Kambrook KCP100 User's Manual
Contents
1. HINTS FOR WEIGHING AND MEASURING Care should be taken when weighing and measuring ingredients to achieve accuracy and consistency Recipes in this instruction book have been developed using Australian metric weights and measurements AUSTRALIAN METRIC MEASUREMENTS TEASPOON is frrapiesroon fo C E The New Zealand tablespoon is 5ml less than the Australian tablespoon so care should be taken when measuring ingredients to compensate for the variance For example Australian tablespoon New Zealand tablespoon New Zealand teaspoon NZ METRIC MEASUREMENTS TEASPOON is o frrapiesroonS dS ree SSS Sd Metric weighing scales For consistent results it is recommended that a set of metric weighing scales be used to weigh larger quantities as they provide greater accuracy than measuring cups Tare zero the scales with the container in position then spoon or pour ingredients in until the desired weight is achieved Metric measuring cups and spoons If using graduated metric measuring cups it is important to spoon the dry ingredients loosely into the required cup Do not tap the cup on the bench or pack the ingredients into the cup unless otherwise directed Level the top of the cup with a knife When using graduated metric measuring spoons level the top of the spoon with a straight edged knife or spatula Metric liquid measuring jugs If using a graduated metric measuring jug place jug on2. 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 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 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 X KAMBROOK I2 MONTH REPLACEMENT WARRANTY If the product includes one or a number of accessories only the defective accessory or product will be replaced In the event of Kambrook choosing to replace the appliance the guarantee will expire at the original date i e 12 months from the original date of purchase 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 and Territory legislation For service spare parts or product information in Australia please call KAMBROOK on the Customer Service Line 1300 139 798 For servic
3. 10 11 6 Bake for 10 12 minutes until lightly golden Remove from baking tray and allow to cool completely 7 To make filling combine icing sugar vanilla extract and water in small bowl Mix until smooth 8 Place a small dollop of filling on to the base of one biscuit and sandwich together with another Allow to set Remove from baking tray and allow to cool completely Variation Replace lemon with the same quantity of orange or lime rind and juice SWEET MAPLE TREATS GLUTEN NUT amp EGG FREE Makes 50 approx 125g butter softened teaspoon vanilla extract 1 3 cup maple syrup 1 2 cups 270g rice flour gluten free 2 cup 70g corn flour gluten free Pre heat oven to 180 C 2 Cream butter vanilla and maple syrup until light and fluffy Sift together rice flour and corn flour Fold in dry ingredients until mixture is just combined Assemble Cookie Factory with desired Cookie Disc and fill Dough Barrel with dough mixture Hold Cookie Factory upright in contact with ungreased baking tray Press ON button and hold until cookie forms desired shape and thickness Bake for 8 10 minutes or until lightly golden Remove from baking tray and allow to cool completely 30 5 08 11 48 01 AM RECIPES RECIPES CHOC PEPPERMINT CRISPS GLUTEN FREE Makes 50 approx 125g butter softened cup 105g icing sugar gluten free x 60g egg 2 teaspoon peppermint essenc
4. icing sugar until light and fluffy Sift together plain flour corn flour and custard powder Gradually fold though dry ingredients until mixture is just combined Assemble Cookie Factory with desired Cookie Disc and fill Dough Barrel with dough mixture Hold Cookie Factory upright in contact with an ungreased baking tray Press ON button and hold until cookie forms desired shape and thickness Pre heat oven to 180 C Cream butter and icing sugar until light and fluffy Add lemon rind and juice beat well Sift together plain flour self raising four corn flour and almond meal Gradually fold though dry ingredients until mixture is just combined Assemble Cookie Factory with desired Cookie Disc and fill Dough Barrel with dough mixture Hold Cookie Factory upright in contact with ungreased baking tray Press ON button and hold until cookie forms desired shape and thickness Bake for 10 12 minutes or until lightly golden Variations VANILLA Add teaspoon of vanilla extract during step 2 CHOCOLATE Add 4 teaspoon of vanilla extract during step 2 Add 2 tablespoons cocoa powder during step 3 SPICE Add 2 teaspoon vanilla extract during step 2 Add teaspoon cocoa powder teaspoon cinnamon teaspoon ground ginger 4 teaspoon ground cloves and 4 teaspoon nutmeg during step 3 Decorating idea Dust cookies with icing sugar before serving KCP100_COOKIE FACTORY_FA indd
