Kambrook | Rice Express 8 Cup Rice Cooker | Instruction manual | Kambrook Rice Express 8 Cup Rice Cooker Instruction Manual

Kambrook Rice Express 8 Cup Rice Cooker Instruction Manual
INSTRUCTION BOOKLET
KRC80_IB_B15.indd 1
Suits all KRC80 models
2/11/2015 2:34 pm
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 2738 45
(New Zealand). Alternatively, visit us on our website at
www.kambrook.com.au or www.kambrook.co.nz
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Contents
Kambrook Recommends
Safety First
p4
Your Kambrook Rice Express
Rice Cooker & Steamer
p7
Using Your Kambrook Rice Cooker
& Steamer
p8
Rice Cooking Guide
p10
Steaming Guide
p12
Care, Cleaning and Storage
p14
Recipes
p15
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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 Rice
Express Rice Cooker & Steamer
• Carefully read all instructions before operating
the rice cooker for the first time and save for
future reference.
• Use the removable cooking bowl supplied with
the rice cooker. Do not use any other bowl
inside the rice cooker housing.
• Remove and safely discard any packaging
material and promotional labels before using
the rice cooker for the first time.
• Ensure the removable cooking bowl is correctly
positioned in the rice cooker base before you
commence cooking.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of this
rice cooker.
• Always have the glass lid placed correctly
into position on the appliance throughout
operation of the appliance unless states in the
recipe to have it removed.
• Do not place the rice 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.
• 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.
• Do not operate the rice cooker on a sink drain
board.
• Always ensure rice cooker is properly
assembled before use. Follow the instructions
provided in this book.
• Always operate the rice cooker on a stable
and heat resistant surface.
• 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.
• Never plug in or switch on the rice cooker
without having the removable cooking bowl
placed inside the rice cooker housing.
• Do not use a damaged, cracked or dented
removable cooking bowl. If damaged,
cracked or dented, replace bowl before using.
• Before placing removable cooking bowl into
rice cooker base, ensure the base of cooking
bowl and base of rice cooker is dry by wiping
with a dry soft cloth.
• Do not place food or liquid in the rice cooker
housing. Only the removable cooking bowl is
designed to contain food or liquid.
• Do not place the removable cooking bowl
when hot on any surface that may be affected
by heat.
• Never operate the rice cooker without food
and liquid in the removable cooking bowl.
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• When using this rice cooker, ensure the lid is
properly locked into position before use.
• Do not operate the rice cooker on an inclined
plane. Do not move while the rice cooker is
switched on and during cooking.
• Care should be taken when handling the rice
cooker after cooking, ensuring that the rice
cooker body and parts are not touched as
these may still be hot due to residual heat.
• The rice cooker is not intended to be operated
by means of an external timer or separate
remote control system.
• Always ensure that the power is off at the
power outlet and remove power plug from the
power outlet before attempting to move the
appliance before cleaning and storing.
• Keep the Rice cooker clean. Follow the
cleaning instructions provided in the book.
• The temperature of accessible surfaces will be
high when the rice cooker is operating and for
some time after use.
• Do not touch hot surfaces. Use the cooker
handle for lifting and carrying the rice cooker
once the unit is switch off.
• Do not touch hot surfaces, use oven mitts to
remove the lid and or removable cooking
bowl. Lift and remove the lid carefully and
away from yourself to avoid scalding from
escaping steam.
• Extreme caution must be used when the rice
cooker contains hot food and liquids. Improper
use may result in injury. Do not move the rice
cooker during cooking.
• Do not allow water from the lid to drip into the
rice cooker housing, only into the removable
cooking bowl.
• Position the rice cooker so that the steam vent
is directed away from you. Lift and remove the
lid carefully to avoid scalding from escaping
steam.
• To prevent scratching the non-stick surface
of the removable cooking bowl, always use
wooden or plastic utensils.
• Do not leave the rice cooker unattended
when in use.
• Do not place your face or any other body part
over the rice cooker whilst in use as the steam
can cause serious burns.
• Do not place anything on top of the lid when
assembled, when in use and when stored.
• Do not place anything, other than lid, on top of
rice cooker when assembled, when in use and
when stored.
• Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to clean the
outside of the Rice cooker housing or cooking
bowl as these can damaged the housing or
the coating of the cooking bowl.
• Do not immerse rice cooker housing/base,
power cord or plug in water or any other liquid.
5
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Important Safeguards For All Electrical Appliances
• 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.
• 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.
• 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.
6
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Your Kambrook Rice Express Rice Cooker
& Steamer
1.
