Kambrook BANQUET KEF170 User's Manual
Contents
1. 8 3 Fry the onion until tender Stir through the spices Add the chicken fry until golden brown Return the apricots and liquid 4 Cover with lid and simmer over a low heat setting 4 6 for approximately 20 minutes or until the chicken is tender add extra chicken stock if required Serving suggestion Serve with steamed rice and a crisp green salad Serves 4 Pork Fillets with Dark Plum Sauce 1kg pork fillets Y Cup soy sauce 2 a cup tomato sauce Ya cup hoi sin sauce Ya cup oil 1 x 825g can dark red plums Ye cup hoi sin sauce extra 1 tablespoon brown sugar 1 Trim any fat or sinew from the pieces of pork and make 2 3 deep vertical cuts in each portion without cutting right through Lay the pork pieces side by side in a shallow container 2 Mix the soy tomato and hoi sin sauce with the oil and pour over the pork 3 Cover and marinate for 30 minutes 4 Drain plums and reserve syrup for sauce Remove the stones roughly slice the flesh 5 Drain marinade from pork and pat dry with paper towelling 6 Brown the pork fillets on high heat setting 8 for approx 10 minutes 7 Reduce heat setting to 6 cook for a further 20 minutes or until tender 8 Baste occasionally with left over marinade during cooking Remove from pan cover with foil to keep warm 9 Simmer plums in the Banquet Frypan on a medium heat setting 6 8 with extra hoi sin sauce brown sugar and reserved plum syrup for2. The Banquet Frypan s domed lid provides ample room for larger joints of meat and poultry Preheat the Banquet 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 alll sides Position the lid After browning turn the dial to setting 4 6 cooking the meat as desired 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 Banquet Frypan Vegetables Cut into even sized pieces Add to the Banquet Frypan 40 65 minutes before serving For crisper vegetables remove the meat and increase the heat for the last few minutes of cooking Roasting Times The following times are for dishes that are well done To suit your personal taste these times can be reduced Recommended roasting times well done ron 30 40 minutes 500g after browning 30 40 minutes 500g after browning 25 30 minutes 500g after browning 25 30 minutes 500g after browning 25 30 minutes 500g after browning NOTE As the Banquet Frypan is thermostatically controlled it will cycle on and off during the cooking process 13 Cooking with Your Kambrook Banquet Frypan continued Toasting Sandwiches Recommended Temperature Probe setting 8 Up to six sandwiches can be toasted at once in the Banquet Frypan Choose fillings which will hold together and not spill out of
3. greasiness Never leave your Banquet Frypan unattended or unsupervised while shallow frying Allow oil to cool before removing from Banquet Frypan Vegetable or canola oil is recommended for frying 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 Cooking with Your Kambrook Banquet Frypan continued Pan Frying Recommended Temperature Probe setting Searing 8 10 Medium heat 6 8 Used for cooking meats fish seafood eggs chicken sausages Preheat Banquet Frypan When heated add a small amount of oil which prevents the food from sticking The Banquet Frypan s non stick coated surface allows you to reduce the amount of oil when cooking Alternatively brush whole meat cuts eg Steaks chicken breast fish fillet with small amount of oil before pan frying rather than adding oil directly to the pan 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 Slow Cooking braising Recommended Temperature Probe setting 1 4 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
4. 15 20 minutes stirring often to make a thick syrupy mixture Return pork to pan and heat through Serving suggestion Serve with plum sauce boiled rice and steamed bok choy Serves 4 17 Vegetable Hash Browns 2 potatoes peeled and grated 1 zucchini grated 2 eggs lightly beaten 1 tablespoon vegetable oil 1 carrot peeled and grated 1 tablespoon poppy seeds Freshly ground black pepper as desired 1 Place potatoes carrot zucchini poppy seeds and eggs in a bowl Add black pepper and mix well 2 Brush the Banquet Frypan with oil and heat on setting 4 6 3 Place spoonfuls of mixture in pan and flatten slightly Cook for 4 5 minutes each side or until golden Serves 4 18 Mushroom Steak 4 lean beef steaks sirloin rib eye rump 1 tablespoon vegetable oil 1 small onion sliced 180g mushrooms sliced Y cup beef stock 2 tablespoons Worcestershire sauce 2 tablespoons chopped parsley 1 Heat the Banquet Frypan on setting 10 Brush oil onto both sides of steak 2 Toseal cook steaks 2 3 minutes each side Turn when juices appear on uncooked side 3 Remove from heat rest while making sauce Add onion and mushrooms to any pan juices Cook 1 minute Add Worcestershire sauce and stock Bring to boil stirring constantly until slightly thickened Add parsley and any juices from rested steak 4 Note steak thickness determines cooking time As a guide Rare remove after sealing
