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CP665
Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK
www.kenwoodworld.com
57836/2
UNFOLD
Summary of the content on the page No. 2
Low High Keep Off Warm before using your Kenwood food safety appliance ● ● Cook meat (including poultry), fish Read these instructions carefully and and seafood thoroughly. And never retain for future reference. ● cook them from frozen. Remove all packaging and any ● Do not reheat food in the curry labels. cooker. ● Always ensure food is piping hot safety before eating. ● This appliance produces steam ● Never partially cook meat and which can burn you. poultry and then refrigerate for ● Don’t
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● If a non-rewireable plug is cut off it Keep Warm Setting – Use this must be DESTROYED setting once food has been cooked IMMEDIATELY. An electric shock to keep food warm. We hazard may arise if an unwanted recommend that food is not kept non-rewireable plug is inadvertently warm for longer than 1 hour after inserted into a 13A socket outlet. cooking and then switch off after use. ● This machine complies with European Economic Community hints on using your curry Directive 89/336/EEC. cooker bef
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it to a sudden change in care and cleaning temperature could cause it to crack. Always switch off, unplug and allow 8 After several months of use the the appliance to cool before glaze on the cooking pot may cleaning. become crackled: this is common with glazed stoneware and will not Don’t wash parts in the dishwasher. affect the efficiency of the curry base unit cooker. Wipe the outside of the curry 9 If you are adapting recipes from cooker with a damp cloth and then conventional cooking you m
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guarantee (UK only) RECIPES If your curry cooker goes wrong In addition to cooking curries your within one year from the date you Kenwood curry cooker is also bought it, we will repair or replace it suitable for cooking other dishes free of charge provided: ● including the following recipes. you have not misused, neglected or damaged it; ● potato, cheddar and it has not been modified (unless by Kenwood); chive soup ● it is not second-hand; ● 4 medium-large potatoes, peeled it has not been used c
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beef in beer bolognaise sauce 600g/1lb 5 oz lean casserole steak Use as a base for Spaghetti cut into 1 in/2.5cm cubes Bolognaise or Lasagne 2 medium potatoes, each cut into 8 15ml/1 tbsp oil pieces 1 large onion, chopped 1 large onion, cut into eight pieces 5 rashers streaky bacon, chopped 3 2-3 carrots, cut into 2cm/ ⁄4 in thick 650g/1 lb 7 oz lean minced beef pieces 1 x 454g tin chopped tomatoes 1 300ml/10 ⁄2 fl oz beer 1 clove garlic, peeled and crushed 200ml/7 fl oz beef stock 1 level
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chicken and tarragon baked apples casserole 3 Cooking apples (choose ones of a suitable size to fit inside the cooking 1 15g/ ⁄2 oz butter pot) 1 tbsp/15ml oil 1 75g/2 ⁄2 oz mixed dried fruit 4 chicken breasts 1 2.5ml/ ⁄2 level tsp cinnamon 1 onion finely chopped 25g/1oz soft brown sugar 150ml/5 fl oz dry white wine 1 75ml/2 ⁄2 fl oz cold water 150ml/5 fl oz hot chicken stock Wash and core the apples, then using 4 sprigs tarragon a sharp knife make a slit in the skin 50ml/2 fl oz double cream
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apple chutney Piece of root ginger about 1 1cm/ ⁄2 inch square 1 7.5cm/1 ⁄2 tsp pickling spice 1 700g/1 ⁄2lb prepared sliced cooking apples eg Bramleys 1 100g/3 ⁄2 oz sultanas 1 100g/3 ⁄2 oz finely chopped onion 1 small clove garlic, peeled and crushed 150g/5 oz dark brown sugar 150m/5 fl oz malt vinegar Tie the root ginger and pickling spice into a small piece of muslin. Place all the ingredients into the cooking pot and stir well. Place the lid in position and cook on Low for approximately 8
