Manual de instrucciones de Kambrook COOKIE FACTORY KCP100

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KAMBROOK 12 MONTH REPLACEMENT WARRANTY
Kambrook warrants the purchaser against defects If the product includes one or a number of
in workmanship and material for a period of 12 accessories only the defective accessory
Cookie Factory
months from the date of purchase (3 months or product will be replaced. In the event of
commercial use). Kambrook choosing to replace the appliance, the
guarantee will expire at the original date, i.e. 12
Guarantee and purchase receipt for this product
months f

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and knowledge, unless they have been given KAMBROOK SAf ETY f EATURES Of YOUR KAMBROOK COOKIE f ACTORY supervision or instruction concerning use of the Welcome to Kambrook and your new Cookie appliance by a person responsible for their safety. Factory. Children should be supervised to ensure that At Kambrook we believe that the safe they do not play with the appliance. 1 9 performance of our products is the first priority Close supervision is required at all times when in any consumer p

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3. Insert the Shaft fully into the Main Body until 5. Turn the Dough Barrel anti-clockwise to OPERATING YOUR KAMBROOK the Press Disc sits flush against the Locking unlock and remove from Main Body. COOKIE f ACTORY Disc. 6. Fill the dough barrel with freshly made cookie dough (see recipes, page 10) using Before first use a spatula. Remove and safely discard any packaging material 7. Re-attach the Dough Barrel into the assembly area, aligning the tabs of the Dough and promotional labels.

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Using the decorating tips Metric weighing scales CARE AND CLEANING HINTS f OR WEIGHING AND MEASURING Use the Decorating Tips to decorate cookies and For consistent results it is recommended that a It is essential that the Cookie Factory is cleaned other desserts. set of metric weighing scales be used to weigh after every use to maintain optimal performance. Care should be taken when weighing and larger quantities as they provide greater accuracy Follow these simple steps for cleaning. me

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RECIPES RECIPES BASIC ALMOND COOKIE VANILLA CUSTARD CREAMS CITRUS DELIGHTS SWEET MAPLE TREATS Makes 60 (approx) Makes 25 (approx) Makes 50 (approx) (GLUTEN, NUT & EGG fREE) Makes 50 (approx) 50g butter, softened 125g butter, softened 125g butter, softened 50g margarine ¼ cup (35g) icing sugar 1/3 cup (45g) icing sugar 125g butter, softened ½ cup (70g) icing sugar ½ cup (75g) plain flour 1 teaspoon finely grated lemon rind 1 teaspoon vanilla extract 1 1 x 60g egg ¼ cup (35g) corn flour 2 teaspo

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RECIPES RECIPES CHOC – PEPPERMINT CRISPS ROYAL ICING BUTTER CREAM ICING CREAM CHEESE fROSTING (GLUTEN fREE) 125g butter, softened 1 egg white 125g cream cheese, softened Makes 50 (approx) 1½ cups (210g) icing sugar, sifted 1½ cups (210g) icing sugar, sifted 1 cup (140g) icing sugar, sifted 1 tablespoon milk 125g butter, softened ¼ teaspoon lemon juice ¾ cup (105g) icing sugar (gluten free) Food colouring (optional) 1. Beat cream cheese until light and fluffy. 1 x 60g egg 1. Cream butter until