Kenwood Ltd
New Lane
Havant
Hampshire
PO9 2NH
kenwoodworld.com
© Copyright 2019 Kenwood Limited. All rights reserved 142307/1
instructions
TYPE CP657
Safety
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Read these instructions carefully and
retain for future reference.
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Remove all packaging and any
labels.
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If the plug or cord is damaged it
must, for safety reasons, be replaced
by Kenwood or an authorised
Kenwood repairer in order to avoid a
hazard.
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This appliance produces steam
which can burn you.
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Do not get burnt by steam coming
out of the slow cooker, especially
when removing the lid.
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DO NOT touch hot surfaces.
Accessible surfaces are liable to
get hot during use. Always use the
handle or wear protective gloves if
necessary.
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The heating element surface and
cooking pot are subject to residual
heat after use.
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Never use a damaged slow cooker.
Get it checked or repaired: see
‘Service and Customer Care’.
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Never immerse the appliance in
water or liquid.
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Never put the base unit, cord or plug
in water – you could get an electric
shock. Keep the controls clean and
dry.
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Never let the cord hang down where
a child could grab it.
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Always unplug the slow cooker
when not in use and before cleaning.
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1 Heat oil in a saucepan, add
onion, garlic and peppers and
cook for 3 minutes.
2 Add mushrooms and beef,
cook for 5 minutes, or until
meat is browned.
3 Transfer mixture to the
crock and add remaining
ingredients except kidney
beans.
4 Cover and cook on Low
or High as recommended,
adding the kidney beans
about 30 minutes before the
end of the cooking time.
Poached Pears with
Caramel Sauce
Low 4 - 6 hours
High 3 - 5 hours
For the Pears
8 medium-sized ripe pears
100 g caster sugar
2 litres cold water
10 ml lemon juice
For the Sauce
50 g butter
90 g brown sugar
60 g granulated sugar
150 g golden syrup
125 ml cream
few drops vanilla essence
1 Peel pears, leaving the stems.
Take a small slice off the
base of each pear so they sit
upright.
2 Switch to High. Place caster
sugar, water and lemon juice
in the crock and stir until
sugar dissolves.
3 Add pears, cover wtth the lid
and cook on Low or High as
recommended.
4 For the sauce, place butter,
sugars and syrup in a
saucepan and heat gently
until sugar dissolves. Then
boil 5 minutes and stir in
cream and vanilla. Serve wtth
the pears.
Chocolate and
Orange Pudding
Low 6 - 8 hours
250 g short grain, or pudding,
rice
2 litres milk
60 g cocoa powder
1 00 g castor sugar
grated rind and juice of 2
oranges
1 Lightly grease the inside of
the crock.
2 Combine all ingredients,
mixing well, and turn into the
crock.
3 Cover and cook on Low as
recommended.
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3
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Wash the lid and cooking pot in
hot soapy water and rinse. Then
dry thoroughly or wash in the
dishwasher.
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Never use the slow cooker without
adding water, this could damage the
appliance.
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Never put the appliance or
components on a cooker or in an
oven.
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This appliance should only be used
on a flat heat resistant surface.
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Do not move the unit whilst in
operation or still hot.
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This appliance is not intended to be
operated by means of an external
timer or separate remote-control
system.
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Do not use the slow cooker near or
below curtains or other combustible
materials.
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Do not use the appliance outdoors.
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Misuse of your appliance can result
in injury.
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Children from 8 years and above
can use, clean and perform user
maintenance on this appliance in
accordance with the
User Instructions provided they are
supervised by a person responsible
for their safety and have been given
instruction concerning the use of
the appliance and are aware of the
hazards.
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Persons with reduced physical,
sensory or mental capabilities
or lack of knowledge using this
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appliance must have been given
supervision or instruction on its safe
use and are aware of the hazards.
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Children must not play with the
appliance and both appliance
and cord must be out of reach of
children less than 8 years.
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Only use the appliance for its
intended domestic use. Kenwood
will not accept any liability if the
appliance is subject to improper
use, or failure to comply with these
instructions.
Food safety
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Cook meat (including poultry), fish
and seafood thoroughly. And never
cook them from frozen.
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Do not reheat food in the slow
cooker.
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Always ensure food is piping hot
before eating.
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Never partially cook meat and
poultry and then refrigerate for
subsequent cooking.
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Follow the cooking advice of the
ingredient manufacturer in particular
with dried beans. For example dried
red kidney beans should be soaked
overnight and then fast boiled on
a cooker for at least 10 minutes in
a pan of fresh cooking water to
destroy toxins before straining and
adding to the slow cooker.
