Kambrook KSC300 User manual

Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue A17
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163, New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax [phone]
www.kambrook.co.nz
Kambrook - Australia
Ground Floor, Suite 2, 170-180 Bourke Rd
Alexandria NSW 2015, Australia
Locked Bag 2000
Botany NSW 1455
Customer Service Line 1300 139 798
Customer Service Fax [phone]
www.kambrook.com.au
Suits all KSC300 modelsINSTRUCTION BOOKLET

Contents
Kambrook Recommends
Safety First
p4
Your Kambrook
Slow Cooker
p7
Using Your Kambrook
Slow Cooker
Using the Temperature
Control Settings
p10
Beginner’s Guide to Slow Cooking p11
p8
Hints and Tips p14
Care, Cleaning and Storage p15
Recipes p16
Important
Please retain your instruction
book for future use.
In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 273 845
(New Zealand). Alternatively, visit us on our website at
www.kambrook.com.au or www.kambrook.co.nz

54
Kambrook Recommends Safety First
IMPORTANT: Please retain your
instruction book for future use.
At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
Slow Cooker
• Carefully read all instructions before operating
the Kambrook slow cooker for the first time
and save for future reference.
• Remove and safely discard any packaging
material and promotional labels before using
the slow cooker for the first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of
this slow cooker.
• When unpacking the slow cooker, check to
see you have received all the items listed in
the parts list, before discarding the packaging.
• Always ensure the slow cooker is properly
assembled before use. Follow the instructions
provided in this book.
• Always operate the slow cooker on a stable
and heat resistant surface.
• Do not place the slow cooker near the edge
of a bench or table during operation. Ensure
that the surface is level, clean and free of
water and other substances.
• Do not operate the slow cooker on a sink drain
board.
• Do not place the cooker directly on a heat
sensitive bench top, such as a stone bench
top, when cooking. This type of bench top is
heat sensitive to uneven heat and may crack
if heated locally. To cook on a heat sensitive
bench top, place a chopping board or heat
proof matt underneath the cooker.
• Do not operate the slow cooker on an incline
plane. Do not move while the slow cooker is
switched on.
• Use the removable cooking bowl supplied with
the slow cooker. Do not use any other bowl
inside the slow cooker housing.
• Do not use a damaged, cracked or dented
removable cooking bowl. If damaged or
dented, replace bowl before using.
• Never plug in or switch on the slow cooker
without having the removable cooking bowl
placed inside the slow cooker housing.
• Ensure the removable cooking bowl is
correctly positioned in the slow cooker base
before you commence cooking.
• Do not place food or liquid in the slow cooker
housing. Only the removable cooking bowl is
designed to contain food or liquid.
• Never operate the slow cooker without food
and liquid in the removable cooking bowl.
Ensure the cooking bowl is at least ½ to ¾ full
of food or liquid before switching on the slow
cooker.
• Always slow cook with the glass lid on for the
recommended time.
• Do not place anything on top of the lid when
assembled, when in use and when stored.
• Do not place anything, other than the lid, on
top of the slow cooker when assembled, when
in use and when stored.
• Always have the glass lid placed correctly
into position on the removable cooking bowl
throughout operation of the slow cooker
unless states in the recipe to have it removed.
• Do not allow water from the lid to drip into the
slow cooker housing, only into the removable
cooking bowl.
• Do not touch hot surfaces. Use the handle for
lifting and carrying the slow cooker and use
oven mitts to remove the lid and or removable
cooking bowl. Lift and remove the lid carefully
and angled away from you to avoid scalding
from escaping steam. Allow the slow cooker
to cool completely before moving or cleaning
any parts.
• The glass lid has been specially treated to
make it stronger, more durable and safer than
ordinary glass, however it is not unbreakable.
If struck extremely hard, it may break or
weaken, and could at a later time shatter into
many small pieces without apparent cause.
• Extreme caution must be used when the slow
cooker contains hot food and liquids.
• The temperature of accessible surfaces will be
high when the slow cooker is operating and
for some time after use.
