Banquet Electric Frypan Instruction Booklet KEF170 Important Please retain your instruction book for future use. In the event that you need some assistance with your Kambrook appliance, please contact our Customer Service Department on 1300 139 798 (Australia) or 0800 273845 (New Zealand). Alternatively, visit us on our website at www.kambrook.com.au Contents

Kambrook Recommends p4 Safety First Your Kambrook Banquet Frypan p6 Using Your Kambrook p7 Banquet Frypan Care, Cleaning and Storage p8 with Your Kambrook p10 Banquet Frypan 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 • Always insert Temperature Control before operation and save for Probe into probe socket before future reference. inserting power plug into power outlet • Remove and safely discard any and switching on appliance. Ensure packaging material and promotional the probe socket is completely dry stickers before using the Banquet before inserting the Temperature Frypan for the first time. Control Probe. • To eliminate a choking hazard for • The Banquet Frypan must be used young children, remove and safely with the Temperature Control Probe discard the protective cover that provided. Do not use any other probe is fitted to the power plug of the or connector. Banquet Frypan. • To protect against electric shock, • Do not place the Banquet Frypan near do not immerse power cord or the edge of a bench or table during Temperature Control Probe in water or operation. Ensure that the surface is any other liquid, or allow moisture to level, clean and free of water. come in contact with these parts. • Keep the Banquet Frypan clear of • Ensure the Temperature Control walls, curtains and other heat or Probe has cooled before removing steam sensitive materials. Minimum from the appliance. 200mm distance. • Always remove Temperature Control • Do not place on or near a gas burner, Probe before cleaning the appliance. electric element or in or near a • If using plastic utensils, do not leave in heated oven. 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 • Do not leave the appliance correctly on the Banquet Frypan unattended when in use. throughout operation of the • The appliance is not intended to appliance unless stated in the recipe be operated by means of an to have it removed. external timer or a separate remote • The glass lid has been specially control system. treated to make it stronger, more • Always turn the Temperature Control durable and safer than ordinary Probe to ‘MIN’, then switch off at the glass, however it is not unbreakable. power outlet and allow probe to cool, If struck extremely hard, it may break then remove probe and unplug, if or weaken and could at a later time appliance is to be left unattended, if shatter into many small pieces without not in use before attempting to move apparent cause. appliance and before cleaning. • Extreme caution must be used when • Keep the appliance clean. Refer to the appliance contains hot oil or other care and cleaning (page 8). liquid. Do not move the appliance during cooking. Allow the Banquet • Do not place anything on top of the Frypan to cool before removing oil or Banquet Frypan when the lid is in other liquid. 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 • Do not let the cord hang over the only. Do not use this appliance for edge of a table or counter, touch hot anything other than its intended use. surfaces or become knotted. Do not use in moving vehicles or boats. Do not use outdoors. Misuse may • This appliance is not intended for use cause injury. by persons (including children) with reduced physical, sensory or mental • The installation of a residual capabilities, or lack of experience current device (safety switch) or knowledge, unless they have is recommended to provide been given supervision or instruction additional safety protection when concerning use of the appliance by a using electrical appliances. It is person responsible for their safety. advisable that a safety switch with a rated residual operating current • Children should be supervised not exceeding 30mA be installed in to ensure they do not play with the electrical circuit supplying the the appliance. appliance. See your electrician for • It is recommended to regularly inspect professional advice. the appliance. To avoid a hazard do not use the appliance if power cord, power plug, Temperature Control Probe or appliance becomes Warning: Do not damaged in any way. Return the entire appliance to the nearest operate the frypan on authorised Kambrook centre for an inclined surface. Do examination and/or repair. not move the frypan • Any maintenance other than cleaning while it is switched on. should be performed at an authorised Kambrook Service Centre. 5 Your Kambrook Banquet Frypan

1. Removable Temperature Control 4. Super Size – 38 x 29cm Probe thermostatically controlled rectangular frypan. Extra with 10 settings. deep – 70mm. 2. Easy-Clean Non-Stick Cooking 5. Adjustable steam vent. Surface for free cooking. 6. Cool Touch knob. 3. Glass lid with stainless steel rim. 7. Pan tilt lever

6 Using Your Kambrook Banquet Frypan

Before First Use Do not use metal utensils, as these will scratch the non-stick cooking surface. Before first use wash, rinse and dry your Banquet Frypan and lid. Season Only use wooden or good quality the cooking surface by applying a plastic utensils to stir or serve . thin coating of with Do not leave plastic cooking paper towelling. utensils in contact with the hot surface while cooking.

