Kambrook Essentials KEW5 User manual

EssentialsWok
KEW5
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Issue 1/03

Kambrook Safety
Welcome to Kambrook and your new
EssentialsWok.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
asensible fashion with due care and
attention placed on the following
important operating instructions:
READ ALL INSTRUCTIONS
THOROUGHLY BEFORE
ACTIVATINGTHE APPLIANCE
AND RETAINTHEM FOR FUTURE
REFERENCE.
Ensure that the power source to be used
is the same as the voltage requirements of
the product.
Always attach temperaturecontrol probe
to the appliance first before connecting to
power source.
Unplug from power outlet when not in
use.Always remove cord from appliance
before moving.
Place the appliance on a dry,level surface.
Do not leave appliance where children can
touch hot surfaces.
Do not touch hot surfaces.Use handles
for lifting and carrying the appliance and
knob for lifting lid.
Avoid operating the appliance on metal
surfaces.
DO NOT IMMERSE the power cord
ortemperature probe in any form of
liquid.
At no times should the appliance be left
unattended during food preparation.
Do not attempt to move the appliance
whilst hot,allow vessel and contents to
cool before removing oils.
Keep clear of walls,curtains and other
heat sensitive materials. Minimum
200mm distance.
The 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.
Power cord must never be operated when
touching hot surfaces,when knotted,or
when allowed to hang from the edge of
bench tops.
Do not place on or near a hot gas burner,
electric element,or in a heated oven.
Suitable for domestic use only.Not
intended for use in moving vehicles
or boats.Do not use outdoors.
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.
Do not operate the appliance if the
cord,plug or appliance itself becomes
frayed or damaged. Return the
entire appliance to the nearest
authorised Kambrook Service
Centre for examination,
replacement or repair.
Please call 1800 800634 for service
centre details.
2

1. 2200Watt Die-cast Butterfly
Element for fast heating and superior,
even heat distribution.
2. Non-Stick Cooking Surface
The non-stick cooking surface on your wok
means foods won’t stick and less or no oil
can be used when cooking.As with all non-
stick surfaces only plastic or wooden
utensils should be used,so the surface isn’t
scratched.Regular high heat cooking may
discolour the non-stick surface,this is
normal and will not affect the performance
or lifeof the non-stick coating.
3. RemovableTemperature
Control Probe with 10 heat settings for
accurate temperaturecontrol.
4. Glass Lid with a adjustable steam vent.
Easy to view food while cooking.
Retains heat and moisture when slow
cooking foods such as curries or
casseroles.
5. Quick Release Removable Base
for easy cleaning.This also allows the wok
to fit easily into a dishwasher or sink.
TheWok is dishwasher safe.
3
FEATURES OFYOUR KAMBROOK ESSENTIALSWOK
1
2
3
4
5

UsingYour EssentialsWok
Before first use: It is recommended you
remove any promotional labels and wash
your wok and lid in hot soapy water.Rinse
and thoroughly dry.The base is removable
for easy cleaning.
Do not immerse the cord and/or
temperaturecontrol probe in water
or anyother liquid.
‘Season’ the cooking surface by applying
athin coat of cooking oil and rub in with
paper towelling.
1.Insert the temperature control probe
into the control probe socket on the
appliance. Plug into a 230/240 volt
power point and switch‘ON’.Always
insert the temperature control probe
into the appliance first,then plug into
mains power outlet.
2.Turn the temperature control knob to
the desired setting. Refer to page 3 for
temperatureguide.The heating‘ON’
light will illuminate.The thermostat light
on the control probe indicates the
temperature at which the dial is set.
This light will remain on until the set
temperature has been reached and then
cycle on and off throughout cooking,as the
cooking temperature is maintained by the
thermostat.
3.When cooking is completed,turn
temperaturecontrol knob to minimum
position before switching off at the
power point.Unplug from power point.
Leave temperature control probe
connected to the appliance until cool.
Note:This wok must be used with the temperature
control probe provided. Do not use any other
temperature control probe or connector.
Tip: When stir-fry cooking, a high heat is required,
set temperature dial to Setting 10 and allow
thermostat light on temperature probe to cycle on
and off several times.This will allow the cooking
surface to adjust to a more accurate cooking
temperature.
4