5. Adjustable steam vent Surface for fat free cooking 6 Cool Touch knob 3 Glass lid with stainless steel rim 7 Pan tilt lever Using Your Kambrook Banquet Frypan Before First Use Before first use wash rinse and dry your Banquet Frypan and lid Season the cooking surface by applying a thin coating of cooking oil with paper towelling WARNING Do not immerse the power cord power plug or temperature control probe in water or any other liquid Ensure that the Banquet Frypan socket is fully dry before inserting the temperature control probe Plug the cord into a 230V or 240V power outlet and then turn the power on Set the Temperature Control Probe to the desired temperature setting Refer to table below The temperature light on the temperature control probe will switch off automatically when the temperature selected has been reached The light will cycle on and off during the cooking cycle indicating that the selected temperature is being maintained Dial Setting 8 10 Sealing steaks and roasts cakes boil High rice stirfry 7 Slow cooking casseroles keeping food warm simmering sauces basting bolognaise sauce Cooking steaks sausages bacon eggs pikelets roast vegetables pancakes roasting joints crumbed food toasted sandwiches popcorn Do not use metal utensils as these will scratch the non stick cooking surface Only use wooden or good quality plastic utens
6. Control Probe plug or cord in water or any other liquid Non Stick Cooking Surface Cooking on a non stick surface minimises the need for oil As food does not stick cleaning is easier Any discolouration that may occur on the non stick surface may detract from the appearance of the Banquet Frypan but will not affect the cooking performance Do not use metal or other abrasive scourers when cleaning the non stick coating Wash with hot soapy water Remove stubborn spots with a soft plastic washing pad or nylon washing brush Rinse and dry thoroughly NOTE 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 Removing Discolouration Of The Non Stick Surface Combine 2 tablespoons bicarbonate of soda Y cup household bleach 1 cup water Pour into the Banquet Frypan place lid on with the vent closed and simmer for 5 10 minutes Clean in a well ventilated area and avoid breathing in the vapours Wash as directed before re use In some instances this may not remove all the staining Glass Lid Wash the lid in warm soapy water using a soft cloth or sponge rinse and dry thoroughly Dishwasher Safe Your Banquet Frypan and glass lid are dishwasher safe for easy cleaning Remove the probe and power cord before placing Banquet Frypan into the dishwasher NOTE Before inserting the Temperature Control Prob
7. KAMBROO THE SMARTER CHOICE Kambrook New Zealand Private Bag 94411 Botany Manukau Auckland 2163 New Zealand Customer Service Line Spare Parts 0800 273 845 or 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 illustration in this book Issue A10
8. KAMBROOK THE SMARTER CHOICE Instruction Bookle Important Please retain your instruction book for future use In the event that you need some assistance with your Kambrook appliance please contact our Customer Service Department on 1300 139 798 Australia or 0800 273845 New Zealana Alternatively visit us on our website at www kambrook com au Contents Kambrook Recommends Safety First Your Kambrook Banquet Frypan Using Your Kambrook Banquet Frypan Care Cleaning and Storage Cooking with Your Kambrook Banquet Frypan Recipes p4 p p7 p8 p10 p14 Kambrook Recommends Safety First IMPORTANT Please retain your instruction book for future use At Kambrook we believe that safe performance is the first priority in any consumer product so that you our valued customer can confidently use and trust our products We ask that any electrical appliance that you use be operated in a sensible fashion with due care and attention placed on the following important operating instructions Important Safeguards For Your Kambrook Banquet Frypan Carefully read all instructions before operation and save for future reference Remove and safely discard any packaging material and promotional stickers before using the Banquet Frypan for the first time To eliminate a choking hazard for young children remove and safely discard the protective cover that is fitted to the power plug of the Banquet Frypa
