Kambrook KEF095NEU User manual

Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue A14
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax [phone]
www.kambrook.co.nz
Kambrook - Australia
Building 2, Port Air Industrial Estate
1A Hale Street
Botany NSW 2019
Australia
Customer Service Line 1300 139 798
Customer Service Fax [phone]
www.kambrook.com.au

KEF095NEUINSTRUCTION BOOKLET

Important
Please retain your instruction
book for future use.
In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 273 845
(New Zealand). Alternatively, visit us on our website at
www.kambrook.com.au or www.kambrook.co.nz

Contents
Kambrook Recommends
Safety First
p4
Your Kambrook Pancake Perfect
Breakfast Skillet
p6
Using Your Kambrook
Breakfast Skillet
p7
Cooking with Your Kambrook
Breakfast Skillet
p8
Care, Cleaning and Storage p11
Recipes p13

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 appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
Pancake Perfect Breakfast Skillet
• Carefully read all instructions before
operation and save for future reference.
• Remove and safely discard any packaging
material and promotional stickers before
using the skillet for the first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover that is fitted to the power
plug of the skillet.
• Do not place the skillet near the edge of a
bench or table during operation. Ensure that
the surface is level, clean and free of water.
• Keep the skillet clear of walls, curtains and
other heat or steam sensitive materials.
Minimum 200mm distance.
• Do not place on or near a gas burner,
electric element or in or near a heated oven.
• Do not use on a sink drain board.
• Always insert temperature control probe
into probe socket before inserting power
plug into power outlet and switching on
skillet. Ensure the probe socket is completely
dry before inserting the temperature
control probe.
• The skillet must be used with the temperature
control probe provided. Do not use any other
probe or connector.
• To protect against electric shock, do not
immerse power cord or temperature control
probe in water or any other liquid, or allow
moisture to come in contact with these parts.
• Ensure the temperature control probe has
cooled before removing from the skillet.
• Always remove temperature control probe
before cleaning the skillet.
• If using plastic utensils, do not leave in skillet
when hot.
• Extreme caution must be used when the
skillet contains hot oil or other liquid.
Do not move the skillet during cooking.
Allow the skillet to cool before removing oil
or other liquid.
• Do not touch hot surfaces. Use the handles
for lifting and carrying the skillet.
• Do not leave the skillet unattended when
in use.
• The skillet is not intended to be operated by
means of an external timer or a separate
remote control system.
• Always turn the temperature control probe
to ‘MIN’, then switch off and unplug at the
power outlet and allow probe to cool, then
remove probe from the skillet if skillet is to
be left unattended, if not in use before
attempting to move skillet and before
cleaning.
• Keep the skillet clean. Refer to ‘Care,
Cleaning and Storage’ (page 11).
• Do not place anything on top of the skillet
when in use and when stored.

5
Important safeguards for all electrical
appliances
• Carefully read all instructions before
operating the appliance and save for
future reference.
• Remove and safely discard all packaging
material and promotional labels before using
the appliance for the first time.
• Fully unwind the power cord before use.
• Do not let the power cord hang over the
edge of a bench or table, touch hot surfaces
or become knotted.
• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid,
unless it is recommended in the cleaning
instructions.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience and knowledge,
unless they have been given supervision or
instruction concerning use of the appliance,
by a person responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if the
power supply cord, plug, connector or
appliance becomes damaged in anyway.
Return the entire appliance to the nearest
authorised Kambrook Service Centre for
examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Kambrook Service Centre.
• This appliance is for household use only.
Do not use this appliance for other than its
intended use. Do not use in moving vehicles
or boats. Do not use outdoors. Misuse may
cause injury.
• 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
• Always turn the appliance to the OFF
position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.
• Before cleaning, always turn the appliance
to the OFF position, switch off at the power
outlet, unplug at the power outlet and
remove the power cord, if detachable, from
the appliance and allow all parts to cool.
• Do not place this appliance on or near
a heat source, such as hot plate, oven
or heaters.
• Position the appliance at a minimum
distance of 20cm away from walls, curtains
and other heat or steam sensitive materials
and provide adequate space above and on
all sides for air circulation.
WARNING: Do not operate
the skillet on an inclined
surface. Do not move the
skillet while it is switched on.