2.
3.
4.
5.
6.
7.
8.
8 cup capacity* cooks up to
18 cups of cooked rice
Non-stick removable cooking
bowl with level indicator
Steaming basket
Serving spoon
Rice measuring scoop
Glass lid with stainless steel rim
and steam vent
Cool touch handles on housing
and glass lid
Selector control lever – press
the lever down to commence
cooking
9.
Cooking indicator light indicates
the rice cooker is on ‘COOK’
setting
10. ‘KEEP WARM’ indicator light
NOTE: *Cup capacity is based on
rice measuring scoop supplied
with this rice cooker unless
otherwise specified.
7
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Using Your Kambrook Rice Cooker & Steamer
Before First Use
CAUTION: When using
the Rice Cooker, avoid
spillage of water on
the cooker as this may
cause damage to the
rice cooker.
Remove any packaging material and
promotional stickers or labels before
using the rice cooker for the first time.
Ensure you have all the parts and
accessories as specified before
throwing away the packaging.
Wash the removable cooking bowl,
glass lid, steaming basket,
rice measuring scoop and serving
spoon in hot soapy water, rinse and
dry thoroughly.
Ensure the interior of the housing is
clean and clear of any debris.
CAUTION: Always
operate the Rice Cooker
on a stable and heat
resistant surface.
CAUTION: Do not place
your face or any other
body part over the Rice
Cooker whilst in use as
the steam can cause
serious burns.
Using Your Kambrook Rice
Cooker
1.
Remove the removable cooking
bowl. Use the measuring scoop
provided to measure the required
amount of rice and place into the
removable cooking bowl. Ensure
the rice is spread evenly across
the bottom of the removable
cooking bowl and not heaped to
one side.
NOTE: If desired, prior to
placing into the removable
cooking bowl, place the rice
into a large sieve then run
under cold water to remove
excess starch. Continue this
process until the water appears
clear. Drain the rice well then
place into the removable
cooking bowl.
NOTE: When measuring rice use
the measuring scoop provided
and level off (See Fig 1).
Fig. 1
•
•
1 level measuring scoop =
140g uncooked rice.
1 level measuring scoop =
180ml water
NOTE: Please refer to Rice
Cooking Tables (Pages 10 & 11)
for quantities.
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2.
3.
4.
Add the required amount of cold
tap water.
Ensure the exterior of the
removable cooking bowl is clean
then place into the housing. This
will ensure proper contact with
the inner cooking surface of the
housing.
Place the glass lid into position
on top of the removable cooking
bowl.
8.
NOTE: Rice can be kept on the
automatic ‘KEEP WARM’ setting
for up to 5 hours. However,
smaller quantities of cooked
rice may become dry if left on
the ‘KEEP WARM’ setting for too
long.
CAUTION: Position the
Rice Cooker so that the
steam vent is directed
away from you. Lift and
remove the lid carefully
and away from yourself
to avoid scalding from
escaping steam.
5.
6.
7.
WARNING: Always lift
and remove the glass
lid carefully, angling
it away from yourself
to avoid scalding by
escaping steam.
Insert the power plug into a 230V
or 240V power outlet and switch
on at the power point. The orange
‘KEEP WARM ’ light will illuminate.
CAUTION: Never
operate the Rice Cooker
without food and
liquid in the removable
cooking bowl.
To commence cooking, push the
selector control lever down to the
‘COOK’ position. The red ‘COOK’
light will illuminate.
When cooking is finished, the rice
cooker will automatically switch
to the ‘KEEP WARM’ setting and
the orange ‘KEEP WARM ’ light will
illuminate.
Carefully lift the glass lid and use
the serving spoon to lightly fluff
the rice. For extra soft rice, or
to absorb any excess moisture,
replace the lid and allow to
remain on the ‘KEEP WARM’
setting for 10-20 minutes before
serving.
9.
S witch off at the power point and
remove the power plug. Use oven
mitts to remove the removable
cooking bowl to serve.
NOTE: To stop the automatic
‘KEEP WARM’ setting, switch off
at the power point and then
unplug.
10. Allow the rice cooker to cool
before cleaning.
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Rice Cooking Guide
Important
•
Do not interfere with the
automatic selector control lever
during operation.
Never try to force the selector
control lever to stay on the
‘COOK’ setting after it has
automatically switched to the
‘WARM’ setting.
To avoid damage to your rice
cooker, always ensure that the
removable cooking bowl is
correctly positioned in the rice
cooker housing. This will ensure
proper contact with the heating
surface in the housing for optimal
performance.
