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Kambrook KEF170 manual

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Table of contents for the manual

  • Page 1

    Banquet Electric Frypan KEF170 Instruction Booklet[...]

  • Page 2

    Impor tant Please r e t ai n y our in struction book f or f utur e u se . In the ev ent that y ou need s ome a ss i stance with y ou r K amb r ook a ppl ian ce , p leas e cont act our Customer Ser vice Depar tmen t on 1 3 0 0 1 3 9 79 8 (A us tr a lia) or 0 8 0 0 2 7 3 84 5 (N e w Z ea la nd) . Alternativ ely , vi s it us on ou r website at w w w .[...]

  • Page 3

    Cont e nts K amb r ook Recommen ds p4 Safe t y Firs t Y our K am brook Banqu e t Fr ypan p6 Us ing Y our K a mbrook p 7 Ba nquet F r y pan Care , Clean ing a nd Stor ag e p8 Cooking w ith Y our K am brook p 1 0 Ba nquet F r y pan Recipes p 1 4[...]

  • Page 4

    4 K a mbr ook Recommen ds S afet y Fi rst IMPOR T AN T: Pl ea se r e tain y our instr uc tion boo k fo r futur e use . At K am brook, we beli ev e tha t sa fe per forma nce is t he firs t prior it y in a n y cons umer p roduct, so t hat you, our val ued cus tomer ca n confi dent ly use a nd tru st ou r product s. We ask tha t any electri cal a pp[...]

  • Page 5

    5 W AR N IN G : D o not op era te t he f r yp an o n an i nc li ne d s ur fa ce. Do not m ove the f r yp a n wh il e it i s s wi tch ed o n. • Always have the glass lid positioned correctly on the Banquet Frypan throughout operation of the appliance unless stated in the recipe to have it removed. • The glass lid has been specially treated to ma[...]

  • Page 6

    6 Y our Kambrook Banquet Fr ypan 1 . Removable T emperature Control Probe thermostatically controlled with 10 settings. 2 . Easy-Clean Non-Stick Cooking Sur face for fat free cooking. 3. Glass lid with stainless steel rim. 4 . Super Size – 38 x 29cm rectangular frypan. Extra deep – 70mm. 5. Adjustable steam vent. 6. Cool T ouch knob. 7 . Pan ti[...]

  • Page 7

    7 Using Y our Kambrook Banquet Fr ypan Before First Use Before first use wash, rinse and dry your Banquet Frypan and lid. Season the cooking sur face by applying a thin coating of cooking oil with paper towelling. W AR N IN G : D o not im me rs e t he p ower cord , power p lu g or tem p era tu re co nt rol pro be i n wat er o r any ot he r li qu i[...]

  • Page 8

    8 Care, Cleaning and Storage Care • D o not l ea ve pl a st ic c ook i ng uten s i l s in co ntact w it h th e hot su r fa ce w hi le c oo ki ng . • 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. • Befo re c lean ing , sw itch the Ban que t Fr [...]

  • Page 9

    9 Storage Store the Banquet Frypan upright with the lid in position. Sto re the Temp erat u re Contro l Probe ca reful ly . Take care not to kn oc k or drop t he p rob e as t h is c an ca u s e da ma g e. If da ma ge i s s u sp ecte d, retur n th e T e mp erat ure Co ntrol P robe wi th t he B an q uet Fr yp an to you r ne ares t Kam broo k Se r v i[...]

  • Page 10

    10 Preheat your Banquet Frypan before adding any ingredients, allow the temperature light to cycle ‘on’ and ‘off’ several times. This will allow the Banquet Frypan to reach an even, high temperature. Stir frying is a dry heat cooking method and is best suited to tender cuts of meat. T iming is a key factor when cooking meat, as over cooking[...]

  • Page 11

    11 Buy meat strip s fro m you r butc her o r fro m you r supe r mak et, or prep are mea t stri ps fr om re comme nded cuts lis ted, b y rem oving any fat an d sli cing thi nly ac ross the g rain (acro ss the dir ectio n of m eat fi bres) . Sli cing a cross the grain ensu res t enderne ss. Cu t int o very thin stri ps, ap prox 5 – 8 cm i n len gt[...]

