Kambrook KEW5 Wok User Manual
Contents
1. 1 tablespoon oil 2 tablespoons slivered almonds 1 teaspoon minced ginger 1 teaspoon minced garlic 2 carrots thinly sliced 1 red or green capsicum thinly sliced 2 small sticks celery thinly sliced 2 shallots chopped 200g snow peas trimmed A Cup oyster sauce 1 Heat half the oil in wok on setting 10 Stir fry almonds ginger and garlic 1 minute Add chicken or beef strips stir fry a further 2 3 minutes Remove 2 Heat remaining oil in wok on setting 10 Stir fry vegetables 1 2 minutes Return almonds ginger garlic and chicken strips Stir in oyster sauce allow to heat through 2 3 minutes Serve with steamed rice Sesame Chicken Stir Fry Serves 4 6 500g chicken fillets strips 1 tablespoon honey 1 tablespoon soy sauce 2 teaspoons sesame seeds 1 tablespoon oil 2 eggs lightly beaten 100g snow peas 1 red capsicum cut into strips 1 carrot julienned 1 Cut fillets into strips and place into a glass bow with honey soy sauce and sesame seeds Allow to marinate for 30 minutes 2 Heat half the oil in wok on setting 6 8 add lightly beaten egg and fry until set and golden brown Remove from wok and cut into thin strips 3 Heat remaining oil in wok on setting 6 8 Add chicken and stir fry for 2 3 minutes Add remaining ingredients and stir fry for a further 3 4 minutes Return egg to the wok toss through Serve with rice Honey Chicken Serves 4 500g chicken thigh fille2. In the event of KAMBRO OK choosing to replace the appliance the guarantee will expire at the original date ie 12 months from the original purchase date In Australia this KAMBRO OK Guarantee is additional to the conditions and guarantees which are mandatory as implied by the Trade Practises Act 1974 and State Territory legislation For service spare parts or product information in Australia please call KAMBRO OK on the customer Service Line free call 1800 800 634 For service spare parts or product information in New Zealand please call KAMBRO OK N ew 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 to freight prepaid Attach purchase receipt here Please don t return purchase record until you are making a claim Kambrook 4 Kingston Town Close O akleigh Victoria 3166 Australia Customer Service Line free call 1800 800 634 Customer Service Fax 1800 621 337 Kambrook N ew Zealand Private Bag 94411 Greenmount Auckland N ew Zealand Customer Service Line Spare Parts 09 271 3980 Customer Service Fax 0800 288 513 KAMBROOK o Due to continual improvement in design or otherwise the product you purchase may differ slightly form the on illustrated in this book Issue 1 03
3. NZ Essentials W ok ood VA Kambrook Safety Welcome to Kambrook and your new Essentials Wok 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 RETAINTHEM FOR FUTURE REFERENCE Ensure that the power source to be used is the same as the voltage requirements of the product Always attach temperature control probe to the appliance first before connecting to power source Unplug from power outlet when not in use Always remove cord from appliance before moving Place the appliance on a dry level surface Do not leave appliance where children can touch hot surfaces Do not touch hot surfaces Use handles for lifting and carrying the appliance and knob for lifting lid Avoid operating the appliance on metal surfaces DO NOT IMMERSE the power cord ortemperature probe in any form of liquid At no times should the appliance be left unattended during food preparation Do not attempt to move the appliance whilst hot allow vessel and contents to cool before removing oils Keep clear of walls curtains and other heat sensi
4. ced sliced chopped Soaked W ater Bean sprouts Chinese dried chestnuts Mushrooms Bamboo shoots Peanut oil is traditionally used for stir fry Asian style dishes However other oils such as vegetable canola sunflower and light olive may be used Do not over fill the wok If necessary cook in batches and reheat at the end of stir fr ying 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 Shallow Frying Recommended temperature probe setting 8 to 10 Used to crispen and cook foods in a small amount of oil The foods may have already been cooked Use approximately 1 cup of oil Steaming Recommended temperature probe setting 3 to 6 Steamed foods are tender and juicy and retain most of their nutritional value To steam foods using your wok follow the following procedure 1 Add approx 2 cups of water or stock to wok Place into the wok Liquid should not cover the rack 2 Preheat wok on heat setting 3 4 until liquid simmers 3 Place foods to be steamed on a steaming rack 4 Cover wok with lid and simmer until food is cooked to your liking Steaming tips If using a metal rack take care not to scratch the non stick surface Do not allow the water or stock to touch the rack or food Check liquid level occasionally Add more hot water if further steaming is required Always lift the
