Kambrook - Australia
Building 2, Port Air Industrial Estate
1A Hale Street
Botany NSW 2019
Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
www.kambrook.com.au
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue A13
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
www.kambrook.co.nz
Essentials
Banquet Frypan
For all KEF16 models
Instruction Booklet
Important
Please retain your instruction
book for future use.
In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 2738 45
(New Zealand). Alternatively, visit us on our website at
www.kambrook.com.au or www.kambrook.co.nz
Contents
Kambrook Recommends p4
Safety First
Your Kambrook Essentials p7
Banquet Frypan
Using Your Kambrook p8
Banquet Frypan
Care, Cleaning and Storage p9
Cooking with Your Kambrook p11
Banquet Frypan
Recipes p16
4
Kambrook Recommends Safety First
IMPORTANT: Please retain your
instruction book for future use.
At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
Essentials Banquet Frypan
• Carefully read all instructions before
operation and save for future reference.
• Remove and safely discard any packaging
material and promotional stickers before
using the Frypan for the first time.
• To eliminate a choking hazard
for young children, remove and safely
discard the protective cover that is fitted to
the power plug of the Frypan.
• Do not place the Frypan near the edge of a
bench or table during operation. Ensure that
the surface is level, clean and free of water.
• Keep the Frypan clear of walls, curtains
and other heat or steam sensitive materials.
Minimum 200mm distance.
• Do not place on or near a gas burner,
electric element or in or near a heated oven.
• Do not use on a sink drain board.
• Always insert temperature control probe
into probe socket before inserting power
plug into power outlet and switching on
the Frypan. Ensure the probe socket
is completely dry before inserting the
temperature control probe.
• The Frypan must be used with the
temperature control probe provided.
Do not use any other probe or connector.
• To protect against electric shock, do not
immerse power cord or temperature control
probe in water or any other liquid, or allow
moisture to come in contact with these parts.
• Ensure the temperature control probe has
cooled before removing from the Frypan.
• Always remove temperature control probe
before cleaning the Frypan.
• If using plastic utensils, do not leave in Frypan
when hot.
• Do not place hot glass lid under cold water.
• Always have the glass lid positioned correctly
on the Banquet Frypan throughout operation
of the Banquet Frypan unless stated in the
recipe to have it removed.
• The glass lid has been specially treated
to make it stronger, more durable and
safer than ordinary glass, however it is not
unbreakable If struck hard, it may break or
weaken or could at a later time shatter into
many small pieces without apparent cause.
• Extreme caution must be used when the
Frypan contains hot oil or other liquid. Do
not move the Frypan during cooking.
Allow the Frypan to cool before removing
oil or other liquid.
• Do not touch hot surfaces. Use the handles
for lifting and carrying the Frypan.
• Do not leave the Frypan unattended when
in use.
• The Frypan is not intended to be operated
by means of an external timer or a separate
remote control system.
5
Important Safeguards For All
Electrical Appliances
• Always turn the temperature control probe to
‘MIN’, then switch off at the power outlet and
allow probe to cool, then remove probe and
unplug, if Frypan is to be left unattended, if
not in use before attempting to move Frypan
and before cleaning.
• Keep the Frypan clean. Refer to care and
cleaning (page 9).
• Do not place anything on top of the Frypan
when the lid is in position, when in use and
when stored.
• Do not use harsh abrasive, caustic cleaners
or oven cleaners when cleaning this
Banquet Frypan.
• Always lift the lid away from you, when
removing from the Banquet Frypan, to avoid
steam escaping from under the lid.
• Do not use metal utensils. Use suitable sized
heat-proof plastic or wooden utensils to stir or
remove food.
• Avoid the use of extension cords. Serious hot
oil burns may result from a Banquet Frypan
being pulled off a bench top. Do not allow
the cord to hang over the edge of a bench
top where it may be grabbed by children, or
become entangled by the user. Never leave
the Banquet Frypan unattended while in use.
Fully unwind the power cord before use.
• Connect only to a 230V or 240V power outlet.
• Do not let the power cord hang over the
edge of a bench or table, touch hot surfaces
or become knotted.
