Kambrook Blender KB815B User Manual

Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166, Australia  
Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337  
Kambrook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand  
Customer Service Line/Spare Parts 09 271 3980 Customer Service Fax 0800 288 513  
Reflections Classic  
Blender  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the one illustrated in this book. Issue 1/04  
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KB815B  
Issue 1/04  
REGULAR BLENDING  
PULSE CHOPPING  
1. For quick burst of chopping action  
move control to burst of power.  
and drop in pieces. Continue blending until  
crumbs reach desired consistency. Move  
switch to OFF. One slice yields 60g ( ⁄2 cup)  
USINGYOUR KAMBROOK  
REFLECTIONS CLASSIC  
BLENDER  
You’ll find the blender excellent for:  
Chopping and pureeing  
Grating hard and medium soft cheeses  
Crumbing bread  
Whipping cream  
Chopping shelled nuts or chocolate chips  
Blending frozen fruit drinks  
Aerating ice drinks  
Preparing sauces  
Making soups  
1.Always check the container/blender  
assembly is securely fastened before  
turning the blender on.  
1
of breadcrumbs; two slices, 120g (1 cup).  
2. Hold at this setting until desired  
blending is achieved. Release and control To make breadcrumbs form hard bread,  
will return to the OFF position.  
2. Move switch from OFF, to LOW or  
HIGH speed, depending upon recipe  
instructions.  
cut bread into cubes. Cover blender, open  
feeder cap and move switch to HIGH and  
drop in cubes. Continue blending until  
crumbs reach desired consistency.  
CRUSHING ICE  
3. Select LOW speed for thin, liquid  
ingredients.  
1. Put 3 or 4 cubes in container and cover.  
Holding lid with one hand, repeatedly  
move control to ON until ice forms  
into a snowy-textured consistency. Put  
ice in serving glasses and pour syrup or  
drink ingredients over the crushed ice  
to make slushes, summer drinks or  
frozen ices.  
To grate hard cheese, cut cheese into  
4. Select HIGH speed for blending  
ingredients of heavier consistency.  
1
12mm ( ⁄2) cubes. Cover blender, open  
feeder cap and move switch to HIGH and  
drop in cubes. Blend until cheese reach  
desired texture. Repeat procedure, using  
small amounts of cubed cheese, until you  
have desired amount of grated cheese.  
5.Allow blender to run at selected until  
blending is finished or until you move  
the switch to another speed to the  
OFF position.  
Blending salad dressings  
Making mayonnaise and salad dressings  
Crushing ice  
1
Making frozen sorbets and yoghurts.  
2.To make chopped ice, add 100ml (1 ⁄4  
cup) of water and follow above steps  
for crushing ice.  
6.Turn blender off and wait until blades  
have stopped rotating before removing  
container from base.  
To grate medium-soft cheese, cut cheese  
1
ADDING INGREDIENTS  
into cubes. Put 60g ( ⁄2 cup) of cheese into  
Put ingredients to be blended into the  
container and put the lid on. Be sure lid  
fits securely before starting to blend.  
blender. Cover and blend on HIGH for  
5-10 seconds.  
HELPFUL SUGGESTIONS  
To mix a 200ml (1 cup) of frozen  
concentrate, put frozen juices into  
7. Never put your hand in the container  
when blender is on, or connected to  
the electrical supply.  
To chop raw vegetables, put lid on container  
and open feeder cap. Move switch to  
HIGH and drop cut-up vegetables into  
container. Or cover and pen feeder cap.  
Start pulsing and continue while dropping  
vegetable through opening in centre until  
chopping is finished. Chop vegetables in  
small batches, removing them as you go.  
Add liquid ingredients first, unless recipe  
specifies differently.  
1
container and 3 of required amount of  
water. Cover and blend on HIGH for 15  
seconds. Move switch to OFF and add  
remaining water through feeder cap. Close  
cap and blend for 10 seconds on HIGH  
speed.  
BLENDING HOT INGREDIENTS  
1. Put no more that 200ml (1 cup) of hot  
ingredients into container before  
starting to blend.When blending starts,  
slowly add up an additional 300ml (1 ⁄4  
Cut solid ingredients into small cubes  
(about 25mm (1”) square) before adding  
to the blender.  
1
If mixing hard and soft foods together,  
begin with the hard foods, blend for a few  
seconds and then add soft foods. Continue  
blending until you have an even texture.  
cups) of hot ingredients through the  
feeder cap, if needed.  
To whip cream, begin with a blender  
container that has been chilled in the  
refrigerator. Pour in 250ml (8 oz) of very  
cold thickened cream and add 1-2 tblspn  
To chop shelled nuts or chocolate chips,  
put 125g (1 cup) of either into container,  
cover and blend on HIGH for 5 seconds. If  
finer texture is desired, continue blending.  
