Kambrook Fryer KEF120 User Manual

Essentials  
12" Square  
Frypan  
Instruction Booklet  
KEF120  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Contents  
Kambrook Recommends  
Safety First  
p4  
Your Essentials 12" Square Frypan  
p6  
p7  
Using Your Kambrook  
Essentials 12” Square Frypan  
Care, Cleaning and Storage  
p8  
p9  
Cooking with Your Kambrook  
Essentials 12” Square Frypan  
Recipes  
p14  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Kambrook Recommends Safety First  
IMPORTANT: Please retain your  
instruction book for future use.  
At Kambrook, we believe that safe performance is the first priority in any  
consumer product, so that you, our valued customer can confidently  
use and trust our products. We ask that any electrical appliance that  
you use be operated in a sensible fashion with due care and attention  
placed on the following important operating instructions.  
Important Safeguards For Your Kambrook  
Essentials 12” Square Frypan  
Carefully read all instructions  
before operation and save for  
future reference.  
Remove and safely discard  
any packaging material and  
promotional stickers before using  
the Frypan for the first time.  
Always insert Temperature Control  
Probe into probe socket before  
inserting power plug into power  
outlet and switching on appliance.  
Ensure the probe socket is  
completely dry before inserting the  
Temperature Control Probe.  
The frypan must be used with  
the Temperature Control Probe  
provided. Do not use any other  
probe or connector.  
To protect against electric shock,  
do not immerse power cord or  
Temperature Control Probe in  
water or any other liquid, or allow  
moisture to come in contact with  
these parts.  
To eliminate a choking hazard  
for young children, remove and  
safely discard the protective cover  
that is fitted to the power plug of  
the Frypan.  
Do not place the Frypan near the  
edge of a bench or table during  
operation. Ensure that the surface is  
level, clean and free of water.  
Keep the Frypan clear of walls,  
curtains and other heat or steam  
sensitive materials. Minimum  
200mm distance.  
Ensure the Temperature Control  
Probe has cooled before removing  
from the appliance.  
Always remove Temperature  
Control Probe before cleaning  
the appliance.  
Do not place on or near a gas  
burner, electric element or in or  
near a heated oven.  
If using plastic utensils, do not leave  
in frypan when hot.  
Do not use on a sink drain board.  
4
Download from Www.Somanuals.com. All Manuals Search And Download.  
Do not place hot glass lid under  
cold water.  
external timer or a separate remote  
control system.  
Extreme caution must be used  
when the appliance contains hot  
oil or other liquid. Do not move the  
appliance during cooking. Allow  
the frypan to cool before removing  
oil or other liquid.  
Do not touch hot surfaces. Use  
the handles for lifting and carrying  
the Frypan.  
Do not leave the appliance  
unattended when in use.  
The appliance is not intended to  
be operated by means of an  
Always turn the Temperature  
Control Probe to ‘0, then switch  
off at the power outlet and allow  
probe to cool, then remove probe  
and unplug, if appliance is to be  
left unattended, if not in use before  
attempting to move appliance and  
before cleaning.  
Keep the appliance clean. Refer to  
care and cleaning (page 8).  
Do not place anything on top of the  
Frypan when the lid is in position,  
when in use and when stored.  
Important Safeguards For All Electrical  
Appliances  
Fully unwind cord before use.  
Any maintenance other than  
cleaning should be performed  
at an authorised Kambrook  
Service Centre.  
Do not let the cord hang over the  
edge of a table or counter, touch  
hot surfaces or become knotted.  
This appliance is recommended  
for household use only. Do not use  
this appliance for other than its  
intended use. Do not use in  
moving vehicles or boats. Do not  
use outdoors.  
The installation of a residual  
current device (safety switch)  
is recommended to provide  
This appliance is not intended for  
use by persons (including children)  
with reduced physical, sensory  
or mental capabilities, or lack of  
experience or knowledge, unless  
they have been given supervision  
or instruction concerning use of the  
appliance by a person responsible  
for their safety.  
additional safety protection when  
using electrical appliances. It is  
advisable that a safety switch with  
a rated residual operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
Children should be supervised  
to ensure they do not play with  
the appliance.  
It is recommended to regularly  
inspect the appliance. Do not use  
the appliance if power supply,  
cord, plug, Temperature Control  
Probe or appliance becomes  
damaged in any way. Return the  
entire appliance to the nearest  
authorised Breville centre for  
examination and/or repair.  
