User manual KAMBROOK KRC5

[. . . ] Rice Express KRC5 OD VAL OD VAL UE GO OD NA ME GO ME GO Issue 1/01 KAMBROOK SAFETY Welcome to Kambrook and your new Rice Express. At Kambrook we believe that the safe performance of our products 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: READ ALL INSTRUCTIONS THOROUGHLY BEFORE ACTIVATING THE APPLIANCE AND RETAIN THEM FOR FUTURE REFERENCE. Ensure that the power source to be used is the same as the voltage requirements of the product. Switch off at the power outlet and then unplug when not in use and allow all parts to cool before disassembling for cleaning. [. . . ] Close lid and stand for 10 minutes on "Keep Warm" setting before serving. cup grated Parmesan cheese 1 tablespoon finely sliced fresh basil leaves Freshly ground black pepper 1. Place oil and butter into the removable cooking bowl, of the Kambrook Rice Express. Press the selector control lever down to "Cook" setting. Heat for 1 minute, add onion, cook for 2 minutes, stirring constantly. Cook with the lid on, until the Kambrook Rice Express automatically switches to "Keep Warm" setting. Fluff rice then fold through chicken, tomatoes, cheese, basil and pepper. Close lid and allow to stand for 10 minutes on "Keep Warm" setting before serving. 7 RISOTTO OF SMOKED CHICKEN AND EGGPLANT Serves 4 30g butter 2 tablespoons olive oil cup leek washed, trimmed and thinly sliced 1 clove garlic, crushed 1 cup Arborio rice, washed 415g can Mediterranean style tomatoes 2 cups chicken stock 1 teaspoon turmeric 1 teaspoon freshly grated lime rind 150g roasted marinated eggplant, chopped 200g smoked boned chicken breast, skinned and thinly sliced 1 tablespoon finely shredded basil 2 tablespoons toasted pine nuts Black pepper to taste 1. Place butter and oil into the removable cooking bowl of the Kambrook Rice Express. Press the selector control lever down to "Cook" setting. Cook for 2 minutes, stirring constantly. Add rice, tomatoes, stock, turmeric and rind. Cook with the lid on until Kambrook Rice Express automatically switches to "Keep Warm" setting. Fluff rice, then fold through eggplant, chicken, basil, pine nuts and pepper. Close lid and stand for 10 minutes on "Keep Warm" setting before serving. 1/2 RICH CHEESY RISOTTO Serves 4 40g butter 2 tablespoons olive oil 1 small Spanish onion, finely diced 1 clove garlic, crushed 1 cup Arborio rice, washed Pinch saffron powder 3 cups chicken stock 1 teaspoon grated lemon rind 1/4 1/4 cup grated Swiss cheese cup grated Romano or Parmesan cheese 50g Brie, finely chopped 1 tablespoon snipped garlic chives Freshly ground black pepper to taste 1. Place butter and oil into the removable cooking bowl of the Kambrook Rice Express. Press the selector control lever down to "Cook" setting. Heat for 1 minute, add onion and garlic. Cook for 2 minutes, stirring constantly 3. Cook with the lid on, until the Kambrook Rice Express automatically switches to "Keep Warm" setting, stir once during cooking. Fluff rice, then fold through cheeses, garlic chives and pepper. Place oil into the removable cooking bowl of the Kambrook Rice Express. Press selector control lever down to "Cook" setting. [. . . ] Cook with the lid on, until the Kambrook Rice Express automatically switches to "Keep Warm" setting. Fluff rice, then fold through lime rind, coconut cream and passionfruit pulp. Close lid and stand for 10 minutes on `Warm' setting and serve, dusted with cinnamon sugar, accompanied by peaches, in a serving dish. 2 tablespoons port Extra berries for serving 1. Place rice and water into the removable cooking bowl of the Kambrook Rice Express. [. . . ]