Kambrook Oven KS200 User Manual

Ezy-Steam  
Food Steamer  
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KS200  
Issue 1/00  
FEATURES OFYOUR KAMBROOK EZY-STEAM  
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1. 60 minute timer with auto off and  
sounding bell  
5. Rice/sauce cooker bowl (not shown)  
6. Lid  
2.‘On’ indicator light  
3. 3-litre steamer bowl  
4. 2-litre steamer bowl  
7. Juice collection tray  
8.Water reservoir  
9. Element protection cover  
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Note: Only use clean water in your steamer.  
Do not use wine, stock or other liquids.  
UsingYour Ezy-Steam Food  
Steamer  
Place the juice collection tray on top of  
the unit.  
Before first use remove any promotional  
labels and wash the removable steamer  
bowls, rice/sauce bowl, lid, juice collection  
tray in warm soapy water, rinse and dry  
thoroughly, also wipe the inside of the  
water reservoir.  
Place food inside of the steamer bowls  
and/or rice/sauce bowl and place on top  
of the unit and place the lid on top.  
Plug the appliance into a 230/240 volt  
power outlet and switch on.  
Do not immerse the cord or steamer  
body in water or any other liquid.  
Turn the timer dial to the desired cooking  
time - this will activate the steamer and  
the “power” light will illuminate.Within 30  
seconds steam will start to be produced.  
After cooking time has lapsed the unit will  
switch off, sounding a bell and the  
Remove the steamer bowls from the top  
of the unit and ensure that the element  
protection cover is in place by aligning the  
three holes in the element protection  
cover with the three protruding nubs  
around the element and push on until the  
cover is firmly in place.  
“power” indicator light will turn off.  
Caution:Always take care when lifting  
the steamer bowls and juice collection  
tray, as the steam and water condensation  
can cause burns.  
Note:The large (3-litre) bowl must be used if you  
are steaming in only one bowl and the smaller  
bowl can be added during the steaming process  
when food needs less steaming time. Heavier foods  
or foods that take longer to cook should be placed  
on the lower steamer basket as this gets a higher  
concentration of steam.  
Pour water into the water reservoir, up to  
the maximum marking “HI FILL” found on  
the inside of the water reservoir. If you  
are cooking for a long period of time  
ensure that the water level does not fall  
below the minimum “LO FILL” mark.  
Switch off at the power outlet and then  
unplug, allow the Kambrook Ezy-Steam to  
cool down before cleaning.  
During cooking avoid unnecessary  
removing of the lid and steamer baskets,  
as steam will escape.  
“LO FILL”  
“HI FILL”  
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MaintainingYour Ezy-Steam  
Food Steamer  
Always turn the power off at the power  
outlet and unplug the steamer and allow  
the unit to cool down before  
Caution: Do not immerse  
steamer body, power cord or plug in  
water or any other liquid as this may  
cause electrocution.  
disassembling any parts.  
Wash the removable steamer bowls,  
rice/sauce bowl, lid, juice collection tray  
and element protection cover in warm  
soapy water, rinse and dry thoroughly.  
Discard the remaining water in the water  
reservoir and wipe the interior with a  
damp cloth and dry thoroughly.  
Do not place any part of the steamer  
including steamer and rice bowls in a  
dishwasher.  
Do not use abrasive cleaners, steel wool  
or scouring pads as these can damage the  
surface and the element.  
The steamer body can simply be wiped  
over with a damp cloth and then dried.  
Mineral deposits may accumulate on the  
Heating Element. It is recommended to  
descale the steamer regularly to prolong  
the life of your appliance.  
Prepare a solution of 2 cups of water, 1  
tablespoon of lemon juice or white vinegar.  
Pour the solution into the water reservoir  
and place steamer bowl and lid on top.  
Turn the steamer on for approximately 15  
minutes. Remove the lid and clean as  
usual. If excess scale has built up, repeat  
the process.  
Note: If food with a strong odour, such as fish has  
been steamed, the above procedure can be  
followed with steamer and rice bowls in position to  
ensure the odour is not transferred to the next  
steaming session.  
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GREEN BEANS AND  
MUSHROOM SALAD  
Serves 4  
KAMBROOK STEAMER  
All recipes assume that the proceeding  
assembly instructions have been followed,  
eg after filling water reservoir the drip  
tray is placed then the steamer bowl/s.  
