Banquet Electric Frypan KEF170 Instruction Booklet
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.
Contents Kambrook Recommends Safety First p4 Your Kambrook Banquet Frypan p6 Using Your Kambrook Banquet Frypan p7 Care, Cleaning and Storage p8 Cooking with Your Kambrook Banquet Frypan p10 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.
• Always have the glass lid positioned correctly on the Banquet Frypan throughout operation of the appliance unless stated in the recipe to have it removed. • The glass lid has been specially treated to make it stronger, more durable and safer than ordinary glass, however it is not unbreakable. If struck extremely hard, it may break or weaken and could at a later time shatter into many small pieces without apparent cause. • Extreme caution must be used when the appliance contains hot oil or other liquid.
Your Kambrook Banquet Frypan 1. 2. 3. 6 Removable Temperature Control Probe thermostatically controlled with 10 settings. Easy-Clean Non-Stick Cooking Surface for fat free cooking. Glass lid with stainless steel rim. 4. 5. 6. 7. Super Size – 38 x 29cm rectangular frypan. Extra deep – 70mm. Adjustable steam vent. Cool Touch knob.
Using Your Kambrook Banquet Frypan Before First Use Before first use wash, rinse and dry your Banquet 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, power plug or temperature control probe in water or any other liquid. Ensure that the Banquet Frypan socket is fully dry before inserting the temperature control probe. Plug the cord into a 230V or 240V power outlet and then turn the power on.
Care, Cleaning and Storage Care • Do not leave plastic cooking utensils in contact with the hot surface while cooking. • Do not use metal utensils on the nonstick coating of the Banquet Frypan. Only use wooden or good quality plastic utensils to stir or serve food. • Before cleaning, switch the Banquet Frypan to ‘MIN’ and unplug from the power outlet. Remove the Temperature Control Probe from the probe socket of the appliance when cooled.
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.
Cooking with Your Kambrook Banquet Frypan Stir-Frying Recommended Temperature Probe setting 8 – 10. An energy efficient and healthy way of cooking foods. The benefit of this cooking method is its speed and the flavour of the foods. The non-stick cooking surface on your Banquet Frypan also means that less oil is required for cooking. The cooking action for stir frying is a continual tossing motion to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of minutes.
Buy meat strips from your butcher or from your supermaket, or prepare meat strips from recommended cuts listed, 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 cm in length. Partially freeze meat for approx 30 minutes to make slicing easier. Stir fry meat strips in small batches (approx 200 – 300g) to stop meat shedding its juice and ‘stewing’, resulting in tougher meat.
Cooking with Your Kambrook Banquet Frypan continued Pan Frying Slow Cooking (braising) Recommended Temperature Probe setting: Searing - 8 – 10. Medium heat - 6 – 8. Used for cooking meats, fish, seafood, eggs, chicken, sausages. Preheat Banquet Frypan. When heated, add a small amount of oil, which prevents the food from sticking. The Banquet Frypan’s non-stick coated surface allows you to reduce the amount of oil when cooking. Alternatively brush whole meat cuts eg.
Basting Recommended Temperature Probe setting 2. The Pan Tilt lever makes basting easy by allowing the juices to drain to one side of the pan. Reduce the temperature to prevent fat and juices from splattering. Position the Pan Tilt Lever and allow the juices to drain to the lower end of the Banquet Frypan. Spoon the juices over the food as desired. Preheat the Banquet Frypan, on setting 10. Fattier joints of meat require no oil. Use only a small amount for less fatty joints.
Cooking with Your Kambrook Banquet Frypan continued Toasting Sandwiches Baking 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 Banquet Frypan. Butter the pieces of bread well and place the sandwich in the Banquet Frypan with the buttered sides on the outside. Cook for approx 3 – 4 minutes on either side, depending on the depth of colour desired.
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 ½ cup milk 1. 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. 2.
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. Sift flour into a basin and make a well in the centre. 2. Pour in the beaten egg and butter and add the milk gradually until the batter is smooth and free of lumps. Stand in a cool place for 1 hour before using. 3. Lightly grease Banquet Frypan and heat on setting 6 – 8.
Curried Apricot Chicken ⁄3 cup chicken stock Pork Fillets with Dark Plum Sauce ⁄3 cup water 1kg pork fillets 1 1 ⁄3 cup soy sauce 125g dried apricots 1 1 tablespoon oil 2 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 1.
Vegetable Hash Browns Mushroom Steak 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.
Beef and Red Wine Casserole 750g diced lean beef (round, chuck or gravy beef) Stir-Fry Chicken with Oyster Sauce 1 tablespoon oil 600g chicken breast or thigh fillets, prepared as strips 8 small (pickling) 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 1.
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.
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Kambrook 12 Month Replacement Warranty The Kambrook Replacement Warranty does not apply to any defect, deterioration, loss, injury or damage occasioned by, or as a result of, misuse or abuse, negligent handling or if the product has been used other than in accordance with the instructions. The Kambrook Replacement Warranty excludes breakables such as glass and ceramic items, consumable items and normal wear In New Zealand, this Kambrook Replacement Warranty does not affect your mandatory statutory and tear.