6
Your Kambrook Pancake Perfect Breakfast Skillet
1. Easy clean, non-stick cooking
surface
2. 24cm (9.5”) electric skillet
3. Cool touch handle
4. Heat-resistant silicone rings for
pikelets or eggs
Not Shown
• Removable temperature
control probe thermostatically
controlled with 10 settings
(including a ‘PANCAKE’ setting)

7
Using Your Breakfast Kambrook Skillet
Before First Use
Before first use, wash, rinse, and dry
your skillet and pikelet silicone rings.
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 skillet socket is fully
dry before inserting the temperature
control probe.
Plug the cord into a 230V or 240V
power outlet and then turn the
power on.
Set the temperature control probe to
the desired temperature setting.
Refer to table at end of this page.
The temperature light 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.
The silicone rings for pikelets and
eggs included are made from a
food-grade, heat-resistant silicone
material suitable for use in this skillet.
Dial
Settings Uses TEMP. Guide
1–2 Keeping food
warm
Low
3–4 Simmering,
basting, slow
cooking
Low/Medium
5–6 Pan frying,
roasting
Medium
6-8 Pancake, pikelets Medium/High
7–8 Shallow frying Medium/High
9–1-0 Searing, sealing,
stir-frying
High
NOTE: This skillet must be used
with the temperature control
probe provided. Do not use
any other probe or connector.

8
Cooking with Your Kambrook Breakfast Skillet
Pancakes
NOTE: It is important to preheat
the skillet to get nice golden
and fluffy pancakes.
1. Preheat the skillet at setting 6 - 8
(‘PANCAKE’ setting) with a little bit
of oil (or butter).
2. Once the oil is hot, pour batter
at the centre of the skillet; do not
spread it.
3. Once it starts bubbling, flip the
pancake over and cook for a
few more minutes until golden
and fluffy.
Pikelets
1. Preheat the skillet at setting 6 - 8
(‘PANCAKE’ setting). Spray the
heat-resistant silicone rings with
some canola oil and place on the
middle of the frypan, making sure
they sit flat.
2. Pour batter in each ring to fill
them up to 2/3.
3. Once it starts bubbling, carefully
remove the rings holding them
by the tabs and flip each pikelet
individually. Cook for a few more
minutes until golden and fluffy.
4. Wipe the rings before using them
again so they do not stick.
NOTE: Using a thin plastic
spatula to edge around the
outside of the pikelets helps to
separate them from the silicone
rings if sticking.
Eggs
1. Preheat the skillet at setting 6 - 8.
Spray the silicone rings with some
canola oil and place on the
middle of the frypan, making sure
they sit flat.
2. Crack an egg into the centre of
the ring and allow to cook.
3. Once the egg starts to solidfy,
carefully remove the rings and
cook until eggs are done to
a desired consistency. For an
'over-easy' finish, once the rings
are removed, flip each egg
individually. Cook until eggs are
done to desired consistency.
4. Wipe the rings before using them
again so they do not stick.
Pan Frying
NOTE: The skillet’s non-stick
coated surface allows you to
reduce the amount of oil when
cooking. Alternatively brush
whole meat or fish cuts with
small amount of oil before pan
frying rather than adding oil
directly to the pan.
1. Preheat the skillet at setting 5 - 6.
2. When heated, add a small
amount of oil to add flavour and
prevent the food from sticking.

9
Shallow Frying
NOTE: The skillet is ideal for
shallow or dry frying. Deep
frying is not recommended
as the skillet has shallow sides
and a large surface area which
results in heat loss and possible
oil overflow.
Shallow frying is used to crispen and
cook foods in a small amount of oil.
It is most suitable for vegetable pieces
such as roast pumpkin and potato,
and for crumbed food. The foods
may have been previously cooked.
1. Preheat the skillet at setting 6 - 8
with sufficient oil so that the food
is half immersed (approx. 1 cup).
Wait until oil is heated before
adding food.
2. Wipe moisture from foods to
avoid splattering.
3. Cook a few pieces at a time to
ensure crispness.
4. Drain cooked foods on paper
towel to reduce greasiness.
5. Allow oil to cool before removing
from skillet.
WARNING: Do not move
the skillet during heating
or cooking. Never leave
your skillet unattended
or unsupervised while
shallow frying.
NOTE: Do not cover during
heating or cooking as this will
cause condensation to drip into
the oil and result in bubbling and
splattering.
NOTE: Vegetable or canola oil
is recommended for frying.
Sautéing
Suitable for onions, garlic, spices,
curry, pastes, herbs, vegetables, meat
and seafood.
1. Preheat the skillet at setting
8 - 10.
2. Cook food, stirring regularly.
Stir-Frying
Stir-frying is an energy efficient
and healthy way to cook. Food is
cooked quickly over a high heat
and vegetables retain their flavour
and crispness. The non-stick cooking
surface on your skillet also means that
less oil is required.
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; the bigger the
cut, the more time is needed.
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.
1. Prepare meat strips from
recommended cuts listed by
removing any fat and slicing
thinly across 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.

