Kambrook Music Mixer KSM25 User Manual

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 09 271 3980 Customer Service Fax 0800 288 513  
Essentials  
Power Mix Duo  
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the one illustrated in this book. Issue 1/04  
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KSM25  
Issue 1/04  
Attaching Mixer Motor to Mixer  
Stand  
Place the mixing  
bowl on the Mixer  
Stand (Fig 5).  
Press the Mixer Stand Tilt button and raise  
the Mixer Body to the upright position.  
ASSEMBLY AND  
OPERATION OFYOUR  
KAMBROOK ESSENTIALS  
POWER MIX DUO  
To attach the Mixer Body to the Mixer  
Stand, position the beaters into the Mixer  
Body, then align the white cog wheel  
collar with the cog wheel gear on the  
mixer stand.  
Remove the Mixer Body from the stand  
by pressing the Motor Body Release button.  
Press the Mixer  
Stand Tilt button  
while holding the  
Mixer Body and  
lower the mixer  
Attaching the Beaters/Dough Hooks  
Ensure the Mixer motor body is  
switched off and unplugged from the  
power outlet before attaching the beaters  
to the mixer motor body.  
Removing the beaters/dough hooks  
Remove the beaters/dough hooks by  
pressing the Eject Button while grasping  
the beater shafts.The beater/dough hooks  
will be released automatically. DO NOT try  
to pull the beaters/dough hooks out of the  
sockets. Use a spatula to scrape remaining  
mixture from the beaters/dough hooks.  
Fig 5  
Press the rear of  
the Mixer Body  
down on the stand  
until the latch clicks  
into the locking  
assembly so the beaters are inside the  
mixing bowl.  
Place the Mixer Stand on a level, dry  
surface, such as a bench top. Ensure the  
Mixer Stand is in the horizontal position.  
NOTE: Make sure the Mixer Body is securely  
attached to the Mixer Stand and locked into the  
horizontal position before using.  
position (Fig 2).  
Fig 2  
ENSURE THE MIXER IS SWITCHED  
OFF, UNPLUGGED FROM THE POWER  
OUTLET AND REMOVE FROM BASE  
BEFORE REMOVING BEATERS/DOUGH  
HOOKS.  
Plug the cord into a 230/240v power  
outlet and turn power ON.  
NOTE: The  
beater/dough hook  
with the white cog  
wheel collar should be  
in the correct socket so  
that it aligns with the  
cog wheel gear on the  
Mixer Stand (Fig 3).  
If not placed correctly,  
Attach the beaters to the mixer before it  
is placed onto the Mixer Stand.  
To commence mixing, move the Speed  
Selector Switch to the right to the  
required speed.  
Insert each beater  
shaft into the left  
and right beater  
sockets underneath  
the mixer body  
(Fig 1). Ensure the  
beater with the  
white cog wheel  
TURBO BOOST FUNCTION  
Always begin mixing on a lower speed  
setting to prevent splattering, increasing to  
the desired speed for the mixing task.The  
speed setting can be adjusted during  
operation by moving the Speed Selector  
Switch from left to right.  
Pressing the Turbo Boost button while  
mixing provides an extra burst of power,  
overriding the speed setting, selecting the  
maximum speed setting. Press the Turbo  
Boost button and hold it down for no more  
than 30 seconds to avoid overheating. After  
the Turbo Boost has been used, always  
turn the mixer off and allow it to cool  
down for a few minutes before using again.  
Fig 3  
the bowl will not turn.  
Fig 1  
Using your Essentials Power Mix Duo  
Ensure that the Speed Selector Switch is  
set to the (O) position.Also ensure that  
the Mixer Body is securely attached to  
the Mixer Stand before using.  
collar is inserted into the socket with the  
cog wheel pattern.This is important to  
drive the bowl.  
NOTE: Always turn the Essentials Power Mix Duo  
off if you need to scrape down the bowl during  
use.Then continue mixing.  
Insert the beaters by pushing the shaft of  
the socket, turning slightly if required until  
they lock into place.  
Add ingredients to the mixing bowl as per  
the recipe or your requirements.  
AVOID CONTACT WITH BEATERS  
DURING OPERATION. KEEP HANDS,  
HAIR, CLOTHING, SPATULAS AND  
OTHER UTENSILS AWAY FROM THE  
BEATERS TO PREVENT INJURY OR  
DAMAGE TO THE ESSENTIALS POWER  
MIX DUO.  
This button can also operate as a pulse  
button.When the unit is in the (O)  
position pressing the boostbutton will  
operate the mixer.  
