Kambrook Fryer KD66B User Manual

Combi-  
Steamer/Frypan  
 
KD66B  
Issue 1/00  
Features of your KambrookVersatile Combi-Steamer/Frypan  
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1. Frypan Base with non-stick surface  
and heavy-duty cool-touch phenolic  
handles for table serving.  
6. Reversible chrome plated rack  
– ideal for roasting and steaming.  
7. 2 Pan dividers to separate foods  
2. Stainless Steel SteamingTray with  
multiple steam holes for maximum  
efficiency.  
while cooking  
8. 4 Anti-scratch cool touch feet  
on base  
3. Stainless Steel Domed Lid – can be  
9. Temperature control probe with  
10 heat settings gives you accurate  
temperature control from simmering  
through to searing and sealing.  
inverted for compact storage.  
4. CoolTouch Adjustable SteamVent  
– open for crisper texture or closed  
for when softer texture is desired.  
10.Indicator light cycles on and off  
during cooking showing that it is  
maintaining the preset temperature  
5. Cool-touch handles on steaming tray.  
3
 
UsingYour KambrookVersatile  
Combi-Steamer/Frypan  
Before first use remove any promotional  
labels and wash the Combi-Steamer/Frypan  
in warm, soapy water. Rinse and dry  
thoroughly especially the heat control  
socket.To ensure the interior of the  
socket is fully dry, shake out excess water  
then wipe the interior of the socket with  
a dry cloth.  
When cooking is completed, turn the dial  
on the temperature control probe to ‘O’  
and turn power off at the power outlet  
and then unplug. Leave the temperature  
control probe connected to the Combi-  
Steamer/Frypan until cool.  
This appliance must be used with  
the temperature control probe  
provided. Do not use any other  
temperature control probe or  
connector.  
Although the Combi-Steamer/Frypan is  
fully immersible, the temperature control  
probe should never be immersed in  
water or any liquid.  
The Temperature Control Probe has 10  
heat settings for accurate temperature  
control, from lowest setting “simmering”  
through to No. 10 for searing and sealing.  
The Indicator light switches off  
automatically when the correct  
temperature is reached and will cycle on  
and off during cooking.  
Place the Combi-Steamer on a level, flat  
surface.  
“Condition” the non-stick surface by  
applying a thin smear of cooking oil over  
the surface with a soft cloth or paper towel  
Set the temperature control probe to ‘O’,  
fully anti-clockwise. Insert the temperature  
control probe firmly into the socket on  
the side of the Combi-Steamer/Frypan  
Base.Then plug the cord into a 230/240-  
volt power outlet and then turn the  
power on.Always insert temperature  
control probe into the Combi-  
Steamer/Frypan first, and then plug the  
power cord into a power outlet.  
The Kambrook Combi-Steamer/Frypan is  
now ready for use. Select the desired heat  
setting.The indicator light will signal that  
the element is heating up, and turn off  
when the temperature is reached.The  
indicator light will cycle on and off during  
cooking, indicating that the correct  
temperature is being maintained.Adjust  
setting up or down as needed.  
4
 
One-level  
Steaming  
Steaming rack  
in steaming position.  
Maintaining your Kambrook  
Combi-Steamer/Frypan  
Always turn the power off at the power  
outlet and then unplug the Combi-  
Steamer/Frypan and allowing the unit the  
cool down before disassembling any parts.  
Two-level  
Steaming  
After the unit has cooled down remove  
the temperature control probe from the  
socket, it can be wiped with a slightly  
damp cloth but DO NOT immerse the  
temperature control probe in water or  
any other liquid.  
Steaming rack in  
steaming position  
inside steaming tra
Three-level Steaming  
Frypan in place wit
steaming tray on to
with the Steaming  
Rack (in steaming  
The frypan, steaming tray and lid are fully  
immersible and dishwasher safe. If washing  
by hand use hot soapy water. Do not use  
abrasive cleaners, steel wool or scouring  
pads as these can damage the non-stick  
surface.  
position) placed in  
the steaming tray.  
