Kambrook KD66B User's Manual
Contents
1. Cooking Time Setting 3 Roast Pork l 2 2 kg Roast Chicken I s 2 kg Rolled Roast Beef I s 2 kg Leg of Lamb Roast I s 2 kg 1 1 hours l 2 1 hours Rare Medium Well Done Medium Well Done l 2 2 hours 1 4 1 hours 134 2 hours 2 h 3 hours 1 4 hours Fried Bacon Setting 5 French Toast Sausages 4 6 minutes 2 4 minutes 10 15 minutes Hamburgers 20mm thick Setting 8 ering Lamb Chops 6 8 minutes 10 20 minutes Setting 10 for 4 minutes then to Setting 8 Chicken Thigh Drumsticks Breast Pork Loin Cutlets Scotch Fillets Guide to roasting Place steaming rack in appliance roasting position and place meat on top Cover and roast according to the chart above Note For golden appearance quickly panfry before steaming Guide to steaming Meat and chicken can also be steamed As moist heat penetrates twice as quickly as dry heat steaming meat or chicken will only take about half the time of roasting Simply place the meat on top of the steaming rack steaming position or steaming tray and add 4 cups of water to the pan for steaming For that special occasion you can use wine up to half Porterhouse Steak Rare 10 25mm thick Minute Steak 3 6mm thick Rare 10 15 minutes Medium Well Done Rare Medium Well Done 10 15 minutes or until cooked 15 20 minutes 20 252. and steam for 10 15 minutes Place in steaming tray and steam for 20 minutes Cabbage Discard wilted leaves keep whole or quartered Place whole on steaming rack and quarters in steaming tray and steam for 10 15 minutes Carrots Scrape or peel and cut off end Keep whole or separate into flowerets Place in steaming tray and steam for 20 minutes Cauliflower Remove leaves and cut off end Keep whole or separate into flowerets Place whole cauliflower on steaming rack and flowerets in steaming tray Steam for 15 20 minutes Celery Remove strings and leaves Cut into 5cm pieces Place in steaming tray and steam for 5 7 minutes Eggplant aubergine Remove stem slice 3cm thick Sprinkle with lemon juice if not using immediately Place in steaming tray and steam for 3 5 minutes Mushrooms Scrub and trim ends Keep whole or quartered Place in steaming tray and steam for 3 5 minutes Capsicum Remove stem and seeds Keep whole or cut as desired Place in steaming tray and steam for 4 6 minute Parsnips Peel and remove tops Cut into quarters or 3cm slices Place in steaming tray and steam for 20 minutes Peas fresh Remove pods Place in steaming tray and steam for 10 12 minutes Peas frozen Place in steaming tray and steam for 5 7 minutes Pumpkin Remove the seeds and cut into small pieces Place in the
3. pumpkin is cooked 4 Combine the oil sesame seeds honey lemon juice and soy sauce in screw top jar Shake well 5 Pour dressing over pumpkin Serve Steamed salmon cutlets with hokkien noodles Serves 2 2 salmon cutlets 150 200g each 300g hokkien noodles 200g snow peas trimmed and cut in strips 2 tablespoons sweet soy sauce tablespoon of sesame oil cup finely chopped green onion cup finely chopped fresh coriander Freshly ground black pepper Fill frypan with 4 cups of water and place the steaming rack in the steaming position Turn the temperature control probe to 10 2 When the water comes to the boil place the salmon in a single layer in the steamer tray and cover with the lid 3 Turn the temperature control probe to 3 4 After 4 min place the hokkien noodles into the steaming tier place the steaming tier onto the frypan and replace the lid 5 Combine all the other ingredients in a bowl 6 After 4 min remove the noodles and salmon Place the noodles into the bowl to combine with the other ingredients 7 Serve the drained noodles onto a plate and top with the salmon grind some black pepper and drizzle the noodle dressing onto the plate Steamed octopus with coriander and ginger Serves 4 kg baby octopus cleaned and cut in half 2 tablespoons freshly squeezed limejuice 2 tablespoons finely grated ginger 2 tablespoons sweet Thai chilli sauce 34 cup fresh coriander lea
4. then turned over and the process is repeated Pan Frying Recommended temperature control setting 4 6 Little or no fat is used depending on the fat content of the food When frying it is important not to crowd the pan food will then stew rather than brown Roasting Recommended temperature control setting 10 amp 3 The meat is first browned in a little fat or oil on No 10 then roasted using the steaming rack roasting position with the temperature control probe on No 3 and the lid on The roast then needs to be and basted occasionally Boiling Recommended temperature control setting 4 Boiling can be a very nutritious way of serving fresh vegetables if it is done properly Always have the water boiling and add some salt before adding the vegetables In order that heat penetrates quickly boil the vegetables in small batches Use the liquid after boiling for soups or gravies Poaching Bain Maire Recommended temperature control setting 4 Both methods are especially good for foods requiring gentle heat for instance eggs quenelles and custards In poaching food is in direct contact with simmering liquid water stock milk etc and in bain marie the food is placed in a heat resistant dish and then partially immersed in water Stand the dish on the steaming rack roasting position to avoid direct contact with the bottom of the Combi Steamer Frypan Steaming Recommended temperature control setting 4