WARnIng: Do not  
operate the frypan on  
an inclined surface. Do  
not move the frypan  
while it is switched on.  
5
Download from Www.Somanuals.com. All Manuals Search And Download.  
Your Square Frypan  
1. Removable Temperature Control  
Probe thermostatically controlled  
with 12 settings.  
4. Super Size – 30 x 30cm  
rectangular frypan. Extra  
deep – 73mm.  
2. Easy-Clean Non-Stick Cooking  
5. Adjustable steam vent.  
6. Cool Touch knob.  
Surface for fat free cooking  
3. Glass lid with stainless steel rim  
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
Using Your Kambrook Essentials  
12” Square Frypan  
the temperature selected has  
Before First Use  
been reached.The light will cycle  
“on” and “off” during the cooking  
cycle indicating that the selected  
temperature is being maintained.  
Before first use wash, rinse and dry  
your frypan and lid. Season the  
cooking surface by applying a  
thin coating of cooking oil with  
paper towelling.  
Do not use metal utensils, as these will  
scratch the non-stick cooking surface.  
Only use wooden or good quality  
plastic utensils to stir or serve food.  
Do not leave plastic cooking utensils  
in contact with the hot frypan surface  
while cooking.  
WARnIng: Do  
not immerse the  
power cord, plug or  
temperature control  
probe in water or any  
other liquid.  
nOTE: This frypan must be used  
with the temperature control  
probe provided. Do not use  
any other probe or connector.  
Ensure that the frypan socket is fully  
dry before inserting the temperature  
control probe.  
Plug the cord into a 230V or 240V  
power outlet and then turn the  
power on.  
Set the temperature control probe to  
the desired temperature setting. Refer  
to table below.  
The temperature light on the  
temperature control probe will  
switch off automatically when  
The Glass Lid  
The Cook ‘n’ Look glass lid enables  
you to monitor your cooking without  
removing the lid and loosing heat.  
To adjust the steam outflow from the  
frypan, turn the adjustable steam vent  
(attached to the knob).  
Dial Setting  
Uses  
Temp.Guide  
Min – 4  
Slow cooking casseroles, keeping  
food warm, simmering sauces,  
basting, bolognaise sauce.  
Simmer/Low  
4 – 8  
Cooking steaks, sausages, bacon,  
eggs, pikelets, roast vegetables,  
pancakes, roasting joints, crumbed  
food, toasted sandwiches, popcorn.  
Medium/High  
8 – 12  
Sealing steaks and roasts, cakes, boil  
rice, stirfry.  
High  
7
Download from Www.Somanuals.com. All Manuals Search And Download.  
Care, Cleaning and Storage  
Care  
nOTE: To clean the interior  
Do not leave plastic cooking  
utensils in contact with the hot  
frypan surface while cooking.  
and exterior surface and glass  
lid wash in hot soapy water.  
Remove stubborn spots with a  
plastic washing pad or nylon  
washing brush.  
Do not use metal utensils on the  
non-stick coating of the frypan.  
Only use wooden or good quality  
plastic utensils to stir or serve food.  
Before cleaning, switch the frypan  
to ‘0’ and unplug from the power  
outlet. Remove the Temperature  
Control Probe when cooled, from  
the probe socket of the appliance.  
Removing discolouration of the  
non-stick surface  
Combine 2 tablespoons bicarbonate  
of soda, 1⁄4 cup household bleach, 1  
cup water.  
Cleaning  
Pour into the frypan, place lid on  
with the vent closed, and simmer  
for 5-10 minutes.  
Temperature Control Probe  
If cleaning is necessary, wipe the  
Temperature Control Probe over  
with a slightly damp cloth. Ensure it  
is completely dry before use.  
Clean in a well-ventilated area and  
avoid breathing in the vapours.Wash  
as directed before re-use. In some  
instances this may not remove all  
the staining.  
nOTE: Never immerse the  
Temperature Control Probe,  
plug or cord in water or any  
other liquid.  
Glass lid  
Wash the lid in warm soapy water  
using a soft cloth or sponge, rinse and  
dry thoroughly.  
Dishwasher safe  
Non-stick cooking surface  
Cooking on a non-stick surface  
minimises the need for oil.As food  
does not stick, cleaning is easier.  
Your frypan and glass lid are  
dishwasher safe for easy cleaning.  