10
Cooking with Your Kambrook Breakfast Skillet
Continued...
HINT: Partially freeze meat for
approx 30 minutes to make
slicing easier.
2. Preheat the skillet at setting 8 -10
before adding any ingredients;
allow the temperature light to
cycle ‘ON’ and ‘OFF’ several
times. This will allow the frypan to
reach an even high temperature.
3. In the meantime, coat meat in a
little oil.
HINT: Peanut oil is traditionally
used for stir fry Asian style
dishes. However other oils such
as vegetable, canola and light
olive may be used.
4. Stir fry meat strips in small batches
(approx 200g) to stop meat
shedding its juice and ‘stewing’,
resulting in tougher meat. When
adding meat strips to the frypan,
the strips should sizzle. Stir fry
meat strips for 1 - 2 minutes until
browned; any longer will toughen
meat.
5. Add vegetables and seasoning,
stirring continuously. Vegetables
which take longer to cook, such
as carrots, should be cooked first,
adding the other ingredients later.
Cook until the vegetables are
crisp. Return the meat back into
the pan when the vegetables are
almost cooked to reheat.
6. Serve stir fried foods immediately
to retain their crisp texture.
HINT: If cooking large batches,
remove each batch when
cooked and allow skillet to
reheat before stir frying the
next batch. By cooking in small
batches the heat of the skillet
remains constant, ensuring the
meat doesn’t stew and toughen.
Do not overfill the skillet.
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.
Recommended cuts for stir frying
Beef Rump, sirloin, rib eye, fillet
Chicken Breast fillets, tenderloins, thigh fillets
Lamb 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
Sealing
It is necessary to brown and seal
meat in many recipes. Meat retains
its juices and the flavours develop
after browning and sealing. This also
prevents it from sticking when baking
or roasting. Preferably use meat that is
at room temperature, as this reduces
the cooking time.
1. Preheat the skillet at setting 10.
2. Brown meat on all sides for
approx. 1 - 2 minutes.
3. Once both sides are sealed,
reduce heat to setting 5 - 7 to
cook through meat to desired
doneness.

11
Care, Cleaning and Storage
Care
•Do not leave plastic cooking
utensils in contact with the hot
skillet surface while cooking.
•Do not use metal utensils on the
non-stick coating of the skillet. Only
use wooden or good quality plastic
utensils to stir or serve food.
•Before cleaning, switch the skillet to
‘MIN’ and unplug from the power
outlet. Remove the temperature
control probe when cooled from
the probe socket in the skillet.
Cleaning
Temperature control probe
Always remove the temperature
control probe before cleaning the
skillet.
Ensure the temperature control probe
has completely cooled down before
removing.
Before inserting the probe back into
the skillet probe socket, ensure the
interior of the socket is completely dry.
To do this, shake out excess water
then wipe the interior of the socket
with a dry cloth.
NOTE: Never immerse the
temperature control probe,
plug or cord in water or any
other liquid.
Non-stick cooking surface
Cooking on a non-stick surface
minimises the need for oil. As food
does not stick, cleaning is easier.
Any discolouration that may occur
on the non-stick surface may detract
from the appearance of the skillet
but will not affect the cooking
performance.
Do not use metal (or other abrasive)
scourers when cleaning the non-stick
coating. Wash with hot soapy water.
Remove stubborn spots with a soft
plastic washing pad or nylon washing
brush. Rinse and dry thoroughly.
NOTE: To clean the interior and
exterior surface, wash in warm,
soapy water. Remove stubborn
spots with a plastic washing
pad or nylon washing brush.
Dry thoroughly.
Heat-Resistant Silicone Rings
Wash the silicone rings in warm soapy
water using a soft cloth or sponge.
Rinse and dry thoroughly.
Dishwasher safe
Your skillet and silicone rings are
dishwasher safe for easy cleaning.
Remove the probe and power
cord before placing skillet into the
dishwasher.
NOTE: Before inserting the
temperature control probe into
the probe socket, ensure the
interior of the socket is fully dry.
To do this, shake out excess
water then wipe the interior of
the socket with a dry cloth.

12
Storage
Store the skillet upright. 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 skillet to your nearest Kambrook
Service Centre for inspection.
TIP: For convenient storage of
the temperature control probe,
line the skillet with 2 sheets of
kitchen paper and place the
probe on the kitchen paper.
This will ensure the probe and
plug do not scratch the non-
stick surface.
Care, Cleaning and Storage Continued...

