Kambrook Blender KFP80 User Manual

Essentials  
Food Processor  
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KFP80  
Issue 1/03  
FEATURES OFYOUR KAMBROOK ESSENTIALS FOOD PROCESSOR  
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4
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5
1
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10  
1. Power control dial – 1 for low speed  
processing/blending, 2 for high speed  
processing/blending and ‘pulse’ for  
short bursts of power (when held  
in position)  
6. Food pusher – fits into the food  
chute for safe pushing of foods onto  
the blades and prevents splashing  
when using the mixing blade.  
7. 2 in 1 fine slicing and grating blade –  
use one side of the blade for slicing  
and use the reverse side for grating  
(Not shown).  
2. Motor base – 550 watts of  
processing/blending power  
3. Processor bowl – 1000 ml bowl for  
grating/slicing vegetables, small goods,  
mixing doughs etc  
8. Stainless Steel Processing blade  
– use for chopping fresh meat,  
mixing doughs etc  
4. Processor lid and food chute –  
(Processor lid must be fitted correctly 9. Processor drive shaft  
or the product will NOT operate)  
10. Non-skid feet – for stability  
5. Lid locking tab – (this must be fitted  
correctly or the product will NOT  
operate)  
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UsingYour Kambrook  
Essentials Food Processor  
Before first use remove any promotional  
labels and wash the food processor bowl  
and all blades in warm, soapy water.  
Dry thoroughly.  
Place the motor base on a level,  
flat surface.  
ASSEMBLY AND  
OPERATION OFTHE FOOD  
PROCESSOR  
Your Essentials, food processor and  
Fig.1  
blender features 2 safety locking devices.  
NOTE:THE FOOD PROCESSORWILL NOT  
WORK UNLESS ALL OFTHE BELOW ARE  
IN PLACE:  
Correct placement of the  
processor lid  
Place the lid on top of the bowl, align the  
‘unlock indicator arrow’ on the lid with  
the unlock indicator on the bowl.  
1. The processor bowl is correctly  
LOCKED into position  
2. The processor lid is correctly  
LOCKED into position  
Turn the lid clockwise – moving the ‘lid  
locking tab’ into the slot near the top of  
the unit until the ‘lock indicator arrow’  
on the lid is aligned with the small red line  
on the top of the unit.A click” sound will  
be heard, to indicate is correctly fitted.  
Correct placement of the  
Processor Bowl  
Place the empty bowl onto the base,  
with the handle on your right align the  
arrow on the lower edge of the bowl  
with the ‘unlocked indicator arrow’ on  
the motor base.Turn the bowl clockwise  
until the arrow on the bowl is aligned  
with the ‘locked indicator arrow’ on the  
motor base. ( refer fig. 1)  
Fig.2  
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For short bursts of power, whilst  
processing, use the “PULSE” setting.  
Attaching the slicer/grater  
blades and the processor blade  
Using the processor blade:  
Place/insert the processor blade over the  
processor drive shaft and push down.  
For slicing and grating – ensure that the  
food items you want to slice or grate are  
of a suitable size to be fed through the  
food chute.  
Using the slicer/grater blades:  
Place the slicing/grating blade over the  
shaft adaptor.  
Place the food inside chute and push  
down with the ‘food pusher’.  
The blade is correctly in place, when the  
square opening of the slicer/grater blade  
fits over the square shaft adaptor.  
Never push down any foods with your  
hands and do not put your hands down  
the food chute at any time during  
processing.  
How to select the slicing or grating  
side of the blade  
To select the grater have the raised  
grating ridges facing up towards the lid.  
For using the processing blade – with the  
ingredients inside the processor bowl,  
start the unit on low speed (1) moving to  
the higher speed (2) if necessary. Before  
commencing ensure that the ‘food pusher’  
is in place to avoid splashing from the  
food chute. Ingredients can be added  
through the food chute whilst processing.  
To select the slicer have the protruding  
side of the slicer blade facing up towards  
the lid.  
All blades must be handled carefully  
as they are sharp!  