Remove the probe and power cord  
before placing frypan into  
the dishwasher.  
Any discolouration that may occur  
on the non-stick surface may detract  
from the appearance of the frypan  
but will not affect the cooking  
performance.  
Do not use metal (or other abrasive)  
scourers when cleaning the non-stick  
coating.Wash with hot soapy water.  
Remove stubborn spots with a soft  
plastic washing pad or nylon washing  
brush. Rinse and dry thoroughly.  
nOTE: Before inserting the  
Temperature Control Probe into  
the probe socket, ensure the  
interior of the socket is fully dry.  
To do this, shake out excess  
water then wipe the interior of  
the socket with a dry cloth.  
8
Download from Www.Somanuals.com. All Manuals Search And Download.  
Storage  
Store the frypan upright with the lid  
in position.  
Store the Temperature Control Probe  
carefully.Take care not to knock or  
drop the probe as this can cause  
damage. If damage is suspected,  
return the Temperature Control Probe  
with the frypan to your nearest Breville  
Service Centre for inspection.  
TIP: For convenient storage of  
the Temperature Control Probe,  
line the frypan with 2 sheets of  
kitchen paper and place the  
probe on the kitchen paper.  
This will ensure the probe and  
plug do not scratch the non-  
stick surface.  
9
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cooking with Your Kambrook Essentials  
12” Square Frypan  
Preheat your frypan before  
Stir-Frying  
adding any ingredients, allow the  
Recommended temperature probe  
temperature light to cycle ‘on’  
setting 8 – 12  
and ‘off’ several times.This will  
An energy efficient and healthy way  
allow the frypan to reach an even  
of cooking foods.The benefit of this  
high temperature.  
cooking method is its speed and the  
Stir frying is a dry heat cooking  
flavour of the foods.The non-stick  
method and is best suited to tender  
cooking surface on your Square  
cuts of meat.Timing is a key factor  
Frypan also means that less oil is  
when cooking meat, as over cooking  
required for cooking.The cooking  
will give a tough, dry result. Cooking  
action for stir frying is a continual  
times depend on the size and  
tossing motion to ensure the food  
thickness of the cut, as the bigger the  
is evenly exposed to the heat and  
cut, the more time is needed.  
cooks quickly and evenly in a couple  
of minutes.  
Stir frying should be carried out using  
a high heat setting.  
Recommended cuts for stir frying  
Beef  
Lean beef strips prepared from rump, sirloin, rib eye, fillet  
Chicken  
Lean chicken strips prepared from breast fillets, tenderloins,  
thigh fillets  
Lamb  
Pork  
Lean lamb strips prepared from fillet, lamb leg steaks, round  
or topside mini roasts, eye of loin  
Lean pork strips prepared from leg, butterfly or medallion  
steaks or fillet  
Veal  
Eye of loin, fillet, round, rump or topside  
10  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Buy meat strips from your butcher or  
from your supermaket, or prepare  
meat strips from recommended cuts  
listed above by removing any fat and  
slicing thinly across the grain (across  
the direction of meat fibres). Slicing  
across the grain ensures tenderness.  
Cut into very thin strips, approx 5 – 8  
cm in length. Partially freeze meat for  
approx 30 minutes to make  
Shallow Frying  
Recommended temperature probe  
setting 6 – 8  
Used to crispen and cook foods in a  
small amount of oil.The foods may  
have already been cooked.  
Use approx 1 cup of oil, or sufficient oil  
so that half the food is immersed.  
Preheat the oil before adding food.  
When using oil never cover with the lid  
during heating or cooking, as this will  
cause condensation to drip into the  
oil and result in bubbling  
slicing easier.  
Stir fry meat strips in small batches  
(approx 200 – 300g) to stop meat  
shedding its juice and ‘stewing’,  
resulting in tougher meat.  
and splattering.  
When adding meat strips to the  
frypan, the strips should sizzle.  
Do not move the frypan during  
heating or cooking.  
Stir fry meat strips for 1 – 2 minutes.  
Any longer will toughen meat.  
Wipe moisture from foods to  
avoid splattering.  
If cooking large batches, remove  
each batch when cooked and  
allow frypan to reheat before stir  
frying the next batch. By cooking in  
small batches the heat of the frypan  
remains constant, ensuring the meat  
doesn’t stew and toughen.  
