Kambrook Banquet Frypan KEF16 Manual
Summary of Banquet Frypan KEF16
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Page 2: Kambrook Safety
2 kambrook safety welcome to kambrook and your new banquet frypan. At kambrook we believe that the safe performance of our products 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 yo...
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3 2 6 7 features of your kambrook essentials banquet frypan 1. Removable temperature control probe thermostatically controlled with 10 settings. 2. Easy-clean non-stick cooking surface for fat free cooking 3. Glass lid with stainless steel rim 4. Super size – 38 x 29.5cm rectangular frypan. Extra de...
Page 4: Using Your Kambrook
4 using your kambrook essentials banquet frypan before first use before first use wash, rinse and dry your frypan and lid. Season the cooking surface by applying a thin coating of cooking oil with paper towelling. Warning: do not immerse the power cord, plug or temperature control probe in water or ...
Page 5: Care and Cleaning
5 care and cleaning cooking in your non-stick banquet frypan minimises the need for oil. As a result the food does not stick and cleaning is easier. Any discolouration that may occur will only detract from the appearance of the frypan and will not affect the cooking performance. Before cleaning, tur...
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6 buy meat strips from your butcher or from your supermaket, or prepare meat strips from recommended cuts listed above 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 c...
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7 do not move the 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 frypan unattended or unsupervised while shallow frying. Allow oil to cool befo...
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8 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 fry...
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9 toasting sandwiches recommended temperature 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 frypan. Butter the pieces of bread well and place the sandwich in the frypan with t...
Page 10: Recipes
10 recipes orange pikelets 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 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. Bea...
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11 chilli con carne 2 tablespoons oil 1 onion, sliced 1 clove garlic, crushed 1 green capsicum, sliced 500g beef mince 1 x 300g can red kidney beans, drained 2 teaspoons chilli powder 1 x 440g can tomatoes 1 ⁄ 4 teaspoon oregano salt and pepper, to taste heat the oil in the frypan on high heat setti...
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12 cover and marinate for 30 minutes. Drain plums and reserve syrup for sauce. Remove the stones roughly slice the flesh. Drain marinade from pork and pat dry with paper towelling. Brown the pork fillets on high heat, setting 8 for approx. 10 minutes. Reduce heat setting to 6, cook for a further 20 ...
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13 beef and red wine 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 mushrooms 3 ⁄ 4 cup red wine 1 ⁄ 4 cup steak sauce heat a little of the oil in the frypan on setting ...
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14 in a bowl, combine orange juice, mustard, honey and mint sauce. Pour over lamb, during the last 15 minutes of cooking. During last 15 minutes of cooking, place pumpkin cubes, then asparagus in separate pans of boiling water. Cook until tender. Remove lamb and skim pan juices. Slice lamb onto warm...
Page 15: Kambrook 12 Month
Kambrook 12 month replacement warranty kambrook warrants the purchaser against defects in workmanship and material, for a period of 12 months from the date of purchase (3 months commercial use). Guarantee and purchase receipt for this product are to be retained as proof of purchase and must be prese...
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Kambrook 4 kingston town close oakleigh,victoria 3166, australia customer service line (free call) 1800 800 634 customer service fax 1800 621 337 kambrook new zealand, private bag 94411, greenmount, auckland, new zealand customer service line/spare parts 09 271 3980 customer service fax 0800 288 513...