9. e each batch when cooked and allow the Banquet Frypan to reheat before stir frying the next batch By cooking in small batches the heat of the Banquet Frypan remains constant ensuring the meat doesn t stew and toughen Peanut oil is traditionally used for stir fry Asian style dishes However other oils such as vegetable canola and light olive may be used Do not overfill the Banquet 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 Used for sauteing onions garlic spices curry pastes herbs vegetables meat and seafood Shallow Frying Recommended Temperature Probe setting 6 8 Used to crispen and cook foods in a small amount of oil The foods may have already been cooked Use approx 1 cup of oil or sufficient oil so that half the food is immersed Preheat the oil before adding food When using oil never cover with the lid during heating or cooking as this will cause condensation to drip into the oil and result in bubbling and splattering Do not move the Banquet Frypan during heating or cooking Wipe moisture from foods to avoid splattering Cook a few pieces at a time to ensure crispness Drain cooked foods on paper towels to reduce
10. e into the probe socket ensure the interior of the socket is fully dry To do this shake out excess water then wipe the interior of the socket with a dry cloth Storage Store the Banquet Frypan upright with the lid in position Store the Temperature Control Probe carefully Take care not to knock or drop the probe as this can cause damage If damage is suspected return the Temperature Control Probe with the Banquet Frypan to your nearest Kambrook Service Centre for inspection TIP For convenient storage of the Temperature Control Probe line the Banquet Frypan with 2 sheets of kitchen paper and place the probe on the kitchen paper This will ensure the probe and plug do not scratch the non stick surface Cooking with Your Kambrook Banquet Frypan Stir Frying Preheat your Banquet Frypan before Recommended Temperature Probe adding any ingredients allow the setting 8 10 temperature light to cycle on and a off several times This will allow the An energy efficient and healthy way Banquet Frypan to reach an even of cooking foods The benefit of this high temperature cooking method is its soeed 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 Stir frying s
11. er it is not unbreakable If struck extremely hard it may break or weaken and could at a later time shatter into many small pieces without apparent cause Extreme caution must be used when the appliance contains hot oil or other liquid Do not move the appliance during cooking Allow the Banquet Frypan to cool before removing oil or other liquid Do not touch hot surfaces Use the handles for lifting and carrying the Banquet Frypan Do not leave the appliance unattended when in use The appliance is not intended to be operated by means of an external timer or a separate remote control system Always turn the Temperature Control Probe to MIN then switch off at the power outlet and allow probe to cool then remove probe and unplug if appliance is to be left unattended if not in use before attempting to move appliance and before cleaning e Keep the appliance clean Refer to care and cleaning page 8 Do not place anything on top of the Banquet Frypan when the lid is in position when in use and when stored Important Safeguards For All Electrical Appliances Fully unwind cord before use Do not let the cord hang over the edge of a table or counter touch hot surfaces or become knotted This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience or knowledge unless they have been given supervision or i
12. hould be carried out using a high heat setting 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 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 Pork Lean pork strips prepared from leg butterfly or medallion steaks or fillet Veal Eye of loin fillet round rump or topside Lamb Lean lamb strips prepared from fillet lamb leg steaks round or topside mini roasts eye of loin 10 Buy meat strips from your butcher or from your supermaket or prepare meat strips from recommended cuts listed 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 Stir fry meat strips in small batches approx 200 300g to stop meat shedding its juice and stewing resulting in tougher meat When adding meat strips to the Banquet Frypan the strips should sizzle Stir fry meat strips for 1 2 minutes Any longer will toughen meat If cooking large batches remov