• Do not place the removable cooking bowl
when hot on any surface that may be
affected by heat.
• High humidity, altitude, cold tap water,
ingredients and minor fluctuations may slightly
affect the cooking times in the slow cooker.
• The recommended cooking times are
approximate. Cooking times can vary
depending on ingredients and quantities in
recipes.
• Avoid sudden temperature changes. Do
not place frozen or very cold foods into the
removable cooking bowl when it is hot.
• Do not place removable crockery bowl or
glass lid into or under cold water while still hot.
• Do not use the removable cooking bowl for
food storage. The removable cooking bowl is
not suitable for storing food in the freezer.
• Do not reheat food using your removable
cooking bowl.
• Care should be taken when handling the Slow
Cooker after cooking, ensuring that the slow
cooker body and parts are not touched as
these may still be hot due to residual heat.
• If you are not home during the slow cooking
process and the power goes out, throw away
the food even if it looks done.
• If you are at home during the slow cooking
process and the power goes out, finish
cooking the ingredients immediately by some
other means such as on a gas stove, on the
outdoor grill or at a house where the power
is on.
• When you are at home, and if the food was
completely cooked before the power went
out, the food should remain safe up to two
hours in the cooker with power off.
• Do not use the removable cooking bowl in a
conventional oven or microwave oven.
• Do not place the removable cooking bowl on
a gas burner or electric hotplate.
• To avoid an electrical overload, it is
recommended that no other appliances are
plugged into the same circuit as your slow
cooker when it is in use.
• Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to clean the
outside of the slow cooker housing or cooking
bowl as these can damaged the housing or
the coating of the cooking bowl.
• Keep the slow cooker clean. Follow the
cleaning instructions provided in this book.

76
Important Safeguards For All
Electrical Appliances
• Do not place this appliance on or near a heat
source, such as hot plate, oven or heaters.
• Position the appliance at a minimum distance
of 20cm away from walls, curtains and other
heat or steam sensitive materials and provide
adequate space above and on all sides for air
circulation.
WARNING:Always
operate the slow cooker
on a stable and heat
resistant surface.
• Fully unwind the power cord before use.
• Connect only to a 230V or 240V power outlet.
• Do not let the power cord hang over the edge
of a bench or table, touch hot surfaces or
become knotted.
• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid or allow
moisture to come in contact with the part,
unless it is recommended in the cleaning
instructions.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to regularly inspect the
appliance. To avoid a hazard, do not use
the appliance if power cord, power plug or
appliance becomes damaged in any way.
Return the entire appliance to the nearest
authorized Kambrook service centre for
examination and / or repair.
• 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. Misuse may
cause injury.
• 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.
• Always turn the appliance to the OFF position,
switch off at the power outlet and unplug at
the power outlet when the appliance is not
in use.
• Before cleaning, always turn the appliance
to the OFF position, switch off at the power
outlet, unplug at the power outlet and remove
the power cord, if detachable, from the
appliance and allow all parts to cool.
Your Kambrook Slow Cooker
1. Dishwasher-safe, removable
3 litre cooking bowl
2. Tempered glass lid allows you to
monitor food during cooking
3. Cool touch handles
4. Temperature control dial with
OFF, LOW, HIGH and KEEP WARM
settings
5. Power light
6. Anti-slip feet for added safety
Not Shown:
• Dual internal thermostats
• Wrap around heating element

98
Using Your Kambrook Slow Cooker
Before First Use
Remove all promotional stickers and
packaging material.
Wash the removable crockery bowl
and glass lid in hot, soapy water, rinse
and dry thoroughly.
Ensure the interior of the housing is
clean and clear of any debris.
Assembly and Operation
1. Before placing the removable
crockery bowl in the housing,
ensure the exterior is clean. This
will ensure proper contact with
the inner cooking surface.
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.
3. Insert the removable crockery
bowl into the housing.
4. Plug the slow cooker into a 230V
or 240V power outlet and switch
the power on at the power outlet.