Steaming Small
Portions of Food  
2 Pan dividers are  
used inside the  
Rinse and dry all parts thoroughly  
especially the socket where the temperature  
control probe is inserted.To ensure the  
interior of the socket is fully dry, shake  
out excess water then wipe the interior  
of the socket with a dry cloth.  
steaming tray.  
Poaching  
After washing the Combi-Steamer/Frypan  
base in the dishwasher,condition” the  
cooking surface with cooking oil and a  
paper towel, as the dishwasher is more  
abrasive than hand washing.  
Steaming rack in  
roasting position.  
Roasting  
Steaming rack in  
roasting position.  
How to UseYourVersatile Kambrook  
Combi-Steamer/Frypan  
Steaming Bread  
Steaming rack in  
roasting position  
inside steaming  
tray (for greater  
steam circulation).  
Your Combi-Steamer/Frypan is designed  
to cook a complete meal in one appliance.  
The accessories can be stacked or used  
interchangeably for greater cooking  
convenience.  
5
 
Hints andTips:  
Shallow frying  
Recommended temperature control setting: 6 – 8  
Less oil is used (about 1.5cm) for shallow frying  
and the food is usually cooked at a lower  
temperature so that a delicious brown crust forms  
on the underside.The food is then turned over and  
the process is repeated.  
All cooking guides and recipe times are  
to be used as an indication only, as the  
freshness, size, and cuts etc. of vegetables  
and meats used will vary the cooking  
times  
Read recipes over once before starting  
to cook  
Pan-Frying  
Recommended temperature control setting: 4 – 6  
Little or no fat is used, depending on the  
fat content of the food.When frying, it is  
important not to crowd the pan: food will  
then stew rather than brown  
Have all ingredients at hand before  
cooking commences  
Cooking times in the following recipes  
serve as a guide only.The quality of the  
meat, freshness and ripeness of the  
vegetables, the size and the starting  
temperature of foods could cause the  
time to vary.  
Roasting  
Recommended temperature control setting: 10 & 3  
The meat is first browned in a little fat or  
oil on No. 10,then roasted using the  
steaming rack, (roasting position) with the  
temperature control probe on No. 3 and  
the lid on.The roast then needs to be and  
basted occasionally.  
Foods, which overcook easily, should be  
removed form the Combi-Steamer/Frypan  
as cooking is finished.  
Try to dry meat, poultry or vegetables  
before adding to hot oil to prevent  
unnecessary spattering.  
Boiling  
Recommended temperature control setting: 4  
Boiling can be a very nutritious way of  
serving fresh vegetables if it is done  
properly.Always have the water boiling  
and add some salt before adding the  
vegetables. In order that heat penetrates  
quickly, boil the vegetables in small  
batches. Use the liquid after boiling for  
soups or gravies.  
Be sure the water is boiling before food  
is added for steaming and always replenish  
with boiling water during steaming.  
Season food after steaming for greater  
nutrient retention.  
Adjust temperature control probe setting  
up or down as needed for desired  
cooking.  
Poaching/Bain Maire  
Cooking Guides  
Recommended temperature control setting: 4  
Both methods are especially good for  
foods requiring gentle heat, for instance  
eggs, quenelles and custards. In poaching,  
food is in direct contact with simmering  
liquid (water, stock, milk, etc) and in bain  
marie, the food is placed in a heat  
The thermostatically controlled Combi-  
Steamer/Frypan makes it ideal for cooking  
a wide variety of foods, as the recipes in  
this book demonstrate. By simply adjusting  
the temperature control you are assured  
of perfect results every time.  
resistant dish and then partially immersed  
6
 
in water. Stand the dish on the steaming  
rack (roasting position) to avoid direct  
contact with the bottom of the Combi-  
Steamer/Frypan.  