If cleaning is necessary,wipe over the unit
with a slightly damp cloth.
WARNING: NEVER IMMERSE
THETEMPERATURE CONTROL
PROBE OR CORD INWATER OR
ANY OTHER LIQUID.
CookingTechniques
Stir-Frying
Recommended heat setting –
8 to 10 for stir-frying meat.
8for vegetables and seafood
Is an energyefficient and healthywayof
cooking foods.The benefit of this method
is its speed and the flavour result.
The non-stick cooking surface on your
wok also means that less oil is required
for cooking.The cooking action for stir
frying is a continual tossing motion to
ensurethe 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 wok before adding any
ingredients, allow the temperature light
to cycle‘on’ and‘off’ several times.This
will allow the wok to reach an even high
temperature.
Stir-frying is a dryheat cooking method
and is best suited to tender cuts of meat.
Timing is a keyfactor when cooking meat
as over cooking will giveatough,dry
result. Cooking times depend on the size
and thickness of the cut,as the bigger the
cut,the moretime is needed.
Recommended cuts for stir-frying
5
DIAL USES TEMPERATURE
SETTING GUIDE
1–4 Keeping food warm,Slow cooking sauces Low Heat/
Simmering Slow Cook
5–7 Curries,casseroles,pasta, rice,browning nuts Medium Heat
Steaming foods
8–10 Shallow frying,Sealing meat, High Heat
Stir-frying
VariableTemperature Control Probe
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
fillet.
Veal Eye of loin,fillet, round,rump or
topside

Stir-fry tips
Buy meat strips from your butcher
or supermarket,or prepare meat strips
from recommended cuts listed above by
removing any fat and slicing thinly across
the grain (across direction of meat fibres).
Slicing across the grain ensure tenderness.
Cut into very thin strips,approx 5 – 8cm
in length.Partially freeze meat (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 wok,
the strips should sizzle.
Stir-fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
Remove each batch when cooked and
allow wok to reheat before stir-frying the
next.By cooking in small batches the heat
of the wok remains constant,ensuring the
meat doesn’t stew and toughen.
Asmall amount of oil can be added mixed
through the meat strips before adding to
the wok, along any other flavouring such
as garlic, ginger and chilli.Alittle sesame
oil can also addflavour.Mixing the meat
with the oil rather than heating it separately
in the wok eliminates using too much.
Drain off thin marinades from meat strips
beforestir-frying to prevent stewing and
spatter.
Stir-fry vegetables before meat in a little
oil (or sprinkling of water) until vivid in
colour.
This brief cooking time will keep
vegetables crisp.
Peanut oil is traditionally used for stir-fry
Asian style dishes.However other oils
such as vegetable, canola, sunflower and
light olive may be used.
Do not over fill the wok.If necessary
cook in batches 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.
Shallow Frying
Recommended temperature
probe setting 8 to 10
Used to crispen and cook foods in a small
amount of oil.The foods may have already
been cooked.
Use approximately 1 cup of oil.
Steaming
Recommended temperature
probe setting 3 to 6
Steamed foods aretender and juicy and
retain most of their nutritional value.
To steam foods using your wok follow
6
3minutes 2 minutes 1 minute
Onion, Snow peas Minced
quartered garlic
Broccoli, Capsicum, Minced chilli
flowerettes sliced Minced ginger
Carrots, Zucchinis, Shallots,
sliced sliced chopped
Soaked Water Bean sprouts
Chinese dried chestnuts
Mushrooms
Bamboo
shoots