Press the mixer  
stand tilt button  
while holding the  
mixer body and  
raise the mixer  
assembly to the  
upright position  
THE BEATERS/DOUGH HOOKS  
MUST BE INSERTED INTO THE  
CORRECT SOCKET,AS THEY ARE NOT  
INTERCHANGEABLE . IF NOT PLACED  
CORRECTLY,THE BOWL WILL NOT  
TURN.  
When mixing is complete move the Speed  
Selector Switch to the (O) position.Turn  
the power off at the power outlet and  
unplug cord.  
Fig 4  
(Fig 4).  
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Turn power off at the power outlet and  
unplug the cord. Remove the beaters/dough  
hooks by pressing the Eject Button while  
grasping the shafts.  
AUTOMATIC MIXING BOWL  
ROTATION (GEAR DRIVEN  
SYSTEM)  
The Kambrook Essentials Power Mix Duo  
features a unique gear driven mixing bowl  
rotation system that automatically rotates  
the mixing bowl at an even speed during  
operation for complete hands free  
operation and an efficient, even mixing  
action of ingredients.  
CLEANING AFTER USE  
STORAGE  
Your Kambrook Essentials Power Mix  
Duo should be kept in a convenient  
position on your benchtop or in an  
accessible cupboard.  
Always ensure that the Speed Selector  
Switch is in the (O) position and that the  
power is turned off at the power outlet.  
Then remove the plug from the power  
outlet.  
ENSURE THE MIXER BODY IS  
SWITCHED OFF AND UNPLUGGED  
FROM THE POWER OUTLET BEFORE  
ATTACHING OR REMOVING  
Always unplug your Essentials Power Mix  
Duo from the power outlet before  
storing. Depress the Mixer Stand Tilt  
button to raise the mixer. Sit the bowl in  
its position on the base of the Mixer  
Stand and lower the Mixer Body, by  
depressing the Mixer Stand Tilt button.  
To remove the Mixer Body for cleaning  
press the Mixer Release button and lift  
the Mixer Body from the Mixer Stand.  
BEATERS/DOUGH HOOKS.  
The beaters/dough hooks will be released  
automatically. DO NOT try to pull the  
beaters/dough hooks out of the sockets.  
Holding the Mixer Body, press the Eject  
Button and remove the beaters.  
The speed of the bowl rotation adjusts  
automatically to the mixing speed selected.  
Keep the Mixer Body attached to the  
Mixer Stand. Stand the beaters and dough  
hooks in the mixing bowl.  
Use a rubber spatula to scrape remaining  
mixture from the beaters/dough hooks.  
Then wash the Mixing Bowl, beaters and  
dough hooks in warm soapy water with a  
soft cloth. Rinse and dry thoroughly. It is  
not recommended to wash any parts in  
the dishwasher.  
The mixing bowl will not rotate correctly  
unless the beater/dough hooks are correctly  
inserted (see Attaching the BeatersPage 4).  
Use a rubber spatula to scrape remaining  
mixture from the beaters/dough hooks.  
Avoid allowing the beaters to hit  
against the side of the mixing bowl while  
the mixer is operating as this will result in  
damage to the beaters.  
Always handle and store the beaters and  
dough hooks with care. Damaged or  
dented beaters/dough hooks will not mix  
or operate properly.  
Only ever use the beaters/dough hooks  
supplied with this unit.  
When using the Mixer Body on the stand,  
only use the Mixing Bowl supplied with  
this unit.  
NOTE: Do not use abrasive scouring pads or  
cleaners when cleaning the beaters/dough hooks  
as these may scratch the beater surface. Also  
ensure that the beaters are not soaked in water  
for extended periods of time ie. For several hours  
or overnight, as this may damage the metal finish.  
CLEANING, STORING AND  
CARING FORYOUR  
KAMBROOK ESSENTIALS  
POWER MIX DUO  
Never force or hold the Mixing Bowl  
while it is automatically rotating as this  
will damage the gear system.  
BEFORE FIRST USE  
Wipe the Mixer Body and Mixer Stand  
with a damp cloth and dry. Polish with a  
soft dry cloth.  
USINGYOUR KAMBROOK  
ESSENTIALS POWER MIX  
DUO AS A HAND MIXER  
The Kambrook Essentials Power Mix Duo  
can be used independently of the Mixing  
Stand as a hand-held mixer.  