Braising and Stewing  
Recommended temperature control setting: 3  
The technical difference between a braise  
and a stew is that in a braise the meat is  
always cooked “covered”, for instance,  
browning it to form a crust (or “cover”)  
so that meat is cooked in steam.The meat  
is usually cooked in one piece and either  
placed on the steaming rack (roasting  
position) above some liquid or over a bed  
of vegetables.The meat for a stew may be  
browned first if desired, but the aim is to  
extract the flavour from the meat to make  
a delicious gravy. Both methods require  
gentle simmering in a closed pan.  
Steaming  
Recommended temperature control setting: 4  
Steamed food remains moist and  
succulent and can be carried out without  
constant attention; the water may need to  
be replenished during long periods of  
steaming. Place the food in steaming tray  
or stand on the steaming rack (steaming  
position) and add 4 cups of water to the  
frypan base.  
IMPORTANT: Remember always  
replenish with boiling water.  
Remove food as soon as steaming  
is finished.  
Slow Cooking  
Recommended temperature control setting: 3  
Cooking at low temperature is particularly  
beneficial to tougher cuts of meat.When  
cooked, the meat merely becomes firm so  
that is slices evenly without tearing apart.  
There is little shrinkage and juices, flavour  
and nutrition value are retained.  
Minimum Moisture or “Waterless”  
Cooking  
Recommended temperature control setting: 4  
Vegetables cooked this way are nutritious  
and remain succulent and crisp to the  
bite.The success of this method depends  
upon efficient heat control, so take the  
time to experiment with your new  
Combi-Steamer/Frypan.  
Another advantage of slow cooking is the  
convenience factor.After a few minutes of  
initial preparation, the food can be left to  
cook for hours, or even a whole day, with  
the minimum of attention.And should you  
wish to speed up cooking at any time,  
simply turn the temperature control  
probe to No. 4-5  
Start by adding two to three tablespoons  
of water to the pan - most vegetables can  
be cooked without additional water the  
water that clings to the vegetables after  
washing is usually sufficient - then add the  
vegetables, cover and bring to boil. Lower  
heat immediately and cook until done.  
Alternatively, start by frying the vegetables  
on No. 6 in two to three tablespoons of  
oil for a few minutes.Add three  
Keep Warm/Simmer  
Recommended temperature control setting: 1 – 2  
Food can be kept warm or at a slow  
simmer for latecomers or second  
helpings. Ideal for heating up buns.  
Table Cooker  
Recommended temperature control setting: 10 – 4  
Present your Combi-Steamer/Frypan at  
the table (Use a heat resistant mat to  
protect your table from the heat of the  
Combi-Steamer/Frypan) for a ‘Hot Rock’  
style dinner, or try Mongolian Hot Pot  
(recipes not included)  
tablespoons of water, cover and lower the  
heat so no steam escapes; then cook until  
done.  
7
 
Temp. Control  
Setting  
Meat Type  
Cooking Time  
Rolled Roast Beef 11/  
2
– 2 kg  
Rare  
11/  
11/  
11/  
11/  
13/  
21/  
4
– 11/  
– 13/  
2
hours  
hours  
Setting 3  
Medium  
Well Done  
2
4
2
– 2 hours  
– 11/  
hours  
Leg of Lamb Roast 11/  
2
– 2 kg  
Medium  
4
2
Well Done  
4
– 2 hours  
– 3 hours  
Roast Pork 11/  
Roast Chicken 11/  
2
– 2 kg  
– 2 kg  
2
2
1 – 11/  
hours  
2
Fried Bacon  
French Toast  
Sausages  
4 – 6 minutes  
2 – 4 minutes  
10 – 15 minutes  
Setting 5  
Setting 8  
Hamburgers (20mm thick)  
Lamb Chops  
6 – 8 minutes  
10 – 20 minutes  
Porterhouse Steak Rare(10–25mm thick) Rare  
Medium  
10 – 15 minutes  
15 – 20 minutes  
20 – 25 minutes  
2 minutes  
Setting 10  
for 4 minutes  
then to Setting 8  
Well Done  
Rare  
Minute Steak (3 – 6mm thick)  
Medium  
Well Done  
4 minutes  
6 minutes  
Chicken – Thigh  
– Drumsticks  
– Breast  
10 – 15 minutes or until cooked  
15 – 20 minutes or until cooked  
20 – 25 minutes or until cooked  
10 – 15 minutes or until cooked  
10 – 15 minutes or until cooked  
Pork Loin Cutlets  
Scotch Fillets  
Guide to roasting  
the quantity of liquid.The general rule-of-  
thumb is to use any good quality red or  
robust wine for meat and white or light  
wine for chicken. Let your taste be your  
guide.  
