Slow Cooker
KSC 100
Issue 1/06
Avoid sudden temperature changes. Do not
place frozen or very cold foods into the
removable crockery bowl when it is hot.
Do not place removable crockery bowl
when hot into cold water.
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
Fully unwind the cord before use.
To protect against electric shock, do
not immerse cord, plug or stainless steel
housing in water or any other liquid.
Do not use the removable crockery bowl
in a conventional oven. Do not place the
removable crockery bowl onto a heat gas
or electric burner.
Do not let the cord hang over the edge
of a table or counter, touch hot surfaces,
or become knotted.
Do not use a damaged or cracked removable
crockery bowl. Replace before using.
This appliance is not intended for use by
young children or infirm persons unless
they have been adequately supervised by
a responsible person to ensure they can
use the appliance correctly.
Avoid scalding from escaping steam when
removing the glass lid from the removable
crockery bowl when hot by carefully lifting
the lid angled away from yourself.
Young children should be supervised to
Do not allow water from the lid to drip
into the stainless steel housing, only into
the removable crockery bowl.
ensure that they do not play with the appliance.
It is recommended to inspect the appliance
regularly. Do not use the appliance if the
power supply cord, plug and or appliance
becomes damaged in anyway. Return the
entire appliance to the nearest authorised
Kambrook Service Centre for examination
and/or repair.
Do not place anything, other than the lid,
on top of the Kambrook Stainless Steel
Slow Cooker when assembled, when in use
and when stored.
Always switch the Kambrook Stainless Steel
Slow Cooker to the ’Off’ position, then
switch off at the power outlet, then unplug
and allow to cool, if appliance is not in use,
before cleaning, before attempting to move
the appliance, dissembling, assembling and
when storing the appliance.
Any maintenance other than cleaning
should be performed at an authorised
Kambrook Service Centre.
This appliance is for household use only.
Do not use this appliance for anything other
than its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
Keep the stainless steel housing,
removable crockery bowl and glass lid
clean. Follow the cleaning instructions
provided in this book.
The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in
the electrical circuit supplying the appliance.
See your electrician for professional advice.
3
FEATURES OFYOUR KAMBROOK STAINLESS STEEL SLOW COOKER
1
2
6
5
4
3
Controls and Parts
1. Glass lid allows you to monitor
food during cooking
4. Brushed stainless steel housing
5. Temperature Control Dial with High,
Low and Keep Warm Settings
2. Removable crockery bowl with
6 litre capacity
6. Power ‘On’ Light
3. Cool touch handles
4
IMPORTANT
Always use the Slow Cooker on a dry,
level surface.
USINGYOUR KAMBROOK
STAINLESS STEEL SLOW
COOKER
Never operate without food and liquid in
the removable crockery bowl.
BEFORE FIRST USE
Before first use remove all promotional
stickers and packaging material.
Never operate without the removable
crockery bowl positioned in the stainless
steel housing.
Wash the removable crockery bowl and
glass lid in hot, soapy water, rinse and dry
thoroughly.
Always have the glass lid firmly in position
on the removable crockery bowl
throughout the operation of the appliance
unless where stated in a recipe to have it
removed.
Ensure the interior of the stainless steel
housing is clean and clear of any debris.
OPERATING INSTRUCTIONS
1.Before placing the removable crockery
bowl in the stainless steel housing,
ensure the exterior is clean.This will
ensure proper contact with the inner
cooking surface.
Always use pot holders or oven mitts
when removing the removable crockery
bowl when hot.
Do not place the removable crockery
bowl when hot on any hot surface that
may be affected by heat.
2.Place the prepared food into the
removable crockery bowl, ensuring
denser foods are spread evenly across
the bottom of the bowl and not heaped
to one side. Place the glass lid into
position.
CAUTION:ALWAYS LIFT AND
REMOVE THE GLASS LID CAREFULLY
AND ANGLED AWAY FROMYOURSELF
TO AVOID SCALDING FROM
ESCAPING STEAM.
3.Insert the removable crockery bowl into
the stainless steel housing.
USINGTHETEMPERATURE
CONTROL SETTINGS
LOW SETTING
4.Plug the Slow Cooker into a 230/240V
power outlet and switch the power on
at the power outlet.
The Low setting gently simmers food for
an extended period of time without
overcooking or burning. Generally no
stirring is required when using this setting.