Do not use a damaged or dented
cooking bowl as this may cause
the cooking bowl to sit incorrectly
in the rice cooker housing.
Never use metal utensils inside
the removable cooking bowl as
they will damage the non-stick
surface. Always use wooden or
plastic utensils.
•
•
•
•
NOTE: The measuring scoop
provided will measure 140g of
uncooked rice and 180ml of
water when filled to the top.
The measuring scoop provided with
your Kambrook Rice Express is used in
the following rice cooking tables.
However, if the rice measuring
scoop is misplaced, use another
cup or metric measuring cup, but
maintain the recommended ratios
and ensure the 8 cup maximum line
in the removable cooking bowl is not
exceeded.
Recommended Ratios:
White Rice
= 1 scoop rice: 1 scoop water
Brown Rice
= 1 scoop rice: 1½ scoop water
White Rice (Long or Short Grain) Cooking Table
Uncooked Rice
Cold Tap Water
(fill to the top of
the Kambrook Rice
Express measuring
scoop)
(fill to the top of
the Kambrook Rice
Express measuring
scoop)
Cooked Rice
2 measuring scoops
2 measuring scoops
6 measuring scoops
10-15
4 measuring scoops
4 measuring scoops
9 measuring scoops
15-20
6 measuring scoops
6 measuring scoops
13 measuring scoops
20-25
8 measuring scoops
8 measuring scoops
18 measuring scoops
20-25
(Approximately)
Cooking Time
in Minutes
(Approximately)
NOTE: The minimum recommended amount of rice cooked is 2 measuring
scoops. Cooking small amounts of rice may result in a crusty or browned
result on the base of the cooked rice closest to the bowl.
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NOTE: The quantity of water
required will depend on the
type of rice as well as personal
preference for the texture of
the cooked rice. Add a little
extra water for fluffier rice and
a little less water for firmer rice.
Some white rice varieties, such
as Basmati, Arborio and short
grain, may require more water
for cooking.
NOTE: To avoid matting at the
base of the rice, cut a circle
shape in baking paper and
place at the bottom of the
removable cooking bowl
before adding rice and water.
Brown Rice Cooking Table
Uncooked Rice
Cold Tap Water
(fill to the top of
the Kambrook Rice
Express measuring
scoop)
(fill to the top of
the Kambrook Rice
Express measuring
scoop)
2 measuring scoops
3 measuring scoops
5 measuring scoops
30-35
4 measuring scoops
6 measuring scoops
10 measuring scoops
35-40
6 measuring scoops
9 measuring scoops
15 measuring scoops
40-45
NOTE: Allow sufficient time
when cooking brown rice and
stir halfway through cooking if
desired.
When cooking brown rice,
starchy water bubbles will form
under the lid during cooking
and will dissipate when left to
stand on ‘WARM’ setting for 1020 minutes when cooking has
finished.
Cooked Rice
(Approximately)
Cooking Time
in Minutes
(Approximately)
NOTE: To cook wild rice
(the seed of an aquatic grass)
combine as a blend with white
or brown rice. Should you
happen to add too much water,
the excess water may overflow
during cooking. Start by cooking
with the recommended quantity
of water; if the rice is still a bit
hard, add some extra water and
push the selector control lever
down to ‘COOK’ again.
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Steaming Guide
Steaming
Steamed food retains most of its
nutritional value. Food may be
steamed by placing it on the steaming
tray over stock or water and covering
with the glass lid. Keep the lid on
while steaming. By removing the lid
unnecessarily, you lose steam and
valuable time.
1. Place 3 rice measuring scoops or
more of water or stock into the
removable cooking bowl, but
below the steaming basket when
placed in the cooking bowl.
2. Place food to be steamed directly
onto the steaming basket and
insert into the removable cooking
bowl.
3. Place the removable cooking
bowl with steaming basket into the
cooking body and cover with the
glass lid.
4. Plug into a 230V or 240V power
outlet and then switch on.
The orange ‘WARM’ light will
illuminate.
5. Push the selector lever down to
begin to cook. The red ‘COOK’
light will illuminate.
6. When cooking is complete,
remove food.
8.
When finished cooking, turn the
rice cooker off at the power
outlet and then unplug. Then
carefully remove the steaming
basket from the removable
cooking bowl and serve. Allow
the Rice Cooker to cool before
cleaning.
NOTE: Ensure that there
is adequate liquid in the
removable cooking bowl at all
times when steaming. If required,
remove lid and add more hot
water. Do not allow to boil dry.