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Before plugging in
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Make sure your electricity
supply is the same as the one
shown on the underside of
the appliance.
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WARNING: THIS APPLIANCE
MUST BE EARTHED.
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This appliance conforms to
EC Regulation 1935/2004
on materials and articles
intended to come into
contact with food.
Before using for the first time
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Wash the parts ‘see
cleaning’.
Key
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Lid
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Cooking pot
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Base unit
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Handles
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Control knob
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Power on indicator
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Heating element surface
Using your slow
cooker
1 Follow the recipe and place
the ingredients into the
cooking pot.
2 Place the cooking pot into
the base unit.
3 Place the lid in position
4 Select the the High or Low
setting, then plug into the
power supply.
5 Allow to cook for the desired
time.
6 After cooking, switch off and
unplug the slow cooker.
The following times are a guide
only and will vary according to
the type of food being cooked
Low Setting will gradually cook
the food over approximately
8 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 5 hours.
Auto Function
The Auto function can be set
for the food to be ready
8 -10hours later.
When the Auto function
is set the slow cooker will
start cooking on High power
until the food reaches the
cooking temperature. It then
automatically switched to
Low power and then maintain
a constant low cooking
temperature.
Hints on using your
slow cooker
1 Prepare and use ingredients
at room temperature
rather than straight from
the refrigerator. However
ingredients such as meat and
fish should not be left out of
the refrigerator for longer
than is necessary.
2 Cut root vegetables such
as carrots, onions, swedes
etc., into fairly small pieces
as they take longer to cook
than meat.
3 Cut each type of ingredient
into even sized pieces, this
will assist with even cooking.
4 Browning the meat and
sauteing the vegetables first
in a separate pan will help to
remove a certain amount of
fat from the meat and also
improve the appearance and
flavour of both meat and
vegetables. However this is
not essential.
5 Do not lift the lid more than
necessary during cooking
as this will cause loss of
heat and evaporation of
liquid. It may be necessary
depending upon how often
the lid is removed and for
how long, to allow an extra
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20 - 30 minutes cooking time.
6 Cooking always takes place
in the cooking pot. Never
place food directly into the
base unit.
7 Never plunge the hot
cooking pot into cold water
immediately after use or
pour boiling water into an
empty cold cooking pot.
Subjecting it to a sudden
change in temperature could
cause it to crack.
8 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 slow
cooker.
9 If you are adapting recipes
from conventional cooking
you may need to reduce
the amount of liquid used.
In slow cooking liquid does
not evaporate as quickly as
with conventional cooking
although a certain amount
of liquid is necessary to help
the transfer of heat.
10 Never fill the slow cooker
more than 2/3 full.
11 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.
12 Frozen vegetables such as
peas should be thawed and
added during the last half
hour of cooking. This will
ensure retention of colour
and texture in the vegetables
and temperature within the
pot.
13 Best results are achieved
when the ingredients are
covered in liquid.
14 Trim excess fat from meat.
15 Providing that you have
suitably sized heat proof
dishes, more than one dish
can be cooked in the slow
cooker at the same time eg
steak and kidney pudding,
carrots and fruit compote.
Cover the dishes with foil
sealing tightly and stand
them in hot water in the
cooking pot.
16 When cooking whole
joints make sure they fit
comfortably into the cooking
pot and always add liquid.
Turn part way through the
cooking process.
17 Using hot stock will speed
up the cooking process.
18 To thicken gravy, 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 slow
cooker with a damp cloth and
then dry. Never immerse the
base unit in water.
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.
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Service and
Customer Care
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If you experience any
problems with the operation
of your appliance, before
requesting assistance visit
www.kenwoodworld.com.
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Please note that your product
is covered by a warranty,
which complies with all
legal provisions concerning
any existing warranty and
consumer rights in the
country where the product
was purchased.
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If your Kenwood product
malfunctions or you find
any defects, please send it
or bring it to an authorised
KENWOOD Service Centre.
To find up to date details
of your nearest authorised
KENWOOD Service centre
visit www.kenwoodworld.com
or the website specific to
your Country.
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Made in China.
IMPORTANT INFORMATION
FOR CORRECT DISPOSAL
OF THE PRODUCT IN
ACCORDANCE WITH THE
EUROPEAN DIRECTIVE ON
WASTE ELECTRICAL AND
ELECTRONIC EQUIPMENT
(WEEE)
At the end of its working life, the
product must not be disposed of
as urban waste.
