Kambrook Fryer KEF16 User Manual

Banquet Frypan  
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KEF16  
Issue 1/03  
Features of your Kambrook Essentials Banquet Frypan  
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1. RemovableTemperature Control  
Probe thermostatically controlled  
with 10 settings.  
5. PanTilt Lever allows the fat and  
juices to drain from the food, ideal for  
low fat cooking.Also makes serving  
gravies and sauces easier.  
2. Easy-Clean Non-Stick Cooking  
Surface for fat free cooking  
6.Adjustable steam vent.  
7. CoolTouch knob.  
3. Glass lid with stainless steel rim  
4. Super Size – 38 x 29.5cm rectangular  
frypan. Extra deep – 78mm.  
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when the temperature selected has been  
reached.The light will cycle on and off  
during the cooking cycle indicating that  
the selected temperature is being  
maintained.  
UsingYour Kambrook  
Essentials Banquet Frypan  
Before First Use  
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.  
Warning: Do not immerse the  
power cord, plug or temperature  
control probe in water or any other  
liquid.  
Do not leave plastic cooking utensils in  
contact with the hot frypan surface while  
cooking.  
Ensure that the frypan socket is fully dry  
before inserting the temperature control  
probe.  
NOTE:This frypan must be used with the  
temperature control probe provided. Do not use  
any other probe or connector.  
Plug the cord into a 230/240 volt power  
outlet and then turn the power on.  
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).  
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  
Dial Setting  
Uses  
Temp. Guide  
Slow cooking casseroles, keeping food warm,  
simmering sauces, basting, bolognaise sauce  
Min – 4  
Simmer/Low  
Cooking steaks, sausages, bacon, eggs, pikelets,  
roast vegetables, pancakes, roasting joints,  
crumbed food, toasted sandwiches, popcorn  
4 – 8  
Medium/High  
High  
8 – 10  
Sealing steaks and roasts, cakes, boil rice, stirfry  
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Care and Cleaning  
Cooking withYour Kambrook  
Banquet Frypan  
Stir-Frying  
Cooking in your non-stick Banquet  
Frypan minimises the need for oil.As a  
result the food does not stick and cleaning  
is easier.Any discolouration that may  
occur will only detract from the  
Recommended temperature probe setting  
9 – 10  
appearance of the frypan and will not  
affect the cooking performance.  
An energy efficient and healthy way of  
cooking foods.The benefit of this cooking  
method is its speed and the flavour of the  
foods.The non-stick cooking surface on  
your Banquet Frypan also means that less  
oil is required for cooking.The cooking  
action for stir frying is a continual tossing  
motion to ensure the food is evenly  
exposed to the heat and cooks quickly  
and evenly in a couple of minutes.  
Before cleaning, turn Banquet Frypan  
control probe to the ‘0’ position, switch  
off at the power outlet and then unplug.  
Remove the Temperature Control Probe  
from the socket of the Frypan.  
To clean the interior and exterior surface  
and glass lid wash in hot soapy water.  
Remove stubborn spots with a plastic  
washing pad or nylon washing brush.  
The Banquet Frypan is completely  
dishwasher safe.  
Stir frying should be carried out using a  
high heat setting.  
Preheat your frypan before adding any  
ingredients, allow the temperature light to  
cycle ‘on’ and ‘off’ several times.This will  
allow the frypan to reach an even high  
temperature.  
Note: Metal scourers will scratch the surface and  
should not be used.  
Warning: Do not immerse the  
power cord, plug or temperature  
control probe in water or any other  
liquid.  
Stir frying is a dry heat cooking method  
and is best suited to tender cuts of meat.  
Timing is a key factor when cooking meat,  
as over cooking will give a tough, dry  
result. Cooking times depend on the size  
and thickness of the cut, as the bigger the  
cut, the more time is needed.  
Warning:After cleaning, make  
sure that the frypan socket is fully  
dry before inserting theTemperature  
Control Probe.  
Removing Discolouration of the  
Non-Stick Surface  
Combine: 2 tablespoons bicarbonate of  
soda, 14 cup household bleach, 1 cup  
water. Pour into the frypan, place lid on  
and simmer for 5 – 10 minutes. Clean in a  
well ventilated area and avoid breathing in  
the vapours.Wash as directed, and  
re-season the frypan before using again.  
In some instances this may not remove  
all the staining.  