400g baby green beans, trimmed and cut  
in half  
150g button mushrooms  
2 tablespoons balsamic vinegar  
1/4 cup olive oil  
WARM POTATO SALAD  
Serves 4-6  
800g new potatoes  
2 teaspoons grain mustard  
Freshly ground black pepper  
1 medium Spanish onion, finely chopped  
3/4 cup thinly sliced celery  
150g salami, finely chopped  
2 tablespoon freshly snipped chives  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place beans in the steamer. Cover  
with lid.  
Dressing  
3/4 cup mayonnaise  
2. Set steamer dial to 10 - 12 minutes.  
After 7 minutes of cooking, remove lid and  
place the smaller steamer bowl, filled with  
mushrooms, on top of the larger steamer  
bowl. Cover with lid and continue cooking  
for the remaining 3-5 minutes and/or until  
beans and mushrooms are cooked. Serve.  
2 tablespoons sour cream  
1 1/2 tablespoons lemon juice  
Freshly ground black pepper  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place potatoes in a single layer in the  
steamer. Cover with lid.  
3. Combine vinegar, oil, mustard and  
pepper in a screw top jar. Shake well.  
4. Pour dressing over prepared beans and  
2. Set steamer dial to 25 minutes and/or  
mushrooms or toss to combine. Serve.  
until potatoes are cooked.  
3.Allow potatoes to cool slightly and cut  
in half. Combine with onion, celery, salami  
and chives.  
4. Combine dressing ingredients.  
5. Pour dressing over potatoes, season  
with freshly ground black pepper. Serve.  
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SESAME PUMPKIN  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place chicken in the steamer. Cover  
with lid.  
Serves 4  
600g pumpkin, skin pumpkin, cut into  
3cm pieces  
2. Set steamer dial to 25 minutes and/or  
until chicken is cooked.  
2 tablespoons peanut oil  
3 tablespoons toasted sesame seeds  
1 tablespoon honey  
3. Heat butter in saucepan and lightly  
sauté onion and garlic.Add stock and  
bring to the boil.  
1 tablespoon lemon juice  
1 tablespoon soy sauce  
4. Place rice into the rice/sauce cooker  
bowl, pour over hot stock mixture. Place  
inside large steamer bowl. Cover with lid.  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place pumpkin in a single layer in the  
steamer. Cover with lid.  
5. Set steamer dial to 30 minutes and/or  
until rice is cooked.  
6. Stir through herbs, season with pepper.  
Serve with sliced chicken breast.  
2. Set steamer dial to 20 - 25 minutes  
and/or until pumpkin is cooked.  
DIM SIMM WITH CITRUS  
THAI SAUCE  
Serves 4  
3. Combine oil, sesame seeds, honey,  
lemon juice and soy sauce in screw top jar.  
Shake well.  
2 packets mini dim sim  
4. Pour dressing over pumpkin. Serve.  
Dipping sauce  
1/4 cup fresh lemon juice  
CHICKEN RISOTTO  
Serves 4  
2 tablespoons fish sauce  
2 x chicken breast fillets (400g)  
1 tablespoon butter  
1 tablespoons sweet Thai chili sauce  
1 tablespoon finely chopped coriander  
1 medium onion, finely chopped  
1 clove garlic, crushed  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place dim sim in the steamer. Cover  
with lid.  
1 1/2 cups chicken stock  
1/4 cup freshly chopped mixed herbs  
Freshly ground black pepper  
2. Set steamer dial to 10 minutes and/or  
until dim sim is cooked.  
3. Combine sauce ingredients in a bowl.  
Serve with cooked dim sim.  
7
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TOMATO AND BASIL RAVIOLI  
PESTO RICE  
Serves 4  
Serves 4  
375g packet Fresh Ravioli pasta  
1 cup spicy Italian cooking sauce  
1 tablespoon finely chopped basil  
Freshly ground black pepper  
1 cup uncooked white rice  
1 small onion, finely chopped  
1 cup water  
1 tablespoon pesto sauce  
1/4 teaspoon salt  
Freshly grated Parmesan cheese  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place ravioli in the steamer. Cover  
with lid.  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place the rice/sauce cooker bowl,  
containing rice, onion, water, pesto and  
salt, inside. Cover with lid.  
2. Set steamer dial to 20-30 minutes  
and/or until ravioli is cooked.Turn  
occasionally during cooking.  
2. Set steamer dial to 35-40 minutes  
and/or until is cooked.  
3. Combine in the rice/sauce cooker bowl; 3. Stir well once cooked. Serve.  
Italian cooking sauce, basil and freshly  
HONEY SOY CHICKEN  
Serves 4-6  
ground black pepper place inside smaller  
steamer bowl.With 5-7 minutes remaining  
in the steaming of the ravioli remaining,  
remove lid and place the smaller steamer  
bowl on top of the larger steamer bowl.  
