Kambrook KEF16 User's Manual
Contents
1. clove garlic crushed green capsicum sliced 500g beef mince x 300g can red kidney beans drained 2 teaspoons chilli powder x 440g can tomatoes l4 teaspoon oregano Salt and pepper to taste Heat the oil in the frypan on high heat setting 8 10 Saute the onion garlic and green capsicum until tender Add the mince and brown well 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 l5 cup chicken stock cup water 125g dried apricots tablespoon oil onion cut into wedges Y teaspoon coriander l teaspoon cumin Y2 teaspoon turmeric l4 teaspoon cinnamon freshly ground black pepper 4 chicken breast fillets In a saucepan bring the chicken stock and water to the boil Turn off the heat and add the apricots to soak in the hot liquid for approx hour Remove apricots and liquid Heat oil in the frypan on setting 6 8 Fry the onion until tender Stir through the spices Add the chicken fry until golden brown Return the apricots and liquid Cover with lid and simmer over a low heat setting 4 6 for approximately 20 minutes or until the chicken is tender add extra chicken stock if required Serving suggestion Serve with steamed rice and a crisp green salad Serves 4 Pork Fillets With Dark Plum Sauce Ikg2. teaspoon dry mustard tablespoon honey 2 tablespoons mint sauce small butternut pumpkin cubed bunch asparagus Rub roast with grated rind and pepper Heat oil in frypan on setting 10 Add lamb and brown on each side Reduce heat to setting 6 cover and cook for approx 1 2 hours or until desired tenderness Turning meat once In a bowl combine orange juice mustard honey and mint sauce Pour over lamb during the last 15 minutes of cooking During last 15 minutes of cooking place pumpkin cubes then asparagus in separate pans of boiling water Cook until tender Remove lamb and skim pan juices Slice lamb onto warmed plates spoon over pan juices Serving suggestions Serve with steamed vegetables Serves 4 Chocolate Cake 2 teaspoons white vinegar Y cup milk cup self raising flour l cup caster sugar l4 cup cocoa l4 teaspoon bicarbonate of soda egg 60g butter melted 73 cup cream tablespoon icing sugar scorched peanut bar crumbled Preheat frypan on setting 10 Grease and flour a 20cm round cake tin Add the vinegar to the milk mix well and allow to stand for 5 minutes Combine all dry ingredients and mix until just combined Pour the batter into the prepared tin and smooth the top Place the cake on a small wire rack in the banquet frypan cover with the lid vent closed and cook for 25 minutes or until cooked Allow standing for 2 3 minutes then turn onto a wire rack
3. appliance unattended when in use 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 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 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 Essentials Banquet Frypan Removable Temperature Control 5 Pan Tilt Lever allows the fat and Probe thermostatically controlled juices to dr
4. 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 loosing heat To adjust the steam outflow from the frypan turn the adjustable steam vent attached to the knob Temp Guide Min 4 Slow cooking casseroles keeping food warm simmering sauces basting bolognaise sauce Simmer Low Cooking steaks sausages bacon eggs pikelets roast vegetables pancakes roasting joints crumbed food toasted sandwiches popcorn Medium High Sealing steaks and roasts cakes boil rice stirfry High Care and Cleaning Cooking in your non stick Banquet Frypan minimises the need for oil As a result the food does not stick and cleaning is easier Any discolouration that may occur will only detract from the appearance of the frypan and will not affect the cooking performance Before cleaning turn Banquet Frypan control probe to the 0 position switch off at the power outlet and then unplug Remove the Temperature Control Probe from the socket of the Frypan To clean the interior and exterior surface and glass lid wash in hot soapy water Remove stubborn spots with a plastic washing pad or nylon washing brush The Banquet Frypan is completely dishwasher safe Note Metal scourers will scratch the surface and should not be used
5. 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 Pan Frying Recommended temperature probe setting Searing 10 Medium heat 6 8 Used for cooking meats fish seafood eggs chicken sausages Preheat 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 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 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 1 2 2 hours stirring occasionally Rec
6. on all 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 frypan Vegetables Cut into even sized pieces Add to the 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 Pork 30 40 minutes 500g after browning Note Veal 30 40 minutes 500g after browning As the frypan is thermostatically Lamb 25 30 minutes 500g after browning controlled it will cycle Chicken 25 30 minutes 500g after browning on and off during the ki Beef 25 30 minutes 500g after browning M Toasting Sandwiches Elevate the cake pan or tray from the base Recommended temperature probe of the frypan using a small wire rack setting 8 Cooking times will be longer than those of Up to six sandwiches can be toasted at a conventional oven Use recipes in this once in the Banquet Frypan Choose book as a guide to the cooking times for fillings which will hold together and not your own recipes spill out of the sandwich Preheat the frypan Butter the pieces of bread well