Peanut oil is traditionally used for stir  
fry Asian style dishes. However other  
oils such as vegetable, canola and  
light olive may be used.  
Cook a few pieces at a time to  
ensure crispness.  
Drain cooked foods on paper towels  
to reduce greasiness.  
Never leave your frypan unattended  
or unsupervised while shallow frying.  
Allow oil to cool before removing  
from frypan.  
Vegetable or canola oil is  
recommended for frying.  
Do not overfill the frypan. If necessary  
cook vegetables in batches as well  
and reheat at the end of stir frying. If  
using this method remember to under  
cook slightly so reheating will not spoil  
the finished dish.  
nOTE: Deep frying is not  
recommended as the frypans  
have a large surface area and  
shallow sides, this results in heat  
loss and possible oil overflow.  
Serve stir fried foods immediately to  
retain their crisp texture.  
Sauteing  
Recommended temperature probe  
setting 8 – 10  
Used for sauteing onions, garlic, spices,  
curry, pastes, herbs, vegetables, meat  
and seafood.  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cooking with Your Kambrook Essentials  
12” Square Frypan  
continued  
Pan Frying  
Recommended temperature  
probe setting:  
Slow Cooking (braising)  
Recommended temperature probe  
setting 1 – 4  
Searing - 10 – 12  
Medium heat - 6 – 8  
Used for cooking meats, fish, seafood,  
eggs, chicken, sausages.  
Preheat frypan.When heated, add  
a small amount of oil, which prevents  
the food from sticking.  
The Square Frypan’s non-stick coated  
surface allows you to reduce the  
amount of oil when cooking.  
Alternatively brush whole meat cuts  
eg. Steaks, chicken breast, fish fillet  
with small amount of oil before pan-  
frying rather than adding oil directly to  
the pan.  
Slow cooking method is ideal for less  
tender cuts of meat.Timing does  
not depend on the size of the cut as  
much as the connective tissue (gristle  
and sinew) which need long slow  
cooking to soften it. Never use tender  
cuts of meat for moist heat cooking as  
the long cooking time will make the  
meat shrink and toughen.  
Always brown and seal meat on  
setting 10 before reducing heat  
to simmer.  
Cut meat into 3cm cubes.Trim off  
any fat.  
Cook for approx 1½ – 2 hours  
stirring occasionally.  
When cooking meats, seal each side  
for approx. 1 – 2 minutes on setting 10.  
Once both sides are sealed, reduce  
heat to setting 6 – 8 to cook through  
meats to desired doneness.  
Add soft or quick cooking vegetables  
such as mushrooms, tomatoes, beans  
or corn in the last half hour of cooking.  
Thicken towards end of cooking by  
stirring in a little cornflour blended  
with water, or plain flour blended with  
margarine or butter.Alternatively, coat  
meat in plain flour before frying (extra  
oil may be needed).  
Recommended cuts for slow cooking (braising)  
Beef  
Diced blade (boneless), chuck, round, shin, silverside  
Chicken  
Lamb  
Veal  
Diced thigh, leg  
Diced forequarter  
Diced shoulder  
Pork  
Diced forequarter  
nOTE: As the frypan is thermostatically controlled, it will cycle on and off  
during the cooking process.  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Preheat the frypan, on setting 10.  
Fattier joints of meat require no oil. Use  
only a small amount for less fatty joints.  
Brown and seal the meat on all sides.  
Position the lid.  
After browning, turn the dial to setting  
4 – 6, cooking the meat as desired.  
Basting  
Recommended temperature probe  
setting 2  
The Pan Tilt lever makes basting easy  
by allowing the juices to drain to one  
side of the pan.  
Reduce the temperature to prevent  
fat and juices from splattering.  
Turn the meat during cooking.  
Once the meat is cooked, set aside  
and cover with foil, whilst the gravy is  
prepared from the juice in the frypan.  
Position the Pan Tilt Lever and allow  
the juices to drain to the lower end of  
the frypan.  
Spoon the juices over the food  
as desired.  
Vegetables  
Cut into even sized pieces.  
Roasting  
Add to the frypan 40 – 65 minutes  
before serving.  
For crisper vegetables, remove the  
meat and increase the heat for the  
last few minutes of cooking.  
Recommended temperature probe  
setting 4 – 10  
Meat and poultry  
The Square Frypan is ideal for roasting  
meat and poultry, as the meat retains  
the flavour and juices.  
