Kambrook KSC700 manual Swiss Steak, Chilli Con Carne, Chicken in a Pot, Beef in Red Wine, Serves

Swiss Steak

Serves 4-6

1.5kg round steak, cubed ½ cup/75g flour

1 teaspoon/5g salt

1 teaspoon/5g pepper

2 tablespoons/40g butter

2 stalks celery, diced

3 carrots, peeled and chopped

1 onions, diced

1 teaspoons/5g worcestershire sauce

2 x 425g cans tomatoes

1 cup/125g cheddar cheese, grated

1.Toss steak in flour and salt and pepper.

2.Place the removable cooking pot onto a stovetop and turn to a medium heat. Melt butter and seal the cubed steak.

3.Place meat, vegetables, worcestershire sauce and tomatoes into the removable cooking pot, stir well until combined and then cover with lid.

4.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours or ‘HIGH’ setting for 3-4 hours or ‘AUTO’ setting for 4-5 hours.

5.Sprinkle with grated cheese to serve.

Chilli Con Carne

Serves 4-6

750g dry red kidney beans

750g round steak, cut into thin strips 1⁄3 cup/50g flour

2 teaspoons/10g salt

2 teaspoons/10g chilli powder

2 tablespoons/40g butter

1 large onions, diced

1 x 425g can tomatoes

3 cups/750ml water

3 cloves garlic, minced

1.Wash the beans well. Toss the steak in flour mixed with salt and chilli powder.

2.Place the removable cooking pot onto a stovetop and turn to a medium heat. Melt butter and seal the steak.

3.Place all ingredients into the removable cooking pot, stir well and cover with lid.

4.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours.

Chicken in a Pot

Serves 4-6

3 carrots, peeled and sliced

3 onions, sliced

3 stalks celery, sliced 2kg chicken pieces 1 teaspoon/5g salt

1 teaspoon/5g ground black pepper

2 cups/500ml chicken stock

1 ½ cups/375ml white wine

2 teaspoons dried basil

1.Place half of the carrots, onion and celery into the removable cooking pot. Add the chicken pieces, salt, pepper, stock, wine and remaining vegetables. Sprinkle with herbs. Stir well until combined and cover with lid.

2.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours or ‘HIGH’ setting for 3-4 hours or ‘AUTO’ setting for 4-5 hours.

Beef in Red Wine

Serves 4-6

2 kg blade or chuck steak, cubed

1 cup/150g flour

Salt and pepper, to taste

2 tablespoons/40g butter

2 onions, diced

1 leek, finely chopped

2 carrots, chopped

2 cloves garlic, minced

2 tablespoons parsley, chopped

2 tablespoons chives, chopped

1 x 750ml red wine

1.Toss meat in flour and seasonings.

2.Place the removable cooking pot onto a stovetop and turn to a medium heat. Melt butter and seal the cubed steak.

3.Add the onions, leek, carrots, garlic, parsley and chives, cook for 2 minutes and then pour over the red wine and stock. Simmer for 2 minutes and cover with lid.

4.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours or ‘HIGH’ setting for 5-6 hours or ‘AUTO’ setting for 6-7 hours.

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