It must be taken to a special
local authority differentiated
waste collection centre or to a
dealer providing this service.
RECIPES
Recipes supplied serve 4-6
Remember that these recipes
can be adjusted for your own
tastes and to achieve the
desired thickness of casseroles
and soups.
If you are adapting an existing
recipe from conventional
cooking you may need to
reduce the amount of liquid
used. In slow cooking, liquid
does not evaporate as much as
with conventional cooking.
Beef pot roast with
vegetables
High 4 - 6 hours
15 ml/1 tbsp oil
1.5 kg joint of topside
1 onion peeled and chopped
4 carrots peeled and cut into
1 cm thick slices
1 litre hot beef stock
1 Heat the oil in a frying pan
and then brown the beef on
all sides.
2 Add the vegetables and fry
until lightly golden.
3 Transfer the mixture to the
cooking pot, add the hot
stock and seasoning.
4 Place the lid in position and
cook on High for 4 – 6 hours.
Beef in beer
Low 7 - 8 hours
High 4 - 6 hours
1.5 kg stewing steak, trimmed
and cubed.
2 large onions, peeled and
chopped.
4 carrots, cut into 2cm pieces
600ml brown ale or beer
900ml hot beef stock
30ml/2 tbsp fresh parsley,
chopped
25g/1 oz bunch of thyme, stalks
removed
30ml/2 tbsp cornflour
1 bay leaf
salt and pepper
8
1 Place all the ingredients into
the cooking pot then cook on
High for 4 – 6 hours or Low
for 7 – 8 hours.
2 Mix the cornflour with a little
cold water to form a smooth
paste.
3 Remove the lid and add the
mixture to the cooking pot
and stir well.
4 Re-cover and cook for
additional time until the juices
are bubbling and slightly
thickened.
Vegetable Soup
Low 6 - 8 hours
High 3 - 4 hours
2 onions, peeled and chopped
2 cloves garlic, minced
1 .5 kg prepared mixed
vegetables, such as potatoes,
celery, leeks carrots, parsnips
1.5 litres boiling vegetable stock
45 ml tomato puree
30 ml chopped mixed herbs
salt and pepper to taste
1 Place vegetables in the
crock. Pour in boiling stock,
add herbs and season with
salt and pepper. Mix well.
2 Cover and cook on Low or
High, as recommended.
Hungarian Beef
Goulash
High 2 hours plus
Low 2 - 3 hours
Low 7 - 8 hours
30 ml oil
1 kg goulash beef
2 onions, chopped
1 clove garlic, minced
15 ml flour
10 ml paprika
5 ml carraway seeds
400 - 41 0 g can of diced
tomatoes
300 ml boiling beef stock
2 carrots, sliced
1 red pepper (capsicum) diced
Sour cream to serve
1 Heat the oil in a pan, add
meat, onions & garlic. Fry,
stirring, for 5 minutes. Stir
in flour, paprika & caraway
seeds, stirring well.
2 Put mixture into the crock,
Add tomatoes, stock, carrots
& red pepper.
3 Cover with lid and cook on
High for 2 hours, then reduce
heat and cook on Low for 2 -
3 hours or cook on Low for 7
to 8 hours as recommended.
Serve with sour cream.
Spiced Lamb
and Vegetable
Casserole
Low 6 - 8 hours
High 4 - 5 hours
1.5 kg neck of lamb, diced
45 ml flour
5 ml salt
3 ml pepper
45 ml oil
2 onions, sliced
1 green pepper (capsicum),
sliced
15 ml freshly grated ginger root
2 cloves garlic, minced
1 green chilli pepper, seeded &
chopped
1 0 ml ground coriander
8 ml ground cumin
8 ml ground cinnamon
5 ml black pepper
400 - 41 0 g can of diced
tomatoes
30 ml tomato paste
15 ml brown sugar
600 ml boiling beef stock
300 g butternut squash,
peeled and cubed
2 potatoes, cubed
1 Mix the flour, salt & pepper.
Dredge the meat in the
mixture. Heat oil in pan &
brown the meat. Place the
browned meat in the crock.
2 Add the other ingredients
except squash and potatoe.
Mix well.
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3 Cover with lid and cook
on Low or High as
recommended, adding
squash and potatoes for
the last hour of the cooking
time.