5. with icing mixture 4 Press ON button to extrude icing Note Cover royal icing with plastic wrap if not in use this prevents the icing hardening and forming a crust BUTTER CREAM ICING 125g butter softened 1 2 cups 210g icing sugar sifted tablespoon milk I Cream butter until light and fluffy Continue to beat and gradually add in icing sugar and milk 2 Assemble Cookie Factory with desired Decorating Tip and fill Dough Barrel with icing mixture 3 Press ON button to extrude icing Variations VANILLA Add 2 teaspoon vanilla extract to creamed mixture CHOCOLATE Add 2 tablespoons cocoa to creamed mixture CREAM CHEESE FROSTING 125g cream cheese softened cup 140g icing sugar sifted Beat cream cheese until light and fluffy Continue to beat and gradually add in icing sugar 2 Assemble Cookie Factory with desired Decorating Tip and fill Dough Barrel with icing mixture 3 Press ON button to extrude icing Variation Add finely grated zest of one lemon lime or orange 30 5 08 11 48 01 AM
6. Locking Disc Shaft position Press and hold the ON Button for Press Disc Dough Barrel 10 x Cookie Discs approximately 10 seconds depending on the 4 x Decoration Tips Disc Tip Adapter and Dough thickness of the dough and the fullness of the F Barrel Cover in warm soapy water Rinse and dr 6 Ins rt the Dough Barrel into the assembly Dough Barrel until Press Disc compresses 10 Continue making cookies with the same SOapy y area aligning the tabs of the Dough Barrel Cookie Disc or to change shapes select a thoroughly with the grooves of the Locking Disc and do ghitowards the bottom of the Dough different Cookie Disc If a new Cookie Disc Press Disc Barrel and it begins to extrude through the bei dand doush ins in th NOTE Never immerse the Main Body or Battery cut out of the Cookie Disc Dough Barrel repeat na 2 4 of Using s Compartment of the Cookie Factory in water or any the Cookie Factory page 4 and proceed other liquid Do not place any part of the Cookie making cookies with the new shape Cookie Factory in the dishwasher 4 Disc l 1 To refill the Dough Barrel when it becomes To assemble the Cookie Factory empty it is necessary to remove the Dough IB c d Barrel and return the Shaft and Press Disc Slide the Battery Compartment open an r back to the original position before adding remove from the Main Body Insert 3 x AA more dough refer to steps 3 4 of page 4 batteries ensure the polarity of each battery ka
7. a flat surface and check for accuracy at eye level 30 5 08 11 48 01 AM RECIPES RECIPES BASIC ALMOND COOKIE Makes 60 approx 50g butter softened 50g margarine Y cup 70g icing sugar x 60g egg cup 100g almond meal 1 4 cups 190g plain flour Pre heat oven to 180 C VANILLA CUSTARD CREAMS Makes 25 approx 125g butter softened cup 35g icing sugar 2 cup 75g plain flour 4 cup 35g corn flour cup 35g custard powder Filling cup 140g icing sugar teaspoon vanilla extract tablespoon hot water CITRUS DELIGHTS Makes 50 approx 125g butter softened 13 cup 45g icing sugar teaspoon finely grated lemon rind 2 teaspoons lemon juice cup 75g plain flour 2 cup 75g self raising flour tablespoon corn flour 4 cup 25g almond meal Cream butter margarine and icing sugar until light and fluffy Add in egg and beat well Sift together almond meal and flour Fold in flour and almond meal mixture one spoonful at a time until smooth dough is formed Assemble Cookie Factory with desired Cookie Disc and fill Dough Barrel with dough mixture Hold the cookie factory upright in contact with an ungreased baking tray Press ON button and hold until cookie forms desired shape and thickness Bake for 10 12 minutes until lightly golden Remove from baking tray and allow to cool before decorating Pre heat oven to 180 C Cream butter and
