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 ‘boost’ button 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).
4
5
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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 Beaters’ Page 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.
6
7
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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
8
9
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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
13
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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 baker’s flour
Please don’t return purchase record
unless you are making a claim
PURCHASED FROM ___________________________
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