Campfire 765311 User manual

TRAVELLER |SERIES
TRAVEL CHEF
THERMAL COOKER
Instruction manual
Part No. 765311

2
Introduction
The Travel Chef Thermal Cooker is designed for the outdoor traveller in mind.
Portable, time and energy efcient cooking. Just 20 minutes on the stove is
all the energy— and time— you will use!
FOUR EASY STEPS TO HEALTHIER, CONVENIENT COOKING
1. Place ingredients into the inner pot, and place it
on the stove.
2. Cover, bring to boil and simmer on your stove for
approximately 20 minutes. It is essential to heat food
to a safe temperature before vacuum cooking (60°C for
10 minutes will kill most temperature-sensitive bacteria).
The food is then safe to cook for several hours.
3. Remove from stove, place into your thermal insulated pot,
cover and leave. Make sure not to open during cooking as
the heat will escape.
• The steam creates a convection effect which circulates
and continues cooking keeping the food warm for up
to 8 hours.
• Food is cooked in its own moisture and steam,
allowing all the nutrients to be preserved.
Simple Locking System
Simply close to lock the lid and
ensure the heat remains trapped
inside. To unlock, press button.

3
What makes it work?
Most people nd it hard to believe that food can cook so well without fuel and at
temperatures below boiling. Thermal cooking has a similar result as stewing or boiling food.
The pot and contents are heated to cooking temperature, and then sealed in the insulated
thermal pot.
The insulated thermal pot simply reduces heat loss to a minimum, so that the food remains
at cooking temperature for a long time, and cooks without continued heating. The insulated
wall of the cooker thermally insulates its contents from the environment, the food remains
hot for several hours. Insulated cooking appeals to dishes that require prolonged braising
or simmering.
Uses For Your Cooking Pot
Camping and Outdoors
• Great in winter— after a long day out and about, come home to a lovely
warm casserole.
• Ideal in summer: At times when you are out enjoying the great weather and sites of
Australia. Keep your chicken salad and fruit salad cold in the perfectly sized thermos.
Ideal for the motor home, caravan or boating
• Takes up little space.
• Stores away neatly.
• Use inner pots on their own to cook a meal or to prepare a meal for the end of a
hard day.
When you don’t want to be spending all your time cooking
• Prepare the meal before you go on the boat or day trip.
Camping, picnics and backyard barbecues
• Forget all those pots and pans.
• Great for also keeping the cooked barbecue meat moist and hot. Place meat in the inner
cooking pots, and store in the thermal insulated pot to keep hot while sitting back with
friends. To keep it extra cold, place food in the 7L pot and use the 2.5L pot to hold ice cubes
and place on top. Then place in the outer insulated pot.
• Store cold drinks and sandwiches whilst shing with the kids.

4
Frequently asked questions?
How do I clean the Portable
Thermal Cooker?
The inner pots are made from a high quality stainless
steel, and therefore can be washed as you would all
your other cooking pots. Even safe in the dishwasher.
DO NOT disperse the outer pot into water or in a
dishwasher. Just wipe down with a damp cloth.
Can I fry my food using my inner
cooking pot?
As we have made the 7L inner pot with a heavy based
sandwich construction, you may safely sauté your
vegetables or brown your meat to further seal and add
avour to your meal.
Is there a safe temperature to use
whilst bringing food to the boil?
The inner pots are capable of handling various
heat temperatures.
How long will my food stay hot in the
Portable Thermal Cooker?
You lose about 4 degrees per hour, depending on the
level of liquid. The more liquid you have in the pot, the
longer it will stay hot.
You can expect to nd the food hot after six hours.
(NB: This is based on heating the inner pot to
100 degrees and lling it with liquid reaching 80%
of the inner pot.)
If preparing a smaller meal, place boiling water in the
2.5L inner pot and place on top, to help keep the heat a
suitable temperature.

5
How do I use it to keep things cold?
You may place your inner pots in the freezer to bring
them to a chill, and then place into the outer thermal
pot. Using the 2.5L inner pot, ll this with ice cubes
to further extend the chill period. Greater care must
be taken with foods that are more prone to building
bacteria.
Can I use both pots at once?
Yes. Great idea when wanting to cook rice and
vegetables separately.
Can I leave my meal in the Portable
Thermal Cooker overnight?
DO NOT leave your meal overnight in the thermal
pot. If you want to save some of your dish for
later, you need to refrigerate the remaining food.
Faster cooling times limit the time the bacteria has
to develop.
You must re-heat your food to 60 degrees or
hotter to avoid food bacteria. So if you have come
home after a very long day, it may mean that you
will have to remove the inner pots, and place on a
stove and bring back to a boil for a
few minutes.
Do I have to make sure the ingredients
are all cut to same size for even cooking?
No. You can cook a 2kg silverside with potatoes
and carrots cut in half. After 4 hours, both the meat
and vegetables are cooked to perfection. Just
place all ingredients in, cover with water,
boil and walk away.
What is the difference between a slow
cooker and the thermal cooking pot?
The slow cooker is used for a similar purpose.
Instead of minimising heat loss, sufcient heat
is applied to the non-insulated slow cooker to
maintain a steady temperature somewhat below
the boiling point of water. Thus requiring constant
penetration of a heating appliance gas or electric.

