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onto a heat proof place mat when serving
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
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.
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.
RECIPES
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.
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