5.Select the required setting using the
temperature control dial or as
recommended in the recipe section.
HIGH SETTING
6.When cooking is complete and the keep
warm function is not required, turn the
temperature control dial to the OFF
position, switch off at the power outlet
and then unplug.
The High setting is used when cooking
dried beans or pulses and will cook food
in half the time required for the Low
Setting. Some foods may boil when cooked
5
on the High Setting, so it may be
ADAPTING COOKINGTIME
necessary to add extra liquid.This will
depend on the recipe and the amount of
time in which it is cooked. Occasional
stirring of stews and casseroles will
improve the flavour distribution.
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:
KEEP WARM SETTING
Traditional
RecipeTime
Meal Maker
RecipeTime
The Keep Warm setting is used to keep
cooked foods at serving temperature. It is
not a cooking setting and should only be
used after first cooking on the Low or
High setting. It is not recommended to
keep food on the Keep Warm setting for
more than 4 hours.
15–30 minutes
60 minutes
1–3 hours
4–6 hours on Low Setting
6–8 hours on Low Setting
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 Slow Cooker.
A BEGINNER’S GUIDETO SLOW
COOKING
NOTE:These times are approximate.Times can
vary depending on ingredients and quantities in
recipes.
In years gone by, food cooked in large pots
and allowed to simmer for hours was full
of flavour, moist and tender.The 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.
ADAPTING LIQUID AMOUNTS
When food is cooking in your Slow
Cooker, most moisture is retained.To
allow for this when using traditional
recipes it is advisable to halve the liquid
content.
Here is a guide to help simplify the
process of slow cooking, allowing you to
obtain maximum satisfaction from your
Slow Cooker:
However, after cooking if the liquid
quantity is excessive, remove the lid and
operate the 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.
TIMING
Always allow sufficient time for the food
to cook. It is almost impossible to over-
cook in the Slow Cooker particularly
when using the Low Setting.
STIRRINGTHE FOOD
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.
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.
6
PREPARING MEAT AND POULTRY
strictly necessary, the rewards are evident
in the end results. Use a non-stick pan to
reduce the amount of oil required.
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.
ROASTING
Roasting meats in the 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 method.
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
Meat will not brown during the roasting
process, so for browner results seal in a
frypan before roasting.
Beef
Beef Chuck, Skirt, Round
Steak, Boneless Shin (Gravy)
Beef, Bone-In Shin (Osso
Bucco).
The addition of liquid is not required for
roasting. Elevate the meat to be roasted
on an inverted, heatproof saucer or plate.
This will assist in keeping the surface of
the meat dry and free from any fat
Lamb Lamb Shanks, Drumsticks
(Frenched Shanks) Neck
Chops, Best Neck Chops,
Boned Out Forequarter or
Shoulder.
released throughout the cooking process.
Suitable Cuts for Roasting
Veal
Diced Leg, Shoulder/
Forequarter Chops and
Steaks, Neck Chops, Knuckle
(Osso Bucco).
Beef
Blade, Rump, Rib Roast,
Sirloin, Fresh Silverside,
Topside.
Pork
Leg Steaks, Diced Belly, Diced
Shoulder, Boneless Loin Chops.
Lamb
Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder, Mini
Roasts.
BROWNING BEFORE SLOW
COOKING
Veal
Leg, Loin, Rack,
Shoulder/Forequarter.
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
Pork
Loin, Neck, Leg Racks.
(remove skin and fat)
7
POT ROASTING
Meat and poultry require at least 6–7
hours of cooking on Low setting.
The addition of liquid is required for pot
roasting. Place sufficient liquid into the
Ensure that the food or liquid to be
Removable Crockery Bowl to cover up to cooked fills half or more of the removable
a third of the meat. Meat will not brown
during the pot roasting process. For
browner results, seal in a frypan before
pot roasting.
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.
Suitable Cuts for Pot Roasting
Beef
Beef Topside, Blade, Silverside
Roasts, Rolled Brisket.
DO’S
Do ensure the removable crockery bowl
is at room temperature when placing into
the Stainless Steel Housing prior to
cooking.
Lamb
Veal
Forequarter, Shank, Shoulder
Shoulder/Forequarter.
Loin, Neck.
Pork
Do avoid extreme temperature changes to
the crockery bowl and glass lid. Handle
the crockery bowl and glass lid with care.
