Banquet Frypan
KEF16
Issue 1/03
Features of your Kambrook Essentials Banquet Frypan
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1. RemovableTemperature Control
Probe thermostatically controlled
with 10 settings.
5. PanTilt Lever allows the fat and
juices to drain from the food, ideal for
low fat cooking.Also makes serving
gravies and sauces easier.
2. Easy-Clean Non-Stick Cooking
Surface for fat free cooking
6.Adjustable steam vent.
7. CoolTouch knob.
3. Glass lid with stainless steel rim
4. Super Size – 38 x 29.5cm rectangular
frypan. Extra deep – 78mm.
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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.
UsingYour 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.
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.
Warning: Do not immerse the
power cord, plug or temperature
control probe in water or any other
liquid.
Do not leave plastic cooking utensils in
contact with the hot frypan surface while
cooking.
Ensure that the frypan socket is fully dry
before inserting the temperature control
probe.
NOTE:This frypan must be used with the
temperature control probe provided. Do not use
any other probe or connector.
Plug the cord into a 230/240 volt power
outlet and then turn the power on.
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).
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
Temp. Guide
Slow cooking casseroles, keeping food warm,
simmering sauces, basting, bolognaise sauce
Min – 4
Simmer/Low
Cooking steaks, sausages, bacon, eggs, pikelets,
roast vegetables, pancakes, roasting joints,
crumbed food, toasted sandwiches, popcorn
4 – 8
Medium/High
High
8 – 10
Sealing steaks and roasts, cakes, boil rice, stirfry
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Care and Cleaning
Cooking withYour Kambrook
Banquet Frypan
Stir-Frying
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
Recommended temperature probe setting
9 – 10
appearance of the frypan and will not
affect the cooking performance.
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.
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.
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.
Note: Metal scourers will scratch the surface and
should not be used.
Warning: Do not immerse the
power cord, plug or temperature
control probe in water or any other
liquid.
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.
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, 1⁄4 cup household bleach, 1 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.
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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
Veal
Lean pork strips prepared from leg, butterfly or medallion steaks or fillet
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.
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
Stir fry meat strips in small batches
(approx 200 – 300g) to stop meat
shedding its juice and ‘stewing’, resulting
in tougher meat.
Used for sauteing onions, garlic, spices,
curry, pastes, herbs, vegetables, meat and
seafood.
Shallow Frying
When adding meat strips to the frypan,
the strips should sizzle.
Recommended temperature probe setting
6 – 8
Stir fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
Used to crispen and cook foods in a small
amount of oil.The foods may have already
been cooked.
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 the heat of
the frypan remains constant, ensuring
the meat doesn’t stew and toughen.
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.
Peanut oil is traditionally used for stir fry
Asian style dishes. However other oils
such as vegetable, canola and light olive
may be used.
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Do not move the frypan during heating
or cooking.
The Banquet Frypan’s non-stick coated
surface allows you to reduce the amount
of oil when cooking.
Wipe moisture from foods to avoid
splattering.
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.
Cook a few pieces at a time to ensure
crispness.
Drain cooked foods on paper towels to
reduce greasiness.
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.
Never leave your frypan unattended or
unsupervised while shallow frying.
Allow oil to cool before removing from
frypan.
Slow Cooking (braising)
Vegetable or canola oil is recommended
for frying.
Recommended temperature probe setting
1 – 4
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.
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.
Pan Frying
Recommended temperature probe setting
Searing - 10
Medium heat - 6 – 8
Always brown and seal meat on setting
10 before reducing heat to simmer.
Used for cooking meats, fish, seafood, eggs,
chicken, sausages.
Cut meat into 3cm cubes.Trim off any fat.
Preheat frypan.When heated, add a small
amount of oil, which prevents the food
from sticking.
Cook for approx 11⁄2 – 2 hours stirring
occasionally.
Recommended cuts for slow cooking (braising)
Beef Diced blade (boneless), chuck, round, shin, silverside
Chicken Diced thigh, leg
Note:
As the frypan is
thermostatically
Lamb
Veal
Diced forequarter
Diced shoulder
controlled, it will cycle
on and off during the
cooking process.
Pork
Diced forequarter
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Add soft or quick cooking vegetables such The Banquet Frypan’s domed lid provides
as mushrooms, tomatoes, beans or corn in ample room for larger joints of meat and
the last half hour of cooking.
poultry.
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)
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 on all sides.
Position the lid.
After browning, turn the dial to setting
4 – 6, cooking the meat as desired.
Basting
Recommended temperature probe
setting 2
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.
