Advertisement
Quick Links
Advertisement
Related Manuals for Kambrook KD66B
Summary of Contents for Kambrook KD66B
- Page 1 Combi- Steamer/Frypan KD66B Issue 1/00...
- Page 2 Kambrook Safety Welcome to Kambrook and your new Versatile Combi-Steamer/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...
- Page 3 Features of your Kambrook Versatile Combi-Steamer/Frypan 1. Frypan Base with non-stick surface and heavy-duty cool-touch phenolic handles for table serving. 2. Stainless Steel Steaming Tray with multiple steam holes for maximum efficiency. 3. Stainless Steel Domed Lid – can be inverted for compact storage.
- Page 4 Using Your Kambrook Versatile Combi-Steamer/Frypan Before first use remove any promotional labels and wash the Combi-Steamer/Frypan in warm, soapy water. Rinse and dry thoroughly especially the heat control socket.To ensure the interior of the socket is fully dry, shake out excess water then wipe the interior of the socket with a dry cloth.
- Page 5 “condition” the cooking surface with cooking oil and a paper towel, as the dishwasher is more abrasive than hand washing. How to Use Your Versatile Kambrook Combi-Steamer/Frypan Your Combi-Steamer/Frypan is designed to cook a complete meal in one appliance.
-
Page 6: Cooking Guides
Hints and Tips: All cooking guides and recipe times are to be used as an indication only, as the freshness, size, and cuts etc. of vegetables and meats used will vary the cooking times Read recipes over once before starting to cook Have all ingredients at hand before cooking commences... - Page 7 in water. Stand the dish on the steaming rack (roasting position) to avoid direct contact with the bottom of the Combi- Steamer/Frypan. Steaming Recommended temperature control setting: 4 Steamed food remains moist and succulent and can be carried out without constant attention;...
- Page 8 Temp. Control Setting Rolled Roast Beef 1 Setting 3 Leg of Lamb Roast 1 Roast Pork 1 Roast Chicken 1 Fried Bacon Setting 5 French Toast Sausages Hamburgers (20mm thick) Setting 8 Lamb Chops Porterhouse Steak Rare (10–25 Setting 10 for 4 minutes then to Setting 8 Minute Steak (3 –...
- Page 9 Vegetable Steaming Chart Ingredients Artichoke Trim stalks and leaves; keep whole Asparagus Trim stalks; cut or leave whole Beans Remove stem and string; cut or leave whole Broccoli Remove leaves and ends of tough stalk. Keep whole or separate into spears or flowerets Brussels Discard wilted leaves and trim ends...
- Page 10 Method for Steaming Rice METHOD Rice cooked directly in the Combi-Steamer/Frypan frypan Rice cooked in a heat resistant bowl inside the Combi- Steamer/Frypan with water for steaming in the frypan base. Method for Steaming Chicken Chicken Breast Thigh Legs (drumstick) INGREDIENTS Wash and rinse well.
- Page 11 Method for Seafood The cooking time of fish (and seafood) is based upon thickness rather than on weight. Fish should be washed quickly and thoroughly to preserve the natural taste and flavour. Avoid overcooking fish - remember it will continue to cook after it is placed on a serving dish.
- Page 12 Recipes Potato and spinach salad Serves 4 – 6 800g new potatoes 1 medium Spanish onion, finely chopped 1 cup thinly sliced green shallots bunch English spinach 2 tablespoon freshly snipped chives cup roasted pine nuts Dressing cup mayonnaise 2 tablespoons sour cream tablespoons lemon juice Freshly ground black pepper 1.
- Page 13 Steamed salmon cutlets with hokkien noodles Serves 2 2 salmon cutlets 150 – 200g each 300g hokkien noodles 200g snow peas, trimmed and cut in strips 2 tablespoons sweet soy sauce 1 tablespoon of sesame oil cup finely chopped green onion cup finely chopped fresh coriander Freshly ground black pepper 1.
- Page 14 Chicken and mushroom risotto Serves 4 2 x chicken breast fillets (300g) 1 tablespoon butter 1 tablespoon olive oil 1 medium onion, finely chopped 1 clove garlic, crushed 1 cup of sliced button mushrooms 300g arborio rice cups chicken stock cup freshly chopped basil and chives cup of grated Parmesan Freshly ground black pepper...
- Page 15 Orange pikelets Makes approximately 15 1 cup self-raising flour 2 teaspoons sugar 1 egg 2 teaspoons of melted butter or margarine Rind of 1 orange cup milk 1. Sift the flour into a bowl, add sugar. 2. Make a well in the centre and break in the egg.
- Page 16 Madras beef curry with tomatoes and chickpeas Serves 4 500g diced beef (blade, round or chuck steak) 1 medium brown onion (diced) 2 teaspoon minced garlic 1 teaspoon bottled chilli paste tablespoons madras curry paste Freshly ground black pepper 3 tablespoon peanut oil 2 440g tins of peeled tomatoes 1 375g tin of chickpeas 1.
- Page 17 Notes...
- Page 18 Notes...
- Page 19 If the product includes one or a number of accessories only the defective accessory or product will be replaced. In the event of KAMBROOK choosing to replace the appliance, the guarantee will expire at the original date, ie. 12 months from the original purchase date.
- Page 20 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) Mono Place Ellerslie, Auckland, New Zealand Customer Service Line/Spare Parts 0800 253 007 Customer Service Fax 0800 263 001...
Need help?
Do you have a question about the KD66B and is the answer not in the manual?
Questions and answers