5. Select the required setting using
the temperature control dial as
recommended in the recipe.
6. When cooking is complete, the
keep warm function can be
selected to ensure that your slow
cooker meal remains warm until
serving.
7. When cooking is complete
and the keep warm function
is no longer required, turn the
temperature control dial to the
OFF position, switch off and
unplug from the power outlet.
Important
• Always use the slow cooker on a
dry, level surface.
• Never operate without food and
liquid in the removable crockery
bowl.
• Never operate without the
removable crockery bowl
positioned in the housing.
• Always have the glass lid firmly in
position on the removable crockery
bowl throughout the operation of
the slow cooker, unless otherwise
stated in the recipe.
• Always use pot holders or
oven mitts when removing the
removable crockery bowl
when hot.
• Do not place the hot crockery
pot on any surface that may be
damaged due to the heat. Place
on a heat proof surface.
• Do not use for dry cooking.
WARNING:Do not place
the cooker directly on a
heat sensitive bench top,
such as a stone bench
top, when cooking. This
type of bench top is heat
sensitive to uneven heat
and may crack if heated
locally. To cook on a
heat sensitive bench
top, place a chopping
board or heat proof matt
underneath the cooker.
CAUTION:Do not touch
hot surfaces. Use the
handle for lifting and
carrying the slow cooker
and use oven mitts to
remove the lid and or
removable cooking
bowl. Lift and remove
the lid carefully and
angled away from you
to avoid scalding from
escaping steam. Allow
the slow cooker to cool
completely before
moving or cleaning any
parts.
CAUTION:Extreme
caution must be used
when the slow cooker
contains hot food and
liquids.
CAUTION:The
temperature of
accessible surfaces will
be high when the slow
cooker is operating and
for some time after use.

1110
Using the Temperature Control Settings
LOW Setting
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.
HIGH Setting
The HIGH setting is ideal 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 on the HIGH setting,
so it may be 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.
KEEP WARM Setting
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.
Slow cooking involves simmering food
for long periods of time to ensure the
food is moist, tender and full of flavour.
Depending on the ingredients and
temperature setting, slow cooking
can take between 2 - 12 hours.
Here is a guide to help simplify the
process of slow cooking, helping you
to achieve delicious results everytime.
Timing
Always allow sufficient time for the
food to cook. Depending on the
size, type and temperature of the
ingredients, creating a slow cooked
meal can take between 2 - 12 hours.
Most of the recipes in this instruction
booklet can be cooked on the HIGH
or LOW setting, however the cooking
times will vary accordingly. Each
recipe will give specific instructions
indicating the appropriate settings
and suggested cooking times.
Adapting Cooking Times
Your favourite traditional recipes can
be adapted easily by halving the
amount of liquid and increasing the
cooking time considerably. The below
table is a guide to adjusting your
favourite recipes.
NOTE: High humidity, altitude,
and the preparation and
temperature of ingredients may
affect the cooking times when
using the slow cooker.
NOTE: These times are
approximate. Times can vary
depending on ingredients and
quantities in recipes.
Beginner’s Guide to Slow Cooking
Traditional Recipe Time Kambrook Slow Cooker
Recipe Time
15-30 minutes 4-6 hours on Low Setting
60 minutes 6-8 hours on Low Setting
1-3 hours 8-12 hours on Low Setting

1312
Adapting Liquid Amounts
When food is cooking in your
Kambrook Slow Cooker, most moisture
is retained. To allow for this when using
traditional recipes it is advisable to
halve the liquid content.
However, after cooking if the liquid
quantity is excessive, remove the
lid and operate the Kambrook 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.
Stirring the Food
Little or no stirring is required when
using the LOW setting. However,
stirring the food when using the
HIGH setting ensures better flavour
distribution and even cooking results.
Preparing Meat and Poultry
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.
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
Beef
Beef Chuck, Skirt, Round
Steak, Boneless Shin (Gravy)
Beef, Bone-In Shin (Osso
Bucco).
