Kambrook KP500 User manual

1
KP500 Issue 1/02
GG
OO
OO
DD
NN
AA
MM
EE
GG
OO
OO
DD
VV
AA
LL
UU
EE
Compact
Sandwich Press

2
Kambrook and Safety
Congratulations on your purchase of a
new Kambrook Compact Sandwich Press.
At Kambrook we believe that the safe
performance of our products is the first
priority in any consumer purchase so that
you, our valued customer, can confidently
use and trust our product.
We ask that any electrical appliance that
you use, be operated in a sensible fashion
with due care and attention placed on the
following operating instructions.
READ THESE INSTRUCTIONS
BEFORE OPERATING AND SAVE
FOR FUTURE REFERENCE.
This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use outdoors.
This appliance is not intended for use by
young children or infirm persons without
supervision.
Do not leavethe appliance unattended
when in use.Young children should be
supervised to ensure that they do not play
with the appliance.
Do not touch hot surfaces. Use handle.
Always use the appliance on a dry, level
surface.
Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven.
When using this appliance, provide
adequate air space above and on all sides
for air circulation.
On surfaces whereheat may cause
aproblem, an insulating mat is
recommended.
Do not let the cord hang over the edge of
atable or counter, touch hot surfaces or
become knotted.
DO NOT IMMERSE appliance, power
cord or base in water or any other liquid.
Always turn off at the power point and
remove cord before attempting to move
the appliance, when the appliance is not in
use or before cleaning.
Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
this appliance.
Anymaintenance other than cleaning
should be preformed at an authorised
Kambrook Service Centre.
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 supply cord, plug and
actual appliance for damage. If found
damaged in any way, immediately cease
use of the appliance and return the entire
appliance to the nearest Kambrook
authorised service centrefor examination,
replacement or repair.

3
1
5
6
4
3
Features of your Kambrook Compact Sandwich Press
7
2
1. Non-stick flat cooking plates for
extra crispy toasted results without the
use of butter or margarine
2. Unique floating hinged top plate
automaticallyadjusts to thick or thin
sandwiches
3. Stylish café-style design looks great
in any kitchen
4. 1500 watts of power for fast heat up
and quick toasting
5.Warm up and Ready lights indicate
when the Compact Sandwich Press is
heating or ready to use
6. Non-skid feet and convenient cord
storage in base
7. Locking clip for upright storage
(see page 6)

4
Before Use
Remove any promotional labels and/or
packaging materials from the Sandwich
Press before use.
Check that the cooking plates are clean
and free of dust. If necessary, wipe over
with a damp cloth.
Place on a flat, level surface. Slide the
storage clip on the left hand side of the
Sandwich Press handle towards you for
the open position. Ensure the Sandwich
Press is in the closed position for
preheating.
1. Insert the plug into a 230/240V power
point and turn the power on.The red
power ‘ON’ light will illuminate.
2.Allow the Compact Sandwich Press to
preheat in the closed position until the
green ‘READY’ light illuminates.
3. During this time, prepare the sandwich
and place it onto the bottom cooking
plate.Always place sandwich towards
the rear of the bottom cooking plate.
4. Close the top cooking plate which has a
floating hinge that is designed to evenly
press down on the sandwich (see fig 1)
Note:The storage clip should not be used to clamp
down the top plate when sandwiches arein the
Compact Sandwich Press.The weight of the top
cooking plate will gradually press down the
sandwich during the cooking process..
5.Toasting should take approximately 5-8
minutes. However exact toasting time
will be a matter of taste. It will also
depend on the type and thickness of
the bread and fillings used.
6.When your sandwich is cooked, open
the lid. Remove the sandwich with the
help of a plastic spatula. Never use
metal utensils as these can cause
damage to the non-stick coating of the
cooking plates.
Note:Always allow the Compact Sandwich Press to
preheat until the green ‘Ready’ light goes out.
When using your Compact Sandwich
Press for the first time you may notice a
fine smoke haze.This is caused by the
heating of some of the components.There
is no need for concern.
Fig 1

5
Hints for best results
Bread
Most types of bread can be used: white,
wholemeal, kibbled wheat, wholegrain,
raisin loaf and so on.The Sandwich Press
is ideal for toasting focaccia,Turkish bread,
bagettes as well as bread rolls. Raisin
bread, brioche or other sweet breads
which contain a high sugar content and
will tend to brown quicker.
Fillings
Try to use canned or pre-cooked fruit as
fresh fruit may give off juices when heated.
Be careful when biting into sandwiches
containing fillings such as cheese or jam as
they retain heat and can burn if eaten too
quickly.
Toasting Bread
The unique flat plate design makes the
Compact Sandwich Press ideal for toasting
plain breads, and Turkish bread, without
anyfillings or spreads.Trytoasting Turkish
bread with jams for a great alternative to
standardbreads at breakfast.
Reheating
If your sandwich is not being eaten
immediately, place it on a paper napkin to
absorb condensation.To keep for longer,
place on a rack on an oven-proof dish to
keep warm in a low oven, about 100˚C.
The sandwich will keep hot for up to 20
minutes this way, but will then begin to
dryout.
Fat Free Snacks
Due to the non-stick coated flat plate
design it is not necessary to use any
butter or margarine on the outside of
your toasted snacks.