6
Safety Instructions
The following safety precautions must
be followed.
• Ensure the pot is placed on a stable
surface; keep away from re
during operation.
• Do not place the outer pot directly on
any heat surface or stove as the base
is made of plastic and may result in a
hazardous re.
• Wipe clean the outer pot with cloth.
Do not immerse the outer pot into water.
• Ensure the amount of food and water
is not less than 50% of full capacity.
Do not ll the pot above 80% of capacity
(to prevent over-owing).
• Do not place food directly into the
outer pot.
• Do not constantly open the lid of the outer
container during the thermal cooking
time as the temperature will drop and the
process will not be satisfactory.
• The handle and lid of the inner pot may be
hot during heating process, use cloth to
avoid being scalded.
• “Bluish or rainbows” discolouration is
common on stainless steel cookware and
is caused by minerals or salts in food and
water. Clean and dry well after using.
• Do not use corrosive cleaners, metallic
brush or nish power to clean the
inner pot.
• Do not leave cooked food in the appliance
after it has dropped below 60ºC. It must
be re-heated to 90ºC, or refrigerated.
• The pot also can be used to keep food
warm for up to 8 hours, without the use
of power.
• Close supervision is necessary when any
appliance is used by or near children.
WARNING
DO NOT PLACE THE INSULATED CARRY POT
OVER OPEN FLAME OR HEAT SOURCE

7
Meal Suggestions
To bake using the
thermal cooker
Cakes can be cooked in the Thermal
Cooker by partly submerging the cake tin
in boiling water using the trivet to provide
some height between the base of the inner
pot and the cake tin.
1. Using your favorite cake recipe prepare
the mixture. Place the trivet on the base
of the large inner pot.
2. Pour enough tepid water into the pot so
that it comes halfway up the sides of the
cake tin when submerged into the pot.
3. Bring the water to boil, submerge cake
tin onto the trivet, cover the pot and lock
away for at least 4 hours or until ready.
4. To test if the cake is ready, insert a
wooden skewer into the centre of the
cake, leave a few seconds then remove.
If the mixture sticks to the skewer, than
it will not be ready as yet. The skewer
needs to come away clean to be ready.
If you do not have tongs handy then you
can make a support strap to lift the tin in
and out of the boiling water. This can be
done by folding some foil - approximately
50cm in length. Fold a few times lengthwise
making the width of the support strap
approximately 4cm wide.
Ensure you place the foil support strap in
the pot at the start as this will help to raise
the cake tin out once cooked.
Lockable food container
Part No. ST0284

8
Chicken & Vegetable Soup
• 1 fresh whole chicken
• 1 large onion halved
• 2 carrots - roughly chopped
• 2 sticks of celery, nely chopped
• 2 cloves of garlic, chopped or crushed
• 1 tsp of pepper
• 1 tbsp of sea salt
• Herbs - as desired
Place the ingredients into the large cooking
pot, and pour over enough water to cover
the chicken Slowly bring this to the boil.
Reduce the heat and simmer for 20 minutes.
Transfer the cooking pot to the thermal
cooker and lock the lid. Leave for a minimum
of 3 hours. Remove the chicken and celery
from the cooking pot.
Roughly shred the chicken into bite sized
pieces and return to broth. (Broth can be
made the day before, and refrigerated.)
Now enjoy a hearty chicken soup. Great for
the winter blues!
Pumpkin soup
• 2 tbsp butter
• 2 tbsp olive oil
• 2 onions, diced
• 3 garlic cloves
• 3 rashers of bacon, trimmed
and diced
• 1 stock cube
• 1 kg butter pumpkin, peeled and
cut into fairly large chunks
• 6 chive stalks
• ½ cup milk
• Salt and pepper to taste
• Sour cream and chopped chives
for garnish when serving
Add one tablespoon of butter and oil then
saute the onions and garlic. Add bacon and
remaining butter in the pot and cook over
medium heat. Turn the heat down and add
the pumpkin and enough boiling water to ll
the pot to approximately 80% then add the
stock cube, parsley, salt and pepper.
Bring to boil, and then simmer for a further
5 minutes with the lid on. Turn off the heat
and place cooking pot and lid into your
thermal cooker.
Allow at least 2 hours before removing the
inner pot and puree the soup and add milk.
Serve and garnish with the sour cream and
chopped chives and some crusty bread.

