cuts of meat to be used.

Suitable Meat Cuts for Slow Cooking

Beef

Beef Chuck, Skirt, Round

 

Steak, Boneless Shin (Gravy)

 

Beef, Bone-In Shin (Osso

 

Bucco).

 

 

Lamb

Lamb Shanks, Drumsticks

 

(Frenched Shanks) Neck

 

Chops, Best Neck Chops,

 

Boned Out Forequarter or

 

Shoulder.

 

 

Veal

Diced Leg, Shoulder/

 

Forequarter Chops and

 

Steaks, Neck Chops, Knuckle

 

(Osso Bucco).

 

 

Pork

Leg Steaks, Diced Belly, Diced

 

Shoulder, Boneless Loin Chops.

 

 

BROWNING BEFORE SLOW COOKING

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.

ROASTING

Roasting meats in the 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.

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.

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 Racks. (remove skin and fat)

7

Page 6 Page 8
Image 7
Page 6 Page 8
Contents Slow Cooker Kambrook Safety Fully unwind the cord before use Important Safeguards for ALL Electrical AppliancesControls and Parts Features of Your Kambrook Stainless Steel Slow CookerBefore First USE Using Your Kambrook Stainless Steel Slow CookerUsing the Temperature Control Settings LOW Setting High SettingAdapting Cooking Time Keep Warm SettingBEGINNER’S Guide to Slow Cooking TimingBrowning Before Slow Cooking Preparing Meat and PoultryRoasting Hints and Tips POT RoastingPreparing Vegetables Preparing Dried Beans and PulsesNever Care and CleaningCream of Mushroom Soup RecipesVegetable Soup VichyssoiseChicken in a POT French Onion SoupSwiss Steak Chilli CON CarneChicken Marengo Beef in RED WineIrish Stew Beef Curry COQ AU VINMeatballs in Creamy Mushroom Sauce Meat Loaf Chicken ParisienneGlazed Corned Beef Ratatouille Pork & Veal Picnic TerrineScalloped Potatoes OLD Fashioned Sago Pudding Baked PotatoesRice Custard Poached Pears in RED Wine Baked ApplesBread & Butter Pudding Page Kambrook 12 Month Replacement Warranty Kambrook New Zealand

KSC 100 specifications

The Kambrook KSC 100 is a compact and innovative kitchen appliance designed to simplify food preparation tasks in your home. This multifunctional device combines several features into one, making it a must-have for anyone looking to save time while creating delicious meals.

One of the key highlights of the Kambrook KSC 100 is its ability to steam, which preserves nutrients and flavors in vegetables, seafood, and poultry. The steaming function is complemented by a large capacity steaming basket, allowing users to prepare multiple servings simultaneously. This makes it not only time-efficient but also perfect for families and gatherings.

In addition to steaming, the Kambrook KSC 100 offers a sauté function that allows you to quickly brown meats and vegetables before moving on to the next cooking stage. This dual functionality means you can prepare a variety of dishes from start to finish in one appliance, reducing cooking time and keeping your kitchen tidy.

The device features an intuitive digital control panel that enables users to select various pre-programmed settings for different types of cooking, ensuring optimal results every time. The adjustable temperature control allows for precision cooking, catering to specific recipes and personal preferences. This level of control is crucial for achieving the right texture and flavor in your meals.

Safety is a priority with the Kambrook KSC 100. It is equipped with a cool-touch exterior, ensuring that the appliance can be handled safely even during cooking. An automatic shut-off feature kicks in when the water level is too low or if the cooking cycle is complete, providing peace of mind while using the appliance.

The compact design of the Kambrook KSC 100 makes it suitable for smaller kitchens, and it can be easily stored away when not in use. Its modern aesthetics allow it to blend seamlessly into any kitchen decor.

Overall, the Kambrook KSC 100 combines versatility, safety, and modern technology to enhance your culinary experience. Whether you're a novice cook or an experienced chef, this appliance is sure to become an invaluable part of your kitchen arsenal. With its steam and sauté capabilities, adjustable controls, and compact design, the Kambrook KSC 100 stands out as an efficient solution for contemporary cooking needs.
Top Page Image Contents