Kambrook Kitchen Grill KP500 User Manual

Compact  
Sandwich Press  
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KP500  
Issue 1/02  
Features of your Kambrook Compact Sandwich Press  
3
5
2
7
1
4
6
1. Non-stick flat cooking plates for  
extra crispy toasted results without the  
use of butter or margarine  
5.Warm up and Ready lights indicate  
when the Compact Sandwich Press is  
heating or ready to use  
2. Unique floating hinged top plate  
automatically adjusts to thick or thin  
sandwiches  
6. Non-skid feet and convenient cord  
storage in base  
7. Locking clip for upright storage  
3. Stylish café-style design looks great  
(see page 6)  
in any kitchen  
4. 1500 watts of power for fast heat up  
and quick toasting  
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3
Compact Sandwich Press.The weight of the top  
cooking plate will gradually press down the  
sandwich during the cooking process..  
Before Use  
Remove any promotional labels and/or  
packaging materials from the Sandwich  
Press before use.  
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.  
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.  
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.  
1. Insert the plug into a 230/240V power  
point and turn the power on.The red  
power ‘ON’ light will illuminate.  
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.  
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)  
Fig 1  
Note:The storage clip should not be used to clamp  
down the top plate when sandwiches are in the  
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4
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  
any fillings or spreads.Try toasting Turkish  
bread with jams for a great alternative to  
standard breads 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  
dry out.  
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.  
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5
To store the Compact Sandwich  
Press:  
Care and Cleaning  
WARNING: Do not immerse any  
part of your Kambrook  
COMPACT Sandwich Press in  
water or any other liquid.  
1. Slide the storage clip away from the  
front handle, so that the top and  
bottom cooking plates are locked  
together (see fig 3).  
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.  
Fig 3  
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.  
2.Wrap the cord in the cord storage area  
below the unit.  
3. Store on a flat level surface.  
Note:The storage clip should not be used to clamp  
down the top plate when sandwiches are in the  
Compact Sandwich Press.  
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-stick coating.  
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).  
Fig 2  
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6
RECIPES - savoury sandwiches  
Herbed Omelette Sandwich  
Serves 2  
Char Grilled Chicken Lavash With  
Mango & Pinenut Mayonnaise  
Serves 2-3  
3 bacon rashers, thinly sliced  
1 tablespoon extra virgin olive oil  
1
4
cup mayonnaise  
1
2
tablespoon chilli salsa  
100g button mushrooms, sliced  
1 teaspoons grated lime rind  
1
3
cup shallots, thinly sliced  
1
2
tablespoon lime juice  
Freshly ground black pepper  
3 eggs (60g), lightly beaten  
125g canned mango pieces, drained  
Check can size  
1 tablespoon freshly chopped herbs  
1
1 ⁄2 tablespoon toasted pinenuts  
1
4
cup thinly sliced roasted capsicum  
1 char-grilled chicken breast- sliced thinly  
2 sheets lavash bread  
1 large focaccia, halved  
125g sliced Swiss cheese  
1 avocados, sliced  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
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.  
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.  
3. Beat eggs lightly adding pepper and  
herbs. Pour mixture over mushrooms in  
pan. Return to medium heat and cook  
until eggs are set but soft in the centre,  
approximately 3-5 minutes.  
Serving Suggestion: Serve sliced on an  
angle with salad greens.  
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.  
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7
MexicanTortillas  
1 tablespoon balsamic vinegar  
1
Serves 2-3  
1 ⁄2 tablespoons extra virgin oil  
125g Mexican salsa  
Salt and freshly ground pepper, to taste  
1/4 cup black turtle beans - mashed  
1 tablespoon freshly snipped garlic chives  
100g finely chopped chorizo sausage  
8 tortilla rounds (unfried variety)  
100g tatziki, prepared dip  
100g avocado dip  
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.  
125g mozzarella, grated cheese  
1
2
cup sour cream  
Roast Beef Lavash Rolls  
Serves 2-3  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
1-2 large round lavash bread  
70g cream cheese  
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 teaspoons seeded mustard  
1
2
tablespoon lemon juice  
1
3
cup grated canned beetroot, drained  
3. Cook tortillas until golden, crisp and  
heated through, approximately 8  
minutes.  
100g shaved rare roast beef  
70g marinated roasted eggplant  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
Serving Suggestion: Serve with sour cream  
and salad greens.  