WARNING: Do not touch
hot surfaces; use oven
mitts to remove the lid
and removable cooking
bowl. Lift and remove the
lid carefully and away
from yourself to avoid
scalding from escaping
steam.
NOTE: There will only be one
light on at a time i.e. orange for
‘WARM’ or red for ‘COOK’
7.
If further cooking is required,
ensure sufficient water or stock is
in the removable cooking bowl.
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Hints and Tips for
Steaming Vegetables
Hints and Tips for
Steaming Poultry
•
•
•
•
•
•
•
•
•
Smaller pieces will steam faster
than larger ones.
The size and shape of vegetables
may call for adjustments. For
softer vegetables, allow extra
cooking time.
Try to keep vegetables to a
standard size to ensure even
cooking.
Fresh or frozen vegetables may
be steamed.
If steaming frozen vegetables, do
not thaw first.
Do not allow water or stock to
touch the basket or food.
Check liquid level occasionally.
Add more hot water if further
steaming is required.
Always lift the lid away from
you to avoid the spurt of steam
escaping from under the lid.
•
•
•
Select pieces of poultry of a
similar size for even cooking.
Arrange in a single layer to
facilitate even cooking.
Remove visible fat and skin.
Check poultry is cooked by piercing
the thickest part of the poultry. If the
juices run clear it is cooked.
WARNING: Do not allow
the removable cooking
bowl to boil dry.
Hints and Tips for Steaming
Fish and Seafood
•
•
•
Season fish with fresh herbs,
onions, lemon etc.
Ensure fish fillets are in a single
layer and not overlapped.
Fish is cooked when it flakes
easily with a fork and is opaque in
colour.
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Care, Cleaning and Storage
Switch off at the power point and
then unplug. Allow all parts to cool
before cleaning. Wash removable
cooking bowl, glass lid, steaming
basket, serving spoon and measuring
scoop in warm soapy water, rinse and
dry all parts thoroughly.
Do not wash the removable cooking
bowl, measuring scoop, steaming
basket, serving spoon or rice cooker
housing in a dishwasher. The glass
lid can be washed in a dishwasher if
required.
NOTE: If rice has cooked onto
the inside of the removable
cooking bowl, fill the bowl with
hot soapy water and leave
to stand for approximately
10 minutes before cleaning
with a soft cloth, rinse and dry
thoroughly. Ensure rice residue
does not adhere to the outside
surface of the removable
cooking bowl. The rice cooker
housing can be wiped with a
soft, damp cloth then dried
thoroughly.
CAUTION: To prevent
damage to the Rice
Cooker do not uses
alkaline cleaning
agents when cleaning,
use a soft cloth and
mild detergent.
CAUTION: Do not use
chemicals, steel wool,
metal scouring pad or
abrasive cleaners to
clean the outside of
the rice cooker housing
or removable bowl as
these can damage the
housing or the coating
of the removable
cooking bowl.
WARNING: Do not
immerse rice cooker
housing, power cord
or power plug in water
or any other liquid
as this may cause
electrocution.
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Recipes
NOTE: Recipes call for a combination of scoops and metric cups. The
scoop refers to the Rice Express measuring scoop however if the scoop is
lost, use the equivalent metric measurement of 140g of uncooked rice or
180ml of water when filled to the top
Cheesy Rice Cauliflower Bake
Serves 2-4
1 ½ scoops medium grain white rice
2 scoops chicken stock
200g cauliflower, chopped
Salt and Pepper
350g ricotta cheese
½ scoop grated Parmesan
1 egg
1 scoop rice flour
1. Place rice, chicken stock, cauliflower,
salt and pepper into the removable
cooking bowl.
2. Press the selector control lever to
‘COOK’ until the lever switches to
‘WARM’.
3. Remove the cooked contents from
the removable cooking bowl and put
aside to cool.
4. Grease and line a 20cmx20cm
rectangular slice tray with greaseproof
paper.
To Serve
5. Once rice mixture has cooled,
1 scoop rice flour
100ml fresh cream
½ scoop breadcrumbs
½ scoop grated Parmesan
1 scoop tasty cheese
1 tbsp chopped rosemary
6. Press mixture into the lined tray and
mix with ricotta, 1/2 scoop grated
Parmesan, egg, 1 scoop rice flour and
season with salt and pepper.
refrigerate overnight.
7. Preheat oven to 200˚C
8. Sprinkle the bench with 1 scoop rice
flour and turn mixture out onto floured
surface.
