Kambrook KD66B manual Braising and Stewing, Slow Cooking, Keep Warm/Simmer, Table Cooker

in water. Stand the dish on the steaming rack (roasting position) to avoid direct contact with the bottom of the Combi- Steamer/Frypan.

Steaming

Recommended temperature control setting: 4

Steamed food remains moist and succulent and can be carried out without constant attention; the water may need to be replenished during long periods of steaming. Place the food in steaming tray or stand on the steaming rack (steaming position) and add 4 cups of water to the frypan base.

IMPORTANT: Remember always replenish with boiling water. Remove food as soon as steaming is finished.

Minimum Moisture or “Waterless” Cooking

Recommended temperature control setting: 4

Vegetables cooked this way are nutritious and remain succulent and crisp to the bite.The success of this method depends upon efficient heat control, so take the time to experiment with your new Combi-Steamer/Frypan.

Start by adding two to three tablespoons of water to the pan - most vegetables can be cooked without additional water the water that clings to the vegetables after washing is usually sufficient - then add the vegetables, cover and bring to boil. Lower heat immediately and cook until done. Alternatively, start by frying the vegetables on No. 6 in two to three tablespoons of oil for a few minutes. Add three tablespoons of water, cover and lower the heat so no steam escapes; then cook until done.

Braising and Stewing

Recommended temperature control setting: 3

The technical difference between a braise and a stew is that in a braise the meat is always cooked “covered”, for instance, browning it to form a crust (or “cover”) so that meat is cooked in steam.The meat is usually cooked in one piece and either placed on the steaming rack (roasting position) above some liquid or over a bed of vegetables.The meat for a stew may be browned first if desired, but the aim is to extract the flavour from the meat to make a delicious gravy. Both methods require gentle simmering in a closed pan.

Slow Cooking

Recommended temperature control setting: 3

Cooking at low temperature is particularly beneficial to tougher cuts of meat.When cooked, the meat merely becomes firm so that is slices evenly without tearing apart. There is little shrinkage and juices, flavour and nutrition value are retained.

Another advantage of slow cooking is the convenience factor. After a few minutes of initial preparation, the food can be left to cook for hours, or even a whole day, with the minimum of attention. And should you wish to speed up cooking at any time, simply turn the temperature control probe to No. 4-5

Keep Warm/Simmer

Recommended temperature control setting: 1 – 2

Food can be kept warm or at a slow simmer for latecomers or second helpings. Ideal for heating up buns.

Table Cooker

Recommended temperature control setting: 10 – 4

Present your Combi-Steamer/Frypan at the table (Use a heat resistant mat to protect your table from the heat of the Combi-Steamer/Frypan) for a ‘Hot Rock’ style dinner, or try Mongolian Hot Pot (recipes not included)

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