Kambrook PROFILE KSC450 - Manual (Page 6)

BEGINNER’S GUIDE TO SLOW
COOKING
In years gone by, food cooked in large pots
and allowed to simmer for hours was full of
flavour, moist and tender. The Kambrook Profile
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.
Here is a guide to help simplify the process of
slow cooking, allowing you to obtain maximum
satisfaction from your Kambrook Profile Slow
Cooker:
Timing
Always allow sufficient time for the food to
cook. It is almost impossible to overcook in the
Kambrook Profile Slow Cooker particularly
when using the LOW Setting.
Most of the recipes contained within this book
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
following is a guide to adjusting your favourite
recipes:
Traditional Recipe
Time
Kambrook Profile
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
Note: High humidity, altitude, cold tap water and
ingredients and minor fluctuations may slightly affect
the cooking times in the slow cooker.
Note: These times are approximate. Times can vary
depending on ingredients and quantities in recipes.
Adapting Liquid Amounts
When food is cooking in your Kambrook Profile
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 Profile 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 more even
flavour distribution.
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 and Chicken Cuts for Slow
Cooking
Beef Beef Chuck, Skirt, Round Steak,
Boneless Shin (Gravy) Beef, Bone-In
Shin (Osso Bucco).
Lamb Lamb Shanks, Drumsticks (Frenched
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
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