2.Always have the opened lid facing away  
from you.  
To add ingredients during blending,  
1
sugar and 4 tspn of vanilla. Cover and  
remove the feeder cap on the lid and  
drop solid ingredients or pour liquids  
through the lid opening. Use a container  
with a pouring lip, like a measuring cup,  
when adding liquids, especially hot liquids.  
3. Start on LOW speed and move control  
to HIGH, if recipe calls for high speed.  
blend on HIGH until cream thickens. Move  
switch to OFF.  
To prepare for baby food, place 125g (1  
cup) of cooked vegetables, meat or fruit  
into container.Add 2-3 tbspn of water,  
fruit juice, milk or baby formula. Cover  
and blend on HIGH for 20 seconds.  
4. Do not stand over blender when adding  
hot ingredients or while blender is  
running,  
To make soft breadcrumbs, tear one or  
two slices of bread into pieces. Cover.  
Open feeder cap, move switch to HIGH  
4
5
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Pulse on and off if needed to complete  
pureeing.Add additional liquid as needed.  
For a less processed texture, reduce  
blending time and check consistency  
periodically.  
4.Wipe the base unit and cord and with a  
damp cloth. Do not immerse the base  
unit in water or any other liquid.  
1 stalk celery, cut into quarters  
400ml (2 cups) water  
RECIPES  
Hearty Potato Soup  
1 cup sliced Carrots  
2 chicken bouillon cubes  
2 tablespoons chopped parsley  
5. How to reassemble the blade unit of  
your Kambrook Reflections Classic  
Blender:  
i) Turn jug upside down  
ii) Place the thick silicon ring over the  
blades  
iii) Insert the blade unit in the bottom  
of the blender jug and turn clockwise  
until tightly screwed-in.  
2 cloves of garlic  
1 medium onion, peeled and cut  
into eighths  
To make coolers, crushes and frozen  
cocktails, put ingredients including 1-2  
cups of crushed ice, into blender. Cover  
and blend on HIGH for 10-15 seconds.  
Serve over crushed ice, if desired.  
Place all ingredients into a 2.25 litre (2  
quart) saucepan bring to a boil and then  
reduce heat to a simmer. Cook for 10  
minutes. Carefully spoon cooked  
vegetables into the blender with 200ml  
(1 cup) of the liquid. Cover tightly. Set on  
HIGH and run blender for 10 seconds.  
Return to the OFF. Open feeder cap and  
carefully pour in remaining liquid. Close  
cap and run on HIGH for 10 more  
seconds on until the mixture is velvety  
smooth. Serve immediately.  
3 medium potatoes, peeled  
and cut into eighths  
2 tablespoons olive oil  
400ml (2 cups) water  
400ml (2 cups) chicken broth  
1 teaspoon dried parsley  
1 teaspoon celery salt  
pinch of black pepper  
If blades get clogged, move switch to OFF,  
unplug blender and move food away from  
the blades with a rubber spatula. Move  
switch to required setting and continue  
blending.  
Caution: Blades must be handled  
carefully as they are sharp!  
Makes: 1.5 litres (2 pints)  
CARING FOR AND CLEANING  
YOUR BLENDER  
1.Always unplug blender before  
disassembling any parts.  
Blade unit  
Old Fashioned Carrot Cake  
2 carrots, peeled and cut into 25mm  
(1 inch) slices  
Place the blender container on the base.  
Cover and open feeder cap. Operate pulse  
switch with one had whilst dropping the  
vegetables into the blender with the other,  
beginning with the carrots and ending with  
the potatoes. Do this in small batches.  
Remove and reserve vegetables as they  
are chopped. Sauté the chopped  
vegetables in oil in a 2.25 litre (4 pints)  
saucepan for 2 minutes.Add the remaining  
ingredients, bring the soup to a boil and  
reduce to a simmer. Cook 30 minutes.  
Thick silicon ring  
2. How to disassemble the blade unit of  
your Kambrook Reflections Classic  
Blender:  
i) Ensure the jug is securely placed on  
the base  
ii) Ensure the blender is switched off at  
the base and the power outlet  
iii) Using the jug handle (and securing  
the jug with the other hand) twist the  
jug anticlockwise until the blade unit  
is loose  
4 slices pineapple, cut into quarters  
1
60ml ( ⁄4 cup) pineapple juice  
1
100ml ( ⁄2 cup) vegetable oil  
Jug thread  
2 eggs  
2 teaspoons vanilla  
1
2
cup of brown sugar  
cup of sugar  
1
2
1
1 ⁄2 cups of plain flor  
1 teaspoon baking soda  
1 teaspoon baking powder  
1 teaspoon salt  
6. Do not store food or beverages in the  
container. Put them into storage  
containers instead.  
iv) Lift the jug, remove the silicon ring  
and remove the blade unit.  