Warning: Do not immerse the power NOTE: This Banquet Frypan cord, power plug or must be used with the temperature control temperature control probe probe in water or any provided. Do not use any other other liquid. probe or connector.

Ensure that the Banquet Frypan socket is fully dry before inserting the The Glass Lid temperature control probe. The Cook ‘n’ Look glass lid enables Plug the cord into a 230V or 240V you to monitor your cooking without power outlet and then turn the removing the lid and losing heat. To power on. adjust the steam outflow from the Banquet Frypan, turn the adjustable Set the Temperature Control Probe to steam vent (attached to the knob). the desired temperature setting. Refer to table below. Using The Pan Tilt Lever The temperature light on the temperature control probe will Pan tilt lever is located under the switch off automatically when temperature control probe. Pull lever the temperature selected has away from base and rest in upright been reached. The light will cycle position on bench top. This will slope “on” and “off” during the cooking frypan to one side so that when cycle indicating that the selected sautéing or , oil/ can temperature is being maintained. collect in one area away from food.

Dial Setting Uses Temp.Guide

Min – 4 Slow cooking , keeping Simmer/Low food warm, sauces, basting, bolognaise sauce.

4 – 8 Cooking , , , Medium/High eggs, pikelets, roast vegetables, pancakes, roasting joints, crumbed food, toasted sandwiches, popcorn.

8 – 10 Sealing steaks and roasts, cakes, boil High rice, stirfry.

7 Care, Cleaning and Storage

Care • Do not leave plastic cooking NOTE: To clean the interior utensils in contact with the hot and exterior surface and glass surface while cooking. lid wash in hot soapy water. • Do not use metal utensils on the non- Remove stubborn spots with a stick coating of the Banquet Frypan. plastic washing pad or nylon Only use wooden or good quality washing brush. plastic utensils to stir or serve food. • Before cleaning, switch the Banquet Frypan to ‘MIN’ and unplug from the power outlet. Remove the Temperature Removing Discolouration Of The Control Probe from the probe socket of Non-Stick Surface the appliance when cooled. Combine 2 tablespoons bicarbonate of soda, ¼ cup household bleach, 1 Cleaning cup water. Pour into the Banquet Frypan, place Temperature Control Probe lid on with the vent closed, and • If cleaning is necessary, wipe the simmer for 5-10 minutes. Temperature Control Probe over with a slightly damp cloth. Ensure it is Clean in a well-ventilated area and completely dry before use. avoid breathing in the vapours. Wash as directed before re-use. In some instances this may not remove all NOTE: Never immerse the the staining. Temperature Control Probe, plug or cord in water or any Glass Lid other liquid. Wash the lid in warm soapy water using a soft cloth or sponge, rinse and dry thoroughly. Non-Stick Cooking Surface Dishwasher Safe Cooking on a non-stick surface minimises the need for oil. As food Your Banquet Frypan and glass does not stick, cleaning is easier. lid are dishwasher safe for easy cleaning. Remove the probe and Any discolouration that may power cord before placing Banquet occur on the non-stick surface may Frypan into the dishwasher. 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) Temperature Control Probe into scourers when cleaning the non-stick the probe socket, ensure the coating. Wash with hot soapy water. interior of the socket is fully dry. Remove stubborn spots with a soft To do this, shake out excess plastic washing pad or nylon washing water then wipe the interior of brush. Rinse and dry thoroughly. 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

Stir- Preheat your Banquet Frypan before Recommended Temperature Probe adding any ingredients, allow the setting 8 – 10. temperature light to cycle ‘on’ and ‘off’ several times. This will allow the An energy efficient and healthy way Banquet Frypan to reach an even, of cooking . The benefit of this high temperature. cooking method is its speed and the flavour of the foods. The non-stick is a dry heat cooking cooking surface on your Banquet method and is best suited to tender Frypan also means that less oil is cuts of meat. Timing is a key factor required for cooking. The cooking when cooking meat, as over cooking action for stir frying is a continual will give a tough, dry result. Cooking tossing motion to ensure the food times depend on the size and is evenly exposed to the heat and thickness of the cut, as the bigger the cooks quickly and evenly in a couple cut, the more time is needed. 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 Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts, eye of loin