Before using your Kambrook Essential  
Power Mix Duo for the first time, wash  
the beaters, dough hooks and bowl in warm  
soapy water with a soft cloth. Rinse and  
dry thoroughly.Wipe down the motor unit  
and mixer stand with a soft, damp cloth.  
Wipe any excess food particles from the  
power cord.  
NOTE: Do not wash or soak the Mixer Stand in  
water or any other liquid. Clean with a damp cloth  
and dry. Do not allow water or any liquid to enter  
the gear system as damage may result.  
Insert the beaters/dough hooks as per  
steps 1 to 4 (page 4). Continuously guide  
the beaters/dough hooks through the  
mixture for uniform mixing.When mixing  
is complete slide the Speed Selector  
Switch to the (O) position.  
NEVER IMMERSE THE MIXER,  
POWER CORD OR PLUG IN WATER  
OR ANY OTHER LIQUID.  
NOTE: When first using your Essential Power Mix  
Duo, you may notice an odour from the motor.This  
is normal and will dissipate as the motor is run in.  
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MIXING GUIDE  
METRIC WEIGHING SCALES  
MIXING GUIDE  
For consistent results it is recommended  
that a set of metric weighing scales be  
used to weigh larger quantities as they  
provide greater accuracy than measuring  
cups.Tare (zero) the scales with the  
container in position then spoon or pour  
ingredients in until the desired weight is  
achieved.  
Speed Setting  
1
Mixing Task  
Folding In /  
Light Blending  
Light Mixing  
Creaming /  
Beating  
Whipping /  
Aerating  
For  
MEASURING & WEIGHING  
Care should be taken when weighing and  
measuring ingredients to achieve accuracy  
and consistency.  
Scones, Pastry, Quick Tea Cakes, Biscuit Dough,  
Bread Dough  
Sauces, Puddings, Custards, Icings, Packet Mixes  
Butter and Sugar, Cream Cheese, Heavy Batters  
2
3-4  
Recipes in this Instruction Book have been  
developed using Australian Metric Weights  
and Measurements.  
4-5  
Cream, Egg Whites / Meringues, Marshmallow  
Australian Metric Measurements Mls  
NOTE: In general, water weighs the same in grams  
as it measures in millilitres.  
ISSUE  
TIP  
1 teaspoon  
1 tablespoon  
1 cup  
5
20  
250  
CHOICE OF BEATERS Use beaters for all mixing/whipping tasks  
Use dough hooks only for preparation of  
yeast/bread doughs  
DO NOT use a dough hook with a beater –  
this will damage the Essentials Power Mix Duo  
Use the mixing guide to help select correct mixing speed  
when preparing recipes  
Begin mixing at lowest speed, then increase to higher  
speed to prevent splattering  
Mix for the recommended time in the recipe –  
avoid over mixing  
Should an object such as a spoon or spatula fall into the  
bowl while mixing, immediately turn the Essentials Power  
Mix Duo off, unplug at the power outlet and remove  
the object  
METRIC MEASURING CUPS  
AND SPOONS  
FOR NEW ZEALAND CUSTOMERS  
New Zealand Metric Measurements  
If using graduated metric measuring cups,  
it is important to spoon the dry ingredients  
loosely into the required cup. Do not tap  
the cup on the bench or pack the  
ingredients into the cup unless otherwise  
directed. Level the top of the cup with a  
knife.When using graduated metric  
measuring spoons, level the top of the  
spoon with a straight edged knife or  
spatula.  
SPEED SETTINGS  
MIXING  
1 teaspoon  
1 tablespoon  
1 cup  
5
15  
250  
Note: The New Zealand tablespoon is 5ml less  
than the Australian tablespoon, so care should be  
taken when measuring ingredients to compensate  
for the variance.  
For example: 1 Australian tablespoon = 1 New  
Zealand tablespoon + 1 New Zealand teaspoon.  
EGG WHITES  
Be sure beaters and bowl are completely clean and dry  
before use a small amount of fat will affect whipping  
performance  
Add the liquid ingredients before the dry ingredients  
Mix using speed 3 to combine, reduce to speed 1 and mix  
to knead dough  
DO NOT USETABLEWARE CUPS  
OR SPOONS  
It is also important to note that some New  
Zealand ingredients, especially flour and yeast,  
can differ from Australian equivalents.  
BREAD DOUGH  
METRIC LIQUID  
MEASURING JUGS  
If using a graduated, metric measuring jug,  
place jug on a flat surface and check for  
accuracy at eye level.  