If ingredients stick to the sides of the  
processor bowl during processing, turn  
the speed to the Off (0) position, switch  
off at the power outlet, then push the  
food back onto the blades using a plastic  
spatula to scrape down the sides of the  
bowl.Then recommence blending.  
The Essentials Food Processor will not  
operate unless the processing bowl, and  
lid are correctly locked into position.  
Ensure the speed dial is in the Off (0)  
position.  
Plug into a 230/240 volt power outlet.  
Turn power on.  
NOTE: Do not over fill the processor bowl when  
mixing liquids – do not fill above the bowls “MAX”  
fill line.  
The processor is now ready to use.  
To begin processing/slicing/grating turn  
the ‘Power Control Dial’ from the Off (0)  
position to either the Low (1) or High (2)  
speed, depending on your requirements.  
The speed can be changed at any time  
during the process.  
When processing is complete, turn to the  
Off (0) position.Wait until blades have  
stopped rotating before removing the lid,  
blades or processor bowl.  
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Store the food processor with the  
processing blade in the bowl and the lid  
and the food pusher in position, but  
DO NOT lock as this places unnecessary  
strain on the operating switch.  
Maintaining your Kambrook  
Essentials Food Processor  
Always turn the power off at the power  
outlet and then unplug before  
disassembling any parts.  
Never use an abrasive cleaner. Do not  
place any parts in the dishwasher.  
Wash the processor bowl, blades and  
food pusher in warm soapy water after  
each use. Rinse thoroughly and dry.  
Wipe the motor base with a soft, damp  
cloth.  
The processing blade and slicing/grating  
discs are extremely sharp! Use caution  
when handling and storing these parts.  
Always store the processing blade with  
the protective covers provided.  
DO NOT immerse the motor base,  
power plug or cord in water or any  
other liquid.  
Processing Guide  
Speed Approx.  
Ingredients  
Preparation and procedure  
setting  
time  
Fruit, vegetables  
Roughly cut food before placing into  
1 or 2  
30–60 sec  
and cooked meats the processing bowl (max. 500g) and process.  
Raw meat, chicken Trim meat of any bones, gristle or fat. Cut the  
2
1
15–30 sec  
30 sec  
and fish fillets  
Herbs  
ingredients to approx 25mm cubes. Place into  
the processing bowl (max 500g) and process.  
Remove stalks if necessary. Process up to 3 cups  
of herbs.The bowl will need to be scraped down  
during operation.  
Breadcrumbs or  
biscuit crumbs  
Break up the bread or biscuits into small pieces  
1
2
30 sec  
Nuts  
(shells removed)  
Place up to 2 cups  
30 sec for  
crushed,  
longer to  
form a  
paste  
Hard boiled eggs  
Peel and halve the eggs.  
Pulse  
2
30–40 sec  
30 sec  
Cooked soups  
and sauces  
Place up to 2 cups of liquid.  
Pastry  
Process butter and flour to resemble  
breadcrumbs, add liquids to form a ball, do not  
over-process. (max 4 cups at a time)  
1 or 2  
2
30–60 sec  
15–30 sec  
Bread dough  
Place all dry ingredients into the processing bowl,  
add liquids through the feed chute to form a ball  
6
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Slicing Guide  
Speed  
setting  
Ingredients  
Preparation and procedure  
Onions  
Peel and halve the onions, place them down the food chute  
and slice  
1
1
Carrots and  
zucchini  
Peel and wash the vegetables. Place food in horizontally for  
slices or place in vertically for round shaped slices  
Small goods  
eg salami,  
prosciutto etc.  
Small diameter salami and cabanossi will fit straight into the  
food chute; other smallgoods may need to be cut to fit the  
food chute.  
1 or 2  
Mushrooms  
Place the mushrooms on their sides in the food chute.  
Slice using light pressure from the food pusher  
1
Celery and rhubarb Trim and pack into the food chute vertically  
1
2
Cabbage  
Cut into wedges to fit into the food chute, slice using  
firm pressure.  