PREPARINGVEGETABLES
Vegetables should be cut into even-sized
pieces to ensure more even cooking.
Frozen vegetables must be thawed before
adding to other foods cooking in the Slow
Cooker.
Do use oven mitts when lifting the
crockery bowl containing hot liquids.
Do place the removable crockery bowl
onto a heat proof placemat when serving
from the crockery bowl at the table.
PREPARING DRIED BEANS AND
PULSES
DON’TS
If time permits, overnight soaking of dried
beans and pulses is preferable.After
soaking, drain and place in the 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.
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 Slow Cooker without
the removable crockery bowl in position.
HINTS ANDTIPS
Always thaw frozen meat and poultry
before cooking.
Do not place a hot removable crockery
bowl onto a wet surface.
Do not cook with frozen meats or poultry.
Trim all visible fat from meat or poultry.
8
NEVER
The stainless steel housing can be wiped
over with a soft, damp cloth and then
dried thoroughly
Place water or other liquids into the base
of the stainless steel housing Slow Cooker.
CAUTION: DO NOT IMMERSE
STAINLESS STEEL HOUSING OR
POWER CORD IN WATER OR ANY
OTHER LIQUID AS THIS MAY CAUSE
ELECTROCUTION.
Immerse the stainless steel housing, cord
or plug of the Slow Cooker in water.
Touch hot surfaces with bare hands.
CAUTION: ENSURE REMOVABLE
CROCKERY BOWL IS CORRECTLY
POSITIONED IN THE STAINLESS STEEL
HOUSING BEFOREYOU COMMENCE
COOKING.
CARE AND CLEANING
Before cleaning, switch the temperature
control dial to OFF and switch off the
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
mild household detergent. Rinse and dry
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.
9
in a pan, add leeks or onion and chopped
onion and sauté over low heat until
softened but not browned. Place in 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.
RECIPES
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
Serve topped with a spoonful of sour
cream and sprinkle with chives.
2 tablespoons chopped parsley
• Vichyssoise may also be served hot.
Melt butter in a saucepan, add vegetables
and cook for 15–20 minutes – stirring
occasionally. Place vegetables in Slow
Cooker and add stock and seasoning.
Cover and cook on LOW for 6–8 hours.
Just before serving, stir in cream and
parsley.
CREAM OF MUSHROOM SOUP
Serves 12
2 tablespoons butter or margarine
750g mushroom, sliced
1
1 ⁄2 litres chicken stock
1 large onion chopped
Salt & pepper, to taste
2 cups cream
2 cups milk
4 tablespoons flour
2 tablespoons chopped parsley
It is not necessary to cook vegetables in
butter before placing in the Slow Cooker,
but it will enhance the flavour.
VICHYSSOISE
Serves 12
Melt butter in a saucepan and add
mushrooms, sauté lightly. Place
4 leeks or onions
mushrooms, chicken stock, onion and
seasoning into Slow Cooker and stir well.
Cover and cook on LOW for 6–10 hours,
60g butter
1 extra onion, peeled & chopped
Salt & pepper to taste
4 medium potatoes, peeled & diced
1
or HIGH for 2 ⁄2 –3 hours. About 30
minutes before serving, turn to HIGH then
stir in cream and milk. Blend flour 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.
1
1 ⁄2 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
10
FRENCH ONION SOUP
CHILLI CON CARNE
Serves 16
Serves 12
4 litres beef stock
6 onions, thickly sliced
125g butter
1 kg dry red kidney beans
1 kg steak, cut into thin strips
1
⁄
3
cup flour
2 teaspoons salt
2 tablespoons sugar
2 teaspoons chilli powder
2 teaspoons salt
4 tablespoons flour
2 large onions, chopped
1 x 425 can tomatoes
1 litre water
1
⁄
2
cup brandy
1
1 ⁄2 cups grated Parmesan cheese
4 cloves garlic
Pour stock into Slow Cooker and set on
HIGH. Cook onions slowly in a pan with
butter for 15 minutes. Add salt, sugar and
Wash the beans well. Toss the steak in
flour mixed with salt and chilli powder.
flour, stir well. Add onion mixture to Slow Place all ingredients in the Slow Cooker
Cooker. Cover and cook on LOW for
6–8 hours or HIGH for 3 hours. Add
brandy and serve sprinkled with Parmesan
cheese.
and stir well. Cover and cook on LOW
for 8–9 hours.
