Kambrook PROFILE KSC450, Instruction Booklet

19

Chicken in a Pot

Serves 6-8

3 carrots, peeled and sliced 
3 onions, peeled and sliced 
3 stalks celery 
2kg chicken pieces 
¾ teaspoon salt 
¾ teaspoon ground black pepper 
2 cups/500ml chicken stock or white wine 
1 teaspoon dried basil or oregano

1. 

Place half of the carrots, onion and 
celery into the removable cooking 
bowl.

2. 

Add the chicken pieces, salt, pepper, 
liquid and remaining vegetables. 

3. 

Sprinkle with herbs.

4. 

Cover with lid and cook on ‘LOW’ 
setting for 6-8 hours or ‘HIGH’ setting 
for 3-4 hours or ‘AUTO’ setting for 4-5 
hours.

Beef Bourguignon

Serves 6-8

2kg blade or chuck steak, trimmed 
2⁄3 cup/100g flour 
Salt and pepper, to taste 
2 tablespoons/40g butter 
1 medium onion, peeled and finely 
chopped 
1 medium leek, trimmed, washed and 
finely chopped 
2 carrots, peeled and finely chopped 
2 cloves garlic, peeled and crushed 
2 tablespoons finely chopped parsley 
2 tablespoons chopped chives 
2 bay leaves 
6 sprigs thyme 
2 x 10cm pieces celery 
2 cups/500ml red wine

1. 

Make a bouquet garni: tie securely 
with fine string bay leaves, thyme 
and celery. Leave a length of string 
attached so that the bouquet garni 
can be easily retrieved.

2. 

Cut meat into cubes. Toss in flour 
mixed with seasonings. Heat butter in 
a frypan and brown the meat quickly 
over high heat. 

3. 

Place the meat into the removable 
cooking bowl and add onion, leek, 
carrots, garlic, parsley, chives and 
bouquet garni. 

4. 

Pour red wine into pan used for 
browning the meat and bring to boil.

5. 

Pour heated liquid into the removable 
cooking bowl, cover with lid and 
cook on ‘LOW’ setting for 6-8 hours or 
‘HIGH’ setting for 3-4 hours or ‘AUTO’ 
setting for 4-5 hours.