Lamb
Lamb Shanks, Neck Chops,
Best Neck Chops, Boned Out
Forequarter or Shoulder.
Veal
Diced Leg, Shoulder/
Forequarter Chops and
Steaks, Neck Chops, Knuckle
(Osso Bucco).
Pork
Leg Steaks, Diced Belly,
Diced Shoulder, Boneless Loin
Chops.
Chicken
Portions such as: drumsticks,
thigh meat, Maryland, Lovely
Legs, wing drummettes.
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.
Roasting
Roasting meats in the Kambrook 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.
Meat will not brown during the
roasting process, so for browner results
seal in a frypan before roasting.
The addition of liquid is not required
for roasting. Elevate the meat to
be roasted on heatproof trivet. This
will assist in keeping the surface of
the meat dry and free from any fat
released throughout the cooking
process.
Whole fresh chickens can be roasted
but if chickens that have been frozen
and thawed are used they may
release a significant amount of liquid
into the removable crockery bowl
whereby the chicken is pot-roasted or
steamed in this liquid.
Suitable Cuts for Roasting
Beef
Blade, Rump, Rib Roast,
Sirloin, Fresh Silverside,
Topside.
Lamb
Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder, Mini
Roasts.
Veal eg, Rack, Shoulder/
Forequarter.
Pork Neck, Leg (remove skin
and fat), Racks.
Beginner’s Guide to Slow Cooking continued
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 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 and pour in water
that is double the volume of beans.
Ensure the removable crockery bowl
is at least ½ to ¾ full. Cook beans on
the HIGH setting for 2-4 hours or until
tender. Pre-soaked beans and pulses
will cook a little faster.

1514
Hints and Tips
• Always thaw frozen meat and
poultry before cooking.
• Trim all visible fat from meat
or poultry.
• Meat and poultry require at
least 6-7 hours of cooking on
LOW setting.
• Ensure that the food or liquid to be
cooked fills at least ½ to 3⁄4of the
removable 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.
Do
• Do ensure the removable crockery
bowl is at room temperature when
placing into the housing prior to
cooking.
• Do avoid extreme temperature
changes to the crockery bowl and
glass lid. Handle the removable
crockery bowl and glass lid with
care.
• Do use oven mitts when lifting
the removable crockery bowl
containing hot liquids.
• Do place the removable crockery
bowl onto a heat proof placemat
when serving from the removable
crockery bowl at the table.
Do Not
• 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.
• Do not place a hot removable
crockery bowl onto a wet surface.
• Do not cook with frozen meats
or poultry.
Never
• Never place water or other liquids
into the housing of the slow cooker.
• Never immerse the housing, power
cord or power plug into water or
any other liquid.
• Never touch hot surfaces with bare
hands.
CAUTION:Do not
reheat food using your
removable cooking bowl.
WARNING:If you are not
home during the slow
cooking process and the
power goes out, throw
away the food even if it
looks done.
Cleaning After Use
Before cleaning, switch the
temperature control dial to OFF and
switch off the slow cooker at the
power outlet and 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 .
Storage
Before storing, the temperature
selection dial should be in the OFF
position, the slow cooker should be
switched off at the power outlet and
the power cord unplugged.
Ensure the slow cooker is completely
cool, clean and dry. Store the
appliance upright with the removable
crockery bowl and the lid in position.
Do not store anything on top.
WARNING:Do not
immerse housing, power
cord or power plug
in water or any other
liquid as this may cause
electrocution.
WARNING:Do not use
chemicals, steel wool,
metal scouring pad or
abrasive cleaners to
clean the outside of the
slow cooker housing or
cooking bowl as these
can damaged the
housing or the coating of
the cooking bowl.
Care, Cleaning and Storage

1716
Recipes
Vegetable Soup
Makes 4-6 Serves
1 ½ tablespoons/30g butter
2 large carrots, peeled and diced
4 large potatoes, peeled and diced
2 sticks celery, diced
2 large onions, diced
8 cups/2 litres vegetable stock
½ cup/125ml cream
1 tablespoon parsley, finely chopped
Salt and pepper, to taste
1. Melt butter in a saucepan, add all
vegetables and cook for 10 minutes,
stirring occasionally.