2. Spread each lavash with combined  
cream cheese, mustard and lemon juice.  
Top with beetroot, roast beef and  
eggplant. Roll tightly.  
TIP:Turtle beans are available at supermarkets and  
may be substituted with red kidney beans.  
ItalianVegetarian Focaccia Round  
Serves 2-3  
3. Cook lavash rolls until golden, crisp and  
heated through, approximately 10  
minutes.  
3 small round cheese and olive focaccia  
1
1 ⁄2 tablespoons pesto  
Serving Suggestion: Serve sliced  
125g Italian Roma Egg tomatoes, sliced  
100g bocconcini cheese, drained and sliced  
1 medium Spanish onions, thinly sliced  
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8
Smoked Salmon Lavash Roll  
Serves 2-3  
to taste  
3 pita breads  
1 large sheets of lavash bread  
100g cream cheese  
3 slices Swiss cheese  
3
4
cup tatziki sauce - commercial  
1 tablespoons lime juice  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
1
2
tablespoon drained capers  
1
2. Heat oil in a non-stick frypan, sautÈ  
lamb mince, onions, tomato, mint, spices  
and seasonings until browned and  
cooked. Drain.  
2
tablespoon freshly chopped dill  
Freshly ground black pepper, to taste  
2 zucchini, ribboned with vegetable peeler  
200g smoked salmon  
3. Split pitas open to form pockets. Fill  
with lamb mixture and insert a cheese  
slice into each.  
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.  
4. Cook pitas until golden, crisp and  
heated through.  
Serving Suggestions: Serve with tatziki  
sauce.  
3. Cook lavash rolls until golden, crisp and  
heated through, approximately 5 - 8  
minutes  
Warm Caesar Sandwich  
Serves 2  
3 bacon rashers, thinly sliced  
2 round Turkish breads  
Serving Suggestion: Serve sliced  
Spicy Lamb in Pita  
Serves 2-3  
1 char grilled chicken breast fillet,  
thinly sliced  
1 tablespoons oil  
125g ground lamb mince  
1 hard boiled egg, peeled and sliced  
1
3
cup prepared garlic croutons  
2 tablespoons finely chopped onions  
1
30g baby spinach leaves  
2
cup diced tomato  
60g freshly grated Parmesan cheese  
Caesar salad dressing  
1 tablespoons freshly chopped mint  
1
4
teaspoon ground coriander  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
Pinch ground ginger  
1
2
teaspoon ground cumin  
teaspoon turmeric  
2. Meanwhile heat a non-stick frypan and  
fry bacon until crispy. Cut Turkish bread  
1
4
Salt and freshly ground black pepper,  
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9
in half to form a sandwich. Fill with  
100g marinated roasted semi- sun dried  
combined bacon, chicken, eggs, croutons, tomatoes, drained  
spinach and cheese.  
60g mushrooms, sliced  
3. Cook Turkish bread until golden, crisp  
and cooked through, approximately 6  
minutes.  
100g sliced Swiss cheese  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
Serving Suggestion: Serve drizzled with  
Caesar salad dressing  
2. Cut bread rolls in half and spread with  
pesto. Fill with eggplant, capsicum, sweet  
potato, dried tomato, mushrooms and  
cheese.  
Antipasto Rye Bread  
Serves 2-3  
4 slices rye bread  
3. Cook bread rolls until golden, crisp and  
heated through, approximately 8  
minutes.  
1
2
tablespoon extra virgin olive oil  
1 tablespoons sun-dried tomato paste  
60g hommos  
Gorgonzola Panini  
Serves 2  
4 stuffed vine leaves  
30g herb and garlic butter, commercial  
4 slices crusty country-style bread  
50g English spinach leaves  
60g Gorgonzola cheese, crumbled  
60g marinated roasted capsicum  
200g artichoke hearts, drained and sliced  
4 slices 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.  
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, approximately 8 minutes  
Serving Suggestion: Serve cut in half.  
Mediterranean LayeredTwists  
Serves 2-3  
3. Cook until golden, crisp and heated  
through approximately 6 minutes.  
Serving Suggestion: Serve cut in half.  
2 twist or cob bread rolls  
2 tablespoons pesto  
100g marinated roasted eggplant  
125g marinated roasted red capsicum  
60g char grilled sliced sweet potato  
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10  
Goat’s Cheese and Roasted Pepper  
Serves 2  
2. Cut rolls in half and spread with olive  
paste. Fill with tuna, artichokes and  
cheese.  
