Kambrook KSC650 manual Beginner’S Guide To Slow Cooking

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 Kambrook Profile Banquet 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 Profile Banquet Slow Cooker:

Timing

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

Most of the recipes contained within this book can be cooked on the HIGH or LOW setting, 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	Kambrook Profile
	Banquet Slow Cooker
Time	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 Profile Banquet 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 Profile Banquet Slow Cooker, most moisture is retained. To allow for this when using 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 Profile Banquet 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

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 and Chicken 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.
Chicken	Portions such as: drumsticks, thigh
	meat, Maryland, Lovely Legs, wing
	drummettes

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