the following procedure:
1.Add approx 2 cups of water or stock to
wok. Place into the wok.Liquid should
not cover the rack.
2.Preheat wok on heat setting 3 – 4 until
liquid simmers.
3.Place foods to be steamed on a
steaming rack.
4.Cover wok with lid and simmer until
food is cooked to your liking.
Steaming tips
If using a metal rack take care not to
scratch the non-stick surface.
Do not allowthe water or stock to touch
the rack or food.
Check liquid level occasionally.Add more
hot water if further steaming is required.
Always lift the lid away from you to avoid
the head of steam under the lid.
Slow Cooking (braising)
Recommended temperature
probe setting 2 to 4
Your wok is ideal for slow cooking curries
and casseroles.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 connectivetissue (gristle and
sinew) which need long slow cooking to
soften it.Never use tender cuts of meat
for moist heat cooking.First of all it is a
waste of money.Secondly,the long
cooking will make meat shrink and
toughen.
Recommended cuts for slow cooking
(braising)
Slow cooking tips
Cut meat into 3cm cubes.Trim off any fat.
Use a medium to low heat setting.
Cook for approx 1 1 ⁄2–2hours stirring
occasionally.
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
maybe needed) .
Glass Lid
Wash the lid in warm soapy water using a
soft sponge,rinse and dry thoroughly.The
glass lid is dishwasher safe.
Dishwasher Safe
YourWok is dishwasher safe for easy
cleaning.The heating element is completely
sealed so it is safe to immerse in water.
The removable wok base and glass lid are
also dishwasher safe.
Note:After washing in the dishwasher re-season
the cooking surface with oil and a paper towel,
as the dishwasher is more abrasive than hand
washing.
7
Beef Diced blade (boneless),chuck,
round, shin, silverside
Chicken Diced thigh,leg
Lamb Diced forequarter
Veal Diced shoulder
Pork Diced forequarter

Storage: Store the Control Probe
carefully. Do not knock or drop it as this
can damage the probe.If damage is
suspected,call the Kambrook Customer
Service line on 1800 800634 for service
details.
Tip:For convenient storage of the temperature
control,line the wok bowl with 2 sheets of kitchen
paper and place the probe on the kitchen paper.
This will ensure the probe and plug does not
scratch the non-stick coating.
Non-stick Surface
Cooking in a non-stick wok minimises
the need for oil,food does not stick and
cleaning is easier.Any discolouration that
may occur will only detract from the
appearance of the wok and not affect the
cooking performance.
To clean interior and
exterior surface:
Wash in hot soapy water.Remove
stubborn spots with a plastic washing
pad or nylon washing brush.
Removing discolouration of the
non-stick surface.
Combine:1 ⁄2cup of lemon juice with 2 cups
water.Pour into wok,place lid on with the
vent closed, and simmer for 5 – 10
minutes.
Clean in a well-ventilated area and avoid
breathing the vapours.Wash as directed,
and re-season the wok beforeusing again.
In some instances this maynot remove all
the staining.
RemovableWok Base
To remove the base for cleaning
turn the wok upside down.Turn knob
on base anti-clockwise to release.
Do not place the wok base in the
dishwasher
Caution –ThisWok should never be operated
without the wok and base fully assembled and
locked into place. Note:Take care when the glass
lid is hot.
Do not place hot lid under cold water or on cold
surfaces.This may cause the lid to break.
Care and cleaning
Do not use metal utensils,as these will
scratch the non-stick cooking surface.
Onlyuse wooden or plastic utensils to stir
or serve food.
Do not leave plastic cooking utensils in
contact with the hot wok surface while
cooking.Before cleaning switch the wok
‘Off’ and unplug from the power point.
Remove the temperature control probe
from the socket.
8

Recipes
Mongolian Lamb
Serves 4 – 6
750g lean lamb strips
3teaspoons oil
4medium onions,quartered
1teaspoon crushed garlic
3shallots,chopped
1teaspoon minced chilli
2teaspoon cornflour
2tablespoons light soy sauce
1tablespoon oyster sauce
1
⁄2cup chicken stock
1.Heat oil in wok on setting 10.Stir-fry
lamb in two batches, 2 – 3 minutes,
remove. Set aside. Stir-fry onions,garlic,
shallots and chillies,2 minutes.
2.Blend cornflour with soy sauce, oyster
sauce and stock.Return lamb strips to
pan.Stir in cornflour mixture,cook
2– 3 minutes or until slightly thickened.
Serve with rice
Chicken andTomato Risotto
Serves 4
60g butter
2tablespoons oliveoil.
1Spanish onion,chopped
11 ⁄2cups arborio rice
5cups chicken stock
1teaspoon crushed garlic
2tomatoes chopped
1tablespoon chopped basil
1
⁄2cup freshly grated Parmesan cheese
Freshly ground black pepper
1.Melt butter and heat oil in wok on
setting 10.Stir-fry onion and garlic,2
minutes.Add rice.Stir rice through until
butter has covered all grains.
Stir through stock.Bring to the boil,
continually stirring.
2.Reduce to a simmer on a setting 3 – 4
until rice is creamy (not gluggy, but
cooked).Stir through remaining
ingredients. Serve.
Tangy Citrus Stir – Fry
Serves 4 – 6
2teaspoons cornflour
1
⁄3cup orange juice
1
⁄4cup lemon juice
2tablespoons dry sherry
1tablespoon oil
500g chicken (breast or thigh) fillets, or
pork fillets,cut into thin strips
375g sliced mixed vegetables
1.Mix cornflour,orange and lemon juice,
sherry and set aside.
2.Heat half the oil in wok on setting 10.
Stir-frymeat in two batches for approx.
3–4minutes.Remove.
3.Add vegetables and stir-fry on setting 6
for 3 – 4 minutes or until just tender.
Add 1 tablespoon water, cover and
steam for 2 minutes.
4.Remove lid,increase heat to setting 10
and stir in the sauce. Bring to the boil
and toss until the vegetables are coated
with sauce. Return meat to wok.Toss
through until well combined.
Serve with rice.
9

