Kambrook Fryer KEF170 User Manual

Electric Frypan  
Instruction Booklet  
KEF170  
 
Contents  
Kambrook Recommends  
Safety First  
p4  
Your Kambrook Banquet Frypan  
p6  
p7  
Using Your Kambrook  
Banquet Frypan  
Care, Cleaning and Storage  
p8  
Cooking with Your Kambrook  
Banquet Frypan  
p10  
Recipes  
p14  
 
Kambrook Recommends Safety First  
IMPORTANT: Please retain your  
instruction book for future use.  
At Kambrook, we believe that safe performance is the first priority in any  
consumer product, so that you, our valued customer can confidently  
use and trust our products. We ask that any electrical appliance that  
you use be operated in a sensible fashion with due care and attention  
placed on the following important operating instructions.  
Important Safeguards For Your Kambrook  
Banquet Frypan  
• Carefully read all instructions  
before operation and save for  
future reference.  
• Remove and safely discard any  
packaging material and promotional  
stickers before using the Banquet  
Frypan for the first time.  
• Always insert Temperature Control  
Probe into probe socket before  
inserting power plug into power outlet  
and switching on appliance. Ensure  
the probe socket is completely dry  
before inserting the Temperature  
Control Probe.  
• The Banquet Frypan must be used  
with the Temperature Control Probe  
provided. Do not use any other probe  
or connector.  
• To protect against electric shock,  
do not immerse power cord or  
Temperature Control Probe in water or  
any other liquid, or allow moisture to  
come in contact with these parts.  
• To eliminate a choking hazard for  
young children, remove and safely  
discard the protective cover that  
is fitted to the power plug of the  
Banquet Frypan.  
• Do not place the Banquet Frypan near  
the edge of a bench or table during  
operation. Ensure that the surface is  
level, clean and free of water.  
• Ensure the Temperature Control  
Probe has cooled before removing  
from the appliance.  
• Always remove Temperature Control  
Probe before cleaning the appliance.  
• Keep the Banquet Frypan clear of  
walls, curtains and other heat or  
steam sensitive materials. Minimum  
200mm distance.  
• Do not place on or near a gas burner,  
electric element or in or near a  
heated oven.  
• If using plastic utensils, do not leave in  
Banquet Frypan when hot.  
• Do not use on a sink drain board.  
• Do not place hot glass lid under  
cold water.  
4
 
• Always have the glass lid positioned  
correctly on the Banquet Frypan  
throughout operation of the  
• Do not leave the appliance  
unattended when in use.  
• The appliance is not intended to  
be operated by means of an  
external timer or a separate remote  
control system.  
• Always turn the Temperature Control  
Probe to ‘MIN’, then switch off at the  
power outlet and allow probe to cool,  
then remove probe and unplug, if  
appliance is to be left unattended, if  
not in use before attempting to move  
appliance and before cleaning.  
appliance unless stated in the recipe  
to have it removed.  
• The glass lid has been specially  
treated to make it stronger, more  
durable and safer than ordinary  
glass, however it is not unbreakable.  
If struck extremely hard, it may break  
or weaken and could at a later time  
shatter into many small pieces without  
apparent cause.  
• Extreme caution must be used when  
the appliance contains hot oil or other  
liquid. Do not move the appliance  
during cooking. Allow the Banquet  
Frypan to cool before removing oil or  
other liquid.  
• Keep the appliance clean. Refer to  
care and cleaning (page 8).  
• Do not place anything on top of the  
Banquet Frypan when the lid is in  
position, when in use and when stored.  
• Do not touch hot surfaces. Use the  
handles for lifting and carrying the  
Banquet Frypan.  
Important Safeguards For all  
Electrical appliances  
• Fully unwind cord before use.  
• This appliance is for household use  
only. Do not use this appliance for  
anything other than its intended use.  
Do not use in moving vehicles or boats.  
Do not use outdoors. Misuse may  
cause injury.  
• Do not let the cord hang over the  
edge of a table or counter, touch hot  
surfaces or become knotted.  
• This appliance is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience  
or knowledge, unless they have  
been given supervision or instruction  
concerning use of the appliance by a  
person responsible for their safety.  
• Children should be supervised  
to ensure they do not play with  
the appliance.  
• It is recommended to regularly inspect  
the appliance. To avoid a hazard  
do not use the appliance if power  
cord, power plug, Temperature  
Control Probe or appliance becomes  
damaged in any way. Return the  
entire appliance to the nearest  
authorised Kambrook centre for  
examination and/or repair.  
• The installation of a residual  
current device (safety switch)  
is recommended to provide  
additional safety protection when  
using electrical appliances. It is  
advisable that a safety switch with  
a rated residual operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
WaRnIng: Do not  
operate the frypan on  
an inclined surface. Do  
not move the frypan  
while it is switched on.  
• Any maintenance other than cleaning  
should be performed at an authorised  
Kambrook Service Centre.  
5
 
