Kambrook KCP100 manual

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- informations concerning technical data of Kambrook KCP100
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- safety signs and mark certificates which confirm compatibility with appropriate standards

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Table of contents for the manual

  • Page 1

    KCP100 Issue 1/08 Kambrook war rants the purchaser against def ects in workmanship and material f or a period of 12 months from the date of pur chase (3 months commercial use). Guarantee and purchase r eceipt for this pr oduct are to be r etained as pr oof of purchase and must be pr esented if making a claim under the Kambrook guarantee. Kambrook r[...]

  • Page 2

    4 5 K AM BRO OK SA FE T Y W elcome to Kambr ook and your ne w Cookie Factor y . At Kambrook w e believ e that the safe performance of our pr oducts is the first priority in any consumer pr oduct so that y ou, our valued customer , can confidently use and trust our products. W e ask that an y electrical appliance y ou use be operated in a sensible[...]

  • Page 3

    6 7 OPE R A TI NG Y OU R K AM B ROOK COOK IE FA CTOR Y Befor e first use Remov e and safely discar d any packaging material and promotional labels. Wipe the outside of the cookie factor y main body with a soft, damp cloth and dr y thoroughly . W ash all of the attachments (Locking Disc , Shaft, Press Disc, Dough Barrel, 10 x Cookie Discs, 4 x Deco[...]

  • Page 4

    8 9 Using the decorating tips Use the Decorating Tips to decorate cookies and other desserts. Follow the steps f or ‘Using the Cookie Factor y’ and insert your chosen Decorating Tip into the Disc/Tip Adapter . Fill the Dough Barr el with freshly made icing (see recipes, page 8). A steady hand and some patience are r equired when decorating cook[...]

  • Page 5

    10 11 BASIC ALMOND COOKIE Ma kes 60 ( ap prox ) 50g butter , softened 50g margarine ½ cup (70g) icing sugar 1 x 60g egg 1 cup (100g) almond meal 1¼ cups (190g) plain flour Pre-heat o ven to 180ºC. Cream butter , margarine and icing sugar until light and fluffy . Add in egg and beat w ell. Sift together almond meal and flour . Fold in flour a[...]

  • Page 6

    12 RE CI PE S 13 CHOC – PEPPERMINT CRISPS (GLUTEN FREE) Ma kes 50 (ap pr ox) 125g butter , softened ¾ cup (105g) icing sugar (gluten free) 1 x 60g egg ½ teaspoon peppermint essence ½ teaspoon vanilla extract 1 cup (180g) rice flour (gluten free) 1 cup (140g) corn flour (gluten free) ¼ cup (35g) cocoa Pre-heat o ven to 180ºC. Cream butter a[...]