The Square Frypan’s domed lid  
provides ample room for larger joints  
of meat and poultry.  
Roasting Times  
The following times are for dishes that  
are well done.To suit your personal  
taste, these times can be reduced.  
Recommended roasting times (well done)  
Pork  
30 – 40 minutes/500g after browning  
30 – 40 minutes/500g after browning  
25 – 30 minutes/500g after browning  
25 – 30 minutes/500g after browning  
25 – 30 minutes/500g after browning  
Veal  
Lamb  
Chicken  
Beef  
nOTE: As the frypan is thermostatically controlled, it will cycle on and off  
during the cooking process.  
13  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cooking with Your Kambrook Essentials  
12” Square Frypan  
continued  
Toasting Sandwiches  
Recommended temperature probe  
setting 8  
Baking  
Your Square Frypan can be used for  
baking cakes.  
Up to six sandwiches can be toasted  
at once in the Square Frypan. Choose  
fillings which will hold together and  
not spill out of the sandwich.  
Preheat the frypan on setting 10, with  
the lid on.  
Elevate the cake pan or tray from  
the base of the frypan using a small  
wire rack.  
Preheat the frypan.  
Butter the pieces of bread well and  
place the sandwich in the frypan with  
the buttered sides on the outside.  
Cook for approx 3 – 4 minutes on  
either side, depending on the depth  
of colour desired.  
Cooking times will be longer than  
those of a conventional oven. Use  
recipes in this book as a guide to the  
cooking times for your own recipes.  
Note: Temperature setting will depend  
on filling.  
Boiling - Pasta/Rice  
Recommended temperature probe  
setting 10  
Using no more than 8 cups boiling  
water to 1 cup pasta/rice.  
Cooking time approx 8 – 12 minutes.  
Cooking times will vary with the usage  
of different types of rice and pasta.  
Always bring water to the boil  
covered.Add 1⁄2 teaspoon salt and 1  
tablespoon  
or oil to water to assist with cooking to  
prevent rice and pasta from sticking.  
Cook rice or pasta uncovered, stirring  
occasionally to prevent sticking.  
Reduce to a lower setting if water  
boils too quickly.  
14  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Recipes  
Orange Pikelets  
Basic Omelette  
1 cup self raising flour  
2 teaspoons sugar  
1 egg  
6 eggs  
6 teaspoons water  
Salt and pepper, to taste  
1½ tablespoons butter or margarine  
2 teaspoons of melted butter or margarine  
rind of 1 orange  
1. Lightly beat eggs and water together  
in  
½ cup milk  
a bowl. Season to taste. Heat butter in  
in frypan on, setting 4 – 6.  
1. Sift the flour into a bowl, add sugar.  
Make a well in the centre and break  
in the egg. Add the cooled butter,  
orange rind and almost all the milk.  
2. Pour mixture into the frypan and  
cook until set. If using a filling,place  
over half of omelette and fold  
omelette in half. Remove to a heated  
serving plate.  
2. Beat lightly with a wooden spoon until  
the mixture is smooth adding extra  
milk if the mixture is too thick.  
3. Serve immediately.  
3. Heat the frypan on a low heat,  
setting 4 – 6.  
Serving (filling) suggestions:  
Cooked bacon pieces and shallots  
Sliced mushrooms, tossed fresh herbs  
Serves 4  
4. Add spoonfuls of the pikelet mixture to  
the pan, cook until bubbles break the  
surface. Turn pikelets over to cook the  
second side. Remove and serve hot  
or cold with butter, honey or lemon  
butter.  
Makes approximately 15  
15  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pancake Mixture  
Chilli Con Carne  
2 tablespoons oil  
1 cup plain flour  
1 egg  
1 onion, sliced  
1 clove garlic, crushed  
1 green capsicum, sliced  
500g beef mince  
30g melted butter or margarine  
1¼cups milk  
Butter for frying  
1 x 300g can red kidney beans, drained  
2 teaspoons chilli powder  
1 x 440g can tomatoes  
¼ teaspoon oregano  
Salt and pepper, to taste  
1. Sift flour into a basin and make a well  
in the centre.  
2. Pour in the beaten egg and butter  
and add the milk gradually until the  
batter is smooth and free of lumps.  
Stand in a cool place for 1 hour  
before using.  