CHICKEN IN A POT
Serves 10–12
SWISS STEAK
Serves 8
4 carrots, sliced
4 onions, peeled & sliced
4 stalks celery
2 kg round steak, trimmed
1
⁄
2
cup flour
2 kg chicken pieces
Salt & pepper to taste
1 teaspoon salt
2 stalks celery, chopped
1 teaspoon ground black pepper
1 cup chicken stock or white wine
1 ⁄2 teaspoon dried basil or oregano
4 carrots, peeled & chopped
2 onions, peeled & chopped
2 teaspoon Worcestershire sauce
2 x 425g cans tomatoes
1
Place half of the carrots, onion and celery
in the bottom of the Slow Cooker. Add
the chicken pieces. Add salt, pepper, liquid
1 cup grated Cheddar cheese
Cut steak in to serving size pieces. Toss in and remaining vegetables. Sprinkle with
flour mixed with seasonings. Place in Slow herbs. Cover and cook on LOW for 6–8
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.
hours or HIGH for 4 hours.
11
BEEF IN RED WINE
Serves 12
Cut chicken into serving pieces, pat each
piece dry and toss in flour mixed with
seasonings. Heat oil and butter in a pan,
add the chicken pieces and cook over
medium heat until golden, turning
2 kg blade or chuck steak, trimmed
1 cup flour
Salt & pepper to taste
frequently. Remove from pan, drain and
place in Slow Cooker. Add the garlic,
stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover and cook on LOW
for 6–8 hours or HIGH for 4–6 hours.
Serve on a bed of hot rice or couscous
and sprinkle with parsley.
125g butter
2 onions, peeled & finely chopped
1 leek, finely chopped
2 carrots, peeled & finely chopped
2 cloves garlic, peeled & crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
To thicken the sauce, blend 2 tablespoons
flour and 2 tablespoons milk until smooth.
Remove the chicken from the Slow
Cooker, stir the flour mixture into the
sauce and cook on HIGH for 10 minutes,
stirring occasionally.
1 x 700ml bottle red wine
Cut meat into cubes. Toss in flour mixed
with seasonings. Heat butter in a frypan
and brown the meat quickly over high
heat. Place the meat into the Slow
Cooker and add onions, leek, carrots,
garlic, parsley and chives. Add bouquet
garni. Pour red wine into pan used for
browning the meat and bring to boil. Pour
heated liquid into the Slow Cooker, cover
and cook on LOW for 6–8 hours or
HIGH for 3–4 hours.
IRISH STEW
Serves 12
2kg lamb neck chops
1 kg potatoes, peeled & sliced
500g onions, peeled & sliced
Salt & pepper, to taste
3 cups water
1
CHICKEN MARENGO
2 kg chicken pieces or drumsticks
2 tablespoons flour
Salt & pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
⁄
2
teaspoon dried herbs
2 bay leaves
Trim any excess fat from chops. Place
onions, potatoes then chops into Slow
Cooker, then add remaining ingredients.
Cover and cook on LOW for 8–10 hours
or HIGH for 4–5 hours. The starch form
the potatoes should make this stew thick
and creamy.
4 cloves garlic, crushed
2 litres chicken stock
1
⁄
3
cup brandy
4 large tomatoes, peeled & chopped
24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped parsley
12
COQ AUVIN
2 litres beef stock
Serves 10–12
Cut steak into 2.5cm cubes, toss in the
flour mixed with the curry powder.
Lightly brown the meat in a pan with the
oil, onions, garlic and ginger. Place in the
Slow Cooker and remaining ingredients.
Mix well, cover and cook on LOW for 8–9
hours or HIGH for 4 hours. Serve with
fluffy steamed rice.
2 kg chicken pieces
6 slices bacon, trimmed & diced
10 small onions, sliced
8 small onions, peeled & quartered
500g mushrooms
2 cloves garlic, peeled & crushed
Salt & pepper, to taste
1 teaspoon dried thyme
16 small potatoes, scrubbed & halved
2 cups red wine
1 litre chicken stock
Chopped parsley
MEATBALLS IN CREAMY
MUSHROOM SAUCE
Serves 12
Mushroom Sauce
2 x 440g can mushrooms in butter sauce
In a large pan, fry the chicken pieces until
browned well on all sides – set aside.