2. Place cooked vegetables into
removable crockery bowl, add stock,
salt and pepper. Cover with lid and
cook on LOW setting for 6-8 hours.
3. Just before serving, stir through cream
and top with parsley.
Vichyssoise
Makes 4-6 Serves
1 ½ tablespoons/30g butter
2 leeks, thinly sliced
1 onion, diced
2 medium potatoes, peeled and diced
4 cups/1 litre chicken stock
1 cup/250ml milk
1 cup/250ml cream
¼ cup sour cream
2 tablespoons chives, chopped
Salt and pepper, to taste
1. Melt butter in a pan, add leeks
and onion and sauté over low heat
until lightly browned. Place into
the removable crockery bowl with
seasonings and potatoes.
2. Stir in stock and cover with lid. Cook
on LOW setting for 5-6 hours or HIGH
setting for 2-3 hours.
3. Once cooked, stir through milk and
allow to cool. Using a blender or food
processor, puree mixture until smooth.
Stir through cream and place into a
refrigerator to chill.
4. Serve topped with a spoonful of sour
cream and sprinkle with chives.
NOTE: Vichyssoise may also be
served hot.
NOTE: All recipes use Australian
Standard measuring cups
and spoons.
Cream of Mushroom Soup
Makes 4-6 Serves
1 tablespoons/30g butter or margarine
500g mushroom, sliced
1 large onion, diced
4 cups/1 litre chicken stock
1 cups/250ml cream
1 ½ cups/375ml milk
2 tablespoons cornflour
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1. Melt butter in a saucepan and add
mushrooms and onion, sauté lightly.
Place mushrooms, onion and chicken
stock into the removable crockery
bowl and stir well.
2. Cover with lid and cook on LOW
setting for 5-6 hours or HIGH setting for
2-3 hours. 30 minutes before serving,
turn to HIGH setting then stir in cream
and milk.
3. Combine cornflour with 2 tablespoons
of the hot soup in a small bowl or cup
and mix until smooth. Stir mixture into
the soup and cook until thickened.
Serve topped with parsley.
French Onion Soup
Makes 4-6 Serves
5 cups/1 ¼ litres beef stock
4 tablespoons/80g butter
4 onions, thickly sliced
1 teaspoons/5g salt
2 teaspoons/10g sugar
½ cup/75g flour
¾ cups/60g grated parmesan cheese
1. Pour stock into the removable
crockery bowl, cover with lid and
select the HIGH setting. Meanwhile,
melt butter in a frypan, add onions
and sauté until golden brown.
2. Add salt, sugar and flour to the onions
and stir well. Add onion mixture to the
removable crockery bowl and stir well.
Cover with the lid and cook on LOW
setting for 5-6 hours or HIGH setting for
2-3 hours.
3. Sprinkle with parmesan cheese
to serve.
For More Recipe
Ideas Visit:
.com.au

1918
Swiss Steak
Makes 4-6 Serves
1.25kg round steak, cubed
½ cup/75g flour
1 teaspoon/5g salt
1 teaspoon/5g pepper
2 tablespoons/40g butter
2 stalks celery, diced
2 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 the steak in flour, salt and pepper.
Melt butter in a frypan and add the
steak, cooking until sealed.
2. Place the sealed meat, vegetables,
worcestershire sauce and canned
tomatoes into the removable crockery
bowl. Cover with the lid and cook
on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours.
3. Sprinkle with grated cheese to serve.
Chilli Con Carne
Makes 4-6 Serves
300g dry red kidney beans
700g 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
2 ½ cups/625ml water
2 cloves garlic, minced
1. Wash the beans well. Toss the steak in
flour mixed with salt and chilli powder.
Melt the butter in a frypan and seal
the steak.
