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Kambrook KD66B manual

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Table of contents for the manual

  • Page 1

    2 Combi- Steamer/Fr ypan KD66B Issue 1/00 G G O O O O D D N N A A M M E E G G O O O O D D V V A A L L U U E E[...]

  • Page 2

    2 Kambr ook Safety W elcome to Kambr ook and your ne w V ersatile Combi-Steamer/Frypan. At Kambrook w e belie ve that the saf e performance of our pr oducts is the first priority in any consumer pr oduct so that you, our valued customer , can confidently use and trust our pr oducts. W e ask that an y electrical a ppliance that you use be operated i[...]

  • Page 3

    3 6 5 4 2 1 5 3 7 8 9 F eatures of y our Kambr ook V ersatile Combi-Steamer/Fr ypan 1. Fr ypan Base with non-stick surface and hea vy-duty cool-touch phenolic handles for table serving. 2. Stainless Steel Steaming T ray with multiple steam holes for maxim um efficiency . 3. Stainless Steel Domed Lid – can be in v er ted for compact storage . 4. C[...]

  • Page 4

    4 Using Y our Kambr ook V ersatile Combi-Steamer/Frypan Befor e first use remo ve an y promotional labels and wash the Combi-Steamer/Fr ypan in warm, soapy water . Rinse and dr y thor oughly especially the heat contr ol sock et. T o ensur e the interior of the sock et is fully dry , shake out excess water then wipe the interior of the sock et with [...]

  • Page 5

    5 Maintaining y our Kambr ook Combi-Steamer/Frypan Alwa ys turn the power off at the po wer outlet and then unplug the Combi- Steamer/Fr ypan and allowing the unit the cool down befor e disassembling any parts. After the unit has cooled down r emov e the temperature contr ol probe fr om the sock et, it can be wiped with a slightly damp cloth but DO[...]

  • Page 6

    6 Hints and Tips: All cooking guides and recipe times ar e to be used as an indication only , as the freshness, size, and cuts etc . of vegetables and meats used will var y the cooking times Read recipes o ver once bef ore starting to cook Ha ve all ingredients at hand befor e cooking commences Cooking times in the following r ecipes ser ve as a gu[...]

  • Page 7

    7 in water . Stand the dish on the steaming rack (r oasting position) to a void dir ect contact with the bottom of the Combi- Steamer/Fr ypan. Steaming Recommended temperatur e control setting: 4 Steamed food r emains moist and succulent and can be carried out without constant attention; the water may need to be replenished during long periods of s[...]

  • Page 8

    8 Guide to r oasting Place steaming rack in appliance (r oasting position) and place meat on top . Cover and r oast according to the chart above. Note: F or golden appear ance quic kly panfr y before steaming. Guide to steaming Meat and chick en can also be steamed. As moist heat penetrates twice as quickly as dr y heat, steaming meat or chicken wi[...]

  • Page 9

    Ingredients Preparation Time on T emperature Contr ol Setting 4 Artichoke T rim stalks and lea ves; k eep whole Place in steaming tra y or steaming rack and steam for 20 – 30 minutes Asparagus T rim stalks; cut or lea ve whole Place in steaming tra y and steam for 5 – 7 minutes Beans Remov e stem and string; cut or Place in steaming tra y and s[...]

  • Page 10

    10 Chick en Cooking time on T emperature Control Setting 4 Breast 20 – 25 minutes Thigh 20 – 25 minutes Legs (drumstick) 30 – 35 minutes Rice cook ed directly in the Combi-Steamer/Fr ypan fr ypan W ash and rinse well. Combine 1 cup rice and 1 3 / 4 cup water Put in appliance, cover (v ent closed) and bring to boil on Setting 8, then simmer fo[...]

  • Page 11

    11 Seaf ood Cooking Time at Control Setting 4 Clams – small 3 minutes – medium 6 – 8 minutes – large 10 – 12 minutes Crabs – small 7 – 10 minutes – medium 15 minutes – large 20 – 25 minutes Fish – flat (sole) 5 – 7 minutes – fillets 5 – 7 minutes – round (tr out) 10 – 12 minutes – steaks 2.5cm thick 5 – 8 minutes[...]

  • Page 12

    12 Recipes P otato and spinach salad Ser ves 4 – 6 800g new potatoes 1 medium Spanish onion, finely chopped 1 cup thinly sliced gr een shallots 1 / 2 bunch English spinach 2 tablespoon freshl y snipped chives 1 / 2 cup r oasted pine nuts Dressing 3 / 4 cup ma yonnaise 2 tablespoons sour cream 1 1 / 2 tablespoons lemon juice Freshl y ground black [...]

  • Page 13

    13 Steamed salmon cutlets with hokkien noodles Ser ves 2 2 salmon cutlets 150 – 200g each 300g hokkien noodles 200g snow peas, trimmed and cut in strips 2 tablespoons sw eet soy sauce 1 tablespoon of sesame oil 1 / 4 cup finely chopped gr een onion 1 / 4 cup finely chopped fr esh coriander Freshl y ground black pepper 1. Fill fr ypan with 4 cups [...]

  • Page 14

    14 Chick en and mushr oom risotto Ser ves 4 2 x chick en breast fillets (300g) 1 tablespoon butter 1 tablespoon olive oil 1 medium onion, finely chopped 1 clov e garlic, crushed 1 cup of sliced button mushr ooms 300g arborio rice 3 1 / 2 cups chick en stock 1 / 4 cup freshl y chopped basil and chives 1 / 2 cup of grated Parmesan Fr eshl y ground bl[...]

  • Page 15

    15 Orange pik elets Mak es appr oximatel y 15 1 cup self-raising flour 2 teaspoons sugar 1 egg 2 teaspoons of melted butter or margarine Rind of 1 orange 1 / 2 cup milk 1. Sift the flour into a bowl, add sugar . 2. Make a w ell in the centre and break in the egg. Add the cooled butter , orange rind and almost all the milk. 1. Mix with a wooden spoo[...]

  • Page 16

    16 Madras beef curry with tomatoes and chickpeas Ser ves 4 500g diced beef (blade, round or chuck steak) 1 medium br own onion (diced) 2 teaspoon minced garlic 1 teaspoon bottled chilli paste 1 1 / 2 tablespoons madras curry paste Freshl y ground black pepper 3 tablespoon peanut oil 2 440g tins of peeled tomatoes 1 375g tin of chickpeas 1. Heat the[...]

  • Page 17

    17 Notes[...]

  • Page 18

    18 Notes[...]

  • Page 19

    Kambr ook 1 2 Month Replacement W arranty KAMBR OOK warrants the pur chaser against defects in w orkmanship and material, for a period of 12 months from the date of pur chase (3 months commer cial use). Guarantee and pur chase receipt for this pr oduct are to be r etained as pr oof of pur chase and must be presented if making a claim under the term[...]

  • Page 20

    Kambrook 4 Kingston T own Close Oakleigh, Victoria 3166, Australia Customer Ser vice Line (free call) 1800 800 634 Customer Service Fax 1800 621 337 Kambrook (New Zealand) Mono Place Ellerslie, Auckland, New Zealand Customer Ser vice Line/Spare Parts 0800 253 007 Customer Ser vice Fax 0800 263 001 G G O O O O D D N N A A M M E E G G O O O O D D V V[...]