Place steaming rack in appliance (roasting  
position) and place meat on top. Cover  
and roast according to the chart above.  
Note: For golden appearance quickly panfry before  
steaming.  
SteamingVegetables  
Guide to steaming  
The following vegetables can be  
successfully steamed in the Combi-  
Steamer/Frypan by placing them inside the  
steaming tray or steaming rack provided.  
Bring 4 cups of water to boil then turn  
the temperature control probe to Setting  
‘4’ before adding the vegetables. Always  
replenish with hot water.  
Meat and chicken can also be steamed.As  
moist heat penetrates twice as quickly as  
dry heat, steaming meat or chicken will  
only take about half the time of roasting.  
Simply place the meat on top of the  
steaming rack (steaming position) or  
steaming tray and add 4 cups of water to  
the pan for steaming. For that special  
occasion, you can use wine – up to half  
Note:Cooking times will vary based on the size of  
the vegetables being cooked and personal taste  
preference.  
8
 
Vegetable Steaming Chart  
Ingredients  
Artichoke  
Asparagus  
Beans  
Preparation  
Time onTemperature  
Control Setting 4  
Trim stalks and leaves; keep whole  
Trim stalks; cut or leave whole  
Place in steaming tray or steaming  
rack and steam for 20 – 30 minutes  
Place in steaming tray and steam for  
5 – 7 minutes  
Remove stem and string; cut or  
leave whole  
Place in steaming tray and steam  
for 12 minutes  
Broccoli  
Remove leaves and ends of tough stalk.  
Keep whole or separate into spears or  
flowerets  
Place whole broccoli on steaming  
rack and flowerets in steaming tray  
and steam for 10 – 15 minutes  
Brussels  
sprouts  
Discard wilted leaves and trim ends  
Place in steaming tray and steam  
for 20 minutes  
Cabbage  
Discard wilted leaves; keep whole or  
quartered  
Place whole on steaming rack and  
quarters in steaming tray and steam  
for 10 – 15 minutes  
Carrots  
Scrape or peel and cut off end.  
Keep whole or separate into flowerets  
Place in steaming tray and steam  
for 20 minutes  
Cauliflower  
Remove leaves and cut off end.  
Keep whole or separate into flowerets  
Place whole cauliflower on steaming  
rack and flowerets in steaming tray.  
Steam for 15 – 20 minutes  
Celery  
Remove strings and leaves. Cut into  
5cm pieces.  
Place in steaming tray and steam  
for 5 – 7 minutes  
Eggplant/  
aubergine  
Remove stem, slice 1.3cm thick. Sprinkle Place in steaming tray and steam for  
with lemon juice if not using immediately 3 – 5 minutes  
Mushrooms Scrub and trim ends.  
Keep whole or quartered  
Place in steaming tray and steam  
for 3 – 5 minutes  
Capsicum  
Remove stem and seeds.  
Keep whole or cut as desired  
Place in steaming tray and steam  
for 4 – 6 minute  
Parsnips  
Peel and remove tops.  