9
Hearty Spaghetti Bolognese
• 2 tbs olive oil
• 200g lardon (strips of pork fat)
• 2 carrots, nely chopped, or grated
• 1/2 onion, nely chopped
• 200g mushrooms, nely chopped
• 1 garlic clove, nely chopped
• 250g minced beef
• 250g minced pork
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp oregano
• 5 tbs tomato purée
• 100ml white or red wine
• 300ml chicken stock
• 400g dried spaghetti
• Salt and freshly ground black pepper
• Handful of grated Parmesan, to serve
Heat the oil in the large inner pot over a low
heat. When hot, add the lardon and cook
for 4 minutes. Add the vegetables and garlic
and cook gently, stirring occasionally to
prevent sticking (do not allow to colour).
Add the meat and colour slightly for a
minute or two. Add the paprika, thyme,
oregano and tomato purée.
Cook for 4-5 minutes (this ensures it acts as
a thickening agent and does not overpower
the meat). Pour in the wine,
turn up the heat a little and allow to bubble
and reduce. Add the chicken stock.
Bring back to the boil. Put on the lid, turn
down to a simmer and simmer for 5 minutes
to get everything to the same temperature.
Turn off the heat and transfer the inner pot
to the insulated outer pot.
Shut the lid and leave to cook for
approximately 3 hours. 10 minutes before
serving put on the spaghetti and cook
until it is al dente. Check the seasoning
of the sauce and adjust. To serve put the
spaghetti onto a warmed plate and spoon the
bolognaise on top. Finish with some
grated parmesan.

10
Red wine lamb shanks
with herb mash
• 1 cup plain our
• Sea salt and black pepper
• 4-6 lamb shanks, depending on size
• 4 tablespoons olive oil
• 2 bay leaves
• 1 brown onion, diced
• 4 garlic cloves, nely chopped
• 2 cups full bodied red wine
• 1 cup beef or chicken stock
For the mash
• 4 large potatoes, diced
• 2 tablespoons butter
• 1/2 cup hot milk
• 1 tablespoon chives, chopped
• 1 tablespoon chopped parsley
• Sea salt and black pepper
Place the our, salt and pepper on a plate
and stir to combine. Roll each of the lamb
shanks in the our and shake off the
excess. Heat one tablespoon of the olive oil
in the large pot. Add two of the shanks and
brown on all sides. Set aside on a plate,
then repeat with another tablespoon of oil
and the other two shanks, so on.
In the same pot, heat the remaining olive
oil, add the onion and saute for 5 minutes
until just starting to brown. Add the garlic
and cook for 1 minute further. Add the
wine, stock, bay leaves, salt and pepper
and bring to the boil. Boil rapidly for
2 minutes then remove from the heat.
Place the lamb shanks in with the stock.
Ensure the liquid lls about 80% of the
pot. Continue to simmer for a further
20 minutes.
Place large pot into the outer pot and let it
cook for about 4-5 hours. Just before you
are ready to dish out your meal, place the
potatoes in the smaller pot and ll with
enough water to cover. Bring to the boil and
simmer for 10-12 minutes until tender. Drain
and mash with the hot milk, butter and
herbs. Taste and season, then serve with
the lamb shanks.

11
Sausages with Potato
and Peas
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 large onion, sliced
• 1 Carrot, diced
• 454g of sausages of your choice
• 400g tin of chopped tomatoes
• 100ml of water
• 1 chicken stock cube
• 200ml white wine
• 1 tbsp Worcestershire sauce
• 500g baby potatoes, halved
• 250g frozen peas
• Salt
• Freshly ground black pepper
Put the olive oil in to the large inner pot
over a medium heat. Add the onions and
the garlic. Cook until the onions are soft.
Put the sausages in the pot and cook
them until they colour slightly. Add the
chopped tomatoes, water, chicken stock
cube, wine, Worcestershire sauce,
potatoes, and frozen peas.
Stir making sure that the stock cube
has mixed in, and bring to the boil.
Turn down the heat and simmer for
10 minutes with the lid on. Put the inner
pot into the insulated outer container
and shut the lid, Leave for a minimum
of 3 hours. Before serving check the
seasoning and adjust. Serve with
crusty bread.

Distributed by:
Primus Australia Pty Ltd,
Bundoora VIC 3083
www.primusaustralia.com.au
CPF1389