  • Page 12

    12 Pan Frying Recommended T emperature Probe setting: 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 sur face allows you to reduce the amount of o[...]

  • Page 13

    13 Recommended roasting times (well done) Pork V eal Lamb Chicken Beef 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 NOTE : As t he B a nq uet F r yp an i s t he rmo s ta ti ca ll y co nt rol le d, i t wi l[...]

  • Page 14

    14 Cooking with Y our Kambrook Banquet Fr ypan continued T oasting Sandwiches Recommended T emperature Probe setting 8. 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 Banquet Frypan. Bu t ter t he p ie ce s of brea d wel l an d pl ac e th e [...]

  • Page 15

    15 Orange Pikelets 1 cup self raising flour 2 teaspoons sugar 1 egg 2 teaspoons of melted butter or margarine Rind of 1 orange ½ cup milk 1 . S if t t he fl o ur i nto a bow l, a d d su ga r. Ma ke a wel l i n th e ce ntre a nd b rea k in t he e g g. Add t he c oo le d bu t te r , ora ng e r in d an d a lm os t a l l th e mi l k. 2. Be at l i gh[...]

  • Page 16

    16 Pancak e Mixture 1 cup plain flour 1 egg 30g melted butter or margarine 1¼cups milk Butter for frying 1 . S if t fl ou r i nto a ba s i n an d ma ke a wel l in t he c ent re. 2. Pou r in t h e be ate n eg g an d b ut te r an d a dd t he m i lk g rad u al l y unt il t h e ba t ter i s s m ooth a n d fre e of lu m ps . Sta n d in a c oo l pl ac[...]

  • Page 17

    17 Curried Apricot Chicken 1 ⁄ 3 cup chick en stock 1 ⁄ 3 cup w a ter 125g dried a pricots 1 tablespoon oil 1 onion, cut into wedges ½ teaspoon coriander ½ teaspoon cumin ½ teaspoon turmer ic ¼ teaspoon cinnamon Freshly ground blac k pepper 4 chick en breast fillets 1 . In a s a uc ep an b r in g th e ch i cken s toc k an d wate r to th e [...]

  • Page 18

    18 V egetable Hash Browns 2 potatoes, peeled and grated 1 zucchini, gra ted 2 eggs, lightly beaten 1 tablespoon vegetable oil 1 carrot, peeled and grated 1 tablespoon poppy seeds Freshly ground blac k pepper (as desired) 1 . Pl ac e potato es , ca r rot, zucc hi n i, po ppy s ee d s an d eg g s i n a bow l. Add bl a ck p ep pe r a nd m ix we ll . 2[...]

  • Page 19

    19 Beef and Red W ine Casserole 750g diced lean beef (round, chuck or gravy beef) 1 tablespoon oil 8 small (pickling) onions 2 teaspoons crushed garlic 2 lean bacon rashers , chopped 250g whole button mushr ooms ¾ cup red wine ¼ cup steak sauce 1 . He at a l it tle of t he o i l in t he B a nq u et Fr yp a n on s et ti n g 10. Fry o n io ns , g a[...]

  • Page 20

    20 Roast Lamb Seville 1.5kg Leg of lamb or smaller Rind of 1 orange, gra ted Pepper 1 teaspoon oil ½ cup orange juice 1 teaspoon dr y mustard 1 tablespoon honey 2 tablespoons mint sauce 1 small butternut pumpkin, cubed 1 bunch asparagus 1 . Ru b roa s t wi th g rate d ri nd an d pe p pe r . 2. Heat oil in Banquet Frypan on setting 10. Add lamb and[...]

  • Page 21

    21 Not es[...]

  • Page 22

    22 Not es[...]

  • Page 23

    23 Not es[...]

  • Page 24

    In Australia, this Kambrook Replacement W arranty does not affect the mandatory statutory rights implied under the Trade Practices Act 1974 and other similar State and T erritory legislation relating to the appliance. It applies in addition to the conditions and warranties implied by that legislation. In New Zealand, this Kambrook Replacement W arr[...]