Cut into quarters or 1.3cm slices  
Place in steaming tray and steam  
for 20 minutes  
Peas (fresh)  
Peas (frozen)  
Pumpkin  
Remove pods  
Place in steaming tray and steam  
for 10 – 12 minutes  
Place in steaming tray and steam  
for 5 – 7 minutes  
Remove the seeds and cut into  
small pieces  
Place in the steaming tray and steam  
for 20 – 25 minutes  
Potatoes  
Peel and keep whole or quartered  
Place whole on steaming rack and qtrs.  
in steaming tray. Steam for 20 – 25  
minutes or 10 – 15min for quarters.  
Zucchini/  
courgettes  
Remove blossom and stem ends.  
Cut into 1.3cm slices  
Place in steaming tray and steam  
for 10 – 12 minutes  
 
Method for Steaming Rice  
METHOD  
INGREDIENTS  
COOKING  
Rice cooked directly in the  
Wash and rinse well. Combine Put in appliance, cover (vent  
Combi-Steamer/Frypan frypan 1 cup rice and 13/  
4
cup water  
closed) and bring to boil on  
Setting 8, then simmer for 20  
minutes on Setting ‘4’. Rest  
for 5 minutes before serving  
Rice cooked in a heat resistant Wash and rinse well. Combine Place on steaming rack, cover  
bowl inside the Combi-  
Steamer/Frypan with water for Put in a 1 litre heat resistant  
steaming in the frypan base. bowl  
1 cup rice and 13/  
4
cup water.  
and bring to boil on Setting 8,  
then simmer for 20 minutes  
on Setting ‘4’. Rest for 5  
minutes before serving.  
Method for Steaming Chicken  
Chicken  
Cooking time on Temperature Control Setting 4  
20 – 25 minutes  
Breast  
Thigh  
20 – 25 minutes  
Legs (drumstick)  
30 – 35 minutes  
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Method for Seafood  
The cooking time of fish (and seafood) is  
based upon thickness rather than on  
weight. Fish should be washed quickly and  
thoroughly to preserve the natural taste  
and flavour. Avoid overcooking fish -  
remember it will continue to cook after it  
is placed on a serving dish. Allow frozen  
fish to thaw before steaming for more  
even cooking.  
A handful of fresh herbs, a few aromatic  
vegetables (such as carrots and celery),  
garlic, vinegar, lemon, peppercorns or  
cloves, etc. and a good quality white wine  
when added to the steaming liquid will  
impart extra flavour to the steaming food.  
Reduce the steam liquid and use it as a  
base for soups or sauces.  
Seafood  
CookingTime at Control Setting 4  
Clams  
– small  
– medium  
– large  
3 minutes  
6 – 8 minutes  
10 – 12 minutes  
Crabs  
Fish  
– small  
– medium  
– large  
7 – 10 minutes  
15 minutes  
20 – 25 minutes  
– flat (sole)  
– fillets  
5 – 7 minutes  
5 – 7 minutes  
– round (trout)  
– steaks 2.5cm thick  
10 – 12 minutes  
5 – 8 minutes  
Lobsters – small  
– tails  
15 minutes  
15 minutes  
20 minutes  
25 minutes  
– medium  
– large  
Mussels  
5 – 8 minutes  
3 – 5 minutes  
Oysters, shucked  
Prawns – small  
4 minutes  
– medium  
– large  
6 – 8 minutes  
10 – 12 minutes  
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Recipes  
Sesame pumpkin  
Potato and spinach salad  
Serves 4  
Serves 4 – 6  
600g pumpkin, (Queensland Blue or  
Japanese pumpkin) cut into 3cm pieces  
Dressing:  
2 tablespoons peanut oil  
3 tablespoons toasted sesame seeds  
1 tablespoon honey  
800g new potatoes  
1 medium Spanish onion, finely chopped  
1 cup thinly sliced green shallots  
1
/
2
bunch English spinach  
2 tablespoon freshly snipped chives  
1
/
2
cup roasted pine nuts  
1 tablespoon lemon juice  
1 tablespoon soy sauce  
Dressing  
3
/
4
cup mayonnaise  
2 tablespoons sour cream  
1. Fill frypan reservoir with 4 cups of  
water and place the steaming rack in  
the steaming position and place in the  
pumpkin.Turn the temperature control  
probe to 10’.  
