User manual KENWOOD MP131-57836 CP665 ENG

[. . . ] Important ­ UK only G G G G The wires in the cord are coloured as follows: Green and Yellow = Earth, Blue = Neutral, Brown = Live. Note: For non-rewireable plugs the fuse cover MUST be refitted when replacing the fuse. If the fuse cover is lost then the plug must not be used until a replacement can be obtained. The correct fuse cover is identified by colour and a replacement may be obtained from your Kenwood Authorised Repairer (see Service). G 2 q If a non-rewireable plug is cut off it must be DESTROYED IMMEDIATELY. [. . . ] 3 Place the lid in position 4 Select the desired setting ie High or Low and then plug into the power supply. The following times are a guide only and will vary according to the type of food being cooked Low Setting will gradually cook food during the day and takes approximately 6 hours. This setting can also be used when cooking more delicate foods which would benefit from a slightly lower rate of cooking such as baked apples, poached fruit. High Setting will quicken up the cooking process compared to the Low setting with cooking times between 3 and 4 hours. 3 8 9 10 11 12 13 14 15 16 17 it to a sudden change in temperature could cause it to crack. After several months of use the glaze on the cooking pot may become crackled: this is common with glazed stoneware and will not affect the efficiency of the curry cooker. If you are adapting recipes from conventional cooking you may need to reduce the amount of liquid used. In this cooker, liquid does not evaporate as quickly as with conventional cooking although a certain amount of liquid is necessary to help the transfer of heat. Milk products, including cream, sour cream and yoghurt, should be added towards the end of cooking to help combat any curdling that might take place. Frozen vegetables such as peas should be thawed and added during the last 1/2 - 1 hour of cooking. This will ensure retention of colour and texture in the vegetables and temperature within the pot. When cooking whole joints make sure they fit comfortably into the cooking pot and always add liquid. To thicken gravy etc. , mix some cornflour with a little cold water to form a smooth paste. Add the mixture to the cooking pot towards the end of the cooking time. Cover and cook for additional time until the juices are bubbling and thickened. care and cleaning Always switch off, unplug and allow the appliance to cool before cleaning. base unit Wipe the outside of the curry cooker with a damp cloth and then dry. lid, cooking pot Wash in warm soapy water, rinse and then dry thoroughly. Food that has stuck to the inside of the bowl can be removed with the aid of a soft bristled brush. The cooking pot and lid can be washed in the dishwasher service and customer care q q q q q If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer. UK If you need help with: using your curry cooker servicing or repairs (in or out of guarantee) call Kenwood Customer Care on 023 92392333. other countries Contact the shop where you bought your curry cooker. 4 q q q q q q guarantee (UK only) If your curry cooker goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided: you have not misused, neglected or damaged it; it has not been modified (unless by Kenwood); it is not second-hand; it has not been used commercially; you have not fitted a plug incorrectly; and you supply your receipt to show when you bought it. [. . . ] Cover and cook on High for 3 ­ 4 hours or Low for approximately 6 hours. If desired, thicken the juices with some cornflour mixed to a smooth paste with water. Remove the lid and add the mixture to the cooking pot and stir well (if necessary remove the chicken breasts and keep warm whilst adding the cornflour). Re-cover and cook for additional time until the juices are bubbling and slightly thickened. 6 chicken and tarragon casserole 15g/ /2 oz butter 1 tbsp/15ml oil 4 chicken breasts 1 onion finely chopped 150ml/5 fl oz dry white wine 150ml/5 fl oz hot chicken stock 4 sprigs tarragon 50ml/2 fl oz double cream salt and pepper 1 tbsp/15ml cornflour (approx. ) 1 baked apples 3 Cooking apples (choose ones of a suitable size to fit inside the cooking pot) 75g/21/2 oz mixed dried fruit 2. 5ml/1/2 level tsp cinnamon 25g/1oz soft brown sugar 75ml/21/2 fl oz cold water Wash and core the apples, then using a sharp knife make a slit in the skin around the middle of each one. [. . . ]