Using the same pan brown the bacon and
sliced onions, drain off excess fat and set
aside with chicken. Place the onions,
mushrooms and garlic in the Slow Cooker.
Add the chicken, bacon and sliced onions,
salt and pepper to taste, thyme, potatoes,
wine and stock. Cover and cook on LOW
for 7–8 hours or HIGH for 3–4 hours.
Serve garnished with chopped parsley.
2 cups beef stock
1
⁄
⁄
2
cup flour
cup sherry
1
2
2 teaspoons paprika
2 cups sour cream
1kg minced beef
500g pork mince
2 x 60g eggs
1
⁄
2
cup chopped parsley
Salt & pepper, to taste
3 cups fresh breadcrumbs
BEEF CURRY
Place all the mushroom sauce ingredients
except sour cream into Slow Cooker and
stir to combine. Mix all ingredients for
meatballs together in a bowl and shape
into walnut size balls. Fry meatballs in a
pan then add to sauce in the Slow Cooker.
Cover and cook on LOW for 6–8 hours
or HIGH for 2–4 hours. Fifteen minutes
before serving, switch to HIGH and stir in
the sour cream. Serve with fluffy rice or
couscous.
Serves 12
2 kg blade or chuck steak
1
⁄
⁄
⁄
2
3
3
cup flour
cup curry power (or to taste)
cup vegetable oil
1
1
2 large onions, peeled & finely chopped
8 cloves garlic, peeled & crushed
2 pieces fresh ginger, grated
1 teaspoon salt
2 tablespoons vinegar
2 cinnamon sticks
2 strips lemon rind
13
CHICKEN PARISIENNE
Serves 12
Combine meats, onion, garlic, tomatoes,
tomato sauce, bread, eggs,Worcestershire
sauce and seasonings to taste. Mix well
and shape into a loaf. Place sliced potato
into the bottom of the Slow Cooker and
place meat loaf on top. Combine sauce
ingredients and pour sauce over meat loaf.
Cover and cook on LOW for 8–10 hours.
12 chicken breasts
Salt & pepper, to taste
1 teaspoon paprika
1 cup dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms
2 cups sour cream
GLAZED CORNED BEEF
1 teaspoon paprika, extra
Serves 10–12
Sprinkle chicken breasts lightly with salt,
pepper and paprika. Place in the Slow
Cooker. Mix together wine, soup,
mushrooms and sour cream. Pour over
chicken breast, sprinkle with paprika.
Cover and cook on LOW for 6–8 hours
or HIGH for 4–6 hours.
2 bay leaves
1 large onion, sliced
3 strips orange peel
4 whole cloves
2 litres water
2–2.5 kg corned beef
Glaze:
Note, if cooking on HIGH, do not add sour cream
until the last 30 minutes of cooking time. Serve
with rice or noodles.
4 tablespoons orange juice
4 tablespoons honey
2 tablespoons Dijon mustard
MEAT LOAF
Serves 10–12
Place bay leaves, onion, orange peel, cloves
and water in Slow Cooker and mix well.
Add corned beef with the fat side facing
upwards. Cover and cook on LOW for
10–12 hours or HIGH for 5–6 hours or
until tender. Remove meat from the
liquid. Score (cut) the top of the corned
beef in criss-cross diamond or triangle
shapes. Insert extra cloves into the centre
of each diamond if desired. Place corned
beef on a heatproof platter. Mix all glaze
ingredients together until smooth and
blended. Spoon glaze over the corned
beef. Bake in a preheated oven at 200oC
for 20–30 minutes, basting occasionally
with glaze. Serve hot or cold.