Your Kambrook Banquet Frypan  
1. Removable Temperature Control  
Probe thermostatically controlled  
with 10 settings.  
4. Super Size – 38 x 29cm  
rectangular frypan. Extra  
deep – 70mm.  
2. Easy-Clean Non-Stick Cooking  
5. Adjustable steam vent.  
6. Cool Touch knob.  
7. Pan tilt lever  
Surface for fat free cooking.  
3. Glass lid with stainless steel rim.  
6
 
Using Your Kambrook Banquet Frypan  
Do not use metal utensils, as these will  
Before First Use  
scratch the non-stick cooking surface.  
Before first use wash, rinse and dry  
your Banquet Frypan and lid. Season  
the cooking surface by applying a  
thin coating of cooking oil with  
paper towelling.  
Only use wooden or good quality  
plastic utensils to stir or serve food.  
Do not leave plastic cooking  
utensils in contact with the hot  
surface while cooking.  
WaRnIng: Do not  
immerse the power  
cord, power plug or  
temperature control  
probe in water or any  
other liquid.  
nOTE: This Banquet Frypan  
must be used with the  
temperature control probe  
provided. Do not use any other  
probe or connector.  
Ensure that the Banquet Frypan  
socket is fully dry before inserting the  
temperature control probe.  
Plug the cord into a 230V or 240V  
power outlet and then turn the  
power on.  
Set the Temperature Control Probe to  
the desired temperature setting. Refer  
to table below.  
The Glass Lid  
The Cook ‘n’ Look glass lid enables  
you to monitor your cooking without  
removing the lid and losing heat. To  
adjust the steam outflow from the  
Banquet Frypan, turn the adjustable  
steam vent (attached to the knob).  
Using The Pan Tilt Lever  
The temperature light on the  
Pan tilt lever is located under the  
temperature control probe. Pull lever  
away from base and rest in upright  
position on bench top. This will slope  
frypan to one side so that when  
sautéing or roasting, oil/fats can  
collect in one area away from food.  
temperature control probe will  
switch off automatically when  
the temperature selected has  
been reached. The light will cycle  
“on” and “off” during the cooking  
cycle indicating that the selected  
temperature is being maintained.  
Dial Setting  
Uses  
Temp.Guide  
Min – 4  
Slow cooking casseroles, keeping  
food warm, simmering sauces,  
basting, bolognaise sauce.  
Simmer/Low  
4 – 8  
Cooking steaks, sausages, bacon,  
eggs, pikelets, roast vegetables,  
pancakes, roasting joints, crumbed  
food, toasted sandwiches, popcorn.  
Medium/High  
8 – 10  
Sealing steaks and roasts, cakes, boil  
rice, stirfry.  
High  
7
 