Grating Guide  
Speed  
setting  
Ingredients  
Preparation and procedure  
Potatoes  
Peel and cut the potatoes into pieces that will fit into the  
food chute, grate using firm pressure  
1 or 2  
1
Carrots and  
zucchini  
Wash and peel carrots, cut any vegetable into lengths that  
will fit into the food chute. For longer lengths place food in  
horizontally, for shorter lengths place the food in vertically.  
Cheese  
Cut the cheese to fit into the food chute, grate using light  
pressure to prevent the cheese crumbling.  
1
2
Chocolate  
Break into pieces that will fit into the food chute.  
Grate using firm pressure.  
NOTE: when slicing or grating food items some food pieces will remain between the disc and the lid, this is  
unavoidable. If the gap between the food pusher and the blades was not present the food pusher would  
be damaged possibly resulting in plastic entering the food.  
7
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MINESTRONE SOUP  
Makes 2 Lt  
RECIPES  
COCONUT, PUMPKIN AND  
GINGER PASTA SAUCE  
1 brown onion  
Makes 1 Lt.  
1 small Leek  
1 tablespoon vegetable oil  
1 small brown onion  
1 tablespoon ginger  
1 stick of celery  
1 carrot  
4 ripe tomatoes  
50 g Butter  
500g diced pumpkin  
100 ml chicken stock  
1 x 410 ml can of coconut cream  
Salt and pepper to taste  
2 bacon rashers sliced  
2 tablespoons tomato paste  
1 litre chicken stock  
1
Using the processing blade, chop the  
onion into small pieces.Then with the  
grating blade, grate the ginger.  
4 cup Parmesan cheese  
1
4 bunch parsley chopped  
1
4 Clove garlic finely sliced  
Heat the oil in a saucepan and saute the  
onions, and ginger without browning  
them.Add the pumpkin and stir for 2  
minutes  
Clean and wash the vegetables.  
Using the slicing blade, slice the onion,  
leek and celery. Remove from processing  
bowl.  
Add sufficient water to just cover the  
pumpkin, cook until the pumpkin is soft.  
Add the coconut cream, stock and stir  
through.  
Using the grating blade, grate the carrot.  
Remove from processing bowl.  
Using the processing blade, puree the  
tomatoes until liquefied, using speed 2.  
Allow the sauce to cool before  
transferring half of the mixture to  
processing bowl and process using speed  
2, repeat the process with the remaining  
mixture.  
Melt the butter in a saucepan, add half  
the sliced bacon, and cook for a few  
minutes.  
Add the sliced vegetables to the saucepan  
and saute them gently.Add the tomato  
paste, pureed tomatoes and stock, bring  
to the boil. Reduce heat and simmer for  
30 minutes.Then add the remaining  
bacon and salt and pepper to taste.  
Simmer for 10 minutes.  
Serving Suggestion  
Toss the sauce through any pasta  
including gnocchi or serve with grilled  
chicken.  
8
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Using the processing blade, finely chop  
crush the peanuts for a few seconds using  
the parsley, add the garlic and process for speed 2 and add to the vegetable  
a few more seconds.Add this to the soup mixture.  
mixture.  
Using the processing blade process the  
Using the grating blade in the food  
coriander and mint, until finely chopped,  
processor, grate the cheese to serve with add to the vegetable mixture.  
the soup.  
Wrapping  
Serving Suggestion  
Step 1: Using a bowl of warm water place  
Serve with crusty bread  
a wrapper in for 10-15 seconds or  
until slightly softened. Remove and  
place it onto a damp tea towel.  
QUICK AND EASY RICE PAPER  
ROLLS  
Step 2: Place a 5cm x 2cm rectangle of  
mixture in the middle of the  
wrapper  
Makes 20  
1 medium carrot  
1 medium green zucchini  
100 g bean shoots  
2 tablespoons soy sauce  
50 g dried vermicelli  
100 g unsalted peanuts  
Step 3: Fold the sides of the wrapper  
across the mixture.  
Step 4: Fold the end (end closest to you)  
of the wrapper over the mixture,  
tighten and roll until tightly  
wrapped.  
1
2 bunch coriander leaves and stems  
Repeat the process for all the wrappers.  