5. Kambrook Safety Welcome to Kambrook and your new Versatile Combi Steamer Frypan At Kambrook we believe that the safe performance of our products 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 READ ALL INSTRUCTIONS THOROUGHLY BEFORE ACTIVATING THE APPLIANCE AND RETAIN THEM FOR FUTURE REFERENCE Ensure that the power source to be used is the same as the voltage requirements of the product Switch off at the power outlet and then unplug and remove the temperature control probe when the appliance is not in use and before cleaning Allow all parts to cool before dissembling for cleaning Never immerse the power cord plug or control probe in any form of liquid Before inserting the temperature control probe into the 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 Do not touch hot surfaces use handles or knobs Do not immerse the cord or temperature control probe in water or any other liquid This appliance is not intended for use by young children or infirm persons without supervision Do not leave the appliance unattended when in use Young children should be supervised to ensur
6. OOK choosing to replace the appliance the guarantee will expire at the original date ie 12 months from the original purchase date 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 For service spare parts or product information in Australia please call KAMBROOK on the Customer Service Line free call 1800 800 634 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 If claiming under this guarantee the product must be returned freight prepaid Attach purchase receipt here MODEL NUMBER SERIAL NUMBER If applicable PURCHASED FROM Please don t return purchase record until you are making a claim 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 Y 2 A 2 lt Y Due to continual improvement in design or otherwise the product you purchase may differ slightly from the illustrations in this book Issue 1 00
7. Steamed food remains moist and succulent and can be carried out without constant attention the water may need to be replenished during long periods of steaming Place the food in steaming tray or stand on the steaming rack steaming position and add 4 cups of water to the frypan base IMPORTANT Remember always replenish with boiling water Remove food as soon as steaming is finished Minimum Moisture or Waterless Cooking Recommended temperature control setting 4 Vegetables cooked this way are nutritious and remain succulent and crisp to the bite The success of this method depends upon efficient heat control so take the time to experiment with your new Combi Steamer Frypan Start by adding two to three tablespoons of water to the pan most vegetables can be cooked without additional water the water that clings to the vegetables after washing is usually sufficient then add the vegetables cover and bring to boil Lower heat immediately and cook until done Alternatively start by frying the vegetables on No 6 in two to three tablespoons of oil for a few minutes Add three tablespoons of water cover and lower the heat so no steam escapes then cook until done Braising and Stewing Recommended temperature control setting 3 The technical difference between a braise and a stew is that in a braise the meat is always cooked covered for instance browning it to form a crust or cover so that meat is c
8. are fully immersible and dishwasher safe If washing by hand use hot soapy water Do not use abrasive cleaners steel wool or scouring pads as these can damage the non stick surface Rinse and dry all parts thoroughly especially the socket where the temperature control probe is inserted To ensure the interior of the socket is fully dry shake out excess water then wipe the interior of the socket with a dry cloth After washing the Combi Steamer Frypan base in the dishwasher condition the cooking surface with cooking oil and a paper towel as the dishwasher is more abrasive than hand washing How to Use Your Versatile Kambrook Combi Steamer Frypan Your Combi Steamer Frypan is designed to cook a complete meal in one appliance The accessories can be stacked or used interchangeably for greater cooking convenience One level Steaming Steaming rack in steaming position Two level Steaming Steaming rack in steaming position inside steaming tray Three level Steaming Frypan in place with steaming tray on top with the Steaming J Rack in steaming lt y position placed in the steaming tray Steaming Smaller Portions of Food 2 Pan dividers are used inside the steaming tray Poaching Steaming rack in roasting position Roasting Steaming rack in roasting position Steaming Bread Steaming rack in roasting position inside steaming tray for greater steam circulation Hints and T