Care, Cleaning and Storage  
Care  
nOTE: To clean the interior  
• Do not leave plastic cooking  
utensils in contact with the hot  
surface while cooking.  
and exterior surface and glass  
lid wash in hot soapy water.  
Remove stubborn spots with a  
plastic washing pad or nylon  
washing brush.  
• Do not use metal utensils on the non-  
stick coating of the Banquet Frypan.  
Only use wooden or good quality  
plastic utensils to stir or serve food.  
• Before cleaning, switch the Banquet  
Frypan to ‘MIN’ and unplug from the  
power outlet. Remove the Temperature  
Control Probe from the probe socket of  
the appliance when cooled.  
Removing Discolouration Of The  
Non-Stick Surface  
Combine 2 tablespoons bicarbonate  
of soda, ¼ cup household bleach, 1  
cup water.  
Cleaning  
Pour into the Banquet Frypan, place  
lid on with the vent closed, and  
simmer for 5-10 minutes.  
Clean in a well-ventilated area and  
avoid breathing in the vapours. Wash  
as directed before re-use. In some  
instances this may not remove all  
the staining.  
Temperature Control Probe  
• If cleaning is necessary, wipe the  
Temperature Control Probe over  
with a slightly damp cloth. Ensure it is  
completely dry before use.  
nOTE: Never immerse the  
Temperature Control Probe,  
plug or cord in water or any  
other liquid.  
Glass Lid  
Wash the lid in warm soapy water  
using a soft cloth or sponge, rinse and  
dry thoroughly.  
Non-Stick Cooking Surface  
Cooking on a non-stick surface  
minimises the need for oil. As food  
does not stick, cleaning is easier.  
Dishwasher Safe  
Your Banquet Frypan and glass  
lid are dishwasher safe for easy  
cleaning. Remove the probe and  
power cord before placing Banquet  
Frypan into the dishwasher.  
Any discolouration that may  
occur on the non-stick surface may  
detract from the appearance of the  
Banquet Frypan but will not affect  
the cooking performance.  
nOTE: Before inserting the  
Do not use metal (or other abrasive)  
scourers when cleaning the non-stick  
coating. Wash with hot soapy water.  
Remove stubborn spots with a soft  
plastic washing pad or nylon washing  
brush. Rinse and dry thoroughly.  
Temperature Control Probe into  
the probe socket, ensure the  
interior of the socket is fully dry.  
To do this, shake out excess  
water then wipe the interior of  
the socket with a dry cloth.  
8
 
Storage  
Store the Banquet Frypan upright with  
the lid in position.  
Store the Temperature Control Probe  
carefully. Take care not to knock or  
drop the probe as this can cause  
damage. If damage is suspected,  
return the Temperature Control Probe  
with the Banquet Frypan to your  
nearest Kambrook Service Centre  
for inspection.  
TIP: For convenient storage of  
the Temperature Control Probe,  
line the Banquet Frypan with  
2 sheets of kitchen paper and  
place the probe on the kitchen  
paper. This will ensure the  
probe and plug do not scratch  
the non-stick surface.  
9
 
Cooking with Your Kambrook Banquet Frypan  
Preheat your Banquet Frypan before  
Stir-Frying  
adding any ingredients, allow the  
Recommended Temperature Probe  
temperature light to cycle ‘on’ and  
setting 8 – 10.  
‘off’ several times. This will allow the  
An energy efficient and healthy way  
Banquet Frypan to reach an even,  
of cooking foods. The benefit of this  
high temperature.  
cooking method is its speed and the  
Stir frying is a dry heat cooking  
method and is best suited to tender  
flavour of the foods. The non-stick  
cooking surface on your Banquet  
cuts of meat. Timing is a key factor  
Frypan also means that less oil is  
when cooking meat, as over cooking  
required for cooking. The cooking  
will give a tough, dry result. Cooking  
action for stir frying is a continual  
times depend on the size and  
tossing motion to ensure the food  
thickness of the cut, as the bigger the  
is evenly exposed to the heat and  
cut, the more time is needed.  
cooks quickly and evenly in a couple  
of minutes.  
Stir frying should be carried out using  
a high heat setting.  
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  
Pork  
Lean lamb strips prepared from fillet, lamb leg steaks, round  
or topside mini roasts, eye of loin  
Lean pork strips prepared from leg, butterfly or medallion  
steaks or fillet  
Veal  
Eye of loin, fillet, round, rump or topside  
10  
 