1
1 /  
2
tablespoons lemon juice  
Freshly ground black pepper  
1. Fill frypan reservoir with 4 cups of  
water and place in the metal steaming  
rack, in the steaming position.Turn the  
temperature control probe to 10’.  
2.When the water comes to the boil,  
cover with the lid  
2.When the water comes to the boil  
place the potatoes in a single layer on  
the steaming rack and cover with the lid.  
3.Turn the temperature control probe to  
‘4’ for 20 - 25 minutes and/or until  
pumpkin is cooked.  
3.Turn the temperature control probe to  
‘4’.The potatoes will be ready in  
approx. 20-min.  
4. Combine the oil, sesame seeds, honey,  
lemon juice and soy sauce in screw top  
jar. Shake well.  
4.To check the potatoes pierce them with  
a thin skewer. If the skewer is easy to  
insert, the potatoes are cooked.  
5. Pour dressing over pumpkin. Serve.  
5.While the potatoes are cooling wash  
the spinach, let the spinach dry, and  
then cut the leaves into thin strips.  
6. Slice the potatoes in half while they are  
still warm, combine the dressing  
ingredients and pour dressing over  
potatoes, add the spinach, pine nuts,  
chives, onion and shallots.  
7. Season with freshly ground black  
pepper and milled rock salt. Serve.  
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Steamed salmon cutlets with  
hokkien noodles  
Steamed octopus with coriander and  
ginger  
Serves 2  
Serves 4  
2 salmon cutlets 150 – 200g each  
300g hokkien noodles  
200g snow peas, trimmed and cut in strips  
2 tablespoons sweet soy sauce  
1 kg baby octopus, cleaned and cut in half  
2 tablespoons freshly squeezed limejuice  
2 tablespoons finely grated ginger  
2 tablespoons sweet Thai chilli sauce  
3
/4  
cup fresh coriander leaves  
1 tablespoon of sesame oil  
1
1 tablespoon fish sauce  
/
4
cup finely chopped green onion  
cup finely chopped fresh coriander  
1
/
4
1. Place the octopus into a bowl, add the  
remaining ingredients and mix well  
Freshly ground black pepper  
1. Fill frypan with 4 cups of water and  
place the steaming rack in the steaming  
position.Turn the temperature control  
probe to ‘10’  
2. Marinate the octopus for 4 hours in the  
refrigerator  
3. Fill frypan reservoir with 4 cups of  
water and place the steaming tray on  
top of the frypan.  
2.When the water comes to the boil,  
place the salmon in a single layer in the  
steamer tray and cover with the lid.  
4.Turn the temperature control probe  
to ‘10’  
3.Turn the temperature control probe to ‘3’  
5. When the water comes to the boil  
place the drained octopus into the  
steaming tier and cover with the lid.  
(Keep any left over marinade to place  
on the octopus when cooked.)  
4.After 4 min place the hokkien noodles  
into the steaming tier, place the  
steaming tier onto the frypan and  
replace the lid  
5. Combine all the other ingredients in a  
bowl  
6.Turn the temperature control probe to  
‘4’ for 10 – 12 minutes and/or until  
octopus is cooked  
6.After 4 min remove the noodles and  
salmon. Place the noodles into the bowl  
to combine with the other ingredients  
7. When the octopus is cooked mix with  
the left over marinade.  
7. Serve the drained noodles onto a plate  
and top with the salmon, grind some  
black pepper and drizzle the noodle  
dressing onto the plate  
8. Serve warm with either mixed salad or  
steamed rice.  