9. Cut into 5cm rounds and slightly
overlap in a well greased 20x30cm
oven-proof dish.
10. Mix together breadcrumbs, tasty
cheese and Parmesan cheese and
sprinkle over the top.
11. Bake in the oven for 20 minutes until
nicely browned.
12. Sprinkle with chopped rosemary and
serve
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Mushroom Risotto
Serves 2-4
1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
¼ bunch thyme
200g Swiss brown mushrooms, sliced
2 scoops medium grain rice
½ scoops white wine
4 scoops chicken stock
50g butter
50g parmesan cheese
Salt and pepper to taste
1. Heat a fry pan up to medium-high
heat, then add the olive oil. Once
oil is hot, add onion and sauté for 3
minutes or until translucent. Add garlic
and thyme and cook for a further
minute.
2. Add mushrooms and sauté for 3
minutes. Add rice and cook for 3
minutes constantly stirring so that the
rice does not burn to the base.
3. Stir in wine and cook for 2-3 minutes.
Add the stock and bring to a boil
before pouring into the removable
cooking bowl of the rice cooker.
4. Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switches to ‘WARM’. Stir once during
cooking.
5. Once the rice is cooked and all the
Risotto of Smoked Chicken and
Eggplant
Serves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small leek, washed, trimmed and
thinly sliced
1 clove garlic, peeled and crushed
1 scoop Arborio rice
1½ cups/375ml chicken stock
½ teaspoon turmeric
½ teaspoon freshly grated lime rind
125g roasted, marinated eggplant,
chopped
150g smoked, boned chicken breast,
skinned and thinly sliced
1 tablespoon finely shredded basil
¼ cup toasted pine nuts
Black pepper, to taste
1. Place butter, oil, leek, garlic and rice
into the removable cooking bowl.
2. Press the selector control lever
to ‘COOK’ for 5 minutes, stirring
constantly to coat with oil.
3. Add stock, turmeric and rind, cover
with lid and cook until the selector
control lever switches to ‘KEEP WARM’.
4. Remove lid, lightly fluff the rice mixture
then fold in eggplant, chicken, basil,
pine nuts and pepper. Replace lid
and stand for 10 minutes on ‘WARM’
before serving.
liquid has been absorbed, add the
butter and Parmesan cheese. Fold
through and season with salt and
pepper.
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Rich Cheesy Risotto
Sushi Rice
Serves 2-4
Serves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small Spanish onion, peeled and finely
diced
1 clove garlic, peeled and crushed
1 scoop Arborio rice
Pinch of saffron powder
2 cups/500ml chicken stock
½ teaspoon grated lemon rind
2 tablespoons grated Tasty cheese
2 tablespoons Romano or Parmesan
cheese
¼ cup Brie cheese, finely chopped
2 teaspoons roughly chopped
garlic chives
Freshly ground black pepper to taste
2 scoops short grain white
rice, washed
2 cups/500ml water
1 tablespoon rice vinegar
1 tablespoon caster sugar
¼ teaspoon salt
1. Place butter, oil, onion, garlic and rice
into the removable cooking bowl.
2. Press the selector control lever
to ‘COOK’ for 5 minutes, stirring
constantly to coat with oil.
3. Add saffron, stock and rind, then
cover with the lid and cook until the
selector control lever switches to
‘WARM’.
1. Place rice and water into the
removable cooking bowl.
2. Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switch to ‘WARM’. Stir once during
cooking.
3. Remove the lid and lightly fluff rice
with a fork. Close lid and allow to
stand for 10 minutes on ‘WARM’.
4. Transfer rice to a large, shallow dish
and cool at room temperature.
5. Heat vinegar, sugar and salt in a
small saucepan over a low heat until
sugar dissolves. Sprinkle over rice.
Use immediately as required in Sushi
recipes.
4. Remove the lid and lightly fluff rice
with a fork, then fold in cheeses,
chives and pepper. Replace lid and
stand for 10 minutes on ‘WARM’
before serving.
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Sushi Rice Suggestions
Oriental Wild Rice Salad
Seaweed Rolls
Serves 2-4
4 sheets of Nori seaweed
Sushi Rice
Wasabi paste, to taste
150g smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber or spring onion
1 tablespoon oil
1 clove garlic, peeled and crushed
2 shallots, thinly sliced
2 scoops wild rice mix, washed
2 cups/500ml chicken stock
100g snow peas, blanched
¼ cup smoked almonds, halved
1 tablespoon balsamic vinegar
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
½ teaspoon sesame oil
1 tablespoon sweet Thai chilli sauce
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper.