8. e 2 teaspoon vanilla extract cup 180g rice flour gluten free cup 140g corn flour gluten free cup 35g cocoa Pre heat oven to 180 C 2 Cream butter and icing sugar until light and fluffy Add in egg peppermint and vanilla essence Beat well 3 Sift together rice flour corn flour and cocoa Fold in dry ingredients until mixture is just combined 4 Assemble Cookie Factory with desired Cookie Disc and fill Dough Barrel with dough mixture 5 Hold Cookie Factory upright with in contact with ungreased baking tray Press ON button and hold until cookie forms desired shape and thickness 6 Bake for 8 10 minutes Remove from baking tray and allow to cool completely Decorating idea Melt 250g good quality dark eating chocolate Dip half of each biscuit into chocolate place on non stick baking paper or aluminium foil and allow chocolate to set KCP100_COOKIE FACTORY_FA indd 12 13 ROYAL ICING egg white 1 2 cups 210g icing sugar sifted 4 teaspoon lemon juice Food colouring optional Beat egg whites until just foamy Gradually add icing sugar beating well after each addition Continue to beat until desired consistency then add lemon juice and combine 2 To make different colours separate icing mixture into small bowls Add l 2 drops of the desired food colouring to and stir through 3 Assemble Cookie Factory with desired Decorating Tip and fill Dough Barrel
9. e spare parts or product information in New Zealand please call KAMBROOK New Zealand 0800 273 845 For spare parts phone 0800 273 845 If claiming this guarantee the product must be returned freight prepaid KAMBROOK I2 MONTH REPLACEMENT WARRANTY YOUR PURCHASE RECORD Please complete DATE OF PURCHASE SERIAL NUMBER ummm PURCHASED FROM Attach a copy of the purchase receipt here Please don t return purchase record until you are making a claim Register your warranty at www kambrook com au service asp Kambrook Australia 461 Plummer Street Port Melbourne 3207 Australia 6 O Customer Service Line 1300 139 798 Customer Service Fax 1800 621337 faa 3 Kambrook New Zealand GET MORETHANYOU PAY FOR Customer Service Fax 0800 288 513 Private Bag 94411 Greenmount Auckland New Zealand Customer Service Line Spare Parts 09 271 3980 Due to continual improvement in design or otherwise the product you purchase may differ slightly from the illustration in this book Issue 1 08 KCP100_COOKIE FACTORY_FA indd 2 3 X Q Z nn 2 lt L v GET MORE THAN YOU PAY FOR Cookie Factory 30 5 08 11 47 59 AM KAMBROOK SAFETY and knowledge unless they have been given FEATURES OF YOUR KAMBROOK COOKIE FACTORY supervision or instruction concerning use of the Welcome to Kambrook and your new Cookie appliance by a person responsible for their safety Factory Children shou
10. it l 2 seconds before lifting up the Cookie Factory and moving to a new position on the baking sheet Repeat this process leaving approximately 2cm space between each cookie it is too sticky Refrigerating cookie dough overnight is not recommended 4 Each barrel of dough makes approximately 25 cookies This may vary depending on the recipe used thickness and shape of the cookies being made Note Practice makes perfect with the Kambrook Cookie Factory It may take a few attempts until you achieve the results you desire 4 Re insert the Disc Tip Adapter back on to the Dough Barrel and turn clockwise into the lock position KCP100_COOKIE FACTORY_FA indd 6 7 30 5 08 11 48 01 AM Using the decorating tips Use the Decorating Tips to decorate cookies and other desserts Follow the steps for Using the Cookie Factory and insert your chosen Decorating Tip into the Disc Tip Adapter Fill the Dough Barrel with freshly made icing see recipes page 8 A steady hand and some patience are required when decorating cookies and cakes Practice makes perfect KCP100_COOKIE FACTORY_FA indd 8 9 CARE AND CLEANING It is essential that the Cookie Factory is cleaned after every use to maintain optimal performance Follow these simple steps for cleaning I Turn the Disc Tip Adapter anti clockwise and remove from Dough Barrel 2 Remove Cookie Disc or Decorating Tip from the Disc Tip Adapter 3 Turn the D
11. ld be supervised to ensure that At Kambrook we believe that the safe they do not play with the appliance performance of our products is the first priority O in any consumer product so that you our valued Close supervision is required at all times when customer can confidently use and trust our operating the Cookie Factory near children products Any maintenance other than cleaning should be We ask that any electrical appliance you use performed at an authorised Kambrook Service be operated in a sensible fashion with due care Centre gt and attention placed on the following important 2 re operating instructions IMPORTANT SAFEGUARDS FORYOUR COOKIE FACTORY Carefully read all instructions thoroughly before operating the Cookie Factory and retain them for future reference The Cookie Factory is for household use only Remove and safely discard any packaging material and promotional labels before using the Cookie Factory for the first time Do not place the Cookie Factory on or near a hot gas or electric burner or where it could touch a heated oven Do not place it in direct sunlight Always ensure 3 x AA alkaline batteries are properly inserted into the Cookie Factory before use The appliance will not operate unless properly assembled O Do not use new batteries with old batteries change all batteries at the same time when they run out of power i Always remove the batteries if the Cookie Q Facto