13. ils to stir or serve food Do not leave plastic cooking utensils in contact with the hot surface while cooking NOTE This Banquet Frypan must be used with the temperature control probe provided Do not use any other probe or connector The Glass Lid The Cook n Look glass lid enables you to monitor your cooking without removing the lid and losing heat To adjust the steam outflow from the Banquet Frypan turn the adjustable steam vent attached to the knob Using The Pan Tilt Lever Pan tilt lever is located under the temperature control probe Pull lever away from base and rest in upright position on bench top This will slope frypan to one side so that when saut ing or roasting oil fats can collect in one area away from food Temp Guide Medium High Care Cleaning and Storage Care Do not leave plastic cooking utensils in contact with the hot surface while cooking Do not use metal utensils on the non stick coating of the Banquet Frypan Only use wooden or good quality plastic utensils to stir or serve food Before cleaning switch the Banquet Frypan to MIN and unplug from the power outlet Remove the Temperature Control Probe from the probe socket of the appliance when cooled Cleaning Temperature Control Probe e If cleaning is necessary wipe the Temperature Control Probe over with a slightly damp cloth Ensure it is completely dry before use NOTE Never immerse the Temperature
14. n Do not place the Banquet Frypan near the edge of a bench or table during operation Ensure that the surface is level clean and free of water Keep the Banquet Frypan clear of walls curtains and other heat or steam sensitive materials Minimum 200mm distance Do not place on or near a gas burner electric element or in or near a heated oven Do not use on a sink drain board Always insert Temperature Control Probe into probe socket before inserting power plug into power outlet and switching on appliance Ensure the probe socket is completely dry before inserting the Temperature Control Probe The Banquet Frypan must be used with the Temperature Control Probe provided Do not use any other probe or connector To protect against electric shock do not immerse power cord or Temperature Control Probe in water or any other liquid or allow moisture to come in contact with these parts Ensure the Temperature Control Probe has cooled before removing from the appliance Always remove Temperature Control Probe before cleaning the appliance If using plastic utensils do not leave in Banquet Frypan when hot Do not place hot glass lid under cold water Always have the glass lid positioned correctly on the Banquet Frypan throughout operation of the appliance unless stated in the recipe to have it removed The glass lid has been specially treated to make it stronger more durable and safer than ordinary glass howev
15. nstruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure they do not play with the appliance It is recommended to regularly inspect the appliance To avoid a hazard do not use the appliance if power cord power plug Temperature Control Probe or appliance becomes damaged in any way Return the entire appliance to the nearest authorised Kambrook centre for examination and or repair Any maintenance other than cleaning should be performed at an authorised Kambrook Service Centre e This appliance is for household use only Do not use this appliance for anything other than its intended use Do not use in moving vehicles or boats Do not use outdoors Misuse may cause injury The installation of a residual current device safety switch is recommended to provide additional safety protection when using electrical appliances It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance See your electrician for professional advice WARNING Do not operate the frypan on an inclined surface Do not move the frypan while it is switched on A Your Kambrook Banquet Frypan 1 Removable Temperature Control 4 Super Size 38 x 29cm Probe thermostatically controlled rectangular frypan Extra with 10 settings deep 70mm 2 Easy Clean Non Stick Cooking 5
16. oled butter orange rind and almost all the milk 2 Beat lightly with a wooden spoon until the mixture is smooth adding extra milk if the mixture is too thick 3 Heat the Banquet Frypan on a low heat setting 4 6 4 Add spoonfuls of the pikelet mixture to the pan cook until bubbles break the surface Turn pikelets over to cook the second side Remove and serve hot or cold with butter honey or lemon butter Makes approximately 15 Basic Omelette 6 eggs 6 teaspoons water Salt and pepper to taste 1 tablespoons butter or margarine 1 Lightly beat eggs and water together in a bowl Season to taste Heat butter in Banquet Frypan on setting 4 6 2 Pour mixture into the Banquet 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 3 Serve immediately Serving filling suggestions Cooked bacon pieces and shallots Sliced mushrooms tossed fresh herbs Serves 4 15 Pancake Mixture 1 cup plain flour legg 30g melted butter or margarine 1 4cups milk Butter for frying 1 Sift flour into a basin and make a well in the centre 2 Pourin 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 3 Lightly grease Banquet Frypan and heat on setting 6 8 Pour in sufficient batter to make 2 pancakes at a time cook until just br
