Multi Oven
Compact
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KOT100
Issue 1/03
FEATURES OFYOUR KAMBROOK MULTI OVEN COMPACT
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1. Large 9.5 litre cooking
capacity
6. Power on / temperature lights
7. Temperature Control Dial
8. Removable wire rack
2. 1200 watts of power
3. Glass door allows you to view
9. Baking tray with optional grill
food while cooking
insert
4. Cool touch handle
10. Pull down crumb tray
5. ToastTimer Dial – 5 minutes
with auto off
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Extreme caution should be exercised
when using containers constructed of
other than metal or glass.
Using your Kambrook
Multi Oven Compact
Before first use remove any promotional
labels.
Do not place any of the following
materials in the Multi Oven Compact:
cardboard, plastic, paper or anything
similar.
Place the Multi Oven Compact on a level,
flat surface.
Plug the appliance into a 230/240-volt
power outlet.Turn the power on.
Do not store any materials, other than
manufactures recommended accessories in
the Multi Oven Compact when not in use.
Roasting, Baking
and Reheating
Position the removable rack to your
preferred position.
Always wear protective, insulated oven
mitts when inserting or removing items
from the hot oven.
Select the required temperature on the
temperature control dial.
This appliance has a tempered, safety glass
door.The glass is stronger than ordinary
glass and more resistant to breakage.
Tempered glass can break, but the pieces
will not have sharp edges.Avoid scratching
door surface or nicking the edges.
Refer to Cooking guide for recommended
cooking temperatures and times.
Grilling
Position the removable rack in the top
rung (first position)
This appliance is suitable for domestic use
only. Do not use this appliance for
anything other than its intended use. Do
not use outdoors.
Select ‘GRILL’ setting on the temperature
control dial.
For toasting and grilling insert the baking
tray underneath the wire rack to avoid
Regularly inspect the power cord, plug and
actual appliance for any damage. If found
damaged in any way, immediately cease use any topping spilling onto the bottom of
of the appliance and return the entire
appliance to the nearest authorised
Kambrook Service Centre for
the unit.
Note:To operate the Multi-oven the temperature
control must be set before the oven will operate.
examination, replacement or repair.
For best results allow the Multi-oven to
pre-heat before using the oven for
roasting, grilling or toasting for 5 minutes.
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Multi-oven Cooking Guide
Thermostat Oven Desription Function/Food
at setting °C Temperature
Description
Low 50–100°C
150–200°C
Warm
Warming plates/dishes, meringues
Moderate
Shortbreads, cakes, roasts, pizzas, casseroles, stews
cheesecakes, biscuits and slices
200–220°C
Hot
Bread, flans, muffins, pastry and scones
Note:Times will vary depending on the thickness of food and individual preference.
Multi-oven Grilling Guide
Type/Cut
Beef
Weight/Thickness
2cm
GrillingTime
12–15 minutes
10–15 minutes
15 minutes
Sirloin
Hamburger
Chops
2cm
Pork
2.5cm
Bacon
3 rashes
4 pieces
8 pieces
8 pieces
6 pieces
250g
10 minutes
Lamb
Neck chops
Cutlets
15 minutes
10–12 minutes
8 minutes
Sausages Thin
Thick
12 minutes
Chicken Breast or Thigh
20 minutes
Fish
Fillets
200g
8 minutes
Small whole
350g
8–10 minutes
Multi-oven Roasting Guide
Meat
Time per 500g – Cooked at 180–200°C
Beef – Rare
20 minutes
28 minutes
35 minutes
35 minutes
40 minutes
28 minutes
40 minutes
40 minutes
Beef – Medium
Beef – Well Done
Lamb – Medium
Lamb – Well Done
Veal – Well Done
Pork – Well Done
Chicken
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When meat is cooked set it on a cutting
board or large plate and leave it to rest
for about 10 minutes before carving.This
allows the juices to be reabsorbed and
ensures moist, tender meat. If you need to
cover it, do so loosely with foil so steam
can escape.Carve the meat evenly across
the grain using a knife with a straight
rather than serrated edge. Use the full
length of the blade, rather than sawing
motion.
Wipe with a damp cloth.
Note: Do not use abrasive cleaners, commercial
oven cleaners or sharp utensils to clean the Multi-
oven. Do not immerse the Multi-oven unit or power
cord in water or any other liquid.