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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  
Lean lamb strips prepared from fillet, lamb leg steaks, round or topside  
mini roasts, eye of loin  
Pork  
Veal  
Lean pork strips prepared from leg, butterfly or medallion steaks or fillet  
Eye of loin, fillet, round, rump or topside  
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 slicing easier.  
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.  
Serve stir fried foods immediately to  
retain their crisp texture.  
Sauteing  
Recommended temperature probe setting  
8 – 10  
Stir fry meat strips in small batches  
(approx 200 – 300g) to stop meat  
shedding its juice and ‘stewing’, resulting  
in tougher meat.  
Used for sauteing onions, garlic, spices,  
curry, pastes, herbs, vegetables, meat and  
seafood.  
Shallow Frying  
When adding meat strips to the frypan,  
the strips should sizzle.  
Recommended temperature probe setting  
6 – 8  
Stir fry meat strips for 1 – 2 minutes.  
Any longer will toughen meat.  
Used to crispen and cook foods in a small  
amount of oil.The foods may have already  
been cooked.  
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.  
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 and splattering.  
Peanut oil is traditionally used for stir fry  
Asian style dishes. However other oils  
such as vegetable, canola and light olive  
may be used.  
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Do not move the frypan during heating  
or cooking.  
The Banquet Frypan’s non-stick coated  
surface allows you to reduce the amount  
of oil when cooking.  
Wipe moisture from foods to avoid  
splattering.  
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.  
Cook a few pieces at a time to ensure  
crispness.  
Drain cooked foods on paper towels to  
reduce greasiness.  
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.  
Never leave your frypan unattended or  
unsupervised while shallow frying.  
Allow oil to cool before removing from  
frypan.  
Slow Cooking (braising)  
Vegetable or canola oil is recommended  
for frying.  
Recommended temperature probe setting  
1 – 4  
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.  
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.  
Pan Frying  
Recommended temperature probe setting  
Searing - 10  
Medium heat - 6 – 8  
Always brown and seal meat on setting  
10 before reducing heat to simmer.  
Used for cooking meats, fish, seafood, eggs,  
chicken, sausages.  
Cut meat into 3cm cubes.Trim off any fat.  
Preheat frypan.When heated, add a small  
amount of oil, which prevents the food  
from sticking.  
Cook for approx 112 – 2 hours stirring  
occasionally.  
Recommended cuts for slow cooking (braising)  
Beef Diced blade (boneless), chuck, round, shin, silverside  
Chicken Diced thigh, leg  
Note:  
As the frypan is  
thermostatically  
Lamb  
Veal  
Diced forequarter  
Diced shoulder  
controlled, it will cycle  
on and off during the  
cooking process.  
Pork  
Diced forequarter  
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Add soft or quick cooking vegetables such The Banquet Frypan’s domed lid provides  
as mushrooms, tomatoes, beans or corn in ample room for larger joints of meat and  
the last half hour of cooking.  
poultry.  
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)  
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  
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.  
The Pan Tilt lever makes basting easy by  
allowing the juices to drain to one side of  
the pan.  
Vegetables  
Reduce the temperature to prevent fat  
and juices from splattering.  
Cut into even sized pieces.  
Add to the frypan 40 – 65 minutes before  
serving.  
Position the Pan Tilt Lever and allow the  
juices to drain to the lower end of the  
frypan.  
For crisper vegetables, remove the meat  
and increase the heat for the last few  
minutes of cooking.  
Spoon the juices over the food as desired.  
Roasting  
RoastingTimes  
Recommended temperature probe setting  
4 – 10  
The following times are for dishes that are  
well done.To suit your personal taste,  
these times can be reduced.  
Meat and poultry  
The Banquet Frypan is ideal for roasting  
meat and poultry, as the meat retains the  
flavour and juices.  
Recommended roasting times (well done)  
Pork  
Veal  
30 – 40 minutes/500g after browning  
30 – 40 minutes/500g after browning  
25 – 30 minutes/500g after browning  
Note:  
As the frypan is  
thermostatically  
controlled, it will cycle  
on and off during the  
cooking process.  
Lamb  
Chicken 25 – 30 minutes/500g after browning  
Beef  
25 – 30 minutes/500g after browning  
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Elevate the cake pan or tray from the base  
of the frypan using a small wire rack.  
Toasting Sandwiches  
Recommended temperature probe  
setting 8  
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.  
