Kambrook Banquet Frypan KEF16 User manual

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Banquet Frypan
KEF16 Issue 1/03
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Kambrook Safety
Welcome to Kambrook and your new
Banquet Frypan.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.
We ask that any electrical appliance that
you use be operated in a sensible fashion
with due careand attention placed on the
following important operating instructions:
READ ALL INSTRUCTIONS
THOROUGHLY BEFORE
ACTIVATING THE APPLIANCE
AND RETAIN THEM FOR FUTURE
REFERENCE.
Ensure that the power source to be used
is the same as the voltage requirements of
the product.
Switch off at the power outlet and then
unplug and remove the Temperature
Control Probe when the appliance is not
in use and before cleaning.
Allow all parts to cool before dissembling
for cleaning.
Never immerse the power cord, plug or
temperaturecontrol probe in water or
any other liquid.
Before inserting the Temperature Control
Probe into the Frypan socket ensurethe
interior of the socket is fullydry.To do
this, shake out excess water then wipe the
interior of the socket with a drycloth.
Do not touch hot surfaces, use handles
or knobs
This appliance is not intended for use by
young children or infirm persons without
supervision.
Young children should be supervised to
ensure that they do not play with the
appliance.
Do not leave the appliance unattended
when in use.
Always use the appliance on a dry, level
surface
Do not let the cord hang over the edge of
atable or counter, touch hot surfaces or
become knotted.
Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven
This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use outdoors.
Extreme caution must be taken when
using this appliance filled with hot oil or
other liquid. Do not move during cooking
and allow to cool before removing oil or
other liquid.
The installation of a residual current
device (safety switch) is recommended to
provide additional safety protection when
using electrical appliances. It is advisable
that a safety switch with a rated residual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
Regularly inspect the power cord,
plug and actual appliance for any
damage. If found damaged in any
way, immediately cease use of the
appliance and return the entire
appliance to the nearest authorised
Kambrook Service Centre for
examination, replacement or repair.
Please call 1800 800 634 for
Kambrook Service Centre details.

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Features of your Kambrook Essentials 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 29.5cm rectangular
frypan. Extra deep – 78mm.
5. Pan Tilt Lever allows the fat and
juices to drain from the food, ideal for
low fat cooking.Also makes serving
gravies and sauces easier.
6.Adjustable steam vent.
7. Cool Touch knob.
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Using Your Kambrook
Essentials Banquet Frypan
Before First Use
Before first use wash, rinse and dry your
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, plug or temperature
control probe in water or any other
liquid.
Ensure that the frypan socket is fully dry
before inserting the temperature control
probe.
Plug the cord into a 230/240 volt power
outlet and then turn the power on.
Set the temperature control probe to the
desired temperature setting. Refer to table
below.
The temperaturelight on the temperature
control probe will switch off automatically
when the temperature selected has been
reached.The light will cycle on and off
during the cooking cycle indicating that
the selected temperature is being
maintained.
Do not use metal utensils, as these will
scratch the non-stick cooking surface.
Only use wooden or good quality plastic
utensils to stir or serve food.
Do not leave plastic cooking utensils in
contact with the hot frypan surface while
cooking.
NOTE:This frypan must be used with the
temperature control probe provided. Do not use
any other probe or connector.
The Glass Lid
The Cook ’n’ Look glass lid enables you
to monitor your cooking without
removing the lid and loosing heat.To
adjust the steam outflowfrom the frypan,
turn the adjustable steam vent (attached
to the knob).
Dial Setting Uses Temp. Guide
Min – 4 Slow cooking casseroles, keeping food warm, Simmer/Low
simmering sauces, basting, bolognaise sauce
Cooking steaks, sausages, bacon, eggs, pikelets,
4–8 roast vegetables, pancakes, roasting joints, Medium/High
crumbed food, toasted sandwiches, popcorn
8–10 Sealing steaks and roasts, cakes, boil rice, stirfry High

