Kambrook KSC320 Timing, Stirring The Food, Roasting, Preparing Vegetables, Adapting Cooking Times

flavour, moist and tender. The Kambrook Essentials 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.

Here is a guide to help simplify the process of slow cooking, allowing you to obtain maximum satisfaction from your Kambrook Essentials Slow Cooker:

TIMING

traditional recipes it is advisable to halve the liquid content.

However, after cooking if the liquid quantity is excessive, remove the lid and operate the Kambrook Essentials Slow Cooker on the High Setting for 30-45 minutes or until the liquid reduces by the desired amount. Alternatively, the liquid can be thickened by adding a mixture of cornflour and water.

STIRRING THE FOOD

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 Kambrook Essentials 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

PREPARING VEGETABLES

Vegetables should be cut into small even-sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding

to other foods cooking in the Kambrook Essentials Slow Cooker.

PREPARING DRIED BEANS AND PULSES

If time permits, overnight soaking of dried beans and pulses is preferable. After soaking,

Always allow sufficient time for the food to cook. It is almost impossible to overcook in the Kambrook Essentials Slow Cooker particularly when using the Low Setting.

Most of the recipes contained within this book can be cooked on the High or Low settings, however the cooking times will vary accordingly. Each recipe will give specific instructions indicating the appropriate settings and suggested cooking times.

ADAPTING COOKING TIMES

Your favourite traditional recipes can be adapted easily by halving the amount of liquid and increasing the cooking time considerably. The following is a guide to adjusting your favourite recipes:

Traditional Recipe Time	Meal Maker Recipe Time
15-30 minutes	4	-6 hours on Low Setting
60 minutes	6	-8 hours on Low Setting
1-3 hours	8	-12 hours on Low Setting

NOTE: High humidity, altitude, cold tap water and ingredients and minor fluctuations may slightly affect the cooking times in the Kambrook Essentials Slow Cooker.

NOTE: These times are approximate. Times can vary depending on ingredients and quantities in recipes.

ADAPTING LIQUID AMOUNTS

When food is cooking in your Kambrook Essentials Slow Cooker, most moisture is retained. To allow for this when using



Little or no stirring is required when using the Low Setting. However, stirring the food when using the High setting ensures more even flavour distribution.

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

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, heat proof 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 (remove skin and fat), Racks.

POT ROASTING

The addition of liquid is required for pot roasting. Place sufficient liquid into the Removable Crockery 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.

Suitable Cuts for Pot Roasting

Beef	Beef Topside, Blade, Silverside Roasts, Rolled
	Brisket.
Lamb	Forequarter, Shank, Shoulder
Veal	Shoulder/Forequarter.
Pork	Loin, Neck.



drain and place in the Kambrook Essentials Slow Cooker and cover with sufficient water to reach double their volume. Cook beans on the High Setting for 2-4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.

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 removable crockery bowl.

•On completion of cooking, if there is too much liquid remove the lid, turn the temperature control dial to the High setting and cook for 35-40 minutes until the liquid reduces.

DO’S

•Do ensure the removable crockery bowl is at room temperature when placing into the housing prior to cooking.

•Do avoid extreme temperature changes to the crockery bowl and glass lid. Handle the crockery bowl and glass lid with care.

•Do use oven mitts when lifting the crockery bowl containing hot liquids.

•Do place the removable crockery bowl

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