Up to six sandwiches can be toasted at  
once in the Banquet Frypan. Choose  
fillings which will hold together and not  
spill out of the sandwich.  
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.  
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 12 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.  
Baking  
Your Banquet Frypan can be used for  
baking cakes.  
Preheat the frypan on setting 10, with  
the lid on.  
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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.  
Serve immediately.  
Recipes  
Orange pikelets  
1 cup self raising flour  
2 teaspoons sugar  
1 egg  
Serving (filling) suggestions:  
Cooked bacon pieces and shallots  
Sliced mushrooms, tossed fresh herbs  
Serves 4  
2 teaspoons of melted butter or  
margarine  
rind of 1 orange  
12 cup milk  
Pancake Mixture  
1 cup plain flour  
1 egg  
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.  
30g melted butter or margarine  
114 cups milk  
Beat lightly with a wooden spoon until the  
mixture is smooth adding extra milk if the  
mixture is too thick.  
Butter for frying  
Sift flour into a basin and make a well in  
the centre.  
Heat the frypan on a low heat,  
setting 4 – 6.  
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.  
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.  
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.  
Makes approximately 15  
Basic Omelette  
6 eggs  
Makes 10 – 12  
6 teaspoons water  
Serving Suggestions:  
Basic pancakes are delicious served with  
the following:  
Salt and pepper, to taste  
112 tablespoons butter or margarine  
Lightly beat eggs and water together in  
a bowl. Season to taste. Heat butter in  
in frypan on, setting 4 – 6.  
* Maple syrup  
* Lemon juice and sugar  
* Raspberry sauce - made with pureed  
raspberries, sugar to taste and Grand  
Marnier  
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Chilli Con Carne  
freshly ground black pepper  
4 chicken breast fillets  
2 tablespoons oil  
1 onion, sliced  
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.  
1 clove garlic, crushed  
1 green capsicum, sliced  
500g beef mince  
Heat oil in the frypan on setting 6 – 8.  
1 x 300g can red kidney beans, drained  
2 teaspoons chilli powder  
1 x 440g can tomatoes  
14 teaspoon oregano  
Salt and pepper, to taste  
Fry the onion until tender. Stir through the  
spices.Add the chicken, fry until golden  
brown. Return the apricots and liquid.  
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).  
Heat the oil in the frypan on high heat  
setting 8 – 10.  
Serving suggestion:  
Saute the onion, garlic and green capsicum  
until tender.Add the mince and brown well.  
Serve with steamed rice and a crisp green  
salad.  
Serves 4  
Add the remaining ingredients and reduce  
heat setting to 6 – 8 and simmer for 20  
minutes.  
Pork Fillets With Dark Plum Sauce  
1kg pork fillets  
Serving suggestion:  
13 cup soy sauce  
23 cup tomato sauce  
14 cup hoi sin sauce  
Serve with taco shells, grated cheese, sour  
cream and chopped tomatoes.  
Serves 4  
14 cup oil  
Curried Apricot Chicken  
13 cup chicken stock  
13 cup water  
1 x 825g can dark red plums  
12 cup hoi sin sauce (extra)  
1 tablespoon brown sugar  
125g dried apricots  
1 tablespoon oil  
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 onion, cut into wedges  
12 teaspoon coriander  
12 teaspoon cumin  
12 teaspoon turmeric  
14 teaspoon cinnamon  
Mix the soy, tomato and hoi sin sauce with  
the oil, and pour over the pork.  
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Cover and marinate for 30 minutes.  
Place spoonfuls of mixture in pan and  
flatten slightly. Cook for 4 – 5 minutes  
each side or until golden.  
Drain plums and reserve syrup for sauce.  
Remove the stones roughly slice the flesh.  
Serves 4  
Drain marinade from pork and pat dry  
with paper towelling.  
Mushroom Steak  
Brown the pork fillets on high heat,  
setting 8 for approx. 10 minutes.  
4 lean beef steaks (sirloin, rib eye, rump)  
1 tablespoon vegetable oil  
1 small onion, sliced  
Reduce heat setting to 6, cook for a  
further 20 minutes or until tender.  
180g mushrooms, sliced  
12 cup beef stock  
Baste occasionally with left over marinade  
during cooking. Remove from pan, cover  
with foil to keep warm.  
2 tablespoons Worcestershire sauce  
2 tablespoons chopped parsley  
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.  