• To protect against electric shock do
not immerse the Banquet Frypan, base,
power cord or power plug in water or any
other liquid.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience and knowledge,
unless they have been given supervision or
instruction concerning use of the appliance
by a person responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to regularly inspect the
appliance. To avoid a hazard do not use
the appliance if power cord, power plug or
appliance becomes damaged in any way.
Return the entire appliance to the nearest
authorised Kambrook Service Centre for
examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Kambrook Service Centre.
• This appliance is for household use only. Do
not use this appliance for anything other
than its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
Misuse may cause injury.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable
that a safety switch with a rated residual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
• Always turn the appliance to the OFF
position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.
• Before cleaning, always turn the appliance
to the OFF position, switch off at the power
outlet, unplug at the power outlet and
remove the power cord, if detachable, from
the appliance and allow all parts to cool.
• Do not place this appliance on or near
a heat source, such as hot plate, oven
or heaters.
• Position the appliance at a minimum
distance of 20cm away from walls, curtains
and other heat or steam sensitive materials
and provide adequate space above and on
all sides for air circulation.
6
WARNING: Do not
operate the Frypan on
an inclined surface. Do
not move the Frypan
while it is switched on.
WARNING: The
Frypangets very hot
during use, allow all
parts to cool before
moving, dismantling,
cleaning or storing.
Important Safeguards For All
Electrical Appliances continued
7
Your Kambrook Essentials Banquet Frypan
1. Removable temperature
control probe thermostatically
controlled with 10 settings.
2. Easy-clean non-stick cooking
surface for fat free cooking
3. Cook ‘n’ Look glass lid with
stainless steel rim
4. Super size – 38 x 29.5cm
rectangular Frypan. Extra
deep – 78mm.
5. Adjustable steam vent.
6. Cool touch knob.
8
Using Your Kambrook Banquet Frypan
Before First Use
Before first use wash, rinse and dry
your Frypan and lid. Season the
cooking surface by applying a
thin coating of cooking oil with
paper towelling.
WARNING: Do
not immerse the
power cord, plug or
temperature control
probe in water or any
other liquid.
Ensure that the Frypan socket is fully
dry before inserting the temperature
control probe.
Plug the cord into a 230V or 240V
power outlet and then turn the
power on.
Set the temperature control probe to
the desired temperature setting. Refer
to table below.
The temperature light on the
temperature control probe will
switch off automatically when the
temperature selected has been
reached. The light will cycle “on”
and “off” during the cooking
cycle indicating that the selected
temperature is being maintained.
Do not use metal utensils, as these will
scratch the non-stick cooking surface.
Only use wooden or good quality
plastic utensils to stir or serve food.
Do not leave plastic cooking utensils
in contact with the hot Frypan surface
while cooking.
NOTE: This Frypan must be used
with the temperature control
probe provided. Do not use
any other probe or connector.
The Glass Lid
The Cook ‘n’ Look glass lid enables
you to monitor your cooking without
removing the lid and loosing heat.
To adjust the steam outflow from the
Frypan, turn the adjustable steam
vent (attached to the knob).
Dial Setting Uses Temp.Guide
Min – 4
4 – 8
8 – 10
Slow cooking casseroles, keeping
food warm, simmering sauces,
basting, bolognaise sauce.
Cooking steaks, sausages, bacon,
eggs, pikelets, roast vegetables,
pancakes, roasting joints, crumbed
food, toasted sandwiches, popcorn.
Sealing steaks and roasts, cakes, boil
rice, stirfry.
Simmer/Low
Medium/High
High
9
Care, Cleaning and Storage
Care
•Do not leave plastic cooking
utensils in contact with the hot
Frypan surface while cooking.
•Do not use metal utensils on the
non-stick coating of the Frypan.
Only use wooden or good quality
plastic utensils to stir or serve food.
•Before cleaning, switch the
Frypan to ‘MIN’ and unplug from
the power outlet. Remove the
temperature control probe when
cooled, from the probe socket of
the appliance.
Cleaning
Temperature control probe
•If cleaning is necessary, wipe the
temperature control probe over
with a slightly damp cloth. Ensure it
is completely dry before use.
NOTE: Never immerse the
temperature control probe,
plug or cord in water or any
other liquid.
Non-stick cooking surface
Cooking on a non-stick surface
minimises the need for oil. As food
does not stick, cleaning is easier.
Any discolouration that may occur
on the non-stick surface may detract
from the appearance of the Frypan
but will not affect the cooking
performance.