Cover with lid and continue cooking for  
the remaining time and/or until the ravioli  
is cooked and sauce is warmed through.  
1kg chicken drumsticks (approximately 6)  
1/2 cup honey and soy marinade  
2 teaspoons sweet Thai chili sauce  
Preparation  
4. Stir sauce through the ravioli. Serve  
with Parmesan cheese.  
1. Remove skin from chicken  
2. Combine honey and chilli sauce  
3. Marinate chicken for 3-4 hours or  
overnight, turn occasionally  
Steaming  
4. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place chicken. Cover with lid.  
5. Set steamer dial to 40-50 minutes  
and/or until chicken is cooked. Serve.  
8
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TUSCAN HERB CHICKEN  
1 x 1.3kg chicken, giblets removed  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place fish in a single layer in the  
steamer. Cover with lid.  
2 tablespoons lemon juice, reserve  
lemon halves  
2. Set steamer dial to 10-12 minutes  
and/or until fish is cooked  
Tuscan dried herb seasoning  
3. Combine parsley olive oil, grapefruit,  
olives and capers in a bowl mix well.  
Season with pepper.  
Preparation  
1.Wash and pat the chicken dry.  
2. Place lemon halves inside the cavity of  
4. Pour parsley mixture over fish. Serve on  
chicken.  
top of mashed potato  
3. Pour over lemon juice over the chicken  
and sprinkle generously with Tuscan  
seasoning.  
5. Set steamer dial to 10 - 12 minutes.  
After 7 minutes of cooking, remove lid and  
place the smaller steamer bowl, filled with  
mushrooms, on top of the larger steamer  
bowl. Cover with lid and continue cooking  
for the remaining 3-5 minutes and/or until  
beans and mushrooms are cooked. Serve.  
Steaming  
4. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place chicken breast side up. Cover  
with lid.  
CITRUS PRAWNS AND SNOW PEAS  
Serves 4  
5. Set steamer dial to 60 minutes and/or  
until chicken is cooked.  
800g green prawns, peeled  
200g snow peas, trimmed and cut in half  
50g butter  
STEAMED BLUE EYE COD WITH  
PARSLEY AND OLIVES  
Serves 4  
1 tablespoon lemon zest  
4 x 150g pieces of Blue Eye or Ling Sea Perch  
3/4 cup Italian parsley, roughly chopped  
1/4 cup olive oil  
1/4 cup finely chopped green onion  
1/4 cup finely chopped fresh coriander  
Freshly ground black pepper  
1 grapefruit, peeled and cut into pieces  
2 tablespoon chopped black olives  
2 teaspoons capers washed  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place prawns in a single layer in the  
steamer. Cover with lid.  
Freshly ground black pepper  
4 potatoes, mashed  
2. Set steamer dial to 10 - 12 minutes.  
After 5 minutes of cooking, remove lid and  
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place the smaller steamer bowl, filled with  
snow peas, on top of the larger steamer  
bowl. Cover with lid and continue cooking  
for the remaining 5 minutes and/or until  
prawns and snow peas are cooked.  
MEATBALLS  
Serves 4  
500g lean beef mince  
1 clove freshly crushed garlic  
1 teaspoon mixed dried herbs  
1/2 teaspoon ground oregano  
1 small onion, grated  
3.While steaming, heat butter in saucepan,  
add lemon zest, green onion, and  
coriander. Season with pepper.  
4. Pour butter mixture over cooked  
prawns and snow peas. Serve.  
1 egg, lightly beaten  
2 tablespoons freshly chopped parsley  
2 tablespoons fresh breadcrumbs  
Freshly ground black pepper  
600ml pre-prepared pasta sauce,  
THAI STEAMED OCTOPUS  
Serves 4  
1 kg baby octopus, cleaned  
2 tablespoons freshly squeezed lime juice  
2 teaspoons fish sauce  
Preparation  
2 tablespoons sweet Thai chili sauce  
1. Combine mince, herbs, spices, onion,  
egg, breadcrumb and season with pepper.  
3/4 cup freshly coriander leaves, roughly  
chopped  
2. Mix well using 1 tablespoon of mixture,  
and wet hands shape into firm balls.  
Steaming  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place octopus in a single layer into  
the steamer. Cover with lid.  
3. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place meatballs in the steamer. Cover  
with lid.  
2. Set steamer dial to 10-12 minutes  
and/or until octopus is cooked  
4. Set steamer dial to 20 minutes.After 10  
minutes of cooking, remove lid and place  
the smaller steamer bowl, containing the  
rice/sauce cooker bowl filled with pasta  
sauce, on top of the larger steamer bowl.  