Serving Suggestion  
1
2 bunch mint  
20 rice paper wrappers (round or  
square)*  
Serve with sweet chilli sauce  
*Rice paper wrappers are available from most  
supermarkets in the Asian food section.  
Sweet chilli sauce  
Clean and wash the vegetables.  
CHICKEN AND BROCCOLI  
LASAGNE  
Using the grating blade, grate the  
zucchini and carrot and place into a  
mixing bowl; add the bean shoots and the  
soy sauce.  
Serves 4  
1 brown onion  
500g chicken, diced  
2 cloves of garlic  
1 tablespoon oil  
500ml tomato pasta sauce  
1 head of broccoli  
Pour hot water into a bowl and add the  
vermicelli, soften it for 5 minutes, drain  
the water and cut the noodles into small  
lengths; add them to the vegetable  
mixture.  
Using the processing blade, coarsely  
9
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_ bunch of oregano, chopped  
150g tasty cheese  
ZUCCHINI BAKE  
Serves 4  
200g packet of fresh lasagne pasta or  
precooked dried packet sheets  
3 medium zucchinis  
1 tablespoon grain mustard  
250 ml cream  
Using the slicing blade, slice the onion.  
Place the diced chicken and garlic into  
the processor bowl and process using  
speed 2 until the chicken is minced.  
3 slices of stale bread (crusts removed)  
Salt and pepper to taste  
Using the slicing blade, slice the zucchini;  
layer the zucchini into an ovenproof dish.  
Heat the oil in a frypan and cook the  
onion until soft, then add the chicken  
mince, stir until cooked. Add the tomato  
pasta sauce and oregano and return to  
the boil, reduce heat and simmer for 10  
minutes.  
Using the processing blade, process the  
stale bread using speed 2 until the  
mixture resembles fine crumbs.  
Whisk the cream and mustard together  
and pour over the zucchini. Sprinkle the  
top with breadcrumbs, salt and pepper.  
Cut the broccoli into florets and cook  
(boil or steam) for 1 minute. Drain and  
run under cold water to refresh.  
Bake at 200°c for 30 minutes until golden  
Using the grating blade, grate the cheese  
and set aside.  
Serving Suggestions  
Serve as an accompaniment to grilled  
chicken or fish.  
Using an oven proof lasagne dish  
assemble the lasagne with half of the  
chicken and tomato mixture in the base  
of the dish. Place 1 layer of pasta on top.  
Then place the broccoli and half of the  
cheese, then place another layer of pasta.  
Add the remaining chicken mixture on  
top, then another layer of pasta, sprinkle  
top with remaining cheese.  
CAESAR SALAD DRESSING  
Makes 1 Lt  
4 egg yokes  
10 anchovy fillets  
2 tablespoons grain mustard  
2 tablespoons white vinegar  
700 ml peanut oil  
Bake in a moderate oven (180°c) for 20  
minutes  
1
3 cup white wine  
TIP:The lasagne can be pre-prepared and kept in  
the fridge until you are ready to cook. If the  
lasagne has been stored in the fridge place foil  
over the lasagne and cook for 20 minutes before  
removing the foil and cooking as instructed above.  
100 g grated Parmesan cheese  
Using the grating blade, grate the cheese  
and set aside.  
Serving Suggestion  
Serve with a tomato salad.  
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Using the processor blade, process the  
egg yolks, anchovies, mustard and vinegar  
for 30 seconds using speed 1.  
Serving Suggestion  
Serve with chocolate ice cream and fresh  
berries  
While the motor is running slowly pour  
the half of the oil down the food chute  
to thicken the dressing.When the  
dressing becomes thick, pour in the white  
wine, then the remaining oil.  
FARMHOUSE APPLE PIE  
Sweet pastry  
4 cups plain flour  
1 teaspoon salt  
Add the cheese and process until  
combined.  
3 tablespoons castor sugar  
250g butter, diced  
Serving Suggestions  
1
2 cup chilled water  
Store in an airtight jar and use with salads  
and coleslaw style dishes.  
