Inhaltszusammenfassung zur Seite Nr. 1
D D
O O
O O
G G
EE
M M
AA
NN
Banquet Frypan
2
KEF16 Issue 1/03
DD
O O
O O
G G
EE
UU
LL
AA
VV
Inhaltszusammenfassung zur Seite Nr. 2
Kambrook Safety Welcome to Kambrook and your new Young children should be supervised to Banquet Frypan.At Kambrook we believe ensure that they do not play with the that the safe performance of our products appliance. is the first priority in any consumer product Do not leave the appliance unattended so that you, our valued customer, can when in use. confidently use and trust our products. Always use the appliance on a dry, level We ask that any electrical appliance that surface you use be operat
Inhaltszusammenfassung zur Seite Nr. 3
Features of your Kambrook Essentials Banquet Frypan 7 6 2 4 3 1 5 1. Removable T emperature Control 5. Pan Tilt Lever allows the fat and Probe thermostatically controlled juices to drain from the food, ideal for with 10 settings. low fat cooking.Also makes serving gravies and sauces easier. 2. Easy-Clean Non-Stick Cooking Surface for fat free cooking 6.Adjustable steam vent. 3. Glass lid with stainless steel rim 7. Cool T ouch knob. 4. Super Size – 38 x 29.5cm rectangular frypan. Extra deep – 78
Inhaltszusammenfassung zur Seite Nr. 4
when the temperature selected has been Using Y our Kambrook reached.The light will cycle on and off Essentials Banquet Frypan during the cooking cycle indicating that Before First Use the selected temperature is being Before first use wash, rinse and dry your maintained. frypan and lid. Season the cooking surface Do not use metal utensils, as these will by applying a thin coating of cooking oil scratch the non-stick cooking surface. with paper towelling. Only use wooden or good quality plastic
Inhaltszusammenfassung zur Seite Nr. 5
Care and Cleaning Cooking with Your Kambrook Banquet Frypan Cooking in your non-stick Banquet Frypan minimises the need for oil.As a Stir-Frying result the food does not stick and cleaning Recommended temperature probe setting is easier.Any discolouration that may 9 – 10 occur will only detract from the appearance of the frypan and will not An energy efficient and healthy way of affect the cooking performance. cooking foods.The benefit of this cooking method is its speed and the flavour of the
Inhaltszusammenfassung zur Seite Nr. 6
Recommended cuts for stir frying Beef Lean beef strips prepared from rump, sirloin, rib eye, fillet Chicken Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets Lamb Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts, eye of loin Pork Lean pork strips prepared from leg, butterfly or medallion steaks or fillet Veal Eye of loin, fillet, round, rump or topside Buy meat strips from your butcher or Do not overfill the frypan. If necessary fr
Inhaltszusammenfassung zur Seite Nr. 7
Do not move the frypan during heating The Banquet Frypan’s non-stick coated or cooking. surface allows you to reduce the amount of oil when cooking. Wipe moisture from foods to avoid splattering. Alternatively brush whole meat cuts eg. Steaks, chicken breast, fish fillet with small Cook a few pieces at a time to ensure amount of oil before pan-frying rather crispness. than adding oil directly to the pan. Drain cooked foods on paper towels to When cooking meats, seal each side for reduce greasine
Inhaltszusammenfassung zur Seite Nr. 8
Add soft or quick cooking vegetables such The Banquet Frypan’s domed lid provides as mushrooms, tomatoes, beans or corn in ample room for larger joints of meat and the last half hour of cooking. poultry. Thicken towards end of cooking by Preheat the frypan, on setting 10. Fattier stirring in a little cornflour blended with joints of meat require no oil. Use only a water, or plain flour blended with small amount for less fatty joints. margarine or butter.Alternatively, coat Brown and seal the mea
Inhaltszusammenfassung zur Seite Nr. 9