DO NOT place hands near dough hooks when mixer  
is operating  
DO NOT USETABLEWARE JUGS  
OR MEASURING CUPS  
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from pan, then slice into four even-sized  
portions.  
or rice to hold the paper in place.This is  
to stop the pastry rising in the first  
baking.  
Serve warm, sprinkled with caster sugar  
and drizzled with lemon juice  
RECIPES  
FRENCH-STYLE HAM, HERB &  
CHEESE SOUFFLE OMELETTE  
Serves 2  
Serve immediately with crispy French  
bread.  
PANCAKES  
Makes 8-10  
Retain the dried lentils or rice for future  
blind baking use.  
2 tablespoons butter  
SPINACH, EGG & BACON PIE  
1 cup plain flour  
CREPES  
Makes 10 12  
Serves 6  
1
120g sliced ham, thinly sliced  
2 tablespoons finely snipped chives  
1 tablespoon chopped parsley  
1 medium tomato, sliced  
4 x 60g eggs, separated  
4
teaspoon salt  
1
2
quantity Rough Puff Pastry (Page 12)  
1 x 60g egg  
1
1 2 cups plain flour  
1 onion, finely chopped  
1
1 4 cups milk  
1
4  
teaspoon salt  
1 cup finely chopped bacon  
2 tablespoons butter, softened  
3 x 60g eggs, lightly beaten  
1 cup finely chopped cooked spinach, well  
drained  
1 tablespoon butter, for greasing  
1. Sift flour and salt into mixing bowl.  
1
1 4 cups milk  
2 tablespoons milk  
6 x 60g eggs  
2 tablespoons butter, melted  
2. Using Speed 2 gradually add the egg,  
milk and butter.  
1 teaspoon French mustard  
Salt and pepper, to taste  
1 tablespoon butter, for greasing  
1. Sift flour and salt into mixing bowl.  
1
4
teaspoon salt  
1. Roll out sufficient pastry on a lightly  
floured board to line a deep 20cm x  
30cm lamington pan. Do not prick  
the pastry.  
3. Increase to Speed 3 and beat well until  
smooth. Do not aerate.  
1
2
cup grated tasty cheese  
2. Using Speed 2 gradually add eggs, milk  
and butter.  
1. Melt butter in frypan on medium heat.  
4.Transfer batter to a jug for easier pouring.  
2. Saute the ham, chives, parsley, and  
tomato for 2 minutes. Remove from  
frypan and keep warm.  
5. Heat a non-stick frying pan.Add a small  
amount of butter for greasing and swirl  
around pan as it melts.  
3. Increase to Speed 3 and beat well until  
smooth. Do not aerate.  
2. Blind bake* in a hot oven 200ºC for  
10-15 minutes. Remove blind baking  
material and allow pastry to cool.  
4.Transfer batter to a jug for easier pouring.  
6. Pour into pan sufficient batter for  
desired size of pancakes.  
3. Place egg yolks, milk, mustard and salt  
into a small mixing bowl, mix until  
combined.  
3. Sprinkle onion, bacon and spinach  
evenly over pastry case.  
5. Heat a small crepe pan or non-stick frying  
pan. Add a small amount of butter for  
greasing, swirl around pan as it melts then  
remove by wiping with thick layers of  
paper towel.  
7. Cook over a medium heat until bubbles  
start to burst on top surface.Turn and  
cook second side until golden.Transfer  
to a plate and keep warm.  
4. Place eggs in mixing bowl and beat on  
Speed 3 until light and creamy.  
4. In mixing bowl beat egg whites using  
Speed 5 until soft peaks form.  
5. Carefully pour beaten eggs into the  
prepared pastry case.  
5. Fold beaten egg whites through the egg  
yolk mixture.  
6. Pour sufficient batter into pan and swirl to  
thinly cover. Pour off any excess.  
8. Continue cooking the remaining batter  
in this manner, greasing the pan when  
necessary with remaining butter.  
6. Bake in a moderately hot oven 200ºC  
for 40 minutes or until set and golden  
brown.  
6. Reheat the frypan to a medium heat.  
7. Cook for 20-30 seconds over medium  
heat.Turn crepes over and lightly brown  
the other side.Transfer to a plate and  
keep warm.  
Serve warm, with fruit and ice cream.  
7. Pour egg mixture evenly into the frypan  
and cook until omelette puffs and the  
base is crisp and golden.  
Serve hot or cold, cut into squares.  
*Blind Baking  
CRISPY BATTER  
1
2
cup plain flour  
8. Continue cooking the remaining batter  
in this manner, greasing the pan when  
necessary with remaining butter.  