6
Care and Cleaning
WARNING: Do not immerse any
part of your Kambrook
COMPACT Sandwich Press in
water or any other liquid.
Always clean your Compact Sandwich
Press after each use to prevent a build up
of baked-on foods.
Before cleaning turn the power at the
power outlet off and remove the plug.
Allow your Compact Sandwich Press to
cool slightly.The unit is easier to clean
when slightly warm.
Wipe the cooking plates with a soft cloth.
If cooked food is not removed by this
method, reheat the unit for 1-2 minutes,
then brush with a little oil.Turn the power
off and allow to stand for 5 minutes
before wiping over with a damp cloth.
Note: Do not use spray-on non-stick coatings as
this will effect the performance of the non-stick
surface on the cooking plates.
Note:The cooking plates have a non-stickcoating.
Do not use abrasives or metal utensils as they will
scratch and damage the coating.
Storage
The Compact Sandwich Press can be
stored on its side (see fig 2).
To store the Compact Sandwich
Press:
1. Slide the storage clip away from the
front handle, so that the top and
bottom cooking plates are locked
together (see fig 3).
2.Wrap the cord in the cord storage area
below the unit.
3. Storeon a flat level surface.
Note:The storage clip should not be used to clamp
down the top plate when sandwiches are in the
Compact SandwichPress.
Fig 3
Fig 2

7
RECIPES - savoury sandwiches
Herbed Omelette Sandwich
Serves 2
3bacon rashers, thinly sliced
1tablespoon extra virgin olive oil
100g button mushrooms, sliced
1⁄3cup shallots, thinly sliced
Freshly ground black pepper
3eggs (60g), lightly beaten
1tablespoon freshly chopped herbs
1⁄4cup thinly sliced roasted capsicum
1large focaccia, halved
125g sliced Swiss cheese
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Meanwhile, fry bacon in a non-stick
frypan until crisp. Remove from pan and
set aside. Sauté mushrooms and shallots
in frypan until any liquid has evaporated.
Remove from heat.
3. Beat eggs lightly adding pepper and
herbs. Pour mixture over mushrooms in
pan. Return to medium heat and cook
until eggs areset but soft in the centre,
approximately 3-5 minutes.
4. Roughly chop omelette. Cut focaccia in
half to form a sandwich. Fill focaccias
with omelette, capsicum, cheese and
bacon.
5. Cook focaccia until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve with salad
greens.
Char Grilled Chicken Lavash With
Mango & Pinenut Mayonnaise
Serves 2-3
1⁄4cup mayonnaise
1⁄2tablespoon chilli salsa
1teaspoons grated lime rind
1⁄2tablespoon lime juice
125g canned mango pieces, drained
Check can size
11⁄2tablespoon toasted pinenuts
1char-grilled chicken breast- sliced thinly
2sheets lavash bread
1avocados, sliced
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine mayonnaise, salsa, rind, juice,
mango, pinenuts and chicken.
3. Spread chicken mixture over each
lavash.Top with avocado and roll tightly.
4. Cook lavash rolls until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve sliced on an
angle with salad greens.

8
Mexican Tortillas
Serves 2-3
125g Mexican salsa
1/4 cup black turtle beans - mashed
1tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8tortilla rounds (unfried variety)
100g tatziki, prepared dip
100g avocado dip
125g mozzarella, grated cheese
1⁄2cup sour cream
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Combine salsa, beans, chives and
sausage. Spoon mixture over 4
tortillas.Top with alternating layers of
tatziki, avocado and cheese, then
remaining 4 tortillas to make 4
sandwiches. Be careful not overfill.
3. Cook tortillas until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve with sour cream
and salad greens.
TIP:Turtle beans are available at supermarkets and
may be substituted with red kidney beans.
Italian Vegetarian Focaccia Round
Serves 2-3
3small round cheese and olive focaccia
11⁄2tablespoons pesto
125g Italian Roma Egg tomatoes, sliced
100g bocconcini cheese, drained and sliced
1medium Spanish onions, thinly sliced
1tablespoon balsamic vinegar
11⁄2tablespoons extra virgin oil
Salt and freshly ground pepper, to taste
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Cut focaccia in half to form a sandwich.
Spread with pesto. Fill with combined
tomatoes, cheese, onions, vinegar, oil and
seasonings.
3. Cook focaccias until golden, crisp and
heated through, approximately 8
minutes.
Roast Beef Lavash Rolls
Serves 2-3
1-2 large round lavash bread
70g cream cheese
3teaspoons seeded mustard
1⁄2tablespoon lemon juice
1⁄3cup grated canned beetroot, drained
100g shaved rare roast beef
70g marinated roasted eggplant
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Spread each lavash with combined
cream cheese, mustard and lemon juice.
Top with beetroot, roast beef and
eggplant. Roll tightly.
3. Cook lavash rolls until golden, crisp and
heated through, approximately 10
minutes.
Serving Suggestion: Serve sliced