2. Place all ingredients into the
removable crockery bowl and stir
well. Cover with lid and cook on LOW
setting for 6-8 hours.
Chicken in a Pot
Makes 4-6 Serves
2 carrots, peeled and sliced
2 onions, sliced
2 stalks celery, sliced
1.5kg chicken pieces
1 teaspoon/5g salt
1 teaspoon/5g ground black pepper
2 cups/500ml chicken stock
1 cup/250ml white wine
1 teaspoons dried basil
1. Place half of the carrots, onion and
celery into the removable crockery
bowl. Add the chicken pieces, salt,
pepper, stock, wine and remaining
vegetables.
2. Sprinkle with herbs. Cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours.
Beef in Red Wine
Makes 4-6 Serves
1.5 kg blade or chuck steak, cubed
1 cup/150g flour
Salt and pepper, to taste
2 tablespoons vegetable oil
2 onions, diced
1 leek, finely chopped
2 carrots, chopped
2 cloves garlic, minced
250ml/1 cup red wine
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
500ml/2 cups beef stock
1. Toss meat in flour and seasonings.
2. Heat butter in a frypan and seal
the meat. Place the meat into the
removable crockery bowl and add
onions, leek, carrots and garlic.
3. Pour red wine and beef stock into pan
used for browning the meat and bring
to boil. Pour heated liquid into the
removable crockery bowl, cover with
lid and cook on LOW setting for 6-8
hours or HIGH setting for 3-4 hours.
4. Once cooked, stir through the parsley
and chives.
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2120
Chicken Marengo
Makes 4-6 Serves
1.5kg chicken pieces or drumsticks
2 tablespoons/20g flour
Salt and pepper, to taste
2 tablespoons/40ml vegetable oil
2 tablespoons/40g butter
3 cloves garlic, minced
5 cups/1 ¼ litres chicken stock
½ cup/125ml white wine
2 large tomatoes, diced
12 mushrooms, sliced
2 tablespoons finely chopped parsley
½ cup black olives, to serve
1. Cut chicken into serving pieces, pat
each piece dry and toss in flour mixed
with seasonings.
2. Heat oil and butter in a pan, add
the chicken pieces and cook over
medium heat until golden.
3. Remove from pan and place into
the removable crockery bowl. Add
the garlic, stock, wine, tomatoes and
mushrooms. Cover with lid and cook
on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours.
4. Serve on a bed of steamed potatoes
and sprinkle with parsley and olives.
Irish Stew
Makes 4-6 Serves
1.5kg lamb neck chops
3 medium onions, diced
1 kg potatoes, peeled and sliced
Salt and pepper, to taste
4 cups/1 litres water
1 teaspoon mixed herbs
3 bay leaves
1. Trim any excess fat from chops. Place
all ingredients into the removable
crockery bowl. Cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours.
Coq Au Vin
Makes 4-6 Serves
¼ cup/60ml olive oil
1.5kg chicken pieces
4 slices bacon, trimmed and diced
5 small onions, diced
5 small eshallots, peeled and quartered
350g mushrooms, sliced
1 cloves garlic, minced
Salt and pepper, to taste
2 teaspoons dried thyme
10 baby potatoes, halved
1 ½ cups/375ml red wine
4 cups/1 litres chicken stock
Finely chopped parsley
1. Heat the oil in a large frypan and
lightly fry the chicken until golden
brown and crisp. Drain chicken on
paper towel and set aside to cool.
2. Use the same pan to brown the bacon
and sliced onions, drain off excess fat
and set aside with chicken.
3. Place all ingredients into the
removable crockery bowl and cover
with lid and cook on LOW setting
for 6-8 hours or HIGH setting for 3-4
hours. Serve garnished with chopped
parsley.
Beef Curry
Makes 4-6 Serves
1.5kg blade or chuck steak, 2.5cm cubes
½ cup/75g flour
¼ cup/60ml vegetable oil
2 large onions, diced
5 cloves garlic, minced
1 small pieces fresh ginger, peeled
and grated
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoons vinegar
1 x 425g cans whole tomatoes
2 strips lemon rind
5 cups/1 ¼ litres beef stock
1. Toss the meat in the flour until well
coated.