The Pan Tilt lever makes basting easy by
allowing the juices to drain to one side of
the pan.
Vegetables
Reduce the temperature to prevent fat
and juices from splattering.
Cut into even sized pieces.
Add to the frypan 40 – 65 minutes before
serving.
Position the Pan Tilt Lever and allow the
juices to drain to the lower end of the
frypan.
For crisper vegetables, remove the meat
and increase the heat for the last few
minutes of cooking.
Spoon the juices over the food as desired.
Roasting
RoastingTimes
Recommended temperature probe setting
4 – 10
The following times are for dishes that are
well done.To suit your personal taste,
these times can be reduced.
Meat and poultry
The Banquet Frypan is ideal for roasting
meat and poultry, as the meat retains the
flavour and juices.
Recommended roasting times (well done)
Pork
Veal
30 – 40 minutes/500g after browning
30 – 40 minutes/500g after browning
25 – 30 minutes/500g after browning
Note:
As the frypan is
thermostatically
controlled, it will cycle
on and off during the
cooking process.
Lamb
Chicken 25 – 30 minutes/500g after browning
Beef
25 – 30 minutes/500g after browning
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Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
Toasting Sandwiches
Recommended temperature probe
setting 8
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.
Up to six sandwiches can be toasted at
once in the Banquet Frypan. Choose
fillings which will hold together and not
spill out of the sandwich.
Preheat the frypan.
Butter the pieces of bread well 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 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 1⁄2 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.
Baking
Your Banquet Frypan can be used for
baking cakes.
Preheat the frypan on setting 10, with
the lid on.
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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.
Recipes
Orange pikelets
1 cup self raising flour
2 teaspoons sugar
1 egg
Serving (filling) suggestions:
Cooked bacon pieces and shallots
Sliced mushrooms, tossed fresh herbs
Serves 4
2 teaspoons of melted butter or
margarine
rind of 1 orange
1⁄2 cup milk
Pancake Mixture
1 cup plain flour
1 egg
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.
30g melted butter or margarine
11⁄4 cups milk
Beat lightly with a wooden spoon until the
mixture is smooth adding extra milk if the
mixture is too thick.
Butter for frying
Sift flour into a basin and make a well in
the centre.
Heat the frypan on a low heat,
setting 4 – 6.
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 1 hour before using.
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.
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 approximately 15
Basic Omelette
6 eggs
Makes 10 – 12
6 teaspoons water
Serving Suggestions:
Basic pancakes are delicious served with
the following:
Salt and pepper, to taste
11⁄2 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.
* Maple syrup
* Lemon juice and sugar
* Raspberry sauce - made with pureed
raspberries, sugar to taste and Grand
Marnier
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Chilli Con Carne
freshly ground black pepper
4 chicken breast fillets
2 tablespoons oil
1 onion, sliced
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. 1 hour. Remove apricots and liquid.
1 clove garlic, crushed
1 green capsicum, sliced
500g beef mince
Heat oil in the frypan on setting 6 – 8.
1 x 300g can red kidney beans, drained
2 teaspoons chilli powder
1 x 440g can tomatoes
1⁄4 teaspoon oregano
Salt and pepper, to taste
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).
Heat the oil in the frypan on high heat
setting 8 – 10.
Serving suggestion:
Saute the onion, garlic and green capsicum
until tender.Add the mince and brown well.
Serve with steamed rice and a crisp green
salad.
Serves 4
Add the remaining ingredients and reduce
heat setting to 6 – 8 and simmer for 20
minutes.
Pork Fillets With Dark Plum Sauce
1kg pork fillets
Serving suggestion:
1⁄3 cup soy sauce
2⁄3 cup tomato sauce
1⁄4 cup hoi sin sauce
Serve with taco shells, grated cheese, sour
cream and chopped tomatoes.
Serves 4
1⁄4 cup oil
Curried Apricot Chicken
1⁄3 cup chicken stock
1⁄3 cup water
1 x 825g can dark red plums
1⁄2 cup hoi sin sauce (extra)
1 tablespoon brown sugar
125g dried apricots
1 tablespoon oil
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.
1 onion, cut into wedges
1⁄2 teaspoon coriander
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
1⁄4 teaspoon cinnamon
Mix the soy, tomato and hoi sin sauce with
the oil, and pour over the pork.
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Cover and marinate for 30 minutes.
Place spoonfuls of mixture in pan and
flatten slightly. Cook for 4 – 5 minutes
each side or until golden.
Drain plums and reserve syrup for sauce.