5. element is completely sealed so it is safe to immerse in water The removable wok base and glass lid are also dishwasher safe Note After washing in the dishwasher re season the cooking surface with oil and a paper towel as the dishwasher is more abrasive than hand washing Storage Store the Control Probe carefully Do not knock or drop it as this can damage the probe If damage is suspected call the Kambrook Customer Service line on 1800 800634 for service details Tip For convenient storage of the temperature control line the wok bowl with 2 sheets of kitchen paper and place the probe on the kitchen paper This will ensure the probe and plug does not scratch the non stick coating Non stick Surface Cooking in a non stick wok minimises the need for oil food does not stick and cleaning is easier Any discolouration that may occur will only detract from the appearance of the wok and not affect the cooking performance To clean interior and exterior surface W ash in hot soapy water Remove stubborn spots with a plastic washing pad or nylon washing brush Removing discolouration of the non stick surface Combine cup of lemon juice with 2 cups water Pour into wok place lid on with the vent closed and simmer for 5 10 minutes Clean in a well ventilated area and avoid breathing the vapours W ash as directed and re season the wok before using again In some instances this may not remove all the stainin
6. erves 4 60g butter 2 tablespoons olive oil 1 Spanish onion chopped 1 cups arborio rice 5 cups chicken stock 1 teaspoon crushed garlic 2 tomatoes chopped 1 tablespoon chopped basil A cup freshly grated Parmesan cheese Freshly ground black pepper 1 Melt butter and heat oil in wok on setting 10 Stir fry onion and garlic 2 minutes Add rice Stir rice through until butter has covered all grains Stir through stock Bring to the boil continually stirring 2 Reduce to a simmer on a setting 3 4 until rice is creamy not gluggy but cooked Stir through remaining ingredients Serve Tangy Citrus Stir Fry Serves 4 6 2 teaspoons cornflour Cup orange juice 4 Cup lemon juice 2 tablespoons dry sherry 1 tablespoon oil 500g chicken breast or thigh fillets or pork fillets cut into thin strips 375g sliced mixed vegetables 1 Mix cornflour orange and lemon juice sherry and set aside 2 Heat half the oil in wok on setting 10 Stir fry meat in two batches for approx 3 4 minutes Remove 3 Add vegetables and stir fry on setting 6 for 3 4 minutes or until just tender Add 1 tablespoon water cover and steam for 2 minutes 4 Remove lid increase heat to setting 10 and stir in the sauce Bring to the boil and toss until the vegetables are coated with sauce Return meat to wok Toss through until well combined Serve with rice Stir Fry with Oyster Sauce 600g chicken or lean beef strips
7. es and seafood Is an energy efficient and healthy way of cooking foods The benefit of this method is its speed and the flavour result The non stick cooking surface on your wok 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 wok before adding any ingredients allow the temperature light to cycle on and off several times T his will allow the wok to reach an even high temperature 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 Lamb Lean lamb strips prepared from fillet lamb leg steaks round or topside mini roasts eye of loin Pork Lean pork strips prepared from fillet Veal Eye of loin fillet round rump or topside Stir fry tips Buy meat strips from your butcher or supermarket or prepare meat strips from recommended cuts listed ab
8. g Removable Wok Base To remove the base for cleaning turn the wok upside down Turn knob on base anti clockwise to release Do not place the wok base in the dishwasher Caution This Wok should never be operated without the wok and base fully assembled and locked into place Note Take care when the glass lid is hot Do not place hot lid under cold water or on cold surfaces This may cause the lid to break Care and cleaning Do not use metal utensils as these will scratch the non stick cooking surface Only use wooden or plastic utensils to stir or serve food Do not leave plastic cooking utensils in contact with the hot wok surface while cooking Before cleaning switch the wok Off and unplug from the power point Remove the temperature control probe from the socket Recipes Mongolian Lamb Serves 4 6 750g lean lamb strips 3 teaspoons oil 4 medium onions quartered 1 teaspoon crushed garlic 3 shallots chopped 1 teaspoon minced chilli 2 teaspoon cornflour 2 tablespoons light soy sauce 1 tablespoon oyster sauce cup chicken stock 1 Heat oil in wok on setting 10 Stir fry lamb in two batches 2 3 minutes remove Set aside Stir fry onions garlic shallots and chillies 2 minutes 2 Blend cornflour with soy sauce oyster sauce and stock Return lamb strips to pan Stir in cornflour mixture cook 2 3 minutes or until slightly thickened Serve with rice Chicken andTomato Risotto S