9
Smoked Salmon Lavash Roll
Serves 2-3
1large sheets of lavash bread
100g cream cheese
1tablespoons lime juice
1⁄2tablespoon drained capers
1⁄2tablespoon freshly chopped dill
Freshly ground black pepper, to taste
2 zucchini, ribboned with vegetable peeler
200g smoked salmon
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Spread each lavash with combined
cream cheese, lime juice, capers, dill and
pepper.Top with zucchini and salmon
roll tightly.
3. Cook lavash rolls until golden, crisp and
heated through, approximately 5 - 8
minutes
Serving Suggestion: Servesliced
Spicy Lamb in Pita
Serves 2-3
1tablespoons oil
125g ground lamb mince
2tablespoons finelychopped onions
1⁄2cup diced tomato
1tablespoons freshlychopped mint
1⁄4teaspoon ground coriander
Pinch ground ginger
1⁄2teaspoon ground cumin
1⁄4teaspoon turmeric
Salt and freshly ground black pepper,
to taste
3pita breads
3slices Swiss cheese
3⁄4cup tatziki sauce - commercial
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Heat oil in a non-stick frypan, sautÈ
lamb mince, onions, tomato, mint, spices
and seasonings until browned and
cooked. Drain.
3. Split pitas open to form pockets. Fill
with lamb mixture and insert a cheese
slice into each.
4. Cook pitas until golden, crisp and
heated through.
Serving Suggestions: Serve with tatziki
sauce.
Warm Caesar Sandwich
Serves 2
3bacon rashers, thinlysliced
2round Turkish breads
1char grilled chicken breast fillet,
thinly sliced
1hardboiled egg, peeled and sliced
1⁄3cup prepared garlic croutons
30g baby spinach leaves
60g freshly grated Parmesan cheese
Caesar salad dressing
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Meanwhile heat a non-stick frypan and
fry bacon until crispy. Cut Turkish bread

10
in half to form a sandwich. Fill with
combined bacon, chicken, eggs, croutons,
spinach and cheese.
3. Cook Turkish bread until golden, crisp
and cooked through, approximately 6
minutes.
Serving Suggestion: Serve drizzled with
Caesar salad dressing
Antipasto Rye Bread
Serves 2-3
4slices rye bread
1⁄2tablespoon extra virgin olive oil
1tablespoons sun-dried tomato paste
60g hommos
4stuffed vine leaves
200g artichokehearts, drained and sliced
4slices Swiss cheese
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Spread rye bread combined oil and
tomato paste, then hommos. Fill with
vine leaves, artichokes and cheese to
make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes
Serving Suggestion: Serve cut in half.
Mediterranean Layered Twists
Serves 2-3
2twist or cob bread rolls
2tablespoons pesto
100g marinated roasted eggplant
125g marinated roasted red capsicum
60g char grilled sliced sweet potato
100g marinated roasted semi- sun dried
tomatoes, drained
60g mushrooms, sliced
100g sliced Swiss cheese
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Cut bread rolls in half and spread with
pesto. Fill with eggplant, capsicum, sweet
potato, dried tomato, mushrooms and
cheese.
3. Cook bread rolls until golden, crisp and
heated through, approximately 8
minutes.
Gorgonzola Panini
Serves 2
30g herb and garlic butter, commercial
4slices crusty country-style bread
50g English spinach leaves
60g Gorgonzola cheese, crumbled
60g marinated roasted capsicum
1. Preheat Sandwich Press until green
‘Ready’ light illuminates.
2. Spread herb and garlic butter over
bread slices. Make 2 sandwiches with
bread, spinach, cheese and capsicum.
3. Cook until golden, crisp and heated
through approximately6minutes.
Serving Suggestion: Serve cut in half.