Do not use metal (or other abrasive)
scourers when cleaning the non-stick
coating. Wash with hot soapy water.
Remove stubborn spots with a soft
plastic washing pad or nylon washing
brush. Rinse and dry thoroughly.
NOTE: To clean the interior
and exterior surface and glass
lid wash in hot soapy water.
Remove stubborn spots with a
plastic washing pad or nylon
washing brush.
Removing discolouration of the
non-stick surface
Combine 2 tablespoons bicarbonate
of soda, ¼ cup household bleach,
1 cup water.
Pour into the Frypan, place lid on
with the vent closed, and simmer
for 5-10 minutes.
Clean in a well-ventilated area and
avoid breathing in the vapours. Wash
as directed before re-use. In some
instances this may not remove all
the staining.
‘Cook n’ Look’ glass lid
Wash the glass lid in warm soapy
water using a soft cloth or sponge,
rinse and dry thoroughly.
Dishwasher safe
Your Frypan and glass lid are
dishwasher safe for easy cleaning.
Remove the temperature control
probe and power cord before
placing Frypan into the dishwasher.
NOTE: Before inserting the
temperature control probe into
the probe socket, ensure the
interior of the socket is fully dry.
To do this, shake out excess
water then wipe the interior of
the socket with a dry cloth.
10
Storage
•Store the Frypan upright with the lid
in position.
•Store the temperature control
probe carefully. Take care not to
knock or drop the probe as this
can cause damage. If damage is
suspected, return the temperature
control probe with the Frypan to
your nearest Kambrook Service
Centre for inspection.
TIP: For convenient storage of
the temperature control probe,
line the Frypan with 2 sheets of
kitchen paper and place the
probe on the kitchen paper.
This will ensure the probe and
plug do not scratch the non-
stick surface.
Care, Cleaning and Storage continued
11
Preheat your Frypan before
adding any ingredients, allow the
temperature light to cycle ‘on’
and ‘off’ several times. This will
allow the Frypan to reach an even
high temperature.
Stir frying is a dry heat cooking
method and is best suited to tender
cuts of meat. Timing is a key factor
when cooking meat, as over cooking
will give a tough, dry result. Cooking
times depend on the size and
thickness of the cut, as the bigger the
cut, the more time is needed.
Cooking with Your Kambrook Banquet Frypan
Stir-Frying
Recommended temperature control
probe setting 8 – 10.
An energy efficient and healthy way
of cooking foods. The benefit of this
cooking method is its speed and the
flavour of the foods. The non-stick
cooking surface on your Frypan also
means that less oil is required for
cooking. The cooking action for stir
frying is a continual tossing motion
to ensure the food is evenly exposed
to the heat and cooks quickly and
evenly in a couple of minutes.
Stir frying should be carried out using
a high heat setting.
Recommended cuts for stir frying
Beef
Chicken
Lamb
Pork
Veal
Lean beef strips prepared from rump, sirloin, rib eye, fillet
Lean chicken strips prepared from breast fillets, tenderloins,
thigh fillets
Lean lamb strips prepared from fillet, lamb leg steaks, round
or topside mini roasts, eye of loin
Lean pork strips prepared from leg, butterfly or medallion
steaks or fillet
Eye of loin, fillet, round, rump or topside
12
Buy meat strips from your butcher or
from your supermaket, or prepare
meat strips from recommended cuts
listed above by removing any fat and
slicing thinly across the grain (across
the direction of meat fibres). Slicing
across the grain ensures tenderness.
Cut into very thin strips, approx 5 – 8
cm in length. Partially freeze meat for
approx 30 minutes to make
slicing easier.
Stir fry meat strips in small batches
(approx 200 – 300g) to stop meat
shedding its juice and ‘stewing’,
resulting in tougher meat.
When adding meat strips to the
Frypan, the strips should sizzle.
Stir fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
If cooking large batches, remove
each batch when cooked and
allow Frypan to reheat before stir
frying the next batch. By cooking in
small batches the heat of the Frypan
remains constant, ensuring the meat
doesn’t stew and toughen.
Peanut oil is traditionally used for stir
fry Asian style dishes. However other
oils such as vegetable, canola and
light olive may be used.