BAKE/ROAST/GRILL
RECIPES
MINTED RACKS OF LAMB
Serves 2-4
2 racks x 4 lamb cutlets, trimmed
Salt & freshly ground black pepper
Toasting
When toasting, use the toast timer to
select varying degrees of browning from
light to dark.Turn the temperature dial
to toast.
1 tablespoon olive oil
1
⁄
4
cup prepared mint sauce
2 tablespoons red wine
Maintaining your Kambrook
Multi Oven Compact
It is recommended that you clean the
Multi Oven Compact after each use to
prevent a build up of grease and to avoid
unpleasant odours.
1. Season the lamb with salt and pepper.
Combine the olive oil, mint sauce and
wine and drizzle over the lamb. Cover
and refrigerate for several hours or
overnight.
2. Preheat the oven at 200ºC for 5
minutes.
Always turn the unit “OFF”, then turn the
power off at the power outlet and unplug
from the power outlet before cleaning the
Multi Oven Compact and allow the
appliance to cool first.
3. Drain lamb and reserve marinade. Mask
the lamb rack bones with foil. Lay the
lamb racks in the baking pan. Brush with
reserved marinade.
The removable rack & baking pan can be
washed in warm soapy water.
4. Bake at 180ºC to roast for 25-35
minutes or until cooked as desired.
The ceiling, outside of the Multi-oven and
the walls can be washed out with a mild
detergent and a damp cloth.
5. Remove the lamb, cover loosely with foil
and allow to rest for 5-10 minutes
before serving or carving if desired.
Serve hot with roasted baby potatoes
and steamed vegetables.
The bottom of the unit can be cleaned by
pulling down the crumb tray. Locate the
knob on the bottom of the oven,
positioned at the front in the centre. Pull
the knob to release the hinged crumb tray.
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CRUMBEDVEAL CUTLETS
1 teaspoons curry paste
1
4 veal cutlets, trimmed
⁄
2
cup coconut cream
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
Salt & freshly ground black pepper
1
⁄
4
cup plain flour
1 tablespoons lime juice
1 egg, lightly beaten
1
1
⁄
2
cup chicken stock
⁄
2
cup cornflake crumbs
1. Soak 8 bamboo skewers in cold water
for 15 minutes. Drain.
1 tablespoon oil
1. Season cutlets with salt and pepper.
Dip the cutlets into flour, then into the
egg and then into the crumbs. Press the
crumbs on firmly to form a thick coating.
Place cutlets in a single layer onto a tray,
cover and refrigerate for 20 minutes.
2.Thread beef strips onto the skewers.
Place beef skewers into a shallow dish in
a single layer.
3. Combine the honey, teriyaki sauce,
sweet chilli and lemon juice and pour
over the beef. Cover and refrigerate
several hours or overnight. Turn skewers
occasionally to coat beef with marinade.
2. Select the grill function and preheat
oven for 5 minutes.
3. Brush baking pan with oil and arrange
cutlets in pan for even cooking.
4. Select the grill function and preheat the
oven for 5 minutes.
4. Grill cutlets for 5 minutes or until
golden brown. Turn cutlets over and
grill for another 5-10 minutes or until
cooked to desired doneness.
5. Drain the marinade from the beef and
reserve. Place half of the beef skewers
onto the grill rack inserted over the
baking pan. Brush with reserved
marinade.
5. Drain cutlets on paper towel. Serve
immediately with mashed potatoes and
minted green peas. Serves 2.
6. Grill the beef skewers for 5 minutes.
Turn the skewers over, brush with
marinade and grill for another 5-10
minutes or until cooked to desired
doneness. Remove beef skewers and
keep warm.
BEEF OR PORK SATAY
500g rump steak or pork fillets, trimmed,
cut into strips
2 tablespoons honey
7. Repeat with remaining skewers.
1
⁄
⁄
2
cup teriyaki sauce
8. Combine the Satay Sauce ingredients in
a saucepan. Cook over a medium heat
until sauce comes to the boil and
thickens.
1
2
cup sweet chilli sauce
2 tablespoon lemon juice
Satay sauce
9. Pour Satay Sauce over chicken skewer
served on steamed basmati rice.
Serves 2-4.
1
⁄
2
cup crunchy peanut butter
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1
TANGY CHICKEN DRUMSTICKS
⁄
2
cup dried breadcrumbs
500g chicken drumsticks, trimmed
1. Preheat the oven at 200ºC for 5
minutes.
1 garlic cloves, crushed
2. Lightly grease a 5-cup shallow baking
dish with the butter. Ensure the dish is a
suitable type and size for the Pronto
Toast and Grill.
