from the crockery bowl at the table.
DON’TS
•Do not place removable crockery bowl or glass lid into or under cold water while still hot.
•Do not use the removable crockery bowl or glass lid if chipped or cracked.
•Do not operate the Kambrook Essentials Slow Cooker without the removable crockery bowl in position.
•Do not place a hot removable crockery bowl onto a wet surface.
•Do not cook with frozen meats or poultry.
NEVER
•Place water or other liquids into the base of the housing Kambrook Essentials Slow Cooker.
•Immerse the housing, cord or plug of the Kambrook Essentials Slow Cooker. in water.
•Touch hot surfaces with bare hands.
CAUTION: ENSURE REMOVABLE CROCKERY BOWL IS CORRECTLY POSITIONED IN THE HOUSING BEFORE YOU COMMENCE COOKING.
CARE AND CLEANING
Before cleaning, switch the temperature control dial to OFF and switch off the Kambrook Essentials 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 removable crockery bowl, soften by filling with warm, soapy water and allow to soak for 20-30 minutes. Remove by lightly scrubbing with a soft nylon kitchen brush.
The removable crockery bowl and glass lid can be washed in hot, soapy water using a
thoroughly.
Do not use abrasive cleaners, steel wool, or metal scouring pads as these can damage the surfaces.
The removable crockery bowl and glass lid are dishwasher safe, however care should be taken not to chip or crack the crockery bowl or lid.
The housing can be wiped over with a soft, damp cloth and then dried thoroughly
CAUTION: DO NOT IMMERSE HOUSING OR POWER CORD IN WATER OR ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION.
VEGETABLE SOUP - Serves 16
90g butter, optional | 4 large carrots, diced |
8 large potatoes, peeled & diced | 2 sticks celery, diced |
4 large onions, peeled & diced | 3 litres chicken or beef stock |
Salt & pepper to taste | 1 cup cream |
2 tablespoons chopped parsley | |
Melt butter in a saucepan, add vegetables and cook for 15-20 minutes - stirring occasionally. Place vegetables in Kambrook Essentials Slow Cooker and add stock and seasoning. Cover and cook on LOW for 6-8 hours. Just before serving, stir in cream and parsley.
It is not necessary to cook vegetables in butter before placing in the Kambrook Essentials Slow Cooker, but it will enhance the flavour.
VICHYSSOISE - Serves 12
4 leeks or onions | 60g butter |
1 extra onion, peeled & chopped | Salt & pepper to taste |
4 medium potatoes, peeled & diced | 1½ litres chicken stock |
2 cups milk | 1 cup cream |
1/3 cup sour cream | 2 tablespoons chopped |
| chives |
Halve the leeks lengthwise, wash thoroughly to remove all grit, slice finely. If using onions, peel and slice. Melt butter in a pan, add leeks or onion and chopped onion and sauté over low heat until softened but not browned. Place in Kambrook Essentials Slow Cooker with seasonings and potatoes. Stir in stock and cover, cook on LOW for 10-12 hours or HIGH for 3-4 hours. Stir in milk, allow to cool then puree in a blender or food processor. Stir in cream, then chill. Serve topped with a spoonful of sour cream and sprinkle with chives.
Vichyssoise may also be served hot.
CREAM OF MUSHROOM SOUP - Serves 12
2 tablespoons butter or margarine | 750g mushroom, sliced |
1 ½ litres chicken stock | 1 large onion chopped |
Salt & pepper, to taste | 2 cups cream |
2 cups milk | 4 tablespoons flour |
2 tablespoons chopped parsley | |
Melt butter in a saucepan and add mushrooms, sauté lightly. Place mushrooms, chicken stock, onion and seasoning into Kambrook Essentials Slow Cooker and stir well. Cover and cook on LOW for 6-10 hours, or HIGH for 2½ -3 hours. About 30 minutes before serving, turn to HIGH then stir in cream and milk. Blend four with a little milk, add some of the hot soup, and blend until smooth. Stir flour mixture into the soup, cook until thickened. Serve topped with parsley.
FRENCH ONION SOUP - Serves 16
4 litres beef stock | 6 onions, thickly sliced |
125g butter | 2 teaspoons salt |
2 tablespoons sugar | 4 tablespoons flour |
½ cup brandy | 1½ cups grated Parmesan cheese |
Pour stock into Kambrook Essentials Slow Cooker and set on HIGH. Cook onions slowly in a pan with butter for 15 minutes. Add salt, sugar and flour, stir well. Add onion mixture to Kambrook Essentials Slow Cooker.
Cover and cook on LOW for 6-8 hours or HIGH for 3 hours. Add brandy and serve sprinkled with Parmesan cheese.
SWISS STEAK - Serves 8
2kg round steak, trimmed | ½ cup flour |
Salt & pepper to taste | 2 stalks celery, chopped |
4 carrots, peeled & chopped | 2 onions, peeled & chopped |
1 cup grated Cheddar cheese | 2x425g cans tomatoes |
2 teaspoons Worcestershire sauce | |
Cut steak in to serving size pieces. Toss in flour mixed with seasonings. Place in Kambrook Essentials Slow Cooker. Add chopped vegetables and Worcestershire sauce. Pour tomatoes over meat and vegetables. Cover and cook on LOW for 7-10 hours or HIGH for 4 hours. Just before serving, sprinkle with grated cheese.
CHILLI CON CARNE - Serves 12
1kg dry red kidney beans | 1kg steak, cut into thin strips |
1/3 cup flour | 2 teaspoons chilli powder |
2 teaspoons salt | 2 large onions, chopped |
1x425 can tomatoes | 1 litre water |
4 cloves garlic | |
Wash the beans well. Toss the steak in flour mixed with salt and chilli powder. Place all ingredients in the Kambrook Essentials Slow Cooker and stir well. Cover and cook on LOW for 8-9 hours.
CHICKEN IN A POT - Serves 10-12
4 carrots, sliced | 4 onions, peeled & sliced |
4 stalks celery | 2 kg chicken pieces |
1 tspn salt | 1 tspn ground black pepper |
1 cup chicken stock or white wine | 1½ tspn dried basil or oregano |
Place half of the carrots, onion and celery in the bottom of the Kambrook Essentials Slow Cooker. Add the chicken pieces. Add salt, pepper, liquid and remaining vegetables. Sprinkle with herbs. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