Do not overfill the Frypan. If necessary
cook vegetables in batches as well
and reheat at the end of stir frying. If
using this method remember to under
cook slightly so reheating will not spoil
the finished dish.
Serve stir fried foods immediately to
retain their crisp texture.
Sauteing
Recommended temperature control
probe setting 8 – 10
Used for sauteing onions, garlic,
spices, curry, pastes, herbs,
vegetables, meat and seafood.
Shallow Frying
Recommended temperature control
probe setting 6 – 8
Used to crispen and cook foods in a
small amount of oil. The foods may
have already been cooked.
Use approx 1 cup of oil, or sufficient oil
so that half the food is immersed.
Preheat the oil before adding food.
When using oil never cover with the lid
during heating or cooking, as this will
cause condensation to drip into the
oil and result in bubbling
and splattering.
Do not move the Frypan during
heating or cooking.
Wipe moisture from foods to
avoid splattering.
Cook a few pieces at a time to
ensure crispness.
Drain cooked foods on paper towels
to reduce greasiness.
Never leave your Frypan unattended
or unsupervised while shallow frying.
Allow oil to cool before removing
from Frypan.
Vegetable or canola oil is
recommended for frying.
NOTE: Deep frying is not
recommended as the Frypans
have a large surface area and
shallow sides, this results in heat
loss and possible oil overflow.
13
Pan Frying
Recommended temperature control
probe setting:
Searing -8 – 10
Medium heat - 6 – 8
Used for cooking meats, fish, seafood,
eggs, chicken, sausages.
Preheat Frypan. When heated, add
a small amount of oil, which prevents
the food from sticking.
The Frypan’s non-stick coated surface
allows you to reduce the amount of
oil when cooking.
Alternatively brush whole meat cuts
eg. Steaks, chicken breast, fish fillet
with small amount of oil before pan-
frying rather than adding oil directly to
the pan.
When cooking meats, seal each side
for approx. 1 – 2 minutes on setting 10.
Once both sides are sealed, reduce
heat to setting 6 – 8 to cook through
meats to desired doneness.
Cooking with Your Kambrook
Banquet Frypan continued
Slow Cooking (braising)
Recommended temperature control
probe setting 1 – 4.
Slow cooking method is ideal for less
tender cuts of meat. Timing does
not depend on the size of the cut as
much as the connective tissue (gristle
and sinew) which need long slow
cooking to soften it. Never use tender
cuts of meat for moist heat cooking as
the long cooking time will make the
meat shrink and toughen.
Always brown and seal meat on
setting 10 before reducing heat
to simmer.
Cut meat into 3cm cubes. Trim off
any fat.
Cook for approx 1½ – 2 hours
stirring occasionally.
Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans
or corn in the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended
with water, or plain flour blended with
margarine or butter. Alternatively,
coat meat in plain flour before frying
(extra oil may be needed).
Recommended cuts for slow cooking (braising)
Beef
Chicken
Lamb
Veal
Pork
Diced blade (boneless), chuck, round, shin, silverside
Diced thigh, leg
Diced forequarter
Diced shoulder
Diced forequarter
NOTE: As the Frypan is thermostatically controlled, it will cycle on and off
during the cooking process.
14
Recommended roasting times (well done)
Pork
Veal
Lamb
Chicken
Beef
30 – 40 minutes/500g after browning
30 – 40 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
NOTE: As the Frypan is thermostatically controlled, it will cycle on and off
during the cooking process.
Basting
Recommended temperature control
probe setting 2.
The pan tilt lever makes basting easy
by allowing the juices to drain to one
side of the pan.
Reduce the temperature to prevent
fat and juices from splattering.
Position the pan tilt lever and allow
the juices to drain to the lower end of
the Frypan.
Spoon the juices over the food
as desired.
Roasting
Recommended temperature control
probe setting 4 – 10.
Meat and Poultry
The Frypan is ideal for roasting meat
and poultry, as the meat retains the
flavour and juices.
The Frypan’s domed lid provides
ample room for larger joints of meat
and poultry.
Preheat the Frypan, on setting 10.
Fattier joints of meat require no oil.
Use only a small amount for less fatty
joints.
Brown and seal the meat on all sides.
Position the lid.
After browning, turn the dial to setting
4 – 6, cooking the meat as desired.
Turn the meat during cooking.