9. heat to setting 8 A dd garlic ginger and vegetables and toss continuously until well combined Stir fry for 2 3 minutes Add 1 tablespoon water cover and cook for 1 2 minutes N Increase heat to setting 10 Stir in soy and hoisin sauces sugar and shallots tossing constantly until well combined with and coating all vegetables Serve with stir fried hokkien noodles 11 Beef and Spinach Stir Fry Serves 4 500g lean beef strips cup sweet chilli sauce 2 tablespoons soy sauce 1 teaspoon minced garlic 2 teaspoons minced ginger 1 tablespoon sherry 1 tablespoon oil 2 onions cut in wedges 500g English spinach leaves shredded 1 Combine beef chilli sauce soy garlic ginger and sherry C over and refrigerate for at least 2 hours 2 Drain the meat Heat half the oil in wok on setting 10 Stir fry meat in two batches remove each batch before adding the next Remove and set aside 3 Heat remaining oil in wok on setting 10 Stir fry onion for 2 3 minutes Return meat to wok 4 Just before serving toss through spinach until it is just wilted Serve immediately with rice Lamb and Noodle Stir Fry Serves 4 500g lamb strips 1 teaspoon sesame oil 1 teaspoon vegetable oil 2 teaspoons crushed garlic 2 teaspoon chopped chilli 300g stir fry vegetables 1 pkt hokien noodles 1 tablespoon fish sauce A cup mint leaves shredded 1 Add oils garlic and chilli with lamb strips and mix 2 Heat wok
10. ith all non stick surfaces only plastic or wooden utensils should be used so the surface isn t scratched Regular high heat cooking may discolour the non stick surface this is normal and will not affect the performance or life of the non stick coating 3 Removable Temperature Control Probe with 10 heat settings for accurate temperature control 4 Glass Lid with a adjustable steam vent Easy to view food while cooking Retains heat and moisture when slow cooking foods such as curries or casseroles 5 Quick Release Removable Base for easy cleaning This also allows the wok to fit easily into a dishwasher or sink The W ok is dishwasher safe UsingYour Essentials Wok Before first use It is recommended you remove any promotional labels and wash your wok and lid in hot soapy water Rinse and thoroughly dry The base is removable for easy cleaning Do not immerse the cord and or temperature control probe in water or any other liquid Season the cooking surface by applying a thin coat of cooking oil and rub in with paper towelling ta Insert the temperature control probe into the control probe socket on the appliance Plug into a 230 240 volt power point and switch ON Always insert the temperature control probe into the appliance first then plug into mains power outlet 2 Turn the temperature control knob to the desired setting Refer to page 3 for temperature guide The heating ON light will ill
11. lid away from you to avoid the head of steam under the lid Slow Cooking braising Recommended temperature probe setting 2 to 4 Recommended cuts for slow cooking braising Your wok is ideal for slow cooking curries and casseroles 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 N ever use tender cuts of meat for moist heat cooking First of all it is a waste of money Secondly the long cooking will make meat shrink and toughen Beef Diced blade boneless chuck round shin silverside Chicken Diced thigh leg Lamb Diced forequarter Veal Diced shoulder Pork Diced forequarter Slow cooking tips Cut meat into 3cm cubes Trim off any fat Use a medium to low heat setting Cook for approx 1 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 Glass Lid W ash the lid in warm soapy water using a soft sponge rinse and dry thoroughly The glass lid is dishwasher safe Dishwasher Safe Your Wok is dishwasher safe for easy cleaning The heating
12. on setting 10 Stir fry strips in small batches 1 2 mins Remove from wok 3 Add vegetables to wok with a sprinkling of water Cook stirring constantly 2 3 mins Remove 4 Add noodles to wok Heat stirring constantly Add fish sauce and brown sugar 5 Return lamb strips and vegetables stirring until well heated A dd shredded mint leaves 12 SA REPL S iD KAMBROOK muu 12 MONTH REPLACEMENT WARRANTY KAMBRO OK 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 KAMBRO OK guarantee KAMBRO OK reserves the right to replace or repair the appliance within the warranty period Warranty does not apply to any defect deterioration loss or injury or damage occasioned by or as a result of the misuse or abuse negligent handling or if the product has not been used in accordance with the instructions The guarantee excludes breakages and consumable items such as kneading blades 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 MODEL NUMBER If the product includes one or a number of accessories only the defective accessory or product will be replaced