9. cooked 6 While the rice is cooking stir occasionally add more stock if the rice appears to be too dry 7 Slice the cooked chicken add to the risotto with the chopped mixed herbs freshly milled pepper and grated parmesan Serve Tuscan herb chicken Serves 4 x 1 6kg chicken giblets removed 2 tablespoons lemon juice tablespoon fresh white bread crumbs egg Zest of lemon h bunch of sage Tuscan dried herb seasoning Preparation Wash and pat the chicken dry 2 Combine the breadcrumbs egg lemon juice lemon zest and sage leaves to form the stuffing Place the stuffing inside the cavity of chicken 3 Sprinkle the chicken generously with Tuscan seasoning Serve Roasting Using the frypan with the temperature control probe on 8 brown the breast sides of the chicken Remove the chicken 2 Place the steaming rack in the roasting position into the frypan Turn the temperature control probe to 3 Place the chicken onto the steaming rack and replace the lid with the steam vent open UJ Check the chicken every 2 an hour it should be ready after I I hours 4 To check the chicken pierce the thigh with a skewer if the resulting juices are clear the chicken is cooked Orange pikelets Makes approximately 15 cup self raising flour 2 teaspoons sugar egg 2 teaspoons of melted butter or margarine Rind of orange k cup milk Sift the flour into a bowl add
10. e that they do not play with the appliance Always use the appliance on a dry level surface Do not let the cord hang over the edge of a table or counter touch hot surfaces or become knotted Do not place this appliance on or near a hot gas or electric burner or where it could touch a heated oven This appliance is for household use only Do not use this appliance for other than its intended use Do not use outdoors Extreme caution must be taken when using this appliance filled with hot oil or other liquid Do not move during cooking and allow to cool before removing oil or other liquid Regularly inspect the power cord plug and actual appliance for any damage If found damaged in any way immediately cease use of the appliance and return the entire appliance to the nearest authorised Kambrook Service Centre for examination replacement or repair Please call 1800 800 634 for Kambrook Service Centre details Features of your Kambrook Versatile Combi Steamer Frypan N w A VI Frypan Base with non stick surface and heavy duty cool touch phenolic handles for table serving Stainless Steel Steaming Tray with multiple steam holes for maximum efficiency Stainless Steel Domed Lid can be inverted for compact storage Cool Touch Adjustable Steam Vent open for crisper texture or closed for when softer texture is desired Cool touch handles on steaming tray 6 Reversible chro
11. espoon peanut oil 2 440g tins of peeled tomatoes 375g tin of chickpeas Heat the frypan on 10 using the temperature control probe 2 Add the peanut oil and diced beef to the frypan and seal the meat to a goldern brown colour Remove the meat using a slotted spoon 3 Add the onion to the frypan and turn the temperature control probe to 6 Cook the onion for 5 min add the chilli and garlic and cook for a further 2 min 4 Add the curry paste and cook for 3 min add the beef and tomatoes bring the curry back to the boil then turn the temperature control probe to 3 and replace the lid with the steam vent open 5 The curry will take approx s hours to cook it should be checked every h an hour 6 Open the chickpeas and wash them add to the curry when it is cooked check the seasoning 7 Serve with steamed rice and pappadams garnish with chives Kashmire roast lamb Serves 6 x 2kg leg of lamb 2 tablespoons peanut oil teaspoon ground cumin 2 teaspoon grated ginger tablespoon lemon juice 2 cloves garlic crushed cup hot water teaspoon garam masala Trim lamb of fat score surface Combine ginger garlic oil garam masala and ground cumin and lemon juice Rub over lamb 2 Place the temperature control probe into the frypan and turn to 10 when the frypan has reached temperature seal the lamb leg and then remove it UJ Place in the steaming rack in the