Once the meat is cooked, set aside
and cover with foil, whilst the gravy is
prepared from the juice in the Frypan.
Vegetables
Cut into even sized pieces.
Add to the Frypan 40 – 65 minutes
before serving.
For crisper vegetables, remove the
meat and increase the heat for the
last few minutes of cooking.
Roasting Times
The following times are for dishes that
are well done. To suit your personal
taste, these times can be reduced.
15
Cooking with Your Kambrook Banquet
Frypan continued
Toasting Sandwiches
Recommended temperature control
probe setting 8.
Up to six sandwiches can be toasted
at once in the Frypan. Choose fillings
which will hold together and not spill
out of the sandwich.
Preheat the Frypan.
Butter the pieces of bread well and
place the sandwich in the Frypan with
the buttered sides on the outside.
Cook for approx 3 – 4 minutes on
either side, depending on the depth
of colour desired.
NOTE: Temperature setting will
depend on filling.
Boiling - Pasta/Rice
Recommended temperature control
probe setting 10.
Using no more than 8 cups boiling
water to 1 cup pasta/rice.
Cooking time approx 8 – 12 minutes.
Cooking times will vary with the usage
of different types of rice and pasta.
Always bring water to the boil
covered. Add ½ teaspoon salt and
1 tablespoon or oil to water to assist
with cooking to prevent rice and
pasta from sticking.
Cook rice or pasta uncovered, stirring
occasionally to prevent sticking.
Reduce to a lower setting if water
boils too quickly.
16
Recipes
17
Orange Pikelets
Makes approximately 15
1 cup self raising flour
2 teaspoons sugar
1 egg
2 teaspoons of melted butter or margarine
Rind of 1 orange
½ cup milk
1. Sift the flour into a bowl and add sugar.
Make a well in the centre and break
in the egg. Add the cooled butter,
orange rind and almost all the milk.
2. Beat lightly with a wooden spoon until
the mixture is smooth adding extra
milk if the mixture is too thick.
3. Heat the frypan on a low heat,
setting 4 – 6.
4. Add spoonfuls of the pikelet mixture
to the pan, cook until bubbles break
the surface. Turn the pikelets over to
cook the second side. Remove and
serve hot or cold with butter, honey or
lemon butter.
Basic Omelette
Serves 4
6 eggs
6 teaspoons water
Salt and pepper, to taste
1½ tablespoons butter or margarine
1. Lightly beat eggs and water together
in a bowl. Season to taste. Heat butter
in the frypan on, setting 4 – 6.
2. Pour mixture into thef rypan and cook
until set. If using a filling,place over
half of the omelette and fold the
omelette in half. Remove to a heated
serving plate.
3. Serve immediately.
Serving (filling) suggestions: Cooked
bacon pieces and shallots, sliced
mushrooms, tossed fresh herbs.
Recipes
18
Pancake Mixture
Makes 10 – 12
1 cup plain flour
1 egg
30g melted butter or margarine
1¼ cups milk
Butter for frying
1. Sift flour into a bowl and make a well
in the centre.
2. Pour in the beaten egg and butter and
add the milk gradually until the batter
is smooth and free of lumps. Stand in a
cool place for 1 hour before using.
3. Lightly grease the frypan and heat on
setting 4 – 6. Pour in sufficient batter to
make 2 pancakes at a time and cook
until just browned. Turn and brown the
other side. Repeat until all the batter is
used. Fillings may be sweet or savoury.
Serving Suggestions:
Basic pancakes are delicious served
with the following:
* Maple syrup
* Lemon juice and sugar
* Raspberry sauce - made with
pureed raspberries, sugar to taste
and Grand Marnier
Chilli Con Carne
Serves 4
2 tablespoons oil
1 onion, sliced
1 clove garlic, crushed
1 green capsicum, sliced
500g beef mince
1 x 300g can red kidney beans, drained
2 teaspoons chilli powder
1 x 440g can tomatoes
¼ teaspoon oregano
Salt and pepper, to taste
1. Heat the oil in the frypan on high heat
setting, 8 – 10.
2. Saute the onion, garlic and green
capsicum until tender. Add the mince
and brown well.
3. Add the remaining ingredients and
reduce heat setting to 4 – 6 and
simmer for 20 minutes.