2. Spread a portion of the rice over a
third of the sheet, leaving a border.
3. Spread a very thin layer of wasabi
paste in a narrow line down the
centre of the rice. Top with a thin strip
of salmon then some pickled ginger
and vegetables, cucumber or spring
onion.
4. Using the paper as a guide roll up the
seaweed to enclose the filling. Press to
seal the edges.
5. Using a very sharp knife cut the roll
neatly into 2.5cm pieces.
6. Repeat with remaining seaweed and
filling. Chill until ready to serve.
NOTE: Any leftover Sushi Rice
can be frozen.
1. Place oil, garlic, shallots and rice into
the removable cooking bowl.
2. Press the selector control lever to
‘COOK’. Cook for 5 minutes, stirring
constantly to coat with oil.
3. Add stock, cover with lid and cook until
the selector control lever switches to
‘WARM’.
4. Allow rice to stand for 10 minutes on
‘WARM’ then lightly fluff the rice mixture
and transfer to a serving dish. Fold in
snow peas and almonds.
5. In a screw top jar combine vinegars,
soy sauce, sesame oil and chili sauce
and shake well.
6. Toss dressing through rice salad and
serve warm.
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Steamed Snapper with
Bok Choy and Coconut Rice
Serves 2-4
Dressing
50ml olive oil
2cm knob ginger, julienne
1 birds eye chilli, sliced
1 stick shallot, julienne
50ml Soy sauce
Dressing
1. Heat olive oil in a pan, then add
ginger. Cook for a minute and then
remove from heat.
2. Add chilli, shallot and soy sauce to the
ginger then set aside for later use.
Rice
1. Place rice into removable cooking
bowl and add coconut milk, stock,
salt and pepper.
Rice
2. Press the selector control lever to
2 scoops jasmine rice
2 cups/500ml coconut milk
1 cup/250ml chicken stock
Salt and Pepper
3. Remove cooked rice from cooking
Fish
150g snapper fillet
1 bunch bok choy
2 tbsp fresh coriander leaves
‘COOK’ until the lever switches to
‘WARM’.
bowl and set aside while fish is
steamed.
Fish
1. Place two cups of water into the
removable cooking bowl.
2. Place the steaming basket into the
removable cooking bowl.
3. Place fish and bok choy onto the
basket.
4. Press the selector control lever to
‘COOK’ .
5. Cook for 5 minutes or until fish is
cooked through .
6. Place the rice on a plate and top
with the steamed fish and bok choy.
Drizzle the dressing over the top and
garnish with the coriander
19
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Turkish Pilaf
Spiced Rice
Serves 2-4
Serve 4
1 tablespoon ghee or butter
1 tablespoon olive oil
1 small Spanish onion, peeled and diced
1 clove garlic, peeled and crushed
½ teaspoon lightly crushed
cardamom pods
½ teaspoon ground cumin
Freshly ground black pepper
½ teaspoon turmeric
½ teaspoon salt
1 bay leaf
1½ scoops Basmati rice, washed
3 cups/750ml chicken stock
¼ cup shelled pistachio nuts,
finely chopped
¼ cup chopped dried apricots
¼ cup chopped dried figs
1 tablespoon chopped fresh coriander
1 scoop long grain white rice
1 cup chicken stock
1 cinnamon stick
1 cardamom pod
1 coriander seed
1 whole clove
1 tablespoon orange juice
1 teaspoon lemon rind
2 teaspoons finely chopped mint
60g pistachio nuts, de-shelled
1. Place butter, oil, onion, garlic, spices
and rice into the removable cooking
bowl.
1. Place rice, chicken stock, spices, juice
and rind into the removable cooking
bowl of the Kambrook Rice Express
and place the Glass lid on.
2. Press the selector control lever down
to ‘COOK’ setting. Cook for 20
minutes, stirring every 5 minutes
3. Switch Kambrook Rice Express
to ‘WARM’.
4. Serve with fresh mint and pistachio
nuts.
2. Press the selector control lever to
‘COOK’. Cook for 5 minutes, stirring
constantly to coat with oil.
3. Add stock, cover with lid and cook
until the selector control lever switches
to ‘WARM’.
4. Lightly fluff the rice mixture then fold
in nuts, apricots, figs and coriander.
Replace lid and stand for 10 minutes
on ‘WARM’ before serving.
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Notes
21
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Notes
22
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Notes
23
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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 1800 621 337
www.kambrook.com.au
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
www.kambrook.co.nz
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue B15
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