Stir-Fry with Oyster Sauce
600g chicken or lean beef strips
1tablespoon oil
2tablespoons slivered almonds
1teaspoon minced ginger
1teaspoon minced garlic
2carrots, thinly sliced
1red or green capsicum, thinly sliced
2small sticks celery,thinly sliced
2shallots,chopped
200g snow peas,trimmed
1
⁄3cup oyster sauce
1.Heat half the oil in wok on setting 10.
Stir-fry almonds,ginger and garlic 1
minute. Add chicken or beef strips,
stir-fry a further 2 – 3 minutes.Remove.
2.Heat remaining oil in wok on setting 10.
Stir-fry vegetables 1 – 2 minutes.Return
almonds,ginger,garlic and chicken strips.
Stir in oyster sauce, allowto heat
through 2 – 3 minutes.
Serve with steamed rice.
Sesame Chicken Stir-Fry
Serves 4 – 6
500g chicken fillets,strips
1tablespoon honey
1tablespoon soysauce
2teaspoons sesame seeds
1tablespoon oil
2eggs,lightly beaten
100g snow peas
1red capsicum,cut into strips
1carrot, julienned
1.Cut fillets into strips and place into a
glass bowl with honey,soysauce and
sesame seeds.Allow to marinate for
30 minutes.
2.Heat half the oil in wok on setting 6 – 8,
add lightly beaten egg and fry until set
and golden brown.Remove from wok
and cut into thin strips.
3.Heat remaining oil in wok on setting
6 – 8.Add chicken and stir-fry for
2–3minutes.Add remaining ingredients
and stir-fry for a further 3 – 4 minutes.
Return egg to the wok, toss through.
Serve with rice
Honey Chicken
Serves 4
500g chicken thigh fillets,cubed
oil,for cooking
1egg white,lightly beaten
1
⁄3cornflour
2onions,thinlysliced
1green capsicum,cubed
2carrots, cut into batons
100g snow peas,sliced
1
⁄4cup honey
2tablespoons toasted almonds
1.Heat 1 1 ⁄2tablespoons oil in wok on
setting 10.Dip half of the chicken in
egg white,then lightly dust with the
cornflour.
2Stir-fry on setting 10 for 4 – 5 minutes
or until chicken is golden brown and just
cooked.Removeand drain on paper
towels.Repeat with remaining chicken,
then remove all chicken from wok.
3.Reheat 1 tablespoon oil in wok on
setting 8.Stir-fry onions for 3 – 4
minutes.Add capsicum and carrot and
stir-fry for 3 – 4 minutes.Add snow
peas and cook a further 2 minutes.
10