1 large round foccacia  
3. Cook until golden, crisp and heated  
through, approximately 8 minutes.  
90g softened goat’s cheese  
1
2
tablespoon roughly chopped Italian  
Proscuitto Baguette  
Serves 2  
parsley  
1
2
tablespoon roughly chopped basil  
2 small-medium baguette rolls  
80g Italian proscuitto  
1 clove garlic, thinly sliced  
1 tablespoons drained capers  
75g boccochini cheese, thinly sliced  
4 basil leaves  
1 tablespoons lemon juice  
1
2
tablespoon sweet Thai chilli sauce  
Freshly ground black pepper  
1 tablespoons extra virgin olive oil  
60g marinated roasted zucchini  
50g semi dried tomatoes  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2. Cut baguette in half. Fill with layers of  
prosciutto, cheese and basil. Season to  
taste and drizzle with oil  
2. Cut focaccia in half to form a sandwich.  
Spread with combined goat’s cheese,  
parsley, basil, garlic, capers, lemon juice  
and chilli sauce. Fill with zucchini and  
tomatoes.  
3. Cook baguettes until golden, crisp and  
heated through, approximately 6-8  
minutes.  
3. Cook focaccias until golden, crisp and  
heated through, approximately 8 minutes.  
Char-Grilled Chicken and SalsaVerde  
Serves 2  
Tip: Focaccia may need to be cut in half to fit into  
Sandwich Press.  
1 char- grilled chicken breast fillet, sliced  
Tuna and Artichoke  
Serves 2  
1 clove garlic, thinly sliced  
1
3
cup chopped parsley  
2 large crusty round rolls  
100g black olive paste  
200g can tuna, drained  
6 marinated baby artichokes  
125g Brie cheese, thinly sliced  
1 tablespoon finely chopped sage  
1
4
cup stuffed pimento green olives,  
roughly chopped  
1 tablespoons drained capers  
1 tablespoon extra virgin olive oil  
1
2
teaspoon freshly grated lime rind  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
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11  
1
2
tablespoon lemon juice  
4. Cut focaccia in half to form a sandwich  
and spread mayonnaise. Fill with fish,  
tomato, capers and spinach.  
4 large slices Ciabatta bread  
4 large slices Swiss cheese  
5. Cook focaccias until golden, crisp, and  
heated through, approximately 5  
minutes.  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2. Combine chicken, garlic, parsley, sage,  
olives, capers, oil, rind and juice. Fill  
bread with chicken mixture and sliced  
cheese to make 2 sandwiches.  
Tip: Focaccias may need to be cut in half to fit into  
Sandwich Press.  
Prawn and Watercress Sandwiches  
Serves 2  
3. Cook until golden, crisp and heated  
through, approximately 8- 10 minutes.  
4 slices wholegrain bread  
70g cream cheese, softened  
60g herb & garlic butter  
75g watercress  
Serving Suggestions: Serve on fresh salad  
greens.  
Crispy Swordfish Sandwiches  
Serves 2  
400g medium cooked king prawns, peeled  
& de-veined  
250g fresh swordfish fillets thinly sliced  
1
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
1 ⁄2 tablespoons extra virgin olive oil  
2 tablespoons freshly chopped herbs  
2. Spread bread with combined cream  
cheese and garlic butter. Fill with  
watercress and prawns to make 2  
sandwiches.  
(basil, garlic chives, thyme, dill)  
1
2
teaspoon paprika  
Salt and freshly ground black pepper,  
to taste  
3. Cook until golden, crisp and heated  
through, approximately 8 minutes.  
1 large piece of focaccia  
2 tablespoons mayonnaise  
Italian FontinaToast  
4 tomato slices  
Serves 2  
1
2
tablespoon drained capers  
8 slices white bread  
6 baby English spinach leaves  
100g Italian fontina cheese, sliced  
100g marinated roasted red capsicums  
100g sliced marinated mushrooms  
Freshly ground black pepper, to taste  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2. Brush fish fillets with half the olive oil.  
Coat fillets with combined herbs,  
paprika and seasonings.  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
3. Heat remaining oil in a frypan. Fry fish  
until golden. Remove and drain.  
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12  
2. Fill bread with layers of cheese,  
capsicum and mushrooms season with  
pepper make into 2 sandwiches.  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2. Puree berries and port until smooth. Set  
aside. Cut 4 slices from brioche and  
cook until toasted, approximately 5  
minutes.  