1. Heat the oil in the frypan on high heat  
3. Lightly grease frypan and heat  
on setting 6 – 8. Pour in sufficient  
batter to make 2 pancakes at a time,  
cook until just browned. Turn and  
brown the other side. Repeat until  
all the batter is used. Fillings may be  
sweet or savoury.  
setting 8 – 10.  
2. Saute the onion, garlic and green  
capsicum until tender. Add the mince  
and brown well.  
3. Add the remaining ingredients and  
reduce heat setting to 6 – 8 and  
simmer for 20 minutes.  
Makes 10 – 12  
Serving suggestion:  
Serving Suggestions:  
Basic pancakes are delicious served  
with the following:  
Serve with taco shells, grated cheese,  
sour cream and chopped tomatoes.  
Serves 4  
* Maple syrup  
* Lemon juice and sugar  
* Raspberry sauce - made with  
pureed raspberries, sugar to taste  
and Grand Marnier  
16  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Curried Apricot Chicken  
Pork Fillets with Dark Plum  
Sauce  
1
3
cup chicken stock  
cup water  
1
1kg pork fillets  
3
1
3  
cup soy sauce  
125g dried apricots  
2
3  
cup tomato sauce  
1 tablespoon oil  
¼ cup hoi sin sauce  
1 onion, cut into wedges  
½ teaspoon coriander  
½ teaspoon cumin  
¼ cup oil  
1 x 825g can dark red plums  
½ cup hoi sin sauce (extra)  
1 tablespoon brown sugar  
½ teaspoon turmeric  
¼ teaspoon cinnamon  
freshly ground black pepper  
4 chicken breast fillets  
1. Trim any fat or sinew from the pieces  
of pork and make 2 – 3 deep vertical  
cuts in each portion without cutting  
right through. Lay the pork pieces  
side-by-side in a shallow container.  
1. In a saucepan bring the chicken stock  
and water to the boil. Turn off the heat  
and add the apricots to soak in the  
hot liquid for approx. 1 hour. Remove  
apricots and liquid.  
2. Mix the soy, tomato and hoi sin sauce  
with the oil, and pour over the pork.  
3. Cover and marinate for 30 minutes.  
2. Heat oil in the frypan on setting 6 – 8.  
4. Drain plums and reserve syrup for  
sauce. Remove the stones roughly  
slice the flesh.  
3. Fry the onion until tender. Stir through  
the spices. Add the chicken, fry until  
golden brown. Return the apricots  
and liquid.  
5. Drain marinade from pork and pat dry  
with paper towelling.  
4. Cover with lid and simmer over a low  
heat setting 4 – 6 for approximately 20  
minutes or until the chicken is tender  
(add extra chicken stock if required).  
6. Brown the pork fillets on high heat,  
setting 8 for approx. 10 minutes.  
7. Reduce heat setting to 6, cook for a  
further 20 minutes or until tender.  
Serving suggestion:  
Serve with steamed rice and a crisp  
green salad.  
8. Baste occasionally with left over  
marinade during cooking.  
Remove from pan, cover with  
foil to keep warm.  
Serves 4  
9. Simmer plums in the frypan on a  
medium heat setting 6 – 8 with  
extra hoi sin sauce, brown sugar  
and reserved plum syrup for 15 – 20  
minutes, stirring often to make a thick  
syrupy mixture. Return pork to pan and  
heat through.  
Serving suggestion:  
Serve with plum sauce, boiled rice  
and steamed bok choy.  
Serves 4  
17  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Vegetable Hash Browns  
Mushroom Steak  
2 potatoes, peeled and grated  
1 zucchini, grated  
4 lean beef steaks (sirloin, rib eye, rump)  
1 tablespoon vegetable oil  
1 small onion, sliced  
2 eggs, lightly beaten  
1 tablespoon vegetable oil  
1 carrot, peeled and grated  
1 tablespoon poppy seeds  
freshly ground black pepper (as desired)  
180g mushrooms, sliced  
½ cup beef stock  
2 tablespoons Worcestershire sauce  
2 tablespoons chopped parsley  
1. Place potatoes, carrot, zucchini,  
poppy seeds and eggs in a bowl. Add  
black pepper and mix well.  
1. Heat the frypan on setting 10. Brush oil  
onto both sides of steak.  
2. To seal, cook steaks 2-3 minutes each  
side. Turn when juices appear on  
uncooked side.  