Pork 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 Recommended Temperature Probe meat strips from recommended cuts setting 6 – 8. listed, by removing any fat and slicing thinly across the grain (across the Used to crispen and cook foods in a direction of meat fibres). Slicing across small amount of oil. The foods may the grain ensures tenderness. Cut have already been cooked. into very thin strips, approx 5 – 8 cm in Use approx 1 cup of oil, or sufficient oil length. Partially freeze meat for approx so that half the food is immersed. 30 minutes to make slicing easier. Preheat the oil before adding food. Stir fry meat strips in small batches When using oil never cover with the lid (approx 200 – 300g) to stop meat during heating or cooking, as this will shedding its juice and ‘stewing’, cause condensation to drip into the resulting in tougher meat. oil and result in bubbling When adding meat strips to the and splattering. Banquet Frypan, the strips should sizzle. Do not move the Banquet Frypan Stir fry meat strips for 1 – 2 minutes. during heating or cooking. Any longer will toughen meat. Wipe moisture from foods to If cooking large batches, remove avoid splattering. each batch when cooked and allow Cook a few pieces at a time to the Banquet Frypan to reheat before ensure crispness. stir frying the next batch. By cooking in small batches the heat of the Banquet Drain cooked foods on paper towels Frypan remains constant, ensuring the to reduce greasiness. meat doesn’t and toughen. Never leave your Banquet Frypan Peanut oil is traditionally used for stir unattended or unsupervised while fry Asian style dishes. However other shallow frying. oils such as vegetable, canola and Allow oil to cool before removing from light olive may be used. Banquet Frypan. Do not overfill the Banquet Frypan. If Vegetable or canola oil is necessary cook vegetables in batches recommended for frying. as well and reheat at the end of stir frying. If using this method remember to under cook slightly so reheating will NOTE: is not not spoil the finished dish. recommended as the frypans Serve stir fried foods immediately to have a large surface area and retain their crisp texture. shallow sides, this results in heat loss and possible oil overflow. 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 Slow Cooking () Recommended Temperature Recommended Temperature Probe Probe setting: setting 1 – 4. - 8 – 10. Slow cooking method is ideal for less Medium heat - 6 – 8. tender cuts of meat. Timing does not depend on the size of the cut as Used for cooking meats, fish, seafood, much as the connective tissue (gristle eggs, chicken, sausages. and sinew) which need long slow Preheat Banquet Frypan. When cooking to soften it. Never use tender heated, add a small amount of oil, cuts of meat for moist heat cooking as which prevents the food from sticking. the long cooking time will make the The Banquet Frypan’s non-stick meat shrink and toughen. coated surface allows you to reduce Always brown and seal meat on the amount of oil when cooking. setting 10 before reducing heat Alternatively brush whole meat cuts to simmer. eg. Steaks, chicken breast, fish fillet Cut meat into 3cm cubes. Trim off with small amount of oil before pan- any fat. frying rather than adding oil directly to Cook for approx 1½ – 2 hours the pan. stirring occasionally. When cooking meats, seal each side Add soft or quick cooking vegetables for approx. 1 – 2 minutes on setting 10. such as mushrooms, tomatoes, beans Once both sides are sealed, reduce or corn in the last half hour of cooking. heat to setting 6 – 8 to cook through meats to desired doneness. Thicken towards end of cooking by stirring in a little cornflour blended with water, or plain flour blended with margarine or . 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 Diced thigh, leg

Lamb Diced forequarter

Veal Diced shoulder

Pork Diced forequarter

NOTE: As the Banquet Frypan is thermostatically controlled, it will cycle on and off during the cooking process.

12 Basting Preheat the Banquet Frypan, on setting 10. Fattier joints of meat require Recommended Temperature Probe no oil. Use only a small amount for less setting 2. fatty joints. The Pan Tilt lever makes basting easy Brown and seal the meat on all sides. by allowing the juices to drain to one Position the lid. side of the pan. After browning, turn the dial to setting Reduce the temperature to prevent 4 – 6, cooking the meat as desired. fat and juices from splattering. Turn the meat during cooking. Position the Pan Tilt Lever and allow the juices to drain to the lower end of Once the meat is cooked, set aside the Banquet Frypan. and cover with foil, whilst the gravy is prepared from the juice in the Spoon the juices over the food Banquet Frypan. as desired. Roasting Vegetables Cut into even sized pieces. Recommended temperature probe setting 4 – 10. Add to the Banquet Frypan 40 – 65 minutes before serving. Meat and Poultry For crisper vegetables, remove the The Banquet Frypan is ideal for meat and increase the heat for the roasting meat and poultry, as the last few minutes of cooking. meat retains the flavour and juices. The Banquet Frypan’s domed lid Roasting Times provides ample room for larger joints The following times are for dishes that of meat and poultry. are well done. To suit your personal taste, these times can be reduced.