Buy meat strips from your butcher or  
from your supermaket, or prepare  
meat strips from recommended cuts  
listed, by removing any fat and slicing  
thinly across the grain (across the  
direction of meat fibres). Slicing across  
the grain ensures tenderness. Cut  
into very thin strips, approx 5 – 8 cm in  
length. Partially freeze meat for approx  
30 minutes to make slicing easier.  
Shallow Frying  
Recommended Temperature Probe  
setting 6 – 8.  
Used to crispen and cook foods in a  
small amount of oil. The foods may  
have already been cooked.  
Use approx 1 cup of oil, or sufficient oil  
so that half the food is immersed.  
Preheat the oil before adding food.  
Stir fry meat strips in small batches  
(approx 200 – 300g) to stop meat  
shedding its juice and ‘stewing’,  
resulting in tougher meat.  
When adding meat strips to the  
Banquet Frypan, the strips should sizzle.  
When using oil never cover with the lid  
during heating or cooking, as this will  
cause condensation to drip into the  
oil and result in bubbling  
and splattering.  
Do not move the Banquet Frypan  
during heating or cooking.  
Wipe moisture from foods to  
avoid splattering.  
Cook a few pieces at a time to  
ensure crispness.  
Drain cooked foods on paper towels  
to reduce greasiness.  
Never leave your Banquet Frypan  
unattended or unsupervised while  
shallow frying.  
Allow oil to cool before removing from  
Banquet Frypan.  
Stir fry meat strips for 1 – 2 minutes.  
Any longer will toughen meat.  
If cooking large batches, remove  
each batch when cooked and allow  
the Banquet Frypan to reheat before  
stir frying the next batch. By cooking in  
small batches the heat of the Banquet  
Frypan remains constant, ensuring the  
meat doesn’t stew and toughen.  
Peanut oil is traditionally used for stir  
fry Asian style dishes. However other  
oils such as vegetable, canola and  
light olive may be used.  
Vegetable or canola oil is  
recommended for frying.  
Do not overfill the Banquet Frypan. If  
necessary cook vegetables in batches  
as well and reheat at the end of stir  
frying. If using this method remember  
to under cook slightly so reheating will  
not spoil the finished dish.  
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.  
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.  
11  
 
Cooking with Your Kambrook  
Banquet Frypan  
continued  
Pan Frying  
Recommended Temperature  
Probe setting:  
Slow Cooking (braising)  
Recommended Temperature Probe  
setting 1 – 4.  
Searing - 8 – 10.  
Medium heat - 6 – 8.  
Used for cooking meats, fish, seafood,  
eggs, chicken, sausages.  
Preheat Banquet Frypan. When  
heated, add a small amount of oil,  
which prevents the food from sticking.  
The Banquet Frypan’s non-stick  
coated surface allows you to reduce  
the amount of oil when cooking.  
Alternatively brush whole meat cuts  
eg. Steaks, chicken breast, fish fillet  
with small amount of oil before pan-  
frying rather than adding oil directly to  
the pan.  
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 1½ – 2 hours  
stirring occasionally.  
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.  
Add soft or quick cooking vegetables  
such as mushrooms, tomatoes, beans  
or corn in the last half hour of cooking.  
Thicken towards end of cooking by  
stirring in a little cornflour blended  
with water, or plain flour blended with  
margarine or butter. Alternatively, coat  
meat in plain flour before frying (extra  
oil may be needed).  
Recommended cuts for slow cooking (braising)  
Beef  
Diced blade (boneless), chuck, round, shin, silverside  
Chicken  
Lamb  
Veal  
Diced thigh, leg  
Diced forequarter  
Diced shoulder  
Pork  
Diced forequarter  
nOTE: As the Banquet Frypan is thermostatically controlled, it will cycle  
on and off during the cooking process.  
12  
 