12. ight Fish should be washed quickly and garlic vinegar lemon peppercorns or thoroughly to preserve the natural taste cloves etc and a good quality white wine and flavour Avoid overcooking fish when added to the steaming liquid will remember it will continue to cook after it impart extra flavour to the steaming food is placed on a serving dish Allow frozen Reduce the steam liquid and use it as a fish to thaw before steaming for more base for soups or sauces even cooking Seafood Cooking Time at Control Setting 4 Clams small 3 minutes medium large 6 8 minutes 10 12 minutes Crabs small medium large 7 10 minutes 15 minutes 20 25 minutes Fish flat sole fillets round trout steaks 2 5cm thick Lobsters small tails medium large 5 7 minutes 5 7 minutes 10 12 minutes 5 8 minutes 15 minutes 15 minutes 20 minutes 25 minutes Mussels 5 8 minutes Oysters shucked 3 5 minutes small medium large Prawns 4 minutes 6 8 minutes 10 12 minutes Recipes Potato and spinach salad Serves 4 6 800g new potatoes medium Spanish onion finely chopped cup thinly sliced green shallots h bunch English spinach 2 tablespoon freshly snipped chives h cup roasted pine nuts Dressing 3 44 cup Mayonnaise 2 tablespoons sour cream 2 tablespoons le
13. ips All cooking guides and recipe times are to be used as an indication only as the freshness size and cuts etc of vegetables and meats used will vary the cooking times Read recipes over once before starting to cook Have all ingredients at hand before cooking commences Cooking times in the following recipes serve as a guide only The quality of the meat freshness and ripeness of the vegetables the size and the starting temperature of foods could cause the time to vary Foods which overcook easily should be removed form the Combi Steamer Frypan as cooking is finished Try to dry meat poultry or vegetables before adding to hot oil to prevent unnecessary spattering Be sure the water is boiling before food is added for steaming and always replenish with boiling water during steaming Season food after steaming for greater nutrient retention Adjust temperature control probe setting up or down as needed for desired cooking Cooking Guides The thermostatically controlled Combi Steamer Frypan makes it ideal for cooking a Wide variety of foods as the recipes in this book demonstrate By simply adjusting the temperature control you are assured of perfect results every time Shallow frying Recommended temperature control setting 6 8 Less oil is used about 1 5cm for shallow frying and the food is usually cooked at a lower temperature so that a delicious brown crust forms on the underside The food is
14. me plated rack ideal for roasting and steaming 7 2 Pan dividers to separate foods while cooking 8 4 Anti scratch cool touch feet on base 9 Temperature control probe with 10 heat settings gives you accurate temperature control from simmering through to searing and sealing 10 Indicator light cycles on and off during cooking showing that it is maintaining the preset temperature Using Your Kambrook Versatile Combi Steamer Frypan Before first use remove any promotional labels and wash the Combi Steamer Frypan in warm soapy water Rinse and dry thoroughly especially the heat control socket To ensure the interior of the socket is fully dry shake out excess water then wipe the interior of the socket with a dry cloth Although the Combi Steamer Frypan is fully immersible the temperature control probe should never be immersed in water or any liquid Place the Combi Steamer on a level flat surface Condition the non stick surface by applying a thin smear of cooking oil over the surface with a soft cloth or paper towel Set the temperature control probe to O fully anti clockwise Insert the temperature control probe firmly into the socket on the side of the Combi Steamer Frypan Base Then plug the cord into a 230 240 volt power outlet and then turn the power on Always insert temperature control probe into the Combi Steamer Frypan first and then plug the power cord into a power outlet The Kamb
15. minutes 2 minutes 4 minutes 6 minutes 15 20 minutes or until cooked 20 25 minutes or until cooked 10 15 minutes or until cooked 10 15 minutes or until cooked the quantity of liquid The general rule of thumb is to use any good quality red or robust wine for meat and white or light wine for chicken Let your taste be your guide Steaming Vegetables The following vegetables can be successfully steamed in the Combi Steamer Frypan by placing them inside the steaming tray or steaming rack provided Bring 4 cups of water to boil then turn the temperature control probe to Setting 4 before adding the vegetables Always replenish with hot water Note Cooking times will vary based on the size of the vegetables being cooked and personal taste preference Vegetable Steaming Chart Ingredients Preparation Time on Temperature Control Setting 4 Artichoke Asparagus Trim stalks and leaves keep whole Trim stalks cut or leave whole Place in steaming tray or steaming rack and steam for 20 30 minutes Place in steaming tray and steam for 5 7 minutes Beans Remove stem and string cut or leave whole Place in steaming tray and steam for 12 minutes Broccoli Brussels sprouts Remove leaves and ends of tough stalk Keep whole or separate into spears or flowerets Discard wilted leaves and trim ends Place whole broccoli on steaming rack and flowerets in steaming tray