8. Sprinkle with ham mixture and grated  
cheese. Fold omelette in half, remove  
1
4
cup cornflour  
Loosely cover the pastry with baking  
paper then pour in sufficient dried lentils  
1 teaspoon baking powder  
10  
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1
3
4
4
teaspoon salt  
cup milk  
1 x 60g egg yolk, lightly beaten  
5. Roll this buttered pastry again into a  
rectangle 1cm thick and repeat Step 4.  
PLAIN SCONES  
Makes 12  
1. Cream butter in mixing bowl using  
Speed 4 until soft.  
50g butter  
6. Repeat the rolling and folding with the  
remaining portions of butter and once  
without, refrigerating as required.  
1. Sift flour, cornflour, baking powder and  
salt into mixing bowl.  
2. Sift flour, baking powder and salt  
together.  
2 cups self-raising flour  
2. Using Speed 3, gradually add milk. Beat  
until smooth. Do not aerate.  
1
4
teaspoon salt  
7. Roll to shape and size, cover with plastic  
wrap and store in the refrigerator.  
3. Using Speed 1, gradually add seasoned  
flour alternately with combined lemon  
juice and egg yolk until a soft dough  
forms.  
1 cup milk  
3.Allow the batter to rest for 10 minutes  
before using.  
Extra milk, for glaze  
Use as required.  
1. Cream butter in mixing bowl using  
Speed 4 until soft.  
4. Stir in a little extra milk if the mixture  
becomes too thick.  
SWEET PASTRY  
125g butter, chopped  
4. Knead dough lightly on a lightly floured  
bench, wrap in plastic wrap and  
refrigerate until firm.  
Use crispy batter to coat fish fillets and  
potato scallops for deep frying  
2. Sift flour and salt together.  
2 tablespoons caster sugar  
3. Using Speed 1,gradually add the flour  
and milk alternately until a soft dough  
forms. (Stop the mixer and raise and  
lower the beaters when necessary to  
assist with the mixing). Do not overmix.  
1 x 60g egg, separated  
Use as required.  
BEER BATTER  
1 cup plain flour  
1
4
4
4
4
cup custard powder  
cup cornflour  
ROUGH PUFF PASTRY  
100g butter, chopped in 4 portions  
1
1
3
3
2
4
2
teaspoon salt  
1
1
teaspoon freshly ground black pepper  
cup flat beer  
1 x 60g egg yolk  
cup plain flour  
4.Turn dough onto a lightly floured board,  
knead lightly and press or roll dough to  
desired thickness.  
1 cup plain flour  
cup self-raising flour  
1
1 x 60g egg white, lightly beaten  
2
teaspoon baking powder  
2 tablespoons lemon juice  
1 tablespoon iced water  
5. Cut scone shapes in dough by using a  
sharp edged scone cutter or knife  
dipped in flour. For straight-sided well-  
risen scones, cut straight down with the  
scone cutter, do not twist.  
1. Place all ingredients into mixing bowl.  
1 tablespoon lemon juice  
2 tablespoons water  
2. Using Speed 3, combine until smooth.  
Do not aerate.  
1. Cream butter and sugar in mixing bowl  
using Speed 3 until smooth, then  
gradually add egg until well combined.  
1. Cream 25g of the butter in mixing bowl  
using Speed 3 until smooth, gradually  
add egg until well combined.  
3.Allow the batter to rest for 20 minutes  
before using.  
2. Using Speed 1 gradually add custard  
powder and flours. Add combined  
lemon juice and water until a soft  
dough forms.  
6. Place scones close together onto a  
lightly greased or bake paper lined  
lamington pan or oven tray.  
4. Stir in a little extra flat beer if the  
mixture becomes too thick.  
2. Using Speed 1 gradually add flour and  
baking powder. Add combined lemon  
juice and water until a soft dough forms.  
Use beer batter to coat fish or vegetables  
for deep frying.  
7. Lightly brush top of each scone with  
milk.  
3. Knead dough on a lightly floured board  
and roll into a rectangle 1cm thick.  
3. Knead dough lightly on a lightly floured  
bench, wrap in plastic wrap and  
refrigerate until firm.  
RICH SHORTCRUST PASTRY  
180g butter, chopped  
8. Bake in a hot oven 220ºC for 10 15  
minutes or until cooked and golden.  
4.With the narrow end of rectangle facing  
dot two-thirds of the pastry with 25g of  
the butter. Fold the unbuttered one-  
third of pastry over one-third of the  
buttered pastry and then fold again.  