Preheat the Banquet Frypan, on  
setting 10. Fattier joints of meat require  
no oil. Use only a small amount for less  
fatty joints.  
Brown and seal the meat on 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  
Banquet Frypan.  
Basting  
Recommended Temperature Probe  
setting 2.  
The Pan Tilt lever makes basting easy  
by allowing the juices to drain to one  
side of the pan.  
Reduce the temperature to prevent  
fat and juices from splattering.  
Position the Pan Tilt Lever and allow  
the juices to drain to the lower end of  
the Banquet Frypan.  
Spoon the juices over the food  
as desired.  
Vegetables  
Roasting  
Recommended temperature probe  
setting 4 – 10.  
Cut into even sized pieces.  
Add to the Banquet Frypan 40 – 65  
minutes before serving.  
For crisper vegetables, remove the  
meat and increase the heat for the  
last few minutes of cooking.  
Meat and Poultry  
The Banquet Frypan is ideal for  
roasting meat and poultry, as the  
meat retains the flavour and juices.  
Roasting Times  
The following times are for dishes that  
are well done. To suit your personal  
taste, these times can be reduced.  
The Banquet Frypan’s domed lid  
provides ample room for larger joints  
of meat and poultry.  
Recommended roasting times (well done)  
Pork  
30 – 40 minutes/500g after browning  
30 – 40 minutes/500g after browning  
25 – 30 minutes/500g after browning  
25 – 30 minutes/500g after browning  
25 – 30 minutes/500g after browning  
Veal  
Lamb  
Chicken  
Beef  
nOTE: As the Banquet Frypan is thermostatically controlled, it will cycle  
on and off during the cooking process.  
13  
 
Cooking with Your Kambrook  
Banquet Frypan  
continued  
Toasting Sandwiches  
Recommended Temperature Probe  
setting 8.  
Baking  
Your Banquet Frypan can be used for  
baking cakes.  
Up to six sandwiches can be toasted  
at once in the Banquet Frypan.  
Preheat the Banquet Frypan on  
setting 10, with the lid on.  
Choose fillings which will hold together  
and not spill out of the sandwich.  
Preheat the Banquet Frypan.  
Elevate the cake pan or tray from the  
base of the Banquet Frypan using a  
small wire rack.  
Butter the pieces of bread well and  
place the sandwich in the Banquet  
Frypan with the buttered sides on  
the outside.  
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.  
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 ½ teaspoon salt and  
1 tablespoon or oil to water to assist  
with cooking to prevent rice and  
pasta from sticking.  
Cook rice or pasta uncovered, stirring  
occasionally to prevent sticking.  
Reduce to a lower setting if water  
boils too quickly.  
14  
 
Recipes  
Orange Pikelets  
Basic Omelette  
1 cup self raising flour  
2 teaspoons sugar  
1 egg  
6 eggs  
6 teaspoons water  
Salt and pepper, to taste  
1½ tablespoons butter or margarine  
2 teaspoons of melted butter or margarine  
Rind of 1 orange  
1. Lightly beat eggs and water together  
in a bowl. Season to taste. Heat butter  
in Banquet Frypan on, setting 4 – 6.  
½ cup milk  
1. 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.  
2. Pour mixture into the Banquet  
Frypan and cook until set. If using a  
filling,place over half of omelette and  
fold omelette in half. Remove to a  
heated serving plate.  
2. Beat lightly with a wooden spoon until  
the mixture is smooth adding extra  
milk if the mixture is too thick.  
3. Serve immediately.  
3. Heat the Banquet Frypan on a low  
Serving (filling) suggestions:  
Cooked bacon pieces and shallots  
Sliced mushrooms, tossed fresh herbs  
Serves 4  
heat, setting 4 – 6.  
4. Add spoonfuls of the pikelet mixture to  
the pan, cook until bubbles break the  
surface. Turn pikelets over to cook the  
second side. Remove and serve hot or  
cold with butter, honey or lemon butter.  
Makes approximately 15  
15  
 