7. poppy seeds and eggs in a bowl Add black pepper and mix well Brush the frypan with oil and heat on setting 4 6 Place spoonfuls of mixture in pan and flatten slightly Cook for 4 5 minutes each side or until golden Serves 4 Mushroom Steak 4 lean beef steaks sirloin rib eye rump tablespoon vegetable oil small onion sliced 180g mushrooms sliced 2 cup beef stock 2 tablespoons Worcestershire sauce 2 tablespoons chopped parsley Heat the frypan on setting 10 Brush oil onto both sides of steak To seal cook steaks 2 3 minutes each side Turn when juices appear on uncooked side Remove from heat rest while making sauce Add onion and mushrooms to any pan juices Cook minute Add Worcestershire sauce and stock Bring to boil stirring constantly until slightly thickened Add parsley and any juices from rested steak Note steak thickness determines cooking time As a guide Rare remove after sealing reduce heat to setting 6 for medium and cook an extra 2 3 minutes each side Well Done 4 6 minutes each side Test steak by pressing with tongs Rare feels springy Medium has some resistance Well done feels quite firm 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 tablespoon oil 8 small pickling onions 2 teaspoons crushed garlic 2 lean bacon rashers chopped 2
8. 50g whole button mushrooms 3 4 cup red wine V4 cup steak sauce Heat a little of the oil in the frypan on setting 10 Fry onions garlic and bacon for 2 minutes Remove and put aside Heat a little more oil on setting 10 Brown beef in small batches removing each batch before adding the next Return beef and onion to pan Add remaining ingredients stirring tocombine Cover and simmer gently on setting 2 to 4 for 112 2 hours Stir occasionally Season to taste 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 teaspoon minced ginger 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 l cup oyster sauce Heat half the oil in the frypan on setting 10 Stir fry almonds ginger and garlic minute Add chicken strips stir fry a further 2 3 minutes Remove Heat remaining oil in pan on setting 10 Stir fry vegetables 2 minutes 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 Roast Lamb Seville 5kg Leg of lamb or smaller Rind of orange grated Pepper teaspoon oil l2 cup orange juice
9. Banquet Frypan Y O Z A KEFI6 Issue 1 03 Kambrook Safety Welcome to Kambrook and your new Banquet 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 temperature control probe in water or any other liquid Before inserting the Temperature Control Probe into the Frypan 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 This appliance is not intended for use by young children or infirm persons without supervision Young children should be supervised to ensure that they do not play with the appliance Do not leave the
10. Warning Do not immerse the power cord plug or temperature control probe in water or any other liquid Warning After cleaning make sure that the frypan socket is fully dry before inserting theTemperature Control Probe Removing Discolouration of the Non Stick Surface Combine 2 tablespoons bicarbonate of soda 4 cup household bleach cup water Pour into the frypan place lid on and simmer for 5 10 minutes Clean in a well ventilated area and avoid breathing in the vapours Wash as directed and re season the frypan before using again In some instances this may not remove all the staining Cooking with Your Kambrook Banquet Frypan Stir Frying Recommended temperature probe setting 9 10 An energy efficient and healthy way of cooking foods The benefit of this cooking method is its speed and the flavour of the foods The non stick cooking surface on your Banquet Frypan also means that less oil is required for cooking The cooking action for stir frying is a continual tossing motion to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of minutes Stir frying should be carried out using a high heat setting Preheat your frypan before adding any ingredients allow the temperature light to cycle on and off several times This will allow the frypan to reach an even high temperature Stir frying is a dry heat cooking method and is best suited to tender cuts of m
11. ain from the food ideal for with 10 settings low fat cooking Also makes serving 2 Easy Clean Non Stick Cooking gravies and sauces easier Surface for fat free cooking 6 Adjustable steam vent 3 Glass lid with stainless steel rim 7 Cool Touch knob 4 Super Size 38 x 29 5cm rectangular frypan Extra deep 78mm Using Your Kambrook Essentials Banquet Frypan Before First Use Before first use wash rinse and dry your frypan and lid Season the cooking surface by applying a thin coating of cooking oil with paper towelling Warning Do not immerse the power cord plug or temperature control probe in water or any other liquid Ensure that the frypan socket is fully dry before inserting the temperature control probe Plug the cord into a 230 240 volt 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 Dial Setting Uses 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 Do not use metal utensils as these will scratch the non stick cooking surface Only use wooden or good quality plastic utensils to stir or serve food Do not leave plastic cooking utensils in contact with the hot frypan surface while cooking NOTE This
12. and cooling completely Just before serving whip the cream and cut the cake in half horizontally Spread the cream over the bottom layer place the top layer on the cream and sprinkle the surface with icing sugar SS D Kambrook I2 Month wanna Replacement Warranty 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 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 KAMBROOK choosing to replace the appliance the guarantee will expire at the original date ie 12 months from the original purchase date In Australia t