3. Cook until golden, crisp and heated  
through approximately 6-8 minutes.  
Tip: Fontina cheese may be substituted with  
Parmesan or Romano cheese  
3.Arrange toasted brioche on 2 large,  
white plates.Top with ice-cream and  
drizzle with berry sauce.  
Dessert Style Recipes  
Toasted Chocolate Panini  
Serves 2  
Serving Suggestion: Serve immediately, dust  
with icing sugar.  
80g cream cheese, softened  
4 slices textured Country style bread  
Crisp Berry and Mascarpone  
Sandwiches  
Serves 2  
250g bittersweet chocolate, coarsely  
grated  
4 slices Country styled bread  
Vanilla ice-cream  
100g Mascarpone cheese  
1
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2
punnet strawberries, hulled and sliced  
punnet raspberries  
1
2
2. Spread cream cheese over bread slices  
and sprinkle with grated chocolate.  
Sandwich together.  
1 tablespoons honey  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
3. Cook until golden, crisp and heated  
through, approximately 6 minutes.  
2. Spread cheese over bread slices. Fill  
with berries and drizzle with honey to  
make 2 sandwiches.  
Serving Suggestion: Serve with Ice cream.  
Crispy Brioche with Berries and Ice-  
Cream  
3. Cook until golden, crisp and heated  
through approximately 8 minutes.  
Serves 2  
Sweet Nectarine Sandwich  
Serve 2  
1
2
2
2
4
punnet strawberries, hulled  
punnet blueberries  
punnet raspberries  
cup port  
1
1
1
40g unsalted butter, softened  
4 slices soy and linseed grain bread  
2 nectarines, peeled and sliced  
1 teaspoon ground cinnamon  
2 tablespoons caster sugar  
1 loaf brioche  
Vanilla ice-cream  
Icing sugar, sifted  
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13  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2. Spread butter over bread slices. Fill with  
sliced nectarine and sprinkle with  
combined cinnamon and sugar to make  
2 sandwiches.  
3. Cook until golden, crisp and heated  
through approximately 8 minutes.  
Sweet Fig Focaccia  
Serves 2  
2 small plain rounds of focaccia  
80g fresh ricotta cheese  
3 fresh figs, thinly sliced  
6 small fresh mint leaves  
1 tablespoon caster sugar  
1. Preheat Sandwich Press until green  
‘Ready’ light illuminates.  
2. Cut focaccias in half to form a sandwich.  
Spread with ricotta cheese. Fill with figs,  
mint leaves and sprinkling of caster  
sugar.  
3. Cook until crisp, golden and heated  
through approximately 8 minutes.  
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14  
Kambrook 12 Month  
Replacement Warranty  
If the product includes one or a number of  
accessories only the defective accessory or  
product will be replaced.  
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).  
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.  
Guarantee and purchase receipt for this  
product are to be retained as proof of  
purchase and must be presented if making  
a claim under the terms of the  
In Australia, this KAMBROOK Guarantee  
is additional to the conditions and  
guarantees which are mandatory as  
implied by the Trade Practices Act 1974  
and State and Territory legislation.  
KAMBROOK guarantee.  
KAMBROOK reserves the right to  
replace or repair the appliance within  
the warranty period.  
For service, spare parts or product  
information in Australia, please call  
KAMBROOK on the Customer Service  
Line (free call) 1800 800 634.  
Warranty does not apply to any defect,  
deterioration, loss, injury or 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.  
For service, spare parts or product  
information in New Zealand,  
please call KAMBROOK New Zealand,  
Greenmount, Auckland Phone 0800 273 845  
Fax 0800 288 513. For spare parts phone  
0800 273 845.  
This warranty is void if there is evidence  
of the product being tampered with by  
unauthorised persons.  
If claiming under this guarantee the product  
must be returned freight prepaid.  
YOUR PURCHASE RECORD (Please complete)  
Attach a copy of purchase  
receipt here.  
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record  
PURCHASED FROM ___________________________
unless you are making a claim  
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15  
Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166,Australia  
Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337  
Kambrook New Zealand, Private Bag 94411, Greenmount, Auckland, New Zealand  
Customer Service Line/Spare Parts 0800 273 845 Customer Service Fax 0800 288 513  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book. Issue 1/02  
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