2 kg lean mince steak
500g sausage mince
2 onions, peeled & diced
4 cloves garlic, peeled & crushed
2 x 425g cans tomatoes
1
⁄
2
cup tomato sauce
2 cups diced bread
4 x 60g eggs
1 tablespoon Worcestershire sauce
Salt & pepper, to taste
4 potatoes, peeled & sliced
Sauce:
1 cup tomato sauce
1
⁄
2
cup brown sugar
3 teaspoons dry mustard
1 teaspoon nutmeg
14
PORK &VEAL PICNICTERRINE
RATATOUILLE
Serves 12–14
Serves 8–12
1.5 kg pork & veal mince
2 cloves garlic, crushed
4 onions, peeled & sliced
2 medium egg plants, cubed but not peeled
6 large zucchini, sliced
4 red capsicum, trimmed & sliced
8 tomatoes, sliced
Salt & pepper, to taste
1
⁄
⁄
2
teaspoon dried thyme
teaspoon ground cloves
1
2
2 x 60g eggs
4 cloves garlic, peeled & crushed
Salt & pepper to taste
1 cup oil
Grated rind 1 lemon
1
⁄
2
cup dry sherry or brandy
2 bay leaves
1 litre water
Lemon slices to garnish
Place onions in the Slow Cooker first then
add remaining ingredients. Cover and
cook on LOW for 8–9 hours. The
vegetables should be soft but not mushy.
Serve Ratatouille hot or cold, as a filling
for crepes and omelettes, as an
accompaniment to meats and poultry, over
a bed of rice or couscous or with a hot
dish of pasta.
Lightly grease a heatproof terrine dish or
loaf tin which will fit into the Slow
Cooker. Combine minced meat, garlic,
seasonings, thyme, cloves, eggs, lemon rind
and sherry or brandy, mix well. Spoon
into the terrine dish and smooth out the
top, arrange bay leaves and lemon slices on
top. Cover the terrine dish with a lid or a
few layers of foil and secure. Place 1 cup
of water in the Slow Cooker and a small
trivet or upturned heatproof saucer.
Lower terrine onto the trivet in the Slow
Cooker, cover with lid and cook on LOW
for 8–9 hours, or HIGH for 5–6 hours.
Remove the terrine from the Slow
SCALLOPED POTATOES
12 slices bacon, trimmed
16–20 medium potatoes, peeled & thinly
sliced
4 onions, peeled & thinly sliced
Salt, pepper & paprika to taste
2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or
mushroom soup
Cooker, cool with a weight on top of the
terrine then chill. Serve with crusty bread
and spicy chutney.
Cut bacon into pieces. Place a quarter of
the bacon, potato and onion into the Slow
Cooker. Sprinkle with salt, pepper and
paprika, then grated cheese, repeat this
procedure three more times until all of
the potatoes are used. Gently pour the
undiluted soup over the top. Sprinkle with
paprika, cover and cook on LOW for 9–10
hours, or HIGH for 5–6 hours.
Note: Replenish water in the crockery
bowl during the cooking time if required.
Ensure the water does not ingress into the
terrine dish.
15
BAKED POTATOES
RICE CUSTARD
Perfect for the barbeque or when cooking Serves 12–14
for a crowd. Fill the Slow Cooker with
like sized scrubbed and buttered potatoes
– the Slow Cooker will hold
approximately 18–20 potatoes. Sprinkle
with seasoned salt, cover and cook on
LOW for 8–10 hours. To serve drizzle
over sour cream and sprinkle with
chopped chives or parsley – serve directly
in the bowl to the table.
3 cups rice
2 litres boiling water
6 x 60g eggs
2 cups sugar
1
1 ⁄2 litres milk
1 teaspoon vanilla essence
60 g butter
Nutmeg to taste
1 cup raisins
OLD FASHIONED SAGO
PUDDING
Serves 12
Wash rice thoroughly under cold running
water. Cook in boiling water for 20
minutes. Drain well and put into a greased
heatproof pudding bowl or dish that will fit
in the Slow Cooker. Beat eggs with sugar,
add remaining ingredients then stir into the
rice. Cover bowl with foil and secure. Add
1 litre of water and a small trivet or
upturned heatproof saucer into the Slow
Cooker. Place rice custard in the bowl onto
the trivet. Cover with lid and cook on
LOW for 7–9 hours. Serve warm.
1 cup sago
2 cups milk
2 cups sugar
2 cups sultanas
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carbonate of soda
2 x 60g eggs
2 litres water
Soak sago in milk overnight. Add
remaining ingredients and mix thoroughly.
Place mixture into a heatproof pudding
Note: Replenish water in the crockery
bowl during the cooking time if required.
Ensure the water does not ingress into the
bowl or casserole dish that fits in the Slow pudding bowl or dish.
Cooker. Cover the bowl or dish with foil
and secure around the edges. Place a small
trivet or upturned heatproof saucer into the
Slow Cooker and add 2 litres of water.