16. mon juice Freshly ground black pepper Fill frypan reservoir with 4 cups of water and place in the metal steaming rack in the steaming position Turn the temperature control probe to 10 2 When the water comes to the boil place the potatoes in a single layer on the steaming rack and cover with the lid 3 Turn the temperature control probe to 4 The potatoes will be ready in approx 20 min 4 To check the potatoes pierce them with a thin skewer If the skewer is easy to insert the potatoes are cooked 5 While the potatoes are cooling wash the spinach let the spinach dry and then cut the leaves into thin strips 6 Slice the potatoes in half while they are still warm combine the dressing ingredients and pour dressing over potatoes add the spinach pine nuts chives onion and shallots 7 Season with freshly ground black pepper and milled rock salt Serve Sesame pumpkin Serves 4 600g pumpkin Queensland Blue or Japanese pumpkin cut into 3cm pieces Dressing 2 tablespoons peanut oil 3 tablespoons toasted sesame seeds tablespoon honey tablespoon lemon juice tablespoon soy sauce Fill frypan reservoir with 4 cups of water and place the steaming rack in the steaming position and place in the pumpkin Turn the temperature control probe to 10 2 When the water comes to the boil cover with the lid 3 Turn the temperature control probe to 4 for 20 25 minutes and or until
17. ooked in steam The meat is usually cooked in one piece and either placed on the steaming rack roasting position above some liquid or over a bed of vegetables The meat for a stew may be browned first if desired but the aim is to extract the flavour from the meat to make a delicious gravy Both methods require gentle simmering in a closed pan Slow Cooking Recommended temperature control setting 3 Cooking at low temperature is particularly beneficial to tougher cuts of meat When cooked the meat merely becomes firm so that is slices evenly without tearing apart There is little shrinkage and juices flavour and nutrition value are retained Another advantage of slow cooking is the convenience factor After a few minutes of initial preparation the food can be left to cook for hours or even a whole day with the minimum of attention And should you wish to speed up cooking at any time simply turn the temperature control probe to No 4 5 Keep Warm Simmer Recommended temperature control setting 2 Food can be kept warm or at a slow simmer for latecomers or second helpings Ideal for heating up buns Table Cooker Recommended temperature control setting 10 4 Present your Combi Steamer Frypan at the table Use a heat resistant mat to protect your table from the heat of the Combi Steamer Frypan for a Hot Rock style dinner or try Mongolian Hot Pot recipes not included Temp Control Setting Meat Type
18. roasting position and add the hot water Place the lamb onto the steaming rack turn the temperature control probe to 3 Cover with frying pan lid Cook until done to the desired tenderness 4 hours basting occasionally 4 Place lamb on serving platter Cover allow to rest for 10 minutes before carving Notes Notes Oy REPL Ga 12 Kambrook 12 Month arman Replacement Warranty KAMBROOK warrants the purchaser against defects in workmanship and 12M material for a period of 12 months from the date of purchase 3 months commercial use 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 KAMBROOK guarantee KAMBROOK reserves the right to replace or repair the appliance within the warranty period 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 This warranty is void if there is evidence of the product being tampered with by unauthorised persons YOUR PURCHASE RECORD Please complete DATE OF PURCHASE If the product includes one or a number of accessories only the defective accessory or product will be replaced In the event of KAMBR