13. and place the sandwich in the frypan with the buttered sides on the outside Cook for approx 3 4 minutes on either side depending on the depth of colour desired Note Temperature setting will depend on filling Boiling Pasta Rice Recommended temperature probe setting 10 Using no more than 8 cups boiling water to 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 2 teaspoon salt and tablespoon or oil to water to assist with cooking to prevent rice and pasta from sticking Cook rice or pasta uncovered stirring occasionally to prevent sticking Reduce to a lower setting if water boils too quickly Baking Your Banquet Frypan can be used for baking cakes Preheat the frypan on setting 10 with the lid on Recipes Orange pikelets cup self raising flour 2 teaspoons sugar egg 2 teaspoons of melted butter or margarine rind of orange Y cup milk Sift the flour into a bowl add sugar Make a well in the centre and break in the egg Add the cooled butter orange rind and almost all the milk Beat lightly with a wooden spoon until the mixture is smooth adding extra milk if the mixture is too thick Heat the frypan on a low heat setting 4 6 Add spoonfuls of the pikelet mixture to the pan cook until bubbles break the surface Turn pikelets over to cook the s
14. eat 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 Lamb Lean lamb strips prepared from fillet lamb leg steaks round or topside mini roasts eye of loin Pork Lean pork strips prepared from leg butterfly or medallion steaks or fillet Veal Eye of loin fillet round rump or topside Buy meat strips from your butcher or from your supermaket or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain across the direction of meat fibres Slicing across the grain ensures tenderness Cut into very thin strips approx 5 8 cm in length Partially freeze meat for approx 30 minutes to make slicing easier 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 frypan the strips should sizzle Stir fry meat strips for 2 minutes Any longer will toughen meat If cooking large batches remove each batch when cooked and allow frypan to reheat before stir frying the next batch By cooking in small batches t
15. econd 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 2 tablespoons butter or margarine Lightly beat eggs and water together in a bowl Season to taste Heat butter in in frypan on setting 4 6 Pour mixture into the frypan and cook until set If using a filling place over half of omelette and fold omelette in half Remove to a heated serving plate Serve immediately Serving filling suggestions Cooked bacon pieces and shallots Sliced mushrooms tossed fresh herbs Serves 4 Pancake Mixture cup plain flour egg 30g melted butter or margarine 1 cups milk Butter for frying Sift flour into a basin and make a well in the centre Pour in the beaten egg and butter and add the milk gradually until the batter is smooth and free of lumps Stand in a cool place for hour before using Lightly grease frypan and heat on setting 6 8 Pour in sufficient batter to make 2 pancakes at a time cook until just browned Turn and brown the other side Repeat until all the batter is used Fillings may be sweet or savoury Makes 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 Chilli Con Carne 2 tablespoons oil onion sliced
16. he heat of the 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 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 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 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 greasiness Never leave your frypan unattended or unsupervised while shallow frying Allow oil to cool before removing from frypan Vegetable or canola
17. his 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 Greenmount Auckland Phone 09 271 3980 Fax 0800 288 513 For spare parts phone 09 271 3980 If claiming under this guarantee the product must be returned freight prepaid Attach a copy of 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 Private Bag 9441 1 Greenmount Auckland New Zealand Customer Service Line Spare Parts 09 271 3980 Customer Service Fax 0800 288 513 KAMBROOK 2 5 O e Do RY Due to continual improvement in design or otherwise the product you purchase may differ slightly from the illustrations in this book Issue 1 03
18. ommended cuts for slow cooking braising Beef Diced blade boneless chuck round shin silverside Note Chicken Diced thigh leg As the frypan is Veal Pork Diced shoulder Diced forequarter Lamb Diced forequarter thermostatically controlled it will cycle on and off during the cooking process 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 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 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 The Banquet Frypan s domed lid provides ample room for larger joints of meat and poultry Preheat the frypan on setting 10 Fattier joints of meat require no oil Use only a small amount for less fatty joints Brown and seal the meat
19. pork fillets l cup soy sauce 2 cup tomato sauce Y4 cup hoi sin sauce V4 cup oil x 825g can dark red plums Y cup hoi sin sauce extra tablespoon brown sugar 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 Mix the soy tomato and hoi sin sauce with the oil and pour over the pork Cover and marinate for 30 minutes Drain plums and reserve syrup for sauce Remove the stones roughly slice the flesh Drain marinade from pork and pat dry with paper towelling Brown the pork fillets on high heat setting 8 for approx 10 minutes Reduce heat setting to 6 cook for a further 20 minutes or until tender Baste occasionally with left over marinade during cooking Remove from pan cover with foil to keep warm Simmer plums in the frypan on a medium heat setting 6 8 with extra hoi sin sauce brown sugar and reserved plum syrup for 15 20 minutes stirring often to make a thick syrupy mixture Return pork to pan and heat through Serving suggestion Serve with plum sauce boiled rice and steamed bok choy Serves 4 Vegetable Hash Browns 2 potatoes peeled and grated zucchini grated 2 eggs lightly beaten tablespoon vegetable oil carrot peeled and grated tablespoon poppy seeds freshly ground black pepper as desired Place potatoes carrot zucchini
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