Refrigerate for 5 minutes.  
1
2 4 cup plain flour  
Use as required.  
9.Turn out onto a wire rack to cool.  
Serve hot or cold, with butter and jam.  
1
1 2 teaspoon baking powder  
1
4
teaspoon salt  
2 tablespoon lemon juice  
12  
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PUMPKIN SCONES  
Makes 12  
10.Turn out onto a wire rack to cool.  
Serve hot or cold, buttered.  
BASIC BUTTER CAKE  
125g butter, softened  
2. Increase to Speed 4 and mix until  
smooth.  
60g butter  
3
4
cup caster sugar  
3. Use as required  
CHEESE AND BACON SCONES  
40g butter, chopped  
2 tablespoons sugar  
1 x 60 egg  
1
2
teaspoon vanilla essence  
FRUITYTEA CAKE  
1 cup mixed fruit medley  
2 x 60g eggs  
2 cups self-raising flour, sifted  
1 x 40g packet French onion soup mix  
1 cup skim milk  
1 cup mashed, cooked pumpkin, well  
drained, cooled  
3
4
cup light brown sugar, firmly packed  
2 cups self-raising flour  
2 tablespoons butter  
1 cup boiling water  
1
2
cup milk  
2 cups self-raising flour  
1 teaspoon cinnamon  
Extra milk, for glazing  
1 quantity vanilla icing  
1
2 4 cups self-raising flour  
1
4
teaspoon salt  
cup milk  
3 rashes bacon, rind removed and finely  
diced  
1. Cream butter and sugar in mixing bowl  
on Speed 4 until light and fluffy.  
1
1 teaspoon cinnamon  
4
1
3
2
teaspoon mixed spice  
4
cup finely grated Cheddar cheese  
1. Cream butter in mixing bowl using  
Speed 3 until soft.  
2.Add vanilla then add eggs one at a time  
beating well after each addition until  
well combined.  
2 x 60g eggs  
1. Cream butter in mixing bowl using  
Speed 4 until soft.  
2. Using Speed 1, add sugar and egg, mix  
until well combined, then gradually add  
pumpkin.  
Icing sugar, for dusting  
3. Using Speed 1, gradually add flour and  
milk alternately into creamed mixture,  
mix until smooth.  
2. Using Speed 1, gradually add the flour,  
soup mix and milk alternately until a  
soft dough forms. (Stop the mixer and  
raise and lower the beaters when  
necessary to assist with the mixing).  
Do not overmix.  
1. Combine the fruit, sugar, butter and  
water in mixing bowl and mix well on  
Speed 1, cool slightly.  
3. Sift flour, cinnamon and salt together.  
4. Using Speed 1, gradually add the spiced  
flour and milk alternately until a soft  
dough forms. (Stop the mixer and raise  
and lower the beaters when necessary  
to assist with the mixing). Do not  
overmix.  
4. Pour mixture into a well greased and  
base-lined 23cm loaf pan.  
2. Sift flour, cinnamon and mixed spice  
together.  
5. Bake in a moderate oven 180ºC for  
45 minutes or until cooked and golden  
brown.  
3. Using Speed 2, add eggs one at a time  
into the fruit mixture then gradually add  
spiced flour until well combined.  
3.Turn dough onto a lightly floured board,  
knead lightly and press or roll dough to  
form a 20cm round shape.  
5.Turn dough onto a lightly floured board,  
knead lightly and press or roll dough to  
desired thickness.  
4. Spoon the mixture into a lightly greased  
and base-lined 20cm square or round pan.  
6.Turn out onto a wire rack to cool.  
4. Place scone shape onto a lightly greased  
or bake paper lined oven tray and mark  
into 8 equal pie-shaped portions.  
7.When cold, ice withVanilla Icing or dust  
with icing sugar.  
6. Cut scone shapes in dough by using a  
sharp edged scone cutter or knife  
dipped in flour. For straight-sided well-  
risen scones, cut straight down with the  
scone cutter, do not twist.  
5. Bake in a moderate oven 180ºC for 45  
minutes or until cooked and golden  
brown.  
5. Lightly brush with extra milk and  
VANILLA ICING  
20g butter, softened  
sprinkle evenly with bacon and cheese.  
6. Cool for 5 minutes, turn out and cool  
on rack.  
4. Bake in a hot oven 220ºC for 10-15  
minutes or until cooked and golden  
brown.  
1 cup icing sugar  
7. Place scones close together onto a  
lightly greased or bake paper lined  
lamington pan or oven tray.  