Recommended roasting times (well done)

Pork 30 – 40 minutes/500g after browning

Veal 30 – 40 minutes/500g after browning

Lamb 25 – 30 minutes/500g after browning

Chicken 25 – 30 minutes/500g after browning

Beef 25 – 30 minutes/500g after browning

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 Your Banquet Frypan can be used for setting 8. baking cakes. Up to six sandwiches can be toasted Preheat the Banquet Frypan on at once in the Banquet Frypan. setting 10, with the lid on. Choose fillings which will hold together Elevate the cake pan or tray from the and not spill out of the sandwich. base of the Banquet Frypan using a Preheat the Banquet Frypan. small wire rack. Butter the pieces of bread well and Cooking times will be longer than place the sandwich in the Banquet those of a conventional oven. Use Frypan with the buttered sides on recipes in this book as a guide to the the outside. 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. - 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 6 eggs 2 teaspoons sugar 6 teaspoons water 1 egg Salt and pepper, to taste 2 teaspoons of melted butter or margarine 1½ tablespoons butter or margarine Rind of 1 orange 1. Lightly beat eggs and water together ½ cup milk in a bowl. Season to taste. Heat butter in Banquet Frypan on, setting 4 – 6. 1. Sift the flour into a bowl, add sugar. Make a well in the centre and break 2. Pour mixture into the Banquet in the egg. Add the cooled butter, Frypan and cook until set. If using a orange rind and almost all the milk. filling,place over half of omelette and fold omelette in half. Remove to a 2. Beat lightly with a wooden spoon until heated serving plate. 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: heat, setting 4 – 6. Cooked bacon pieces and shallots 4. Add spoonfuls of the pikelet mixture to Sliced mushrooms, tossed fresh herbs the pan, cook until bubbles break the Serves 4 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

1 cup plain flour 2 tablespoons oil 1 egg 1 onion, sliced 30g melted butter or margarine 1 clove garlic, crushed 1¼cups milk 1 green capsicum, sliced Butter for frying 500g beef mince 1 x 300g can red kidney beans, drained 1. Sift flour into a basin and make a well in the centre. 2 teaspoons chilli powder 2. Pour in the beaten egg and butter 1 x 440g can tomatoes and add the milk gradually until the ¼ teaspoon oregano batter is smooth and free of lumps. Stand in a cool place for 1 hour Salt and pepper, to taste before using. 1. Heat the oil in the Banquet Frypan on 3. Lightly grease Banquet Frypan and high heat setting 8 – 10. heat on setting 6 – 8. Pour in sufficient batter to make 2 pancakes at a time, 2. Saute the onion, garlic and green cook until just browned. Turn and capsicum until tender. Add the mince brown the other side. Repeat until and brown well. all the batter is used. Fillings may be 3. Add the remaining ingredients and sweet or savoury. reduce heat setting to 6 – 8 and simmer for 20 minutes. Makes 10 – 12 Serving suggestion: Serving Suggestions: Serve with taco shells, grated cheese, Basic pancakes are delicious served sour cream and chopped tomatoes. with the following: 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