Cover with lid and continue cooking for  
the remaining 10 minutes and/or until  
meatballs are cooked and sauce is warmed.  
3. Combine lime juice, sauces and  
coriander in a bowl.  
4. Pour dressing over cooked octopus or  
stir to combine. Serve.  
5. Pour sauce over meatballs. Serve.  
10  
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STEAMED FRUIT PUDDING  
Serve 6 -8  
QUICK AND EASY CHOCOLATE  
CAKE  
Serves 6-8  
1kg mixed dried fruit  
1 cup plain flour  
125g chocolate, melted  
125g butter  
1/2 cup sugar  
4 eggs, lightly beaten  
1/3 cup castor sugar  
1/2 cup plain flour  
1 teaspoon baking powder  
1/2 teaspoon cinnamon  
1/2 teaspoon mixed spice  
125g butter, melted  
2 eggs lightly beaten  
1/2 cup milk  
Preparation  
1/3 cup rum, brandy or fresh orange juice  
1. Separate the eggs. Cream butter and  
sugar until light and fluffy.  
Preparation  
2. Combine creamed ingredients with  
remaining ingredients mix well, until well  
combined do not over stir or over beat.  
1. Combine fruits and dry ingredients in a  
large bowl, add all liquid ingredients and  
mix well.  
3. Line the rice/sauce cooker bowl with  
plastic wrap or greaseproof paper, pour  
cake mixture into the bowl and cover with  
plastic wrap.  
2. Place into a 6 cup capacity bowl or large  
bowl, cover with greaseproof paper and foil.  
Steaming  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place filled bowl, inside. Cover with lid.  
Steaming  
1. Fill water reservoir to “HI FILL” and  
place the large steamer bowl onto the  
unit. Place bowl cooker bowl, filled with  
cake mixture, inside. Cover with lid.  
2. Set steamer dial to 60 minutes and/or  
until pudding is cooked, check after 30  
minutes to ensure that moisture is present.  
2. Set steamer dial to 40 minutes and/or  
3. Remove cake from bowl. Serve with  
until cake is cooked.  
poached fruits and custard.  
3. Remove cake from bowl. Serve cool.  
11  
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KAMBROOK STEAMING CHART  
VEGETABLES  
1. Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.  
2. Smaller pieces of vegetables will steam faster than larger pieces.  
3. Below are the estimated times that steaming should take, personal preference, the  
freshness, the quality and size will effect how quickly ingredients will take to steam.  
Adjust water amounts and cooking times as desired.  
4. Steaming time will decrease, if steaming smaller portions.  
5. Frozen vegetables always should be thawed before steaming to ensure even cooking,  
and optimum results being achieved.  
6. If steaming frozen vegetables, always separate or stir after 10-12minutes.  
TYPEVEGETABLE  
WEIGHT /  
TIMETO COOK  
MEASUREMENT  
APPROXIMATLEY  
Asparagus, spears  
Artichokes, whole  
Beans, cut or whole  
500g  
15-16 minutes  
40 minutes  
18 minutes  
25 minutes  
30 minutes  
15 -20 minutes  
15 -20 minutes  
25 minutes  
15 minutes  
10 minutes  
20 minutes  
20 minutes  
20 minutes  
15 minutes  
6-8 minutes  
10 minutes  
10 minutes  
10 minutes  
15 minutes  
35 minutes  
35 minutes  
10 minutes  
15 minutes  
20 minutes  
25-30 minutes  
500g (Approximatley 4)  
250g  
500g  
500g  
500g  
500g  
500g  
500g  
Beetroot  
Broccoli  
Bok Choy  
Brussel Sprouts  
Cabbage  
Celery  
250g  
500g  
500g  
Carrots, thinly sliced  
Cauliflower  
Corn, whole  
Eggplant  
Mushrooms  
Onions  
Parsnips  
Peas  
Capsicums  
Potatoes, whole chats  
Sweet Potato  
Spinach  
500g (Approximatley 4)  
500g  
500g  
250g (Sliced)  
250g  
500g  
500g (Approximatley 4)  
500g  
500g  
250g  
500g  
500g  
500g  
12  
Squash  
Turnips  
All frozenVegetables  
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RICE, GRAINS AND CEREALS  
To cook the rice in the Kambrook steamer follow these simple suggestions.  
1.Wash rice under cold running water until rice water runs clear.  
2. Place rice and water into the rice cooker bowl.  
3. Cover with the lid and set the timer.  
4.To produce firmer rice, slightly decrease the water specified in the rice cooker bowl.  