13
Recipes
Pancakes or Pikelets
Makes 6 pancakes
or 15 pikelets using silicone rings
50g butter, melted
70g sugar
2 eggs
220g self-raising flour
1 cup milk
Toppings
2 punnets strawberries, hulled, halved
2/3 cup maple syrup
1. In a bowl, combine butter, sugar, and
eggs.
2. Place flour in another large bowl,
make a well and pour milk, and egg
mixture in. Do not mind the few lumps
in the batter as it will improve the
pancakes texture.
3. Preheat the skillet at the ‘PANCAKE’
setting (6) until heating light turns off.
4. Pour some batter into the skillet and
cook for 3-4 minutes or until bubbles
form and start to pop. Flip the
pancake (or pikelets) and cook for 2
minutes.
5. Repeat step 3 until all batter is used.
6. Serve with strawberries and maple
syrup
TIP: For best results, make the
batter the day before.
Buttermilk Pancakes
Makes 8 pancakes
375ml buttermilk
1 egg
2 tsp vanilla essence
2 cups self-raising flour
¼ tsp bicarbonate of soda
¼ cup caster sugar
300ml pure cream, whipped
Wild berry compote
1 cup frozen mixed berries
¼ cup caster sugar
1. Preheat the skillet at the ‘PANCAKE’
setting (6) until heating light turns off.
2. In a bowl, combine the buttermilk, egg,
and vanilla, and whisk to combine.
3. In another bowl, place the flour,
bicarbonate of soda, and caster sugar,
and create a well in the centre. Pour
the milk mixture into the centre of the
well and whisk inwards insuring there
are no lumps.
4. Pour some batter into the skillet and
cook for 3-4 minutes or until bubbles
form and start to pop. Flip and cook for
a further 2 minutes.
5. Repeat step 4 until all batter is used.
6. Remove from skillet and serve with
cream and wild berry compote.
Wild berry compote
1. Preheat the skillet at setting 8 until
heating light turns off.
2. Add frozen berries and caster sugar into
the skillet and bring to the boil. Cook
until it sugar is dissolved.
3. Cook for 4 minutes to thicken the syrup.
TIP: For best results, make the
batter the day before.

14
Gluten Free Banana Pancakes
Makes 2 pancakes
1 large (½ cup) banana, mashed
2 eggs
¼ tsp baking powder
¼ tsp ground cinnamon
Toppings
2 tbsp butter
2/3 cup maple syrup
1. Preheat the skillet at the ‘PANCAKE’
setting (6) until heating light turns off.
2. While the skillet is heating, mash
banana well and mix in eggs, baking
powder, and cinnamon.
3. Grease the skillet lightly (with oil,
butter, or non-stick spray). Pour 2
tablespoons of batter at a time and
cook until bottom appears set (30-60
seconds) and bubbles appear and
start to pop. Flip with spatula, and
cook a further minute.
4. Serve warm with butter and maple
syrup.
Crepes
Makes 12 crepes
1 cup plain flour
1 tsp caster sugar
¼ tsp salt
3 eggs
2 cups milk
2 tbsp butter, melted
Toppings
1 lemon
½ cup sugar
1. Sift together flour, sugar and salt; set
aside.
2. In a large bowl, beat eggs and milk
together. Fold in flour mixture until
smooth. Stir in melted butter. For best
results, make the batter at least 1 hour
before use.
3. Preheat the skillet at setting 6 until
heating light turns off.
4. Pour or scoop the batter onto the
skillet, using a 1/3 cup for each crepe.
5. Brown on both sides and serve hot,
with lemon and sugar.
TIP: Unlike pancakes, crepes
need the skillet to be rotated in
order to spread the batter as
thinly as possible.
TIP: To make the crepes even
more authentic, you can
replace some of the milk with
beer. The batter will be more
fluid and easier to spread.
TIP: To make sure the batter
consistency is right, place a
spoon in the batter, wipe the
back with a finger: the mark left
should be clear.

