Kambrook KD66B - Manual (Page 7)

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in water. Stand the dish on the steaming
rack (roasting position) to avoid direct
contact with the bottom of the Combi-
Steamer/Frypan.
Steaming
Recommended temperature control setting: 4
Steamed food remains moist and
succulent and can be carried out without
constant attention; the water may need to
be replenished during long periods of
steaming. Place the food in steaming tray
or stand on the steaming rack (steaming
position) and add 4 cups of water to the
frypan base.
IMPORTANT: Remember always
replenish with boiling water.
Remove food as soon as steaming
is finished.
Minimum Moisture or “Waterless”
Cooking
Recommended temperature control setting: 4
Vegetables cooked this way are nutritious
and remain succulent and crisp to the
bite.The success of this method depends
upon efficient heat control, so take the
time to experiment with your new
Combi-Steamer/Frypan.
Start by adding two to three tablespoons
of water to the pan - most vegetables can
be cooked without additional water the
water that clings to the vegetables after
washing is usually sufficient - then add the
vegetables, cover and bring to boil. Lower
heat immediately and cook until done.
Alternatively, start by frying the vegetables
on No. 6 in two to three tablespoons of
oil for a few minutes. Add three
tablespoons of water, cover and lower the
heat so no steam escapes; then cook until
done.
Braising and Stewing
Recommended temperature control setting: 3
The technical difference between a braise
and a stew is that in a braise the meat is
always cooked “covered”, for instance,
browning it to form a crust (or “cover”)
so that meat is cooked in steam.The meat
is usually cooked in one piece and either
placed on the steaming rack (roasting
position) above some liquid or over a bed
of vegetables.The meat for a stew may be
browned first if desired, but the aim is to
extract the flavour from the meat to make
a delicious gravy. Both methods require
gentle simmering in a closed pan.
Slow Cooking
Recommended temperature control setting: 3
Cooking at low temperature is particularly
beneficial to tougher cuts of meat.When
cooked, the meat merely becomes firm so
that is slices evenly without tearing apart.
There is little shrinkage and juices, flavour
and nutrition value are retained.
Another advantage of slow cooking is the
convenience factor. After a few minutes of
initial preparation, the food can be left to
cook for hours, or even a whole day, with
the minimum of attention. And should you
wish to speed up cooking at any time,
simply turn the temperature control
probe to No. 4-5
Keep Warm/Simmer
Recommended temperature control setting: 1 – 2
Food can be kept warm or at a slow
simmer for latecomers or second
helpings. Ideal for heating up buns.
Table Cooker
Recommended temperature control setting: 10 – 4
Present your Combi-Steamer/Frypan at
the table (Use a heat resistant mat to
protect your table from the heat of the
Combi-Steamer/Frypan) for a ‘Hot Rock’
style dinner, or try Mongolian Hot Pot
(recipes not included)