Makes 1.75 litres (3 pints)  
Caution: Blades must be handled  
carefully as they are sharp!  
7. Do not over blend. Blending takes just  
seconds, not minutes.  
Pureed GardenVariety Soup  
3 medium tomatoes cut into quarters  
1 teaspoon cinnamon  
3.Always wash the lid, container and blade  
assembly in warm soapy water after  
each use. Rinse thoroughly and dry.  
Never use an abrasive cleaner.  
General  
1 leek, white part only, cut into quarters  
1 clove garlic  
1
4
teaspoon of nutmeg  
There are no user serviceable parts inside  
the appliance, so for your own saftey and  
convenience always obtain service through  
an Authorised Service Centre.  
pinch of allspice  
1 tablespoon chopped dill  
1 carrot, cut into quarters  
1
Do not place in the dishwasher.  
2
cup raisins  
1
2
cup chopped walnuts  
6
7
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Preheat over to 175ºC (350ºF). Spray a  
280 x 180 x 50mm (11 x 7 x 2 inch)  
oblong baking pan with vegetable oil spray.  
Place carrots, pineapple, juice and oil into  
the blender container. Cover. Pulse on and  
off several times until carrots begin to be  
chopped. Set on LOW and run for 10  
seconds.Add eggs, vanilla, brown sugar and 2 tablespoons vegetable oil  
sugar. Cover. Set on HIGH and run for 20  
seconds or until smooth. Press OFF.  
Combine flour, baking soda, baking powder  
and spices. Divide the flour mixture into  
three equal parts. Stir one part flour  
mixture into the blender with a rubber  
spatula. Cover. Pulse on and off once or  
twice Return to OFF. Repeat steps for  
adding two remaining parts of flour  
mixture.Add raisins and walnuts, stirring  
with a rubber spatula. Cover. Pulse on and  
off once or twice. Pour batter into  
Banana Bran Muffins  
Strawberry Sorbet  
100ml ( ⁄2cup) water  
Chill the blender container while you  
assemble the ingredients, Spray a 6 cup  
fish shaped mould with vegetable oil spray.  
Pour cold thickened cream into the chilled  
blender container Cover. Set on LOW and  
run for 1 minute or until the cream  
thickens. Check after 45 seconds. Do not  
over mix. Remove cream and reserve.  
Rinse the blender container. Place the  
lemon juice and cold water into the  
1
3
4
cup sugar  
1
50ml ( ⁄4 cup) apple juice  
1 egg  
1
4
cup sugar  
2 ripe bananas, quartered  
2 tablespoons apple sauce  
2 cups frozen strawberries, frozen without  
liquid  
Place all ingredients in the order listed  
into the blender container. Cover. Set on  
HIGH and run for 20 seconds. Return to  
OFF. Scrape down with a rubber spatula.  
Cover. Set on HIGH and run for an  
additional 15 seconds until the berries are  
pureed. Spoon into a plastic container and  
place in the freezer for several hours or  
until firm.  
1
100ml ( ⁄2 cup) milk  
1
2
cup100% bran cereal  
blender container and sprinkle with  
1
gelatine.Allow to stand for 1 minute. Pour  
boiling water into the blender container.  
Cover. Set on HIGH and run for 20  
seconds. Return to OFF.Add vegetables  
and salt and pepper to blender container.  
Cover. Set on high and run for 20 seconds  
until blended. Return to OFF. Add salmon.  
Cover. Set on High and run until blended.  
Return to OFF.Add mayonnaise and  
thickened cream. Push down towards the  
blades with a rubber spatula. Cover. Set on  
HIGH and run for 10 seconds or until  
mixture is smooth. Poor into prepared  
mould and refrigerate overnight. Unmould  
and garnish with lemon slices and green.  
1 ⁄2 cups plain flour  
1
2
2
4
teaspoon salt  
1
1
teaspoon baking powder  
cup raisins or walnuts  
Preheat oven to 175ºC (350ºF). Spray a 12  
cup muffin pan with vegetable oil spray.  
Place sugar, egg, bananas, applesauce, oil,  
milk and ceral into the blender container.  
Cover. Set on HIGH and run for 20  
seconds. Return to OFF. Combine flour,  
salt, baking soda and baking powder. Divide  
flour mixture into 3 equal parts. Stir one  
flour mixture part into the blender with a  
rubber spatula. Cover. Set on LOW and  
run for 10 seconds. Return to OFF. Repeat  
steps for adding two remaining parts of  
flour mixture. Stir in raisins or walnuts  
with a rubber spatula. Cover. Pulse on and  
Makes 2 cups  
Salmon Mousse  
200ml (1 cup) thickened cream  
prepared pan and bake in preheated oven  
for 30 minutes or until toothpick inserted  
into centre comes out clean.Top with  
Cream Cheese Frosting.  