Oxtail Stew
Low 6 - 8 hours
High 4 - 5 hours
2.5 kg oxtail, diced
60 ml flour mixed with salt &
pepper
45 ml oil
750 mt boiling beef stock
2 x 400-41 0 ml cans of diced
tomatoes
45 ml tomato paste
5 ml brown sugar
2 cloves garlic, minced
1 bay leaf
2 sprigs each thyme & oreganum
3 ml grated nutmeg
salt & pepper to taste
2 sticks celery, sliced
2 large carrots, sliced
2 potatoes, peeled & cubed
1 Dredge the oxtail in the
seasoned flour. Heat oil in a
pan & brown the meat.
Place the meat in the crock.
2 Add remaining ingredients
except celery, carrots &
potatoes.
3 Cook on Low or High as
recommended, adding
vegetables for the last hour
of cooking.
One Pot Chicken &
Vegetables
High 2 hours plus
Low 3 - 4 hours
30 ml oil
1 whole chicken
750 g vegetables, such as
potatoes, parsnips, carrots
1 onion, thickly sliced
1.2 litres boiling chicken stock
1 Season chicken with salt and
pepper.
2 Heat 30 ml oil in a large
frying pan and brown
chicken on all sides.
3 Place vegetables and onion
in the crock and add the
chicken and stock.
4 Cover and cook on High for
2 hours, then on Low for 3 to
4 hours.
5 Turn the chicken over
halfway through the “low”
cooking time.
Hawaiian Pork
Casserole
Low 7 - 8 hours
High 4 - 6 hours
2 onions, peeled and chopped
2 cloves garlic, minced
2 green peppers, seeded and
sliced
250 g button mushrooms, sliced
1 .5 kg pork fillet
1.2 litres boiling meat or
vegetable stock
60 ml dry sherry
1 x 410 g can pineapple chunks
salt and pepper to taste.
1 Place all ingredients in the
crock and mix well.
2 Cover and cook on Low or
High as recommended.
Ratatouille
Low 7 - 8 hours
2 onions, peeled and sliced
2 cloves garlic, peeled and
minced
2 green peppers, seeded and
chopped
2 aubergines thinly sliced
450 g courgettes, sliced
450 g tomatoes, peeled and
chopped
2 x 41 0 g cans chopped
tomatoes and liquid
30 ml tomato puree
600 ml boiling water
salt and pepper to taste
10
1 Place onions, garlic, peppers,
aubergines, courgettes and
tomatoes in the crock.
2 Place canned tomatoes in a
saucepan and bring to the
boil.
3 Add tomatoes and boiling
water to the bowl with the
remaining ingredients. Mix
well
4 Cover and cook on Low as
recommended.
Coq au Vin
Low 6 - 8 hours
High 3 - 5 hours
250 g thin sliced beef/bacon,
diced
350 g shallots or onions, peeled
and coarsely chopped
2 cloves garlic, peeled and
minced
450 g button mushrooms,
thickly sliced
8 boneless, skinned chicken
breasts
600 ml grape juice
900 ml boiling chicken stock
1 bay leaf
several sprigs of thyme,
rosemary and marjoram, tied
with string
salt and pepper to taste
1. Place all ingredients in the
crock and mix well.
2. Cover and cook on Low or
High as recommended.
Braised Brisket
of Beef with
Vegetables
High 4 - 6 hours
30 g butter
1 .5 kg joint of brisket
1 onion, peeled and chopped
4 carrots, peeled and chopped
1 litre boiling beef stock
salt and pepper to taste
1 Place butter in a frying pan
and heat, then add beef and
brown on all sides.
2 Add vegetables to the pan
and cook for 3 minutes
3 Transfer mixture to the
crock and add the boiling
stock, salt and pepper.
4 Cover and cook on High as
recommended.
Lamb and
Vegetable Curry
Low 7 - 8 hours
High 4 - 6 hours
1 kg lean lamb, cubed
2 onions, peeled and chopped
250 g potato, peeled and diced
4 carrots, peeled and sliced
250 g cauliflower florets
30 to 45 ml curry powder, or
to taste
3 ml chilli powder (optional)
1.2 litres boiling meat stock
60 ml tomato puree
salt and pepper to taste
1 Place all ingredients in the
crock and mix well.
2 Cover and cook on Low or
High, as recommended.
Chllll Con Came
Low 6 - 8 hours
High 3 - 5 hours
30 ml oil
2 onions, peeled and chopped
2 green peppers, seeded and
chopped
250 g button mushrooms,
thickly sliced
1 kg lean minced beef
2 x 41 0 g cans chopped
tomatoes with liquid
30 ml tomato puree
1 litre boiling beef stock
20 to 30 ml chilli powder or to
taste
salt and pepper to taste
1 can red kidney beans, drained
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