Kambrook KSC650 manual

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.

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.

Preparing vegetables

Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods for cooking in the Kambrook Profile Banquet Slow Cooker.

Preparing dried beans and pulses

If time permits, overnight soaking of dried beans and pulses is preferable. After soaking, drain the beans or pulses then place into the removable crockery bowl then pour in water that is double the volume of beans. Ensure the removable crockery bowl is at least ½ to 3⁄4 full. Cook beans on the HIGH Setting for 2-4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.

CAUTION: DO NOT USE FOR DRY COOKING.



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