2. Brush the frypan with oil, and heat on  
setting 4 – 6.  
3. Place spoonfuls of mixture in pan and  
flatten slightly. Cook for 4 – 5 minutes  
each side or until golden.  
3. Remove from heat, rest while making  
sauce. Add onion and mushrooms to  
any pan juices. Cook 1 minute.  
Add Worcestershire sauce and stock.  
Bring to boil, stirring constantly until  
slightly thickened. Add parsley and  
any juices from rested steak.  
Serves 4  
4. Note: steak thickness determines  
cooking time. As a guide: Rare  
remove after sealing; reduce heat  
to setting 6 for medium and cook an  
extra 2 – 3 minutes each side; Well  
Done, 4 – 6 minutes each side.Test  
steak by pressing with tongs. Rare feels  
springy. Medium has some resistance.  
Well done feels quite firm.  
Serving suggestion:  
Serve with steamed vegetables and  
mash potatoes.  
Serves 4  
18  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Beef and Red Wine Casserole  
Stir-Fry Chicken with Oyster  
Sauce  
750g diced lean beef (round, chuck or  
gravy beef)  
600g chicken breast or thigh fillets,  
prepared as strips  
1 tablespoon oil  
1 tablespoon oil  
8 small (pickling) onions  
2 teaspoons crushed garlic  
2 lean bacon rashers, chopped  
250g whole button mushrooms  
¾ cup red wine  
2 tablespoons slivered almonds  
1 teaspoon minced ginger  
1 teaspoon minced garlic  
2 carrots, thinly sliced  
1 red or green capsicum, thinly sliced  
2 small sticks celery, thinly sliced  
2 shallots, chopped  
¼ cup steak sauce  
1. Heat a little of the oil in the frypan  
on setting 10. Fry onions, garlic and  
bacon for 1 – 2 minutes. Remove and  
put aside.  
200g snow peas, trimmed  
1
3  
cup oyster sauce  
2. Heat a little more oil on setting 10.  
Brown beef in small batches, removing  
each batch before adding the next.  
1. Heat half the oil in the frypan on  
setting 10. Stir-fry almonds, ginger and  
garlic 1 minute. Add chicken strips,  
stir-fry a further 2 – 3 minutes. Remove.  
3. Return beef and onion to pan.  
Add remaining ingredients,  
stirring tocombine.  
2. Heat remaining oil in pan on setting  
10. Stir-fry vegetables 1 – 2 minutes.  
4. Cover and simmer gently on setting 2  
to 4 for 11⁄2-2 hours . Stir occasionally.  
Season to taste.  
3. Return almonds, ginger, garlic and  
chicken strips. Stir in oyster sauce,  
allow to heat through 2 – 3 minutes.  
5. Serve with steamed rice or pasta and  
steamed vegetables.  
Serving suggestion:  
Serve with steamed rice.  
Serves 4  
Serves 4  
19  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Roast Lamb Seville  
Chocolate Cake  
1.5kg Leg of lamb or smaller  
Rind of 1 orange, grated  
Pepper  
2 teaspoons white vinegar  
½ cup milk  
1 cup self raising flour  
½ cup caster sugar  
¼ cup cocoa  
1 teaspoon oil  
½ cup orange juice  
1 teaspoon dry mustard  
1 tablespoon honey  
2 tablespoons mint sauce  
1 small butternut pumpkin, cubed  
1 bunch asparagus  
¼ teaspoon bicarbonate of soda  
1 egg  
60g butter, melted  
2
3  
cup cream  
1 tablespoon icing sugar  
1 scorched peanut bar: crumbled  
1. Rub roast with grated rind  
and pepper.  
1. Preheat frypan on setting 10. Grease  
and flour a 20cm round cake tin. Add  
the vinegar to the milk, mix well and  
allow to stand for 5 minutes. Combine  
all dry ingredients and mix until just  
combined. Pour the batter into the  
prepared tin and smooth the top.  
2. Heat oil in frypan on setting 10. Add  
lamb and brown on each side.  
3. Reduce heat to setting 6, cover  
and cook for approx. 1½ hours  
or until desired tenderness.  
Turning meat once.  
2. Place the cake on a small wire rack  
in the banquet frypan, cover with  
the lid; vent closed, and cook for 25  
minutes or until cooked.  
4. In a bowl, combine orange juice,  
mustard, honey and mint sauce. Pour  
over lamb, during the last 15 minutes  
of cooking.  