17. owned Turn and brown the other side Repeat until all the batter is used Fillings may be sweet or savoury Makes 10 12 Serving Suggestions Basic pancakes are delicious served with the following Maple syrup Lemon juice and sugar Raspberry sauce made with pureed raspberries sugar to taste and Grand Marnier 16 Chilli Con Carne 2 tablespoons oil 1 onion sliced 1 clove garlic crushed 1 green capsicum sliced 500g beef mince 1 x 300g can red kidney beans drained 2 teaspoons chilli powder 1 x 440g can tomatoes Ya teaspoon oregano Salt and pepper to taste 1 Heat the oil in the Banquet Frypan on high heat setting 8 10 2 Saute the onion garlic and green capsicum until tender Add the mince and brown well 3 Add the remaining ingredients and reduce heat setting to 6 8 and simmer for 20 minutes Serving suggestion Serve with taco shells grated cheese sour cream and chopped tomatoes Serves 4 Curried Apricot Chicken cup chicken stock Ys cup water 125g dried apricots 1 tablespoon oil 1 onion cut into wedges Y teaspoon coriander Y teaspoon cumin Y teaspoon turmeric Ya teaspoon cinnamon Freshly ground black pepper 4 chicken breast fillets 1 Inasaucepan bring the chicken stock and water to the boil Turn off the heat and add the apricots to soak in the hot liquid for approx 1 hour Remove apricots and liquid 2 Heat oil in the Banquet Frypan on setting 6
18. reduce heat to setting 6 for medium and cook an extra 2 3 minutes each side Well Done 4 6 minutes each side Test steak by pressing with tongs Rare feels springy Medium has some resistance Well done feels quite firm Serving suggestion Serve with steamed vegetables and mash potatoes Serves 4 Beef and Red Wine Casserole 750g diced lean beef round chuck or gravy beef 1 tablespoon oil 8 small pickling onions 2 teaspoons crushed garlic 2 lean bacon rashers chopped 250g whole button mushrooms cup red wine Ya cup steak sauce 1 Heat alittle of the oil in the Banquet Frypan on setting 10 Fry onions garlic and bacon for 1 2 minutes Remove and put aside 2 Heat a little more oil on setting 10 Brown beef in small batches removing each batch before adding the next 3 Return beef and onion to pan Add remaining ingredients stirring to combine 4 Cover and simmer gently on setting 2 to A for 1 2 hours Stir occasionally Season to taste 5 Serve with steamed rice or pasta and steamed vegetables Serves 4 Stir Fry Chicken with Oyster Sauce 600g chicken breast or thigh fillets prepared as strips tablespoon oil 2 tablespoons slivered almonds 1 teaspoon minced ginger 1 teaspoon minced garlic 2 carrots thinly sliced red or green capsicum thinly sliced 2 small sticks celery thinly sliced 2 shallots chopped 200g snow peas trimmed Ys cup oyster sauce 1 Heat half
19. s Kambrook 12 Month Replacement Warranty In Australia this Kambrook Replacement Warranty does not affect the mandatory statutory rights implied under the Trade Practices Act 1974 and other similar State and Territory legislation relating to the appliance It applies in addition to the conditions and warranties implied by that legislation In New Zealana this Kambrook Replacement Warranty does not affect your mandatory statutory rights implied under the Consumer Guarantees Act 1993 in relation to the appliance It applies in addition to the conditions and guarantees implied by that legislation This Kambrook Replacement Warranty is valid only in the country of purchase but other statutory warranties may still apply This Warranty card and the purchase receipt for this product are to be retained as proof of purchase and must be presented if making a claim under the Kambrook Replacement Warranty Please note that under any applicable statutory warranty you are not required to produce these documents but may be required to provide a proof of purchase Kambrook warrants the purchaser against defects in workmanship and material for a period of 12 months domestic use from the date of purchase or 3 months commercial use The Kambrook Replacement Warranty does not apply to any defect deterioration loss injury or damage occasioned by or as a result of misuse or ab