19. rook Combi Steamer Frypan is now ready for use Select the desired heat setting The indicator light will signal that the element is heating up and turn off when the temperature is reached The indicator light will cycle on and off during cooking indicating that the correct temperature is being maintained Adjust setting up or down as needed When cooking is completed turn the dial on the temperature control probe to O and turn power off at the power outlet and then unplug Leave the temperature control probe connected to the Combi Steamer Frypan until cool This appliance must be used with the temperature control probe provided Do not use any other temperature control probe or connector The Temperature Control Probe has 10 heat settings for accurate temperature control from lowest setting simmering through to No 10 for searing and sealing The Indicator light switches off automatically when the correct temperature is reached and will cycle on and off during cooking Maintaining your Kambrook Combi Steamer Frypan Always turn the power off at the power outlet and then unplug the Combi Steamer Frypan and allowing the unit the cool down before disassembling any parts After the unit has cooled down remove the temperature control probe from the socket it can be wiped with a slightly damp cloth but DO NOT immerse the temperature control probe in water or any other liquid The frypan steaming tray and lid
20. steaming tray and steam for 20 25 minutes Potatoes Peel and keep whole or quartered Place whole on steaming rack and qtrs in steaming tray Steam for 20 25 minutes or 10 I5min for quarters Zucchini courgettes Remove blossom and stem ends Cut into 3cm slices Place in steaming tray and steam for 10 12 minutes Method for Steaming Rice METHOD INGREDIENTS COOKING Rice cooked directly in the Combi Steamer Frypan frypan Wash and rinse well Combine cup rice and cup water Put in appliance cover vent closed and bring to boil on Setting 8 then simmer for 20 minutes on Setting 4 Rest for 5 minutes before serving Rice cooked in a heat resistant bowl inside the Combi Steamer Frypan with water for steaming in the frypan base Wash and rinse well Combine cup rice and 1 cup water Put in a litre heat resistant bowl Method for Steaming Chicken Chicken Place on steaming rack cover and bring to boil on Setting 8 then simmer for 20 minutes on Setting 4 Rest for 5 minutes before serving Cooking time on Temperature Control Setting 4 Breast 20 25 minutes Thigh 20 25 minutes Legs drumstick 30 35 minutes Method for Seafood The cooking time of fish and seafood is A handful of fresh herbs a few aromatic based upon thickness rather than on vegetables such as carrots and celery we
21. sugar 2 Make a well in the centre and break in the egg Add the cooled butter orange rind and almost all the milk Mix with a wooden spoon until the mixture is smooth adding extra milk if the mixture is too thick 2 Heat the fry pan turning the temperature control probe to 3 3 Cook spoonfuls of the pikelet mixture until bubbles break the surface 4 Turn pikelets over to cook the second side Remove and serve hot or cold with butter honey or lemon butter Poached eggs Serves cup water 4 teaspoon salt 2 teaspoon vinegar l 2 eggs Place 4 cups of water into the frypan 2 Set the temperature control probe to 10 place the vinegar and salt into the water Bring the water to the boil 3 Break each egg into a cup 4 Gently ease the egg into the boiling water 5 Reduce the temperature control probe to 3 4 and gently simmer for 3 4 minutes Remove the egg from the water with a slotted spoon drain on absorbent paper 6 Serve on toast or on top of your favourite salad NOTE The freshness of the egg is very important to how well it cooks A good poached egg will have the white surrounding the yolk Madras beef curry with tomatoes and chickpeas Serves 4 500g diced beef blade round or chuck steak medium brown onion diced 2 teaspoon minced garlic teaspoon bottled chilli paste l 2 tablespoons madras curry paste Freshly ground black pepper 3 tabl
22. ves tablespoon fish sauce Place the octopus into a bowl add the remaining ingredients and mix well 2 Marinate the octopus for 4 hours in the refrigerator 3 Fill frypan reservoir with 4 cups of water and place the steaming tray on top of the frypan 4 Turn the temperature control probe to 10 5 When the water comes to the boil place the drained octopus into the steaming tier and cover with the lid Keep any left over marinade to place on the octopus when cooked 6 Turn the temperature control probe to 4 for 10 12 minutes and or until octopus is cooked 7 When the octopus is cooked mix with the left over marinade 8 Serve warm with either mixed salad or steamed rice Chicken and mushroom risotto Serves 4 2 x chicken breast fillets 300g tablespoon butter tablespoon olive oil medium onion finely chopped clove garlic crushed cup of sliced button mushrooms 300g arborio rice 3 4 cups chicken stock cup freshly chopped basil and chives h cup of grated Parmesan Freshly ground black pepper Steam the chicken breasts as per the steaming guide 2 Heat the butter and oil in the frypan and lightly saute the onion and garlic Add the rice and mix through until the rice looks shiny 3 Add the chicken stock and bring to the boil 4 Wash the sliced mushrooms and pat dry add to the rice and stock 5 Set thermostat probe to 3 for 30 minutes and or until rice is
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