1 teaspoon vanilla essence  
1-2 tablespoons warm milk  
7.When cold, dust lightly with icing sugar.  
5.Turn out onto a wire rack to cool.  
8. Lightly brush top of each scone with  
milk.  
Serve hot or cold, buttered or with soup.  
1. Combine butter, icing sugar, vanilla and  
milk in mixing bowl on Speed 1.  
9. Bake in a hot oven 220ºC for 10 15  
minutes or until cooked and golden.  
14  
15  
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SPEEDY BANANA LOAF  
125g butter, melted  
2. Using Speed 1, gradually add icing sugar  
and mix until smooth.  
BUTTERSCOTCH SELF SAUCING  
PUDDING  
Serves 2  
10. Loosen each pudding by running a  
knife around the edge then carefully  
invert dish on a serving plate.The  
butterscotch sauce will pour over the  
pudding as it is released from the dish.  
1
2
cup sugar  
3. Use as required.  
50g butter, chopped  
2 x 60g eggs  
NEVER FAIL PLAIN SPONGE  
4 x 60g eggs, separated  
1
1 2 cups light brown sugar, firmly packed  
Serve hot with clotted cream.  
1 teaspoon vanilla essence  
1 teaspoon grated lemon rind  
2 ripe medium bananas, peeled and mashed  
3
4
2
3
cup self raising flour, sifted  
teaspoon mixed spice  
cup milk  
1
4
cup caster sugar  
PAVLOVA  
Serves 4-6  
1
2
1 cup self-raising flour  
3 tablespoons water  
1
3 x 60g egg whites  
1 2 cups self-raising flour  
30g butter, extra  
1
3 tablespoons water  
1 cup caster sugar  
2
cup milk  
1. Beat egg whites in mixing bowl on  
Speed 5 until stiff peaks form.  
1
4
cup sugar  
cup water  
1. Cream butter and sugar in mixing bowl  
on Speed 4 until light and fluffy.  
1
4
2. Gradually add sugar and beat until thick  
and glossy.Add egg yolks and beat well.  
1 teaspoon white vinegar  
1 teaspoon vanilla essence  
3 teaspoons cornflour  
2. Using Speed 1 add eggs one at a time  
then gradually add vanilla, lemon rind  
and mashed bananas.  
2 tablespoons water, extra  
3. Sift flour.  
1. Lightly grease (6 x 1 cup) capacity  
ovenproof dishes with melted butter.  
4. Using Speed 1, gradually add flour and  
water alternately, beat until smooth.  
Do not overmix.  
Whipped cream and passionfruit pulp, for  
serving  
3. Gradually add flour and milk alternately  
then continue beating for 5 minutes.  
2. Cream butter and sugar in mixing bowl  
on Speed 4 until light and creamy.  
1. Line a baking tray with baking paper and  
draw a 20cm circle in the middle.  
4. Pour into a lightly greased and base-  
lined 23cm loaf pan.  
3. Using Speed 1, gradually add the flour  
and mixed spice alternately with milk,  
mix until smooth.  
5. Divide mixture evenly between two  
greased, floured and base-lined 20cm  
cake pans.  
2. Preheat oven at 150ºC.  
5. Bake in a moderate oven 180ºC for  
25-30 minutes or until cooked and  
golden brown.  
3. Beat egg whites in mixing bowl on  
Setting 5 until stiff peaks form.  
4. Pour mixture evenly into prepared  
dishes.  
6. Bake in a moderate oven 180ºC for  
15-20 minutes or until cake springs  
back when touched and comes away  
slightly from sides.  
4.Add water and continue beating.  
Gradually add sugar until well combined.  
6. Cool for 5 minutes, turn out and cool  
on rack.  
5. Combine remaining butter, sugar and  
water in small saucepan and bring to  
the boil.  
5. Using Speed 3, add vinegar, vanilla and  
cornflour.  
When cold, ice with Cream Cheese  
Frosting.  
7. Cool for 10 minutes, turn out and cool  
on rack.  
6. Reduce heat, simmer gently uncovered  
until golden brown.  
6. Spread mixture into circle on prepared  
bake paper. Smooth top surface and  
sides of pavlova shape.  
CREAM CHEESE FROSTING  
40g butter, softened  
NOTE: Sponge cakes are best served on the day  
made as they do not store well due to low fat  
content.  
7. Remove from heat and carefully stir in 2  
tablespoons of water until smooth, cool  
slightly.  