Place the pudding bowl onto the trivet.
Cover and cook on HIGH for 5–6 hours.
Serve hot or warm with thickened cream
and a sprinkle of cinnamon or nutmeg.
Note: Replenish water in the crockery bowl during
the cooking time if required. Ensure the water
does not ingress into the pudding bowl.
16
BAKED APPLES
BREAD & BUTTER PUDDING
Serves 12
Serves 12
1 cup dried fruits
8 slices bread, buttered
1
⁄
2
cup brown sugar
1 cup mixed dried fruit
1
2 teaspoons cinnamon
80 g butter
⁄
2
cup sugar
4 x 60g eggs
12 small Granny Smith apples, washed &
cored
1 litre water
5 cups milk
2 teaspoons vanilla essence
1 litre water
2 tablespoons sugar
Layer half of the bread slices, buttered side
Mix together the dried fruits, brown sugar, up, in a greased heatproof dish which will fit
cinnamon and butter. Fill the centre of
each apple with the dried fruit mixture
and place in the Slow Cooker. Combine
water and sugar and pour into the Slow
Cooker, cover and cook on LOW for 8
in the Slow Cooker. Add a layer of fruit and
sugar over the bread and continue the layers
until all bread is used. Lightly beat the eggs,
milk and vanilla together, gently pour over
the bread. Allow to stand for 30 minutes.
hours. Serve warm with custard, cream or Cover dish with foil and secure. Add 1 litre
ice-cream.
of water and a small trivet, or upturned
heatproof saucer to the Slow Cooker. Place
pudding onto the trivet cover and cook on
HIGH for 4–5 hours. Serve with whipped
cream and a sprinkle of cinnamon.
POACHED PEARS IN RED WINE
Serves 12–14
1 litre dry red wine
2 cups brown sugar
Note: Replenish water in the crockery bowl during
the cooking time if required. Ensure the water
does not ingress into the pudding bowl or dish.
12–14 medium pears, peeled & stems
removed
Peel from 1 lemon, cut in strips.
Put wine and sugar in the Slow Cooker.
Cover and cook on HIGH until the sugar is
dissolved. Place the pears into the Slow
Cooker, turn the pears to coat in the wine
mixture. Add the lemon peel, cover and
cook on LOW for 4–6 hours, turning occas-
ionally or basting with the wine mixture.
Serve pears drizzled with the wine mixture.
17
Notes
18
Kambrook 12 Month
Replacement Warranty
If the product includes one or a number of
accessories only the defective accessory or
product will be replaced.
KAMBROOK warrants the purchaser
against defects in workmanship and
material, for a period of 12 months from
the date of purchase (3 months
commercial use).
In the event of KAMBROOK choosing to
replace the appliance, the guarantee will
expire at the original date, ie. 12 months
from the original purchase date.
Guarantee and purchase receipt for this
product are to be retained as proof of
purchase and must be presented if making
a claim under the terms of the
In Australia, this KAMBROOK Guarantee
is additional to the conditions and
guarantees which are mandatory as
implied by the Trade Practices Act 1974
and State and Territory legislation.
KAMBROOK guarantee.
KAMBROOK reserves the right to
replace or repair the appliance within the
warranty period.
For service, spare parts or product
information in Australia, please call
KAMBROOK on the Customer Service
Line 1300 139 798.
Warranty does not apply to any defect,
deterioration, loss, injury or damage
occasioned by, or as a result of the misuse
or abuse, negligent handling or if the
product has not been used in accordance
with the instructions.The guarantee
excludes breakages and consumable items
such as kneading blades.
For service, spare parts or product
information in New Zealand, please
call KAMBROOK New Zealand,
Private Bag 94411, Greenmount, Auckland
Phone 0800 273 845 Fax 0800 288 513.
For spare parts phone 0800 273 845.
This warranty is void if there is evidence
of the product being tampered with by
unauthorised persons.
If claiming under this guarantee the product
must be returned freight prepaid.
YOUR PURCHASE RECORD (Please complete)
Attach a copy of the purchase
receipt here.
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record
PURCHASED FROM ___________________________
until you are making a claim
19
Kambrook 461 Plummer Street, Port Melbourne 3207, Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
Kambrook New Zealand,
Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980
Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book. Issue 1/06
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