Pancake Mixture  
Chilli Con Carne  
2 tablespoons oil  
1 cup plain flour  
1 egg  
1 onion, sliced  
1 clove garlic, crushed  
1 green capsicum, sliced  
500g beef mince  
30g melted butter or margarine  
1¼cups milk  
Butter for frying  
1 x 300g can red kidney beans, drained  
2 teaspoons chilli powder  
1 x 440g can tomatoes  
¼ teaspoon oregano  
Salt and pepper, to taste  
1. Sift flour into a basin and make a well  
in the centre.  
2. 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.  
1. Heat the oil in the Banquet Frypan on  
3. Lightly grease Banquet Frypan and  
heat on setting 6 – 8. Pour in sufficient  
batter to make 2 pancakes at a time,  
cook until just browned. Turn and  
brown the other side. Repeat until  
all the batter is used. Fillings may be  
sweet or savoury.  
high heat setting 8 – 10.  
2. Saute the onion, garlic and green  
capsicum until tender. Add the mince  
and brown well.  
3. Add the remaining ingredients and  
reduce heat setting to 6 – 8 and  
simmer for 20 minutes.  
Makes 10 – 12  
Serving suggestion:  
Serving Suggestions:  
Basic pancakes are delicious served  
with the following:  
Serve with taco shells, grated cheese,  
sour cream and chopped tomatoes.  
Serves 4  
* Maple syrup  
* Lemon juice and sugar  
* Raspberry sauce - made with  
pureed raspberries, sugar to taste  
and Grand Marnier  
16  
 
Curried apricot Chicken  
Pork Fillets with Dark Plum  
Sauce  
1
3
cup chicken stock  
cup water  
1
1kg pork fillets  
3
1
3  
cup soy sauce  
125g dried apricots  
2
3  
cup tomato sauce  
1 tablespoon oil  
¼ cup hoi sin sauce  
1 onion, cut into wedges  
½ teaspoon coriander  
½ teaspoon cumin  
¼ cup oil  
1 x 825g can dark red plums  
½ cup hoi sin sauce (extra)  
1 tablespoon brown sugar  
½ teaspoon turmeric  
¼ teaspoon cinnamon  
Freshly ground black pepper  
4 chicken breast fillets  
1. Trim any fat or sinew from the pieces  
of pork and make 2 – 3 deep vertical  
cuts in each portion without cutting  
right through. Lay the pork pieces  
side-by-side in a shallow container.  
1. 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.  
2. Mix the soy, tomato and hoi sin sauce  
with the oil, and pour over the pork.  
3. Cover and marinate for 30 minutes.  
2. Heat oil in the Banquet Frypan on  
4. Drain plums and reserve syrup for  
sauce. Remove the stones roughly  
slice the flesh.  
setting 6 – 8.  
3. Fry the onion until tender. Stir through  
the spices. Add the chicken, fry until  
golden brown. Return the apricots  
and liquid.  
5. Drain marinade from pork and pat dry  
with paper towelling.  
6. Brown the pork fillets on high heat,  
4. Cover with lid and simmer over a low  
heat setting 4 – 6 for approximately 20  
minutes or until the chicken is tender  
(add extra chicken stock if required).  
setting 8 for approx. 10 minutes.  
7. Reduce heat setting to 6, cook for a  
further 20 minutes or until tender.  
8. Baste occasionally with left over  
marinade during cooking.  
Remove from pan, cover with  
foil to keep warm.  
Serving suggestion:  
Serve with steamed rice and a crisp  
green salad.  
Serves 4  
9. Simmer plums in the Banquet Frypan  
on a medium heat setting 6 – 8 with  
extra hoi sin sauce, brown sugar  
and reserved plum syrup 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  
17  
 