2 tablespoons lemon juice  
3 tablespoons cold water  
2 envelopes unflavoured gelatine  
Cream Cheese Frosting  
1 85g (3 ounce) package  
3
125ml ( ⁄4) boiling water  
Makes: 12 servings  
1 stalk celery, cut into quarters  
low fat cream cheese  
Frozen PeachYoghurt  
1 small onion, cut into quarters  
3 tablespoons butter or margarine  
2 teaspoons vanilla  
3
60ml ( ⁄4 cup) no–fat yoghurt  
1
2
medium cucumber, peeled and cut into  
1
2
cup sugar  
2
quarters  
off once or twice. Fill muffin cups 3 full  
with mixture. Bake in preheated oven for  
15-20 minutes or until a toothpick  
2 cups castor sugar  
1 teaspoon vanilla  
2 tablespoons chopped parsley  
2 tablespoons chopped dill  
1 teaspoon salt  
2-3 tablespoons orange juice  
1 cup frozen peach slices frozen without  
liquid  
inserted into the centre comes out clean.  
Place all ingredients into blender  
container. Cover. Pulse on and off several  
times until all the ingredients are blended.  
Set on HIGH and blend for 20 seconds  
until smooth.  
Place all ingredients into the blender  
container. Cover. Set on HIGH and run  
until smooth, about 30 seconds. Spoon  
into a plastic container and place in the  
freezer for several hours or until firm.  
Makes 12 muffins  
pinch of pepper  
2 x 170g (6 oz) salmon steaks, poached,  
cooled, skinned with bones removed  
1
Makes: 300ml (1 ⁄2 cups)  
1
100ml ( ⁄2 cup) mayonnaise  
1
Makes: 300ml (1 ⁄2 cups)  
8
9
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Easy Hollandaise Sauce  
3 egg yolks  
KAMBROOK  
12 MONTH  
REPLACEMENT WARRANTY  
KAMBROOK warrants the purchaser  
against defects in workmanship and material,  
for a period of 12 months from the date of  
purchase (3 months commercial use).  
2 tablespoons lemon juice  
If the product includes one or a number  
of accessories only the defective  
accessory or product will be replaced.  
1
125 ( ⁄4 pound) butter melted  
1
2
teaspoon salt  
In the event of KAMBROOK choosing to  
replace the appliance, the guarantee will  
expire at the original date, ie. 12 months  
from the original purchase date.  
pinch pepper  
Place egg yolks, lemon juice, salt and  
pepper into the blender container. Cover.  
Set on LOW and run for 10 seconds.  
Open feeder cap and slowly pour in  
melted butter while blender is running.  
Continue to run for 1 minute or until the  
mixture thickens.  
Guarantee and purchase receipt for this  
product are to be retained as proof of  
purchase and must be presented if making  
a claim under the terms of the  
In Australia, this KAMBROOK Guarantee  
is additional to the conditions and  
guarantees which are mandatory as  
implied by the Trade Practises Act 1974  
and State Territory legislation.  
KAMBROOK guarantee.  
KAMBROOK reserves the right to  
replace or repair the appliance within  
the warranty period.  
3
Make 150ml ( ⁄4 cup)  
For service, spare parts or product  
information in Australia, please call  
KAMBROOK on the customer Service  
Line (free call) 1800 800 634.  
Béarnaise Sauce  
1 recipe for Hollandaise Sauce  
Warranty does not apply to any defect,  
deterioration, loss or injury or damage  
occasioned by, or as a result of the misuse  
or abuse, negligent handling or if the  
product has not been used in accordance  
with the instructions.The guarantee  
excludes breakages and consumable items  
such as kneading blades.  
1 shallot, chopped  
For service, spare parts or product  
information in New Zealand,  
please call KAMBROOK New Zealand,  
Greenmount, Auckland Phone 09 271 3980  
Fax 0800 288 513. For spare parts phone  
09 271 3980.  
1 tablespoon butter  
2 tablespoons white wine  
1 tablespoons tarragon vinegar  
1
2
teaspoon dried tarragon  
This warranty is void if there is evidence  
of the product being tampered with by  
unauthorised persons.  
Prepare Hollandaise Sauce as directed.  
Sauté shallots in butter and add remaining  
ingredients. Bring to a boil and cook until  
most of the liquid is evaporated.Add  
shallot mixture to the blender containing  
the Hollandaise Sauce. Cover. Set on HIGH  
and run for 15 seconds or until smooth.  
If claiming under this guarantee the product  
must be returned to freight prepaid.  
YOUR PURCHASE RECORD (Please complete)  
Attach a copy of purchase  
receipt here.  
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Makes: 200ml (1 cup)  
Please don’t return purchase record  
unless you are making a claim  
PURCHASED FROM ___________________________
10  
Issue 1/04  
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