20. the long cooking time will make the meat shrink and toughen Always brown and seal meat on setting 10 before reducing heat to simmer Cut meat into 3cm cubes Trim off any fat Cook for approx 112 2 hours stirring occasionally Add soft or quick cooking vegetables such as mushrooms tomatoes beans or corn in the last half hour of cooking Thicken towards end of cooking by stirring in a little cornflour blended with water or plain flour blended with margarine or butter Alternatively coat meat in plain flour before frying extra oil may be needed Recommended cuts for slow cooking braising Beef Chicken Lamb Veal Diced blade boneless chuck rouna shin silverside Diced thigh leg Diced forequarter Diced shoulder Pork Diced forequarter NOTE As the Banquet Frypan is thermostatically controlled it will cycle on and off during the cooking process 12 Basting Recommended Temperature Probe setting 2 The Pan Tilt lever makes basting easy by allowing the juices to drain to one side of the pan Reduce the temperature to prevent fat and juices from splattering Position the Pan Tilt Lever and allow the juices to drain to the lower end of the Banquet Frypan Spoon the juices over the food as desired Roasting Recommended temperature probe setting 4 10 Meat and Poultry The Banquet Frypan is ideal for roasting meat and poultry as the meat retains the flavour and juices
21. the oil in the Banquet Frypan on setting 10 Stir fry almonds ginger and garlic 1 minute Add chicken strips stir fry a further 2 3 minutes Remove 2 Heat remaining oil in pan on setting 10 Stir fry vegetables 1 2 minutes 3 Return almonds ginger garlic and chicken strips Stir in oyster sauce allow to heat through 2 3 minutes Serving suggestion Serve with steamed rice Serves 4 19 Roast Lamb Seville 1 5kg Leg of lamb or smaller Rind of 1 orange grated Pepper 1 teaspoon oil Y cup orange juice 1 teaspoon dry mustard 1 tablespoon honey 2 tablespoons mint sauce 1 small butternut pumpkin cubed 1 bunch asparagus 1 Rub roast with grated rind and pepper 2 Heat oil in Banquet Frypan on setting 10 Add lamb and brown on each side 3 Reduce heat to setting 6 cover and cook for approx 1 hours or until desired tenderness Turning meat once 4 Ina bowl combine orange juice mustard honey and mint sauce Pour over lamb during the last 15 minutes of cooking 5 During last 15 minutes of cooking place pumpkin cubes then asparagus in separate pans of boiling water Cook until tender 6 Remove lamb and skim pan juices Slice lamb onto warmed plates spoon over pan juices Serving suggestions Serve with steamed vegetables Serves 4 20 Notes Notes Note
22. the sandwich Preheat the Banquet Frypan Butter the pieces of bread well and place the sandwich in the Banquet Frypan with the buttered sides on the outside Cook for approx 3 A 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 teaspoon salt and 1 tablespoon or oil to water to assist with cooking to prevent rice and pasta from sticking Cook rice or pasta uncovered stirring occasionally to prevent sticking Reduce to a lower setting if water boils too quickly 14 Baking Your Banquet Frypan can be used for baking cakes Preheat the Banquet Frypan on setting 10 with the lid on Elevate the cake pan or tray from the base of the Banquet Frypan using a small wire rack 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 Recipes Orange Pikelets 1 cup self raising flour 2 teaspoons sugar legg 2 teaspoons of melted butter or margarine Rind of 1 orange cup milk 1 Sift the flour into a bowl add sugar Make a well in the centre and break in the egg Add the co
23. use negligent handling or if the product has been used other than in accordance with the instructions The Kambrook Replacement Warranty excludes breakables such as glass and ceramic items consumable items and normal wear and tear This Kambrook Replacement Warranty is void if there is evidence of the product being tampered with by unauthorised persons If the product includes one or a number of accessories only the defective accessory or product will be replaced Subject to your statutory rights in the event of Kambrook choosing to replace the appliance the Kambrook Replacement Warranty will expire at the original date i e 12 months from the original date of purchase In the event that you need some assistance with your Kambrook appliance please contact our Customer Service Department on 1300 139 798 Australia or 0800 273845 New Zealand Alternatively visit us on the website at www kambrook com au Your Purchase Record Please Complete Date Of Purchase Kambrook 12 Month Replacement Warranty Attach a copy of the purchase receipt here Model Number Serial Number Purchased From Please don t return purchase record until you are making a claim Register your warranty at www kambrook com au service asp Kambrook Australia Building 2 Port Air Industrial Estate 1A Hale Street Botany NSW 2019 Australia Customer Service Line 1300 139 798 Customer Service Fax 1800 621 337
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