Serving suggestion:
Serve with taco shells, grated cheese,
sour cream and chopped tomatoes.
Recipes
19
Pork Fillets with
Dark Plum Sauce
Serves 4
1kg pork fillets
1⁄3 cup soy sauce
2⁄3 cup tomato sauce
¼ cup hoi sin sauce
¼ cup oil
1 x 825g can dark red plums
½ cup hoi sin sauce (extra)
1 tablespoon brown sugar
1. Trim any fat or sinew from the pieces
of pork and make 2 – 3 deep vertical
cuts in each portion without cutting
right through. Lay the pork pieces
side-by-side in a shallow container.
2. Mix the soy, tomato and hoi sin sauce
with the oil, and pour over the pork.
3. Cover and marinate for 30 minutes.
4. Drain plums and reserve syrup for
sauce. Remove the stones and
roughly slice the flesh.
5. Drain marinade from pork and pat dry
with paper towelling.
6. Brown the pork fillets on high heat,
setting 8 for approx. 10 minutes.
7. Reduce heat setting to 6, cook for a
further 20 minutes or until tender.
8. Baste occasionally with left over
marinade during cooking.
Remove from pan and cover with
foil to keep warm.
9. Simmer plums in the frypan on a
medium heat setting 6 – 8 with
extra hoi sin sauce, brown sugar
and reserved plum syrup for 15 – 20
minutes, stirring often to make a thick
syrupy mixture. Return pork to pan and
heat through.
Serving suggestion:
Serve with plum sauce, boiled rice
and steamed bok choy.
Vegetable Hash Browns
Serves 4
2 potatoes, peeled and grated
1 zucchini, grated
2 eggs, lightly beaten
½ cup vegetable oil
1 carrot, peeled and grated
1 tablespoon poppy seeds
Freshly ground black pepper (as desired)
1. Place potatoes, carrot, zucchini,
poppy seeds and eggs in a bowl. Add
black pepper and mix well.
2. Add the oil to the frypan, and heat on
setting 4 – 6.
3. Place spoonfuls of mixture in pan and
flatten slightly. Cook for 4 – 5 minutes
each side or until golden.
Recipes
20
Beef and Red Wine Casserole
Serves 4
750g diced lean beef (round, chuck or
gravy beef)
1 tablespoon oil
8 small (pickling) onions
2 teaspoons crushed garlic
2 lean bacon rashers, chopped
250g whole button mushrooms
¾ cup red wine
¼ cup steak sauce
1. Heat a little of the oil in the frypan
on setting 10. Fry onions, garlic and
bacon for 1 – 2 minutes. Remove and
put aside.
2. Heat a little more oil on setting 10.
Brown beef in small batches, removing
each batch before adding the next.
3. Return beef and onion to pan.
Add remaining ingredients,
stirring to combine.
4. Cover and simmer gently on setting
2 to 4 for 1½-2 hours. Stir occasionally.
Season to taste.
5. Serve with steamed rice or pasta and
steamed vegetables.
Stir-Fry Chicken with
Oyster Sauce
Serves 4
600g chicken breast or thigh fillets,
prepared as strips
1 tablespoon oil
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
200g snow peas, trimmed
1
⁄3 cup oyster sauce
1. Heat half the oil in the frypan on setting
10. Stir-fry almonds, ginger and garlic
for 1 minute. Add chicken strips, stir-fry
a further 2 – 3 minutes and remove.
2. Heat remaining oil in pan on setting
10. Stir-fry vegetables for 1 – 2 minutes.
3. Return the almonds, ginger, garlic
and chicken strips. Stir in the oyster
sauce and allow to heat through for
2 – 3 minutes.
Serving suggestion:
Serve with steamed rice.
Recipes
21
Caramelised Onion Sausages
Serves 8
2 tablespoon vegetable oil
10 thick beef sausages
4 tablespoons olive oil
2 onion, diced
6 garlic cloves, minced
3 tablespoons brown sugar
40gms butter
6 tablespoons plain flour
2 cups beef stock
2 teaspoon mint, chopped
2 teaspoon rosemary, chopped
1. Pour vegetable oil into the frypan,
place settings dial on setting 8 and
cook sausages with the lid on until
crisp and golden.
2. Transfer sausages to paper towel and
slice into 2cm pieces, place back into
pan and cook centres until crispy. Set
aside. Wipe pan out with paper towel.