3. Allow standing for 2 – 3 minutes,  
then turn onto a wire rack and  
cooling completely.  
5. During last 15 minutes of cooking,  
place pumpkin cubes, then  
asparagus in separate pans of boiling  
water. Cook until tender.  
4. Just before serving, whip the cream  
and cut the cake in half horizontally.  
6. Remove lamb and skim pan juices.  
Slice lamb onto warmed plates, spoon  
over pan juices.  
5. Spread the cream over the bottom  
layer, place the top layer on the  
cream, and sprinkle the surface with  
icing sugar.  
Serving suggestions:  
Serve with steamed vegetables  
Serves 4  
20  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Notes  
21  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Notes  
22  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Notes  
23  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Kambrook 12 Month Replacement Warranty  
In Australia, this Kambrook Replacement Warranty  
The Kambrook Replacement Warranty does not  
apply to any defect, deterioration, loss, injury or  
damage occasioned by, or as a result of, misuse  
or abuse, negligent handling or if the product has  
been used other than in accordance with the  
instructions.The Kambrook Replacement Warranty  
excludes breakables such as glass and ceramic  
items, consumable items and normal wear  
and tear.  
does not affect the mandatory statutory rights  
implied under the Trade Practices Act 1974 and  
other similar State and Territory legislation relating  
to the appliance. It applies in addition to the  
conditions and warranties implied by  
that legislation.  
In New Zealand, this Kambrook Replacement  
Warranty does not affect your mandatory statutory  
rights implied under the Consumer Guarantees  
Act 1993 in relation to the appliance. It applies in  
This Kambrook Replacement Warranty is void if  
there is evidence of the product being tampered  
addition to the conditions and guarantees implied with by unauthorised persons.  
by that legislation.  
If the product includes one or a number of  
This Kambrook Replacement Warranty is valid only accessories only the defective accessory or  
in the country of purchase, but other statutory  
warranties may still apply.  
product will be replaced. Subject to your statutory  
rights, in the event of Kambrook choosing  
to replace the appliance, the Kambrook  
Replacement Warranty will expire at the original  
date, i.e. 12 months from the original date  
of purchase.  
This Warranty card and the purchase receipt for this  
product are to be retained as proof of purchase  
and must be presented if making a claim under  
the Kambrook Replacement Warranty. Please note  
that under any applicable statutory warranty you  
In the event that you need some assistance  
are not required to produce these documents, but with your Kambrook appliance, please contact  
may be required to provide a proof of purchase.  
our Customer Service Department on 1300 139  
798 (Australia) or 09 271 3980 (New Zealand).  
Alternatively, visit us on the website at  
www.kambrook.com.au  
Kambrook warrants the purchaser against defects  
in workmanship and material for a period of 12  
months domestic use from the date of purchase  
(or 3 months commercial use).  
Kambrook 12 Month Replacement Warranty  
Your Purchase Record (Please Complete)  
Attach a copy of the purchase receipt  
here.  
Date Of Purchase ________________________________  
Model Number ___________________________________  
Serial Number ____________________________________  
Purchased From __________________________________  
(Please don’t return purchase record  
until you are making a claim)  
Kambrook - New Zealand  
Private Bag 94411  
Botany, Manukau  
Auckland 2141  
New Zealand  
Customer Service Line/Spare Parts  
0800 273 845 or 09 271 3980  
Kambrook - Australia  
Building 2, Port Air Industrial Estate  
1A Hale Street  
Botany NSW 2019  
Australia  
Customer Service Line 1300 139 798  
Customer Service Fax 1800 621 337  
Customer Service Fax 0800 288 513  
Due to continual improvement in design or otherwise, the product you  
purchase may differ slightly from the illustration in this book. Issue 1/10  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Insignia Portable Stereo System NS BIPCD02 User Manual
Intellinet Network Solutions Network Router 150N ADSL2+ User Manual
IOGear Computer Drive GHE225U User Manual
JBL Speaker GTO1204BP D User Manual
JVC CRT Television AV29BF10EES User Manual
Kambrook Toaster KOM2 User Manual
Kanguru Solutions MP3 Player mp3 player and usb flash drive User Manual
Kettler Baby Toy 08838 399 User Manual
KitchenAid Range KESC307 User Manual
Kodak All in One Printer ESP C315 User Manual