Heat the frypan on setting 10. Brush oil  
onto both sides of steak.  
To seal, cook steaks 2-3 minutes each  
side.Turn when juices appear on  
uncooked side.  
Serving suggestion:  
Serve with plum sauce, boiled rice and  
steamed bok choy.  
Remove from heat, rest while making  
sauce.Add onion and mushrooms to any  
pan juices. Cook 1 minute.  
Serves 4  
Add Worcestershire sauce and stock.  
Bring to boil, stirring constantly until  
slightly thickened.Add parsley and any  
juices from rested steak.  
Vegetable Hash Browns  
2 potatoes, peeled and grated  
1 zucchini, grated  
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.  
2 eggs, lightly beaten  
1 tablespoon vegetable oil  
1 carrot, peeled and grated  
1 tablespoon poppy seeds  
freshly ground black pepper (as desired)  
Serving suggestion:  
Serve with steamed vegetables and mash  
potatoes.  
Serves 4  
Place potatoes, carrot, zucchini, poppy  
seeds and eggs in a bowl.Add black  
pepper and mix well.  
Brush the frypan with oil, and heat on  
setting 4 – 6.  
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Beef and red wine casserole  
2 small sticks celery, thinly sliced  
2 shallots, chopped  
750g diced lean beef (round, chuck or  
gravy beef)  
200g snow peas, trimmed  
13 cup oyster sauce  
1 tablespoon oil  
8 small (pickling) onions  
2 teaspoons crushed garlic  
2 lean bacon rashers, chopped  
250g whole button mushrooms  
34 cup red wine  
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.  
Heat remaining oil in pan on setting 10.  
Stir-fry vegetables 1 – 2 minutes.  
14 cup steak sauce  
Return almonds, ginger, garlic and chicken  
strips. Stir in oyster sauce, allow to heat  
through 2 – 3 minutes.  
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.  
Serving suggestion:  
Serve with steamed rice.  
Serves 4  
Heat a little more oil on setting 10. Brown  
beef in small batches, removing each batch  
before adding the next.  
Roast Lamb Seville  
1.5kg Leg of lamb or smaller  
Rind of 1 orange, grated  
Pepper  
Return beef and onion to pan.Add  
remaining ingredients, stirring tocombine.  
Cover and simmer gently on setting 2 to  
4 for 112-2 hours . Stir occasionally.  
Season to taste.  
1 teaspoon oil  
12 cup orange juice  
Serve with steamed rice or pasta and  
steamed vegetables.  
1 teaspoon dry mustard  
1 tablespoon honey  
Serves 4  
2 tablespoons mint sauce  
1 small butternut pumpkin, cubed  
1 bunch asparagus  
Stir-Fry Chicken with Oyster Sauce  
600g chicken breast or thigh fillets,  
prepared as strips  
1 tablespoon oil  
Rub roast with grated rind and pepper.  
2 tablespoons slivered almonds  
1 teaspoon minced ginger  
1 teaspoon minced garlic  
2 carrots, thinly sliced  
Heat oil in frypan on setting 10.Add lamb  
and brown on each side.  
Reduce heat to setting 6, cover and cook  
for approx. 112 hours or until desired  
tenderness.Turning meat once.  
1 red or green capsicum, thinly sliced  
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In a bowl, combine orange juice, mustard,  
honey and mint sauce. Pour over lamb,  
during the last 15 minutes of cooking.  
Allow standing for 2 – 3 minutes, then  
turn onto a wire rack and cooling  
completely.  
During last 15 minutes of cooking, place  
pumpkin cubes, then asparagus in separate  
pans of boiling water. Cook until tender.  
Just before serving, whip the cream and  
cut the cake in half horizontally.  
Spread the cream over the bottom layer,  
place the top layer on the cream, and  
sprinkle the surface with icing sugar.  
Remove lamb and skim pan juices. Slice  
lamb onto warmed plates, spoon over pan  
juices.  
Serving suggestions:  
Serve with steamed vegetables  
Serves 4  
Chocolate Cake  
2 teaspoons white vinegar  
12 cup milk  
1 cup self raising flour  
12 cup caster sugar  
14 cup cocoa  
14 teaspoon bicarbonate of soda  
1 egg  
60g butter, melted  
23 cup cream  
1 tablespoon icing sugar  
1 scorched peanut bar: crumbled  
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.  
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.  
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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 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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