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Chicken and mushroom risotto  
Tuscan herb chicken  
Serves 4  
Serves 4  
1 x 1.6kg chicken, giblets removed  
2 tablespoons lemon juice  
1 tablespoon fresh white bread crumbs  
1 egg  
2 x chicken breast fillets (300g)  
1 tablespoon butter  
1 tablespoon olive oil  
1 medium onion, finely chopped  
1 clove garlic, crushed  
1 cup of sliced button mushrooms  
Zest of 1 lemon  
1
/
2
bunch of sage  
Tuscan dried herb seasoning  
300g arborio rice  
1
3/  
2
cups chicken stock  
Preparation  
1
/
4
cup freshly chopped basil and chives  
cup of grated Parmesan  
1.Wash and pat the chicken dry.  
1
/
2
2. Combine the breadcrumbs, egg, lemon  
juice, lemon zest and sage leaves to  
form the stuffing. Place the stuffing  
inside the cavity of chicken.  
Freshly ground black pepper  
1. Steam the chicken breasts as per the  
steaming guide.  
2. Heat the butter and oil in the frypan  
and lightly saute the onion and garlic.  
Add the rice and mix through until the  
rice looks shiny.  
3. Sprinkle the chicken generously with  
Tuscan seasoning. Serve  
Roasting  
1. Using the frypan with the temperature  
control probe on ‘8’, brown the breast  
sides of the chicken. Remove the  
chicken  
3.Add the chicken stock and bring to  
the boil.  
4.Wash the sliced mushrooms and pat  
dry add to the rice and stock  
2. Place the steaming rack, in the roasting  
position, into the frypan.Turn the  
temperature control probe to ‘3’. Place  
the chicken onto the steaming rack, and  
replace the lid with the steam vent  
open.  
5. Set thermostat probe to ‘3’ for 30  
minutes and/or until rice is cooked.  
6.While the rice is cooking stir  
occasionally, add more stock if the rice  
appears to be too dry.  
1
3. Check the chicken every /  
2
an hour, it  
hours.  
7. Slice the cooked chicken; add to the  
risotto with the chopped mixed herbs,  
freshly milled pepper and grated  
parmesan. Serve  
1
should be ready after 1-1/  
2
4.To check the chicken, pierce the thigh  
with a skewer, if the resulting juices are  
clear the chicken is cooked.  
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Orange pikelets  
5. Reduce the temperature control probe  
to ‘3’ – ‘4’ and gently simmer for 3 – 4  
minutes. Remove the egg from the  
water with a slotted spoon, drain on  
absorbent paper.  
Makes approximately 15  
1 cup self-raising flour  
2 teaspoons sugar  
1 egg  
6. Serve on toast or on top of your  
favourite salad  
2 teaspoons of melted butter or  
margarine  
Rind of 1 orange  
NOTE: The freshness of the egg is very important  
to how well it cooks.A good poached egg will have  
the white surrounding the yolk  
1
/2  
cup milk  
1. Sift the flour into a bowl, add sugar.  
2. Make a well in the centre and break in  
the egg.Add the cooled butter, orange  
rind and almost all the milk.  
1. Mix with a wooden spoon until the  
mixture is smooth adding extra milk if  
the mixture is too thick.  
2. Heat the fry pan, turning the  
temperature control probe to ‘3’.  
3. Cook spoonfuls of the pikelet mixture  
until bubbles break the surface.  
4.Turn pikelets over to cook the second  
side. Remove and serve hot or cold  
with butter, honey or lemon butter.  
Poached eggs  
Serves 1  
1 cup water  
1
/
4
teaspoon salt  
teaspoon vinegar  
1
/
2
1-2 eggs  
1. Place 4 cups of water into the frypan  
2. Set the temperature control probe to  
‘10’, place the vinegar and salt into the  
water. Bring the water to the boil.  