1
⁄
⁄
4
cup sweet chilli sauce
cup teriyaki sauce
1
2
2 teaspoons freshly grated ginger
1
⁄
4
cup green ginger wine or
3. Layer the potato and onion alternately
in the dish, season with pepper if
desired. Pour the milk over the
vegetables and sprinkle evenly with
cheese and breadcrumbs.
2 tablespoons honey
1. Place drumsticks into a large bowl.
Combine the remaining ingredients in a
bowl and pour over drumsticks to
marinate. Cover and refrigerate for
several hours or overnight. Turn
drumsticks occasionally to coat with
marinade.
4. Cook at 160ºC for 30-35 minutes or
until cooked and golden brown. Serve
hot as an accompaniment. Serves 2-4.
VANILLA BUTTER CAKE
2. Preheat the oven at 200ºC for 5
minutes.
125g butter, softened
3
⁄
4
cup caster sugar
3. Drain the marinade from drumsticks
and reserve. Place the drumsticks into
the baking pan. Brush with reserved
marinade.
1
1 ⁄2 teaspoons vanilla essence
2 eggs
2 cups self-raising flour
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4. Cook at 180∞C for 20-30 minutes or
until cooked and golden brown. Brush
with reserved marinade during cooking.
Serve hot or cold. Serves 2-4.
⁄
2
cup milk
1. Preheat the oven at 175ºC for 5
minutes.
2. Cream butter and sugar until light and
fluffy. Add vanilla and eggs, one at a
time, beating well after each addition
until well combined.
POTATO AND ONION GRATIN
20g butter, melted
4 medium (about 600g) potatoes, peeled,
thinly sliced
3. Gradually fold in flour and milk
alternately to form a smooth batter.
1 medium Spanish onion, peeled, sliced
4. Spoon mixture into a well-greased and
bake paper lined 25cm x 15cm loaf pan.
Freshly ground black pepper
1
⁄
2
cup milk
5. Bake at 160ºC for 30-35 minutes or
until cooked when tested.
50g grated cheese
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1
6.Turn cake out onto a wire rack to cool.
When cold, dust top with icing sugar or
spread withVanilla Icing.
⁄
4
cup pine nuts
1. Spread mayonnaise evenly over bread
slices. Place asparagus on top.
FOCACCIA PIZZA-STYLE
2. Spoon chicken or tuna over asparagus,
sprinkle with herbs, cheese and pine
nuts.
1/3 cup tomato paste
2 pieces Focaccia bread (approx. 15cm x
10cm), cut in half
3. Select the GRILL FUNCTION and grill
for 5-10 minutes or until cheese has
melted and nuts have lightly browned.
Repeat with two remaining open
sandwiches. Serves 2-4.
1 tomato, sliced
1 onion, sliced
60g sliced salami
1
⁄
2
cup sliced green capsicum
GARLIC OR HERBED BREAD
50g butter, softened
60g button mushrooms, sliced
1 teaspoon dried Italian Herbs
1 cup grated mozzarella cheese
2 cloves garlic, crushed OR
1 tablespoon finely chopped fresh herbs
1. Spread the tomato paste evenly over
the open focaccia slices.
4 slices light rye or French stick bread,
thickly sliced diagonally
2.Arrange tomato, onion, salami, capsicum
and mushrooms evenly over focaccia
slices. Sprinkle with herbs and cheese.
1. Combine butter and garlic or herbs.
Brush onto both sides of bread slices.
2. Place bread slices onto grill rack
inserted into baking tray.
3. Select the GRILL FUNCTION and grill
for 5-10 minutes or until topping has
softened and cheese melted. Repeat
with two remaining focaccia slices.
Serves 2-4.
3. Select the GRILL FUNCTION. Grill
bread slices 2-3 minutes or until golden
brown, turn bread slices over and grill
2-3 minutes or until golden brown.
Serve immediately. Serves 2-4
OPEN SANDWICH MELTS
2 tablespoons mayonnaise
4 slices thick rye, wholemeal or grain
bread (lightly toasted if desired)
4 cooked asparagus spears, mashed
2 cups cooked diced chicken OR
1 x 440g can chunky tuna, drained
2 tablespoons fresh herbs, finely chopped
1_ cup shredded Cheddar cheese
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RECIPES
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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 09 271 3980
Fax 0800 288 513. For spare parts phone
09 271 3980.
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 to 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 ___________________________
until you are making a claim
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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
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustrations in this book. Issue 1/03
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