600g can pie apples  
2 tablespoons brown sugar  
50g sultanas  
CHOCOLATE CAKE  
1 tablespoon white vinegar  
1 cup of milk  
Extra sugar to sprinkle on top for baking.  
Note: process the pastry in two batches.  
1 cup of plain flour  
Using the processor blade, process half of  
the salt, sugar, flour and butter into the  
processing bowl using speed 1, mix until  
the mixture resembles breadcrumbs.  
1 cup of self-raising flour  
1 cup of castor sugar  
3
4 cup of coca  
1
While the motor is running slowly pour  
half of the water down the food chute to  
combine the pastry.  
2 teaspoon bi-carb soda  
125g butter melted  
3 x 70g eggs  
Wrap the pastry in plastic and refrigerate  
for 20 minutes.  
Add vinegar to the milk and stand for 5  
minutes.  
Repeat the process for the second pastry  
dough.  
Using the processing blade, process the  
flours, sugar, cocoa and bi-carb using  
speed 1 until combined.  
Preheat oven to 200°c  
Roll one of the pastry balls on a lightly  
floured surface until approximately 4mm  
thick and 25cm in diameter. Use the  
pastry to line a 20cm flan tin and blind  
bake for 15 minutes.  
Add the melted butter, eggs and milk,  
process until combined, do not over mix.  
Pour the mixture into a greased 20-cm  
cake tin.  
Bake in a moderate oven (180-200°) for  
40 minutes or until cooked.  
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While the pastry is cooking mix the pie  
apples with the brown sugar and sultanas.  
When the pastry is cooked add the filling  
Remove the dough and cut into 4, flatten  
the pieces and place some grated cheese  
onto the dough fold the top corner into  
to the flan tin. Roll the other ball of pastry the centre of the dough; fold each side to  
as before, place on top of the apples, and  
press the edge of the pastry lid to the  
edge to make a perfect fit. Sprinkle the top  
with castor sugar.  
meet itself and roll inwards to form a roll  
and place on a greased baking tray.  
Place the tray into a warm position until  
the rolls have doubled in size.  
Bake in a moderate oven (180°c to 200°c)  
for 40 minutes until golden brown.  
Bake in a moderate oven for 15–20  
minutes.  
Serving Suggestions  
NOTE: other fillings can be incorporated in the  
same way i.e. pesto, mustard, and grains.  
Serve with thickened cream or ice cream.  
Tip:To blind bake effectively, place a layer of  
greaseproof paper over the pastry and fill with  
uncooked rice.This will stop the pastry from rising  
during cooking  
CHEESY BREAD ROLLS  
Makes 4  
500g of bread flour  
310 ml of tepid water  
1 tablespoon of sunflower oil  
1 teaspoon salt  
1 tablespoon white sugar  
3
1 ⁄4 teaspoon dry yeast  
Place the water, oil, and then all the dry  
ingredients to the processing bowl with  
the processing blade. Process using high  
speed for up to 25 seconds, adding more  
water if necessary to form a dough ball.  
Remove the dough from the bowl place  
on onto a lightly floured surface to knead.  
Place the dough into a greased glass bowl,  
cover the bowl with plastic wrap and  
place in a warm position until the dough  
has doubled in size.  
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YOUR RECIPES  
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YOUR RECIPES  
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Kambrook 12 Month  
Replacement Warranty  
If the product includes one or a number of  
accessories only the defective accessory or  
product will be replaced.  
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).  
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.  
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 Practices Act 1974  
and State and Territory legislation.  
KAMBROOK guarantee.  
KAMBROOK reserves the right to  
replace or repair the appliance within  
the warranty period.  
For service, spare parts or product  
information in Australia, please call  
KAMBROOK on the customer Service  
Line (free call) 1800 800 634.  
Warranty does not apply to any defect,  
deterioration, loss, 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.  
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.  
This warranty is void if there is evidence  
of the product being tampered with by  
unauthorised persons.  
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) ___________________
Please don’t return purchase record  
PURCHASED FROM ___________________________
until you are making a claim  
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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  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book. Issue 1/03  
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