Essentials Wok UE GO ME GO OD NA OD VAL KEW5 Issue 1/03
Kambrook Safety Welcome to Kambrook and your new Essentials Wok. 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.
FEATURES OF YOUR KAMBROOK ESSENTIALS WOK 4 2 3 1 5 1. 2200 Watt Die-cast Butterfly Element for fast heating and superior, even heat distribution. 3. Removable Temperature Control Probe with 10 heat settings for accurate temperature control. 2. Non-Stick Cooking Surface The non-stick cooking surface on your wok means foods won’t stick and less or no oil can be used when cooking.As with all nonstick surfaces only plastic or wooden utensils should be used, so the surface isn’t scratched.
Using Your Essentials Wok Note:This wok must be used with the temperature control probe provided. Do not use any other temperature control probe or connector. Before first use: It is recommended you remove any promotional labels and wash your wok and lid in hot soapy water. Rinse and thoroughly dry.The base is removable for easy cleaning. Do not immerse the cord and/or temperature control probe in water or any other liquid.
Variable Temperature Control Probe DIAL SETTING 1–4 5–7 8 – 10 USES TEMPERATURE GUIDE Keeping food warm, Slow cooking sauces Simmering Low Heat/ Slow Cook Curries, casseroles, pasta, rice, browning nuts Steaming foods Medium Heat Shallow frying, Sealing meat, Stir-frying High Heat If cleaning is necessary, wipe over the unit with a slightly damp cloth. ingredients, allow the temperature light to cycle ‘on’ and ‘off’ several times.This will allow the wok to reach an even high temperature.
Stir-fry tips Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensure tenderness. Cut into very thin strips, approx 5 – 8cm in length. Partially freeze meat (approx 30 minutes) to make slicing easier. This brief cooking time will keep vegetables crisp.
the following procedure: Recommended cuts for slow cooking (braising) 1.Add approx 2 cups of water or stock to wok. Place into the wok. Liquid should not cover the rack. Beef Diced blade (boneless), chuck, round, shin, silverside 2. Preheat wok on heat setting 3 – 4 until liquid simmers. Chicken Diced thigh, leg Lamb Diced forequarter 3. Place foods to be steamed on a steaming rack. Veal Diced shoulder Pork Diced forequarter 4.
Storage: Store the Control Probe carefully. Do not knock or drop it as this can damage the probe. If damage is suspected, call the Kambrook Customer Service line on 1800 800634 for service details. Removable Wok Base To remove the base for cleaning turn the wok upside down.Turn knob on base anti-clockwise to release. Do not place the wok base in the dishwasher Tip: For convenient storage of the temperature control, line the wok bowl with 2 sheets of kitchen paper and place the probe on the kitchen paper.
Recipes butter has covered all grains. Stir through stock. Bring to the boil, continually stirring. Mongolian Lamb Serves 4 – 6 2. Reduce to a simmer on a setting 3 – 4 until rice is creamy (not gluggy, but cooked). Stir through remaining ingredients. Serve.
add lightly beaten egg and fry until set and golden brown. Remove from wok and cut into thin strips. Stir-Fry with Oyster Sauce 600g chicken or lean beef strips 1 tablespoon oil 2 tablespoons slivered almonds 1 teaspoon minced ginger 1 teaspoon minced garlic 2 carrots, thinly sliced 1 red or green capsicum, thinly sliced 2 small sticks celery, thinly sliced 2 shallots, chopped 200g snow peas, trimmed 1 ⁄3 cup oyster sauce 3. Heat remaining oil in wok on setting 6 – 8.
4.Add honey and toss vegetables until well coated. Return the chicken to wok and toss until well heated through and coated in honey. Season with salt and pepper. Serve immediately sprinkled with almonds.
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 1 ⁄2 cup mint leaves, shredded 1.Add oils, garlic and chilli with lamb strips and mix. 2. Heat wok on setting 10. Stir-fry strips in small batches, 1 – 2 mins. Remove from wok. 3.Add vegetables to wok with a sprinkling of water. Cook stirring constantly 2 – 3 mins. Remove. 4.
ENT EM C REPLA TH N 12 MO KAMBROOK 12 MONTH REPLACEMENT WARRANTY WA R R A N T Y 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). 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.
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 UE GO ME GO OD NA OD VAL Due to continual improvement in design or otherwise, the product you purchase may differ slightly form the on illustrated in this book.