12. oll Before first use Follow sae 5 shg BR P S S E A 5 Turn the Dough Barrel clockwise until it oe Cookie o a fill Dough Barrel the Main Body ah in fully until clicks locksinto postion eae i a into place 6 Insert the Disc Tip Adapter turn clockwise D into the lock position Helpful tips 7 Insert the Dough Barrel Cover ai I Practice makes perfect with the Cookie 2 Insert and align the Locking Disc with the tabs in the assembly area The Cookie Factory is now ready to use Using the Cookie Factory Select one of the Cookie Discs i LI oo Factory It may take a few attempts until you achieve the results you desire 2 For best results only use freshly made dough For best results follow the recipes provided in this instruction booklet page 10 Using store bought refrigerated cookie 2 Remove the Dough Barrel Cover Turn the dough is not recommended for the Cookie Disc Tip Adapter anti clockwise to remove Factory 3 Place the Cookie Disc ridged side facing 3 Refrigerate the dough for 10 15 minutes if downwards into the Disc Tip Adapter When ready to commence making cookies hold the Main Body in an upright position with the base of the Disc Tip Adapter in firm contact with an un greased baking tray Press and hold the ON Button until your desired cookie thickness and shape is formed approximately 4 6 seconds Release the ON Button and wa
13. ough Barrel anti clockwise to remove from the Main Body 4 Hold onto the Press Disc and gently pull to remove the Shaft from the Main Body 5 Turn the Locking Disc anti clockwise and remove it from the Main Body 6 Remove batteries from Battery Compartment before cleaning Main Body 7 Use a damp cloth to wipe the exterior of the Main Body and dry thoroughly Ensure to clean around the assembly area of the main body to remove any dough that may have become lodged Be careful that water does not get into the internals of the Cookie Factory 8 Wash all the attachments Locking Disc Shaft Press Disc Dough Barrel Cookie Discs and or Decoration Tips Disc Tip Adapter and Dough Barrel Cover in warm soapy water It may be necessary to use a soft brush to remove dough lodged in crevices of the attachments 9 Rinse well and dry thoroughly NOTE Never immerse the Main Body or Battery Compartment in water or any other liquid NOTE Do not wash any parts or accessories of the Cookie Factory in dishwasher NOTE Clean the Cookie Factory immediately after use It is difficult to clean of dough has dried and hardened Storage Always remove the batteries before storing if the Cookie Factory will not be used for an extended period of time Store the Cookie Factory out of direct sunlight Note The Hanging Loop makes storing the Cookie Factory easy and convenient Hang on a hook in a safe place such as a kitchen cupboard
14. ry will not be used for an extended period of time Ensure batteries are disposed of correctly Keep the appliance clean Refer to care and cleaning page 8 I Hanging loop 7 Disk Tip Adapter Do not use harsh abrasives or caustic cleaners 2 Battery Compartment 3 x AA batteries 8 Locking Disk when cleaning this appliance PERES Sega 3 ON Button 9 Cookie Discs fn aes a Hale z P by De 4 Main Body 10 Decoration Tips including children with reduced physical sensory or mental capabilities or lack of experience 3 Press Disc Ble share nor shown 6 Dough Barrel 12 Dough Barrel Cover not shown 4 5 KCP100_COOKIE FACTORY_FA indd 4 5 30 5 08 11 47 59 AM OPERATING YOUR KAMBROOK 3 Insert the Shaft fully into the Main Body until Turn the Dough Barrel anti clockwise to COOKIE FACTORY the Press Disc sits flush against the Locking unlock and remove from Main Body Disc Fill the dough barrel with freshly made A cookie dough see recipes page 10 using Before first use a spatula Remove and safely discard any packaging material Re attach the Dough Barrel into the and promotional labels assembly area aligning the tabs of the Dough Barrel with the grooves of the Locking Disc Wipe the outside of the cookie factory main and Press Disc Turn the Dough Barrel body with a soft damp cloth and dry thoroughly 4 clockwise until it locks into position i Hold the main body firmly in an upright Wash all of the attachments
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