Vegetable Hash Browns  
Mushroom Steak  
2 potatoes, peeled and grated  
1 zucchini, grated  
4 lean beef steaks (sirloin, rib eye, rump)  
1 tablespoon vegetable oil  
1 small onion, sliced  
2 eggs, lightly beaten  
1 tablespoon vegetable oil  
1 carrot, peeled and grated  
1 tablespoon poppy seeds  
Freshly ground black pepper (as desired)  
180g mushrooms, sliced  
½ cup beef stock  
2 tablespoons Worcestershire sauce  
2 tablespoons chopped parsley  
1. Place potatoes, carrot, zucchini,  
poppy seeds and eggs in a bowl. Add  
black pepper and mix well.  
1. Heat the Banquet Frypan on setting  
10. Brush oil onto both sides of steak.  
2. To seal, cook steaks 2-3 minutes each  
side. Turn when juices appear on  
uncooked side.  
2. Brush the Banquet Frypan with oil, and  
heat on setting 4 – 6.  
3. Place spoonfuls of mixture in pan and  
flatten slightly. Cook for 4 – 5 minutes  
each side or until golden.  
3. Remove from heat, rest while making  
sauce. Add onion and mushrooms to  
any pan juices. Cook 1 minute.  
Add Worcestershire sauce and stock.  
Bring to boil, stirring constantly until  
slightly thickened. Add parsley and  
any juices from rested steak.  
Serves 4  
4. 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  
18  
 
Beef and Red Wine Casserole  
Stir-Fry Chicken with Oyster  
Sauce  
750g diced lean beef (round, chuck or  
gravy beef)  
600g chicken breast or thigh fillets,  
prepared as strips  
1 tablespoon oil  
1 tablespoon oil  
8 small (pickling) onions  
2 teaspoons crushed garlic  
2 lean bacon rashers, chopped  
250g whole button mushrooms  
¾ cup red wine  
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  
¼ cup steak sauce  
1. Heat a little of the oil in the Banquet  
Frypan on setting 10. Fry onions, garlic  
and bacon for 1 – 2 minutes. Remove  
and put aside.  
200g snow peas, trimmed  
1
3  
cup oyster sauce  
2. Heat a little more oil on setting 10.  
Brown beef in small batches, removing  
each batch before adding the next.  
1. Heat half the oil in the Banquet Frypan  
on setting 10. Stir-fry almonds, ginger  
and garlic 1 minute. Add chicken strips,  
stir-fry a further 2 – 3 minutes. Remove.  
3. Return beef and onion to pan.  
Add remaining ingredients,  
stirring to combine.  
2. Heat remaining oil in pan on setting  
10. Stir-fry vegetables 1 – 2 minutes.  
4. Cover and simmer gently on setting 2  
to 4 for 1½-2 hours . Stir occasionally.  
Season to taste.  
3. Return almonds, ginger, garlic and  
chicken strips. Stir in oyster sauce,  
allow to heat through 2 – 3 minutes.  
5. Serve with steamed rice or pasta and  
steamed vegetables.  
Serving suggestion:  
Serve with steamed rice.  
Serves 4  
Serves 4  
19  
 
Roast Lamb Seville  
1.5kg Leg of lamb or smaller  
Rind of 1 orange, grated  
Pepper  
1 teaspoon oil  
½ cup orange juice  
1 teaspoon dry mustard  
1 tablespoon honey  
2 tablespoons mint sauce  
1 small butternut pumpkin, cubed  
1 bunch asparagus  
1. Rub roast with grated rind  
and pepper.  
2. Heat oil in Banquet Frypan on setting  
10. Add lamb and brown on each side.  
3. Reduce heat to setting 6, cover  
and cook for approx. 1½ hours  
or until desired tenderness.  
Turning meat once.  
4. In a bowl, combine orange juice,  
mustard, honey and mint sauce. Pour  
over lamb, during the last 15 minutes  
of cooking.  
5. During last 15 minutes of cooking,  
place pumpkin cubes, then  
asparagus in separate pans of boiling  
water. Cook until tender.  
6. Remove lamb and skim pan juices.  
Slice lamb onto warmed plates, spoon  
over pan juices.  
Serving suggestions:  
Serve with steamed vegetables  
Serves 4  
20  
 
