Page 3 - Contents; Kambrook Recommends
Contents Kambrook Recommends p4 Safety First Your Kambrook Banquet Frypan p6 Using Your Kambrook p7 Banquet Frypan Care, Cleaning and Storage p8 Cooking with Your Kambrook p10 Banquet FrypanRecipes p14
Page 4 - Kambrook Recommends Safety First; IMPORTANT: Please retain your; consumer product, so that you, our valued customer can confidently; Important Safeguards For Your Kambrook
4 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 appli...
Page 5 - Important Safeguards For all
5 WaRnIng: Do not operate the frypan on an inclined surface. Do not move the frypan while it is switched on. • 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...
Page 6 - Your Kambrook Banquet Frypan
6 Your Kambrook Banquet Frypan 1. Removable Temperature Control Probe thermostatically controlled with 10 settings. 2. Easy-Clean Non-Stick Cooking Surface for fat free cooking. 3. Glass lid with stainless steel rim. 4. Super Size – 38 x 29cm rectangular frypan. Extra deep – 70mm. 5. Adjustable stea...
Page 7 - Using Your Kambrook Banquet Frypan; Before First Use; The Glass Lid; Dial Setting
7 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 ...
Page 8 - Care, Cleaning and Storage; Care; Temperature Control Probe
8 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 non- stick coating of the Banquet Frypan. Only use wooden or good quality plastic utensils to stir or serve food. • Before cleaning, switch the ...
Page 9 - Storage
9 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 ...
Page 10 - Cooking with Your Kambrook Banquet Frypan; Recommended cuts for stir frying
10 Preheat your Banquet Frypan before adding any ingredients, allow the temperature light to cycle ‘on’ and ‘off’ several times. This will allow the Banquet Frypan to reach an even, high temperature.Stir frying is a dry heat cooking method and is best suited to tender cuts of meat. Timing is a key f...
Page 12 - Pan Frying; Cooking with Your Kambrook; Recommended cuts for slow cooking (braising)
12 Pan Frying 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 ...
Page 13 - Basting
13 Recommended roasting times (well done) Pork Veal Lamb Chicken Beef 30 – 40 minutes/500g after browning 30 – 40 minutes/500g after browning 25 – 30 minutes/500g after browning 25 – 30 minutes/500g after browning 25 – 30 minutes/500g after browning nOTE : As the Banquet Frypan is thermostatically c...
Page 14 - Toasting Sandwiches
14 Cooking with Your Kambrook Banquet Frypan continued Toasting Sandwiches 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 piec...
Page 15 - Orange Pikelets; Basic Omelette; Recipes
15 Orange Pikelets 1 cup self raising flour2 teaspoons sugar1 egg 2 teaspoons of melted butter or margarineRind 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. Beat lightly...
Page 16 - Pancake Mixture; Chilli Con Carne
16 Pancake Mixture 1 cup plain flour1 egg30g melted butter or margarine1¼cups milkButter for frying 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...
Page 17 - Curried apricot Chicken; Pork Fillets with Dark Plum
17 Curried apricot Chicken 1 ⁄ 3 cup chicken stock 1 ⁄ 3 cup water 125g dried apricots1 tablespoon oil1 onion, cut into wedges½ teaspoon coriander½ teaspoon cumin½ teaspoon turmeric¼ teaspoon cinnamonFreshly ground black pepper4 chicken breast fillets 1. In a saucepan bring the chicken stock and wat...
Page 18 - Vegetable Hash Browns; Mushroom Steak
18 Vegetable Hash Browns 2 potatoes, peeled and grated1 zucchini, grated2 eggs, lightly beaten1 tablespoon vegetable oil1 carrot, peeled and grated1 tablespoon poppy seedsFreshly ground black pepper (as desired) 1. Place potatoes, carrot, zucchini, poppy seeds and eggs in a bowl. Add black pepper an...
Page 19 - Beef and Red Wine Casserole; Stir-Fry Chicken with Oyster
19 Beef and Red Wine Casserole 750g diced lean beef (round, chuck or gravy beef)1 tablespoon oil8 small (pickling) onions2 teaspoons crushed garlic2 lean bacon rashers, chopped250g whole button mushrooms¾ cup red wine¼ cup steak sauce 1. Heat a little of the oil in the Banquet Frypan on setting 10. ...
Page 20 - Roast Lamb Seville
20 Roast Lamb Seville 1.5kg Leg of lamb or smallerRind of 1 orange, gratedPepper1 teaspoon oil½ cup orange juice1 teaspoon dry mustard1 tablespoon honey2 tablespoons mint sauce1 small butternut pumpkin, cubed1 bunch asparagus 1. Rub roast with grated rind and pepper. 2. Heat oil in Banquet Frypan on...
Page 21 - Notes
