Kambrook Essentials KEW5 Instruction Booklet
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Kambrook Essentials KEW5 Instruction Booklet

Kambrook Essentials KEW5 Instruction Booklet

Essentials wok
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Kambrook - Australia
Building 2, Port Air Industrial Estate
1A Hale Street
Botany NSW 2019
Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
www.kambrook.com.au
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book.
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
www.kambrook.co.nz
Issue D12

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Summary of Contents for Kambrook Essentials KEW5

  • Page 1 Kambrook - Australia Kambrook - New Zealand Building 2, Port Air Industrial Estate Private Bag 94411 1A Hale Street Botany, Manukau Botany NSW 2019 Auckland 2163 Australia New Zealand Customer Service Line 1300 139 798 Customer Service Line/ Customer Service Fax 1800 621 337...
  • Page 2 Essentials Instruction Booklet KEW5...
  • Page 3 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 273 845 (New Zealand). Alternatively, visit us on our website at...
  • Page 4 Contents Kambrook Recommends Safety First Your Essentials Wok Using Your Wok Care, Cleaning and Storage Recipes...
  • Page 5 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.

  • Page 6: Important Safeguards For All Electrical Appliances

    • Always have the glass lid positioned correctly • Always turn the temperature control probe on the Wok throughout operation of the to ‘MIN’, switch the power off at the power appliance unless stated in the recipe to have outlet and remove the power plug then allow it removed.
  • Page 7 Your Essentials Wok 2200 Watt Die-cast Butterfly Removable Temperature Control Element for fast heating and Probe with 10 heat settings for superior, even heat distribution. accurate temperature control. Non-Stick Cooking Surface Glass Lid with a adjustable steam vent. Easy to view food while cooking.

  • Page 8: Before First Use

    Using Your Essentials Wok Before First Use When cooking is completed, turn the temperature control knob It is recommended you remove any to the minimum position before promotional labels and wash your switching off at the power point. wok and lid in hot soapy water. Unplug from power point.

  • Page 9: Cooking Techniques

    Using Your Essentials Wok continued Variable Temperature Control Probe Dial Setting Uses Temperature Guide Keeping food warm, Slow Low Heat/Slow Cook cooking sauces, simmering Curries, casseroles, pasta, rice, Medium Heat browning nuts, steaming foods 8-10 Shallow frying, Sealing meat, High Heat Stir-frying If cleaning is necessary, wipe over the times.

  • Page 10: Shallow Frying

    Stir-Fry Tips 3 min 2 min 1 min Buy meat strips from your butcher or supermarket, or prepare meat strips Onion, Snow peas Minced from recommended cuts listed, by quartered garlic removing any fat and slicing thinly Broccoli, Capsicum, Minced across the grain (across direction of flowerettes sliced...

  • Page 11: Slow Cooking (Braising)

    Using Your Essentials Wok continued Steaming Recommended Cuts for Recommended temperature slow cooking (braising) probe setting 3 to 6 Diced blade (boneless), Beef Steamed foods are tender and chuck, round, shin, juicy and retain most of their silverside nutritional value. To steam foods using your wok follow Diced thigh, leg Chicken...

  • Page 12: Care, Cleaning And Storage

    Care, Cleaning and Storage Care and Cleaning NOTE: After washing in the Do not use metal utensils as these will dishwasher re-season the cooking scratch the non-stick cooking surface. surface with oil and a paper Only use wooden or plastic utensils towel, as the dishwasher is more to stir or serve food.
  • Page 13 Care, Cleaning and Storage continued To Clean Interior and Place the lid on to the wok and to ensure that the unit cannot be Exterior Surface: dropped when moved. Store the Wash in hot soapy water. Remove wok in a convenient position on stubborn spots with a plastic washing the bench top, or in the cupboard.
  • Page 14 Recipes...
  • Page 15 Recipes Mongolian Lamb Chicken and Tomato Risotto Serves 4 – 6 Serves 4 750g lean lamb strips 60g butter 3 teaspoons oil 2 tablespoons olive oil. 4 medium onions, quartered 1 Spanish onion, chopped 1 teaspoon crushed garlic 1½ cups arborio rice 3 shallots, chopped 5 cups chicken stock 1 teaspoon minced chilli...
  • Page 16 Tangy Citrus Stir–Fry Stir-Fry with Oyster Sauce 600g chicken or lean beef strips Serves 4 – 6 1 tablespoon oil 2 tablespoons slivered almonds 2 teaspoons cornflour 1 teaspoon minced ginger ⁄ cup orange juice 1 teaspoon minced garlic ¼ cup lemon juice 2 carrots, thinly sliced 2 tablespoons dry sherry 1 red or green capsicum, thinly sliced...
  • Page 17 Recipes Sesame Chicken Stir-Fry Honey Chicken Serves 4 – 6 Serves 4 500g chicken fillets, strips 500g chicken thigh fillets, cubed 1 tablespoon honey oil, for cooking 1 tablespoon soy sauce 1 egg white, lightly beaten 2 teaspoons sesame seeds ⁄...
  • Page 18 Stir-Fry Combination Vegetables Beef and Spinach Stir-Fry Serves 4 Serves 4 1 tablespoon oil 500g lean beef strips 2 small onion, cut into thin wedges ¼ cup sweet chilli sauce 1 teaspoon minced garlic 2 tablespoons soy sauce 2 teaspoon minced ginger 1 teaspoon minced garlic 1 red capsicum, seeded and cut into strips 2 teaspoons minced ginger...
  • Page 19 Recipes Lamb and Noodle Stir-Fry Serves 4 500g lamb strips 1 teaspoon sesame oil 1 teaspoon vegetable oil 2 teaspoons crushed garlic 2 teaspoon chopped chilli 300g stir-fry vegetables 1 pkt hokien noodles 1 tablespoon fish sauce ½ cup mint leaves, shredded Add oils, garlic and chilli with lamb strips and mix.
  • Page 20 Notes...

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