Notes  
21  
 
Notes  
22  
 
Notes  
23  
 
Kambrook 12 Month Replacement Warranty  
In Australia, this Kambrook Replacement Warranty The Kambrook Replacement Warranty does not  
does not affect the mandatory statutory rights  
implied under the Trade Practices Act 1974 and  
other similar State and Territory legislation relating  
to the appliance. It applies in addition to the  
conditions and warranties implied by  
that legislation.  
apply to any defect, deterioration, loss, injury or  
damage occasioned by, or as a result of, misuse  
or abuse, negligent handling or if the product has  
been used other than in accordance with the  
instructions. The Kambrook Replacement Warranty  
excludes breakables such as glass and ceramic  
items, consumable items and normal wear  
and tear.  
In New Zealand, this Kambrook Replacement  
Warranty does not affect your mandatory statutory  
rights implied under the Consumer Guarantees  
Act 1993 in relation to the appliance. It applies in  
This Kambrook Replacement Warranty is void if  
there is evidence of the product being tampered  
addition to the conditions and guarantees implied with by unauthorised persons.  
by that legislation.  
If the product includes one or a number of  
This Kambrook Replacement Warranty is valid only accessories only the defective accessory or  
in the country of purchase, but other statutory  
warranties may still apply.  
product will be replaced. Subject to your statutory  
rights, in the event of Kambrook choosing  
to replace the appliance, the Kambrook  
Replacement Warranty will expire at the original  
date, i.e. 12 months from the original date  
of purchase.  
This Warranty card and the purchase receipt for this  
product are to be retained as proof of purchase  
and must be presented if making a claim under  
the Kambrook Replacement Warranty. Please note  
that under any applicable statutory warranty you  
In the event that you need some assistance  
are not required to produce these documents, but with your Kambrook appliance, please contact  
may be required to provide a proof of purchase.  
our Customer Service Department on 1300 139  
798 (Australia) or 0800 273845 (New Zealand).  
Alternatively, visit us on the website at  
Kambrook warrants the purchaser against defects  
in workmanship and material for a period of 12  
months domestic use from the date of purchase  
(or 3 months commercial use).  
Kambrook 12 Month Replacement Warranty  
Your Purchase Record (Please Complete)  
Attach a copy of the purchase receipt  
here.  
Date Of Purchase ________________________________  
Model Number ___________________________________  
Serial Number ____________________________________  
Purchased From __________________________________  
(Please don’t return purchase record  
until you are making a claim)  
Kambrook - New Zealand  
Private Bag 94411  
Botany, Manukau  
Auckland 2163  
New Zealand  
Customer Service Line/Spare Parts  
0800 273 845 or 09 271 3980  
Kambrook - Australia  
Building 2, Port Air Industrial Estate  
1A Hale Street  
Botany NSW 2019  
Australia  
Customer Service Line 1300 139 798  
Customer Service Fax 1800 621 337  
Customer Service Fax 0800 288 513  
Due to continual improvement in design or otherwise, the product you  
purchase may differ slightly from the illustration in this book. Issue A10  
 

Indesit Oven K 3C8 VB A G User Manual
Ingersoll Rand Marine Sanitation System 666023 User Manual
Intel Network Router 811 User Manual
JBL Professional Stereo Amplifier DP SERIES User Manual
Jensen Waffle Iron KT5221 User Manual
Kenwood CD Player CD Receiver User Manual
Kenwood Stereo Amplifier KAC 7252 User Manual
Kenwood Stereo System R K701 User Manual
KiSS Networked Entertainment DVR DP 558 User Manual
KitchenAid Cooktop KECC508RPB01 User Manual