15
French toasts
Serves 4
6 eggs
1½ cup milk
Juice of 1 orange (¼ cup)
2 tsp vanilla paste
1 tbsp caster sugar
Zest of 1 lemon
½ tsp ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
8 slices brioche, sliced 1-inch thick,
preferably day-old
4 tbsp unsalted butter
4 tbsp vegetable oil
Toppings
Pure maple syrup
Ice cream
Fresh berries
1. Whisk together eggs, milk, juice,
vanilla, sugar, lemon zest, cinnamon,
nutmeg, and salt in a bowl; set aside.
2. Place bread in a shallow baking dish
large enough to hold bread slices in
a single layer. Pour egg mixture over
bread; soak 3 minutes or until soaked
through.
3. Preheat oven to 200°C. Place baking
sheet on the wire rack, and set aside.
4. Preheat the skillet at setting 8 with 1
tablespoon butter and 1 teaspoon
vegetable oil for 2 minutes. Fry bread
slices until golden brown 4 to 5 minutes
per side. Transfer to wire rack; place in
oven while cooking remaining bread.
5. Serve the French toasts warm with
maple syrup, ice cream and some
fresh berries.
Scrambled Eggs
Serves 4
8 eggs, lightly beaten
1/3 cup light cream
25g butter, chopped
4 slices toasted crusty bread
Chopped chives
Salt and pepper
1. Place eggs and cream in a bowl.
Season with salt and pepper. Whisk
until frothy.
2. Preheat the skillet at setting 8 for 2
minutes, and melt butter.
3. Pour eggs into skillet. Stir gently with a
wooden spoon for 2 minutes or until
eggs are just set.
4. Serve on a slice of thick toast with a
sprinkle of chives

16
Spanish style Omelette
Serves 2
1 chorizo sausage, chopped
½ punnet cherry tomatoes
300g baby spinach
4 eggs
1 tbsp milk
1 tbsp butter
¼ cup cheddar cheese
4 slices toasted crusty bread
1. Preheat the skillet at setting 8 until
heating light turns off.
2. Lightly sauté chorizo, tomatoes and
spinach, and remove from the skillet.
Wipe the skillet out and reheat.
3. Place eggs and milk into a bowl and
whisk with a fork for 1 minute.
4. Add butter to the preheated skillet
and pour eggs. Top one side with
spinach, chorizo mix, and cheese.
5. Cook for 5 minutes. Flip empty side of
omelette onto the filling and lift out of
skillet with a heat resistant spatula.
6. Serve with toast.
Corn fritters
Makes 12 fritters
3 cobs corn, kernels only, cooked
1 green chilli, halved, seeds removed,
finely sliced
2 shallots, finely diced
2 cloves garlic, finely sliced
2 sprigs thyme, shredded + extra, to serve
1 tsp salt
3 eggs
½ cup self-raising flour
8 vine cherry tomatoes, roasted, to serve
1 avocado, sliced, to serve
Tomato relish to serve
1. In a bowl, place the corn, chilli,
shallots, garlic, thyme sprigs, salt,
eggs, and flour and fold until
completely combined.
2. Place the butter and oil into the skillet
and preheat at setting 8 until heating
light turns off.
3. Spray the skillet lightly with canola oil
and scoop a heaped tablespoon of
mixture to form a fritter. Repeat this
until each fritter has approximately
1cm distance from the next. Allow
to cook for 3 minutes or until golden
brown and then flip over to cook for a
further 3 minutes.
4. Allow to drain on paper towel and
repeat until all fritters have been
cooked.
5. Serve with roasted cherry tomatoes,
avocado, extra thyme, and some
tomato relish.
TIP: For a gluten-free option,
substitute the flour by 1⁄2cup
rice flour and 1 teaspoon
bicarbonate of soda.

17
Breakfast Burrito
Serves 4
6 slices of bacon
1 mushroom, sliced and sautéed
2 tbsp milk
6 eggs, lightly beaten
Salt and pepper to taste
4 flour tortillas (8 inches)
1 ½ cups shredded cheddar cheese
½ cup thinly sliced red onions
2 tomatoes, diced
½ bunch chives, chopped
1. Preheat the skillet at setting 8 for 2
minutes.
2. Cook bacon until crisp, and drain on
paper towel. Cook sliced mushroom
and remove once tender; set aside.
3. Whisk eggs and milk together, add
salt and pepper and pour into the
skillet. Turn control probe dial to
setting to 5 and stir until the eggs are
completely set.
4. Spoon about ¼ cup of egg mixture
down the centre of each tortilla;
sprinkle with cheese, onion,
mushroom, diced tomatoes, chives
and reserved bacon. Fold bottom and
sides of each tortilla over filling.
5. For extra crunch, toast burrito under a
grill or in the oven for a few minutes.
Apple Compote
Cooking spray
1 tbsp butter
3 cups sliced and peeled Pink Lady
apples
¼ cup maple syrup
½ tsp ground cinnamon
1. Preheat the skillet at setting 5 for 2
minutes.
2. Coat skillet with cooking spray, and
melt butter.
3. Add apples and sauté for 8 minutes or
until tender.
4. Stir in maple syrup and cinnamon,
and allow to cool.
5. Enjoy for breakfast by itself, or with
Greek yoghurt.

18
Notes

19
Notes