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Care and Cleaning
Cooking in your non-stick Banquet
Frypan minimises the need for oil.As a
result the food does not stick and cleaning
is easier.Any discolouration that may
occur will only detract from the
appearance of the frypan and will not
affect the cooking performance.
Before cleaning, turn Banquet Frypan
control probe to the ‘0’ position, switch
off at the power outlet and then unplug.
Remove the Temperature Control Probe
from the socket of the Frypan.
To clean the interior and exterior surface
and glass lid wash in hot soapy water.
Remove stubborn spots with a plastic
washing pad or nylon washing brush.
The Banquet Frypan is completely
dishwasher safe.
Note: Metal scourers will scratch the surface and
should not be used.
Warning: Do not immerse the
power cord, plug or temperature
control probe in water or any other
liquid.
Warning:After cleaning, make
sure that the frypan socket is fully
dry before inserting theTemperature
Control Probe.
Removing Discolouration of the
Non-Stick Surface
Combine: 2tablespoons bicarbonate of
soda, 1⁄4cup household bleach, 1 cup
water. Pour into the frypan, place lid on
and simmer for 5 – 10 minutes. Clean in a
well ventilated area and avoid breathing in
the vapours.Wash as directed, and
re-season the frypan before using again.
In some instances this may not remove
all the staining.
Cooking with Your Kambrook
Banquet Frypan
Stir-Frying
Recommended temperature probe setting
9 – 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.
Stir frying should be carried out using a
high heat setting.
Preheat your frypan beforeadding any
ingredients, allowthe temperaturelight to
cycle ‘on’ and ‘off’several times.This will
allowthe 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 factor when cooking meat,
as over cooking will give a tough, dry
result. Cooking times depend on the size
and thickness of the cut, as the bigger the
cut, the more time is needed.

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Buy meat strips from your butcher or
from your supermaket, or prepare meat
strips from recommended cuts listed
above by removing any fat and slicing
thinlyacross 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.
When adding meat strips to the frypan,
the strips should sizzle.
Stir frymeat strips for 1 – 2 minutes.
Anylonger will toughen meat.
If cooking large batches, remove each
batch when cooked and allowfrypan to
reheat before stir frying the next batch.
By cooking in small batches the heat of
the frypan remains constant, ensuring
the meat doesn’t stew and toughen.
Peanut oil is traditionally used for stir fry
Asian style dishes. However other oils
such as vegetable, canola and light olive
may be used.
Do not overfill the frypan. If necessary
cook vegetables in batches as well and
reheat at the end of stir frying. If using this
method remember to under cook slightly
so reheating will not spoil the finished dish.
Serve stir fried foods immediately to
retain their crisp texture.
Sauteing
Recommended temperatureprobe setting
8 – 10
Used for sauteing onions, garlic, spices,
curry, pastes, herbs, vegetables, meat and
seafood.
Shallow Frying
Recommended temperatureprobe setting
6–8
Used to crispen and cook foods in a small
amount of oil.The foods may have already
been cooked.
Use approx1cup of oil, or sufficient oil
so that half the food is immersed.
Preheat the oil before adding food.When
using oil never cover with the lid during
heating or cooking, as this will cause
condensation to drip into the oil and
result in bubbling and splattering.
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

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Do not move the frypan during heating
or cooking.
Wipe moisture from foods to avoid
splattering.
Cook a few pieces at a time to ensure
crispness.
Drain cooked foods on paper towels to
reduce greasiness.
Never leave your frypan unattended or
unsupervised while shallow frying.
Allow oil to cool before removing from
frypan.
Vegetable or canola oil is recommended
for frying.
Note: Deep frying is not recommended as the
frypans have a large surface area and shallow
sides, this results in heat loss and possible oil
overflow.
Pan Frying
Recommended temperature probe setting
Searing - 10
Medium heat - 6 – 8
Used for cooking meats, fish, seafood, eggs,
chicken, sausages.
Preheat 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.
Steaks, chicken breast, fish fillet with small
amount of oil before pan-frying rather
than adding oil directly to the pan.
When cooking meats, seal each side for
approx. 1 – 2 minutes on setting 10.
Once both sides are sealed, reduce heat
to setting 6 – 8 to cook through meats to
desired doneness.
Slow Cooking (braising)
Recommended temperature probe setting
1–4
Slow cooking method is ideal for less
tender cuts of meat.Timing does not
depend on the size of the cut as much as
the connective tissue (gristle and sinew)
which need long slow cooking to soften it.
Never use tender cuts of meat for moist
heat cooking as the long cooking time will
make the meat shrink and toughen.
Always brown and seal meat on setting
10 beforereducing heat to simmer.
Cut meat into 3cm cubes.Trim off any fat.
Cook for approx 11⁄2–2hours stirring
occasionally.
Beef Diced blade (boneless), chuck, round, shin, silverside
Chicken Diced thigh, leg
Lamb Diced forequarter
Veal Diced shoulder
Pork Diced forequarter
Recommended cuts for slow cooking (braising)
Note:
As the frypan is
thermostatically
controlled, it will cycle
on and off during the
cooking process.