3. Place olive oil, onion and garlic into
the frypan and cook until golden
brown.
4. Turn the settings dial to setting 6 and
add the brown sugar and butter,
stirring until thick.
5. Add the flour and stir for 2 minutes.
Pour the stock in gradually, letting the
mix absorb the liquid.
6. Add the herbs and sausages and
simmer for 7minutes with the lid on.
7. Serve with green beans and
mashed potato.
Lentil Dahl
Serves 8
60gms butter
2 tablespoon rice bran oil
2 onion, diced
4 garlic cloves, minced
2 teaspoon ginger, minced
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon cardamom, ground
1 teaspoon allspice, ground
5 cups vegetable stock
2 cup red lentils, washed
1. Place butter and oil into the frypan on
setting 6 until butter is melted.
2. Add the onion, garlic, ginger and
spices and cook until golden and
aromatic.
3. Stir through the lentils on setting 4 for
1 minute.
4. Turn the settings dial to setting 3, pour
the vegetable stock over the lentils
and gently stir.
5. Place the glass lid onto the frypan
and simmer, stirring regularly.
6. Serve with greek yogurt, lime juice
and pappadums.
Recipes
22
Sweet and Sour Pork
Serves 8
1 cup plain flour
800gms pork strips
2 cup vegetable oil
2 tablespoon peanut oil
1 teaspoon sesame oil
2 onion, diced
2 garlic clove, minced
2 teaspoon ginger, minced
2 small capsicum, sliced
2 carrot, sliced
1 cup caster sugar
½ cup vinegar
4 tablespoons soy
2 tablespoon tomato sauce
2 tablespoon sweet chilli sauce
2 tablespoon cornflour
1. Place the flour into a bowl and stir
through the pork until fully coated.
2. Pour half the oil into the frypan on
setting 8. When pan is heated, add
the pork in two different lots using
the second amount of oil. Place the
cooked pork on paper towel to drain.
Wipe the pan out with paper towel.
3. Place the oils into the frypan on
setting 6, add the onion, garlic and
ginger and fry until golden brown.
4. Stir the capsicum, carrot, sugar,
vinegar, soy, tomato sauce and chilli
through until combined, turn the
settings dial to 4 and simmer, stirring
constantly.
5. Mix the cornflour with 2 tablespoons of
water and pour into the pan, cook for
1minute and then add the pork.
6. Serve with fluffy rice and fresh
cut shallots.
Mushroom Risotto
Makes 8 serves
2 medium onion, diced
2 clove garlic, minced
2 tablespoon olive oil
2 cup Arborio rice, washed
½ teaspoon allspice
2 teaspoon lemon rind
5 cups vegetable stock
2 teaspoon salt
300g mushrooms, sliced
1 cup parmesan, grated
1. Place onion, garlic and olive oil into
the frypan and fry for 3 minutes on
setting 6, stirring occasionally.
2. Add the rice, allspice and lemon rind
stirring constantly for 3 minutes.
3. Turn the settings dial to 3 and add one
cup of stock and cook for 2 minutes,
add a further 1 cup and simmer for 7
minutes, then add a further ½ cup.
4. After 5 minutes, stir the salt,
mushrooms and parmesan through.
Place the lid on top and leave for 8
minutes.
5. Serve with extra parmesan cheese.
Recipes
23
Recipes
Homemade Baked Beans
Makes 8 serves
2 medium onion, sliced
2 clove garlic, minced
3 tablespoons olive oil
3 tablespoon brown sugar
1 Tbalsamic vinegar
6 roma tomatoes, diced
4 cups canned kidney beans, rinsed
4 bay leaves
2 cup stock
Parmesan cheese, to serve
Parsley, chopped, to serve
Crusty bread, to serve
1. Place onion, garlic and olive oil into
frypan and fry for 3 minutes on setting
6, stirring occasionally.
2. Add the brown sugar and balsamic,
cook for 2 minutes.
3. Turn the dial up to setting 7 and add
the tomatoes, stirring frequently over
5 minutes.
4. Turn the dial down to setting 4 and
add the beans, bay leaves and stock.
5. Put the lid on and simmer for 10 minutes,
stirring regularly. Serve with parmesan
cheese, parsley and crusty bread.