Remove the stones roughly slice the flesh.
Serves 4
Drain marinade from pork and pat dry
with paper towelling.
Mushroom Steak
Brown the pork fillets on high heat,
setting 8 for approx. 10 minutes.
4 lean beef steaks (sirloin, rib eye, rump)
1 tablespoon vegetable oil
1 small onion, sliced
Reduce heat setting to 6, cook for a
further 20 minutes or until tender.
180g mushrooms, sliced
1⁄2 cup beef stock
Baste occasionally with left over marinade
during cooking. Remove from pan, cover
with foil to keep warm.
2 tablespoons Worcestershire sauce
2 tablespoons chopped parsley
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.
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.
Serving suggestion:
Serve with plum sauce, boiled rice and
steamed bok choy.
Remove from heat, rest while making
sauce.Add onion and mushrooms to any
pan juices. Cook 1 minute.
Serves 4
Add Worcestershire sauce and stock.
Bring to boil, stirring constantly until
slightly thickened.Add parsley and any
juices from rested steak.
Vegetable Hash Browns
2 potatoes, peeled and grated
1 zucchini, grated
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.
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 carrot, peeled and grated
1 tablespoon poppy seeds
freshly ground black pepper (as desired)
Serving suggestion:
Serve with steamed vegetables and mash
potatoes.
Serves 4
Place potatoes, carrot, zucchini, poppy
seeds and eggs in a bowl.Add black
pepper and mix well.
Brush the frypan with oil, and heat on
setting 4 – 6.
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Beef and red wine casserole
2 small sticks celery, thinly sliced
2 shallots, chopped
750g diced lean beef (round, chuck or
gravy beef)
200g snow peas, trimmed
1⁄3 cup oyster sauce
1 tablespoon oil
8 small (pickling) onions
2 teaspoons crushed garlic
2 lean bacon rashers, chopped
250g whole button mushrooms
3⁄4 cup red wine
Heat half the oil in the frypan on setting
10. Stir-fry almonds, ginger and garlic 1
minute.Add chicken strips, stir-fry a
further 2 – 3 minutes. Remove.
Heat remaining oil in pan on setting 10.
Stir-fry vegetables 1 – 2 minutes.
1⁄4 cup steak sauce
Return almonds, ginger, garlic and chicken
strips. Stir in oyster sauce, allow to heat
through 2 – 3 minutes.
Heat a little of the oil in the frypan on
setting 10. Fry onions, garlic and bacon for
1 – 2 minutes. Remove and put aside.
Serving suggestion:
Serve with steamed rice.
Serves 4
Heat a little more oil on setting 10. Brown
beef in small batches, removing each batch
before adding the next.
Roast Lamb Seville
1.5kg Leg of lamb or smaller
Rind of 1 orange, grated
Pepper
Return beef and onion to pan.Add
remaining ingredients, stirring tocombine.
Cover and simmer gently on setting 2 to
4 for 11⁄2-2 hours . Stir occasionally.
Season to taste.
1 teaspoon oil
1⁄2 cup orange juice
Serve with steamed rice or pasta and
steamed vegetables.
1 teaspoon dry mustard
1 tablespoon honey
Serves 4
2 tablespoons mint sauce
1 small butternut pumpkin, cubed
1 bunch asparagus
Stir-Fry Chicken with Oyster Sauce
600g chicken breast or thigh fillets,
prepared as strips
1 tablespoon oil
Rub roast with grated rind and pepper.
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
Heat oil in frypan on setting 10.Add lamb
and brown on each side.
Reduce heat to setting 6, cover and cook
for approx. 11⁄2 hours or until desired
tenderness.Turning meat once.
1 red or green capsicum, thinly sliced
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In a bowl, combine orange juice, mustard,
honey and mint sauce. Pour over lamb,
during the last 15 minutes of cooking.
Allow standing for 2 – 3 minutes, then
turn onto a wire rack and cooling
completely.
During last 15 minutes of cooking, place
pumpkin cubes, then asparagus in separate
pans of boiling water. Cook until tender.
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.
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
1⁄2 cup milk
1 cup self raising flour
1⁄2 cup caster sugar
1⁄4 cup cocoa
1⁄4 teaspoon bicarbonate of soda
1 egg
60g butter, melted
2⁄3 cup cream
1 tablespoon icing sugar
1 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.
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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,
Greenmount, Auckland Phone 09 271 3980
Fax 0800 288 513. For spare parts phone
09 271 3980.
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 a copy of
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, Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 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 illustrations in this book. Issue 1/03
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