3. Break each egg into a cup  
4. Gently ease the egg into the boiling  
water.  
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Madras beef curry with tomatoes  
and chickpeas  
Kashmire roast lamb  
Serves 6  
Serves 4  
1 x 2kg leg of lamb  
500g diced beef (blade, round or chuck  
steak)  
2 tablespoons peanut oil  
1 teaspoon ground cumin  
2 teaspoon grated ginger  
1 tablespoon lemon juice  
2 cloves garlic, crushed:  
1 cup hot water  
1 medium brown onion (diced)  
2 teaspoon minced garlic  
1 teaspoon bottled chilli paste  
11/2 tablespoons madras curry paste  
Freshly ground black pepper  
3 tablespoon peanut oil  
2 440g tins of peeled tomatoes  
1 375g tin of chickpeas  
1 teaspoon garam masala:  
1.Trim lamb of fat, score surface.  
Combine ginger, garlic, oil, garam masala,  
and ground cumin and lemon juice. Rub  
over lamb.  
1. Heat the frypan on ‘10’ using the  
temperature control probe.  
2. Place the temperature control probe  
into the frypan and turn to ‘10’ when  
the frypan has reached temperature seal  
the lamb leg and then remove it.  
2.Add the peanut oil and diced beef to  
the frypan and seal the meat to a  
goldern brown colour. Remove the  
meat using a slotted spoon.  
3. Place in the steaming rack in the  
roasting position and add the hot water.  
Place the lamb onto the steaming rack,  
turn the temperature control probe to  
‘3’. Cover with frying pan lid, Cook until  
done to the desired tenderness 1 /  
3.Add the onion to the frypan and turn  
the temperature control probe to  
‘6’. Cook the onion for 5 min,  
add the chilli and garlic and cook for  
a further 2 min.  
3
4
4.Add the curry paste and cook for 3  
min. add the beef and tomatoes, bring  
the curry back to the boil, then turn the  
temperature control probe to ‘3’ and  
replace the lid with the steam vent  
open.  
hours, basting occasionally.  
4. Place lamb on serving platter. Cover;  
allow to rest for 10 minutes, before  
carving.  
1
5.The curry will take approx. 1 /  
2
hours  
1
to cook, it should be checked every /  
2
an hour.  
6. Open the chickpeas and wash them,  
add to the curry when it is cooked,  
check the seasoning.  
7. Serve with steamed rice and  
pappadams, garnish with chives.  
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Notes  
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Notes  
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Kambrook 12 Month  
Replacement Warranty  
If the product includes one or a number of  
accessories only the defective accessory or  
product will be replaced.  
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).  
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.  
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  
In Australia, this KAMBROOK Guarantee  
is additional to the conditions and  
guarantees which are mandatory as  
implied by the Trade Practices Act 1974  
and State and Territory legislation.  
KAMBROOK guarantee.  
KAMBROOK reserves the right to  
replace or repair the appliance within  
the warranty period.  
For service, spare parts or product  
information in Australia, please call  
KAMBROOK on the Customer Service  
Line (free call) 1800 800 634.  
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.  
For service, spare parts or product  
information in New Zealand, please  
call KAMBROOK New Zealand, Mono  
Place, Ellerslie, Auckland  
Phone 0800 253 007 Fax 0800 263 001  
This warranty is void if there is evidence  
of the product being tampered with by  
unauthorised persons.  
If claiming under this guarantee the product  
must be returned freight prepaid.  
YOUR PURCHASE RECORD (Please complete)  
Attach purchase receipt here.  
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record  
PURCHASED FROM ___________________________
until you are making a claim  
 
Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166,Australia  
Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337  
Kambrook (New Zealand) Mono Place Ellerslie,Auckland, New Zealand  
Customer Service Line/Spare Parts 0800 253 007 Customer Service Fax 0800 263 001  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book. Issue 1/00  
 

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