Elevate the cake pan or tray from the base Toasting Sandwiches of the frypan using a small wire rack. Recommended temperature probe setting 8 Cooking times will be longer than those of a conventional oven. Use recipes in this Up to six sandwiches can be toasted at book as a guide to the cooking times for once in the Banquet Frypan. Choose your own recipes. fillings which will hold together and not spill out of the sandwich. Preheat the frypan. Butter the pieces of bread well and place the sandw
Inhaltszusammenfassung zur Seite Nr. 10
Recipes Pour mixture into the frypan and cook until set. If using a filling,place over half of Orange pikelets omelette and fold omelette in half. 1 cup self raising flour Remove to a heated serving plate. 2 teaspoons sugar Serve immediately. 1 egg Serving (filling) suggestions: Cooked bacon pieces and shallots 2 teaspoons of melted butter or Sliced mushrooms, tossed fresh herbs margarine Serves 4 rind of 1 orange Pancake Mixture 1 ⁄2 cup milk 1 cup plain flour Sift the flour into a bowl, add s
Inhaltszusammenfassung zur Seite Nr. 11
Chilli Con Carne freshly ground black pepper 2 tablespoons oil 4 chicken breast fillets 1 onion, sliced In a saucepan bring the chicken stock and water to the boil.Turn off the heat and add 1 clove garlic, crushed the apricots to soak in the hot liquid for 1 green capsicum, sliced approx. 1 hour. Remove apricots and liquid. 500g beef mince Heat oil in the frypan on setting 6 – 8. 1 x 300g can red kidney beans, drained Fry the onion until tender. Stir through the 2 teaspoons chilli powder spices
Inhaltszusammenfassung zur Seite Nr. 12
Cover and marinate for 30 minutes. Place spoonfuls of mixture in pan and flatten slightly. Cook for 4 – 5 minutes Drain plums and reserve syrup for sauce. each side or until golden. Remove the stones roughly slice the flesh. Serves 4 Drain marinade from pork and pat dry with paper towelling. Mushroom Steak Brown the pork fillets on high heat, 4 lean beef steaks (sirloin, rib eye, rump) setting 8 for approx. 10 minutes. 1 tablespoon vegetable oil Reduce heat setting to 6, cook for a 1 small onion
Inhaltszusammenfassung zur Seite Nr. 13
Beef and red wine casserole 2 small sticks celery, thinly sliced 750g diced lean beef (round, chuck or 2 shallots, chopped gravy beef) 200g snow peas, trimmed 1 tablespoon oil 1 ⁄3 cup oyster sauce 8 small (pickling) onions Heat half the oil in the frypan on setting 10. Stir-fry almonds, ginger and garlic 1 2 teaspoons crushed garlic minute.Add chicken strips, stir-fry a 2 lean bacon rashers, chopped further 2 – 3 minutes. Remove. 250g whole button mushrooms Heat remaining oil in pan on setting
Inhaltszusammenfassung zur Seite Nr. 14
In a bowl, combine orange juice, mustard, Allow standing for 2 – 3 minutes, then honey and mint sauce. Pour over lamb, turn onto a wire rack and cooling during the last 15 minutes of cooking. completely. During last 15 minutes of cooking, place Just before serving, whip the cream and pumpkin cubes, then asparagus in separate cut the cake in half horizontally. pans of boiling water. Cook until tender. Spread the cream over the bottom layer, Remove lamb and skim pan juices. Slice place the top lay
Inhaltszusammenfassung zur Seite Nr. 15
Kambrook 12 Month Replacement Warranty If the product includes one or a number of KAMBROOK warrants the purchaser accessories only the defective accessory or against defects in workmanship and product will be replaced. material, for a period of 12 months from the date of purchase (3 months In the event of KAMBROOK choosing to commercial use). replace the appliance, the guarantee will expire at the original date, ie. 12 months Guarantee and purchase receipt for this from the original purchase dat
Inhaltszusammenfassung zur Seite Nr. 16
D D O O O O G G EE M M AA NN 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 Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book. Issue 1/03 DD O O O O G G EE UU LL