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Add soft or quick cooking vegetables such
as mushrooms, tomatoes, beans or corn in
the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended with
water, or plain flour blended with
margarine or butter.Alternatively, coat
meat in plain flour before frying (extra oil
may be needed)
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
frypan.
Spoon the juices over the food as desired.
Roasting
Recommended temperatureprobe setting
4–10
Meat and poultry
The Banquet Frypan is ideal for roasting
meat and poultry, as the meat retains the
flavour and juices.
The Banquet Frypan’s domed lid provides
ample room for larger joints of meat and
poultry.
Preheat the frypan, on setting 10. Fattier
joints of meat require no oil. Use only a
small amount for less fatty joints.
Brown and seal the meat on all sides.
Position the lid.
After browning, turn the dial to setting
4 – 6, cooking the meat as desired.
Turn the meat during cooking.
Once the meat is cooked, set aside and
cover with foil, whilst the gravy is
prepared from the juice in the frypan.
Vegetables
Cut into even sized pieces.
Add to the frypan 40 – 65 minutes before
serving.
For crisper vegetables, remove the meat
and increase the heat for the last few
minutes of cooking.
Roasting Times
The following times are for dishes that are
well done.To suit your personal taste,
these times can be reduced.
Pork 30 – 40 minutes/500g after browning
Veal 30 – 40 minutes/500g after browning
Lamb 25 – 30 minutes/500g after browning
Chicken 25 – 30 minutes/500g after browning
Beef 25 – 30 minutes/500g after browning
Recommended roasting times (well done)
Note:
As the frypan is
thermostatically
controlled, it will cycle
on and off during the
cooking process.

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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 frypan.
Butter the pieces of bread well and place
the sandwich in the frypan with the
buttered sides on the outside.
Cook for approx 3 – 4 minutes on either
side, depending on the depth of colour
desired.
Note:Temperature setting will depend on filling.
Boiling - Pasta/Rice
Recommended temperatureprobe
setting 10
Using no morethan 8 cups boiling water
to 1 cup pasta/rice.
Cooking time approx 8 – 12 minutes.
Cooking times will varywith the usage
of different types of rice and pasta.
Always bring water to the boil covered.
Add1⁄2teaspoon salt and 1 tablespoon
or oil to water to assist with cooking to
prevent rice and pasta from sticking.
Cook rice or pasta uncovered, stirring
occasionally to prevent sticking.
Reduce to a lower setting if water boils
too quickly.
Baking
Your Banquet Frypan can be used for
baking cakes.
Preheat the frypan on setting 10, with
the lid on.
Elevate the cake pan or tray from the base
of the frypan using a small wire rack.
Cooking times will be longer than those of
aconventional oven. Use recipes in this
book as a guide to the cooking times for
your own recipes.

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Recipes
Orange pikelets
1 cup self raising flour
2teaspoons sugar
1egg
2teaspoons of melted butter or
margarine
rind of 1 orange
1⁄2cup milk
Sift the flour into a bowl, add sugar. Make
awell in the centre and break in the egg.
Add the cooled butter, orange rind and
almost all the milk.
Beat lightly with a wooden spoon until the
mixture is smooth adding extra milk if the
mixture is too thick.
Heat the frypan on a low heat,
setting 4 – 6.
Addspoonfuls of the pikelet mixtureto
the pan, cook until bubbles break the
surface.Turn pikelets over to cook the
second side. Removeand serve hot or
cold with butter, honey or lemon butter.
Makes approximately15
Basic Omelette
6eggs
6teaspoons water
Salt and pepper, to taste
11⁄2tablespoons butter or margarine
Lightly beat eggs and water together in
abowl. Season to taste. Heat butter in
in frypan on, setting 4 – 6.
Pour mixture into the frypan and cook
until set. If using a filling,place over half of
omelette and fold omelette in half.
Remove to a heated serving plate.
Serve immediately.
Serving (filling) suggestions:
Cooked bacon pieces and shallots
Sliced mushrooms, tossed fresh herbs
Serves 4
Pancake Mixture
1cup plain flour
1egg
30g melted butter or margarine
11⁄4cups milk
Butter for frying
Sift flour into a basin and make a well in
the centre.
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.
Lightlygrease frypan and heat on setting
6 – 8. Pour in sufficient batter to make 2
pancakes at a time, cook until just browned.
Turn and brown the other side. Repeat
until all the batter is used. Fillings may be
sweet or savoury.
Makes 10 – 12
Serving Suggestions:
Basic pancakes are delicious served with
the following:
*Maple syrup
*Lemon juice and sugar
*Raspberrysauce - made with pureed
raspberries, sugar to taste and Grand
Marnier