1
4
cup cream cheese, softened  
7. Bake in slow oven 150ºC for 45-50  
minutes. Turn off oven and allow to  
pavlova to cool in oven.  
1 teaspoon lemon juice  
1 cup icing sugar, sifted  
8. Pour mixture over each pudding.  
9. Bake in a moderate oven 180ºC for 25  
minutes or until cooked.  
8. Carefully slide pavlova from bake paper  
onto serving dish. Decorate with  
whipped cream and drizzle with  
passionfruit pulp.  
1. Cream butter, cream cheese and lemon  
juice in mixing bowl on Speed 4 until  
light and fluffy.  
16  
17  
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CHOCOLATE CHIP BISCUITS  
125g butter, softened  
2 teaspoons dried yeast  
1 teaspoon sugar  
KAMBROOK  
12 MONTH  
REPLACEMENT WARRANTY  
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).  
1
4
cup sugar  
If the product includes one or a number  
of accessories only the defective  
accessory or product will be replaced.  
1. Using the beaters, combine milk, egg, oil,  
flour, yeast and sugar in mixing bowl on  
Speed 1 until the mixture pulls together.  
1
1
4
cup sweetened condensed milk  
teaspoon vanilla essence  
4
1
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.  
2. Stop the mixer, turn off and unplug at  
the power point, remove beaters and  
add dough hooks.  
1 2 cups plain flour  
1 teaspoon baking powder  
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  
1
2
cup chocolate chips  
ENSURE THE MIXER IS SWITCHED  
OFF AND UNPLUGGED FROM THE  
POWER OUTLET BEFORE REMOVING  
THE BEATERS AND ATTACHING THE  
DOUGH HOOKS.  
In Australia, this KAMBROOK Guarantee  
is additional to the conditions and  
guarantees which are mandatory as  
implied by the Trade Practises Act 1974  
and State Territory legislation.  
1. Cream butter and sugar in the mixing  
bowl on Speed 4 until light and fluffy.  
Beat in condensed milk and vanilla  
essence.  
KAMBROOK guarantee.  
KAMBROOK reserves the right to  
replace or repair the appliance within  
the warranty period.  
2. Sift flour and baking powder together.  
3. Using Speed 2, knead the dough until  
smooth and elastic about 1-2 minutes.  
Add 1-2 teaspoons water if the dough  
becomes too dry.  
For service, spare parts or product  
information in Australia, please call  
KAMBROOK on the customer Service  
Line (free call) 1800 800 634.  
3. Using Speed 1, gradually add dry  
ingredients and chocolate chips, mix  
until well combined.  
Warranty does not apply to any defect,  
deterioration, loss or 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.  
4.Turn dough out onto a lightly floured  
board and knead until soft and pliable.  
4. Roll tablespoons of the mixture into  
balls. Place balls 4 cm apart on a lightly  
greased or bake paper lined baking tray.  
Press balls gently with a floured fork to  
flatten slightly.  
For service, spare parts or product  
information in New Zealand,  
please call KAMBROOK New Zealand,  
Greenmount, Auckland Phone 09 271 3980  
Fax 0800 288 513. For spare parts phone  
09 271 3980.  
5. Place dough in a lightly oiled bowl,  
cover loosely and place in a warm area  
for 30-40 minutes or until dough  
doubles in size.  
5. Bake in a moderately hot oven 180ºC  
for 15-20 minutes or until crisp and  
golden brown.  
This warranty is void if there is evidence  
of the product being tampered with by  
unauthorised persons.  
6. Punch risen dough down and knead into  
the required shaped for loaf.  
If claiming under this guarantee the product  
must be returned to freight prepaid.  
6. Remove from oven, move slightly on  
tray and allow to crispen, then transfer  
to rack to cool completely.  
7. Place dough into a 23cm x 12cm  
greased loaf pan, loosely cover and  
place in a warm area until dough has  
risen to fill the pan.  
YOUR PURCHASE RECORD (Please complete)  
Attach a copy of purchase  
receipt here.  
BASIC WHITE BUTTERMILK  
BREAD  
1 cup buttermilk, warmed  
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
8. Bake in moderately hot oven 200ºC for  
50 minutes or until crust is brown and  
bread sounds hollow when tapped.  
1 x 60g egg, lightly beaten  
1
2
cup olive oil  
Allow to cool completely before slicing  
with a serrated edged knife.  
1
3 2 cups bread or bakers flour  
Please dont return purchase record  
unless you are making a claim  
PURCHASED FROM ___________________________
18  
Issue 1/04  
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