5. For softer rice slightly increase water quantity.  
6. Rice may be seasoned with salt, pepper or butter after steaming.  
VARIETY  
CUPS OF  
RICE  
CUPS OF  
WATER  
APPROXTIME IN  
IN MINUTES  
Brown  
- Regular  
- Quick  
1/2 cup  
1/2 cup  
1 cup  
1 cup  
1 cup  
2 cups  
40 minutes  
35 minutes  
45-50 minutes  
Long Grain,  
Wild Rice  
Instant (prepared packet)  
1 cup  
1 cup  
1 cup  
1 1/2 cups  
1 1/2 cups  
1 1/2 cups  
10-15 minutes  
35-40 minutes  
40 minutes  
White  
- Regular  
- Long Grain  
GRAINS AND CEREALS  
VARIETY  
METHOD  
APPROXTIME IN  
MINUTES  
Oats  
1/2 cup oats with 1 cup  
water into rice cooker  
bowl  
15 minutes  
Cracked Wheat  
1 cup cracked wheat with 25-30 minutes  
1 1/2 cups of water. Place  
into the steaming tray,  
then put the lid on and  
set the timer.  
13  
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SEAFOOD  
1. For the steaming chart below the steaming guidelines are for fresh, frozen and fully  
thawed seafood.  
2.Always clean and prepare fresh seafood and fish before steaming.  
3. Most seafood cooks very quickly. Steam in small portions or in amounts as specified  
below in chart.  
4. Steam fish fillets in rice bowl to assist with not overcooking or juices escaping.  
5.Adjust steaming times accordingly to various textures and sizes.  
VARIETY  
WEIGHT / SIZE  
APPROXIMATE  
COOKING TIME  
Crab - Whole  
- Pieces  
Clams, Pippies  
Lobster - Tails  
- Halved  
500g  
8 pieces  
500g  
4 tails  
500g  
1kg  
25 minutes  
10 minutes  
10-15 minutes  
15-20 minutes  
25-30 minutes  
40 minutes  
- Whole  
Mussels (Shell)  
500g  
1 kg  
500g  
500g  
250g - 375g  
250g - 375g  
500g  
15 minutes  
20 minutes  
15 -20 minutes  
10 minutes  
10 minutes  
10 minutes  
8 minutes  
Oysters (Shell)  
Scallops (shucked )  
Prawns - Shelled  
Fish  
- Whole  
- Dressed  
- Fillets  
- Steaks / Cutlets  
500g  
8 minutes  
MEAT  
VARIETY  
Beef  
WEIGHT /  
SIZE PIECES  
APPROXIMATE  
COOKING TIME  
- Hamburgers  
- Meatballs  
500g  
500g  
1.3 kg  
500g  
400g  
500g  
500g  
20 minutes  
15 minutes  
60 minutes  
30 minutes  
25 minutes  
15 minutes  
20-25 minutes  
Chicken - Whole  
- Pieces  
- Breast  
Hot Dogs  
Sausages  
14  
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EGGS  
The following are some handy guidelines when cooking eggs in the Kambrook steamer.  
The steamer is ideal for steaming/boiling, poaching and scrambling eggs.  
For boiled eggs  
- Using the steamer tray, eggs may be cooked in the shell to give the same results as  
boiling eggs.  
Caution: Do not boil eggs in the water reservoir.  
For poached eggs  
- Crack into individual sized heatproof dishes with a little water.  
For scrambled eggs  
- Prepare in the rice/sauce bowl, with milk and seasonings.  
Note: Large eggs will require slightly longer cooking times.  
TYPE  
QUANTITY /  
SIZE PIECES  
APPROXTIME IN  
MINUTES  
Steamed/Boiled - Soft  
- Hard  
Poached  
1-12  
8 minutes  
10-12 minutes  
10-15 minutes  
15 minutes  
Scrambled  
6 eggs with milk and  
seasoning  
15  
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Notes  
16  
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Notes  
17  
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Notes  
18  
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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 Practises Act 1974  
and State 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 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.  
For service, spare parts or product  
information in New Zealand, please  
call KAMBROOK New Zealand, Mono  
Place, Ellerslie,Auckland.  
Phone 0800 253 007, FAX 0800 263 001.  
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 purchase receipt here.  
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record  
unless you are making a claim  
PURCHASED FROM ___________________________
19  
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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) Mono Place Ellerslie,Auckland, New Zealand  
Customer Service Line/Spare Parts 0800 253 007 Customer Service Fax 0800 263 001  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the one illustrated in this book. Issue 1/00  
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