4.Add honey and toss vegetables until well
coated.Return the chicken to wok and
toss until well heated through and
coated in honey.Season with salt and
pepper.Serve immediately sprinkled
with almonds.
Stir-Fry CombinationVegetables
Serves 4
1tablespoon oil
2small onion,cut into thin wedges
1teaspoon minced garlic
2teaspoon minced ginger
1red capsicum,seeded and cut into strips
125g button mushrooms
100g snow peas (optional)
100g baby corn,halved
1stick celery,sliced diagonally
200g broccoli,cut into flowerettes
1tablespoon soy sauce
1tablespoon hoisin sauce
2teaspoons sugar
3shallots,sliced diagonally
1.Heat oil in wok on setting 10. Add
onion and stir-fry for 3 – 4 minutes.
Reduce heat to setting 8.Add garlic,
ginger and vegetables and toss
continuously until well combined.Stir-fry
for 2-3 minutes.Add 1 tablespoon
water,cover and cook for 1– 2 minutes.
2.Increase heat to setting 10.Stir in soy
and hoisin sauces,sugar and shallots,
tossing constantlyuntil well combined
with and coating all vegetables.
Serve with stir-fried hokkien noodles.
Beef and Spinach Stir-Fry
Serves 4
500g lean beef strips
1
⁄4cup sweet chilli sauce
2tablespoons soy sauce
1teaspoon minced garlic
2teaspoons minced ginger
1tablespoon sherry
1tablespoon oil
2onions,cut in wedges
500g English spinach leaves,shredded
1.Combine beef, chilli sauce, soy,garlic,
ginger and sherry. Cover and refrigerate
for at least 2 hours.
2.Drain the meat. Heat half the oil in wok
on setting 10.Stir-fry meat in two
batches,remove each batch before
adding the next.Remove and set aside.
3.Heat remaining oil in wok on setting 10.
Stir-fry onion for 2 – 3 minutes.
Return meat to wok.
4.Just before serving,toss through spinach
until it is just wilted.
Serve immediately with rice
11

Lamb and Noodle Stir-Fry
Serves 4
500g lamb strips
1teaspoon sesame oil
1teaspoon vegetable oil
2teaspoons crushed garlic
2teaspoon chopped chilli
300g stir-fry vegetables
1pkt hokien noodles
1tablespoon fish sauce
1
⁄2cup mint leaves, shredded
1.Add oils,garlic and chilli with lamb strips
and mix.
2.Heat wok on setting 10.Stir-fry strips in
small batches,1 – 2 mins.Remove
from wok.
3.Add vegetables to wok with a sprinkling
of water.Cook stirring constantly
2–3mins.Remove.
4.Add noodles to wok. Heat, stirring
constantly.Add fish sauce and brown
sugar.
5.Return lamb strips and vegetables,
stirring until well heated.Add shredded
mint leaves.
12

KAMBROOK
12 MONTH
REPLACEMENTWARRANTY
KAMBROOK warrants the purchaser
against defects in workmanship and
material,for a period of 12 months from
the date of purchase (3 months
commercial use).
Guarantee and purchase receipt for this
product are to be retained as proof of
purchase and must be presented if making
aclaim under the terms of the
KAMBROOK guarantee.
KAMBROOK reserves the right to
replace or repair the appliance within
the warranty period.
Warranty does not apply to any defect,
deterioration,loss or injuryor damage
occasioned by,or as a result of the misuse
or abuse,negligent handling or if the product
has not been used in accordance with the
instructions.The guarantee excludes
breakages and consumable items such as
kneading blades.
This warranty is void if there is evidence
of the product being tampered with by
unauthorised persons.
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced.
In the event of KAMBROOK choosing to
replace the appliance,the guarantee will
expire at the original date, ie. 12 months
from the original purchase date.
InAustralia,this KAMBROOK Guarantee
is additional to the conditions and
guarantees which are mandatory as
implied by theTrade Practises Act 1974
and StateTerritory legislation.
For service, spare parts or product
information in Australia,please call
KAMBROOK on the customer Service
Line (free call) 1800 800 634.
For service, spare parts or product
information in New Zealand,
please call KAMBROOK New Zealand,
Greenmount,Auckland Phone [phone]
Fax [phone].For spareparts phone
09 271 3980.
If claiming under this guarantee the product
must be returned to freight prepaid.
YOUR PURCHASE RECORD (Please complete)
DATE OF PURCHASE______________________________________________________
MODEL NUMBER ________________________________________________________
SERIAL NUMBER (If applicable) ______________________________________________
PURCHASED FROM ______________________________________________________
1
2
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P
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M
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T
WARRANTY
Attach purchase receipt here.
Please don’t return purchase record
until you aremaking a claim
13

Kambrook 4KingstonTown Close Oakleigh,Victoria 3166,Australia
Customer Service Line (free call) 1800 800 634 Customer Service Fax [phone]
Kambrook New Zealand,Private Bag 94411, Greenmount,Auckland,New Zealand
Customer Service Line/Spare Parts 09 271 3980 Customer Service Fax [phone]
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Due to continual improvement in design or otherwise,the product you purchase may differ slightly form the on illustrated in this book.Issue 1/03