2. Heat the oil in a frypan, add the meat
and lightly brown, remove meat and
place into the removable crockery
bowl. Add onions, garlic and ginger
to the pan, cook for 5 minutes then
place into the removable crockery
bowl with remaining ingredients. Stir
well, cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours.
3. Serve with fluffy steamed rice.
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2322
Meatballs in Creamy
Mushroom Sauce
Makes 4-6 Serves
Mushroom Sauce
2 x 440g cans mushrooms in butter sauce
2 cups/500ml beef stock
¼ cup/40g flour
¼ cup/60ml sherry
1 teaspoons paprika
1 cup sour cream
Meatballs
1kg minced beef
200g pork mince
1 x 60g egg, lightly whisked
¼ cup parsley, chopped
Salt and pepper, to taste
2 cups/250g fresh breadcrumbs
¼ cup/60ml olive oil
2 tablespoons/40g butter
1. Place all the mushroom sauce
ingredients except sour cream into the
removable crockery bowl and stir to
combine.
2. Mix all ingredients for meatballs
together in a bowl and shape into
walnut size balls.
3. Heat oil and butter in a frypan and
lightly fry meatballs, then add to
sauce in the removable crockery
bowl. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours. Approximately 15 minutes
before serving, switch to HIGH setting
and stir in the sour cream.
4. Serve with preferred pasta.
Chicken Parisienne
Makes 4-6 Serves
6 chicken breast fillets
Salt and pepper, to taste
1 teaspoons paprika
1 tablespoons/20g olive oil
1 tablespoons/20g butter
1 cups/250ml dry white wine
2 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1 cups sour cream
1. Sprinkle chicken breasts lightly with
salt, pepper and paprika. Heat oil
and butter in a frypan and lightly fry
the chicken breast, place into the
removable crockery bowl.
2. Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breasts and sprinkle with paprika.
Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours.
3. Serve with steamed seasonal
vegetables.
NOTE: If cooking on HIGH, do
not add sour cream until the last
30 minutes of cooking time.
Glazed Corned Beef
Makes 4-6 Serves
2 bay leaves
1 large onion, sliced
2 tablespoons vinegar
2 strips orange peel
5 cups/1 ¼ litres water
1.5 kg corned beef
8 whole cloves
Glaze
½ cup orange juice
½ cup/190g honey
2 tablespoons dijon mustard
1. Place bay leaves, onion, vinegar,
orange peel and water into the
removable crockery bowl and mix
well.
2. Add corned beef with the fat side
facing upwards. Cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours.
3. Remove meat from the liquid. Score
(cut) the top of the corned beef in
criss-cross diamond or triangle
shapes. Insert cloves into the centre of
each diamond if desired.
4. Place corned beef on an oven proof
platter. Mix the glaze ingredients
together until smooth then spoon over
the corned beef.
5. Bake in a preheated oven at 200ºC for
20-30 minutes, basting occasionally
with glaze. Serve hot or cold.
Ratatouille
Makes 4-6 Serves
2 onions, sliced
1 medium eggplants, cubed
4 large zucchini, sliced
2 red capsicum, sliced
5 tomatoes, sliced
3 cloves garlic, minced
Salt and pepper, to taste
½ cup/125ml oil
1. Place onions into the removable
crockery bowl then add remaining
ingredients. Cover with lid and cook
on LOW setting for 6-8 hours. The
vegetables should be soft but not
mushy.
2. Serve Ratatouille hot or cold, as a
filling for crêpes and omelettes, as
an accompaniment to meats and
poultry, over a bed of rice or a hot
dish of pasta.