1 Sauce ⁄3 cup chicken stock

1 ⁄3 cup water 1kg pork fillets 1 125g dried apricots ⁄3 cup soy sauce 2 1 tablespoon oil ⁄3 cup tomato sauce 1 onion, cut into wedges ¼ cup hoi sin sauce ½ teaspoon coriander ¼ cup oil ½ teaspoon cumin 1 x 825g can dark red plums ½ teaspoon turmeric ½ cup hoi sin sauce (extra) ¼ teaspoon cinnamon 1 tablespoon brown sugar Freshly ground black pepper 1. Trim any fat or sinew from the pieces 4 chicken breast fillets of pork and make 2 – 3 deep vertical cuts in each portion without cutting 1. In a saucepan bring the chicken stock right through. Lay the pork pieces and water to the boil. Turn off the heat side-by-side in a shallow container. and add the apricots to soak in the 2. Mix the soy, tomato and hoi sin sauce hot liquid for approx. 1 hour. Remove with the oil, and pour over the pork. apricots and liquid. 3. Cover and marinate for 30 minutes. 2. Heat oil in the Banquet Frypan on Drain plums and reserve syrup for setting 6 – 8. 4. sauce. Remove the stones roughly 3. Fry the onion until tender. Stir through slice the flesh. the spices. Add the chicken, fry until Drain marinade from pork and pat dry golden brown. Return the apricots 5. with paper towelling. and liquid. 6. Brown the pork fillets on high heat, 4. Cover with lid and simmer over a low setting 8 for approx. 10 minutes. heat setting 4 – 6 for approximately 20 minutes or until the chicken is tender 7. Reduce heat setting to 6, cook for a (add extra chicken stock if required). further 20 minutes or until tender. Serving suggestion: 8. Baste occasionally with left over marinade during cooking. Serve with steamed rice and a crisp Remove from pan, cover with green salad. foil to keep warm. 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 2 potatoes, peeled and grated 4 lean beef steaks (sirloin, rib eye, rump) 1 zucchini, grated 1 tablespoon vegetable oil 2 eggs, lightly beaten 1 small onion, sliced 1 tablespoon vegetable oil 180g mushrooms, sliced 1 carrot, peeled and grated ½ cup beef stock 1 tablespoon poppy seeds 2 tablespoons Worcestershire sauce Freshly ground black pepper (as desired) 2 tablespoons chopped parsley 1. Place potatoes, carrot, zucchini, 1. Heat the Banquet Frypan on setting poppy seeds and eggs in a bowl. Add 10. Brush oil onto both sides of steak. black pepper and mix well. 2. To seal, cook steaks 2-3 minutes each 2. Brush the Banquet Frypan with oil, and side. Turn when juices appear on heat on setting 4 – 6. uncooked side. 3. Place spoonfuls of mixture in pan and 3. Remove from heat, rest while making flatten slightly. Cook for 4 – 5 minutes sauce. Add onion and mushrooms to each side or until golden. any pan juices. Cook 1 minute. Add Worcestershire sauce and stock. Serves 4 Bring to boil, stirring constantly until slightly thickened. Add parsley and any juices from rested steak. 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 Stir-Fry Chicken with Oyster 750g diced lean beef (round, chuck or Sauce gravy beef) 600g chicken breast or thigh fillets, 1 tablespoon oil prepared as strips 8 small () onions 1 tablespoon oil 2 teaspoons crushed garlic 2 tablespoons slivered almonds 2 lean bacon rashers, chopped 1 teaspoon minced ginger 250g whole button mushrooms 1 teaspoon minced garlic ¾ cup red wine 2 carrots, thinly sliced ¼ cup steak sauce 1 red or green capsicum, thinly sliced 2 small sticks celery, thinly sliced 1. Heat a little of the oil in the Banquet Frypan on setting 10. Fry onions, garlic 2 shallots, chopped and bacon for 1 – 2 minutes. Remove 200g snow peas, trimmed and put aside. 1 ⁄3 cup oyster sauce 2. Heat a little more oil on setting 10. Brown beef in small batches, removing 1. Heat half the oil in the Banquet Frypan each batch before adding the next. on setting 10. Stir-fry almonds, ginger 3. Return beef and onion to pan. and garlic 1 minute. Add chicken strips, Add remaining ingredients, stir-fry a further 2 – 3 minutes. Remove. stirring to combine. 2. Heat remaining oil in pan on setting 4. Cover and simmer gently on setting 2 10. Stir-fry vegetables 1 – 2 minutes. to 4 for 1½-2 hours . Stir occasionally. 3. Return almonds, ginger, garlic and Season to taste. chicken strips. Stir in oyster sauce, 5. Serve with steamed rice or pasta and allow to heat through 2 – 3 minutes. steamed vegetables. Serving suggestion: Serves 4 Serve with steamed rice. 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 apply to any defect, deterioration, loss, injury or implied under the Trade Practices Act 1974 and damage occasioned by, or as a result of, misuse other similar State and Territory legislation relating or abuse, negligent handling or if the product has to the appliance. It applies in addition to the been used other than in accordance with the conditions and warranties implied by instructions. The Kambrook Replacement Warranty that legislation. excludes breakables such as glass and ceramic In New Zealand, this Kambrook Replacement items, consumable items and normal wear Warranty does not affect your mandatory statutory and tear. rights implied under the Consumer Guarantees This Kambrook Replacement Warranty is void if Act 1993 in relation to the appliance. It applies in 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 product will be replaced. Subject to your statutory warranties may still apply. rights, in the event of Kambrook choosing This Warranty card and the purchase receipt for this to replace the appliance, the Kambrook product are to be retained as proof of purchase Replacement Warranty will expire at the original and must be presented if making a claim under date, i.e. 12 months from the original date the Kambrook Replacement Warranty. Please note of purchase. 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 Kambrook warrants the purchaser against defects 798 (Australia) or 0800 273845 (New Zealand). in workmanship and material for a period of 12 Alternatively, visit us on the website at months domestic use from the date of purchase www.kambrook.com.au (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______(Please don’t return purchase record Purchased From______until you are making a claim)

Register your warranty at www.kambrook.com.au/service.asp

Kambrook - Australia Kambrook - New Zealand Building 2, Port Air Industrial Estate Private Bag 94411 1A Hale Street Botany, Manukau Auckland 2163 Botany NSW 2019 New Zealand Australia Customer Service Line/Spare Parts Customer Service Line 1300 139 798 0800 273 845 or 09 271 3980 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