13. ove by removing any fat and slicing thinly across the grain across direction of meat fibres Slicing across the grain ensure tenderness Cut into very thin strips approx 5 8cm in length Partially freeze meat 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 W hen adding meat strips to the wok the strips should sizzle Stir fry meat strips for 1 2 minutes Any longer will toughen meat Remove each batch when cooked and allow wok to reheat before stir frying the next By cooking in small batches the heat of the wok remains constant ensuring the meat doesn t stew and toughen A small amount of oil can be added mixed through the meat strips before adding to the wok along any other flavouring such as garlic ginger and chilli A little sesame oil can also add flavour Mixing the meat with the oil rather than heating it separately in the wok eliminates using too much Drain off thin marinades from meat strips before stir frying to prevent stewing and spatter Stir fry vegetables before meat in a little oil or sprinkling of water until vivid in colour This brief cooking time will keep vegetables crisp 3 minutes 2 minutes 1 minute Onion Snow peas Minced quartered garlic Broccoli Capsicum Minced chilli flowerettes sliced Minced ginger Carrots Zucchinis Shallots sli
14. tive materials Minimum 200mm distance The 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 Power cord must never be operated when touching hot surfaces when knotted or when allowed to hang from the edge of bench tops Do not place on or near a hot gas burner electric element or in a heated oven Suitable for domestic use only N ot intended for use in moving vehicles or boats Do not use outdoors 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 Do not operate the appliance if the cord plug or appliance itself becomes frayed or damaged Return the entire appliance to the nearest authorised Kambrook Service Centre for examination replacement or repair Please call 1800 800634 for service centre details FEATURES OFYOUR KAMBROOK ESSENTIALSWOK 1 2200Watt Die cast Butterfly Element for fast heating and superior even heat distribution 2 Non Stick Cooking Surface The non stick cooking surface on your wok means foods wont stick and less or no oil can be used when cooking As w
15. ts cubed oil for cooking 1 egg white lightly beaten 4 cornflour 2 onions thinly sliced 1 green capsicum cubed 2 carrots cut into batons 100g snow peas sliced h cup honey 2 tablespoons toasted almonds 1 Heat 1 tablespoons oil in wok on setting 10 Dip half of the chicken in egg white then lightly dust with the cornflour 2 Stir fry on setting 10 for 4 5 minutes or until chicken is golden brown and just cooked Remove and drain on paper towels Repeat with remaining chicken then remove all chicken from wok 3 Reheat 1 tablespoon oil in wok on setting 8 Stir fry onions for 3 4 minutes Add capsicum and carrot and stir fry for 3 4 minutes Add snow peas and cook a further 2 minutes 4 Add honey and toss vegetables until well coated Return the chicken to wok and toss until well heated through and coated in honey Season with salt and pepper Serve immediately sprinkled with almonds Stir Fry Combination Vegetables Serves 4 1 tablespoon oil 2 small onion cut into thin wedges 1 teaspoon minced garlic 2 teaspoon minced ginger 1 red capsicum seeded and cut into strips 125g button mushrooms 100g snow peas optional 100g baby corn halved 1 stick celery sliced diagonally 200g broccoli cut into flowerettes 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons sugar 3 shallots sliced diagonally 1 Heat oil in wok on setting 10 Add onion and stir fry for 3 4 minutes Reduce
16. uminate The thermostat light on the control probe indicates the temperature at which the dial is set This light will remain on until the set temperature has been reached and then cycle on and off throughout cooking as the cooking temperature is maintained by the thermostat 3 W hen cooking is completed turn temperature control knob to minimum position before switching off at the power point Unplug from power point Leave temperature control probe connected to the appliance until cool Note This wok must be used with the temperature control probe provided Do not use any other temperature control probe or connector Tip When stir fry cooking a high heat is required set temperature dial to Setting 10 and allow thermostat light on temperature probe to cycle on and off several times This will allow the cooking surface to adjust to a more accurate cooking temperature Variable Temperature Control Probe DIAL USES TEMPERATURE SETTING GUIDE 1 4 Keeping food warm Slow cooking sauces Low Heat Simmering Slow Cook 5 7 Curries casseroles pasta rice browning nuts Steaming foods PeR 8 10 Shallow frying Sealing meat High Heat Stir frying If cleaning is necessary wipe over the unit with a slightly damp cloth A WARNING NEVER IMMERSE THETEMPERATURE CONTROL PROBE OR CORD IN WATER OR ANY OTHER LIQUID Cooking Techniques Stir Frying Recommended heat setting 8 to 10 for stir frying meat 8 for vegetabl
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