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2524
Scalloped Potatoes
Makes 4-6 Serves
12 medium potatoes, peeled and
thinly sliced
2 medium onions, peeled and thinly
sliced
Salt and pepper to taste
1 teaspoons paprika
1 cup/125g grated cheddar cheese
1 x 285g cans cream of asparagus
or mushroom soup
1. Place a layer of potato and onion into
the removable crockery bowl. Sprinkle
with salt, pepper and paprika, then
grated cheese, repeat this procedure
three more times until all of the
potatoes are used.
2. Gently pour the undiluted soup over
the top of the ingredients. Sprinkle
with paprika, cover with lid and cook
on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours.
Old Fashioned Sago Pudding
Makes 4-6 Serves
½ cup/75g sago
1 cups/250ml milk
1 cups/250g sugar
1 cups/150g sultanas
1 cups/100g fresh breadcrumbs
1 tablespoons/20g melted butter
2 teaspoon/10g bi-carbonate of soda
2 x 60g egg
1. Soak sago in milk overnight. Add
remaining ingredients and mix
thoroughly. Place mixture into a
heatproof pudding bowl or casserole
dish that fits in the removable crockery
bowl. Cover the bowl or dish with foil
and secure around the edge with
kitchen string. Place a small trivet
into the removable crockery bowl
and add 1-2 litres of water. Place the
prepared pudding bowl onto the
trivet.
2. Cover with lid and cook on HIGH
setting for 3-4 hours. Serve hot or warm
with thickened cream and a sprinkle
of cinnamon or nutmeg.
NOTE: Replenish water in the
removable crockery bowl
during the cooking time if
required. Ensure the water does
not flow into the pudding bowl.
Rice Custard
Makes 4-6 Serves
2 cups/400g rice
5 cups/1 ¼ litres boiling water
3 x 60g eggs
1 ¼ cups/315g sugar
4 cups/1 litre milk
1 teaspoon/5g vanilla essence
1 tablespoons/20g butter
Nutmeg, to taste
½ cup/85g raisins
1. Wash rice thoroughly under cold
running water, drain well. Cook rice in
saucepan of boiling water for
20 minutes. Drain well and put into
a greased heatproof pudding bowl
or dish that will fit in the removable
crockery bowl. Beat eggs with sugar,
add remaining ingredients then stir
into the rice.
2. Cover pudding bowl or dish with foil
and secure edge with kitchen string.
Place a small trivet into the removable
crockery bowl and add 1-2 litres of
water. Place the prepared pudding
bowl onto the trivet.
3. Cover with lid and cook on LOW
setting for 4-5 hours. Serve warm.
NOTE: Replenish water in the
removable crockery bowl
during the cooking time if
required. Ensure the water does
not flow into the pudding bowl.
Baked Apples
Makes 4 Serves
¼ cup/40g dried fruits
¼ cup/60g brown sugar
1 teaspoons/5g cinnamon
1 tablespoons/20g butter, melted
4 small Granny Smith apples, washed and
cored
2 cups/500ml water
1 tablespoons/20g sugar
1. Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill the
centre of each apple with the dried
fruit mixture and place upright in the
removable crockery bowl.
2. Combine water and sugar and pour
into the removable crockery bowl,
cover with lid and cook on LOW
setting for 4-5 hours. Serve warm with
custard, cream or ice-cream.
Recipes continued

2726
Poached Pears in Red Wine
Makes 4 Serves
1 cup /250ml water
1 cups/250ml dry red wine
1 cups/250g caster sugar
4 medium pears, peeled and cored
Peel of 1 lemon, cut in strips
1 vanilla bean
1 cinnamon quill
1. Place water, wine and sugar in the
removable crockery bowl. Cover with
lid and cook on HIGH setting until the
sugar is dissolved.
2. Place the pears into the removable
crockery bowl, turn the pears to coat
in the wine mixture, then stand pears
upright in the mixture. Add the lemon
peel, vanilla bean and cinnamon quill
to the bowl, cover with lid and cook
on LOW setting for 3-4 hours, turning
occasionally or basting with the wine
mixture. Serve pears drizzled with the
wine mixture.
NOTE: Pears can have the
stems left intact or removed
depending on presentation
preference.
Recipes continued